Healthy seed plays an important role for the successful cultivation of all types of crops. Crop response to other inputs largely depends on quality seed. It is estimated that good quality seed alone can contribute about 18 to 20% increasing crop yield keepingall the other inputs constant. However, there are many factors that affect seed quality especially health quality of seed such as all biotic and abiotic factors. Among various factors that affect seed health are the seed borne pathogens that not only subordinate seed germination, but also reduce seed vigor resulting in low yield and yield components of all crops. Seed borne pathogens not merely the cause for reduction of germination capability of crop seeds but also responsible for variation of plant morphology in the field and reducing yield up to 15 to 90%. Therefore, it is important to maintain the seed health by using different scientific seed health examination and treatments.

The greatest use of barley for malting purpose mostly for brewing industry. The quality of malt depends upon various grain parameters as kernel shape, size, boldness, grain protein content etc., which affects the malt quality that is malt yield, friability, homogeneity.The availability of barley for malting is not a problem, but whatever barley is available it is very poor interims of quality and not meeting the minimum standards of malting quality. So, that identification of malt barely varieties with different grain and malt parameters, which are desired for better malt production and quality improvement, needed for various products is very essential. Potential areas that boost the production, pertinent agronomic practice studies and strengthening micro malting laboratory and expert capacity are recommended to overcome the limitations of malt barley production and malt quality improvement.

Wheat is the third most produced cereal in the world after maize and rice. Due to ever increasing human population and decreased area under cultivation, there is a pressure on limited land resource to meet basic demands of increased population towards food, fodder, pulses, oilseeds etc. The potential to increase arable cropping area is severely limited without significant environmental implications; the way to solving the problem is a sustainable intensification through a re invigoration of yield improvement by either genetic progress or optimization of cropping systems. Having this idea in mind, it can be conclude that, intercropping systems have the scope and potential to exceed the yields impossible in monocultures of their component species and hindering variety of disease development such as rust. It provides a variety of returns from land and labour to the farmers, often increases the efficiency with which scarce resources are used and reduces the failure risk of a single crop that is susceptible to environmental and economic fluctuations. Cropping system based on carefully designed species mixtures reveal many potential advantages interims of enhancing crop productivity, reducing pest and disease, and enhancing ecological service. Therefore it can be recommended that intercropping wheat with pulse crop is a desirable agronomic practice towards boosting of yield and prevention of disease incidence such as rust.

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Cabbage (Brassica oleracea var L.) is also known as cool vegetable crops. It is one of the most popular and widely growth vegetable crops in the world. It contains a range of essential vitamins and minerals as well as small amount of protein and good caloric value. Cabbage is an excellent source of mineral such as calcium, iron, sodium, Potassium and phosphorus. In our country has a variety of vegetable crops grown in different agro-ecological zones by small farmers, mainly as a source of income and food. Cabbage can be grown at any time of the year but better quality and greater yields can be obtained during warmer months of the year. Cabbage has been domesticated and used for human consumption since the earliest antiquity. It is only head cabbage that changes in leaf shape becoming wider because of the shorter petiole length with increasing leaf position and thus cabbage acquired the developmental change in leaves. Nitrogen is a constituent of all living things a synthesis and transfer of energy. Nitrogen rate has a significant effect on leaf length of cabbage. Similarly leaf width of cabbage had significant difference between different rates of nitrogen. Nitrogen is vital for the leaf growth of cabbages to begin.