This document provides information about the course "Crop Production Technology-II (Rabi crops)" which is a compulsory 2-credit course for 4th semester B.Sc. Agriculture students. The course objectives are to familiarize students with Rabi crops, their economic importance, and cultural practices. The course outcomes are that students will understand concepts of Rabi crops, soil and climate requirements, use of fertilizers and irrigation, and cultural practices. The course is divided into 5 units covering the origin, varieties, and cultural practices of cereal, pulses, oilseeds, medicinal and aromatic plants, and forage crops. Student performance will be evaluated through class tests, assignments, and presentations.
This document provides information about the course "Crop Production Technology-II (Rabi crops)" which is a compulsory 2-credit course for 4th semester B.Sc. Agriculture students. The course objectives are to familiarize students with Rabi crops, their economic importance, and cultural practices. The course outcomes are that students will understand concepts of Rabi crops, soil and climate requirements, use of fertilizers and irrigation, and cultural practices. The course is divided into 5 units covering the origin, varieties, and cultural practices of cereal, pulses, oilseeds, medicinal and aromatic plants, and forage crops. Student performance will be evaluated through class tests, assignments, and presentations.
This document provides information about the course "Crop Production Technology-II (Rabi crops)" which is a compulsory 2-credit course for 4th semester B.Sc. Agriculture students. The course objectives are to familiarize students with Rabi crops, their economic importance, and cultural practices. The course outcomes are that students will understand concepts of Rabi crops, soil and climate requirements, use of fertilizers and irrigation, and cultural practices. The course is divided into 5 units covering the origin, varieties, and cultural practices of cereal, pulses, oilseeds, medicinal and aromatic plants, and forage crops. Student performance will be evaluated through class tests, assignments, and presentations.
This document provides information about the course "Crop Production Technology-II (Rabi crops)" which is a compulsory 2-credit course for 4th semester B.Sc. Agriculture students. The course objectives are to familiarize students with Rabi crops, their economic importance, and cultural practices. The course outcomes are that students will understand concepts of Rabi crops, soil and climate requirements, use of fertilizers and irrigation, and cultural practices. The course is divided into 5 units covering the origin, varieties, and cultural practices of cereal, pulses, oilseeds, medicinal and aromatic plants, and forage crops. Student performance will be evaluated through class tests, assignments, and presentations.
Branch: Agriculture Semester: IV 1 Course Code BAG 229 2 Course Title Crop Production Technology-II (Rabi crops) 3 Credits 2 (1L+1P) 4 Contact Hours 1-0-1 (L-T-P) Course Status Compulsory 5 Course Objective 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. 6 Course Outcomes 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. 7 Course Description This course is designed to make students proficient in Rabi crops production etc. 8 Outline syllabus CO Mapping Unit 1 Origin and distribution of rabi crops A Origin, geographical distribution CO1 B Economic importance CO1 C soil and climatic requirements CO1 Unit 2 Varieties and cultural practices for cereal and pulses crops A Varieties, cultural practices and yield of Rabi crops CO2 B cereals –wheat and barley CO2 C pulses-chickpea, lentil, peas CO2 Unit 3 Varieties and cultural practices for oil seeds A oilseeds-rapeseed CO3 B mustard and sunflower CO3 C sugar crops-sugarcane CO3 Unit 4 Varieties and cultural practices for MAP’s A Medicinal crops CO4 B Aromatic crops CO4 C mentha, lemon grass and citronella CO4 Unit 5 Varieties and cultural practices for forage crops A Forage crops CO5 B berseem, lucerne CO5 C oat CO5 Mode of examination Class test (10) ,Assignments (10) and presentation (10) Weightage CA MTE ETE Distribution 30% 20% 50% Text book/s* Modern technique of raising field crops by Chidda singh Agronomy of field crop by S.R. Reddy Hand book of Agriculture, ICAR New Delhi Other References