Manor House; Bio-Intensive Agriculture Certificate
Scheduled courses are to take place over a period of three months; course content may be
tailored to fit the specific needs of a group. All coursework is hands on. As established,
the three month certificate coursework content is as follows;
- Principles of Biointensive Agriculture
- Introduction (history, philosophy, and principles)
- Land preparation-double digging and raised beds
- Close spacing (diagonal off-sets)
- Crop diversity/crop rotation/companion planting
- Integrated crop/livestock system
- Non-chemical crop pest and disease management
- BIA land design- 60:30:10 bed unit model
- Soil Fertility Management:
- Composting techniques and composting crops
- Green manure, animal manures, manure tea
- Soil health, nutrients, and factors influencing nutrient availability
- Soil and water conservation; arid agricultural production
- Appropriate Technology:
- Identify available power resources and determine suitability for applications
- Examine non-renewable and renewable energy sources; solar technologies, animal draft power
- Determine the best methods to initiate appropriate technology projects
- Agro-Forestry:
- Introduction to Agro-forestry
- Nursery management
- Agro-forestry systems and practices
- Economic species and their management
- Livestock Management:
- Introduction to livestock production and management
- Management systems
- Animal health, breeding and nutrition
- Livestock �One-bed Unit�
- Crop Production:
- Management practices, crop protection
- Varietals, annual and perennial
- Growth requirements, yields and harvesting
- Storage and marketing
- Community Development:
- Introduction to community development and extension services
- Community development approaches to farming communities, Mini-Training Centers
- Group dynamics and leadership skills, problem solving
- Family Nutrition and Health:
- Introduction to the principles of human nutrition and the world food problem
- Functions of nutrients in the body, and nutritional requirements
- Methods of assessing nutritional status, sources of nutrition
- Food preparation, preservation, and storage
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