Commercial Production | |
| Theory | Demonstration / Hands on Training / Visits |
| Module 1. Introduction to Vegetable Production | |
| 1.1Present status and prospect of vegetable cultivation 1.2 Importance, scope and advantages of vegetable production 1.3 Classification of vegetable crops 1.4 Nutritional and medicinal value | 1.5 Exposure visits to Commercial Production Units |
| Module 2. Location and Size of Vegetable Production System | |
| 2.1 Site analysis for protected and open cultivation 2.2 Construction principals for protected structures 2.3 Financial planning of open and protected cultivation
| 2.4 Various Components and inputs in polyhouse construction like GI, Aluminum pipes, UV stabilized films, shade nets, drips, fertigation tanks, motors, pumps, temperature, humidity, light sensors. 2.5 Tools, implements and gadgets used for construction. 2.6 Open field preparation |
| Module 3. Basics of Climate Control in polyhouse | |
| 3.1 Management of light, temperature and humidity 3.2 Ventilation/airflow management and CO2 enrichment 3.3 Interrelation in factors of Climate Control | 3.4 Demonstration on passive and active cooling 3.5 Demonstration on Heating |
| Module 4. Basics of Substrates Management | |
| 4. 1 Soil vs. Soil less substrate 4.2 Types of soilless substrates 4.3 Bed layout in polyhouse soil and open field | 4.4 Media Management 4.5 Estimation of soil pH and EC
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| Module 5. Container Production: Vegetable Crops | |
| 5.1 Types of containers 5.2 Media preparation and sterilization 5.3 Production of vegetables | 5.4 Preparation of potting mixture and filling of containers 5.5 Plant protection in containers |
| Module 6. Irrigation and Water Management | |
| 6.1 Water source and quality and water needs of plants 6.2 Detecting water deficiencies and critical stages of irrigation 6.3 When and how much to irrigate 6.4 Flood, Furrow, Drip, Sprinkler and Boomer irrigation systems 6.5 Soil erosion management | 6.6 Soil moisture measurement gadgets 6.7 Maintenance of GH irrigation systems
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| Module 7:Fertigation and Nutrient Management | |
| 7.1 Major and micro nutrients and requirement of different vegetables at different stages 7.2 Method of application in direct soil 7.3 Technology of Fertigation | 7.4 Demonstration on water soluble Fertigation mixtures 7.5 How to apply and when- through manual and automated systems |
| Module 8: Pest, Disease and Weed Control | |
| 8.1 Weed control- hand weeding, mechanical, chemical and biological weed control methods 8.2 Use of insect proof nets and containment chambers 8.1 Important diseases and their management 8.2 Important insect pest and their management 8.3 Physiological disorders and management 8.4 Identification of disease, insect pest and physiological disorders 8.5 Management of potential problems | |
| Module 9: Tomato Production | |
| 9.1 Varieties and selection 9.2 Environment and substrate requirements- mulching 9.3 Soil Preparation 9.4 Vertical Growing, training, pruning and trellising 9.5 Management of insect pests and diseases and physiological disorders 9.6 Post-harvest management and marketing |
Hands on training for 9.1 -9.6 |
| Module 10: Capsicum Production | |
| 10.1 Varieties and selection 10.2 Environment and substrate requirements- mulching 10.3 Soil Preparation 10.4 Vertical Growing, training, pruning and trellising 10.5 Management of insect pests and diseases and physiological disorders 10.6 Post-harvest management and marketing |
Hands on training for 10.1 -10.6 |
| Module 11: Cucumber and Gherkin Production | |
| 11.1 Varieties and selection 11.2 Environment and substrate requirements- mulching 11.3 Soil Preparation 11.4 Vertical Growing, training, pruning and trellising 11.5 Management of insect pests and diseases and physiological disorders 11.6 Post-harvest management and marketing | Hands on training for 11.1 -11.6 |
| Module 12: Post- Harvest Management and Marketing | |
| 12.1 Identification of maturity indices 12.2 Harvesting Methods of Vegetables and instruments used 12.3 Pre-cooling, Washing, Grading and Packing 12.4 Storage temperature and humidity requirements of different vegetables. 12.5 Marketing: Economic principles (supply and demands) 12.6 Marketing produce options- Local, distant and for export | 12.7 Visit to cold storage and CA 12.8 Visit to Mandi
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| 13. Exposure Visits. | |
| 14. Export of vegetables | 14. Visit to export units |
| 15. Record keeping, monitoring etc. | 15. Record keeping |
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