Olericulture

As a vegetable to describe the culture of vegetables for human consumption. This allows the Commercial vegetable on the intensity of land use into three categories, growing field vegetables, the horticultural field vegetable and glasshouse vegetable.

Field vegetables

Typical of the field vegetable production is the most only one-time use of the area under cultivation in the vegetable and regularly crop rotation vegetable culture with other agricultural crops. After soil preparation, a loose, weed -free, pre-fertilized as a result, vegetable or saatfertige topsoil has the to-grow vegetable, either directly seeded or planted as pre-cultivated seedling. The field as a culture area is often divided into beds, with carrots and dams; the Beetbreiten be determined by the track width of the tractor and the widths of the other machines used in the cultivation and harvesting. Within the beds of the cultivation is done in rows. The field vegetable production requires a high degree of mechanization, on the one hand to have the necessary clout in the few favorable for an operation days, and on the other hand can operate economically successful despite the low paid on the market prices for vegetables. The labor required for planting and harvest and harvest treatment often come from Eastern European countries, as the work is hard and can be paid only low. When large-scale defined, contractual cultivation of vegetables for the food industry (eg for the production of cans ) of field vegetable production is also known as vegetable industry.

Horticultural Field vegetable

Characteristic of the horticultural cultivation of vegetables in the open field is the intensive use of cultivated land by two to four crops in a year ( for example, by the culture result Savoy - lettuce - cauliflower in the period from mid- March to early October). In order to achieve the dense culture result, the vegetables are pre-cultured regularly elsewhere ( under glass) and replanted with increasing space requirements for continued growth on the actual acreage. Nevertheless, it also uses on the final location, if appropriate opportunities to advance harvesting or harvest time extension by, for example, covering them with sheets or webs.

Greenhouse vegetable production

The greenhouse vegetable production includes the growing of vegetables to harvest in heated or unheated greenhouses also including foil tunnels. In greenhouses vegetables are drawn, which have either an increased heat consumption or significantly earlier or later than is possible from the field, to go on sale. The greenhouse vegetable gardening is possible all year round. Here, the cultivation is carried out not only in the classic soil culture, but also in floating culture method. In the floating culture, about the cultivation on cubes of foam (eg polyurethane ) or rock wool (eg Grodan water self-priming) or in thin film culture methods, necessary for the plant nutrients are supplied by a nutrient solution as fertigation.

A further subdivision of the vegetable growing is possible by a classification of manufacturing plants located in the:

• Leafy vegetables
• Fruit vegetables
• Cabbage
• Root vegetable
• Bulb vegetables