School: SBSR Batch:

Program: B.Sc. Current Academic Year:

Branch: Agriculture Semester: IV
1 Course Code BAG 229
2 Course Title Crop Production Technology-II (Rabi crops)
3 Credits 2 (1L+1P)
4 Contact Hours 1-0-1
(L-T-P)
Course Status Compulsory
5 Course Objective 1. To make the students familiar with different Rabi crops.
2. To understand and appreciate the economic importance of these crops.
3. To know the cultural practices.
4. To understand the concept medicinal and aromatic plants.
6 Course Outcomes After the completion of this course, the student will be able
CO1: To understand the concept of Rabi crops.
CO2: To understand the concept of soil and climatic requirements of various
crops.
CO3: To understand the use of fertilizers and irrigations techniques.
CO4: To understand the various critical stages.
CO5: To understand the cultural practices.
7 Course Description This course is designed to make students proficient in Rabi crops production etc.
8 Outline syllabus CO Mapping
Unit 1 Origin and distribution of rabi crops
A Origin, geographical distribution CO1
B Economic importance CO1
C soil and climatic requirements CO1
Unit 2 Varieties and cultural practices for cereal and pulses crops
A Varieties, cultural practices and yield of Rabi crops CO2
B cereals –wheat and barley CO2
C pulses-chickpea, lentil, peas CO2
Unit 3 Varieties and cultural practices for oil seeds
A oilseeds-rapeseed CO3
B mustard and sunflower CO3
C sugar crops-sugarcane CO3
Unit 4 Varieties and cultural practices for MAP’s
A Medicinal crops CO4
B Aromatic crops CO4
C mentha, lemon grass and citronella CO4
Unit 5 Varieties and cultural practices for forage crops
A Forage crops CO5
B berseem, lucerne CO5
C oat CO5
Mode of examination Class test (10) ,Assignments (10) and presentation (10)
Weightage CA MTE ETE
Distribution 30% 20% 50%
Text book/s*  Modern technique of raising field crops by Chidda
singh
 Agronomy of field crop by S.R. Reddy
 Hand book of Agriculture, ICAR New Delhi
Other References