>>PRODUCTION TECHNOLOGY FOR VEGETABLE AND SPICES NOTES

UPDATED ON:- 01-07-2024

Production Technology for Vegetable and Spices Notes

All Lecture Links

Lecture-1 Importance of vegetables & spices in human nutrition and national economy:- 

(SAMPLE LECTURE)

https://purchasebscagnotesandpapers.blogspot.com/2024/10/importance-of-vegetables-and-spices-in.html

Lecture-2 Classification of Vegetables:-


Lecture-3 Tomato:-


Lecture-4 Brinjal:-


Lecture-5 Chilli:-


Lecture-6 Capsicum:-


Lecture-7 Cucumber:-


Lecture-8 Melons:-


Lecture-9 Gourds:-


Lecture-10 Pumpkin:-


Lecture-11 French bean:-


Lecture-12 Peas:-


Lecture-13 Okra:-


Lecture-14 Cabbage:-


Lecture-15 Knol-khol:-


Lecture-16 Cauliflower:-


Lecture-17 Carrot:-


Lecture-18 Radish:-


Lecture-19 Beet-root:-


Lecture-20 Potato:-


Lecture-21 Sweet potato:-


Lecture-22 Amaranthus:-


Lecture-23 Pointed gourd:-


Lecture-24 Coriander:-


Lecture-25 Cumin:-


Lecture-26 Fenugreek:-


Lecture-27 Fennel:-


Lecture-28 Black pepper:-


Lecture-29 Cardamom:-


Lecture-30 Turmeric:-


Lecture-31 Ginger:-


PURCHASE

(CLICK ON THIS LINK)

https://purchasebscagnotesandpapers.blogspot.com/2024/09/purchase-notes-and-solved-old-papers.html


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