Department of Food Production

LEVEL: III

SEMESTER: 2 

COURSE TITLE: TROPICAL FOOD CROPS

NUMBER OF CREDITS: 3

PRE-REQUISITES: AGCP 2101 (Principles of Sustainable Crop Production - Science and Practice)

COURSE DESCRIPTION: Traditional and improved production practices and systems for the major Caribbean food crops: starchy staples (tropical root crops, breadfruit, plantain, green bananas), vegetables and grain legumes. Production constraints and socio-economic issues relevant to production sustainability and Caribbean food security. Post-harvest handling systems for these crop groups. Alternative methods of utilization suitable for the Caribbean region.

ASSESSMENT: Coursework: 40% Final Examination 60%