Radish Farming

Almost every part of the radish plant is useful. The leaves and roots may be eaten raw or cooked as vegetable, or cooked with meat or fish.

Besides its use as food, radish is also used in many other ways its oil doesn't dry up like ordinary oil. This is used in soapmaking the meat after juice extraction is used as fertilizer. Radish is also medicine for diseases of the liver and spleen.

There are two kinds of radish. One is planted for its crop and the other for its leaves and roots. The different varieties we have are:

Japanese radish -- big and long, late harvested

Chinese radish -- fine, smooth and white, productive and has moderate length of time for harvest

White icicle -- early harvest, rounded, long with small roots.

Bombay, 60 Days and others -- can harvest within 100 days from planting, and mature 30 days from germination.

Land Preparation

1. Plow and harrow the field lengthwise and crosswise, and leave it for seven days to allow the uprooted weeds to rot and their seeds to grow.
2. Plow and harrow as before, repeat a third time but deeper.
3. Make elevated beds about one-half meter away from each other.
4. Put fertilizer where plants will be grown mix this with the soil by means of a rake.

Planting
A hectare of land would accommodate about 100 grams of seeds. Apply a kerosene can of compost before planting (see no. 8)

1. Treat the seeds first in growth regulator like "Seet Treat."
2. Mix one teaspoon Orthocide 50 WP per kilo of seeds to check whatever diseases they may have.
3. Prepare the planting of the seeds. To make them evenly apart, use a string attached to both ends -- one at 10 cm, a second at 40 cm, etc.
4. With the aid of a pointed stick, make a hole one and a half (1½) cm deep and 10 cm apart,following the distance of the string.
5. Drop two seeds in each hole and cover with fine soil. Water with fine spray so as not to dislodge the seeds or remove the top soil.
6. Cover with straw about 5-10 cm thick between the rows of plants, with space of about 5 cm from the plant. Don't cover the seed especially if it has not germinated. Keep away chicken from scratching the seeds away. The straw or dried leaves serve to protect the plants from strong rain or intense heat, and from growing weeds.
7. Water morning and afternoon in the first three (3) days after planting don't allow them to get dry. When the seeds germinate, water only in the morning. Ten days after all have germinated, water only in the afternoon when the ground is dry.
8. Dig a canal around the plot about 30 cm wide and 40 cm deep to where the water will run in case of heavy rain.
9. Before planting, mix a can of compost to every 2 sq. meters of plot. If animal manure will be used, apply this after the first plowing: one can per sq. meter. If chemical fertilizer will be used, have the soil analyzed first at the Bureau of Soils Laboratory. If not, the National Food and Agricultural Council recommends 8 bags of ammonium sulfate for every hectare of radish plants.

Maintenance
When the soil around the plant becomes compact, loosen it especially when the roots are beginning to grow. Be careful not to hurt the roots. If in spite of putting straw or dried leaves, weeds continue to grow, remove them manually.

Pests

To control insect pests, spray any of the following: Orthene 75 SP, SD, Tamaron 600 EC, Phosdrin 1.5 Ec, Hostathion 40 EC, or Vegetox, following instructions on the label, at an interval of 7 days. Trapping by means of light helps to control insect pests.

Diseases
A soil-borne or seed borne disease of radish attacks the new plant when the soil is very wet. As mentioned earlier, treat the seeds with orthocide or Spergon Fermate or Zerlate -- one-half teaspoon per gallon water. The black rot disease has a V-shape on the leaves. The leaves turn yellow then fall off. There is a black ring around the body when the leaf is removed.

Harvesting

Different varieties have different times of maturity, from 30 days from germination to 100 days after planting. Thus, it is good to know the variety to be planted, or try ten plants first. When overmature, radish is fibrous, porous and doesn't taste good. Pull up the crop when harvesting in early morning or late afternoon. Don't harvest when the sun is hot because it will wilt immediately. Wash, bundle and bring to market first hour in the morning. Don't pile them too high so as not bruise the crops, and to avoid heating for the crops under the pile.

Seeding
Get seeds only from healthy plants. Let these flower and bear seeds. Apply 2 grams ammonium sulfate, and water daily. Maintain with care until the fruits turn yellow. Select good seeds from good plants. When the pods are over mature, these will burst open. Dry the seeds in the sun to kill pests or disease. Before storing them, mix a little DDT or Orthocide 50 WP before packing. Put in a jar with fine charcoal at the bottom and over it a piece of cardboard with holes. Label jar. Seal the cover with masking tape until the next planting season.

Cabbage Cultivation

Cabbage Cultivation

Some people, who desire to lose weight quickly, utilize the well-known Cabbage Soup Diet and this is how they make this vegetable grow. The cabbage is a tough vegetable that grows well when planted in fertile soils. Various shades of green cabbages are available. But there are also purple or red types. The shape of the cabbage head varies from the typical round to pointed or flattened. Most varieties of cabbage have smooth leaves. However, the leaves of Savoy types are crinkly textured.

Cabbage Varieties 

Cabbage can be grown easily if you choose suitable varieties and observe correct insect management and proper culture. Cabbage has always been regarded as a very good source of vitamins and has disease-preventive properties.

Cabbage varieties are enumerated below, with their respective properties:

1. Green Cabbage-perhaps the most common.

2. Cheers - have solid round heads; can be harvested in 75 days and are tolerant to black rot and thrips.

3. Early Jersey Wakefield - have pointed headsand is harvested in 63 days. It stands well and resists splitting.

4. King Cole - have large, firm and extremely uniform heads and can be harvested in 74 days.

5. Savoy King - takes 85 days to harvest with dark green color and have very uniform heads.

6. Savoy Queen - harvested in 88 days and weighs 5 pounds it has deep green color and is tolerant to heat.

7. Red Meteor - takes 75 days to harvest its firm and good for all seasons.

8. Ruby Ball - harvested in 71 days and can weigh 4 pounds, they are slow to burst and resists both cold and heat.

Planting Cabbage 

Early cabbages are transplanted soon enough so they will mature before the heat of summer. They are easily transplanted from either cell-pack-grown or bare-root plants. Late cabbages should be started during mid-summer. However, its main head develops during fall. It can either be seeded directly in the garden or transplanted. Whenever possible, seedbeds or seed flats are put in places protected from the sun. This is the normal way of planting cabbage:

1. Plants are spaced 12 to 24 inches apart from each other in the row. The space primarily depends upon the variety and the size of the head.

2. Sow the cabbage seed 1/4 to 1/2 inch deep in the soil and keep it thin and most or transplant the seedling to the spacing desired.

3. Starter fertilizer is used when transplanting while for plants that are already half grown, they are side-dressed with nitrogen fertilizer.

4. To keep the weeds down, shallow cultivation is done. Sufficient soil moisture is essential throughout the growing season.

Another important factor in growing cabbages is irrigation. This will help the young plants endure the intense sunlight and summer heat and will supply them will sufficient water. There is really no particular time when the cabbages can be harvested, for as long their heads are already formed and solid and firm to hand pressure. However, they must be harvested before their heads crack or split. Good cabbages are essential for a good Cabbage Soup Diet.

Cauliflower Farming

Variety
Snowball Imperial, which matures in 58 days, is a good variety. It harvests over a short period and cuts out a high percentage of heads. Snowball E and Snowball are also good varieties for West Virginia conditions.
Soil and Fertilization
Cauliflower is a crop that should have an uninterrupted growth. Any delay in growth will encourage the plants to prematurely form a small head that is of no value. In order to avoid this, the soil should be high in organic matter so that it will hold a lot of moisture. It must also be very fertile. Commercial plantings should follow a good clover sod. In the home garden the area should be well manured.
Cauliflower demands a sweet soil so be sure the pH is about 6.5. Even though the soil is fertile it must receive a good application of a commercial fertilizer, such as 5-10-10. Broadcast at least 2000 pounds per acre, or 5 pounds for each 100 square feet, and work into the soil about 1 week before the plants are set. This fertilizer should contain some of the minor elements, particularly boron and magnesium. If it does not it would be wise to purchase a small amount of a special minor element mixture and add to your fertilizer according to directions on the container.
Plants
Cauliflower plants should be about 6 weeks old when set in the field, figuring 3-4 plants per person per year. You may have to grow your own. Cauliflower plants are grown the same as cabbage plants. Sow the seed 6 weeks before the plants are to be set in the field. This will be about March 1 for most of the state.
Setting Plants
Set the plants 18 inches apart in the row and have the rows 30 inches apart. The plants should be set in the spring about 10 days after it is safe to set the earliest cabbage. The plants should be watered when transplanted to prevent wilting. Severe shock to plants at transplanting time often causes poor head development. Watering the plants with a starter solution is helpful. Make a starter solution by adding one cup of 5-10-10 fertilizer to 12 quarts of water. Stir and then let set for a few hours. Use one cup of this solution around the roots when a plant is set out.
Nitrating
For best development cauliflower must have a large amount of available nitrogen. This is best supplied by making at least three side-dressings with nitrate of soda. Make the first application after the plants have been in the field about 3 weeks and then two more applications 2 weeks apart. Each application should be one tablespoon per plant, one pound for 150 feet of row, or 200 pounds per acre. Make the application on top of the ground out about 3 inches from the plant. A circle around each plant is a good method if only a few plants are grown in the home garden.
If a nitrogen fertilizer is not available, work a quart of fresh chicken manure into the soil around each plant 3 weeks after setting out the plants.
Cabbage Root Maggot
This small fly deposits eggs at the base of the cauliflower plant and in cracks in the soil nearby. The eggs hatch in about one week and the maggots feed on the stem and roots.

Foliage Feeding Insects

(Cabbage looper, imported cabbage worm, aphids and Harlequin bug)

Ordinarily worms and aphids are most troublesome, with the harlequin bug of more importance in the southern part of the state. Make twice-weekly examinations of the cauliflower plants for the first appearance of insects. Dusting or spraying does not need to begin until insects or insect eggs are found on the plants. Be certain to examine the undersides of the lower leaves.
Clubroot
Clubroot is a disease which causes overgrowths or swellings of the underground stem and roots of cauliflower, cabbage, broccoli, etc. Once the organism responsible for this disease is introduced into a field or garden, it will remain troublesome for 3 to 7 years even though no cruciferous crops are grown during the period. The swellings or "clubs" on the roots interfere with the ability of the plant to take up food from the soil and as a result such plants never produce a crop. Contact your local county Extension office for current pest control recommendations.
Cultivation
Cultivate only to control weeds and then be sure that the cultivation is very shallow.
Tying the Heads
In order to be good, cauliflower must be kept snowy white. This is done by tying the leaves together over the heads. This tying should be done when the heads are slightly smaller than a door knob. It must always be done, however, before any sunlight gets to the heads. The heads should be examined from time to time to see when they are ready to cut. If they are let go too long, the heads get loose and ricey, and lose much of their tenderness. It will usually be about one week from the time they are tied until they are ready to use.
How to Cook
Cauliflower can be delicious, or it can be strong, mushy, and drab-beige. It depends on how you cook it. Cauliflower is best cooked barely tender, and snowy white. Remove green stalks. Wash and soak, head down, in cold salted water (4 teaspoons of salt to a gallon of water) for 30 minutes. Leave the head whole, or break into flowerlets. Cook covered in a little boiled salted water until tender. For a milder flavor cook uncovered in water to cover. A whole head takes 20-30 minutes. Season, add butter or cream sauce or brown buttered crumbs.
How to Freeze
Select white, compact heads. Break flowerlets into pieces about 1 inch across. Wash, scald 3 minutes in boiling water, chill, drain, and freeze immediately.

Lady's Finger (Hibiscus esculentus)

Lady's Finger

1. Local Name: Lady's Finger (Hibiscus esculentus)

2. Introduction:

Lady's finger is a fruit vegetable type and slimy. The country of origin is North Africa. It is easy to plant and less of pest and disease attack. The fruits and other parts of the plant has many uses, can be cooked in many ways such as curry, fresh, salad and fried. The fruits also can be canned, frozen and salted. The slimy substance of the fruits can be used to thicken tomato sauce. In India, the old stems of the lady's fingers can be processed into papers and mature seeds used as coffee substitute (daily drink).

3. Soils:

It tolerates a wide range of soils type like sandy loam, clay, peat soils and well drained of low lying land along the river.

	A. Field preparation	Plough and loosen the soils at 15 - 22 cm deep. Liming can be done when necessary, 2 weeks before planting.Prepare the beds and mixed the soils with organic manure such as chicken dung at about 3 - 5 t/ha.
	B. Planting	Sow the seeds at 2.5 cm deep on the bed. Ensure that 2 seeds sowed in each planting hole. Recommended planting distance is 90 cm between 1 plant to another. After 2 weeks, leave only 1 healthy seedling per planting hole. For each bed with a measurement of 1.2 m x 30 m, 11 gm of the seeds needed (Diagram 1). Diagram 1
	C. Manuring	Spread compound fertilizer NPK Blue Special (12:12:17:2) around the plant once in two weeks. 1 ha requires 1 tan fertiliser.
	D. Watering	Water the plants once a day afternoon) because the seedlings need plenty of water for flowering and fruit-set.
	E. Weeding	Weeding if necessary or use herbicide. Follow instruction on the label of the herbicide.
	F. Mulching	Mulching from chaff, dried leaves or black plastic to control weeds and to maintain the soil humidity.
	G. Memangkas	The plants need to be pruned after the fruit harvested. The plant needs to be pruned to 40-60 cm from the ground for the second round yielding. Four to five new shoots allowed to grow after prunning and it must be followed by manuring.

4. Pest and Disease Control:

Major pests - fruit borer and bugs during fruiting stage. Use Diazinon if necessary. Major disease - leaf spot and can be controlled using Benomyl.

5. Harvesting:

The plant can be harvested: i. 50 - 55 days after planting ii. 5 - 6 days after flowering and pollination. iii.10 - 12 cm lenght; the fruit is soft and crunchy To allow a continuous yielding, the plant must be harvested at this stage. Harvest once in two days continuosly for 8 weeks. Estimated yield is 10,000 - 15,000 kg/ha.

6. Post harvest handling
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Collected fruits are kept in a bamboo or plastic basket which covered with paper or plastic. The fruits can be kept for 2-3 days only without wrapping in plastic.The wrapped fruits can be kept for 7-8 days under 24-26 Celcius degree and 70-75% humidity.

SWEET PEPPER FARMING

Peppers have always been one of the more popular vegetables in the home garden. Growing pepper plants is easy. Bell peppers, and many hot peppers, are native to Central and North America. A wide range of hot pepper varieties are also native to Asia, most notably Thailand and China.

It used to be that any grower who liked peppers, would plant several sweet green bell pepper plants in their garden. Several weeks later, they would harvest some great tasting fruit. No difficult decisions on the variety. And, home grown peppers are not difficult to grow.

Today's gardeners enjoy the opportunity to select between a tremendous array of choices. You can pick sweet or hot. When it comes to hot, there are varying degrees of hot. The debates rage as to who has the hottest pepper. Varieties from Mexico, China and Thailand usually are the hottest.

You also get to select color. There are a wide variety of colors to choose from, versus the "plain old green" ones which were the only choices your parents and grandparents had to choose from. There are a number of yellow, red, and orange colors. There is even a variety with a striking purple color.

After you are done selecting hot/sweet and color, don't forget shape. There are traditional "bell pepper" shapes, long and slender, and of course round or "cherry peppers".

Whatever your preference, seed catalogs and garden stores cater to the high demand and wide variety of peppers. Buy Pepper Seeds now

Did you know?: A sweet green pepper is a pepper that is not yet ripe. Let it grow, and it will turn red. The texture will change markedly, and the flavor will change as well.

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Varieties:

• By far the most popular pepper remains the sweet green bell pepper.
• Banana Peppers with many hot varieties.
• Cherry peppers

Did you know? Paprika is a pepper!

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Sowing Pepper Seeds:

Peppers are best started indoors, eight to ten weeks or more before the last frost date for your area. Pepper seeds can be a difficult seed germinate, and seedlings grow slowly. Many growers simply visit their local garden store for seedling to transplant. Avid garden hobbiests find pleasure in a new challenge, and start their own pepper plants indoors.

Tip: Provide bottom heat or heat lamps to raise the soil temperature to 80 degrees. This will promote better and quicker germination.

Buy Germination Heating Mats - for an overall healthy start for your seedlings.

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Days to Maturity:

70 to 90 days or more, depending upon the variety. Read the package for the specific time for the variety you acquire.

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How to Grow Peppers:

Select a location in your garden that receives full sun. Prepare the garden, adding plenty of compost, manure, and a general fertilizer.

No matter what type of pepper you grow, they like the weather hot. Transplant young seedlings outdoors after the last chance of frost. If the weather is still cool, delay transplanting a few days, and keep them in a coldframe, indoors or next to the house.

Space 18-24 inches apart, in rows 24 to 36 inches apart. This spacing may vary somewhat by variety.

Pepper plants prefer moist soil. Avoid wet soil. Water regularly in the hot, dry summer months.

Add mulch around the peppers to keep down weeds, and to retain moisture. As the peppers develop, switch over to a fertilizer higher in Phosphorous and Potassium. Gardeners often make the mistake of providing too much nitrogen. The result is a great looking bushy, green plant, but few fruit.

Tip: Peppers are self pollinators. Occasionally, they will cross pollinate from pollen carried by bees or other insects. To minimize this possibility, don't plant hot and sweet peppers too close. Don't worry though, as it will not affect the fruit of this year's crop. The cross will show up in the genetics of the seeds, if you save them.

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Harvesting:

Peppers can be picked as soon as they reach a size which is edible.

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Insects and Pests:

Several insects enjoy your pepper plants. Spider mites and aphids are the most common, with an occasional borer. In many areas, it is infrequent. For the infrequent problem, try an organic insecticide or dust.

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Disease:

While many viruses and diseases can affect Peppers, it is somewhat infrequent. Fungal infections can be treated with fungicides. Apply treatment as soon as you see it.

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Hardiness:

No doubt about it, peppers do not like frost. In the spring, frost will stunt or kill the plants. Cold weather can cause the plant to slow down or stunt it. In the Fall, cover the plants, if frost is expected. Use a hot cap in on cold and frosty spring nights.  If they are vented, they can they left on all day.

Tip: For a quick cover-up on cold fall nights, use five gallon buckets. They are the perfect size, and can be quickly placed over the plant.

BRINJAL(Solanum melongena L.)

It is one of the most common vegetables grown throughout the Country. This can be grown successfully under the climatic conditions prevailing in South India and the Deccan Plateau. It comes up well even in hilly regions where the temperature do not come down below 5 C. In Andhra Pradesh it is cultivated in an Area of 3000 hectares with annual production of 84,430 tons. It is rich in Vitamin A and B.

Seasons

It can be grown inplains throughout the year but rabi season is the best.

SOILS

A well drained soil with medium to high fertility is best suited.

Varieties

BHAGMATI

It was released by APAU. It is freely branching , erect type compact in habit. The emerging leaves are Purple in color , with slightly purple stem. Fairly resistant to fruit borer and little leaf virus. Fruits are borne in clusters of 3-6 , deep purple with oblong shape and without spines. It comes to harvest in about 45-50 Days after planting. Duration of the crop is 140-160 days. This variety withstands better for drought. Also performs better in upland rainfed cultivation. Yields range from 30-35 tons/ha.

PUSA PURPLE CLUSTER

Crop comes to harvest in 65-75 days, tall, erect, compact habit. Leaves and stem are purple. Fruits borne in clusters of 3-6 fruits deep pirple oval shape, 10-12 cm long. Heavy yielder 30-40 tons/ha. Resistant to bacterial wilt. Duration is 135-140 days.

PUSA PURPLE LONG

It is an early variety. Comes to harvest in about 45 days after planting . Semi erect habit, medium height, leaves and stem are green in colour, spines are absent. The leaves are with cut edges. Fruits long, purple, glossy, 25-30 cm long.

PUSA PURPLE ROUND

Tall, erect, and sturdy in habit. Leaves and stems are dark green colour and without spines. Leaves are with entire margin. Fruits round weighing 130-150gm purple glossy, smooth and large. Resistant to litle leaf disease; 135-150 days duration ; yields moderate i.e., 20-25 tons/ha.

PUSA KRANTI

Tall, vigorous and sturdy in habit, leaves and stem are mild green. Spines are absent . Fruits oblong purple with shining gloomy appearance with attractive green calyx. Fruits are borne in singles, medium to large in size heavy yielder 35-40 tons/ha. Duration is 135-150 days .

ARKA SHEEL

The fruits are medium long tender and possess an attractive deep purple skin colour. The fruit contains more edible flesh and less number of seeds. It is a very high yielding and produces on an average 394q/ha in 110 to 120 days after tranplanting.

ARKA KUSUMAKAR

The fruits are small finger shaped and light green in color. The fruits are borne in clusters of 5-7. It is a very high yielding and dwarf plant bears about 70-75 fruits per plant with an average yield of 397 q/ha in about 110 to 120 days after transplanting.

Seeds and Sowing

650 g/ha or nursery of 25-30 beds of the size 1x4 m would be adequate to transplant one hectare. The seedlings with 3-4 leaves which are approximately 30-35 days old should be transplanted with a spacing of 50x50cm. Or 75x50cm.

Plant Protection

Name of the Pests/Diseases	Symptoms of damage	Control measures
PESTS Epilachana beetles (Akshintala Purugu) octopunctata E.dodecastigma	Both adults and grubs skeletonize the leaves which present a lace like appearance. These leaves dry up and plant presents an unhealthy appearance.	Spray of Malathion 0.16% @ 3 ml per water of Methyl parathion 0.03% @ 1ml per lit.of water. @ 1ml per lit.of water.
Brijal shoot and fruit Borer(Muvva Mariyu Kaya Toluchu Purugu) Leucinodes orbonalis	In nursery no damage is done by this tranplanted seedlings. They wither and tranplanted seedlings. They wither and droop. At fruiting stage fruits are bored. They form galleries. They form galleries.	3 sprayingsof Carbaryl 50% w.p.2.5 g or Monocrotophos @ 1.25 ml per lit of Water .A safe period of 10 days should Water .A safe period of 10 days should Be maintained between spraying and Harvest.
Brinjal mealy bug (pindi Purugu) Centrococcus insolitus	Stunted growth of plant. Plants appear as though covered with white wash.	Malathion 0.15% @ 3 ml/lit of water Or Monocrotophaos @ 0.4% 1.25 ml lit of water.
Brinjal mite (Doma) Tetranychus telarius	Leaves present a blotching appearance, become whitish and brown patches develop.	Spray Wettable Sulphur @ 3 to 5 g/lit or Dicofol @ 2.7 ml/lit of water or dust. Sulphur @ 20 to 25 kg/ha.
DISEASES Early blight (Akumadu Tegulu) Alternaria solani	Scattered dark brown spots on leaflets showing concentric rings may cover large areas of the leaf blade. Severely affected leaves may drop off. The infected fruits turn yellow and drop off Prematurely.	Spray with Bordeaux mixture 5:5:50 or Zineb 0.25%.
Little leaf (Verri Tegulu) Mycoplasma like Organisms	Affected plants produce tiny leaves, which are pale green in color. Plants become bushy due to stimulation of axillary buds in to numerous shoots of small leaves . Flowers are virescent and Sterile.	Rouge out diseased plants. Spray any insecticide to control the vector.
Mosaic Virus (Virus Tegulu)	Infected plants show malformation and yellowing of leaves, stunted growth and some times show concentric rings on the leaf lamina. Infected plants bear less number of flowers and fruits.	Rouge out diseased plants. Spray insecticides to control the vector.

Manures and Fertilizers
A basal dressing of 60kg of p2o5 and k2o are to be applied/ha in the last ploughing. Application of farmyard manure upto 25 tons/ha is desirable. 100kg of Nitrogen per hectare is to be applied in three split doses at 30th, 60th and 75th day after planting.

Interculture
Weeding, Hoeing and earthing up is to be done along with fertilization.

Irrigation
The crop requires adequate moisture during the first 70 days . It can withstand drought later to some extent and still revivie upon the soil moisture. In summer interval of 4-5 days and in winter 7-10 days.

Harvesting
The harvesting starts from 50th day onwards and continues for 50 days in the first phase and a second phase can be obtained after 20-25 days if adequate nutrition and irrigation are provided. The crop can be removed after 110 days if the 2nd flush is not desired, otherwise it can be retained for 150-160 days.

The size of the fruit reduces during the summer. The calyx is purple blue and is soft and edible too. During summer the calyx tends to become green.

Potato and Potato Products Cultivation, Seed Production, Manuring, Harvesting, Organic Farming, Storage and Processing

1. ORIGIN, EVOLUTION, HISTORY AND SPREAD OF POTATO
Introduction, Origin, Archaeological Evidence, Historical Evidence, Evolution, History, Early History, Spread
in Europe, Spread in Asia, Africa, etc., Spread in India
2. BACTERIAL DISEASES OF POTATO AND THEIR MANAGEMENT
Bacterial Wilt/Brown Rot, Distribution, Etiology, Diagnostics and Detection, Management, Avoidance, Soft
Rot or Black Leg
3. POST HARVEST HANDLING OF POTATO
Significance, Post Harvest Losses, Enhancement of Shelf-Life of Potato Tuber, Avoid Mechanical Tuber
Damage Including Internal Bruising, Sorting and Grading of Tubers, Wound Healing and Curing, Weight
Loss, Dormancy, Storage Temperature, Treatment of Tubers Against Diseases and Insect, Use of Growth
Regulators Against Sprouting, Regulation of Sprouting in Stored Potato, Pre-harvest Application for Sprout
Suppression, Post Harvest Application for Sprout Suppressions, Mode of Application, Storage, Controlled
And Modified Atmosphere Storage of Potato, Other Storage Methods of Potato, Improvised Country Storage,
Low Cost Zero Energy Cool Storage, Kucha Mud House or Room Storage, Pit Storage, Viability of Stored
Potato Seed, Gamma-Irradiation, Change in Composition During Storage, Percentage Dry Matter,
1/7
Carbo-hydrates, Phenolic Compounds, Glycoalkaloids, Vitamins, Processing, Morphological Characters,
Chemical Composition, Dry Matter, Reducing Sugar Content, Varieties for Processing, Practical Aspect of
Potato Processing, Grading, Cleaning, Peeling, Cutting/Slicing, Blanching/Cooking, Frying, Dehydra-tion,
Cooling/Freezing, Sterilization, Packaging, Popular Potato Products, Potato Flakes and Granules, Potato
Dice, Potato Chips, French Fries, Canned Potatoes
4. BIOTECHNOLOGY FOR PRODUCTION OF QUALITY PLANTING MATERIAL
Meristem Culture, Thermotherapy, Chemotherapy, Electrotherapy, Virus Detection and Diagnosis,
Micropropagation, Micropropagation in Virus-Free Potato Seed Production, Conclusion
5. BREEDING FOR PROCESSING VARIETIES
Potato Products, Quality Requirements for Processing, Morphological, Size and Shape, Defects,
Biochemical, Dry Matter, Reducing Sugars, Phenols, Inheritance, Morphological Attributes, Tuber Shape,
Growth Cracks, Hollow Heart, Internal Rust Spots, Greening, Biochemical Attributes, Glycoalkaloids, Dry
Matter, Reducing Sugars, Enzymic Browning, Development of Varieties for Processing
6. TRUE POTATO SEED TECHNOLOGY
Role of TPS Populations, Potential and Advantages of TPS Technology, Constraints/Shortcomings in the
Adoption of TPS Technology, Early History, Priority Areas for TPS Dissemination, Economics of TPS
Technology, Agronomy of True Potato Seed (TPS), Utilization of TPS for Potato Production, Substrate
Composition and Preparation of Nursery Beds, TPS Sowing, Production of Seedlings for Transplanting,
Production of Seedling Tubers, Field Preparation, Crop from Seedling Transplanting, Crop from Seedling
Tubers, Crop from Seed Broadcasting, Identification Of Suitable TPS Families, Breeding of TPS Populations,
Breeding Requirements for TPS, Parental Lines, Flowering, Production and Fertility of Pollen, Berry/Seed
Formation, Production of Hybrid TPS, Planting of Hybridization Block, Hybridization, Harvesting of Berries
and Seed Extraction, Processing, Packaging And Storage of TPS, Dormancy in TPS, Evaluation and
Selection of TPS Populations, Utilization of TPS for Potato Production, TPS Populations Released, Future
Strategies
7. SEED PRODUCTION
Seed Potatoes, Variety, Diseases, Degeneration, Seed Plot Technique, Selection and Preparation of Field,
Seed, Thermotherapy, Planting, Seed Size and Spacing, Time of Planting, Fertilization, Irrigation, Weed
Control, Roguing and Inspection, Haulm Cutting, Aphid Management, Disease and Pest Management,
Harvesting and Storage, Seed Treatment, Impact of the Technique, True Potato Seed (Botanical Seed),
Production of Hybrid TPS, Hybridization, Seed Extraction and Storage, Crop Production Through TPS,
Nursery, Development of Virus Free Seed of Potato and Testing for Viruses, Selection of Healthy Seed,
Sanitation, Meristem TIP Culture, Chemical Treatment, Reduction in Vector Population, Testing of Potato
Viruses, Conventional Methods, Advanced Methods, Elisa Test, Advantage of Elisa, Maintenance of Virus
Tested Foundations, Potato Biotechnology, Elimination of Pathogen through Meristem Culture, Potato
Meristem Culture, Establishment of in Vitro Cultures, From Infected Plants, from Infected Tubers, Steps
involved in Potato Meristem Culture, Meristem Tipculture, Micro Propagation of Mericlones:, Micro Tuber
Production, Production of Micro Tubers, Production of Normal Tubers, Synthetic (Artificial) Seed, Seed
Certification, Methods of Inspection for Certification, Tagging, Content of Breeder Seed Bag, Seed
Certification Standards, Quality Control, Objective, Sampling, Procedure of Grow Out Test
8. PHYSIOLOGICAL DISORDERS
Tuber Cracking, Tuber Malformation or Deformities, Surface Abrasions or Feathering, Hollow Heart,
Greening, Black Heart, Low Temperature Injury, Sunscalding, Aerial Tubers
9. FAVOURABLE CONDITIONS OF GROWTH FOR POTATO
Climate, Rainfall, Temperature, Light, Soil, Topography, Economical Condition, Capital, Labour
10. CULTIVATION
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Land Preparation, Preparatory Tillage, Primary Tillage or Ploughing, Country Plough, Mould Board Plough,
Bose Plough, Disc Plough, Spade, Tractor, Power Tiller, Secondary Tillage, Ladder or Plank, Harrow,
Cultivator, After Tillage, Planting of Potato, Sowing Time, Selection of Seeds, Source of Seed-Tubers for
Commercial Use, Seed Stored in Country Cellers, Seed Stored in the Cold Storage, Seed Produced in the
Hill Areas, Dormancy of Seed Potatoes, Varieties with Short Dormancy Period, Varieties with Medium
Dormancy Period, Varieties with Long Dormancy Period, Breaking of Dormancy, Mechanical Method, Heating
of Seed Tubers, Cutting of Seed Tubers, Peeling of Seed Tubers, Chemical Method, Correct Size and Weight
of Seed Tubers, Seed Treatment, Seed Rate, Method of Planting, Flat Bed Planting, Planting in Furrows,
Planting on Ridges, Pit Method, Spacing, Potato Planting Equipments, Tractor Drawn Fertilizer Drill Cum Line
Marker, Tractor Drawn Potato Planter Cum Fertilizer Application, Two Row Space Marker-Cum-Ridger,
Potato Planters, Hand Fed Potato Planter, Corrective Type Potato Planter
11. MANURING
Manures, Compost, Rural Compost or Village Compost, Urban Compost or Town Compost, Farm Yard
Manure (F.Y.M.), Oil Cakes, Edible Oil Cakes, Non-edible
Oil Cake, Green Manure, Fertilizers, Nitrogenous Fertilizers, Phosphatic Fertilizers, Potassic Fertilizers, Role
of Nutrients in Potato, Nitrogen, Phosphorus, Potassium, Calcium, Magnesium, Sulphur, Zinc, Iron,
Manganese, Copper, Micronutrient, Doses of Fertilizers, Method and Time of Application, For the Hills, For
the Plains, Autumn Crop, Spring Crop
12. HARVESTING
Early Crop, Main Crop, Method of Harvesting, Animal Drawn Single-row Potato Digger, Two-row-tractor
Mounted Potato Digger, Potato Elevator Digger, Potato Spinner Digger, Grading, Marketing, Transport,
Storage, Method of Storage, Country Method of Storage, Room Storage, Pit Storage, Heap Storage, Factors
Influencing The Storage Behaviour, Variety, Time of Harvest,
Size of Tubers, Cultural Practices, Cold Storage, Physiological Changes During Storage, Periderm
Formation, Starch-Sugar Balance, Sprouting, Yield
13. FUNGAL DISEASES AND THEIR MANAGEMENT
Late Blight, Symptoms, Distribution And Losses, Pathogen, Variability, Survivability, Genetics and
Cytogenetics, Epidemiology, Sources of Inoculum, Environment and Disease, Disease Spread and Build Up,
Management, Chemical, Cultural Practices, Early and Phoma Blight, Symptoms, Distribution, Epidemiology,
Management, Cercospora Leaf Spots, Symptoms, Distribution and Crop Losses, Epidemiology,
Management, Soil and Tuber Borne Diseases, Black Scurf and Stem Canker, Symptoms, Pathogen,
Epidemiology, Management, Powdery Scab, Symptoms, Pathogen, Etiology and Epidemiology,
Management, Charcoal Rot, Wart, Minor Diseases, Fungal Wilts, Tuber Rots, Storage Diseases, Dry Rots
14. LOW INPUT TECHNOLOGY FOR POTATO PRODUCTION
Input Intensiveness of Potato Cultivation, Seed, Cultural Operations, Manures and Fertilizers, Weed
Management, Towards Low Input Technology for Potato Production, Tillage, Seed, Fertilizers, Irrigation,
Weed Control, Pests and Diseases Control, Organic Farming as a Method of Low Input Technology
15. MICRO-NUTRIENT REQUIREMENTS OF POTATO
Effect of Micro-nutrients on Growth and Yield of Potato, Diagnosis of Micro-nutrient Deficiencies in Soils and
Plants, Visual Diagnosis, Deficiency Symptoms, Iron, Manganese, Copper, Boron, Molybdenum, Plant
Analysis, Soil Analysis, Micro-nutrient Deficiency in Potato Growing Areas, Response of Potato to
Micro-Nutrients, Factors Affecting Response of Potato to Micro-nutrients, Root and Shoot Parameters of
Cultivars, Micro-nutrients and Quality of Potato Tubers, Amelioration of Micro-nutrient Deficiencies, Methods
of Micro-nutrient Application, Time of Application, Sources of Micro-nutrients
16. WEED MANAGEMENT
Methods of Weed Management, Non-Chemical Methods, Crop Rotation, Summer Polughing, Placement of
Fertilizers, Mechanical Control, Chemical Methods, Efficient Use of Herbicides, Calibration, Calculation of
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Herbicides for Application, Integrated Weed Management, Mulching, Effect of Herbicides on Quality of
Potato, Dry Matter, Starch, Protein
17. ORGANIC FARMING
Concept, Definition and Components, Value of Organic Amendments and Soil Conditioners, Bulky Organic
Manurers, Green Manures, Concentrated Organic Manures, Crop residues, Bio-fertilizers, Vermicompost,
Crop and Soil Management, Legume based Crop Rotations, Phytosanitary Crop Rotation, Green Manuring,
Agricultural Waste Incorporation in Soil, Agricultural Biopesticides, Sustainable Integrated Nutrient
Management, Chemical Fertilizers, Organic Manures, Bio-fertilizers, Green Manuring, Crop Yield and Quality
18. CROPPING SYSTEMS
Sustainable Systems, Potato in Relation to Goals of Sustainable Cropping Systems, Strengths of Potato in
Multiple/Inter-Cropping Systems, Potato Based Cropping Systems in Different Agri-zones, North-Western
Plains, Western and Central Indo-Gangetic Plains, Eastern Gangetic Plains, Plateau Region, North-Western
Hills, North-Eastern Hills, Southern-Hills, Implications and Future Thrusts
19. BIOLOGICAL AND SEROLOGICAL DIAGNOSIS OF POTATO VIRUSES
Chloroplast/Slide Agglutination Test (Sat), Micro-precipitin Test, Agar Double-Diffusion Test,
Latex-agglutination Test, Enzyme-linked Immunosorbent Assay (ELISA), das-ELISA, Indirect ELISA,
Dot-ELISA (dot Immunobinding ELISA), Tissue Blotting and Tissue Squashes, Immuno Electron Microscopy
(IEM)
20. POTATO PESTS AND THEIR MANAGEMENT
Soil Pests, Cutworms, Distribution, Nature of Damage, Population Dynamics and Biology, Management,
Cultural and Mechanical, Chemical, Biological, Integrated Management, White Grubs, Management, Minor
Soil Pests, Foliage Feeders or Defoliating Pests, Defoliating Caterpillars, Distribution, Nature of Damage,
Population Dynamics and Biology, Management,
Epilachna Beetles, Minor Defoliating Pests, Sucking Pest or Sap Feeders, Aphids, Management, Cultural
and Mechanical, Leaf hoppers, Broad Mite, Other Minor Sucking Pests or Sap Feeders, Storage Pests,
Potato Tuber Moth, Nematode Pests of Potato, Potato Cyst Nematode (PCN), Root Knot Nematode, Cultural
Practices
21. POTATO STORAGE
Dormancy, Post-harvest Losses, Physiological Losses, Effect of Temperature, Effect of Relative Humidity,
Pathogenic Losses, Storage Methods, Refrigerated Storage, Non-refrigerated Storage of Potatoes,
Evaporatively Cooled Potato Store, On-Farm Storage, Sprout Inhibitors, Tetrachloro-Nitrobenzene (TCNB),
Maleic Hydrazide (MH), Isopropyl-N-3-Chlorophenyl Carbamate (CIPC), Natural Substances as Sprout
inhibitors, Irradiation, Biochemical Changes during Storage, Changes in Carbohydrates, Changes in Nitrogen
Fractions, Changes in Enzyme systems, other Biochemical Changes
22. POTATO PROCESSING
History, Areas Suitable for Growing Processing Potatoes, Processing Quality of Indian Potato Varieties,
Processed Potato Products, Dehydrated Products - Village Level, Potato chips, French Fries and Flakes -
Commercial Production, Grading, Sorting and Washings, Peelingr, Washing, Sorting and Trimming, Chips,
French Fries, Flakes, Starch, Other Edible Products, Potato Custard Powder, Soup or Gravy Thickener,
Potato Biscuits, Potato Papad, Potato Sticks or Shreds, Chakali, Vada, Alu Bhujiya,
23. STACKABLE POTATO CHIPS TECHNOLOGY
Introduction, Experimental Work, Main Raw Material Characterization, Press Releases, Viscosity Profiles,
Dosing Step, Mixing Step, Sheeting Step, Cutting
and Rework Handling, Experimental Work Conclusions, Other Process Steps, Frying and Moulding,
Seasoning Device, Portioning and Packaging:
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24. POTATO
Scientific Name and Introduction, Quality Characteristics and Criteria, Horticultural Maturity Indices, Grades,
Sizes and Packaging, Optimum Storage Conditions, Controlled Atmosphere (CA) Conditions, Retail Outlet
Display Considerations, Ethylene Production and Sensitivity, Physiological Disorders, Postharvest Pathology,
Quarantine Issues, Suitability as Fresh-cut Product, Special Considerations
25. TREATMENT AND DISPOSAL OF POTATO WASTES
Pollution, Terminology, Testing, Regulations, History, Characteristics of Processing Plant Effluents,
Components of Potato-Processing Waste, Effect of Process, Design of Effluent Treatment Facilities, Waste
Treatment Processes, In-Plant Treatment, Screening (Pretreatment), Primary Treatment, Secondary
Treatment. Biological Filters, Anaerobic Systems, Solids Disposal, Advanced Wastewater Treatment,
Filtration, Other Treatment Methods, Application in Potato-processing, Municipal Treatment
26. ADVANCED THERMAL APPLICATIONS IN POTATO PROCESSING
Storage, Peeling, Preheating, Blanching, Dryers, Rotary Drum Using Radial Nozzles, Convection Drying,
Impingement Roaster, Conveyor Dryers, Spray and Flash Drying, Fryers, Vacuum Frying, Radio Frequency,
Freezing Technology, Adsorption Chiller, Waste Treatment, Sanitation, Energy Recovery, Belt Cooker, For
Steam-cooking of Potatoes and Roots
27. SNACK CHIP DEEP FAT FRYING
Process Description, Emissions and Controls, Emissions, Controls
28. TROIKA POTATO CHIPS
Business Plan, Summary, The Enterprise, General Information, Contributed Capital, Appraising Market
Value of Stockholders’ Equity, Decision Making,
Profit Sharing, The Product, Analysis of Market and Competition, Marketing and Pricing Strategy,
Organization of the Production Process, Risk Factors, Financing and Distribution of Profits, Financial
Planning, Appendix, Cultural and Sociological Notes, The Russian Sense of Time, Openness Versus
Secrecy, Obedience Versus Autonomy, Attitude toward Law and Contracts, The Importance of Relationships,
Organized Crime, Working with Russian Partners
29. MANUFACTURE, STORAGE AND TRANSPORT OF FROZEN FRENCH FRIES
Importance of Frozen Potato Products, Types of Frozen Products, Desirable Characteristics of Processing
Potato Varieties, Effects of Crop Production Inputs on Processing Quality, Harvest, Storage, Processing,
Frozen Product Storage,
Transportation, Preparation for Final Cooking and Consumption
30. GRADING MANUAL FOR FROZEN FRENCH FRIED POTATOES
For Frozen French Fried Potatoes, Areas of Production, Varieties, Receiving, Determining the Quality and
Condition of Raw Potatoes for Frying Purposes, Determining the Quality and Condition of Raw Potatoes for
Frying Purposes, Manufacture, Washing, Manufacture, Peeling, Trimming, Slicing, Sizing, By-Products,
Desugaring, Blanching, Frying, Fat or Oil, Time and Temperature, Packaging, Inspection During Packing
Operations, Inspecting the Product, Sample Unit Size, In Retail Type , In Institutional Type, Fry Color, Fry
Color of the Individual Units, Fry Color of the Sample Unit, Fry Color Designation of a Sample Unit, Re-fry
Color, Re-fry Color of the Sample Unit, Re-fry Color Designation, Types, Styles, Strips, Length Designations,
Determining the Length, Minimum Equipment for Inspecting Frozen French Fried Potatoes, Preparation of
Sample, Quality Evaluation, Grade Factors Which are not Scored Flavor, Color Designation of a Sample Unit,
Grade A, Good Color, Grade B Reasonably Good Color, Substandard, Uniformity of Size and Symmetry,
Grade A, Grade B, Considerations, Defect Tables in the Standards, Assigning the Score for Defects
Procedure, Texture, Heating the Product, Oven Method, Deep Fat Method, Sogginess, Hardness, Pull Away,
Crisp Outer Surface, Sugary Ends, Excessive Oiliness, Score Points, Scoring Procedure, Certification,
Special Instructions, Fry Color Classification, Type, Style, Length Designations, Requests for Specific
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Certificate Information, Procedure
31. PERFORMANCE ENGINEERED FRYING AND FILTRATION SYSTEMS
SF Series Oil Filter, Consumers Love Coated, Proven Fryers and Filters, Maintaining Cooking Oil Quality,
Long-Term Process Productivity, LINK is Comprised of Four Distinct Modules, Productivity Relies on
Effective Filtration, An Unlimited Menu of Coated Products, Fryer Heat Method Comparison Analysis, Direct
Heat - Direct Fired, Key Advantage, Key Disadvantages Direct Heat- Indirect Fired, Key Advantage, Key
Disadvantages
32. COST EFFICIENCIES IN SNACK
FOOD PROCESSING
Highlights, Sector Overview, Company Description, The Situation, Audit Findings, Humpty Dumpty’s
Path to Innovation and Profitability, 2nd Stage R&D Study, Implementation Status, Drivers for Change,
Implications to the Food Sector, Food Industry Cost Reduction Program, Ontario Ministry of Agriculture and
Food (OMAF)
33. LATEST RADIX POTATO FLAKE SORTER
INSTALLATION EXCEEDS EXPECTATIONâ€Â•
34. T H E R M A L P R O C E S S I N G S Y S T E M S F O R P O T A T O E S
The Experience You Need, The Excellence You Deserve, Satisfying Customer Performance and Profit
Objectives, Testing and Research, Computer Aided Design and Manufacturing, Turnkey Installation, A World
Renowned Service Organization, Choose From these Accessories & Options to Customize Your National
Installation, Apron Cleaning Devices. Feed/Discharge Equipment, Other Options, National Offers a Complete
Line of Thermal Processing Equipment to Meet the Needs of the Potato Industry, Conveyor Preheater,
Two-Stage/ Tri-Mode Belt Blancher, Bi-Mode Dextrose System, Conveyor Dryers & Equilibration Systems,
The Seal-Welded Modular Dryer(SWMD)
35. THE POTATO SYSTEM IN WEST JAVA, INDONESIA
Abstract, Acknowledgments, The Potato System
In West Java, Indonesia, Introduction, General Considerations, Methods and Procedures, Potato Production,
Present Situation and Trend in production, Cultural Practices, Cost and Benefit, and Institutional Aspects,
Conclusions and Issues for Further Research, Potato Marketing, General marketing Situation and Trend in
Price of Potatoes, Marketing of Ware Potato, Potato Seed, and Processing Potato, Ware Potato Marketing,
Sorting and Grading, Marketing Channels, Field Petty Assembly Traders, Contract traders, Rural Assembly
Traders, Regional/Inter-Regional Traders, Wholesalers, Retailers, Marketing Margins, Potato Seed
Marketing, Marketing Channels and Marketing Margins for Potato Seed, Marketing of Potatoes as Raw
Material for Chips, Conclusions, Potato Processing, Large-Scale Potato Chips Processing, Small-Scale
Potato Chips Processing, Conclusions, Consumer Preferences for Potato Chips, Consumer Preferences by
Income Group: Results of a Household Survey, Panel Survey of Acceptance of Several Potato Chip
Products, Conclusions, Conclusions and Recommendations
36. SCREW BLANCHER FOR POTATO PROCESSING
The equipment, The advantages, Technical Data Screw Blancher
37. PREWASHER WITH CYCLONE DESTONER
FOR POTATO PROCESSING
The Process, The equipment, The advantages, Technical Data, Prewasher
38. BATCH FRYER
Automatically Produce Consistently Uniform Kettle Style Potato Chips, Up to 360 lbs/hr or More, Superior Oil
quality, Oil Level Control, Ready to Run, Automatic Slice Stirring, Full PLC control, Easy Cleaning, Optional
Features
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39. BOOSTER HEATER
Utilize Wasted Exhaust Heat, Boost Output & Save Fuel, Uniform Heat Transfer, Self-Cleaning Tubing,
Multi-Layer Insulation, Rugged Construction, Booster Heater Model BH
About NIIR
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