Horticulture for Sustainable Income and Environmental Protection

Abstract

Palada et al. (2006) defines a vegetable as a plant that is cultivated for an edible part such as the leaf, stem or root. Vegetables are very essential for the nutrition security of the people of the Caribbean and are absolutely important and vital for human health and not a luxury (USDA 1996). Vegetables are a rich source of many essential micronutrients, including vitamins C and K, foliate, thiamin, carotenes, several minerals, and dietary fiber. In fact, UN-SCN (2004) stated that vegetables are the most stable and sustainable sources of micronutrients. According to the overview statement of the Caribbean Agricultural Research and Development Institute (CARDI 2011), the Governments of the Caribbean islands have identified vegetables as part of the ‘Regional Food Basket’ and great efforts are being dedicated towards achieving ‘food sovereignty’. From 1987, CARDI in both Jamaica and Trinidad and Tobago have devoted a considerable amount of effort on research and development on leafy vegetables. Research included the Amaranth ( Amaranthus sp), which is called ‘callaloo’ in Jamaica and cabbage and lettuce in Trinidad and Tobago (Chandler 1987). The CARDI factsheets for the region provides information of work that begun in the 1980’s. The data provides information stating that the Trinidad and Tobago unit, together with CARDI St. Kitts and Nevis and St. Vincent and the Grenadines carried out studies on non-leafy vegetables like tomatoes, onions and sweet peppers; the Barbados unit worked on carrots and scallions (Hudson 1992); the St. Lucia unit studied chayotes also called ‘cristophene’ (Chase 1985); and CARDI Grenada researched eggplant (Buckmire 1980). Some of the work done have led to successful production of some vegetables