WHAT ARE CHINESE VEGETABLES?
Chinese vegetables are vegetables that are associated with
oriental cooking. The most popular Chinese greens are bok choy, choy
sum, gai choy, sui choy and gai lan. Others include Chinese cabbage,
daikon and lotus root. Bok choy is also called Chinese chard. The
most common type has thick white stalks with large, dark green,
oval-shaped leaves. Chinese cabbage has a long thin, firm head of
leaves. The outer leaves are pale green and the inner leaves are
almost white with a thick mid-rib. Daikon are also called Chinese
turnips or Japanese radish. This is a spherical, oblong or
cylindrical root which is available all year. Lotus root resembles
flowers when sliced.
WHERE ARE CHINESE VEGETABLES PRODUCED IN BC?
Chinese vegetables are grown predominantly in the Lower Mainland.
HOW MANY CHINESE VEGETABLES DO WE PRODUCE?
BC produces 1.5 million kilograms of Chinese vegetables.
HOW ARE CHINESE VEGETABLES PRODUCED?
Seedlings are started early in the year in greenhouse and are
transplanted outdoors when the weather is more favourable. After the
first planting, crops are seeded in consecutive plantings so that
there is a steady supply of produce throughout the growing season.
All Chinese vegetables are harvested by hand into cartons and each
producer is responsible for finding a buyer and for trucking the
produce to the buyer's workplace.
WHAT DO CHINESE VEGETABLES LOOK LIKE WHEN I USE IT?
Chinese vegetables are used in a variety of oriental dishes. You
might eat these vegetables in chop suey or in a stir fry.
WHAT HAPPENS AFTER THE CHINESE VEGETABLES LEAVE THE FARM?
Chinese vegetables are marketed through specialty stores and
restaurants. They are more common now in supermarkets than they were
a few years ago.
WHAT CHALLENGES DO CHINESE VEGETABLE PRODUCERS FACE?
Most specialty crops cannot be harvested by machine. The producer
must make sure that there will be adequate labour available so the
crop can be gathered, packed and sent to market quickly.
WHO'S INVOLVED IN PRODUCING CHINESE VEGETABLES?
- Vegetable growers
- Field workers
- Agri-business suppliers
Interesting Fact About Chinese Vegetables:
Reported to have been cultivated since 500 BC, Chinese greens
have made a tremendous contribution to Asian diets, augmenting
their otherwise meagre food supply with a rich source of vitamins,
minerals and fibre.
- Contacts and other resources:
- BC Lower Mainland Farmers' Co-operative Association
BCMAL - Field Vegetable Information
- Cloverdale Lettuce and Vegetable Co-op
- InfoBasket: Your Portal to Agri-Food Information on the Internet