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Indian Institute of Technology, Kharagpur
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.
IIT Kharagpur July 2018
5.0 rating, based on 1 reviews
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