Vegetable Cultivation Training

4 (27 voting)
 Last update date 02/2026
 Türkçe

Food Analysis Training check out our education.

This training is for professional development purposes, and the certificate obtained does not replace the MYK authorization certificate required in trainings where it is mandatory.

Module 2: Vegetable Cultivation

Training Duration: 8 hours

Instructor: Prof. Dr. Nuray AKBUDAK

Training Content

  • Seed Production (1 Hour)
  • Basic concepts (seed, variety, rootstock, genetic purity, hybrid, etc.)
  • Certified seed production stages (pre-elite – elite – original – certified)
  • Isolation distances and field selection
  • Pollination and fertilization biology
  • Seed quality and germination
  • Seedling Production Technologies (1 Hour)
  • Seedling growing media (peat, perlite, cocopeat, peat-perlite mixtures)
  • Seed sowing and germination management
  • Temperature, humidity, light control
  • Quality seedling production
  • Vegetable Production Systems (2 Hours)
  • Conventional agriculture
  • Organic agriculture
  • Good agricultural practices
  • Modern production systems (vertical farming, soilless agriculture)
  • Soil Preparation and Production Planning (1 Hour)
  • Bed preparation, ridge and furrow formation
  • Crop rotation
  • Planting density, seedling planting methods
  • Effects of climate change on vegetable cultivation
  • Plant Care Practices (1 Hour)
  • Irrigation systems (drip irrigation, sprinkler, modern irrigation methods, etc.)
  • Fertilization
  • Weed control
  • Disease and pest control
  • Protected Cultivation (1 Hour)
  • Greenhouse types
  • Greenhouse climate management (temperature, humidity, CO2, etc.)
  • Plant growing methods (training, pruning, yield control, etc.)
  • Sustainable production models under cover (effects of climate change on greenhouse vegetable production)
  • Harvest and Transportation (1 Hour)
  • Determination of harvest maturity based on product
  • Harvest methods
  • Preparation for market (grading, cold chain, etc.)
  • Post-harvest practices, product losses

The training is open to corporate collaboration (institution/company legal entity packages), and individual applications are not accepted. The training content can be reorganized according to your corporate participant profile and needs. As a result of mutual discussions, the scope and method of the training (Face-to-Face, Online) are determined and the relevant processes are completed. In case of agreement, suitable dates and times for your institution’s participants and our instructors, as well as the training location, are determined.

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