African Leafy Vegetable Production Course
This course is designed to equip an individual with competencies in site preparation and general planning before planting. Planning earlier on the site to plant and what to plant on, is dependent on factors such as site identification and soil analysis generated by laboratories after doing soil sampling.
SITE PREPARATION AND SOIL SAMPLING
This unit introduces the farmer to a selection of African leafy vegetable planting sites and steps in soil sampling. It is important for the farmer to be able to identify the correct site, nutrient requirement, and PH for planting African leafy vegetables is to ensure correct agronomic practices, and reduce pests and diseases, which ensures maximum yields and reduction in post-harvest losses.
NURSERY MANAGEMENT AND TRANSPLANTING
The purpose of learning the African leafy vegetables nursery management is to ensure that individuals undertaking this course are able to understand nursery operations and be able to set up a nursery.
PESTS AND DISEASES MANAGEMENT
This unit aims to guide farmers on methods of pest and disease control, agrochemical safety measures, and ALV pest, disease, and disorders management. Farmers are taken through step-by-step practical knowledge in pest and disease identification and control.
CROP MANAGEMENT AND HARVESTING
This unit introduces the farmer to African leafy vegetable management that guides on the good agricultural practices that are viable to ensure an increase in yields, productivity, and profitability.
RECORD KEEPING AND GROSS ANALYSIS
The unit aims to guide farmers on the different African leafy vegetable production records and gross margins. It is important that farmers keep records of their day-to-day activities in order to monitor their farm operations. a good gross analysis provides a basis to compare profit margin verses loses incurred.
FOOD SAFETY AND QUALITY STANDARDS
The purpose of the is unit to provide information on the African leafy vegetable regulation and quality standards. The unit has regulations from HACCP, GMP, Hazard analysis, and GAPs. This information guides farmers and agri-preneurs on the quality standards, permits, and countries in which the African leafy vegetables are eligible.
MARKET AND MARKET LINKAGE
The aim of the unit is to provide information on the market opportunities and market linkages for African leafy vegetable farmers and agri-preneurs seeking more access and ways to penetrate the market.
VALUE ADDITION AND PROCESSING
The aim of the unit is to guide farmers, agri-preneurs, and companies on African leafy vegetable value addition, ways to preserve and avoid spoilage, and different methods of African leafy vegetable processing.
