Agriculture Reference
In-Depth Information
This growth habit does not decrease tomato production and may be preferred in some
large-scale production situations.
4.12.4 Harvesting, Preparation, and Consumption
Broccoli, brussel sprouts, and cauliflower are harvested before biological maturity,
usually when the head is maximum size but before actual flower formation. Peppers
can be harvested at any stage or can be allowed to mature and turn red or the color
of the particular pepper. Tomatoes are usually harvested after turning red or the ripe
color in the case of other colored tomatoes, although green tomatoes can be cooked
and eaten. Tomato plants, with unripe tomatoes attached, can be pulled up when
frost is eminent and hung in a warm place for the remaining tomatoes to ripen.
After harvesting and washing, all these vegetables have appreciable shelf lives par-
ticularly if they are kept cool, although all can be kept at room temperature for signifi-
cant periods of time, up to a week, without undue deteriorate. All these vegetables are
eaten fresh out of the garden, boiled, and stir fried. They are commonly incorporated
into salads and other cooked and uncooked dishes. In some cases they may also be
used as garnishes and to add color to meals or dishes.
4.12.5 World Production of Other Vegetables
Countries producing the majority of the vegetables we have labeled as other are China,
United States, Turkey, India, Egypt, Italy, Spain, Argentina, France, and Mexico. These
countries produce 1.6 to 10 times as much of these vegetables as the other countries in the
world, which represents 62 to 91 percent of the world's production. This is calculated
based on world production of artichoke, cauliflower, eggplant, and tomato.
The major producer of this group of vegetables, on the basis of artichoke, cauli-
flower, and tomato, is China, which produces 30 percent of the world's production of
these types of crops.
,2
India produces 14 percent of the world's production,
making it the second largest producer. Other large producers are Italy, Spain, Egypt,
United
States,
and
Turkey,
which
produce
between
2
and
5
percent
of
the
world's production.
4.13
TRANSPORT AND STORAGE OF VEGETABLES
Vegetables are very perishable and thus losses between harvest, sale, and consumption
are significant. Losses can be minimized by three different methods. Careful handling
during harvest, washing in clean water with soap, and providing protection during trans-
port are all simple ways to prevent or retard spoilage. Farmers all over the world can use
these methods. Controlling the environment of the picked vegetables, such as cooling,
can also prevent degradation and loss. Treating vegetables with chemicals, natural or
synthetic, is another way vegetables are protected between harvest and table.
Calculated from FAOSTAT (http://faostat.fao.org) data for 2005 on the basis of hectares of asparagus.
