Articles
UTILIZATION OF INDIGENOUS VEGETABLES FOR SUSTAINABLE VEGETABLE PRODUCTION IN BANGLADESH
Article number
958_19
Pages
163 – 170
Language
English
Abstract
Indigenous vegetables provide essential minerals, vitamins and amino acids that are absent in cereals and play an important role for sustainable vegetable production.
A wide range of vegetables are being grown in Bangladesh.
Attempts have been made to collect germplasm of indigenous vegetables from different parts of the country and study their characters, yield performance and quality at Horticulture Research Centre, Bangladesh Agricultural Research Institute (BARI) for the last few years.
About 98 species of vegetables are grown in Bangladesh.
Among them 45 vegetables are reported as indigenous and 20 are classified as major and 25 as minor indigenous vegetables.
Most of these indigenous vegetables are grown in summer.
Among the indigenous vegetables brinjal or eggplant, okra, some gourds and hyacinth bean have maximum attention while others have limited cultivation.
Volunteer plants or weeds are being cultivated in different habitats in a very limited scale as minor indigenous vegetables.
Farmers grow indigenous vegetables using different local cultivars/varieties according to their choice.
The number of local cultivars varies with the type of vegetables.
Recently, BARI has developed cultivars of some major indigenous vegetables like, eggplant, pointed gourd, wax gourd, bitter gourd, hyacinth bean, amaranth and okra.
Indigenous vegetable contributed 52% of the total vegetable production of the country.
BARI already collected 3150 accessions of different indigenous vegetables.
There exists high genetic diversity of different indigenous vegetables in respect of morphological, quantitative and qualitative characters.
A wide range of vegetables are being grown in Bangladesh.
Attempts have been made to collect germplasm of indigenous vegetables from different parts of the country and study their characters, yield performance and quality at Horticulture Research Centre, Bangladesh Agricultural Research Institute (BARI) for the last few years.
About 98 species of vegetables are grown in Bangladesh.
Among them 45 vegetables are reported as indigenous and 20 are classified as major and 25 as minor indigenous vegetables.
Most of these indigenous vegetables are grown in summer.
Among the indigenous vegetables brinjal or eggplant, okra, some gourds and hyacinth bean have maximum attention while others have limited cultivation.
Volunteer plants or weeds are being cultivated in different habitats in a very limited scale as minor indigenous vegetables.
Farmers grow indigenous vegetables using different local cultivars/varieties according to their choice.
The number of local cultivars varies with the type of vegetables.
Recently, BARI has developed cultivars of some major indigenous vegetables like, eggplant, pointed gourd, wax gourd, bitter gourd, hyacinth bean, amaranth and okra.
Indigenous vegetable contributed 52% of the total vegetable production of the country.
BARI already collected 3150 accessions of different indigenous vegetables.
There exists high genetic diversity of different indigenous vegetables in respect of morphological, quantitative and qualitative characters.
Authors
M. Saifullah, M.A. Goffar, S. Ahmad, M.A.J. Bhuyan
Keywords
underutilized vegetables, BARI, local cultivars, genetic diversity
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