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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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  • ThesisItemOpen Access
    “GENE EXPRESSION STUDIES DURING SOMATIC EMBRYOGENESIS IN DATE PALM (Phoenix dactylifera L.) var. Barhee
    (Anand Agricultural University, Anand, 2016) A J DHANYA; G. B. Patil
    Date palm (Phoenix dactylifera L., 2n=36) is an ancient important dioecious fruit tree of semi-arid and arid regions of the world. It is one of the nourishing natural foods available to human that consist of 70% carbohydrates (mostly sugars) and 15 to 30% water. The flesh of dates contains 60 to 65% sugar, about 2.5% fiber, 2% protein and less than 2% of each fat, minerals, and pectin substances (Okereet al., 2011). It is rich in iron, potassium, calcium, and with very low sodium content