Organic Farming for Sustainable Agricultural production

Organic Farming for Sustainable Agricultural Production by Prof Dillip Kumar Swain.
Organic Farming for Sustainable Agricultural Production by Prof Dillip Kumar Swain.
Lecture 1: Organic Farming: Introduction and Status.
Lecture 2: Organic Farming: Introduction and Status.
Lecture 3: Organic Farming and its Components.
Lecture 4: Organic Farming Concepts and Principles.
Lecture 5: "Organic Farming Concepts and Principles (Contd.) ".
Lecture 7: Sustainable Agricutlture.
Lecture 9: Organic Farming and Climate Change.
Lecture 6: SWOT Analysis of Organic Farming.
Lecture 10: Organic Farming and Climate Change (Contd.).
Lecture 8: Key Indicators of Sustainable Agriculture.
Lecture 15 : Enriched Vermicompost Production Technology.
Lecture 12 : Vermicompost Production Technology.
Lecture 13 : Vermicompost Production Technology.
Lecture 14 : Vermicompost Production Technology (Contd.).
Lecture 16 : Vermicompost Quality and Marketing.
Lecture 17 : Introduction to Pest and Disease Management.
Lecture 18 : Pest and Disease Management in Organic Farming.
Lecture 19 : Level "C" Pest and Disease Management.
Lecture 20 : Level "C" Pest and Disease Management (Contd.).
Lecture 11 : Principles of Compost Production.
Lecture 21 : Introduction to Organic Crop Management.
Lecture 22 : Introduction to Organic Crop Management (Contd.).
Lecture 23 : Organic Vegetable Crop Management.
Lecture 24 : Organic Vegetable Crop Management (Cereals).
Lecture 25 : Organic Vegetable Crop Management Cereals Contd..
Lecture 26 : Organic Field Crop Management (Pulse and Oilseed Crop).
Lecture 27 : Organic Plantation Crop Mangement.
Lecture 28 : Organic Meat Production.
Lecture 29 : Introduction on transition to organic crop production.
Lecture 30 : Crop planning and rotation design in organic system.
Lecture 31 : Crop planning and rotation design in organic system (Contd).
Lecture 32 : Integrated Farming System and Urban Agriculture.
Lecture 33 : Quality of Organic Food.
Lecture 34 : Natural Sources of Antioxidants for Health Defense.
Lecture 35 : Antioxidant Capacity of fruits and vegetables.
Lecture 36 : Organic Food and Human Health.
Lecture 37 : Organic Standard.
Lecture 38 : Organic Certification Process.
Lecture 39 : Operational Structure of Organic Certification.
Lecture 40 : Marketing of Organic Products.