Emiliano Montes Barrón

Practical training in protected agriculture through hands-on participation in crop production and greenhouse management. Experience working with grape tomato, Roma (saladette) tomato, and tomatillo (husk tomato). Participated in different areas of crop production, including cultural practices, fertigation, pest and disease management, climate management, quality and food safety, and general crop monitoring. Gained practical experience throughout different stages of crop production, from crop establishment and maintenance to monitoring and harvesting activities. This hands-on training has allowed me to develop practical skills in greenhouse production, crop management, problem-solving, and teamwork.

Completed a certified professional training course on nutrient solution preparation for crop production. The five-hour online training covered the preparation and management of nutrient solutions, strengthening my knowledge of plant nutrition and its application in agricultural production systems. This training complemented my practical experience in fertigation and greenhouse crop production

Practical experience completed during my second semester as part of the Greenhouse Practices II course at Agropark, Colón, Querétaro. Gained hands-on experience in sweet pepper production, participating in crop management activities and greenhouse operations. I also participated in the pepper packing process, gaining experience in post-harvest handling, product selection, quality control, and packaging.

Practical training during my second semester at Koppert’s Demonstration Greenhouse, carried out as part of my academic greenhouse practices. Gained hands-on experience in sweet pepper production and biological pest management. Participated in the implementation and monitoring of biological control strategies, including the use of Orius insidiosus for thrips management and biological products based on beneficial microorganisms. Worked with biological crop protection products and participated in establishing aromatic plants such as lavender around the greenhouse as physical and ecological barriers. This experience strengthened my interest in biological control, beneficial organisms, integrated pest management, and sustainable crop production.

Worked as a restaurant waiter in a high-quality steakhouse, serving customers in the main dining area. Took and memorized orders, served food and beverages, and occasionally helped with drink preparation. Worked in a fast-paced environment that required attention, organization, and quick decision-making. This experience helped me develop problem-solving skills, the ability to prioritize tasks, adapt to unexpected situations, and work effectively as part of a team.