Unit 1: INTRODUCTION Flashcards
used to describe the tender edible shoot, leaves, fruits and root of
plants and spices that are consumed whole or in part, raw or cooked as a supplement to starchy foods
and meat.
Vegetable
are rich sources of vitamins A, B, and C which helps to lower susceptibility to
infection
Vegetable
Carrots, sweet corn, amaranthus and celosia provide
Vitamin A
Bitter leaf, water leaf,
solanum and celosia provide
Vitamin B
Tomatoes, carrots, lettuce, cabbage and amaranthus provide
Vitamin C
Diversity of these plants can
be found in the country but only (blank) of which are grown commercially
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Philippine vegetable is classified according to morphological criteria
such as
Leaves
Fruits
Stems
Stem Tubers
Seeds
Storage Roots
Bulbs
the most commonly grown vegetable in the Philippines
Eggpant
Eggplant
19,986 hectares
Tomato
16,093 hectares
Onion
9,584 ha.
Garlic
7,837 ha.
Squash
5,194 ha
Cabbage
7,665 ha
is involved in
vegetable research and seed production
Bureau of Plant Industry
Philippines is an archipelago which consist
of
7,102 islands
Total population
80 million
Two pronounced seasons, dry from November to April; wet during the rest of the
year.
Type I
No dry season with a very pronounced maximum rainfall from November to January.
Type II
No very pronounced maximum rain period
Type III
Rainfall more or less evenly distributed throughout the year.
There is no dry season and no very pronounced rainy.
Type IV
Philippines are usually affected by this typhoon at the average of
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Problems of Vegetable Production
a. Biological
b. Agronomic
c. Climatic
d. Economic
e. Sociological
f. Environmental
R
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