This introductory course exposes students to the various components of organic agriculture, within the context of human health, nutrition and sustainability. It covers principles, concepts, and techniques of organic agriculture and marketing of organically-grown horticultural crops. It also focuses on the biological, social, and economic components of organic farming systems including soil and water management, cultural practices, pest control, harvest and postharvest handling, marketing of organic products, and organic agriculture policy. Issues and conflicts in perception of consumers and producers in the Caribbean context are also considered.
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