Issue 01 & 02

SYSTEMATIC CLASSIFICATION OF COMMONLY USED TIMBER SPE CIES FOR FINGER-JOINT MIXED PANELS IN SRI LANKA

Wed, 01 Jan 2020 00:00:00 GMT

SYSTEMATIC CLASSIFICATION OF COMMONLY USED TIMBER SPE CIES FOR FINGER-JOINT MIXED PANELS IN SRI LANKA Muthumala, C.K.; Arunakumara, K.K.I.U.; De Silva, S.; Alwis, P.L.A.G. Off-cut wood pieces are often dumped or used as fuel wood. A certain portion of timber has to be removed also due to inadequate length of sawn timber material. Finger joint, a method which connects two small pieces of timber is identified as a sound technique to minimize timber wastage. At the finger joint production process, different timber species are bonded together for making finger-jointed mixed panels. In this connection, the selection of the best possible combination of timber species is vital as the success largely depends on the mechanical and physical properties of the pieces. Workability, on the other hand, is another key factor which minimizes manufacturing defects. However, expansion of the finger joint industry is restricted due to the unavailability of a reliable timber classification system based on wood properties. Therefore, the present study focused on developing a classification system for selected 32 clear timber species based on physical, mechanical and anatomical properties of wood. Factor analysis was used in preparing the Total Wood Index (TWI) and timbers were grouped into four categories as low, medium, high and very high based on TWI. It is recommended for selecting suitable timber species from the TWI-based groups to ensure the best matching thereby the attractive aesthetic appearance in finger-joint manufacturing can be achieved.

INVESTIGATION OF GENETIC VARIABILITY PARAMETERS FOR Septoria tritici BLOTCH RESISTANCE AND QUANTITATIVE TRAITS IN BREAD WHEAT GENOTYPES

Wed, 01 Jan 2020 00:00:00 GMT

INVESTIGATION OF GENETIC VARIABILITY PARAMETERS FOR Septoria tritici BLOTCH RESISTANCE AND QUANTITATIVE TRAITS IN BREAD WHEAT GENOTYPES Gerema, Geleta; Lule, Dagnachew; Lemessa, Fikre; Mekonnen, Tilahun Septoria tritici Blotch (STB) is one of the most devastating diseases of wheat in Ethiopia and worldwide. The present study was conducted to assess the genetic variability of yield and yield parameters among different bread wheat genotypes grown under the stress of Septoria tritici Blotch. A total of 180 bread wheat lines, advanced genotypes and released varieties were included in the investigation. Genetic variance, heritability, correlation and ANOVA were estimated for S.tritici, and yield and yield parameters. The genetic variance was relatively high for grain yield, percentage of disease severity (% severity) and Septoria progress coefficient (SPC). Heritability and genetic advance were relatively higher for grain yield, and moderate for disease parameters such as coverage of pycnidia, Septoria progress coefficient and % severity. A high correlation was found between plant height and pycnidia coverage on the four uppermost leaves (PCD), SPC and severity. Days to maturity and heading inversely correlated with disease resistance parameters. This indicated that the genotypes having short plant height and short maturity period could be resistant to Septoria tritici Blotch. The results help researchers to utilize the promising genotypes of this study in future breeding programmers for narrowing the yield gaps between the potential and actual in the areas where the Septoria tritici Blotch infection is a problem.

DEVELOPMENT OF A PRODUCT QUALITY INDEX FOR THE VALUE CHAIN OF THE DAIRY INDUSTRY: A CASE STUDY IN MONARAGALA DISTRICT, SRI LANKA

Wed, 01 Jan 2020 00:00:00 GMT

DEVELOPMENT OF A PRODUCT QUALITY INDEX FOR THE VALUE CHAIN OF THE DAIRY INDUSTRY: A CASE STUDY IN MONARAGALA DISTRICT, SRI LANKA Wickrama, P.S.S.L.; Sandika, A.L.; Jayamanne, V.S. Value chain management is immensely important to the management of a network of interconnected businesses involved in the eventual provision of the highest quality product and service packages required by end customers. Dairy and dairy products are highly attached by microorganisms and products are damaged due to inappropriate methods of packing, storage and transportation. Insufficient information flow; low productivity, low GDP contribution from the dairy sector; poor processing capacity and lack of chilling centers are other major handicaps. Therefore, this study aimed: to assess the different quality maintenance practices for developing a Product Quality Index (PQI) for a dairy product and to make suggestions for improving quality through the quality index of the dairy value chain. Wellawaya Divisional Secretariat (DS) division was purposively selected out of 11 DS divisions of the district for the study since dairy production is the main occupation in that area. Stratified random sampling method was used to select 20 small scales, 10 medium scales, and 10 large scale farmers while the purposive sampling method was used to select, 10 collectors, 10 processors, 15 marketers and 15 consumers. Primary data were collected using a pre-tested structured questionnaire through a field survey. The PQI was developed for this study which is varied from 1 to 100 values. The result showed that all the practices in the Wellawaya area were shown medium standard based upon the mean marks. Animal nutrition management (6.0) was the best practice and farmer level hygienic and quality practices (3.45) were the practices with lower marks in the area. PQI of locally produced different dairy products were compared with the most popular dairy brand available on the market. According to the newly developed PQI value for this study, locally produce curd and yoghurts marks were varied from 29.5% to 64.6% and the PQI of the most popular branded curd and yoghurt products was 77.8%. So, locally produced curd and yoghurt products which are produced at the Wellawaya belong to medium and low-quality levels whereas the quality of the branded dairy products was high. In conclusion, it can be sid that Hence we concluded that the quality standard of locally produced dairy products were low as compared to branded dairy products. Therefore, it’s important to train actors in the value chain to develop products with high-quality practices and suggests expanding the PQI value as an indicator for the quality of the dairy value chain.

RURAL YOUTHS’ INVOLVEMENT IN SOYBEAN VALUE ADDITION: A CASE STUDY OF YOUNG FARMERS’ IN OYO STATE, NIGERIA.

Wed, 01 Jan 2020 00:00:00 GMT

RURAL YOUTHS’ INVOLVEMENT IN SOYBEAN VALUE ADDITION: A CASE STUDY OF YOUNG FARMERS’ IN OYO STATE, NIGERIA. Ayinde, J.O.; Ajala, A.O.; Jimoh, T. This study assessed the involvement of rural youths in soybean value addition process in Oyo State, Nigeria with aim of describing the socio-economic characteristics of young farmers that are involved in soybean value addition process; determine the perception of young farmers towards the soybean value addition process; examine the awareness of soybean value addition available to young farmers; determine the level of youth involvement in soybean value addition and examine the constraints in value addition of soybean production among rural young farmers. A multistage sampling procedure was adopted in the study. Firstly, purposive sampling technique was used to select two zones (Ibadan/ Ibarapa zone and Oyo zone) from the four agricultural zones in Oyo State based on the predominance of soybean farmers in the area. Secondly, proportionate random sampling technique was used to select three Local Government Areas (LGAs) from the two zones. Two LGAs (Akinyele and Ido) from Ibadan/Ibarapa zone and one LGA (Afijio) from Oyo zone were selected. Thirdly, proportionate sampling technique was used to select 8, 7 and 6 communities from Akinyele, Ido and Afijio LGAs respectively; this makes a total of 21 communities. Finally, simple random sampling technique was used to select 6 youths that were involved in soybean value addition process in each community making 126 youths (between the ages of 18 and 40 years) that were are involved in soybean value addition for the study. Data collected were analyzed and summarized using frequency count, chi-square and correlation analysis among others. The results revealed that the mean age of rural youths that were involved in soybean value addition was 27.80 ± 7.17 years. The majority (73.0%) were female, many of them (57.1%) had a high level of awareness about soybean value addition activities (fresh soybeans, dried soybeans, roasted soybeans, soy grits, soy flour, soy milk, soy sprouts and soy curd/tofu). About 73.8% had a high level of involvement and their main constraints against their involvement were inadequate processing skills (mean= 3.65), hazard involved (mean= 3.37) and low shell life span of soybean products (mean= 2.88). The results of the chi -square indicated the indigenous status (χ 2 = 2.104; P<0.05) and marital status (χ 2 = 17.334, P<0.05) had a significant association with respondents’ involvement in soybean value addition activities. Household size (r = 0.820; P<0.01) had significant relationship with respondents’ involvement in soybean value addition activities. According to the findings, the study recommended and concluded that stakeholders are encouraged to increase awareness on soybean value addition activities among rural youths to enhance their involvement which might positively influence soybean production thereby sustain plant protein sustainability.