Production Technology for Vegetable and Spices

Production Technology for Vegetable and Spices 2 (1+1)

Theory

1. Importance of vegetables & spices in human nutrition and national economy, kitchen
2. gardening, brief about origin, area, climate, soil, improved varieties and cultivation practices such
3. as time of sowing, transplanting techniques, planting distance, fertilizer requirements, irrigation,
4. weed management, harvesting and yield, physiological disorders, of important vegetable and
5. spices (Tomato, Brinjal, Chilli, Capsicum, Cucumber, Melons, Gourds, Pumpkin, French bean,
6. Peas; Cole crops such as Cabbage, Cauliflower, Knol-khol; Bulb crops such as Onion, Garlic; Root
7. crops such as Carrot, Raddish, Beetroot; Tuber crops such as Potato; Leafy vegetables such as
8. Amaranth, Palak. Perennial vegetables).

Practical

1. Identification of vegetables & spice crops and their seeds. 
2. Nursery raising. 
3. Direct seed sowing and transplanting. 
4. Study of morphological characters of different vegetables & spices. 
5. Fertilizers applications. 
6. Harvesting & preparation for the market. 
7. Economics of vegetables and spices cultivation.