COMMERCIAL ORGANIC VEGETABLE GROWING BHT241

COMMERCIAL VEGETABLE PRODUCTION - LEARN SUSTAINABLE GROWING METHODS ONLINE

Lots of Practical Components in this course

Develop skills and knowledge required for commercial vegetable production, including a variety of production methods with an organic emphasis. This course is suitable for:

  • Property owners considering moving into commercial vegetable production
  • Anyone working in the vegetable production industry (growers, farm staff, suppliers, marketers etc) who has not yet undertaken a foundation course; and wishes to fill in gaps in their knowledge.
  • Market Gardeners who are interested in converting to organic production

Grow vegetables organically

  • Improve your skills to work on a vegetable farm
  • Organic vegetables can command a premium price if grown well and looking presentable (unblemished)
  • Improve efficiencies and on farm profit
  • Increase business or career prospects

COURSE STRUCTURE AND CONTENTS

  • Eight lessons as follows:
  1. Introduction to Vegetable Growing. The planning processes required in setting up a farming enterprise. Select appropriate crops.
  2. Cultural Practices for Vegetables. General cultural practices used for vegetable production.
  3. Pest, Disease & Weed Control. Management of potential problems, including pests, diseases, weeds, and environmental disorders in vegetable production.
  4. Hydroponic & Greenhouse Growing.  Alternative cultural techniques, including greenhouse and hydroponic production, for vegetables.
  5. Growing Selected Vegetable Varieties. Specific cultural practices for selected vegetable varieties.
  6. Irrigation.  How to efficiently manage the availability of water to vegetable crops in order to achieve optimum growth.
  7. Harvest & Post-Harvest.  Harvesting, and post-harvest treatment of different vegetables.
  8. 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.

 

Duration: 100 hours

 

Aims

On successful completion of the course you should be able to do the following:

  • 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 (i.e. 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.


ORGANIC GROWING

Organic plant growing is the production of plants without the addition of artificial inputs such as chemicals that have been artificially manufactured or processed. This includes herbicides, pesticides and fertilisers.

Organic growing has increased in popularity over the past ten years due to the increasing awareness of safety in the garden and on the farm and the desire to produce food that is free from chemical inputs. For decades, farmers and growers have relied upon chemicals to control pests and diseases in order to produce crops for sale.

Unfortunately it is only recently that we have become aware that many of those chemicals can sometimes cause health problems to humans, as well as long-term damage to the environment such as soil degradation, imbalances in pest-predator populations can also sometimes occur.

As public concern grows, these issues are becoming increasingly important. However the organic grower or gardener should understand that not all organic practices always guarantee a healthy environment, over-cultivation for example can also lead to soil damage. Organic growing practices should aim to ensure quality of both the environment in which we live and of the produce we grow in our gardens and on our farms.

A growing interest in more environmentally sustainable gardening methods offers the chance to provide the general public the quickest, safest and most enjoyable organic garden practices. This course will lead you through these practices and guide you to develop and maintain your plot, large or small.

Organic growing of plants works with nature, rather than against it.

It recognises the fact that nature is complex and accordingly endeavours to understand interactions between plants, animals and insects. It therefore encourages the gardener for example to learn about the life-cycle of pests and to use this knowledge to control them. It also recognises that the use of chemicals has to be replaced with labour and management.

Organic gardeners/growers have to manage pests rather then eliminate them. They need to be vigilant and have the ability to recognise problems and act quickly to minimise the spread of both pests and disease. They may also need to accept some insect damage to the plants they grow as inevitable. How to manage pest and disease problems in an organic system is covered in detail later in the course. 

 

WHY STUDY THIS COURSE?

  • This course is a great starting point for anyone wanting to work in this industry.
  • Study this course if you are thinking of setting up a commercial organic vegetable growing farm.
  • This course will give you all the fundamentals needed to confidently move ahead in this industry.
  • If you have a property and are looking to start out in organics, understand the transitioning process.
  • Know what is required to grow and sell your produce as 'organically certified'.
  • Learn from tutors with years of knowledge and experience.

 

 

WOULD YOU LIKE TO LEARN MORE?

ENROL TODAY!

Just go to the top of this page for pricing and enrolment options. If you have any questions you can contact us now, by:
Phone (UK) 01384 44272, (International) +44 (0) 1384 442752, or

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