Module 2: VEGETABLE CULTIVATION
Training Duration: 8 hours
Instructor: Prof. Dr. Nuray AKBUDAK

Topics:

1. SEED PRODUCTION (1 hour)
1.1. Key concepts (seed, variety, rootstock, genetic purity, hybrid, etc.)
1.2. Stages of certified seed production (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 mixes)
2.2. Sowing and germination management
2.3. Temperature, humidity, and light control
2.4. Production of high-quality seedlings

3. VEGETABLE PRODUCTION SYSTEMS (2 hours)
3.1. Conventional farming
3.2. Organic farming
3.3. Good agricultural practices (GAP)
3.4. Modern production systems (vertical farming, soilless cultivation)

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 seedling transplanting methods
4.4. Effects of climate change on vegetable cultivation

5. PLANT CARE PRACTICES (1 hour)
5.1. Irrigation systems (drip, sprinkler, modern irrigation 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. Greenhouse climate management (temperature, humidity, CO2, etc.)
6.3. Plant cultivation methods (staking, pruning, yield control, etc.)
6.4. Sustainable protected cultivation models (effects of climate change on greenhouse vegetables)

7. HARVESTING AND TRANSPORTATION (1 hour)
7.1. Determining harvest maturity based on the product
7.2. Harvesting methods
7.3. Market preparation (grading, cold chain, etc.)
7.4. Post-harvest practices and product losses