HERBS, SPICES AND NERVINE PLANTS
Learning outcomes of the course unit
- Transfer general knowledge on the cultures of which the course is about,
-transfer knowledge on post harvest physiology of the cultures of which the course is about,
- transfer knowledge on the conseervation technology for the cultures of which the course is about,
Knowledge on biology and plant production
Course contents summary
Firs lessons will be about general framework for the species the course is about, with some recall of agronomy and plant post-harvest and conservation.
Course presentation. Framing of the considered plant specie sector in the general agricultural context.
Definition of aromatic plant, spices and nervine plants.
Biology, composition, utilization, cultural technique and post-harvest of the following plant categories: aromatic plants (mint, myrtle, basil, marjoram, parsley, rosemary, tyme, bay tree, oregano), plants for spices (cinnamom, cardamom, cloves, turmeric, nutmeg, pepper, pink peppercorn chili pepper, mustard, vanilla, saffron, ginger); nervine plants (cocoa, coffee, cola, mate, the).
studying notes given by the professor
Assessment methods and criteria
Test with 3 open questions.
The score per each question goes from 0 to 10. The exam is considered passed if the minimum score of 18 is riched.