Course information

This interdisciplinary course covers the principles and practices of olericulture. Students will become familiar with major vegetable crops, their characteristics, and organic management practices for their production. The course emphasizes practices that minimize the use of off-farm inputs, maximize resource stewardship, and consider both profitability and sustainability in vegetable production systems. The course covers major themes in plant and agriculture sciences that are relevant to vegetable production and organic management. The course aims to:
 Introduce students to the biology and characteristics of vegetable crops.
 Develop understanding of crop growth, development, and quality factors.
 Familiarize students with strategies and practices for commercial vegetable production.
 Highlight ecological, economic, and sustainability considerations in organic vegetable systems.