Bag 229.docx

School: SBSR Program: B.Sc. Branch: Agriculture 1 Course Code 2 Course Title 3 Credits 4 Contact Hours (L-T-P) Course Status 5 Course Objective

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Course Outcomes

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Course Description Outline syllabus Unit 1 A B C Unit 2 A B C Unit 3 A B C Unit 4 A B C Unit 5 A B C Mode of examination Weightage Distribution Text book/s*

Batch: Current Academic Year: Semester: IV BAG 229 Crop Production Technology-II (Rabi crops) 2 (1L+1P) 1-0-1 Compulsory 1. To make the students familiar with different Rabi crops. 2. To understand and appreciate the economic importance of these crops. 3. To know the cultural practices. 4. To understand the concept medicinal and aromatic plants. After the completion of this course, the student will be able CO1: To understand the concept of Rabi crops. CO2: To understand the concept of soil and climatic requirements of various crops. CO3: To understand the use of fertilizers and irrigations techniques. CO4: To understand the various critical stages. CO5: To understand the cultural practices. This course is designed to make students proficient in Rabi crops production etc. CO Mapping Origin and distribution of rabi crops Origin, geographical distribution CO1 Economic importance CO1 soil and climatic requirements CO1 Varieties and cultural practices for cereal and pulses crops Varieties, cultural practices and yield of Rabi crops CO2 cereals –wheat and barley CO2 pulses-chickpea, lentil, peas CO2 Varieties and cultural practices for oil seeds oilseeds-rapeseed CO3 mustard and sunflower CO3 sugar crops-sugarcane CO3 Varieties and cultural practices for MAP’s Medicinal crops CO4 Aromatic crops CO4 mentha, lemon grass and citronella CO4 Varieties and cultural practices for forage crops Forage crops CO5 berseem, lucerne CO5 oat CO5 Class test (10) ,Assignments (10) and presentation (10) CA MTE ETE 30% 20% 50%

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Other References

Modern technique of raising field crops by Chidda singh Agronomy of field crop by S.R. Reddy Hand book of Agriculture, ICAR New Delhi