Production Technology of Vegetables and Spices (As Per ICAR 6th Deans’ Committee Report)

Production Technology of Vegetables and Spices is a textbook written for undergraduate students of agriculture and horticulture according to the ICAR 6th Deans’ Committee Report. It presents the principles and practices for scientific production of vegetables and spice crops using traditional knowledge and modern technology.

The book covers vegetables such as tomato, okra, brinjal, cucumber, gourds, cabbage, cauliflower, onion, garlic, carrot, potato, beetroot, leafy greens, and moringa, as well as spices including turmeric, ginger, cumin, cardamom, fennel, and cinnamon. It discusses crop origin, climate and soil requirements, improved varieties, sowing, nutrient and water management, pest and disease management, harvesting, yield, post-harvest handling, and physiological disorders.