Organic Food Crop Production

TPSS 220


Theodore Radovich

Semesters taught:

Fall 2016


Course Description and Objectives:

This lecture/laboratory is intended to provide a science- based overview of the ecological

processes that are relied on in organic agricultural systems. Emphasis will be placed on

management strategies for vegetable production. The general objectives of this course include:


1. Develop in students an understanding of certified organic agricultural systems, including

the challenges associated with making them sustainable, and how they differ from other

systems designed to improve agricultural sustainability.


2. Engage students in hands-on learning of strategies designed to maximize the efficacy of

biological cycles within the farm and garden in order to optimize the economic,

environmental and social sustainability of the food production system.


3. Facilitate the development of independent research, thought, and problem solving

processes with regard to organic vegetable production. 

Skills and knowledge to be acquired:

Combined lecture/lab on the theory and practice of certified organic food production.


Open to nonmajors


The Science and Technology of Organic Agriculture by Allen Barker

Field Trips:

Visits to organic farms/markets included.

Course organization:

Course Format (2 credits):

Monday: 12:30- 4:20. St. John 10, Magoon Research Facility (see map on last page). Field trips will leave from the Ewa end of St John Hall (Ag. Engineering side).


Each lab period will generally be initiated by an introductory lecture. The remaining period will be devoted to the students acquiring hands-on experience in organic vegetable production, experimentation, and field trips to better acquaint the students with commercial aspects of organic vegetable production.