Growing Food: A Guide to Food Production

YIELD

Cabbages can produce enormous yields of 100 MT/ha and more, although about
90% of this consists of water. The global average is around 25 MT/ha.
An average crop is about 0.5–0.7 kg per 30 cm of row. One head can weigh 3 kg
or more.

UTILISATION

• temperate climates. They can be eaten raw or cooked, or pickled to produce


• • • • • • • • •

periods.

Cenoura (Portuguese);
Ocenola (Angola); Gajar (Hindi); Gazar, Gazaray (Pashtu); Zardak (Dari).

The modern cultivated carrot is derived from selections made by farmers for
hundreds of years from the wild carrot, which normally has a white root. Nowadays
you can find carrots not only in their normal carroty-orange colour but also red,
yellow, white and even crimson.
The roots have some nutritional value in that they contain not only high levels of
sugar (about 7%) but also carotene, the orange pigment, which is converted into
Vitamin A when eaten, beneficial to eyesight.
Yellow carrots were first recorded in Turkey in the tenth century, and the
Romans also grew them. Today carrots are grown virtually everywhere in the world
where other vegetables are grown. Although they are basically a cold season crop,
carrots can be grown in the subtropics and tropics, using very early, small varieties
such as Early Horn or Early Gem. At higher altitudes vigorous quick growing
Nantes or Chantenay types can be grown.

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Eaten by humans, either fresh or stored, for twelve months of the year in

Sauerkraut.

Coleslaw, a salad made with grated cabbage, originated in Holland.

Cabbage soup is “enjoyed”, or otherwise, throughout Europe and elsewhere.

LIMITATIONS

Cabbage can be successfully stored, particularly the late maturing Danish types.

Eaten by animals, especially cattle—the Drumhead types are favoured.

As food, cabbages have low nutritional and calorific value.

Carrot

Cabbage plants are heavy feeders, and need strong, fertile soil.

The plants are also susceptible to attack from both disease and insects.

Carotte (French); Karotte, Mohre (German); Zanahoria (Spanish);

Some varieties are very slow to mature.

Daucus carota

Cabbages do not travel well, and only certain types can be stored for long

GROWING FOOD – THE FOOD PRODUCTION HANDBOOK