Agronomy of Major Cereals and Pulses
Teacher
Dr. Triptesh Mondal
Category
Core Courses
Course Attendees
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Course Objectives
- To teach the students about the crop husbandry of major cereals and pulses
- To aware the students about some advanced technologies useful in the production of major cereals and pulses
CO-PO Mapping
| COs | Course Outcomes | Mapping COs with POs |
| CO1 | The students will get basic knowledge of major cereals and pulses growing in the country. | PSO1, PSO2 and PSO4 |
| CO2 | The students will be skilled to choose a suitable crop or cropping pattern with relation to growing condition | PSO1, PSO2 and PSO4 |
| 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. PSO4 : Apply knowledge of Agri-business management and finance to develop profitable agricultural system. |
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Course Syllabus
Theory
- Wheat : origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production
- Barley : origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production
- Oat : origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production
- Rice : origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production
- Maize : origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production
- Sorghum : origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production
- Pearl millet : origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production
- Finger millet : origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production
- Chickpea : origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production
- Lentil : origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production
- Field pea : origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production
- Lathyrus : origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production
- Redgram : origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production
- Cluster bean : origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production
- Greengram : origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production
- Blackgram : origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production
Practical
- Phenological studies at different growth stages of crop
- Estimation of crop yield on the basis of yield attributes
- Formulation of cropping schemes for various farm sizes and calculation and rotational intensities
- Working out with growth indices (CGR, RGR, NAR, LAI, LAD, LAR, LWR, SLA, SLW etc.)
- Assessment of land use and yield advantage (Rotational intensity, Cropping intensity, Diversity index, Sustainable yield index, Crop equivalent yield, Land equivalent ratio, Aggressivity, Relative crowding coefficient, Competition ratio, Area time equivalent ratio etc.)
- Estimation of protein content in pulses
- Planning and layout of field experiments
- Judging of physiological maturity in different crops
- Intercultural operations in different crops
- Determination of cost of cultivation of different crops
- Working out harvest index of various crops
- Study of seed production techniques in selected crops
- Visit of field experiments on cultural, fertilizer, weed control and water management aspects
- Visit to nearby villages for identification of constraints in crop production
References
1. Reddy, S.R. and ReddiRamu. 5th edition. Agronomy of Field Crops, Kalyani Publishers, Ludhiana.
2. Chidda Singh, Singh, P. and Singh, R. 2003. Modern Techniques of Raising Field Crops. Oxford & IBH Publishing Co. Pvt. Ltd., New Delhi.
3. Rajendra Prasad (ed.), 2004. Text Book of Field Crop Production, Foodgrain Crops, Volume -I. ICAR, New Delhi.
Session Plan
Session 01: Importance of cereal crops, Origin of rice, importance of rice, climatic factors influences rice yield and growth stages of rice
Session 02: Botanical description of rice, soil and climatic requirements for rice cultivation, Objectives of puddling
Session 03: Reactions under waterlogged condition, direct-seeded rice cultivation, transplanted rice cultivation, rice ratooning, System of rice intensification, water management of rice
Session 04: Nutrient management of rice, weed management of rice, yield of rice, parboiling in rice, transformation of new plant type lines of rice through biolistic and protoplast methods, hybrid seed production of rice
Session 05: Origin and history, area and production, classification, improved varieties, adaptability, climatic and soil requirements of wheat
Session 06: Water requirements and management, nutrient management, weed management, quality components, handling and processing of the produce for maximum production of wheat
Session 07: Lodging management and zero tillage in wheat and phenological study in wheat
Session 08: Nutrient deficiency symptoms in wheat, terminal heat stress management in wheat and some yield enhancement technologies in wheat
Session 09: Importance and uses of maize, origin and history of maize, area, production and productivity data of maize, classification, botanical description, soil and climatic requirement of maize
Session 10: Cultivation prospect of maize, drip irrigation in maize, post harvest management of maize, single and double cross hybrid of maize
Session 11: Origin and history, area and production, challenges of barley production in India, classification of barley, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of barley
Session 12: Origin and history, area and production, classification of oat, improved varieties, adaptability, genetic divergence and variability in oat, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of oat
Session 13: Origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production of pearl millet
Session 14: Origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production of finger millet
Session 15: Importance and uses of sorghum, origin and history, area, production, yield, botany, growth stages, soil and climatic requirements of sorghum
Session 17-18: Origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production of redgram
Session 19-20: Origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production of chick pea
Session 21-22 : Origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production of lentil
Session 23-24 : Importance of pulses, origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production of field pea
Session 25-26: origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production of lathyrus
Session 27-28: Origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production of greengram
Session 29-30: Origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production of blackgram
Session 31-32: Origin and history, area and production, classification, improved varieties, adaptability, climate, soil, water and cultural requirements, nutrition, quality components, handling and processing of the produce for maximum production of cluster bean
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