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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.

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Subject: Agriculture × Author: KAU × End date: 2009 × Start date: 2009 × Type: Thesis ×
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    ThesisItemOpen Access
    Micro irrigation and polythene mulching in oriental pickling melon (cucumis melo var.conomon(L.) makino)
    (College of Horticulture, Vellanikkara, 2009) Anoop, N C; KAU; Joseph, P A
    A field experiment on micro irrigation and polythene mulching in oriental pickling melon (Cucumis melo var. conomon (L.) Makino) was conducted during the summer season of December 2004 to March 2005 in the summer rice fallows of Agricultural Research Station, Mannuthy, Thrissur. The experiment was laid out in Randomized Block Design (RBD) with three replications. The treatments consisted of combinations of five irrigation methods (drip, microtube, bubbler, wick and basin irrigations) and three mulch treatments (control, black LDPE mulching in the basin and in the entire interspace). The variety used in the study was Mudicode. The study revealed that mulching with black LDPE enhanced soil moisture retention in soil, growth, yield, water use efficiency and economic parameters than control. Mulching in the entire interspace with black LDPE was superior to basin mulching alone. Number of branches per vine, length of vines, number of leaves per vine, leaf area and dry matter production at harvest were highest in full mulching. Similarly, full mulching with black LDPE recorded the highest male and female flowers per plant and female to male flower ratio. In the setting percentage, basin mulching recorded 10 per cent more setting over control, while full mulching increased it by five per cent. Mulch had no significant influence on fruit characteristics like mean fruit weight, girth and volume. Full mulching enhanced number of fruits per plant by 27 per cent and basin mulching by 20.5 per cent over control. While full mulching increased fruit yield per hectare by 28 per cent over control, basin mulching increased it over control by 20 percent. Full mulching checks weed growth by 100 percent and enhanced leaf contents of N and K. Due to checking of evaporation from soil, soil moisture content was higher by 8.3 to 16.7 per cent laterally to a distance of 60 cm from the centre of the pit and higher by 10.6 to 14.2 per cent depth wise to a depth of 60 cm over control. Mean seasonal consumptive use and crop coefficient values were the least in full mulched plots. Full mulching and basin mulching increased field water use efficiency by 28.0 and 20.0 and crop water use efficiency by 40.8 and 30.8 per cent, respectively over control. Economic analysis revealed that net profit increased by Rs. 51,838 (33.4 per cent) and Rs. 40,787 (26.3 per cent) by full mulching and basin mulching, respectively over control. Among the irrigation methods, oriental pickling melon responded best to wick method. Though basin irrigation promoted better vegetative characters, its favourable influence on yield characters were not visible. Wick irrigation recorded higher fruit setting percentage than other methods. Though basin irrigation recorded 12.6 to 33.8 per cent more fruits per plant than other methods, average fruit weight was significantly the lowest in basin method. Wick irrigation recorded the highest mean fruit weight of 1236 g while basin irrigation recorded the lowest weight of 963.5 g. Highest fruit yield was recorded in wick irrigation (46.34 t ha-1) followed by microtube method (42.75 t ha-1) and basin irrigation (40.97 t ha-1). Though basin irrigation retained higher moisture in soil, radially as well depth wise compared to other methods it was not reflected in fruit yield. Though basin irrigation recorded the lowest mean seasonal consumptive use, it recorded the lowest FWUE. Wick irrigation recorded the highest net return (Rs. 2,13,306 ha-1) and net income per rupee invested (3.29). The combination of mulching with black LDPE and irrigation methods increased fruit yield, water use efficiency, net profit and net return per rupee invested over the individual effects of irrigation. Best fruit yield and net profit were obtained when wick irrigation was combined with mulching with entire interspace with black LDPE.
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    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.