Vegetables - Other

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Vegetables - Other

WHAT ARE VEGETABLES?

There are more than 50 types of vegetables grown commercially in BC -- too many to describe in this page. These range from asparagus to zucchini and include such diverse and important crops as celery, broccoli, cauliflower, parsnips, radishes, beets, Brussels sprouts, eggplant, leeks, dill, spinach, turnips and rhubarb.

WHERE ARE VEGETABLES PRODUCED IN BC?

Vegetables are grown throughout the province. 90% of the field grown vegetables are grown in the Fraser Valley.

HOW MANY VEGETABLES DO WE PRODUCE?

There are over 10,000 ha of land in BC devoted to growing vegetables. From this land comes about 169 million kilograms of fresh and processing vegetables. This provides over $73 million of income to BC farmers.

HOW ARE VEGETABLES PRODUCED?

The process of growing vegetables will vary for each specific crop. Generally, a field is prepared by a minimal number of tillage operations (plowing, discing, cultivating, packing etc.) and careful fertilizing based on what each crop needs. Crops may be started by transplanting or seeding directly into the soil. The growers must carefully manage the crop ensuring weeds, insects and diseases are controlled. This is done through various cultural methods (cultivating, hoeing, using resistant varieties). Crops may also have to be sprayed with pesticides to prevent serious damage. Irrigation water may have to be applied. Harvesting is done either by hand or machine depending on the particular crop.

WHAT DOES A VEGETABLE LOOK LIKE WHEN I USE IT?

Vegetables are eaten fresh, frozen, canned, pickled or dried. They can be eaten raw or cooked. Vegetables provide vitamins, minerals, proteins, carbohydrates and fibre.

WHAT HAPPENS AFTER THE VEGETABLE LEAVES THE FARM?

Vegetables are handled in a variety of different ways depending on the particular crop and for which market it is being grown. Vegetables for processing go directly from the fields to the processing plant where they are immediately packed to preserve freshness and quality. Vegetables destined for the supermarket are graded, washed, trimmed, cooled, packed and shipped in refrigerated trucks. Most fresh vegetables are very perishable -- thus careful handling is very important to ensure quality is good by the time it reaches the consumer. Some vegetables such as potatoes and onions are placed in cold storage where they can be kept for several months and sold as the market requires. Many vegetables in BC are sold direct from the farm through farm stands and U-picks.

WHAT CHALLENGES DOES THE VEGETABLE PRODUCER FACE?

BC has some excellent land for growing vegetables, but compared to some other areas in North America it is a small player. California is the dominant vegetable growing area in North America having the advantage of being able to grow vegetables all year round. Many of the vegetables that we eat, especially in the winter, are grown in California and shipped to BC in refrigerated trucks. BC growers must compete with California and other major growing areas. To do this, they must continually strive to be more efficient and grow better quality vegetables. They are constantly investing in better equipment, trying new varieties, new fertilizers and pest control strategies and other new technologies. They also participate in promotional campaigns which try to persuade people to buy BC grown products.

WHO'S INVOLVED IN PRODUCING VEGETABLES?

Truckers

Field workers

Fuel companies

Seed companies

Vegetable inspectors

Fertilizer companies

Equipment dealers

Processor fieldmen

Farm owners and managers

Canning and freezing companies and their employees

Producers of freezer containers and tin cans

BC Ministry of Agriculture and Food advisors/extension staff

OTHER VEGETABLES

Asparagus	Cucumber, slicing	Parsnips
Baby carrots	Eggplant	Peas, pod
Baby corn	Endive	Peas, shelled
Beans, green	Fennel	Peppers
Beans, wax	Garlic	Potatoes, seed
Beets	Kale	Potatoes, table
Bok choy	Kohlrabi	Pumpkins
Broad beans	Leeks	Radicchio
Broccoli	Lettuce, Boston	Radishes
Brussels sprouts	Lettuce, butter	Rhubarb
Cabbage, Chinese	Lettuce, green leaf	Runner beans
Cabbage, green	Lettuce, iceburg	Rutabagas
Cabbage, red	Lettuce, red leaf	Shallots
Cabbage, savoy	Lettuce, romaine	Spinach
Cantaloupe	Lo bak	Squash (several varieties)
Carrots	Marrow	Suey choy
Cauliflower	Onions, green	Tomatoes, field
Celeriac	Onions, red	Tomatoes, cherry
Celery	Onions, silverskins	Turnips
Chili peppers	Onions, white	Watercress
Collards	Onions, yellow	Watermelons
Corn	Parsley	Zucchini
Cucumber, pickling

Interesting Fact About Vegetables:

Vegetables have long been known to be an important part of a healthy diet. Many recent scientific studies have shown that frequent consumption of vegetables can actually help to prevent diseases such as cancer. The latest Canada Food Guide advises us to eat more vegetables, particularly those that are dark green or orange.

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