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Vegetable production

Course Description: Theoretical: Economic and nutritional importance of vegetable crops – environmental requirements – agricultural operations – maturity, harvesting, and storage – varieties – production problems – methods of protecting plants from unfavorable environmental conditions. Practical: - Introduction to vegetable plants. - Types and varieties of vegetable crops. - Botanical families and varieties of important vegetable crops in the Kingdom. - Field visits to private agricultural projects of companies specialized in potato and onion production. - Different irrigation methods and fertilization for vegetable crops. - Prevention and other agricultural operations and plant care in the field.
Credit hours: 3
Prerequisites: PAP 213
Objectives of the course :
  • Introducing students to the basic principles of growing, caring for, and producing vegetable crops.
  • Students will learn the necessary processes for vegetable crop service in order to increase their yield and quality.
  • Providing students with the knowledge that enables them to cultivate various vegetable crops and methods for protecting them.
Course outputs :
  • Knowing the most important green plants, their categories, varieties, and planting seasons.
  • It can cultivate and produce various vegetable crops under different environmental conditions.
  • It can cultivate various field vegetables in the open field, from planting the seed to harvesting and marketing the crop.
Additional information:
  • Last updated: 2026-06-16

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