Vegetable production: for each at the crops listed below, the following is covered: background(origin, importance globally and in Zimbabwe), botany, production(temperatures, light effects, water and fertilizer requirements, cultural practices, seed/planting material production), harvesting and storage, physiological disorders, pest and disease problems, nutritional value, other uses.

A.    Introduction: vegetables and vegetable production system

•     Smallholder systems for domestic/regional markets
•    Commercial systems for export
•    Production for processing
•    Household gardens and gathering from the wild note; emphasis will be given to comparing the  above different systems in terms of technologies used, constraints, market considerations, etc.

•     Tomato
•     Peppers (Capsicum species)
•     Eggplant (Brinjal)
•     Cape Gooseberry

•     Sex expression
•     Cucumber
•     Squash/pumpkin (Cucurbtta species)
•     Watermelon
•     Other cucurbits

•     Vernalization
•     Cabbage
•     Cauliflower
•     Broccoli
•     Rape and kale

•     Pea
•     Beans (common and runner)
•     Cowpea
•     Broad bean

•     Lettuce
•     Swiss chard, spinach
•     Mustard greens
•  Traditional leafy vegetables

•  Onion
•  Garlic
•  Leeks
•  Chives

•   Carrot
•   Parsnip
•   Turnip
•   Beetroot
•   Radish
•   Sweet potato
•   Irish potato: physiology of tuberization

•     Sweet and baby corn
•     Okra
•     Asparagus
•     Rhubarb
•     Mushroom
•     Celery

•     Ginger and tumeric
•     Coriander and cumin
•     Basil, parsely, oregano, rosemary and thyme
•     Lemon grass and citronella

         Lectures: 39
           Practicals: 13