Author Archives: aajbb

Garlic, a vital spice crop in Bangladesh, holds a prominent position as the leading producer among all spice crops. This study was conducted in three garlic growing districts, namely Rajbari, Natore, and Dinajpur, with the primary objective of assessing the adoption status of BARI garlic varieties, analyzing their farm-level profitability, and identifying constraints faced by the farmers. A total of 300 farmers, with 100 selected randomly from each district, participated in this research. Data collection was carried out using a pre-tested interview schedule during the period of January to March 2019. The findings revealed that BARI rosun-2 had the highest adoption rate among farmers, with 45% choosing this variety, while the adoption rate for BARI rosun-1 was the lowest at 14.67%. Interestingly, no adoption of the other two BARI varieties, BARI rosun-3 and BARI rosun-4, was observed in the study areas. Some farmers also cultivated local and exotic varieties, such as Italy, Patna, and Barma. The preference for BARI rosun-2 and BARI rosun-1 was attributed to their higher yield, greater profitability, and reduced susceptibility to insect-pest infestations at the farm level. Key cost items included human labor, seed cost, and the rental value of land. In terms of yield, the highest production was reported in Rajbari at 7,650 kg per hectare, followed by Natore (7,260 kg/ha.) and Dinajpur (6,980 kg/ha). Net returns were highest in Natore at BDT 69,631 and lowest in Dinajpur at BDT 38,613. The benefit-cost ratio (BCR) on the basis of variable cost and total cost were 1.31 and 1.24, respectively. The cost per kilogram based on total cost was BDT 32. The study identified low market prices during the peak season, the non-availability of improved or hybrid seeds, unfavorable weather conditions, and a lack of technical knowledge as major constraints to garlic cultivation. To address these issues, the study recommends measures such as banning excessive imports, introducing high-yielding hybrid varieties, providing hands-on training to interested farmers, and ensuring affordable input prices to promote higher adoption of these garlic varieties.In conclusion, this research sheds light on the adoption, profitability, and challenges of cultivating BARI garlic varieties in the specified districts, offering valuable insights for policymakers, farmers, and stakeholders in the garlic farming industry.

This study aimed to investigate Campylobacter jejuni, a major cause of food-borne bacterial infections worldwide, in fresh vegetables from five upzillas (Mymensingh, Trishal, Bhaluka, Muktagacha, and Fulbaria) in the Mymensingh district between July 2020 and April 2023. Using cultural, biochemical, and molecular techniques, 100 fresh vegetable samples (including tomato, carrot, cucumber, green chili, and coriander) were examined for C. jejuni. The isolates were further tested for virulence genes and antimicrobial susceptibility. Out of the 100 samples, 23% were confirmed as C. jejuni, by 16S rRNA gene-based polymerase chain reaction and all were found to be virulent with cytolethal distending toxins (cdtA, cdtB and cdtC genes). Antibiotic susceptibility testing revealed resistance to amoxicillin (47.83%), tetracycline (43.48%), and streptomycin (39.13%) among the isolates. However, ceftriaxone and ciprofloxacin were effective against 47.83% and 43.48% of the isolates, respectively. Moreover, 52.17% of the isolates were sensitive to erythromycin. Alarmingly, 34.78% of the C. jejuni isolates exhibited multidrug resistance (MDR) with eight different antibiotic resistance patterns, including four MDR patterns. These findings highlight the presence of virulent and antibiotic-resistant C. jejuni in fresh vegetables, emphasizing the need for monitoring and control to ensure food safety and public health issues.

Peda is a highly nutritious indigenous milk product of Bangladesh containing milk solids added sugar and other additive like cardamom powder. This experiment was conducted to test the feasibility of using mawa (dried milk) for making peda and also conducted to test the impact of sugar level on the quality of peda. Sugar, as traditional sweetener was used to make peda samples at the level of 0 g, 75 g, 150 g and 225 g. Peda samples were prepared with these different sugar ratios were analyzed for sensory attributes, chemical composition and microbiological quality. Analysis of the data for quality such as flavor, body and consistency, color and appearance and chemical analysis such as protein content, carbohydrate content, ash and total solids contents of peda samples revealed significant (P<0.05) difference, but there was no significant (P>0.05) differences for fat content and total viable count of peda samples. The organoleptic quality of 150 g sugar containing peda samples scored better result than control and other treatments. If overall quality aspects were considered, 150 g sugar containing peda samples gave best results than other samples.