PRINCIPLES OF CROP SCIENCE AND MANAGEMENT AE
552
Lectures :
4 Year : II
Tutorial :
0 Part : II
Practical :
3/2
Course
Objective:
To develop basic understanding
about efficient crop management and skills about crop cultivation practices
with diseases and pest management
Part-I
Agronomy
1.
Definition, Scope and Importance (2
hours)
1.1
Definition
and relationship with other sciences
1.2
Scope and
importance
1.3
Classification
of agronomical crops
2.
Review of Crop Physiological Processes (4
hours)
2.1
Germination
2.2
Uptake of
water and nutrients
2.3
Photosynthesis
2.4
Respiration
2.5
Transpiration
2.6
Growth
2.7
Development
2.8
Flowering
2.9
Fruiting
2.10
Senescence
3.
Effect of Weather Elements on Crop Production (3 hours)
3.1
Solar
radiation
3.2
Temperature
3.3
Humidity
3.4
Wind
3.5
Rainfall
3.6
Agro-climatic
requirements of major food crops
3.7
Climatic
hazards and their management
4.
Seeds and Seed Quality (3
hours)
4.1
Definition
of seed
4.2
Seed quality
4.3
Seed
viability
4.4
Seed
germination
4.5
Seed
dormancy
4.6
Production
of quality seed
4.7
Seed
processing
4.8
Seed testing
and certification
5.
Maintenance of Soil Productivity (4
hours)
5.1
Importance
of soil fertility
5.2
Improvement
and conservation of soil fertility
5.3
Manures and
fertilizers:
5.3.1
Nutrient content
5.3.2
Selection
5.3.3
Rates and
methods of application in major food crops
5.4
Green
manures and bio-fertilizers
5.5
Management
of saline, alkaline and acidic soils
6.
Cropping System (6
hours)
6.1
Crop
rotation
6.1.1 Selection of crops in crop rotation
6.1.2 Advantages/disadvantages in selected crop
rotations
6.2
Mixed
cropping
6.3
Intercropping
6.4
Relay
cropping
6.5
Multiple
cropping
6.6
Cropping
intensity
6.7
Cropping
index
6.8
Harvest
index
6.9
Economic and
biological yield
6.10
Farming
systems
7.
Weed Management (3
hours)
7.1
Definition
7.2
Losses
caused by weeds
7.3
Classification
7.4
Weed
Management
7.4.1 Prevention
7.4.2 Control
7.4.3 Eradication
8.
Rainfed Farming (1
hours)
9.
Cultivation Practices of Major Crops (6
hours)
9.1
Cereal Crops
(Rice, Wheat, Maize)
9.2
Grain
Legumes (Lentil, greengram)
9.3
Oil Seeds
(Mustard, Sunflower)
9.4
Industrial
Crops (Sugarcane, Jute)
9.5
Tuber Crops
(Potato)
Part-II
Horticulture
1.
Introduction: (3
hours)
1.1
Meaning,
branches and scope of horticulture
1.2
Importance
of horticulture
1.3
Feasibility
of horticultural development in Nepal
1.4
Classification
of horticultural crops
2.
Physiology of Horticultural Crops (3 hours)
2.1
Seed and bud
dormancy
2.2
Germination-
factors and processes
2.3
Juvenility-
characteristics and modifications
2.4
Maturity-
flowering, fruit-setting , fruit growth, fruit drop and fruit ripening
2.5
Tuber and
bulb formation
3.
Production of Vegetables and Spice Crops (6
hours)
3.1
Classification
of vegetable and spice crops
3.2
Soil and
climatic factors in the production of vegetable and spice crops
3.3
Cultural
practices to improve and maintain soil fertility (mulching, liming, composting,
green manuring, intercropping, crop rotations, contour cropping, alley
cropping, terrace farming, agro-forestry)
3.4
Principle of
off-season vegetable production
3.5
Cultivation
practices of following vegetable crops:
3.5.1
Cole crops
(Cauliflower, cabbage)
3.5.2
Bulb crops (Onion)
3.5.3
Solanaceous
vegetables (tomato, chilly)
3.5.4
Cucurbits
(Cucumber)
3.6
Cultivation
practices of following spice crops:
3.6.1
Zinger
3.6.2
Cardamom
4.
Production of Fruits and Plantation Crops (6
hours)
4.1
Importance
and scope of fruits and plantation crops
4.2
Orchard establishment-
site selection, layout, selection of crops and spices
4.3
Nursery
management
4.4
Principles
of sexual, asexual and micro-propagation
4.5
Orchard
management- green manuring, intercropping, cover cropping, mulching, sod
culture, liming, weeding, manuring, fertilization, training and pruning
4.6
Cultivation
practices of following fruit crops:
4.6.1
Tropical
fruits: mango, banana, litchi
4.6.2
Sub-tropical
fruits: citrus, grapes, guava
4.6.3
Temperate
fruits: apple, pear
4.6.4
Plantation
crops: tea, coffee, cardamom
Part-III: Insect/Pest and Disease Management:
1.
Insect/Pest Management (5
hours)
1.1
Introduction
to agricultural insects and pests
1.2
Principles
and methods of pest control
1.3
Management
of important insects/pests of field,
1.4
Vegetable
and plantation crops
1.5
Pesticides
and their formulations
1.6
Methods of
application of insecticides and pesticides
2.
Disease Management (5
hours)
1.7
Concept and
losses caused by plant diseases
1.8
Causes of
plant diseases
1.9
Important
diseases of field, vegetable and plantation crops
1.10
Control
measures of plant diseases
Practical:
1.
Identification
of crops and their seeds.
2.
Identification
of mineral fertilizers.
3.
Calculation
of rates of fertilizer and manures and their methods of application.
4.
Preparation
of calendar of operation for sequential cropping, triple cropping,
inter-cropping and relay cropping.
5.
Calculation
of seed rate of different crops and planting materials.
6.
Germination,
viability and purity test of seeds.
7.
Collection,
identification and control measures of weeds
8.
Calculation
of rates of application of insecticides, pesticides and fungicides
9.
Identification
of fruits and plantation crops.
10.
Identification
of plants and seeds of vegetables and spices
11.
Practice on
crop cultural operation in field, vegetable, fruits and plantation crops.
References:
1.
Sharma, K.P., K.R. Dahal and K.R. Neupane.
1991. An Introduction to Agronomy. Tribhuvan University, Institute of
Agriculture and Animal Science, Rampur, Nepal.
2.
Modern
Techniques of Raising Field Crops by Chidda Singh. Oxford and IBH Publishing
Co., New Delhi
3.
Agronomy: Theory
and Digest by Cheema S.S. et al. Kalyani Publishers, New Delhi
4.
Crop
Management by S.S. Singh, Kalyani Publishers, New Delhi
5.
Horticulture:
Principle and Practices by Acquaah, Prentice-Hall of India Ltd.
Evaluation Scheme:
The questions will
cover all the chapters of the syllabus. The evaluation scheme will be as
indicated in the table below:
|
Chapters
|
Hours
|
Marks distribution*
|
|
Part-I
Agronomy
|
||
|
1 & 2
|
6
|
8
|
|
3 & 4
|
6
|
8
|
|
5
|
4
|
5
|
|
6
|
6
|
8
|
|
7
& 8
|
4
|
5
|
|
9
|
6
|
8
|
|
Part-II Horticulture
|
||
|
1
& 2
|
6
|
8
|
|
3
|
6
|
8
|
|
4
|
6
|
8
|
|
Part-III:
Insect/Pest and Disease Management
|
||
|
1
|
5
|
7
|
|
2
|
5
|
7
|
|
Total
|
60
|
80
|
*There may be minor variation in marks distribution
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