Source: SEAMEO BIOTROP's Research Grant | 2015
Abstract:
Indigenous vegetables can also
be defined as a native vegetable to the area that has been widely cultivated
and consumed since the introduction of long or vegetables that have been grown
long and known to the public in a particular area. However, so far the attention of the national
indigenous vegetables is still lacking, and even tend to be abandoned. As a
result, the existence of indigenous vegetables is less well known and most are
in danger of extinction. In other hand
the need of high quality and nutritious vegetables is increasing. Increasing
the role of vegetables indigenous in the improvement of the economy
of rural communities, need a touch technology that can raise the potential
benefits of vegetables indigenous to align or compete with vegetables
main commercial that has developed in advance.
The objectives of our study was
to increase the use of indigenous vegetables which can benefit both farmers and
consumers. The study was done in three main activities: 1) selection of
indigenous vegetables collections based on farmer and consumer or market
preference, 2) verification and implementation good agricultural practices and good
handling practices (fresh handling), including the seed production system, 3)
dissemination of the best production techniques to farmers and market
penetration of the product produced by the farmers. Some vegetables were selected by farmers and
industries to be developed i.e. bean,
cowpeas, basil and pohpohan. Therefore
the verification and training of technology as well as market penetration were
based on these vegetables. More than 50 farmers were eager to join in this
initiative and one big company agreed to
suppport it.