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, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 4 IMAM-0031
POST GRADUATE DIPLOMA IN PLANTATION
MANAGEMENT (PGDPM)
..,...... Term-End Examination
December, 2016
MAM-003 POST HARVEST MANAGEMENT AND
VALUE ADDITION
Time hours Maximum Marks: 100
Note: Answer any ten questions.
All questions earn) equal marks.
1. Define the following: 1x5=5
Self Pollination in Pepper.
Speciality Coffee as per Coffee Board.
Crepe Rubber.
Maximum Residue Limit.
Pleonanthy in coconut.
Fill in the blanks: 1x5=5
In pepper inflorescences are borne on the lateral branches.
The best period for rubber tapping in India is months.
Scientific name of large cardamom is
are mainly responsible for black pigments in processed tea.
Generally Arabica coffee is processed by the method.
2. State True or False 1x5=5
Cardamom flowers are self pollinated.
Botanically coffee berry is a drupe.
Standards and age for rubber tapping are same in budded and seedling rubber.
In cashew the swollen cashew apple is not the real fruit.
In coconut male and female flowers are seen in separate inflorescences.
What do the following mean 1x5=5
Tellichery Bold Pepper.
Cinnamon quills.
Silver skin in coffee.
Made Tea.
W 320 grade cashew nut.
3. Distinguish between 2 1/2x2=5
CTC Tea and Orthodox Tea.
Plantation Coffee and Cherry Coffee.
Justify the following statements. 2 1/2x2=5
Drying of cardamom under direct sun is not desirable.
More than a beverage, tea is a health drink.
4. Give brief notes on 2x5=10
Flowering and fruit set in cardamom.
Steps involved in cinnamon harvesting.
Medicinal properties of nutmeg.
Decaffeinated coffee.
Ball copra.
5. Explain briefly on 2 1/2x4=10
Primary processing of Black Pepper.
Latex vessels in Rubber and latex flow.
Floating test in cashew nuts processing.
Virgin coconut oil.
6. Give brief notes: 5x2=10
Indian spices logo and spice house certificate.
Dry method of coffee berry processing.
7. Briefly state: 2 1/2x4=10
Specifications of Indian Cardamom.
'Silver tips' Tea.
Economic life of Rubber trees.
Organic coffee.
8. Mention any four value added products and their important uses 5x2=10
Tea.
Coconut.
9. Write short notes on any two 5x2=10
Spices as Neutraceuticals.
Marketable forms of Natural Rubber.
Quality parameters of Black tea.
10. Discuss the principles of scientific storage of spices. State the problems in storage and their remedial measures. 10
11. Explain factors influencing tapping frequency and latex production in Rubber. Mention about different types of tapping systems. 10
12. Discuss the scope of value addition in cashew nut. Explain their by-products and utilization. 10
13. Briefly explain GAP and GMP for quality coffee at estate level. Outline the practices under GAP and GMP for parchment coffee. 10
POST GRADUATE DIPLOMA IN PLANTATION
MANAGEMENT (PGDPM)
..,...... Term-End Examination
December, 2016
MAM-003 POST HARVEST MANAGEMENT AND
VALUE ADDITION
Time hours Maximum Marks: 100
Note: Answer any ten questions.
All questions earn) equal marks.
1. Define the following: 1x5=5
Self Pollination in Pepper.
Speciality Coffee as per Coffee Board.
Crepe Rubber.
Maximum Residue Limit.
Pleonanthy in coconut.
Fill in the blanks: 1x5=5
In pepper inflorescences are borne on the lateral branches.
The best period for rubber tapping in India is months.
Scientific name of large cardamom is
are mainly responsible for black pigments in processed tea.
Generally Arabica coffee is processed by the method.
2. State True or False 1x5=5
Cardamom flowers are self pollinated.
Botanically coffee berry is a drupe.
Standards and age for rubber tapping are same in budded and seedling rubber.
In cashew the swollen cashew apple is not the real fruit.
In coconut male and female flowers are seen in separate inflorescences.
What do the following mean 1x5=5
Tellichery Bold Pepper.
Cinnamon quills.
Silver skin in coffee.
Made Tea.
W 320 grade cashew nut.
3. Distinguish between 2 1/2x2=5
CTC Tea and Orthodox Tea.
Plantation Coffee and Cherry Coffee.
Justify the following statements. 2 1/2x2=5
Drying of cardamom under direct sun is not desirable.
More than a beverage, tea is a health drink.
4. Give brief notes on 2x5=10
Flowering and fruit set in cardamom.
Steps involved in cinnamon harvesting.
Medicinal properties of nutmeg.
Decaffeinated coffee.
Ball copra.
5. Explain briefly on 2 1/2x4=10
Primary processing of Black Pepper.
Latex vessels in Rubber and latex flow.
Floating test in cashew nuts processing.
Virgin coconut oil.
6. Give brief notes: 5x2=10
Indian spices logo and spice house certificate.
Dry method of coffee berry processing.
7. Briefly state: 2 1/2x4=10
Specifications of Indian Cardamom.
'Silver tips' Tea.
Economic life of Rubber trees.
Organic coffee.
8. Mention any four value added products and their important uses 5x2=10
Tea.
Coconut.
9. Write short notes on any two 5x2=10
Spices as Neutraceuticals.
Marketable forms of Natural Rubber.
Quality parameters of Black tea.
10. Discuss the principles of scientific storage of spices. State the problems in storage and their remedial measures. 10
11. Explain factors influencing tapping frequency and latex production in Rubber. Mention about different types of tapping systems. 10
12. Discuss the scope of value addition in cashew nut. Explain their by-products and utilization. 10
13. Briefly explain GAP and GMP for quality coffee at estate level. Outline the practices under GAP and GMP for parchment coffee. 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