Production Technology for Vegetables and Spices – BSc Agriculture is an undergraduate four years program divided into eight semesters focused on the science and practice of farming and crop production. It covers a range of topics including soil science, plant biology, pest management, and agricultural economics. This degree prepares students for careers in farming, agribusiness, research, and environmental management, combining theoretical knowledge with practical skills to address global food security and sustainable agricultural practices.
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BSc Agriculture 1st Semester Notes Download
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Production Technology for Vegetable and Spices syllabus
Theory
Importance of vegetables & spices in human nutrition and national economy, brief about origin, area, production, improved varieties and cultivation practices such as time of
sowing, sowing, transplanting techniques, planting distance, fertilizer requirements, irrigation, weed management, harvesting, storage, physiological disorders, disease and pest
control and seed production of important vegetable and spices.
Practical
Identification of vegetables & spices crops and their seeds. Nursery raising. Direct seed sowing and transplanting. Study of morphological characters of different vegetables &
spices. Fertilizers applications. Raising of nursery of vegetables & spices. Vegetables & spices seed extraction. Harvesting & preparation for market. Economics of vegetables
and spices cultivation.
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