IV Semester

Paper-1 Crop Production Technology –II (Rabi Crops) 2(1+1)

Paper-2 Production Technology of Vegetables and Spices 2(1+1)
Paper-3 Renewable Energy and Green Technology 2(1+1)
Paper-4 Problematic Soils and their Management 2(1+1)
Paper-5 Fundamental of Biotechnology 2(1+1)
Paper-6 Agricultural Marketing Trade and Prices 3(2+1)
Paper-7 Rural Sociology and Educational Psychology 2 (2+0)
Paper-8 Agricultural Microbiology 2 (1+1)
Paper-9 Principles of Food Science and Nutrition 2(2+0)
Paper-10 Water Management for Crops 2 (1+1)
Paper-11Diseases of Field & Horticultural Crops and their Management–II 3 (2+1)
Paper-12Elective Course- (A) Highi-tech-horticulture 3(2+1)
OR(B)Biopesticides and Bifertilizers
OR(C)Weed Management
Paper-13- NSS/NCC/Physical Education & Yoga Practices (non-gradial)
Educational Tour (Compulsory) (Non gradial) 2 (0+2)
TOTAL 17 + 10 =27+ (0+2

1.Crop Production Technology-II (Rabi crops) 2(1+1) MM:75

Theory
Unit-I
Origin, geographical distribution, economic importance, soil and climatic requirements,varieties,
cultural practices and yield of Rabi crops.
Unit-II
Cereals –wheat and barley, pulses-chickpea,lentil, peas,
Unit-III
Oilseeds-rapeseed, mustard and sunflower; sugar crops-sugarcane
Unit-IV
Medicinal andaromatic crops-mentha, lemon grass and citronella, Forage crops-berseem,
lucerne
and oat.
Practical MM:25
Sowing methods of wheat and sugarcane, identification of weeds in rabiseason crops, studyof
morphological characteristics of rabicrops, study of yield contributing characters of rabiseason
crops, yield and juice quality analysis of sugarcane, study of important agronomic experiments
ofrabicrops at experimental farms. Study of rabiforage experiments, oil extraction of medicinal
crops, visit to research stations of related crops.
2.Production Technology for Vegetable and Spices 2 (1+1) MM:75
Theory
Unit-I
Importance of vegetables and spices in human nutrition and national economy, kitchen
gardening, brief about origin, area, climate, soil, improved varieties and cultivation practices
suchas time of sowing, transplanting techniques, planting distance, fertilizer requirements,
irrigation,weed management, harvesting and yield, physiological disorders, of important
vegetable andspices-Tomato, Brinjal, Chilli and Capsicum.
Unit-II
Important vegetable crops - Cucumber, Melons, Gourds, Pumpkin, French bean,Peas;
Unit-III
Important Cole crops such as Cabbage, Cauliflower, Knol-khol; Root crops such as Carrot,
Raddish and Beetroot.
Unit-IV
Important Bulb crops such as Onion, Garlic;Tuber crops such as Potato; Leafy vegetables such
asAmaranth, Palak. Perennial vegetables.
Practical MM:25
Identification of vegetables & spice crops and their seeds. Nursery raising. Direct seed sowing
and transplanting. Study of morphological characters of different vegetables & spices.
Fertilizersapplications. Harvesting & preparation for market.Economics of vegetables and spices
cultivation.

3.Renewable Energy and Green Technology 2(1+1) MM:75

Theory
Unit-I
Classification of energy sources, contribution of these of sources in agricultural
sector,Familiarization with biomass utilization for biofuel production and their application.
Unit-II
Familiarization with types of biogas plants and gasifiers, biogas, bio-alcohol, biodiesel and bio-
oilproduction and their utilization as bioenergy resource.
Unit-III
Introduction of solar energy, collection and their application, Familiarization with solar energy
gadgets: solar cooker, solar water heater.
Unit-IV
Application of solar energy: solar drying, solar pond, solar distillation, solar photovoltaic
systemand their application, introduction of wind energy and their application.
Practical MM:25
Familiarization with renewable energy gadgets. To study biogas plants, To study gasifier, To
study the production process of biodiesel, To study briquetting machine, To study the production
Process of bio-fuels. Familiarization with different solar energy gadgets. To study solar
photovoltaicsystem: solar light, solar pumping, solar fencing. To study solar cooker, to study
solar dryingsystem. To study solar distillation and solar pond.
4.Problematic Soils and their Management 2(1+1) MM:75
Theory
Unit-I
Soil quality and health, distribution of waste land and problem soils in India. Theircategorization
based on properties.
Unit-II
Reclamation and management of Saline and sodic soils, Acidsoils, Acidsulphate soils, Eroded
and Compacted soils, Flooded soils, Polluted soils.
Unit-III
Irrigation water – quality and standards, utilization of saline water in agriculture. Remotesensing
and GIS in diagnosis and management of problem soils.
Unit-IV
Multipurpose tree species, bio remediation through MPTs of soils, land capability
andclassification, land suitability classification. Problematic soils under different Agro-
ecosystems.
Practical MM:25
Analysis for soil health, Measurement of Soil salinity, alkalanity, acidity, lime requirement, ESP,
SAR, Gypsum requirement, analysis of quality of irrigation water.Identification of tree, crops
and grasses for problematic soil.

5.Fundamentals of Biotechnology 2(1+1) MM:75

Theory
Unit-I
Concepts and applications of plant biotechnology: Scope, organ culture, embryo culture,cell
suspension culture, callus culture, anther culture, pollen culture and ovule culture andtheir
applications;
Unit-II
Micro-propagation methods; organogenesis and embryogenesis, Syntheticseeds and their
significance; Embryo rescue and its significance; somatic hybridization andcybrids; Somaclonal
variation and its use in crop improvement; cryo-preservation;
Unit-III
Introductionto recombinant DNA methods: physical (Gene gun method), chemical (PEG
mediated) andAgrobacterium mediated gene transfer methods;
Unit-IV
Transgenics and its importance in cropimprovement; PCR techniques and its applications;
RFLP,
RAPD, SSR; Marker Assisted Breedingin crop improvement; Biotechnology
regulations.Biotechnological tools-DNAmarkers and marker assisted selection.Composition of
various tissue culture media and preparation of stocksolutions for MS nutrient
medium. Callus induction from various explants. Micro-propagation,hardening and
acclimatization.Demonstration on isolation of DNA. Demonstration of gelelectrophoresis
techniques and DNA finger printing.
6. C

6.Agricultural Marketing, Trade and Prices 3(2+1) MM:75

Theory
Unit 1
Agricultural Marketing: Concepts and definitions of market, marketing, agricultural
marketing, market structure, marketing mix and market segmentation, classification and
characteristics of agricultural markets; demand, supply and producer’s surplus of agri-
commodities:
Unit 2
Producer’s surplus – meaning and its types, marketable and marketed surplus, factors
affecting marketable surplus of agri- commodities; market promotion – advertising,
personal selling, sales promotion and publicity - their meaning and merits & demerits.
Unit 3
Marketing process and functions: marketing process- concentration, dispersion and
equalization; physical functions – storage, transport and processing; facilitating
functions – packaging, branding, grading, quality control and labeling (Agmark); Market
functionaries and marketing channels: meaning and definition of marketing channel;
number of channel levels; marketing channels for different farm products.
Unit 4
Marketing efficiency; marketing costs and margins, price spread, Role of Govt. in
agricultural marketing; Public sector institutions- CWC, SWC & FCI; their objectives and
functions. Agricultural prices and policy: Minimum support price, meaning and functions
of price; need for agricultural price policy; Present status and prospects of international
trade in agri-commodities; GATT and WTO; Agreement on Agriculture (AoA) and its
implications on Indian agriculture; IPR.Practical MM:25
Study of relationship between market arrivals and prices of some selected commodities;
Computation of marketable and marketed surplus of important commodities; Study of
price behavior overtime for some selected commodities; Construction of index numbers;
Visit to a local market to study various marketing functions performed by different
agencies, identification of marketing channels for selected commodity, collection of data
regarding marketing costs, margins and price spread and presentation of report in the
class; Visit to market institutions – NAFED, SWC, CWC, cooperative marketing society,
etc. to study their organization and functioning.
6. Farm M

7.Rural Sociology and Educational Psychology 2(2+0) MM:75Sociology and Rural sociology:
Definition and scope, its significance in agriculture extension.
Unit-II
Social Ecology, Rural society, Social Groups, Social Stratification, Culture concept, Social
Institution.
Unit-III
Social Change and Development. Educational psychology: Meaning & its importance in
agriculture extension.
Unit-IV
Behavior, Cognitive, affective, psychomotor domain, Personality, Learning,Motivation, Theories
of Motivation, Intelligence.
Assignment- MM:25

8.Agricultural Microbiology 2(1+1) MM:75

Theory
Unit-I
Introduction ofmicrobial world: Prokaryotic and eukaryotic microbes. Bacteria: cell
structure,chemoautotrophy, photo autotrophy, growth.
Unit-II
Bacterial genetics: Genetic recombinationtransformation,conjugation and transduction,
plasmids,
transposon.
Unit-III
Role of microbes in soil fertility and crop production: Carbon, Nitrogen, Phosphorus andSulphur
cycles. Biological nitrogen fixation- symbiotic, associative and asymbiotic.Azolla, bluegreen
algae and mycorrhiza.
Unit-IV
Rhizosphere and phyllosphere. Microbes in human welfare: silageproduction, biofertilizers,
biopesticides, biofuel production and biodegradation of agro-waste.
Practical MM:25
Introduction to microbiology laboratory and its equipments; Microscope- parts, principles
of microscopy, resolving power and numerical aperture. Methods of sterilization. Nutritional
media and their preparations. Enumeration of microbial population in soil- bacteria, fungi,
actinomycetes. Methods of isolation and purification of microbial cultures.Isolation of
Rhizobiumfrom legume root nodule.Isolation of Azotobacterfrom soil.Isolation of
Azospirillumfrom roots.Isolation of BGA.Staining and microscopic examination of microbes.

9.PRINCIPLES OF FOOD SCIENCE AND NUTRITION 2(2+0) MM:75

Theory
Unit-I
Concepts of Food Science (definitions, measurements, density, phase change, pH, osmosis,
surface tension, colloidal systems etc.).
Unit-II
Food composition and chemistry (water, carbohydrates,proteins, fats, vitamins, minerals,
flavours, colours, miscellaneous bioactives, important reactions).
Unit-III
Food microbiology (bacteria, yeast, moulds, spoilage of fresh & processed foods, Production of
fermented foods); Principles and methods of food processing and preservation (use of heat, low
temperature, chemicals, radiation, drying etc.).
Unit-IV
Food and nutrition, Malnutrition (over and undernutrition), nutritional disorders; Energy
metabolism (carbohydrate, fat, proteins); Balanced/modified diets, Menu planning, New trends
in food science and nutrition.

10.Water Management for Crops 2(1+1) MM:75

Theory
Unit-I
Water management: definition, scope, area and objective.Water resources and irrigation
development in India; soil plant water relationship;
Unit-II
Soil moisture constants, water and irrigation requirement, irrigation scheduling, irrigation
methods, irrigation water measurements, irrigation water use efficiency,
Unit-III
Irrigation water quality,water productivity, water management for different crops-rice, wheat,
maize, pulses, oilseeds and sugarcane.Unit-IV
Drainage, Characterization of flood prone and wetland area (Suraha, Dahtal etc.)
Practical
Soil moisture measurements, determination of field capacity and permanent wilting point,
measurement of irrigation water, calculation on irrigation water requirement and water use
efficiency, water productivity, determination of infiltration rate, cost of determination of drip and
sprinklar irrigation system.
5. Farm

11.Diseases of Field and Horticultural Crops & their Management-II 3(2+1) MM:75Theory
Unit-I
Symptoms, etiology, disease cycle and management of following diseases:
Field Crops:
Wheat: rusts, loose smut, karnal bunt, powdery mildew, and ear cockle;Sugarcane: red rot,
smut,
wilt, grassy shoot, ratoon stunting;Sunflower: Sclerotinia stem rot and Alternaria blight;
Unit-II
Mustard: Alternaria blight, white rust,downy mildew and Sclerotinia stem rot; Gram: wilt, grey
mould and Ascochyta blight; Lentil: rustand wilt; Cotton: anthracnose, vascular wilt, and black
arm; Pea: downy mildew, powdery mildewand rust.
Unit-III
Horticultural Crops:
Mango: anthracnose, malformation, bacterial blight and powdery mildew; Citrus: canker
andgummosis; Grape vine: downy mildew, Powdery mildew and anthracnose; Apple: scab,
powderymildew, fire blight and crown gall; Peach: leaf curl.
Unit-IV
Potato: early and late blight, black scurf, and mosaic;Cucurbits: downy mildew, powdery
mildew, wilt; Onion and garlic: purple blotch, andStemphylium blight; Chillies: anthracnose and
fruit rot, wilt and leaf curl; Turmeric: leaf spot.
Coriander: stem gall Marigold: Botrytis blight; Rose: dieback, powdery mildew and black leaf
spot.
Practical MM:25
Identification and histopathological studies of selected diseases of field and horticulturalcrops
covered in theory. Field visit for the diagnosis of field problems.Collection and preservationof
plant diseased specimens for herbarium.
Note: Students should submit 50 pressed and well-mounted specimens.

12.Weed Management 3 (2+1) (Elective Course) MM:75Unit-I

Introduction to weeds, characteristics of weeds their harmful and beneficial effects on
ecosystem. Classification, reproduction and dissemination of weeds.
Unit-II
Herbicide classification,concept of adjuvant, surfactant, herbicide formulation and their use.
Introduction to mode ofaction of herbicides and selectivity.
Unit-III
Allelopathy and its application for weed management.Bio-herbicides and their application in
agriculture. Concept of herbicide mixture and utilityin agriculture.
Unit-IV
Herbicide compatibility with agro-chemicals and their application. Integrationof herbicides with
non chemical methods of weed management. Herbicide Resistance and itsmanagement.
Practical MM:25
Techniques of weed preservation. Weed identification and their losses study. Biology
ofimportant weeds.Study of herbicide formulations and mixture of herbicide. Herbicide and
agrochemicalsstudy. Shift of weed flora study in long term experiments. Study of methods of
herbicideapplication, spraying equipment’s. Calculations of herbicide doses and weed control
efficiency andweed index.