Course Code : ABF 311
Course Title : Vegetable Science
Weekly lecture and application hours of the course: 4-2
Course Description:The course covers the principles of vegetable crop production and the specific requirements and characteristics ofvegetables grown in Northern Cyprus. Topics covered include the origin, evolution and taxonomy of cultivated vegetables, economic importanceand nutritional value of the principal annual and perennial vegetables cultivated in Northern Cyprus. The possibilities for export. Types ofvegetable enterprises. Vegetables and the natural environment. Selection of cultivation areas in relation to soil and climatic factors. Vegetablenutrition and fertilization, nutritional elements, soil analysis, fertilizer application programme, types of fertilizers, organic and green fertilization.Vegetable propagation, sexual propagation, sterilization and coating. Nurseries, substrates. Asexual propagation and micro-propagation. Study ofplant densities and cultivation programmes. Plant establishment, cultivation practices, vegetable irrigation, crop protection. The mechanization ofvegetable propagation. Harvest, storage and marketing of vegetables. Introduction to the hydroponic cultivation of vegetables. The principalannual and perennial vegetables cultivated in Northern Cyprus. The course includes lectures, field trips and lab practical’s.
Textbooks and supplementary books:
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Fundamentals of Vegetable Production by Rana, M.K. ISBN 10: 9380235704 / ISBN 13: 9789380235707
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Vegetable Production and Practices By G E Welbaum, ISBN 9781780645346
Course Evaluation:
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Class Participation 10%,
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Mid-term Examination 30%,
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Assignments 10%,
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Final Examination 50%,
Attendance 95%compulsory