About the Course:
Agriculture is the mainstay of country’s economy and is the bedrock of the rural economy. The majority population in South Asia lives in rural areas, depending on agricultural activities as their principal source of income and employment. Due to low productivity of agriculture, per worker income in agriculture is low; as a consequence, the proportion of the population living in poverty is quite high.
Farming in South Asia is dominated by small holdings. In India, average farm size is 1.41 hectare. The growth rate of agriculture in SAARC region is low and unstable. Whereas total GDP in most Member States has shown high growth in the recent past, total GDP of other SAARC countries increased by more than 5% per annum over the first six years of the present decade. The gap between the growth rate of agriculture and the non-agriculture sector is rising in all the countries. Agriculture engages a large majority of small and marginal farming households and retains its centrality in terms of employment and rural economies.
This course is for:
a) Any Farmer or any person who wants to pursue career in Agriculture
b) Any person who is enrolled for Agricultural Science in either Graduate or Post Graduate Course
c) Any Person undertaking Doctoral Degree in Agriculture
d) Any Person who has studied Botany with specialization in Plant Pathology, Agronomy, Entomology or Plant Breeding
Learners will be able to know that how Good Agriculture Practices (GAP) will ensure the benefits like a.) Appropriate adoption and monitoring of GAP help to improve the safety and quality of food and other agricultural products. b.) Adoption of GAP helps to promote sustainable agriculture and contributes to meet national and international environment and social development objectives. c.) GAP helps to increase compliance with national and international regulations, standards, and guidelines regarding the use of permitted pesticides, maximum levels of contaminants as well as other chemicals, microbiological and physical contamination hazards. d.) As a result, meet the requirement of providing safe and quality food for the consumer.