Vegetables

The horticutive that is realized in extensive and semi-extensive amounts attempts to supply the internal and external market. It is comprised of the cultivation of herbaceous or seedbaring plants, whose products are generally perishable and used in human nutriment while in the natural state or through the industrialization process (canned, frozen, deshidrated or pickled.)

For the period of many years the horticulture was limited to mainly specialized fertile zones, that combined good ecological conditions, equipped with an adecuate Labor Force, and Located in the regions close to urban centers. However the enlargement of these, at he expense of the best cultivable soil, has motivated a Large scale movement to new and sparious areas in the IV, VI, VII, VIII, and X regions, chosen because of the improvement of transportation and communication lines.

This change, that bears a notable expansion responds to a need created by the considerable rise that exportation of products register, that where recently considered non-traditionals, like Asparagus, Strawbery, Raspberry, broccoli, among others species that require a specific climate, soil, quality of irrigation, etc. The tradional species, such as tomato, pepper, and sweet corn, also influence the change due to the development of the agricultural industry.

At the samc time, the large scate opertion of vegetable seed for exportation is operating, not only in open pollinization, but also in hybrid varieties.

	Chicory		Chard
	Chili-Pepper		Garlie
	Artichoke		Celery
	Peas		Egg-plant
	Beet		Broccoli
	Brussel-sprouts		Mushroom
	Sweet-potato		Shallot
	Corn		Onion
	Cilantro		Cauliflower
	Endive		Asparagus
	Spinach		Kidney Bean
	Broad Bean		Fungus
	Lettuce		Turnip
	Origanum		Cucumber
	Parsley		Pepper
	Leek		Raddish
	Cabbage		Tomato
	Carrots		Squash calabash
	Zucchini