This course will introduce students to organic principles and practices applied to the production and management of field crops. The criteria for optimum yield and quality of field crops are presented within the context of organic farming principles, sustainable soil and nutrient management, and the requirements for organic certification. Five stand-alone modules provide a framework for study:*Soil and Field Management Practices: methods used in organic farming to build and maintain soil fertility, preserve soil structure, conserve and recycle nutrients, reduce weed pressure, and reduce outbreaks of pest and disease;*Nutrient Management Planning: how to optimize the efficiency of nutrient cycling, improve resource utilization, and minimize nutrient loss on the farm;*Forages: organic methods of production for pasture, hay, silage, cover crops, or green manure;*Row Crops: organic methods of production of cereal row crops (corn, sorghum), root crops (carrots, potatoes), seed legumes (soybean, peas, beans), and others (e.g., hemp); and *Small Grains and Oilseeds: organic methods of production of winter-seeded grains (winter wheat, winter rye), spring-seeded grains (spring wheat, oats, and barley), oilseeds (canola, flax), and others.
This course will be delivered in an asynchronous online format. Students are not required to be online at a specific time/day. Maximum number of contact hours: 39