A Summary of the Course
Module One: The Soil and Bio-
Basic biology and chemistry; a living partnership, structure and composition, water,
air, organic matter and nutrient cycles. Measurement, effect and control of pH, the
principles of soil management, nutrient deficiencies and symptoms, wild plants and
other indicators, bio-
Module Two: Manures, Composts and Fertilizer
Crops, nutrition and the nutrient budget. FYM; types, composition and typical analysis. Storage, nutrient dynamics and leaching. Composts, green manures and recycling, organic and inorganic fertilizers, minerals and trace elements.
Module Three: Grass and Rotations
Pasture; diversity, type, composition, establishment and management. Grass as a crop; feeding and conservation; the role of livestock and rotations. Weeds; their identification, environmental, mechanical and biological control. Grassland pests and diseases.
Module Four: Hedges, Field Margins and Roadside Verges
Hedgerows, Hedges today, The planting and establishment of a hedge, The maintenance of
hedgerows, Environmentally friendly farming and conservation, Organic farming systems,
Roadside verges
Module Five: Livestock ~ The Key
The role of livestock; not if, but what. Principals of organic livestock husbandry.
Integration, the foundation of organic farming systems. Choices; swings and roundabouts.
Modules Five: Six: Seven: Eight: Nine: Ten:
These next six modules are selected by the student from the specialist subjects, listed below, which are dealt with in depth.
All of these specialist modules cover and include; Breeds and breeding, housing, feeds and feeding, health and veterinary matters, on farm production for added value, etc. etc.
Although the subjects shown are the most popular, we are able to provide modules on almost any specialist livestock enterprise. Please ask if you particular interest or the specific enterprises relevant to your country or region is not listed. We will almost certainly be able to help.
SHEEP:
(a) Lowland systems
(b) Upland systems
(c) Pedigree breeding.
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PIGS:
(a) Free range/Outdoor pork and Bacon
(b) Ham and Bacon Curing
(c) Pedigree breeding.
POULTRY:
(a) Free range egg production
(b) Free range table production
(c) Free range Ducks and Geese
(d) Free range Turkeys
(e) Quail and Guinea Fowl
GOATS:
(a) Milk and/or meat and/or fibre:
(i) UK and Western Europe
(ii) Mediterranean Europe
(iii) Tropical, sub-
(b) Dairy products:
(i) UK and Western Europe
(ii) Mediterranean Europe
(iii) Tropical, sub-
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