Organic and Sustainable Vegetable Production

Catalog description

This course presents the ideas and principles underlying organic agriculture and, importantly, exposes students to how commercial growers translate these principles and ideas into sustainable, working farms. Focus is on the fundamentals of soil management and crop plant husbandry as applied to vegetable production; students will gain an appreciation of horticultural principles of vegetable crop growth. Course materials will emphasize and highlight sustainable (i.e. ‘organic’) practices. Much of the course material will be relevant to commercial growers and home gardeners. The field laboratory will consist of field trips to organic and conventional farms to observe production and marketing practices. Formerly offered as SAPL 620.