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Course Description

Students learn of, and practice, year-round vegetable, fruit, herbs and cut flower production using organic methods. Topics include variety selection, production methods and record-keeping procedures, with special emphasis on organic certification processes and season extension for southeast growers. Fieldwork is incorporated in this course.

Notes

  • This is a parallel course to AGR-265 Organic Crop Production and is completed in a curriculum environment.
  • Closed toe shoes are required.
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