EDU404.2: Preparation and uploading of self designed article of pedagogic relevance in the Blog

 

Topic: “USES OF FOOD APPS WITH SPECIAL REFERENCE TO STUDENTS OF ERNAKULAM DISTRICT”

1.0. ABSTRACT

This project study examines the uses of food apps among  students in Ernakulam District. A sample of 100 students was selected using a convenient sampling method, considering the youth as the primary consumers of online food and the lack of studies specifically focused on  students in this area. The study aims to fill this research gap and provide valuable insights for students. The findings indicate that most students prefer using the Swiggy app, with a higher proportion of female users. Time-saving was identified as a significant factor influencing the choice to use food apps. The study suggests that food apps should offer more discounts and promotions during off-seasons to attract more students, reduce food costs for affordability, and prioritize food quality. By understanding customer needs and preferences, food apps can build strong relationships and cater better to students.

2.0. Introduction

            The 21st century has ushered in an era dominated by the internet, giving rise to what can be called the "e-generation." The internet has sparked immense excitement by revolutionizing various businesses, including e-commerce, e-Business, e-Supply Chain, e-Payment, e-Ticketing, e-Learning, and even e-Government. It has opened up endless opportunities by enabling businesses to operate in cyberspace and connect people across the globe, transcending geographical boundaries.

Online food ordering has become a convenient way for customers to have their favorite meals delivered or picked up from local restaurants or food cooperatives. Customers can browse through a variety of cuisines, select their preferred items, and choose between delivery or pickup. Payment options usually include cash or credit card. The significance of mobile apps and web-based food ordering systems cannot be underestimated. With the increasing use of smartphones, rising literacy rates, and greater internet accessibility, the potential for success in the home delivery business is just a click away. For instance, Domino's Pizza claims to deliver over 50,000 pizzas daily, with 15,000 of those orders being made online. Faso's, another popular food chain, processes over 60,000 orders daily, primarily through their mobile app.

The online food and restaurant service sector in India, is experiencing exponential growth. With a population of over 1.5 billion, India is undeniably one of the world's largest consumer markets. Additionally, around 50% of the population is below the age of 25, making India home to one of the youngest populations worldwide. The majority of fast food demand comes from the 15-40 age group. Furthermore, by 2025, the Indian middle-class demographic is projected to reach 550 million. The appetites of young Indians play a significant role in driving the demand in the overall food and beverage industry.

A study conducted in Ernakulam District sheds light on the food app usage habits among students. Nowadays, many people, including students, prefer using food apps to order their meals due to convenience or their busy schedules. This shift in food culture is particularly noticeable among students, who often opt for doorstep food delivery during small gatherings or other enjoyable moments. This study highlights the changing food consumption patterns among students in Ernakulam District, Kerala, with the growing popularity of food apps.

2.1. Significance of the Study

By the emergence of the technological era, more of the youngsters are very much going behind the online food apps rather than preferring the homely food or by going to the restaurants and hotels. All they want the entire world in to their fingertips. Comparing to the families, the students are very much fond to the online world. This rush also leads to the emergence of so many online food apps like SWIGGY, UBER, ZOMMATO, etc. Online food delivery system offers a lot of comfort and versatility and most important is that it is faster than anything else. Various studies are conducted on the concept of online food delivery but none of them focus on the uses of food apps among students. Hence it is believed that this study will be useful for students.

2.2. Statement of the Problem

Online food delivery is one of the modern marketing techniques. Now a day’s customers are giving more priority towards the aspect of online food delivery. As the time passes there will develop new online food app companies. It is necessary for a business to stay online and to keep the online edge. In this increasing online world, it is essential to conduct a study on the use of online food delivery apps because of day-to-day changes in marketing techniques and the arrival of new companies. But there exist some problems in various contexts. Such as the frequent use of such packed food may cause various health issues, and there is a chance for delaying the delivery of ordered food, somehow it replaces the place of kitchen in our home, it needs a good network connection etc. The habit of cooking gradually decreases and we all become the consumers of packed foods.

The present study is an attempt to understand the uses of online food delivery among students with special reference to Ernakulam District.

2.3. Scope of the Study

Following are the scope of this project work.

1. The study is helpful to evaluate the influence of online food delivery apps among  students of Ernakulam district.

2. The result of the study would be able to recognize the factors that attract the youth to purchase food online through various food apps, and what are the other factors that give importance in order to satisfy them.

3. The study mainly focused on the students those who have the internet subscription and using food apps.

2.4. OBJECTIVES OF THE STUDY

·         To analyze factors affecting attitudes of  students towards food delivery apps

·         To analyse which gender is using the food apps frequently

·         To analyse the age wise relationship of  students with food apps use.

·         To find out whether food apps make any change in the food habits among students

·         To study which of the food app is popular among the  students

 

3.0. Executive Summary of Project

The purpose of this project study is to explore the uses of food apps among  students in Ernakulam District. A sample size of 100 students was selected using a convenient sampling method, considering that young individuals are the primary consumers of online food and that there is a lack of notable studies focusing on college students in this area.

In today's technological era, an increasing number of young people are turning to online food apps instead of home-cooked meals or dining out at restaurants. While various studies have been conducted on the concept of online food delivery, none of them have specifically examined the usage patterns among college students. Therefore, this study aims to fill that gap and provide valuable insights for students.

However, relying excessively on online food delivery can give rise to certain issues. Frequent consumption of packed foods may lead to health problems, there can be delays in food delivery, it may replace traditional cooking practices, and it requires a stable internet connection. As a result, the habit of cooking gradually diminishes, and individuals become reliant on pre-packaged meals.

Online shopping, including food delivery, is a form of electronic commerce that allows consumers to purchase goods or services directly from sellers via the internet using a web browser. When it comes to eating out, several aspects are changing due to the premium value of time. Using food apps offers advantages such as real-time online ordering, a wider range of choices, and attractive and time-saving mobile app interfaces. On the other hand, disadvantages include potential health issues, higher costs, and the inability to physically examine items before purchase. Common methods of payment for online shopping include cash on delivery (C.O.D) and debit card usage.

This study aims to evaluate the influence of online food delivery apps among  students in Ernakulam District. The primary objectives are to analyze the frequency of food app usage based on gender and identify the most popular food app among  students. The hypotheses being tested are: 1) there is a significant relationship between gender and the use of food apps among  students, and 2) there is a correlation between age groups of students and their use of food apps. Data for the study were collected through a structured questionnaire and secondary sources. Data analysis employed methods such as percentage calculations, and chi-square test.

The main limitations of this study are its focus on a specific geographical area (Ernakulam District), which limits the generalizability of the findings and recommendations. Furthermore, the study relies primarily on primary data, thus inheriting the limitations associated with such data collection methods.

The study revealed that the majority of students prefer using the Swiggy app, with a higher proportion of female users. Time-saving was identified as an important factor influencing respondents' choice to use food apps. Suggestions for improvement include offering more discounts and offers during off-seasons to attract more students to use food apps, reducing food costs for students to encourage larger orders, and ensuring food quality. Overall, students expressed that online food delivery apps provided them with convenience and time savings.

In conclusion, understanding customers' needs and wants is crucial for building strong relationships with them. This study highlights the preferences and behaviours of  students regarding food app usage. By addressing the identified areas for improvement, food apps can better cater to the needs of this consumer segment.

Mooc Project report on organic manure making

 

CERTIFICATE

 

This is to certify that the MOOC course entitled “ORGANIC MANURE MAKING” submitted by SUBIN P J to Mahatma Gandhi University, Kottayam to the partial fulfilment of the requirements for the award of the degree B.Ed in commerce is a bonafide work undertaken by him under my supervision and guidance at Adi Sankara Training College, Kalady during the academic year 2022-23.

 

 

Asst. Prof. Dr. Anuroofa O. M.

MOOC Coordinator

Adi Sankara Training College, Kalady

 

 

DECLARATION

 

I, SUBIN P J, do hereby declare that the MOOC course entitled “ORGANIC ORGANIC MANURE MAKING” submitted to Mahatma Gandhi University, Kottayam is an original work done by me under the guidance of Asst. Prof. Dr. Anuroofa O.M., MOOC Coordinator, for the partial fulfilment of the award of B.Ed degree in Commerce.

 

 

  Place:  Kalady                                                                                     SUBIN P J

  Date: 30/06/2023

 

ACKNOWLEDGEMENT

I express my deepest gratitude to the Almighty who showered his blessings upon me to complete this project work.

I wish to express my profound gratitude and heartfelt thanks to our principal Dr. N K Arjunan for his encouragement and giving permission for this project.

            I am very much indebted to MOOC Coordinator Asst. Prof. Dr. Anuroofa O.M., who encouraged my efforts and gave me valuable inputs.

I am extremely grateful to my family and friends for the support given to me from the very beginning to the end for the success of the project organic manure making.

 

  Kalady                                                                                           SUBIN P J

 

ABSTRACT

This project report commences with an introduction to organic manure making, emphasizing its aims and objectives in the contemporary world. The subsequent section focuses on the "Materials and Methods" employed, encompassing vermicomposting, method of preparation, different stages of composting depicted by pictures and observation procedure.

The project concludes with self-reflection, conclusion and evidence

Organic Composting serves as a vision for fostering a harmonious coexistence with nature. I express my gratitude to MG University and Adi Sankara Training College, Kalady, for affording me the opportunity to make in and gain a remarkable experience in the realm of organic manure making.

 

INDEX

SL. NO.	TITLE	PAGE NO.
Chapter- 1	INTRODUCTION	1-2
Chapter- 2	Materials and Methods	3-6
Chapter-3	Reflection & Conclusion	6-8

 

 

 

 

 

 

 

 

 

CHAPTER 1

INTRODUCTION

1.1. Organic Manure Making

Organic manure making or composting is an age-old traditional waste minimization strategy. It is the natural process of ‘rotting’ or decomposition of organic matter by micro-organisms under controlled conditions. Raw organic materials such as crop residues, animal wastes, food garbage, some municipal wastes and suitable industrial wastes, enhance their suitability for application to the soil as a fertilising resource, after having undergone composting.

Compost is a rich source of organic matter. Soil organic matter plays an important role in sustaining soil fertility, and hence in sustainable agricultural production. In addition to being a source of plant nutrient, it improves the physic-chemical and biological properties of the soil. As a result of these improvements, the soil:

(i) becomes more resistant to stresses such as drought, diseases and toxicity

(ii) helps the crop in improved uptake of plant nutrients

(iii) possesses an active nutrient cycling capacity because of vigorous microbial activity.

            These advantages manifest themselves in reduced cropping risks, higher yields and lower outlays on inorganic fertilizers for farmers.

 

1.2. Aims Of Composting

Ø  Prevents soil erosion: Compost helps to reduce soil erosion in a number of ways, including by binding soil together, increasing infiltration, and slowing the surface flow of water.

Ø  Assists in storm water management: Compost helps to control water flows on and through, thereby proving to be capable tool for storm water management.

Ø  Promotes healthier plant growth

Ø  Conserves water: In addition to helping to manage storm water, compost can also conserve water due to its ability to retain and efficiently transfer water. This both helps the environment and makes your project more drought resistant.

Ø  Reduces waste: Waste reduction is another benefit of compost, since compost is generally made from waste (food scraps, organic by-products, etc.) that is diverted from landfill flows. This reduces the amount of wastes going to landfills and up cycles those materials in to a productive, environmentally beneficial product.

Ø  Improves soil health: By adding nutrients and soil biota, compost improves the biological, chemical and structural health of soils.

Ø  Assists in wetland reclamation: Compost lay down between road ways and wetlands can filter pollutants caused by automobile traffic.

 

1.3. Objectives Of Composting

Ø  To decompose organic material into stable humus, which helps in improving the quality of soil.

Ø  To manage the waste generated in the gardens and some of the kitchen waste.

Ø  Attracts beneficial organisms to the soil and reduces the need for pesticides and fertilizers.

Ø  Helps the soil retain moisture and nutrients.

Ø  Helps increase the fertility of the soil.

 

1.4. Location Of Composting

             I chose the backyard of my house for the whole process of composting.

 

1.5. Project Theme

             Composting is a biological process in which micro-organisms of aerobic (which require air or oxygen for development) and anaerobic (which functions in absence of air or free oxygen) decompose organic matter.

             Conversion of organic wastes generated at household level to useful materials like manure is the theme of the project. Kitchen wastes and garden wastes, generated on a daily basis are to be processed and converted to compost by using appropriate methods.

 

 

CHAPTER 2

MATERIALS AND METHODS

2.1. Materials

§    Garden pot

§    Wooden plank

§    Coir pith

§   Carbon rich materials (browns; dry leaves, plant stalks and twigs)

§  Nitrogen rich materials (greens; grass clippings and food scraps)

§    Vegetable and fruit waste

§    Cow dung

§   Soil

§   Coconut husk

§   Egg shells

§   Shredded paper

§   Water (moisture)

§   Air (oxygen)

Materials such as meats scraps, bones, grease, oils, whole eggs, dairy products, pet faeces, fats, diseased plants or weeds should not be added to the compost. Because they decompose slowly and cause odours and also will attract rodents. Highly acidic food should also be avoided while making compost because it may cause the killing of good bacteria that helps breakdown the material in compost.

 

2.2. Vermicompost

            Vermicompost, also known as worm compost or worm castings, is a nutrient-rich organic fertilizer and soil amendment produced through the process of vermicomposting. It involves the decomposition of organic waste materials, such as kitchen scraps and plant matter, by earthworms, primarily red wigglers (Eisenia fetida). The worms consume the organic waste, breaking it down through digestion, and excrete highly fertile castings. Vermicompost is dark, crumbly, and filled with beneficial microorganisms, enzymes, and plant nutrients. It enhances soil structure, promotes healthy plant growth, improves moisture retention, and contributes to overall soil health and fertility. Vermicompost is a sustainable and environmentally friendly way to recycle organic waste and create a valuable resource for gardening, agriculture, and horticulture.

2.3. Method of preparation

The preparation of vermicompost involves several steps to create a suitable environment for earthworms to decompose organic waste efficiently. Here is a general method for preparing vermicompost:

1. Choose a container: Select a suitable container for vermicomposting, such as a large plastic bin or wooden box. Ensure that it has drainage holes at the bottom and is of sufficient size to accommodate the amount of organic waste you intend to compost.

2. Create bedding: The bedding provides a comfortable habitat for the worms and helps maintain moisture levels. Common bedding materials include shredded newspaper, cardboard, coconut coir, or a mixture of these. Soak the bedding in water and squeeze out excess moisture until it is damp, then spread it evenly in the container to a depth of about 6-8 inches.

3. Add organic waste: Start adding your organic waste on top of the bedding. This can include kitchen scraps like fruit and vegetable peels, coffee grounds, tea bags, crushed eggshells, and small amounts of non-greasy food waste. Avoid adding meat, dairy, oily or greasy items, as these can attract pests and create odor issues.

4. Introduce earthworms: Purchase composting worms, specifically red wigglers (Eisenia fetida), from a reputable source. Gently place the worms on top of the organic waste, allowing them to burrow into the bedding on their own. The recommended ratio is approximately 1 pound of worms for every square foot of surface area.

5. Maintain conditions: Ensure that the vermicompost remains moist but not waterlogged. Use a spray bottle to mist the bedding periodically, if necessary. Maintain a temperature range of 55-77°F (13-25°C) as earthworms thrive in this range.

6. Cover and protect: Cover the container with a breathable lid or burlap to maintain moisture and protect the worms from light. This will create a dark and cozy environment for the worms to work.

7. Regular maintenance: Every few days, check the moisture levels and adjust as needed. Avoid overfeeding the worms to prevent food waste from rotting or attracting pests. As the worms consume the organic waste, add new waste on top, covering it with a layer of bedding.

8. Harvest vermicompost: After a few months, the organic waste will be transformed into vermicompost. To harvest the compost, gently push the contents of the bin to one side, creating a new feeding area. The worms will migrate to the fresh food, allowing you to collect the mature compost from the other side. Separate the worms from the compost manually or by using light and gravity methods. Return the worms to the bin with fresh bedding, and the process can continue.

 

2.4. Different Stages of Composting

(1)                                                                                                  (2)

 

 

 

 

(3)(4)

(5)(6)

                         (7)                                                               (8)

 

2.5. Observation Of Garden Pot Composting

                  There weren’t much changes visible for the first few days. After   one week, the layers started reducing in size and the food and paper waste compacted about half of an inch. Water droplets were visible on the top and the only organic matter that was visible was the eggshells. During the second week, the layers compacted only slightly. So, I added half cup of water to the composting pot. In the following week also, there were very little changes visible. The water droplets were still visible on the top of the pot. The worms started to appear in the compost around the end of the third week. When the compost is taken out after 30 to 35 days, I was able to see that the compost has completely transformed into quality manure which can be used for nourishing crops including vegetables.

 

 

CHAPTER 3

REFLECTION & CONCLUSION

3.1. Self-Reflection

            Engaging in vermicomposting in a pot has been a transformative experience for me. It has provided a practical and accessible way to convert kitchen scraps into nutrient-rich compost, even in small spaces. Observing the worms' activity and understanding their role in the decomposition process has deepened my appreciation for the interconnectedness of nature. This experience has heightened my awareness of food waste and motivated me to make conscious choices to reduce my ecological footprint. While there have been challenges in maintaining the right balance, the rewards of witnessing the transformation and actively participating in recycling organic waste have been truly fulfilling. Vermicomposting has not only enriched my understanding of ecological processes but also instilled a sense of responsibility toward our planet.

My self-reflection on vermicomposting in a pot highlights the convenience and practicality of this method, particularly for small spaces. It has sparked a deeper appreciation for nature and the vital role worms play in the composting process. The experience has also made me more conscious of my consumption habits and inspired me to actively reduce food waste. Despite the challenges, the overall rewards have been remarkable, as I actively contribute to sustainability and embrace a more environmentally friendly lifestyle through vermicomposting.

 

3.2. Conclusion

               In conclusion, composting proves to be an efficient technology, converting organic waste into a valuable agricultural product. The process involves the decomposition of organic matter by various microorganisms such as bacteria, fungi, and protozoa. These microorganisms work together to break down the organic food items, resulting in the production of compost—a simpler substance rich in nutrients. For successful composting, a balance of oxygen, heat, and water is crucial. This process not only reduces the volume of waste sent to landfills but also provides an eco-friendly solution.

Furthermore, incorporating earthworms into the composting process, known as vermicomposting, plays a vital role in enhancing its efficiency and quality. Earthworms, such as red wigglers (Eisenia fetida), contribute to the decomposition process by consuming organic material, breaking it down further through digestion, and excreting nutrient-rich castings. These castings, also known as vermicompost or worm castings, possess an optimal balance of macro and micronutrients, beneficial bacteria, enzymes, and humus. The presence of earthworms enhances aeration, improves microbial activity, and creates a nutrient-dense end product. Vermicomposting harnesses the power of these remarkable creatures, allowing for a more effective organic waste management system while simultaneously enriching the quality and fertility of the resulting compost.

By embracing composting and recognizing the role of earthworms in vermicomposting, we not only minimize waste but also contribute to the creation of a sustainable and resilient agricultural ecosystem. This eco-friendly practice nurtures healthier soils, reduces the dependence on synthetic fertilizers, and promotes a more sustainable future for both agriculture and the environment.