Module 1: Introduction to Horticulture and Its Importance

• Definition and branches of horticulture (pomology, olericulture, floriculture, landscape horticulture).
• Economic, social, and nutritional importance of horticultural crops.
• Overview of major horticultural crops and their global distribution.
• Factors influencing horticultural production (climate, soil, market).
• Career opportunities in the horticulture sector.
• Practical session: Identifying different horticultural crop types and their key characteristics.

Module 2: Site Selection, Soil Health, and Nutrient Management

• Principles of site selection for horticultural crops: Climate, topography, water availability.
• Understanding soil physical and chemical properties relevant to horticulture.
• Soil sampling and analysis for nutrient assessment.
• Principles of essential plant nutrients and their roles.
• Fertilizer application methods and nutrient management plans.
• Practical session: Performing a basic soil texture analysis and interpreting a sample soil test report.

Module 3: Propagation Techniques for Horticultural Crops

• Sexual propagation: Seed selection, sowing, and seedling management.
• Asexual propagation: Cuttings, layering, budding, grafting.
• Understanding the advantages and disadvantages of different methods.
• Nursery management practices for healthy plant development.
• Rooting hormones and their application.
• Practical session: Hands-on practice of taking softwood cuttings and performing a simple grafting technique.

Module 4: Integrated Pest and Disease Management

• Principles of Integrated Pest Management (IPM) in horticulture.
• Identifying common insect pests and their life cycles.
• Recognizing major plant diseases and their symptoms.
• Biological, cultural, chemical, and mechanical control methods.
• Developing a comprehensive IPM plan for a specific crop.
• Practical session: Identifying common pests and diseases on plant samples and recommending appropriate management strategies.

Module 5: Water Management and Irrigation Systems

• Importance of water in horticultural production.
• Water requirements of different horticultural crops.
• Methods of irrigation: Surface, sprinkler, drip, micro-irrigation.
• Designing and managing efficient irrigation systems.
• Water conservation techniques in horticulture.
• Practical session: Calibrating a simple irrigation system (e.g., drip emitters) and calculating water application rates.

Module 6: Protected Cultivation and Modern Horticultural Systems

• Introduction to protected cultivation: Greenhouses, net houses, shade nets.
• Environmental control in protected structures (temperature, humidity, light).
• Hydroponics and aquaponics: Principles and systems.
• Vertical farming and urban horticulture.
• Benefits and challenges of modern horticultural systems.
• Practical session: Exploring different types of protected cultivation structures and discussing their suitability for various crops.

Module 7: Pruning, Training, and Crop Management

• Principles and objectives of pruning for various horticultural crops.
• Training systems for fruit trees and vines (e.g., trellising, espalier).
• Canopy management techniques for optimal light penetration and air circulation.
• Flower and fruit thinning for quality and yield.
• Crop rotation and intercropping strategies.
• Practical session: Demonstrating basic pruning cuts on a fruit tree branch or shrub and explaining different training systems.

Module 8: Post-Harvest Handling and Storage of Horticultural Produce

• Importance of proper post-harvest handling to minimize losses.
• Pre-cooling, cleaning, sorting, and grading of fresh produce.
• Factors affecting post-harvest quality (temperature, humidity, ethylene).
• Principles of controlled atmosphere and modified atmosphere storage.
• Packaging materials and techniques for fresh produce.
• Practical session: Practicing sorting and grading of a horticultural commodity according to quality standards.

Module 9: Marketing and Value Addition in Horticulture

• Market analysis for horticultural products: Identifying demand and trends.
• Different marketing channels for fresh produce (e.g., direct sales, wholesale, retail).
• Principles of value addition: Processing, branding, niche markets.
• Developing a simple marketing plan for a horticultural product.
• Understanding consumer preferences and market requirements.
• Practical session: Brainstorming value-added product ideas from a specific horticultural crop and discussing potential market segments.

Module 10: Sustainable and Organic Horticultural Practices

• Principles of sustainable horticulture.
• Organic farming standards and certification processes.
• Natural pest and disease control methods.
• Composting and vermicomposting for soil fertility.
• Biodiversity conservation in horticultural systems.
• Practical session: Preparing a batch of compost using organic waste materials and discussing its benefits for soil health.

Requirements:

·       Participants should be reasonably proficient in English.

·       Applicants must live up to Armstrong Global Institute admission criteria.

Terms and Conditions

1. Discounts: Organizations sponsoring Four Participants will have the 5th attend Free

2. What is catered for by the Course Fees: Fees cater for all requirements for the training – Learning materials, Lunches, Teas, Snacks and Certification. All participants will additionally cater for their travel and accommodation expenses, visa application, insurance, and other personal expenses.

3. Certificate Awarded: Participants are awarded Certificates of Participation at the end of the training.

4. The program content shown here is for guidance purposes only. Our continuous course improvement process may lead to changes in topics and course structure.

5. Approval of Course: Our Programs are NITA Approved. Participating organizations can therefore claim reimbursement on fees paid in accordance with NITA Rules.

Booking for Training

Simply send an email to the Training Officer on training@armstrongglobalinstitute.com and we will send you a registration form. We advise you to book early to avoid missing a seat to this training.

Or call us on +254720272325 / +254725012095 / +254724452588

Payment Options

We provide 3 payment options, choose one for your convenience, and kindly make payments at least 5 days before the Training start date to reserve your seat:

1. Groups of 5 People and Above – Cheque Payments to: Armstrong Global Training & Development Center Limited should be paid in advance, 5 days to the training.

2. Invoice: We can send a bill directly to you or your company.

3. Deposit directly into Bank Account (Account details provided upon request)

Cancellation Policy

1. Payment for all courses includes a registration fee, which is non-refundable, and equals 15% of the total sum of the course fee.

2. Participants may cancel attendance 14 days or more prior to the training commencement date.

3. No refunds will be made 14 days or less before the training commencement date. However, participants who are unable to attend may opt to attend a similar training course at a later date or send a substitute participant provided the participation criteria have been met.

Tailor Made Courses

This training course can also be customized for your institution upon request for a minimum of 5 participants. You can have it conducted at our Training Centre or at a convenient location. For further inquiries, please contact us on Tel: +254720272325 / +254725012095 / +254724452588 or Email training@armstrongglobalinstitute.com

Accommodation and Airport Transfer

Accommodation and Airport Transfer is arranged upon request and at extra cost. For reservations contact the Training Officer on Email: training@armstrongglobalinstitute.com or on Tel: +254720272325 / +254725012095 / +254724452588