791-039 Vegetables

Credit Points:

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Objectives:

The objective of the subject is to enable the students to:

• explain the environmental and management factors that determine yield and quality in vegetable crops;

• evaluate current and potential technology pertaining to the vegetable industry, including organic production and long term sustainability;

• describe the major roles that economics and marketing play in determining the commercial success of vegetable production enterprises.

Content:

The geographic distribution of vegetable production in Australia in relation to particular crops, their climatic, soil, processing and market requirements. The structure of the industry and its association with rural organisations. The comparative nature of field and protected vegetable culture. The influence of day length, temperature, rainfall and frost on the growth, development, yield and quality of vegetable crops as significant factors to be considered in selection of sites for crops. Crop establishment, the mechanism and efficiency of various tillage practices and strategies, the role of soil amendments, and fertiliser regimes to assist establishment, evaluation of different planting techniques. The coordinated planning of crops within a commercial vegetable production subject, crop maintenance, rotations, and alternatives. Strategies for control of pests, weeds and diseases, the biological, economic and management implications. Mechanisation in vegetable crop management, new developments, selection and operation of particular pieces of equipment, criteria for decisions concerning machinery in vegetable production. Harvest and post-harvest operations, influence on quality and efficiency of handling.

Assessment: