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In human nutrition vegetables occupy an extremely important place, because they represent a major and often irreplaceable source of various vitamins, amino acids, mineral salts, trace elements, easily digestible carbohydrates, organic acids, volatile production, etc. Due to the extensive range of aromatic and pryanovkusovyh substances, intense vibrant color, beautiful form of vegetables, make food more attractive, appetizing, tasty and so much increase its digestibility, and thus favor. The modern notion of a rational and proper nutrition means not only sufficient, but most importantly - a wide range of vegetables that allows not only to diversify the food "but also to extend the period of consumption of vegetables, to overcome the seasonal nature of their receipt. In our country there are huge opportunities to expand the range of vegetable crops, because of its existing structure is still limited: a large amount of vegetables produced but industrial technology, takes only six kinds of vegetables - cabbage, tomato, cucumber, carrots, beets and onions. Thus, the if the orchards are cultivated 50% of the country known in the culture of vegetable plants, the horticulture industry, only 1%. To solve this problem, but improving the structure of vegetables grown and consumed, by introducing into the culture and production of new kinds of valuable vegetable plants. In the plant under a new culture involves not only an entirely new and unfamiliar plants, but the old, either missing or Rare and deserve wide implementation in practice. More recently, a new culture was cauliflower, but it quickly gained popularity. Demand for it is now much faster than output. Recently, such "innovations" are broccoli, stahis, asparagus salad, chayot, katran, watercress, which are becoming more common in our country. Along with the problem of extending the set of crops is of great importance to the correct placement of vegetables on the plot, more efficient use of land. Here gardener can help mixed and compacted crops. It is important to choose the right components of the mixture, taking into account the mutual influence of cultures on each other and place them on the site. The man began to use the vegetables to eat at the dawn of its existence. And, perhaps, before their first bake the bread, he could try for almost the entire set of natural "vegetable cuisine." People have noticed that many of these plants not only satisfy hunger, but also cure or prevent disease, improve the taste of meat, elevate mood and relieve fatigue.