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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: Food Science and Nutrition × Author: BIndhya, Dhanesh T × Author: KAU × End date: 2010 × Start date: 2010 ×
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    ThesisItemOpen Access
    Comparative evaluation of fresh fruit juices sold by street vendors versus restaurants
    (Department of Home Science, College of Horticulture, Vellanikkara, 2010) BIndhya, Dhanesh T; KAU; Indira, V
    The present study on "Comparative evaluation of fresh fruit juices sold by street vendors versus restaurants" was undertaken to evaluate the quality attributes of fresh fruit juices sold in the street vending sites and restaurants with respect to chemical constituents and microbial contamination. A survey among the street vendors and restaurant workers from selected street vending sites and restaurants belonging to five wards of the Thrissur Corporation was conducted to elicit general information of vendors and restaurant workers and information on their knowledge and practices. Most of the vendors and restaurant workers were below 20 years of age and earned an income to fulfill their basic needs. Most of the vendors were educated up to primary school level while the restaurants workers were found to be high school educated. Better cleaning practices were observed among the restaurant workers. Good quality cleaning materials were used by the restaurant workers compared to those used by the street vendors in cleaning the preparation area. Both the vendors and workers used disinfectants to keep away insects and rodents. Better water facilities and storage of collected water were noticed among the restaurant workers. Both the street vendors and restaurant workers used glass tumblers to serve fruit juices but unhygienic washing practices among the street vendors were observed with regard to washing of used glasses. Hygienic conditions with good toilet facilities were noticed in the restaurants when compared to the conditions in and around the street vending sites. Flies, dust and foul smell were noticed in the street vending sites while it was not noticed in the restaurants. Garbage disposal facilities were available for both the sites but better facilities were noticed in the restaurants. The restaurant workers were found to be neat and clean in appearance when compared to street vendors. The restaurant workers used head gears and aprons and majority used gloves during the preparation of fruit juices while the same was not noticed among the street vendors. Positive responses with respect to their knowledge and washing practices before and after preparation were obtained from the street vendors and restaurant workers. The trend of fruit beverage consumption was obtained after conducting a survey among the consumers visiting the selected street vending sites and restaurants of Thrissur Corporation and all the consumers preferred fresh fruit juices than synthetic beverages. Thus, three most frequently consumed fresh fruit juices namely pineapple, grape and lime juices were selected for quality evaluation. The fresh fruit juices collected from the six street vending sites and four restaurants were analysed for chemical constituents like acidity, pH, TSS, reducing sugar, total sugar, non-reducing sugar, vitamin C, β carotene, sodium, potassium and artificial food colours. The juices were also analysed for the enumeration of microorganisms and for the presence of any pathogenic microorganisms. The mean acidity of pineapple juice collected from the street vending sites and restaurants was found to be same. Variation in the mean acidity was observed in the grape and lime juices collected from both the sites but statistically significant variation was observed only in the case of lime juice. An increase in the mean TSS content of pineapple and grape juices collected from the restaurants was observed compared to the mean TSS content of juices collected from the street vending sites while in the case of lime juice an increase in the mean TSS content was observed in juice collected from street vending sites. Significant variation in the mean total sugar content was observed only in pineapple juice collected from street vending sites and restaurants. Significant variation in the mean reducing sugar content was observed in pineapple and grape juices collected from the two sites. An increase in the mean non-reducing sugar content of all the three fruit juices collected from the restaurants was noticed when compared to the mean non-reducing sugar content of juices collected from the street vending sites. Higher mean vitamin C content was obtained in grape and lime juices collected from the restaurants while for pineapple juice collected from both sites it was same. Significant variation in the mean β carotene content was not noticed in the three fruit juices collected from the street vending sites and restaurants. Significant increase in the mean sodium content of grape juice collected from the street vending sites and restaurants was noticed while the mean potassium content was found to be significantly higher in grape and lime juices collected from the street vending sites when compared to the restaurants. Artificial colouring agents were absent in the fruit juices collected from the street vending sites and restaurants. The fresh fruit juices collected from the street vending sites and restaurants were contaminated with bacteria, yeast and mould but juices collected from the street vending sites were grossly contaminated with these organisms. The bacterial count in all the fruit juices was significantly higher which were collected from the street vending sites when compared to that of restaurants. Yeast count of grape and lime juices collected from the street vending sites was found to be significantly high while the mould count was found to be high in lime juice collected from the street vending sites. Pathogenic microorganisms like E.coli and Salmonella spp. were detected in the juices collected from the street vending sites. E.coli was noticed in juices collected from only one restaurant. E.coli was also detected in the water samples collected from almost all the street vending sites and one restaurant. However, Salmonella was not observed in the juices collected from the restaurants. From the study it is evident that fruit juices sold in the street vending sites are unsafe in terms of microbial quality though they possess almost similar nutritional qualities to the juices collected from the restaurants.