Food Production

What this chapter covers

1. Microorganisms and Bacteria

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   • MicroorganismsToo small for the naked eye.
   • BacteriaUnicellular; coccus, bacillus, spirillum, vibrio shapes.
   • Uses of Bacteria in Food IndustryCurd, cheese, tea, vinegar and vitamins.

2. Fungi

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   • Fungi OverviewNo chlorophyll; mostly saprophytes on decay.
   • YeastUnicellular fungus growing in sugary solutions.
   • Economic Importance of YeastBreweries, bakeries and rich in vitamins.

3. Agriculture and Horticulture

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   • Crops and ClassificationFood crops, cash crops, other groups.
   • Crop SeasonsKharif (rainy) and Rabi (winter) crops.
   • HorticultureFruits, vegetables, flowers and ornamental plants.
   • Organic FarmingNo synthetic fertilisers or pesticides used.

4. Green Revolution

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   • The Green RevolutionHigher productivity through new agronomic technology.
   • Green Revolution in IndiaFrom early 1960s; M.S. Swaminathan.

5. Animal Husbandry and Milch Animals

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   • Animal Husbandry OverviewFeeding, sheltering, caring for, breeding animals.
   • Milk-Yielding AnimalsCows, buffaloes, goats; breeds and varieties.
   • White RevolutionOperation Flood, Amul and Verghese Kurien.

6. Meat-Providing Livestock and Poultry

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   • Goats and SheepMeat, milk, wool and skin.
   • PigsRich in protein and low-cost.
   • PoultryChickens, ducks, turkeys, geese; eggers, broilers.

7. Fish Farming

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   • Aquaculture and PiscicultureFarming aquatic animals; pisciculture is fish.
   • Mariculture and Edible FishesMarine aquaculture; hilsa, pomphret, rohu, catla.

8. Sericulture and Apiculture

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   • SericultureRearing silkworms to produce silk.
   • ApicultureRearing honey bees in an apiary.

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