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Subjects include:; * anatomy, structure, composition; the molecular biology, biochemistry, physiology, pathology and ecology of development, maturation and germination, dormancy, storage and deterioration; the modelling of germination and seedling emergence; genetic modification; preservation in gene banks.; * production and processing for crop cultivation - multiplication, conditioning, handling and storage; germination, purity, vigour and health testing; treatments and enhancements such as priming, coating, disinfection, inoculation, and chemical and biological protection; planting systems; descriptions of individual crops, and of industry structures, organisations, laws and regulations; * sources of food, food additives and beverages, poisons, pharmacological and psychoactive substances, and fibres and other manufactured products.