HORT-243

HORT- 243 : PRODUCTION TECHNOLOGY OF SPICES, AROMATIC, MEDICINAL AND PLANTATION CROPS

Credits: 2(1+1)

THEORY:
Importance and cultivation technology of Spices – ginger, turmeric, pepper, cardamom, nutmeg, Pimenta, cinnamon coriander, cumin, fenugreek, aromatic crops – lemon grass, citronella, palmarose, vetiver, geranium, dawana; Plantation crops – coconut, arecanut, betelvine, cashew, cocoa, coffee, tea, oil palm; Medicinal plants – Dioscoria, Rauvolfia, Opium, Ocimum, Perwinkle, Aloe, Guggul, Belladonna, Strychos nux-vomica, Solanum khasiamum, Aonla, Senna, Plantago, Stevia, Coleus, Acorus, Hida, Behada, Arjun, Mahua, Adulsa, Safed musali, Gulwel and Satap.

PRACTICAL:
Botanical description and identification of aromatic plants; identification of varieties in spices and plantation crops; identification of medicinal plants; Propagation techniques in aromatic and spice crops; selection of mother palm and seed nuts in coconut and oil palm; Study of identification of aromatic plants; Distillation procedures for aromatic crops; Propagation methods in plantation crops; Propagation and planting methods in turmeric; Propagation and planting techniques in ginger; Harvesting procedures in aromatic plants; Processing and curing of spices (ginger, turmeric and black pepper); Training methods in betel vine; Rejuvenating practices in cashew nut; Products-byproducts of spices and plantation crops; Procedures for oleoresin extraction; Visit to local commercial plantations, Aromatic and medicinal plant nurseries and seed spices field.

Practical (Experiments):
1)Botanical description and identification of spices crops and varieties.
2)Botanical description and identification of plantation crops and varieties.
3)Botanical description and identification of Medicinal crops and varieties.
4)Botanical description and identification of Aromatic crops and varieties.
5)Propagation methods and planting techniques of spices, plantation, medicinal and aromatic crops.
6) Selection mother palms and seed nuts in coconut and oil palm.
7)Propagation methods and planting techniques in ginger and Turmeric.
8) Processing and curing of spices (ginger, turmeric and black pepper)
9) Training method in betel vine and rejuvenation practices in cashew nut.
10) Distillation procedures for aromatic crops.
11) Products, Byproducts of spices and plantation corps.
12) Procedures for oleoresins extractions.
13)Visit to local commercial plantations and nurseries of spices, plantation, medicinal and aromatic plants.