Vegetable Farming Training For Horticulture Available In Newfoundland
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based in NEW ZEALAND
Plant & Food Research is a New Zealand Qualification Authority (NZQA) accredited provider with over 40 years' experience in training and education. We provide industry training based on NZQA unit standards up to Level 7 on the National Qualifications Framework for staff in employment. The course requirements may include facilitated training, distance learning, on-job assessments or block ...
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based in NETHERLANDS
This basic course in greenhouse vegetables will take learn your staff skills to produce vegetables at a professional level. We use soft- and hardware to support this training program. This program will partially take place in Netherlands and partly take place on ...
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based in CANADA
Green Roof Plants and Growing Media provides participants with an overview of plants and growing medium design considerations and maintenance for green roof assemblies. It establishes design and implementation best management ...
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Manufactured by PostHarvest Technologiesbased in AUSTRALIA
Have you ever had to throw away fruits and vegetables just because they didn’t look edible anymore? Most of us get a little carried away at the store and buy more than we can eat, often getting enticed by “buy 2 get 1 free” type deals that only end up being a wasteful practice, especially when you don’t store them properly. If this is the case with you, there are ways to ...
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Manufactured by PostHarvest Technologiesbased in AUSTRALIA
Here at PostHarvest, we’ve noticed the lack of available resources around fresh produce handling and education, so we’ve collaborated with a number of industry authorities to help map out learning pathways for numerous stages within the cold ...
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Manufactured by PostHarvest Technologiesbased in AUSTRALIA
Similar to nectarines, peaches are a stone fruit with a juicy, sweet flesh. The main difference between the two is the skin. Peaches have a thin, fuzz-covered skin, while nectarines are smooth with no fuzz. The flesh ranges from white to pale orange, and they can be interchanged in recipes. The best part: Both are rich in vitamins and antioxidants that provide health ...
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based in USA
Designed for food safety and quality team members of all levels involved in the GLOBALG.A.P. program. The training explains the various farm certification options and the requirements upon which the Standard, inspections and audits are based. Self-paced courses led by experienced GLOBALG.A.P. instructors. Approximately 16 hours of training time. Learners have one year from registration date to ...
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Manufactured by METER Group, Inc.based in USA
Water content can leave you in the dark Everybody measures soil water content because it’s easy. But if you’re only measuring water content, you may be blind to what your plants are really experiencing. Soil moisture is more complex than estimating how much water is used by vegetation and how much needs to be replaced. If you’re thinking about it that way, you’re only seeing half the picture. ...
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Manufactured by PostHarvest Technologiesbased in AUSTRALIA
The flavour of fruits and vegetables is influenced by maturity and quality at harvest and by how they are stored afterwards. To maintain the freshness and flavour of the produce you buy at the market or grow in your garden, you should know how to store it at home. Many fruits and vegetables should be stored only at room temperature because refrigerator temperatures (usually 3.3° to 5.6°C ...
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Manufactured by PostHarvest Technologiesbased in AUSTRALIA
Eating a variety of fruits and vegetables is healthy, but care must be taken to be sure fruits and vegetables do not become contaminated with harmful bacteria. In just the United States, one in four people suffers from foodborne illnesses each year. Some of these illnesses have been traced to eating raw fruits or ...
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