Exam Details
| Subject | Poor Harvest Management and Value addition | |
| Paper | ||
| Exam / Course | Post Graduate Diploma in Plantation Management | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 4 IMAM-0031
POST GRADUATE DIPLOMA IN PLANTATION
MANAGEMENT (PGDPM)
N Term-End Examination
o
o June, 2016
°MAM-003 POST HARVEST MANAGEMENT AND VALUE ADDITION
Time !lours Maximum Marks: 100
Note: Question Illlmber 1 and 2 are compulsory.
Attempt any eight questions from question Ilumber
3 to 13.
All questious carry equal marks.
1. Fill in the blanks (any five). 5x1=5
is called as the 'king of vegetable oils'.
Recovery of cardamom is when capsules are physiologically mature.
The largest producer and exporter of green tea is .
Harvesting of latex in rubber is called .
is a trade name of .
Cloves which undergo fermentation due to improper drying are called .
Expand the following abbreviations (any five) 5x1=5
GMP
PFA
APCC
CUT
BPS
TSR
2. Name the following (any five) 5x2=10
Two artificial methods of drying commonly adopted in pepper.
Two grades of orthodox tea.
Two tools used for tapping of rubber trees.
Two products made from coconut water.
Two by-products of cashew.
Two Indian specialty coffee.
3. Write short notes (any two) 2x5=10
Instant tea
Rubber honey
Decaffeinated coffee
4. Write the harvesting techniques of the following crops (any two) 2x5=10
Cinnamon
Clove
Nutmeg
5. Mention the important points to be considered in post-harvest handling and processing of cardamom.
Explain the important grades of cardamom. 5
6. Discuss the medicinal value of black pepper. 5
What are the pharmaceutical uses of tree spices?
7. Give the flow chart of bio-chemical changes taking place during fermentation of CTC tea.
What are the factors affecting keeping quality of tea
8. Mention the standards of tapability of budded and seedling rubber trees.
Which are the marketable forms of natural rubber?
9. Name one variety for each of the following 5 crops:
Cardamom
Pepper
Cinnamon
Nutmeg
Rubber
What are the general quality attributes of spices?
10. List out the steps involved in preparation of cherry coffee at estate level.
Mention five GAP and GMP for parchment coffee. 5 5
11. What is nato-de-coco? How is it used
Write five health benefits of tender coconut water. 5 5
12. What are the different methods of roasting in cashew processing? Discuss the latest widely applied technology.
Mention the physical properties of cashew kernels which are considered for grading. Name five grades of cashew kernels. 5 5
13. Describe the Japanese style of green tea manufacture. 10
POST GRADUATE DIPLOMA IN PLANTATION
MANAGEMENT (PGDPM)
N Term-End Examination
o
o June, 2016
°MAM-003 POST HARVEST MANAGEMENT AND VALUE ADDITION
Time !lours Maximum Marks: 100
Note: Question Illlmber 1 and 2 are compulsory.
Attempt any eight questions from question Ilumber
3 to 13.
All questious carry equal marks.
1. Fill in the blanks (any five). 5x1=5
is called as the 'king of vegetable oils'.
Recovery of cardamom is when capsules are physiologically mature.
The largest producer and exporter of green tea is .
Harvesting of latex in rubber is called .
is a trade name of .
Cloves which undergo fermentation due to improper drying are called .
Expand the following abbreviations (any five) 5x1=5
GMP
PFA
APCC
CUT
BPS
TSR
2. Name the following (any five) 5x2=10
Two artificial methods of drying commonly adopted in pepper.
Two grades of orthodox tea.
Two tools used for tapping of rubber trees.
Two products made from coconut water.
Two by-products of cashew.
Two Indian specialty coffee.
3. Write short notes (any two) 2x5=10
Instant tea
Rubber honey
Decaffeinated coffee
4. Write the harvesting techniques of the following crops (any two) 2x5=10
Cinnamon
Clove
Nutmeg
5. Mention the important points to be considered in post-harvest handling and processing of cardamom.
Explain the important grades of cardamom. 5
6. Discuss the medicinal value of black pepper. 5
What are the pharmaceutical uses of tree spices?
7. Give the flow chart of bio-chemical changes taking place during fermentation of CTC tea.
What are the factors affecting keeping quality of tea
8. Mention the standards of tapability of budded and seedling rubber trees.
Which are the marketable forms of natural rubber?
9. Name one variety for each of the following 5 crops:
Cardamom
Pepper
Cinnamon
Nutmeg
Rubber
What are the general quality attributes of spices?
10. List out the steps involved in preparation of cherry coffee at estate level.
Mention five GAP and GMP for parchment coffee. 5 5
11. What is nato-de-coco? How is it used
Write five health benefits of tender coconut water. 5 5
12. What are the different methods of roasting in cashew processing? Discuss the latest widely applied technology.
Mention the physical properties of cashew kernels which are considered for grading. Name five grades of cashew kernels. 5 5
13. Describe the Japanese style of green tea manufacture. 10
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Crop Production Technology
- Human Resource Marketingand Financial Management
- Introduction to Plantation Management
- Poor Harvest Management and Value addition