Learning Context 1 Production of Melon Vegetables ……………………… 1
Overview ……………………………………………………………………… 2
Sub-context 1 Production of Cucumber ……………………………………… 5
Sub-context 2 Production of Watermelon ………………………………… 19
Sub-context 3 Production of Netted Muskmelon…………………………… 30
Learning Context 2 Production of Solanaceous Vegetables …………… 41
Overview …………………………………………………………………… 42
Sub-context 1 Production of Tomato ……………………………………… 45
Sub-context 2 Production of Eggplant……………………………………… 64
Sub-context 3 Production of Chili Pepper ………………………………… 80
Learning Context 3 Production of Legume Vegetables ………………… 95
Overview …………………………………………………………………… 96
Sub-context 1 Production of Cowpea ……………………………………… 97
Sub-context 2 Production of Kidney Bean ………………………………… 105
Sub-context 3 Production of Vegetable Soybean ………………………… 113
Learning Context 4 Production of Cabbage Vegetables………………… 121
Overview …………………………………………………………………… 122
Sub-context 1 Production of Chinese Cabbage …………………………… 124
Sub-context 2 Production of Head Cabbage ……………………………… 140
Sub-context 3 Production of Cauliflower ………………………………… 152
Sub-context 4 Production of Chinese Kale ………………………………… 16
Learning Context 5 Production of Root Vegetables……………………… 168
Overview …………………………………………………………………… 169
Sub-context 1 Production of Radish ……………………………………… 171
Sub-context 2 Production of Carrot………………………………………… 183
Learning Context 6 Production of Leafy Vegetables …………………… 194
Overview …………………………………………………………………… 195
Sub-context 1 Production of Lettuce ……………………………………… 198
Sub-context 2 Production of Celery………………………………………… 208
Learning Context 7 Production of Allium Vegetables …………………… 223
Overview …………………………………………………………………… 224
Sub-context 1 Production of Chinese Chive ……………………………… 225
Sub-context 2 Production of Garlic ………………………………………… 238
Sub-context 3 Production of Onion ………………………………………… 249
Learning Context 8 Production of Tuberous Vegetables ……………… 262
Overview …………………………………………………………………… 263
Sub-context 1 Production of Potato………………………………………… 264
Sub-context 2 Production of Ginger ……………………………………… 277
Sub-context 3 Production of Taro ………………………………………… 287
Practical Training Tasks ……………………………………………………… 299
References …………………………………………………………………… 355
