 | Interfaces between Agriculture, Nutrition, and Food Science (UNU, 1984, 406 p.) |
 |  | From the charter of the United Nations University |
| | Preface |
| | Foreword |
|  | Inaugural session |
| | (introduction...) |
| | Introductory remarks |
| | Relevant interface research at ICRISAT |
| | Interfaces: present and future |
| | Interactions in food technology, agriculture, and nutrition |
| | (introduction...) |
| | Research and development efforts to raise food production |
| | Technological considerations in evolving strategies for varietal development of food grains |
| | Conclusions |
| | References |
| | Generating multidisciplinary action: the importance of interface activity between agriculture, food science, and nutrition |
| | (introduction...) |
| | The Role of Science and Technology |
| | The approach for developing countries |
| | The post-harvest phases |
| | Conclusion |
| | References |
| | Session 1: interaction at the production stage |
| | (introduction...) |
| | The improvement of nutritional quality by genetic means |
| | (introduction...) |
| | Abstract |
| | Priorities |
| | References |
| | Grain quality of sorghum, pearl millet, pigeon-pea, and chick-pea |
| | (introduction...) |
| | Abstract |
| | Nutritional quality |
| | Anti-nutritional factors |
| | Milling characteristics, cooking quality, and consumer acceptability |
| | Conclusions |
| | References |
| | The impact of recent agricultural development on calorie and protein production |
| | (introduction...) |
| | Abstract |
| | Overview of agricultural development |
| | Trends in agricultural production |
| | Impact on calorie and protein production |
| | Nutrition implications |
| | Conclusions |
| | References |
| | Cropping systems for upland areas |
| | (introduction...) |
| | Abstract |
| | Crops and nutrition |
| | Characterization of uplands |
| | Fertilizers |
| | References |
| | Design of cropping systems to achieve nutritional goals in dry farming |
| | (introduction...) |
| | Abstract |
| | The nutritional goals |
| | Cropping systems for drylands and their production potential |
| | Total nutrients supplied through cropping systems |
| | Nutritive value of the proteins of some foodstuffs |
| | Conclusion |
| | Discussion |
| | Agricultural production and nutrition |
| | Consumer acceptability |
| | Economics and marketing |
| | Session 2: Interaction at the post-harvest stage |
| | (introduction...) |
| | Effects of processing on the nutritional and culinary properties of food grains, with special reference to millets |
| | (introduction...) |
| | Abstract |
| | Milling |
| | Heat treatment |
| | Germination |
| | Fermentation |
| | References |
| | Improved post-harvest technology to maximize yield and minimize quantitative and qualitative losses |
| | (introduction...) |
| | Abstract |
| | Introduction |
| | Harvesting and threshing operations |
| | Drying and curing operations |
| | Pre-milling treatments |
| | Milling of grain |
| | Transportation losses |
| | Grain storage and preservation |
| | Farm-level storage |
| | References |
| | Nutritional implications of recently developed techniques of storage and pest control |
| | (introduction...) |
| | Abstract |
| | Food availability versus the pest complex |
| | Choice of disinfestation systems |
| | Soil quality and environment, and their influence on post-harvest quality of food grains and other agricultural products |
| | Disinfestation in post-harvest ecosystems |
| | References |
| | The use of solar energy in post-harvest technology |
| | (introduction...) |
| | Abstract |
| | Drying |
| | Parboiling |
| | Storage |
| | Household cooking |
| | Conclusions |
| | References |
| | Discussion |
| | Choices of technology |
| | Viewing problems |
| | Session 3: Interaction at the consumers' stage |
| | (introduction...) |
| | Genetic and technological means of reducing health hazards of food toxicants |
| | (introduction...) |
| | Abstract |
| | Lathyrism |
| | Veno-occlusive disease |
| | Mycotoxicoses |
| | Karnal bunt wheat |
| | Conclusion |
| | References |
| | The nutritive value of foods and the significance of some household processes |
| | (introduction...) |
| | Abstract |
| | Milling of food grains |
| | Germination and malting |
| | Cooking |
| | References |
| | Storage and the quality of grain: village-level studies |
| | (introduction...) |
| | Abstract |
| | Introduction |
| | Qualitative changes in storage of cereals and millets |
| | Qualitative changes in storage of grain legumes |
| | Conclusion |
| | References |
| | Malnutrition: an intellectual odyssey |
| | (introduction...) |
| | Abstract |
| | Introduction |
| | Nutritional requirements |
| | Small but healthy |
| | Policy implications |
| | Acknowledgement |
| | References |
| | Discussion |
| | Food toxicity and anti-nutrients |
| | Small but efficient |
| | Session 4-A: Achieving better nutrition |
| | (introduction...) |
| | Fortification of foods |
| | (introduction...) |
| | Abstract |
| | Introduction |
| | Enrichment of staple foods |
| | Fortification of foods |
| | Large-scale consumer trials |
| | Indian experience |
| | Is food fortification necessary? |
| | Conclusion |
| | References |
| | Distributional aspects of caloric consumption: implications for food policy |
| | (introduction...) |
| | Abstract |
| | Model |
| | Results |
| | Policy implications |
| | References |
| | The national dairy development board's project on oilseed growers' cooperatives |
| | (introduction...) |
| | Abstract |
| | Introduction |
| | Background |
| | The Anand model |
| | The project |
| | The scope of the project |
| | Co-operative organization and supervision |
| | Arranging production enhancement inputs |
| | Demonstration plots |
| | Management subsidies and equipment/storage grant |
| | District farms |
| | Area agronomic centres |
| | Present status |
| | Meeting dietary fat requirements |
| | (introduction...) |
| | Abstract |
| | Actual fat intakes in India |
| | Quality of fat consumed |
| | Comparison with recommended levels |
| | Fat intakes in childhood |
| | Edible fat shortages |
| | Conclusion |
| | References |
| | Composite programme for women and pre-school children: a joint programme of the government of Kerala, Mahila Samajams, and care |
| | (introduction...) |
| | Abstract |
| | Introduction |
| | The composite programme (CPWPC) |
| | Programme participants |
| | Programme inputs |
| | Conclusions |
| | Discussion |
| | The food mix |
| | Fats in the diet |
| | Session 4-B: Achieving better nutrition |
| | (introduction...) |
| | Policy planning and management of an integrated agriculture and nutrition technology network |
| | (introduction...) |
| | Abstract |
| | Missing link |
| | Policies and planning |
| | Inputs |
| | Agricultural prices commission |
| | Integration of policies |
| | Credit |
| | Marketing |
| | Integrated use of agricultural commodities |
| | Regional nutrition programmes |
| | (introduction...) |
| | Abstract |
| | Introduction |
| | Overview of the regional problem and associated factors |
| | Responsibilities of the health sector in nutrition |
| | References |
| | Malted versus roasted weaning mixes: development, storage, acceptability, and growth trials |
| | (introduction...) |
| | Abstract |
| | Introduction |
| | Formulations and standardization |
| | Proximate composition |
| | Viscosity measurements of a 10 per cent cold-paste slurry solution of various WBG formulations |
| | Storage trials |
| | Cost of formulations |
| | Acceptability trials in Baroda |
| | Acceptability trials in Pondicherry |
| | Rat growth and protein quality trials |
| | Prospects and problems |
| | References |
| | Discussion |
| | The virtues of malting |
| | Balanced nutrition |
| | Session 5: Country reports |
| | (introduction...) |
| | Interaction between agriculture, nutrition, and food science in Sri Lanka |
| | (introduction...) |
| | Abstract |
| | Agriculture sector |
| | Calorie availability and food consumption |
| | Nutrition sector |
| | Food science sector |
| | Future prospects for strengthening the interphases of agriculture, nutrition, and food sciences |
| | References |
| | Interaction between agriculture, nutrition, and food science in Bangladesh |
| | (introduction...) |
| | Abstract |
| | Introduction |
| | Production |
| | Distribution and preservation |
| | Consumption |
| | Interfaces |
| | Conclusion |
| | Bangladesh: important statistics on agriculture (1978/79) |
| | References |
| | Interaction between agriculture, nutrition, and food science in Nepal |
| | (introduction...) |
| | Abstract |
| | Introduction |
| | Agriculture |
| | Food science and technology |
| | Nutritional status |
| | New perspectives |
| | Conclusion |
| | References |
| | Interaction between nutrition and agriculture in India |
| | (introduction...) |
| | Abstract |
| | Production of food grains |
| | Upgrading nutrient quality |
| | Meeting nutritional needs |
| | References |
| | Interaction between nutrition and health |
| | (introduction...) |
| | Abstract |
| | The past |
| | The present |
| | The future |
| | References |
| | Discussion |
| | Aspects of food production |
| | Promoting interfaces |
| | Session 6: Panel presentations |
| | (introduction...) |
| | From knowledge to practice in the home |
| | Storage in practice |
| | From research and development to industry |
| | How the consumer can react to policy |
| | Technology for farmers |
| | Popularizing new technology |
| | Discussion |
| | Continuing interdisciplinary dialogues |
| | Practical measures |
| | Concluding session |
| | An overview |
| | (introduction...) |
| | Inaugural speeches |
| | Production level |
| | Post-harvest interactions |
| | Consumer interactions |
| | Achieving better nutrition |
| | The Asian region |
| | Panel discussions |
| | Coda |
| | Participants |
Household cooking
About 150 million tons of firewood are burnt yearly for cooking in the rural areas of India by the poor sections of society (Garg 1978). The ovens and chulas (fireplaces) used are quite crude and inefficient. Due to scarcity of firewood, the rural population is switching to kerosene as the domestic cooking fuel. This tendency needs to be curbed to conserve foreign exchange reserves, which is why solar cookers or ovens are being developed in this country.
India is a pioneer in the development of solar-cookers. The first cooker was produced in India in 1950 and became commercially available in the 1960s but it did not become popular at that time due to the cheap availability of cooking fuels. However, demand is being felt now. The cookers are becoming popular in Gujarat and Maharashtra states. Two models of solar cookers have been developed. The conical shaped sun-basket, made from fibre glass-reinforced plastic (FRP), serves as solar cooker and baking oven by concentrating the sun's rays at a point where a temperature of 110° C can be achieved within a period of 5 to 10 minutes on clear sunny days. The initial cost of this basket is about Rs 600. The reflector needs to be rotated to track the sun.
The hot box type solar oven works as an air-tight box with double glass covers, in which one or more cooking containers can be placed. It requires more time than the sun basket to cook food but it is able to maintain the temperature for a longer duration, making it useful during intermittent sunshine. The initial cost of this oven is about Rs 500. The major problems being experienced in the adoption of these cooking devices are:
- It is difficult to produce a solar cooker at competitive prices for indoor kitchen use. No housewife prefers to cook in the sun.
- About 70 per cent of the rural population cook their meals in the early morning before going to work and in the night after returning home. which is not possible by the use of solar cookers. It will be necessary, therefore, either to change cooking habits or to provide low-cost heat storage.
- Solar cookers and ovens require more time to cook meals than do conventional methods, and sometimes it becomes difficult to cook even at noon when radiation is very low. This variation is not acceptable to most families.
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