Question

Read the following passage carefully : (1) Silk is a natural protein fibre, some forms of which can be woven into textiles. Silk has a long history in India. It is known as Resham in eastern and northern India, and Pattu in the southern parts of India. India is the second largest producer of silk in the world after China. (2) Silk is renowned for its luxurious qualities with a natural soft and smooth texture that feels comfortable on the skin. One of its unique qualities is to absorb and release moisture, regulating the body temperature, and keeping the wearer cool and dry. (3) Silk is one of the strongest natural fibres, but it loses up to 20% of its strength when wet. Its elasticity is moderate to poor: if elongated even a small amount, it remains stretched. It can be weakened if exposed to too much sunlight. It may also be attacked by insects, especially if left dirty. (4) The process of silk production is known as sericulture. Silk is produced by several insects; but, generally, only the silk of moth caterpillars has been used for textile manufacturing. To produce 1 kg of silk, 104 kg of mulberry leaves must be eaten by 3000 silkworms. (5) So what makes silk so costly ? Firstly, cultivation of silk is a labour-intensive work. Secondly, the silk fabric is carefully derived from the larva of the silkworms which spin silk threads around themselves to make cocoons from natural sources. This makes the production limited due to factors like — climate, availability of quality mulberry leaves and time required by silkworms to complete their lifecycle. Thirdly, the intensive work can only be carried out with specialized knowledge and expertise by skilled artisans and craftsmanship. Lastly, superior quality silk fabrics are made from long and uniform silk fibres giving them a smooth and lustrous appearance. Thus, production requires careful selection, adding to the cost. In 2021, Karnataka was the highest producer of raw silk at 8483 metric tonnes followed by Andhra Pradesh at 5520 metric tonnes with Assam close behind at 5038 metric tonnes. At the other end of the spectrum there was Chhattisgarh (248 metric tonnes), Nagaland (230 metric tonnes) and UP trailed behind at 179 metric tonnes.

Read the following passage carefully : (1) Saffron is a spice that's long been revered across the globe, captivating hearts and palates with its deep-red hue and complex flavour. It is one of the most prized spices that you can find on this planet. Just like gold is among the most valuable metals in the world, saffron means the same in the world of spices. Also known as 'kesar' in Hindi, it has a rich history and is often called an ancient spice. Saffron is being used since ages in various foods made for the royals and the elite as it contains medicinal properties. (2) Originating from the delicate stigma of the saffron crocus flower, it transforms the ordinary into the extraordinary, infusing dishes with a subtle, earthy sweetness that adds a special taste to the palate. Saffron has a strong exotic aroma and a unique flavour and is used to colour and flavour many Mediterranean and Asian dishes, particularly rice, fish and English, Scandinavian, and Balkan breads. (3) Saffron forms the backbone of several iconic dishes from around the world, such as the Spanish rice, seafood dish Paella, the French stew Bouillabaisse, Italian rice dish Risotto Milanese, the Indian ice cream Kesar Kulfi, Pakistani rice dish Biryani, and baked Iranian rice Tachin. Saffron's rich red colour is attributed to crocin; its bitter taste, to picrocrocin; and its distinctive aroma, to safranal. (4) Saffron is cultivated chiefly in Iran but is also grown in Spain, France, Italy, and parts of India. A labour-intensive crop, the three stigmas are handpicked from each flower, spread on trays, and dried over charcoal fires for use as a food flavouring and colouring agent. (5) Most historians speculate it was first domesticated in Iran, but south-western Greek islands remain strong contenders. Traders, conquerors, and world explorers introduced it to China, India and the Middle East. From there, it travelled to Mediterranean Europe. (6) The high retail value of saffron is maintained in world markets because of labour-intensive harvesting methods, which require some 444,000 hand-picked saffron stigmas per kilogram — equivalently, 150,000 crocus flowers per kilogram. Forty hours of labour are needed to pick 150,000 flowers. Almost all saffron grows in a belt from Spain in the west to India in the east. Iran is responsible for around 88% of global production. Afghanistan comes second, and Spain is the third largest producer, while the United Arab Emirates, Greece, the Indian subcontinent and Morocco are among minor producers. (7) Given its high price, adulteration is quite common, unfortunately. Adulterants like beetroot or pomegranate are used to enhance red colour; silk fibres, oil, or wax are used to add bulk, and powdered saffron can be adulterated with turmeric and paprika.

Read the following passage carefully : (1) Silk is a natural protein fibre, some forms of which can be woven into textiles. Silk has a long history in India. It is known as Resham in eastern and northern India, and Pattu in the southern parts of India. India is the second largest producer of silk in the world after China. (2) Silk is renowned for its luxurious qualities with a natural soft and smooth texture that feels comfortable on the skin. One of its unique qualities is to absorb and release moisture, regulating the body temperature, and keeping the wearer cool and dry. (3) Silk is one of the strongest natural fibres, but it loses up to 20% of its strength when wet. Its elasticity is moderate to poor: if elongated even a small amount, it remains stretched. It can be weakened if exposed to too much sunlight. It may also be attacked by insects, especially if left dirty. (4) The process of silk production is known as sericulture. Silk is produced by several insects; but, generally, only the silk of moth caterpillars has been used for textile manufacturing. To produce 1 kg of silk, 104 kg of mulberry leaves must be eaten by 3000 silkworms. (5) So what makes silk so costly ? Firstly, cultivation of silk is a labour-intensive work. Secondly, the silk fabric is carefully derived from the larva of the silkworms which spin silk threads around themselves to make cocoons from natural sources. This makes the production limited due to factors like — climate, availability of quality mulberry leaves and time required by silkworms to complete their lifecycle. Thirdly, the intensive work can only be carried out with specialized knowledge and expertise by skilled artisans and craftsmanship. Lastly, superior quality silk fabrics are made from long and uniform silk fibres giving them a smooth and lustrous appearance. Thus, production requires careful selection, adding to the cost. In 2021, Karnataka was the highest producer of raw silk at 8483 metric tonnes followed by Andhra Pradesh at 5520 metric tonnes with Assam close behind at 5038 metric tonnes. At the other end of the spectrum there was Chhattisgarh (248 metric tonnes), Nagaland (230 metric tonnes) and UP trailed behind at 179 metric tonnes.

Read the following passage carefully : (1) Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is made by cutting the stems of cinnamon trees. The inner bark is then extracted and the woody parts removed. When it dries, it forms strips that curl into rolls, called cinnamon sticks. These sticks can be ground to form cinnamon powder. The spice, consisting of the dried inner bark, is brown in colour and has a delicately fragrant aroma and a warm sweet flavour. The distinct aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. (2) There are two main types of cinnamon: Cassia and Ceylon. The two have different nutritional profiles. Ceylon cinnamon comes from Sri Lanka. Some people call it "true cinnamon." Cassia cinnamon, on the other hand, originates from southern China. Cassia is cheaper than Ceylon cinnamon. Cassia cinnamon has a robust, rich, somewhat bitter flavour while Ceylon is sweeter and lighter in flavor. (3) Cinnamon was once more valuable than gold. In Egypt it was sought for embalming and religious practices. In medieval Europe it was used for religious rites and as a flavouring agent. Later it was the most profitable spice in the Dutch East India Company trade. (4) Cinnamon is widely used as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods. (5) Cinnamon is a spice that has been prized for its medicinal properties for thousands of years. In recent years, modern science has started to confirm many of the potential health benefits associated with cinnamon. Cinnamon has antimicrobial and antifungal properties, which is why it's often found in dental-hygiene products and is sold as cinnamon supplements. It is also a good source of antioxidants, substances that inhibit the effect of free radicals (reactive atoms that can damage cells). Due to its anti-inflammatory nature, cinnamon is currently being researched for its potential to fight Alzheimer's disease and decrease symptoms of irritable bowel syndrome and colon cancer. (6) Studies also suggest that cinnamon has anti-diabetic properties, and may offer protection from cancer and cardiovascular disease, among other conditions. However, more evidence is needed to confirm cinnamon's benefits. In the short term, consuming moderate amounts of cinnamon as a spice or as a supplement seems to be safe for most people. However, cinnamon contains coumarin. This is a natural flavouring, but it also plays a role in creating warfarin, the common blood-thinning drug. Consuming too much coumarin can lead to liver damage and affect coagulation.

Read the following text: Education for Sustainable Development (ESD) is now high on the international agenda and ESD is seen as a way to encourage greater sustainable consumption and production, to counter the effects of climate change, address threats to biodiversity and provide more effective disaster risk reduction. Education for Sustainable Development is seen by UN as a lifelong process from early childhood to higher and adult education and goes beyond formal education. As values, lifestyles and attitudes are established from an early age, the role of education is of particular importance for children! ESD has often been associated with curriculum projects linked with recycling; energy and water conservation; pollution reduction and sustainable consumption – all developed to contribute towards achieving a more sustainable future. Research from developmental psychology, longitudinal studies, social–cultural analysis, and neuroscience have all shown that it is in the early years that children have the greatest capacity to learn, and it is in these years that many of our fundamental attitudes and values are first put into place. Children are already investigating issues related to recycling, energy conservation, waste disposal, and changes in their local environment. ESD in Early Childhood Care and Education (ECCE) is of great significance. The development of ESD and ECCE requires more than just curriculum development. It provides the possibility of a transformational reconstruction. UNICEF reports show that children under the age of eight represent the highest percentage of affected population in today's global emergencies. A UNESCO survey has shown that the ministries of education, environment and sustainable development in 97 UN member states identify poverty as the highest priority area to be addressed in achieving sustainable development. In fact, reductions in poverty and inequality are widely recognised as the priority in efforts to create a more sustainable world. At a global level, millions of children start school carrying the handicap that comes with the experience of malnutrition, ill-health and poverty. Yet, equitable access to high-quality pre-school programmes remain a problem in both rich and poor countries. Sustainable development projects that enable rapid progress in maternal health, child nutrition and survival already exist, even in some of the world's poorest countries. Linking health and education agenda has been recognised as extremely important.