University: Wolita sodo university dawuro tarcha campus
College: Agriculture
School/Department: Plant Sciences
Course Guidebook for B.Sc. in Plant Sciences
Course title: Vegetable Crops Production and Management
Credit Hours 3 (2+1)
Course description
Importance and uses of vegetables; scope and importance of vegetable crops production in
Ethiopia; problems of vegetable crops production in Ethiopia; environmental factors
influencing vegetable production; types of vegetable crops production; classification of
vegetable crops; vegetable seeds and quality; planning and laying out of vegetable
nurseries; seed bed preparation; direct sowing and raising vegetables as transplants;
establishing vegetables in the field; major cultural practices; harvesting and post-harvest
handling of vegetable crops; improving vegetable crops for yield and quality; vegetables seed
production; vegetable seed collection and handling; improving soil fertility for production of
vegetable crops; major pests and diseases of vegetable crops; principles and practices of
cultivating major vegetable crops.Apart from theoretical knowledge, the course equips students
with practical knowledge and skills of producing and managing vegetables.
Course objectives
At the end of the course the students are expected to know:
Scope, status and uses of vegetable crops in Ethiopia;
Classification and naming of vegetable crops;
How commercial vegetable farms are established and managed
Harvesting, post-harvest handling and marketing of vegetable crops
Basic principles and techniques of breeding of vegetable crops; and
Biology, ecological requirement and production system of common vegetable
crops in Ethiopia.
Course content and schedule of the lecture
Lecture hour Topics/subtopics
4 1. INTRODUCTION
1.1 Importance of Vegetable Crops
1.2 Status, Potential and Problems of Vegetable Crops Production in Ethiopia
1.3 Improving Vegetable Production in Ethiopia
1.4 Land Survey and Land Use Planning
1.5 Current Issues in Vegetable Industry
1.6 Types of Vegetable Growing (Gardening)
2 2. CLASSIFICATION OF VEGETABLES
2.1. Botanical Classification
2.2. Classification Based on Accepted
Uses
2.3. Classification Based on Methods of Culture
2.4.Classification Based on Sensitivity to Temperature
2.5.Classification Based on Root Depth in The Soil
2.6.Classification Based on Nutrient Contents
3 3. ENVIRONMENTAL FACTORS AFFECTING VEGETABLE
PRODUCTION
3.1 Climatic Factors
3.2 Soils
3.3 Biotic Factors
2 4. SEEDS AND SEED GROWING
4.1 Seeds
4.2 Seed Growing (Production)
4.3 Principles of Seed Production
4 5. PLANT GROWING STRUCTURES AND PLANT GROWING
5.1 Plant Growing Structures
5.2 Nursery Establishment
5.2.1 Nursery Layout and Management
5.2.2 Seed Sowing
5.2.3 Calculation of Seeding Rate and Nursery Area
5.2.4 Care for Plants Grown in Nursery
3 6. PLANNING AND ESTABLISHING VEGETABLE FARM
6.1 Planning
6.1.1 Site selection
6.1.2 Crop selection
6.1.3 Layout
6.2 Establishment
6.2.1 Land preparation
6.2.2 Plant bed or seedbed preparation
6.2.3 Seeding or transplanting
5 7. MANAGEMENT OF VEGETABLE FARM
7.1 Cultivation
7.2 Mulching
7.3 Irrigation
7.4 Fertilization
7.4.1 Mineral/commercial fertilizer
7.4.2 Organic fertilizer
7.5 Pests and Their Control in Vegetable Production
7.5.1 Weeds
7.5.2 Insect Pests
7.5.3 Diseases
7.5.4 Nematodes
2 8. HARVESTING AND POSTHARVEST HANDLING OF VEGETABLES
8.1 Yield Estimation of Vegetable Crops
8.2 Harvesting
8.3 Postharvest Handling
8.3.1 Cleaning and Washing
8.3.2 Cooling
8.3.3 Packaging and Storage of Vegetable
8.3.4 Transportation and Marketing of Vegetables
7 9. PRODUCTION TECHNOLOGY OF VEGETABLES COMMONLY
GROWN IN ETHIOPIA
10.1 Root and Tuber Crops: Potato, Sweet Potato, Carrot
10.2 Solanaceous Crops: Tomato, Pepper
10.3 Bulb Crops: Onion, Garlic
10.4 Leafy Vegetables: Cabbage, Lettuce, Kale, etc.
Assessment methods Allotted marks in %
1. Quiz 10%
the respective 2. Mid 25%
assessment 3.A s s i g m e n t 15%
methods 4 Attendance/class activity 10%
5Final exam 40%
Total 100%
Required Reference Books
1. Rubatzky, V.E. and M.Yamaguchi. 1997. World Vegetables: Principles,
Production, and Nutritive value. 2nd ed. Thompson Publishing, USA.
2. Salunkhe, D.K. and S.S. Kadam. 1998. Handbook of Vegetable Science
and Technology: Production, Composition, Storage, and Processing, Marcel
Dekker, Inc, New York.
3. Handbook of Horticulture (2006): Indian council of Agricultural Research New Dehli
