Course Curriculum
1. Foundations of Ecological Farming
- Introduction to the philosophy and science of organic farming
- Differences between conventional and organic systems
- Core principles: health, ecology, fairness, care
- History and global evolution of organic agriculture
2. Sustainability in Agriculture
- Indicators of sustainable farming systems
- Impact of agriculture on climate change
- Role of organic farming in environmental resilience
- Socio-economic dimensions of sustainability
3. Organic Soil & Input Management
- Organic soil fertility management
- Composting, vermicomposting, and green manure techniques
- Managing inputs without synthetic chemicals
- Evaluating compost quality and application methods
4. Crop Planning in Organic Systems
- Seasonal crop rotation strategies
- Intercropping and companion planting
- Field crop, horticulture, and plantation management
- Pest and disease prevention through cultural practices
5. Eco-Friendly Crop Protection
- Use of biopesticides and botanical extracts
- Natural predators and integrated pest management
- Physical and mechanical pest control
- Minimizing crop loss without harming ecosystems
6. Quality, Nutrition & Health Aspects
- Nutritional benefits of organically grown foods
- Role of antioxidants and natural compounds in health
- Quality assessment methods for organic produce
- Organic food and public perception
7. Certification, Policy & Market Readiness
- Overview of national and international organic standards
- Organic certification process and compliance
- Market channels for organic produce
- Branding, packaging, and selling organically