Chick pea is being grown in area where bacterial blight is common. What measurus (a-d) should be taken
(a) Spraying Bordeaux mixture
(b) Controlling Bordeaux mixture
(c) Controlling insect or vector of pathogen
(d) use seeds of disease resistant variety

Options

A. c,d
B. a,d
C. b,c
D. a,b

Answer

To address the question regarding the measures to be taken for growing chickpeas in an area where bacterial blight is common, we can analyze each option provided:

### Step-by-Step Solution:

1. **Understanding Bacterial Blight**:
- Bacterial blight in chickpeas is caused by the bacterium *Pseudomonas syringae*. It leads to symptoms such as pale green spots, water-soaked lesions, and eventually dry dead spots on the leaves.

2. **Evaluating the Options**:
- **(a) Spraying Bordeaux mixture**: While Bordeaux mixture is a fungicide, it is not particularly effective against bacterial infections. Therefore, this measure alone would not be sufficient to control bacterial blight.
- **(b) Controlling Bordeaux mixture**: This option seems to be incorrectly phrased. It does not make sense to control a mixture that is meant for disease prevention. Thus, this option is not applicable.
- **(c) Controlling insect or vector of pathogen**: Since some bacterial diseases can be spread by insect vectors, controlling these insects can help reduce the incidence of bacterial blight. This is a valid measure.
- **(d) Use seeds of disease-resistant variety**: Planting disease-resistant varieties is one of the most effective strategies for preventing bacterial blight. This measure directly addresses the problem by using plants that can withstand the disease.

3. **Conclusion**:
- The most effective measures to take against bacterial blight in chickpeas are **(c) controlling insect or vector of pathogen** and **(d) use seeds of disease-resistant variety**. Therefore, the correct answer is **C and D**.

### Final Answer:
The measures that should be taken are **(c) controlling insect or vector of pathogen** and **(d) use seeds of disease-resistant variety**.

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