Rajasthan & Gujarat Handbook PDF Download
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Author: Robert W. Bradnock
Publisher:
ISBN: 9781900949927
Category : Gujarat (India)
Languages : en
Pages : 0
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Book Description
This new Footprint guide covers not only typical travel information, such as accommodations and restaurant listings, but also contains sections on festivals, handcrafts and internet cafes. This guide is a gem that lets travelers discover the true charm of the regions.
Author: Robert W. Bradnock
Publisher:
ISBN: 9781900949927
Category : Gujarat (India)
Languages : en
Pages : 0
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Book Description
This new Footprint guide covers not only typical travel information, such as accommodations and restaurant listings, but also contains sections on festivals, handcrafts and internet cafes. This guide is a gem that lets travelers discover the true charm of the regions.
Author: Saeid Eslamian
Publisher: CRC Press
ISBN: 1000865312
Category : Science
Languages : en
Pages : 600
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Book Description
Ever-increasing population growth has caused a proportional increased demand for water, and existing water sources are depleting day by day. Moreover, with the impact of climate change, the rates of rainfall in many regions have experienced a higher degree of variability. In many cities, government utilities have been struggling to maintain sufficient water for the residents and other users. The Handbook of Irrigation Hydrology and Management: Irrigation Case Studies examines and analyzes irrigated ecosystems in which water storage, applications, or drainage volumes are artificially controlled in the landscape and the spatial domain of processes varies from micrometers to tens of kilometers, while the temporal domain spans from seconds to centuries. The continuum science of irrigation hydrology includes the surface, subsurface (unsaturated and groundwater systems), atmospheric, and plant subsystems. Further, the book includes practical case studies from around the world, including locations such as Africa, Australia, China, India, the Middle East, the United States, and more. Features: Offers water-saving strategies to increase the judicious use of scarce water resources Presents strategies to maximize agricultural yield per unit of water used for different regions Compares irrigation methods to offset changing weather patterns and impacts of climate change
Author: Ashima Goyal
Publisher: Oxford University Press
ISBN: 0199098166
Category : Business & Economics
Languages : en
Pages : 338
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Book Description
After a phase of slow growth post Independence, the Indian economy has experienced significant changes since the mid-1980s as a result of major reforms. India’s growth story has defied established economic patterns and, in the process, created interesting paradoxes that have attracted global attention. In this new edition of A Concise Handbook of the Indian Economy in the 21st Century, select chapters from the original have been updated to present a brief but comprehensive overview of the Indian economy, contributing to a finer understanding of India’s economic development. The volume adopts a non-ideological and forward-looking approach to discuss important economic issues. It takes into account various social and political factors impacting the Indian economy, and compares the importance of external market factors with that of domestic reforms in India’s economic growth. The book aims to provide a deep understanding of the economy based on careful fact-based research, which is a pre-requisite for formulating pragmatic reforms necessary to achieve sustained and inclusive growth.
Author: NPCS Board of Food Technologists
Publisher: NIIR PROJECT CONSULTANCY SERVICES
ISBN: 938103995X
Category :
Languages : en
Pages : 336
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Book Description
Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (Chaat Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda Masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder, Meat Masala, Rasam Powder, Kesari Milk Masala, Punjabi Chole Masala, Shahi Biryani Masala, Tea Masala Powder, Jaljeera Masala, Tandoori Masala, Fish Curry Masala, Chicken Masala, Pickle Masala, Curry Powder) 3rd Revised Edition Spices or Masala as it is called in Hindi, may be called the “heartbeat” of an Indian kitchen. The secret ingredient that makes Indian food truly Indian is the generous use of signature spices. From ancient times of the maharaja’s, spices have added unforgettable flavours and life to Indian cuisine. Indian spices offer significant health benefits and contribute towards an individual's healthy life. There are a large number of various spices, used along with food such as Chilli (Mirchi), Turmeric (Haldi), Coriander (Dhania), Cumin (Jeera), Mustard (Rai), Fenugreek (Methi), Sesame (Til), Cardamon, Peppercorns (Kali Mirchi), Clove, Fennel (Saunf), Nutmeg and Mace etc. In modern times, international trade in spices and condiments have increased dramatically which could be attributed to several factors including rapid advances in transportation, permitting easy accessibility to world markets, growing demand from industrial food manufacturers of wide ranging convenience foods. As the demand for Indian spices is increasing day by day, Indian manufacturers are producing spices of high quality. The book presents the fundamental concepts of Spices (Masala Powder) Indian Kitchen Spices product mix in a manner that new entrepreneurs can understand easily. It covers Formulation for spices i.e., Chaat Masala, Chana Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda Masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder, Meat Masala, Rasam Powder, Kesari Milk Masala, Punjabi Chole Masala, Shahi Biryani Masala, Tea Masala Powder, Jaljeera Masala, Tandoori Masala, Fish Curry Masala, Chicken Masala, Pickle Masala, Curry Masala. This book contains manufacturing process, Packaging and Labelling of Spices. The highlighting segments of this book are Spices Nutritional value, Special Qualities and Specifications, Cryogenic Grinding Technology, Food Safety & Quality, BIS Specifications, Quality Control, Market, Sample Production Plant Layout and Photograph of Machinery with Supplier’s Contact Details. It also covers Good manufacturing practices in Food Industry, Case Study for Everest and MDH Masala and Top Spice Brands of India. This book is aimed for those who are interested in Spices business, can find the complete information about Manufacture of Indian Kitchen Spices (Masala Powder). It will be very informative and useful to consultants, new entrepreneurs, startups, technocrats, research scholars, libraries and existing units.
Author: P. N. Ravindran
Publisher: Springer Nature
ISBN: 9811937281
Category :
Languages : en
Pages : 4379
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Book Description
Author: Ajay Kumar Gupta
Publisher: NIIR PROJECT CONSULTANCY SERVICES
ISBN: 8195577563
Category : Business & Economics
Languages : en
Pages : 360
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Book Description
Spices or Masala as it is called in Hindi, may be called the “heartbeat” of an Indian kitchen. The secret ingredient that makes Indian food truly Indian is the generous use of signature spices. From ancient times of the maharaja’s, spices have added unforgettable flavours and life to Indian cuisine. Indian spices offer significant health benefits and contribute towards an individual's healthy life. There are a large number of various spices, used along with food such as Chilli (Mirchi), Turmeric (Haldi), Coriander (Dhania), Cumin (Jeera), Mustard (Rai), Fenugreek (Methi), Sesame (Til), Cardamon, Peppercorns (Kali Mirchi), Clove, Fennel (Saunf), Nutmeg and Mace etc. In modern times, international trade in spices and condiments have increased dramatically which could be attributed to several factors including rapid advances in transportation, permitting easy accessibility to world markets, growing demand from industrial food manufacturers of wide ranging convenience foods. As the demand for Indian spices is increasing day by day, Indian manufacturers are producing spices of high quality. The book presents the fundamental concepts of Spices (Masala Powder) Indian Kitchen Spices product mix in a manner that new entrepreneurs can understand easily. It covers Formulation for spices i.e., Chaat Masala, Chana Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda Masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder, Meat Masala, Rasam Powder, Kesari Milk Masala, Punjabi Chole Masala, Shahi Biryani Masala, Tea Masala Powder, Jaljeera Masala, Tandoori Masala, Fish Curry Masala, Chicken Masala, Pickle Masala, Curry Masala. This book contains manufacturing process, Packaging and Labelling of Spices. The highlighting segments of this book are Spices Nutritional value, Special Qualities and Specifications, Cryogenic Grinding Technology, Food Safety & Quality, BIS Specifications, Quality Control, Market, Sample Production Plant Layout and Photograph of Machinery with Supplier’s Contact Details. It also covers Good manufacturing practices in Food Industry, Case Study for Everest and MDH Masala and Top Spice Brands of India. This book is aimed for those who are interested in Spices business, can find the complete information about Manufacture of Indian Kitchen Spices (Masala Powder). It will be very informative and useful to consultants, new entrepreneurs, startups, technocrats, research scholars, libraries and existing units.
Author: NIIR Board
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
ISBN: 8178330946
Category : Spices
Languages : en
Pages : 391
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Book Description
Ever since the commencement of civilization India has been the world's most preferred destination of spices. The variety and nature of spices available in India makes the country to stand out of the crowd in the international arena. Undoubtedly the country is one of the leading producers and exporters of spices in the world. Getting proper information on this sector of the economy is sure to benefit many budding entrepreneurs. Featured as one of the best sellers the Handbook on Spices is a book for all those thinking of penetrating into the sector and will act as an additional sources of information that are in this line of trade. The book has covered more than 55 spices produced in the country some of which are Black Pepper, Cardamoms, Ginger, Turmeric, Chillies, Vanilla, Tamarind, Coriander, Cumin seeds, Fenugreek, Dill, Garlic, and Onion etc. Along with the list of spices it also provides information on climatic conditions and soil type required for these spices, the planting requirements, the storage condition, composition, uses, the botanical aspect and the varieties of the product available. The chapter on spices will also provide you information about the Diseases and Pests from which the spices have to be protected, wherever required the basis of grading of the spice is also mentioned. The chapters also deal in the quality improvement in Spices by the Solar Drying, Quality Standards for Ajowan Seed and its Powder, Value added Exportable Products from Spice. The spices demand have increased a lot in the world on account of fact that there has been increasing inhabitation of Indian community in developed countries and recently developed taste for Indian delicacies in the international forum. With different climates in different parts of country, India has the potential to produce a variety of spices. Thus the spice market is having a lot of future prospects. This book inculcates the wide-range of information on cultivation and processing of main spices and condiments of India which have been playing imperative role in the development and growth of national economies of several spices producing, importing and exporting countries. This book will be helpful for new entrepreneurs, spice growers, technologists and those who are already in the spice production and are looking to expand further in the present line
Author: GURDEV SINGH
Publisher: PHI Learning Pvt. Ltd.
ISBN: 8120346394
Category : Language Arts & Disciplines
Languages : en
Pages : 532
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Book Description
Reference and information services are considered an important activity of a modern library. This comprehensive and student-friendly book discusses in detail different types of information and reference sources and services, such as encyclopaedias, directories, yearbooks, dictionaries, geographical sources, biographical sources, statistical sources and handbooks. The book is organised into four parts. Part I deals with various types of information sources such as documentary and non-documentary sources. Part II discusses different types of reference services, organisation of reference section and the role of the librarian in the digital age. Part III describes the wide range of information service such as Current Awareness Service (CAS) and Selective Dissemination of Information (SDI). Part IV provides an overview of important information systems such as National Information System for Science and Technology (NISSAT) and International System for Agricultural Science and Technology (AGRIS). The book is intended for the undergraduate and postgraduate students of library science. Besides, it will also be very useful for librarians, information scientists, and information professionals. Salient Features Deals with both theoretical and practical aspects of information sources and services. Discusses various types of information sources and services keeping in view the latest trends and developments in the field. Presents the concepts related to information sources and services in a systematic and accessible way.
Author: Dinda, Soumyananda
Publisher: IGI Global
ISBN: 1466688157
Category : Science
Languages : en
Pages : 748
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Book Description
Climate change is not only one of the greatest threats to modern civilization; it is also a great challenge to economic development in the 21st century. Global warming can lead to periods of both drought and intense rain, causing crops to fail and ruining the livelihoods of many in underdeveloped countries. The Handbook of Research on Climate Change Impact on Health and Environmental Sustainability is an authoritative reference source that offers a comprehensive and timely analysis of various aspects of global warming and its consequences. Featuring such topics as assessment of and adaption to climate change, water and its socio-economic impact, the environmental effects of climate change on human health, and the mitigation of climate change on both a local and global level, this expansive handbook is an essential reference source for students, researchers, academicians, engineers, government executives, and other practitioners looking to make a difference in the treatment of our environment. This publication features timely research on subjects including, but not limited to, climate change and its effect on both urbanization and the trade competitiveness of different regions, water-related diseases flourishing due to climate change, health risks and rethinking health service provision, losses from natural disasters, farmers’ views on the environment, drought management policies, groundwater resource management, trends in long-term rainfall, fishery management and productivity, preserving biodiversity, and sustainable forest use.
Author: A.R. Mahendra
Publisher: Partridge Publishing
ISBN: 1482812630
Category : Science
Languages : en
Pages : 285
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Book Description
The book presents a comprehensive, yet concise analysis of groundwater occurrence, its development, technology involved in exploration, extraction, and its economical usage.The book makes use of minimum technical jargon, while explaining the basics of drilling, types of wells, their maintenance, development and testing, and selection of pumps. It discusses the causes for wells failing, methods of diagnosis and the pre-emptive and remedial measures, water transmission, composition, and purification. Unlike other natural resources, groundwater is replenished by rainfall. Nevertheless those who depend on groundwater either for industrial or agricultural sustenance should be responsive to certain factors that are significant to the long-term well-being of the water source. Important are: Whether the wells are being over-pumped, or under-pumped; the quantity and cost of water being drawn, whether there is sufficient water underground with optimum replenishment, and systems installed are compatible to the particular hydrological situation and similar such factors. The book attempts, in simplistic language, to link the gap between theory and practice; between the principles of groundwater as a natural science and its application technology. There are a number of pre-calculated tables that serve as a handy reference for Consultants, Drillers and Engineers who deal with groundwater on a day-to-day basis.
