L-3 S-1: Vegetables, Spices and Medicinal Plants- Theory

Course

: HORT 3101

Course title: Vegetables, Spices and Medicinal Plants-Theory (Compulsory)

Credit

: 3

Contact Hours:    48

Level: 3  Semester: 1

 

Rationale

This course focuses on different aspects of vegetable and spices including production and processing technologies, seed production technology and vegetable farming.

Course Learning Outcomes (CLO)

CLO1: Explain background, status of production and export of vegetable, spices, medicinal and aromatic plants

CLO2: Interpretedaphic and climatic factors in vegetable production

CLO3: Illustrate present situation of production, import and export, supply and develop quality seed production strategies of vegetable seeds

CLO4: Construct specialized farming

CLO5: Describe techniques of producing and processing different vegetable, spices, medicinal and aromatic plants

 

 

Sl No

Course content

Aligned CLO

1

Vegetable, spices, medicinal and aromatic plants in Bangladesh: Definition, classification, importance, scope; area, production, import and export status.

CLO 1

2

Edaphic and climatic factors: Physiology, vegetative growth, flowering, yield and quality of vegetables, spices, medicinal and aromatic plants as influenced by soil, temperature, light, air and water in reference to climate change.

CLO 2

3

Vegetable seeds: Status of production, import, export and supply; classes, quality, production techniques; factors influencing quality during production and storage

CLO 3

4

Specialized farming: Kitchen garden; organic farming; production under protected environment;  hydroponics; floating gardening; inter-cropping and crop rotation

CLO 4

5

Production technology of vegetables:  Technology of production and storage of root and tuber crops; cole crops; cucurbits; aroids; leafy vegetables; mushroom and spirulina

CLO 5

6

Production and processing of spices:Production, processing and storage of onion, garlic, chilli, ginger, turmeric, safron, coriander and black pepper

CLO 5

7

Production and processing of medicinal and aromatic plants: Aloe vera, mint, basil, celery, pursley, neem, emblica, Terminaliaspp., rosemary, moringa,shimul mul

CLO 5

 

 

 

Teaching strategy

  • Lecture
  • Group discussion
  • Video clips

Assessment strategy

  • Short question
  • Essay type question
  • MCQ
  • Assignment

Recommended books and other resources

Bose, T.K. and M.G. Som. 1990.Vegetable Crops in India.NayaProkash, Calcutta.

George, R. A. T. 2010. Tropical Vegetable Production.CABI Publishing.

Hazra, P. 2011. Modern Technology in Vegetable Production.New India Publishing Agency.

Nandwani, D. 2016. Organic farming for sustainable agriculture.Springer International Publishing, Switzerland.

Peter, K. V. 2004. Handbook of Herbs and Spices: Volume 2. Woodhead Publishing Ltd. and CRC Press LLC.

Purseglove, J.W., E.G. Brown, C.L. Green and S.R.J. Robbins. 1981. Spices, Vol I & II. Longman Group UK Ltd., London.

Shanmugavelu, K. G., N. Kumar and K. V. Peter. 2002. Production Technology of Spices and Plantation Crops. Agrobios.

Singh, P. and B. Asati. 2008. Seed Production Technology of Vegetables. Daya Publishing House.

Taiz, L. and Zeiger, E. 2010.Plant physiology (fifth edition).Sinauer Association Inc., Publishers Sunderland, Massachusetts, USA.