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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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20051
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Subject: Food Science and Nutrition × End date: 2005 × Start date: 2005 ×
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    ThesisItemOpen Access
    Quality evaluation of fruit beverages
    (College of Horticulture, Vellanikkara, 2005) Sujatha, Sethy; KAU; Indira, V
    The present study on “Quality evaluation of fruit beverages” was undertaken to evaluate the quality attributes of commercially available fruit beverages with respect to chemical constituents, acceptability and microbial contamination. Three most popular beverages and three least popular beverages were selected for the study after conducting a market survey in the different super markets and bakeries of Thrissur Corporation area. Both the most popular and least popular beverages were analysed for chemical constituents like acidity, TSS, total sugar, reducing sugar, non-reducing sugar, sodium, potassium, vitamin C, -carotene, pectin, sulphur dioxide, colouring agents and heavy metals. The mean acidity of beverages varied from 0.64 per cent to 1.15 per cent and the acidity of beverages increased during storage. None of the beverages satisfied the FPO specification for acidity. The TSS of the beverages was in accordance with the FPO specifications suggested for squash and syrup. In squash A and D, the TSS content remained constant where as in other beverages it increased with storage time. An increase in the total sugar and non-reducing sugar contents of all beverages was noticed while the reducing sugar content of squash A, D and E decreased with advancement of storage period. Highest vitamin C and -carotene content were observed in squash E and the vitamin C and -carotene contents decreased in all the beverages during storage. The highest sodium content was observed in squash A and lowest in syrup C. But, the potassium content was highest in syrup C and lowest in squash D. Sodium and potassium contents remained constant during storage. Among the six beverages studied pectin content was highest (1.01%) in squash D and lowest in squash E (0.78%). The sulphur dioxide content was highest in squash A and lowest in squash D. Both pectin and sulphur dioxide contents of all beverages decreased during storage. The sulphur dioxide content was found to be within the permissible limit in all beverages. Tartrazine and sunset yellow were found to be the predominant colours added to the beverages. In syrups a combination of two colours were present. The quantity of colour added to syrup C, squash D and E were found to be within the permitted level. However, in squash A, B and syrup F, the quantity exceeded the level permitted by FPO. The beverages were contaminated with heavy metals like lead and cadmium. However, the quantity of cadmium was found to be very low. The highest lead content was detected in squash B and the lowest in squash E. Highest cadmium content was detected in squash E. Though the beverages were found to be acceptable initially the organoleptic qualities degraded during storage. Bacteria and fungi were detected in beverages, which increased during storage, and the count was highest in the later part (seventh to ninth month) of storage. However, yeast or E. coli were not detected in the beverages during the storage period.