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Vegetables - Other
WHAT ARE VEGETABLES?
There
are more than 50 types of vegetables grown commercially in BC -- too
many to describe in this page. These range from asparagus to
zucchini and include such diverse and important crops as celery,
broccoli, cauliflower, parsnips, radishes, beets, Brussels sprouts,
eggplant, leeks, dill, spinach, turnips and rhubarb.
WHERE ARE VEGETABLES PRODUCED IN BC?
Vegetables are grown throughout the province. 90% of the field
grown vegetables are grown in the Fraser Valley.
HOW MANY VEGETABLES DO WE PRODUCE?
There
are over 10,000 ha of land in BC devoted to growing vegetables. From
this land comes about 169 million kilograms of fresh and processing
vegetables. This provides over $73 million of income to BC farmers.
HOW ARE VEGETABLES PRODUCED?
The
process of growing vegetables will vary for each specific crop.
Generally, a field is prepared by a minimal number of tillage
operations (plowing, discing, cultivating, packing etc.) and careful
fertilizing based on what each crop needs. Crops may be started by
transplanting or seeding directly into the soil. The growers must
carefully manage the crop ensuring weeds, insects and diseases are
controlled. This is done through various cultural methods
(cultivating, hoeing, using resistant varieties). Crops may also
have to be sprayed with pesticides to prevent serious damage.
Irrigation water may have to be applied. Harvesting is done either
by hand or machine depending on the particular crop.
WHAT DOES A VEGETABLE LOOK LIKE WHEN I USE IT?
Vegetables are eaten fresh, frozen, canned, pickled or dried.
They can be eaten raw or cooked. Vegetables provide vitamins,
minerals, proteins, carbohydrates and fibre.
WHAT HAPPENS AFTER THE VEGETABLE LEAVES THE FARM?
Vegetables
are handled in a variety of different ways depending on the
particular crop and for which market it is being grown. Vegetables
for processing go directly from the fields to the processing plant
where they are immediately packed to preserve freshness and quality.
Vegetables destined for the supermarket are graded, washed, trimmed,
cooled, packed and shipped in refrigerated trucks. Most fresh
vegetables are very perishable -- thus careful handling is very
important to ensure quality is good by the time it reaches the
consumer. Some vegetables such as potatoes and onions are placed in
cold storage where they can be kept for several months and sold as
the market requires. Many vegetables in BC are sold direct from the
farm through farm stands and U-picks.
WHAT CHALLENGES DOES THE VEGETABLE PRODUCER FACE?
BC has some excellent land for growing vegetables, but compared
to some other areas in North America it is a small player.
California is the dominant vegetable growing area in North America
having the advantage of being able to grow vegetables all year
round. Many of the vegetables that we eat, especially in the winter,
are grown in California and shipped to BC in refrigerated trucks. BC
growers must compete with California and other major growing areas.
To do this, they must continually strive to be more efficient and
grow better quality vegetables. They are constantly investing in
better equipment, trying new varieties, new fertilizers and pest
control strategies and other new technologies. They also participate
in promotional campaigns which try to persuade people to buy BC
grown products.
WHO'S INVOLVED IN PRODUCING VEGETABLES?
- Truckers
- Field workers
- Fuel companies
- Seed companies
- Vegetable inspectors
- Fertilizer companies
- Equipment dealers
- Processor fieldmen
- Farm owners and managers
- Canning and freezing companies and their employees
- Producers of freezer containers and tin cans
OTHER VEGETABLES
Asparagus |
Cucumber, slicing |
Parsnips |
Baby carrots |
Eggplant |
Peas, pod |
Baby corn |
Endive |
Peas, shelled |
Beans, green |
Fennel |
Peppers |
Beans, wax |
Garlic |
Potatoes, seed |
Beets |
Kale |
Potatoes, table |
Bok choy |
Kohlrabi |
Pumpkins |
Broad beans |
Leeks |
Radicchio |
Broccoli |
Lettuce, Boston |
Radishes |
Brussels sprouts |
Lettuce, butter |
Rhubarb |
Cabbage, Chinese |
Lettuce, green leaf |
Runner beans |
Cabbage, green |
Lettuce, iceburg |
Rutabagas |
Cabbage, red |
Lettuce, red leaf |
Shallots |
Cabbage, savoy |
Lettuce, romaine |
Spinach |
Cantaloupe |
Lo bak |
Squash (several varieties) |
Carrots |
Marrow |
Suey choy |
Cauliflower |
Onions, green |
Tomatoes, field |
Celeriac |
Onions, red |
Tomatoes, cherry |
Celery |
Onions, silverskins |
Turnips |
Chili peppers |
Onions, white |
Watercress |
Collards |
Onions, yellow |
Watermelons |
Corn |
Parsley |
Zucchini |
Cucumber, pickling |
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Interesting Fact About Vegetables:
Vegetables have long been known to be an important part of a
healthy diet. Many recent scientific studies have shown that
frequent consumption of vegetables can actually help to prevent
diseases such as cancer. The latest Canada Food Guide advises us
to eat more vegetables, particularly those that are dark green or
orange.
- Contacts and other resources:
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BCMAL - Field Vegetable Information
- BC Vegetable Marketing
Commission
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InfoBasket: Your Portal to Agri-Food Information on the Internet
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