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
