17955 - Agronomy and Herbaceous Cultivations

Learning outcomes

The aims of the course are: 

1. giving agronomic bases for territory management with particular attention to the most important knowledge of husbandry breeding;
2. illustrating the importance and production systems of the major no-forage field crops.

At the end of the course, the student will be able managing forage resources according to the better agronomical methodologies and through the knowledge of forage crops alternation (or rotation).

Course contents

Agronomy definitions. Historical evolution of agricultural science and implication with various production models (organic, biodynamic, conventional).

The weather. The fundamental weather components and protection systems for climatic adversities.

The soil: soil genesis, texture, structure. Water and air in the soil. Soil organic matter. Soil amendments. Chemical proprieties: pH, salinity, cation exchange capacity. The correctives. Nutritional elements and plant nutrition.

Land reclamation and improvement. Crop rotation. Soil tillage. Organic and mineral fertilization. Agricultural aspects of irrigation. Weed management.

Crop productions. Distinction between forage crops and the other crops.

Field crops not for forage production: cereals (wheat, maize, rice, barley and sorghum); industrial crops (sugar beet, soybean, sunflower); grains legume, horticultural crops (tomato, potato, Cichorium intibus, lettuce and others species); introduction on other crops

Readings/Bibliography

R. Landi. Agronomia e ambiente. Edagricole, Bologna, 1999.

R. Baldoni, L. Giardini. Coltivazioni erbacee. Patron Editore, Bologna, 2002.

Viewgraphs and notes lesson.

Teaching methods

Frontal lessons, seminaries, practices and visits.

 During the lesson the students will be involved in the discussion about the current and controversial aspects of the matter.

Assessment methods

Final exam by oral test.

Teaching tools

Overhead projector, video projector, visits to experimental farms and laboratories.

Office hours

See the website of Mauro Vecchiettini