Field scale vegetables
Vegetables such as carrots, onions, peas, beans, swedes, leeks and brassicas are grown commercially on a field-scale, principally for human consumption, and with most being sold through the major multiple retailers.
Many vegetable crops are highly perishable, and if they are not quickly marketed when mature, then produce can go to waste.
Purchasers of organic vegetable produce are often keen also to support local growers, through box schemes and farmers' markets, and this consumer preference can make organic vegetable production viable on a smaller scale than is usual with conventional production.
A sample of Items held in the Field scale vegetables category
- Identification of Colorado beetle (Leptinotarsa decemlineata) and insects frequently mistaken for it
- Applying Lean Thinking to the Fresh Produce Industry
- Sárpo Potatoes
- Growing more uniform lettuces: less waste?
- Production of exotic winter salad leaves
- Salt application to increase herb shelf life?
- Artificial alkalizing drought signals as potential growth retardants.
- Heavy metals in vegetable crops: risks and remedies
- Phytophthora infestans – Late blight
- Blight Resistant Potatoes – a study of yield and maturity
There are currently no subcategories in the Field scale vegetables section.
Where Am I?
The OpenFields Library is a free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.