Question

Fill in the blank

A type of vegetable production that requction the requirentific proedures and the use of special environmental facilities is called________​

Answer 1

Answer:

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Explanation:

The term vegetable in its broadest sense refers to any kind of plant life or plant product; in the narrower sense, as used in this article, however, it refers to the fresh, edible portion of a herbaceous plant consumed in either raw or cooked form. The edible portion may be a root, such as rutabaga, beet, carrot, and sweet potato; a tuber or storage stem, such as potato and taro; the stem, as in asparagus and kohlrabi; a bud, such as brussels sprouts; a bulb, such as onion and garlic; a petiole or leafstalk, such as celery and rhubarb; a leaf, such as cabbage, lettuce, parsley, spinach, and chive; an immature flower, such as cauliflower, broccoli, and artichoke; a seed, such as pea and lima bean; the immature fruit, such as eggplant, cucumber, and sweet corn (maize); or the mature fruit, such as tomato and pepper.

The popular distinction between vegetable and fruit is difficult to uphold. In general, those plants or plant parts that are usually consumed with the main course of a meal are popularly regarded as vegetables, while those mainly used as desserts are considered fruits. This distinction is applied in this article. Thus, cucumber and tomato, botanically fruits, since they are the portion of the plant containing seeds, are commonly regarded as vegetables.

This article treats the principles and practices of vegetable farming. For a discussion of the processing of vegetables, see the article food preservation. For information on nutritive value, see nutrition: Human nutrition and diet.

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Types Of Production

Vegetable production operations range from small patches of crops, producing a few vegetables for family use or marketing, to the great, highly organized and mechanized farms common in the most technologically advanced countries.

In technologically developed countries the three main types of vegetable farming are based on production of vegetables for the fresh market, for canning, freezing, dehydration, and pickling, and to obtain seeds for planting.

Production for the fresh market

This type of vegetable farming is normally divided into home gardening, market gardening, truck farming, and vegetable forcing.

Home gardening provides vegetables exclusively for family use. About one-fourth of an acre (one-tenth of a hectare) of land is required to supply a family of six. The most suitable vegetables are those producing a large yield per unit of area. Bean, cabbage, carrot, leek, lettuce, onion, parsley, pea, pepper, radish, spinach, and tomato are desirable home garden crops.

Market gardening produces assorted vegetables for a local market. The development of good roads and of motor trucks has rapidly extended available markets; the market gardener, no longer forced to confine his operations to his local market, often is able to specialize in the production of a few, rather than an assortment, of vegetables; a transformation that provides the basis for a distinction between market and truck gardening in the mid-20th century. Truck gardens produce specific vegetables in relatively large quantities for dist