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Oct 23, 2026
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AGR 265 - Organic Crop Prod: Spring
Lecture: 2
Lab: 2
Credits: 3
This course includes a study of spring organic crop production practices, including vegetables, cut flowers, and culinary and medicinal herbs. Topics include variety selection, production methods, and record keeping procedures for certification. Upon completion, students will be able to demonstrate a knowledge of organic crop production appropriate for the spring season.
State Course Code S13443
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