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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
Fill in the blanks (any five)
For preparing white pepper, berries should be
Vibro Fluid Bed Drier is associated with processing
Under proper management, economic life of rubber tree is
The dried coconut endosperm (meat) is called
In India, coffee is harvested during
After drying, moisture content in raw cashew nuts should be
Expand the following abbreviations (any five)
GAP
CTC
CDB
CFTRI
DRC
RSS
2. Name the following (any five)
Two value added products of black pepper.
Two grades of CTC tea.
Two chemicals added to latex for processing into sheet rubber.
Two examples of best known speciality coffee.
Two by products from coconut shell.
Two methods of roasting of cashew.
3. Write short notes (any two)
Green tea
Rainguarding in rubber tree
Coconut water products
Explain briefly the harvesting techniques of black pepper and clove.
How are blanching and drying of black pepper carried out?
What is bleached cardamom? Mention the factors determining preservation of quality of cardamom during storage.
Discuss drying of cardamom by pipe curing method.
Briefly describe the different types of withering in tea.
What are the factors influencing drying process of tea
What is controlled UPWARD Tapping? What are the different situations under which CUT can be adopted
Mention the factors influencing tapping efficiency.
List out the enzymes employed in solvent free extraction of spices.
Mention the techniques involved in development of the following spice varieties.
Panniyur
Panniyur
ICRI
IISR -Navashree
Viscoashree
Give the flow chart of wet method of processing of coffee.
Discuss the care to be taken during transport and storage of coffee.
10.(a) Why coconut oil is called as the 'king of vegetable oils'
Differentiate between cup copra and ball copra.
11.(a) What are the factors influencing quality of spice and spice products
Discuss the methods for preservation of spices and spice products.
12.(a) What are the quality requirements of raw cashew nuts from industry angle?
How is roasting of raw cashew nuts done by steam cooking method What are its advantages
13. What are the differences between processing of orthodox and CTC black tea? Explain in detail.
For preparing white pepper, berries should be
Vibro Fluid Bed Drier is associated with processing
Under proper management, economic life of rubber tree is
The dried coconut endosperm (meat) is called
In India, coffee is harvested during
After drying, moisture content in raw cashew nuts should be
Expand the following abbreviations (any five)
GAP
CTC
CDB
CFTRI
DRC
RSS
2. Name the following (any five)
Two value added products of black pepper.
Two grades of CTC tea.
Two chemicals added to latex for processing into sheet rubber.
Two examples of best known speciality coffee.
Two by products from coconut shell.
Two methods of roasting of cashew.
3. Write short notes (any two)
Green tea
Rainguarding in rubber tree
Coconut water products
Explain briefly the harvesting techniques of black pepper and clove.
How are blanching and drying of black pepper carried out?
What is bleached cardamom? Mention the factors determining preservation of quality of cardamom during storage.
Discuss drying of cardamom by pipe curing method.
Briefly describe the different types of withering in tea.
What are the factors influencing drying process of tea
What is controlled UPWARD Tapping? What are the different situations under which CUT can be adopted
Mention the factors influencing tapping efficiency.
List out the enzymes employed in solvent free extraction of spices.
Mention the techniques involved in development of the following spice varieties.
Panniyur
Panniyur
ICRI
IISR -Navashree
Viscoashree
Give the flow chart of wet method of processing of coffee.
Discuss the care to be taken during transport and storage of coffee.
10.(a) Why coconut oil is called as the 'king of vegetable oils'
Differentiate between cup copra and ball copra.
11.(a) What are the factors influencing quality of spice and spice products
Discuss the methods for preservation of spices and spice products.
12.(a) What are the quality requirements of raw cashew nuts from industry angle?
How is roasting of raw cashew nuts done by steam cooking method What are its advantages
13. What are the differences between processing of orthodox and CTC black tea? Explain in detail.
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