production technology of EXOTIC VEGETABLE.ppt

production technology of EXOTIC VEGETABLE

1. PROTECTED CULTIVATION
OF EXOTIC VEGETABLES

2. EXOTIC VEGETABLES
•EXOTIC = Not indigenous ; not native ;
not commonly existing in the place of
reference; people are unused to its use.
•Novelty trait in a vegetable could be
exotic
•It is all relative terminology with
situation/persons

3. •Celery
•Parsley
•Lettuce
•Globe artichoke
•Pak choi
•Chinese cabbage
•Red Cabbage
•Brussels sprouts
•Broccoli
•Leek
•Apium graveolens L. var dulce
•Petroselinum crispum
•Lactuca sativa L
•Cynara scolymus L.
•Brassica napus L. var. chinensis L.
•Brassica pekinensis (Lour.) Rupr.
•Brassica oleracea L.var. capitata f rubra
•B. oleracea L.var. gemmifera
•B. oleracea L.var. italica Plenck
•Allium porrum L.
• Red cabbage Brasica oleracea var capitata f rubra
• Zucchini Cucurbita pepo
EXOTIC VEGETABLES IN INDIA

4. Lettuce (Lactuca sativa L.; F: Composite) is an
important salad leafy vegetable grown globally and used
as a fresh, raw product and a pleasure food with low
nutrient density but also an excellent source of bulk and
fiber. It can be grown under milder cool weather but does
well under protected condition if price is remunerative
targeting continental hotels, metropolitan consumers.

5. •It is most often grown as a leaf vegetable.
•In many countries, it is typically eaten
raw, in salads, sandwiches, hamburgers,
tacos, and in many other dishes. In some
places, including China, lettuce is typically
eaten cooked and use of the stem is as
important as use of the leaf.
•Both the English name and the Latin name
of the genus are ultimately derived from
lac, the Latin word for “milk”,referring to
the plant’s milky juice.
•Mild in flavour, it has been described over
the centuries as a cooling counterbalance
to other ingredients in a salad.

6. Top ten lettuce and chicory producers
Country Production (tonnes) Source
China 12
 000 000
FAO estimate
 United States 5
 105 980
official figure
 Spain 1
 070 000
FAO estimate
 Italy 850
 078
official figure
 India 790
 000
FAO estimate
 Japan 560
 000
FAO estimate
 France 471
 000
FAO estimate
 Turkey 382
 034
official figure
 Mexico 275
 000
FAO estimate
 Australia 185
 000
FAO estimate
 World 23
 550 943
aggregate
Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Devision

7. Lettuce (butterhead)
Nutritional value per 100
 g (3.5 oz)
Energy 55
 kJ (13 kcal)
Carbohydrates 2.2 g
Dietary fibre 1.1 g
Fat 0.2 g
Protein 1.4 g
Water 96 g
Vitamin A equiv. 166 μg (18%)
Folate (Vit. B9) 73 μg (18%)
Vitamin C 4 mg (7%)
Vitamin K 24 μg (23%)
Iron 1.2 mg (10%)

8. Importance
•Lettuce is a low calorie food and
is a source of vitamin A and folic acid.
• Lactucarium (or “Lettuce Opium”) is a
mild opiate-like substance that is
contained in all types of lettuce.
•Both the Romans and Egyptians took
advantage of this property eating lettuce
at the end of a meal to induce sleep.

9. LETTUCE TYPES
There are four main types of lettuce and under each
type there are different varieties.
 Butterhead

(includes
Boston and Bibb)
Loose
heads, grassy green leaves, butter texture, mild
flavor. Good examples are Boston lettuce, which looks
like a blooming rose, and Bibb lettuce that has a small
cup-shaped appearance.
 Crisphead

The least nutritious of the salad
greens, this pale green lettuce takes on the cabbage
appearance with its leaves more tightly packed
together. An example is the Iceberg lettuce. It’s
known for the crispy texture and very mild flavor.
 Looseleaf

This variety doesn’t grow to form
lettuce heads, but is instead the leaves are joined at
the stem. Good examples of this variety include: oak
leaf, red leaf, and green leaf.
Romaine or

Cos

gained popularity in the past
decade as the key ingredient in Caesar salads. It has
a loaf-like shape with darker outer leaves. It’s strong
taste and crispy texture has been favored by those
who like Iceberg lettuce.

10. Lolo- rossa lettuce
cos
Looseleaf

11. Lettuce - CRISPHEAD
LETTUCE – BUTTER HEAD

12. SELECTION AND STORAGE
•Lettuce is a delicate vegetable and great care should be
taken when selecting and storing.
•Most lettuce is showcased on ice or in refrigeration.
•When selecting your leaves, be sure that they are fresh and
crisp, with no signs of wilting, slim, or dark spots or edges.
•Remember when selecting your lettuce that the darker outer
leaves are the most nutritious.
•Lettuce tends to keep well in plastic bags in the crisper
section of the refrigerator.
•Iceberg lettuce keeps the best, lasting around two weeks,
while Romaine, ten days, and butterheads types and endives
lasts approximately four days.

13. Leaves bitter Problem
•This is mostly caused by delaying harvest too
long. Pick lettuce at its tender, tasty prime and
keep succession plantings coming along.
•Bitterness can be brought in by slow growth due
to poor growing conditions such as inadequate
water or fertilizer.
•Temperatures of 25
0
c or above also cause
bitterness.
•To a limited extent, bitterness is a genetic factor.
Try several different varieties and discover some
that are more suited to your taste than others.

14. LETTUCE

15. LETTUCE

16. LETTUCE

22. LETTUCE – GRAND RAPID

23. LETTUCE – GRAND RAPID

24. LETTUCE – GREAT LAKE

25. LETTUCE – GREAT LAKE

26. CHINESE CABBAGE
Chinese cabbage (Brassica rapa F: Brassicaceae) is a cool season
vegetable and ready to harvest in abut 60-70 days.
It is used fresh in salads or cooked like regular cabbage.
It is a reach source of Vit-C, Ca, Mg and Iron.

27. CHINESE CABBAGE

28. CHINESE CABBAGE

32. CHINESE CABBAGE

37. Broccoli (Brassica oleraceae var italica F:Brassicaceae): Broccoli is
green containing a group of green buds and thick fleshy lower stalk
forming head.
It is highly nutritious and popular amongst well to do people and
delicacy for tourists.
Cool temperature of 20-25
0
C is optimum and 15-20
0
C at heading
stage.
Heads become loose with rise in temperature.
Shoots become more fibrous under dry soil.
5.0
6.5 pH is optimum.

38. BROCCOLLI
•Broccoli : Choice Selection
Mix
- large purple spears
Early Purple Sprouting
provides lots of tasty purple
heads (which turn green when
cooked)

39. Belstar F1 Hybrid - Excellent flavoured, well
domed, small beaded heads of good colour.
keeps in good condition for a long time, producing plenty
of side shoots once the centre head is cut.
Fiesta F1 Hybrid - produces large domed
heads, with a consistent weight of 340g .Has
numerous secondary side shoots that are produced
once the centre head is harvested. Also has an
outstanding tolerance to heat. Ideal for freezing.

40. Redhead : form of purple sprouting. produce
a more vigorous plant with large primary heads
along with good sized, secondary shoots for
picking over an 8 week period
Romanesco: widely grown in Northern Italy. The
'spears' can be snapped off individually or all together.
Broccoli Romanesco has a taste and texture exceeding the
finest broccoli and to really appreciate the flavour it should
be cooked and served individually with melted butter.
Romanesco- Veronica
'Romanesco' is increasing in popularity.
Cauliflower Veronica produces individual
florets with lovely spirals giving a magical
appearance

41. Broccoli Purple Sprouting Mixed
- An unusual selection of four top
quality varieties to provide continuous
cropping of purple spears One of the
favourite early crops
Green broccoli - best selling Calabrese
varieties around with deep green well
formed heads, suitable for sowing early
and late as well as for a main crop.
Tolerant to downy mildew.

42. BROCOLLI

43. BROCOLLI

44. BROCOLLI

48. BROCCOLI – GREEN GEM

50. Red cabbage (Brasica oleracea var capitata f rubra F: Brassicaceae) leaves are
red/ purple due to the pigment anthocyanin. It is used as salad or cooked vegetable.
It is a rich source of Vit-A, B, C and K and Potassium. On cooking its colour turns
to blue.

51. Cabbage Red Huzaro
- has very uniform, solid dark red
heads on neat plants with few outside
leaves. Stores extremely well. Suitable
for close planting
Cabbage Kalibos
Red Pointed Cabbage - A stunning red
pointed cabbage weigh 2kg. A perfect
salad cabbage as it is sweet and crisp
but loses the fabulous colour with
cooking.

52. RED CABBAGE

53. RED CABBAGE

55. RED CABAGE

57. RED CABBAGE

58. Zucchini (Summer squash)
Zucchini (Cucurbita pepo) is a small summer squash. It can
be yellow, green or light green and generally has a similar
shape to a ridged cumber though a few cultivars are available
that produce round or bottle-shaped fruit.

65. SUMMER SQUASH – ZUCCHINI –
GREEN TYPE

66. Yellow type

67. Tomato Black Cherry
– This is the first truly round black cherry
tomato on the market with classic black
tomato flavour, sweet yet rich and
complex.
Tomato Black Plum
Greenhouse Black Cherry Tomato
– Small elongated to oval fruits that are
deep mahogany with a very tasty sweet
fruity flavour. Excellent as a snacking
tomato or in salads and good crops of
50gm fruits can be expected under glass on
6ft plants.

68. Small Plum Tomato - Tomato
Floridity F1 – A mini-plum type with
a striking tomato aroma. Floridity
has a long cropping season and
being of medium height yet rich and
complex.
Yellow Tomato - Tomato Golden
Sunrise - Golden yellow, medium
sized tomatoes which add colour to a
salad and have a rich, fruity flavour all
of their own.

69. Tomato Orange Russian
Orange Striped Tomato 
–
Tomato White Beauty
White Tomato
 
–
Tomato Green Zebra Yellow Tomato
 
–

77. Parsley Champion Moss Curled Parsley - with tightly curled dark
green leaves used for garnishing. Can be grown on a windowsill or
planted out alongside lettuce and other salad crops. To harvest keep
up a regular picking routine which will encourage fresh new growth
Parsley (Petroselinum crispum F: Apeaceae or Umbeliferae) is a bright green
biennial herb often used as spice. It is used as coriander. It has a milder flavour
and used as a garnish.