Principles of Vegetable Production

Catalog description

This course introduces the biological, environmental, and managerial foundations of vegetable production, with emphasis on producing high-quality crops for fresh market and processing systems. The course is built around Welbaum's text and moves from production principles (classification, cropping systems, crop establishment, nutrition, irrigation, protected culture, sustainability, and food safety) into crop families, quality, and postharvest considerations. Friday laboratories extend the lecture material through hands-on activities, field and greenhouse observations, equipment demonstrations, and exposure to modern tools used in vegetable production.