Good peeps of NL

Am a graduate and am planning to go farming ( Cucumber or watermelon). Tho I don't have a budget yet but I will start working towards it immediately I know what I want to do cos the season is fast approaching.

This is what I need.

1. I don't have a farm land but I wish to rent one at either Sango (or nearby) or ikorodu or anywhere in lagos and most be one Hecter.


2. Which one of the 2 (Cucumber or Watermelon) will cost me less to start and that will move faster in the market?

3. I need someone who has a farm or that has experience to give m first hand lecture on how to go about it and I will pay for it ( I don't want E-farmers pls)

4. What will be the cost cos I don't mind to employ the services of people that will help me to look after it cos I might to be able to look after it myself.

I might still ask some questions later on.

Pls all this I need to know and it's urgent

Thanks

checkolatunji:
Good peeps of NL
Am a graduate and am planning to go farming ( Cucumber or watermelon). Tho I don't have a budget yet but I will start working towards it immediately I know what I want to do cos the season is fast approaching.
This is what I need.
1. I don't have a farm land but I wish to rent one at either Sango (or nearby) or ikorodu or anywhere in lagos and most be one Hecter.
2. Which one of the 2 (Cucumber or Watermelon) will cost me less to start and that will move faster in the market?
3. I need someone who has a farm or that has experience to give m first hand lecture on how to go about it and I will pay for it ( I don't want E-farmers pls)
4. What will be the cost cos I don't mind to employ the services of people that will help me to look after it cos I might to be able to look after it myself.
I might still ask some questions later on.
Pls all this I need to know and it's urgent
Thanks

I'm definitely following this thread and I hope to get answers. I'm looking to do a form of test run with both crops and see how things go from my little experiment.

agrovick:


I'm definitely following this thread and I hope to get answers. I'm looking to do a form of test run with both crops and see how things go from my little experiment.

I hope people will come in

checkolatunji:


I hope people will come in

https://www.nairaland.com/2232018/watermelon-profitable-why-farmers-not
I saw this during my quick search this morning, there are other links but I'm afraid to post them here due to anti-spambot.

Nothing beats having a first hand opinion though.

agrovick:

https://www.nairaland.com/2232018/watermelon-profitable-why-farmers-not
I saw this during my quick search this morning, there are other links but I'm afraid to post them here due to anti-spambot.

Nothing beats having a first hand opinion though.

Kk thanks will run a check on it now

I am a water melon expert... and also do cucumber...firstly this 2crops you mentioned are wealth spinners, when I mean wealth spinners I really mean it. but so many things are involved. time, effort and the knowledge... more specially you need the knowledge. you need to be trained especially on water Mellon... when I began newly I was following mangams thread where he pulled every bodies attention to his experiment on watermelon but honestly many who followed knew how it all ended, some ran away from the stuff... on the same note many online called the watermelon ogbuanje crop and all sort of names. some cleared their backyards following mangams motivation and so many crashed alongside mangam... below are my cucumber sack farming I snapped that when they were 4days old... I have studied all the different species of watermen and cucumber and the most that suit the different seasons... good luck on or sourjourn

pamdaniel:
I am a water melon expert... and also do cucumber...firstly this 2crops you mentioned are wealth spinners, when I mean wealth spinners I really mean it. but so many things are involved. time, effort and the knowledge... more specially you need the knowledge. you need to be trained especially on water Mellon... when I began newly I was following mangams thread where he pulled every bodies attention to his experiment on watermelon but honestly many who followed knew how it all ended, some ran away from the stuff... on the same note many online called the watermelon ogbuanje crop and all sort of names. some cleared their backyards following mangams motivation and so many crashed alongside mangam... below are my cucumber sack farming I snapped that when they were 4days old... I have studied all the different species of watermen and cucumber and the most that suit the different seasons... good luck on or sourjourn

Thanks man

Watsap 08065198937 lets talk cucumber

I ve bin in farming long enuf to knw dat u dont mess with agriculture wen experimenting so my advice is dis,
Find a small portion to experiment using sack farming dis dry season probably on a plot. Since cumcumber is a short term crop it give u the chance to learn n improve b4 d rains sets in then u can now go and rent ur 1hec, armed with ur xperience u can nw plant.

As for watermelon if u dont get an expert to litraly walk u thru the process, frm planting to havestin, then OYO is ur name. With this i hope it help u

I have one and half hectare of land to plant cucumber and watermelon this dry season. Am doing the clearing now.
I will share the pictures tomorrow

Emempaul:
I ve bin in farming long enuf to knw dat u dont mess with agriculture wen experimenting so my advice is dis,
Find a small portion to experiment using sack farming dis dry season probably on a plot. Since cumcumber is a short term crop it give u the chance to learn n improve b4 d rains sets in then u can now go and rent ur 1hec, armed with ur xperience u can nw plant.

As for watermelon if u dont get an expert to litraly walk u thru the process, frm planting to havestin, then OYO is ur name. With this i hope it help u

u spoke maturedly and more still u were straight to the point... "u don't mess with agriculture when experimenting" hahaha God bless your efforts

pamdaniel:
u spoke maturedly and more still u were straight to the point... "u don't mess with agriculture when experimenting" hahaha God bless your efforts

abi na. Thanks joor. But its from experience i m talking. I had to understudy b4 i cud get it rite with cucumba. As for watermelon i still nusery school for learning

tion The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around supports with thin, spiraling tendrils. The plant may also root in a soilless medium and will sprawl along the ground if it does not have supports. The vine has large leaves that form a canopy over the fruits. The fruit of typical cultivars of cucumber is roughly cylindrical, but elongated with tapered ends, and may be as large as 60 centimeters (24 in) long and 10 centimeters (3.9 in) in diameter.[citation needed] Botanically speaking, the cucumber is classified as a pepo, a type of botanical berry with a hard outer rind and no internal divisions. Much like tomato and squash, it is often perceived, prepared and eaten as a vegetable. Cucumber fruits are usually more than 90% water.[citation needed] Flowering and pollination A few cultivars of cucumber are parthenocarpic, the blossoms creating seedless fruit without pollination. Pollination for these cultivars degrades the quality. In the United States, these are usually grown in greenhouses, where bees are excluded. In Europe, they are grown outdoors in some regions, and bees are excluded from these areas. Most cucumber cultivars, however, are seeded and require pollination. Thousands of hives of honey bees are annually carried to cucumber fields just before bloom for this purpose. Cucumbers may also be pollinated by bumblebees and several other bee species. Most cucumbers that require pollination are self-incompatible, so pollen from a different plant is required to form seeds and fruit.[1] Some self-compatible cultivars exist that are related to the 'Lemon' cultivar.[1] Symptoms of inadequate pollination include fruit abortion and misshapen fruit. Partially pollinated flowers may develop fruit that are green and develop normally near the stem end, but are pale yellow and withered at the blossom end. Traditional cultivars produce male blossoms first, then female, in about equivalent numbers. Newer gynoecious hybrid cultivars produce almost all female blossoms. They may have a pollenizer cultivar interplanted, and the number of beehives per unit area is increased, but temperature changes induce male flowers even on these plants, which may be sufficient for pollination to occur.[1] Genome In 2009, an international team of researchers announced they had sequenced the cucumber genome.[2] Production Top five cucumber producers in 2013 Country Production, millions of tonnes China 54.3 Turkey 1.8 Iran 1.6 Russia 1.1 Ukraine 1.0 World 71,365,573 Source: Food and Agriculture Organization (FAOSTAT)[3] According to the Food and Agriculture Organization of the United Nations for cucumber and gherkin production in 2013, China produced 76% of the global output, followed by Turkey, Iran, Russia and Ukraine (table). Nutrition In a 100 gram serving, raw cucumber (with peel) is 95% water, provides 16 calories and supplies low content of essential nutrients, as it is notable only for vitamin K at 16% of the Daily Value (table). Varieties See also: List of cucumber varieties In general cultivation, cucumbers are classified into three main cultivar groups: "slicing", "pickling", and "burpless". Slicing Slicing cucumbers Cucumbers grown to eat fresh are called slicing cucumbers. The main varieties of slicers mature on vines with large leaves that provide shading.[4] They are mainly eaten in the unripe green form, since the ripe yellow form normally becomes bitter and sour. Slicers grown commercially for the North American market are generally longer, smoother, more uniform in color, and have a much tougher skin. Slicers in other countries are smaller and have a thinner, more delicate skin. Smaller slicing cucumbers can also be pickled. Pickling Pickling cucumbers Main article: Pickled cucumber Cucumbers can be pickled for flavor and longer shelf-life. Although any cucumber can be pickled, commercial pickles are made from cucumbers specially bred for uniformity of length-to-diameter ratio and lack of voids in the flesh. Those cucumbers intended for pickling, called picklers, grow to about 7 cm (3 in) to 10 cm (4 in) long and 2.5 cm (1 in) wide. Compared to slicers, picklers tend to be shorter, thicker, less regularly shaped, and have bumpy skin with tiny white or black-dotted spines. They are never waxed. Color can vary from creamy yellow to pale or dark green. Pickling cucumbers are sometimes sold fresh as “Kirby” or “Liberty” cucumbers. Pickled cucumbers are soaked in brine or a combination of vinegar and brine, although not vinegar alone, often along with various spices. Pickled cucumbers are called "pickles" in the US or "gherkins" or "wallies" in the UK, the latter name being more common in the north of England and London, where it refers to the large vinegar-pickled cucumbers commonly sold in fish and chip shops. Burpless Not to be confused with Burpee Seeds. Isfahan burpless cucumber originally from Iran Burpless cucumbers are sweeter and have a thinner skin than other varieties of cucumber, and are reputed to be easy to digest and to have a pleasant taste. They can grow as long as 2 feet (0.61 m). They are nearly seedless, and have a delicate skin. Most commonly grown in greenhouses, these parthenocarpic cucumbers are often found in grocery markets, shrink-wrapped in plastic. They are sometimes marketed as seedless or burpless, because the seeds and skin of other varieties of cucumbers are said to give some people gas.[5] Several other cultivars are sold commercially: 'Dosakai' is a round, yellow, cucumber seen at a market in Guntur, India Lebanese cucumbers are small, smooth-skinned and mild, yet with a distinct flavor and aroma. Like the English cucumber, Lebanese cucumbers are nearly seedless. East Asian cucumbers are mild, slender, deep green, and have a bumpy, ridged skin. They can be used for slicing, salads, pickling, etc., and are available year-round. They are usually burpless as well. Persian cucumber, which are mini, seedless, and slightly sweet, are available from Canada during the summer, and all year-round in the US. Easy to cut and peel, it is on average 4–7 in. long. They are commonly eaten chopped up in plain yogurt with mint or sliced thin and long with salt and lemon juice. Vines are parthenocarpic, requiring no pollinators for fruit set. Beit Alpha cucumbers are small, sweet parthenocarpic cucumbers adapted to the dry climate of the Middle East. Apple cucumbers are short, round cucumbers grown in New Zealand and parts of Europe, known for their light yellow-green color and mildly sweet flavor. When mature, the fruit may grow tiny spines, and contains numerous edible green seeds. The fruit is usually eaten raw, with skin. [6] Schälgurken are eaten in Germany. Their thick skins are peeled and then they braised or fried, often with minced meat or dill. They are often known by the term 'Schmorgurken'. Dosakai is a yellow cucumber available in parts of India. These fruits are generally spherical in shape. It is commonly cooked as curry, added in sambar or soup, daal and also in making dosa- aavakaaya (Indian pickle) and chutney; it is also grown and available through farms in Central California. Kekiri is a smooth skinned cucumber, relatively hard, and not used for salads. It is cooked as spicy curry. It is found in dry zone of Sri Lanka. It becomes orange colored when the fruit is matured. In May 2008, British supermarket chain Sainsbury's unveiled the 'c-thru-cumber', a thin-skinned variety that reportedly does not require peeling.[7] Armenian cucumbers (also known as yard long cucumbers) are fruits produced by the plant Cucumis melo var. flexuosus. This is not the same species as the common cucumber (Cucumis sativus) although it is closely related. Armenian cucumbers have very long, ribbed fruit with a thin skin that does not require peeling, but are actually an immature melon. This is the variety sold in Middle Eastern markets as "pickled wild cucumber".[8] Aroma and taste Most people report a mild, almost watery or light melon aroma and flavor of cucumbers resulting from compounds called (E,Z)- nona-2,6-dienal, (Z)-2-nonenal and (E)-2-nonenal.[9] The slightly bitter taste of cucumbers results from cucurbitacins.[10] Cultivation history The cucumber originated in India, where a great many varieties have been observed, [11][12][13] from Cucumis hystrix.[11][14] It has been cultivated for at least 3,000 years, and was probably introduced to other parts of Europe by the Greeks or Romans. Records of cucumber cultivation appear in France in the 9th century, England in the 14th century, and in North America by the mid-16th century. Earliest cultivation An Indian yellow cucumber The cucumber is listed among the foods of ancient Ur, and the legend of Gilgamesh describes people eating cucumbers. Some sources[who?] also state it was produced in ancient Thrace, and it is certainly part of modern cuisine in Bulgaria and Turkey, parts of which make up that ancient state. Cucumbers are mentioned in the Bible as one of the foods eaten by the Israelites in Egypt.[15] From India, it spread to Greece (where it was called "σίκυον", síkyon) and Italy (where the Romans were especially fond of the crop), and later into China. Robert Daniel, in discussing an ostracon dated to the second half of the third century AD, has suggested identifying an otherwise unknown word, ολγιττα, with the Arabic al- qitta', the common word for cucumber.[16] According to Pliny the Elder (The Natural History, Book XIX, Chapter 23), the Ancient Greeks grew cucumbers, and there were different varieties in Italy, Africa, and Moesia. Roman Empire According to Pliny, the Emperor Tiberius had the cucumber on his table daily during summer and winter. The Romans reportedly used artificial methods (similar to the greenhouse system) of growing to have it available for his table every day of the year. "Indeed, he was never without it; for he had raised beds made in frames upon wheels, by means of which the cucumbers were moved and exposed to the full heat of the sun; while, in winter, they were withdrawn, and placed under the protection of frames glazed with mirrorstone."[17] Reportedly, they were also cultivated in cucumber houses glazed with oiled cloth known as “specularia”.[citation needed] Pliny the Elder describes the Italian fruit as very small, probably like a gherkin, describing it as a wild cucumber considerably smaller than the cultivated one. Pliny also describes the preparation of a medication known as elaterium, though some scholars[who?] believe he was referring to Ecballium elaterium, known in pre- Linnean times as "Cucumis silvestris" or "Cucumis asininus" ("wild cucumber" or "donkey cucumber", a species different from the common cucumber.[18] Pliny also writes about several other varieties of cucumber, including the cultivated cucumber,[19] and remedies from the different types (9 from the cultivated, 5 from the "anguine", and 26 from the "wild". The Romans are reported to have used cucumbers to treat scorpion bites, bad eyesight, and to scare away mice. Wives wishing for children wore them around their waists. They were also carried by midwives, and thrown away when the child was born.[citation needed] Middle Ages Charlemagne had cucumbers grown in his gardens in the 8th/9th century. They were reportedly introduced into England in the early 14th century, lost, then reintroduced approximately 250 years later. The Spaniards (through the Italian Christopher Columbus) brought cucumbers to Haiti in 1494. In 1535, Jacques Cartier, a French explorer, found “very great cucumbers” grown on the site of what is now Montreal. Early-modern age Throughout the 16th century, European trappers, traders, bison hunters, and explorers bartered for the products of American Indian agriculture. The tribes of the Great Plains and the Rocky Mountains learned from the Spanish how to grow European crops. The farmers on the Great Plains included the Mandan and Abenaki. They obtained cucumbers and watermelons from the Spanish, and added them to the crops they were already growing, including several varieties of corn and beans, pumpkins, squash, and gourd plants.[20] The Iroquois were also growing them when the first Europeans visited them.[21] In 1630, the Reverend Francis Higginson produced a book called New England’s Plantation in which, describing a garden on Conant’s Island in Boston Harbor known as The Governor’s Garden, he states: “The countrie aboundeth naturally with store of roots of great varietie and good to eat. Our turnips, parsnips, and carrots are here both bigger and sweeter than is ordinary to be found in England. Here are store of pompions, cowcumbers, and other things of that nature which I know not...” William Wood published in New England Prospect (published in 1633 in England) observations he made in 1629 in America: “The ground affords very good kitchin gardens, for Turneps, Parsnips, Carrots, Radishes, and Pompions, Muskmillons, Isquoter-squashes, coucumbars, Onyons, and whatever grows well in England grows as well there, many things being better and larger.” Age of Enlightenment and later In the later 17th century, a prejudice developed against uncooked vegetables and fruits. A number of articles in contemporary health publications stated that uncooked plants brought on summer diseases and should be forbidden to children. The cucumber kept this reputation for an inordinate period of time: “fit only for consumption by cows,” which some believe is why it gained the name, cowcumber. A copper etching made by Maddalena Bouchard between 1772 and 1793 shows this plant to have smaller, almost bean-shaped fruits, and small yellow flowers. The small form of the cucumber is figured in Herbals of the 16th century, but states, "If hung in a tube while in blossom, the Cucumber will grow to a most surprising length." Samuel Pepys wrote in his diary on 22 August 1663:[22] “this day Sir W. Batten tells me that Mr. Newburne is dead of eating cowcumbers, of which the other day I heard of another, I think.” In "The Greenstone Door", William Satchell notes that "Te Moanaroa was dead – of a surfeit of cucumbers...", having eaten four of the "prickly" melons. (Chapter XX, The Storm Cloud). In the news In May 2011, cucumbers infected with E. coli were claimed to have caused the deaths of at least ten people, leading to some retailers withdrawing cucumbers from sale in Germany, Austria and the Czech Republic.[23] The cucumbers were initially thought to have come from Spain. However, subsequent testing failed to show contamination in imported Spanish cucumbers, which led to the Spanish Government demanding compensation for Spanish farmers who had been forced to destroy huge quantities of cucumbers.[24] After the outbreak, the World Health Organization stated that it was a completely new strain of the bacterium involved.[25

Emempaul:
tion
The cucumber is a creeping
vine that roots in the ground
and grows up trellises or other
supporting frames, wrapping
around supports with thin,
spiraling tendrils. The plant
may also root in a soilless
medium and will sprawl along
the ground if it does not have
supports. The vine has large
leaves that form a canopy
over the fruits. The fruit of
typical cultivars of cucumber is
roughly cylindrical, but
elongated with tapered ends,
and may be as large as 60
centimeters (24 in) long and
10 centimeters (3.9 in) in
diameter.[citation needed]
Botanically speaking, the
cucumber is classified as a
pepo, a type of botanical berry
with a hard outer rind and no
internal divisions. Much like
tomato and squash, it is often
perceived, prepared and eaten
as a vegetable. Cucumber
fruits are usually more than
90% water.[citation needed]
Flowering and pollination
A few cultivars of cucumber
are parthenocarpic, the
blossoms creating seedless
fruit without pollination.
Pollination for these cultivars
degrades the quality. In the
United States, these are usually
grown in greenhouses, where
bees are excluded. In Europe,
they are grown outdoors in
some regions, and bees are
excluded from these areas.
Most cucumber cultivars,
however, are seeded and
require pollination. Thousands
of hives of honey bees are
annually carried to cucumber
fields just before bloom for
this purpose. Cucumbers may
also be pollinated by
bumblebees and several other
bee species. Most cucumbers
that require pollination are
self-incompatible, so pollen
from a different plant is
required to form seeds and
fruit.[1] Some self-compatible
cultivars exist that are related
to the 'Lemon' cultivar.[1]
Symptoms of inadequate
pollination include fruit
abortion and misshapen fruit.
Partially pollinated flowers
may develop fruit that are
green and develop normally
near the stem end, but are pale
yellow and withered at the
blossom end.
Traditional cultivars produce
male blossoms first, then
female, in about equivalent
numbers. Newer gynoecious
hybrid cultivars produce
almost all female blossoms.
They may have a pollenizer
cultivar interplanted, and the
number of beehives per unit
area is increased, but
temperature changes induce
male flowers even on these
plants, which may be
sufficient for pollination to
occur.[1]
Genome
In 2009, an international team
of researchers announced
they had sequenced the
cucumber genome.[2]
Production
Top five cucumber
producers in 2013
Country
Production,
millions of
tonnes
China 54.3
Turkey 1.8
Iran 1.6
Russia 1.1
Ukraine 1.0
World 71,365,573
Source: Food and Agriculture
Organization (FAOSTAT)[3]
According to the Food and
Agriculture Organization of
the United Nations for
cucumber and gherkin
production in 2013, China
produced 76% of the global
output, followed by Turkey,
Iran, Russia and Ukraine
(table).
Nutrition
In a 100 gram serving, raw
cucumber (with peel) is 95%
water, provides 16 calories
and supplies low content of
essential nutrients, as it is
notable only for vitamin K at
16% of the Daily Value (table).
Varieties
See also: List of cucumber
varieties
In general cultivation,
cucumbers are classified into
three main cultivar groups:
"slicing", "pickling", and
"burpless".
Slicing
Slicing cucumbers
Cucumbers grown to eat fresh
are called slicing cucumbers.
The main varieties of slicers
mature on vines with large
leaves that provide shading.[4]
They are mainly eaten in the
unripe green form, since the
ripe yellow form normally
becomes bitter and sour.
Slicers grown commercially for
the North American market are
generally longer, smoother,
more uniform in color, and
have a much tougher skin.
Slicers in other countries are
smaller and have a thinner,
more delicate skin. Smaller
slicing cucumbers can also be
pickled.
Pickling
Pickling cucumbers
Main article: Pickled cucumber
Cucumbers can be pickled for
flavor and longer shelf-life.
Although any cucumber can be
pickled, commercial pickles are
made from cucumbers
specially bred for uniformity
of length-to-diameter ratio
and lack of voids in the flesh.
Those cucumbers intended for
pickling, called picklers, grow
to about 7 cm (3 in) to 10 cm
(4 in) long and 2.5 cm (1 in)
wide. Compared to slicers,
picklers tend to be shorter,
thicker, less regularly shaped,
and have bumpy skin with
tiny white or black-dotted
spines. They are never waxed.
Color can vary from creamy
yellow to pale or dark green.
Pickling cucumbers are
sometimes sold fresh as
“Kirby” or “Liberty”
cucumbers. Pickled cucumbers
are soaked in brine or a
combination of vinegar and
brine, although not vinegar
alone, often along with
various spices. Pickled
cucumbers are called "pickles"
in the US or "gherkins" or
"wallies" in the UK, the latter
name being more common in
the north of England and
London, where it refers to the
large vinegar-pickled
cucumbers commonly sold in
fish and chip shops.
Burpless
Not to be confused with
Burpee Seeds.
Isfahan burpless cucumber
originally from Iran
Burpless cucumbers are
sweeter and have a thinner
skin than other varieties of
cucumber, and are reputed to
be easy to digest and to have
a pleasant taste. They can
grow as long as 2 feet
(0.61 m). They are nearly
seedless, and have a delicate
skin. Most commonly grown in
greenhouses, these
parthenocarpic cucumbers are
often found in grocery
markets, shrink-wrapped in
plastic. They are sometimes
marketed as seedless or
burpless, because the seeds
and skin of other varieties of
cucumbers are said to give
some people gas.[5]
Several other cultivars are sold
commercially:
'Dosakai' is a round, yellow,
cucumber seen at a market in
Guntur, India
Lebanese cucumbers are
small, smooth-skinned and
mild, yet with a distinct flavor
and aroma. Like the English
cucumber, Lebanese
cucumbers are nearly seedless.
East Asian cucumbers are
mild, slender, deep green, and
have a bumpy, ridged skin.
They can be used for slicing,
salads, pickling, etc., and are
available year-round. They are
usually burpless as well.
Persian cucumber, which are
mini, seedless, and slightly
sweet, are available from
Canada during the summer,
and all year-round in the US.
Easy to cut and peel, it is on
average 4–7 in. long. They are
commonly eaten chopped up
in plain yogurt with mint or
sliced thin and long with salt
and lemon juice. Vines are
parthenocarpic, requiring no
pollinators for fruit set.
Beit Alpha cucumbers are
small, sweet parthenocarpic
cucumbers adapted to the dry
climate of the Middle East.
Apple cucumbers are short,
round cucumbers grown in
New Zealand and parts of
Europe, known for their light
yellow-green color and mildly
sweet flavor. When mature,
the fruit may grow tiny
spines, and contains numerous
edible green seeds. The fruit is
usually eaten raw, with skin.
[6]
Schälgurken are eaten in
Germany. Their thick skins are
peeled and then they braised
or fried, often with minced
meat or dill. They are often
known by the term
'Schmorgurken'.
Dosakai is a yellow cucumber
available in parts of India.
These fruits are generally
spherical in shape. It is
commonly cooked as curry,
added in sambar or soup, daal
and also in making dosa-
aavakaaya (Indian pickle) and
chutney; it is also grown and
available through farms in
Central California.
Kekiri is a smooth skinned
cucumber, relatively hard, and
not used for salads. It is
cooked as spicy curry. It is
found in dry zone of Sri Lanka.
It becomes orange colored
when the fruit is matured.
In May 2008, British
supermarket chain Sainsbury's
unveiled the 'c-thru-cumber', a
thin-skinned variety that
reportedly does not require
peeling.[7]
Armenian cucumbers (also
known as yard long
cucumbers) are fruits
produced by the plant Cucumis
melo var. flexuosus. This is not
the same species as the
common cucumber (Cucumis
sativus) although it is closely
related. Armenian cucumbers
have very long, ribbed fruit
with a thin skin that does not
require peeling, but are
actually an immature melon.
This is the variety sold in
Middle Eastern markets as
"pickled wild cucumber".[8]
Aroma and taste
Most people report a mild,
almost watery or light melon
aroma and flavor of
cucumbers resulting from
compounds called (E,Z)-
nona-2,6-dienal, (Z)-2-nonenal
and (E)-2-nonenal.[9] The
slightly bitter taste of
cucumbers results from
cucurbitacins.[10]
Cultivation history
The cucumber originated in
India, where a great many
varieties have been observed,
[11][12][13] from Cucumis
hystrix.[11][14] It has been
cultivated for at least 3,000
years, and was probably
introduced to other parts of
Europe by the Greeks or
Romans. Records of cucumber
cultivation appear in France in
the 9th century, England in the
14th century, and in North
America by the mid-16th
century.
Earliest cultivation
An Indian yellow cucumber
The cucumber is listed among
the foods of ancient Ur, and
the legend of Gilgamesh
describes people eating
cucumbers. Some
sources[who?] also state it
was produced in ancient
Thrace, and it is certainly part
of modern cuisine in Bulgaria
and Turkey, parts of which
make up that ancient state.
Cucumbers are mentioned in
the Bible as one of the foods
eaten by the Israelites in
Egypt.[15] From India, it
spread to Greece (where it
was called "σίκυον", síkyon)
and Italy (where the Romans
were especially fond of the
crop), and later into China.
Robert Daniel, in discussing an
ostracon dated to the second
half of the third century AD,
has suggested identifying an
otherwise unknown word,
ολγιττα, with the Arabic al-
qitta', the common word for
cucumber.[16]
According to Pliny the Elder
(The Natural History, Book XIX,
Chapter 23), the Ancient
Greeks grew cucumbers, and
there were different varieties
in Italy, Africa, and Moesia.
Roman Empire
According to Pliny, the
Emperor Tiberius had the
cucumber on his table daily
during summer and winter.
The Romans reportedly used
artificial methods (similar to
the greenhouse system) of
growing to have it available
for his table every day of the
year. "Indeed, he was never
without it; for he had raised
beds made in frames upon
wheels, by means of which
the cucumbers were moved
and exposed to the full heat of
the sun; while, in winter, they
were withdrawn, and placed
under the protection of
frames glazed with
mirrorstone."[17]
Reportedly, they were also
cultivated in cucumber houses
glazed with oiled cloth known
as
“specularia”.[citation needed]
Pliny the Elder describes the
Italian fruit as very small,
probably like a gherkin,
describing it as a wild
cucumber considerably smaller
than the cultivated one. Pliny
also describes the preparation
of a medication known as
elaterium, though some
scholars[who?] believe he was
referring to Ecballium
elaterium, known in pre-
Linnean times as "Cucumis
silvestris" or "Cucumis
asininus" ("wild cucumber" or
"donkey cucumber", a species
different from the common
cucumber.[18] Pliny also writes
about several other varieties
of cucumber, including the
cultivated cucumber,[19] and
remedies from the different
types (9 from the cultivated, 5
from the "anguine", and 26
from the "wild". The Romans
are reported to have used
cucumbers to treat scorpion
bites, bad eyesight, and to
scare away mice. Wives
wishing for children wore
them around their waists.
They were also carried by
midwives, and thrown away
when the child was
born.[citation needed]
Middle Ages
Charlemagne had cucumbers
grown in his gardens in the
8th/9th century. They were
reportedly introduced into
England in the early 14th
century, lost, then
reintroduced approximately
250 years later. The Spaniards
(through the Italian
Christopher Columbus) brought
cucumbers to Haiti in 1494. In
1535, Jacques Cartier, a French
explorer, found “very great
cucumbers” grown on the site
of what is now Montreal.
Early-modern age
Throughout the 16th century,
European trappers, traders,
bison hunters, and explorers
bartered for the products of
American Indian agriculture.
The tribes of the Great Plains
and the Rocky Mountains
learned from the Spanish how
to grow European crops. The
farmers on the Great Plains
included the Mandan and
Abenaki. They obtained
cucumbers and watermelons
from the Spanish, and added
them to the crops they were
already growing, including
several varieties of corn and
beans, pumpkins, squash, and
gourd plants.[20] The Iroquois
were also growing them when
the first Europeans visited
them.[21]
In 1630, the Reverend Francis
Higginson produced a book
called New England’s Plantation
in which, describing a garden
on Conant’s Island in Boston
Harbor known as The
Governor’s Garden, he states:
“The countrie aboundeth
naturally with store of roots
of great varietie and good to
eat. Our turnips, parsnips, and
carrots are here both bigger
and sweeter than is ordinary
to be found in England. Here
are store of pompions,
cowcumbers, and other things
of that nature which I know
not...”
William Wood published in
New England Prospect
(published in 1633 in England)
observations he made in 1629
in America: “The ground
affords very good kitchin
gardens, for Turneps, Parsnips,
Carrots, Radishes, and
Pompions, Muskmillons,
Isquoter-squashes,
coucumbars, Onyons, and
whatever grows well in
England grows as well there,
many things being better and
larger.”
Age of Enlightenment and
later
In the later 17th century, a
prejudice developed against
uncooked vegetables and
fruits. A number of articles in
contemporary health
publications stated that
uncooked plants brought on
summer diseases and should
be forbidden to children. The
cucumber kept this reputation
for an inordinate period of
time: “fit only for
consumption by cows,” which
some believe is why it gained
the name, cowcumber.
A copper etching made by
Maddalena Bouchard between
1772 and 1793 shows this
plant to have smaller, almost
bean-shaped fruits, and small
yellow flowers. The small form
of the cucumber is figured in
Herbals of the 16th century,
but states, "If hung in a tube
while in blossom, the
Cucumber will grow to a most
surprising length."
Samuel Pepys wrote in his
diary on 22 August 1663:[22]
“this day Sir W. Batten tells me
that Mr. Newburne is dead of
eating cowcumbers, of which
the other day I heard of
another, I think.” In "The
Greenstone Door", William
Satchell notes that "Te
Moanaroa was dead – of a
surfeit of cucumbers...", having
eaten four of the "prickly"
melons. (Chapter XX, The Storm
Cloud).
In the news
In May 2011, cucumbers
infected with E. coli were
claimed to have caused the
deaths of at least ten people,
leading to some retailers
withdrawing cucumbers from
sale in Germany, Austria and
the Czech Republic.[23] The
cucumbers were initially
thought to have come from
Spain. However, subsequent
testing failed to show
contamination in imported
Spanish cucumbers, which led
to the Spanish Government
demanding compensation for
Spanish farmers who had been
forced to destroy huge
quantities of cucumbers.[24]
After the outbreak, the World
Health Organization stated
that it was a completely new
strain of the bacterium
involved.[25

thanks for this piece. very educative

ume:
Watsap 08065198937 lets talk cucumber

Kk will do. Thanks

eminikansoso:
I have one and half hectare of land to plant cucumber and watermelon this dry season. Am doing the clearing now.
I will share the pictures tomorrow

Cool will be on the look out

Emempaul:
I ve bin in farming long enuf to knw dat u dont mess with agriculture wen experimenting so my advice is dis,
Find a small portion to experiment using sack farming dis dry season probably on a plot. Since cumcumber is a short term crop it give u the chance to learn n improve b4 d rains sets in then u can now go and rent ur 1hec, armed with ur xperience u can nw plant.

As for watermelon if u dont get an expert to litraly walk u thru the process, frm planting to havestin, then OYO is ur name. With this i hope it help u

But don't you think with the help of experts or those who manages farm on behalf of the farm owner, one can actually start big?

Pls someone should answer op's question ^^^

Moisef:
Pls someone should answer op's question ^^^

Abi ooo. And I seriously need this

Go for cucumba. U wont regret provide u follow d instructions i gave

Moisef:
Pls someone should answer op's question ^^^

cucumber would cost u less to start and fast to harvest within 45 days or less

pamdaniel:
cucumber would cost u less to start and fast to harvest within 45 days or less

can you give an open quote here for 1hectare and also what about marketing it (I.e the profits after a good harvest)... Thanks

Emempaul:
Go for cucumba. U wont regret provide u follow d instructions i gave

pls what about using an expert's hand?? Where are you located pls

Moisef:
pls what about using an expert's hand?? Where are you located pls

well expert help can help. D only catch is dat u must ave to b attentive as not to invite d expert again
i am located along owode - idiroko axis 08188860616 is my numba

SAVE FOR FARMLAND ACQUISITION AND START YOUR OWN AGRIBUSINESS.

GET THE FORM ---> [url]http://www.mercylandestate.com/sign_up_form_SYOA.html [/url]

Emempaul:


well expert help can help. D only catch is dat u must ave to b attentive as not to invite d expert again
i am located along owode - idiroko axis 08188860616 is my numba

okay, will call you.

Moisef:
can you give an open quote here for 1hectare and also what about marketing it (I.e the profits after a good harvest)... Thanks

Rain-fed without staking
land lease 10k
1st plough 10k
cutting 6k
2nd plough 10k
tin of cucumba 10k

planting 10k to 12k
fertilizer 3bag(mite not use dat much sha n price flunctuates btw 7k n 8k on a gud day 10k to 12k on a bad day)
application 6000
first weeding 10500
2nd weeding 10500

Emempaul:

Rain-fed without staking
land lease 10k
1st plough 10k
cutting 6k
2nd plough 10k
tin of cucumba 10k

planting 10k to 12k
fertilizer 3bag(mite not use dat much sha n price flunctuates btw 7k n 8k on a gud day 10k to 12k on a bad day)
application 6000
first weeding 10500
2nd weeding 10500

wow, thanks but how long will it take till harvest and also what's the profit like?

Moisef:
wow, thanks but how long will it take till harvest and also what's the profit like?

i wouldnt lie to u i avent really don the profit analysis of it only dat its an ends to meet a need we i do it during d rainy season. But didnt plant dis year cos of work overload

Emempaul:

i wouldnt lie to u i avent really don the profit analysis of it only dat its an ends to meet a need we i do it during d rainy season. But didnt plant dis year cos of work overload

okay thanks all desame... How many months does it take till harvest?

Moisef:
okay thanks all desame... How many months does it take till harvest?

the specie u planted matters. Frm 20 to 27 days and last for 40 to 50days

Moisef:
wow, thanks but how long will it take till harvest and also what's the profit like?

I will advise you to read all of jasper7 thread on his one million cucumber farm as he looks to be one of the most successful cuke farmer online. practical guidance z the most important tho nt forgetting prof emempaul's advice