Thumbnail Image

Kerala Agricultural University, Thrissur

The history of agricultural education in Kerala can be traced back to the year 1896 when a scheme was evolved in the erstwhile Travancore State to train a few young men in scientific agriculture at the Demonstration Farm, Karamana, Thiruvananthapuram, presently, the Cropping Systems Research Centre under Kerala Agricultural University. Agriculture was introduced as an optional subject in the middle school classes in the State in 1922 when an Agricultural Middle School was started at Aluva, Ernakulam District. The popularity and usefulness of this school led to the starting of similar institutions at Kottarakkara and Konni in 1928 and 1931 respectively. Agriculture was later introduced as an optional subject for Intermediate Course in 1953. In 1955, the erstwhile Government of Travancore-Cochin started the Agricultural College and Research Institute at Vellayani, Thiruvananthapuram and the College of Veterinary and Animal Sciences at Mannuthy, Thrissur for imparting higher education in agricultural and veterinary sciences, respectively. These institutions were brought under the direct administrative control of the Department of Agriculture and the Department of Animal Husbandry, respectively. With the formation of Kerala State in 1956, these two colleges were affiliated to the University of Kerala. The post-graduate programmes leading to M.Sc. (Ag), M.V.Sc. and Ph.D. degrees were started in 1961, 1962 and 1965 respectively. On the recommendation of the Second National Education Commission (1964-66) headed by Dr. D.S. Kothari, the then Chairman of the University Grants Commission, one Agricultural University in each State was established. The State Agricultural Universities (SAUs) were established in India as an integral part of the National Agricultural Research System to give the much needed impetus to Agriculture Education and Research in the Country. As a result the Kerala Agricultural University (KAU) was established on 24th February 1971 by virtue of the Act 33 of 1971 and started functioning on 1st February 1972. The Kerala Agricultural University is the 15th in the series of the SAUs. In accordance with the provisions of KAU Act of 1971, the Agricultural College and Research Institute at Vellayani, and the College of Veterinary and Animal Sciences, Mannuthy, were brought under the Kerala Agricultural University. In addition, twenty one agricultural and animal husbandry research stations were also transferred to the KAU for taking up research and extension programmes on various crops, animals, birds, etc. During 2011, Kerala Agricultural University was trifurcated into Kerala Veterinary and Animal Sciences University (KVASU), Kerala University of Fisheries and Ocean Studies (KUFOS) and Kerala Agricultural University (KAU). Now the University has seven colleges (four Agriculture, one Agricultural Engineering, one Forestry, one Co-operation Banking & Management), six RARSs, seven KVKs, 15 Research Stations and 16 Research and Extension Units under the faculties of Agriculture, Agricultural Engineering and Forestry. In addition, one Academy on Climate Change Adaptation and one Institute of Agricultural Technology offering M.Sc. (Integrated) Climate Change Adaptation and Diploma in Agricultural Sciences respectively are also functioning in Kerala Agricultural University.

Browse

2008 - 20092
Reset filters
Subject: Agriculture × Author: KAU × End date: 2009 × Start date: 2008 × Thesis Type: Ph.D ×
Reset filters

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    ThesisItemOpen Access
    Enhancement of propagation efficiency in exotic varities of heliconia
    (Department of Pomology and Floriculture, College of Agriculture, Vellayani, 2008) Reshmi, C R; KAU; Sheela, V L
    Heliconias are among the most popular garden plants, both for the ease with which they can be grown and the sheer magnificence of the blooms. Studies were conducted to standardize rapid propagation techniques under in vitro and in vivo conditions. Three heliconia varieties belonging to three distinct groups viz., St. Vincent Red (small erect type), Golden Torch Adrian (hybrid) and Sexy Pink (large pendent type) were selected for the study. For in vitro culture establishment, shoot tip explants were effective. The treatment of shoot tips with 0.10 per cent mercuric chloride for ten minutes followed by dipping in 0.05 per cent mercuric chloride for five minutes (after trimming) resulted in better surface sterilization. Longitudinal cutting of the in vitro established shoot tip with apical dome into two halves and culturing them separately produced the highest number of axillary buds. Addition of 0.05 per cent activated charcoal to the establishment media reduced the media browning and hastened shoot initiation. For culture establishment of all the three varieties, MS medium supplemented with BA 5.00 mg l-1 was found to be the best. Murashige and Skoog medium supplemented with BA 2.00 mg l-1 resulted in the highest shoot proliferation in the variety St. Vincent Red. In Golden Torch Adrian, BA 2.00 mg l-1 + NAA 0.20 mg l-1 gave better results. In the variety Sexy Pink, Kinetin 5.00 mg l-1 + NAA 0.20 mg l-1 was the best. For further multiplication in Sexy Pink, BA 1.00 mg l-1 was sufficient. Solid culture medium was better for shoot proliferation in the variety Sexy Pink. Higher sucrose concentration (40.00 g l-1) increased the multiplication rate, but reduced the length of shoots as well as the number of leaves. Addition of activated charcoal to the media as well as exposure of cultures to light had negative effect on shoot proliferation. Full MS medium was found to be the best for in vitro rooting of the variety Sexy Pink. Addition of NAA 0.50 mg l-1 to the MS medium gave better results for in vitro rooting in Golden Torch Adrian and Sexy Pink. Sucrose @ 30.00 g l-1 was sufficient for in vitro rooting in the variety Sexy Pink. Activated charcoal delayed root initiation and reduced the number of roots in the variety Sexy Pink. Sand recorded 90.00 per cent survival in all the three varieties after two months of planting out. At varietal level, significant difference was evident in the total number of suckers. In the first experiment, the variety St. Vincent Red (3.82) was significantly superior in terms of total number of suckers. However, in the second experiment, St. Vincent Red (4.06) was on par with Golden Torch Adrian (4.10). The variety Sexy Pink produced comparatively taller suckers in both the trials. Varietal variation in the number of leaves was observed only in the earlier stages. During the preliminary field experiment, the variety Sexy Pink excelled in leaf area at almost all stages of observation. Among the three varieties, highest collar girth was recorded by suckers of Sexy Pink variety during the first two stages of observation. However, towards the later stages, it was statistically on par with St. Vincent Red. Foliar spray was superior to rhizome dip in terms of total number of suckers, height of suckers and the number of leaves. In the case of leaf area, both the treatments were more or less on par. Application of growth regulators had pronounced effect on sucker production at all the stages during the first experiment when BA 750 mg l-1 produced the highest number (4.19) of total suckers. In the second experiment, variation was evident only in the total number of suckers. Here, BA 850 mg l-1 produced the highest number (4.33) of suckers and it was on par with BA 700 mg l-1 (4.00) and GA3 650 mg l-1 (3.79). Irrespective of the stage of plant growth, gibberellic acid produced taller suckers and BA 500 mg l-1 resulted in the shortest suckers. BA treatments recorded comparatively higher number of leaves. Growth regulator application had remarkably influenced the leaf area of suckers also. Application of BA 1000 mg l-1 (3.53 cm) and GA3 800 mg l-1 (3.33 cm) recorded higher collar girth in suckers. VG interaction exerted significant variation in the number of suckers. At varietal level, BA 750 mg l-1 produced the highest number of suckers in St. Vincent Red (4.75), GA3 500 mg l-1 in Golden Torch Adrian (4.63) and GA3 750 mg l-1 in Sexy Pink (4.00). Among VG treatment combinations in the second experiment, the highest number of suckers (4.75) in the variety St. Vincent Red was produced by BA 700 mg l-1. The varieties Golden Torch Adrian (4.88) and Sexy Pink (3.75) recorded the highest with BA 850 mg l-1. Gibberellic acid produced taller suckers. In the second experiment, VG interaction had no significant effect on the height of suckers. Regarding the number of leaves, BA resulted in comparatively higher number of leaves in both the experiments. In all the three varieties, BA 850 mg l-1 produced the highest number of leaves. Collar girth was found to increase with increase in the concentrations of BA and GA3 in all the three varieties. The economics of foliar application of growth regulators revealed that BA 850 mg l-1 significantly enhanced the profit in the varieties Golden Torch Adrian and Sexy Pink. Although negligible, BA 700 mg l-1 recorded slight positive response in the variety St. Vincent Red with respect to profit.
  • Thumbnail Image
    ThesisItemOpen Access
    Documentation and quality evaluation of selected traditional foods of central zone of Kerala
    (College of Horticulture, Vellanikkara, 2009) Aneena, E R; KAU; Indira, V
    The study entitled “Documentation and quality evaluation of traditional foods of central zone of Kerala” was taken up with the objectives of identifying and collecting information on the various traditional foods of central zone of Kerala and documenting their mode of processing, and evaluating quality characteristics of the selected less used traditional foods. The study was conducted in four districts namely Eranakualm, Thrissur, Palakkad and Malappuram comprising the central zone of Kerala. Senior citizens who possess the details of traditional food items and preparations in each locality were selected as the respondents. The respondents were categorised based on the communities they represent. Details of traditional food habits with respect to preference for traditional foods, the reasons for the preference, frequency of preparation of traditional foods, traditional foods prepared during special occasions, festivals/rituals and during physiological conditions and traditional foods included for breakfast, lunch, dinner, and snacks were collected from the selected respondents. Transition that occurred in the traditional food pattern and in the preparation of traditional foods was also collected. Quality evaluation of selected traditional foods was conducted at laboratory level with respect to chemical constituents, acceptability and microbial growth. The foods were packed in suitable packaging materials and stored under different conditions and the quality evaluation of foods was carried out during storage. Majority of the respondents preferred traditional foods due to their health benefits and palatability. Most of the respondents prepared traditional foods for break fast and lunch and also prepared different traditional snack items. Most of the respondents did not prepare traditional health foods at home due to the laborious procedure involved in the preparation and the commercial availability of these products. Respondents belonging to different communities prepared various traditional foods during special occasions, festivals/rituals and consumed traditional foods during different physiological conditions. Most of the respondents included traditional food items for breakfast and lunch. Changes were observed in the traditional food pattern and traditional foods over different years with respect to ingredients, method of preparation and vessels/ utensils used for preparation. The recent trend of food consumerism was portrayed by the increased frequency of eating out habits, purchase of instant mixes and bakery items. From the traditional food items collected, twelve traditional foods namely inderiyappam, kala kala, kaliyadakka, karinellikka, madhura puttu, manda, muttayappam, niracha pathiri, paniyaram, poruvelangai, rankayyan and vishu katta and three beverages namely, cherunaranga then vellam, inji paneeyam and paanakam which were least used, nutritionally viable and organoleptically acceptable were selected and replicated under laboratory level. Quality evaluation of these foods was conducted initially and during storage. Evaluation of the chemical composition of the traditional foods showed that most of the traditional foods are rich in certain macro and micro nutrients. Organoleptic evaluation of the replicated foods indicated that most of the traditional foods were acceptable to the younger generation. The replicated traditional foods were packed in suitable packaging materials and stored under ambient or ambient and refrigerated conditions for different intervals. Among the different replicated foods inderiyappam, muttayappam, niracha pathiri, rankayyan and vishu katta were highly perishable and could be stored only for a day. The quality attributes of paanakam, cherunaranga then vellam and inji paneeyam also decreased considerably during storage. From the present study, it was found that the selected traditional food items could be replicated under the prevailing conditions without change in their quality aspects. Hence, these technologies should be popularised as an attempt to conserve the traditional cuisines of Kerala.