Hospitality is a universal ethical principle valued across human societies, fostering respect, compassion, and social cohesion. Welcoming guests with care, providing food, and showing them honor are practices that strengthen ...

இலங்கையின் அம்பாறை மாவட்டத்தின் சம்மாந்துறைப் பிரதேசமானது குறிப்பிடத்தக்களவு முஸ்லிம் பெண் தாதியர்களை சுகாதாரத் துறைக்கு வழங்கும் ஒரு முக்கிய பிரதேசமாகக் காணப்படுகின்றது. இப்பிரதேசத்தைச் சேர்ந்த முஸ்லிம் பெண் தாதியர்கள் ...

In today’s digital era, social media has become an integral part of young people’s lives. It plays a significant role in various aspects such as education, communication, talent expression, career development, and maintaining ...

This research focused on creating a nutrient-dense biscuit by integrating pineapple residue sourced from juice extraction, thereby improving nutritional content and fostering sustainable waste management. Four different ...

The pot experiment was conducted to evaluate the effect of various growing media on the rooting and growth of hibiscus cuttings. The experiment was arranged under a completely randomized design (CRD) with five treatments ...

Chili (Capsicum annuum L.) is one of the high-value condiments in Sri Lanka, and its productivity is greatly constrained due to lack of high-yielding varieties. The development and evaluation of F1 hybrids represent an ...

This study aims to development of Jackfruit (Artocarpus heterophyl/zs) based ready to cook Kottu mix and evaluate the nutritional composition and sensory properties. The jackfruit is rich in protein and fiber. Currently ...

This study examines the adoption of regenerative agriculture practices and their relationship to soil conservation and yield sustainability across corporate tea estates in the Nuwara Eliya District, Sri Lanka. Regenerative ...

The increasing demand for organic food has drawn attention to understanding consumer behavior and the factors shaping their purchasing decisions. This study investigates key determinants influencing consumer insight into ...

This study aimed to formulate and evaluate stirred yoghurt supplemented with yellow sapote (Pouteria campechiana) pulp by assessing its physicochemical, sensory, microbial, and shelf-life properties. The incorporation ...