Abstract

The research aimed to identify the level of knowledge of eggplant farmers with the most important scientific recommendations for growing it in greenhouses in the Zaliya village of Samarra distric and its relationship to some variables. The research population included all eggplant growers in Zalaya village which number (133) farmers, a random sample of (75%) was selected, bringing the number of farmers to (100) respondents. The data were collected by the personal interview method using a questionnaire form specially prepared for this purpose. consisting of two parts. A part is concerned with the independent factors for the respondents and a second part is related to the dependent factors The paragraphs in this part were of the type (choice of alternatives,). The first field: Establishing a greenhouse includes (12) paragraphs. The second field agricultural operations / soil service includes (10) field paragraphs. The third agricultural operations / crop service includes (21) paragraphs. The fourth field includes marketing operations (7) paragraphs. After verification of the face and content validity of the measuring tool. and presented to the specialists, the reliability was calculated using the Alpha Cronbach method. And used in displaying and analyzing the data: Percentage, arithmetic mean, simple correlation coefficient (Pearson), correlation coefficient (Spearman), and t-test to analyze research data using statistical analysis program Spss. The most important result of the research came as follows:● 61% of the respondents had their level of knowledge within the intermediate category, with an average of (30.6) degrees, and this means that most of the respondents had a lack of knowledge of eggplant farmers with the most important scientific recommendations for growing it in greenhouses.● There is a correlation between the knowledge level of eggplant farmers and the most important scientific recommendations related to cultivating eggplant in greenhouses and each of: age, educational level, and land tenure.

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