BSC. AGRIBUSINESS Y1S2

AAA3201: PRINCIPLES OF CROP PRODUCTION [45 LEARNING HOURS]

PURPOSE OF THE COURSE

To enable learners understand the important principles underlying crop management and application of these principles to production situations

EXPECTED LEARNING OUTCOMES

By the end of the course the learner should be able to:-

  1. Define agronomy, horticulture and terminologies used in crop production
  2. Distinguish and classify horticultural crops and field crops
  3. Explain the influence of climatic and ecological factors on crop production
  4. Develop crop management practices appropriate for field crops and horticultural crops

COURSE CONTENT

Definition of agronomy and related terminologies. Farming systems. Agro-ecology and crop production: temperature, rainfall, relative humidity. Agro-ecological zones and crop ecology. Soils and crop production. Field crop production process: Land preparation, propagation and planting, soil moisture management, management of pests (weeds, insect pests, and pathogens), crop nutrition management, harvesting, and postharvest handling. Basic principles of horticultural production, processing and utilization of fruits, vegetables, herbs and spices, ornamental and medicinal plants. Environmental and ecological factors influencing growth, quality and yield of horticultural crops. Physical, biological and chemical control of plant growth. Organic crop production: Definition. History and development of organic agriculture. Basic principles of organic crop production. Urban agriculture and intensive crop production.