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FOOD, IX STD, PLANT, IMPROVEMENT OF FOOD RESOURCES, XII STD, ECONOMIC…
FOOD
VIII STD
CROP PRODUCTION AND MANAGEMENT
SEEDLING
MANURING
LEVELLING
IRRIGATION
PREPARATION OF SOIL
HARVESTING
CROP STORAGE
ANIMALS
CROP PRODUCTION MANAGEMENT
ORGANIC FORMING
CROP VARIETY IMPROVEMENT
IMPROVEMENT OF CROP YIELDS
STORAGE
TYPES OF CROPS
POULTRY FARMING
FISH PRODUCTION
CATTLE FARMING
BEE KEEPING
FOOD PLANTS
NUTS
FRUITS
BEVERAGES
VEGETABLES
SPICES
MINOR MILLETS
CANDIMENT
MAJOR CEREALS
OIL SEEDS
MEDICINAL PLANTS
OPIUM POPPY
NILAVEMBU
CANNABIS/MARIJUANA
KEEZHANELLI
PULP WOOD
DYES
COSMETICS
TIMBER
FIBRES
COMPONENTS OF FOOD
PROTEINS
FAT
CARBOHYDRATES
VITAMINNS
WATER SOLUBLE
VITAMIN C
VITAMIN B
FAT SOLUBLE
VITAMIN D
VITAMIN E
VITAMIN K
VITAMIN A
MINERALS
MICRO MINERAL
IODINE
FLUORINE
IRON
MACRO MINERAL
PHOSPEROUS
POTASSIUM
CALCIUM
SODIUM
WATER
DEFICIENCY DISEASES OF CARBOHYDRATE PROTEINS FAT VITAMINS MINERALS WATER
FOOD WHERE DOES IT COME FROM ?
ANIMAL SOURCES
MEAT
EGG
MILK
FISH
HONEY
PLANT SOURCES
VEGETABLES
FRUITS
PULSES
CEREALS
OIL SEEDS
IX STD
PLANT
IMPROVEMENT OF FOOD RESOURCES
XII STD
ECONOMIC IMPORTANCE OF PLANTS
VI STD