Vegetable Production and Management

Vegetable Production and Management Overview

Vegetables which refer to the edible part of most herbaceous plants are usually packed with loads of healthy nutrients. They are low in fat and calories, and serve as readily available sources of potassium, fibre, magnesium, copper, zinc and phosphorus. Vegetables also contain about 70% of water. Among other benefits, they are reported to reduce the risks of diabetes, heart diseases and cancer. Cabbage and lettuce are examples of vegetables that can be eaten raw for maximum nutritional benefits while others like broccoli and asparagus are best eaten cooked.
Vegetables can be easily grown as garden crops. However, vegetable production should be carried out bearing key factors in mind. These factors include site selection, that is where the crop is to be cultivated. Vegetables can be cultivated in garden beds, make-shift containers or in a greenhouse. In the last decade, aeroponics, hydroponics, drip irrigation, vertical farming and tissue culture are fast rising trends in vegetable production. These methods are mostly alternatives to cultivation on soils. However, where soil is required, it is important to note that the crop thrives best in well-drained and good quality soils. Vegetables also require sufficient amounts of water to survive. Management practices involved in vegetable production include weed control, pest and disease management, protection against temperature extremes and application of fertilizers where required. These and more are covered by experts at Tengrain Science when building the capacity of farmers and other stakeholders.