Fruit and Vegetable Cultivation and Marketing Training

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 Last update date 12/2025
 Türkçe
egitim.kurumsalbasvuru

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📞 Contact: Bursa Uludağ University SEM 📧 Email: usem@uludag.edu.tr
This training is for professional development purposes and the certificate obtained does not replace the MYK authorization certificate required for trainings that mandate it.

Module 1: FRUIT CULTIVATION

  • Training Duration: Total 8 hours
  • Instructor: 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. Transportation and protection of plants
    • 2.4. Planting
  • 3. TRAINING AND PRUNING (2 hours)
    • 3.1. Definition of training and pruning
    • 3.2. Points to consider during pruning
    • 3.3. Effects of pruning on plants
    • 3.4. Training forms
  • 4. CULTURAL PRACTICES IN ORCHARDS (1 hour)
    • 4.1. Selection of appropriate irrigation system
    • 4.2. Determining plant water requirements
    • 4.3. Fertilization
    • 4.4. Soil tillage
    • 4.5. Plant protection and integrated pest management
  • 5. EFFECTS OF LOW AND HIGH TEMPERATURES IN ORCHARDS (2 hours)
    • 5.1. Effects of low temperatures
    • 5.2. Frost protection methods
    • 5.3. Effects of high temperatures
    • 5.4. Effects of climate change on fruit cultivation
  • 6. HARVEST AND TRANSPORT (1 hour)
    • 6.1. Pre-harvest factors affecting post-harvest quality
    • 6.2. Determining the right harvest time
    • 6.3. Harvest methods
    • 6.4. Post-harvest applications

Module 2: VEGETABLE CULTIVATION

  • Training Duration: 8 hours
  • Instructor: Prof. Dr. Nuray AKBUDAK

Topics

  • 1. SEED PRODUCTION (1 hour)
    • 1.1. Main concepts (seed, variety, rootstock, genetic purity, hybrid 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. Producing high-quality seedlings
  • 3. VEGETABLE PRODUCTION SYSTEMS (2 hours)
    • 3.1. Conventional agriculture
    • 3.2. Organic farming
    • 3.3. Good Agricultural Practices
    • 3.4. Modern production systems (vertical farming, soilless culture)
  • 4. SOIL PREPARATION AND PRODUCTION PLANNING (1 hour)
    • 4.1. Bed preparation, ridge and furrow formation
    • 4.2. Crop rotation
    • 4.3. Planting density and methods
    • 4.4. Effects of climate change on vegetable cultivation
  • 5. PLANT CARE PRACTICES (1 hour)
    • 5.1. Irrigation systems (drip, sprinkler, modern methods etc.)
    • 5.2. Fertilization
    • 5.3. Weed control
    • 5.4. Pest and disease management
  • 6. PROTECTED CULTIVATION (1 hour)
    • 6.1. Greenhouse types
    • 6.2. Climate management inside greenhouse (temperature, humidity, CO2 etc.)
    • 6.3. Plant growing methods (trellising, pruning, yield control etc.)
    • 6.4. Sustainable protected cultivation models (effects of climate change)
  • 7. HARVEST AND TRANSPORT (1 hour)
    • 7.1. Determining harvest maturity by product
    • 7.2. Harvest methods
    • 7.3. Market preparation (grading, cold chain etc.)
    • 7.4. Post-harvest practices and product loss

Module 3: FRUIT AND VEGETABLE MARKETING

  • Training Duration: 4 hours
  • Instructor: Prof. Dr. Şule TURHAN

Topics

  • 1. MARKETING (2 hours)
    • 1.1. Value chain analysis in agricultural products
    • 1.2. Methods to determine target market
    • 1.3. Creating added value: packaging, branding, certification
    • 1.4. Digital marketing and e-commerce applications
    • 1.5. Consumer behavior and trends
  • 2. ORGANIZATION AND MARKETING POWER THROUGH COOPERATIVES (2 hours)
    • 2.1. Historical development and role of cooperatives in agriculture
    • 2.2. Organization models in cooperatives
    • 2.3. Advantages in joint purchasing, storage, and logistics
    • 2.4. Financing and risk sharing
    • 2.5. Examples of successful cooperatives
The training is open for corporate cooperation (institution/company packages) and individual applications are not accepted. Training content can be revised according to the profile and needs of corporate participants. After mutual discussions, the scope and method of training (Face-to-Face, Online) are determined and related processes completed. Upon agreement, training days, times, and locations are set with your participants and our instructors.

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