Exploring the Underutilized Vegetable Crops for Health and Sustainability in Uttarakhand Region
Hitaishi Kuriyal*
Dept. of Vegetable Science, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand (263 153), India
Imamuddin Shah
Dept. of Vegetable Science, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand (263 153), India
Neelima Rawat
Dept. of Vegetable Science, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand (263 153), India
Riya Jakhwal
Dept. of Vegetable Science, SVPUAT, Meerut, Uttar Pradesh (250 110), India
DOI: NIL
Keywords: Malnutrition, Nutritional, Underutilized vegetable crops, Vegetable
Abstract
Vegetables have several essential components like vitamins, minerals and proteins which are the primary foundation of the human diet. Farmers still only grow conventional crops like tomatoes, brinjal, chillies and other commercial crops. However, only one-fourth of these commercial crops are used as main vegetable crops and other are known as underutilized vegetables. Underutilized vegetable crops are ones that are not grown on a significant scale commercially or traded widely. The primary reasons for disregarding these vegetable crops are a lack of understanding about how to produce them, a lack of planting material, and an ignorance of their nutritional significance. These vegetables generally have local or regional importance, but lack national recognition and appreciation. Comparing these crops to commercial ones, they have more nutrient, which lowers the rate of malnutrition. However, now people are becoming more health conscious and therefore, making new opportunities for the local farmers too.
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Reference
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