New Update Syllabus of CST-303: HORTICULTURE-III
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| Syllabus of Horticulture-303.https://cststudy.blogspot.com/ |
B.Sc.Ag. (Hons) Part-IIITHEORY COURSE
CST-303: HORTICULTURE III
Production Technology of Vegetables and Spices
1. Introduction to olericulture: Definition and concept; discipline and its areas, classification and importance of vegetables and spices.
2. Common vegetables in Bangladesh: Nomenclature, morphology and growth habit.
3. Vegetable production in Bangladesh: Background, present situation and associated problems, scope of development.
4. Environmental factors affecting vegetable production: Role of temperature, light, air, rainfall, humidity and soil on the growth and to development of vegetable.
5. Vegetable seeds and other propagating materials: Present situation of vegetable seed production in Bangladesh: Production methods of important vegetable seeds, seed quality, seed vigor and factor affecting viability of vegetable seeds, storage of vegetable seeds, methods of vegetative propagation of some important vegetable crops in Bangladesh.
6. Soil less production of horticultural plants: Water culture (Hydroponics) and sand culture.
7. Production practices of vegetable crops: Tomato, Brinjal, Cabbage, Cucumber, Cauliflower, Radish, Lady's finger, Potato, Spinach, Watermelon, Pointed gourd, Lettuce, Sweet potato and Leafy vegetables.
8. Production and processing of spices and condiments: Onion, Garlic, Ginger, Turmeric, Chili, Cumin, Black pepper, Bay leaf, Cinnamon and Coriander.
9. Vegetable farming: Kitchengarden and commercial farming, organic farming, poly-tunnel production, inter, multiple and relay cropping, crop rotation of vegetables and spices: principles, advantages and schedulling of crop rotation.