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Course Content
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Course Description
Course Code: NUE-S 216-10
CEU Credit Category:
Sustainability CEU Credit: 0.50
Nutrient Management CEU Credit: 0.50
Presenter:
Terry Tindall, PhD
Director of Agronomy, J.R. Simplot Company
Summary:
Vegetables and their consumption are the basis of nutrition for the American Consumer. Safe nutritious food is a mainstay of the communities in which we live and work. Improvements of nutrient delivery, timing, placement and types of nutrients can be keys to balance improved yield, achieving desired quality and balancing environmental challenges. This presentation will address many of these factors.
In this course you will learn:
- Timing of nutrients to address vegetable crop needs.
- Placement of nutrients within a vegetable system to meet early growth strategies.
- Sources of nutrients in modern agriculture and use of biostimulants to improve nutrient uptake and needs.
- Balancing nutrients with environmental considerations
- Water use efficiency in irrigated agriculture to assure improved nutrient use efficiency
