By the end of this course, you should be able to:
1. know the historical and botanical origins, physiological characteristics, and production and utilization practices for a range of major protein, oilseed and fiber crops (soybean, canola, mustard, field peas, edible beans, adzuki beans, lentils, chickpeas, peanut, cotton, sunflower, flax, safflower, hemp seed and oil palm). The range of crops and where they are marketed lends itself to broadening the international exposure of students.
2. know in detail the production recommendations for major protein and oilseed crops, such as soybeans, edible beans and canola, in Canada.
3. prepare and present agronomic information in a format useful for growers. To this end, some students will research, prepare and present to the class, as a group project, a factsheet on a selected crop. The factsheet will include information on historical background of the crop, where it is adapted, information on agronomic recommendations, disease and insect pests, harvesting, storage, marketing and economics, including production costs and returns. The size of the class makes it necessary to have some students develop and write term papers.
4. express yourself better both in writing and orally. All group projects will be submitted to the instructor before circulation to the class, spelling and grammar will be corrected and discussed, as will awkward or confusing writing. PowerPoint presentations also will be reviewed before presentation with corrections in spelling, grammar, use of illustrations, format and clarity.
5. ask appropriate questions during or after presentations and in provide appropriate answers to agronomic questions asked during and after the presentations.
6. be proficient in mathematical calculations related to crop production, including conversions from grain moisture at harvest to the standards at which various grains are marketed and sold, and conversions from metric to imperial systems.
7. understand the science involved in recommendations for planting, growing, harvesting and storing major protein and oilseed crops and in the functional properties and problems associated with the oils and proteins of specific crops, as it relates to human and animal nutrition.
8. utlize information from related disciplines such as soil science, plant physiology, plant pathology, entomology and chemistry and apply it to crop production.
9. be better prepared for careers in agronomy.