SylbV01-00-00. pmd

VIII. Teaching Methods/ Activities
• Classroom Lectures
• Assignment (written and speaking)
• Student presentation
• Hands on training of different procedures
• Group discussion
IX. Learning outcome
After successful completion of this course, the students are expected to:
• Appreciate the scope and scenario of organic vegetable production in India
• Acquire knowledge about the organic vegetable production technology
• Adopting production of organic vegetable crops a s entrepreneur
X. Suggested Reading
Dahama AK. 2005. 
Organic farming for sustainable agriculture
. 2nd Ed. Agrobios
.
Gehlot G. 2005. 
Organic farming; standards, accreditation certification and inspection
. Agrobios
.
Palaniappan SP and Annadorai K. 2003. 
Organic farming, theory and practice
. Scientific publ
.
Pradeepkumar T, Suma B, Jyothibhaskar and Satheesan KN. 2008. 
Management of horticultural
crops
. New India Publ. Agency
.
Shivashankar K. 1997. 
Food security in harmony with nature. 3rd IFOAMASIA, 
Scientific
Conf. 1- 4 December, UAS, Bangalore.
I. Course Title
: Production of Spice Crops
II. Course Code
: VSC 512
III. Credit Hours
: (2+1)
IV. Why this course ?
Spices are an important part of human history and played an important role in the
development of most cultures around the world. Spice may be a seed, fruit, root, bark,

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or any other plant substance primarily used for flavouring, colouring, or
preserving food. Spices are distinguished from herbs, which are the leaves, flowers,
or stems of plants used for flavouring or as a garnish. Many spices
have antimicrobial properties, because of which why spices are more commonly
used in warmer climates, which have more infectious diseases, and use of spices
is prominent in meat, which is predominantly susceptible to spoiling. The students
of vegetable science need to have an understanding of production technology of
spices and their processing before supplying them to the market or further use.