CUET Agriculture

Unit-1: Agrometeorology, Genetics and Plant Breeding, Biochemistry and Microbiology

• Agrometeorology: Elements of Weather-rainfall, temperature, humidity, wind velocity, Sunshine weather forecasting, climate change in relation to crop production, climate classification; Monsoon in India.
• Genetics & Plant Breeding: (a) Cell and its structure, cell division-mitosis and meiosis and their significance. (b) Organization of the genetic materials in chromosomes, DNA, and RNA. (c) Mendel’s laws of inheritance. Reasons for the success of Mendel in his experiments, Absence of linkage in Mendel’s experiments. (d) Quantitative inheritance, continuous and discontinuous variation in plants. (e) Monogenic and polygenic inheritance. (f) Role of Genetics in Plant breeding, self and cross-pollinated crops, methods of breeding in field crops-introduction, selection, hybridization, mutation and polyploidy, tissue and cell culture. (g) History and importance of plant breeding, objective and role of plant breeding, Breeding methods in self and cross-pollinated crops. (h) Plant Biotechnology-definition and scope in crop production, Biotechnology of plant breeding.
• Biochemistry: pH and buffers, Classification and nomenclature of carbohydrates; proteins; lipids; vitamins, and enzymes; Nucleic acids.
• Microbiology: Microbial cell structure, Micro-organisms- Algae, Bacteria, Fungi, Actinomycetes, Protozoa and Viruses. Role of micro-organisms in respiration, fermentation, and organic matter decomposition; Soil flora and fauna.
• Seed Science: Seed structure of monocots and dicots, mode of reproduction, pollination, fertilization, Seed dormancy, types of seeds.

Note for Students: This unit covers the fundamental scientific disciplines of agriculture, focusing on weather patterns, genetic inheritance, and the biological/chemical processes governing plant life.

Unit-2: Livestock Production

• Scope and importance: (a) Importance of livestock in agriculture and industry, White revolution in India. (b) Important breeds Indian and exotic, distribution of cows, buffaloes, goats, sheeps and poultry in India.
• Care and management: (a) Systems of cattle and poultry housing. (b) Principles of feeding, and feeding practices. (c) Balanced ration definition and ingredients. (d) Management of calves, bullocks, pregnant and milch animals as well as chicks’ cockerels and layers, and poultry. (e) Signs of sick animals, symptoms of common diseases in cattle and poultry, Rinderpest, black quarter, foot and mouth, mastitis and haemorrhagic septicaemia coccidiosis, Fowl pox and Ranikhet disease, their prevention, and control.
• Artificial Insemination: Reproductive organs, collection, dilution, and preservation of semen and artificial insemination, role of artificial insemination in cattle improvement.
• Livestock Products: Processing and marketing of milk and Milk products.
• Fisheries: Definition of fish, fisheries, aquaculture; General characteristics of fish, types of fishes.

Note for Students: Students should focus on animal husbandry practices, dairy management, and the biological aspects of livestock and fish production common in the Indian agricultural economy.

Unit-3: Crop Production

• Introduction: (a) Targets and achievements in foodgrain production in India since independence and its future projections, sustainable crop production, commercialization of agriculture and its scope in India. (b) Classification of field crops based on their utility-cereals, pulses, oils seeds, fibre, sugar, and forage crops.
• Soil, Soil fertility, Fertilizers, and Manures: (a) Soil, soil pH, Soil texture, soil structure, soil organisms, soil tilth, soil fertility, and soil health. (b) Essential plant nutrients, their functions, and deficiency symptoms. (c) Soil types of India and their characteristics. (d) Organic manure, common fertilizers including straight, complex, fertilizer mixtures and biofertilizers, integrated nutrient management system. (e) Problem soils, soil erosion, soil pollution. (f) Soil analysis for nutrient availability.
• Irrigation and Drainage: (a) Sources of irrigation (rain, canals, tanks, rivers, wells, tubewells). (b) Scheduling of irrigation based on critical stages of growth, time interval, soil moisture content, and weather parameters. (c) Water requirement of crops. (d) Methods of irrigation and drainage. (e) Watershed management. (f) Irrigation water quality.
• Weed Control: Weed classification and weed characteristics; Principles of weed control, methods of weed control (cultural, mechanical, chemical, biological, and Integrated weed management).
• Crops: Seedbed preparation, seed treatment, time and method of sowing/planting, seed rate; dose, method, and time of fertilizer application, irrigation, intercultural and weed control; common pests and diseases, caused by bacteria, fungi viruses, and nematode and their control, integrated pest management, harvesting, threshing, post-harvest technology: storage, processing, and marketing of major field crops-Rice, wheat, maize, sorghum, pearl millet, groundnut, mustard, pigeon-pea, gram, sugarcane, cotton, and berseem. Millets and their importance.
• Modern agriculture: Challenges in modern agriculture; conservation agriculture; precision agriculture; natural farming; organic farming; remote sensing in agriculture.

Note for Students: This unit details the practical lifecycle of field crops, from soil preparation and nutrient management to irrigation, pest control, and modern sustainable farming techniques.

Unit-4: Horticulture

• Importance of fruits and vegetables in the human diet, Crop diversification & processing Industry.
• Orchard- location and layout, ornamental gardening, and kitchen garden.
• Planting system, training, pruning, intercropping, protection from frost and sunburn.
• Trees, shrubs, climbers, annuals, perennials- definition and examples. Propagation by seed, cutting, budding, layering, and grafting.
• Cultivation practices, processing, and marketing of (i) Fruits - mango, papaya, banana, guava, citrus, grapes. (ii) Vegetables - Radish, carrot, potato, onion, cauliflower, brinjal, tomato, spinach, and cabbage. (iii) Flowers - Gladiolus, canna, chrysanthemums, roses and marigold.
• Principles and methods of fruit and vegetable preservation.
• Preparation of jellies, jams, ketchup, chips and their packing.

Note for Students: This section focuses on the cultivation of high-value garden crops and the post-harvest technologies used for food preservation and value addition.