Recent Advances in Groundnut Production Technology

1. Importance of Groundnut in Indian Economy 2. Groundnut in India 3. Reproductive Biology of Groundnut 4. Groundnut Improvement – Methods, Status and Issues 5. Breeding High Yielding Drought Resistant Varieties in Groundnut 6. Groundnut Varietal Characteristics and Recommended Varieties of India 7. Biotechnological Tools for Groundnut Improvement 8. Quality Seed Production and Certification in Groundnut 9. Role of Genomics in Groundnut Improvement 10. DNA Fingerprinting in Groundnut Genotypes 11. Farm Mechanization in Groundnut Cultivation 12. Influence of Climate Change on Groundnut Productivity 13. Groundnut based Cropping Systems 14. Role of Nanoscale Nutrients for Improved Groundnut Production 15. Good Agricultural Practices (GAP) for Improving the Groundnut Productivity in Drylands 16. Preparation of Biofertilisers and Methods of usage in Oilseeds in Particular to Groundnut 17. Efficient use of Fertilizers in Groundnut Production 18. Production Technology for Organic Groundnut 19. Micronutrient Management in Groundnut 20. Long-Term Effect of Fertilizers and Manures on Groundnut Productivity and Soil Properties 21. Dry Land Technologies for Enhancing Groundnut Productivity under Rainfed Conditions 22.Water Management Practices for Groundnut 23. Soil Profile Moisture Study – Hands on Experience 24. Systems of Irrigation for the Enhanced Productivity in Groundnut 25. Farm Pond Technology 26. Drought Mitigation Strategies for Dryland Agriculture with Special Reference to Groundnut 27. Integrated Weed Management in Groundnut 28. Soil and Water Conservation Measures in Rainfed Agriculture 29. Herbicide Formulations, Spray Fluid Calibration and Application Techniques 30. Integrated Pest Management in Groundnut 31. Seed Related Physiological and Quality Aspects of Groundnut 32. Management of Viral Diseases of Groundnut 33. Preparation of Microbial Biocontrol Agents for Insect Pest Management in Groundnut 34. Indigenous Technical Knowledge (ITK) in Groundnut Cultivation 35. The Food and Processing Quality Characterist...