India grows a large number of vegetables from temperate to humid tropics and from sea level to the snowline. Vegetables are an excellent source of vitamins, particularly niacin, riboflavin, thiamin and vitamins A and C. They also supply minerals such as calcium and iron besides proteins and carbohydrates. Vegetables are known to be the cheapest source of natural beneficial ingredients. Most of the vegetables being short-duration crops fit very well in the intensive cropping system and are capable of giving very high yields with very high economic returns to the growers. Major vegetables grown in India are Potato, Onion, Tomato, Cauliflower, Cabbage, Beans, Egg Plants, Cucumber and Gherkin, Frozen Peas, Garlic and Okra. |
The major varieties under different vegetables are as follows Potato (Kufri Sindhuri, Kufri Chandramukhi, Kufri Badshah, Kufri Bahar), Tomato (Vaishali, Rupali, Rashmi, Rajni, Pusa Ruby), Cauliflower(Pusa Deepali, Early Kunwari, Punjab Giant-26, Pant Shubhra, Dania Kalimpong), Cabbage (Golden Acre, Pusa Mukta, Pusa Drumhead, K-1), Peas (Asauji, Lucknow Boniya, Alaska, Bonneville, T-19), Okra (Pusa Makhmali, Punjab Padmini, Pusa Sawani, Parbhani Kranti, Arka Anamika). |
The major areas producing fresh vegetables are West Bengal, Uttar Pradesh, Bihar, Andhra Pradesh, Madhya Pradesh, Gujarat, Orissa, Tamil Nadu, Maharashtra, Karnataka, Haryana, Chhattisgarh and Jharkhand. The area under vegetable cultivation was 11.12 million Ha with a production of 204.49 million tonnes in the year 2023-24 (2nd Advance Estimate).
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| India is a prominent exporter of fresh vegetables in the world. The country has exported 918,107.63 MT of Fresh Vegetables other than Onion to the world, worth Rs. 2,938.27 crores/ 354.54 USD Millions during the year 2023-24. |