Credits and Offerings
2 credits (1 lecture and 2 lab hours every week)
Spring semester of every year
Describe modern cultural practices used to produce commercial grapes, blueberries, strawberries, blackberries, raspberries, cranberries and minor berries through classroom discussion and hands-on experiences.
Describe the growth, development, and physiology of these species so that students understand physiological basis for cultural techniques.
Course Learning Objectives
Prepare students for commercial production of grape and berry crops
Provide students an understanding of fundamental growth processes and how these are manipulated through cultural practices to optimize the commercial production of grapes and berries.
Demonstrate the unique horticultural aspects (cultivars, pruning, fertility, crop load) of managing cane, bush and vine fruit crops.
Introduce the diversity of diseases and pests that commonly reduce fruit yield and quality.
The course will emphasize concepts in canopy management to improve wine and juice grape yield and quality, including vineyard design, trellis systems, and modern pruning and training systems .
Cultivated grape and berry species, taxonomy, growth and development
Grape and berry culture and physiology
Planting and establishment
Pruning, training and trellising
Management of berry pests and weeds
Fruit harvesting and handling
Lectures and discussions on the topics above.
Hands-on labs to gain experience in planting, pruning and training.
One-day field trip to commercial grape and berry farms to observed commercial practices and learn from growers.