Revolutionizing Agri-food Systems

Inhaltsverzeichnis

1. Frontmatter

2. Sustainable Agriculture and Food Systems

   1. Frontmatter

   2. Organic Production of Cauliflower (Brassica oleracea var. botrytis) for Healthier Sustainable Agriculture Food Systems

      Saransh Sahu, Neetu Singh

      Abstract

      Organic farming practices, which exclude synthetic fertilizers, pesticides, and genetically modified organisms, offer an environmentally sustainable and consumer-safe approach to cultivating cauliflower. These methods rely on natural inputs, organic amendments, crop rotations, and biological pest control to maintain soil fertility and crop health. Organic production enhances the phytonutrient profile of cauliflower, as plants often produce more secondary metabolites under organic stress conditions, which can benefit human health. Furthermore, organic farming minimizes the risk of harmful pesticide residues and enhances biodiversity, contributing to ecological balance. This chapter is also an overview about benefits of organic production of cauliflower var. Snowball in terms of soil fertility, quality produces through success story in which integration of goat manure, poultry manure, and vermicompost showed outstanding results.

   3. Farmer Friendly IPM Module for Sustainble Production of Okra: A Success Story

      Archana Singh, Fazil Hasan

      Abstract

      In the present study an attempt has been made to manage the major soil borne maladies using farmer-friendly and safe practice as against the toxic and expensive chemical means still being used by majority of vegetable growers including okra of western U.P., India. Through extensive surveys around vegetable growers’ fields heavy infestation of root knot nematode and root rot fungus associated the root zone causing disease-complex was recorded on okra (Abelmoschus esculentus) resulting synergistic effects on the common host. The management of both the co-inhabitants has been carried out through integrated approach of neem oil seed cake, locally isolated most potent strains of fungal endophytes as core component viz., Trichoderma harzianum alongwith Neem seed kernel extract. In vitro studies with the core component i.e. fungal bioagent against both, pathogenic fungus and root knot nematode, clearly showed high degree of parasitism by T. harzianum against Rhizoctonia solani while against root knot nematode exhibited toxic and egg parasitic properties respectively. The results of in vivo or pot culture studies on okra Cv. Parbhani Kranti carried out through integrating all the above management components clearly showed significantly outstanding performance in respect to plant biomass and also reducing incidence of both root knot nematode and root rot fungus the earlier one predisposing the common hosts for the fungal attack as compared to the rest of treatments.

   4. Utilization of Black Rice (Oryza sativa L. indica) for Value Added Products: A Sustainable Food System

      Lanchenbi Chanu Loukrakpam, Ringshangphi Khapudang, Saleem Siddiqui

      Abstract

      The ultimatum for nutritious food is increasing among people as they have become more aware of the association between nutrition and health. Black rice (Oryza sativa L. indica) is considered as a dense nutrient food and has gained attention in the recent times attributable to its health provision. It is rich in proteins, iron and fibers. It is also rich in several antioxidants, such as anthocyanins, flavonoids, and carotenoids, which may help protect against heart disease, obesity, and certain forms of cancer due to its anti-inflammatory properties and anticancer effects. Furthermore, to its enriching benefits, black rice is naturally gluten-free and may aid in weight loss. Large varieties of value-added products such as bakery (muffins, cookies, cakes, bread), extruded products (breakfast cereals, noodles, pasta) and fermented products (wine, beer, yogurt) can be developed from black rice by utilizing its unique properties. It can also be utilized for non-food applications such as nutraceutical and cosmetics. Thus, black rice has the potential to provide health benefits and also in providing opportunities for the development of new value-added products.

   5. Synthesis of Cellulose Nanofiber for Various Food and Non-food Applications

      Sadhana Jadaun, Usha Sharma, Ringshangphi Khapudang, Saleem Siddiqui

      Abstract

      With the advancements in nanotechnology, cellulose nanofibers (CNFs) have gained substantial importance due to their nanoscale dimension, ease of preparation, tuneable surface properties, high aspect ratio, and high surface area. However, understanding the extraction procedure and sources used to produce CNFs is crucial to maximizing their potential for biodegradable packaging, water treatment, biomedical, and electronic applications. CNFs can be obtained from plant-derived fibers that are further fibrillated from microsized to nano-level through mechanical methods with pretreatment. Preparation of nanofibers from abundantly available renewable materials such as agricultural waste and crop residues offers a promising alternative to fossil-based polymers. This approach fosters and facilitates the production of a wide range of materials with improved properties. This chapter provides a comprehensive review of the potential of CNFs, preparation methods, pretreatment approaches, and emerging applications. It highlights the role of CNF as a new eco-friendly material derived from sustainable cellulose sources, suitable for diverse industrial sectors. As a crucial component in sustainable materials, CNFs drive innovation while advancing industrial nanomaterials toward sustainability.

   6. Micronutrient Enhancement and Effect of Cooking on Nutritional Content of Fermented Food Products

      Suruchi Singh, Akansha, Zoobiya Islam, Mayuri Rastogi

      Abstract

      Fermentation has been recognized as a potential method for improving the micronutrient content of different food products. The fermentation process involves the increased availability of micronutrients by breaking down of complex compounds into simpler and more easily digestible forms. However, the effects of thermal treatment of fermented mixture on its nutrient profile have been a subject of debate. Some research indicates that heating may enhance the bioavailability of micronutrients, while other studies suggest it could lead to their degradation. Consequently, the present chapter aims to review the existing literature concerning alterations in micronutrient composition as a result of fermentation, as well as the potential impact of thermal processing on nutrient levels. Through the analysis of these post-effects, we can achieve a more profound comprehension of the potential benefits and drawbacks associated with the consumption of fermented and heated foods, thereby enabling us to make well-informed choices regarding our dietary preferences. This chapter may facilitate the advancement of effective methodologies aimed at improving the nutritional profile of fermented foods, thereby promoting their consumption to support overall health and well-being.

   7. Steep Preservation of Fruits and Vegetables: Revolutionizing Agri-food System

      Avinash Kumar, Alka Joshi, Shruti Sethi, Anamika Thakur, Brijesh Kumar Yadav

      Abstract

      Processing and preserving fruits and vegetables is vital for reducing post-harvest losses, particularly in developing nations. Steeping preservation, a non-thermal and cost-effective method, offers a sustainable solution by maintaining the quality, texture, and nutritional value of produce. This technique involves submerging raw materials in solutions containing salts, acids (e.g., acetic or lactic acid), and preservatives like potassium metabisulphite (KMS). It is simple, affordable, and suitable for large-scale applications in resource-constrained regions. Steeping enhances shelf life while retaining sensory attributes, as demonstrated by vegetables like peas and mangoes preserved in optimized brine solutions. For instance, peas in brine with 3% salt, 1.2% acetic acid, and 0.1% KMS remained fresh for 3.5 months, while mango slices with 200 ppm SO₂ showed prolonged quality retention. Steeping also supports fermentation, enabling high-value products like pickles and chutneys. This sustainable technique reduces food waste, supports value addition, and generates income for growers and processors.

   8. Sustainable Crop Marketing: An Analysis of Millet Products in Two States of India (Delhi-NCR and Chennai)

      J. Shree Nidhi, Mahua Bhattacharjee

      Abstract

      Marketing efficiency pertains to the effectiveness of promotional strategies in driving consumer adoption of millet-based products while optimizing resource allocation. Consumer behavior encompasses the attitudes, perceptions and purchasing decisions of individuals towards millet-based products. In this paper efforts are made towards understanding consumer behavior and marketing efficiency, driving the exploration of three objectives. Firstly, it examines the changing status of the millet economy on a global level and in India by providing insights into the evolving trends and dynamics shaping the market. Secondly, the study analyzes the factors influencing consumer attitude and preferences towards millets and millet-based products in Delhi NCR and Chennai, aiming to understand the drivers behind consumer behavior and preferences. Thirdly, it identifies strategies to improve consumer awareness and enhance marketing efficiency for millet-based products in these cities. The study identified a steady rise in millet exports from India after the declaration of the ‘IYOM 2023’ where the export value has increased from US $59 million to US $75 million between 2019–20 and 2022–23 fueled by increasing global demand for healthy and sustainable food options. Analysis of millet consumption patterns revealed an increase in domestic consumption, approximately by 10.59%, from 2012 to 2022. Addressing low awareness as a potential barrier to marketing efficiency, the study proposes recommendations aimed at bridging the gap and fostering greater adoption of millet-based products among consumers.

   9. Nourishing Future: Sustainable Nutrition for a Healthy Planet

      Komal, Niharika Shanker

      Abstract

      Sustainable nutrition plays an important role in promoting human and environmental well-being. Plant-based foods can be used to promote sustainable food systems, increasing individual health and environmental sustainability by reducing food waste. This approach prioritizes biodiversity and biodiversity conservation, while ensuring that future generations can access nutritious food. The incorporation of Ayurveda and other traditional concepts provides a comprehensive view of the environmental, social and economic impacts of food production. The combined study, released at the Nutrition Association Spring Meeting, highlights the urgent need to shift towards sustainable food practices to address global issues such as climate change and emphasizes the role of nutrition for the growing population. Sustainable nutrition encompasses more than just food choices; It also includes design, manufacturing and distribution methods to reduce the environmental footprint. Adopting sustainable food practices makes it easier to improve public health, preserve heritage, and reduce climate trade-offs. By advancing higher knowledge and sustainable vitamins, we can create a sustainable healthy future for people to ensure that our food systems contribute to people and the environmental health in the long run.

   10. A Study on the Impact of Climate Changes in Indian Agriculture

       Muskan, Pooja Mehra

       Abstract

       The study investigates the repercussions of climate change on food-grain yield in India. An empirical investigation of the change in the impact over a decade of physical components of Greenhouse gases (GHGs) i.e. rainfall and temperature along with carbon emissions on the food grain yield has been done. The cross-sectional data of all the Indian states and UT’s have been taken to perform multiple linear regression, and it has been found the carbon emission is insignificant in 2011–12. However, over a span of 10 years it has been observed to be significantly impacting the food grain production in India. Moreover, the coefficient of rainfall has reduced from 2.69 to 2.4 signifies adverse impact on food grain yield. The study concludes that climate change will impact food-grain physiology and irrigation, affecting agricultural production and sustainability. Thus provides a robust foundation for policymakers, researchers, and stakeholders to formulate adaptive measures that can enhance the resilience of Indian agriculture in the face of ongoing climate changes.

   11. Empowerment of Women Through Agricultural Entrepreneurship: A Step Towards Sustainable Development of Northeast India

       Shivani Mehta, Mahua Bhattacharjee, Pragya Singh, Kadirvel Govindasamy, Mahak Singh, Pampi Paul, Nungshitula Pongener

       Abstract

       Women empowerment has emerged as a dynamic force for shaping policy decisions across developing nations, particularly in India. In recent years, promoting empowerment through entrepreneurship has become a key strategy to harness the potential of the female workforce. This study explores the various factors that can facilitate the empowerment of tribal women in North-east India by encouraging their participation in agricultural and allied entrepreneurial activities. The study conducts primary survey of 360 tribal women who are engaged in backyard farming and animal husbandry related activities. Structural equation modelling is applied to accesses the role of agricultural entrepreneurship. The study finds that entrepreneurship does result in economic empowerment of tribal women which indeed acts as a catalyst for sustainable development. The study underscores the importance of targeted policies and development programmes to advance Sustainable Development Goal 5, particularly in eliminating gender-based discrimination and enhancing women’s participation in economic, social, and political decision-making.