welcomePresented toDr.Nagaraja.G.NHead of the DeptAMC&BM,UAS,GKVKBangalore-65

Presented by Manohara.M.R MBAL013 MBA(ABM)

OLERICULTURE

OLERICULTURE The science and practice of growing, harvesting,

storing, processing and marketing vegetables.

It encompasses crop establishment, including cultivar selection, seedbed preparation and establishment of vegetable crops by seed and transplants.

The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This usually means the leaf, stem, or root of a plant

Some vegetables can be consumed raw, some may be eaten raw or cooked, and some must be cooked in order to be edible. Vegetables are most often cooked in savory or salty dishes. However, a few vegetables are often used in desserts and other sweet dishes, such as rhubarb pie and carrot cake.

Vegetable" comes from the Latin vegetabilis (animated) and from vegetare (enliven), which is derived from vegetus (active), in reference to the process of a plant growing.

Vegetable crops can be classified into 9 major categories:

o Potherbs and greens - spinach and collardso Salad crops - lettuce, celeryo Cole crops - cabbage and cauliflowero Root crops (tubers) - potatoes, beets, carrots,

radisheso Bulb crops - onions, leekso Legumes - beans, peaso Cucurbits - melons, squash, cucumbero Solanaceous crops - tomatoes, pepperso Sweet corn

An Euler diagram shows the overlap in the terminology of "vegetables" in a culinary sense and "fruits" in the botanical sense.

There are at least four definitions relating to fruits and vegetables:

Fruit (scientific): the ovary of a seed-bearing plant,Fruit (culinary): any edible part of a plant with a sweet

flavor,Vegetable: any edible part of a plant with a savory

flavor.Vegetable (legal): commodities that are taxed as

vegetables in a particular jurisdiction

A Brief History of Some of our Favorite Garden Vegetables

Ever wonder where all the great vegetables we eat everyday came from? Only a few are native to North America. So where did they originate and how did they get here?

Corn (Zea mays)

Corn is native to the Americas but not the corn we know today .

It does not exist naturally in the wild.

It only exists because of human selection and cultivation.

Scientists believe it was first cultivated 7,000 years ago in Central Mexico

Christopher Columbus introduced corn to Europe.

Tomato (Lycopersicon esculentum)

Tomatoes are native to the Americas.

They originally were small and yellow in color.

That plant still grows wild in Peru in South America.

The early Aztecs grew tomatoes around 700 AD. Europeans were not introduced to them until the 16th century.

Throughout the 16th & 17th centuries they were believed to be poisonous because they belong to the same family as the deadly Nightshade.

Also contributing to this belief was the fact the rich got sick or died after eating them. This was because they used pewter plates which had high quantities of lead.

The acid in the tomatoes caused the lead to leech out which led to lead poisoning.

The poor only had plates made of wood so they were able to eat them without getting sick.

They finally gained acceptance in the 1880’s in Italy with the invention of pizza.

They have been a staple in the US since the Civil War.

Potato (Solanum tuberosum)

The potato was first discovered and cultivated 7,000 years ago in the Andes Mountains of South America.

It is also a member of the deadly nightshade family and its leaves are poisonous.

It did not make its way to Europe until the 1500’s.

It wasn’t universally accepted until the 1700’s which is when it was introduced to the US.

Cucumbers originated in India.

They are believed to have been first cultivated 3,000 years ago in Western Asia.

They were probably introduced to Europe by the Romans and they came to the US with Christopher Columbus.

Cucumber (Cucumis sativus)

• Beets are native to the Mediterranean. They are descended from the sea-beet, a wild seashore plant.

• The leaves have been eaten since before written history, but the roots were small and used only for medicinal purposes.

• It is believed 3rd century Romans were eating the roots.

• The red beet we know today was mentioned in 14th century England.

• It was not a popular food until French chefs starting using them in the 1800’s.

Beet (Beta vulgaris)

Onion (Allium cepa)

• Onions are thought to have originated in Asia around 3,500 BC, though they are believed to have been growing wild on every continent.

• It was one of the few foods that did not spoil during winter.

• The Romans probably brought them to Europe and they traveled to North America with the Puritans.

Pea (Pisum sativum)• Peas are believed to date back 5,000

years ago. • They originated in the Middle East.

Christopher Columbus is credited with bringing the dry seeds to the Americas.

• They were first grown for their dry seeds and the green garden peas we know today were not common until the 18th century.

Carrot (Daucus carota)• Carrots were first cultivated 5,000 years ago in

Afghanistan.• Carrots came in many colors including purple,

yellow, white, red and black. • They were cultivated in Europe in the

13thcentury. • The 16th century Dutch cross-bred a red and a

yellow variety.• This produced an orange carrot in honor of the

House of Orange.• The orange carrot became the most popular

color and eventually became the sweet carrots we know today.

• The English settlers introduced them to North America in the 1600’s.

Green Bean (Phaseolus vulgaris)• Green beans or string beans (because of the

strings they used to have) probably originated in Central America, Southern Mexico, China and India.

• The Native Americans planted beans between their rows of corn.

• Columbus took them to Europe and they were introduced to France in the 1590’s.

• The French were the first to put them on the menu.

• For a long time, green beans were rare and expensive and they were not widespread until the 19thcentury.

THE IMPORTANCE OF OLERICULTURE• Olericulture is the area of horticulture that involves

the production of vegetable food crops.• Vegetables are not only important to our daily

nutrition, but they are also important to the economy.

• In 2004, vegetables made up more than $10 billion of U.S. farm receipts. Vegetables, both fresh and processed, are a commodity.

• California is the leader in both fresh and processed vegetables in the United States.

• Other states leading in the fresh vegetable market are Florida, Arizona, Georgia, and Texas.

• Vegetables are grown on 1 percent of the total cropland in the United States.

Importance of Vegetables - Curative Value of Vegetables

• 'Vegetables' are important protective food and highly beneficial for the maintenance of health and prevention of disease.

• They contain valuable food ingredients which can be successfully utilized to build up and repair the body.

Food Value of vegetables• Vegetables are valuable in maintaining alkaline reserve in

the body. • They are valued mainly for their high vitamin and mineral

contents.• Vitamins A, B and C are contained in vegetables in fair

amounts.• Faulty cooking and prolonged careless storage can,

however, destroy these valuable elements.

There are different kinds of vegetables. o They may be edible roots, stems, leaves, fruits and

seeds.o Each group contributes to diet in its own way

Fleshy roots are high in energy value and good sources of vitamin B group.

o Seeds are relatively high in carbohydrates and proteins.

o Leaves, steam and fruits are excellent sources of minerals, vitamins, water and roughage.

It is not the green vegetables only that are useful.

Farinaceous vegetables consisting of starchy roots such as potatoes, sweet potatoes, the tubers and legumes are also valuable.

They are excellent sources of carbohydrates and provide energy to the body.

Natural Benefits of vegetableso To derive maximum benefits of their nutrients,

vegetables should be consumed fresh as far as possible.

o Most vegetables are best consumed in their natural raw state in the form of salads.

o An important consideration in making salads is that the vegetables should be fresh, crisp and completely dry.

o If vegetables have to be cooked, it should be ensured that their nutritive value is preserved to the maximum extent possible

The following hints will be useful in achieving this:1. The vegetables, after thorough wash, should be cut

into as large pieces as possible.2. The cut pieces should be added to water which has

been brought to boiling point and to which salt has been added. This is necessary to avoid loss of B-complex vitamins and vitamin C.

3. Only bare minimum water necessary to cover vegetables should be used. Spinach and other tender greens need no water.

4.Vegetables should not be exposed to atmospheric air They should be covered tightly while cooking.

5.They should be cooked for as short a time as possible. They should be cooked till they are just soft to the touch for easy mastication.

6.They should be served hot.

Curative Value of vegetablesVegetables contain various medicinal and therapeutic

agents. There are a large array of laxatives, sedatives and soporifics or sleep inducing in the vegetable kingdom. Vegetables like. onion, radish and celery exercise a tonic effect and are excellent for the nerves.

• Certain vegetables are highly beneficial in the treatment of various diseases.

• Carrots are good for the blood. White crisp juicy stalks of celery serve a much better medicine in case of rheumatism or nervous dyspepsia than any nerviness that relieves nerve disorder.

• A dish of spinach or dandelion will be beneficial in the treatment of kidney troubles.

• Lettuce can be used as a food remedy for insomnia. • Onion can be used with advantage in the treatment

of cough, cold, influenza, constipation, scurvy and hydrophobia.

• The leaves of fenugreek are highly valuable in the treatment of indigestion, flatulence and sluggish liver.

• Garlic can be beneficially used in heart diseases, hypertension, hypoglycemia, diabetes and even in fatal form of meningitis It has been effectively used in lowering blood cholesterol and preventing blood clotting

Blood DisorderVegetables also supply trace elements which are

necessary for the human organism.

Iodine, for instance, is essential for thyroid hormone which regulates much physical and mental activities, cobalt for increasing the number of blood corpuscles, and zinc for proper growth.

Area, Production and Productivity of Vegetables in India (1987-1988, 1991-1992 to 2008-2009)

Year Area (In ' 000 Hec.) Production (In ' 000 MT) Productivity (In MT/Hec.)1987-88 4120 48927 11.91991-92 5593 58532 10.51992-93 5045 63806 12.61993-94 4876 65787 13.51994-95 5013 67286 13.41995-96 5335 71594 13.41996-97 5515 75074 13.61997-98 5607 72683 13.01998-99 5873 87536 14.91999-00 5991 90823 15.22000-01 6250 93849 15.02001-02 6156 88622 14.42002-03 6092 84815 13.92003-04 6082 88334 14.52004-05 6744 101246 15.02005-06 7213 111399 15.42006-07 7581 114993 15.2 2007-08 7848 128449 16.4 2008-09 7981 129077 16.2

Source : National Horticulture Board. (ON67)

Crop-wise Area, Production and Productivity of Major Vegetables Crops in India(1998-1999 to 2007-2008)

Crops/Year

BrinjalCabbag

eCauli-flower

Okra Onion Peas PotatoSweet Potato

Tapioca Tomato Others Total

Area (In ' 000 Ha.)

1998-99 496.2 239.9 255.4 325.6 480.6 282.5 1280.2 - - 466.3 2039.4 5866.01999-00 500.3 258.3 248.3 348.8 493.3 272.6 1340.9 - - 456.5 2074.0 5993.02000-01 472.1 245.4 256.3 349.1 448.9 319.3 1211.3 - - 458.7 2487.4 6248.52001-02 502.4 258.1 269.9 347.2 495.8 303.3 1259.5 131.9 238.9 458.1 1882.2 6155.72002-03 507.3 233.8 254.6 329.2 424.7 305.2 1337.2 131.9 207.0 478.8 1882.0 6091.82003-04 516.4 255.1 267.9 353.1 553.8 285.2 1484.7 133.1 220.0 502.8 - 6308.92004-05 530.3 290.3 238.2 358.3 593.9 276.7 1542.3 136.5 281.3 497.6 2010.2 6755.62005-06 553.3 267.4 291.8 376.1 695.1 314.0 1550.2 129.4 252.7 534.5 2199.5 7163.9 2006-07 568.0 250.0 311.0 396.0 768.0 298.0 1743.0 123.0 256.0 596.0 2277.0 7584.0 2007-08 566.0 265.0 321.0 409.0 805.0 314.0 1786.0 126.0 270.0 572.0 2370.0 7803.0

Production (In ' 000 MT)

1998-99 7881.5 5624.0 4690.6 3380.3 5466.7 2706.4 22494.7 - - 8271.8 27020.0 87536.01999-00 8117.2 5909.4 4717.8 3419.1 4899.5 2712.0 25000.1 - - 7426.8 28628.8 90830.72000-01 7676.9 5617.1 4694.6 3344.6 4721.1 3007.6 22242.7 - - 7277.1 35339.8 93921.52001-02 8347.7 5678.2 4890.5 3324.7 5252.1 2038.2 24456.1 1130.3 6515.9 7462.3 19570.4 88622.02002-03 8001.2 5392.0 4444.1 3244.5 4209.5 2061.8 23161.4 1130.3 5426.2 7616.7 20127.6 84815.42003-04 8477.3 5594.6 4940.2 3631.4 6267.6 1901.2 27925.8 1179.1 5949.6 8125.6 - 93165.0

2004-05 8703.8 6147.7 4507.9 3524.9 7515.4 1971.8 29188.6 1211.0 7900.8 8637.7 22123.9 101433.5

2005-06 9136.3 5921.6 5260.1 3684.0 9248.4 2298.7 29093.7 1148.6 7924.9 9361.8 25971.4 109049.5

2006-07 9453.0 5589.0 5579.0 4070.0 10847 2402.0 28600.0 1067.0 8232.0 10055.0 29117 115012

2007-08 9596.0 5888.0 5797.0 4193.0 12157.0 2560.0 34463.0 1146.0 9054.0 10261.0 30774.0 125887.0

Productivity (In MT/HA)

1998-99 15.9 23.4 18.4 10.4 11.4 9.6 17.6 - - 17.7 13.2 14.91999-00 16.2 22.9 19.0 9.8 9.9 9.9 18.6 - - 16.3 13.8 15.22000-01 16.3 22.9 18.3 9.6 10.5 9.4 18.4 - - 15.9 14.2 15.02001-02 16.6 22.1 18.2 9.5 10.6 6.6 19.4 15.6 8.6 27.3 10.4 14.5

Source : Indian Council of Agricultural Research. &

Indian Horticulture Database 2003, National Horticulture Board. & Ministry of Agriculture,

Govt. of India & Indian Council of Agricultural

Research.(11394)

EXPORT POTENTIALVegetables have great export potential and source of

foreign exchange.In 2003, India exported 17 vegetables to the tune of

0.92 million tones valued at 183.3 million dollars.In addition, 1 total of 0.22 millions tones of 14

processed vegetables worth 125 million dollars were also exported. (Shanmugasundaram, S., 2005, The Hindu Survey of Indian Agriculture, 2005).

There is great demand for vegetable and vegetable products for export. Vegetables have shown to earn 20-30 times more foreign exchange per unit area than cereals(Verma et.al. 2002).

STRENGTHS

Commercial Advantages of growing Vegetables: How growing vegetables benefits farmers:

In today's era of diversification of agriculture, farmers are now shifting from traditional subsistence agriculture to commercial agriculture. Land holdings are in general small in our country. This makes a farmer to adopt vegetable production.

Reasons for increasing importance and scope of vegetables are:

1. Changing food habits of people and so their food baskets.

2. Increasing awareness of people towards balanced diet and concept of nutritional security

3. Vegetables produce more biomass per unit area and fetch more prices per unit production so are more economical to grow.

Table-1: Comparative yield per unit area of vegetables and cereals

S.N Crops Average total yield(Q/hac)

1, Wheat 20-25

2. Paddy 25-30

3. Potato 150-200

4 Cauliflower 125-175

5 Watermelon 200-225

6 Tomato 200-250

7 Pea 60-70

8 okra 100-120

Source: Reproduced from Importance of vegetables. (Modern technology of vegetable production.p-5.

4. Proper fitment in farming systemsAs vegetables are generally short duration crops,

these are suitable for mixed, companion and intercropping.

For example, some of the varieties of okra, radish, brinjal, chilli, and tomato are ready for harvesting within 45 to 60 days after sowing/ planting. This results in high cropping intensity and higher income per unit area.

In India, a big portion of farmers falls in marginal categories. Vegetable growing is suitable for small and marginal farmers.

5. Source of supplementary incomeA number of vegetables can be grown successfully as

intercrop along with trees. Crop suitable for growing at early stages of planting of

orchard are potato, okra, tomato, brinjal, sweet potato, peas and onion etc.

For later stages crops that can be taken are Chilli, Palak and ginger. This way a farmer gets more profit from his forest plantation.

6.Employment: Because of involvement of labour, it is source of intensive employment.

Bottlenecks in vegetable cultivation: Adopting vegetable growing as business has some

limitations also. These limitations are:

Perishability: As vegetables are perishable in nature, they need either very quick disposal (which causes glut in season) or proper processing (which is still lacking in our country). India is worlds' second largest producer but 35% of produce is lost due to poor post harvest management.

INFRASTRUCTURE (Cold chain, roads, power and transportation)

Vegetables have very specific handling and storing requirements if their quality and freshness has to be maintained.

Moreover, each product needs to be stored at specified temperature and humidity levels.

Multi-chamber, multi-product cold stores are more suited for storing horticulture produce.

Cold chains too are an essential part of managing transfer of both the raw material as well as the processed products from one place to another.

Today cold chains are required right from the farm gate till the end product reaches the consumer.

Other infrastructure issues like roads, power and transportation etc. also need to be addressed to prevent post harvest losses of vegetables.

Processing could have been an excellent remedy, but only 2% of produce is processed.

Present vegetable and fruit processing industry is extremely decentralized.

Around 70% of total processing unit fall under cottage industry.

India's share in international food trade is a minuscule 1.5%.

Value addition to foods by processing is a mere 7% against 23% in China, 45% in Philippines and 88% in UK.

Marketing of vegetables is not very well organized in our country. It is dominated by more numbers of retailers and the price received by farmers is very less.

Proper techniques of packaging in vegetable are still lacking.

An overview of status of packaging in our country shows that about 30 per cent of the marketable vegetables perish due to improper post harvest management.

Sufficient quantity of HYVS is not available.

Lack of knowledge among farmers regarding scientific cultivation practices of vegetables.

WEAKNESSo Farmers lack technical knowledge needed for the

production of adequate and quality horticultural products.

o Inadequate use of manure, fertiliser, or pesticides because they are either unavailable or costly leads to lower than average production

o Lack of clean planting materials, lack of strict control of their movement, and lack of farmers’ knowledge about disease and pest control has led to widespread infections hence reducing production

o Horticulture is a capital and labour intensive activity that requires considerable capital for acquiring the appropriate equipment and technologies and farmers lack this as they lack access to financing.

o Fruits and Vegetables could be exported and serve as an important source of foreign currency.

o Most horticultural products are marketed without any value addition process mainly because of low tonnage and less domestic demand, lack of technology to produce for international standards, and lack of packaging materials

o This results into less revenue to farmers and no incentive to develop the industry

o Less effort has been put to horticulture research and most information is lacking on production, post harvest, pest and disease management, and varieties suitable for the differing agro-ecological zones and because of this extension does not any base to promote horticulture

o Lack of horticulture post infrastructure such as pack houses, cold-storage facilities and refrigerated transport results into poor quality and unreliable products hence making it difficult access market to international.

o Lack of market information particularly on prices, product .

OPPERTUNITIES

1. The invention and adoption of new transportation and controlled atmosphere technologies has allowed fresh products to travel longer distances without losing freshness and quality.

2. Horticulture yields 10 times higher than cereals and pulses and twice than roots and tubers

3. It earns higher prices per unit weight as compared to staple crops.

4. This can contribute to poverty reduction, economic development, and employment creation in urban and rural areas particularly to those involved in its processing.

The invention and adoption of new transportation and controlled atmosphere technologies has allowed fresh products to travel longer distances without losing freshness and quality.

THREATS o Competition from the region as they produce

similar products.o Land fragmentation may increase cost of

certification. o In some areas, bad roads may delay delivery of

horticulture products hence affecting quality.

ConclusionHorticulture production is currently in millions of

unorganized farmers.This is a very big disadvantage in terms of input

distribution, marketing and above of all raises cost of certification.

We have to overcome these constraints by organising horticulture farmers into strong cooperatives & producers associations using appropriate structural and organizational models that worked elsewhere with modification to suit local realities.

Thank you