Source: SEAMEO BIOTROP's Research Grant | 2015
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.