Course CodeVHT241Fee CodeS3Duration (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. Growing consumer interest in vegetables cultivated organically is mostly a result of concern about food safety, human health, and the environment in recent years. Organic Growing: Focuses on developing health and biological activity of soil Produce sustainable and quality crop Organic growing of plants works with nature, rather than against it Minimises any pollution both on-site and leaving the site. To be commercially viable; an organic vegetable farm does need to do things differently: not only how they grow their vegetables, but also how they market them. This unique study program, offers guidance of growing organic vegetables commercially from highly qualified and experienced horticultural experts. Lesson Structure There are 12 lessons in this course: Introduction Organic Growing and it's definitions Influential people in the organic movement Different ways to grow -permaculture, biodynamics, etc. Organic certification Transition to organic production Management Plan Industry awareness Resources and Networking Understanding Plant Names Cultivation and Planting Cultivation methods Crop rotation Green manures No dig growing Planting Sowing vegetable seed outside Germinating indoors Transplanting seedlings Crowns, offsets, tubers Crop scheduling Tillage, Ripping, Harrowing, Dis ploughing, etc Tractors Soils and Nutrition Physical soil properties -profile, texture, etc Chemical properties -pH, cation exchange capacity, buffering etc. Soil water, air, temperature Humus and Organic matter Nutrient elements Organic Fertilizers Animal manure Liquid feeds in an organic system Rock dusts Diagnosing nutritional problems Soil Management Importance of soil Cultivation techniques Cover crops Green manures Nitrogen fixation Rhizobium bacteria Mycorrhizae Composting Hot heaps vs cold Review of Major Vegetable Varieties Getting the best from an organic vegetable plot Vegetable Directory -Beans, Beetroot, Broccoli, Sprouts, Cabbacge, Capsicum, Carrot, Cauliflower, Corn, Celery, Eggplant. Lettuce, Onion, Pak Choi, Parsnip, Pea, Potato, Pumpkin, Marrow, Squash, Radish, Spinich Turnip Transplanting Guide Pests and Disease Integrated Pest Management Allowable Inputs Understanding Pest and Disease Understanding Other Plant Problems Lifecycles Review of common problems Companion Planting Seed Organic seed Seed production -preventing cross pollination Choosing seed plants for vegetable crops Collecting seeds Cleaning and storing seed Seed germination Greenhouse Growing Types of greenhouses Framing and covering materials What greenhouse is appropriate Siting a greenhouse Benching Greenhouse hygiene Problems with greenhouses Other structures -cold frames, shade houses Environmental controls Heating, Cooling Controlling light Growing media Fertigation in organic systems Carbon dioxide enrichment Irrigation Methods Crops Directory -Tomatoes, Cucumber, Melons, Zucchini Lesser Grown Varieties and Herbs Growing herbs Review of many culinary herbs-Alliums, Corriander, Mints, Basil, Oregano, Rosemary, Pasley, Savory, Thyme, etc. Review of lesser grown vegetables -Amaranth, Artichoke, Asparagus, Cassava, Chicory, Dandelion, Garlic, Endive, Ginger, Horseradish, Chicory, Mint, Leek, Okra, Pigface, Rhubarb, Sweet Potato, Warrigul Greens, Taro, Yams, etc Irrigation Irrigation objectives and feasibility Soil and water Understanding classes of soil moisture Soil and transpiration Field capacity Permenant Wilting point Tensiometers When to irrigate Scheduling irrigation When to irrigate Cyclic watering Pulse watering Plant root depth Irrigation type -flood, sprinkler, ytickle etc. Portable, permenant or travelling sprinklers Sprinklet spacings Mulching and Weeds Understanding mulch Types of mulch materials Rules for using mulch Living mulch Weed Management Preventing weeds Harvesting and Marketing Harvesting techniques PostHarvest quality considerations Harvesting hints Post harvest treatment of vegetables -field processing Cooling Quality standards Monitoring and reviewing Marketing Business capabilities Market research Target marketing Understanging economics Aims Discuss general horticulture and plant taxonomy principles Describe a range of cultivation and planting techniques Explain soil properties, and their relationship to organic plant production Diagnose basic soil nutrient deficiencies Discus major and minor commercial vegetable varieties Describe a variety of pest and disease management principles Explain the use of seed in commercial organic agriculture, including storage, viability, germination, genetic purity, and hybridisation Discuss the principles of greenhouse growing Describe a variety of irrigation methods suitable for organic vegetable production Explain organic weed control methods Explain issues relating to harvesting and marketing of vegetables What You Will Do Compile reference lists of vegetable varieties, industry contacts, organic fertilisers and pest control products, etc. Evaluate the merits and deficiencies of agricultural equipment and products Build a no-dig garden and monitor its progress Classify soils Evaluate the role of soil organisms Identify nutrient deficiencies such as nitrogen deficiency Build composts Evaluate seed sources and plant varieties Perform sowing and germination trials Evaluate the merits and deficiencies of greenhouse growing Evaluate the principles of irrigation Perform mulching trials Evaluate pricing, packaging and presentation of retail vegetables What's the Difference? Organic growing focuses on developing the biological activity and health of the soil, which in turn supports healthy plants. Organic growers produce crops without the aid of artificial chemicals. Organic production emphasises use of natural processes and products to control insect pests, diseases and weeds, and to manage soil fertility. Thus practices such as mulching, composting, crop rotation, cultivation of green manure crops, and biological control are widely used by organic growers. While organic growing is frequently defined by the non-use of chemicals, the effective use of methods such as these to create and benefit from active biological systems is really what organic growing is all about. Good organic management is about redesigning the system, rather than simply substituting ‘organic’ inputs for ‘chemical’ ones. There are a wide range of approaches to organic growing and not all approaches have commercial potential. Commercial organic agriculture is increasingly regulated and undergoing rapid development. Growers need to keep abreast of issues in the industry, and to maintain a balance between the organic integrity and the financial viability of the operation. WHY STUDY THIS COURSE? Use it as staff training for organic farms Prepare for establishing an Organic Business Broaden your understanding of both vegetable growing and organic practices Produce sustainable produce that protects people and the environment HOW TO ENROL Click box below on left hand side -follow instructions. IF YOU NEED ADVICE - click here to use our FREE ADVISORY SERVICE