i. Course Title: HT 101- PRINCIPLES AND PRACTICES OF HORTICULTURE
ii. Course aim: To equip students with basic knowledge and skills in horticultural crops production
iii. Course expected learning outcome(s):
By the end of this course, students should be able to:
• List importance of major horticultural crops and produce
• Name and describe different horticultural plant species.
• Describe the different principles of horticultural crop production, post-harvest and marketing.
• Compare and contrast the different principles of horticultural crop production and post- harvest handling.
• Demonstrate knowledge and skills for horticultural crop establishment, management and post-harvest handling.
• Design, establish and manage horticultural enterprises
iv. Course status: Elective
v. Credit rating: 10 Credits
vi. Total hours spent: 100 hours
Lectures 24 hours
Tutorial 10 hours
Assignments 12 hours
Independent Study 06 hours
Practical 48 hours
vii. Course content
Basic concepts and definitions of horticulture and horticultural crops, Scope and importance of horticulture. The horticultural industry worldwide, in Tanzania and History and potentials for horticultural development in Tanzania. Gardening and alternative systems for horticultural crop production. Factors influencing horticultural crop production. Manipulation of the environment and plant growth for horticultural crop production, Post-harvest handling, Quality standards for horticultural products.
Practical skills
Identification of major horticultural crops and tools/equipment, Propagation of horticultural crops, Media preparation, Potting and prickling. Nursery types, establishment and management. Site selection for orchard/garden establishment, Land preparation and layout. Transplanting and management of established crops. Harvesting maturity indices and postharvest handling practices.
viii. Teaching and learning activities
Teaching methods will involve lectures, practical, tutorials and independent reading, individual and group activities of applying various knowledge of computer software.
ix. Assessment methods
The course will be assessed by quizzes, assignments, seminar presentation reports, practical reports, practical tests, theory tests and end of semester University examination.
x. Reading list
-T. J. Msogoya and A.P. Maerere (2008). Principles and Practices of Horticulture, Teaching Compendium, Department of Crop Science and Production, SUA (Unpublished), 52pp.
-Rubatzky, V. E. and M. Yamaguchi (1999). World Vegetables: Principles, Production and Nutritive values (2nd Edition), Aspen Publishers Inc. Gaitherburg, Maryland.
-Tindall, H.D. (1983). Vegetables in the Tropics, Macmillan Publishers Ltd., Houndmills, Basingstoke and London
-Barbosa-Canovas, G. V.,Fernandez-Molina, J. J., Alzamora, S. M., Tapia, M. S., Lopez- Malo, A. and Chanes, J. W. (2007). Handling and preservation of fruits and vegetables by combined methods for rural areas: FAO Agricultural Services Bulletin 149, Technical Manual pp98