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Lecture 28 : Organic Meat Production
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Organic Farming for Sustainable Agricultural Production
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- 1 Organic Farming for Sustainable Agricultural Production by Prof Dillip Kumar Swain
- 2 Organic Farming for Sustainable Agricultural Production by Prof Dillip Kumar Swain
- 3 Lecture 1: Organic Farming: Introduction and Status
- 4 Lecture 2: Organic Farming: Introduction and Status
- 5 Lecture 3: Organic Farming and its Components
- 6 Lecture 4: Organic Farming Concepts and Principles
- 7 Lecture 5: "Organic Farming Concepts and Principles (Contd.) "
- 8 Lecture 7: Sustainable Agricutlture
- 9 Lecture 9: Organic Farming and Climate Change
- 10 Lecture 6: SWOT Analysis of Organic Farming
- 11 Lecture 10: Organic Farming and Climate Change (Contd.)
- 12 Lecture 8: Key Indicators of Sustainable Agriculture
- 13 Lecture 15 : Enriched Vermicompost Production Technology
- 14 Lecture 12 : Vermicompost Production Technology
- 15 Lecture 13 : Vermicompost Production Technology
- 16 Lecture 14 : Vermicompost Production Technology (Contd.)
- 17 Lecture 16 : Vermicompost Quality and Marketing
- 18 Lecture 17 : Introduction to Pest and Disease Management
- 19 Lecture 18 : Pest and Disease Management in Organic Farming
- 20 Lecture 19 : Level "C" Pest and Disease Management
- 21 Lecture 20 : Level "C" Pest and Disease Management (Contd.)
- 22 Lecture 11 : Principles of Compost Production
- 23 Lecture 21 : Introduction to Organic Crop Management
- 24 Lecture 22 : Introduction to Organic Crop Management (Contd.)
- 25 Lecture 23 : Organic Vegetable Crop Management
- 26 Lecture 24 : Organic Vegetable Crop Management (Cereals)
- 27 Lecture 25 : Organic Vegetable Crop Management Cereals Contd.
- 28 Lecture 26 : Organic Field Crop Management (Pulse and Oilseed Crop)
- 29 Lecture 27 : Organic Plantation Crop Mangement
- 30 Lecture 28 : Organic Meat Production
- 31 Lecture 29 : Introduction on transition to organic crop production
- 32 Lecture 30 : Crop planning and rotation design in organic system
- 33 Lecture 31 : Crop planning and rotation design in organic system (Contd)
- 34 Lecture 32 : Integrated Farming System and Urban Agriculture
- 35 Lecture 33 : Quality of Organic Food
- 36 Lecture 34 : Natural Sources of Antioxidants for Health Defense
- 37 Lecture 35 : Antioxidant Capacity of fruits and vegetables
- 38 Lecture 36 : Organic Food and Human Health
- 39 Lecture 37 : Organic Standard
- 40 Lecture 38 : Organic Certification Process
- 41 Lecture 39 : Operational Structure of Organic Certification
- 42 Lecture 40 : Marketing of Organic Products
