MANGMANG, JONATHAN

This course is intended for agricultural students who have background in other disciplines such as botany, chemistry, crop protection, soil science and general horticulture. Specifically, the emphases of this course are on the aspects relevant to the production of different tropical and sub-tropical vegetables employing appropriate sustainable practices for higher and sustainable food production. Practices include site characterization, land preparation up to harvesting and postharvest handling. The core genera of vegetables to be discussed include cucurbits, legumes, crucifers, solanaceous and other groups such as root, bulb and salad crops