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Govind Ballabh Pant University of Agriculture and Technology, Pantnagar

After independence, development of the rural sector was considered the primary concern of the Government of India. In 1949, with the appointment of the Radhakrishnan University Education Commission, imparting of agricultural education through the setting up of rural universities became the focal point. Later, in 1954 an Indo-American team led by Dr. K.R. Damle, the Vice-President of ICAR, was constituted that arrived at the idea of establishing a Rural University on the land-grant pattern of USA. As a consequence a contract between the Government of India, the Technical Cooperation Mission and some land-grant universities of USA, was signed to promote agricultural education in the country. The US universities included the universities of Tennessee, the Ohio State University, the Kansas State University, The University of Illinois, the Pennsylvania State University and the University of Missouri. The task of assisting Uttar Pradesh in establishing an agricultural university was assigned to the University of Illinois which signed a contract in 1959 to establish an agricultural University in the State. Dean, H.W. Hannah, of the University of Illinois prepared a blueprint for a Rural University to be set up at the Tarai State Farm in the district Nainital, UP. In the initial stage the University of Illinois also offered the services of its scientists and teachers. Thus, in 1960, the first agricultural university of India, UP Agricultural University, came into being by an Act of legislation, UP Act XI-V of 1958. The Act was later amended under UP Universities Re-enactment and Amendment Act 1972 and the University was rechristened as Govind Ballabh Pant University of Agriculture and Technology keeping in view the contributions of Pt. Govind Ballabh Pant, the then Chief Minister of UP. The University was dedicated to the Nation by the first Prime Minister of India Pt Jawaharlal Nehru on 17 November 1960. The G.B. Pant University is a symbol of successful partnership between India and the United States. The establishment of this university brought about a revolution in agricultural education, research and extension. It paved the way for setting up of 31 other agricultural universities in the country.

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  • ThesisItemOpen Access
    Varietal suitability of mango for brining to produce pickle
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2013-08) Jasdeep Kaur; Chopra, C.S.
    The present study pertaining to evaluation of different varieties of mango for brine preservation to produce pickle was conducted in the Department of Food Science & Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand) during the year 2012-13.The variety Safeda Sharbati recorded highest fruit weight (178.47±30.66 g), length (7.73±0.45 cm) and breadth (6.62±0.42 cm) but flesh content (79.23±1.82%) was maximum in Bira. Acidity (as anhydrous citric acid) was also highest in Bira (2.16±0.13%). Fakira had highest level of vitamin C (35.79±0.85 mg/100g). Statistically, there were significant differences among the varieties with regard to physical and chemical characteristics. Fruit pieces produced from Bira, Croton, Fakira, Langare Mar, Malda Handle, Ramkela and Safeda Sharbati varieties of mango were kept at ambient temperature separately in brine solution containing 5% common salt, 1.2% acetic acid, 0.2% potassium metabisulphate and 0.5% calcium chloride for maximum eight months or until spoiled. There were varying level and kinds of changes in the brined pieces as well as in brine during storage. The levels of common salt and free sulphur dioxide in slices and brine were decreased due to storage however, total soluble solids and acidity exhibited inconsistent trends during the storage. Ascorbic acid was recorded maximum (35.79±0.85 mg/100g) in Fakira and minimum (13.24±1.47 mg/100g) in Malda Handle at the beginning of storage but it was reduced drastically in all the seven varieties to about 1-2 mg/100g at the end of eight months. Malda Handle was spoiled after four months of brine preservation. Bira, Croton and Ramkela were spoiled following six months of storage. Fakira, Langare Mar and Safeda Sharbati were however not spoiled upto eight months of ambient storage in brine. Pickle samples were prepared from these (Fakira, Langare Mar and Safeda Sharbati) brined mango pieces following eight months of storage and were well acceptable.