olericulture

Olericulture is the branch of horticulture that focuses on the production of vegetables for human consumption. It covers the cultivation, harvesting, storage, and marketing of edible plant products, distinguishing it from pomology, which deals with fruits. Olericulture encompasses a wide range of crops, including leafy greens such as lettuce and spinach; root and tuber crops like potatoes and carrots; bulb crops such as onions and garlic; fruit vegetables such as tomatoes, peppers, and cucumbers; legumes and gourds.

Production practices emphasize soil preparation, drainage, irrigation, and nutrient management, often using integrated pest management to minimize chemical inputs. Crop planning and rotation maintain soil health and reduce disease pressure. Breeding aims for higher yields, improved flavor, longer shelf life, and resistance to pests and diseases. Crops may be grown in open fields or under protected structures such as greenhouses, high tunnels, or polytunnels. Soilless systems like hydroponics and fertigation are increasingly used for water efficiency and year-round production.

Postharvest handling, storage, and packaging are critical to preserve quality and extend shelf life. Marketing and transport link production to consumers, with systems ranging from local farmers’ markets to wholesale and export chains. The field intersects with food safety, nutrition, and sustainability, encouraging practices that reduce waste, conserve water, and minimize environmental impact. Olericulture benefits from breeding, mechanization, and digital tools that optimize planting schedules, pest monitoring, and supply chain management.

Historically, vegetable cultivation dates to ancient civilizations and expanded with improvements in irrigation, transport, and urban demand. In the modern era, protected cultivation, mechanization, and high-yield varieties have increased production and reliability, while hydroponic and other soilless systems enable controlled environments and urban farming.