Explanation

• CIMMYT stands for International Maize and Wheat Improvement Center.
• It is a global agricultural research organization.

Additional information:

• Headquarters: El Batán, Mexico
• Founded: 1966

Last verified on 25-01-2026

Explanation

• The Green Revolution (1960s–1970s) introduced high-yielding varieties, fertilizers, and modern irrigation in agriculture.
• It led to a major increase in rice and wheat production, especially in Asia.
• The revolution helped reduce food shortages and improve food security.

Last verified on 01-02-2026

Explanation

• Swelling of the udder in cows is usually caused by inflammation or infection of the mammary gland.
• This condition is called mastitis.
• It affects milk production, quality, and animal health.

Last verified on 01-02-2026

Explanation

• Citrus fruits are rich in Vitamin C, which is essential for immunity.
• Vitamin C also helps in wound healing, collagen formation, and iron absorption.
• Citrus fruits include oranges, lemons, limes, and grapefruits.

Last verified on 25-01-2026

Explanation

• In the dairy industry, milk sugar (lactose) is converted into lactic acid through fermentation.
• This is carried out by lactic acid bacteria, mainly Lactobacillus and Streptococcus.
• Lactic acid gives yoghurt, cheese, and other fermented dairy products their taste, texture, and shelf-life.

Last verified on 01-02-2026

Explanation

• Fermentation in dairy uses beneficial microorganisms to convert sugars into acids or alcohol.
• Examples of fermented dairy products include cheese and yoghurt.
• Fermentation improves taste, texture, shelf-life, and digestibility.

Last verified on 01-02-2026

Explanation

• Soy sauce is a traditional fermented condiment used in Asian cuisine.
• It is primarily made from soybeans, sometimes mixed with barley or wheat.
• Fermentation is carried out by microorganisms like Aspergillus fungi and lactic acid bacteria.
• The process enhances flavor, aroma, and shelf-life.

Last verified on 01-02-2026

Explanation

• Before preserving plant foods through canning, freezing, or dehydration, some enzymes need to be inactivated to prevent spoilage.
• This is done by blanching, which involves briefly heating the plant material in hot water or steam.
• Blanching helps retain color, flavor, texture, and nutrients during storage.

Last verified on 01-02-2026

Explanation

• Enzymes are biological molecules that catalyze chemical reactions in living organisms.
• Chemically, enzymes are primarily proteins, composed of amino acids.
• Some enzymes may have non-protein cofactors, but the main structure is protein-based.

Last verified on 01-02-2026

Explanation

• Foods can be classified based on their acidity (pH level).
• Lime, lemon juice, and pickles are high-acid foods because they contain citric or acetic acid.
• High-acid foods help preserve themselves and prevent microbial growth.

Last verified on 01-02-2026