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Package of Practices Recommendations : Crops 2016

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Package of Practices Recommendations : Crops 2016 PACKAGE OF PRACTICES RECOMMENDATIONS : CROPS 2016 15th edition Chief Editor S. ESTELITTA Editors BINOO P. BONNY, S. HELEN, A. SUMA DIRECTORATE OF EXTENSION KERALA AGRICULTURAL UNIVERSITY THRISSUR – 680 651, KERALA, INDIA English Package of Practices Recommendations : Crops 2016 First published 1973 Second edition 1974 Third edition 1975 Fourth edition 1976 Fifth edition 1978 Sixth edition 1981 Seventh edition 1983 Eighth edition 1986 Ninth edition 1989 Tenth edition 1993 Eleventh edition 1996 Twelfth edition 2002 Twelfth edition (Reprint) 2003 Thirteenth edition 2007 Thirteenth edition (Reprint) 2008 Fourteenth edition 2011 Fifteenth edition 2016 Fifteenth edition (Reprint) 2017 November 2017 Copies: 1000 January 2018 Copies: 1000 Price: 300/- Technical guidance Dr. P. V. Balachandran Dr. P. B. Pushpalatha Former Directors of Extension Published by : Dr. Jiju P. Alex Director of Extension Kerala Agricultural University Mannuthy, Thrissur – 680 651, India © Kerala Agricultural University 2016 All Rights Reserved Cover : Sri. M. A. Vasudevan Type set : Smt. C. B. Deepa Printed at : KAU Press, Mannuthy – 680 651 Citation : Kerala Agricultural University 2016. Package of Practices Recommendations : Crops 15th edition. Kerala Agricultural University, Thrissur - 392 p. Internet edition : www.kau.in KAUP 262/1000/01/2019 FOREWORD The Package of Practices: Crops (PoP), published by the Kerala Agricultural University is widely revered as the most authentic guide of farmers, scientists, extension officers in line departments, non-govermental organisations and all other stakeholders in the field of Agriculture. This new version of PoP sports not only a fresh look but has also been substantially updated to cover the latest technologies and developments. I hope the package of knowledge and expertise reflected in this compendium will help to enhance the productivity of our crops and aid to realise the goals of food security, safety and nutritional security. Bringing out this voluminous edition, the hallmark of which is authenticity than popularity, needs great perseverance and patience. I take this opportunity to congratulate one and all who have toiled behind this attractive edition of PoP. I dedicate this repository of valuable information and recommendations to the farming community of Kerala. 30th June 2016 Prof. (Dr.) P. Rajendran Vellanikkara Vice-Chancellor PREFACE Technology intensive farming that ensure high productivity without deteriorating the environment is the challenge of the day. Kerala Agricultural University remains commited to this cause through technology generation and transfer programmes. In these programmes sustainable food production that ensure livelihood security of farmers and food safety of society remain the prime concerns. These commitments are reiterated in the 15th edition of the Package of Practices Recommendations : Crops 2016 also. All efforts are made to maintain the long standing credentials of the publication by including crops suitable for the diverse agro climatic regions of Kerala. All technical aspects of farming that include high yielding varieties of crops, use of bioinputs, small farm mechanization, waste management, precision farming and introduction of under-exploited fruits, vegetables, tubers and medicinal plants find a place in this. The generated technologies were presented, deliberated and finalized in a series of workshops attended by scientists, extension officers, farmers and input dealers. I am honoured to publish this much appreciated reference document on the agricultural technological developments of the State. I am sure it will serve as a guide to the extension personnel and farming community in the furtherance of agriculture in our state. My appreciation goes to all the researchers, administrators, extension personnel, farmers and other staff members who have contributed their expertise, time and energy to bring out this valuable document. Special thanks are also due to the Directors of ICAR institutes in Kerala, Chairpersons of all Commodity Boards who contributed in making this publication worthy. Technical support of Dr. D. Ambikadevi Professor, RARS, Kumarakom and Dr. Joy M. Associate Professor COA, Vellayani also deserves special mention. I wish this edition of the Package of Practices Recommendations: Crops 2016 will be a driving force for the scientific transformation of Kerala’s farming sector. 30th June 2016 Dr. S. Estelitta Mannuthy Director of Extension INTRODUCTION It is with immense pleasure that I look forward to the release of the Package of Practices Recommendation : Crops 2016. This is the culmination of painstaking efforts of research leading to standardization of agro techniques, proven management of pests and diseases with emphasis on ‘safe to eat food’. These technolgies emanating from actual field experiments, committed efforts of several scientists, vetting at various levels, interaction and presentation before eminent scientists of SAU and ICAR, officers of department of agriculture /development department and commodity boards had reached its final approval at the POP workshop. This release of the POP recommendation is the final lap of a relay of various activities so that this reliable guide for all persons engaged in agriculture finds meaning and relevance. Besides serving as a ready reckoner for farmers, field officers and students, this POP is presented in the most simple understandable form that it is totally farmer centric and the same can be understood by anyone. I will be failing in my duties if I do not place on record the tremendous service rendered by our scientists who have contributed to this final outcome. My colleagues in the Directorate of Research, Dr. Jim Thomas, Dr. V. S. Devadas, Dr. Pathummal Beevi and Dr. Sally K. Mathew of the College of Horticulture have put in strenuous efforts and need to be acknowledged. Total coverage of all cultivation aspects and problems of crops grown in the state have been our focus. I hope this objective has been served. But agriculture being so dynamic can never be complete and the Directorate of Research welcomes all constructive criticism in the best interest of all stakeholders and farmers in particular. 30th June 2016 Dr. Sajan Kurien Vellanikkara Director of Research CONTENTS Page Page Cereals and Millets Vegetables Rice .. 1 Amaranth .. 183 Maize .. 42 Okra .. 184 Sorghum .. 42 Cucurbitaceous vegetables Ragi .. 43 Bitter gourd .. 186 Pulses Snake gourd .. 187 Black gram .. 44 Cucumber and oriental pickling melon .. 188 Cowpea .. 44 Water melon .. 189 French bean .. 48 Bottle gourd .. 190 Green gram .. 49 Pumpkin .. 190 Green pea .. 49 Ash gourd .. 191 Horse gram .. 50 Solanaceous vegetables Red gram .. 50 Soybean .. 51 Brinjal .. 192 Chilli .. 193 Tubers Tomato .. 194 Elephant Foot Yam .. 53 Vegetable cowpea .. 195 Xanthosoma .. 54 Cool season vegetables Colocasia .. 56 Cabbage .. 196 Greater yam .. 57 Cauliflower .. 196 Lesser yam .. 58 Carrot .. 197 White yam .. 59 Beet root .. 198 Sweet potato .. 59 Tapioca .. 62 Radish .. 198 Potato .. 199 Coleus .. 67 Onion .. 199 Commercial crops Garlic .. 200 Cashew .. 68 Minor vegetables .. 201 Cotton .. 80 Tips for vegetable seed production .. 203 Rubber .. 81 Guidelines for Homestead cultivation of Sugarcane .. 93 Vegetables in Rain shelters .. 207 Oil seeds Fruits Coconut .. 96 Banana .. 208 Groundnut .. 112 Guava .. 215 Oilpalm .. 113 Indian gooseberry .. 216 Sesame .. 116 Jack .. 216 Spices and Condiments Mandarin orange .. 218 Cardamom .. 118 Mango .. 219 Cinnamon .. 124 Papaya .. 221 Clove .. 126 Pineapple .. 223 Vanilla .. 129 Sapota .. 227 Ginger .. 130 West Indian Cherry .. 227 Mango-ginger .. 133 Apple .. 228 Nutmeg .. 134 Ornamental plants Black Pepper .. 136 Anthurium .. 230 Turmeric .. 146 Orchids .. 231 Camboge .. 148 Jasmine .. 233 Tamarind .. 151 Gladiolus .. 234 Beverages and Stimulants Tuberose .. 235 Arecanut .. 152 Crossandra .. 236 Betel vine .. 156 Marigold .. 237 Cocoa .. 158 China aster .. 238 Coffee .. 167 Medicinal and Aromatic plants Tea .. 176 Eucalyptus .. 239 Tobacco .. 181 Kacholam .. 239 Page Page Lemongrass .. 241 Kampakam .. 288 Palmarosa .. 242 Irul .. 289 Vetiver .. 243 Mahagony .. 290 Chethikoduveli .. 244 Neela amari .. 244 Thembavu .. 291 Chengazhinirkizhangu .. 245 Venga .. 292 Kasthurimanjal .. 246 Chadachi .. 293 Chittaratha .. 247 Punna .. 293 Nilappana .. 249 Agroforestry systems .. 294 Jeevakom .. 250 Others Adapathiyan .. 251 Asoka .. 252 Agro ecological zones of Kerala .. 295 Kanjiram .. 253 Composting : Vermicompost and coirpith compost .. 308 Thippali .. 254 Biofertilizers .. 311 Neem .. 255 Guidelines for maximizing fertilizer-use efficiency .. 315 Pathimugham .. 255 Beekeeping .. 318 Chittadalotakam .. 256 Sericulture .. 324 Koovalam .. 256 Rodents and their control .. 327 Thulasi .. 257 Karinochi .. 257 Control of Loranthus .. 331 Kattarvazha .. 257 Biocontrol of Salvinia .. 331 Arrow root .. 258 Biocontrol of papaya mealy bug using Danthappala .. 258 parasitoid .. 332 Brahmi .. 258 Ecofriendly management of water hyacinth Kurumthotti .. 259 in water bodies .. 332 Medicinal plants as intercrops Biocontrol agents against plant pathogens .. 333 in Homesteads .. 259 Soil solarisation .. 334 Fodder crops Mushroom cultivation .. 336 Guinea grass .. 260 Gamba grass .. 261 Tissue culture propagation of crops .. 339 Setaria grass .. 261 Improving the Keeping quality of fruits and Hybrid napier .. 263 vegetables .. 340 Para grass .. 264 Low cost technology for irrigation and Congosignal grass .. 265 protected
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  • Know Your Dals & Pulses
    www.tarladalal.com Dear friends, gGone are the days when dals and pulses were considered a poor man's diet! Today, they have become not just trendy but core to Indian cuisine. Much of the newfound excitement with regard to vegetarian cooking is fuelled by the imaginative use of dals and pulses. The simple, highly-nutritious and comforting dal-chawal (lentil-rice) combination is an inseparable part of any traditional, Indian vegetarian meal. The protein-packed super-foods, dals and pulses, have been, and continue to be, a part of our culinary tradition across the length and breadth of the country since time immemorial. But we take these wholesome ingredients so much for granted that very few of us would actually be able to differentiate toovar dal from arhar and red chana from kala chana! Well, they are the same, aren't they? We look only at the end-product and think that all dals and pulses look and taste similar; what is there in it! But the surprising fact is that in the raw form dals and pulses come in different colours, flavours and with varying degrees of nutrient-content. And it is not at all difficult to understand them; all it takes is a little time and inclination. Recently, on the 'Ask Tarla' section of our website, I received a query from an 18-year-old who was just foraying into the art of cooking. She wanted to cook moong dal, but was faced with three different versions of yellow-coloured dal toovar, chana and moong and she wanted to know which of these was moong and how to differentiate it from the other two dals.
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