Vegetable Farming
The term vegetable in its broadest sense refers to any form of plant life or plant production; in a small way, as used in this article, however, it refers to the fresh, edible portion of the herbaceous plant used raw or cooked. The edible part can be root, such as rutabaga, beets, carrots and potatoes; tuber or storage, such as potatoes and taro; stem, such as asparagus and kohlrabi; shoots, like shoots of brussels; light, like onions and garlic; petiole or leafstalk, such as celery and rhubarb; leaf, such as cabbage, lettuce, parsley, spinach, and chive; Unripe flowers, such as cauliflower, broccoli and artichoke; seeds, such as pea and lima beans; unripe fruits, such as eggplant, cucumber, and sweet corn (corn); or ripe fruits, such as tomatoes and peppers.
The popular distinction between vegetables and fruits is difficult to maintain. Generally, those vegetables or vegetable components commonly used in the main diet are considered vegetables, while those that are more commonly used as desserts are considered fruits. This distinction is used in this article. Therefore, cucumbers and tomatoes, the fruits of vegetables, as part of a plant that contains seeds, are often regarded as vegetables.
This document covers the principles and practices of vegetable farming. For a discussion on vegetable processing, see the food preservation article. For details on the value of a healthy diet, see Nutrition: Human Diet and Diet.
Types of production
Vegetable production activities range from small plant growers, producing fewer vegetables for family use or marketing, on large, highly organized farms and with machines common in the technologically advanced countries.
In the technologically advanced countries the three main types of vegetable cultivation are based on vegetable production in the new market, in the kraal, in the cold, in water and water reduction and selection, and in the availability of planting seeds.
New market production
This type of vegetable is often divided into home gardening, market gardening, truck farming, and vegetable forcing.
The home garden provides only vegetables for family use. About one quarter of a hectare (one-tenth of a hectare) of land is needed to feed a family of six. The most suitable vegetables are those that produce the highest yield per unit area. Beans, cabbage, carrots, lettuce, lettuce, onions, parsley, pea, peppers, seedlings, spinach and tomatoes are desirable plants for the home garden.
The market garden produces integrated vegetables in the local market. The development of good roads and trucks has rapidly expanded available markets; a market gardener, no longer obliged to perform his duties in the local market, is usually able to produce a few, not a variety of vegetables; a transformation that provides the basis for the distinction between the market and the truck garden during the 20th century. Truck gardens produce certain vegetables in large quantities in remote markets.
In this process known as forcing, vegetables are produced during their normal outdoor production period under compelling structures that allow light and create favorable natural conditions for plant growth. Nurseries, cold frames, and hotbeds are common uses. Hydroponics, sometimes called soilless culture, allows the farmer to become accustomed to finding and fertilizing himself, thus reducing labor costs. In order to compete effectively with other producers of new markets, heat exchange growers must produce crops where external supply is limited or produce quality products that pay premium prices.
Processing production
Vegetables used include canned, frozen, dehydrated, and chopped vegetables. Production costs per area of land and tone are usually lower in crop processing than similar crops grown on the market because the appearance of the raw material is not an important factor in the processing process. These differences allow for lower land value, less manual labor, and lower administrative costs.
The details of minced vegetables and freezing usually include small size, high quality and uniformity. In many vegetable varieties, a variety of varieties with different ripening dates are required to ensure the availability of unripe material, thus allowing the factory to operate with an equal flow of long-term storage. Acceptable used vegetables should have a taste, aroma, and appearance compared to fresh produce, maintain nutritious prices, and have good storage stability.
Vegetables raised for seed production
This type of vegetable farming requires special skills and techniques. The crop is not yet ready to be harvested when the edible part of the plant reaches the ripening stage; it should be driven by additional stages of growth. Production under remote conditions ensures the purity of the seed yield. Special techniques are used during flowering and seeding and in harvesting and threshing.
Production features and strategies
The type of vegetables grown mainly depends on the needs of the consumers, which can be defined by variety, size, mildness, taste, refreshment and package type. Effective management involves the adoption of strategies that lead to a steady influx of the required amount of product throughout the natural growth cycle. Many vegetables can be grown all year round in some climates, or the yield per acre of a particular type of vegetable varies.
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