Commercial Production of Spices and Plantation Crops
Course Overview
Official detailed syllabus from the ICAR Sixth Deans’ Committee curriculum.
Course Objectives
To inculcate the skill of raising spices and plantation crops with appropriate agronomic practices for higher productivity
Theory Syllabus
Present status and importance of spice crops, soil and climate requirements, commercial varieties, site selection, layout, sowing time and methods, nutritional and irrigation requirements, intercropping, weed control, physiological disorders, harvesting, post-harvest management and plant protection measures of the following crops: Black pepper, turmeric, ginger, garlic, clove, cinnamon, fenugreek, cumin, ajowain, coriander, fennel, cardamom, Vanilla, betelvine and celery. Area, production and export potential of plantation crops, varietal wealth, cultivation systems, multitier cropping, high density planting, nutritional and irrigation requirements, weed management, training and pruning, physiological disorders, maturity indices, harvesting, postharvest management and plant protection measures of the following crops: Coffee, tea, cashew, rubber, coconut, arecanut, cocoa and oil palm.
Practical Syllabus
Identification of seeds and plants, propagation, nursery raising, field layout, planting methods, cultural practices, harvesting and handling, visit to fields and marketing centres.
Suggested Readings
1. Kumar N. 2018. Introduction to Spices Plantation Crops medicinal and aromatic plants. Oxford and IBH publishing Co. Pvt. Ltd, New Delhi.
2. Peter K V. 2002. Plantation Crops. National Book Trust of India, New Delhi.
3. Pruthi J S .1998. Major Spices of India Crop Management and Post Harvest Technology ICAR- Krishi Anusandhan Bhavan, Pusa, New Delhi.