HORT-221 Production Technology for Vegetables and Spices New Syllabus 6th Dean’s

Objectives

1. To educate about the different forms of classification of vegetables
2. To educate about the origin, area, climate, soil, improved varieties and cultivation practices of
   vegetables and spices.
3. To educate about the physiological disorders of vegetables and spices

Theory

Importance of vegetables and spices in human nutrition and national economy, kitchen gardening, brief about origin, area, climate, soil, improved varieties and cultivation practices such as time of sowing, transplanting techniques, planting distance, fertilizer requirements, irrigation, weed management, harvesting and yield, physiological disorders of important vegetable and spices (tomato, okra, brinjal, chili, capsicum, cucumber, bitter gourd , bottle gourd, sweet potato, cassava and moringa, pumpkin, French bean, peas; cole crops such as cabbage, cauliflower, knol-khol; bulb crops such as onion, garlic; root crops such as carrot, radish, beetroot; tuber crops such as potato; leafy vegetables such as amaranth, palak, perennial vegetables, spice crops like turmeric, zinger, garlic, coriander, cumin, black pepper, cardamom, fenugreek, fennel, clove, nutmeg, cinnamon, curry leaf, tamarind and herbal spices).

Practical

Identification of vegetables and spice crops and their seeds. Description of varieties. Propagation methods – rapid multiplication techniques – seed collection and extraction. Nursery raising. Direct seed sowing and transplanting. Study of morphological characters of different vegetables and spices. Fertilizers applications. Harvesting and post-harvest practices, Economics of vegetables and spices cultivation, visit to spice gardens.

Lecture schedule: Theory

1. Importance of vegetables and spices in human nutrition and national economy 1
2. Kitchen gardening and types of vegetable gardens1
3. Brief about origin, area, climate, soil for vegetable crops, improved varieties and cultivation practices of Solanaceous crops such as tomato Brinjal, chilli and capsicum 2
4. Cucurbitaceous crops (Cucumber, Watermelon, Muskmelon, Bitter gourd, Bottle gourd, Pumpkin) 1
5. Leguminous crops (Pea, French bean) 1
6. Tuber crops (Potato, Sweet potato, Cassava) 1
7. Cole crops (Cabbage, Cauliflower, Knol-khol) 1
8. Bulb crops (Onion and Garlic) 1
9. Root crops (Carrot, Radish, Beetroot) 1
10. Leafy vegetable such as Amaranth, Palak 1
11. Perennial vegetables – Moringa 1
12. Spices crops like black pepper and cardamom 1
13. Turmeric and ginger 1
14. clove, nutmeg, cinnamon, curry leaf, tamarind and herbal spices 1
15. Seed spices such as cumin, fenugreek, fennel, coriander 1

Lecture schedule: Practical

1. Identification of vegetables and spice crops and their seeds. 2
2. Description of vegetable and spices crop varieties. 2
3. Propagation methods – rapid multiplication techniques. 2
4. Seed collection and extraction. 1
5. Nursery raising. 1
6. Direct seed sowing and transplanting. 1
7. Study of morphological characters of different vegetables crops. 1
8. Study of morphological characters of different spices crops. 1
9. Fertilizers applications in vegetable and spices crops. 1
10. Harvesting and post-harvest practices of vegetable and spices crops. 2
11. Economics of vegetables and spices cultivation. 1
12. Visit to commercial vegetables /spice gardens. 1

Suggested readings

1. Olericulture, Fundamentals of Vegetable Production (Vol.1) by K.P. Singh, Anant Bahadur
2. Vegetable crops by J. Kabir, T.K. Bose, M.G. Som
3. Vegetable crops (Production technology, Vol II) by M.S. Fagaria, B.R. Choudhury, R.S. Dhaka
4. Bosse, T. K. 2010. Vegetable Crops. Naya Prakash, Calcutta.
5. Chadha, K. L. 2003. Handbook of Horticulture. ICAR, New Delhi.
6. Choudhary, B. R. 2009. A Text book on production technology of vegetables. Kalyani
   Publishers.
7. Dhaliwal, M. S. 2008. Handbook of Vegetable Crops. Kalyani Publishers.