Journal of the Austrian Society of Agricultural Economics (JASAE)

Abstract : The motivation behind the investigation was to distinguish the harvest assortments in the Haor territory of the Netrokona locale to limit the nourishment weakness circumstance during the nourishment emergency. The examination was directed in four chose towns of Madan and Khaliajuri Upazilas under the Netrokona region. Information was gathered from haphazardly chosen 400 ranchers from the examination zone in the year 2011. The discoveries of the investigation uncovered that ranchers ordinarily develop just three HYV Boro rice assortments (BR 19, BRRI dhan 28 and BRRI dhan 29) in the Haor region under examination. In aman season ranchers generally develop neighborhood assortments and they get the least yield. Just barely any vegetables found to develop by the ranchers in Haor territory. The vegetables are onion, garlic, stew, bottle gourd, sweet gourd, and tomato. Among these onions, garlic and bean stew is for the most part developed. Numerous ranchers detailed that during the flood they needed to confront difficult issues in regard to correspondence, illnesses, expanded the cost of various wares, and absence of satisfactory government security net projects/help. Ranchers' absence of flood readiness has been watched while a few ranchers remained uncared about the event of a flood and thusly they didn't take any readiness for the flood..
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Abstract : Tea leaf envelops basic segments like caffeine, polyphenol, lipid and so forth. The examination was led to discover the basic constituents in green and oolong tea from matured tea leaves during the time of 2012. Tea leaves with various culled matured were gathered from Lackatoorah Tea Home at Sylhet region in Bangladesh. Gathered leaves were processed to make alluring examples for biochemical examination in the research facility of Branch of Nourishment Engineering and Tea Innovation, SUST. Results uncovered that the basic constituents like dampness, caffeine, polyphenol, lipid, protein, debris, ascorbic corrosive, causticity and pH esteem in green tea produced using diverse matured leaves were found marginally higher than oolong tea, ran from 6.38±1.06 to 3.49±0.59%; 4.91±0.82 to 1.49±0.24%; 30.88±5.15 to 18.23±3.04%; 7.50±1.25 to 9.58±1.59%; 13.15±2.19 to 17.33±2.88%; 3.87±1.65 to 7.86±1.31%; 48.4±8.05 to 21.3±3.55(mg); 2.13±0.68 to 1.18±0.19% and 5.52±0.11 to 5.97±0.18%, individually. Additionally, the dampness, caffeine, polyphenol, lipid, protein, debris, ascorbic corrosive, corrosiveness and pH esteem from various matured leaves were found in oolong tea from 6.19±1.04 to 2.98±0.49%; 4.68±0.78 to 1.11±0.19%; 20.89±3.48 to 8.23±1.37%; 6.40±1.07 to 9.13±1.52%; 13.03±2.17 to 17.19±2.86%; 3.44±0.58 to 7.57±1.27% 6.44±1.08 to 0.98±0.17 (mg); 2.02±0.34to 1.02±0.17% and 5.53±0.11 to 5.97±0.20%, separately. In this manner, youthful tea leaves (for example 5 to 8 days tea leave..
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