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This course is designed to provide an understanding of organic farming and sustainable agriculture.This covers concept and relevance in present context, opportunities priorities and constraints. Implications of organic farming on food security, soil tillage, fertilization, crop rotation, variety choice in organic farming, Biological intensive nutrient management: organic manures and recycling of organic residues, composting, green manuring and green leaf manuring and bio-fertilizers; Plant Protection in organic farming-disease and insect management: use of bio-control agents, bio-pesticides pheromones, trap crops, bird perches, agronomic measures; Weed management in organic farming. Farm waste recycling, organic mulches and nature safe products for control of weeds and diseases management;
Conversion requirements, maintenance of organic management, quality considerations, certification, marketing of organic produce and its export potential; quality of food and crop productivity under natural ecological systems; organic farming practices of some important crops-vegetables and fruits.
Concept of sustainable agriculture; threatened agricultural resources in Fiji: soil, water and environment; sustaining soil resources. Soil erosion control; soil amendments, sewage sludge and other organic wastes; sustaining water resources; control of run-off and evaporation losses, reduction of water losses from deep percolation, use of salt tolerant and drought resistant crops and varieties; reduction of agricultural pollutants; optimum use of agricultural chemicals, fertilizers; cropping systems to sustain productivity; multiple cropping, rotations, nitrogen fixation and alternate land uses, compromise between higher yields and resource conservation; Site specific technological options for sustainable crop production.
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