Dates & locations

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23 Jan 2018 - 09:30am Cambridgeshire
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Course Details

Title
Optimising nutrient management for field vegetables
Code
NM02
Designed for
Individuals wanting to optimise yields and quality and apply the latest thinking on the management of soil nutrient supply and plant uptake of nitrogen (N), phosphorus (P), potassium (K), sulphur (S), magnesium (Mg) and micro-nutrients for field horticultural crops.
Entry requirement
Able to demonstrate practical experience
Dates & locations
23rd January 2018, Cambridge
Price
£225 + VAT
Duration
A one day classroom-based course
CPD points
12 BASIS points; 1 NRoSO point
Author
Paul Lewis, Senior Lecturer, Crop & Environmental Services Dept, Harper Adams University
Content

Classroom module 1 (half day) – Soil and crop nutrient supply and demand:

  • how nutrients exist in soil, their interactions and what determines soil nutrient availability to plants (including soil compaction and soil water management);
  • best practice for soil nutrient testing, interpretation of laboratory analysis and how to adjust fertiliser applications in relation to soil nutrient supply;
  • value of organic amendments; how to determine their contribution versus inorganic fertiliser use;
  • estimating field horticultural crop fertiliser requirements for yield and quality;
  • micro-nutrient deficiencies – how to identify and manage to prevent;
  • different forms of N, P, K, S and Mg fertilisers plus use of solids versus liquids and compounds versus straights;
  • relevant legislation and compliance e.g. NVZs.

Classroom module 2 (half day) – Recent developments in nutrient management:

  • compliance with Red Tractor and other protocols;
  • carbon footprints and understanding the impact of the use of different types of fertiliser, notably abated and non-abated N;
  • responsibilities under FIAS;
  • measuring yield of crops before and after any changes to nutrient practice;
  • principles and pitfalls of measuring nutrient uptake by plants;
  • identify opportunities to improve quality and shelf life with correct and amended nutrition.

Trainers are accredited by ARTIS

Participants receive an ARTIS Accredited Certificate

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