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

Course

: HORT 3102

Course title: Vegetables, Spices and Medicinal plants-Practical (Compulsory)

Credit

: 1

Contact Hours:    16

Level: 3  Semester: 1

 

Rationale

This course covers practical aspects of vegetable and spice production including seed extraction, estimation of seed rates, production cost and crop calendar.

Course Learning Outcomes (CLO)

CLO1: Identify the vegetable, spices, their propagating materials and outline morphological features of important vegetable, spices and medicinal plants

CLO2: Estimate the production cost and evaluate benefit cost analysis of vegetable, spice and medicinal plants

CLO3: Practice different intercultural operations related to vegetable production and prepare a report on farmers' field visit

CLO4: Extract seeds of different vegetable, determine the quality of vegetable seeds, and estimate seed rate and fertilizer dose for vegetable production

CLO5: Prepare crop calendar, raise different vegetable and spice crops in plots and write report on these

 

Sl No

Course content

Aligned CLO

1

 Identification of important vegetables, spices, medicinal and aromatic plants, plant parts and their planting materials

CLO 1

2

 Studies on morphological features of important vegetables, spices, medicinal and aromatic plants

CLO 1

3

 Cost analysis of potato, onion and aloe vera.

CLO 2

4

Demonstration and report writing on vegetable production in a neighbouring village.

CLO 3

5

Extraction, processing and quality analysis of seed of vegetables, spices and medicinal plants.

CLO 4

6

Studies on techniques of staking, trellising, artificial pollination, vine lifting and poly-tunnel making  for vegetable production

CLO 3

7

 Estimation of seed rate and fertilizer dose for vegetable and spice production

CLO 4

8

 Making of a crop calendar for vegetable and spice crops

CLO 5

9

 Practice on raising vegetable and spice crops in plots and report writing

CLO 5

 

Teaching strategy

  • Lecture
  • Group discussion
  • Demonstration and individual practice
  • Video clips

Assessment strategy

  • Short question
  • Essay type question
  • MCQ
  • Assignment

 

Recommended books and other resources

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

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

Pruthi, J.S. 1986. Spices and Condiments. National Book Trust, New Delhi.

Rashid, M.A. and D.P. Singh. 2000. A Manual on Vegetable Seed Production in Bangladesh. AVRDC-USAID-Bangladesh Project, BARI, Joydebpur.

Sanmugavelu, K.G. 1989. Production Technology of Vegetable Crops. Oxford & IBH Pub. Co. Pvt. Ltd., New Delhi.

Sharfuddin, A.F.M. and M.A. Siddique. 1985. ShabjiBiggan. HasinaAkter Beauty, Mymensingh.

Singh, N.P., A.K. Bhardueaj and A. Kumar. 2004. (1stedn.) Modern Technology on Vegetable Production.International Book Distributing Co.