Overview of the course

Overview of the course

    Vegetable Crops
    • Vegetable Breeding - science of altering the genetic pattern of vegetable crops in order to increase their value. Increased yield is the primary aim of most vegetable-breeding programmes. Advantages of the hybrids and new varieties developed include uniformity of produce for better marketability, adaptation to new areas, greater resistance to diseases and insects, greater yield of useful parts, better nutritional content of edible parts, and greater physiological efficiency. Other goals are adaptation of crops to modern production techniques such as mechanical harvesting and improvement in the market quality of the produce. Traditionally, plant breeders have made genetic changes in crops by using various crossing and selection methods; attempts have also been made to introduce favourable mutations by the use of x-rays or gamma rays. Increasingly, desirable traits (i.e., genes) are being introduced into cultivated plants through genetic engineering.

    Spice Crops

    • India is the largest spice producer and consumer of spices. India is known the world over as The Home of Spices. The USA, Europe, Australia, Japan, the Middle East and Oceanic countries are the major importers of Indian spices. There are more than 100 spices listed by ISO. India is also endowed with strong research base on spices. The world trade of spices is estimated to be around 4.5 million tonnes valued at US$1,500 million. India alone contributes to over 45% of the world demand. This course also helps to design a breeding programme for a given crop species for the conditions of the need according to specific objectives.

Last modified: Friday, 30 March 2012, 4:54 PM