HORT-232

HORT-232: PRODUCTION TECHNOLOGY FOR VEGETABLE AND SPICES

Credits: 2(1+1)

THEORY:

Importance of vegetables & spices in human nutrition and national economy, brief about origin, area, production, improved varieties and cultivation practices such as time of sowing, sowing, transplanting techniques, planting distance, fertilizer requirements, irrigation, weed management, harvesting, storage, physiological disorders, disease and pest control and seed production of important vegetable and spices.

PRACTICALS:

Identification of vegetables & spices crops and their seeds. Nursery raising. Direct seed sowing and transplanting.Study of morphological characters of different vegetables &spices. Fertilizers applications. Raising of nursery of vegetables & spices. Vegetables & spices seed extraction. Harvesting & preparation for market.Economics of vegetables and spices cultivation.

Practicals (Experiments):

1) Identification of vegetables crops and their seeds (Solanaceous, Cucurbits, Okra)

2) Identification of vegetables crops and their seeds (Leguminous, leafy, Other)

3) Identification of spices crops and their seeds (Tree Spices)

4) Identification of spices crops and their seeds (Seed Spices and condiments)

5) Nursery raising

6) Direct seed sowing and transplanting

7) Study of morphological characters of different vegetables

8) Study of morphological characters of different spices

9) Fertilizers applications

10) Propagation and raising of nursery of vegetables

11) Propagation and raising of nursery of spices

12) Vegetables & spices seed extraction

13) Harvesting & preparation for market of vegetables

14) Harvesting & preparation for market of spices

15) Economics of vegetables cultivation

16) Economics of spices cultivation