Description

ABOUT THE BOOK 

The significance of vegetable crops and spices crops has been known since time immemorial in India. The demand of vegetables is increasing day by day as majority of Indians are vegetarians, and vegetables make the diet palatable, nutritive and balanced. They are rich sources of vitamins, proteins, minerals, carbohydrates, and roughages. A sound and basic knowledge of vegetable production is therefore pre-requisite in improving the productivity per unit of land and water resources.  The India is known as home of spices, producing a variety of spices. Out of the recorded 109 spices, about 63 spices are cultivated in the country. In the recent past, the spice plants have gained importance worldwide. Spices contribute about 8.5 per cent of India’s export earnings from agricultural and allied products and 1.24 per cent of the total export earnings. India’s share in the world spices market is estimated as 46 per cent by volume and 27 per cent by value.

Looking to the importance and utility of these crops the book entitled “Production Technology of Vegetable Crops and Spices Plants” is being proposed which will be useful for the under-graduate students of Agriculture as well as Horticulture of all the SAUs as it has been organised to incorporate the entire syllabi recommended by 5^th dean’s committee of ICAR. Hopefully this effort shall benefit not only students of Agriculture/Horticulture but those who are involved in the production and promotion of plantation crops, spices, aromatic and medicinal plants. This books includes information regarding package of practices of plantation crops, spices, aromatic and medicinal plants based on the personal experience, available research and reports from various seminars/conferences/workshop on these crops. The content of these books is classified in two sections namely Plantation crops, Spices and Aromatic and Medicinal plants. The first section deals with importance, classification and production technology of some of the important. The second section includes importance, classification and package of practices of spices viz; Blackpepper, Cardamom (small and large), Garlic, Turmeric, Coriander, Cumin, Methi, Fennel, Ajwain, Suwa (Dill).

CONTENT

ABOUT THE AUTHORS 

Dr. A. K. Soni is presently working as Professor and Head, Department of Horticulture, S. K. N. College of Agriculture, Sri Karan Narendra Agriculture University, Jobner. He did his B.Sc. Agriculture and M. Sc. Horticulture from Rajasthan College of Agriculture, Udaipur in 1986 and 1988 respectively. He did his Ph.D. (Horticulture) from SKN College of Agriculture, Jobner under Rajasthan Agricultural University, Bikaner with specialization in Vegetable Science. Prof. Soni has 20 years of teaching and 7 years of research experience. He has a co-author of 2 books and published more than 45 research papers and 50 popular articles. He guided 21 M.Sc. and 2 Ph.D. students.

Miss Deepika Sharma is presently working as SRF under “Mother Plant Nurseries for High Pedigree Planting Material for Fruit Crops” under RKVY Project at SKN college of Agriculture, SKNAU, Jobner. She had been selected through ICAR examination and got admitted in B. Sc (Hort.) at KNK College of Horticulture, Mandsaur (M.P.) and obtained B.Sc.(Hort.) and M. Sc. from KNK College of Horticulture, Mandsaur  (RVSKVV, Gwaliour, University) with specialization  in Plantation, Spices, Medicinal and Aromatic Crops scoring 7.93 and 7.73 OGPA, respectively. At present she is doing Ph.D. (Hort.) with specialization in Olericulture at SKNCOA, Jobner. She had published 8 research paper and 20 popular articles in journals and magazine of repute, respectively.

L.L. Somani is Retired Director Resident Instructions, MPUAT, Udaipur. He has over 400 research and technical articles to his credit. He has authored/edited over 135 scholarly books in various field of agriculture. Prof. Somani has been honored with several academic excellence awards for his outstanding achievements.