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Agriculture Farming

Agriculture, Agro Based, Cereal Food, Milk, Cocoa, Chocolate, Ice Cream, Plantation, Farming
Rs 1,575/ Piece

  • Manufacture of Value Added Products from Rice Husk (Hull) and Rice Husk Ash (RHA)
  • Manufacture of Value Added Products from Rice Husk (Hull) and Rice Husk Ash (RHA)
Manufacture of Value Added Products from Rice Husk (Hull) and Rice Husk Ash (RHA)
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Name Of BookManufacture of Value Added Products from Rice Husk (Hull) and Rice Husk Ash (RHA)
LanguageEnglish
Book NameManufacture of Value Added Products from Rice Husk (Hull) and Rice Husk Ash (RHA)(2nd Revised Editio
Published ByNIIR PROJECT CONSULTANCY SERVICES
AuthorNPCS Board of Consultants & Engineers
Brandn/a
PublisherNIIR PROJECT CONSULTANCY SERVICES
Country of OriginMade in India

Author: NPCS Board of Consultants & Engineers
Format: Paperback
ISBN: 9789381039809
Code: NI304
Pages: 212
Price: Rs. 1,400.00   US$ 150.00
Published: 2018
Publisher: NIIR PROJECT CONSULTANCY SERVICES
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Manufacture of Value Added Products from Rice Husk (Hull) and Rice Husk Ash (RHA)
(Precipitated Silica, Activated Carbon, Cement, Electricity, Ethanol, Hardboard, Oxalic Acid, Paper, Particle Board, Rice Husk Briquettes, Rice Husk Pellet, Silicon, Sodium Silicate Projects)(2nd Revised Edition)

Rice husk is the outermost layer of protection encasing a rice grain. Rice husk was largely considered a waste product that was often burned or dumped on landfills. Many ways are being thought for disposal of rice husk and only a small quantity of rice husk is used in agricultural field as a fertilizer, or as bedding and for stabilisation of soils. Therefore, the use of rice husk as rice husk ash is one of the most viable solution. The husk can be used for poultry farming, composting or burning. In the case of burning, it has been used as biomass to power reactors to generate thermal or electrical energy. India is a major rice producing country and the husk generated during milling is mostly used as a fuel in the boilers for processing paddy, producing energy through direct combustion and / or by gasification.

The rice husk ash causes more environmental pollution and its disposal becomes a problem, hence requires attention regarding its disposal and its reuse. The ash is mainly composed of carbon and silica due to which it is used to manufacture different value added products. This book provides thorough information to utilize RHA with process pathway for economically valuable products.

This handbook explains manufacturing process with flow diagrams of various value added products from rice husk & rice husk ash, photographs of plant & machinery with supplier’s contact details and sample plant layout & process flow sheets. The major contents of the book are rice husk, rice husk ash RHA), precipitated silica from rice husk ash, activated carbon from rice husk, cement from rice husk ash, electricity from rice husk, ethanol from rice husk, hardboard from rice husk, oxalic acid from rice husk, paper from rice husk, particle board from rice husk, rice husk briquettes, rice husk pellet, silicon from rice husk, sodium silicate from rice husk, packaging.

This book will be a mile stone for the entrepreneurs, existing units, professionals, libraries and others interested in recovery of value added products from rice husk (rice hull) & rice husk ash to explore an economic way for recycle and reuse of agricultural waste.

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  • Handbook on Pig Farming and Pork Processing
  • Handbook on Pig Farming and Pork Processing
Handbook on Pig Farming and Pork Processing
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Handbook on Pig Farming and Pork Processing

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Name Of BookHandbook on Pig Farming and Pork Processing
AuthorNPCS Board of Consultants & Engineers
Published ByNIIR PROJECT CONSULTANCY SERVICES
Brandn/a
Book NameHandbook on Pig Farming and Pork Processing
PublisherNIIR PROJECT CONSULTANCY SERVICES
Pages280
Country of OriginMade in India

Author: NPCS Board of Consultants & Engineers
Format: Paperback
ISBN: 9789381039786
Code: NI302
Pages: 280
Price: Rs. 1,275.00   US$ 125.00

Published: 2018
Publisher: NIIR PROJECT CONSULTANCY SERVICES
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Pig farming is the raising and breeding of pigs. Among the various livestock species, piggery is most potential source for meat production and pigs are more efficient feed converters after the broiler. Pig rearing has traditionally been in the main occupational axis of the socially backward down-trodden class of Indian population since time immemorial. But at present commercial pig farming has greatly changed social scenario of this business in India. Now everyone is conscious about the economic importance of pig farming.

Pig farming for meat production is one of the best and profitable business ideas for people. There are several highly meat producing pig breeds available and Initial requirements of small investment, quick returns and utilization of bristles and manure further increase the importance of this animal.

This handbook is designed for use by everyone engaged in the pork production. The book explains about how to raise and care for pigs, by choosing the right breed, how to house, feed and breed them, butchering process, manufacturing process of various pork products and sample plant layouts & process flow sheets with machinery details. Major contents of the book are behavior of pigs, feeding management, pig breeding, housing management, diseases, pork processing, sausages, bacon, cooked ham, chilling and freezing of meat, meat packaging.

It will be a standard reference book for professionals, food technologists, entrepreneurs, and others interested in startup of pig farming and pork production.

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  • Handbook on Organic Farming and Processing
  • Handbook on Organic Farming and Processing
Handbook on Organic Farming and Processing
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Handbook on Organic Farming and Processing

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Name Of BookHandbook on Organic Farming and Processing
Book NameHandbook on Organic Farming and Processing
AuthorDr. H. Panda
Published ByAsia Pacific Business Press Inc.
Brandn/a
Number Of Pages400
Country of OriginMade in India

  • Author: Dr. H. Panda
    Format: Paperback
    ISBN: 9788178331546
    Code: NI255
    Pages: 400
    Price: Rs. 1,275.00   US$ 125.00

    Published: 2013
    Publisher: Asia Pacific Business Press Inc.
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India is an agro based country. So organic farming plays an important role in agro field. The popularity of organic farming is gradually increasing and now organic agriculture is practiced in almost all countries of the world, and its share of agricultural land and farms is growing. As the organic food market continues to expand, so do the opportunities for small farmers.
    Organic farming has emerged as the only answer to bring sustainability to agriculture and environment.
This handbook is a comprehensive guide to growing, certifying, and marketing organic produce. Organic farming is not only a philosophy, but also a well-researched science that combines soil fertility, plant pathology and other biological and environmental sciences.
  The major contents of this book are Sustainable Agriculture, National Programme on organic farming, Integration with organics and biofertilizers, Bulky organic manures and crop residues, Manuring on sight, Manuring potentials, Green Manuring, Production and promotion of organic fertilizers, Vermi composting, Response of crops to organic fertilizers, Phosphate solubilizing, Bacillus thuringiensis, Crop residue management, Integrated nutrient management towards sustainable agriculture, Integrated farming system, Mechanism of nitrogen fixation, Economics and marketing of organic farming.

  As we have seen, the booming development taking place in organic farming and marketing offers many opportunities. We will be able to go on contributing to the establishment of organic production systems and this could lead to changes in life style and consumption patterns that will reach far beyond food and nutrition.
  This book will be very helpful to soil scientists, microbiologists, biologists, students, new entrepreneurs, fertilizer industries, training centers and to all those interested in efficient use and sustainable farming.

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  • Cultivation of Tropical, Subtropical, Vegetables, Spices, Medicinal and Aromatic Plants
  • Cultivation of Tropical, Subtropical, Vegetables, Spices, Medicinal and Aromatic Plants
Cultivation of Tropical, Subtropical, Vegetables, Spices, Medicinal and Aromatic Plants
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LanguageEnglish
Book NameCultivation of Tropical,Subtropical,Vegetables,Spices,Medicinal and Aromatic Plants
AuthorNIIR Board
Brandn/a
Number Of Pages652
Country of OriginMade in India

Author: NIIR Board
Format: Paperback
ISBN: 8186623876
Code: NI119
Pages: 652
Price: Rs. 1,075.00   US$ 125.00
Published: 2004
Publisher: National Institute of Industrial Research
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Cultivation of Tropical, Subtropical, Vegetables, Spices, Medicinal and Aromatic Plants

Plant spices grown in tropical countries on small scale family farms of commercial farms, to provide foods for human or live stock, in dry or humid regions are highly abundant and taxonomically diversified. Vegetables comprise of a large number of plants, mostly annual, of which different parts like leaf, steam, flowers, fruit, root etc. are eaten. They are rich in nutrients and are essential items of a balanced diet. Vegetables are called protective food as their consumption can prevent several diseases. Many vegetables are important items of commerce and thus can play a major role in the economic development. Generally classification of horticulture plants are based on nature of growth climatic requirement continuation of growth
types of fruit parts used botanical relationship, salinity tolerance, ripening behaviour , botanical relationship, hardness or temperature tolerance, cool season vegtables, warm season vegetables, parts used as food, methods of raising, etc. Medicinal and aromatic plants are important for human health. These plants have been used from the prehistoric times to present day. These plants based medicines are consumed in all civilizations. It is believed that the herbal medicine can give good effect to body without causing side effects to human life. Besides, the usage of medical plants has been increasing as an important role that can support the economic system. The medical and aromatic plants for health are used as herbal treatments and therapies that can be new habits for culture. Medicinal and aromatic plants constitute a large segment of the flora, which provide raw materials for use by various industries. They have been used in the country for a long time for their medicinal properties. The decision to cultivate medicinal herbs should only be made in response to demand for particular herbs. The market is very competitive and could easily be oversupplied.

This book majorly deals with classification of horticultural plants, classification of flowers, classification of spices, soil and climatic requirements of horticultural plants, beet root, bottle gourd, harvesting and post harvest management, poly house vegetable production in temperate regions, vegetables growing in containers, tea, performance of plants from cutting, vegetative propagation, rubber, biofertilizers in vegetable cultivation, postharvest management of tropical
tuber crops, etc.
This is an informative resource of the cultivation, irrigation, manuring, fertilization, harvesting and post harvest management of tropical, subtropical, vegetables, spices, medicinal and aromatic plants. This book is useful for entrepreneurs, ayurvedic institutes, libraries and consultants.

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  • Handbook on Herbs Cultivation and Processing
  • Handbook on Herbs Cultivation and Processing
Handbook on Herbs Cultivation and Processing
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Handbook on Herbs Cultivation and Processing

Rs 875 / PieceGet Latest Price

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Name Of BookHandbook on Herbs Cultivation and Processing
Book NameHandbook on Herbs Cultivation and Processing
Edition1st
Published ByAsia Pacific Business Press Inc.
Brandn/a
Number Of Pages422
Country of OriginMade in India

Author: NIIR Board
Format: Paperback
ISBN: 8178330741
Code: NI87
Pages: 422
Price: Rs. 875.00   US$ 100.00
Published: 2004
Publisher: Asia Pacific Business Press Inc.
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India is one of the leading herbs producer and exporter in the world. Several meticulous researches were conducted and experimented with herbs. They arrived at more precise conclusions about the usefulness of diverse plants and herbs that are utilized in different fields like medicine, cosmetics, perfumes and so on. The Ayurveda healing is completely based on herbs, which have definite medicinal importance or significance. In the primeval times, the Indian sagacious held the view that Ayurveda herbs are the only resolution to treat numeral health related problems and diseases. Herbal products are replacing the synthetics products because of its harsh nature. Herbal products are in huge demand in the developed world for health care for the reason that they are efficient, safe and have lesser side effects. Growing herbs is easy to do, and people continue to turn their love for gardening into successful businesses growing and selling fresh cut herbs, herb plants, and other herb related products. Producing herbs for the medicinal market has received a lot of interest from potential commercial growers, but it is still a new and uncertain market. Medicinal herb products may include all plant materials such as foliage, flowers, seeds, fruit and roots. They may be used fresh or in the form of their extracts or chemical compounds isolated from them to produce drugs for human or veterinary medicine. Production of medicinal herbs is limited by the demand for them in international trade. According to the research there are over 20,000 common medicinal plants used in different parts of the world. Over 100 herbs are used on a regular basis. The decision to cultivate medicinal herbs should only be made in response to demand for particular herbs. The market is very competitive and could easily be oversupplied.
This book majorly deals with general characters and composition of herbs, official parts and names of herbs, cultivation of herbs and its medicinal uses etc. The major contents of the book are Acacia, Aconitum Napellus, Acrous Calamus, Adhatoda Zeylanica, Althaea officinalis, Linn, Amaranthus, Linn, Amorphophallus cam Panulates, Aristolochia Indica, Atropa Belladonna, Brassica, Calotropis, Procera (Ait.), Capsicum Annuum, Linn etc.
The book covers systematic account of most plants used in medicines. This is an indispensable book which provides cultivation techniques of various herbs with their processing. The text of each plant is divided in two portions: the first devoted to the description of the species, its localities and other purely botanical matter and the second to the general character, composition, properties which are employed in medicines or otherwise. The book is very useful for new entrepreneurs, ayurvedic institutes, libraries and consultants.

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  • Handbook on Rice Cultivation and Processing
  • Handbook on Rice Cultivation and Processing
Handbook on Rice Cultivation and Processing
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Handbook on Rice Cultivation and Processing

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Name Of BookHandbook on Rice Cultivation and Processing
Book NameHandbook on Rice Cultivation and Processing
Published ByNIIR PROJECT CONSULTANCY SERVICES
Brandn/a
Pages544
Year2007
Number Of Pages544
Country of OriginMade in India

Author: NPCS Board of Consultants & Engineers
Format: Paperback
ISBN: 9788190568524
Code: NI200
Pages: 544
Price: Rs. 1,075.00   US$ 125.00

Published: 2007
Publisher: NIIR PROJECT CONSULTANCY SERVICES
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Rice is the staple food of over half the world population. Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial crop and can produce a ratoon crop for up to 30 years. The rice plant can grow to 1 to 1.8 m tall, occasionally more depending on the variety and soil fertility. Since its origin, the spread of rice cultivation is extensive and rice is now being grown wherever water supply is adequate and ambient temperature are suitable. The rice grain is covered with a woody husk or hull, which is indigestible and is to be removed in the first step during processing for making the rice edible. Rice cultivation is well suited to countries and regions with low labor costs and high rainfall, as it is labor intensive to cultivate and requires ample water. Rice can be grown practically anywhere, even on a steep hill or mountain. The traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. This simple method requires sound planning and servicing of the water damming and channeling, but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. While flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. Drying is an essential step in the processing and preservation of paddy; it is the process that reduces grain moisture content to a safe level for storage. Milling is a crucial step in post production of rice. The basic objective of a rice milling system is to remove the husk and the bran layers, and produce an edible, white rice kernel that is sufficiently milled and free of impurities. India is the second largest rice producing country of the world after China. India also grows some of the finest quality aromatic rice of which basmati is the most high quality rice.
This book basically deals with history, origin and antiquity of rice, seed rice and seed production, harvest and post harvest operations, water management practices for rice, diseases and pests of rice and their control, application of biotechnology in aromatic rice improvement, traditional methods of parboiling, modernization of parboiling process, solvent extractive rice milling, general types of quick cooking rice processes, dry milled rice products in brewing, breakfast cereals, rice flakes, puffed rice, rice in multi grain cereals etc.
The present book contains cultivation and processing of rice in various ways. The book is very resourceful for the entrepreneurs, technocrats, research scholars etc.

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  • The Complete Book on Ginger Cultivation and Manufacture of Value Added Ginger Products
  • The Complete Book on Ginger Cultivation and Manufacture of Value Added Ginger Products
The Complete Book on Ginger Cultivation and Manufacture of Value Added Ginger Products
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Book NameThe Complete Book on Ginger Cultivation and Manufacture of Value Added Ginger Products (Ginger Stora
AuthorNPCS Board of Consultants & Engineers
PublisherNIIR PROJECT CONSULTANCY SERVICES
LanguageEnglish
BrandN/a
Country of OriginMade in India

Author: NPCS Board of Consultants & Engineers
Format: Paperback
ISBN: 9789381039854
Code: NI308
Pages: 352
Price: Rs. 1,575.00   US$ 150.00

Published: 2018
Publisher: NIIR PROJECT CONSULTANCY SERVICES
Usually ships within 5 daysGinger is the common name for Zingiber officinale, which was originally cultivated in China and now equally spread around the world. Ginger is a herb but is often known as a spice, with a strong distinct flavor that can increase the production of saliva. The part that is used as spice on the plant itself is the rhizomes or ginger root. This ginger root is traditionally used with sweet foods in Western cuisine being included in popular recipes such as ginger ale, gingerbread, ginger biscuits and ginger cake. It is also used in many countries as a medicinal ingredient which many believe in. Historically, ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. In herbal medicine, ginger is regarded as an excellent carminative and intestinal spasmolytic. Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.

India is the leading producer of ginger oil and dominates the ginger oil market with almost half shares out of total market. China is also known for ginger production and trade of ginger oil. Asia Pacific mainly exports ginger oil to North America and European markets.

Increasing number of health conscious consumers, and their demands for natural oils and extracts based products is the major factor driving growth for essential oils and in turn ginger oil market. Ginger is majorly used in spices and thus ginger oils and oleoresins are preferred to prepared dried spices as flavoring in food industry, because they are more stable, contamination free, cleaner and can be easily standardized by blending. Thus the growth of food industry and spices demand are another factors driving growth of ginger oil market. The growth of natural personal care products industry is another growth driver for ginger oil market.

The major content of the book are Ginger Cultivation, Farm and Forestry Production for Ginger, Diseases & Pest Management in Ginger, Medicinal Values of Ginger, Active Ingredients of Ginger, Pharmacological Activity of Ginger, Ginger Storage, Ginger Processing, Ginger Oleoresin, Ginger Oil, Ginger Beer, Ginger Powder, Ginger Paste, Instant Ginger Powder Drink, Ginger Candy, Dry Ginger from Green Ginger, Extraction of Ginger Oleoresin from Ginger-Root Using Co2,Production of Ginger Rhizome by Shoot-Tip Culture, Extraction of Essential Oils from Ginger Rhizome Using Steam Distillation Method, Packaging and Labelling BIS Specifications, Good Manufacturing Practices, Sample Plant Layouts, Photoraphs of Machinery with Suppliers Contact Details.

This book will be a mile stone for its readers who are new to this sector, will also find useful for professionals, entrepreneurs, those studying and researching in this important area.

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  • The Complete Book on Beekeeping and Honey Processing (2nd Revised Edition)
  • The Complete Book on Beekeeping and Honey Processing (2nd Revised Edition)
The Complete Book on Beekeeping and Honey Processing (2nd Revised Edition)
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LanguageEnglish
Book NameThe Complete Book on Beekeeping and Honey Processing (2nd Revised Edition)
AuthorNPCS Board of Consultants & Engineers
PublisherNiir
BrandN/a
Number Of Pages544
Country of OriginMade in India

  • Author: NPCS Board of Consultants & Engineers
    Format: Paperback
    ISBN: 9788190568555
    Code: NI203
    Pages: 544
    Price: Rs. 1,475.00   US$ 150.00

    Published: 2015
    Publisher: NIIR PROJECT CONSULTANCY SERVICES
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Beekeeping is the maintenance of honey bee colonies, commonly in hives, by humans. Bees are accommodated in artificial lives where they live comfortably within easy reach of the bee keeper for examination and extraction of surplus lovely, after keeping of sufficient lovely in the combs for the bees. Honey is a part of bees, which gather sugar containing nectars from flowers. Honey should be processed as soon as possible after removal from the hive. Honey processing is a sticky operation, in which time and patience are required to achieve the best results. Careful protection against contamination by ants and flying insects is needed at all stages of processing. Bee honey is natural, unrefined food consumed as much in fresh or canned state. It is readily assimilated and is more acceptable to the stomach, particularly in the case of ailing persons, than cane sugar. It is an antiseptic and is applied to wounds and burns with beneficial results. Honey collection and its marketing in India are still not fully organised. The main uses of honey are in cooking, baking, as a spread on breads and as an addition to various beverages such as tea and as a sweetener in commercial beverages. Honey is the main ingredient in the alcoholic beverages mead, which is also known as honey wine or honey bear, honey is also used in medicines. A number of small scale industries depend upon bees and bee products. Honey and bees products finds use in several industries which are under; pharmaceuticals, meat packing, bees wax in industries, bee venom, royal jelly, bee nurseries, bee equipments and hives etc. There is considerable demand for the honey and other products. Outside the thousands of homemade recipes in each cultural tradition, honey is largely used on a small scale as well as at an industrial level.
Some of the fundamentals of the book are history of beekeeping in India present, all India co ordinate research project on honey bee research and training, future plan for development, the pattern of beekeeping today, development of beekeeping equipments, beekeeping industry and honeybee species, bee hive products, medicinal properties of honey, bees and agriculture, pesticidal poisoning to honeybees, handling bees, queen rearing and artificial queen, beekeeping and ancillary industries, honey based industries, honey in pharmaceuticals, honey in meat packing, beeswax in industries, bee stings precautions and treatment.

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  • Handbook On Mushroom Cultivation And Processing (With Dehydration, Preservation And Canning)
  • Handbook On Mushroom Cultivation And Processing (With Dehydration, Preservation And Canning)
Handbook On Mushroom Cultivation And Processing (With Dehydration, Preservation And Canning)
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LanguageEnglish
Book NameHandbook on Mushroom Cultivation and Processing (with Dehydration,Preservation and Canning)
AuthorNIIR Board of Consultants and Engineers
Brandn/a
Number Of Pages544
Pages544
Year2011
Country of OriginMade in India

  • Author: NIIR Board of Consultants and Engineers
    Format: Paperback
    ISBN: 9788178330341
    Code: NI164
    Pages: 544
    Price: Rs. 1,275.00   US$ 125.00

    Published: 2011
    Publisher: Asia Pacific Business Press Inc.
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Handbook on Mushroom Cultivation and Processing
(with Dehydration, Preservation and Canning)

Mushrooms are the health food of the world. These are that fast growing basidiomycetous fungi which produce fleshy fruit bodies. They are rich in proteins, vitamins and minerals, so they are consumed as energy rich food. Mushroom has been attracting attention of mankind since ancient times and use of mushroom, as food is as old as human civilization. Mushrooms are superior to many vegetables and beans in their nutritive value. It is very rich in protein, vitamins and minerals. Fresh mushrooms contain about 85% water and 3.2% protein. But dried mushrooms water content is low and protein level is high as 34 to 44% and the fat content is less than 0.3%. There are about 100 species of edible mushrooms all over the world. But only three of them are cultivated in India which are Agaricus bisporus, Volvariella volvacea and pleurotus sajor caju. Unfortunately, it is realized that mushrooms did not receive universal acceptance over the years since a number of naturally growing mushrooms are poisonous. Now the situation has been changed because the cultivated edible mushrooms are totally safe for human consumption. Mushroom cultivation fits in very well with sustainable farming and has several advantages: it uses agricultural waste products, a high production per surface area can be obtained, after picking; the spent substrate is still a good soil conditioner. They have less carbohydrate so they are believed to be suitable for diabetic patients. Fresh mushrooms have very limited life and hence they need to be consumed within few hours. But processing and canning increases their shelf life to few months. Osmotic dehydration is one of the important methods of processing mushroom which involves drying technology of mushroom. Mushrooms are very popular in most of the developed countries and they are becoming popular in many developing countries like India. Applications and market for mushrooms is growing rapidly in India because of their nice aroma, nutritious values, subtle flavour and many special tastes. Mushroom cultivation has been declared as a major thrust area by Government of India. Mushroom dish is a common item in all the big hotels. Mushroom production has increased many folds during the recent past. Mushrooms have found a definite place in the food consumption habits of common masses and there is a constant demand for it throughout the year.
Some of the fundamentals of the book are nutritive value of edible mushrooms, medicinal value of mushrooms, advantages of mushrooms, symptoms of mushroom poisoning, morphology of common edible mushrooms, classification of fungi a brief survey, chemical composition, anti nutritional factors and shelf life of oyster mushroom , osmotic dehydration characteristics of button mushrooms, mushroom cultivation, cultivation of white button mushroom (agaricus bisporus), actors determining the amount of spawn needed, fungidues for mushroom diseases insectides for mushroom pets etc.
The present book contains cultivation, processing, dehydration, preservation and canning of various species of mushrooms. It is resourceful book for agriculturists, researchers, agriculture universities, consultants etc.

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  • The Complete Technology Book On Meat, Poultry And Fish Processing (2nd Revised Edition)
  • The Complete Technology Book On Meat, Poultry And Fish Processing (2nd Revised Edition)
The Complete Technology Book On Meat, Poultry And Fish Processing (2nd Revised Edition)
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Book NameThe Complete Technology Book on Meat,Poultry and Fish Processing (2nd Revised Edition)
AuthorNPCS Board of Consultants & Engineers
PublisherNIIR PROJECT CONSULTANCY SERVICES
LanguageEnglish
BrandN/a
Country of OriginMade in India

  • Author: NPCS Board of Consultants & Engineers
    Format: Paperback
    ISBN: 9788190568548
    Code: NI202
    Pages: 488
    Price: Rs. 1,475.00   US$ 150.00
    Published: 2013
    Publisher: NIIR PROJECT CONSULTANCY SERVICES
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The Complete Technology Book on Meat, Poultry and Fish Processing (2nd Revised Edition)


India is endowed with the largest livestock population in the world. Livestock and poultry in Indian tropical and sub tropics play a critical role in agriculture economy by providing milk, meat, eggs etc and provide flexible reserves during period of economic stress and buffer against crop failure. Mutton and Chicken is an important livestock product which in its widest sense includes all those parts of the animals that are used as the food by the man. So, with increase in population there is also an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy and that can meet the consumer demands. Meat industry, although is a very developing stage in India, is the top food industry in the world. Processed meat products are poised for continuous growth in the country. Poultry is one of the fastest growing segments of the agricultural sector.

The main aim of this book is to provide complete guide on meat, fish and poultry processing. Owing to the wide variety of products and type of processes and treatments (curing, dry curing, fermentation, cooking smoking etc), this products need particular analytical methodologies for proper consumption. It examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products. The reader would get to explore brief discussion regarding the Indian meat industry followed by the next chapter which includes structure, composition and nutritive value of meat tissues, postmortem changes and some meat quality parameters are also added in the preceding chapters. It also discuss about meat cutting and packaging, processing of meat and meat products, microbial and other deteriorative changes in meat and their identification, chemical composition and nutritive value of poultry meat, pre slaughter handling, transport and dressing of poultry, fish products, freezing fish fillets, miscellaneous fish dishes, spreads, salads, loaves fish spreads for appetizers, sandwiches, shellfish and miscellaneous marine products, meat removal and pre freezing treatment, packing and freezing, classes and sizes of fresh and frozen oysters, freezing whole raw lobsters etc. The book contains manufacturing processes of various meat, chicken and fish products in much illustrative manner. Special content on machinery equipment photographs along with supplier details has also been included.
It is anticipated that, it turns out to be a resourceful book for entrepreneurs, technocrats, food technologists and others linked with this industry; as this would be an invaluable reference source for meat, poultry and fish processors, and food industry personnel involved in the development and marketing of new products.

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  • Biopesticides Handbook
  • Biopesticides Handbook
Biopesticides Handbook
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Biopesticides Handbook

Rs 1,575 / PieceGet Latest Price

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Name Of BookBiopesticides Handbook
Published ByAsia Pacific Business Press Inc.
Brandn/a
Pages544
Year2008
Country of OriginMade in India

Author: NPCS Board of Consultants & Engineers
Format: Hardcover
ISBN: 9788178331133
Code: NI210
Pages: 544
Price: Rs. 1,575.00   US$ 150.00

Published: 2008
Publisher: Asia Pacific Business Press Inc.
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Biopesticides are certain types of pesticides derived from such natural materials as animals, plants, bacteria, and certain minerals. Agricultural pesticides, properly used, are essential in supplying the food requirements of the world ever growing population. The use of synthetic pesticides affects the health of human being. The indiscriminate use of pesticides has adversely affected the health of the soil. The residual pesticides in the soil not only affect the soil quality but also the water quality, as they get leached into the ground water. Due to these reasons, role of biopesticides are very important for sustainable agriculture. The use of biopesticides for sustainable agriculture is a complex issue that at times is difficult to comprehend and plan. Biopesticides are usually inherently less toxic than conventional pesticides. They generally affect only the target pest and closely related organisms, in contrast to broad spectrum, conventional pesticides that may affect organisms as different as birds, insects, and mammals. They often are effective in very small quantities and often decompose quickly, thereby resulting in lower exposures and largely avoiding the pollution problems caused by conventional pesticides. Biopesticides, key components of integrated pest management (IPM) programmes, are receiving much practical attention as a means to reduce the load of synthetic chemical products being used to control plant diseases. In most cropping systems, biological pesticides should not necessarily be viewed as wholesale replacements for chemical control of plant pests and diseases, but rather as a growing category of efficacious supplements that can be used as rotation agents to retard the onset of resistance to chemical pesticides and improve sustainability. In organic cropping systems, biopesticides can represent valuable tools that further supplement the rich collection of cultural practices that ensure against crop loss to diseases. Some of the examples of biopesticides are triazino benzimidazol, thiophene sar, pyrazoles, hydroxyacetophenones, benzoylphenylureas, thiadiazolo S triazine etc. It is observed that India occupies a comparatively better position in the arena of biopesticides; in terms of growth of usage, percentage share of the total pesticide market and also in research publications. The driving forces behind this progress are identified as huge research infrastructure (universities and bio control labs) and favourable public support system/policies. Subsequently, it delves on strategies to incorporate the promotion of biopesticides into rural development efforts like recognition of the huge traditional knowledge base and use of biopesticides developed using indigenous technologies.
Some of the fundamentals of the book are synthesis of triazino benzimidazol as 1 biopesticides, synthesis and pesticidal activities of thiadiazolo S triazine and imidazol, synthesis and antimicrobial activities of pyrazoles, effects of penconazole on plasma membrane, metabolism of diclofop methyl , bleaching herbicides stimulate maize HMGR activity, soil transformation of acetochlor, propanil degrading amidase activity, inhibition of BTX B binding by RH 3421, KDR type resistance in German cockroach etc.
This is the first book of its kind which provides different parameters about biopesticides. The book will not only be resourceful for new entrepreneurs but will also help the technocrats, research scholars and those who willing to know more about biopesticides.

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  • Fruits, Vegetables, Corn and Oilseeds Processing Handbook
  • Fruits, Vegetables, Corn and Oilseeds Processing Handbook
Fruits, Vegetables, Corn and Oilseeds Processing Handbook
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Book NameFruits,Vegetables,Corn and Oilseeds Processing Handbook
AuthorH. Panda
Brandn/a
Number Of Pages592
Pages592
Year2010
Country of OriginMade in India

Author: H. Panda
Format: Paperback
ISBN: 9788178331270
Code: NI226
Pages: 592
Price: Rs. 1,675.00   US$ 150.00

Published: 2010
Publisher: Asia Pacific Business Press Inc.
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Fruits & vegetables are an important nutritional requirement of human beings as these foods not only meet the quantitative needs to some extent but also supply vitamins & minerals which improve the quality of the diet & maintain health. Fruit, vegetables & oil seeds processing is one of the pillars of the food & edible oil industry. India is the second largest producer of both fruits and vegetables. Fruits and vegetables are the reservoir of vital nutrients. Being highly perishable, 20 to 40% of the total production of fruits and vegetables goes waste from the time of harvesting till they reach the consumers. It is, therefore, necessary to make them available for consumption throughout the year in processed or preserved form and to save the sizeable amount of losses. At present, about 2% of the total produce is processed in India mainly for domestic consumption. Fruits and vegetables have great potential for value addition and diversification to give a boost to food industry, create employment opportunities and give better returns to the farmers. Oil seeds also play an important role in the food sector & daily life. Edible oils constitute an important component of Indian households. Domestic edible oil consumption in India is increasing. Self sufficiency in edible oils today stands at in recent years, availabilities of non conventional oil, rice bran oil, soybean oil, palmolein oil and cottonseed have increased. Oils are essential components of all plants. However, commercial oil production facilities only utilize plants that accumulate large amounts of oil and are readily available In order to improve the nutritional status of the people & also to exploit the export potential of processed products there is need to increase the productivity of processed food in the country. Currently, India accounts for 7.0% of world oilseeds output; 7.0% of world oil meal production; 6.0% of world oil meal export; 6.0% of world veg. oil production; 14% of world veg. oil import; and 10 % of the world edible oil consumption.
Some of the fundamentals of the book are preservation of pineapple, mango and papaya chunks by hurdle technology, effect of boiling on beta-carotene content of forest green leafy vegetables consumed by tribals of south India, process development for production of pure apple juice in natural colour of choice, physical refining of rice bran and soybean oils, anti nutrients and protein digestibility of fababean and ricebean as affected by soaking, dehulling and germination, quality changes in banana (musa acuminata) wines on adding pectolase and passion fruit, essential oil composition of fresh and osmotically dehydrated galgal peels, development of cold grinding process, packaging and storage of cumin powder, bakery products and confections, etc.
This book deals completely on the basic principles & methodology of fruits, vegetables, corn & oilseed processing & its preservation. This will be very resourceful to readers especially to technocrats, engineers, upcoming entrepreneurs, scientists, food technologists etc.

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  • The Complete Technology Book On Pesticides, Insecticides, Fungicides And Herbicides
  • The Complete Technology Book On Pesticides, Insecticides, Fungicides And Herbicides
The Complete Technology Book On Pesticides, Insecticides, Fungicides And Herbicides
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Book NameThe Complete Technology Book on Pesticides,Insecticides,Fungicides and Herbicides with Formulae &
AuthorH. Panda
PublisherNational Institute of Industrial Research
LanguageEnglish
BrandN/a
Country of OriginMade in India

  • Author: H. Panda
    Format: Paperback
    ISBN: 8186623728
    Code: NI79
    Pages: 706
    Price: Rs. 1,100.00   US$ 100.00
    Published: 2003
    Publisher: National Institute of Industrial Research
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The Complete Technology Book on Pesticides, Insecticides, Fungicides and Herbicides with Formulae & Processes

Pesticides, Insecticides, Fungicides and Herbicides are used in agriculture, forestry, animal husbandry, commercial centres and houses for the pest control. India’s pesticide industry is the largest in Asia and the twelfth largest in the world and it has grown by 7.6 per cent during the last 20 years. During last 35 years, consumption of these products has increased manifold and industries are coming up throughout the world due to its increasing demand. Crops receiving the most intensive application of various pesticides were cotton for insecticides, corn for herbicides, and fruits and vegetables for fungicides. Examination of use trends of pesticides indicates that the volume in pounds of herbicides used on crops is increasing, whereas the quantities of insecticides and fungicides remain stable. The increased usage of pesticides, together with knowledge of some of their adverse effects, has alerted the public to the need for regulation. The insecticide usage is high in India because weeding is done manually in India and tropical climate of India which leads to greater incidences of insect infestations. Insecticides have a higher market share in India contrary to the global market where herbicides and fungicides have higher market shares.
This book majorly deals with specification of pesticides, fungicides, permeability of liquid fumigants through polyethylene, insecticidal properties of deoxygenated and chlorinated shark liver oil, methods of determining chemical and physical properties, spectroscopic methods for determining the purity of products. This book also contains formulae, manufacturing process, infrared and ultraviolet spectra of seventy six pesticides and so on.
The book contains formulae, processes of different types of pesticides, insecticides, fungicides and herbicides. This book will serve as a guide to research scientists, industrialists, policy makers and students.

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  • The Complete Book On Coconut & Coconut Products (Cultivation And Processing)
  • The Complete Book On Coconut & Coconut Products (Cultivation And Processing)
The Complete Book On Coconut & Coconut Products (Cultivation And Processing)
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LanguageEnglish
Book NameThe Complete Book on Coconut & Coconut Products (Cultivation and Processing)
AuthorNIIR Board of Consultants & Engineers
Number Of Pages496
Colorwhite
Country of OriginMade in India

  • Author: NIIR Board of Consultants & Engineers
    Format: Paperback
    ISBN: 8178330075
    Code: NI178
    Pages: 496
    Price: Rs. 1,100.00   US$ 125.00
    Published: 2006
    Publisher: Asia Pacific Business Press Inc.
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The Complete Book on Coconut & Coconut Products
(Cultivation and Processing) 

Coconut is one of the oldest crops grown in India and presently covers 1.5 million hectares in this country. Found across much of the tropic and subtropical area, the coconut is known for its great versatility as seen in the many domestic, commercial, and industrial uses of its different parts. Coconuts are part of the daily diet of many people. Its endosperm is initially in its nuclear phase suspended within the coconut water. As development continues, cellular layers of endosperm deposit along the walls of the coconut, becoming the edible coconut flesh. When dried, the coconut flesh is called copra. The oil and milk derived from it are commonly used in cooking and frying; coconut oil is also widely used in soaps and cosmetics. The clear liquid coconut water within is a refreshing drink and can be processed to create alcohol. The husks and leaves can be used as material to make a variety of products for furnishing and decorating. It also has cultural and religious significance in many societies that use it. India stands third in the production of coconut in the world. There are only two distinguishable varieties of coconut; the tall and the dwarf. As a result of cross pollination in the tails, a wide range of variations occur within the same variety. Coconut based cropping/farming systems promote on farm diversity and strengthens ecological base of coconut farming. Coconut husk is the raw material for the coir industry. It is also used as a domestic fuel and as a fuel in copra kilns. Coconut oil comes under edible/industrial group, is used as cooking oil, hair oil, massage oil and industrial oil. It is dominated by saturated fats and high percentage of lauric acid. India accounts for the 18% of total coconut production in the world and it is the third largest coconut producing country in the world. Coconut processing adds value, and a number of products like coconut oil, desiccated coconut, coir fibre, pith, mattresses, desiccated coconut (DC), coconut cream, coconut milk, spray dried coconut milk powder, coconut shell products, shell charcoal, shell powder, virgin coconut oil are obtained. The demand for coconut oil increases 15 to 20 % during the festival season. Coconut oil for edible purposes is now being claimed to be the second best edible oil in the world, after Olive oil. Coconut shell charcoal is most widely used as domestic and industrial fuel.
Some of the fundamentals of the book are product diversification in coconut, future of coconut oil, scope for product diversification, varieties of coconut, farming systems in coconut, organic farming of coconut, spices and herbs, establishment and maintenance of organic coconut plantations, production of organic spices, medicinal and aromatic plants along with coconut, crop improvement, green manuring in coconut garden organic recycling in coconut, soil moisture conservation in coconut garden, harvest and post harvest technology, integrated farming in coconut holdings for productivity improvement, machinery and processing of desiccated coconut, coconut processing sector in India, etc.

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  • Handbook on Spices and Condiments (Cultivation, Processing and Extraction)
  • Handbook on Spices and Condiments (Cultivation, Processing and Extraction)
Handbook on Spices and Condiments (Cultivation, Processing and Extraction)
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Name Of BookHandbook on Spices and Condiments (Cultivation, Processing and Extraction)
LanguageEnglish
Book NameHandbook on Spices and Condiments (Cultivation,Processing and Extraction)
Published ByAsia Pacific Business Press Inc.
AuthorH. Panda
Brandn/a
Number Of Pages640
Country of OriginMade in India

  • Author: H. Panda
    Format: Paperback
    ISBN: 9788178331324
    Code: NI232
    Pages: 640
    Price: Rs. 1,575.00   US$ 150.00

    Published: 2010
    Publisher: Asia Pacific Business Press Inc.
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The term Spice and Condiments applies to natural plant or vegetable products or mixtures in whole or ground form, which are used for imparting flavour, aroma and piquancy to the food items. Spices and condiments are a major commercial crop in India, and earn a major part of foreign exchange annually. They have been the backbone of agricultural industry. The importance of spices and condiment in dietary, medicinal and other uses, and their commercial importance are immense. India is known the world over as the home of spices. Thus spices are an important group of agricultural goods, which are virtually indispensable in the culinary art. Spice processing includes different steps: spice cleaning, spice reconditioning and spice grinding. Some spices were also used for preserving food like meat for a year or more without refrigeration. In the 16th century cloves for instance were among the spices used to preserve food without refrigeration. Cloves contain a chemical called eugenol that inhibits the growth of bacteria. It is a natural antibiotic. It is still used to preserve food like Virginia Ham. Likewise later mustard and ground mustard were also found to have preservative qualities. India alone contributes 25 30 % of the total world trade in spices. It may be interesting to note that nine spices namely pepper ginger clove cinnamon cassia mace nutmeg pimento (allspice) and cardamom alone contributed as much as 90% of the total world trade. Pepper is the most important spice in the world and so also of India.
This book basically deals with brief history of spices, uses of spices, world trade in spices area & production of spices in India, area and production of spices in India, major and minor spices of India, spice processing, quality issues with spices, bird chillies and Tabasco chillies, basil or sweet basil, seasoning blend duplication and tricks, sauces and gravies, snack seasonings, quality issues with spices, etc.
This book is a single compendium which deals with all aspects and facts of spices and condiments which may meet the requirements of all those handling them at various stages, from harvesting to their end use. This book contains post harvest management, the potentials of genetic engineering, high production technology in spices with plantation and processing of various spices and condiments such as vanilla, turmeric, tamarind, saffron, black pepper, onion, mint, ginger, garlic, curry leaf, coriander etc.

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  • Integrated Organic Farming Handbook
  • Integrated Organic Farming Handbook
Integrated Organic Farming Handbook
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Integrated Organic Farming Handbook

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Name Of BookIntegrated Organic Farming Handbook
Book NameIntegrated Organic Farming Handbook
AuthorDr. H. Panda
Published ByAsia Pacific Business Press Inc.
Brandn/a
Number Of Pages472
Country of OriginMade in India

Author: Dr. H. Panda
Format: Paperback
ISBN: 9788178331522
Code: NI248
Pages: 472
Price: Rs. 1,275.00   US$ 125.00

Published: 2013
Publisher: Asia Pacific Business Press Inc.
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Organic agriculture has grown out of the conscious efforts by inspired people to create the best possible relationship between the earth and men. After almost a century of neglect, organic agriculture is now finding place in the mainstream of development and shows great promise commercially, socially and environmentally. Integrated organic farming is a commonly and broadly used word to explain a more integrated approach to farming as compared to existing monoculture approaches. It refers to agricultural systems that integrate livestock and crop production and may sometimes be known as Integrated Bio systems. It denotes a holistic system of farming which optimizes productivity in a sustainable manner through creation of interdependent agri-eco systems where annual crop plants (e.g. wheat), perennial trees (e.g. horticulture) and animals (including fishes where relevant) are integrated on a given field or property .This concept of organic farming is based on following principles: 1. Nature is the best role model for farming, since it does not use any inputs nor demand unreasonable quantities of water.2. The entire system is based on intimate understanding of nature's ways of replenishment. The system does not believe in mining of the soil of its nutrients and do not degrade it in any way. 3. The soil in this system is considered as a living entity 4. The soil's living population of microbes and other organisms are significant contributors to its fertility on a sustained basis and must be protected and nurtured, at all cost. 5. The total environment of the soil, from soil structure to soil cover is more important and must be preserved.
Integrated Organic farming is a method of farming system, which primarily aims at cultivating the land and raising crops in such a way, so as to keep the soil alive and in good health. It is the use of organic wastes (crop, animal and farm wastes, aquatic wastes) and other biological materials, mostly produced insitu- along with beneficial microbes (bio fertilizers) to release nutrients to crops, which connotes the ‘organic’ nature of organic farming. It is also termed as organic agriculture. In the Indian context it is also termed as ‘Javik Krishi’. We have compiled all the relevant information regarding integrated organic farming in this book. This is first book of its kind which contains reliable details related to organic farming, green manuring, biological nitrogen fixation, uses of vermiculture bio-tech, organic fertilizers for flooded rice ecosystem, biological pest management, press mud as plant growth promoters, bio fertilizer for multipurpose tree species, rice- fish integration, response of crops to organic fertilizer and many more.  
The book is very useful for farmers, agriculture, universities, consultants and research scholars.

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  • Bamboo Plantation and Utilization Handbook
  • Bamboo Plantation and Utilization Handbook
Bamboo Plantation and Utilization Handbook
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Bamboo Plantation and Utilization Handbook

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Name Of BookBamboo Plantation and Utilization Handbook
Book NameBamboo Plantation and Utilization Handbook
AuthorH. Panda
Published ByAsia Pacific Business Press Inc.
Brandn/a
Number Of Pages568
Country of OriginMade in India

Author: H. Panda
Format: Paperback
ISBN: 9788178331508
Code: NI243
Pages: 568
Price: Rs. 1,475.00   US$ 150.00

Published: 2011
Publisher: Asia Pacific Business Press Inc.
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Bamboo is an important non wood forest product. In India, bamboo, which is traditionally considered the Poor man wood, and labelled as Green Gold is being considered a major export item by the centre for the global market. Bamboo is perfectly suited to agro forestry as a woody grass. Bamboo has been exploited from natural stands from time immemorial. Bamboo is increasingly being cultivated like other agricultural crops, that is, in professionally managed plantations. The growth of industries utilizing bamboo requires the sustainable cultivation and management of bamboo resources. India is blessed with very rich bamboo resources. Bamboo can play an important role in raising forest cover and a major role in stabilization of the environmental problems. The annual yield in tonnes/ha depends on the environment as well as the species. It is estimated that almost 25% of the biomass in the tropics and 20% in the subtropics, come from bamboo. The cultivation of bamboo as a wood substitute helps to offset depletion of the rain forest. Its rapid growth ensures an effective reconstruction of damaged eco systems. Bamboo is one of many sustainable non wood resources that can generate income for a large forest dependent rural population and it needs to take further steps to realize its full potential. In India, the North East has the largest stock and diversity of bamboos. Though India has the largest area under bamboo, the yield per hectare is very low compared to other countries. Bamboo plantation rising should be encouraged & promoted due to their high value, productivity, uniformity of crop, choice of species linked to peoples’ need and industrial need. Bamboo forest constitutes about 13% of the total forest area of the country. About 50% of bamboo produced in India grows in North Eastern region and West Bengal. India has the second largest bamboo reserves in the world after China.
This book basically deals with bamboos in India, the bamboo plant harvesting, cultivating, silviculture and management, collection of material and preparation of cuttings treatment for root induction in cuttings,
preparation of nursery and planting nursery management transplanting, pattern of biomass allocation in growing bambusa bamboos, biochemical characteristics of plantation bamboo leaf (bambusa bambos) with reference to organic productivity, economic analysis, bamboo plantation, problems and prospects, need for bamboo plantation, consumption pattern of bamboos in India, working and finishing qualities of bamboo, bamboos for structural use, pipe water supply system and drainage, bamboo furniture
weaving industry etc.

This book provides a complete detail on Bamboo plantation and its utilization. This book contains chapters like types of bamboo in India, taxonomy, cultivation, harvesting, growth management, bamboo utilization, Bamboo products and many more. This book will be very helpful to all its readers, environmentalists, agronomists, entrepreneurs, industrialists, or anyone with a special interest in bamboo cultivation.

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  • Handbook on Milk and Milk Proteins
  • Handbook on Milk and Milk Proteins
Handbook on Milk and Milk Proteins
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Handbook on Milk and Milk Proteins

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Name Of BookHandbook on Milk and Milk Proteins
Book NameHandbook on Milk and Milk Proteins
Published ByAsia Pacific Business Press Inc.
Brandn/a
Pages448
Year2011
Number Of Pages448
Country of OriginMade in India

Author: H. Panda
Format: Paperback
ISBN: 9788178331485
Code: NI241
Pages: 448
Price: Rs. 1,275.00   US$ 125.00

Published: 2011
Publisher: Asia Pacific Business Press Inc.
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Proteins play an important role in nutrition, taste, allergies, texture, structure, processing and yield performance. In the food industry, proteins are a key element of our diet and an important ingredient for food technologists. The total protein component of milk is composed of numerous specific proteins. Isolated milk protein products represent an important and valuable source of protein ingredients due to their recognized superior nutritional, organoleptic and functional properties. Milk protein is a rich source of essential amino acids and they have been the subject of intensive research for an effort to unravel their molecular structure and interactions, relationship between structure and functional attributes, interactions of proteins during processing and, more recently, their physiological functions. Free fatty acids (FFA) in fresh milk normally amount to less than 1% of the total milk fat, yet they are important because of their effect on milk flavour. Now a day, the processing of milk is part of a highly organized and controlled dairy industry, which produces and markets a multitude of dairy products. Functional milk proteins are perfectly suited for use in the dairy sector of food production and the modern food processing industry is placing more and more emphasis upon the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain.
Some of the fundamentals of the book are surface tension of milk, lactose chemistry, milk proteins, phosphorylation of milk proteins, comparative aspects of milk proteins, utilization of milk proteins, heat stability of milks, heat stability of homogenized concentrated milk, lysinoalanine in milk and milk products, heat coagulation of type a milk, syneresis of heated milk, fatty acids in milk, milk gel assembly, mechanical agitation of milk, natural, leucocyte and bacterial milk, grass and legume diets and milk production

This book provides a complete overview and offers insights into topics for more in-depth reading on milk and milk proteins. The book covers chapters on milk proteins, biosynthesis & secretion of milk proteins, utilization, types of milk proteins, phosphorylation, milk glycoproteins and many more. It is hoped that this book will be very helpful to all its readers, students, new entrepreneurs, food technologist, technical institution and scientists.

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  • The Complete Book on Cultivation and Manufacture of Tea (2nd Revised Edition)
  • The Complete Book on Cultivation and Manufacture of Tea (2nd Revised Edition)
The Complete Book on Cultivation and Manufacture of Tea (2nd Revised Edition)
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LanguageEnglish
Book NameThe Complete Book on Cultivation and Manufacture of Tea (2nd Revised Edition)
AuthorH. Panda
Pages574
Year2016
Country of OriginMade in India

Author: H. Panda
Format: Paperback
ISBN: 9788178331683
Code: NI242
Pages: 574
Price: Rs. 1,625.00   US$ 150.00

Published: 2016
Publisher: Asia Pacific Business Press Inc.
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Tea is one of the most popular beverages that are being consumed all over the world. Tea is known as a soothing drink and a way of life. Owing to its increasing demand, tea is considered to be one of the major components of world beverage market. Tea is very beneficial for health and is also known as anticarcinogenic properties. Green tea acts as an antiviral agent. Growing tea requires sufficient amount of work and there is additional level of work that must be incorporated to harvest it. Tea is cultivated in tropical and sub tropical regions. There are various kinds of tea such as black tea, green, oolong tea that can be obtained from real tea plant, Camellia sinensis. The making of different varieties of tea mainly depends upon plucking and rolling, spreading, storing process.
The handbook describes aspects of tea cultivation, ranging from the history of old crop, machinery & equipment for various Tea, biological control, organic tea- and many more. This is a sincere attempt to open up the world of this wonderful beverage, its cultivation methods, types of tea available worldwide, manufacturing process, to the common man.
Some of the fundamentals of the book are growth of tea in other countries, tea in Indian economy, biochemical constituents, pharmacological properties, selection, pollination and propagation, nutritional requirements, growth, photosynthesis and respiration, nursery management, water theory, oxidative degradation of protein, biological effect of polyphenols, analysis of tea, tea processing, green tea processing, tea bag production etc.
This book will be a mile stone for its readers who are new to this sector, will also find useful for entrepreneurs, tea scientists and tea research establishments.

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  • The Complete Technology Book On Dairy & Poultry Industries With Farming And Processing
  • The Complete Technology Book On Dairy & Poultry Industries With Farming And Processing
The Complete Technology Book On Dairy & Poultry Industries With Farming And Processing
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Book NameThe Complete Technology Book on Dairy & Poultry Industries With Farming and Processing (2nd Revised
Usage/ApplicationDairy & Polutry Farimg & Processing
AuthorNIIR Board
PublisherNIIR PROJECT CONSULTANCY SERVICES
LanguageEnglish
BrandN/a
Country of OriginMade in India

Author: NIIR Board
Format: Paperback
ISBN: 9789381039083
Code: NI62
Pages: 720
Price: Rs. 1,275.00   US$ 125.00

Published: 2012
Publisher: NIIR PROJECT CONSULTANCY SERVICES
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Dietary habits of people have changed over the last few decades. Growing consciousness for protein rich food has given an impetus to both the dairy industry and poultry farming. Today, the dairy industry is a large organized sector with both private and government participation whereas poultry farming has indicated a rapid growth of 20% in the past few decades as well. Poultry is one of the fastest growing segments of the agricultural sector in India today. The production of agricultural crops has been rising at a rate of 1.5 to 2 % per annum that of eggs and broilers has been rising at a rate of 8 to 10 % per annum. From a backyard hobby it has culminated into an industry. The venture has largely been entrepreneurial and poultry farmers prefer to target their efforts to breeding & broiler farming for sale of ready broilers or layer farming for eggs. Poultry is the second most widely eaten meat in the world, accounting for about 30% of meat production worldwide. Dairy plants process the raw milk they receive from farmers so as to extend its marketable life. India has only a few specialized dairy farms. It is the production that characterizes the dairy industry. India is the worlds highest milk producer and all set to become the worlds largest food factory. Dairying is an important source of subsidiary income to small/marginal farmers and agricultural labourers. The manure from animals provides a good source of organic matter for improving soil fertility and crop yields. Since agriculture is mostly seasonal, there is a possibility of finding employment throughout the year for many persons through dairy farming. Thus, dairy also provides employment throughout the year. The main beneficiaries of dairy programmes are small/marginal farmers and landless labourers. Developments in the dairy and poultry industries during the last decade have been important enough to bring out a considerable amount of materials on dairy and poultry farming; processing of milk and poultry related products.
The major contents of the book are dairy farming, poultry production, breeding, fertility, forage grass and concentrates, cow behaviour and health, manufacture of butter and cheese, process measurements and controls, components of poultry diets etc. This book also describes about the feed manufacturing process, butter and cheese manufacturing processes with diagrams, housing system and management of broilers and more.
The first book of its kind which covers complete details of dairy and poultry farming, processing how to feed cows, birds in dairy and poultry, kind of diseases and their cure and other information related farming. This book will be an invaluable resource to dairy and poultry technology, institutions and for those who want to venture in this field.

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  • Handbook on Citrus Fruits Cultivation and Oil Extraction
  • Handbook on Citrus Fruits Cultivation and Oil Extraction
Handbook on Citrus Fruits Cultivation and Oil Extraction
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Book NameHandbook on Citrus Fruits Cultivation and Oil Extraction
AuthorNPCS Board of Consultants & Engineers
Brandn/a
Number Of Pages544
Country of OriginMade in India

Author: NPCS Board of Consultants & Engineers
Format: Paperback
ISBN: 9788178331256
Code: NI223
Pages: 544
Price: Rs. 1,575.00   US$ 150.00

Published: 2009
Publisher: Asia Pacific Business Press Inc.
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Citrus fruits are produced all around the world. They contain healthy nutrition content that works wonders for the body. Citrus fruits act as a fabulous source of vitamin C and a wide range of essential nutrients required by the body. India only represents a mere 4% of global citrus fruit production. But now a day, there is a rise in its cultivation. This rise in citrus production is mainly due to the increase in cultivation areas & the change in consumer preferences towards more health & convenience food consumption & the rising incomes. Citrus fruits have long been valued as part of a nutritious and tasty diet. The flavours provided by citrus are among the most preferred in the world, and it is increasingly evident that citrus not only tastes good, but is also good for people. It is well established that citrus and citrus products are a rich source of vitamins, minerals and dietary fiber (non starch polysaccharides) that are essential for normal growth and development and overall nutritional well being. However, it is now beginning to be appreciated that these and other biologically active, non nutrient compounds found in citrus and other plants (phytochemicals) can also help to reduce the risk of many chronic diseases. Appropriate dietary guidelines and recommendations that encourage the consumption of citrus fruit and their products can lead to widespread nutritional benefits across the population. All citrus fruit is acid fruit. The acid fruits are the most detoxifying fruits and excellent foods. Lemon oil is obtained from the fruits of citrus Limonum, Risso (Rutaceae). Although the majority of commercially available essential oils are extracted from the original botanical material by use of steam distillation, most citrus essential oils are extracted by pressing the rinds of the citrus fruits. The oil of sweet orange is obtained from the fruits of citrus Aurantium Risso and the oil of bitter orange from fruits of citrus Bigaradia Risso (Auranciacae). Orange Essential Oil is energizing and is usually well loved by men, women and children. Citrus fruit oils are cheaper than most other essential oils. Lemon or sweet orange oils that are obtained as by products of the citrus industry are even cheaper.
Some of the fundamentals of the book are botanical classification, classification of genus citrus, criteria for citrus classification, information on important citrus fruits, subgenus fucitrus (edible citrus fruits), citrus cultivation, citrus fruits, kinnow mandarin, citrus fruit breeding, soil inspection for citrus family, nutrition for citrus world, proper harvesting of citrus, post harvesting of citrus fruits, etc.
This handbook on citrus fruits provides relevant information on most citrus crops, the basics of citriculture & production, pre & post harvest management, picking, storage etc. Selected topics on oil extraction of citrus fruits are also given to provide knowledge of the techniques used. This book will be helpful for technocrats, farmers, research scholar, institutions etc.

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  • Fish and Pig Farming with Feed Technology
  • Fish and Pig Farming with Feed Technology
Fish and Pig Farming with Feed Technology
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Fish and Pig Farming with Feed Technology

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Book NameRabbit,Goat,Sheep,Poultry,Fish and Pig Farming with Feed Technology
AuthorNIIR Board of Consultants & Engineers
BrandN/a
Pages564
Country of OriginMade in India

Author: NIIR Board of Consultants & Engineers
Format: Paperback
ISBN: 8178330202
Code: NI127
Pages: 564
Price: Rs. 1,100.00   US$ 125.00

Published: 2004
Publisher: Asia Pacific Business Press Inc.
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Livestock and poultry in Indian tropical and subtropics play a critical role in agricultural economy by providing milk, wool, meat, eggs and draft power and provide flexible reserves during period of economic stress and buffer against crop failure. Rabbits are raised up off the ground and are one of the cleanest animals produced as meat and hence do not even need to be wormed. Rabbits are among the most productive of domestic livestock, making them efficient sources of food for an ever increasing population with diminishing resources. Up to 98.7% of the rabbits can be used for meat, fur, in laboratories, as fertilizers, in toys and novelties. The large demand for animal wool seems to be assured. Sheep rearing is the major source of livelihood to small and marginal farmers and landless laborers in hilly areas, arid and semi-arid region of India. Goat is a multi functional animal and plays a significant role in the economy and nutrition of landless, small and marginal farmers in the country. It creates employment to the rural poor besides effectively utilizing unpaid family labor. There is ample scope for establishing cottage industries based on goat meat and milk products and value addition to skin and fiber. Fish is a good source of animal proteins; Man has realized its importance from the very inception of the evolution of the human race. It has been the sole diet for many island nations before the evolution of farming techniques. Poultry is one of the fastest growing segments of the agricultural sector in India today. The production of agricultural crops has been rising at a rate of 1.5 to 2 % per annum that of eggs and broilers has been rising at a rate of 8 to 10 % per annum. From a backyard hobby it has culminated into an industry. Among the various livestock species, piggery is most potential source of meat production and more efficient feed converters after the broiler. Apart from providing meat, it is also a source of bristles and manure. Pig farming will provide employment opportunities to seasonally employed rural farmers and supplementary income to improve their living standards. The contribution of pork products in terms of value works out to 0.80% of total livestock products and 4.32% of the meat and meat products.
This book basically deals with rabbit keeping, feeding systems, feed requirements and balanced rations, angora wool utilization in cottage industries, useful information for goat breeding measures of increasing potential of range land nutrients requirements of goats, conversion efficiency of indigenous breeds of goats, sources and functions of the nutrients in sheep, breeds of poultry, inheritance of plumage in turkeys, commercial poultry farming, nutrition of broiler type chickens, how to economise on poultry feed cost, principles of fish culture, culturable fish and shellfish, nutritional requirement and artificial shrimp feed preparation, types of antibiotics for pigs etc.
This book provides detailed information on the livestock and poultry farming and rearing technique with described process of feeding systems, feed requirements and balanced rations, harvesting commercial products from them. This book is an invaluable resource for the entrepreneurs, institutions and professionals.

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  • Handbook on Fisheries and Aquaculture Technology
  • Handbook on Fisheries and Aquaculture Technology
Handbook on Fisheries and Aquaculture Technology
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Handbook on Fisheries and Aquaculture Technology

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Book NameHandbook on Fisheries and Aquaculture Technology
PublisherAsia Pacific Business Press Inc.
Pages750
BrandN/a
Country of OriginMade in India

  • Author: NIIR Board of Consultants and Engineers
    Format: Paperback
    ISBN: 8178330792
    Code: NI101
    Pages: 750
    Price: Rs. 1,100.00   US$ 125.00
    Published: 2003
    Publisher: Asia Pacific Business Press Inc.
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The fishery sector is important from Indian economy view point as it contributes a source of income to a number of fishermen and has huge export potential. The systems and technology used in aquaculture has developed rapidly in the last fifty years. They vary from very simple facilities like family ponds for domestic consumption in tropical countries to high technology systems like intensive closed systems for export production. Much of the technology used in aquaculture is relatively simple, often based on small modifications that improve the growth and survival rates of the target species. Nowadays, the fish and fisheries industry is one of the fastest growing international commodity markets globally. Guaranteeing an adequate supply to this international market requires hundreds of thousands of fishing vessels and fish farms, as well as tens of thousands of fish processing workers, wholesalers and retailers in countries spread all over the world. The fishery sector thus generates employment and income for millions of people and in one of the major fields to venture. A wide range of aspects of fresh water aquaculture such as selection of species of fish and shellfish, construction and preparation of various types of fish ponds, control of aquatic weeds and predators, production of seed fish and their transportation, fish nutrition and fish diseases and their control pertaining to composite fish culture, air breathing fish culture etc. have been dealt with a length for easy adoption.
The major contents of the book are classification of fishes, general characters of fishes, techniques in fish identification, cold water fisheries of India, physical and chemical properties of fishery water, chemical constituents of fish, economic importance of fishes, fish in relation to human health, construction of fish farms, etc.
In this book you can find all the basic information required on the fundamental aspects of the fisheries and aquaculture technology with detailed information of their applications a wide variety of industrial processes etc. The book is very useful for research scholars, technocrats, institutional libraries and entrepreneurs who want to enter into the field of aquaculture technology.

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  • Profitable Agro Based Projects With Project Profiles
  • Profitable Agro Based Projects With Project Profiles
Profitable Agro Based Projects With Project Profiles
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Book NameProfitable Agro Based Projects with Project Profiles
Usage/ApplicationAgro Based Projects
PublisherNIIR PROJECT CONSULTANCY SERVICES
BrandN/a
Country of OriginMade in India

  • Author: P.K.Chattopadhyay
  • Format: Hardcover
  • ISBN: 9789381039168
  • Code: NI15
  • Pages: 216
  • Price: Rs. 1,895.00 US$ 150.00
  • Published: 2012
  • Publisher: NIIR PROJECT CONSULTANCY SERVICES
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*****Limited Edition- available in Photostat Version Only*****

Profitable Agro Based Projects with Project Profiles
(Cereal Food Technology)
(2nd Revised Edition)


Cereal, also called grain, any grass yielding starchy seeds suitable for food. The cereals most commonly cultivated are wheat, rice, rye, oats, barley, corn (maize), and sorghum. As human food, cereals are usually marketed in their raw grain form (some are frozen or canned) or as ingredients of various food products; as animal feed, they are consumed mainly by livestock and poultry, which are eventually rendered as meat, dairy, and poultry products for human consumption; and they are used industrially in the production of a wide range of substances, such as glucose, adhesives, oils, and alcohols. Real processing, treatment of cereals and other plants is to prepare their starch for human food, animal feed, or industrial use. Cereals are used for both human and animal food and as an industrial raw material. Although milled white flour is largely used for bread production, especially in industrialized countries, the grain may be converted to food in other ways. The relatively minor use of cereals in nonfood products includes the cellulose in the straw of cereals by the paper industry, flour for manufacturing sticking pastes and industrial alcohol, and wheat gluten for core binders in the casting of metal. Rice chaff is often used as fuel in Asia.

Assuming a 50 percent increase in fertilizer use and that 41.5 percent of the cropped area is irrigated; projected 2020 food production would increase by 7.2 percent from 251.0 million tons to 269.1 million tons. Future increases in the production of cereals and non-cereal agricultural commodities will have to be essentially achieved through increases in productivity, as the possibilities of expansion of area and livestock population are minimal. To meet the projected demand in the year 2020, country must attain a per hectare yield of 2.7 tons 2 for rice, 3.1 tons for wheat, 2.1 tons for maize, 1.3 tons for coarse cereals, 2.4 tons for cereal, 1.3 tons for pulses, 22.3 tons for potato, 25.7 for vegetables, and 24.1 tons for fruits.

The content of the book includes information about cereal food technology. The major contents of this book are project profiles of projects like rice milling, rice products, rice flake (poha) and utilities of storage and preservation techniques of food grains, flour milling, wheat and flour products, maize processing, the dry milling of corn, rice starch, corn products, white oat processing, nutrition labeling, requirements of plant and machinery and address of plant and machinery suppliers.

This book is very useful for new entrepreneurs, technical institutions, existing units and technocrats.

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  • The Complete Book On Tomato & Tomato Products Manufacturing
  • The Complete Book On Tomato & Tomato Products Manufacturing
The Complete Book On Tomato & Tomato Products Manufacturing
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Book NameThe Complete Book on Tomato & Tomato Products Manufacturing (Cultivation & Processing)(2nd Revised E
AuthorNPCS Board of Consultants & Engineers
Number Of Pages344
Country of OriginMade in India

Author: NPCS Board of Consultants & Engineers
Format: Paperback
ISBN: 9789381039687
Code: NI294
Pages: 344
Price: Rs. 1,400.00   US$ 150.00

Published: 2017
Publisher: NIIR PROJECT CONSULTANCY SERVICES
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The Complete Book on Tomato & Tomato Products Manufacturing (Cultivation & Processing)

Tomato is one of the most popular fruit in the world. The products of tomato like paste, juice, ketchup, etc. are widely used in kitchens all around the world. Tomatoes and tomato-based foods are considered healthy for the reason that they are low in calories, but possess a remarkable combination of antioxidant micronutrients.

Tomato industry has been growing significantly over the past several decades. Changing life style and taste of consumers in different countries will motivate the growth of the tomato products market. The industries can retain maximum market share by differentiating their products in the market, by coming up with innovative products and by focusing on different packaged tomato products.

India is one of the largest consumers of tomatoes, as well as the second largest tomato producing country in the world followed by China. Although raw tomato consumption is the mainstream means of consumption in today's India, the market for processed tomato is expected to expand in the near future considering the remarkable economic growth and dietary culture changes.
Tomatoes are widely grown commodity with 136 mt production in the world. There is a big market for tomato products. The market scenario has revealed a positive indication for the specially packed tomato products in local as well as outside market. It is estimated that the total production of processed fruit & vegetable in India is about 15.0 lakh tonne.

The major content of the book are varieties of tomato, select the best seeds and seedlings, growing preparation, canning of tomatoes, how to store & preserve tomatoes, basis for successful cultivation of tomato, crop husbandry, tomato pruning, dehydration/drying of tomatoes, canning of tomatoes, preserving by heating, tomato pulp, tomato paste, tomato ketchup, tomato juice, tomato powder, hazard analysis and critical control points, FPO and Agmark, products packaging, marketing.

The purpose of this book is to present the elements of the technology of tomato preservation. The book explains raw material requirement, manufacturing process with flow diagrams of various tomato products with addresses of plant & machinery suppliers with their photographs. It deals with the products prepared from tomato commercially.
It will be a standard reference book for professionals, entrepreneurs, food technologists, those studying and researching in this important area and others interested in the field of tomato products manufacturing..

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  • Aromatic Plants Cultivation, Processing and Uses
  • Aromatic Plants Cultivation, Processing and Uses
Aromatic Plants Cultivation, Processing and Uses
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Book NameAromatic Plants Cultivation,Processing and Uses
Brandn/a
Number Of Pages504
Country of OriginMade in India

Author: H. Panda
Format: Paperback
ISBN: 8178330571
Code: NI120
Pages: 504
Price: Rs. 975.00   US$ 100.00

Published: 2005
Publisher: Asia Pacific Business Press Inc.
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Aromatic plants have essential or aromatic oils naturally occurring in them. They help heal mental ailments and other diseases. India is endowed with a rich wealth of medicinal plants. Aromatic (Aroma Producing) plants are those plants which produce a certain type of aroma. Their aroma is due to the presence of some kind of essential oil with chemical constituents that contain at least one benzene ring in the their chemical configuration. The chemical nature of these aromatic substances may be due to a variety of complex chemical compounds. These plants have made a good contribution to the development of ancient Indian material medica. In recent years, there has been a tremendous growth of interest in plant based drugs, pharmaceuticals, perfumery products, cosmetics and aroma compounds used in food flavors and fragrances and natural colors in the world. There is a definite trend to adopt plant based products due to the cumulative derogatory effects resulting from the use of antibiotic and synthetics and except for a few cultivated crops, the availability of plant based material is mainly from the natural sources like forests and wastelands. There is a need to introduce these crops into the cropping system of the county, which, besides meeting the demands of the industry, will also help to maintain the standards on quality, potency and chemical composition. During the past decade, demand for aromatic plants and its products has attracted the worldwide interest, India being the treasure house of biodiversity, accounts for thousands of species which are used in herbal drugs. 90% of herbal industry requirement of raw material is taken out from the forests.

Some fundamentals of this book are botanical description of the plant, genetic improvement , harvesting, intercropping, transplantation, irrigation and weeding, vanilla cultivation in india, commercial cultivation of vanilla, distillation of herbage for essential oil, effect of growth hormones, jasmine crop improvement & agrotechniques, efforts for new vatiety of jasminum auriculatum , essential oils of agarwood, cinnamomum tamala leaves, eucalyptus citriodora and caultheria pragrantissima, past and future of sandal wood oil industry, by product development from turmeric and ginger rhizomes, isolation of essential oils and its flavour profile etc.

This book contains most of the important aspects related to aromatic plants. It is being published for those who are interested in growing, processing and trading of aromatic plants.

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  • The Complete Book on Onion & Garlic Cultivation with Processing
  • The Complete Book on Onion & Garlic Cultivation with Processing
The Complete Book on Onion & Garlic Cultivation with Processing
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Book NameThe Complete Book on Onion & Garlic Cultivation with Processing (Production of Onion Paste,Flakes
AuthorNPCS Board of Consultants & Engineers
PublisherAsia Pacific Business Press Inc.
Country of OriginMade in India

Author: NPCS Board of Consultants & Engineers
Format: Paperback
ISBN: 9788178331591
Code: NI290
Pages: 416
Price: Rs. 1,475.00   US$ 150.00

Published: 2015
Publisher: Asia Pacific Business Press Inc.
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The Complete Book on Onion & Garlic Cultivation with Processing (Production of Onion Paste, Flakes, Powder & Garlic Paste, Powder, Flakes, Oil)

""Onion and garlic are the spice commodities used for flavouring the dishes. These are considered as valuable medicinal plants offer variety of medicinal properties. Onion & garlic are important commercial crops with versatile applications. The demand for the processed products is increasing day by day due to its convenience to handle and use. Onion & garlic can be processed into a wide variety of products. As per the estimate, approximately 6.75% of the onion produced is being processed. Besides fulfilling the constant demand of domestic population, India exports 13 to 18 lakh tons of onion annually worth around Rs. 2200 crores of foreign exchange revenue. Similarly in case of garlic, the production increased from 4.03 lakh tons to 12.26 lakh tons.

Proper placement of onion & garlic products (like; onion pickle, onion chutney, onion paste, garlic oil, garlic paste, garlic powder, garlic flakes, onion flakes, onion powder) in the departmental stores, super markets, shopping malls backed-up by publicity is the key to success. It is also possible to have tie-up with exclusive restaurants, star hotels, renowned caterers for their regular requirements.
This handbook is designed for use by everyone engaged in the onion & garlic products manufacturing. The book explains manufacturing process with flow diagrams of various onion & garlic products and addresses of plant & machinery suppliers with their photographs.

Major contents of the book are varieties of onion, onion production, onion dehydration, types of garlic, garlic growing, garlic dehydration, onion pickle, onion chutney, onion paste, garlic oil, garlic paste, garlic powder, garlic flakes, onion flakes, onion powder, pest species and pest control of garlic and onion, integrated weed management, packaging, product advertising and sales promotion, marketing etc.

It will be a standard reference book for professionals, entrepreneurs, food technologists, those studying and researching in this important area and others interested in the field of onion & garlic products manufacturing.
"

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  • Modern Technology of Agro Processing & Agricultural Waste Products
  • Modern Technology of Agro Processing & Agricultural Waste Products
Modern Technology of Agro Processing & Agricultural Waste Products
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Book NameModern Technology of Agro Processing & Agricultural Waste Products
PublisherNational Institute of Industrial Research
BrandN/a
Country of OriginMade in India

  • Author: NIIR Board
    Format: Paperback
    ISBN: 8186623493
    Code: NI11
    Pages: 504
    Price: Rs. 975.00   US$ 100.00
    Published: 2001
    Publisher: National Institute of Industrial Research
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Modern Technology of Agro Processing & Agricultural Waste Products

Agriculture being a foundation stone for most budding economies, it would be benefiting to know about agro processing and waste management of agriculture produce. The book will act as an encyclopaedia for enriched information on the processing of a variety of products manufactured from agro crops and the waste management of agriculture products. Agro processing can be defined as set of techno economic activities carried out for preservation and treatment of agricultural produce and to make it useful as food, feed, fibre, fuel or manufacturing objects . Therefore, the span of the agro-processing industry covers all operations from the phase of harvest to the phase where the material reaches the end users in the desired form, packaging, quantity, quality and price. Agro processing is a complex process and a clear understanding will certainly help to grow your business. The agro processing is functional to all the produces, originating from agricultural farm, livestock, aqua cultural sources and forests for their preservation, treatment and value-addition to make them serviceable as food, feed, fibre, fuel or industrial raw materials.
The book deals with varied information on the agro product like Quality Parameters of Dehydrated Fruits and Vegetables, Fruit Specific Preservation Technologies, General Properties of Fruits and Vegetables; Chemical Composition and Nutritional Aspects; Structural Features. Some chapters provide information on the various by products of agro products like Alcohol from Potatoes, Activated Carbon from Saw Dust, Rice Husk and Coconut Shells, Cattle Feed from Molasses, Bio coal Briquettes from Agriculture Cellulosic Waste, Maize Processing for Glucose etc.
The book also gives a touch to the growth of agro processing Industries in India that has experienced expansion during last 5 decades, starting with a handful of facilities to the present level. The book in addition contains the number of products made from agricultural waste. With the current expansion and growth of agro processing and the waste management the book will render you comprehensive information on the project profiles, requirements of basic infrastructure like plant, machinery and raw materials and the addresses of their suppliers.
Agro processing has recently emerged as the dawn sector of the Indian economy with its enormous prospective for growth and direct assistance to economic aspect especially on employment and income generation. A number of estimates propose that in developed countries, up to 14 per cent of the total labour force is engaged in agro-processing sector directly or indirectly. Though, in India, a meagre number of 3 per cent of the work force finds employment in this sector revealing its underdeveloped state and vast untapped potential for employment. The book will provide you comprehensive information to tap the opportunities available in the sector.

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  • The Complete Technology Book On Biofertilizer And Organic Farming (2nd Revised Edition)
  • The Complete Technology Book On Biofertilizer And Organic Farming (2nd Revised Edition)
The Complete Technology Book On Biofertilizer And Organic Farming (2nd Revised Edition)
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Book NameThe Complete Technology Book on Biofertilizer and Organic Farming (2nd Revised Edition)
AuthorNIIR Board
PublisherNIIR PROJECT CONSULTANCY SERVICES
LanguageEnglish
BrandN/a
Country of OriginMade in India

Author: NIIR Board
Format: Paperback
ISBN: 9789381039076
Code: NI115
Pages: 608
Price: Rs. 1,400.00   US$ 150.00
Published: 2012
Publisher: NIIR PROJECT CONSULTANCY SERVICES
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The Complete Technology Book on Biofertilizer and Organic Farming
(2nd Revised Edition) 

Biofertilizers are seen as an important alternative technology, since the negative externalities of chemical fertilizers have become well known. The use of the latter has led to considerable environmental cost. Biofertilizers do not pollute the soil and do not disrupt the ecological balance, and hence are environment friendly. An increasing number of farmers are using biofertilizers, and the numbers of biofertilizer manufacturing units have also grown considerably. Organic farming system in India is not new and is being followed from ancient time. It is a method of farming system which primarily aimed at cultivating the land and raising crops in such a way, as to keep the soil alive and in good health by use of organic wastes (crop, animal and farm wastes, aquatic wastes) and other biological materials along with beneficial microbes (biofertilizers) to release nutrients to crops for increased sustainable production in an eco friendly pollution free environment. Organic farming has emerged as an important priority area globally in view of the growing demand for safe and healthy food and long term sustainability and concerns on environmental pollution associated with indiscriminate use of agrochemicals.
Going organic may be a clear way of getting back to basics and getting away from the havoc chemicals can wreak on our health and our environment but the basics themselves may not be so clear. This book provides the view of immense potential of biofertilizers as a supplementary nutrient source for the crops and covers all major types of bacterial fertilizers.

The major contents of this book is crop response to biofertilizers, nitrogen fixation, phosphate solubilising microorganisms, application and evaluation techniques, Bio Gas production, pest and disease management system in agriculture, production, promotion, quality control, marketing, future research planning, photographs and details of machineries, list of manufacturers and suppliers of biofertilizers and organic farming in directory section.

This book will be of use and interest to consultants, researchers, libraries, entrepreneurs, manufacturers of biofertilizer and for those who wants to venture in to this field.

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  • The Complete Book on Sugarcane Processing and By-Products of Molasses
  • The Complete Book on Sugarcane Processing and By-Products of Molasses
The Complete Book on Sugarcane Processing and By-Products of Molasses
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Book NameThe Complete Book on Sugarcane Processing and By-Products of Molasses (with Analysis of Sugar,Syrup
PublisherAsia Pacific Business Press Inc
BrandN/a
Country of OriginMade in India

Author: H. Panda
Format: Paperback
ISBN: 9788178331447
Code: NI246
Pages: 544
Price: Rs. 1,675.00   US$ 150.00

Published: 2011
Publisher: Asia Pacific Business Press Inc.
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Sugarcane grows in all tropical and subtropical countries. Sucrose as a commercial product is produced in many forms worldwide. Sugar was first manufactured from sugarcane in India, and its manufacture has spread from there throughout the world. The manufacture of sugar for human consumption has been characterized from time immemorial by the transformation of the collected juice of sugar bearing plants, after some kind of purification of the juice, to a concentrated solid or semi solid product that could be packed, kept in containers and which had a high degree of keep ability. The efficiency with which juice can be extracted from the cane is limited by the technology used. Sugarcane processing is focused on the production of cane sugar (sucrose) from sugarcane. The yield of sugar & Jaggery from sugar cane depends mostly on the quality of the cane and the efficiency of the extraction of juice. Other products of the processing include bagasse, molasses, and filter cake. Sugarcane is known to be a heavy consumer of synthetic fertilizers, irrigation water, micronutrients and organic carbon. Molasses is produced in two forms: inedible for humans (blackstrap) or as edible syrup. Blackstrap molasses is used primarily as an animal feed additive but also is used to produce ethanol, compressed yeast, citric acid, and rum. Edible molasses syrups are often blended with maple syrup, invert sugars, or corn syrup. Cleanliness is vital to the whole process of sugar manufacturing. The biological software is an important biotechnical input in sugarcane cultivation. The use of these products will encourage organic farming and sustainable agriculture.
The book comprehensively deals with the manufacture of sugar from sugarcane and its by-products (Ethyl Alcohol, Ethyl Acetate, Acetic Anhydride, By Product of Alcohol, Press mud and Sugar Alcohols), together with the description of machinery, analysis of sugar syrup, molasses and many more. Some of the fundamentals of the book are improvement of sugar cane cultivation, manufacture of Gur (Jaggery), cane sugar refining: decolourization with absorbent, crystallization of juice, exhaustibility of molasses, colour of sugar cane juice, analysis of the syrup, massecuites and molasses bagasse and its uses, microprocessor based electronic instrumentation and control system for modernisation of the sugar industry, etc.
Research scholars, professional students, scientists, new entrepreneurs, sugar technologists and present manufacturers will find valuable educational material and wider knowledge of the subject in this book. Comprehensive in scope, the book provides solutions that are directly applicable to the manufacturing technology of sugar from sugarcane plant.

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