HORT*3510 Vegetable Production

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The following description is for the course offering in Fall 2022 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:

Barry J. Micallef

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 WebAdvisor for class schedule and location.
 

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. assess and modify cultural practices used in the production of vegetable crops, including the integration of soil science, plant physiology and development, plant nutrition, agrometeorology and crop protection;

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

  4. read and analyze the scientific and extension literature relevant to vegetable production through a laboratory-based seminar and take-home exams;

  5. effectively communicate with the vegetable sector, and further develop numeracy and literacy skills required in vegetable production through the writing of field trip reports, delivery of a laboratory-based seminar, and take-home exams.

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
 
Potential Topics (some topics will involve guest speakers)
  • Market gardening in Ontario-Barry Micallef 
  • Integrated disease and insect management in vegetable production
  • Weed control in vegetable production
  • Nematode control in vegetable production
  • Organic vegetable production
  • Canadian vegetable processing industry
  • Economic analysis of vegetable cropping systems
  • Labour costs and supply in the vegetable industry
  • Seasonality of vegetable production and supply coordination with major retailers
  • Trends in consumer demand for vegetables
  • Vegetable seed industry
  • Water availability and irrigation systems in vegetable production
  • Edible specialty crops (e.g. ginseng, hops, herbs) 
  • Breeding vegetable crops and specialty cultivars
Labs & Seminars:

The laboratory will complement the lecture material. More details are provided in the document posted on CourseLink titled ‘Laboratory in HORT 3510’.

Lab presentations (individual).

These occur in the 2nd half of the semester. Topics must be an important issue in the vegetable industry chosen in consultation with the instructor and approved by the instructor. The topic must be chosen and approved by the instructor by 11:59 pm on September 22 or the instructor will assign a topic. The lab presentation will include a: (1) 20-min seminar presentation + 5 min question period; and (2) 2-page written summary of the presentation. There should be some emphasis on the relevant scientific literature and relevant extension publications, including a list of references provided. Students will work individually for this assignment.

Course Assignments and Tests:

Course Evaluation
Item 
   Date/Date Due % Final Mark
Lecture Midterm 
in-class portion		 Oct 27 30%
Take-home portion of Midterm Nov 1  
Take-home Final Dec 9 25%
5 Field Trip Reports Dec 1 25%
Lab Presentation   15%
Lab Group Presentation   5%

 

 

 

 

Final examination:

Take-home final exam.

 

Course Resources:

There is no lab manual that needs to be purchased for the course. Many readings will be provided on CourseLink, and in some cases these readings will be Required Reading for the Midterm, Final Exam, and Lab. All lab exercises and associated readings will be provided on CourseLink.
 
Online Resources
Prior to each lecture and lab, you will need to download PowerPoint lectures, lecture handouts, lab exercises, and readings from CourseLink. The CourseLink website is at http://courselink.uoguelph.ca. Login using your central email server user name and password.
Laboratory instructions will be posted on CourseLink at the beginning of the semester in the document titled ‘Laboratory in HORT 3510’. Information on scheduling of field trips and student seminars will be posted on CourseLink.
 
The Dept. of Plant Agriculture website is at http://www.plant.uoguelph.ca (useful links and general info.) and the Dept. of Plant Agriculture undergraduate website (i.e., provides an overview of undergrad programs and courses) is at http://www.plant.uoguelph.ca/students/our-courses

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 the Midterm  or a lab period, the course instructor should be informed ahead of time and supporting documentation provided. Failure to follow these rules could result in a loss of marks.

Other Course Information:

Selection of a Vegetable Crop

Each student is required to select one vegetable crop in consultation with the instructor; the selection must also be approved by the instructor. Questions on the take-home final exam will be directed to the vegetable crop, and certain questions on the Midterm could be directed to this vegetable crop. The topic must be selected and approved by 11:59 pm on September 15 or the instructor will assign a topic. Topic selection will be first-come first-serve

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:

Academic Misconduct

The University of Guelph is committed to upholding the highest standards of academic integrity and it is the responsibility of all members of the University community, faculty, staff, and students  to be aware of what constitutes academic misconduct and to do as much as possible to prevent academic offences from occurring.

University of Guelph students have the responsibility of abiding by the University's policy on academic misconduct regardless of their location of study; faculty, staff and students have the responsibility of supporting an environment that discourages misconduct. Students need to remain aware that instructors have access to and the right to use electronic and other means of detection. Please note: Whether or not a student intended to commit academic misconduct is not relevant for a finding of guilt. Hurried or careless submission of assignments does not excuse students from responsibility for verifying the academic integrity of their work before submitting it. Students who are in any doubt as to whether an action on their part could be construed as an academic offence should consult with a faculty member or faculty advisor.

The Academic Misconduct Policy is detailed in the University Calenders:

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