Module : Vegetable Crop Production for Sustainable Development
Objectives
Vegetable crop production for sustainable development requires knowledge of safe vegetable production systems from start to finish, decision-making procedures regarding production to meet consumer needs, handling practice of vegetables in order to obtain quality and safe produce, sustainable vegetable production management within production input management, pest management with safe methods, and start-to-finish production process certification to ensure the most efficient vegetables production which is also safe for consumers.
Learning Outcomes
Learners have knowledge of local vegetable production, commercial vegetable production, herbs and spice production with a production system that is safe for consumers. Learners are able to produce vegetables with efficiency in an environmental-friendly and economical manner. They can manage produce and possess the skills to assess vegetable quality from start to finish.
Courses
- Indigenous Vegetable Crop Production
- Commercial Vegetable Crop Production
- Vegetable-herb and Spice Crop Production
- Professional Experience in Vegetable Crop Production for Sustainable