ABSTRACT
In many countries a very significant proportion of the fresh vegetable supply is produced in small operations and either is used directly by the producer or marketed in village, town, or city produce markets. Vegetable crops are especially important in developing countries where protein from livestock and fish products is often unavailable. The land area producing vegetables in developing countries is greater than that in the temperate countries, but the volume of vegetable produce in the former is about 12% lower. Developed countries have emphasized mass production of vegetables on large and highly mechanized land units, whereas most developing countries still have greatest production from small farms. Vegetable products are major food resources for people in all temperate and tropical countries. Most frequently they are used, raw or cooked, from a fresh state.
