PLHRT 3500

Principles of Vegetable Production

Course Description

Course information provided by the Courses of Study 2020-2021.

Commercial vegetable production from variety selection to postharvest. Topics include crop physiology and culture, soil and pest management, stand establishment, marketing, and history of production. Term project required. Field trips to large-scale conventional, small, diversified, and organic farms are planned early in the semester.

When Offered Fall (offered in even-numbered years only).

Prerequisites/Corequisites Prerequisite: PLSCI 1101, PLSCS 2600, or equivalent.

Course Attribute (CU-SBY)

Comments Three Saturday field trips planned for early in the semester; students responsible for cost of their meals.

• Understand the scale of the vegetable industry from the local to international markets and the challenges facing producers.
• Develop the ability to grow a wide variety of vegetables either commercially or as a gardener.
• Appreciate how successful vegetable production is related to soil health, cultural practices, pest management and marketing; and develop a farm plan that takes into account all aspects of production and marketing for one vegetable crop.
• Demonstrate the ability to diagnose common vegetable problems and offer solutions.

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