Vegetable farming
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Vegetable farming is the growing of
History
Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowadays, most vegetables are grown all over the world as climate permits.
Traditionally it was done in the soil in small rows or blocks, often primarily for consumption on the farm, with the excess sold in nearby towns. Later, farms on the edge of large communities could specialize in vegetable production, with the short distance allowing the farmer to get his produce to market while still fresh. The
Different growing methods
Over the past 100 years a new technique has emerged—
Marketing
Several economic models exist for vegetable farms: A relatively small operation is a
In America, vegetable farms are in some regions known as truck farms; "truck" is a noun for which
Common vegetable crops
Vegetables which are farmed include:
- Fabaceae (pea family): peas, beans, lentils
- Solanaceae (nightshade family): tomatoes, eggplants, bell peppers, potatoes
- Brassicaceae (mustard family): cauliflower, cabbage, brussels sprouts, broccoli
- Allium family: onions, garlic, leek, shallot, chives
- Carrots (Apiaceae)
- Lettuce (Asteraceae)
- squash, and pumpkin
- Sweet corn
See also
- Agroecology
- Aquaponics
- Gardening
- Milorganite
- Vegetable garden
- Self sufficiency
References
- ^ "vegetable farming | History, Methods, Equipment, & Facts". Encyclopedia Britannica. Retrieved 2019-04-15.
- ISBN 9781581578508.