Crop Production and Harvesting
$18.99

Crop Production and Harvesting

By Thelma McCatty-Cover
US$ 18.99
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Book Description

Crop Production and Harvesting is a comprehensive guide to sustainable crop production – from land preparation and planting through to harvest and post-harvest operations. The subject matter is organized into four (4) sections:
‘Section 1 – Underlying Knowledge’ provides an overview of food crop production systems, climate-related challenges and technologies geared toward meeting these challenges;
‘Section 2 – Crop Establishment and Maintenance’ recaps information on land preparation, planting, irrigation and crop husbandry activities covered in previous Calyx texts and provides in-depth guidance on planning the crop, crop supports, training and pruning;
‘Section 3 – Harvest and Post-harvest Operations’ covers resources required for harvesting, planning the harvest, harvesting, transporting produce from field to pack house and packhouse operations; and
‘Section 4 – Crop Production Guides’ presents summary information on the climatic requirements, soil preferences, varieties, establishment, maintenance and harvest of fifty (50) important crops grown in tropical regions.
While this text is written to address the requirements of 8 Caribbean Vocational Qualifications (CVQ) Units, it is equally suitable for persons wishing to learn about, and/or improve their crop production and harvesting practices.
For participants pursuing Caribbean Vocational Qualifications, there are two workbooks: ‘Workbook 8.1 – Establish and Maintain Crops’ and ‘Workbook 8.1 – Harvest and Post-harvest Operations’ that contain the practical activities and review questions to prepare participants for competency assessments.

Table of Contents
  • 1. BEET (Beta vulgaris)
  • 2. BROCCOLI (Brassica oleracea, var. italica)
  • 3. CABBAGE (Brassica oleracea)
  • 4. CAULIFLOWER (Brassica oleracea, var. botrytis)
  • 5. CALLALOO (Amaranthus spp.)
  • 6. CARROT (Daucus carota, subsp. sativa)
  • 7. CUCUMBER (Cucumis sativus)
  • 8. EGGPLANT (Solanum melongena)
  • 9. LETTUCE (Lactuca sativa)
  • 10. OKRA (Abelmoschus esculentus)
  • 11. PAK CHOI (Brassica chinensis)
  • 12. PUMPKIN (Cucurbita moschata)
  • 13. SQUASH (Cucurbita spp.)
  • 14. STRING BEANS (Phaseolus vulgaris)
  • 15. SWEET PEPPER (Capsicum annuum)
  • 16. TOMATO (Lycopersicum esculentum)
  • 17. ACKEE (Blighia sapida)
  • 18. AVOCADO (Persea americana)
  • 19. BANANA (Musa spp)
  • 20. BREADFRUIT (Artocarpus altilis)
  • 21. CANTALOUPE MELON (Cucumis melo var. cantalupensis)
  • 22. CITRUS (Citrus spp.)15
  • 23. COCONUT (Cocos nucifera)
  • 24. MANGO (Mangifera indica)
  • 25. PAPAYA (Carica papaya)
  • 26. PINEAPPLE (Ananas comosus)
  • 27. WATERMELON (Citrullus lanatus)
  • 28. BASIL (Ocimum basilicum)
  • 29. CELERY (Apium graveolens)
  • 30. CHIVE (Allium schoenoprasum
  • 31. ESCALLION (Allium spp)
  • 32. GINGER (Zingiber officinale
  • 33. HOT PEPPER (Capsicum spp.)
  • 34. ONION (Allium cepa)
  • 35. PARSLEY (Petroselinum crispum)
  • 36. ROSEMARY (Rosmarinus officinalis)
  • 37. THYME (Thymus vulgaris)
  • 38. TURMERIC (Curcuma longa)
  • 39. EDIBLE AROIDS
  • 40. ARROWROOT (Maranta arundinacea)
  • 42. IRISH POTATO (Solanum tuberosum)
  • 43. SWEET POTATO (Ipomoea batatas)
  • 44. YAM (Dioscorea spp.)
  • 47. PEANUT (Arachis hypogaea)
  • 48. PIGEON PEA (Cajanus cajan)
  • 49. CORN (Zea mays, var. saccharata)
  • 50. RICE (Oryza sativa)
  • preface
  • SECTION 1 – UNDERLYING KNOWLEDGE
  • 1.1 INTRODUCTION
  • 1.2 CROP PRODUCTION SYSTEMS
  • 1.3 CLIMATE-SMART AGRICULTURE
  • 1.4 NEW TECHNOLOGIES
  • 1.5 FOOD SAFETY AND QUALITY ASSURANCE
  • REVIEW QUESTIONS
  • SECTION 2 – CROP ESTABLISHMENT AND MAINTENANCE
  • 2.1 PRIOR MODULES
  • 2.2 PLANNINg
  • 2.3 LAND PREPARATION
  • 2.4 PLANTING
  • 2.5 FERTILIZING
  • 2.6 CROP SUPPORTS
  • 2.7 TRAINING AND PRUNING
  • 2.8 CROP PROTECTION
  • 2.9 IRRIGATION
  • 2.10 FIELD SANITATION
  • REVIEW QUESTIONS
  • SECTION 3 – HARVEST AND POST-HARVEST OPERATIONS
  • 3.1 RESOURCES FOR HARVESTING
  • 3.2 CROP MATURITY AND HARVESTING
  • 3.3 HARVESTING AND TRANSPORT
  • 3.4 POST- HARVEST HANDLING
  • REVIEW QUESTIONS
  • SECTION 4 – CROP PRODUCTION GUIDES
  • 4.1 INTRODUCTION TO THE CROP GUIDES
  • 4.2 VEGETABLE PRODUCTION GUIDES
  • 4.3 FRUIT CROP PRODUCTION GUIDES
  • 4.4 HERBS AND SPICES PRODUCTION GUIDES
  • 4.5 ROOTS AND TUBERS PRODUCTION GUIDES
  • 4.6 PULSES AND GRAINS PRODUCTION GUIDES
  • APPENDIX 1 – EXAMPLES OF CROP HUSBANDRY RECORD-KEEPING TABLES
  • APPENDIX 2 - NUTRIENT CONTENT OF SOME INORGANIC AND ORGANIC FERTILIZERS
  • APPENDIX 3 – EXAMPLES OF FERTILIZER RECOMMENDATIONS
  • APPENDIX 4 – INDEX TO CROP PRODUCTION GUIDES
  • REFERENCES
  • KEY WORDS
  • ABOUT THE AUTHOR
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