Food Biochemistry and Food Processing

538 Part V: Fruits, Vegetables, and Cereals

of fresh vegetables and melons rose 7% between
1990–92 and 2000–02, reaching 442 pounds, as
fresh consumption increased and consumption of pro-
cessed products decreased. According to FAO data,
the world production of vegetables has increased in
the last decade by 58.4%, from 147 million metric
tons (Mt) in 1992 to 233 million Mt in 2002. Veg-
etables remain a popular choice for consumers
worldwide. In 2002, each individual ate an average
of 110 kg of vegetables (including potatoes), up
from 106 kg a decade earlier. Potatoes represented
35% of all vegetables consumed. In 2003, per capita
consumption of fresh or processed potatoes in Can-
ada was 38 kg on the average and included products
such as French fries, potato chips, stuffed baked
potatoes, or frozen mashed potatoes. That compares
with an average intake of 33 kg a decade ago (Sta-
tistics Canada 2002). The world production of
selected vegetables is shown in Table 23.1.

CLASSIFICATION OF
VEGETABLES

Vegetables can be classified according to the part of
the plant from which they are derived: leaves, roots,
stems, or buds (Table 23.2). They also can be classi-

fied into “wet” or “dry” crops. Wet crops such as cel-

ery or lettuce have water as their major component,

whereas dry crops such as soybeans have carbohy-

Table 23.1.World Production of Selected Vegetables in 2002

Production in 2002* (metric tons)

Countries Fresh Vegetables Tomatoes

World 233,223,758 108,499,056

Africa 12,387,390 12,428,174

Asia 199,192,449 53,290,273

Australia 80,000 400,000

Canada 124,000 690,000

European Union (15) 8,462,000 14,534,582

New Zealand 120,000 87,000

North and Central America 2,023,558 15,837,877

South America 3,503,611 6,481,410

United States of America 1,060,000 12,266,810

Tomato Production in 2002

Countries (metric tons)

World 108,499,056

Canada 690,000

United States of America 12,266,810

Mexico 2,083,558

*Source:FAOSTAT: http://apps.fao.org/default.htm. Accessed on November 08, 2003.

Table 23.2.Classification of Vegetables

Types of Vegetables Examples

Earth vegetables

Roots Sweet potatoes, carrots

Modified stems

Corms Taro

Tubers Potatoes

Modified buds

Bulbs Onions, garlic

Herbage vegetables

Leaves Cabbage, spinach, lettuce

Petioles (leaf stalk) Celery, rhubarb

Flower buds Cauliflower, artichokes

Sprouts, shoots Asparagus, bamboo

(young stems) shoots

Fruit vegetables

Legumes Peas, green beans

Cereal Sweet corn

Vine fruits Squash, cucumber

Berry fruits Tomato, eggplant

Tree fruits Avocado, breadfruit