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Optional text titled: Vegetable Crops by Dennis. R. Decoteau, copyright 2000. (not required, but some students request a text to assist in learning)

Scheduled Periods:

Lecture: M W @ 9-9:50 a.m., rm 138 Horticulture Bldg., next scheduled for Spring 2010 (on-campus face to face version).

Instructor is Dr. Henry (Hank) G. Taber: ph 294-0025, email: taber@iastate.edu

This course is taught online through WebCT for 2 credits every fall and spring semester. The off-campus number is Hort 493 (course content identical to Hort 471). Sign up through the College of Agriculture and Life Sciences distance education program: http://www.agde.iastate.edu/Fall08/Hort493.htm

Course Description

The lecture will focus on the management factors necessary for successful vegetable production and marketing such as market outlets, soils, variety selection, planting techniques, irrigation practices, important crop pests and their control, harvesting, postharvest handling and storage, and budgets. A section on organic production will be included. The biological characteristics of each crop will be emphasized in relation to successful production.

Prerequisites are basic plant and soil science coures (Hort 221 or Agron 114 and Agron 155 or equivalent). You will need to draw on biology, soils, entomology, and plant pathology from your other courses for concepts and factual information.  Hopefully, upon course completion, you will be able to put into practice what you have learned.  A field summer internship for those seriously considering entering a vegetable business is a necessity.

Objectives

         **  to describe the climate and soil requirements for successful commercial vegetable production of the crops studied

         **  to be able to identify seed, plant characteristics, important pests of the major vegetable crops

         **  to define the specific growth processes of each crop studied that leads to a harvestable product

         **  to analyze and select supporting information from the WWW.

Course Outline

General
Organization, projects, grading

Introduction to vegetable crops –sources of information, business plan (cash flow), principal seed (plant) and equipment suppliers, market outlets

Location and size of the vegetable industry

Vegetable seed industry (seedling identification)

Cultural
Seedling or transplant production

Environmental factors, site selection

Fertilization practices, composts, crop rotation

Earliness Techniques

Irrigation practices

Pest management through pesticide application

Post harvest handling/storage

Specific Crops
Asparagus
Cole crops (broccoli, cabbage, cauliflower)
Solanaceae crops (eggplant, pepper, potato, tomato)
Bulb crops (onion, garlic, leek)
Vine crops (melons, squashes, pumpkins)
Greens
Root crops
Other: rhubarb, beans, sweet corn, rhubarb