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TRANSCRIPT
Contents 1. Introduction and Contacts..………………………….1
2. Qualifications Pack……….……............................3
3. Glossary of Key Terms …………………………………5
4. OS Units……………………………………………………….7
5. Annexure: Nomenclature for QP & OS……132
6. Assessment Criteria…………………………………134
What are
Occupational Standards(OS)?
OS describe what
individuals need to do, know and understand in order to carry out a particular job role or function
OS are
performance standards that individuals must achieve when carrying out functions in the workplace, together with specifications of the underpinning knowledge and understanding
Contact Us:
Agriculture Skill Council of
India, 6th Floor, Building
No. 10, GNG Tower, Sector
44, Gurgaon Haryana-
122002 T: 0124-4814659 E-mail: [email protected]
SECTOR: AGRICULTURE AND ALLIED
SUB-SECTOR: Agriculture Crop Production
OCCUPATION: Spice Crops Cultivation REFERENCE ID: AGR/Q0603 ALIGNED TO: NCO-2015/6111 Brief Job Description: A Spice Crop Cultivator is responsible for cultivating spices crop
on a given piece of land as per the package of practices recommended for a particular
agronomic climatic condition. The individual is expected to achieve the yield as per
the genetic potential of given variety and sell the produce as per the competitive
market prices without any distress sale.
Electives:
Elective 1- Herbal Spices: The job holder is responsible for cultivating herbal spices
(rosemary, thyme, etc) on a given piece of land. The responsibilities include all
activities starting from preparation of cuttings/seedlings to marketing of farm
produce in the market
Introduction
Qualifications Pack- Spice Crop Cultivator
(Electives: Herbal Spices/ Seed Spices/ Tree Spices/ Rhizomatous
Spices/ Oil Yielding Spices/ Pod(Cardamom) Spices)
Helpdesk Attendant
QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR AGRICULTURE AND ALLIED INDUSTRY
Qualification Pack For Spice Crop Cultivator
Elective 2- Seed Spices: The job holder is responsible for cultivating seed spices
(Coriander, Cumin, Fennel, Fenugreek, etc) on a given piece of land. The
responsibilities include all activities starting from procurement of seeds to marketing
of farm produce in the market.
Elective 3- Tree Spices: The job holder is responsible for cultivating tree spices
(Nutmeg, Clove, Cinnamon, Cassia, Allspice, Cambodge, Tamarind, Star anise) on a
given piece of land. The responsibilities include all activities starting from
procurement of seed/planting material to marketing of farm produce in the market.
Elective 4- Rhizomatous Spices: The job holder is responsible for cultivating
rhizomatous spices(ginger, turmeric, sweet flag, greater/lesser galanga, asfoetida,
galangal, etc) on a given piece of land. The responsibilities include all activities
starting from preparation of cuttings/seedlings to marketing of farm produce in the
market.
Elective 5- Oil Yielding Spices: The job holder is responsible for cultivating oil yielding
spice crops (mentha arvensis/ mentha piprata/ Ocimum basillicum) for oil extraction
on a given piece of land. The responsibilities include all activities starting from
procurement of seed/sucker to marketing of oil in the market.
Elective 6- Pod(Cardamom) Spices: The job holder is responsible for cultivating pod
spices (small cardamom and large cardamom) on a given piece of land. The
responsibilities include all activities starting from procurement of seed/ rhizome
material to marketing of farm produce in the market.
Personal Attributes: The job requires the individual to have the ability to work
independently, bear risks, work hard and take decisions pertaining to his/her area of
work. The individual should be self motivated and result oriented . Individual should
be able to comprehend the basic arithmetic and algebraic principles. S/he should be
able to assess and analyze the various biotic and abiotic factors and seize
opportunities and address the threats pertaining to production and marketing.
Qualification Pack For Spice Crop Cultivator
Qualification Pack Code AGR/Q0603
Job Role Spice Crop Cultivator
Credits TBD Version number 1.0
Sector Agriculture & Allied Drafted on 15/09/17
Sub-sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
NSQC Clearance on DD/MM/YYYY
Job Role Spice Crop Cultivator
Also called as “Spices Grower”, “Spices Farmer”
Role Description Responsible for cultivating spice crops on a given piece of land. The tasks range from procuring planting/ seed material to the sale of farm produce in the market.
NSQF level
Minimum Educational Qualifications
Maximum Educational Qualifications
4
Class 5, preferably
NA
Training (Suggested but not mandatory)
NA
Minimum Job Entry Age 18 Years
Experience NA
Applicable National Occupational
Standards (NOS)
Compulsory: 1. AGR/N0601 Soil fertility management in spice crops
2. AGR/N0602 Weed management in spice crops
3. AGR/N0603 Integrated pest and disease management
in spice crops
4. AGR/N0604 Irrigation management in spice crops
5. AGR/N9901 Basic Farm Management
6. AGR/N9902 Assimilating Market Information
7. AGR/N9903 Maintain health and safety at the work
place
Electives (mandatory to select at least one):
Elective 1- Herbal Spices:
1. AGR/N0611 Selection of seed/planting material for
herbal spices cultivation
2. AGR/N0612 Soil preparation and sowing/planting of
herbal spices
3. AGR/N0613 Harvest and post- harvest management
of herbal spices
Job
Det
ails
Qualification Pack For Spice Crop Cultivator
Applicable National Occupational
Standards (NOS)
Elective 2- Seed Spices: 1. AGR/N0614 Seed selection and nursery management
for seed spices
2. AGR/N0615 Land preparation and sowing of seed
spices
3. AGR/N0616 Harvest and post- harvest management
of seed spices
Elective 3- Tree Spices: 1. AGR/N0617 Selection of planting material and
nursery management in tree spices
2. AGR/N0618 Land preparation, planting and
management of tree spices
3. AGR/N0619 Harvest and post- harvest management
of tree spices
Elective 4- Rhizomatous Spices: 1. AGR/N0620 Seed selection and seed preparation for
rhizomatous spices
2. AGR/N0621 Land preparation and planting of
rhizomatous spices
3. AGR/N0622 Harvest and post-harvest management
of rhizomatous spices
Elective 5- Oil Yielding Spices: 1. AGR/N0623 Planting material preparation and
nursery management for oil yielding spices
2. AGR/N0624 Land preparation and transplanting of oil
yielding spices
3. AGR/N0625 Harvest and post- harvest management
of oil yielding spices
Elective 6- Pod(Cardamom) Spices: 1. AGR/N0626 Seed/sucker selection and nursery
management in cardamom ( small/large)
2. AGR/N0627 Land preparation and planting of
cardamom (small/large)
3. AGR/N0628 Harvest and post-harvest management
of cardamom (small/large)
Performance Criteria As described in the relevant OS units
Qualification Pack For Spice Crop Cultivator
Keywords /Terms Description
Sector Sector is a conglomeration of different business operations having similar business and interests. It may also be defined as a distinct subset of the economy whose components share similar characteristics and interests.
Sub-sector Sub-sector is derived from a further breakdown based on the characteristics and interests of its components.
Occupation Occupation is a set of job roles, which perform similar/ related set of functions in an industry.
Job role Job ro l e d e f i n e s a unique s e t o f f u n c t i o n s that together f o r m a uniq ue employment opportunity in an organisation.
Occupational Standards (OS)
OS specify the standards of performance an individual must achieve when carrying out a function in the workplace, together with the knowledge and understanding they need to meet that standard consistently. Occupational Standards are applicable both in the Indian and global contexts.
Performance Criteria Performance criteria are statements that together specify the standard of performance required when carrying out a task.
National Occupational Standards (NOS)
NOS are occupational standards which apply uniquely in the Indian context.
Qualifications Pack (QP)
QP comprises the set of OSs, together with the educational, training and other criteria required to perform a job role. A QP is assigned a unique qualifications pack code.
Electives Electives are NOS/set of NOS that are identified by the sector as contributive to specialization in a job role. There may be multiple electives within a QP for each specialized job role. Trainees must select at least one elective for the successful completion of a QP with Electives.
Options Options are NOS/set of NOS that are identified by the sector as additional skills. There may be multiple options within a QP. It is not mandatory to select any of the options to complete a QP with Options.
Unit Code Unit code is a unique identifier for an Occupational Standard, which is denoted by an ‘N’
Unit Title Unit title gives a clear overall statement about what the incumbent should be able to do.
Description Description gives a short summary of the unit content. This would be helpful to anyone searching on a database to verify that this is the appropriate OS they are looking for.
Scope Scope is a set of statements specifying the range of variables that an individual may have to deal with in carrying out the function which have a critical impact on quality of performance required.
Knowledge and Understanding
Knowledge and understanding are s tatements which together speci fy the technical, generic, professional and organisational specific knowledge that an individual need to perform to the required standard.
Organisational Context Organisational context includes the way the organisation is structured and how it operates, including the extent of operative knowledge managers have of their relevant areas of responsibility.
Technical Knowledge Technical knowledge is the specific knowledge needed to accomplish
Def
init
ion
s
Qualification Pack For Spice Crop Cultivator
specific designated responsibilities.
Core Skills/ Generic Skills
Core skills or generic skills are a group of skills that are the key to learning and working in today’s world. These skills are typically needed in any work environment in today’s world. In the context of the OS, these include communication related skills that are applicable to most job roles.
Keywords /Terms Description
NOS National Occupational Standard(s)
NSQF National Skills Qualifications Framework
QP Qualifications Pack
AGR Agriculture
OJT On Job Training
MIS Micro Irrigation System
IPM Integrated Pest Management
INM Integrated Nutrient Management
FYM Farm Yard Manure
GAP Good Agricultural Practices
AGR/N0601 Soil fertility management in spice crops
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Overview
This unit is about dealing with soil fertility management in Spice crops.
National Occupational
Standard
AGR/N0601 Soil fertility management in spice crops
Unit Code AGR/N0601
Unit Title (Task)
Soil fertility management in spice crops
Description This OS is for a spice crop cultivator who is responsible for managing the soil fertility
Scope This unit/task covers the following:
Familiarize with the role of soil nutrients in spices crop production
Input management based on soil test report
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria Familiarize with the role of soil nutrients in spice crops production
To be competent, the individual must be able to: PC1. familiarize with the role of soil nutrients and their functions PC2. ensure testing of soil from authorized laboratory to determine its
nutrient and fertilizer needs PC3. interpret the soil test report
Input management based on soil test report
To be competent, the individual must be able to: PC4. select appropriate soil nutrients/amendments PC5. prepare organic manure including farm yard manure for its application PC6. apply soil nutrients/amendments/input at recommended dosage and
time
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work
environment
KA3. own job role and responsibilities and sources for information
pertaining to work
KA4. who to approach for support in order to obtain work related
information, clarifications and support
KA5. importance of following health, hygiene, safety and quality standards
and the impact of not following the standards on consumers and the
business
KA6. documentation and related procedures applicable in the context of
work
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. elements / components under macro and micro nutrients KB2. function of each macro and micro nutrient KB3. deficiency and toxicity symptoms of each macro and micro nutrients KB4. selection of organic and inorganic nutrients based on soil test report KB5. application of organic manure and chemical fertilizers in appropriate
dose and time
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KB6. appropriate method of fertilizer application
Skills (S)
A. Core Skills/
Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: N.A.
Reading Skills
The user/ individual on the job needs to know and understand how to: SA1. get information and update on the latest sources of organic and
chemical fertilizer by reading newspapers and magazines SA2. be updated with the latest development in spice crops nutrient
management by reading brochures, pamphlets and product information sheets published by departments concerned
SA3. read and understand safety and usage instructions of organic manure and chemical fertilizers
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA4. communicate clearly and effectively with others like farmers,
concerned officer/stakeholders SA5. comprehend information shared by senior people and experts
B. Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to the concerned area of work SB2. identify problems that may arise in carrying out tasks and take
preventative action following various filed procedures SB3. take decision to achieve monetary gain
Plan and Organize
The user/individual on the job needs to know and understand how to: SB4. plan and organize field procedures for nutrient management SB5. plan procurement of organic manure and fertilizer in right quantity and
time SB6. organize meetings / demonstrations with agricultural/line departments
whenever necessary
Customer Centricity
The user/individual on the job needs to know and understand how to: SB7. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB8. think through the problem, evaluate the possible solution(s) and adopt
an optimum /best possible solution(s) SB9. identify problems and take up solutions quickly to resolve delays
Analytical Thinking
AGR/N0601 Soil fertility management in spice crops
The user/individual on the job needs to know and understand how to: SB10. monitor the material and equipment required for soil fertility
management
Critical Thinking
The user/individual on the job needs to know and understand how to: SB11. analyze, evaluate and apply the information gathered from
observation, experience, reasoning or communication, as a guide to thought and action
AGR/N0601 Soil fertility management in spice crops
NOS Version Control
NOS Code AGR/N0601
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crop Cultivation
Next review date 15/05/22
AGR/N0602 Weed management in spice crops
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Overview
This unit is about dealing with weed control in spice crops cultivation.
National Occupational
Standard
AGR/N0602 Weed management in spice crops
Unit Code AGR/N0602
Unit Title (Task)
Weed management in spice crops
Description This OS is for a spice crop cultivator who is responsible for weed management
Scope This unit/task covers the following:
identify the weeds at various stages of cultivation
weed management
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria Identify the weeds at various stages of cultivation
To be competent, the individual must be able to: PC1. identify the types of weed in the field PC2. maintain records/photos of the weeds and share them with experts
Weed management To be competent, the individual must be able to: PC3. employ suitable weed management strategies at appropriate time
and intervals PC4. familiarize with the type of formulations of herbicides along with
their active ingredients PC5. prepare and apply correct dosage of herbicide for weed management PC6. identify and select suitable method for herbicides application
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies, and procedures in work
KA2. relevant health and safety requirements applicable in the work
environment
KA3. own job role and responsibilities and sources for information
pertaining to work
KA4. who to approach for support in order to obtain work related
information, clarifications and support
KA5. importance of following health, hygiene, safety and quality standards
and the impact of not following the standards on consumers and the
business
KA6. documentation and related procedures applicable in the context of
work
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. various types of weeds and their disadvantages KB2. growth pattern of the weeds KB3. types of herbicides to be used with their advantages and
disadvantages KB4. quantity of herbicide to be used KB5. types of various mulching materials and methods of mulching KB6. critical stages of weed management
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Skills (S)
A. Core Skills/
Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: N.A
Reading Skills
The user/ individual on the job needs to know and understand how to: SA1. track latest development on weed management by reading
newspapers and magazines, audio-visual media SA2. read safety and usage instructions of herbicides SA3. read about banned herbicides
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA4. maintain effective working relationships SA5. communicate clearly and effectively with others like farmers,
concerned officer/stakeholders SA6. comprehend information shared by senior people and experts
B. Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to the concerned area of work SB2. identify problems that may arise in carrying out tasks and take
preventive action following various filed procedures SB3. take decision to achieve monetary gain and to avoid crop loss
Plan and Organize
The user/individual on the job needs to know and understand how to: SB4. organize meetings / demonstrations with agricultural departments
whenever necessary
Customer Centricity
The user/individual on the job needs to know and understand how to: SB5. participate in spices exhibition/seminar/workshop SB6. attend refresher training SB7. make and use of exposure visits SB8. work with spices experts
Problem Solving
The user/individual on the job needs to know and understand how to: SB9. think through the problem, evaluate the possible solution(s) and
adopt an ideal /best possible solution(s) SB10. identify problems and take up solutions quickly to resolve delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB11. manage and maintain the material and equipment required for
weed management
AGR/N0602 Weed management in spice crops
Critical Thinking
The user/individual on the job needs to know and understand how to: SB12. apply, analyze, and evaluate the information gathered from
observation, experience, reasoning, or communication, as a guide to thought and action
NOS Version Control
AGR/N0602 Weed management in spice crops
NOS Code AGR/N0602
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
AGR/N0603 Integrated pest and disease management in spice crops
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Overview
This unit is about dealing with integrated pest and disease management in spice crops.
AGR/N0603 Integrated pest and disease management in spice crops
Unit Code AGR/N0603
Unit Title (Task)
Integrated pest and disease management in spice crops
Description This OS unit is for a spice crop cultivator who is responsible for pest and disease management
Scope This unit/task covers the following:
identify pests and understand their behavior
identify diseases based on their signs and symptoms
preventive and curative methods
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria Identify pests and understand their behavior
To be competent, the individual must be able to: PC1. identify different types of pests in spice crops PC2. identify stages of crop and pest incidence PC3. diagnose symptoms and extent of damage PC4. identify abiotic factors leading to pests
Identify diseases based on their signs and symptoms
To be competent, the individual must be able to: PC5. identify diseases in specific spice crops PC6. identify susceptible crop stages and assess disease incidence PC7. identify different modes of disease spread/transmission PC8. identify abiotic factors leading to diseases
Preventive and curative methods
To be competent, the individual must be able to: PC9. use resistant/tolerant varieties PC10. scout at regular intervals to prevent pest incidence PC11. perform crop rotation with suitable crops PC12. use various types of traps and trap crops PC13. use various types of biological, mechanical and chemical control with
their advantages and disadvantages PC14. use recommended pesticides as per the approved Package of
Practices (PoP) by state agricultural university/institutes
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies, and procedures in work
KA2. relevant health and safety requirements applicable in the work
environment
KA3. own job role and responsibilities and sources for information
pertaining to work
KA4. who to approach for support in order to obtain work related
information, clarifications and support
KA5. importance of following health, hygiene, safety and quality standards
and the impact of not following the standards on consumers and the
business
KA6. documentation and related procedures applicable in the context of
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work
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. harmful effects of pesticide residue and adoption of Pre-harvest
Interval (PHI) KB2. ideal spice crop growing conditions (soil conditions, temperature etc) KB3. advantages of natural enemies and maintenance of ideal condition for
their multiplication KB4. various mechanical control ( traps, sticky plate, etc.) KB5. various equipments to be used in scouting ( magnifying glasses, etc.) KB6. different pesticides formulations and their application methods KB7. safety measures like use of PPEs and first aid KB8. proper and safe handling of tools and equipment KB9. national and international standards on pesticide residues; export
rejections and rapid alerts
Skills (S)
A. Core Skills/
Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: SA1. maintain records of outbreak of pests and diseases, application of
pesticides and weather parameters etc SA2. report problems to the appropriate personnel in a timely manner such
as extension worker, agriculture officer SA3. record all the results and documents for further reference
Reading Skills
The user/ individual on the job needs to know and understand how to: SA4. get information and update on the latest types of pest / disease by
reading newspapers and magazines SA5. track latest development in pest / disease management by reading
newspaper, brochures, magazines SA6. read and understand safety and usage instruction of pesticide /
fungicides
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA7. maintain effective communication with the co-farmers, experts SA8. communicate clearly and effectively with others like farmers,
concerned officer/stakeholders SA9. comprehend information shared by senior people and experts SA10. utilize the available crop specific info from different sources/experts
B. Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to types of treatment based on crop disease
and pest infestation SB2. identify problems that may arise in carrying out such treatment and
consult experts for the same
AGR/N0603 Integrated pest and disease management in spice crops
Plan and Organize
The user/individual on the job needs to know and understand how to: SB3. plan and execute integrated pest/disease management, evolve crop
specific system
Customer Centricity
The user/individual on the job needs to know and understand how to: SB4. attend and make use of exposure visit to successful entrepreneurs/
progressive farmers SB5. work with spice crop experts
Problem Solving
The user/individual on the job needs to know and understand how to: SB6. think through the problem, evaluate the possible solution(s) and adopt
an optimum /best possible solution(s) SB7. identify problems and take up solutions quickly to resolve the issues
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB8. monitor the pest and disease infestation through surveillance
Critical Thinking
The user/individual on the job needs to know and understand how to: SB9. apply, analyze and evaluate the information gathered from
observation, experience reasoning or communication, as a guide to thought and action
AGR/N0603 Integrated pest and disease management in spice crops
NOS Version Control
NOS Code AGR/N0603
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
AGR/N0604 Irrigation management in spice crops
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Overview
This unit is about dealing with irrigation management in spice crops.
AGR/N0604 Irrigation management in spice crops
Unit Code AGR/N0604
Unit Title (Task)
Irrigation management in spice crops
Description This OS is for a spice crop cultivator who is responsible for irrigation management
Scope This unit/task covers the following:
understand irrigation system to be incorporated
irrigate the crop
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Understand Irrigation system to be incorporated
To be competent, the individual must be able to: PC1. assess the water requirement of the spice crop PC2. understand different irrigation methods and their advantages and
disadvantages and select suitable irrigation methods PC3. interact with irrigation experts for effective water usage
Irrigate the crop To be competent, the individual must be able to: PC4. decide the layout of suitable irrigation method PC5. ensure appropriate water supply at critical stages of crop growth PC6. ensure adequate water supply for entire crop PC7. ensure proper water retention and drainage PC8. ensure judicious irrigation practices to avoid disease incidence
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures in work
KA2. relevant health and safety requirements applicable in the work
environment
KA3. own job role and responsibilities and sources for information
pertaining to work
KA4. who to approach for support in order to obtain work related
information, clarifications and support
KA5. importance of following health, hygiene, safety and quality standards
and the impact of not following the standards on consumers and the
business
KA6. documentation and related procedures applicable in the context of
work
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. timing and method of irrigation appropriate for a given soil type and
climatic conditions KB2. quantity of water required for the plant and its affect on its yield KB3. frequency of irrigation required at various stage of plant growth KB4. various type of micro-irrigation equipments to be used (misters,
drippers, sprinklers, foggers, etc)
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AGR/N0604 Irrigation management in spice crops
KB5. layout and planting for drip irrigation and other irrigation methods KB6. relative advantages and disadvantages of these equipments
Skills (S)
A .Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: N.A
Reading Skills
The user/ individual on the job needs to know and understand how to: SA1. track latest development in irrigation management by reading
newspaper, brochures, magazines published by authorized departments
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA2. maintain effective working relationships SA3. communicate clearly and effectively with others like farmers,
concerned officer/stakeholders SA4. comprehend information shared by senior people and experts
B. Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to types of irrigation methods to be used SB2. make decision for judicious use of water for irrigation
Plan and Organize
The user/individual on the job needs to know and understand how to: SB3. plan and organize timely irrigation
Customer Centricity
The user/individual on the job needs to know and understand how to: SB4. participate in irrigation related exhibition/seminar/workshop SB5. attend and make use of exposure visit SB6. work with irrigation experts
Problem Solving
The user/individual on the job needs to know and understand how to: SB7. think through the problem, evaluate the possible option(s) and adopt
an optimum possible solution(s) SB8. identify appropriate solutions to resolve delays in solving problems in
the field and take necessary steps to solve the problem
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB9. manage and maintain the material and equipment required for
irrigation management
Critical Thinking
AGR/N0604 Irrigation management in spice crops
The user/individual on the job needs to know and understand how to: SB10. analyze, evaluate and apply the information gathered from
observation, experience, reasoning or communication, as a guide to thought and action
SB11. apply the knowledge gathered/learnt
AGR/N0604 Irrigation management in spice crops
NOS Version Control
NOS Code AGR/N0604
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
AGR/N9901 Basic Farm Management
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Overview
This unit is about dealing with basic farm management including crop management,
record keeping, financial management and interface with the market.
AGR/N9901 Basic Farm Management
Unit Code AGR/N9901
Unit Title (Task)
Basic farm management
Description This OS is for a farmer who is responsible for managing the farm.
Scope This unit/task covers the following:
undertaking crop planning
record keeping for effective management
financial management
understanding market interface
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Undertaking crop planning
To be competent, the individual must be able to: PC1. choose the crop based on agro-climatic condition of the region PC2. take sample of the soil for testing PC3. perform intercropping with suitable and recommended crops (as per
the main crop cultivated) PC4. perform crop rotation with suitable crops PC5. interact with agriculture / extension expert for crop planning PC6. choose crop based on the economic advantage
Record keeping for effective management
To be competent, the individual must be able to:
PC7. maintain crop production activity record
PC8. maintain crop calendars
PC9. maintain calendars of weed
PC10. maintain insect and pest calendar
Financial Management
To be competent, the individual must be able to:
PC11. ascertain total cost of production (land, production practices, labour,
equipment, fuel, administrative cost etc.)
PC12. maintain records of investment and expenditure
PC13. maintain necessary books of accounts
PC14. identify government schemes and their eligibility for availing
themselves of the same
Understanding market interface
To be competent, the individual must be able to:
PC15. identify the nearest market
PC16. identify local traders, mandis in the villages and nearby and compare
the rates
PC17. identify market rates of the produce season wise
PC18. arrange cost-effective transportation of produce to the market
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work
environment
KA3. own job role and responsibilities and sources for information
pertaining to work
KA4. who to approach for support in order to obtain work related
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AGR/N9901 Basic Farm Management
information, clarifications and support
KA5. importance of following health, hygiene, safety and quality standards
and the impact of not following the standards on consumers and the
business
KA6. documentation and related procedures applicable in the context of
work
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. soil testing report and its components KB2. benefits of intercropping and type of crops to be intercropped KB3. benefits of crop rotation and types of crop to be rotated with KB4. types of crop suited for given piece of land KB5. record keeping components and methodologies for various activities KB6. total cost involved in production of crop viz. from land preparation to
marketing KB7. understand basic accounting principle KB8. understand basic book-keeping principles KB9. market demand for the produce KB10. location of different markets/mandi in the region KB11. rates of different produce and the fluctuation in the pricing KB12. transportation requirement for the produce
Skills (S)
A. Core Skills/
Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: SA1. mention the data which are required for record keeping purpose SA2. write the record in appropriate format SA3. write descriptions and details about investment, expenditures and
sale SA4. write basic book of accounts
Reading Skills
The user/ individual on the job needs to know and understand how to: SA5. read instruction manual for crop planning
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA6. communicate clearly and effectively with others like farmers,
concerned officer/stakeholders SA7. comprehend the information shared by senior people and experts
B. Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decision pertaining to types of crops to be grown SB2. make decision regarding crop rotation and intercropping
Plan and Organize
The user/individual on the job needs to know and understand how to: SB3. schedule daily activities and drawing up priorities; allocate start
times, estimation of completion times and materials, equipment and assistance required for completion
AGR/N9901 Basic Farm Management
Customer Centricity
The user/individual on the job needs to know and understand how to: SB4. manage relationships with co-workers and managers
Problem Solving
The user/individual on the job needs to know and understand how to: SB5. identify appropriate solutions to resolve delays in solving problems in
the field and take necessary steps to solve the problem SB6. think through the problem, evaluate the possible solution(s) and
adopt an optimum /best possible solution(s)
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB7. monitor and maintain the condition of crops, tools and equipment SB8. assess situation and identify appropriate measures
Critical Thinking
The user/individual on the job needs to know and understand how to: SB9. apply, analyze and evaluate the information gathered from
observation, experience reasoning or communication, as a guide to thought and action
AGR/N9901 Basic Farm Management
NOS Version Control
NOS Code AGR/N9901
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
AGR/N9902 Assimilating Market Information
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Overview
This unit is about locating different sources of market information to the implementation
of market information in different activities related to farming such as seed selection,
seed procurement, planting, weeding, pest management, irrigation, post-harvest
activities.
AGR/N9902 Assimilating Market Information
Unit Code AGR/N9902
Unit Title (Task)
Assimilating market information
Description This OS is for a farmer who is responsible for locating different sources of market information, analyze and implement them in different activities related to farming such as seed selection, seed procurement, planting, weeding, pest management, irrigation, post-harvest activities.
Scope This unit/task covers the following:
Locate information sources
Analyze information
Utilize information for decision making
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Locate information sources
To be competent, the individual must be able to: PC1. understand the different sources of information at village-level
through other farmers, neighbours, relatives, agricultural extension workers, agriculture specialists, concerned government and private departments like gram panchayat, co-operative societies and self-help groups (SHGs) etc.,
PC2. identify different sources of information at market level through commission agents, mandi samitis and input dealers
PC3. identify different sources of information through media sources like radio, newspapers, television, magazine, internet, SMS in mobile phones etc.,
PC4. identify the appropriate sources of specific market information and proper ways to collect the required information
PC5. identify the reliable source of information
Analyze information To be competent, the individual must be able to: PC6. ascertain methods of collecting information through personal visit,
telephone, internet and published reports, magazines and articles, workshops, attending seminars and training by agriculture extension service providers
PC7. ascertain periodicity and cost of assessing market information PC8. ascertain availability and non-availability of specific market
information PC9. perform documentation for analysing market information PC10. evaluate the authenticity of information received PC11. analyse the information for taking decision
Utilize information for decision making
To be competent, the individual must be able to: PC12. utilize market information for taking cost effective production
decisions PC13. understand quality-wise and variety-wise prices of different products
such as seeds, pest, fertilizer, etc PC14. use market information and decide on crop and area be to sown
which could result in better productivity for the season PC15. utilize market information for taking effective pre-harvesting
decisions like seed preparation, land preparation, nutrition management, weed management, pest and diseases management and irrigation management
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PC16. utilize market information for appropriate post-harvesting decision like drying , grading, bagging, transportation, processing and storage
PC17. decide on marketing parameters like where to sell, when to sell, to whom to sell and what quantity to sell etc. which leads to profit
PC18. understand benefits derived from market information PC19. make projections/future price movements through information
sources PC20. understand price fluctuations in markets and take appropriate
decision
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work
environment
KA3. own job role and responsibilities and sources for information
pertaining to work
KA4. who to approach for support in order to obtain work related
information, clarifications and support
KA5. importance of following health, hygiene, safety and quality standards
and the impact of not following the standards on consumers and the
business
KA6. documentation and related procedures applicable in the context of
work
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. different sources of information to assess and use KB2. organizations, media, individuals involved in providing market
information KB3. information provided by different stakeholders for different activities
related to farming KB4. price trends of various farm related products such as seed, pest, etc., KB5. cost-benefit analysis of different sources of information KB6. availability and non-availability of different sources of information
Skills (S)
A. Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: N.A
Reading Skills
The user/ individual on the job needs to know and understand how to: SA1. get updated on various sources of information available in nearby
areas through agriculture extension service providers and experts etc. SA2. get updated on how to use various sources of information through
agriculture extension services providers and experts etc. SA3. keep abreast with the latest knowledge by reading brochures,
pamphlets, product information sheets etc. SA4. read relevant newspapers /journals/ booklets etc.
AGR/N9902 Assimilating Market Information
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA5. maintain effective working relationships with experts/trainers SA6. communicate precisely, clearly and effectively with others like other
farmers, concerned officer/stakeholders SA7. comprehend information shared by senior people and experts
B. Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to the concerned area of work SB2. identify problems that may arise in carrying out tasks and take
preventive measures SB3. take decision based on information analysis SB4. take decisions to achieve monetary gain, increased productivity and
quality
Plan and Organize
The user/individual on the job needs to know and understand: how to SB5. proper planning of work identification of information sources SB6. plan and organize assessment of market information SB7. plan and organize effective and efficient utilization of market
information sources
Customer Centricity
The user/individual on the job needs to know and understand how to: SB8. participate in exhibition/seminar/workshop SB9. attend and make use of exposure visit and personal visit SB10. work with experts and trainers
Problem Solving
The user/individual on the job needs to know and understand how to: SB11. identify appropriate solutions to resolve various problems in the field
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB12. analyze market information on the basis on of time, cost and quality SB13. analyze market information on the basis on availability and non-
availability
Critical Thinking
The user/individual on the job needs to know and understand how to: SB14. apply, analyze, and evaluate the information gathered from
observation, experience, reasoning, or communication, as a guide to thought and action
AGR/N9902 Assimilating Market Information
NOS Version Control
NOS Code AGR/N9902
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
AGR/N9903 Maintain health and safety at the work place
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Overview
This unit is about dealing with health and safety of the farmers and co-workers at the
workplace.
AGR/N9903 Maintain health and safety at the work place
Unit Code AGR/N9903
Unit Title (Task)
Maintain health and safety at the workplace
Description This OS is for the cultivator who is responsible for maintaining health and safety of self and others co workers at workplace
Scope This unit/task covers the following:
maintain clean and efficient workplace
render appropriate emergency procedures
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Maintain clean and efficient workplace
To be competent, the individual must be able to:
PC1. undertake basic safety checks before operation of all machinery, vehicles and
hazards and report to the appropriate supervisor
PC2. identify and use appropriate protective clothing or equipment required in
performing the duties in accordance with workplace policy.
PC3. read and understand the hazards of use and contamination mentioned on the
labels of pesticides/fumigants etc
PC4. assess risks prior to performing manual handling jobs, and work according to
currently recommended safe practice
PC5. use equipment and materials safely and correctly and return the same to
designated storage when not in use
PC6. dispose off waste safely and correctly in a designated area
PC7. recognise risks to bystanders and take action to reduce risk associated with
jobs in the workplace
PC8. perform the work in a manner which minimizes environmental damage by
following all procedures and work instructions for controlling risk PC9. report any accidents, incidents or problems without delay to an appropriate
person and take necessary immediate action to reduce further danger
Render appropriate emergency procedures
To be competent, the individual must be able to:
PC10. follow procedures for dealing with accidents, fires and emergencies, including
communicating location and directions to emergency.
PC11. follow emergency procedures to company standard / workplace
requirements
PC12. use emergency equipment in accordance with manufacturers' specifications
and workplace requirements
PC13. provide treatment appropriate to the patient's injuries in accordance with
recognized first aid techniques
PC14. recover (if practical), clean, inspect/test, refurbish, replace and store the first
aid equipment as appropriate
PC15. report details of first aid administered in accordance with workplace
procedures.
Knowledge and Understanding (K)
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A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety and quality standards and the
impact of not following the standards on consumers and the business
KA6. documentation and related procedures applicable in the context of work
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. personal hygiene and fitness requirements KB2. general duties under the relevant health and safety legislation KB3. what personal protective equipment and clothing should be worn and how it
is cared for KB4. the correct and safe way to use materials and equipment required for work KB5. the importance of good housekeeping in the workplace KB6. safe disposal methods for waste KB7. methods for minimizing environmental damage during work KB8. the risks to health and safety and the measures to be taken to control those
risks in your area of work KB9. workplace procedures and requirements for the treatment of workplace
injuries/illnesses. KB10. basic emergency first aid procedure KB11. local emergency services KB12. why accidents, incidents and problems should be reported and the
appropriate action to be taken
Skills (S)
A. Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: SA1. mention the data which are required for record keeping purpose SA2. report problems to the appropriate personnel in a timely manner SA3. write descriptions and details about incidents in reports
Reading Skills
The user/ individual on the job needs to know and understand how to: SA4. read instruction manual for hand tool and equipments
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA5. communicate clearly and effectively with others like farmers, concerned
officer/stakeholders SA6. comprehend information shared by senior people and experts
B. Professional Skills Decision Making
AGR/N9903 Maintain health and safety at the work place
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to types of tools to be used SB2. identify need of first aid and render it accordingly
Plan and Organize
The user/individual on the job needs to know and understand how to: SB3. schedule daily activities and drawing up priorities; allocate start times,
estimation of completion times and materials, equipment and assistance required for completion.
Customer Centricity
The user/individual on the job needs to know and understand how to: SB4. manage relationships with co-workers and managers who may be stressed,
frustrated, confused or angry
Problem Solving
The user/individual on the job needs to know and understand how to: SB5. identify appropriate solutions to resolve delays in solving problems in the field
and take necessary steps to solve the problem
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB6. monitor and maintain the condition of tools and equipment SB7. assess situation and identify appropriate control measures
Critical Thinking
The user/individual on the job needs to know and understand how to: SB8. apply, analyze and evaluate the information gathered from observation,
experience, reasoning or communication, as a guide to thought and action
AGR/N9903 Maintain health and safety at the work place
NOS Version Control
NOS Code AGR/N9903
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Generic
Next review date 15/05/22
AGR/N0611 Selection of seed/planting material for herbal spices cultivation
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Overview
This unit deals with the understanding of various herbal spices and their selection for
cultivation.
National Occupational
Standard
AGR/N0611 Selection of seed/planting material for herbal spices cultivation
Unit Code AGR/N0611
Unit Title (Task)
Selection of seed/planting material for herbal spices cultivation
Description This OS is for a herbal spices farmer who is responsible for selection of suitable herbal spices based on the agro-climatic conditions.
Scope This unit/task covers the following:
Study the characteristics of various herbal spices
Selection of suitable herbal spice based on agro-climatic condition
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Study the characteristics of various herbal spices
To be competent, the individual must be able to: PC1. identify various herbal spices PC2. explain the characteristics of various herbal spices PC3. illustrate the “produce of commerce” and commercial and nutraceutical uses
of various herbal spices
Selection of suitable herbal spice based on agro climatic condition
To be competent, the individual must be able to: PC4. classify the various agro-climatic zones PC5. select suitable herbal spices based on the prevailing agro-climatic conditions
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety and quality standards and the
impact of not following the standards on consumers and the business
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. various characteristics of herbal spices with their suitability to the location KB2. agro-climatic conditions and diurnal variations KB3. characteristics of varieties/local types KB4. market demand of herbal spices KB5. advantages and disadvantages of protected nursery
Skills (S)
A. Core Skills/
Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: N.A
Reading Skills
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The user/ individual on the job needs to know and understand how to: SA1. get information and update on the latest variety of herbal spices by reading
newspapers and magazines SA2. be updated with the latest development in herbal spices cultivation by
reading brochures, pamphlets and product information sheets
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA3. communicate clearly and effectively with farmers, concerned
officer/stakeholders SA4. comprehend information shared by experts
B. Professional Skills Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to the selection of herbal spices SB2. identify problems that may arise in carrying out tasks and take preventive
action following various filed procedures SB3. take decision to achieve monetary gain
Plan and Organize
The user/individual on the job needs to know and understand how to: SB4. plan and organize field procedures starting from land preparation to nursery
management SB5. organize meetings / demonstrations with agricultural departments whenever
necessary
Customer Centricity
The user/individual on the job needs to know and understand how to: SB6. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB7. think through the problem, evaluate the possible solution(s) and adopt an
optimum /best possible solution(s) SB8. identify problems immediately and take up solutions quickly to resolve delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB11. monitor the condition of tools and equipment required for seedling and
planting material preparation
Critical Thinking
The user/individual on the job needs to know and understand how to: SB12. apply, analyze and evaluate the information gathered from observation,
experience, reasoning or communication, as a guide to thought and action
AGR/N0611 Selection of seed/planting material for herbal spices cultivation
NOS Version Control
NOS Code AGR/N0611
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crop Cultivation
Next review date 15/05/22
AGR/N0612 Soil preparation and sowing/planting of herbal spices
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Overview
This unit deals with soil preparation and sowing/planting of herbal spices in nursery and the
main field.
National Occupational
Standard
AGR/N0612 Soil preparation and sowing/planting of herbal spices
Unit Code AGR/N0612
Unit Title (Task)
Soil preparation and sowing/planting of herbal spices
Description This OS is for a herbal spices farmer who is responsible for soil preparation for nursery/mainfield and sowing/planting of herbal spice in nursery/mainfield
Scope This unit/task covers the following:
Soil preparation for nursery and mainfield
Preparation of seed/ planting material
Carry out sowing/planting
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Soil preparation for nursery and mainfield
To be competent, the individual must be able to: PC1. identify and select suitable soil type and location PC2. ensure soil-testing at authorized centre and follow soil amendment measures
on the basis of the soil test report PC3. carry out soil solarization/withering of soil PC4. apply manures and fertilizers based on soil test report as and when required PC5. ensure proper drainage system
Preparation of seed/planting material
To be competent, the individual must be able to:
PC6. select and employ suitable method of sowing/planting in nursery/mainfield
PC7. prepare seed / planting material (herbaceous cuttings/ sucker etc)
PC8. carry out pre-sowing/planting treatment
Carry out sowing/planting
To be competent, the individual must be able to: PC9. prepare nursery area to a fine tilth PC10. remove the broken parts of the previous crop PC11. carry out pre-sowing irrigation PC12. plant the seed/planting material at recommended depth and spacing PC13. choose suitable season/time for sowing/planting PC14. irrigate the nursery at right time and proper method PC15. identify crop canopies PC16. carry out sowing/planting as main crop /intercrop as recommended
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety and quality standards and the
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impact of not following the standards on consumers and the business
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. various authorized centers of soil testing KB2. types and quality of planting material KB3. soil suitability for different spice crops KB4. requirement of manures and fertilizers in appropriate quantity KB5. appropriate season and time for cultivation KB6. different planting and cropping systems KB7. agricultural implements used for planting and after care KB8. different intercultural operations
Skills (S)
A. Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: N.A
Reading Skills
The user/ individual on the job needs to know and understand how to: SA1. get information and update on the latest variety of herbal spices by reading
newspapers and magazines SA2. be updated with the latest development in herbal spices cultivation by
reading brochures, pamphlets and product information sheets SA3. read and understand safety and usage instructions of inorganic inputs
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA4. communicate clearly and effectively with farmers, concerned
officer/stakeholders SA5. comprehend information shared by experts
B. Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to preparation of the soil and sowing/planting the
seed/planting materials SB2. identify problems that may arise in carrying out tasks and take preventive
action following various filed procedures SB3. take decision on methods to be adopted for herbal spices cultivation SB4. take decision to achieve monetary gain
Plan and Organize
The user/individual on the job needs to know and understand how to: SB5. plan and organize field procedures starting from nursery management to
sowing SB6. organize meetings / demonstrations with agricultural departments whenever
necessary
Customer Centricity
AGR/N0612 Soil preparation and sowing/planting of herbal spices
The user/individual on the job needs to know and understand how to: SB7. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB8. think through the problem, evaluate the possible solution(s) and adopt an
optimum /best possible solution(s) SB9. identify problems immediately and take up solutions quickly to resolve delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB10. monitor the material and equipment required for nursery and soil preparation
Critical Thinking
The user/individual on the job needs to know and understand how to: SB11. apply, analyze and evaluate the information gathered from observation,
experience, reasoning or communication, as a guide to thought and action
NOS Version Control
AGR/N0612 Soil preparation and sowing/planting of herbal spices
NOS Code AGR/N0612
Credits TBD Version number 1.0
Industry Agriculture and Allied Drafted on 15/09/17
Industry Sub-sector Generic Last reviewed on 15/05/18
Occupation Generic Next review date 15/05/22
AGR/N0613 Harvest and post-harvest management of herbal spices
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Overview
This unit deals with the harvest and post-harvest management of herbal spices.
National Occupational
Standard
AGR/N0613 Harvest and post-harvest management of herbal spices
Unit Code AGR/N0613
Unit Title (Task)
Harvest and post-harvest management of herbal spices
Description This OS is for a herbal spices farmer who is responsible for harvest and post-harvest management of herbal spices
Scope This unit/task covers the following:
Harvesting
Post-harvest management
Marketing the produce
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria Harvesting To be competent, the individual must be able to:
PC1. harvest the crop at appropriate stage and time PC2. select and employ suitable harvesting method (clipping of tender leaves/
shoots; plucking along with roots; cutting of top shoots) based on produce of commerce
Post-harvest management
To be competent, the individual must be able to: PC3. carry out cleaning and sorting based onthe commercial purpose PC4. carry out drying and packing based on the customer requirement PC5. ensure proper transportation and storage of herbal spice based on market
demand PC6. maintain ideal storage condition
Marketing the produce
To be competent, the individual must be able to: PC7. identify the niche market for sale of produce PC8. analyze the right time for sale considering the demand for the produce PC9. coordinate and negotiate with the buyer for competitive price
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety and quality standards and the
impact of not following the standards on consumers and the business
KA6. documentation and related procedures applicable in the context of work
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. harvesting based on demand in the market KB2. ideal time of harvest (climatic conditions, distance from the market)
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KB3. proper harvesting mechanisms KB4. grading of produce based on demand/purpose KB5. packing of crop in suitable bags (woven poly bags, wicker baskets and not in
plastic bags) KB6. drying mechanism of herbal spices (in shade) KB7. ideal storage condition (temperature, moisture, etc) KB8. market rates of the crop
Skills (S)
A.Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: SA1. note down the activity schedules in logs, registers, etc. in English or local
language SA2. fill details of expenditure incurred, materials, tools, etc. in English or local
language
Reading Skills
The user/ individual on the job needs to know and understand how to: SA3. be updated with the latest development in herbal spices harvesting by reading
newspaper, brochures, magazines SA4. read relevant newspapers/booklets SA5. read the hazards of use and contamination written on the labels of inorganic
inputs
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA6. communicate clearly and effectively with farmers, concerned
officer/stakeholders SA7. comprehend information shared by experts
B.Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to stages of harvesting SB2. identify advantages and disadvantages regarding the same
Plan and Organize
The user/individual on the job needs to know and understand how to: SB3. plan and organize timely harvesting, grading and storage
Customer Centricity
The user/individual on the job needs to know and understand how to: SB4. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB5. think through the problem, evaluate the possible solution(s) and adopt an
optimum /best possible solution(s)
AGR/N0613 Harvest and post-harvest management of herbal spices
SB6. identify problems immediately and take up solutions quickly to resolve delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB7. monitor the material and equipment required for harvesting and storage of
herbal spices
Critical Thinking
The user/individual on the job needs to know and understand how to: SB8. apply, analyze and evaluate the information gathered from observation,
experience, reasoning or communication, as a guide to thought and action
NOS Version Control
AGR/N0613 Harvest and post-harvest management of herbal spices
NOS Code AGR/N0613
Credits TBD Version number 1.0
Industry Agriculture & Allied Drafted on 15/09/17
Industry Sub-sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crop Cultivation
Next review date 15/05/22
AGR/N0614 Seed selection and nursery management for seed spices
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Overview
This unit deals with seed selection and nursery management for seed spices cultivation.
National Occupational
Standard
AGR/N0614 Seed selection and nursery management for seed spices
Unit Code AGR/N0614
Unit Title (Task)
Seed selection and nursery management for seed spices
Description This OS is for a seed spices farmer who is responsible for seed selection considering the agroclimatic conditions
Scope This unit/task covers the following: Select and procure seed
Nursery management (wherever required) for seed spices cultivation
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria Select and procure seed
To be competent, the individual must be able to: PC1. identify various seed spices and select suitable variety based on agroclimatic
condition PC2. identify certified /authorised seed producers/vendors / suppliers (including
government nurseries /department) PC3. procure seeds in appropriate quantities based on sowing /farming method
Nursery management (wherever required) for seed spices cultivation
To be competent, the individual must be able to: PC4. prepare nursery (poly bag and bed for fennel and coriander) PC5. sow the seeds in the poly bag and bed PC6. ensure after care management
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and its
processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety and quality standards and the
impact of not following the standards on consumers and the business
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. various seed spices and their importance KB2. raising of seed spices nursery
Skills (S)
A. Core Skills/ Writing Skills
The user/ individual on the job needs to know and understand how to:
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AGR/N0614 Seed selection and nursery management for seed spices
Generic Skills N.A
Reading Skills
The user/ individual on the job needs to know and understand how to: SA1. get information and update on the latest variety of seed spices by reading
newspapers and magazines SA2. be updated with the latest development in seed spices cultivation by reading
brochures, pamphlets and product information sheets
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA3. communicate clearly and effectively with farmers, concerned
officer/stakeholders SA4. comprehend information shared by experts
B. Professional Skills Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to the selection of seed spices SB2. identify problems that may arise in carrying out tasks and take preventive
action following various filed procedures SB3. take decision to achieve monetary gain
Plan and Organize
The user/individual on the job needs to know and understand: SB4. plan and organize field procedures starting from land preparation to nursery
management SB5. organize meetings / demonstrations with agricultural departments whenever
necessary
Customer Centricity
The user/individual on the job needs to know and understand how to: SB6. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB7. think through the problem, evaluate the possible solution(s) and adopt an
optimum /best possible solution(s) SB8. identify problems immediately and take up solutions quickly to resolve delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB11. monitor the condition of tools and equipment required for seedling and
planting material preparation
Critical Thinking
The user/individual on the job needs to know and understand how to: SB12. apply, analyze and evaluate the information gathered from observation,
experience, reasoning or communication, as a guide to thought and action
AGR/N0614 Seed selection and nursery management for seed spices
NOS Version Control
AGR/N0614 Seed selection and nursery management for seed spices
NOS Code AGR/N0614
Credits TBD Version number 1.0
Industry Agriculture & Allied Drafted on 15/09/17
Industry Sub-sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crop Cultivation
Next review date 15/05/22
AGR/N0615 Land preparation and sowing of seed spices
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Overview
This unit deals with land preparation and sowing of seed spices in main field.
National Occupational
Standard
AGR/N0615 Land preparation and sowing of seed spices
42
Unit Code AGR/N0615
Unit Title (Task)
Land preparation and sowing of seed spices
Description This OS is for a seed spices farmer who is responsible for land preparation and sowing of seeds.
Scope This unit/task covers the following: prepare land for sowing seeds/ transplanting
sowing seeds/ transplanting
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria Prepare land for sowing seeds/transplanting
To be competent, the individual must be able to: PC1. select appropriate soil type for cultivation PC2. ensure soil-testing at authorized centres and follow the recommendations
given PC3. plough the land to get appropriate tilth PC4. ensure proper drainage PC5. apply recommended dosage of manures and fertilizers
Sowing seeds/ transplanting
To be competent, the individual must be able to: PC6. select appropriate season for timely sowing/ transplanting PC7. employ techniques to enchance germination (splitting /soaking etc) PC8. treat seeds (seed dressing/ pelleting) using recommended
fungicides/bioagents PC9. employ suitable sowing method (broadcasting/line sowing/ drilling,
transplanting etc) PC10. maintain optimum plant density PC11. ensure proper after care measures
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety and quality standards and the
impact of not following the standards on consumers and the business
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. authorized centres for soil testing/agro input KB2. importance of nursery /field preparation and management
AGR/N0615 Land preparation and sowing of seed spices
43
KB3. Good Agricultural Practices (GAP) in seed spices KB4. different tools and equipments required for land preparation and nursery
management
Skills (S)
A. Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: N.A
Reading Skills
The user/ individual on the job needs to know and understand how to: SA1. get information and update on the latest variety of seed spices by reading
newspapers and magazines SA2. be updated with the latest development in seed spices cultivation by reading
brochures, pamphlets and product information sheets SA3. read and understand safety and usage instructions of inorganic inputs
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA4. communicate clearly and effectively with farmers, concerned
officer/stakeholders SA5. comprehend information shared by experts
B. Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to preparation of the soil and sowing/planting the
seed SB2. identify problems that may arise in carrying out tasks and take preventive
action following various filed procedures SB3. take decision on methods to be adopted for seed spices cultivation SB4. take decision to achieve monetary gain
Plan and Organize
The user/individual on the job needs to know and understand how to: SB5. plan and organize field procedures starting from land preparation to sowing SB6. organize meetings / demonstrations with agricultural departments whenever
necessary
Customer Centricity
The user/individual on the job needs to know and understand how to: SB7. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to:
AGR/N0615 Land preparation and sowing of seed spices
44
SB8. think through the problem, evaluate the possible solution(s) and adopt an optimum /best possible solution(s)
SB9. identify problems immediately and take up solutions quickly to resolve delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB10. monitor the material and equipment required for land preparation
Critical Thinking
SB11. apply, analyze and evaluate the information gathered from observation, experience, reasoning or communication, as a guide to thought and action
NOS Version Control
AGR/N0615 Land preparation and sowing of seed spices
45
NOS Code AGR/N0615
Credits TBD Version number 1.0
Industry Agriculture and Allied Drafted on 15/09/17
Industry Sub-sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crop Cultivation
Next review date 15/05/22
AGR/N0616 Harvest and post-harvest management of seed spices
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Overview
This unit deals with the harvest and post-harvest management of seed spices.
National Occupational
Standard
AGR/N0616 Harvest and post-harvest management of seed spices
Unit Code AGR/N0616
Unit Title (Task)
Harvest and post-harvest management of seed spices
Description This OS is for a seed spices farmer who is responsible for harvest and post-harvest management
Scope This unit/task covers the following: Harvesting
Post-harvest management
Marketing the produce
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Harvesting
To be competent, the individual must be able to: PC1. harvest the crop at physiological maturity stage (like the colour of the seed etc) PC2. employ suitable harvesting method (picking /pulling etc ) of plants/umbels
Post-harvest management
To be competent, the individual must be able to: PC3. carry out precleaning activities-threshing, winnowing, etc PC4. carry out drying of seed spices PC5. carry out grading of the seed spices PC6. carry out packing of the seed spices PC7. maintain ideal storage condition
Marketing the produce
To be competent, the individual must be able to: PC8. identify the right market for sale of produce PC9. analyse the right time for sale considering the periodical demand for the
produce PC10. coordinate and negotiate with procurement assistant of the buyer for best
price
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety and quality standards and the
impact of not following the standards on consumers and the business
KA6. documentation and related procedures applicable in the context of work
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AGR/N0616 Harvest and post-harvest management of seed spices
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. harvesting based on the type of demand in the market KB2. ideal time of harvest (climatic conditions, distance from the market) KB3. proper picking or pulling mechanisms KB4. grading of crop based on size, color and quality KB5. use of sticks/mechanical threshers and winnowing KB6. drying mechanism of seed spices (in shade) KB7. packing of crop in suitable bags KB8. ideal storage condition (temperature, moisture, etc) KB9. market rates of the crop
Skills (S)
A.Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: SA1. note down the activity schedules in logs, registers, etc. in English or local
language SA2. fill details of expenditure incurred, materials, tools, etc. in English or local
language
Reading Skills
The user/ individual on the job needs to know and understand how to: SA3. be updated with the latest development in seed spices harvesting by reading
newspaper, brochures, magazines SA4. read relevant newspapers/booklets SA5. read the hazards of use and contamination written on the labels of inorganic
inputs
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA6. maintain effective working relationships SA7. communicate clearly and effectively with farmers, concerned
officer/stakeholders SA8. comprehend information shared by experts
B.Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to stages of harvesting SB2. identify advantages and disadvantages regarding the same
Plan and Organize
The user/individual on the job needs to know and understand how to: SB3. plan and organize timely harvesting, grading and storage
Customer Centricity
AGR/N0616 Harvest and post-harvest management of seed spices
The user/individual on the job needs to know and understand how to: SB4. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB5. think through the problem, evaluate the possible solution(s) and adopt an
optimum /best possible solution(s) SB6. identify problems immediately and take up solutions quickly to resolve delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB7. monitor the material and equipment required for harvesting and storage of
seed spices
Critical Thinking
The user/individual on the job needs to know and understand how to: SB8. apply, analyze and evaluate the information gathered from observation,
experience, reasoning or communication, as a guide to thought and action
NOS Version Control
AGR/N0616 Harvest and post-harvest management of seed spices
NOS Code AGR/N0616
Credits TBD Version number 1.0
Industry Agriculture and Allied Drafted on 15/09/17
Industry Sub-sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crop Cultivation Next review date 15/05/22
AGR/N0617 Selection of planting material and nursery management in tree spices
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Overview
This unit deals with planting material selection and nursery management of tree spices.
AGR/N0617 Selection of planting material and nursery management in tree spices
Unit Code AGR/N0617
Unit Title (Task)
Selection of planting material and nursery management in tree spices
Description This OS is for a tree spices farmer who is responsible for selection and procurement of planting material and nursery management considering the suitable agro-climatic conditions
Scope This unit/task covers the following:
Selection and procurement of planting material
Nursery management of tree spices
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Selection and procurement of planting material
To be competent, the individual must be able to: PC1. identify various sources / suppliers (including government nurseries
/department) of the planting material PC2. identify suitable varieties of tree spices adaptable for specific agro-
climatic conditions PC3. select suitable mother plant (stock/scion). PC4. collect seeds/ vegetative propagules(bud/shoot) PC5. identify market rates for tree spices planting materials PC6. procure planting material as per the requirement
Nursery management of tree spices
To be competent, the individual must be able to: PC7. select suitable site for tree spice nursery PC8. develop the required infrastructure (pillars/shade nets/wires, fencing
materials) PC9. establish irrigation facilities (pipelines, pump, filter, sprinkler, drip, micro
irrigation) PC10. collect items for preparing potting mixture(portray/polybag/manure/sand/
soil / bioagents) PC11. establish humid chamber PC12. prepare nursery bed/ poly bags for tree spices PC13. develop primary/ secondary nursery using suitable techniques PC14. employ suitable vegetative propagation methods
(budding/grafting/layering etc) PC15. plant the planting material in mist chamber / polybag / shade net at
appropriate spacing PC16. irrigate the planting materials as per requirement. PC17. carry out hardening of planting materials PC18. seek guidance from the agricultural experts PC19. market the excess planting materials
Knowledge and Understanding (K)
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AGR/N0617 Selection of planting material and nursery management in tree spices
A. Organizational Context (Knowledge
of the company /
organization and its
processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work
environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety and quality standards and
the impact of not following the standards on consumers and the business
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. various characteristics of planting material with their suitability to the
location KB2. ideal agro-climatic condition KB3. characteristics of healthy varieties/ mother plants KB4. demand of various varieties in the market KB5. different types of raw materials and fabrication required for
nursery/polyhouse/rain shelter KB6. various water saving irrigation methods KB7. preparation method of humid chamber KB8. how to use and maintain plant protection equipments KB9. personal protection equipments KB10. seed extraction methods KB11. different types/ stages of nursery KB12. various vegetative propagation method/equipments required KB13. advantages and disadvantages of protected nursery, hardening, etc KB14. depth and spacing of planting seedlings
Skills (S)
A. Core Skills/ Generic
Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: N.A
Reading Skills
The user/ individual on the job needs to know and understand how to: SA1. get information and update on the latest variety of tree spices by reading
newspapers and magazines SA2. be updated with the latest development in tree spices cultivation by
reading brochures, pamphlets and product information sheets
Oral Communication (Listening and Speaking skills)
AGR/N0617 Selection of planting material and nursery management in tree spices
The user/individual on the job needs to know and understand how to: SA3. communicate clearly and effectively with others like farmers, concerned
officer/stakeholders SA4. comprehend information shared by senior people and experts
B. Professional Skills Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to the procurement/ raising of planting material SB2. identify problems that may arise in carrying out tasks and take preventive
actions SB3. take decision to achieve monetary gain
Plan and Organize
The user/individual on the job needs to know and understand how to: SB4. plan and organize field procedures starting from land preparation to
nursery management SB5. organize meetings / demonstrations with agricultural departments
whenever necessary
Customer Centricity
The user/individual on the job needs to know and understand how to: SB6. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB7. think through the problem, evaluate the possible solution(s) and adopt an
optimum /best possible solution(s) SB8. identify problems immediately and take up solutions quickly to resolve
delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB9. monitor the condition of tools and equipment required for seedling and
planting material preparation
Critical Thinking
The user/individual on the job needs to know and understand how to: SB10. apply, analyze and evaluate the information gathered from observation,
experience, reasoning or communication, as a guide to thought and action
AGR/N0617 Selection of planting material and nursery management in tree spices
NOS Version Control
NOS Code AGR/N0617
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
AGR/N0618 Land preparation, planting and management of tree spices
----------------------------------------------------------------------------------------------------------------------------- ----------
Overview This unit deals with land preparation, planting, pre-bearing and post-bearing maintenance of tree spices in the main field.
AGR/N0618 Land preparation, planting and management of tree spices
Unit Code AGR/N0618
Unit Title (Task)
Land preparation, planting and management of tree spices
Description This OS is for a tree spices farmer who is responsible for land preparation, planting, pre-bearing and and post-bearing maintenance of tree spices in the main field.
Scope This unit/task covers the following:
Preparation of the land for field planting
Establishment and management of plantation
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Preparation of the land for planting
To be competent, the individual must be able to: PC1. carry out clearing of land, shade regulation, ploughing as per requirement PC2. prepare land according to the terrain as per the required soil and water
conservation measures PC3. ensure soil-testing at authorized centres and follow soil amendment measures
on the basis of the soil test report PC4. select suitable planting system PC5. prepare pits of appropriate size at recommended spacing PC6. apply manures and basal doses of fertilizers
Establishment and management of plantation
To be competent, the individual must be able to: PC7. ensure viability of seeds using suitable methods PC8. carry out planting of tree spices in appropriate season PC9. carry out staking, mulching of tree spices in appropriate season PC10. provide adequate shade and protection to plants PC11. carry out gap-filling whenever required PC12. remove sprouts from the root stock PC13. carry out pruning, coppicing etc as and when required PC14. practise intercultural operations as recommended at suitable time PC15. carry out manuring / fertigation / weeding PC16. carry out liming as and when required
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety and quality standards and the
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AGR/N0618 Land preparation, planting and management of tree spices
impact of not following the standards on consumers and the business
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. various authorized centers of soil testing KB2. types and quality of planting material KB3. soil suitability for different spice crops KB4. requirement of manures and fertilizer in appropriate quantity KB5. appropriate season and time for cultivation KB6. different planting and cropping systems KB7. different agricultural implements used for planting and after care KB8. different intercultural operations
Skills (S)
A. Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: N.A
Reading Skills
The user/ individual on the job needs to know and understand how to: SA1. get information and update on the latest varieties of tree spices by reading
newspapers and magazines and audio-visual media SA2. be updated with the latest development in tree spices cultivation by reading
brochures, pamphlets and product information sheets SA3. read and understand safety and usage instruction of pesticide
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA4. communicate clearly and effectively with others like farmers, concerned
officer/stakeholders SA5. comprehend information shared by senior people and experts
B. Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to preparation of the soil and raising the planting
materials and field planting SB2. identify problems that may arise in carrying out tasks and take preventive
action following various filed procedures SB3. take decision on methods to be incorporated for tree spices cultivation SB4. take decision to achieve monetary gain
Plan and Organize
The user/individual on the job needs to know and understand how to: SB5. organize meetings / demonstrations with agricultural departments whenever
necessary
Customer Centricity
AGR/N0618 Land preparation, planting and management of tree spices
The user/individual on the job needs to know and understand how to: SB6. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB7. think through the problem, evaluate the possible solution(s) and adopt an
optimum /best possible solution(s) SB8. identify problems immediately and take up solutions quickly to resolve delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB9. monitor the material and equipment required for land preparation
Critical Thinking
The user/individual on the job needs to know and understand how to: SB10. apply, analyze and evaluate the information gathered from observation,
experience, reasoning or communication, as a guide to thought and action
NOS Version Control
NOS Code AGR/N0618
AGR/N0618 Land preparation, planting and management of tree spices
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
AGR/N0619 Harvest and post-harvest management of tree spices
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Overview
This unit is deals with harvest and post-harvest management of tree spices .
AGR/N0619 Harvest and post-harvest management of tree spices
Unit Code AGR/N0619
Unit Title (Task)
Harvest and post-harvest management of tree spices
Description This OS is for a tree spices farmer who is responsible for harvest and post-harvest management
Scope This unit/task covers the following:
Harvesting
Post-harvest management
Marketing the produce
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria Harvesting To be competent, the individual must be able to:
PC1. harvest the economically important spice plant part(s) at appropriate stage and time
PC2. employ suitable harvesting methods depending on the spice crop like – plucking poles with netbags (nutmegs); special peeling technique (cinnamon); manual picking with ladder (clove); manual collection (cambodge) etc
PC3. follow good harvesting practices (GHP) and transportation methods
Post-harvest management
To be competent, the individual must be able to: PC4. carry out crop specific processing of tree spices using improved methods PC5. carry out grading of the tree spices PC6. carry out packing of the tree spices PC7. maintain ideal storage condition
Marketing the produce
To be competent, the individual must be able to: PC8. assess the quality of the produce for better price realization PC9. discover different markets for sale of produce PC10. analyse the right time for sale considering the demand for the produce PC11. identify buyers and negotiate for the best price PC12. provide basic inputs for traceability of the produce PC13. ensure suitable transportation mode
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety and quality standards and the
Nat
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al O
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pat
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al S
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AGR/N0619 Harvest and post-harvest management of tree spices
impact of not following the standards on consumers and the business
KA6. documentation and related procedures applicable in the context of work
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. Good Harvesting Practices (GHP) and transportation KB2. right time of harvest KB3. role of mechanization in tree spices harvest KB4. suitable processing methods (sun drying/convection drying/decortications) KB5. different grading methods and grading devices KB6. different types of packaging materials KB7. ideal storage condition (temperature, moisture, etc) KB8. different marketing channels/ techniques KB9. basic concept of crop traceability system
Skills (S)
A.Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: SA1. note down the activity schedules in logs, registers, etc. in English or local
language SA2. fill details of expenditure incurred, materials, tools, etc. in English or local
language
Reading Skills
The user/ individual on the job needs to know and understand how to: SA3. be updated with the latest development in tree spices harvesting by reading
newspaper, brochures, magazines SA4. read relevant newspapers/booklets SA5. read the hazards of use and contamination written on the labels of pesticides
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA6. communicate clearly and effectively with others like farmers, concerned
officer/stakeholders SA7. comprehend information shared by senior people and experts
B.Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to stages of harvesting SB2. identify advantages and disadvantages regarding the same
Plan and Organize
The user/individual on the job needs to know and understand how to: SB3. plan and organize timely harvesting, grading and storage
Customer Centricity
AGR/N0619 Harvest and post-harvest management of tree spices
The user/individual on the job needs to know and understand how to: SB4. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB5. think through the problem, evaluate the possible solution(s) and adopt an
optimum /best possible solution(s) SB6. identify problems immediately and take up solutions quickly to resolve delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB7. monitor the material and equipment required for harvesting and storage of
tree spices
Critical Thinking
The user/individual on the job needs to know and understand how to: SB8. apply, analyze and evaluate the information gathered from observation,
experience, reasoning or communication, as a guide to thought and action
NOS Version Control
AGR/N0619 Harvest and post-harvest management of tree spices
NOS Code AGR/N0619
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
AGR/N0620 Seed selection and seed preparation for rhizomatous spices
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Overview This unit deals with sourcing of healthy seed materials, seed treatment, storage and seed preparation of rhizomatous spices.
AGR/N0620 Seed selection and seed preparation for rhizomatous spices
Unit Code AGR/N0620
Unit Title (Task)
Seed selection and seed preparation for rhizomatous spices
Description This OS is for a rhizomatous spices farmer who is responsible for selection of mother garden, seed selection, seed treatment, proper storage of seed materials and seed preparation considering the various agro-climatic conditions
Scope This unit/task covers the following:
Selection of mother garden
Selection and procurement of seed
Treatment and storage of seed materials (conventional method/ direct planting)
Rapid multiplication of seed material wherever required
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Selection of mother garden
To be competent, the individual must be able to: PC1. identify different varieties of the crop
PC2. select the suitable variety adaptable to the agro-climatic conditions having
demand in market
PC3. identify well managed and healthy mother garden for sourcing seed material
Selection and procurement of seed
To be competent, the individual must be able to: PC4. select pest free rhizomes with optimum size and weight PC5. procure the required quantity of selected rhizomes PC6. ensure safe transport and handling of the procured seed material
Treatment and storage of seed materials (conventional method/ direct planting)
To be competent, the individual must be able to: PC7. identify suitable method of storage PC8. treat the seeds where ever required using recommended dose of pesticides
by adopting the prescribed practices PC9. store the seeds in ideal conditions PC10. inspect stored seeds at fixed intervals for managing the incidence of storage
pests and diseases PC11. prepare the seed rhizomes for field planting as recommended PC12. seek guidance from the agricultural experts
Rapid multiplication of seed material wherever required
To be competent, the individual must be able to: PC13. cure, treat and prepare the seed rhizomes for rapid multiplication PC14. raise the prepared single bud rhizome in protrays PC15. schedule the required aftercare activities and maintain the sprouted buds till
transplantation to the main field
Knowledge and Understanding (K)
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AGR/N0620 Seed selection and seed preparation for rhizomatous spices
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety, quality standards and the
impact of not following the standards on consumers and the business
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. various characteristics of seed with their suitability to the location KB2. suitable climatic condition for cultivation KB3. characteristics of healthy varieties KB4. demand of various varieties in the market KB5. storage pests, their management and the advantages of seed treatment KB6. advantages and disadvantages of various methods of seed storage, seed
treatment, seed preparation and multiplication KB7. practices involved in rapid multiplication method
Skills (S)
A. Core Skills/
Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: N.A
Reading Skills
The user/ individual on the job needs to know and understand how to: SA1. get information and update on the latest variety of rhizomatous spices by
reading newspapers and magazines SA2. be updated with the latest development in rhizomatous spices cultivation by
reading brochures, pamphlets and product information sheets
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA3. communicate clearly and effectively with others like farmers, concerned
officer/stakeholders SA4. comprehend information shared by senior people and experts
B. Professional Skills Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to the selection of suitable seed variety SB2. make decision on the appropriate method of seed preparation SB3. identify problems that may arise in carrying out tasks and take preventive
action
AGR/N0620 Seed selection and seed preparation for rhizomatous spices
SB4. take decision to achieve monetary gain
Plan and Organize
The user/individual on the job needs to know and understand how to: SB5. plan and undertake seed procurement and storage SB6. plan different stages of rapid multiplication SB7. organize meetings / demonstrations with agricultural departments whenever
necessary
Customer Centricity
The user/individual on the job needs to know and understand how to: SB8. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB9. think through the problem, evaluate the possible option(s) and adopt an
optimum /best possible solution(s) SB10. identify problems and take up solutions quickly
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB11. assess the suitability of the variety under selection SB12. assess the seed requirement, seed treatment/ storage condition/ seed
preparation method
Critical Thinking
The user/individual on the job needs to know and understand how to: SB13. analyze, evaluate and apply the information gathered from
observation, experience, reasoning or communication, as a guide to thought and action
AGR/N0620 Seed selection and seed preparation for rhizomatous spices
NOS Version Control
NOS Code AGR/N0620
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crop Cultivation
Next review date 15/05/22
AGR/N0621 Land preparation and planting of rhizomatous spices
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Overview
This unit deals with land preparation and planting of rhizomatous spices.
AGR/N0621 Land preparation and planting of rhizomatous spices
Unit Code AGR/N0621
Unit Title (Task)
Land preparation and planting of rhizomatous spices
Description This OS is for a rhizomatous spices farmer who is responsible for land preparation and planting of rhizomatous spices
Scope This unit/task covers the following:
Prepare land for planting
Plant the prepared seed rhizomes
Transplant seedlings raised through rapid multiplication method
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Prepare land for planting
To be competent, the individual must be able to: PC1. select appropriate soil type for cultivation PC2. carry out soil amelioration based on the soil-test at authorized centres PC3. plough the land to get appropriate tilth PC4. prepare raised bed for planting wherever required PC5. apply organic manure and basal dose of fertilizers
Plant the prepared seed rhizomes
To be competent, the individual must be able to: PC6. plant the seed rhizome at appropriate time and take proper care to save the
sprouting portion PC7. plant in rows with recommended spacing PC8. protect the planted seed rhizomes with suitable mulch material PC9. ensure aftercare for establishment of the seed rhizome
Transplant seedlings raised through rapid multiplication method
To be competent, the individual must be able to: PC10. transplant the seedlings at the appropriate time PC11. carry out mulching PC12. ensure aftercare for establishment of the crop
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety, quality standards and the
impact of not following the standards on consumers and the business
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AGR/N0621 Land preparation and planting of rhizomatous spices
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. various authorized centers of soil testing KB2. soil suitability and land preparation KB3. requirement of organic manure and fertilizer in recommended quantity KB4. suitable season for cultivation KB5. mulching materials KB6. different methods of planting KB7. planting implements KB8. spacing between rows and plants
Skills (S)
A. Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: N.A
Reading Skills
The user/ individual on the job needs to know and understand how to: SA1. get information and update on the latest variety of rhizomatous spices by
reading newspapers and magazines SA2. be updated with the latest development in rhizomatous spices cultivation by
reading brochures, pamphlets and product information sheets SA3. read and understand safety and usage instructions of pesticide
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA4. communicate clearly and effectively with others like farmers, concerned
officer/stakeholders SA5. comprehends information shared by senior people and experts
B. Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to preparation of the soil and sowing SB2. identify problems that may arise in carrying out tasks and take preventive
action following various filed procedures SB3. take decision on methods to be incorporated for rhizomatous spices
cultivation SB4. take decision to achieve monetary gain
Plan and Organize
The user/individual on the job needs to know and understand how to: SB5. plan and organize field procedures soil and seed preparation to sowing SB6. organize meetings / demonstrations with agricultural departments whenever
necessary
AGR/N0621 Land preparation and planting of rhizomatous spices
Customer Centricity
The user/individual on the job needs to know and understand how to: SB7. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB8. think through the problem, evaluate the possible solution(s) and adopt an
optimum /best possible solution(s) SB9. identify problems immediately and take up solutions quickly to resolve delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB10. monitor the material and equipment required for land preparation
Critical Thinking
The user/individual on the job needs to know and understand how to: SB11. apply, analyze and evaluate the information gathered from observation,
experience, reasoning or communication, as a guide to thought and action
NOS Version Control
AGR/N0621 Land preparation and planting of rhizomatous spices
NOS Code AGR/N0621
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
AGR/N0622 Harvest and post-harvest management of rhizomatous spices
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Overview
This unit deals with harvest and post-harvest management of rhizomatous spices.
Unit Code AGR/N0622
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AGR/N0622 Harvest and post-harvest management of rhizomatous spices
Unit Title (Task)
Harvest and post-harvest management of rhizomatous spices
Description This OS is for a rhizomatous spices farmer who is responsible for the harvest and post-harvest management of rhizomatous spices.
Scope This unit/task covers the following:
Harvesting
Post-harvest management
Marketing the produce
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria Harvesting To be competent, the individual must be able to:
PC1. identify the right stage of harvest of the crop depending upon the variety and nature of the final produce
PC2. employ suitable harvesting method -manual and mechanical
Post-harvest management
To be competent, the individual must be able to: PC3. carry out processing of the produce (cleaning/washing, boiling, peeling,
slicing, drying, polishing etc) PC4. carry out grading and packaging considering domestic and export markets PC5. maintain ideal storage condition
Marketing the produce
To be competent, the individual must be able to: PC6. identify the right market for sale of produce PC7. analyse the right time for sale considering the periodical demand for the
produce PC8. coordinate and negotiate with procurement assistant of the buyer for best
price
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety, quality standards and the
impact of not following the standards on consumers and the business
KA6. documentation and related procedures applicable in the context of work
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. harvesting based on maturity and nature of the final produce KB2. proper lifting method for harvest KB3. grading the produce based extrinsic qualities of the produce KB4. drying/ processing methods
AGR/N0622 Harvest and post-harvest management of rhizomatous spices
KB5. ideal storage condition (temperature, moisture, pests, etc) KB6. market and price of the final produce
Skills (S)
A.Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: SA1. note down the activity schedules in logs, registers, etc. in English or local
language SA2. fill details of expenditure incurred, materials, tools, etc. in English or local
language
Reading Skills
The user/ individual on the job needs to know and understand how to: SA3. be updated with the latest development in rhizomatous spices harvesting by
reading newspaper, brochures, magazines SA4. read the modern post-harvest methods
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA5. communicate clearly and effectively with others like farmers, concerned
officer/stakeholders SA6. comprehend information shared by senior people and experts
B.Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to right stage of harvest linking the market demand
of the final produce SB2. adopt the right processing method considering market demand for the final
produce
Plan and Organize
The user/individual on the job needs to know and understand how to: SB3. plan and organize timely harvesting, grading and storage
Customer Centricity
The user/individual on the job needs to know and understand how to: SB4. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB5. think through the problem, evaluate the possible solution(s) and adopt an
optimum /best possible solution(s) SB6. identify problems immediately and take up solutions quickly to resolve delays
AGR/N0622 Harvest and post-harvest management of rhizomatous spices
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB7. monitor the material and equipment required for harvesting and storage of
rhizomatous spices
Critical Thinking
The user/individual on the job needs to know and understand how to: SB8. apply, analyze and evaluate the information gathered from observation,
experience, reasoning or communication, as a guide to thought and action
NOS Version Control
AGR/N0622 Harvest and post-harvest management of rhizomatous spices
NOS Code AGR/N0622
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
AGR/N0623 Planting material preparation and nursery management for oil yielding spices
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Overview
This unit deals with planting material preparation (sucker/seed) and nursery management for
oil yielding spice crops cultivation.
AGR/N0623 Planting material preparation and nursery management for oil yielding spices
Unit Code AGR/N0623
Unit Title (Task)
Planting material preparation and nursery management for oil yielding spices
Description This OS is for an oil yielding spice crop farmer who is responsible for planting material preparation (sucker/seed) and nursery management for specific crop
Scope This unit/task covers the following:
Prepare/procure seed/planting material
Manage nursery for oil yielding spice crops
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Prepare/procure seed/planting material
To be competent, the individual must be able to: PC1. identify various and appropriate varieties of oil yielding spice crops PC2. select the appropriate time for preparing/procuring planting materials PC3. prepare field for production of suckers required for nursery (in case of oil
yielding crops which use suckers as planting materials for raising nursery) PC4. identify various vendors / suppliers (including government nurseries
/department) of the seed/planting materials PC5. identify market rates of planting materials of oil yielding spice crops PC6. procure quality seeds/planting material in appropriate quantity PC7. treat the seeds /planting material (after chopping in required size) prior to
sowing/planting
Manage nursey for oil yielding spice crops
To be competent, the individual must be able to: PC8. prepare nursery area to a fine tilth PC9. remove the broken parts of the previous crop PC10. prepare humid chamber(in case of early mint technology), wherever required PC11. carry out pre-sowing irrigation PC12. plant the seed/planting material at recommended depth and spacing PC13. irrigate the nursery at right time and proper method PC14. seek guidance from the progressive farmers/ subject matter specialists
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety, quality standards and the
impact of not following the standards on consumers and the business
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AGR/N0623 Planting material preparation and nursery management for oil yielding spices
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. various characteristics of seed /planting material with their
suitability/requirement to the location KB2. climatic conditions required for the crop KB3. characteristics of quality seed/planting materials KB4. demand of various oil yielding crop varieties KB5. advantages and disadvantages of raising quality planting material in
protected nursery (eg: Early mint technology) KB6. seed/ planting material treatment KB7. depth and spacing of plants in nursery KB8. ideal temperature, irrigation requirement for seeds /suckers to sprout KB9. irrigation management in nursery KB10. nutrient management in nursery
Skills (S)
A. Core Skills/
Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: N.A
Reading Skills
The user/ individual on the job needs to know and understand how to: SA1. get information and update on the latest variety of oil yielding spice crops by
reading newspapers and magazines SA2. be updated with the latest development in oil yielding spice crops cultivation
by reading brochures, pamphlets, mobile SMS updates, product information sheets etc.
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA3. communicate clearly and effectively with others like farmers, concerned
officer/stakeholders SA4. comprehend information shared by progressive farmers, senior people and
experts
B. Professional Skills Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to the quality seed/planting materials variety SB2. identify problems that may arise in carrying out tasks and take preventive
action following various filed procedures SB3. take decision/minimize the cost of cultivation to achieve high cost benefit
ratio.
Plan and Organize
The user/individual on the job needs to know and understand how to: SB4. plan and organize field procedures/ vist to model field starting from land
preparation to nursery management SB5. organize meetings / demonstrations with subject matter specialist/
AGR/N0623 Planting material preparation and nursery management for oil yielding spices
departments whenever necessary
Customer Centricity
The user/individual on the job needs to know and understand how to: SB6. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB7. think through the problem, evaluate the possible solution(s) and adopt an
optimum /best possible solution(s) SB8. identify problems immediately and take up solutions quickly to resolve delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB9. monitor the condition of tools and equipment required for seedling and
planting material preparation
Critical Thinking
The user/individual on the job needs to know and understand how to: SB10. analyze evaluate and apply the information gathered from observation,
experience, reasoning or communication, as a guide to thought and action
NOS Version Control
AGR/N0623 Planting material preparation and nursery management for oil yielding spices
NOS Code AGR/N0623
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
AGR/N0624 Land preparation and transplanting of oil yielding spices
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Overview
This unit deals with land preparation and transplanting of oil yielding spice crops (mentha
arvensis/ mentha piperita/ Ocimum basillicum).
AGR/N0624 Land preparation and transplanting of oil yielding spices
Unit Code AGR/N0624
Unit Title (Task)
Land preparation and transplanting of oil yielding spices
Description This OS is for an oil yielding spice crops farmer who is responsible for land preparation and transplanting of seedlings
Scope This unit/task covers the following:
Prepare land for transplantation of seedlings
Transplant the seedlings
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Prepare land for transplantation of seedling
To be competent, the individual must be able to: PC1. select appropriate soil type for cultivation PC2. carry out soil amendments as per the soil test report PC3. apply required farm yard manure PC4. prepare the land to fine tilth and divide into beds of convenient sizes PC5. ensure that there is enough moisture in the field
Transplant the seedlings
To be competent, the individual must be able to: PC6. ensure that the seedlings are of optimum size PC7. ensure timely transplantation of seedling PC8. transplant seedlings in rows with proper spacing PC9. employ ridges and furrow method of planting to minimise water use
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety, quality standards and the
impact of not following the standards on consumers and the business
KA6. documentation and related procedures applicable in the context of work
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. various authorized centers of soil testing KB2. soil health card KB3. quality of seed /planting material KB4. soil suitability KB5. requirement of farm yard manure and fertilizer in appropriate quantity KB6. appropriate season for cultivation
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AGR/N0624 Land preparation and transplanting of oil yielding spices
KB7. planting equipments KB8. spacing between rows and plants KB9. transplanting time KB10. irrigation requirement for proper establishment
Skills (S)
A. Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: N.A
Reading Skills
The user/ individual on the job needs to know and understand how to: SA1. be updated with the latest development in oil yielding spices cultivation by
reading brochures, pamphlets and product information sheets SA2. read and understand safety and usage instruction of pesticide
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA3. communicate clearly and effectively with others like farmers, concerned
officer/stakeholders SA4. comprehend information shared by senior people and experts
B. Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to preparation of the land and transplanting of
seedlings SB2. identify problems that may arise in carrying out tasks and take preventive
action following various filed procedures SB3. take decision on methods to be incorporated for oil yielding spice crops SB4. take decision to achieve monetary gain
Plan and Organize
The user/individual on the job needs to know and understand how to: SB5. plan and organize field procedures starting from nursery management to
transplanting SB6. organize meetings / demonstrations with line departments whenever
necessary
Customer Centricity
The user/individual on the job needs to know and understand how to: SB7. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB8. think through the problem, evaluate the possible solution(s) and adopt an
optimum /best possible solution(s)
AGR/N0624 Land preparation and transplanting of oil yielding spices
SB9. identify problems immediately and take up solutions quickly to resolve delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB10. monitor the material and equipment required for land preparation
Critical Thinking
The user/individual on the job needs to know and understand how to: SB11. analyze,evaluate and apply the information gathered from observation,
experience, reasoning or communication, as a guide to thought and action
NOS Version Control
NOS Code AGR/N0624
AGR/N0624 Land preparation and transplanting of oil yielding spices
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
AGR/N0625 Harvest and post-harvest management of oil yielding spices
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Overview
This unit deals with the harvest and post-harvest management of oil yielding spices.
Unit Code AGR/N0625
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AGR/N0625 Harvest and post-harvest management of oil yielding spices
Unit Title (Task)
Harvest and post-harvest management of oil yielding spices
Description This OS is for an oil yielding spice crop farmer who is responsible for harvest and post-harvest management in oil yielding spice crops
Scope This unit/task covers the following:
Harvest and post-harvest management
Marketing the produce
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria Harvest and post-harvest management
To be competent, the individual must be able to: PC1. harvest the crop at appropriate stage for distillation using recommended
methods PC2. carry out distillation in improved distillation tank PC3. ensure use of standard containers for proper storage of oil PC4. test for quality of the spice oil
Marketing the produce
To be competent, the individual must be able to: PC5. identify the right market for sale of produce PC6. analyse the right time for sale considering the demand for the produce PC7. coordinate and negotiate with procurement assistant of the buyer for best
price
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety, quality standards and the
impact of not following the standards on consumers and the business
KA6. documentation and related procedures applicable in the context of work
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. cultivation methods followed for different types of oil yielding spice crops
based on demand of type in the market KB2. ideal time of planting and harvest (climatic conditions, distance from the
market) KB3. ideal storage condition KB4. market rates of the crop
AGR/N0625 Harvest and post-harvest management of oil yielding spices
Skills (S)
A.Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: SA1. note down the activity schedules in logs, registers, etc. in English or local
language SA2. fill details of expenditure incurred, materials, tools, etc. in English or local
language
Reading Skills
The user/ individual on the job needs to know and understand how to: SA3. be updated with the latest development in oil yielding spice crops harvesting
by reading newspaper, brochures, magazines
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA4. communicate clearly and effectively with others like farmers, concerned
officer/stakeholders SA5. comprehend information shared by SMS and line department
B.Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to stages of cultivation and harvesting at right time SB2. identify advantages and disadvantages regarding the same
Plan and Organize
The user/individual on the job needs to know and understand how to: SB3. plan and organize timely planting, harvesting, grading, storage and marketing
Customer Centricity
The user/individual on the job needs to know and understand how to: SB4. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB5. think through the problem, evaluate the possible solution(s) and adopt an
optimum /best possible solution(s) SB6. identify problems immediately and take up solutions quickly to resolve delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB7. monitor the material and equipment required for harvesting and storage of oil
Critical Thinking
The user/individual on the job needs to know and understand how to: SB8. analyze, evaluate and apply the information gathered from observation,
AGR/N0625 Harvest and post-harvest management of oil yielding spices
experience, reasoning or communication, as a guide to thought and action
NOS Version Control
AGR/N0625 Harvest and post-harvest management of oil yielding spices
NOS Code AGR/N0625
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
AGR/N0626 Seed/sucker selection and nursery management in cardamom (small/large)
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Overview
This unit deals with seed/sucker selection and nursery management for cardamom
(small/large) cultivation.
AGR/N0626 Seed/sucker selection and nursery management in cardamom (small/large)
Unit Code AGR/N0626
Unit Title (Task)
Seed/sucker selection and nursery management in cardamom (small/large)
Description This OS is for a cardamom (small/large) farmer who is responsible for seed/rhizome selection for cardamom cultivation considering the suitable agro-climatic conditions.
Scope This unit/task covers the following:
Selection and procurement of cardamom seed/sucker
Nursery management for cardamom (small/large) cultivation
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Selection and procurement of cardamom seed/sucker
To be competent, the individual must be able to: PC1. identify suitable varieties of cardamom(small/large) for specific
agroclimatic condition/location PC2. identify various vendors / suppliers (including government nurseries
/department/research institute) of the seed/sucker that are certified PC3. identify market rates for cardamom(small/large)seeds/sucker PC4. procure seeds/sucker in appropriate quantity PC5. employ acid scarification technique for better germination of seeds PC6. treat the seeds/ suckers with suitable bioagents/fungicides
Nursery management for cardamom (small/large) cultivation
To be competent, the individual must be able to: PC7. select suitable nursery site and clear the land from previous crop residue and
debris PC8. prepare primary and secondary nursery beds/ polybags for seedling/ sucker
multiplication bed PC9. employ soil solarisation/fumigation techniques to destroy harmful microbes PC10. provide adequate shade through suitable trees/agroshade net/thatched
pandal PC11. provide pre-sowing irrigation and introduce suitable biocontrol agents PC12. plant the seed/sucker at appropriate depth and spacing PC13. apply recommended dose of organic manure/fertilizer PC14. carry out mulching in the nursery beds PC15. irrigate the nursery beds at proper intervals PC16. seek guidance from the cardamom crop experts
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. whom to approach for support in order to obtain work related information,
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AGR/N0626 Seed/sucker selection and nursery management in cardamom (small/large)
its processes)
clarifications and support
KA5. importance of following health, hygiene, safety and quality standards and the
impact of not following the standards on consumers and the business
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. various characteristics of seed/sucker with their adaptability to the specific
location KB2. required agro-climatic conditions KB3. characteristics of healthy planting materials KB4. advantages and disadvantages of different types of propagation methods KB5. demand of various varieties in the market KB6. depth and spacing of sowing seeds/ planting seedlings in case of primary
nursery and container KB7. ideal shade, temperature and irrigation requirement for seeds/suckers to
sprout
Skills (S)
A. Core Skills/
Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: N.A
Reading Skills
The user/ individual on the job needs to know and understand how to: SA1. be updated with the latest development in cardamom(small/large)cultivation
by reading brochures, pamphlets and product information sheets
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA2. communicate clearly and effectively with others like farmers, concerned
officer/stakeholders SA3. comprehend information shared by senior people and experts
B. Professional Skills Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to the seed/sucker variety SB2. identify problems that may arise in carrying out tasks and take preventive
action following various filed procedures SB3. take decision to achieve monetary gain
Plan and Organize
The user/individual on the job needs to know and understand how to: SB4. plan and organize field procedures starting from land preparation to nursery
management SB5. organize meetings / demonstrations with agricultural departments/Research
Institutes whenever necessary
AGR/N0626 Seed/sucker selection and nursery management in cardamom (small/large)
Customer Centricity
The user/individual on the job needs to know and understand how to: SB6. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB7. think through the problem, evaluate the possible solution(s) and adopt an
optimum /best possible solution(s) SB8. identify problems immediately and take up solutions quickly to resolve delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB9. monitor the condition of tools and equipment required for seedling and
planting material preparation
Critical Thinking
The user/individual on the job needs to know and understand how to: SB10. apply, analyze and evaluate the information gathered from observation,
experience, reasonin, or communication, as a guide to thought and action
NOS Version Control
AGR/N0626 Seed/sucker selection and nursery management in cardamom (small/large)
NOS Code AGR/N0626
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
AGR/N0627 Land preparation and planting of cardamom (small/large)
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Overview
This unit deals with land preparation and planting of cardamom (small/large) in main field.
Unit Code AGR/N0627
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AGR/N0627 Land preparation and planting of cardamom (small/large)
Unit Title (Task)
Land preparation and planting of cardamom (small/large)
Description This OS is for a cardamom (small/large) farmer who is responsible for land preparation and planting of cardamom (small/large) in the main field
Scope This unit/task covers the following:
Preparation of land for planting
Planting of seedlings/suckers
Shade management
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Preparation of land for planting
To be competent, the individual must be able to: PC1. identify appropriate soil type for cultivation PC2. ensure soil-testing at authorized centres and follow the recommendations
given PC3. practise suitable soil terracing methods and contour planting PC4. carry out opening of pits at recommended space and depth PC5. apply recommended quantity of organic manure / fertilizers in the pits with
suitable biocontrol agents
Planting of seedlings/suckers
To be competent, the individual must be able to: PC6. plant seedlings/suckers in appropriate month in the season PC7. treat the seedlings/suckers with bioagents/fungicides PC8. plant the seedlings/suckers at appropriate depth with proper staking PC9. carry out mulching with dried leaves and other trashed plant materials
Shade management To be competent, the individual must be able to: PC10. identify suitable shade trees and their shade pattern PC11. ensure shade regulation in the mainfield as per the recommendation
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
work
KA4. whom to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety, quality standards and the
impact of not following the standards on consumers and the business
AGR/N0627 Land preparation and planting of cardamom (small/large)
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. suitable soil types for cardamom (small/large) cultivation KB2. various authorized centers of soil testing KB3. requirement of organic manure and fertilizer in appropriate quantity KB4. appropriate season for planting KB5. different types of planting equipments KB6. spacing between rows and plants KB7. timely planting KB8. different shade trees and their suitability
Skills (S)
A. Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: N.A
Reading Skills
The user/ individual on the job needs to know and understand how to: SA1. be updated with the latest development in cardamom(small/large) cultivation
by reading brochures, pamphlets and product information sheets SA2. read and understand safety and usage instruction of pesticide
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA3. communicate clearly and effectively with others like farmers, concerned
officer/stakeholders SA4. comprehend information shared by senior people and experts
B.Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to preparing the soil and sowing the seeds SB2. identify problems that may arise in carrying out tasks and take preventive
action following various filed procedures SB3. take decision on methods to be incorporated for cardamom cultivation SB4. take decision to achieve monetary gain
Plan and Organize
The user/individual on the job needs to know and understand how to: SB5. plan and organize field procedures SB6. organize meetings / demonstrations with agricultural departments whenever
necessary
Customer Centricity
The user/individual on the job needs to know and understand how to: SB7. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to:
AGR/N0627 Land preparation and planting of cardamom (small/large)
SB8. think through the problem, evaluate the possible solution(s) and adopt an optimum /best possible solution(s)
SB9. identify problems immediately and take up solutions quickly to resolve delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB10. monitor the material and equipment required for land preparation
Critical Thinking
The user/individual on the job needs to know and understand how to: SB11. apply, analyze and evaluate the information gathered from observation,
experience, reasoning or communication, as a guide to thought and action
NOS Version Control
AGR/N0627 Land preparation and planting of cardamom (small/large)
NOS Code AGR/N0627
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
AGR/N0628 Harvest and post-harvest management of cardamom (small/large)
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Overview
This unit deals with harvest and post-harvest management of cardamom (small/large)
Unit Code AGR/N0628
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AGR/N0628 Harvest and post-harvest management of cardamom (small/large)
Unit Title (Task)
Harvest and post-harvest management of cardamom (small/large)
Description This OS is for a cardamom (small/large) farmer who is responsible for harvest andpost-harvest management
Scope This unit/task covers the following:
Harvesting
Post-harvest management
Marketing the produce
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria Harvesting To be competent, the individual must be able to:
PC1. carry out picking at appropriate stage with hand for small cardamom and with suitable knife for large cardamom
PC2. carry out pickings at regular and specified intervals in case of small cardamom and single harvest at right time for large cardamom
PC3. separate the capsules from the harvested spike, in case of large cardamom PC4. practise Good Handling Practices (GHP)
Post-harvest management
To be competent, the individual must be able to: PC5. carry out drying of cardamom using suitable methods like improved
cardamom curing/conventional curing for small cardamom and use local/modified batti/improved curing system for large cardamom
PC6. carry out tail-cutting procedure for large cardamom and rubbing and polishing methods for small cardamom
PC7. carry out grading of cardamom (small/large) by adopting standard sieves manually or with suitable machinery.
PC8. carry out packing of cardamom (small/large) in polythene lined gunnybags and maintain ideal storage condition
Marketing the produce
To be competent, the individual must be able to: PC9. identify the right market for sale of produce through manual /e-aunction
platform. PC10. analyse the right time for sale considering the demand for the produce and
market fluctuation pattern over a period of time PC11. illustrate artificial colouring and pesticide residual toxicity problems in the
final produce
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of the
company /
The user/individual on the job needs to know and understand: KA1. relevant legislation, standards, policies and procedures at work
KA2. relevant health and safety requirements applicable in the work environment
KA3. own job role and responsibilities and sources for information pertaining to
AGR/N0628 Harvest and post-harvest management of cardamom (small/large)
organization and
its processes)
work
KA4. who to approach for support in order to obtain work related information,
clarifications and support
KA5. importance of following health, hygiene, safety, quality standards and the
impact of not following the standards on consumers and the business
KA6. documentation and related procedures applicable in the context of work
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. ideal time of harvest(climatic conditions, distance from the market) KB2. proper picking method KB3. grading of produce based on size, color and weight KB4. use of various sieves for grading KB5. packing of crop in suitable bags KB6. Good Handling Practices (GHP) KB7. advantages and disadvantages of various curing systems KB8. ideal storage condition (temperature, moisture, etc) KB9. market rates of the crop KB10. different marketing channels
Skills (S)
A.Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: SA1. note down the activity schedules in logs, registers, etc. in English or local
language SA2. fill details of expenditure incurred, materials, tools, etc. in English or local
language
Reading Skills
The user/ individual on the job needs to know and understand how to: SA3. be updated with the latest development in cardamom harvesting by reading
newspaper, brochures, magazines SA4. read the market prices in relevant newspapers/booklets
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA5. communicate clearly and effectively with others like farmers, concerned
officer/stakeholders SA6. comprehend information shared by senior people and experts
B.Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to stages and intervals of harvesting
AGR/N0628 Harvest and post-harvest management of cardamom (small/large)
SB2. identify advantages and disadvantages of different methods of drying
Plan and Organize
The user/individual on the job needs to know and understand how to: SB3. plan and organize timely harvesting, drying, grading and storage
Customer Centricity
The user/individual on the job needs to know and understand how to: SB4. maintain effective working relationships with customers
Problem Solving
The user/individual on the job needs to know and understand how to: SB5. think through the problem, evaluate the possible solution(s) and adopt an
optimum /best possible solution(s) SB6. identify problems immediately and take up solutions quickly to resolve delays
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB7. monitor the material and equipment required for harvesting and storage of
cardamom
Critical Thinking
The user/individual on the job needs to know and understand how to: SB8. apply, analyze and evaluate the information gathered from observation,
experience, reasoning or communication, as a guide to thought and action
NOS Version Control
AGR/N0628 Harvest and post-harvest management of cardamom (small/large)
NOS Code AGR/N0628
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 15/09/17
Sub Sector Agriculture Crop Production
Last reviewed on 15/05/18
Occupation Spice Crops Cultivation
Next review date 15/05/22
Qualification Pack For Spice crop Cultivator
Annexure
Nomenclature for QP and NOS
Qualifications Pack
[ABC]/ Q 0101
Occupational Standard An example of NOS with ‘N’
[ABC] / N 0101
Q denoting Qualifications Pack Occupation (2 numbers)
QP number (2 numbers)
9 characters
N denoting National Occupational Standard Occupation (2 numbers)
OS number (2 numbers)
9 characters
[Insert 3 letter code for SSC]
[Insert 3 letter code for SSC]
Qualification Pack For Spice crop Cultivator
The following acronyms/codes have been used in the nomenclature above:
Sub-sector Range of Occupation
numbers
Agriculture Crop Production 01 – 40
Dairying 41 – 42
Poultry 43 – 44
Agriculture Crop Production 45 – 48
Fisheries 49 – 51
Agriculture Allied Activities 52 – 60
Forestry, Environment and Renewable Energy Management
61 - 70
Agriculture Industries 71 – 90
Generic Occupations 96 - 99
Sequence Description Example
Three letters Agriculture AGR
Slash / /
Next letter Whether QP or NOS N
Next two numbers Occupation code 01
Next two numbers OS number 01
Qualification Pack For Spice crop Cultivator
CRITERIA FOR ASSESSMENT OF TRAINEES
Job Role: Spice crop Cultivator
Qualification Pack: AGR/Q0603
Sector Skill Council: Agriculture Skill Council of India
Guidelines for Assessment: 1. Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also lay down proportion of marks for Theory and Skills Practical for each PC. 2. The assessment for the theory part will be based on knowledge bank of questions created by the SSC. 3. Assessment will be conducted for all compulsory NOS, and where applicable, on the selected elective/option NOS/set of NOS. 4. Individual assessment agencies will create unique question papers for theory part for each candidate at each examination/training center (as per assessment criteria below). 5. Individual assessment agencies will create unique evaluations for skill practical for every student at each examination/training center based on this criterion. 6. To pass the Qualification Pack , every trainee should score a minimum of 70% of aggregate marks to successfully clear the assessment. 7. In case of unsuccessful completion, the trainee may seek reassessment on the Qualification Pack.
Compulsory NOS Marks Allocation
Total Marks: 390
Assessable outcomes Assessment criteria for outcomes
Total Marks
Out of
Theory Skills Practical
1. AGR/N0601 Soil fertility management in
spice crops
PC1. familiarize with the role of soil nutrients and their functions
90
25 13 12
PC2. ensure testing of soil from authorized laboratory to determine its nutrient and fertilizer needs 15 7 8
PC3. interpret the soil test report 5 0 5
PC4. select appropriate soil nutrients/amendments 15 10 5
PC5. prepare organic manure including farm yard manure for its application 20 10 10
PC6. apply soil nutrients/amendments/input at recommended dosage and time 10 5 5
90 45 45
2. AGR/N0602 Weed management in spice
crops
PC1. identify the types of weed in the field
60
5 2 3
PC2. maintain records/photos of the weeds and share them with experts 10 5 5
PC3. employ suitable weed management strategies at appropriate time and intervals 10 5 5
PC4. familiarize with the type of formulations of herbicides along with their active ingredients 15 8 7
Qualification Pack For Spice crop Cultivator
PC5. prepare and apply correct dosage of herbicide for weed management 10 5 5
PC6. identify and select suitable method for herbicides application 10 5 5
60 30 30
3. AGR/N0603 Integrated pest and
disease management in spice crops
PC1. identify different types of pests in spice crops
90
10 5 5
PC2. identify stages of crop and pest incidence 6 3 3
PC3. diagnose symptoms and extent of damage 6 3 3
PC4. Identify abiotic factors leading to pests 5 2 3
PC5. identify diseases in specific spice crops 6 3 3
PC6. identify susceptible crop stages and assess disease incidence 6 3 3
PC7. identify different modes of disease spread/transmission 4 2 2
PC8. Identify abiotic factors leading to diseases 5 2 3
PC9. use resistant/tolerant varieties 4 2 2
PC10. scout at regular intervals to prevent pest incidence 8 4 4
PC11. perform crop rotation with suitable crops 6 3 3
PC12. use various types of traps and trap crops 6 3 3
PC13. use various types of biological, mechanical and chemical control with their advantages and disadvantages 10 5 5
PC14. use recommended pesticides as per the approved Package of Practices (PoP) by state agricultural university/institutes 8 4 4
90 44 46
4. AGR/N0604 Irrigation management in spice
crops
PC1. assess the water requirement of the spice crop
60
5 2 3
PC2. understand different irrigation methods and their advantages and disadvantages and select suitable irrigation methods 10 5 5
PC3. interact with irrigation experts for effective water usage 5 3 2
PC4. decide the layout of suitable irrigation method 10 5 5
PC5. ensure appropriate water supply at critical stages of crop growth 10 5 5
PC6. ensure adequate water supply for entire crop 5 3 2
PC7. ensure proper water retention and drainage 10 4 6
PC8. ensure judicious irrigation practices to avoid disease incidence 5 3 2
60 30 30
5. AGR/N9901 Basic Farm Management
PC1. choose the crop based on agro-climatic condition of the region 30 2 1 1
PC2. take sample of the soil for testing 1 0 1
Qualification Pack For Spice crop Cultivator
PC3. perform intercropping with suitable and recommended crops (as per the main crop cultivated)
2 1 1
PC4. perform crop rotation with suitable crops 2 1 1
PC5. interact with agriculture / extension expert for crop planning 1 1 0
PC6. choose crop based on the economic advantage 2 1 1
PC7. maintain crop production activity record 1 1 0
PC8. maintain crop calendars 1 1 0
PC9. maintain calendars of weed 1 1 0
PC10. maintain insect and pest calendar 2 1 1
PC11. ascertain total cost of production (land, production practices, labour, equipment, fuel, administrative cost etc.) 2 1 1
PC12. maintain records of investment and expenditure 2 1 1
PC13. maintain necessary books of accounts 2 1 1
PC14. identify government schemes and their eligibility for availing themselves of the same 2 1 1
PC15. identify the nearest market 2 1 1
PC16. identify local traders, mandis in the villages and nearby and compare the rates 2 1 1
PC17. identify market rates of the produce season wise 2 1 1
PC18. arrange cost-effective transportation of produce to the market 1 0 1
30 16 14
6. AGR/N9902 Assimilating market
information
PC1. understand the different sources of information at village-level through other farmers, neighbours, relatives, agricultural extension workers, agriculture specialists, concerned government and private departments like gram panchayat, co-operative societies and SHGs etc.
30
1 1 0
PC2. identify different sources of information at market level through commission agents, mandi samitis and input dealers 1 1 0
PC3. identify different sources of information through media sources like radio, newspapers, television, magazine internet, SMS in mobile phones etc. 1 0 1
PC4. identify the appropriate sources of specific market information and proper ways to collect the required information 1 0 1
PC5. identify the reliable source of information 1 0 1
Qualification Pack For Spice crop Cultivator
PC6. ascertain methods of collecting information through personal visit, telephone, internet and published reports, magazines and articles, workshops, attending seminars and training by agriculture extension service providers 2 1 1
PC7. ascertain periodicity and cost of assessing market information 2 1 1
PC8. ascertain availability and non-availability of specific market information 1 0 1
PC9. perform documentation for analysing market information 1 0 1
PC10. evaluate the authenticity of information received 2 1 1
PC11. analyse the information for taking decision 2 1 1
PC12. utilize market information for taking cost effective production decisions 2 1 1
PC13. understand quality-wise and variety-wise prices of different products such as seeds, pest, fertilizer, etc 2 1 1
PC14. use market information and decide on crop and area be to sown which could result in better productivity for the season 2 1 1
PC15. utilize market information for taking effective pre-harvesting decisions like seed preparation, land preparation, nutrition management, weed management, pest and diseases management and irrigation management 2 1 1
PC16. utilize market information for appropriate post-harvesting decision like drying , grading, bagging, transportation, processing and storage 2 1 1
PC17. decide on marketing parameters like where to sell, when to sell, to whom to sell and what quantity to sell etc. which leads to profit 2 1 1
PC18. understand benefits derived from market information 1 0 1
PC19. make projections/future price movements through information sources 1 1 0
PC20. understand price fluctuations in markets and take appropriate decision 1 1 0
30 14 16
7. AGR/N9903 Maintain health and safety at the
workplace
PC1. undertake basic safety checks before operation of all machinery, vehicles and hazards are reported to the appropriate supervisor
30
2 1 1
PC2. identify and useappropriate protective clothing or equipment required in performing thee duties in accordance with workplace policy. 2 1 1
PC3. read and understand the hazards of use and contamination mentioned on the labels of pesticides/fumigants etc 2 1 1
Qualification Pack For Spice crop Cultivator
PC4. assess risks prior to performing manual handling jobs, and work according to currently recommended safe practice. 2 1 1
PC5. use equipment and materials safely and correctly and return the same to designated storage when not in use 2 1 1
PC6. dispose of waste safely and correctly in a designated area 2 1 1
PC7. recognise risks to bystanders and take action to reduce risk associated with jobs in the workplace 3 2 1
PC8. perform thework in a manner which minimizes environmental damage by following all procedures and work instructions for controlling risk
2 1 1
PC9. report any accidents, incidents or problems without delay to an appropriate person and take necessary immediate action to reduce further danger. 1 0 1
PC10. follow procedures for dealing with accidents, fires and emergencies, including communicating location and directions to emergency. 2 1 1
PC11. follow emergency procedures to company standard / workplace requirements 2 1 1
PC12. use emergency equipment in accordance with manufacturers' specifications and workplace requirements 2 1 1
PC13. provide treatment appropriate to the patient's injuries in accordance with recognized first aid techniques 2 1 1
PC14. recover (if practical), clean, inspect/test, refurbish, replace and store the first aid equipment as appropriate 2 1 1
PC15. report details of first aid administered in accordance with workplace procedures. 2 1 1
30 15 15
ELECTIVES
ELECTIVE 1: Herbal Spices
Total Marks: 200 Marks Allocation
Assessable Outcomes Assessment Criteria Total Marks
Out Of
Theory Skills Practical
1. AGR/N0611 Selection of seed/planting
material for herbal spices cultivation
PC1. identify various herbal spices
50
5 3 2
PC2. explain the characteristics of various herbal spices 10 5 5
PC3. illustrate the “produce of commerce” and commercial and nutraceutical uses of various herbal spices 10 5 5
Qualification Pack For Spice crop Cultivator
PC4. classify the various agro climatic zones 10 5 5
PC5. select suitable herbal spices based on the prevailing agro-climatic conditions 15 5 10
50 23 27
2. AGR/N0612 Soil preparation and
sowing/planting of herbal spices
PC1. identify and select suitable soil type and location
70
5 2 3
PC2. ensure soil-testing at authorized centre and follow soil amendment measures on the basis of the soil test report 5 3 2
PC3. carry out soil solarization/withering of soil 5 2 3
PC4. apply manures and fertilizers based on soil test report as and when required 5 2 3
PC5. ensure proper drainage system 5 2 3
PC6. select and employ suitable method of sowing/planting in nursery/mainfield 5 2 3
PC7. prepare seed / planting material (herbaceous cuttings/ sucker etc) 5 2 3
PC8. carry out pre-sowing/planting treatment 5 2 3
PC9. prepare nursery area to a fine tilth 5 2 3
PC10. remove the broken parts of the previous crop 2 0 2
PC11. carry out pre-sowing irrigation 2 1 1
PC12. plant the seed/planting material at recommended depth and spacing 2 1 1
PC13. choose suitable season/time of sowing/planting 4 2 2
PC14. irrigate the nursery at right time and proper method 3 1 2
PC15. identify crop canopies 4 2 2
PC16. carry out sowing/planting as main crop / intercrop as recommended 8 4 4
70 30 40
3. AGR/N0613 Harvest and post- harvest
management of herbal spices
PC1. harvest the crop at appropriate stage and time
80
5 2 3
PC2. select and employ suitable harvesting method (clipping of tender leaves/ shoots; plucking along with roots; cutting of top shoots) based on produce of commerce 20 5 15
PC3. carry out cleaning and sorting based on commercial purpose 10 4 6
PC4. carry out drying and packing based on the customer requirement 15 5 10
PC5. ensure proper transportation and storage of herbal spice based on market demand 10 5 5
PC6. maintain ideal storage condition 5 2 3
PC7. identify the niche market for sale of produce 5 2 3
Qualification Pack For Spice crop Cultivator
PC8. analyze the right time for sale considering the demand for the produce 5 3 2
PC9. coordinate and negotiate with the buyer for competitive price 5 2 3
80 30 50
ELECTIVES
ELECTIVE 2: Seed Spices
Total Marks: 200 Marks Allocation
Assessable Outcomes Assessment Criteria Total Marks
Out Of
Theory Skills Practical
1. AGR/N0614 Seed selection and nursery management for seed
spices
PC1. identify various seed spices and select suitable variety based on agroclimatic condition
50
15 7 8
PC2. identify certified /authorised seed producers/vendors / suppliers (including government nurseries /department) 5 2 3
PC3. procure seeds in appropriate quantities based on sowing /farming method 5 1 4
PC4. prepare nursery (poly bag and bed for fennel and coriander) 10 4 6
PC5. sow the seeds in the poly bag and bed 5 2 3
PC6. ensure after care management 10 4 6
50 20 30
2. AGR/N0615 Land preparation and sowing
of seed spices
PC1. select appropriate soil type for cultivation
70
5 3 2
PC2. ensure soil-testing at authorized centres and follow the recommendations given 5 2 3
PC3. plough the land to get appropriate tilth 5 2 3
PC4. ensure proper drainage 5 2 3
PC5. apply recommended dosage of manures and fertilizers 10 5 5
PC6. select appropriate season for timely sowing/ transplanting 5 2 3
PC7. employ techniques to enchance germination (splitting /soaking etc) 5 2 3
PC8. treat seeds (seed dressing/ pelleting) using recommended fungicides/bioagents 5 2 3
PC9. employ suitable sowing method (broadcasting/line sowing/ drilling, transplanting etc)
10 4 6
PC10. maintain optimum plant density 5 2 3
PC11. ensure proper after care measures 10 4 6
70 30 40
3. AGR/N0616 Harvest and post- harvest
management of seed spices
PC1. harvest the crop at physiological maturity stage (like the colour of the seed etc)
80 5 2 3
PC2. employ suitable harvesting method(picking /pulling etc ) of plants/umbels 20 5 15
Qualification Pack For Spice crop Cultivator
PC3. carry out precleaning activities-threshing, winnowing, etc 10 4 6
PC4. carry out drying of seed spices 5 2 3
PC5. carry out grading of the seed spices 10 4 6
PC6. carry out packing of the seed spices 10 4 6
PC7. maintain ideal storage condition 5 2 3
PC8. identify the right market for sale of produce 5 2 3
PC9. analyse the right time for sale considering the periodical demand for the produce 5 3 2
PC10. coordinate and negotiate with procurement assistant of the buyer for best price 5 2 3
80 30 50
ELECTIVES
ELECTIVE 3: Tree Spices
Total Marks: 200 Marks Allocation
Assessable Outcomes Assessment Criteria Total Marks
Out Of
Theory Skills Practical
1. AGR/N0617 Selection of planting material and nursery management in
tree spices
PC1. identify various sources / suppliers (including government nurseries /department) of the planting material
60
2 1 1
PC2. identify suitable varieties of tree spices adaptable for specific agro-climatic conditions 2 1 1
PC3. select suitable mother plant (stock/scion). 2 1 1
PC4. collect seeds/ vegetative propagules(bud/shoot) 2 1 1
PC5. identify market rates for tree spices planting materials 2 1 1
PC6. procure planting material as per the requirement 2 1 1
PC7. select suitable site for tree spice nursery 4 2 2
PC8. develop the required infrastructure (pillars/shade nets/wires, fencing materials) 5 2 3
PC9. establish irrigation facilities (pipelines, pump, filter, sprinkler, drip, micro irrigation) 2 1 1
PC10. collect items for preparing potting mixture(portray/polybag/manure/sand/ soil / bioagents) 2 1 1
PC11. establish humid chamber 2 1 1
PC12. prepare nursery bed/ poly bags for tree spices 5 1 4
PC13. develop primary/ secondary nursery using suitable techniques 5 2 3
PC14. employ suitable vegetative propagation methods (budding/grafting/layering etc) 10 4 6
Qualification Pack For Spice crop Cultivator
PC15. plant the planting material in mist chamber / polybag / shade net at appropriate spacing 2 1 1
PC16. irrigate the planting materials as per requirement. 2 1 1
PC17. carry out hardening of planting materials 5 1 4
PC18. seek guidance from the agricultural experts 2 1 1
PC19. market the excess planting materials 2 1 1
60 25 35
2. AGR/N0618 Land preparation, planting
and management of tree spices
PC1. carry out clearing of land, shade regulation, ploughing as per requirement
60
5 2 3
PC2. prepare land according to the terrain as per the required soil and water conservation measures 5 2 3
PC3. ensure soil-testing at authorized centres and follow soil amendment measures on the basis of the soil test report 2 1 1
PC4. select suitable planting system 5 2 3
PC5. prepare pits of appropriate size at recommended spacing 5 2 3
PC6. apply manures and basal doses of fertilizers 5 2 3
PC7. ensure viability of seeds using suitable methods 2 0 2
PC8. carry out planting of tree spices in appropriate season 3 1 2
PC9. carry out staking, mulching of tree spices in appropriate season 5 1 4
PC10. provide adequate shade and protection to plants 2 1 1
PC11. carry out gap-filling whenever required 2 1 1
PC12. remove sprouts from the root stock 2 1 1
PC13. carry out pruning, coppicing etc as and when required 5 1 4
PC14. practise proper intercultural operations as recommended at suitable time 5 1 4
PC15. carry out manuring / fertigation / weeding 5 1 4
PC16. carry out liming as and when required 2 1 1
60 20 40
3. AGR/N0619 Harvest and post- harvest
management of tree spices
PC1. harvest the economically important spice plant part(s) at appropriate stage and time
80
5 2 3
PC2. employ suitable harvesting methods depending on the spice crop like – plucking poles with netbags (nutmegs); special peeling technique (cinnamon); manual picking with ladder (clove); manual collection (cambodge) etc 20 5 15
PC3. follow good harvesting practices (GHP) and transportation methods 5 3 2
Qualification Pack For Spice crop Cultivator
PC4. carry out crop specific processing of tree spices using improved methods 5 1 4
PC5. carry out grading of the tree spices 5 1 4
PC6. carry out packing of the tree spices 10 4 6
PC7. maintain ideal storage condition 5 2 3
PC8. assess the quality of the produce for better price realization 5 3 2
PC9. discover different markets for sale of produce 5 2 3
PC10. analyse the right time for sale considering the demand for the produce 4 2 2
PC11. identify buyers and negotiate for the best price 4 2 2
PC12. provide basic inputs for traceability of the produce 5 2 3
PC13. ensure suitable transportation mode 2 1 1
80 30 50
ELECTIVES
ELECTIVE 4: Rhizomatous Spices
Total Marks: Marks Allocation
Assessable Outcomes Assessment Criteria Total Marks
Out Of
Theory Skills Practical
1. AGR/N0620 Seed selection and seed
preparation for rhizomatous spices
PC1. identify different varieties of the crop
60
5 3 2
PC2. select the suitable variety adaptable to the agro-climatic conditions having demand in market 5 2 3
PC3. identify well managed and healthy mother garden for sourcing seed material 5 2 3
PC4. select pest free rhizomes with optimum size and weight 5 2 3
PC5. procure the required quantity of selected rhizomes 2 1 1
PC6. ensure safe transport and handling of the procured seed material 2 1 1
PC7. identify suitable method of storage 2 1 1
PC8. treat the seeds where ever required using recommended dose of pesticides by adopting the prescribed practices 5 2 3
PC9. store the seeds in ideal conditions 1 0 1
PC10. inspect stored seeds at fixed intervals for managing the incidence of storage pests and diseases
2 1 1
PC11. prepare the seed rhizomes for field planting as recommended 5 2 3
PC12. seek guidance from the agricultural experts 1 0 1
PC13. cure, treat and prepare the seed rhizomes for rapid multiplication 5 2 3
Qualification Pack For Spice crop Cultivator
PC14. raise the prepared single bud rhizome in protrays 5 2 3
PC15. schedule the required aftercare and maintain the sprouted buds till transplanting to the main field 10 4 6
60 25 35
1. AGR/N0621 Land preparation and planting
of rhizomatous spices
PC1. select appropriate soil type for cultivation
60
5 2 3
PC2. carry out soil amelioration based on the soil-test at authorized centres 5 2 3
PC3. plough the land to get appropriate tilth 5 2 3
PC4. prepare raised bed for planting wherever required 5 2 3
PC5. apply organic manure and basal dose of fertilizers 5 2 3
PC6. plant the seed rhizome at appropriate timetake proper care to save the sprouting portion 5 2 3
PC7. plant in rows with recommended spacing 2 1 1
PC8. protect the planted seed rhizomes with suitable mulch material 3 1 2
PC9. ensure aftercare for establishment of the seed rhizome 5 2 3
PC10.transplant the seedlings at the appropriate time 5 2 3
PC11. carry out mulching 5 2 3
PC12.ensure aftercare for establishment of the crop 10 4 6
60 24 36
3. AGR/N0622 Harvest and post-harvest management of
rhizomatous spices
PC1. identify the right stage of harvest of the crop depending upon the variety and nature of the final produce
80
5 2 3
PC2. employ suitable harvesting method -manual and mechanical 15 5 10
PC3. carry out processing of the produce (cleaning/washing, boiling, peeling, slicing, drying, polishing etc) 20 5 15
PC4. carry out grading and packaging considering domestic and export markets 20 5 15
PC5. maintain ideal storage condition 5 2 3
PC6. identify the right market for sale of produce 5 2 3
PC7. analyse the right time for sale considering the periodical demand for the produce 5 2 3
PC8. coordinate and negotiate with procurement assistant of the buyer for best price 5 2 3
80 25 55
ELECTIVES
ELECTIVE 5: Oil yielding Spices
Total Marks: 170 Marks Allocation
Qualification Pack For Spice crop Cultivator
Assessable Outcomes Assessment Criteria Total Marks
Out Of
Theory Skills Practical
1. AGR/N0623 Planting material preparation and nursery management for
oil yielding spices
PC1. identify various and appropriate varieties of oil yielding spice crops
50
5 2 3
PC2. select the appropriate time for preparing/procuring planting materials 3 1 2
PC3. prepare field for production of suckers required for nursery (in case of oil yielding crops which use suckers as planting materials for raising nursery) 10 4 6
PC4. identify various vendors / suppliers (including government nurseries /department) of the seed/planting materials 2 1 1
PC5. identify market rates of planting materials of oil yielding spice crops 2 1 1
PC6. procure quality seeds/planting material in appropriate quantity 2 1 1
PC7. treat the seeds /planting material (after chopping in required size) prior to sowing/planting 5 2 3
PC8. prepare nursery area to a fine tilth 5 2 3
PC9. remove the broken parts of the previous crop 2 1 1
PC10. prepare humid chamber (in case of early mint technology), wherever required 3 1 2
PC11. carry out pre-sowing irrigation 3 1 2
PC12. plant the seed/planting material at recommended depth and spacing 3 1 2
PC13. irrigate the nursery at right time and proper method 3 1 2
PC14. seek guidance from the progressive farmers/ subject matter specialists 2 1 1
50 20 30
2. AGR/N0624 Land preparation and
transplanting of oil yielding spices
PC1. select appropriate soil type for cultivation
5 2 3
PC2. carry out soil amendments as per the soil test report 10 4 6
PC3. apply required farm yard manure 5 2 3
PC4. prepare the land to fine tilth and divide into beds of convenient sizes 10 4 6
PC5. ensure that there is enough moisture in the field 5 2 3
PC6. ensure that the seedling are of optimum size 5 2 3
PC7. ensure timely transplantation of seedling 5 2 3
PC8. transplant seedlings in rows with proper spacing 5 2 3
PC9. employ ridges and furrow method of planting to minimise water use 10 4 6
Qualification Pack For Spice crop Cultivator
60 24 36
3. AGR/N0625 Harvest and post- harvest
management of oil yielding spices
PC1. harvest the crop at appropriate stage for distillation using recommended methods
60
15 5 10
PC2. carry out distillation in improved distillation tank 15 5 10
PC3. ensure use of standard containers for proper storage of oil 5 2 3
PC4. test for quality of the spice oil 10 4 6
PC5. identify the right market for sale of produce 5 2 3
PC6. analyse the right time for sale considering the demand for the produce 5 2 3
PC7. coordinate and negotiate with procurement assistant of the buyer for best price 5 2 3
60 22 38
ELECTIVES
ELECTIVE 6: Pod (Cardamom) Spices
Total Marks: 220 Marks Allocation
Assessable Outcomes Assessment Criteria Total Marks
Out Of
Theory Skills Practical
1. AGR/N0626 Seed/sucker selection
and nursery management in
cardamom( small/large)
PC1. identify suitable varieties of cardamom(small/large) for specific agroclimatic condition/location
60
5 2 3
PC2. identify various vendors / suppliers (including government nurseries /department/research institute) of the seed/sucker that are certified 2 1 1
PC3. identify market rates for cardamom(small/large)seeds/sucker 2 1 1
PC4. procure seeds/sucker in appropriate quantity 2 1 1
PC5. employ acid scarification technique for better germination of seeds 5 2 3
PC6. treat the seeds/ suckers with suitable bioagents/fungicides 5 2 3
PC7. select suitable nursery site and clear the land from previous crop residue and debris 5 2 3
PC8. prepare primary and secondary nursery beds/ polybags for seedling/ sucker multiplication bed 5 1 4
PC9. employ soil solarisation/fumigation techniques to destroy harmful microbes 5 2 3
PC10. provide adequate shade through suitable trees/agroshade net/thatched pandal 5 2 3
PC11. provide pre-sowing irrigation and introduce suitable biocontrol agents 5 2 3
PC12. plant the seed/sucker at appropriate depth and spacing 2 1 1
Qualification Pack For Spice crop Cultivator
PC13. apply recommended dose of organic manure/fertilizer 4 2 2
PC14. carry out mulching in the nursery beds 4 2 2
PC15. irrigate the nursery beds at proper intervals 2 1 1
PC16. seek guidance from the cardamom crop experts 2 1 1
60 25 35
2. AGR/N0627 Land preparation and planting
of cardamom(small/large)
PC1. identify appropriate soil type for cultivation
70
5 2 3
PC2. ensure soil-testing at authorized centres and follow the recommendations given 5 2 3
PC3. practise suitable soil terracing methods and contour planting 10 4 6
PC4. carry out opening of pits at recommended space and depth 6 2 4
PC5. apply recommended quantity of organic manure / fertilizers in the pits with suitable biocontrol agents 5 2 3
PC6. plant seedlings/suckers in appropriate month in the season 5 1 4
PC7. treat the seedlings/suckers with bioagents/fungicides 6 2 4
PC8. plant the seedlings/suckers at appropriate depth with proper staking 8 3 5
PC9. carry out mulching with dried leaves and other trashed plant materials 5 1 4
PC10. identify suitable shade trees and their shade pattern 5 2 3
PC11. ensure shade regulation in the mainfield as per the recommendation 10 4 6
70 25 45
3. AGR/N0628 Harvest and post-harvest management of
cardamom (small/large)
PC1. carry out picking at appropriate stage with hand for small cardamom and with suitable knife for large cardamom
90
10 4 6
PC2. carry out pickings at regular and specified intervals incase of small cardamom and single harvest at right time for large cardamom 5 2 3
PC3. separate the capsules from the harvested spike, in case of large cardamom 5 1 4
PC4. practise Good Handling Practices (GHP) 10 4 6
PC5. carry out drying of cardamom using suitable methods like improved cardamom curing/conventional curing for small cardamom and use local/modified batti/ improved curing system for large cardamom 10 4 6
PC6. carry out tail cutting procedure for large cardamom and rubbing and polishing methods for small cardamom 10 4 6
Qualification Pack For Spice crop Cultivator
PC7. carry out grading of cardamom (small/large) by adopting standard sieves manually or with suitable machinery. 10 4 6
PC8. carry out packing of the cardamom(small/large) in polythene lined gunnybags and maintain ideal storage condition 10 4 6
PC9. identify the right market for sale of produce through manual /e-aunction platform. 5 2 3
PC10. analyse the right time for sale considering the demand for the produce and market fluctuation pattern over a period of time 5 2 3
PC11. illustrate artificial colouring and pesticide residual toxicity problems in the final produce 10 4 6
90 35 55