Unit-1: Agrometeorology, Genetics and Plant Breeding, Biochemistry and Microbiology

Agrometeorology

• Elements of Weather: rainfall, temperature, humidity, wind velocity, Sunshine.
• weather forecasting, climate change in relation to crop production.

Genetics & Plant Breeding

• (a) Cell and its structure, cell division-mitosis and meiosis and their significance.

• (b) Organisation of the genetic materials in chromosomes, DNA and RNA.

• (c) Mendel’s laws of inheritance, reasons for Mendel’s success, absence of linkage.

• (d) Quantitative inheritance, continuous and discontinuous variation in plants..

• (e) Monogenic and polygenic inheritance.

• (f) Role of Genetics in Plant breeding, methods of breeding in field crops: introduction, selection, hybridization, mutation, polyploidy, tissue and cell culture..

• (g) Plant Biotechnology - definition and scope in crop production..

Biochemistry

• pH and buffers.
• Classification and nomenclature of carbohydrates, proteins, lipids, vitamins, and enzymes.

Microbiology

• Microbial cell structure.
• Micro-organisms: Algae, Bacteria, Fungi, Actinomycetes, Protozoa, Viruses.
• Role of micro-organisms in respiration, fermentation, and organic matter decomposition.

Unit-2: Livestock Production

Scope and Importance

• (a) Importance of livestock in agriculture and industry, White revolution in India.
• (b) Important breeds: Indian and exotic, distribution of cows, buffaloes, and poultry in India.

Care and Management

• (a) Systems of cattle and poultry housing.
• (b) Principles of feeding and feeding practices, balanced ration definition and ingredients.
• (c) Management of calves, bullocks, pregnant and milch animals, chicks, cockerels, layers, and poultry.
• (e) Signs of sick animals, symptoms of common diseases in cattle and poultry.
• (f) Prevention and control of diseases like Rinderpest, black quarter, foot and mouth, mastitis, haemorrhagic septicaemia, coccidiosis, Fowl pox, and Ranikhet disease.

Artificial Insemination

• Reproductive organs, collection, dilution, preservation of semen, and artificial insemination.
• Role of artificial insemination in cattle improvement.
• Livestock Products: Processing and marketing of milk and milk products.

Unit-3: Crop Production

Introduction

• (a) Targets and achievements in foodgrain production in India, sustainable crop production, commercialization of agriculture.
• (b) Classification of field crops: cereals, pulses, oilseeds, fibre, sugar, forage crops.

Soil, Soil Fertility, Fertilizers, and Manures

• (a) Soil properties: pH, texture, structure, organisms, tilth, fertility, health.
• (b) Essential plant nutrients, functions, deficiency symptoms.
• (c) Soil types of India and their characteristics.
• (d) Organic manure, common fertilizers, biofertilizers, integrated nutrient management system.

Irrigation and Drainage

• (a) Sources of irrigation: rain, canals, tanks, rivers, wells, tubewells.
• (b) Scheduling of irrigation based on growth stages, soil moisture, weather.
• (c) Water requirement of crops.
• (d) Methods of irrigation and drainage.
• (e) Watershed management.

Weed Control

• Principles of weed control.
• Methods: cultural, mechanical, chemical, biological, integrated weed management.

Crops

• Seedbed preparation, seed treatment, sowing/planting methods and timings, seed rate.
• Fertilizer application: dose, method, timing.
• Irrigation, intercultural operations, weed control.
• Pests and diseases: bacteria, fungi, viruses, nematodes, integrated pest management.
• Harvesting, threshing, post-harvest technology: storage, processing, marketing of major crops.

Unit-4: Horticulture

• (a) Importance of Fruits and vegetables in the human diet, Crop diversification & processing industry.
• (b) Orchard- location and layout, ornamental gardening, and kitchen garden.
• (c) Planting systems, training, pruning, intercropping, protection from frost and sunburn.
• (d) Trees, shrubs, climbers, annuals, perennials-definition and examples. propagation by seed, cutting, budding, layering, and grafting..
• (e) Cultivation practices, processing, and marketing of
  • (i) Fruits - mango, papaya, banana, guava, citrus, grapes.
  • (ii) Vegetables - radish, carrot, potato, onion, cauliflower, brinjal, tomato, spinach, and cabbage.
  • (iii) Flowers - gladiolus, canna, chrysanthemums, roses and marigold.
• (f) Principles and methods of fruit and vegetable preservation.
• (g) Preparation of jellies, jams, ketchup, chips and their packing.