Course Title

Vegetables Production

Course Number

10911208

Instructor Name

Faisal Shraim

Contact Information

[email protected]

Semester(s) and academic year(s)

First Semester 2024
First Semester 2023
First Semester 2022
First Semester 2021
First Semester 2020
First Semester 2019

Compulsory / Elective

Compulsory

This course examines vegetables in terms of their economic importance and nutritional value, plant taxonomy, appropriate environmental conditions, culture, agricultural operations pertinent to the produce, transport, storage, agricultural techniques and their timing, under rainfall, irrigated and protected conditions.

As a student in this course, you will learn the basic principles and practices of growing vegetable crops. You will gain practical knowledge of classifying vegetables, how environmental factors affect crop growth, general practices used in the production of most vegetable crops adapted to this area, uses and nutritional benefits of vegetables, and specific characteristics and production information for specific crops. 

At the end of this course students should be able to;

1. Have knowledge about nutritional value, history and development of vegetables in the world and local areas of production.
2. Classify vegetables according to botanical description, families, uses, edible part, temperature, life cycle, and growing season.
3. Acquire methods and techniques of vegetable production; cultivar selection, seedbed preparation and establishment of vegetable crops by seed and transplant, maintenance and care.
4. Define post-harvest handling and steps that it includes.
5. Attain knowledge about protected agriculture, and greenhouse structure, types and management, smart farming.
6.  Identify and define environmental needs for growing vegetables.

1- D. N. Maynard and G. J. Hochmuth. Knott’s Handbook for Vegetable Growers, 2007, Fifth Edition. John Wiley & Sons, Inc.

 2-Swiader, J. M & G. W. Ware. 2002. Producing Vegetable crops, ^4th ed. Danville,  Illinois: Interstate Publisher, Inc.