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Commercial Greenhouse Vegetable Handbook

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Product Description

This Commercial Greenhouse Vegetable Handbook is intended to provide basic information for growers who are starting or managing a commercial greenhouse vegetable operation. Approximately 650 acres (263 hectares) of greenhouses are used to produce vegetables in the United States. Based on the latest U.S. Census of Horticulture, annual sales from greenhouse production total $32 million (data from farms having $2,000 or more in sales). The principal crops are tomatoes, European cucumbers, lettuce, and peppers.

The principal advantage of greenhouse production is the capacity to optimize the growing environment by precisely controlling fertilization, irrigation, and temperature. Because of this ability to control nutrition and the growing environment, growers can get some greenhouse crops such as tomatoes to yield up to ten times field-grown levels. And finally, effective marketing will determine the financial success or failure of a greenhouse farming operation.


10 Chapters:  Overview; Structures, coverings & location; Heating, cooling, ventilation & lighting; Crops & varieties; Cultural practices & systems; Transplants; Spacing, training & pruning; Irrigation & fertilization; Yields, harvest & storage; Problems; Marketing & cost analysis

References, Appendix: Hydroponic Fertilizer Formula.

Gary W Hickman, UC/ANR, 1998, 24 p, illustrated, soft.  $5.00

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