Model Curriculum. Spice Crop Cultivator

Transcription

1 Model Curriculum Spice Crop Cultivator (Electives: Herbal Spices/ Seed Spices/ Tree Spices/ Rhizomatous Spices/ Oil Yielding Spices/ Pod(Cardamom) Spices) SECTOR: SUB-SECTOR: OCCUPATION: REF ID: NSQF LEVEL: AGRICULTURE & ALLIED AGRICULTURE CROP PRODUCTION SPICE CROPS CULTIVATION AGR/Q0603, V1.0 4 Pod(Cardamom) Spices)

2 Pod(Cardamom) Spices)

3 TABLE OF CONTENTS 1. Curriculum Trainer Prerequisites Annexure: Assessment Criteria 15 Pod(Cardamom) Spices)

4 Spice Crop Cultivator CURRICULUM / SYLLABUS This program is aimed at training candidates for the job of a Spice Crop Cultivator (Electives: Herbal Spices/ Seed Spices/ Tree Spices/ Rhizomatous Spices/ Oil Yielding Spices/ Pod(Cardamom) Spices), in the Agriculture & Allied Sector/Industry and aims at building the following key competencies amongst the learner Program Name Qualification Pack Name & Reference ID. Spice Crop Cultivator (Electives: Herbal Spices/ Seed Spices/ Tree Spices/ Rhizomatous Spices/ Oil Yielding Spices/ Pod(Cardamom) Spices) AGR/Q0603, v1.0 Version 1.0 Version Update Date 17/12/2018 Pre-requisites to Training Training Outcomes Class 5, preferably After completing this programme, participants will be able to: Compulsory: Select and procure the spice crops variety from authentic source: analyse the geographical conditions, resources available, select the crop variety, high yielding variety, pest and disease tolerant variety, hybrid varieties Grow and manage spice crops: inputs requirement, nursery management, preparation of field, sowing, soil testing, application of fertilizer and nutrients, pest and disease management, irrigation management, harvesting of crop Maintain the quality of the produce: time of harvesting, moisture level of the produce, post-harvest practices, storage and transportation Carry out basic farm management such as crop planning, maintaining crop calendar, financial management, analyze market demand and supply Become well versed with environment health and safety: measures in terms of personal safety and others as well. Electives: 1. Herbal Spices- carry out land preparation, planting material preparation and harvest and post-harvest management in herbal spice cultivation 2. Seed Spices- carry out land preparation, planting material preparation, nursery management and harvest and post-harvest management in seed spices cultivation 3. Tree Spices- carry out land preparation, planting material preparation, nursery management and harvest and post-harvest management in tree spices cultivation 4. Rhizomatous Spices- carry out land preparation, selection of mother garden, planting material preparation and harvest and postharvest management in rhizomatous spices cultivation Pod(Cardamom) Spices) 1

5 5. Oil Yielding Spices- carry out land preparation, planting material preparation, nursery management and harvest and post-harvest management in oil yielding spices cultivation 6. Pod(cardamom) Spices- carry out land preparation, planting material preparation, nursery management and harvest and postharvest management in small and large cardamom cultivation Pod(Cardamom) Spices) 2

6 This course encompasses 7 out of 7 Compulsory NOS (National Occupational Standards), 6 out of 6 Electives of Spice Crop Cultivator (Electives: Herbal Spices/ Seed Spices/ Tree Spices/ Rhizomatous Spices/ Oil Yielding Spices/ Pod(Cardamom) Spices) Qualification Pack issued by Agriculture Skill Council of India. COMPULSORY NOS: Module 1 Introduction 05:00 0:00 Bridge Module Key learning outcomes Display general discipline in the class room (Do s and Don ts) Explain the scope and importance of spice crops cultivation Understand the role of a Spice Crop Cultivator Illustrate the agro-climatic conditions required for spices cultivation Explain the state farmers right under PPV&FRA Act 2001 (9 rights) Equipment Required Laptop, white board, marker, projector 2 Soil Nutrient Management in spice Crops 05:00 10:00 AGR/N0601 Describe the nutrient requirement for the spices cultivation Carry out soil sampling for soil test Explain the micro and macro nutrients present in the soil Describe the required fertilizer dosage for the nutrient enrichment in soil as per the soil health card Enlist the various soil microorganisms beneficial for the nutrient enrichment in soil Explain the method of nitrogen fixation in soil Use the bio fertilizer/organic manure/ vermicompost in the cultivation of spice crops Understand different methods of fertilizer application Estimate the quantity and apply fertilizer and micro-nutrients at various stages in appropriate dosage Maintain the record of application of fertilizers and intervals projector, Sprayer, fertilizers, bio fertilizers, polythene/ cloth bags for soil samples, khurpi 3 Weed management in Spice crops 03:00 Enlist the common weeds in spice crops cultivation Explain the hazards of weed in spice crops cultivation Employ different weed control methodsmechanical, chemical, biological Explain the use of chemical herbicides and bio- herbicides Apply herbicides in appropriate dosage projector, Chemicals, Sprayer, sickle, Mechanical Weeder Pod(Cardamom) Spices) 2

7 Module 07:00 AGR/N0602 Key learning outcomes Carry out manual/ mechanized weeding Identify and use the tools/equipments required for the weed management Perform mulching Equipment Required 4 Integrated Pest and Diseases Management in Spice Crops 10:00 25:00 AGR/N Irrigation Management in Spice Crops 05:00 10:00 AGR/N0604 Enlist the major pests and disease in spice crops Explain the character and life cycle of different insect pests Explain the life stages of plants at which it is vulnerable to pests and diseases, symptoms of and precautionary measures to be adopted Follow the package of practices for the cultivation of spice crops Enlist the suitable chemical for the insect pest and diseases attack Identify, select and place the different insect traps in the field Explain the importance of integrated pest and disease management Practise integrated pest and disease management- mechanical, biological and chemical methods Explain the national and international standards on pesticide residues Explain the water requirement for the cultivation of spice crops Explain the soil texture, porosity etc Explain the effects of water clogging and poor drainage in the field Expalin the required optimum moisture level in the field for spice crops cultivation Ascertain appropriate method of irrigation- irrigation channels, hose bucket, drip system etc Ascertain critical growth stages of spice crops Prepare irrigation schedule as per the crop stage and ensure timely irrigation Carry out irrigation using suitable method depending on the soil type, variety of spice crop and water availability Describe water use efficiency concept projector, chemicals, traps, sprayer, safety mask and gloves projector, irrigation equipment, spade 6 Basic farm management Estimate the cost of production of spice crops Estimate the required investment Practise farm management- soil testing, selection of crop variety, crop projector, record keeping book, Pod(Cardamom) Spices) 3

8 Module 5:00 15:00 AGR/N9901 Key learning outcomes calendar, crop rotation, intercrops, schedule for fertilizer, pesticide/chemical application, irrigation schedule, harvesting schedule etc Carry out integrated farming for diversified income Identify the near market area and keep update on the market prices Keep record on the investment and expenditures Calculate B:C ratio Equipment Required 7 Assimilating market information 5:00 10:00 AGR/N9902 Enlist the suitable market platform for different spices including e- procurement platform Collect the market information from the reliable sources Understand the right time, place for the market of the produce Analyze the market information Enlist the various agro advisory services facility available through SMS, mobile, radio, TV, etc. projector, 8 Maintain health and safety at the work place 5:00 10:00 AGR/N9903 Perform general safety rules Illustrate various health hazards relevant to workplace and basic first aid practices Explain the basic safety checks and other common reported hazards before all farm operation Identify and study the use of equipment, processing machine and materials safely and correctly Handle the emergency situation in workplace and during any farm operation projector, Safety masks and gloves, safety boots, first aid kit, Compulsory Total Duration: 43:00 87:00 Unique equipment required: White board, marker, laptop, projector, record keeping book, chemicals, plough, land leveller, spade, mulching materials, insect traps, sprayer, safety mask, safety gloves and boots, irrigation equipments, polythene/ cloth bags for soil samples, khurpa, weeder, sickle Pod(Cardamom) Spices) 4

9 ELECTIVES (Mandatory to select at least one title) ELECTIVE 1: Herbal Spices Module 1 Selection of seed/planting material for herbal spices cultivation 2:00 8:00 AGR/N Soil preparation and sowing/planting of herbal spices 5:00 15:00 AGR/N0612 Key Learning Outcomes Study the characteristics of various herbal spices Illustrate the produce of commerce and commercial and nutraceutical uses of various herbal spices Select suitable herbal spice based on agro-climatic condition Study the suitable soil condition required for herbal spices Explain the importance of soil testing and application of recommended doses of fertilizer and manure Carry out soil solarization/withering of soil Select and employ suitable method of sowing/planting in nursery/mainfield Prepare seed / planting material (herbaceous cuttings/ sucker etc) Carry out sowing/planting as main crop /intercrop as recommended Equipment Required projector projector, plough, harrow, leveler, spade, shovel, trowel 3 Harvest and postharvest management of herbal spices 10:00 30:00 AGR/N0613 Enlist the Do s & Don ts during crop harvesting Harvest the crop at appropriate stage and time keeping in consideration crop maturity, moisture content, climatic conditions etc Select and employ suitable harvesting method (clipping of tender leaves/ shoots; plucking along with roots; cutting of top shoots) based on produce of commerce Explain the importance of post- harvest management Perform cleaning, drying, grading and packing of the harvested produce Explain various methods of storage and their influence on spices quality and projector, harvester, sprayer, fumigants, storage bags, bag sealing machine/ tools, weighing machine Pod(Cardamom) Spices) 5

10 Module Key Learning Outcomes cost dynamics Store the produce and ensure safety from storage pests Identify market and buyers for the produce Ensure proper transportation of the produce Equipment Required ELECTIVE 1 : Total Duration 17:00 Unique Equipment Required: projector, plough, harrow, leveler, spade, shovel, trowel, harvester, sprayer, fumigants, storage bags, bag sealing machine/ tools, weighing machine 53:00 ELECTIVE 2: Seed Spices Module 1 Seed selection and nursery management for seed spices 2:00 8:00 AGR/N Land preparation and sowing of seed spices 5:00 15:00 AGR/N0615 Key Learning Outcomes Identify and select the appropriate variety (high yielding variety, pest and disease resistant, draught tolerant etc) based on the agro climatic conditions, climate, soil type and required yield Explain the seed requirement for spice crops cultivation Identify and procure quality seeds from authentic sources Enlist the tools/equipments for nursery preparation Prepare and manage nursery Study the suitable soil condition required for seed spices Explain the importance of soil testing and application of recommended doses of fertilizer and manure Carry out land preparation activities Select appropriate season for timely sowing/ transplanting Employ techniques to enchance germination (splitting /soaking etc) Treat seeds (seed dressing/ pelleting) using recommended fungicides/bioagents Employ suitable sowing method Equipment Required projector, nursery bed, potting material, watering equipment projector, plough, harrow, leveler, spade, shovel, trowel Pod(Cardamom) Spices) 6

11 Module Key Learning Outcomes (broadcasting/line sowing/ drilling, transplanting etc) Maintain optimum plant density Ensure proper after care measures Equipment Required 3 Harvest and postharvest management of seed spices 10:00 30:00 AGR/N0616 Enlist the Do s & Don ts during crop harvesting Harvest the crop at physiological maturity stage (like the colour of the seed etc) Employ suitable harvesting method (picking /pulling etc) of plants/umbels Illustrate the importance of post-harvest management Perform cleaning, drying, grading and packing of the harvested produce Understand various methods of storage and their influence on spices quality and cost dynamics Store the produce and ensure safety from storage pests Identify market and buyers for the produce Ensure proper transportation of the produce projector, harvester, sprayer, fumigants, storage bags, bag sealing machine/ tools, weighing machine ELECTIVE 2 : Total Duration 17:00 Unique Equipment Required: projector, nursery bed, potting material, watering equipment, plough, harrow, leveler, spade, shovel, trowel, harvester, sprayer, fumigants, storage bags, bag sealing machine/ tools, weighing machine 53:00 ELECTIVE 3: Tree Spices Module 1 Selection of planting material and nursery management in tree spices 2:00 Key Learning Outcomes Identify and select the appropriate variety (high yielding variety, pest and disease resistant, draught tolerant etc) based on the agro climatic conditions, climate, soil type and required yield Select suitable mother plant (stock/scion) Collect seeds/ vegetative propagule s(bud/shoot) Select suitable site for tree spice nursery Develop primary/ secondary nursery Equipment Required projector, nursery bed, potting material, watering equipment Pod(Cardamom) Spices) 7

12 Module 8:00 AGR/N0617 Key Learning Outcomes using suitable techniques Employ suitable vegetative propagation methods (budding/grafting/layering etc) Plant the planting material in mist chamber / polybag / shade net at appropriate spacing Carry out hardening of planting materials Equipment Required 2 Land preparation, planting and management of tree spices 5:00 15:00 AGR/N0618 Explain the importance of soil testing and application of recommended doses of fertilizer and manure Carry out land preparation for field planting Select suitable planting system Prepare pits of appropriate size at recommended spacing Ensure viability of seeds using suitable methods Carry out planting of tree spices in appropriate season Carry out staking, mulching of tree spices in appropriate season Carry out pruning, coppicing etc as and when required Practise intercultural operations as recommended at suitable time projector, plough, harrow, leveler, spade, shovel, trowel 3 Harvest and postharvest management of tree spices 10:00 30:00 AGR/N0619 Enlist the Do s & Don ts during crop harvesting Harvest the economically important spice plant part(s) at appropriate stage and time Employ suitable harvesting methods depending on the spice crop like plucking poles with netbags (nutmegs); special peeling technique (cinnamon); manual picking with ladder (clove); manual collection (cambodge) etc Follow Good Harvesting Practices (GHP) and transportation methods Explain the importance of post-harvest management Perform cleaning, drying, grading and packing of the harvested produce Explain the various methods of storage and their influence on spices quality and cost dynamics Store the produce and ensure safety from storage pests Identify market and buyers for the produce Ensure proper transportation of the produce projector, harvester, sprayer, fumigants, storage bags, bag sealing machine/ tools, weighing machine Pod(Cardamom) Spices) 8

13 Module Key Learning Outcomes Equipment Required ELECTIVE 3 : Total Duration 17:00 Unique Equipment Required: projector, nursery bed, potting material, watering equipment, plough, harrow, leveler, spade, shovel, trowel, harvester, sprayer, fumigants, storage bags, bag sealing machine/ tools, weighing machine 53:00 ELECTIVE 4: Rhizomatous Spices Module 1 Seed selection and seed preparation for rhizomatous spices 2:00 8:00 AGR/N Land preparation and planting of rhizomatous spices 5:00 15:00 AGR/N0621 Key Learning Outcomes Identify and select the appropriate variety (high yielding variety, pest and disease resistant, draught tolerant etc) based on the agro climatic conditions, climate, soil type and required yield Identify well managed and healthy mother garden for sourcing seed material Select and procure pest free rhizomes with optimum size and weight Treat the seeds using recommended dose of pesticides Prepare the seed rhizomes for field planting as recommended Cure, treat and prepare the seed rhizomes for rapid multiplication Raise the prepared single bud rhizome in portrays Schedule the required aftercare activities Study the suitable soil condition required for spice crops Understand the importance of soil testing and application of recommended doses of fertilizer and manure Carry out land preparation Plant the prepared seed rhizomes Transplant seedlings raised through rapid multiplication method Carry out mulching Equipment Required projector, nursery bed, potting material, watering equipment projector, plough, harrow, leveler, spade, shovel, trowel, mulching material 3 Harvest and postharvest management Enlist the Do s & Don ts during crop harvesting Pod(Cardamom) Spices) 9

14 Module of rhizomatous spices 10:00 30:00 AGR/N0622 Key Learning Outcomes Harvest the crop at appropriate stage and time keeping in consideration crop maturity, moisture content, climatic conditions etc Employ suitable harvesting method - manual and mechanical Explain the importance of post- harvest management Carry out processing of the produce (cleaning/washing, boiling, peeling, slicing, drying, polishing etc) Perform grading and packing of the harvested produce Explain the various methods of storage and their influence on spices quality and cost dynamics Store the produce and ensure safety from storage pests Identify market and buyers for the produce Ensure proper transportation of the produce Equipment Required projector, harvester, sprayer, fumigants, storage bags, bag sealing machine/ tools, weighing machine ELECTIVE 4 : Total Duration 17:00 53:00 Unique Equipment Required: White board, marker, laptop, projector, Marker, Laptop, projector, nursery bed, potting material, watering equipment, plough, harrow, leveler, spade, shovel, trowel, mulching material, harvester, sprayer, fumigants, storage bags, bag sealing machine/ tools, weighing machine ELECTIVE 5: Oil Yielding Spices Module 1 Planting material preparation and nursery management for oil yielding spices 2:00 8:00 AGR/N0623 Key Learning Outcomes Identify and select the appropriate variety (high yielding variety, pest and disease resistant, draught tolerant etc) based on the agro climatic conditions, climate, soil type and required yield Prepare field for production of suckers required for nursery Treat the seeds /planting material (after chopping in required size) prior to sowing/planting Prepare nursery area to a fine tilth Plant the seed/planting material at recommended depth and spacing Equipment Required projector, nursery bed, potting material, watering equipment Pod(Cardamom) Spices) 10

15 Module Key Learning Outcomes Equipment Required 2 Land preparation and transplanting of oil yielding spices 5:00 15:00 AGR/N0624 Study the suitable soil condition required for spice crops Understand the importance of soil testing and application of recommended doses of fertilizer and manure Carry out land preparation for transplantation of seedlings Transplant seedlings in rows with proper spacing Employ ridges and furrow method of planting to minimise water use projector, plough, harrow, leveler, spade, shovel, trowel 3 Harvest and postharvest management of oil yielding spices 10:00 30:00 AGR/N0625 Enlist the Do s & Don ts during crop harvesting Harvest the crop at appropriate stage for distillation using recommended methods Carry out distillation in improved distillation tank Ensure use of standard containers for proper storage of oil Test for quality of the spice oil Store the produce and ensure safety from storage pests Identify market and buyers for the produce Ensure proper transportation of the produce projector, harvester, sprayer, fumigants, storage bags, bag sealing machine/ tools, weighing machine ELECTIVE 5 : Total Duration 17:00 53:00 Unique Equipment Required: White board, marker, laptop, projector, Marker, Laptop, projector, nursery bed, potting material, watering equipment, plough, harrow, leveler, spade, shovel, trowel, harvester, sprayer, fumigants, storage bags, bag sealing machine/ tools, weighing machine ELECTIVE 6: Pod (Cardamom) Spices Module Key Learning Outcomes Equipment Required Pod(Cardamom) Spices) 11

16 Module 1 Seed/sucker selection and nursery management in cardamom (small/large) 2:00 8:00 AGR/N Land preparation and planting of cardamom (small/large) 5:00 15:00 AGR/N Harvest and postharvest management of cardamom (small/large) 10:00 30:00 Key Learning Outcomes Identify and select the appropriate variety (high yielding variety, pest and disease resistant, draught tolerant etc) based on the agro climatic conditions, climate, soil type and required yield Procure seeds/sucker in appropriate quantity from authentic sources Employ acid scarification technique for better germination of seeds Treat the seeds/ suckers with suitable bioagents/fungicides Prepare primary and secondary nursery beds/ polybags for seedling/ sucker multiplication bed Employ soil solarisation/fumigation techniques to destroy harmful microbes Provide adequate shade through suitable trees/agroshade net/thatched pandal Plant the seed/sucker at appropriate depth and spacing and follow after-care routine Study the suitable soil condition required for spice crops Explain the importance of soil testing and application of recommended doses of fertilizer and manure Practise suitable soil terracing methods and contour planting Carry out opening of pits at recommended space and depth Plant the seedlings/suckers at appropriate depth with proper staking Identify suitable shade trees and their shade pattern Ensure shade regulation in the mainfield as per the recommendation Enlist the Do s & Don ts during crop harvesting Harvest the crop at appropriate stage and time keeping in consideration crop maturity, moisture content, climatic conditions etc Carry out picking at appropriate stage with hand for small cardamom and with suitable knife for large cardamom Practise Good Handling Practices (GHP) Carry out drying of cardamom using suitable methods Carry out tail-cutting procedure for large Equipment Required projector, nursery bed, potting material, watering equipment projector, plough, harrow, leveler, spade, shovel, trowel projector, harvester, sprayer, fumigants, storage bags, bag sealing machine/ tools, weighing machine Pod(Cardamom) Spices) 12

17 Module AGR/N0628 Key Learning Outcomes cardamom and rubbing and polishing methods for small cardamom Carry out grading and packing of cardamom (small/large) Identify market and buyers for the produce Explore e-auction platform for sale of the produce Illustrate artificial colouring and pesticide residual toxicity problems in the final produce Ensure proper storage and transportation of the produce Equipment Required ELECTIVE 6 : Total Duration 17:00 53:00 Unique Equipment Required: White board, marker, laptop, projector, Marker, Laptop, projector, nursery bed, potting material, watering equipment, plough, harrow, leveler, spade, shovel, trowel, harvester, sprayer, fumigants, storage bags, bag sealing machine/ tools, weighing machine GRAND Total Duration Minimum Duration for the QP= 200 hrs Theory: 60 hrs Practical: 140 hrs Maximum Duration for the QP= 550 hrs Theory: 145 hrs Practical: 405 hrs Unique Equipment Required for the QP: White board, marker, laptop, projector, record keeping book, chemicals, plough, land leveller, spade, mulching materials, insect traps, sprayer, safety mask, safety gloves and boots, irrigation equipments, polythene/ cloth bags for soil samples, khurpa, weeder, sickle, nursery bed, potting material, watering equipment, plough, harrow, leveler, spade, shovel, trowel, harvester, sprayer, fumigants, storage bags, bag sealing machine/ tools, weighing machine (This syllabus/ curriculum has been approved by Agriculture Skill Council of India) Pod(Cardamom) Spices) 13

18 Trainer Prerequisites for Job role: Spice Crop Cultivator (Electives: Herbal Spices/ Seed Spices/ Tree Spices/ Rhizomatous Spices/ Oil Yielding Spices/ Pod(Cardamom) Spices) mapped to Qualification Pack: AGR/Q0603, v1.0 Area Details 1 Description Trainer is responsible for educating the trainees cultivation of spice crops as per the package of practices recommended for a particular agronomic climate zone, type of soil, rainfall pattern and climatic condition to achieve the yield as per the genetic potential of given variety and sell the produce as per the competitive market prices without distress sale. 2 Personal Attributes 3 Minimum Educational Qualifications 4a Domain Certification 4b Platform Certification Trainer should be Subject Matter Expert. S/he should have a presence of mind, compassion for animals, good communication, leadership, observation and practical oriented skills. Diploma in Agriculture/ Horticulture Certified for Job Role: Spice Crop Cultivator (Electives: Herbal Spices/ Seed Spices/ Tree Spices/ Rhizomatous Spices/ Oil Yielding Spices/ Pod(Cardamom) Spices) mapped to QP: AGR/Q0603 v1.0. Minimum accepted score is 80%. Certified for the Job Role: Trainer, mapped to the Qualification Pack: MEP/Q0102. Minimum accepted % as per respective SSC guidelines is 80%. 5 Experience M.Sc (Agriculture / Horticulture / Botany) B.Sc. (Agriculture / Horticulture / Botany) with 1 year of relevant work experience and 2 years of total work experience Graduate with 3 years of relevant work experience Diploma in Agriculture/Horticulture with 3 years of relevant work experience Pod(Cardamom) Spices) 14

19 Annexure: Assessment Criteria Job Role Spice Crop Cultivator (Electives: Herbal Spices/ Seed Spices/ Tree Spices/ Rhizomatous Spices/ Oil Yielding Spices/ Pod(Cardamom) Spices) Qualification Pack AGR/Q0603, v1.0 Sector Skill Council Agriculture Skill Council of India Guidelines for Assessment: 1. Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also lay down proportion of marks for Theory and Skills Practical for each PC. 2. The assessment for the theory part will be based on knowledge bank of questions created by the SSC. 3. Assessment will be conducted for all compulsory NOS, and where applicable, on the selected elective/option NOS/set of NOS. 4. Individual assessment agencies will create unique question papers for theory part for each candidate at each examination/training center (as per assessment criteria below). 5. Individual assessment agencies will create unique evaluations for skill practical for every student at each examination/training center based on this criterion. 6. To pass the Qualification Pack, every trainee should score a minimum of 70% of aggregate marks to successfully clear the assessment. 7. In case of unsuccessful completion, the trainee may seek reassessment on the Qualification Pack. Pod(Cardamom) Spices) 15

20 Total Marks: 390 Assessable outcomes 1. AGR/N0601 Soil fertility management in spice crops 2. AGR/N0602 Weed management in spice crops 3. AGR/N0603 Integrated pest and disease management in spice crops Compulsory NOS Assessment criteria for outcomes PC1.familiarize with the role of soil nutrients and their functions Total Marks Marks Allocation Out of Theory Skills Practical PC2. ensure testing of soil from authorized laboratory to determine its nutrient and fertilizer needs PC3. interpret the soil test report 90 PC4. select appropriate soil nutrients/amendments PC5. prepare organic manure including farm yard manure for its application PC6. apply soil nutrients/amendments/input at recommended dosage and time PC1. identify the types of weed in the field PC2. maintain records/photos of the weeds and share them with experts PC3. employ suitable weed management strategies at appropriate time and intervals PC4. familiarize with the type of formulations of 60 herbicides along with their active ingredients PC5. prepare and apply correct dosage of herbicide for weed management PC6. identify and select suitable method for herbicides application PC1. identify different types of pests in spice crops PC2. identify stages of crop and pest incidence PC3. diagnose symptoms and extent of damage PC4. Identify abiotic factors leading to pests PC5. identify diseases in specific spice crops PC6. identify susceptible crop stages and assess disease incidence PC7. identify different modes of disease spread/transmission PC8. Identify abiotic factors leading to diseases PC9. use resistant/tolerant varieties PC10. scout at regular intervals to prevent pest incidence PC11. perform crop rotation with suitable crops Pod(Cardamom) Spices) 16

21 4. AGR/N0604 Irrigation management in spice crops 5. AGR/N9901 Basic Farm Management PC12. use various types of traps and trap crops PC13. use various types of biological, mechanical and chemical control with their advantages and disadvantages PC14. use recommended pesticides as per the approved Package of Practices (PoP) by state agricultural university/institutes PC1. assess the water requirement of the spice crop PC2. understand different irrigation methods and their advantages and disadvantages and select suitable irrigation methods PC3. interact with irrigation experts for effective water usage PC4. decide the layout of suitable irrigation method PC5. ensure appropriate water supply at critical stages of crop growth PC6. ensure adequate water supply for entire crop PC7. ensure proper water retention and drainage PC8. ensure judicious irrigation practices to avoid disease incidence PC1. choose the crop based on agro-climatic condition of the region PC2. take sample of the soil for testing PC3. perform intercropping with suitable and recommended crops (as per the main crop cultivated) PC4. perform crop rotation with suitable crops PC5. interact with agriculture / extension expert for crop planning PC6. choose crop based on the economic advantage PC7. maintain crop production activity record PC8. maintain crop calendars PC9. maintain calendars of weed PC10. maintain insect and pest calendar PC11. ascertain total cost of production (land, production practices, labour, equipment, fuel, administrative cost etc.) PC12. maintain records of investment and expenditure PC13. maintain necessary books of accounts Pod(Cardamom) Spices) 17

22 6. AGR/N9902 Assimilating market information PC14. identify government schemes and their eligibility for availing themselves of the same PC15. identify the nearest market PC16. identify local traders, mandis in the villages and nearby and compare the rates PC17. identify market rates of the produce season wise PC18. arrange cost-effective transportation of produce to the market PC1. understand the different sources of information at village-level through other farmers, neighbours, relatives, agricultural extension workers, agriculture specialists, concerned government and private departments like gram panchayat, co-operative societies and SHGs etc PC2. identify different sources of information at market level through commission agents, mandi samitis and input dealers PC3. identify different sources of information through media sources like radio, newspapers, television, magazine internet, SMS in mobile phones etc PC4. identify the appropriate sources of specific market information and proper ways to collect the required information PC5. identify the reliable source of information PC6. ascertain methods of collecting information through personal visit, telephone, 30 internet and published reports, magazines and articles, workshops, attending seminars and training by agriculture extension service providers PC7. ascertain periodicity and cost of assessing market information PC8. ascertain availability and nonavailability of specific market information PC9. perform documentation for analysing market information PC10. evaluate the authenticity of information received PC11. analyse the information for taking decision PC12. utilize market information for taking cost effective production decisions PC13. understand quality-wise and variety-wise prices of different products such as seeds, pest, fertilizer, etc Pod(Cardamom) Spices) 18

23 7. AGR/N9903 Maintain health and safety at the workplace PC14. use market information and decide on crop and area be to sown which could result in better productivity for the season PC15. utilize market information for taking effective pre-harvesting decisions like seed preparation, land preparation, nutrition management, weed management, pest and diseases management and irrigation management PC16. utilize market information for appropriate post-harvesting decision like drying, grading, bagging, transportation, processing and storage PC17. decide on marketing parameters like where to sell, when to sell, to whom to sell and what quantity to sell etc. which leads to profit PC18. understand benefits derived from market information PC19. make projections/future price movements through information sources PC20. understand price fluctuations in markets and take appropriate decision PC1. undertake basic safety checks before operation of all machinery, vehicles and hazards are reported to the appropriate supervisor PC2. identify and useappropriate protective clothing or equipment required in performing thee duties in accordance with workplace policy PC3. read and understand the hazards of use and contamination mentioned on the labels of pesticides/fumigants etc PC4. assess risks prior to performing manual handling jobs, and work according to currently recommended safe practice PC5. use equipment and materials safely and correctly and return the same to designated 30 storage when not in use PC6. dispose of waste safely and correctly in a designated area PC7. recognise risks to bystanders and take action to reduce risk associated with jobs in the workplace PC8. perform thework in a manner which minimizes environmental damage by following all procedures and work instructions for controlling risk PC9. report any accidents, incidents or problems without delay to an appropriate person and take necessary immediate action to reduce further danger Pod(Cardamom) Spices) 19

24 ELECTIVES ELECTIVE 1: Herbal Spices Total Marks: 200 PC10. follow procedures for dealing with accidents, fires and emergencies, including communicating location and directions to emergency PC11. follow emergency procedures to company standard / workplace requirements PC12. use emergency equipment in accordance with manufacturers' specifications and workplace requirements PC13. provide treatment appropriate to the patient's injuries in accordance with recognized first aid techniques PC14. recover (if practical), clean, inspect/test, refurbish, replace and store the first aid equipment as appropriate PC15. report details of first aid administered in accordance with workplace procedures Marks Allocation Assessable Outcomes Assessment Criteria Total Marks Out Of Theory Skills Practical 1. AGR/N0611 PC1. identify various herbal spices Selection of PC2. explain the characteristics of various seed/planting material herbal spices for herbal spices cultivation PC3. illustrate the produce of commerce and commercial and nutraceutical uses of 50 various herbal spices AGR/N0612 Soil preparation and sowing/planting of herbal spices PC4. classify the various agro climatic zones PC5. select suitable herbal spices based on the prevailing agro-climatic conditions PC1. identify and select suitable soil type and location PC2. ensure soil-testing at authorized centre and follow soil amendment measures on the basis of the soil test report PC3. carry out soil solarization/withering of soil PC4. apply manures and fertilizers based on 70 soil test report as and when required PC5. ensure proper drainage system PC6. select and employ suitable method of sowing/planting in nursery/mainfield PC7. prepare seed / planting material (herbaceous cuttings/ sucker etc) PC8. carry out pre-sowing/planting treatment Pod(Cardamom) Spices) 20

25 3. AGR/N0613 Harvest and post- harvest management of herbal spices PC9. prepare nursery area to a fine tilth PC10. remove the broken parts of the previous crop PC11. carry out pre-sowing irrigation PC12. plant the seed/planting material at recommended depth and spacing PC13. choose suitable season/time of sowing/planting PC14. irrigate the nursery at right time and proper method PC15. identify crop canopies PC16. carry out sowing/planting as main crop / intercrop as recommended PC1. harvest the crop at appropriate stage and time PC2. select and employ suitable harvesting method (clipping of tender leaves/ shoots; plucking along with roots; cutting of top shoots) based on produce of commerce PC3. carry out cleaning and sorting based on commercial purpose PC4. carry out drying and packing based on the customer requirement PC5. ensure proper transportation and storage of herbal spice based on market demand PC6. maintain ideal storage condition PC7. identify the niche market for sale of produce PC8. analyze the right time for sale considering the demand for the produce PC9. coordinate and negotiate with the buyer for competitive price ELECTIVES ELECTIVE 2: Seed Spices Total Marks: 200 Assessable Outcomes Assessment Criteria Total Marks 1. AGR/N0614 Seed PC1. identify various seed spices and selection and nursery select suitable variety based on agroclimatic management for seed condition spices PC2. identify certified /authorised seed 50 Out Of Marks Allocation Theory Skills Practical producers/vendors / suppliers (including government nurseries /department) PC3. procure seeds in appropriate quantities based on sowing /farming method Pod(Cardamom) Spices) 21

26 2. AGR/N0615 Land preparation and sowing of seed spices 3. AGR/N0616 Harvest and post- harvest management of seed spices PC4. prepare nursery (poly bag and bed for fennel and coriander) PC5. sow the seeds in the poly bag and bed PC6. ensure after care management PC1. select appropriate soil type for cultivation PC2. ensure soil-testing at authorized centres and follow the recommendations given PC3. plough the land to get appropriate tilth PC4. ensure proper drainage PC5. apply recommended dosage of manures and fertilizers PC6. select appropriate season for timely sowing/ transplanting PC7. employ techniques to enchance germination (splitting /soaking etc) PC8. treat seeds (seed dressing/ pelleting) using recommended fungicides/bioagents PC9. employ suitable sowing method (broadcasting/line sowing/ drilling, transplanting etc) PC10. maintain optimum plant density PC11. ensure proper after care measures PC1. harvest the crop at physiological maturity stage (like the colour of the seed etc) PC2. employ suitable harvesting method(picking /pulling etc ) of plants/umbels PC3. carry out precleaning activitiesthreshing, winnowing, etc PC4. carry out drying of seed spices PC5. carry out grading of the seed spices PC6. carry out packing of the seed spices PC7. maintain ideal storage condition PC8. identify the right market for sale of produce PC9. analyse the right time for sale considering the periodical demand for the produce PC10. coordinate and negotiate with procurement assistant of the buyer for best price ELECTIVES ELECTIVE 3: Tree Spices Total Marks: 200 Marks Allocation Pod(Cardamom) Spices) 22

27 Assessable Outcomes Assessment Criteria Total Marks 1. AGR/N0617 PC1. identify various sources / suppliers Selection of planting (including government nurseries /department) of material and nursery the planting material management in tree PC2. identify suitable varieties of tree spices spices 2. AGR/N0618 Land preparation, planting and management of tree spices Out Of Theory Skills Practical adaptable for specific agro-climatic conditions PC3. select suitable mother plant (stock/scion) PC4. collect seeds/ vegetative propagules(bud/shoot) PC5. identify market rates for tree spices planting materials PC6. procure planting material as per the requirement PC7. select suitable site for tree spice nursery PC8. develop the required infrastructure (pillars/shade nets/wires, fencing materials) PC9. establish irrigation facilities (pipelines, pump, filter, sprinkler, drip, micro irrigation) PC10. collect items for preparing potting mixture(portray/polybag/manure/sand/ soil / bioagents) PC11. establish humid chamber PC12. prepare nursery bed/ poly bags for tree spices PC13. develop primary/ secondary nursery using suitable techniques PC14. employ suitable vegetative propagation methods (budding/grafting/layering etc) PC15. plant the planting material in mist chamber / polybag / shade net at appropriate spacing PC16. irrigate the planting materials as per requirement PC17. carry out hardening of planting materials PC18. seek guidance from the agricultural experts PC19. market the excess planting materials f PC1. carry out clearing of land, shade regulation, ploughing as per requirement PC2. prepare land according to the terrain as per the required soil and water conservation measures PC3. ensure soil-testing at authorized centres and follow soil amendment measures on the basis of the soil test report PC4. select suitable planting system Pod(Cardamom) Spices) 23

28 3. AGR/N0619 Harvest and post- harvest management of tree spices PC5. prepare pits of appropriate size at recommended spacing PC6. apply manures and basal doses of fertilizers PC7. ensure viability of seeds using suitable methods PC8. carry out planting of tree spices in appropriate season PC9. carry out staking, mulching of tree spices in appropriate season PC10. provide adequate shade and protection to plants PC11. carry out gap-filling whenever required PC12. remove sprouts from the root stock PC13. carry out pruning, coppicing etc as and when required PC14. practise proper intercultural operations as recommended at suitable time PC15. carry out manuring / fertigation / weeding PC16. carry out liming as and when required PC1. harvest the economically important spice plant part(s) at appropriate stage and time PC2. employ suitable harvesting methods depending on the spice crop like plucking poles with netbags (nutmegs); special peeling technique (cinnamon); manual picking with ladder (clove); manual collection (cambodge) etc PC3. follow good harvesting practices (GHP) and transportation methods PC4. carry out crop specific processing of tree spices using improved methods PC5. carry out grading of the tree spices PC6. carry out packing of the tree spices PC7. maintain ideal storage condition PC8. assess the quality of the produce for better price realization PC9. discover different markets for sale of produce PC10. analyse the right time for sale considering the demand for the produce PC11. identify buyers and negotiate for the best price PC12. provide basic inputs for traceability of the produce PC13. ensure suitable transportation mode Pod(Cardamom) Spices) 24

29 ELECTIVES ELECTIVE 4: Rhizomatous Spices Total Marks: Marks Allocation Assessable Outcomes Assessment Criteria Total Marks Out Of Theory Skills Practical 1. AGR/N0620 Seed PC1. identify different varieties of the crop selection and seed PC2. select the suitable variety adaptable to preparation for the agro-climatic conditions having demand in rhizomatous spices market PC3. identify well managed and healthy mother garden for sourcing seed material PC4. select pest free rhizomes with optimum size and weight PC5. procure the required quantity of selected rhizomes PC6. ensure safe transport and handling of the procured seed material PC7. identify suitable method of storage PC8. treat the seeds where ever required using recommended dose of pesticides by adopting the prescribed practices PC9. store the seeds in ideal conditions PC10. inspect stored seeds at fixed intervals for managing the incidence of storage pests and diseases PC11. prepare the seed rhizomes for field planting as recommended PC12. seek guidance from the agricultural experts PC13. cure, treat and prepare the seed rhizomes for rapid multiplication PC14. raise the prepared single bud rhizome in protrays PC15. schedule the required aftercare and maintain the sprouted buds till transplanting to the main field AGR/N0621 Land PC1. select appropriate soil type for preparation and cultivation planting of rhizomatous PC2. carry out soil amelioration based on the spices soil-test at authorized centres PC3. plough the land to get appropriate tilth PC4. prepare raised bed for planting 60 wherever required PC5. apply organic manure and basal dose of fertilizers PC6. plant the seed rhizome at appropriate timetake proper care to save the sprouting Pod(Cardamom) Spices) 25

30 portion 3. AGR/N0622 Harvest and post-harvest management of rhizomatous spices PC7. plant in rows with recommended spacing PC8. protect the planted seed rhizomes with suitable mulch material PC9. ensure aftercare for establishment of the seed rhizome PC10.transplant the seedlings at the appropriate time PC11. carry out mulching PC12.ensure aftercare for establishment of the crop PC1. identify the right stage of harvest of the crop depending upon the variety and nature of the final produce PC2. employ suitable harvesting method - manual and mechanical PC3. carry out processing of the produce (cleaning/washing, boiling, peeling, slicing, drying, polishing etc) PC4. carry out grading and packaging 80 considering domestic and export markets PC5. maintain ideal storage condition PC6. identify the right market for sale of produce PC7. analyse the right time for sale considering the periodical demand for the produce PC8. coordinate and negotiate with procurement assistant of the buyer for best price ELECTIVES ELECTIVE 5: Oil yielding Spices Total Marks: 170 Marks Allocation Assessable Outcomes Assessment Criteria Total Marks Out Of Theory Skills Practical 1. AGR/N0623 Planting PC1. identify various and appropriate material preparation varieties of oil yielding spice crops and nursery PC2. select the appropriate time for management for oil preparing/procuring planting materials yielding spices 50 PC3. prepare field for production of suckers required for nursery (in case of oil yielding crops which use suckers as planting materials for raising nursery) Pod(Cardamom) Spices) 26

31 PC4. identify various vendors / suppliers (including government nurseries /department) of the seed/planting materials PC5. identify market rates of planting materials of oil yielding spice crops PC6. procure quality seeds/planting material in appropriate quantity PC7. treat the seeds /planting material (after chopping in required size) prior to sowing/planting PC8. prepare nursery area to a fine tilth PC9. remove the broken parts of the previous crop PC10. prepare humid chamber (in case of early mint technology), wherever required AGR/N0624 Land preparation and transplanting of oil yielding spices 3. AGR/N0625 Harvest and post- harvest management of oil yielding spices PC11. carry out pre-sowing irrigation PC12. plant the seed/planting material at recommended depth and spacing PC13. irrigate the nursery at right time and proper method PC14. seek guidance from the progressive farmers/ subject matter specialists PC1. select appropriate soil type for cultivation PC2. carry out soil amendments as per the soil test report PC3. apply required farm yard manure PC4. prepare the land to fine tilth and divide into beds of convenient sizes PC5. ensure enough moisture in the field PC6. ensure that the seedling are of optimum size PC7. ensure timely transplantation of seedling PC8. transplant seedlings in rows with proper spacing PC9. employ ridges and furrow method of planting to minimise water use PC1. harvest the crop at appropriate stage for distillation using recommended methods PC2. carry out distillation in improved distillation tank PC3. ensure use of standard containers for 60 proper storage of oil PC4. test for quality of the spice oil PC5. identify the right market for sale of produce Pod(Cardamom) Spices) 27