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Olericulture

Olericulture is the science of vegetable growing, dealing with the culture of non-woody (herbaceous) plants for food. Olericulture is the production of plants for use of the edible parts. Vegetable crops can be classified into 9 major categories:


• Potherbs and greens - spinach and collards
• Salad crops - lettuce, celery
• Cole crops - cabbage and cauliflower
• Root crops (tubers) - potatoes, beets, carrots, radishes
• Bulb crops - onions, leeks
• Legumes - beans, peas
• Cucurbits - melons, squash, cucumber
• Solanaceous crops - tomatoes, peppers
• Sweet corn

Olericulture deals with the production, storage, processing and marketing of vegetables. It encompasses crop establishment, including cultivar selection, seedbed preparation and establishment of vegetable crops by seed and transplants. It also includes maintenance and care of vegetable crops as well commercial and non-traditional vegetable crop production including organic gardening and organic farming; sustainable agriculture and horticulture; hydroponics; and biotechnology.

Objective:


  • Assist in the attainment of self-sufficiency in the production of vegetables, herbs and spices
  • Awareness regarding diseases and their prevention and control.
  • Imparting trainings to rural unemployed youth, farmers and extensional personals regarding importance of physiology, production, harvesting and processing of main cool vegetable crops.
  • Facilitating unemployed rural youth and farm women to expose the technology to hands on experience on the growing, management and processing of the cool season vegetables
  • Laying OFT’s to check efficacy of newly developed technology in selected areas.
 
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