Academic Year 2016/2017 - 2° Year - Curriculum Produzioni vegetali
Teaching Staff: Stefano Giovanni La Malfa
Credit Value: 6
Taught classes: 32 hours
Term / Semester:

Learning Objectives

The course is aimed at supplying detailed information about biological, environmental and agronomic factors dealing with citrus, grape and olive production.

Students will learn how to tackle matters related to varietal and rootstock choice and to agronomic management finding those most suitable for different specific conditions.

Detailed Course Content

Citriculture: 1. Citrus taxonomy, origin and diffusion; 2. Ecology, crop adaptation to different climatic conditions, morphology and physiology; 3. Varieties of the main citrus species; rootstocks; 4. Genetic improvement; 5. Propagation and cultivation techniques.

Oliviculture: 1. Botany, diffusion; 2. Ecological and climatic requirements, organography and physiology; 3. Varieties; 4. Pruning and management; 5. Quality and product use.

Viticulture: 1. Origin, diffusion and distribution of the crop; 2. Botany, organography and ampelography; 3. Ecology and physiology of the crop and its behavior in different climatic conditions; 4. Propagation and planting: choice of rootstocks and varieties for wine and table grape; 5. Training systems, pruning and cultivation techniques

Textbook Information

1. Gli agrumi. Collana Coltura & Cultura. Bayer CropScience, 2012

2. L’ulivo e l’olio. Collana Coltura & Cultura. Bayer CropScience, 2009

3. La vite e il vino. Collana Coltura & Cultura. Bayer CropScience, 2007