Indian tourism industry is growing at the rate of 10 per cent which is 2½ times more than the growth rate at global level. By introducing Agri-tourism concept, not only present growth rate is sustained but also this value addition contributes to further growth. The tourism sector in India had witnessed an increase in employment numbers from 44.7 million to 51.1 million during the period 2004-05 to 2006-07. However, tourism also promotes national integration, international understanding and supports local handicrafts and cultural activities. India's share in the world tourism market during the year 2005 was 0.49 per cent, foreign exchange earnings during the year 2005 were Rs. 25,172 crores. Agri-tourism is the latest concept in the Indian tourism industry, which normally occurs on farms. Agricultural tourism is the Holidays concept of visiting a working farm or any agricultural, horticultural, or agribusiness operations for the purpose of enjoyment, education, or active involvement in the activities of the farm or operation. In general, Agri-tourism is the practice of attracting travelers or visitors to an area or areas used primarily for agricultural purposes. With the introduction of Agri-tourism farmers have reaped the benefit and attracting more tourists to their farms by providing all the basic necessities with hygienic condition. Agri-tourism is all about unraveling various facets of village life. Agri-tourism is now growing in a big way. However, it may take some time before it starts to grab a major share of the revenue generated from tourism-related activities. There is a huge scope of developing various pockets of agri-tourism in the country, as India is a country of extreme diversity.
The goal of the present study was to ascertain the effect of the addition of certain natural materials such as sugar or Jaggery Syrup, Black Gram, or extracts there of as fortified materials on the consistency of apple vinegar and the types of microorganisms in it. The findings revealed that the addition of whole legume or their extracts during processing enhanced the properties of the resulting vinegar . The findings showed that the better pH was for apple vinegar produced with the inclusion of sugar and protein extract, which had a pH of 3.1. This was accompanied by vinegar resulting from the addition of jaggery with whole legume, where the pH was 3.8, followed by vinegar resulting from the addition of whole legume plus sugar, where the pH was 3.9. Though apple vinegar obtained by adding protein extract with jaggery had a pH of 4.As it was influenced by the acidity of the resultant vinegar due to the content of legumes and sugary compounds, the maximum acidity was 6.5 in the vinegar to which entire legume jaggy was applied. Then vinegar, to which whole legume sugar was added, and vinegar, to which jaggy with protein extract was added, the acidity reached 3. Finally, vinegar made by combining sugar with protein extract, where the acidity reached 2. The best types of vinegar were selected from among the samples (vinegar developed by the addition of protein extract jaggary) and the contents of its microbiology were analysed. The results showed that the vinegar was free of bacteria and yeasts, while its content of moulds was . The four samples of vinegar also showed good antioxidant activity. It was 86.77%, 85.38%, 79.0% and 19.11% in vinegar containing jaggery with extract protein, sugar with extract protein, jaggery with whole legume and sugar with whole legume respectively. The total soled of vinegar were different, 4.8%, 4.5%, 4.0% and 3.0% in vinegar containing jaggery with whole legume, jaggery with extract protein, sugar with whole legume and sugar with extract protein. The colour analysis of the vinegar sample containing the jaggery with extract protein was 75.91, 4.87, 51.4 for the lighter side, red colour and greener side, respectively.
Today the food industry has an extensive colour and flavour palette available, allowing the selection of the most suitable for their application requirements. As the negative press about side effects with synthetic colours and flavours continues worldwide and also due to public prejudice against synthetic additives, natural colours and flavours are taking the centre stage. The present study was under taken for the year 2013-14 in Bengaluru city of Karnataka. Descriptive statistics, percentage analysis and scaling technique were used to analyze the data. The findings of the study indicated that more than two third sample consumers and all respondents from food manufacturing firms (100%) were aware of food safety and standards. Food manufacturing firms were highly aware in terms of food additive rules and whereas the consumer's level of awareness was medium regarding the knowledge on food additive rules. However, the situation calls for adoption of appropriate measures to provide basic knowledge and credible information on food safety by the government, with the active participation of the food industry, food retailers, consumer organizations and mass media.
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