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Spices and Condiments ICAR E course Free PDF Book Download e krishi shiksha

Spices and Condiments ICAR E course Free PDF Book Download e krishi shiksha
Spices and Condiments ICAR E course Free PDF Book Download e krishi shiksha

Spices and Condiments ICAR E course PDF Book was developed by ICAR e Krishi Shiksha and TNAU. You Can easily  Download it from our website IARI Toppers by clicking on the below given link.We have provided the latest version of Spices and Condiments ICAR Ecourse PDF Book but some mistakes can be found. If you found  any mistake,  error in this PDF book than feel free to comment below.

Course Content of Spices and Condiments ICAR E course Free PDF Book Download e krishi shiksha:

  1. Spices and condiments- Definition, History, scope and importance, present status in India and Karnataka, area and production, uses, export potential and role in national economy. Highlights of research achievements, thrust area, role of research stations and organization in promotion of spices and condiments.
  2. Classification of Spices and condiments-based on parts used, aromatic origin, family and mixed: major and minor spices
  3. Black pepper-origin, distribution, area, production and export, scope and importance, climate and soil, varieties/hybrids and special features, propagation-seed, vegetative by cuttings, rapid multiplication technique, selection of site and preparation, system of planting, standards, shade trees and their management, training and pruning, liming, manuring, fertilizer application, irrigation, mulching, cover crops, use of growth regulators, weed control, harvesting and processing-black and white pepper, yield, pepper by products and bush pepper
  4. Cardamom – Origin, distribution, area, production and export, scope and importance, climate and soil, botanical variety and types and varietiespropagation-seed, sucker multiplication and micro-propagation. Nursery preparation and management. Selection of land, preparation, system of cultivation, shade trees and management, manuring and fertilizer application, deficiency symptoms, liming, irrigation, mulching, exposing of panicles, weed control, training, maintenance of behives, use of growth regulators, harvesting-stage and intervals, processing-green and bleached cardamom, value added productsgrading and storage.
  5. Ginger – Origin, distribution, uses, area, production and exportclimate and soil, varieties and special features, land preparation, seed rhizome requirement, rhizome treatment, sowing, mulching, manuringweeding, weed control, earthing-up, crop rotation, mixed cropping, harvesting-maturity indices-processing-green dry and bleached ginger, preparation of value added products like oleoresins, preservation of seed rhizomes
  6. Turmeric- Origin, distribution, Uses, area, production and exportclimate and soil, varieties and special features, land preparation, seed rhizome requirement, rhizome treatment, sowing, mulching, manuringweeding, weed control, earthing-up, crop rotation, mixed cropping, harvesting, maturity indices-processing, Traditional method and improved method (CFTRI) of processing, polishing and colouring, grading and storage and preservation of seed rhizomes
  7. Clove and Cinnamon- Origin, distribution, importance, area, production, exports and imports, climateand soil, propagation-seed propagation, nursery practices, vegetative propagationvarietiesland preparationplanting, shade requirement, mixed cropping, manuring and fertilizers, mulching, weeding and irrigation. Harvesting, curingyield and value added products and uses.
  8. Nutmeg and All spice-Distribution, importance, area, production, exports and imports, climate and soil, propagation-seed propagation, nursery practices. Vegetative propagation-epicotyl grafting, land preparationplanting, shade management, mixed cropping, manuring and fertilizers, mulching, weedingirrigation management, sex problem, harvesting, processing-nut and mace, storage and by products of nutmeg.
  9. Seed Spices(Coriander, Fennel, Fenugreek, Dill, Cumin, Celery, Bishops weed, mustard)-Origin, distribution, uses, area and production, imports and exports, soil and climatevarietiesland preparation, seed rate, season and method of sowing, manuring and fertilizer
  10. Betel vine-Origin and distribution, uses, area and production, species and cultivars, climate and soil, propagationplanting methods, suitable standards, manuring and fertilization, irrigation, inter/mixed crops, crop rotation, lowering of vine, harvesting, curing, grafting and packaging
  11. Vanilla- Origin and distribution, importance and uses, scope, area, production and export potential, soil and climate, economic species, propagation-vegetative and micro propagation, standards, shade requirements, planting, mixed cropping, training and pruning, mulching manures and fertilizersirrigation, hand pollination, harvesting and yieldprocessing/curing of beans, grading and packing storage.
  12. Curry leaf-Origin, distribution, uses, area and productionsoil and climatevarietiespropagationplantingmanures and fertilizersharvesting and yield, byproducts
  13. Saffron and Thyme-Origin, distribution, uses, area and productionsoil and climatevarietiesland preparation, sowing, manures and fertilizersirrigation, inter-culture operations and harvesting and processing.


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