PLHRT 3500 - Principles of Vegetable Production

(CU-SBY)

Fall (offered alternate years). 3 credits. Letter grades only.

Prerequisite: PLSCI 1101, PLSCS 2600, or equivalent. Three Saturday field trips planned for early in the semester; students responsible for cost of their meals.

S. Reiners.

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.

Outcome 1: Understand the scale of the vegetable industry from the local to international markets and the challenges facing producers.

Outcome 2: Develop the ability to grow a wide variety of vegetables either commercially or as a gardener.

Outcome 3: 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.

Outcome 4: Demonstrate the ability to diagnose common vegetable problems and offer solutions.