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Certificate course Cultivation of Spice plants 1 Syllabus Mumbai University by munotes
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AC – 10/11/2021
Item No. 6.7 (N)
UNIVERSITY OF MUMBAI
Syllabus
for the
CERTIFICATE COURSE IN CULTIVATION
OF SPICE PLANTS
(Introduced with effect from the academic year
2022 -23)
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University of Mumbai
ordinance, Regulations and Syllabus related to the
CERTIFICATE COURSE IN CULTIVATION OF SPICE PLANTS
Ordinance: 6757 Title of Course
‘Certificate Course in Cultivation of Spice Plants
Ordinance: v6758 Eligibility
A candidate for being eligible at admission to the Certificate Course in‘
Cultivation of Spice Plants’
must have passed XII standard examination in any stream from
Maharashtra State Board of Higher Education or as equivalent thereto.
Enthusiastic farmers and gardeners can take admissions without
age bar.
Regulation: 9504 Duration of Course
The duration of Certificate Course in Cultivation of Spice Plants
will be of six months.
Regulation: 9505 Intake Capacity:
40 candidates in one batch
Teachers: Post Graduate in Botany, or Horticulture
M-Phil, Ph.D. and retired.
Government Qualification Senior Officers and experts from Industries,
and as per the norms laid down by the University of Mumbai.
Regulation: 9506 Fees
S. N. Heads Amount (Rs.)
1. Tuition Fee 3500
2. Registration Fee 200
3. Admission Processing Fee 100
4. Examination Fee 700
5. Laboratory Fee 1500
6. Mark Sheet 50
7. Study Material & Updating 600
8. Library Fee 200
9. Identity Card 50
10. Onsite Demonstration Charges 200
11. Computer / Internet Fee 200
12. Vice Chancellors Fund 20
13. Student Welfare 20
14. University Sports & Cultural Activities 20
15. Disaster Relief Fund 10
16. Group Insurance 30
17. Miscellaneous 100
Total Fees: 7500
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Regulation: Examination
The examination of the Certificate Course will be held in ONE part - at
the end of course.
Regulation: 9597 Standards of Passing of Examination
To pass this six -month Certificate Course in Cultivation
of Spice Plants the candidate must obtain a minimum of
40% marks overall, in respective paper at the end of term
exam.
Less than 40 % - Fail
40 % to 50 % - Pass
51 % to 59 % - Second Class
60 % to 74% - First Class
75 % & above - Distinction
Regulation: Pedagogy (Instructional System)
The instructional system for CCA is based on theoretical lectures,
Laboratory Practicals, Projects and field -based visits, Case studies,
Audio – video program, group work, assignments, project and
presentation. The course envisages active participation approach of
the students.
Regulation: Course Evaluation
Project work and presentation: 20 %
Farm Visit and Report writing: 10 %
Practical Exam / Viva etc. : 30 % End-
term test : 40 %
Regulation: Course Timing
Two days in a week (4 hours a day)
The fees for the course are proposed to be Rs. 7500. With the intake capacity of 40 candidates the
amount to be collected will be Rs. 3,00,000.00. The recurring expenses are estimated to be
Rs. 1,75,000. 00.
The sinking fund for collective expenditure of the center like publicity for the courses, purchase of
the implements, Organic fertilizers and pesticide development units, composting units, shade net etc.
will be Rs. 95,000.00.
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University of Mumbai
Ordinance, Regulations and Syllabus related to the
CERTIFICATE COURSE IN CULTIVATION OF SPICE PLANTS
Total Hours: 120 hours
PAPER I: Spices: (25 hours)
1. Need and Global demand, History and Status in India - state wise.
2. Types of Spices, source and understanding Native spices
3. Development of saplings: Seed germination, Grafting methods
4. Land preparation and Cultivation practices
5. Growth and development of various spice plants
PAPER II: Spice farms management (25 hours)
1. Nutrient management in spice farms
2. Spice gardens for ecotourism
3. Composting methods and organic ways for sustainable spice garden management
4. Companion plants with spice plants
5. Pests and diseases: identification and control in organic way.
PAPER III: Harvesting and post-harvest techniques (25 hours)
1. Introduction and importance: Market study
2. Harvesting methods for maximum production and Quality management
3. Post-harvest management and by-product development
4. Processing methods for spice product and value addition
5. Market information and exporters in India.
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PAPER IV: Practical component. (45 hours)
1. Spices: Identification
2. Composting and Pesticide management
3. Harvesting and processing
4. Packing and sell
5. Pests and disease control: sustainable management
6. Spice garden visits to understand Eco-tourism aspects
7. Case study of 5 spice gardens and market survey
Referenc es:
1. The Complete Book on Spices and Condiments (With cultivation, Processing and Use),2nd Revised
Edition, NIIR Board of Consultants
2. Objective Spices and Plantation Crops, G. S. Sreekala
3. Introduction to Spices, Plantation Crops, Medicinal and Aromatic Plants, N. Kumar, Second Edition
4. Production, Handling and Processing of Spices, I. S. Singh and Vinod Singh
5.Cultivation of Spice Crops, Sreeramu Farooki and Srivassappa
6. Text book of Vegetables, Tuber Crops and Spices, S and Narendra Singh Thamburaj
7. Spices Export Promotion Council Indian Spices {Google Book}
8. The complete Book on Spices and Condiments, NIIR Board of Consultant and Engineers ,2006
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