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
- Distribution and decline of human pathogenic bacteria in soil after application in irrigation water and the potential for soil-splash mediated dispersal on to fresh produce
- Case Study No. 35: Langmead Farms - Focus on innovations in irrigation
- A new broccoli × broccoli immortal mapping population and framework genetic map: tools for breeders and complex trait analysis
- Identification of Colorado beetle (Leptinotarsa decemlineata) and insects frequently mistaken for it
- 1562: Better business for horticulture and potatoes
- A basis for controlling herb growth.
- Small fruit production in Wales - an introduction
- Novel methods of rearing for biological control: the power of mite against mite
- Dwarf French Beans
- Sárpo Potatoes
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.