Course CodeBAG310Fee CodeS2Duration (approx)100 hoursQualificationTo obtain formal documentation the optional exam(s) must be completed which will incur an additional fee of £30. Alternatively, a letter of completion may be requested. Significance of Growing and Consuming of Root Crops: Important source of carbohydrate in human diet Plays an important roles in food security crop, climate change adaptation and nutrition Provide additional source of income through value addition Root crops such as potatoes, sweet potatoes, yams and cassava fall into the top ten most produced foods in the world. This course will help you discover different varieties of root vegetables, learn best growing practices and understand different harvesting techniques. Lesson Structure There are 10 lessons in this course: Scope and Nature of Root Cropping and the Botany of Roots What are root vegetables? Human nutrition and root vegetables Botany of roots Cultural Practices A: Soil Management, Crop Scheduling and Soil Water General guide to growing root vegetables Improving soils Sampling soils Cover crops Cultivation techniques Soil fertility and plant growth Plant nutrition Fertiliser Soil and water Cultural Practices B: Weed control, Pest Management Weed and weed management Methods of weed control Pest and disease management Toxicity Diseases Common environmental problems Potatoes Growing conditions Nutrient requirements Planting Care Watering Problems Harvest and post-harvest Carrots and their Relatives Carrots Parsnips Bulb fennel Turnip rooted chervil Skirret Celeriac Turnips and their Relatives Turnips Rutabaga (swede) Radish Horseradish Daikon Kohlrabi Beets Growing conditions Nutrient requirements Planting Care Watering Problems Harvest and post-harvest Taro, Yams and Sweet Potato Growing conditions Nutrient requirements Planting Care Watering Problems Harvest and post-harvest Other Root Crops Salsify Scoronera Scolymus Mashua Jerusalem artichoke Potato bean Arrowroot Oca Dandelion Chinese artichoke Water chestnuts Yacon or jicama Root chicory Ullico American groundnut Harvest and Post-Harvest Management Harvesting root vegetables Cooling methods Storage Aims Describe root vegetables, their variations and nutritional value and the morphological internal and external structures of roots. Outline the cultural practices needed to produce vegetable crops. Outline methods of weed and pest management used in root crop production. Outline the cultural requirements and growing techniques for potatoes. Outline the cultural requirements and growing techniques for carrots and their relatives. Outline the cultural requirements and growing techniques for turnips and their relatives. Outline the cultural requirements and growing techniques for turnips and their relatives. Outline the cultural requirements and growing techniques for turnips and their relatives. Outline the cultural requirements and growing techniques for a range of other root crops not studied earlier this course. Describe the harvest and post-harvest requirements of root vegetable crops. WHO CAN BENEFIT FROM THIS COURSE? Farmers and farm workers Agriculture professionals Students Small farm or hobby farm owners considering new 'niche' crops Livestock owners/managers, wanting to produce animal feeds Food Processing company Agriculture entrepreneurs Educators, Writers, Consultants, Researchers Anyone else with a passion or strong interest in root crops HOW TO ENROL Click box below on left hand side -follow instructions. IF YOU NEED ADVICE - click here to use our FREE ADVISORY SERVICE