Vegetable Production in a Protected Environment, November 16th – December 10th, 2014

Background

Vegetable production under protected conditions is becoming an essential practice of modern agricultural production in light of a growing world market demand for off-season, year-round vegetable availability, and as a means to achieve better and higher quality yields otherwise unachievable under open field conditions, even in areas or seasons that would not normally enable vegetable production. The modern vegetable production industry requires the application of the most up to date, relevant technologies and know-how. The input of various aspects like plant physiology, plant protection (entomology, pathology and virology), meteorology, soil sciences should be considered.Year round vegetable production in open fields and under natural conditions is susceptible to varying environmental conditions, such as extreme temperatures, high or low relative humidity, soil or water salinity or limitations, and various diseases and pests. All these affect plant vegetative development, flowering, fertilization and fruit set, and ultimately determine the yields and quality of the end product. A good healthy seedling is a prerequisite for successful crop. Seed quality has a marked impact on seedling and plant performance. Growing vegetables under protected conditions enables producers to control many of these elements, using modern technology, to create a more favorable environment for vegetable production.

Aims

To enrich the participants with the latest advances in vegetable production under protected environment including the physiological and biological principles and factors involved in plant development and reproduction, understanding the effect of environmental conditions (including abiotic stresses) on vegetable cultivation and how to use this knowledge for obtaining high yields with high quality vegetables.

Course Brochure [click]