COMMERCIAL VEGETABLE PRODUCTION BHT222

COMMERCIAL CROP (VEGETABLE) PRODUCTION COURSE

Develop skills and knowledge required for commercial vegetable production, including a variety of production methods. This is a very sound 100 hour foundation course in general vegetable production.

This course provides solid skills in the commercial production of vegetable crops, irrigation, harvest and post harvest treatment, marketing and more..

(Note: Do not undertake Commercial Organic Vegetable Growing as well as this. The two courses do overlap)

Vegetables are grown commercially in ground (broad acre or as a row crop); either in open fields or inside greenhouses. They are also grown in hydroponic farms. Commercial vegetable farms can be less than an acre in size, in some parts of the world, though more commonly they are several acres.

Intensive production in greenhouses or hydroponics can be costly to set up; but can produce more per acre; hence a smaller acreage is needed to produce the same amount of crop.

CONTENT

There are eight lessons as follows:

Introduction to Vegetable Growing. The planning processes required in setting up a farming enterprise. Select appropriate crops.
Cultural Practices for Vegetables. General cultural practices used for vegetable production.
Pest, Disease & Weed Control. Management of potential problems, including pests, diseases, weeds, and environmental disorders in vegetable production.
Hydroponic & Greenhouse Growing. Alternative cultural techniques, including greenhouse and hydroponic production, for vegetables.
Growing Selected Vegetable Varieties. Specific cultural practices for selected vegetable varieties.
Irrigation. How to efficiently manage the availability of water to vegetable crops in order to achieve optimum growth.
Harvest & Post-Harvest. Harvesting, and post-harvest treatment of different vegetables.
Marketing Vegetables. Marketing strategies for different vegetables.

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

AIMS

Select appropriate vegetable varieties for different situations.
Explain general cultural practices used for vegetable production.
Explain the management of potential problems, including pests, diseases, weeds, and environmental disorders, in vegetable production.
Explain alternative cultural techniques, including greenhouse and hydroponic production, for vegetables.
Determine specific cultural practices for selected vegetable varieties.
Determine the harvesting, and post-harvest treatment of different vegetables.
Develop marketing strategies for different vegetables.

WHAT THE COURSE COVERS
Here are just some of the things you may be doing:

Compile a resource file of sources of information regarding vegetable varieties.
Describe the classification of different vegetables into major groups.
Prepare a collection of plant reviews of different vegetable varieties.
Determine three appropriate cultivars from each of different species of vegetables to be grown on a specified site.
Prepare a planting schedule of vegetable varieties, to be planted over a twelve month period, in your locality.
Differentiate between soil management practices for different vegetable varieties.
Explain the establishment of vegetables by seed.
Explain how to establish three different vegetables from seedlings.
Prepare a table or chart showing the planting distances, and planting depth of seed for different vegetable varieties.
Describe the application of pruning techniques to the production of specified vegetables.
Prepare a crop schedule (ie. production timetable) for a specified vegetable crop.
Prepare a pressed weed collection of different weeds.
Differentiate between different specific techniques for weed control in vegetable crops, including different chemical and different non-chemical methods.
Determine pest and disease problems common to different specified types of vegetables.
Identify appropriate control methods for the pest and disease problems you determined (above).
Develop pest and disease control programs, for the lifespans of different vegetables.
Determine the environmental disorders occurring with vegetable crops inspected by you.
Explain the methods that can be used to prevent and/or overcome different environmental disorders affecting vegetables.
Determine the potential benefits of greenhouse vegetable production in a specified locality.
Differentiate between the characteristics of different types of greenhouses.
Compare vegetable growing applications for different environmental control mechanisms used in greenhouses, including:
- Different types of heaters
- Shading
- Lighting
- Different types of coolers
- Vents
- Fans
Describe how a specified commercial vegetable crop might be grown in a greenhouse visited by you.
Compare vegetable growing applications for the major types of hydroponic systems
- Open and closed systems
- Aggregate
- Water
- Aeroponic culture
Determine reasons for choosing to grow vegetables in hydroponics rather than in the open ground.
Explain how a specified vegetable can be grown in an hydroponic system.
Determine two commercially viable varieties suited to growing in a specified locality, from each of the following different types of vegetables:
- Brassicas
- Cucurbits
- Tomatoes
- Lettuce
- Onions
- Potatoes
- Legumes
Determine specific cultural requirements for growing each of the vegetable varieties selected (above) on a specified site.
Describe the culture of less commonly grown vegetables chosen by you.
Produce a log book, recording all work undertaken to grow a crop of different vegetable varieties, suited to your locality.
Describe different harvesting methods, including both manual and mechanical techniques, used in vegetable production, for specified vegetables.
Identify the appropriate stage of growth at which different types of vegetables should be harvested.
Evaluate commonly used harvesting techniques of vegetables.
Evaluate commonly used post-harvest treatments of vegetables.
Determine post-harvest treatments to slow the deterioration of different specified vegetables.
Develop guidelines for post harvest handling, during storage, transportation and marketing, of a specified vegetable variety.
Analyse vegetable marketing systems in your locality.
Explain the importance of produce standards to marketing in different vegetable marketing systems.
Explain the impact of quarantine regulations on transport of different types of vegetables, in your locality.
Explain an appropriate procedure for packaging a specified vegetable for long distance transport.
Develop marketing strategies for different specified vegetables.

Nominal Duration: 100 hours

WHY STUDY THIS COURSE?

This course will help you to improve your productivity, set up your own crop farm, or to get work on a crop farm. It covers all the fundamentals you need to progress in this industry.