HORT 6560 - Vegetable Crops

Institution:

Clemson University

Subject:

Horticulture

Description:

Introduction to vegetable production, value-added products and nutrition using a farm-to-table approach. Provides an overview of vegetable production (small to large scale), the links between agriculture and human health, and the concept of value addition. Attention is given to the nutritious, whole-food benefits of vegetables and how they are used to reduce global protein-, calorie- and micronutrient-malnutrition.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.clemson.edu

Phone Number:

(864) 656-4636

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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