A CAUSAL COMPARATIVE STUDY OF GROWTH AND YIELD OF CERTIFIED VS SECOND GENERATION SEEDS

OF EGGPLANT

MARTIN H BUTAC

A Dissertation Presented in Partial Fulfilment of the Requirements for the Degree Bachelor of Science in
Agriculture
 CHAPTER ONE: INTRODUCTION
Overview
The Department of Agriculture’s ones aim is to
promote Production of vegetables and herbs in and
around household make a substantial, though rarely
appreciated contribution to the food security of the
poorest segments of the society. In big cities for
home gardening, the availability of land is scarce,
whereas, the inhabitant likes to produce as much as
possible on a small piece of land by following a very
intensive method of cultivation which includes also
growing vegetables in pots, boxes and such other
structures. Moreover, many other industries such as
processing of fruits as well as vegetables and rice
husking get their raw material mainly
from agriculture.

Sustainable agriculture integrates three
main goals – environmental health, economic
profitability, and social equity (Figure 1). A variety of
philosophies, policies and practices have contribu
In this regards commercial vegetables
farming plays a major role. Vegetable crops are
efficient to generate cash even from a small plot of
land in a short period of time and
helps farmers reduce poverty. The value
of vegetable production equals or even surpasses
the value of cereal production.
To create awareness about kitchen gardening. To
improve skills for growing fresh and
safe vegetables without use of any pesticide. To
provide complete set of production technology
including quality seedlings and potted plants of
summer and winter vegetables.
The term vegetable in its broadest sense refers to
any kind of plant life or plant product; in the
narrower sense, as used in this article, however, it
refers to the fresh, edible portion of a
herbaceous plant consumed in either raw or cooked
form.
One of the edible vegetables today is eggplant

Botanically classified as a berry, the fruit contains

numerous small, soft, edible seeds that taste bitter
because they contain or are covered in nicotinoid
alkaloids, like The name of eggplant was given it by
Europeans in the middle of the eighteenth century
because the variety they knew had fruits that were
the shape and size of goose eggs. That variety also
had fruits that are a whitish or yellowish colour
rather than the wine purple that is more familiar to us
nowadays.the related tobacco.

escription/Taste

Filipino eggplants are long, slender, and

cylindrical and can be straight or slightly
curved. The outer skin is smooth and violet
with green hues at the stem and blossom
end. The inner flesh is plump and creamy
white with a few, edible seeds. When cooked,
Filipino eggplants are tender with a mild and
sweet taste.

Seasons/Availability

Filipino eggplants are available in late

summer through fall.

Current Facts
Filipino eggplants, botanically classified as
Solanum melongena, are cultivated in the
Philippines and are a member of the
Solanaceae, or nightshade family. Similar to
the Chinese eggplant and Japanese eggplant,
these fruits are known for their sweet flavor,
very few seeds, and meaty texture. Filipino
eggplants are one of the main vegetable
crops in the Philippines and are often the
main source of income for local, small farming
communities.

Nutritional Value

Filipino eggplants contain some vitamin B6,

manganese, and potassium.

Applications

Filipino eggplants are best suited for cooked

applications and do well in fast and hot
applications such as pan frying, sautéing, and
grilling. They can be sliced into rounds, diced,
or hollowed out, stuffed, and baked. Filipino
eggplants pair well with garlic, ginger, soy
sauce, sesame oil, vinegar, mushrooms,
onions, eggs, chicken, pork, beef, bitter
melon, calamansi, okra, tomatoes, peppers,
and squashes. Filipino eggplants will keep up
to three days when stored in a cool and dry
place.

Ethnic/Cultural Info

Filipino eggplant is primarily grown within the

Philippines, but it has a growing presence in
Filipino agriculture throughout the globe.
Filipino communities across the world bring
the Filipino eggplant with them to their new
homes and gardens, growing the fruit to use
in traditional dishes such as tortang talong.
This Filipino omelet preparation uses eggplant
mixed with ground meat, onions, soy sauce,
garlic, and bell pepper to create a smoky
flavor. It is popularly served with sinangag, or
garlic fried rice, and ketchup. Pinakbet is
another traditional Filipino dish incorporating
eggplant, pork, bitter melon, okra, and other
vegetables to create a savory main dish.

Geography/History

The Filipino eggplant's domesticated ancestry

can be traced to India, China, and Malaysia.
Today Filipino eggplant can be found in home
gardens, farmers markets, and specialty
grocers in Asia, the Philippines, Indonesia,
and the United States.

Eggplant is a staple food in India and other countries

in South and Southeast Asia where it is
called brinjal, along with over 30 Sanskrit names.1 It
also comes in a variety of shapes and colors