HORT*3510 Vegetable Production

course node page

The following description is for the course offering in Fall 2021 and is subject to change. It is provided for information only. The course outline distributed to the class at the beginning of the semester describes the course content and delivery, and defines the methods and criteria to be used in establishing the final grades for the course.
 

The principles of vegetable production will be studied in terms of sustainable crop management and the impact of biotic and abiotic factors will be discussed. Consideration will also be given to storage processing and marketing.

Pre-Requisite(s): 1 of AGR*2050, AGR*2470, BOT*2100

Instructors:

Teaching Assistant:

Credit Weight:

0.50

Course Level:

  • Undergraduate

Academic Department (or campus):

Department of Plant Agriculture

Campus:

Guelph

Semester Offering:

  • Fall

Class Schedule and Location:

Please refer to Web Advisor for class schedule and location.
 
LECTURE-AD-S (Microsoft Team), Tues and Thurs, 10:00 am-11:20 am, recorded AD-S sessions will be available through Microsoft Teams (see ‘5. Further Details on Course Delivery’ for more details).
LAB-Wed, 2:30-5:20 pm. Will consist of either a F2F stream or Remote stream in the 1st half-of-semester; the 2nd half-of-semester will be AD-S for all students.
Face-to-Face (F2F) Stream-1st half-of-semester, activities at the Guelph Centre for Urban Organic Farming (GCUOF); 2nd half-of-semester, an AD-S Presentation on a ‘General Issue in Vegetable Production’.
Remote Stream-All AD-S (Microsoft Team), includes two lab presentations: (1) 1st half-of-semester, an individual presentation on a ‘Specific Issue Relevant to the Chosen Vegetable Crop’; and (2) 2nd half-of-semester, a group presentation on a ‘General Issue in Vegetable Production’.
The instructor decided to use AD-S for lectures and two streams for the lab when Webadvisor was initially set based on projections and data for covid-19.
It is assumed that all students will do the F2F Stream. Students that wish to do the Remote Stream must contact the Lab Coordinator B. Micallef via email (bmicalle@uoguelph.ca) to indicate selection of the Remote Stream by 11:59 pm on Monday, Sept 13; the Remote Stream cannot be chosen after this deadline. Any student is free to choose the Remote Stream by the Sept 13 deadline. After the Sept 13 deadline, students cannot move from the F2F to the Remote stream without instructor permission (also requires a valid reason).
If required owing to covid-19 quarantine rules, there will be a movement of students from the F2F Stream to the Remote Stream as dictated by the Lab Coordinator. More details are provided in ‘8. Course Evaluation’.

Learning outcomes:

By the end of this course, you should be able to:

  1. understand and analyze the factors that affect the distribution of the vegetable industry at the global to regional levels, from small community and roof-top gardens to large acreage, commercial production for fresh market, processing and export.

  2. provide recommendations for cultural practices used in the production of vegetable crops.

  3. understand the challenges and opportunities facing the vegetable industry in the 21st Century.

  4. understand and analyze the scientific literature relevant to vegetable production.

  5. effectively communicate with the vegetable sector, and further develop numeracy and literacy skills required in vegetable production through the writing of seminar summaries, delivery of a laboratory-based group seminar, and examinations.

Lecture Content:

Lecture
Part 1-Overview of the Vegetable Industry & Classification of Vegetable Crops
 
Provides an overview of the vegetable industry and factors used to classify vegetable crops that affect production practices, including:
-course overview;
-definition of a vegetable crop, including how vegetable crops differ from agronomic and fruit crops;
-economic significance of vegetable production globally and in Canada and Ontario with emphasis on temperate vegetable crops;
-the distribution of vegetable production both globally and in Canada and Ontario, and the major factors controlling this distribution;
-criteria used to classify temperate vegetable crops and how these criteria influence their production.
 
Part 2-Production of the Major Temperate Vegetable Families
Factors relevant to each major vegetable family that influence production are examined, including commonalities within each major vegetable family. Production factors unique to specific vegetable crops will also be covered. Emphasis is placed on field-grown vegetables, but comparisons to greenhouse vegetable production are provided where appropriate. Crops grown in hothouses are examined (e.g. mushrooms, forced rhubarb), since these crops are not discussed in detail in other courses at U of G. Tropical vegetables are not examined in detail, since these crops are examined in HORT*4380.
 
A) Dicot Vegetable Families ($1,302 million total value Ontario 2016)
Listed in descending order of farm-gate value in Ontario:
  1. Solanaceae (tomato, potato, pepper, eggplant) = $820 million;
  2. Cucurbitaceae (cucumber, squash and pumpkin, melons, watermelon) = $296 million;
  3. Brassicaceae (cabbage, cauliflower, broccoli, brussel sprouts, rutabaga & turnips, radish, kohlrabi, collards & kale, horseradish) = $82 million;
  4. Apiaceae (carrots, celery & celeriac, parsnips, dill, parsley) = $53 million;
  5. Fabaceae (green and waxy beans, green peas) = $29 million;
  6. Convolvulaceae (sweet potato) = $10 million;
  7. Chenopodiaceae (spinach, swiss chard, table beets) = $6 million;
  8. Asteraceae (lettuce, endive, globe artichoke, Jerusalem artichoke, salsify, chicory) = $5 million;
  9. Polygonaceae (rhubarb) = $0.7 million
B) Monocot Vegetable Families ($98 million total value Ontario 2016)
 
Listed in descending order of farm-gate value in Ontario:
  1. Amaryllidaceae (onion, garlic, leek, chive) = $40 million;
  2. Poaceae (sweet corn) = $34 million;
  3. Asparagaceae (asparagus) = $24 million.
C)  Mushrooms ($297 million total value Ontario 2016)
 
Part 3-Issues Relevant to the Vegetable Industry
 
Specific issues relevant to the vegetable industry are examined through presentations by industry experts combined with discussion. Topics to be determined.
Labs & Seminars:

There will be a F2F and Remote Stream in the lab. The second half of the semester will include details on the Labs are provided in a document posted on Courselink titled ‘Laboratory in HORT*3510'.

Lab presentation (Individual) (Specific Issue Relevant to the Chosen Vegetable Crop)
This presentation will be directed to an important production issue specific to the selected vegetable crop. These presentations will occur in lab on Oct 6, 13 and 20, including a: (1) Powerpoint presentation up to 15 min in length & a 3-min discussion period; and (2) a one-page written summary. There should be some emphasis on the relevant scientific literature and relevant extension publications, including a list of references. A presentation topic must be chosen in consultation with the instructor, and the selection finalized and emailed to the instructor by 11:59 pm on Wednesday, Sept 22. IMPORTANT: a vegetable crop must be selected by each student by 11:59 pm on Wednesday, Sept 15 or a topic will be assigned by the instructor. The selection of a relevant topic is an important component of this lab presentation, and thus students must read the literature first to determine a relevant topic. The completed presentation and one-page summary should be emailed to the instructor by 11:59 pm on the Monday before the presentation for posting on Courselink. The order of presentations will be determined by the instructor. Further information is provided in a document posted on Courselink titled ‘Laboratory in HORT*3510’.
 
Lab presentation (Pairs) (General Issue in Vegetable Production)
This presentation will be directed to a specific issue relevant to the vegetable industry by students in pairs. The presentation should not be directed to a specific vegetable crop. Potential topics are provided in the document titled ‘Laboratory in HORT*3510’ posted on Courselink. These presentations occur in lab on Oct 27, Nov 3, Nov 10, Nov 17 and Nov 24, including a: (1) Powerpoint presentation up to 25 min in length & a 5-min discussion period; and (2) a two-page written summary. There should be some emphasis on the relevant scientific literature and relevant extension publications, including a list of references provided. Groups and topics (using the choices provided in the document titled ‘Laboratory in HORT*3510’) must be finalized and emailed to the instructor by 11:59 pm on Wednesday, Sept 29 or they will be assigned by the instructor. The completed presentation and two-page summary should be emailed to the instructor by 11:59 pm on the Monday before the presentation for posting on Courselink. The order of presentations will be determined by the instructor.
Report on Activities at the GCUOF (F2F Stream Only)
Details are provided in the laboratory handout posted on Courselink titled ‘Laboratory in HORT*3510’.

Course Assignments and Tests:

Course Evaluation
Item 
  Date/Date Due % Final Mark Learning Outcomes Addressed
A. All Students
 
 
 
Exam #1, includes material covered in the lecture up to Oct 5, inclusive
7th Oct during lecture period using Respondus in Courselink
20%
1-3, 5
Exam #2, includes material covered in the lecture and lab between Oct 14 to Nov 9, inclusive
11th Nov during lecture period using Respondus in Courselink
20%
1-3, 5
Take Home Final Exam, Part 1 provided in Lecture 1, Part 2 provided the last day of classes, all lecture and lab material is tested
Due by 11:59 pm on 15th Dec to the instructor via email
20%
1-5
Lab Presentation (Pairs) (General Issue in Vegetable Production), includes both a 30-min Powerpoint presentation & two-page summary Both F2F and Remote Streams
Group & Topic chosen by 11:59 pm on 29th Sept, & presentation + summary due by 11:59 pm on Mon before the presentation, both via email. Presentations on Oct 27, Nov 3, 10, 17 & 24
20%
1-5
B. F2F or Remote Lab Streams
 
   
Remote Stream
Lab Presentation (Individual) (Specific Issue Relevant to the Chosen Vegetable Crop), includes both an 18-min Powerpoint presentation & one-page summary
Topic chosen by 11:59 pm on 22nd Sept, & presentation + summary due by 11:59 pm on Mon before the presentation, both via email. Presentations on Oct 6, 13 & 20 as required.
20%
1-5
*F2F Stream
Report on Activities at the GCUOF
  *20% 1-5

*Students in the F2F Stream must attend 4 F2F labs if F2F instruction is allowed throughout the entire 1st half of the semester. If U of G covid-19 quarantine rules require that students must switch to the Remote stream prior to 4 F2F lab periods, the following apply: (1) if at least 3 F2F lab periods have been attended before a mandatory switch to the Remote stream, students will get full credit (20% of the final grade) for the ‘Report on Activities at the GCUOF’; (2) if only 2 F2F labs have been attended, then a report on activities at the GCUOF worth 10% of the final grade is required, and a 10-min (8-min presentation, 2-min discussion) Lab Presentation on a ‘Specific Issue Relevant to the Chosen Vegetable Crop’ worth 10% of the final grade will be required; and (3) if only 1 F2F lab has been attended, there will be no credit for activities at the GCUOF, and an 18-min (15-min presentation, 3-min discussion) Lab Presentation on a ‘Specific Issue Relevant to the Chosen Vegetable Crop’ worth 20% of the final grade will be required.

Final examination:

Take home final exam.

Exams

The Exams involve both short- and long-answer questions. There will be both a take-home and in-class component (using Respondus) to Exam # 1 and #2. The take-home final exam will include both the lecture and lab component of the course. The first 2/3 of questions for the take-home final exam are provided in Lecture 1, and the final 1/3 are provided in the last lecture of the term. Information on using Respondus in Courselink is provided in 11. Additional Course Information.

Course Resources:

All lecture and lab materials will be available through Courselink. Students are expected to download and save ALL course files provided on Courselink by the last lecture on Dec. 2; students with a deferred privilege should not assume that access to Courselink will be provided after the final exam period has terminated on Friday, Dec. 17.
Recommended Texts: Not applicable
Additional Costs: Not applicable

Course Policies:

Grading Policies
The standard penalty for late assignments will be 10% of the assignment value per working day late. Please note that these policies are binding unless academic consideration is given to an individual student. Also see Undergraduate Grading Procedures.
If you need to miss an exam or a lab period, the course instructor should be informed ahead of time and supporting documentation provided where appropriate. Failure to follow these rules could result in a loss of marks.

Other Course Information:

Further Details on Course Delivery
Lectures will be AD-S (Synchronous); slides in the Powerpoint presentations posted on Courselink will have toggled notes. Not all information in the Powerpoint presentations will be presented by the instructor during the AD-S sessions, although students are responsible for all information provided in the Powerpoint presentations for Exam #1 and #2. It is recommended to read through each Powerpoint presentation before it is presented by the instructor. During the last three weeks of classes when ‘Issues Relevant to the Vegetable Industry’ are presented in lecture, including potential guest speakers, Powerpoint presentations will be provided for some but not all the presentations and the recorded AD-S sessions will not be available; thus, attendance is mandatory for the AD-S sessions in the last three weeks of classes.
Details on the Laboratory are provided in a document posted on Courselink titled ‘Laboratory in HORT*3510’.
The in-class components of Exams #1 and #2 are scheduled using Respondus in Courselink on Thursday, Oct 7 and Thursday, Nov 11 during the lecture period. There is also a take-home component for Exams #1 and #2. There will be a take-home final exam during the final exam period that must be completed and emailed to the instructor by 11:59 pm on Wednesday, Dec 15. The 1st 2/3 of the take-home final exam is provided the 1st day of classes; the last 1/3 is provided on the last day of classes. The take-home final exam includes both lecture and lab material.
Selection of a Vegetable Crop (Required)
Each student is required to select one vegetable crop of interest and to email the selection to the instructor by 11:59 pm on Wednesday, Sept 15 or a topic will be assigned. This selection is required for the following: (1) questions on Exam #1 and #2; (2) questions on the Take-Home Final Exam; and (3) lab activities in the 1st half-of-semester.

University Policies

Academic Consideration

When you find yourself unable to meet an in-course requirement because of illness or compassionate reasons, please advise the course instructor in writing, with your name, id#, and e-mail contact. See the academic calendar for information on regulations and procedures for Academic Consideration:

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