I. INTRODUCTIONCrop Production 7

A. OPPORTUNITIES OF GRADUATES WITH KNOWLEDGE IN VEGETABLE CROP PRODUCTION1. Commercial farm management2. Researcher in large plantation3. Researcher in chemical companies4. Researcher in experimental stations5. Commercial farming6. Farm technicians of DA, BPI, etc.7. Foreign agricultural services/ extensionist8. Commodity development9. Garden teachers

B. THE ROLE OF VEGETABLE CROPS IN THE NATIONAL ECONOMY Vegetable can give the HIGHEST NET

RETURN per hectare per growing season

Vegetables can give the HIGHEST NUTRIENT YIELD

Ex.: soybean (harvest in 100days) have 30-40% protein compared to rice (harvest in 120days) which only have 6-8% protein.

C. VEGETABLE AS FOOD

Vegetables contribute a large portion of the nutrients needed by the body for proper nourishment.

Nutritionists classified vegetables into the following:1. Green leafy and yellow vegetables

-these supply a large amount of vitamin A value in addition to other vitamins and minerals- ex.: Petchay, horse radish, squash (fruits

and leaves)

2. Vitamin C- rich vegetables- contain large amount of Vitamin C- Ex.: Tomatoes, cabbage, and irish potato

3. Other vegetables- this includes those that do not fall in either of the first two groups.- high water content but low nutrients

- Ex.: Eggplant, banana blossom, upo, patola

4. Protein-rich vegetables- which includes beans and nuts- Ex.: vegetable soybeans, bush sitao,

cowpea, pole sitao, lima beans

D. Concept of Quality Vegetables

Quality in vegetable products may mean eating quality, nutritive, and sanitary quality.

Sanitary Quality

Growing ones’ own vegetables in the backyard insures safe food where there is proper sewage disposal.

Freshly cooked vegetables are relatively safe from microorganisms and their toxins.

Eating Quality

This depend on whether the vegetables are to be eaten raw, processed or cooked.

The following are eating quality characteristics:1. Appearance – color, shape, form, etc.- this contribute to the attractiveness of a

food- Ex.: Eggplant is included to dishes

because it adds color

Eating Quality

2. Texture – these are structural features that affect our preferences for certain vegetables.

- stages of maturity affects texture,

tenderness, juiciness to the great extent

- Ex.: we prefer sweet potato in moist and

plastic rather than dry.

Eating Quality

3. Flavor and aroma-this is important to

determine the sweetness, sourness, and

bitterness of the food.

Nutritive Quality

This refers to the food nutrients present in the vegetables. Vegetables are particularly rich in minerals and vitamins.

- Examples:1. Green leafy vegetables – high in vit. A and C2. Yellow orange and red vegetables- source of carotene, the precursor of vit. A3. Succulent vegetables- low in nutrients but high in water, consist the bulk of our diet

Nutritive Quality

4. Root and bulbs – rich in carbohydrates and also in vit. C5. Vegetable seeds – contain high amount of protein

E. Status and Production areas of Vegetable crops in the Philippines Characterized by low level

production per hectare and poor quality of products.

In spite of that, vegetable crops gave the Philippines a gross income of more than P170 million in 1966 and P409 million in 1974, according to Bureau of Agricultural Economics

E. Status and Production areas of Vegetable crops in the Philippines It has been observed that yield has

remained constantly low for a number of years.

The major factors contributing to this low yields includes the following:1. Inadequate supply of improve seeds2. Poor cultural practices3. Excessive insects and disease damage4. Lack of fertilizer

5. Poor weed control6. Limited knowledge in post

harvest handling of vegetables

7. Lack of well trained, capable, dedicated

and adequately supported extension staff

8. Poor marketing system

II. TYPES OF VEGETABLE PRODUCTION

Crop Production 7

TYPE OF VEGETABLE PRODUCTION Vegetable production enterprises are

classified according to the purpose for which the vegetables are grown and the specialized methods used in production, marketing and utilization of the crops.

TYPE OF VEGETABLE PRODUCTION There are six (6) types of vegetable

production:1. Home gardening2. market gardening3. Track farming4. Growing for processing5. Vegetable forcing6. vegetable seed production

1. Home gardening The production of vegetables for

family use and an intensive type of growing.

Its benefits are: Inexpensive way of providing a continuous

supply of fresh vegetables for the family It can provide additional income It can contribute family nutrition Spare hours and idle lots can be utilized

for productive purposes It can keep in the mind of the children the

dignity of a productive laborer.

1. Home gardening

This type of production is very closely related to the FAITH technology .

FAITH means ‘Food Always in the Home’.

2. Market gardening

The type of vegetable production which is located near the population centers.

This type is expensive in terms of land and labor and therefore calls for intensive and continuous cropping, wise use of fertilizer and irrigation and efficient protection against crop pest.

2. Market gardening

This type should produce quality products that will sell at high prizes to meet the high production cost.

Rapid growing vegetables are planted continuously so that the turn-over from the land is fast.

3. Track farming

The expensive production of vegetables on large area of lands from a distant market.

This is a highly developed industry in places where there are good roads and excellent transport facilities.

Track farming in the Philippines is still in the development stage.

U.S. Can transport quality vegetables as far as 1,500miles in less than 24hrs.

3. Track farming

That is because they have Excellent railroads Organized system in packaging Refrigerated railroads car and trucks for

transporting the products.

4. Growing for Processing

The type wherein vegetables are canned, pickled, frozen or dehydrated.

The advantages of processed vegetables is that the vegetable produce may be held in storage until needed by the consumers.

There is low cost of production in this type because of proper mechanization.

4. Growing for Processing An important feature for processing is the

specific requirement for variety which is adapted to processing and amenable to mechanical harvesting.

Ex.: Tomato variety have the desired characteristics for mechanical harvesting:1. uniformity of ripening2. firm and easily removed fruits3. thick skinned4. limited vine growth and seasonal distribution

(can be planted anytime of the year)

4. Growing for Processing Vegetable processing are either

grown by the processing company itself or by farmers on contract with the company.

The contract specifies the following requirements: Price and marketing agreement The requirements to be fulfilled by the

growers such as : Variety to be grown Sizes and schedule of delivery

- Ex.: Del Monte, Dole, Lapanday

4. Growing for Processing

The following are the leading Vegetable crops for Processing: Cucumber Tomatoes Sweet corn Beans Pepper Cauliflower Onions

5. Vegetable forcing

The growing of vegetables at a time other than normal period of growing of vegetables out of season.

It is the most intensive and very expensive enterprise.

This requires a highly modified cultural procedures and the use of special environmental growing facilities such as temperature and humidity

5. Vegetable forcing

Example : Controlled plastic and glass greenhouses

in the countries like Japan and U.S. Rice straw houses used for mushroom

culture in Taiwan and rice straw beds in the Philippines

6. Vegetable Seed Production The growing of vegetable to produce

seeds for planting. This is the most specialized type of

vegetable production because it requires Skilled seeds man with a good background in

plant breeding to insure genetic purity and good quality of seed crop.

The seeds man should have technical know how on seed preservation and methods of seed packaging to maintain good germination

Successful seed production of good quality vegetables seeds call for specific climate and location requirements

6. Vegetable Seed ProductionEx.: Crucifers like cabbage, cauliflower

and broccoli have chilling requirements before they can produce flowers and seeds.

The legume vegetables do not need low temperature so that it readily produce seeds in the Philippines

6. Vegetable Seed Production For good seed quality, dry weather

must be present during seed harvesting and processing.

Wet weather will able some seeds like beans to germinate and occurence of fungi is very possible.

20 ITEMS QUIZ NEXT MEETING

End of Lecture