Glimpses of Bangladesh
Bangladesh is a low-lying country with a total area of about 150,000 square kilometers. It stretches latitudinal between 20° 34´ and 26° 38´ north and longitudinally between 88° 01´ and 92° 41´ east. It is mostly surrounded by Indian Territory except for a small strip in the south cost by Myanmar. Bay of Bengal lies on the south. The country is covered with a network of rivers and canals forming a maze of interconnecting channels. Bangladesh has a tropical monsoon climate marked by sweltering temperatures and high humidity. Bangladesh has an agrarian economy where more than 80% of the populations are engaged and dependent directly or indirectly on agriculture. The land of Bangladesh is very fertile and the climatic conditions are almost similar to Thailand, Cambodia, Laos, Vietnam and India. Substantial rainfall, Summer & Monsoon, temperatures 24 deg Cel min. to max. 35 deg Cel are quite favorable to produce many high yielding varieties of Potatoes, Maize, Rice, Vegetables Bananas, Orchids and Ornamentals. Availability of Skilled Person power having Reasonable wages in Bangladesh is one of the indispensable key factors for low cost quality production in comparison to other countries that further explores substantially the micro propagation factories followed by quality and quantity of Agro products.
Prologue"Genius = 1% Talent + 99% Perspiration"……..Albert Einstein
The Potato (Solanum tuberosum L.) is a major world food crop, next in production only to maize, rice and wheat. Short duration and wide flexibility in planting and harvesting time are Potato’s other valuable traits that help adjusting this crop in various intensive-cropping systems without putting much pressure on scarce land and water resources. In the Asia-Pacific region, Potato is grown on about 7.3 million hectares, producing about 121.7 million tones of Potatoes with an average productivity of 16.49 t/ha. The contribution of the Asia-Pacific region to the world area and production of potato is 39.3% and 37.7%, respectively. Shortage of good quality seed has been recognized as the single most important factor limiting fresh Potato production in the developing countries. Meristem culture is the first biotechnological approach used to eliminate viruses from systemically infected potato clones. Over the years, this technique has been successfully combined with micro-propagation to produce disease-free potato seed as well as fresh Potato.
In Bangladesh about 40 agro-units belonging to Government, NGOs and Private companies are engaged in producing quality potato seeds and fresh potato. Some of these institutions have Tissue Culture Laboratories. Extension of quality seed production has been increasing since 2000. Among the fresh potato growing units, some produce on their own efforts and some with the help of contract growers. All commercial Tissue Culture labs of Bangladesh are producing only Potato plantlets and continue up to foundation/certified seed generation and sell both seeds and fresh potato to make better profit. All over the world particularly in Asia each and every tissue culture laboratory is directly involved in quality seed and fresh Potato production. If any tissue culture lab is not involved directly with the marketing, it is either getting the high price for the particular crop or a percentage from the profit and thus become viable from economic point of view within 05 years. The aim of seed & potato growers is to produce disease-free seed. To ensure good seed health, diseases and other pests must be controlled and the crop must be stored and handled carefully. Successful production of high-quality disease-free seed potatoes and fresh potatoes requires good management and strict disease-control procedures. However, other factors, such as size, color and taste of fresh potatoes are significantly correlated with the disease free potato seeds those we produce through Tissue Culture technologies.
"Old order changes yielding place to new;
God renews Himself by creating a new"
…..William Shakespeare
Advantage of Tissue Culture
Vegetative propagated plants such as the potato are capable of passing viral diseases from one vegetative generation to the next. An entire cloned population may become infected with the same pathogen; this is especially true with latent viruses. Seed potato certification programs have been established to reduce the incidence of tuber-borne pathogens and provide seed stocks of improved cultivars free of cultivar mixture. Advances in potato tissue culture permit the in vitro maintenance of commercial varieties and/or experimental breeding clones for use as seed stocks.
Food Value (Chemistry of Potato)
Potatoes are a Vegetable. The popular tuber counts toward the total recommended servings of vegetables. One medium-sized potato (5.3 oz.) counts as 1 cup of starchy vegetables. Research released in April 2011 using data from National Health and Nutrition Examination Survey (NHANES) 2001-2008 demonstrates meals that contain potatoes contain more servings of other vegetables, and are significantly higher in Potassium, Iron, Fiber, Riboflavin, Vitamin B6, Vitamin C and Antioxidants. When compared ounce for ounce, potato skin has more nutrients that the rest of the potato. Potato skin contains B vitamins, vitamin C, iron, calcium, potassium and other nutrients. Potato skin also provides lots of fiber, about 2 grams per ounce. If you eat a medium baked potato, including the skin, you'll get nearly 4 grams of fiber, 2 milligrams of iron and 926 grams of potassium. Be sure to wash the potato well and remove any obvious blemishes before cooking.
Rich in carbohydrates, Potatoes are a fantastic fuel for our bodies. Unadulterated and unprocessed, they are probably the best and most delicious source of starchy energy in our diets and in a world where many carbohydrates are so processed that they are devoid of essential nutrients, the potato stands head and shoulders above the rest. Aside from the starchy carbohydrate, potatoes also contain some protein, little or no fat and have almost twice the amount of fiber as the same amount of brown rice.
One medium potato (5.3 oz) with the skin contains:
How to choose top quality Potatoes and store
As potatoes are often suitably box up in a plastic bag, it is better to buy them individually from a bulk display. This will this allow you to better examine the potatoes for signs of decay or damage. Many times, the plastic bags are not perforated and cause a build up of moisture that can harmfully affect the qualities potatoes.
Potatoes should be solid, well shaped and relatively smooth, and should be free of decay that often visible as wet or dry rot. In addition, they should not be sprouting or have green color since this indicates that they may contain the toxic alkaloid "Solanine" that has been found to not only impart an undesirable taste, but can also cause a host of different health conditions such as circulatory and respiratory depression, headaches and diarrhea.
Sometimes, the suppliers or the stores will offer washed potatoes. These should be avoided since when their protective coating is removed by washing, potatoes are more vulnerable to saprophytic bacteria and fungi that may cause decay of potatoes. On the other hand, if the potatoes are harvested before they are fully mature, they are much more susceptible to damage.
The ideal way to store potatoes is in a dark, dry place between 45F to 50F (between 7-10C) as higher temperatures, even room temperature, will cause the potatoes to sprout and dehydrate prematurely. Storing them in a cool, dark closet or basement may be suitable alternatives. Potatoes should definitely not be exposed to sunlight as this can cause the development of the toxic alkaloid Solanine to form.
Potatoes should not be stored in the Refrigerator, as their starch content will turn to sugar giving them an undesirable taste. In addition, do not store potatoes near Onions, as the gases that they each emit will cause the degradation of one another. Wherever you store them, they should be kept in a paper bag.
Mature potatoes stored properly can maintain up to two months. Check on the potatoes frequently, removing any that have sprouted or shriveled as spoiled ones can quickly affect the quality of the others. Cooked potatoes will keep fresh in the refrigerator for several days. Potatoes do not freeze well.
Guidelines for preparing Potatoes
The potato skin is a concentrated source of dietary fiber, so to get a large quantity nutritional value from this vegetable, don't peel it and consume both the flesh and the skin. Just scrub the potato under cold running water right before cooking and then remove any deep eyes or bruises with a paring knife. If you must peel it, do so carefully with a vegetable peeler, only removing a thin layer of the skin and therefore retaining the nutrients that lie just below the skin.
Potatoes should be cleaned and cut right before cooking in order to avoid the discoloration that occurs with exposure to air. If you cannot cook them immediately after cutting, place them in a bowl of cold water to which you have added a little bit of lemon juice, as this will prevent their flesh from darkening and will also help to maintain their shape during cooking. As potatoes are also sensitive to certain metals that may cause them to discolor, avoid cooking them in iron or aluminum pots or using a carbon steel knife to cut them.
Potato Starch Chemistry
Potato starch averages 20% amylase and 80% amyl-pectin, contributing to firm texture upon cooling and translucent appearance in the finished food product. Potato Starch is “Gluten” free and very low in Protein and Lipid content. Proteins and Lipids are the primary contributing factors for flavor and odor in Starch; therefore, Potato Starch is low in flavor and odor content compared to other starches. Gluten refers to the proteins found in wheat endosperm (a type of tissue produced in seeds that's ground to make flour). Gluten is actually composed of two different Proteins: Gliadin (a prolamin protein) and Glutenin (a glutelin protein). Gluten isn't necessarily bad, but some people are gluten-intolerant, meaning their bodies produce an abnormal immune response when it breaks down gluten from wheat and related grains during digestion. The most well-known form of gluten intolerance is “Celiac Disease” which affects 01 in every 100 people. When someone with Celiac disease consumes gluten, it triggers an immune response that damages the intestine, preventing them from absorbing vital nutrients.
Amount of Carbohydrate in a PotatoPeoples consume different types and preparations of Potatoes, which are known to be rich in Carbohydrates. Carbohydrates are an essential part of the daily diet because it is an important source of energy. However, the amount of carbohydrates one consumes daily can influence body weight. The American Dietetic Association (ADA) recommends limiting one’s carbohydrate intake to less than 35% of the daily calories consumed to help overweight individual lose excess weight and body fat.
| 1 Regular Potato | |||
|---|---|---|---|
| Weight & Size | Carbohydrates | Calories | Sugar |
| 100g | 17 grams | 77 | 0.8 grams |
| 1 Small (170 grams) |
30 grams | 130 | 1.3 grams |
| 1 Medium (210 grams) |
37 grams | 163 | 1.7 grams |
| 1 Large (370 grams) |
64 grams | 283 | 2.4 grams |
The most important attribute of a Potato is its starch content. If you want to reduce the amount of starch in your potatoes, either for health reasons or because you find they cook better with less starch, you can use cold water to leach out some of the starch. Rinse cut-up pieces of Potato in cold water for a few minutes before frying them. This will remove excess starch and make the frying process easier. Reduce starch in boiled potatoes by putting the potato into cold water and heating it up with the Potato in it. Excess starch will leave the Potato before the water starts boiling.
Potatoes are full of starch, which is a type of complex carbohydrate. They often get a bad reputation for their high carb content, but the carbs in Potatoes are actually a "Good" type that takes a while for our body to break down. While we need carbohydrates in our diet, going overboard by consuming too much can lead to weight gain. In general, Carbohydrates can be categorized as either simple or complex. All types of carbs, except for fiber, eventually deconstruct into simpler forms and absorb as glucose, the primary energy source for all cells throughout our body. Simple carbohydrates, including fruit sugar, or fructose, milk sugar, or lactose, and table sugar, or sucrose, have a straight structure that metabolizes quickly in one simple step in our small intestine. Complex carbohydrates, such as starch, have a complicated branched structure that undergoes two distinct steps before absorption as glucose. First, saliva breaks the complex molecule into a smaller form called maltose. Next, enzymes in our small intestine further break down maltose into simpler molecules so it can absorb as glucose. Fiber is a unique type of complex carbohydrate since it is not broken down into glucose. Instead, fiber stays intact and helps push food through our body.
Potato French-fryFrom a chemical point of view, the Potato is about 80% water, 15% carbohydrates and 4% protein. Starch is a principal component: made of many connected glucose molecules, it’s the carbohydrate most responsible for the chemical reactions that take place when the potato undergoes frying. This series of reactions involves carbohydrates and proteins (Aspergine) when exposed to temperatures higher than 120°C (248 degrees Fahrenheit).
Calorie ContentBecause French fries are fried in oil, they are generally high-calorie foods. The U.S. Department of Agriculture National Nutrient Database for Standard Reference reports that 20 frozen French fries contain 164 calories. The USDA also notes that a medium order of fast-food French fries contains 365 calories. In comparison, one small baked potato contains just 130 calories.
Carbohydrates, Protein and FatWhile French fries do contain some protein, they mainly consist of carbohydrates and fat. The USDA reports that 20 frozen French fries contain about 28 grams of carbs, 5 grams of fat and 3 grams of protein -- while a medium order of fast-food fries provides 48 grams of carbs, 17 grams of fat and 4 grams of dietary protein. In comparison, a small baked potato contains 29 grams of carbs, 3 grams of protein and less than 1 gram of dietary fat.
Acrylamide in French fryAcrylamide is a chemical produced naturally in food as a result of cooking starch rich food at high temperatures, such as when baking or frying. Acrylamide forms naturally in plant-based foods when they are cooked at high temperatures for a long time. In other words, it's usually found in fried foods, like French fries. It's produced from a chemical reaction from the sugars and an amino acid called asparagines, which is found in many grains and vegetables and Potatoes have a particularly high amount of it. Outside of the kitchen, the acrylamide is used primarily for industrial purposes: producing paper, dyes and plastics and treating drinking water, wastewater and sewage. In 2002, Swedish studies revealed that high levels of acrylamide formed during the frying or baking of Potato or cereal products. This raised worldwide public concern because studies in laboratory animals suggest acrylamide has the potential to cause cancer in humans. Acrylamide is considered to be a “geno-toxic” carcinogen because it has the potential to cause cancer by interacting with the genetic material (DNA) in cells. We also recommend that, when making chips at home, they are cooked to a light golden color. Bread should be toasted to the lightest color acceptable. However, manufacturers' instructions for frying or oven-heating foods, such as chips, should be followed carefully. Potato chips and French fries were found to contain higher levels of acrylamide compared with other foods. When heated to high temperatures in the presence of certain sugars, asparagines can form acrylamide. Go for the golden yellow fries, and avoid the brown ones (See French fry Photo-A & B).The dark brown or black areas on a piece of toast are more likely to contain acrylamide. Toast your bread to a light brown color instead. Potatoes don’t belong in the refrigerator. Keeping potatoes in the fridge can increase the amount of acrylamide produced during cooking, the FDA says. Instead, keep them stored in a dark, cool place, like a pantry.
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| A. Golden yellow French fries | B. Brown yellow French fries |
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Compendium of Potato Diseases
Quality Potato production is not an easy task, as potatoes are affected by multiple key pests, including several Viruses, Fungi, Bacteria, Nematodes and Viroid. Tissue Culture i.e., In Vitro methods can also be used for producing pathogen-free stocks from plants systematically infected with pathogens. Bacterial ring rot (BRR) is considered a quarantine organism with a zero tolerance in seed potato certification programs. Pathogen attack does not always lead to death of plant. Many viruses may not even show visible symptoms. However, the presence of viruses in the plants can reduce the yield and/or quality of the crop. Yield increases up to 300% (averaging 30%) have been reported following replacement of virus-infected stock with specific pathogen-free plants. There are approximately 23 Virus and Virus-like organisms which cause disease in the potato. The estimate of losses caused by Potato Virus X (PVX) and Potato Virus S (PVS) infection varies with cultivar, Virus strain and the length of growing season. In most cases, PVS will not cause significant losses alone, but when accompanied with PVX, yields may be reduced 20-35%. PVX alone may cause yield reductions of 15-30%. Potato leaf-roll virus (PLRV) and strains of Potato Virus Y (PVY) frequently reduce tuber yield by 50-80%. Severe strains of Potato Spindle tuber Viroid (PSTV) have been reported to reduce yields by 64%. PVA and PVY are often eliminated by excising meristem < 3mm in the absence of heat treatment. PVX and PVS are difficult to eliminate. However, meristem-tip culture combined with thermotherapy can eliminate both viruses with varying degrees of success. To obtain a high yield of Virus-free plantlets the following factors should be taken into account: 1) meristem size, 2) culture media, 3) effect of thermotherapy and/or chemotherapy, and 4) In Vitro growing conditions. The combination of meristem-tip culture with a strong certification program creates high standards which result in healthy plant material followed by quality Potato production.
Dry Rot: Fusarium dry rot is one of the most common Potato diseases. It is caused by fungi in the genus fusarium. This fungus causes a variety of colored rots in potatoes. Those include white or pink mycelia (masses of vegetative fungal tissue) and very colorful spores that can be blue, black, purple, grey, white, yellow, or pink. Fusarium dry rot is one of the most important diseases of potato, affecting tubers in storage and seed pieces after planting. It has been reported to affect yield as much as 60%. Fusarium dry rot of potato is a devastating post-harvest losses (vegetables) disease affecting both seed potatoes and potatoes for human consumption. Dry rot causes the skin of the tuber to wrinkle. The rotted areas of the potato may be brown, grey, or black and the rot creates depressions in the surface of the tuber. Fusarium dry rot of seed tubers can reduce crop establishment by killing developing potato sprouts, and crop losses can be up to 25%, while more than 60% of tubers can be infected in storage.
Brown Rot Ralstonia solanacearum is an aerobic non-sporing, Gram-negative plant pathogenic bacterium. R. solanacearum is soil-borne and motile with a polar flagella tuft. It colonizes the xylem, causing bacterial wilt in a very wide range of potential host plants like Potato. The disease is caused by Ralstonia solanacearum, a tuber and waterborne bacterium with a limited host range including potato, tomato and woody nightshade (Solanum dulcamara). Potato brown rot (Ralstonia solanacearum) is a serious bacterial disease of potatoes that is listed in the EC Plant Health Directive. It is caused by the bacterium Ralstonia solanacearum. It is widely distributed in warm temperate areas of the world and within the EC there have been findings in many Member States including Belgium, France, Germany, Hungary, Italy, The Netherlands, Portugal, Slovakia, Spain and Sweden.
Common scab may be caused by several soil dwelling plant pathogenic bacterial species in the genus Streptomyces, including S. scabies and S. turgidiscabies. In particular, S. scabies has been well documented as causing scab lesions. Streptomyces scabies infects a number of root-grown crops including radish (Raphanus sativus), parsnip (Pastinaca sativa), beet (Beta vulgaris), carrot (Daucus carota), as well as potato (Solanum tuberosum). The disease occurs worldwide wherever potatoes are grown. Although scab does not usually affect total yields, since the marketplace for potatoes is quality driven, the presence of scab lesions, especially those which are pitted, significantly lessens the marketability for both table stock and processing varieties.
Late blight is caused by the downy mildew fungus -- Phytophthora infestans, which triggered the Irish famine of 1845 and 1846. The disease strikes often during cool, wet weather and may spread rapidly if the weather warms up. Plants can die in a severe case, and potatoes can be seriously affected, especially in storage. Plan Late blight infection of tubers is characterized by irregularly shaped, slightly depressed brown to purplish areas on the skin. The extent of rotting in a tuber depends on the susceptibility of the cultivar, temperature and length of time after the initial infection. Late blight rot of tubers is often accompanied by soft rot, and in many cases more than one fungal pathogen may infect tubers at the same time.
Potato leaf Roll Virus (PLRV) and Potato Virus Y (PVY) are the most important and common diseases worldwide. Symptoms of PVY infection in potato are mosaic, crinkling, and necrosis of leaves; secondarily infected plants are stunted and have brittle foliage. Control of PLRV and PVY involves a number of general cultural techniques to reduce inoculums. Most seed lots originate in tissue culture to remove all pathogens.
Potato mop-top virus (PMTV) causes sparing (unsightly brown arcs and rings in tubers of susceptible cultivars) and yellow chevrons or shortened internodes (mopping) in the leaves and stems of plants grown from infected tubers. Economic losses are due to poor tuber quality particularly in salad potato crops and PMTV is prohibited in seed potatoes exported to some countries. It is transmitted in nature by a soil-borne Plasmodiophorid (Spongospora subterranea) that it causes the disease powdery scab on tubers. Both diseases are prevalent in cool and damp conditions, and are of particular importance to the Scottish potato (and seed potato) harvest. There is no good control for this disease. Apart from varietals selection and certification programs designed to detect or flush out viruses, control of PMTV is generally directed at its vector, Spongospora subterranea f. sp. subterranea—the organism that causes powdery scab.
Potato Wart Wart disease of potato is caused by a microscopic soil-bourne fungus. The organism responsible for wart disease of potato is a tiny, single celled fungus, Synchytrium endobioticum. The disease is spread when the fungus is transported to new soil. Contaminated materials include the soil itself, tubers from infested soil, implements used in potato cultivation, footwear worn when working potato plots. Disease control in such complicated process is fraught with difficulties. To help solve the problem, governments have legislated quarantine measures as a first level of control. Consequently, the disease is now subject to stringent quarantine regulation around the world, which prevents the entry of contaminated materials.
PVY is a virus that infects plants, the flexuous PVY filaments are simply a strand of nucleic acid (RNA), covered with proteins. PVY can be spread by many species of aphids. Within minutes of starting to feed on a PVY-infected plant, the PVY particles get stuck in the aphid’s stylet (its piercing-sucking mouthpart). If the aphid then moves to a healthy plant and soon starts to feed, the virus particles are transmitted to the healthy plant. Symptoms of PVY infection in potato include yellow / light green / dark green mosaic patterns on leaves, leaf distortion, brown / black (necrotic) line patterns often on veins or shoots, stunted growth, death of growing points, and tuber necrosis or potato tuber necrotic ring spot disease (PTNRD). PVY infection causes significant yield losses. Historically, its impact on potato production has been effectively managed through the use of certified seed.
Hollow Heart: When potatoes grow too fast, the inside of the tuber tears apart as seen in this photo. This occurs when potatoes are improperly watered, improperly fertilized with nitrogen, or planted too far apart. Hollow heart not only results in the loss of edible flesh due to the need to cut out the discolored tissue before cooking, but can contribute to rot when hollow heart cracks to the surface of the tuber. Applying an excessive amount of organic matter high in nitrogen, or over applying an organic or synthetic nitrogen product can increase hollow heart due to an excessive amount of nitrogen being available during the tuber enlargement stage of growth. A soil test is important in determining the fertilizer needs of potatoes and your other vegetable crops.
Black Heart: This is not a disease of any sort, but a physiological condition. Black heart occurs primarily in storage when the tubers do not receive enough oxygen. The tissue dies from the inside out and turns jet black. A smell is absent. Increasing air flow and decreasing storage density can halt this condition. The tubers will not recover once this has occurred.
| Virus Types | Mode of Transmission | % of Yield Loss | Remarks |
|---|---|---|---|
| PV-X | Mechanical/Contact | 10-20 | Mild |
| PV-Y | Insect (non-persistent) | 10-80 | Risky!!! |
| PV-A | Insect (non-persistent) | 10-15 | Mild |
| PV-S | Contact/Insect | 10-40 | Moderate |
| PLRV | Insect (persistent) | 60-90 | Extremely Risky!!! |
| PSTV | Mechanical/Contact | 10-40 | Moderate |
| PV-M | Insect(non-persistent) | 10-15 | Mild |
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| In Vitro Gene Pool | 100 Culture Vessels in TC lab (Not for sale) |
| Number of Cloned plants | 70,000 – 100,000 plantlets in TC lab (Not for sale) |
| Nuclear-Seeds | 05-06 MT,1st Year (Not for sale), Land Required- 03 Acres |
| Breeder-Seeds | 80- 90 MT, 2nd Year - (for sale), Land Required- 15 Acres |
| Foundation-Seeds | 850 – 900 MT, 3rd Year (for sale), Land Required- 125 Acres |
100,000 Virus Free Plantlets will be regenerated in Tissue Culture Lab
1st Yr. Nuclear Seed/Mini-tuber Production in Net House Land- 03 Acre, Yield- 05-06 MT
2nd Yr. Breeder/Pre-foundation Seed (50%Open field, 50% Net House) Land- 15Acres, Yield- 80-90 MT
3rd Yr. Foundation Seed (Open field) Land- 125 Acres, Yield- 850- 900 MT (50% will be sold)
4th Yr. Certified Seed/Fresh Potato (Open field) Yield-5000 MT Fresh Potato (from 450 MT Foundation Seed)
Notes:
Our Mission & Vision:
Specifications of our Fresh Potato
Although the re-launched GAVL TC Lab had been functioning in Dhaka since June’2016 but it was formally inaugurated by the Hon’ Chairman of the GETCO Group K.M. Khaled Esq on 26th July’2016. The MD of GAVL Mr. K.M. Rakib Hasan and other senior officers were also present. A group of experienced technical personnel are working in the GAVL TC Lab under the scientific management of Dr. Ather-uz-Zaman, Consultant, GAVL. The Lab has two vital wings: Commercial and R&D. It has been maintaining an In Vitro “Gene Bank” on Potato and Gerbera for commercial and research purposes. Moreover, the Lab has been successfully regenerating Meristem Tissue derived Virus free (ELISA tested)plantletsof elite Potato varieties (Diamante, Cardinal, Asterix, Granola, Lady Rosetta, Courage and Elgar) for the commercial production of different stages of seeds (Nuclear, Breeder, Foundation and Certified). Dr. Zaman is in charge of GAVL TC Lab. He received PhD and Post Doctoral courses on Plant Biotechnology. He has more than 40 Scientific Publications in National and International Journals of USA, The Netherlands, France, Israel, Saudi Arabia, Sri Lanka, Vietnam, India, Pakistan, Africa, Belgium and Bangladesh.A number of Tissue Culture Labs have been established under his technical guidance in GO, NGOs, Private Companies and University of Bangladesh, Pakistan and Thailand. His major area of experience is in the micro-propagation of Mulberry, Cassava, Banana, Strawberry, Potato and Gerbera. Below is the pictorial display of GAVL TC Lab highlighting commercial seed production of Potato, R&D of Gerbera and the inaugural ceremony.
For more information, Please contact the Resource Person:
Cell No: 88-01720 119925
88-01955 592707
E-mail:
dr.zaman@getco-genetics.com
dr.zaman_stag@yahoo.com
Skype: dr.ather-uz-zaman
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"Whoever could make two ears of Corns or two blades of Grasses when only one grew before; would deserve better of mankind and do more essential things for the Nation than the whole races of Politicians put together"... Sir Jonathan Swift
Dry Rot
Brown rot
Common Scab
Late Blight
Potato Leaf Roll Virus (PLRV)
Potato Mop Top Virus (PMTV)
Potato Wart
Potato Virus Y (PVY)
Hollow Heart
Black Heart
