The aim of this course is to provide students with fundamental knowledge of the principles and practices of organic seed production, including the biological, ecological, and agricultural importance of seeds, organic seed production processes, quality criteria, certification systems, and relevant regulations. The course also aims to develop awareness and professional competence in the conservation of local genetic resources, the development of sustainable production systems, plant health management, and the effective use of digital technologies, enabling students to support environmentally, economically, and socially sustainable organic agriculture through informed and responsible professional practices.

This course covers the fundamental concepts of organic seed production and its role within organic agriculture. It examines seed biology, development, and quality characteristics, organic seed production systems, variety selection, production planning, and field management. The course also addresses seed health, disease, pest, and weed management, post-harvest handling, storage and preservation techniques, organic seed certification, relevant regulations, and quality assurance systems. In addition, the conservation of local varieties and plant genetic resources, the use of digital technologies in organic seed production, traceability, sustainable production systems, circular agriculture practices, and climate change adaptation are discussed through an integrated and systems-oriented perspective.