agriculture project

MASALA TEA • Masala tea is black tea mixed with Indian spices like cloves, cardamom, cinnamon and ginger. • It is usually prepared by boiling water and milk along with tea and spices and sweetened with sugar.



FRUIT TEA • It is made from natural unprocessed fruits. • They are naturally sweet but do not have the overpowering sweetness of sugar. • It is ideal for drinking before going to bed.



FLOWER TEA (HERBAL TEA) • In addition to their wonderful aroma and natural beauty, a lot of flowers have therapeutic properties and calming effect. • One of the most common herbal tea made out of flower is Chamomile tea which is made of dried chamomile flowers.



EFFECTS OF DRINKING TEA • Protects against cardiovascular diseases. • Helps in burning of calorie. • It helps in use of more fat as fuel and helps conserve stored glycogen energy in our body. • It is rich in free radical combating antioxidants and reduces the risks of harm caused by free radicals. • Drinking tea counteracts some of the risks of smoking.

POPULAR TEA BRANDS OF INDIA

POPULAR TEA BRANDS OF THE WORLD

QUESTIONS 1. What is India’s position in the world regarding tea production? 2. Name the major tea producing states in India. 3. Name the largest tea producing country in the world. 4. Specify the geographical conditions required for the growth of tea. 5. Who introduced tea in India initially? 6. What type of labour is required for the production of tea?

QUESTIONS 7. Where is tea processed? 8. Tea is a crop. a) Food b) cash c) beverage d) none of the above

ANSWERS 1. India is the second largest producer of tea in the world. 2. Major tea-producing states are Assam, hills of Darjeeling and Jalpaiguri districts, West Bengal, Tamil Nadu and Kerala. 3. China is the largest producer of tea in the world. 4. The tea crop grows well in tropical and sub-tropical climates endowed with deep and fertile well-drained soil, rich in humus and organic matter.

ANSWERS Tea bushes require warm and moist frost-free climate all through the year. Frequent showers evenly distributed over the year ensure continuous growth of tender leaves. 5. The British government initially introduced tea to India. 6. It requires abundant, cheap and skilled labour.

ANSWERS 7. Tea is processed within the tea garden to restore its freshness. 8. c) beverage crop

PRESENTATION BY – THANUSHREE.S CLASS – 10 ROLL NO. - 11

Powerpoint Presentation on Maize DONE BY: NAME:NAMRATHA.R CLASS:10 ROLL NO: 6

Contents ● Scientific Classification of Maize ● Names of maize in different places ● Origin of maize ● Types of maize ● Process of cultivation ● Products of maize ● Major maize growing countries.

Scientific Classification Of Maize Kingdom Plantae Clade Tracheophytes(Vascular Plant) Clade Angiosperms(Flowering Plant) Clade Monocots( Monocotyledon) Clade Order Commelinids Family Poales Poaceae Genus Zea Species Z. mays

Other Names of Maize ● The word maize derives from the Spanish form of the indigenous Taino word for the plant, mahiz. It is known by other names around the world. ● The word \"corn\" outside North America, Australia, and New Zealand refers to any cereal crop. ● In the United States, Canada, Australia, and New Zealand, corn primarily means maize; this usage started as a shortening of \"Indian corn\". ● \"Indian corn\" primarily means maize (the staple grain of Indigenous Americans), but can refer more specifically to multicolored Flint corn used for decoration. ● In Southern Africa, maize is commonly called mielie (Afrikaans) or mealie (English),words derived from the Portuguese word for maize, milho.

Origin of Maize THERE have been three general theories regarding the origin of maize: ● That it originated from pod-corn, Zea mays tunicata, which differs from normal maize primarily by a single dominant gene governing the development of a brittle, disarticulating rachis and the production of prominent glumes enclosing the seeds ● That maize originated from teosinte, Euchlæna mexicana, a wild grass native to Guatemala and Mexico, by direct selection, by large-scale mutations or by the hybridization of Euchlæna with a grass now unknown ● That Zea, Euchlæna and Tripsacum, the three American Maydeae, have descended along divergent and independent lines from a remote common ancestor.

Types Of Maize Dent Corn Dent corn is named for its dented kernels

● Dent corn also known as yellow dent corn, Reid's yellow dent corn, white dent corn is a type of field corn with a high soft starch content. ● It received its name because of the small indentation (\"dent\") at the crown of each kernel on a ripe ear of corn.. ● Most of today's hybrid corn varieties and cultivars are derived from it. This variety won a prize at the 1893 Worlds Fair . ● Most of the corn grown in the United States today is yellow dent corn or a closely related variety derived from it. ● Dent corn is the variety used in food manufacturing as the base ingredient for cornmeal flour (used in the baking of cornbread), corn chips, tortillas, and taco shells . ● Starch derived from this high-starch content variety is turned into plastics, as well as fructose which is used as a sweetener (high-fructose sugar syrup) in many processed foods and soft drinks.

Flint Corn Flint corn is named for its hard kernels, The picture is of Floriani Red Flint which come in a multitude of colors Corn

● Flint corn (Zea mays var. indurata; also known as Indian corn or sometimes calico corn) is a variant of maize , the same species as common corn. ● Because each kernel has a hard outer layer to protect the soft endosperm, it is likened to being hard as flint; hence the name. ● Because flint corn has a very low water content, it is more resistant to freezing than other vegetables. ● The coloration of flint corn is often different from white and yellow dent corns, many of which were bred later. Most flint corn is multi-colored. Like the Linnaeus variant of maize, any kernel may contain the yellow pigment zeaxanthin but at more varying concentrations

Pod Corn The picture here shows the pod corn and the seeds produced by it.

● Pod corn or wild maize is a variety of maize. ● In a variant of maize known as pod corn, or tunicate maize, the maize kernels on the cob are not ‘naked’ but covered by long membranous husks known as glumes. ● Pod corn had a ritual significance for some Native American tribes and can therefore be found throughout the American continent. ● Pod corn is mostly found in South and Central America. ● Pod corn is the least know member of the corn family The picture here shows the husk like structures on the cob

Sweet Corn The sweet corn also known as sugar corn. This is mostly known as the American sweet corn

● Sweet corn (Zea mays convar. saccharata var. rugosa;also called sweetcorn, sugar corn and pole corn) is a variety of maize with a high sugar content. ● Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. ● Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain. ● Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy. ● Cooking sweet corn increases levels of feruic acid, which has anti-cancer properties ● Florida, California, Washington, New York and Georgia are the largest producers of sweet corn. The production of sweet corn for processing is heavily concentrated in the upper Midwest and the Pacific Northwest. Minnesota, Washington and Wisconsin are the leading producers.

Flour Corn The picture here shows two varieties of flour corn. The seeds of this variety is used to make corn flour

● Flour corn (Zea mays var. amylacea) is a variety of corn with a soft starchy endosperm and a thin pericarp. ● It is primarily used to make corn flour. ● Corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. ● Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel. ● It is an important component in cooking various dishes.

Popcorn The picture here shows the seeds of unpopped corn and popped corn

● Popcorn (popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names are also used to refer to the foodstuff produced by the expansion. ● This type of corn varies from other and is exclusively used for making popcorn. ● A popcorn kernel's strong hull contains the seed’s hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. ● Pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, from 20 to 50 times its original size, and then cool.

Process of cultivation Field preparation ● Maize is a sub-tropical plant and the altitude at which it is grown is critical to its ability to mature. Wherever the crop is grown above 140m there must be other factors to favour of growing at this height, such south-facing and free-draining soil. ● Maize needs a dry soil in the spring, but not a soil type that will dry out too much in late spring when the young plants are developing. ● Medium loams that are easy to work in the spring, free-draining and will warm up early in the season to enable the young plants to get the best possible start are the most favoured. ● Very free-draining and light, sandy soils can be too extreme.

Land being prepared for sowing Land prepared and ready for sowing of seeds

Seed Bed Preparation ● The aim is to achieve a deep, loose seed-bed. Maize is a free-rooting plant so there needs to be no restriction on root development in the early stages. ● Crops that struggle with compaction then struggle to mature and achieve optimum yield. ● Farms with heavy soils often need to winter plough to achieve the correct seed-bed in the spring. But if there is a wet March, water can hold under the furrows and can take a long time to dry out. ● The topsoil can look dry and good, but it’s important to look deeper down and see what conditions are really like. ● Crumblers and other machinery that will cultivate the ground to achieve the openness of the soil that maize requires for sowing should be used rather than any kit that will compact the bed. Being able to kick a foot through soils is a good guide

Drilling and Sowing ● Maize seed should be drilled to a uniform depth and into moisture. ● Soil temperatures should by 8C first thing in the morning for four to five consecutive days for maize to grow. ● The last 10 days of April should see all maize drilled, but climate will obviously depend on location. ● Maize seed can come through from a deeper sowing, but if the soil conditions mean that it takes a long time to emerge, and then comes through into inclement spring weather, there will be losses. ● All sorts of drills have been evaluated for maize over the years, but most growers come back to precision drills and 76cm rows. Maize needs drilling slowly with one seed delivered every 11- 13cm.

Drilling the land for sowing Sowing of seeds

Weed Control ● Once drilled, all fields should receive a pre-emergent herbicide to combat weeds. ● This will also mean post-emergence herbicides have less work to do. ● Don’t delay weed control. Once they reach the 2-leaf stage they will start out-competing maize. ● Maize is very poor at competing with weeds in its earliest stages of development so this must be avoided.

Dealing of Pests and Diseases ● When maize follows grass there can be pest problems such as wireworms, but growers need to be aware that leather jacket and frit-fly sprays are banned after 31 March. ● Although maize is a relatively pest-free crop to grow, the removal of these treatments may have an impact in the future. ● European corn-borer has been a problem in the South West and eye-spot can also occur in some crops. ● Insecticide dressings can be applied at drilling and there is a fungicide dressing to prevent rotting of the newly drilled seed. ● These dressings break down after 21 days so there can be a risk where there is slow emergence of seed in cold, wet seed-beds.

Some pests of Maize Wireworms present in the roots Flea beetle tearing the Seedcorn maggot destroying the of maize leaves of maize young sapling at its early stages of growth Stalk borer destroying the stalk of the plant

Harvest and Storage There are two methods of maize harvesting: Plucking of cobs: ● The ears are removed from the standing plants and they are piled to open for twenty four hours and they are spread for drying in the sun. In this method stalks may be used as green fodder. Stalk cutting: ● The plants are cut and piled up in the shade and the cobs are removed after two or three days of harvesting. The dried plants are used for haymaking. ● Maize grown for fodder are harvested at the milk to early dough stage. The earlier harvested crop usually yields less and is poor in protein content. For silage making late dough stage is preferred.

This is the harvest method in which only the This is the harvest method in which cobs are being plucked. the complete salk is being cut with a harvester.

Sorting And Drying of Maize ● After harvest, sort out all off - type maize ears, particularly those showing different colours and texture, and the diseased ears, before placing them in bins to dry. ● A good sorting at this time considerably reduces the task of sorting after the maize ears have been dried to the desired extent (10 to 12 percent moisture content). ● After harvest, ears can be dried in sun for 4 to 5 days and shelled at 12 to 15 per cent moisture. Shelling is done by hand or power Sheller driven by electric current or tractors are available in the state. ● After shelling, the grain can be dried for 2 to 3 days, cleaned and stored at 8 to 10 per cent moisture. Storing in airtight containers reduces damage due to insects and rodents.

Direct drying of corn cobs Seeds from the corn cobs removed and dried Local bars storing the harvested maize Major maize grain storage centers

Products Of Maize 1. Degerminated flour: Pictures of the corn meal or degerminated flour This consists mostly of the endosperm and has content of B vitamins. It is used by brewers as a starch medium for the action of barley malt in the preparation of wort for the production of beer. It is also used to make chapati or bread in the northern region of India.

2. Corn germ oil: It can be obtained by solvent extraction. Maize oil has become a highly desired vegetable oil owing to its relatively high level of linolenic fatty acid and its excellent flavour. The fat content of maize is 3.6%, and oil extracted from it can be refined to produce a high- quality vegetable oil for cooking or food use. It is also used as a hair oil in some places.

3.Popcorn: ● Popcorn is a popular snack food at sporting events and in moviethesthers , where it has been served since the 1930s. ● Traditions differ as to whether popcorn is consumed as a hearty snack food with salt (predominating in the United States) or as a sweet snack food with caramelized sugar (predominating in Germany). ● Popcorn as a breakfast cereal was consumed by Americans in the 1800s and generally consisted of popcorn with milk and a sweetener.

4. Corn starch: It is the most widely used product obtained from maize. It is made by a process of wet milling in which the hull and germ are removed and the corn ground and mixed with water. Corn starch is widely used because it is inexpensive, lacks characteristic flavour and cooks to a smooth and almost clear paste in water or other clear liquids and is superior to wheat flour or potato starch. Corn starch flavoured with vanilla and containing edible colours is solid as custard powder.

5. Corn flakes: The whole grain is crushed between the large metal rollers to remove the bran from the outer layer and then mixed with seasoning agents (salt, sugar, flavours and fortified minerals) and water in a large rotating pressure cooker. Corn flakes, or cornflakes, is a breakfast cereal made by toasting flakes of corn. There are many generic brands of corn flakes produced by various manufacturers. As well as being used as a breakfast cereal, the crushed flakes can be a substitute for bread crumbs in recipes and can be incorporated into many cooked dishes.