Vegetables are vital to the

general good health of human

beings, providing
essential vitamins and minerals,
dietary fiber, and
phytochemicals, and reducing
risk
from dangerous diseases and
other medical conditions.
Vegetables are grown world-
wide in almost 200 countries. A
world vegetable survey
indicated 392 vegetable crops
cultivated worldwide. Most of
the vegetables are marketed
fresh with only a small
portion processed.
Almost three-fourths of the
world’s production of
vegetables occurs in Asia,
mostly in China, which
produces over half of the
world’s vegetables. The area of
world
land devoted to vegetables has
been increasing due to the
potential income value from
vegetables. Commercial
vegetable production is a high
input and labor-intensive
activity that needs a large labor
force, from cultivation to
processing, including hiring
of non-family members and a
much greater reliance on
humans in the production,
processing, and marketing
phases.
Vegetable consumption is also
rising, reflecting the
consumer’s increased
income, desire for diversity,
and awareness of nutritional
benefits. At the same time,
consumers have a rising
concern with product safety
issues. Traditional marketing
practices are giving way in
developing countries to the
more modern practices of the
developed countries:
supermarkets, long-distance
shipping, international
marketing,
various processing and
packaging practices, safety and
quality standards, constant
product supply, and product
diversity. These changes have
increased pressure on
traditional, small, and poor
farmers to keep up, with the
requirements of good seed,
efficient practices, hiring help
beyond the family, market
awareness, and the ability
to provide safe and high
quality vegetables.
The expanded commercialized
production of vegetables in the
developing
countries has also led to
challenges and difficulties. A
small farmer, in order to
develop a more commercial
operation, needs capital for
improved seeds, hired labor,
and equipment, in order to
remain a reliable supplier. He
must be able to supply a
consistent flow of vegetables
that are high quality and free
of pesticide residues. New
strategies for production and
marketing have been required.
Vegetables are vital to the
general good health of human
beings, providing
essential vitamins and minerals,
dietary fiber, and
phytochemicals, and reducing
risk
from dangerous diseases and
other medical conditions.
Vegetables are grown world-
wide in almost 200 countries. A
world vegetable survey
indicated 392 vegetable crops
cultivated worldwide. Most of
the vegetables are marketed
fresh with only a small
portion processed.
Almost three-fourths of the
world’s production of
vegetables occurs in Asia,
mostly in China, which
produces over half of the
world’s vegetables. The area of
world
land devoted to vegetables has
been increasing due to the
potential income value from
vegetables. Commercial
vegetable production is a high
input and labor-intensive
activity that needs a large labor
force, from cultivation to
processing, including hiring
of non-family members and a
much greater reliance on
humans in the production,
processing, and marketing
phases.
Vegetable consumption is also
rising, reflecting the
consumer’s increased
income, desire for diversity,
and awareness of nutritional
benefits. At the same time,
consumers have a rising
concern with product safety
issues. Traditional marketing
practices are giving way in
developing countries to the
more modern practices of the
developed countries:
supermarkets, long-distance
shipping, international
marketing,
various processing and
packaging practices, safety and
quality standards, constant
product supply, and product
diversity. These changes have
increased pressure on
traditional, small, and poor
farmers to keep up, with the
requirements of good seed,
efficient practices, hiring help
beyond the family, market
awareness, and the ability
to provide safe and high
quality vegetables.
The expanded commercialized
production of vegetables in the
developing
countries has also led to
challenges and difficulties. A
small farmer, in order to
develop a more commercial
operation, needs capital for
improved seeds, hired labor,
and equipment, in order to
remain a reliable supplier. He
must be able to supply a
consistent flow of vegetables
that are high quality and free
of pesticide residues. New
strategies for production and
marketing have been required.
Vegetables are vital to the
general good health of human
beings, providing
essential vitamins and minerals,
dietary fiber, and
phytochemicals, and reducing
risk
from dangerous diseases and
other medical conditions.
Vegetables are grown world-
wide in almost 200 countries. A
world vegetable survey
indicated 392 vegetable crops
cultivated worldwide. Most of
the vegetables are marketed
fresh with only a small
portion processed.
Unit 1
Introduction to Olericulture
Vegetables are important agricultural crops, which help human
beings to maintain good health by providing essential vitamins and
minerals, dietary fibre, and phytochemicals, and reducing risk from
dangerous diseases and other medical conditions. Vegetables are
grown worldwide in almost 200 countries. There are approximately
10,000 plant species used as vegetables in the world. Most of the
vegetables are marketed fresh and only a small portion processed.
Almost three-fourths of the world's production of vegetables occurs in
Asia, mostly in China, which produces over half of the world's
vegetables. Commercial vegetable production is a high input and
labour-intensive activity that needs a large labour force, from
cultivation to processing and marketing.
Olericulture
Olericulture is the branch of Horticulture which deals with study
of cultivation of vegetable crops.
Vegetables
Vegetables are annual or perennial horticultural crops, whose
parts like fruits, leaves, roots, stalks, flowers etc. can be consumed
wholly or partially, cooked or raw.
Importance of vegetables in daily life
1. Nutritional importance of vegetables
  It is recommended that humans should consume 300 g of
vegetables per day for maintaining good health
 Vegetable are natural sources of vitamins and minerals,
like Calcium, Phosphorus and Iron, Carbohydrates and
proteins
 Vegetables increase the palatability of food and eliminate
acidity developed due to consumption of non-vegetarian
foods
 They are a valuable source of roughage, have a higher
digestibility coefficient and remove constipation
 They are termed as “Protective foods”
Sl. No. Nutrients Vegetables Importance Deficiency
symptom
1. Vitamin A Carrot, Essential for Retardation of
(beta beetroot, growth of body, growth, dry and
carotene) Turnip, eyes and skin flaky skin, drying
spinach, of tear glands,
lettuce, tomato, night blindness,
green chilli conjunctivitis,
kidney stones
2. Vitamin B1 Cabbage, Essential for Beriberi, paralysis,
Thiamine cowpea, onion, growth and loss of appetite,
carrot, lettuce reproduction, weight loss, fall of
normal functioning body temperature,
of nervous and heart failure, nerve
digestive systems disorder
3. Vitamin B2 All green leafy Useful for skin, Pellagra, mouth
Riboflavin vegetables digestibility and ulcer, cracked lips,
growth loss of appetite,
glossy tongue,
fatigue, skin
disorders
4. Vitamin C Cabbage, Essential for Scurvy, bleeding
Ascorbic acid cauliflower, healthy veins and gums, tooth decay,
spinach, blood circulation heart attack, gum
tomato, green pain, joint pain,
 chilli, bitter weak bones, delay
gourd in healing wounds
5. Vitamin D All green Essential for Rickets, dental
Calciferol vegetables healthy bones and disease
teeth, helps in
calcification

2. Economic importance of vegetables

 Intensive cultivation practices of vegetables provide
employment generation and reduce rural poverty in
developing countries. It is a key component of farm
diversification strategies.
 Vegetables can be grown throughout the year for earning
regular and steady income to meet the daily expenditure of
farm families
 Per acre yield of vegetables is very high
 Vegetables are quick growing, thereby providing
immediate returns to growers
 Off season vegetable production using polyhouses results
in good quality produce and high price for the produce
3. Agricultural importance:
 Most of the vegetables being short duration crops, fit to
any cropping pattern (like monocrop/sole crop, intercrop,
mixed crop, crop rotation etc.)
 They help in improving the soil (eg. Legumes)
 Many vegetables can be used as cattle fodder (eg.
Legumes)
4. Industrial importance:
 Vegetables contribute to a major share of agriculture-based
industries in sectors like Transport, Storage, Processing
and Distribution
5. Medicinal importance
 Some vegetables are used as medicines (eg. Garlic, onion,
curry leaf, mint etc.)
 Major 10 vegetables producing countries in the world in the
order of production
China, India, USA, Turkey, Egypt, Iran, Italy, Russia, Spain,
Mexico

World India
Area Production Productivity Area Production Productivity
(million (million (t/ha) (million (million (t/ha)
ha) ton) ha) ton)
56.69 1087.59 19.2 10.35 191.77 18.52
(2011 data) (2018–19 data ref: NHB, NABARD)

Present scenario of vegetable cultivation in India

India's diverse climate ensures availability of all varieties
of fresh vegetables. It ranks second in vegetable production in
the world, after China.

A. Major vegetable producing states (Ref: NHB)

Area Production
Sl. State Sl. State
No. No.
1. West Bengal 1. West Bengal
2. Uttar Pradesh 2. Uttar Pradesh
3. Madhya Pradesh 3. Madhya Pradesh
4. Bihar 4. Bihar
5. Maharashtra 5. Gujarat
6. Gujarat 6. Maharashtra
7. Odisha 7. Odisha
8. Chhatisgarh 8. Haryana
B. 9. Haryana Major 9. Karnataka
10. Karnataka 10. Chhatisgarh
vegetables produced in India
Potato, Tomato, Onion, Brinjal, Tapioca, Cabbage, Cauliflower,
Okra/Bhindi, Peas, Sweet potato
C. Risks involved in vegetable cultivation
 Vegetable cultivation involves risks due to high resource
requirements and perishable nature of the products. These risks
make it a more complex farming enterprise, as perceived by the
farmers.
Five major risks in vegetable farming are:
a) Investment risks:
 Costly fuels/diesel
 Lack of/poor electricity supply
 Water-scarcity/inadequate water supply
 Lack of irrigation facilities
 Lack of new varieties/HYV seeds
 Insufficient seed/shortage of seeds
 Timely unavailability of fertilisers/pesticides

b) Socio-economic risks
 Poor/little education
 Insufficient/lack of training
 Lack of storage facilities (cold chain)
 Lack of capital
 Lack of farm credit/financial institution
 Land shortages
 Land fragmentation
 Unavailability of labour
 Poor healthcare
c) Environmental risks
 Seasonality/weather dependency
 Insufficient or delayed rainfall/drought
 Flood/high rainfall
 Lack of canal/tube-wells
 Climate changes

d) Production risks
 Low yield
 High cost of production
  Low-quality seed
 Damage by pests and disease
 Lack of technical knowledge in production
 High post-harvest losses
 Over-cultivation
e) Marketing risks
 Perishability of produce
 Low price for the produce
 High marketing costs
 Lack of discriminatory pricing system
 Lack of coordination among producers
 Lack of marketing centres/institutions
 Exploitation by middlemen
 Poor product handling and packaging
 Lack of market information
 Lack of marketing infrastructures
 Lack of markets to absorb the production

The risk management strategies like crop insurance,

contract farming, improving market infrastructure, price
stabilisation, value addition, trainings etc. may reduce the
above-said risks and bring efficiency in the system.

D. PROBLEMS AND PROSPECTS OF VEGETABLE

CULTIVATION IN INDIA
Problems
1. Vegetables are highly perishable:
A considerable quantity of vegetables produced in our country is
wasted every year. Deterioration of vegetables occurs through
respiration, transpiration loss of water, temperature, atmospheric
humidity and other factors like microorganisms.
2. Ignorance on nutritive value of vegetables:
 In spite of available facilities for cultivation, village people
are not giving much attention to vegetable cultivation, without
realising the nutritional importance of vegetable crops.
3. Illiteracy and lack of technical knowledge of scientific
cultivation:
Lack of awareness on aspects like selection of
suitable varieties for different regions for different purposes,
economic methods of cultivation including doses of nutrients,
methods of controlling insect pests and diseases and the ways
to get maximum return from vegetables should be made
available to farmers.
4. Lack of transportation facility
Timely and speedy delivery of vegetables with minimum
damage and deterioration during transport at the lowest cost are
important aspects of transportation. Most of the Indian villages
where vegetables are cultivated intensively, lack proper
transportation facilities.
5. Lack of enough refrigeration and storage facilities
The losses during the storage may be lesser if vegetables
are stored properly under regulated conditions of temperature
and humidity. In India this type of storage facility is available
only in cities at higher rent. Hence a small grower cannot use it
for harvested vegetables.
6. Non availability of sufficient quantity of quality seed in time
The vegetable seed industry is largely in the hands of
private agencies and few of them have adequate facilities for
scientific production.
7. Problems in marketing
Marketing includes all the steps from the time the
produce is ready for harvest till it reaches the consumers.
The main aim of marketing is that the producers get a
suitable price for their produce. At present due to more
middlemen involved, the producers are not getting a fair
price for their produce.
8. Problem of Insect pests, diseases and weeds:
Due to their tenderness, vegetables are more prone to
insect pest, disease and weed attack than other agricultural
crops.
9. Lack of irrigation facilities
Light and frequent irrigation are very essential for vegetable
growing. During summer it is not possible to grow vegetables
if irrigation facilities are not available. Perennial and
large season vegetables are grown if better irrigation facilities
are available.
10. Lack of sufficient capital
Indian vegetable growers cannot afford heavy
expenditure in vegetable cultivation. Due to lack of capital,
they are not using better chemicals, fertilizers and labour-
saving equipment. This affects better yields and quality.

Present scenario of vegetable production in India

India's diverse climate ensures availability of all varieties
of fresh fruits & vegetables. It ranks second in fruits and
vegetables production in the world, after China.
According to FAO (2019), India is the largest producer of okra
amongst vegetables and ranks second in production of potatoes,
onions, cauliflowers, brinjal, Cabbages, etc.
The vast production base offers India tremendous opportunities
for export. During 2020-21, India exported vegetables worth Rs.
4,969.73crores/667.61USD Millions.
Onions, Mixed Vegetables, Potatoes, Tomatoes, and Green
Chilly account for larger portion of vegetables exported from
our country. The major destinations for Indian fruits and
vegetables are Bangladesh, UAE, Netherland, Nepal, Malaysia,
UK, Sri Lanka, Oman and Qatar.

Scope of vegetable cultivation in India

 1. At present the diet of an average Indian is ill balanced. It
consists mainly of cereals. On an average we consume 375 gm
of cereals, and only 30 gm of vegetables daily, as. against 328
gm of cereals, 315 gm of vegetables. To improve our diet, we
should necessarily increase the vegetable production. As literacy
is increasing in our country, people realise the nutritional
importance of vegetable in daily diet which results in increasing
demand for vegetable in our country.
2. Even though 70% of Indian population is engaged in agriculture,
only 2% of the total cultivated area is under vegetables. This
shows the necessity of increasing the area under production.
3. On an average, the yield-of vegetable crop is about 5 to 10 times
more than these of cereals. They are quick growing and shorter
duration. Therefore, we should take up the intensive and
multiple vegetable cropping in India.
4. Present agricultural policies in India (eg: better irrigation
facilities, knowledge of improved techniques of cultivation,
availability of good seeds, fertilizers, proper plant protection
measures, improved transport facilities, better storage facilities
etc.) are favourable to improve vegetable production.
5. Processing sector in India, including small scale industries is
fast developing.
Protected cultivation of vegetables in India
India started hi-tech protected farming of vegetables in 1998,
through the Indo-Israel project on greenhouse cultivation, initiated at
the New Delhi-based Indian Agricultural Research Institute (IARI).
The area under greenhouse cultivation, is about 125 ha in India. Major
area under protected cultivation belongs to Himachal Pradesh, Andhra
Pradesh, Gujarat, Maharashtra, Haryana, Punjab, Tamil Nadu,
West Bengal and Jammu & Kashmir.

Advantages of Protected Vegetable Cultivation:

The comparative advantages of protected vegetable cultivation to

open field conditions are:
1. Vegetable crops can be grown under adverse weather conditions
round the year and off-season.
2. It makes cultivation of vegetables possible in areas where it is
not possible in open conditions such as high altitudes, deserts.
3. Use of protected vegetable cultivation can increase production
(yield is 10-12 times higher than open cultivation) as well as
productivity per unit of land, water, energy and labour.
4. Production of high quality and healthy seedlings of vegetables
for transplanting in open field supporting early crop, strong and
resistant crop stands.
5. It supports the production of high quality and clean produce.
6. It makes vertical cultivation of vegetables possible using
technologies like hydroponics, aeroponics etc and use of vertical
beds for production.
7. Multiple cropping on the same piece of land is possible.
8. Disease free seed production of costly vegetables becomes easy
under protected structures.
9. Insect proof net houses can be used for virus-free cultivation of
tomato, chilli, sweet pepper and other vegetables mainly during
the rainy season.
10. Management and control of insect-pests, diseases and
weeds is easier and more efficient in protected cultivation.
11. Water requirement of crops is limited in protected
cultivation.
12. Hardening of tissue culture plants can be done.
CLASSIFICATION OF VEGETABLES

I. Based on part used

Sl. No. Category Remarks eg:

1 Fruit vegetables Edible part is fleshy Cucurbits,
fruits which contain solanaceous
seeds vegetables, peas
and beans, okra etc.
2 Leafy vegetables Edible part is leaves Amaranthus,
Cabbage, Lettuce
etc.
3 Root vegetables Edible part is root Beetroot, Carrot,
modifications Radish, Turnip etc.
4 Bulbs Underground bulbs Onion, Garlic etc.
will have above ground
fleshy leafy shoots
5 Flower Edible part is flowers Cauliflower,
Broccoli, Artichoke
etc.
6 Tuber Edible part is Potato, Yams etc.
vegetables underground tubers

II. Based on climate/season/temperature requirement

Sl. No. Category Remarks eg:

1 Temperate/cool Grow and set seeds Cabbage,
season under temperate Cauliflower,
vegetables climate Broccoli, Carrot,
Asparagus etc.
2 Tropical Grow and set seeds Tomato, brinjal,
vegetables under tropical climate chilli, okra,
Amaranthus etc.

III. Based on hardiness

Sl. No. Category Remarks eg:

 1 Hardy Tolerate frost and low Cole crops,
temperature and are Asparagus, Radish
basically winter or cool etc.
season or temperate
vegetables. Can be
stored for long periods
under low temperature.
2 Tender Warm season or Tomato,
subtropical or tropical Amaranthus, Okra
vegetables are etc.
considered as tender
since they cannot
withstand frost. Bulky
and more perishable
compared to temperate
vegetables

IV. Based on duration of growth

Sl. No. Category Remarks eg:
1 Annuals Complete life cycle in Tomato, Chillies,
one year or one Pumpkin,
growing season Cucumber etc.
2 Biennials Complete life cycle in Beets, Brussel
two years or two sprouts, Parsley etc.
growing seasons
3 Perennials Grow for many years, Chow chow,
producing fruits every Drumstick etc.
year

V. Based on mode of pollination

Sl. No. Category Remarks eg:

1 Self-pollinated Transfer of pollen Peas, Beans etc.
grains from the anther
to the stigma of same
flower (90-100% self-
pollinated)
 2 Cross pollinated Transfer of pollen Cucurbits,
grains from the anther Cabbage, Carrot
to the stigma of another etc.
flower (100% cross
pollinated)
3 Often cross Both self and cross Okra, chilli, brinjal
pollinated pollination

VI. Based on cultural practices

Sl. No. Category Remarks eg:

1 Cole crops Belonging to Brassica Cabbage,
family Cauliflower
2 Solanaceous Belonging toTomato, Chilli,
crops Solanaceae family Brinjal, Capsicum
3 Cucurbitaceous Belonging to Pumpkin,
crops Cucurbitaceae family Cucumber, Ash
gourd, Bitter gourd,
Bottle gourd, Snake
gourd, Ridge
gourd, Ivy gourd
4 Bulb crops Propagated through Onion, Garlic,
bulbs Shallots

VII. Based on method of propagation

Sl. No. Category Remarks eg:

1 Seeds (Direct & Propagated through
transplanted) seeds Cucurbits, Okra
a) Direct sown
Solanaceous crops,
b) Transplanted Amaranthus
2 Cuttings Propagated through Drumstick, Ivy
cuttings gourd etc.

Different vegetable production techniques

 I. KITCHEN GARDEN
The main purpose of Kitchen Garden/ Nutrition Garden is to
provide the family daily with fresh fruits and vegetables rich in
nutrients and energy. There is continuous supply of vegetables
throughout the year according to the season. It is a garden which is
established near the premises of a residential house. It not only
supplies fresh, pesticide free vegetables, but also saves money as
vegetables are now costly in the market. It is a healthy hobby and
spare time of the family is well utilized. Area of garden layout and
crop selected depend on availability and nature of land.

Site selection: Usually a kitchen garden is established in the

backyard of the house, near a water source in an open area receiving
plenty of sunlight. Nearly 5 cents of land is sufficient to provide
vegetables throughout a year for a five-member family. Rectangular
shape garden is mostly preferred.

Principles to be followed in kitchen garden layout:

1. Perennial vegetables like drumstick, curry leaf etc. should be

allotted to one side of the garden so that they may neither shade
remaining plants nor interfere with intercultural operations.
Shade loving vegetables like Waterleaf may be planted in
perennial plot.
2. One or two compost pits may be provided in one corner for
effective utilisation of farm/kitchen wastes.
3. Fences on all sides should be made with wires or with live
stalks. Fencing can be done by planting Chekkurmanis, Ivy
gourd, Dolichos bean, trailing Cowpea and ridge gourd. Arch
made of red/green Basella may be erected at entry point.
4. Provide walking path at centre as well as along 4 sides.
5. Root and tuber crops can be grown on ridges separating
individual plots.
6. Follow organic farming practices.
7. Principles of crop rotation should be followed in continuous
cropping.
Layout of a kitchen garden
 II. TERRACE GARDEN

Cultivation of vegetables on house terraces in special medium-

filled containers is called terrace cultivation. This method is best
suited for urban areas where land availability is limited. All
vegetables required for a family can be grown here. In addition to
ensuring production of fresh pesticide-free vegetables, it also provides
exercise and mental relaxation.

Grow bags, polythene bags or other suitable containers are filled

with potting mixture prepared in 1:1:1 ratio of top soil, sand/cocopeat,
and organic manure. Holes should be provided in the containers for
proper drainage. Timely application of fertilizers and water should be
done. The seeds are sown directly for direct sown crops like Bhindi,
Cowpea and Cucurbits and transplanted seedlings are planted for
transplanted crops like Solanaceous vegetables and Amaranthus.

III. PROTECTED CULTIVATION

A. Polyhouse /Green house

Polyhouses are frame work structures covered by transparent

material in order to protect the crops from adverse climate conditions
such as wind, radiation, rainfall etc. It provides a microclimate
surrounding the crops that helps for maximum production. A
polyhouse consists of its structure, cladding material, gutters,
ventilation and climate control systems.

Traditionally, they were constructed using wooden frames where

glass was used as the cladding material. Polythene, being the most
popular greenhouse material, the green houses were renamed as
polyhouses. Modern green houses are built on a steel frame and
covered with plastic.

Based on shape, polyhouses can be classified as Multispan,

Sawtooth multispan, wide span, uneven widespan, pitched saw tooth
etc.
A. Rain shelter cultivation

Rain shelter is a greenhouse-like unit, in which only the roof is

covered with a transparent material (eg. UV-stabilised low-density
polyethylene film) that protects from rain. The structure has open
sidewalls and is naturally ventilated. They provide protection from
heavy rains, strong winds, low/high temperature and intense sunshine.
There are 2 main designs – Static and movable. Rain shelters can be
made in low cost compared to polyhouse. They have more ventilation;
they can be built on sloping grounds and are easily manageable.

IV. OPEN FIELD PRECISION FARMING

Precision farming is an approach where all inputs are utilised in

precise amounts to get increased yields, compared to the traditional
cultivation methods. Here, advanced technologies in all aspects
including quality seeds/hybrid seeds, irrigation, soil management, pest
and disease management etc. are followed.
Precision farming helps to:
 Increase agriculture productivity
 Optimum use of resources
  Prevents soil degradation
 Reduction of chemical application in crop production, thereby
reducing environmental pollution
 Efficient use of water resources

 Dissemination of modern farm practices to improve quality,

quantity and reduced cost of production
 Change the socio-economic status of farmers

Precision farming can be adopted in open field conditions as well as

polyhouses.

V. PERMACULTURE

The term “Permaculture” was coined by Bill Mollison and

David Holmgren in 1978. Permaculture system is influenced by the
thoughts of Japanese natural farmer Masanobu Fukuoka. It blends
traditional and unconventional management methods to enhance
ecosystem delivery, using crop diversification. It helps in the growth
of agricultural ecosystems in a self-sufficient and sustainable way.
This form of agriculture draws inspiration from nature to develop
synergetic farming systems based on crop diversity, resilience, natural
productivity, and sustainability. In simple terms, it is impersonating
nature in all lifestyle practices and working ‘with’ rather than ‘against’
nature.
Principles of permaculture:
 observing and interacting with nature,
 obtaining yield,
 capturing and storing energy drawing from natural patterns,
 producing zero waste,
 accepting feedback and regulating self.

Permaculture studies and applies holistic solutions that are applicable

in rural and urban contexts at any scale. It is a multidisciplinary
toolbox including agriculture, water harvesting and hydrology, energy,
natural building, forestry, waste management, animal systems,
aquaculture, appropriate technology, economics and community
development.