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
- 2323: Case Study – Barfoots of Botley
- Salads, slurry and irrigation: quantifying and minimising the risk
- Combating black rot in brassicas for East African smallholders
- Western corn rootworm (Diabrotica virgifera virgifera)
- Crop production guide - Courgettes
- Screening for Genotype and Environment Effects on Nitrate 1 Accumulation in 24 Species of Young Lettuce
- Growing more uniform lettuces: less waste?
- A basis for controlling herb growth.
- Bacterial Rots of Potato Tubers
- Colorado Beetle
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.