Botanical Name:

Brassica oleracea Var. Capitata f. alba.
Family:

Cruciferaceae.
The peculiar flavor in the head is due to the glucocide Sinigrin, which carries sulphur also. The open green leaves are more nutritious than cabbage head.
Botany:
The word cabbage is derived from the French word 'coboche', meaning head. A cabbage head is made up of numerous thick, overlapping smooth leaves which cover smooth terminal bud. Sometimes small heads of 5 or 7.5 cm. In diameter are formed, which are known as 'cabbage sprouts' having no commercial importance. Normally it is biennial but it is grown in India as annual crop.
Season and Climate:

Cabbage is a cool-weather crop. Start seeds indoors 4 to 6 weeks before the last frost in spring. Sow seed outdoors when the soil can be worked in spring. Place transplants in the garden when they are 3 to 4 inches tall as early as 3 to 4 weeks before the last frost in spring. In mild-winter regions, start seed in late summer for a winter or spring harvest.

It seems that cabbage is in need of a revolution.
After its big 2012 loss to sweet corn in New York’s competition for state vegetable – a loss that greatly disappointed onion enthusiasts, as well – the vegetable has been struggling.

Back in 2012, the line of thinking was that sweet corn was worth more in value compared to onions – $20 million more to be exact. Yet, if it were truly a value-based decision, cabbage should not have lost. When you look at the numbers, cabbage surpassed sweet corn earnings substantially. 2012 findings put sweet corn earnings at $68 million and cabbage, at $106 million. What’s more, cabbage amassed the highest crop earnings in the state – a fact suggesting that cabbage was wrongfully jipped of its state vegetable title.
Though clearly leading the way in New York in terms of 2012 earnings, the crop isn’t winning as far as consumer popularity goes. Not then. Not now. Not anytime soon.

The cabbage (Brassica oleracea var capitata) belongs to the family Cruciferae and is related to cauliflower, broccoli and brussel sprouts. Cabbages are grown 12 months of the year in Victoria and production is concentrated in southern districts. Cabbages are grown for both fresh market and for processing.

Climate
Cool moist weather produces the best quality heads. Consequently cabbages can be grown under a wide range of conditions and are adaptable to most production areas around the state. They are grown all year round in southern Victoria but in the hot northern districts, quality crops can only be produced from late autumn to early spring. Where winter snows are often recorded, such as in parts of the Central Highlands of Victoria, crops are limited to the late summer to early winter markets.
Soils

Botanical Name: Brassica oleracea var capitata
Suitable Varieties: Commonly grown varieties include Oxylus, Super Cross, Santa, Tropica Cross.
Source of Planting Material: Reputable seed dealers.
Climatic Requirements: Cabbage thrives in moist climate. In Ghana, it can be grown anywhere, however, commercial production is done in Southern Ghana particularly Akwapim and Kwahu areas and in the moist high elevations around Tarkwa.

Site Selection: Cabbage can be grown in a variety of soils with high organic matter throughout the year under irrigation though it thrives best in deep well-drained loamy soils. Ensure a reliable source of water supply.
Land Preparation: Field must be thoroughly hoed or ploughed (30cm deep) and harrowed. Prepare ridges or planting beds where necessary on which seedlings may be transplanted. Incorporate well-decomposed manure.

Cabbage or headed cabbage (comprising several cultivars ofBrassica oleracea) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, B. oleracea var. oleracea, and is closely related to broccoli and cauliflower (var. botrytis), brussels sprouts (var.gemmifera) and savoy cabbage (var. sabauda). Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely. It is a multi-layered vegetable. Under conditions of long sunlit days such as are found at high northern latitudes in summer, cabbages can grow much larger. Some records are discussed at the end of the history section.

Field Selection
Peas grow well on most well-drained soil types. Fields containing rocks can be rolled before emergence, up to the 5-6 node stage of the peas. Field peas are sensitive to a number of herbicide residues.
Certain herbicides are residual in soil to varying degrees and under a range of field conditions. Examples include:
Group
atrazine (Atrazine) 5
clopyralid (Lontrel, Curtail) 4
flucarbazone (Everest) 2
metsulfuron methyl (Ally) 2
sulfosulfuron (Sundance) 2
To determine the factors affecting the persistence of each product and for specific recropping intervals, refer to the current Manitoba Agriculture, Food & Rural Development Guide to Field Crop Protection.
Inoculation of Pulse Crops

Variety Information
• Seed Manitoba Variety Selection & Growers Guide

Seeding Field Pea
Treatments

Canada's Dry Pea Industry
Dry peas (Pisum sativum) have the largest production volume of all special crops in Canada. There are several varieties of dry peas grown in Canada including yellow, green, maple, green marrowfat, and Austrian winter peas. The determination of which pea is produced is dependent upon whether the peas are destined for the feed or food market. The yellow pea is the most widely seeded and produced, with approximately 40 varieties registered in Canada, while the newest type, the green marrowfat, has two registered varieties.

Field Pea is able to produce reliable yields across a range of environments, soil types and time of seeding. Prices are also relatively stable, being sold domestically for animal feed and internationally for human and animal consumption. With new varieties and careful paddock selection, and management, field pea is a profitable break crop option which can provide a number of rotational benefits for subsequent wheat and oilseed crops.
Introduction
Field pea (Pisum sativum L.) has been an important grain legume crop for millennia, seeds showing domesticated characteristics dating from at least 7000 years ago have been found in archaeological sites in Turkey. The seed is used both as animal feed and for human consumption. It is closely related to the garden pea, whose immature pods and seeds are used throughout the world as green vegetables.

Further information

The pea is most commonly the small spherical seed or the seed-pod of the pod fruitPisum sativum.[2] Each pod contains several peas. Pea pods are botanically fruit,[3]since they contain seeds and developed from the ovary of a (pea) flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (Cajanus cajan), the cowpea (Vigna unguiculata), and the seeds from several species of Lathyrus.

The history of modern-day maize begins at the dawn of human agriculture, about 10,000 years ago. Ancient farmers in what is now Mexico took the first steps in domesticating maize when they simply chose which kernels (seeds) to plant. These farmers noticed that not all plants were the same. Some plants may have grown larger than others, or maybe some kernels tasted better or were easier to grind. The farmers saved kernels from plants with desirable characteristics and planted them for the next season's harvest. This process is known as selective breeding or artificial selection. Maize cobs became larger over time, with more rows of kernels, eventually taking on the form of modern maize.

Corn production (also maize production) plays a major role in the economy of the United States. The country is one of the worldwide corn leaders with 96,000,000 acres (39,000,000 ha) of land reserved for corn production. Corn growth is dominated by west/north central Iowa and eastcentral Illinois. The US is ranked first in the world in corn production, and approximately 13% of its annual yield is exported.[1]
Contents
[hide]
• 1Etymology
• 2History
• 3Production
• 4Ethanol
• 5Agriculture
• 6Value
• 7By state
• 8References
Etymology

Fresh, safe, quality-assured Western Australian carrots are delivered fresh to local, interstate and international markets from year-round production. Growers in Western Australia (WA) produce more than 90 per cent of Australia’s export carrots. Total carrot production was estimated at 112 140 tonnes in 2011/12 (ABS) with nearly 60% of this volume shipped to international markets.
The industry
Western Australian carrot production continues to expand to meet increasing international demand. In 2011/12, total production from an estimated 1870 hectares was 112 140 tonnes with an average yield of 60 tonnes per hectare (ABS).
In 2012/13, Western Australian exporters shipped 64 430 tonnes of fresh carrots to customers in 15 countries. The major export markets are in the Middle East and Asia (see Carrot exports from WA). In the same year Australian carrot production was estimated at 319 185 tonnes from 5528 hectares.

Soil and its Preparation :
Carrots do well in well drained, deep, loose and Loamy soils. Looseness of soils helps in the production of good round-shaped roots and a high yield. After ploughing or hoeing the field to a fine tilt beds of convenient size are made.

Sowing time and Seed Rate :
Carrots are sown from the beginning of March to September the optimum time being August in cold areas while from the middle of August to November in warm areas. The seed rate varies from 7 to 9 Kgs per hectare according to the thickness of sowing/ broadcasting.

Methods of Sowing :
Carrots are sown in raised beds having dimension of 1 metre breadth, any convenient length and raised from 15 to 30 cms. In order to have an evenly sown crop the seeds are mixed with dry/ loose soil. Generally there are two methods of sowing as described below :-

Introduction
When newspaper headlines and radio or television newscasts announce that a foodborne illness associated with fresh produce has occurred, the entire industry from grower to retailer should take serious notice. Today's produce is increasingly being put under the microscope as a potential carrier of safety hazards. Carrot growers and shippers are urged to take a proactive role in minimizing the food safety risks for their crops.
Quality and Safety
Carrot quality and safety are often perceived by consumers to mean the same thing. Good quality carrots may be visually appealing and delicious, yet may contain pathogens or toxins that can cause illness to the consumer. Safe product, in contrast, may be discolored, over mature and unappealing, yet present no hazard to the consumer. Unfortunately, the safety of fresh carrots cannot be determined by its outward appearance or condition.
Field Sanitation Program
Raw Product Safety