Holistic Horticulture: Good Agriculture Practices and Pruning

Practical orchard field training for Spanish-speaking workers in the fruit industry.
Holistic Horticulture: Good Agriculture Practices and Pruning - Workshops
Skill Level: Beginner, Intermediate, Advanced
Language: Spanish
$0.00

Starting at FREE

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Description

Our presenters for this hands-on workshop are Mario Miranda Sazo, Cornell Extension Fruit Specialist, and Maria Gorgo-Gourovitch, Penn State Food Safety, IPM and Water Quality Extension Educator and Lee Stivers, Penn State Food Safety and Horticulture Extension Educator. Mario, Maria and Lee are esteemed speakers for the Spanish session at the Mid-Atlantic Fruit and Vegetable Convention, and at the request of program participants, have agreed to lead this interactive field training focused on Good Agricultural Practices included in the new FDA mandated Food Safety Modernization Act and the science of pruning high density orchards.

The program and lunch are free but we ask that you preregister by April 2, 2018. Weather permitting, most of the program will be in the field. The morning program and lunch will be at the at the Penn State Fruit Research and Extension Center, 290 University Dr., Biglerville, PA. Following lunch, we will carpool to the neighboring orchards of Hollabaugh Bros.

Even though the US food and agriculture system produces some of the safest food in the world, sometimes those fruits and vegetables can become contaminated with microbial pathogens. Lee Stivers will talk about how to keep fresh produce safe and introduce you to Good Agricultural Practices, or GAPs. These are practices that we can do at the farm to help keep fresh produce safe. We will also provide some context on where GAPs fall into the larger picture of farm food safety efforts.

Worker health and hygiene is the most important part of a food safety program but often the most difficult to implement. Thus, the importance of worker training in produce/food safety practices. Food safety practices are learned, so training is key to its successful implementation. Maria Gorgo-Gourovitch will review the personal hygiene practices and suggested policies to follow if an illness or injury occurs. Maria will also review all potential sources of contamination during pre- and post-harvest activities to help prevent microbial pathogen contamination of fresh produce.

Utilizing hands-on field demonstrations on the science of pruning young, semi-young, and more mature high density apple plantings, Mario Miranda Sazo will discuss the benefits of proper pruning, corrective pruning, minimal pruning, and limb renewal pruning. Mario will also discuss many more horticultural tips for planting, establishing, and training of tall spindle trees. There will also be a practical discussion about hand thinning, fruit distribution, light penetration /distribution, and summer pruning for large fruited varieties like Honeycrisp and for small fruited varieties like Gala.

This program is supported by the USDA NIFA National Food Safety Training, Education, Extension, Outreach, and Technical Assistance Competitive Grants Program.

Who is this for?

Spanish-speaking workers in the fruit industry.

What will you learn?
  • How to keep fresh produce safe and an introduction to Good Agricultural Practices, or GAPs.
  • The importance of worker training in produce/food safety practices.
  • A review of the personal hygiene practices and suggested policies to follow if an illness or injury occurs.
  • Prevention of microbial pathogen contamination of fresh produce.
  • The benefits of proper pruning, corrective pruning, minimal pruning, and limb renewal pruning, among many more horticultural tips for planting, establishing, and training of tall spindle trees.
  • Hand thinning, fruit distribution, light penetration /distribution, and summer pruning for large fruited varieties like Honeycrisp and for small fruited varieties like Gala.

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