PERMANENT CROPS PRODUCTION
- Agricultural Sciences
- 300 level
- 2 credit units
- 318 pages
- 11 units
This course provides a comprehensive overview of permanent crop production, focusing on key factors influencing their growth and yield. It explores climatic, edaphic, and economic considerations essential for successful crop cultivation. The course covers specific permanent crops such as cacao, coffee, kola nut, oil palm, citrus, cashew, bananas, and rubber, detailing their botany, nursery operations, field management, harvesting, and processing techniques. Students will gain practical knowledge for optimizing permanent crop production.
About this course
- Difficulty
- Intermediate
- Study hours
- 156 hours
- Maths
- None
- Content
- Theoretical, practical
- Practical work
- Yes
- Assignments
- Tutor Marked Assignments
- Final Examination
What you'll read
The real module and unit structure of ACP303, taken from the course material NOUN publishes.
One paragraph, so you can see how it reads
ACP303 · UNIT 2: PRINCIPLES and OPERATIONS in TREE CROP PRODUCTION
Nurseries are places where seedlings are raised for planting purposes. In the nursery the young seedlings are tendered to develop in such a way as to be able to endure the hard field conditions. Nursery seedlings become the planting material for plantations. Nursery seedlings are found to have better survival rate than seeds sown directly in the field.
What you should be able to do
- Identify factors influencing crop production.
- Distinguish between climatic and edaphic factors.
- Describe nursery and field operations for permanent crops.
- Explain harvesting and processing techniques.
- Identify pests and diseases and their control measures.
- Describe the botany of cacao, coffee, and kola.
- Explain the economic importance of permanent crops.
What it prepares you for
- Agronomist
- Farm Manager
- Agricultural Extension Officer
- Crop Production Specialist
- Horticultural Consultant
- Agriculture
- Food and Beverage
- Pharmaceuticals
- Cosmetics
- Manufacturing
Where it gets hard
The units students slow down on, and what makes each one heavy.
- Module 2: Stimulant/Beverage Crops
Unit 3: CACAO
Understanding the complex chemical changes during cacao fermentation requires knowledge of microbiology and biochemistry.
- Module 2: Stimulant/Beverage Crops
Unit 3: CACAO
The various control measures for swollen shoot virus require understanding of vector behavior and disease transmission.
- Module 2: Stimulant/Beverage Crops
Unit 4: COFFEE
The numerous pests and diseases affecting coffee require precise identification and application of specific control measures.
A suggested way through it
13 weeks, about 39 hours in total. Yours will differ.
- Week 1Module 1: General Introduction to Permanent Crops
Unit 1: Factors Affecting Permanent Crop Production · 3 hours
Read introduction to crops and their needs.. Study climatic factors: rainfall, solar radiation, temperature, humidity, and winds.. Understand how these factors influence crop selection and production..
- Week 2Module 1: General Introduction to Permanent Crops
Unit 1: Factors Affecting Permanent Crop Production · 3 hours
Study edaphic factors: soil fertility, acidity, and physical characteristics.. Analyze how soil properties affect crop adaptation and nutrient availability.. Complete Self-Assessment Exercise on climatic and edaphic factors..
- Week 3Module 1: General Introduction to Permanent Crops
Unit 2: Principles and Operations in Tree/Permanent Crops Production · 3 hours
Study nursery activities and operations.. Understand seed collection, handling, storage, and pre-testing.. Learn about seedling production and sowing techniques..
- Week 4Module 1: General Introduction to Permanent Crops
Unit 2: Principles and Operations in Tree/Permanent Crops Production · 3 hours
Study field activities and operations: land acquisition, clearing, layout, and lining.. Understand hole-digging and transplanting of seedlings.. Learn about post-planting maintenance operations: shade, weeds, pests, and diseases management..
- Week 5Module 2: Stimulant/Beverage Crops
Unit 3: CACAO · 3 hours
Study the botany of cacao, including varieties, flowers, and pods.. Understand the requirements for cacao growth.. Learn about the world distribution of cacao..
- Week 6Module 2: Stimulant/Beverage Crops
Unit 3: CACAO · 3 hours
Study nursery operations for cacao.. Understand field operations for cacao.. Learn about harvesting and processing of cacao..
- Week 7Module 2: Stimulant/Beverage Crops
Unit 3: CACAO · 3 hours
Study grading, processing, and marketing of cacao.. Understand the products of cocoa.. Complete Self-Assessment Exercise on cacao breeds and areas of dominance..
- Week 8Module 2: Stimulant/Beverage Crops
Unit 4: COFFEE · 3 hours
Study the history and spread of coffee.. Understand the botany of coffee, including the coffee tree and related species.. Learn about agro-climatic requirements for coffee production..
- Week 9Module 2: Stimulant/Beverage Crops
Unit 4: COFFEE · 3 hours
Study edaphic requirements for coffee production.. Understand nursery operations for coffee.. Learn about field operations for coffee, including pre-planting and planting operations..
- Week 10Module 2: Stimulant/Beverage Crops
Unit 4: COFFEE · 3 hours
Study post-planting operations for coffee: weed, pest, and disease management.. Understand harvesting and partial processing of coffee.. Learn about grading and storage of coffee..
- Week 11Module 2: Stimulant/Beverage Crops
Unit 5: COLA/KOLA · 3 hours
Study the history and development of kola.. Understand the botany of kola.. Learn about ecology and agro-climatic requirements for kola..
- Week 12Module 2: Stimulant/Beverage Crops
Unit 5: COLA/KOLA · 3 hours
Study propagation of kola.. Understand pests and diseases of kola.. Learn about harvesting and post-harvesting management of kola..
- Week 13Module 2: Stimulant/Beverage Crops
Unit 5: COLA/KOLA · 3 hours
Study grading and marketing of kola.. Understand the composition of kola.. Learn about the uses of kola and kola trade..
Preparing for the exam
- Review the factors that influence crop production, focusing on climatic, edaphic, and economic elements.
- Create a table comparing the botany, nursery operations, and field management of cacao, coffee, and kola.
- Practice identifying pests and diseases of permanent crops using images from the course materials.
- Summarize the harvesting and processing techniques for each crop, noting key differences.
- Focus on the economic importance and uses of each crop, including their industrial applications.
- Create flashcards for key terms related to crop production, such as 'edaphic factors,' 'nursery operations,' and 'harvesting techniques.'
Questions students ask about this course
What is ACP303 about?
This course provides a comprehensive overview of permanent crop production, focusing on key factors influencing their growth and yield. It explores climatic, edaphic, and economic considerations essential for successful crop cultivation. The course covers specific permanent crops such as cacao, coffee, kola nut, oil palm, citrus, cashew, bananas, and rubber, detailing their botany, nursery operations, field management, harvesting, and processing techniques. Students will gain practical knowledge for optimizing permanent crop production.
How many units does ACP303 have?
ACP303, PERMANENT CROPS PRODUCTION, has 11 units across 4 modules, over 318 pages of course material. You can read it one unit at a time.
How many credit units is ACP303?
ACP303 carries 2 credit units, at 300 level in Agricultural Sciences.
Is ACP303 hard?
ACP303 is rated intermediate level, with no mathematical content. It is mostly theoretical and practical work, and it has a practical component.
How long does ACP303 take to study?
About 156 hours of study, spread across its 11 units.
How is ACP303 assessed?
ACP303 is assessed by Assignments, Tutor Marked Assignments and Final Examination.
What can I do with ACP303?
Agronomist, Farm Manager, Agricultural Extension Officer, Crop Production Specialist and Horticultural Consultant.