Commercial Vegetable Production
Course Overview
Official detailed syllabus from the ICAR Sixth Deans’ Committee curriculum.
Course Objectives
Student shall gain expertise on commercial cultivation of vegetable crops
Theory Syllabus
Importance of Olericulture. Vegetable gardens. Vegetable classification, area, production and varieties. Package of practices of tomato, brinjal, chillies, capsicum, moringa and okra. Cucurbitaceous vegetables- cucumber, ridge gourd, ash gourd, snake gourd, bottle gourd, bitter gourd, pumpkin and melons. Cole crops - cabbage, cauliflower and knol-khol. Bulb crops - onion and garlic. Beans and peas - French beans, cluster beans, dolichos beans, peas and cowpea. Tuber crops - potato, sweet potato, tapioca, colocasia, yams. Root crops - carrot, radish, turnip and beet root. Leafy vegetables – broccoli, lettuce, spinach, chinese cabbage and asparagus.
Practical Syllabus
Identification of vegetable crops and seeds; Planning, layout and maintenance of kitchen garden; Direct sowing of vegetables, Bed preparation and method of nursery sowing; Transplanting of vegetable seedlings; Method of fertilizer application and calculation of different fertilizer doses; Intercultural operations in vegetable crops, Harvesting, grading and packaging of vegetable crops, Economics of vegetable crops, Visit to commercial vegetable farms.
Suggested Readings
1. Bose T K. and Som M G. 2003. Vegetable Crops. Vol I, II, III. Naya Prokash.
2. Dhaliwal M S 2014. Handbook of Vegetable Crops. Kalyani Publishers.
3. Fageria M S, Choudhary B R and Dhaka R S. 2016 Vegetable Crops: Production Technology. Vol II. Kalyani Publishers.
4. Hazra P. and Som M G. 2009. Technology for Vegetable Production and Improvements. Naya Prokash. 395p.
5. ICAR Handbook of Horticulture. 2019. Vol 1-II, ICAR Publication.