NPTEL : NOC:Organic Farming for Sustainable Agricultural Production (Agriculture)

Co-ordinators : Prof. Dilip Kumar Swain


Lecture 1 - Organic Farming: Introduction and Status

Lecture 2 - Organic Farming: Introduction and Status (Continued...)

Lecture 3 - Organic Farming and its Components

Lecture 4 - Organic Farming Concepts and Principles

Lecture 5 - Organic Farming Concepts and Principles (Continued...)

Lecture 6 - SWOT Analysis of Organic Farming

Lecture 7 - Sustainable Agriculture

Lecture 8 - Key Indicators of Sustainable Agriculture

Lecture 9 - Organic Farming and Climate Change

Lecture 10 - Organic Farming and Climate Change (Continued...)

Lecture 11 - Principles of Compost Production

Lecture 12 - Vermicompost Production Technology

Lecture 13 - Vermicompost Production Technology (Continued...)

Lecture 14 - Vermicompost Production Technology (Continued...)

Lecture 15 - Enriched Vermicompost Production Technology

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 (Continued...)

Lecture 21 - Introduction to Organic Crop Management

Lecture 22 - Introduction to Organic Crop Management (Continued...)

Lecture 23 - Organic Vegetable Crop Management

Lecture 24 - Organic Vegetable Crop Management (Cereals)

Lecture 25 - Organic Vegetable Crop Management (Cereals) (Continued...)

Lecture 26 - Organic Field Crop Management (Pulse and Oilseed Crop)

Lecture 27 - Organic Plantation Crop Management

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 (Continued...)

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