Hortikultura

Hortikultura is the branch of agriculture that studies and practices the cultivation of plants in gardens and farms for food, ornament, medicinal use, and ecological services. It aims to optimize the growth, yield, quality, and sustainability of cultivated plants through systematic propagation, breeding, crop management, and post-harvest handling.

It comprises several subfields, including olericulture (vegetables), pomology (fruits), and floriculture (flowers), as well as nursery production and landscape horticulture. In practical terms, hortikultura covers both field and protected cultivation, such as greenhouses and high tunnels, as well as non-soil methods like hydroponics and tissue culture.

Key practices include plant propagation (sexual and asexual), breeding, grafting, and tissue culture; soil fertility and irrigation management; fertilization and fertigation; pest and disease management, often via integrated pest management (IPM); crop protection; and post-harvest technology, storage, processing, and quality control.

History and scope: Hortikultura has roots in ancient garden cultivation and agricultural practices, evolving through the application of botany, plant physiology, and breeding. In modern times it relies on scientific methods, controlled environments, and technology such as greenhouses, hydroponics, climate control, and digital monitoring.

Importance: The discipline supports food security and nutrition, rural livelihoods, urban greening, and biodiversity. It contributes to sustainable agricultural systems by focusing on efficient resource use, pest management, and environmental stewardship.

Education and research: Many universities offer hortikultura or horticultural science programs. Professional organizations, research institutes, and extension services support advances in breeding, production techniques, and landscape design.