Initially, this course gives an overview about the history and the present status of the global and local
swine industry and makes suggestions for its improvement. Then, planning a piggery for continuous production of pork to the given market is discussed. The course then describes and demonstrates the management aspects of swine and breeding of swine for profitable production. This unit focuses on common diseases in swine, control and prevention of them. This also concerns on necessary steps to be taken to minimize environmental pollution in pig farming. It also describes the means of evaluating the carcass quality of swine and effect of pre slaughter handling and slaughtering techniques to determine the carcass quality. Methods of keeping records in a piggery with their advantages also will be discussed.
swine industry and makes suggestions for its improvement. Then, planning a piggery for continuous production of pork to the given market is discussed. The course then describes and demonstrates the management aspects of swine and breeding of swine for profitable production. This unit focuses on common diseases in swine, control and prevention of them. This also concerns on necessary steps to be taken to minimize environmental pollution in pig farming. It also describes the means of evaluating the carcass quality of swine and effect of pre slaughter handling and slaughtering techniques to determine the carcass quality. Methods of keeping records in a piggery with their advantages also will be discussed.
This course is specially designed for the students, who have already followed the Management of Non
Ruminants subject (layer and broiler management). This unit provides the most important theoretical aspects of parent stock management, hatchery management, poultry breeding, egg and meat processing with a main focus on practical application, exposing students to modern techniques. Furthermore, this course unit will give student vast theoretical and practical exposure to bear the responsibilities in any poultry enterprise. In completion of this unit, students will develop their technical, analytical, communication, business, and management skills for planning and maintaining the poultry industry in
sustainable manner for advancement to leadership positions in poultry production and allied agricultural
industries. In addition, students will be able to apply their knowledge of science, economics, business, and
ethics to identify, analyse and responsibly address challenges associated with modern poultry production.
Ruminants subject (layer and broiler management). This unit provides the most important theoretical aspects of parent stock management, hatchery management, poultry breeding, egg and meat processing with a main focus on practical application, exposing students to modern techniques. Furthermore, this course unit will give student vast theoretical and practical exposure to bear the responsibilities in any poultry enterprise. In completion of this unit, students will develop their technical, analytical, communication, business, and management skills for planning and maintaining the poultry industry in
sustainable manner for advancement to leadership positions in poultry production and allied agricultural
industries. In addition, students will be able to apply their knowledge of science, economics, business, and
ethics to identify, analyse and responsibly address challenges associated with modern poultry production.
This course is designed to provide knowledge and skills about all activities of dairy production focusing
and approaching in detail to each part of cow’s life cycle. As an introduction to the dairy production module, it gives an overview of present status and future trends of local and global dairy industry, dairy farming systems, opportunities for dairy farming in Sri Lanka and the role of dairy production in sustainable agriculture. The course also emphasizes designing and starting of dairy farms at various
scales, capital and land requirement, an organization of the dairy farm, factors determining the efficiency of dairy animals, management and running of dairy cattle farms. The production phase of the dairy farming will be covered cattle reproduction, breeding and genetic improvement, management practices important to quality clean milk production, factors influencing on milk yield and compositionwith understanding the anatomy and physiology of lactation. Emphasis will be placed one economic
dairy farming, record keeping, herd administration, budgeting, cost of milk production, pricing policy, herd health, personnel management as well.
and approaching in detail to each part of cow’s life cycle. As an introduction to the dairy production module, it gives an overview of present status and future trends of local and global dairy industry, dairy farming systems, opportunities for dairy farming in Sri Lanka and the role of dairy production in sustainable agriculture. The course also emphasizes designing and starting of dairy farms at various
scales, capital and land requirement, an organization of the dairy farm, factors determining the efficiency of dairy animals, management and running of dairy cattle farms. The production phase of the dairy farming will be covered cattle reproduction, breeding and genetic improvement, management practices important to quality clean milk production, factors influencing on milk yield and compositionwith understanding the anatomy and physiology of lactation. Emphasis will be placed one economic
dairy farming, record keeping, herd administration, budgeting, cost of milk production, pricing policy, herd health, personnel management as well.
This course introduces the concepts and principles of entrepreneurship to enable students to apply knowledge and skills for identifying the importance of entrepreneurship and their potentials to become successful entrepreneurs.
Upon successful completion of this course, students will be able to;
1. Explain theoretical knowledge and practical skills about plant breeding objectives, modes of reproduction and genetic consequences, breeding methods for crop improvement.
2. Explain the conventional breeding and biotechnology in crop improvement.
3. Describe plant breeding methods applied in self and cross pollinated plants, and vegetative propagated crops and explain hybrid cultivars and their development in plant breeding, and importance of mutation in crop improvement.
4. Explain theoretical knowledge and practical skills to use biotechnological tools in crop
improvement.
1. Explain theoretical knowledge and practical skills about plant breeding objectives, modes of reproduction and genetic consequences, breeding methods for crop improvement.
2. Explain the conventional breeding and biotechnology in crop improvement.
3. Describe plant breeding methods applied in self and cross pollinated plants, and vegetative propagated crops and explain hybrid cultivars and their development in plant breeding, and importance of mutation in crop improvement.
4. Explain theoretical knowledge and practical skills to use biotechnological tools in crop
improvement.
This course introduces the concepts and principles of entrepreneurship to enable students to apply knowledge and skills for identifying the importance of entrepreneurship and their potentials to become successful entrepreneurs.
This course provides an overview of the agro-industry with emphasis on the environment in which operates. It will enable students to apply management principles and process to successfully manage agro-based enterprises.
This course introduces students to modern concepts and tools of finance applicable to the agribusiness sector. It covers financial management tools as well as give insights into the operations of agricultural financial markets in the context of developing countries.