ROOT CROPS - Agronomy III

Course CodeBAG310
Fee CodeS2
Duration (approx)100 hours
QualificationStatement of Attainment

Learn Root Crop Production

Lesson Structure

  1. Scope and Nature of Root Cropping and the Botany of Roots
    • What are root vegetables?
    • Human nutrition and root vegetables
    • Botany of roots
  2. Cultural Practices A: Soil Management, Crop Scheduling and Soil Water
    • General guide to growing root vegetables
    • Improving soils
    • Sampling soils
    • Cover crops
    • Cultivation techniques
    • Soil fertility and plant growth
    • Plant nutrition
    • Fertiliser
    • Soil and water
  3. Cultural Practices B: Weed control, Pest Management
    • Weed and weed management
    • Methods of weed control
    • Pest and disease management
    • Toxicity
    • Diseases
    • Common environmental problems
  4. Potatoes
    • Growing conditions
    • Nutrient requirements
    • Planting
    • Care
    • Watering
    • Problems
    • Harvest and post-harvest
  5. Carrots and their Relatives
    • Carrots
    • Parsnips
    • Bulb fennel
    • Turnip rooted chervil
    • Skirret
    • Celeriac
  6. Turnips and their Relatives
    • Turnips
    • Rutabaga (swede)
    • Radish
    • Horseradish
    • Daikon
    • Kohlrabi
  7. Beets
    • Growing conditions
    • Nutrient requirements
    • Planting
    • Care
    • Watering
    • Problems
    • Harvest and post-harvest
  8. Taro, Yams and Sweet Potato
    • Growing conditions
    • Nutrient requirements
    • Planting
    • Care
    • Watering
    • Problems
    • Harvest and post-harvest
  9. Other Root Crops
    • Salsify
    • Scoronera
    • Scolymus
    • Mashua
    • Jerusalem artichoke
    • Potato bean
    • Arrowroot
    • Oca
    • Dandelion
    • Chinese artichoke
    • Water chestnuts
    • Yacon or jicama
    • Root chicory
    • Ullico
    • American groundnut
  10. Harvest and Post-Harvest Management
    • Harvesting root vegetables
    • Cooling methods
    • Storage

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