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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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19811
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Subject: Others × Author: KAU × Author: Vijayaraghava Kumar × End date: 1988 × Type: Thesis ×
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    ThesisItemOpen Access
    Comparative Study of The Contribution of Biometric Characters on Yieldin Dessert and Culinary Varieties of Banana
    (Department of Statistics, College of Veterinary,Mannuthy, 1981) Vijayaraghava Kumar; KAU; George, K C
    Investigations on the different morphological characters were undertaken from the crop raised at the University Banana Research Farm, Kannara. The plants were grown in Randomised blocks of 3 replications. There were 58 varieties in dessert type and 30 in culinary varieties of bananas. The important morphological characters studied were height, girth, number of leaves, weight of hands, weight of fingers, number of fingers, length of fingers, thickness of fingers, number of hands, number of fingers per hand, length of peduncle and the yield. In both of the groups all of these characters were shown high significant difference among varieties. In many characters and in yield the ‘average values’ were slightly greater in culinary varieties. The correlation studies revealed that the phenotypic and genotypic correlations of all these characters with yield is positive. The path coefficient analysis on dessert varieties has shown that the character having maximum contribution to yield is weight of hands. The weight of fingers and number of fingers also influences the yield indirectly. In the case of culinary varieties of bananas the number of fingers had the maximum direct contribution to yield. In this group the conclusion made was that when the number of hands increases, the number of fingers per hand decreases which will bring down the yield. Studies on the discriminant function were also carried out in both the varieties. The genetic advance through discriminant function didn’t reveal any worth significance as the genetic advances through these functions were less than that calculated by straight selection (in both groups). Thus straight selection is enough for such purposes in these banana varieties. By fixing index values for all the varieties in the two groups selection was made easy. The best varieties obtained by this method were Chenkadali and Red Banana in dessert group and Peykunnan and Walha in the culinary varieties. The results from the path analysis has revealed that there is no need of putting any restriction on the dessert varieties. In the other group after putting restriction on ‘girth’ the genetic advance were calculated individually for the significant (the ones taken in this analysis) morphological characters. It has seen that ‘number of fingers’ had the maximum genetic advance. Finally by combining all the varieties in the dessert and culinary groups a combined selection index was also fitted. The genetic advances of this index was found to be nearer to that obtained from the analysis of culinary varieties.