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University of Agricultural Sciences, Bengaluru

University of Agricultural Sciences Bangalore, a premier institution of agricultural education and research in the country, began as a small agricultural research farm in 1899 on 30 acres of land donated by Her Excellency Maharani Kempa Nanjammanni Vani Vilasa Sannidhiyavaru, the Regent of Mysore and appointed Dr. Lehmann, German Scientist to initiate research on soil crop response with a Laboratory in the Directorate of Agriculture. Later under the initiative of the Dewan of Mysore Sir M. Vishweshwaraiah, the Mysore Agriculture Residential School was established in 1913 at Hebbal which offered Licentiate in Agriculture and later offered a diploma programme in agriculture during 1920. The School was upgraded to Agriculture Collegein 1946 which offered four year degree programs in Agriculture. The Government of Mysore headed by Sri. S. Nijalingappa, the then Chief Minister, established the University of Agricultural Sciences on the pattern of Land Grant College system of USA and the University of Agricultural Sciences Act No. 22 was passed in Legislative Assembly in 1963. Dr. Zakir Hussain, the Vice President of India inaugurated the University on 21st August 1964.

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2007 - 20093
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End date: 2009 × Start date: 2000 × Type: Thesis × Rating Count: 5 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    "ANALYSIS OF YIELD GAP AND TECHNOLOGICAL GAP IN HIGH YIELDING VARIETIES OF PADDY CULTIVAT.ION IN MANDYA DISTRICT"
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 2007-05-04) SUNIL, R; NAGABHUSHANAM, K
    Abstract not available
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    ThesisItemOpen Access
    A STUDY ON LIVELIH OO D SECURITY OF FARMERS IN V IR U D H U N A G A R DISTRICT OF TAMIL NADU
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2009-07-10) LAKSHMI NARAYANI, S; ANAND, T N
    At the time o f our Independence, Jawaharlal Nehru said, "Everything else can wait, hut not agriculture”. Unfortunately this profound truth is yet to be converted into concrete policies and action on an adequate scale. The geographical area o f India is 328.7 m illion hectares, net sown area is 142 million hectares and gross cropped area is 190 million hectares. According to 2001 census, the population of India is 1027 millions, of which 742 million constitutes rural population and 285 million constitutes urban population. Our country’s population is increasing at a rate o f 1.90 per cent. In our total population, 128 million constitutes cultivators, 107 million constitutes agricultural labourers and other workers constitute 167 million. Of the world’s six billion people, 2.8 billion live on less than two dollars a day, of whom 1.2 billion live on less than one dollar a day. Unemployment and underemployment are endem ic in the econom ies of the developing world and up to 815 million people are unable to obtain the food they need for an active and healthy life (FAO, 2001). Progress over the last ten years in reducing the number of people living in absolute poverty has been mixed. In East Asia and the Pacific, the number of people in absolute poverty has been reduced by 192 million, but the gains have not been evenly spread between countries. In Africa during the same period, the num ber actually rose by 58 million (Anonymous, 2002). Put crudely, almost half o f the world’s population does not have the socio-economic and political means to realize their economic and social rights. One of the m ajor causes o f poverty is the lack of viable livelihoods in the developing world.
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    ThesisItemOpen Access
    STANDARDIZATION OF PROCEDURE FOR LIQUID JAGGERY MAKING AND UTILIZATION FOR VALUE ADDITION
    (University of Agricultural Sciences, Bangalore, 2009-11-10) MOHANA KUMARA NAYAKA, N.; USHA, RAVINDRA.
    Production of jaggery is seasonal, therefore preservation and storage of solid jaggery become essential. Large scale storage during monsoon possess serious problem. Hence there is need for alternative procedure for production of good quality jaggery with reduced application of chemical additives. “Standardization of procedure for liquid jaggery making and utilization for value addition” was studied to increase the shelf life of jaggery as well as consumption. Five additives and two preservatives were used in different combinations to obtain good quality liquid jaggery. Assessment of physicochemical, nutritional, storage and microbial quality analysis using AOAC and other procedures. Two value added products such as Ice cream and Milk shake were developed. Liquid jaggery and value added products were evaluated for acceptability. Brix of sugar cane juice ranged from 20.70 to 22.00, pH 5.5 to 6.5 and reducing sugar 4.34 to 6.25 percent. T3 (all additives) was better clarificant followed by T4 (chakke) and T5 (Hydrose). Moisture ranged from 17.80 to 35.93, brix 14.20 to 17.43, sucrose 42.01 to 56.56, purity 73.35 to 85.87, average ash content was 3.42 percent respectively. Protein ranged from 0.36 to 0.95, CHO from 57.35 to 70.64, Energy from 241.43 to 286.24 Kcal, Calcium 72.26 to 78.00, Phosphorus 32.00 to 38.00 mg, Iron from 2.71 to 2.82mg per lOOg respectively. Overall acceptability ranged from 3.65 to 4.20, 3.75 to 4.00 and 3.55 to 3.85 in glass container at zero, 45 and 90 days of storage. Cost benefit ratio of liquid jaggery was 28.60. It could be concluded that procedure for liquid jaggery making requires least amount of chemicals. Nutritional and microbial quality showed positive trend towards extended shelf life. Therefore with little modification in processing by adopting scientific techniques, good quality liquid jaggery can be produced as a small scale enterprise as an income generating activity.