Course Name: Production of Spice Crops
Course Code: HVSC 0512 (2-1-0)

Programme Specific Outcomes (PSO):
PSO1 : Impart knowledge and understanding of fundamental concepts and techniques of maintaining and enhancing soil fertility, crop production, crop management, crop improvement, biodiversity and sustainability of agriculture worldwide.
PSO2 : Develop the ability to know farming practices and their scope to improve in the rural areas and the environments.
PSO3 : Apply knowledge of basic science through Agricultural microbiology, Plant biochemistry and Biotechnology.

Course Objectives:

1. To transmit knowledge on improved technology in production technology of spice crops.
2. To impart skill on post harvest handling of different spices.

Syllabus:

Theory:
Unit I Introduction and importance of spice crops
Unit II Present status (national and international),
Unit III Future prospects
Unit IV Fruit spices- Black pepper, small cardamom, large cardamom and allspice
Unit V Bud and kernel- Clove and nutmeg
Unit VI Underground spices- Turmeric, ginger and garlic
Unit VII Seed spices- Coriander, fenugreek, cumin, fennel, ajowain, dill and celery
Unit VIII Tree spices- Cinnamon, tamarind, garcinia and vanilla

Practical
Unit I Identification of seeds
Unit II Identification of spice plants
Unit III Botanical description of plant
Unit IV Preparation of spice herbarium
Unit V Propagation
Unit VI Nursery raising
Unit VII Land preparation
Unit VIII Field layout
Unit IX Methods of planting
Unit X Cultural practices
Unit XI Harvesting
Unit XII Post Harvest Handling (drying, storage, packaging and processing etc.)
Unit XIII Value addition;
Unit XIV Analysis of benefit to cost ratio

Reference Books

Kumar NA, Khader P, Rangaswami and Irulappan I. 2000. Introduction to spices, plantation crops, medicinal and aromatic plants. Oxford and IBH.

Peter KV. 2012. Handbook of Herbs and Spices. Woodhead Publishing.

Agarwal S, Sastry EVD and Sharma RK. 2001. Seed spices: production, quality, export. Pointer Publication.

Arya PS. 2003. Spice crops of India. Kalyani.
Chadha KL and Rethinam P. (Eds.). 1993. Advances in horticulture. Vols. IX-X. Plantation crops and spices. Malhotra Publ. House.

Gupta S. (Ed.). Hand book of spices and packaging with formulae. engineers India research institute, New Delhi.

Parthasarthy VA, Kandiannan V and Srinivasan V. 2008. Organic spices. New India Publ. Agency. Peter KV. 2001. Hand book of herbs and spices. Vols. I-III. Woodhead Publ. Co. UK and CRC USA. Pruthi JS. (Ed.). 1998. Spices and condiments. National Book Trust

Pruthi JS. 2001. Minor spices and condiments- crop management and post harvest technology. ICAR.

Purseglove JW, Brown EG, Green CL and Robbins SRJ. (Eds.). 1981. Spices. Vols. I, II. Longman. Shanmugavelu KG, Kumar N and Peter KV. 2002. Production technology of spices and plantation crops. Agrobios.

Thamburaj S and Singh N. (Eds.). 2004. Vegetables, tuber crops and spices. ICAR.

Tiwari RS and Agarwal A. 2004. Production technology of spices. International Book Distr. Co. Varmudy V. 2001. Marketing of spices. Daya Publ. House

Session Plan:

Theory