Department of Food Production

LEVEL: II

SEMESTER: 1

COURSE TITLE: PRINCIPLES OF SUSTAINABLE CROP PRODUCTION – SCIENCE AND PRACTICE

NUMBER OF CREDITS: 3

PRE-REQUISITES: AGRI 1016

COURSE DESCRIPTION: Introduction to sustainable crop production- Key dimensions of sustainable crop production - increasing agricultural productivity, enhancing sustainable crop production, improving efficiency of inputs, managing biodiversity and ecosystem services, strengthening livelihoods. Agroecosystems the crop concept – biomass production. Environmental effects on crop growth. Integrated crop management - conservation and sustainable use of plant genetic resources for food and agriculture, crop improvement and cultivar selection; seed quality and seed germination; vegetative propagation; transplant technology for seedling and propagules; crop establishment and crop growth, and resource use efficiency; crop scheduling; cropping systems, conservation agriculture manipulation of environmental factors - site selection and tillage systems; planting density and arrangement, water and nutrition management. Integrated pest management. Pollination management. Yield concepts; harvesting, postharvest handling. Examples of good farming practices for sustainable crop production in the Caribbean.

ASSESSMENT: Coursework: 100%