Module 1: FRUIT CULTIVATION
Training Hours: Total 8 Hours
Trainer: Prof. Dr. Ümran ERTÜRK

Topics

1. FRUIT ORCHARD ESTABLISHMENT (1 Hour)
   1.1. Variety selection
   1.2. Rootstock selection
   1.3. Site selection
   1.4. Seedling selection

2. PLANTING PREPARATION AND PLANTING (1 Hour)
   2.1. Soil preparation
   2.2. Plantation planning
   2.3. Transport and protection of plants
   2.4. Planting

3. TRAINING AND PRUNING (2 Hours)
   3.1. Definition of training and pruning
   3.2. Considerations in pruning
   3.3. Effects of pruning on plants
   3.4. Types of training systems

4. CULTURAL PRACTICES IN FRUIT ORCHARDS (1 Hour)
   4.1. Selecting the correct irrigation system
   4.2. Determining the water requirements of the plant
   4.3. Fertilization
   4.4. Soil cultivation
   4.5. Plant protection and integrated pest management

5. EFFECTS OF LOW AND HIGH TEMPERATURES IN FRUIT ORCHARDS (2 Hours)
   5.1. Effects of low temperatures
   5.2. Frost protection methods
   5.3. Effects of high temperatures
   5.4. Impact of climate change on fruit cultivation

6. HARVEST AND TRANSPORTATION (1 Hour)
   6.1. Pre-harvest factors affecting post-harvest quality
   6.2. Determining harvest time in fruits
   6.3. Harvest methods
   6.4. Post-harvest applications

Module 2: VEGETABLE CULTIVATION
Training Hours: 8 Hours
Trainer: Prof. Dr. Nuray AKBUDAK

Topics

1. SEED PRODUCTION (1 Hour)
   1.1. Key concepts (seed, variety, rootstock, genetic purity, hybrids, etc.)
   1.2. Certified seed production steps (pre-elite, elite, original, certified)
   1.3. Isolation distances and site selection
   1.4. Pollination and fertilization biology
   1.5. Seed quality and germination

2. SEEDLING PRODUCTION TECHNOLOGIES (1 Hour)
   2.1. Seedling growing media (peat, perlite, cocopeat, peat-perlite mixtures)
   2.2. Seed sowing and germination management
   2.3. Temperature, humidity, and light control
   2.4. High-quality seedling production

3. VEGETABLE PRODUCTION SYSTEMS (2 Hours)
   3.1. Conventional farming
   3.2. Organic farming
   3.3. Good Agricultural Practices
   3.4. Modern production systems (Vertical farming, hydroponics)

4. SOIL PREPARATION AND PRODUCTION PLANNING (1 Hour)
   4.1. Bed preparation, ridge and furrow formation
   4.2. Crop rotation
   4.3. Planting density, seedling planting methods
   4.4. Effects of climate change on vegetable cultivation

5. PLANT CARE OPERATIONS (1 Hour)
   5.1. Irrigation systems (drip irrigation, sprinkler irrigation, modern irrigation techniques, etc.)
   5.2. Fertilization
   5.3. Weed control
   5.4. Disease and pest control

6. GREENHOUSE CULTIVATION (1 Hour)
   6.1. Greenhouse types
   6.2. Climate management inside greenhouses (temperature, humidity, CO2, etc.)
   6.3. Plant growing techniques (staking, pruning, yield control, etc.)
   6.4. Sustainable greenhouse production models (effects of climate change on greenhouse vegetable production)

7. HARVEST AND TRANSPORTATION (1 Hour)
   7.1. Product-based harvest maturity determination
   7.2. Harvest methods
   7.3. Market preparation (grading, cold chain, etc.)
   7.4. Post-harvest applications, product losses

Module 3: FRUIT AND VEGETABLE MARKETING
Training Hours: 4 Hours
Trainer: Prof. Dr. Şule TURHAN

Topics

1. MARKETING (2 Hours)
   1.1. Value chain analysis in agricultural products
   1.2. Target market identification methods
   1.3. Value addition: packaging, branding, certification
   1.4. Digital marketing and e-commerce applications
   1.5. Consumer behavior and trends

2. ORGANIZING AND MARKETING POWER THROUGH COOPERATIVES (2 Hours)
   2.1. Historical development of cooperatives and their role in agriculture
   2.2. Organizational models in cooperatives
   2.3. Joint purchasing, storage, and logistics advantages
   2.4. Financing and risk sharing
   2.5. Successful cooperative examples