HOR 211 Production technology of vegetables and spices (1+1)
Theory
Vegetables
Unit I: Scope, Importance and classification of vegetables
Importance of vegetable growing –area and production of vegetables in India and Tamil Nadu-
National economy- nutritive value of vegetables and human nutrition.
Unit II: Production technology of tropical vegetable crops
Origin - climate and soil – varieties and hybrids – seeds and sowing – transplanting – water and
nutrient management – fertigation – weed management – use of micronutrients and plant growth
regulators - physiological disorders - maturity indices – harvest – pest and diseases – seed
production
Crops: Tomato, chilli, brinjal, bhendi, gourds (ash gourd, pumpkin, bitter gourd, ridge gourd, bottle
gourd, snake gourd and watermelon) onion, cassava, amaranthus and moringa.
Unit III: Production technology of temperate vegetable crops
Origin -climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrient and plant growth
regulators-physiological disorders- maturity indices – harvest – pest and diseases – seed production
(Crops: Cabbage, cauliflower, potato, carrot, radish, beetroot, peas and french beans, Protected
cultivation of vegetables (tomato, capsicum and cucumber).
SPICES
Unit IV: Crop production techniques of major spices
Spices- scope and importance - classification of spices - origin, area and production - role of
commodity boards- export potential of spices.
Climate and soil - varieties - propagation - nursery management and planting – cropping systems-
training practices - nutrient, water and weed management - shade regulation - maturity indices -
harvest and yield - pests and diseases - processing - value addition.
Black pepper, Cardamom, Turmeric, Ginger and Garlic
,Unit V: Crop production techniques in seed spices, tree spices and other spices
Climate and soil- varieties - propagation, nursery management and planting- training , pruning
canopy management- weed and water management- shade regulation- nutrient management
including drip and fertigation – harvest and yield – pests and diseases – processing – value addition.
Coriander, Fenugreek, Cumin, Fennel, Clove, Nutmeg, Cinnamon, Curry leaf, Tamarind and Herbal
spices
Theory lecture schedule
1. Importance of vegetable growing –area and production of vegetables in India and Tamil
Nadu- National economy- nutritive value of vegetables and human nutrition .
2. Climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrients and plant
growth regulator - physiological disorders - maturity indices – harvest and yield – pest and
diseases – seed production of tomato, chilli and brinjal
3. Climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrients and plant
growth regulator physiological disorders - maturity indices – harvest and yield – pest and
diseases – seed production of bhendi and onion.
4. Climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrients and plant
growth regulator - physiological disorders - maturity indices – harvest and yield– pest and
diseases – seed production of gourds (ash gourd, pumpkin, bitter gourd, ridge gourd, bottle
gourd, snake gourd and watermelon)
5. Climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrients and plant
growth regulator-physiological disorders - maturity indices – harvest and yield – pest and
diseases – seed production of cassava and potato
6. Climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrients and plant
growth regulator -physiological disorders - maturity indices – harvest and yield – pest and
diseases – seed production of moringa and amaranthus.
7. Climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrients and plant
growth regulator physiological disorders - maturity indices – harvest and yield – pest and
diseases – seed production of cabbage and cauliflower.
8. Climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrients and plant
growth regulator - physiological disorders - maturity indices – harvest and yield – pest and
diseases – seed production of carrot , beetroot and radish.
, 9. Mid -semester examination
10. Climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrients and plant
growth regulator - physiological disorders - maturity indices – harvest and yield – pest and
diseases – seed production of french beans and peas .
11. Protected cultivation of vegetables (tomato, capsicum and cucumber)
12. Spices- scope and importance - classification of spices - origin, area and production - role of
commodity boards- export potential of spices. Black pepper - climate and soil- varieties –
propagation – rapid multiplication techniques - nursery management and planting- nutrient,
water and weed management - special horticultural practices - role of growth regulators -
shade regulation- maturity indices - harvest and yield - pests and diseases –post harvest
practices-processing and value addition.
13. Cardamom - climate and soil - varieties - propagation - nutrient, water and weed
management-shade regulation- mulching - maturity indices - harvest and yield - pests and
diseases –post harvest practices- processing and value addition.
14. Turmeric , Ginger and Garlic - Climate and soil- varieties - propagation, nursery management
and planting- nutrient, water and weed management- inter cropping- physiological disorders
-maturity indices - harvest and yield - pests and diseases –post harvest practices- processing
and value addition.
15. Seed spices - climate and soil- varieties - seed treatment/ sowing – nutrient, water and weed
management- intercropping - maturity indices - harvest and yield - pests and diseases –post harvest
practices- processing and value addition.(Coriander, Fenugreek, Cumin and Fennel)
16. Tree spices - climate and soil - varieties - propagation, nursery management and planting - nutrient,
water and weed management- training and pruning practices- cropping system- special
horticultural practices maturity indices - harvest and yield - pests and diseases –post harvest
practices- processing and value addition.(Clove, Nutmeg and Cinnamon)
17. Tamarind, Curry leaf and herbal spices - climate and soil- varieties - propagation, nursery management
and planting- nutrient, water and weed management- canopy management - maturity indices - harvest and
yield - pests and diseases –post harvest practices- processing and value addition.
, Class1: Importance of vegetable growing in India and Tamil Nadu and classification of
vegetables.
Olericulture is one of the branches of Horticulture that deals with the vegetables . The
word olericulture is derived from the Latin word Oleris which means pot herb and the
English word culture which means cultivation. Thus olericulture means cultivation of pot
herbs. However, in the present days, it is broadly used to indicate the cultivation of
vegetables. The term vegetable gardening is more popular to signify olericulture in the
present context.
Vegetable: The term vegetable is applied to the edible herbaceous plant or plant parts
thereof, which are consumed generally in the unripe stage after cooking.
Importance of vegetables in human nutrition:
The balanced diet contain adequate energy source, nutrients and vitamins, minerals,
carbohydrates, fats, protein etc., Vegetable are the reliable source for many dietary factors.
As vegetable contain many of the dietary factors like vitamins, minerals and amino acids
they are considered as protective supplementary food.
They produce taste, increase appetite and produce fair amount of fibres. They
maintain good health and protect against degenerative diseases. They can neutralise the
acids produced during digestion of proteins and fats. Nutrients which are present in
vegetables vary from crop to crop. Peas and beans are enriched with proteins. Root crops
like Tapioca, Sweet potato and potato are well known for carbohydrates, calcium K, Fe are
the important minerals which are lacking in cereals and these are available in abundant
quantities in the vegetables like peas, beans, spinach and bhendi. Amaranth, cabbage, beans
contain large quantity of cellulose which aid in digestion. All the leaf and fruit vegetables
possess the required quantities of vitamins.
S.No Dietary source vegetables
Factors
1 Calories
sweet potato, tapioca, yam, colacasia corms, potato,
Brussels Sprouts, onion and garlic, immature seeds of
broad bean and peas Phaseolus linatus (Lima bean), Pissia
faba (Broad bean).
2 Proteins
peas, double bean, winged bean (Psochocarpus
tetragonolobus), Garlic, Brussels sprouts, cowpea, lima
bean seeds, amaranthus
Leaves, drumstick leaves and mentha.
Theory
Vegetables
Unit I: Scope, Importance and classification of vegetables
Importance of vegetable growing –area and production of vegetables in India and Tamil Nadu-
National economy- nutritive value of vegetables and human nutrition.
Unit II: Production technology of tropical vegetable crops
Origin - climate and soil – varieties and hybrids – seeds and sowing – transplanting – water and
nutrient management – fertigation – weed management – use of micronutrients and plant growth
regulators - physiological disorders - maturity indices – harvest – pest and diseases – seed
production
Crops: Tomato, chilli, brinjal, bhendi, gourds (ash gourd, pumpkin, bitter gourd, ridge gourd, bottle
gourd, snake gourd and watermelon) onion, cassava, amaranthus and moringa.
Unit III: Production technology of temperate vegetable crops
Origin -climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrient and plant growth
regulators-physiological disorders- maturity indices – harvest – pest and diseases – seed production
(Crops: Cabbage, cauliflower, potato, carrot, radish, beetroot, peas and french beans, Protected
cultivation of vegetables (tomato, capsicum and cucumber).
SPICES
Unit IV: Crop production techniques of major spices
Spices- scope and importance - classification of spices - origin, area and production - role of
commodity boards- export potential of spices.
Climate and soil - varieties - propagation - nursery management and planting – cropping systems-
training practices - nutrient, water and weed management - shade regulation - maturity indices -
harvest and yield - pests and diseases - processing - value addition.
Black pepper, Cardamom, Turmeric, Ginger and Garlic
,Unit V: Crop production techniques in seed spices, tree spices and other spices
Climate and soil- varieties - propagation, nursery management and planting- training , pruning
canopy management- weed and water management- shade regulation- nutrient management
including drip and fertigation – harvest and yield – pests and diseases – processing – value addition.
Coriander, Fenugreek, Cumin, Fennel, Clove, Nutmeg, Cinnamon, Curry leaf, Tamarind and Herbal
spices
Theory lecture schedule
1. Importance of vegetable growing –area and production of vegetables in India and Tamil
Nadu- National economy- nutritive value of vegetables and human nutrition .
2. Climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrients and plant
growth regulator - physiological disorders - maturity indices – harvest and yield – pest and
diseases – seed production of tomato, chilli and brinjal
3. Climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrients and plant
growth regulator physiological disorders - maturity indices – harvest and yield – pest and
diseases – seed production of bhendi and onion.
4. Climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrients and plant
growth regulator - physiological disorders - maturity indices – harvest and yield– pest and
diseases – seed production of gourds (ash gourd, pumpkin, bitter gourd, ridge gourd, bottle
gourd, snake gourd and watermelon)
5. Climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrients and plant
growth regulator-physiological disorders - maturity indices – harvest and yield – pest and
diseases – seed production of cassava and potato
6. Climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrients and plant
growth regulator -physiological disorders - maturity indices – harvest and yield – pest and
diseases – seed production of moringa and amaranthus.
7. Climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrients and plant
growth regulator physiological disorders - maturity indices – harvest and yield – pest and
diseases – seed production of cabbage and cauliflower.
8. Climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrients and plant
growth regulator - physiological disorders - maturity indices – harvest and yield – pest and
diseases – seed production of carrot , beetroot and radish.
, 9. Mid -semester examination
10. Climate and soil – varieties and hybrids – seeds and sowing – transplanting - water and
nutrient management – fertigation – weed management – use of micronutrients and plant
growth regulator - physiological disorders - maturity indices – harvest and yield – pest and
diseases – seed production of french beans and peas .
11. Protected cultivation of vegetables (tomato, capsicum and cucumber)
12. Spices- scope and importance - classification of spices - origin, area and production - role of
commodity boards- export potential of spices. Black pepper - climate and soil- varieties –
propagation – rapid multiplication techniques - nursery management and planting- nutrient,
water and weed management - special horticultural practices - role of growth regulators -
shade regulation- maturity indices - harvest and yield - pests and diseases –post harvest
practices-processing and value addition.
13. Cardamom - climate and soil - varieties - propagation - nutrient, water and weed
management-shade regulation- mulching - maturity indices - harvest and yield - pests and
diseases –post harvest practices- processing and value addition.
14. Turmeric , Ginger and Garlic - Climate and soil- varieties - propagation, nursery management
and planting- nutrient, water and weed management- inter cropping- physiological disorders
-maturity indices - harvest and yield - pests and diseases –post harvest practices- processing
and value addition.
15. Seed spices - climate and soil- varieties - seed treatment/ sowing – nutrient, water and weed
management- intercropping - maturity indices - harvest and yield - pests and diseases –post harvest
practices- processing and value addition.(Coriander, Fenugreek, Cumin and Fennel)
16. Tree spices - climate and soil - varieties - propagation, nursery management and planting - nutrient,
water and weed management- training and pruning practices- cropping system- special
horticultural practices maturity indices - harvest and yield - pests and diseases –post harvest
practices- processing and value addition.(Clove, Nutmeg and Cinnamon)
17. Tamarind, Curry leaf and herbal spices - climate and soil- varieties - propagation, nursery management
and planting- nutrient, water and weed management- canopy management - maturity indices - harvest and
yield - pests and diseases –post harvest practices- processing and value addition.
, Class1: Importance of vegetable growing in India and Tamil Nadu and classification of
vegetables.
Olericulture is one of the branches of Horticulture that deals with the vegetables . The
word olericulture is derived from the Latin word Oleris which means pot herb and the
English word culture which means cultivation. Thus olericulture means cultivation of pot
herbs. However, in the present days, it is broadly used to indicate the cultivation of
vegetables. The term vegetable gardening is more popular to signify olericulture in the
present context.
Vegetable: The term vegetable is applied to the edible herbaceous plant or plant parts
thereof, which are consumed generally in the unripe stage after cooking.
Importance of vegetables in human nutrition:
The balanced diet contain adequate energy source, nutrients and vitamins, minerals,
carbohydrates, fats, protein etc., Vegetable are the reliable source for many dietary factors.
As vegetable contain many of the dietary factors like vitamins, minerals and amino acids
they are considered as protective supplementary food.
They produce taste, increase appetite and produce fair amount of fibres. They
maintain good health and protect against degenerative diseases. They can neutralise the
acids produced during digestion of proteins and fats. Nutrients which are present in
vegetables vary from crop to crop. Peas and beans are enriched with proteins. Root crops
like Tapioca, Sweet potato and potato are well known for carbohydrates, calcium K, Fe are
the important minerals which are lacking in cereals and these are available in abundant
quantities in the vegetables like peas, beans, spinach and bhendi. Amaranth, cabbage, beans
contain large quantity of cellulose which aid in digestion. All the leaf and fruit vegetables
possess the required quantities of vitamins.
S.No Dietary source vegetables
Factors
1 Calories
sweet potato, tapioca, yam, colacasia corms, potato,
Brussels Sprouts, onion and garlic, immature seeds of
broad bean and peas Phaseolus linatus (Lima bean), Pissia
faba (Broad bean).
2 Proteins
peas, double bean, winged bean (Psochocarpus
tetragonolobus), Garlic, Brussels sprouts, cowpea, lima
bean seeds, amaranthus
Leaves, drumstick leaves and mentha.
