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Course Detail

Course Name Crop Production Technology-II (Rabi Crops)
Course Code 26AGR213
Program BSc. (Hons.) Agriculture
Semester 4
Credits 2
Campus Coimbatore

Introduction

Theory

Origin, geographical distribution, economic importance, soil and climatic requirements, varieties, cultural practices and yield of Rabi crops. Cereals- wheat and barley. Pulses- chickpea, lentil, peas. Rabi redgram and, rajmash. Oilseed- rapeseed, mustard, sunflower, safflower; and linseed. Sugar crops-sugarcane and sugar beet. Medicinal and aromatic crops mentha, lemon grass and citronella. Forage crops –barseem, lucerne and oat; potato, quinoa, tobacco.

Practical

Sowing methods of wheat and sugarcane; identification of weeds in rabi season crops; study of morphological characteristics of rabi crops; study of yield contributing characters of rabi season crops; yield and juice quality analysis of sugarcane; study of important agronomic experiments of rabi crops at experimental farms; study of rabi forage experiments; oil extraction of medicinal crops; visit to research stations of related crops.

* Practical Crop Production-One (1) credit from practical of the course is allotted for Practical Crop Production of selected rabi crops covered under this course.

Objectives and Outcomes

Objectives

  1. To impart basic and fundamental knowledge on principles and practices of rabi crop production.

  2. To impart knowledge and skill on scientific crop production and management.

Course outcomes

Any student who has undergone the course shall be able to:

Sl.No

Course outcome

CO

Blooms level

1

Explain the origin, distribution, economic importance, and agro-climatic requirements of major rabi crops.

CO1

Understand

2

Describe the recommended scientific production technologies, crop varieties, and agronomic practices for major cereals, pulses, oilseeds, sugar crops, medicinal and aromatic crops, forage crops, and other important rabi crops.

CO2

Understand

3

Apply appropriate crop production and management practices, including sowing methods, nutrient management, and weed management for rabi crops.

CO3

Apply

4

Analyze crop growth, yield attributes, productivity, and quality parameters through biometric observations, yield estimation, and agronomic experiments.

CO4

Analyze

5

Demonstrate practical skills in crop identification, cultivation, quality analysis, forage production, oil extraction, and field-based crop production technologies through experiential learning and research station visits.

CO5

Analyze

 

Text Books / References

Suggested Readings

  1. Gurarajan B, Balasubramanian R and Swaminathan V. 2008. Recent Strategies on Crop Production. Kalyani Publishers, New Delhi.

  2. Prasad Rajendra. 2002. Textbook of Field Crops Production. ICAR, New Delhi.

  3. Prasad Rajendra. 2012. Textbook of Field Crops Production – Foodgrain Crops (Volume I). ICAR Publication.

  4. Prasad Rajendra. 2017. Textbook of Field Crops Production – Commercial Crops. (Volume II). ICAR Publication.

  5. Reddy S R. 2004. Agronomy of Field Crops. Kalyani Publishers, Ludhiana.

  6. Reddy S R. 2009. Agronomy of Field Crops. Kalyani Publishers, New Delhi.

  7. Singh Chidda, Singh Rajbir and Singh Prem. 2025. Modern Techniques of Raising Field Crops. (4th Edn.). Oxford and IBH Publishing Co. Pvt. Ltd., New Delhi.

  8. Singh S S. 2005. Crop Management. Kalyani Publishers, New Delhi.

  9. Subhash Chandra Bose M and Balakrishnan V. 2001. Forage Production. South Asian Publishers, New Delhi.

  10. UAS Bangalore. 2011. Package of Practice. UAS, Bengaluru.

 

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