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1. PRESENTATION ON PRODUCATION TECHNIQUE AND
POST HARVEST UTILIZATION OF MINOR
VEGETABLES
Prepared By:
Nayan Adhikari
Bsc Horticulture 2nd Semester
MRMC, Ilam
Submitted To :
Mr. Sanu Krishna Maharjan
Assistant Prof.
Department of Horticulture
MRMC, Ilam

2. INTRODUCTION
 Vegetables can be defined as “those annual, perennial, non woody plants of which mature or
immature succulent roots, stem leaf , bulbs, fruits, or seed, etc. are eaten as raw or cooked”.
 Many vegetables are cultivated for just for household consumption nor for economy purpose are
commonly known as minor vegetables.
 It has valuable importance minor vegetables can provide the nutritional that required for consumers
some nutritional are carbohydrates, protein, fat, vitamins, minerals.

3. Some minor vegetables are
1) Yam
2) Cassava
3) Chayote
4) Portulaca
5) Taro
6) Amaran

4. Yam (Dioscorea sp.)
• Yam( Dioscorea sp.) constitutes an important source of food in tropical Asia and America. In Nepal Yam is popular
by as a name of Tarul
• Its origin said to be the native south east Asia probably Burma or Assam(India ) (Thompson and Kelly, 1957)
fig : Yam

5. • Yam is a tubers that consists of about 600 species. About 50-60 species of are cultivated to a limited degree or gathered as a
famine ford. Following are some species mainly used for food purpose
D.alata greater yam
D.esculenta - Lesser yam
D.rotundata -white yam

6. Varieties
• There are several local varieties of yam cultivated in Nepal .The major exotic varieties are :
Sree Keerthi
• Sree Roopa
• Sree Subhra
• Sree Latha
• Sree Kala
• Sree Priya
• Sree Dhanya,
• Etc

7. • Soil and climate
• Yam requires a fertile, well drained soil and grows the best in sandy loam soil.
• High rainfall is required for maximum production .
• Temperature in the range 20-30ºC promote better growth.
• Land preparation
• The soil should be dug deep or ploughed to a depth of 10 cm. On sandy soil, yam are planted in aflat beds.
• Raised beds and trenches are also used for planting.
• The seed pieces are planted at the depth of 15 cm in the soil.
• Planting deeper then 15 cm has been found to give lower yield.

8. • Manures and Fertillizers
• Application of FYM @ 10 tons /ha along with 80-120 kg N, 60 kg P and 80 kg K is optimum .
• Phosphorus may be given in a single doseaalong with half dose of nitrogen and potash at first time interculture.The
remaining dose of nitrogen and potash may be applied a month later with second interculture.
• Propagation
• Yam are propagated vegetatively and tuber pieces are normally planted. For propagation whole tuber is cut into seed pieces
consisting of tops( proximal), middles and bottom.
• The tuber pieces may be dipped in cow dung slurry and allowed to dry under shade before planting.
• A seed tuber weight of 200 -250 g is ideal for optimum production.

9. • Spacing
• A closer spacing of 75cm X 75cm is optimum for D.esculanta while a wider spacing of 90cm X 90cm for
D.alata and D.rotundata
• Interculture
• Mulching is immediately after planting.
• Yams generally take about 30-40 days for sprouting.
• The first weeding may be done 1 week after 50% sprouting and second a month later.
• Harvesting and Yield
• Yams are generally harvested at 8-9 months after plantingwhen they attain maturity.
• Yield depends upon the species and cultural practices followed.
• Tuber yield varies from 20-40 ton/ha in D.alata and D.rotunda 10-30 ton/ha in D. esculenta

10. • Post harvest Utilization
• Yams are rich sources of carbohydartes so it use as food by processing of this crop by boiling, roasting or frying.
• Yams flour is also need for human consumption as Kokoute in northen zone of Africa.
• Yams get great market at time of Makarsangranti( magh 1)

11. Portuluca (Portulaca olerceae)
• Portuluca •Portulaca is a succulent and well branched herb with leaves are spirally arranged and knows as
Common purslane or kulfa sagg.
• Its orgins said to be south east asia but its has diversity in Mexico and Australia
Fig : Portuluca

12. Varities
• Varities of portulaca are uncertain but it may have different species
Soil and Climate
• Portulaca requires loam heavy soil containing good organic matters’
• Portulaca requires 5-6 hours of sun light
Land Prepartion
• 2-3 ploughing followed by planking is best tecknique for portulaca
• Beds of convenient size are made in the field depending on method of irrigation

13. Manures and fertillizers
• Mix of light blanced organic fertilizers the soil prior to planting.
• Top dressing of nitrogenous fertilizers enhances the growth.
• Propragation
• Mostly propagated by sexual propagation
• 1.5 kg seeds per hectare is good for optimum germination.s

14. Interculture
• Irrigation may starts from day of sowing until 15-16 days
• Weeding may done in gap of 2 weeks
Harvesting and Yield
• Crops becomes ready to harvest 4-5 weeks after sowing.
• First harvest done in when plant attain height of 12-15cm.s
• Portulaca yield 15-20 tons/ha

15. Post harvest utlization
• It may eaten as leaf vegetables.
• Its can use in a salad
• Its also suitable for soup
• Its leaves are used to treat to Insect bites and Bee stings

16. Amaran( Amaranthus blitum )
• Amaran is common leafy vegetables grown in terai of Nepal. Known as Latte sagg.
• Its is a annual herbs erect or trailing , shallow to developed tap root.
• Amaran stems are green to purple or mixed of these two color.
• Its supposed to be originated from India
Fig ;Amaran

17. Varities
 Co-5,
 Co-3,
 Pusa kiran,
 Pusa Lal
Soil and Climate
• Its can grow wide ranges of soil. However sandy loam soil with slightly acidic pH is better for growth and development.
• A very good tilth and thorough field preparation is equally essential.
• Field is prepared by 3-4 ploughing followed by planking.
• Its is warm season crop adapted to conditions of hot, humid climate.It cannot tolerate frost.

18. Manure and Fertilizers
• A basal dose of 20 ton of well decomposed FYM is mixed in the soil during field preparation.
• Inorganic fertilizers of 50 kg N, 30 kg, P and 20 kg K / ha is recommended.
• P and K are applied in a basal dose. Where as N is applied as split dose;first 20 days after sowing, second and third after
cutting of leaves.
Sowing
• There are generally two sowing methods
1. Broadcasting
2. Transplanting

19. Seed rate
• Seed rate 2-2.5 kg/ha for broadcasting
• 1-1.5 kg/ha for Transplanting
Spacing
• Row spacing of 20 cm and plant to plant spacing of 15 cm should be maintained
• Seeds are kept 1 cm in the soil with adequate moisture.
Interculture operations
Irrigation is given at 3-5 days Intervals. But weeding is done at intervals of 15-20 days.

20. Harvesting and Yield
• Cliping may stars from 25-30 days and continues until 60 days at intervals of 7-10 days.
• The average yields vary from 20-30 tons/ha.
UTILIZATION
Amaran are rich sources of Vitamin A and C So young and tenders leaves are eaten as cooked vegetables.
Large number of these species are used as leafy vegetables and for grain purpose.

21. CHAYOTE ( Sechium edule )
• Chayote is perennial crop with climbing vines and leaves resembling those of the cucumber.
• Its popular vegetables in hilly region commonly called Iskus
• Its origin said to be Central America and the Caribbean.
Fig ; Chayote

22. Varities
1. N-23
2. N-56
3. N-67
4. CR-87
5. M-95
Soil and Climate
 Optimum temp for chayote is 18-22º temperatC for growth
 Its grow well in nuitrients rich well drained loam soil
 Its favours high humid and low ure

23. Field preparation and planting
The land is prepared by one deep ploughing followed by 2-3 light ploughing and planking.
Whole fruit is planted as seed
Seeds are planted during Octobert-November.
Its planted pits of 45cm2
Plant to plant spacing may be 1.3m and Row to spacing should maintained 3.5m

24. Manure and Fertilizers
• It requires 20-25 well rotten FYM or Compost per pit.
• 30gN, 20g P and 30 g K is mixed in top soil of per pits.
• 50g of urea given per plants after planting.
Interculture
• Weed control
• Training
• Chayote mainly grow in rainy season so Irrigation done when scanty rain for long time

25. Harvest and Yields
• Chayote fruits are ready for harvest after 35-40 days after flowering .
• Tubers are harvest after 2-3 years.
• Tenders shoot are harvest after 5-6 days fruits harvest
• Chayote are harvest manually.
Yields
Fruits are yield 15-60 kg per plants
Green shoots yield 1.5-2.5 kg/plant
Tuber yield 7-14 kg/plantss

26. Uses
• Its fruits can eaten by boiling , Seeds are also edible mostly by frying.
• The new green stem are used as leafy vegetables.
• Tubers are also the edible portion of this crop.
• Chaote gets good market in season.

27. TARO( Colocasia esulenta)
• Taro is Herbaceous perennial plants have underground croms and large number. Commonly knows as Kachhu or Pidallu.
• Center of origin is belivied in Southeast asia.
Fig ; Taro

28. Varities
1. Laure pidalu
2. Seto Pidalu
3. S-3
4. S11
5. Faizabati
6. Etc
Climate and Soil
• Taro is warm season crop cannot tolerate frost.
• Friable and well drained clay loam to clay soil with pH 5.5-7.0 is optimum for the crop

29. Field preparition
• Soil is prepared by one deep ploughing and two cross harrowing followed by plankingin a dry condition.
• Manure and Fertilizers
• 20-25 ton of FYM along with 80 kg of N, 40 kg of P and 60 kg of K is recoomended.
• 75% of NPK is applied in basal dose reaming 25% is applied in top dreasing time of eathing .
• Planting
• Its is vegetatively propagated by corms(40-450 cm ) is used for sowing.
• Planting is done spacing 60 cm X 45 cm and about 5 cm deep.
• Then multching is done.

30. Interculture
• Taro prefers abundant supply of water for growth so proper moisture is maintained.
• Soil may maintained for corms growth.
Harvesting and yield
• Generally its become ready to harvest after 45-60 days of planting.
• The final harvest is done by 5-7 month after foilage turn yellow.
• Tubers yield varies 11-14 ton /ha.

31. • Taro are mainly used for culinary purpose
• Tuber can used as cooked vegetables.
• Its is also use to recover the Vitamin A, B6 and maintain healthy immune system.

32. Cassava(Manihot esculenta crantz)
• Cassava is perennial woody shrub.
• Cassava has 1m length and 3 -4 cm thick tubers.
• Commonly knows as karkalo or Simal tarul.
Fig; cassava

33. Varities
1. Co-3
2. H-97
3. H-165
4. H_226
5. Etc
Soil and climate and field preparation
• Cassava can grown successfully both in tropical and sub tropical regions. Optimum temperature is 25-30ºC.
• Rainfall ranging 1000 to 3000 mm is beneficial for this crop.
• Cassava can be grown medium fertile soils having good drainage facilities.
• Soil preparation requires 3-4 ploughing followed by planking.

34. Manure and Fertilizers
• Apply 15-20 FYM or compost is applied in basal dose.
• 150 kg N, 100 kg P and 150 Kg /ha is recommended.
• P is applied in Basal dose ,Where as N and k fertilizers should be applied in two split one at basal and 2 months after planting
Planting and propagation
• Cassava is propagated through stem cutting .Before plantingstems are cut 15-20 cm long stakes and having 5-7 nodes.
• Spacing may maintained between 75cm X 75cm and 90cm X 90cm.
• Planting done in rainy season.

35. Interculture operation
• Weed control.
• Optimum moisture level is should be maintained.
• Two frequent Irrigation should done in 3-5 days.
Harvesting and Yield
• Cassava is ready to harvesting about at 8-10 months.Which is ideal for human consumption.
• Harvesting should be done by pulling out whole plants.
YIELD
• Yield depends upon soil,climate and cultivation practice.
• Cassava on average production is 25-30 ton/ha.

36. Utilization
• Cassava are rich sources of starch so it use as food by processing of this crop by
boiling, roasting or frying.
• Cassava flour is used to make chapattis.
• Yams get great market at time of Makarsangranti( magh 1)