STARTING LETTUCE FARMING
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| Lettuce Farming |
Lettuce
(Lactuva sativa) is an annual plant that belongs to the family Asteraceae. It
is native to Southern Europe and Western Asia. This plant descended from wild
lettuce latica scariola, a common weed of roadsides and wastelands in both
ancient and modern times.
Lettuce is a
very nutritious food source and generally the darker the leaf the more
nutritional value it has. It is a very good source of vitamins A, K, C, folate,
manganese and chromium.
Probably the
leafiest and greenest of the leafy greens, lettuce is ‘The King’ when it comes
to getting antioxidants and vitamins. A reason why it is gradually gaining much
popularity in Nigeria and Africa.
Lettuce is
easily cultivated, and it requires low temperatures to prevent the plant from
flowering quickly.
Growing
lettuce could be a very profitable agribusiness for agripreneurs when properly
done. It is therefore imperative to note
the following guidelines while embarking on lettuce farming.
KNOWING YOUR VARIETIES
There are
four distinct types of lettuce – leaf (also known as looseleaf), Cos or
romaine, crisphead, and butterhead.
SOIL REQUIREMENTS
The plant
grows well on a wide variety of soils ranging from light sand to heavy clay,
however, best results are obtained on fertile loams that are rich in organic
matter.
A pH between
5,5 and 7 is optimum. Lettuce should be grown on soils with a high
water-holding capacity and proper drainage for good root growth and plant
performance.
Soil test
your farm and lime the soil to raise the pH above.
PLANTING REQUIREMENTS
Before you
plant your lettuce seeds, make sure the soil is prepared. It should be loose
and drained well so it’s moist without staying soggy.
To keep the
soil fertile, feed it with organic matter about one week before you seed or
transplant. Since the seed is so small, a well-tilled seedbed is essential.
Lettuce is
regularly sown directly in the field to a depth of 10 to 15 mm. The seedlings
are later thinned out to the desired spacing and they are sometimes used for
transplanting.
TRANSPLANTING SEEDLINGS
Seedlings
should be transplanted between 4 – 6 weeks after sowing. Seedlings must be
transplanted at the correct depth in a little planting hole that has been made
in the ground prior to planting.
If the
seedlings are forced into the ground, without a hole being prepared for them to
be inserted into, the root system will be damaged and the plant will experience
stress resulting in poor yield.
Once the
seedling is placed inside the hole the area should be firmed so that sufficient
contact is made between the seedling and the soil.
CLIMATIC REQUIREMENTS
Temperature
Lettuce is a
cool season crop that grows best within a temperature range of 12 °C to 20 °C.
It does not suffer from light frosts and winter cold except near maturity.
Severe frost
before harvest can scorch leaves and heads. Temperatures above 27 °C affect
head development and plant edible quality and also promote premature seed stalk
development. High temperatures also inhibit germination and can cause a high
incidence of tip burn.
Rainfall
The crop has
high moisture requirements and not more than 50% of the available water in the
root zone should be depleted before irrigation.
FERTILIZER APPLICATION
Apply
phosphorus and potassium fertilizers prior to planting. Nitrogen fertilization
should be kept to a minimum prior to planting.
Apply
nitrogen as a side-dress application once the crop is established. Frequent,
light watering will cause the leaves to develop rapidly, resulting in
high-quality lettuce.
Watering
lettuce early in the morning will reduce the number of hours of leaf wetness
and limit foliar diseases. Overwatering, especially in heavy, tight soils, can
lead to diseases, soft growth and scalding or burning of the leaf margins.
Fertilize
three weeks after transplanting. Lettuce prefers soil that is high in humus,
with plenty of compost and a steady supply of nitrogen to keep if growing fast.
Use organic alfalfa meal or a slow-release fertilizer.
WEED CONTROL
Weeds are
controlled mechanically, manually or chemically. Mechanical weed control can
only be practiced before planting because of close spacings.
Weeds are
removed by hand hoeing or pulling between plants in the rows. Chemical control
can be achieved through the application of propyzamide shortly after sowing,
which can last 12 months and longer in the soil.
PEST CONTROL
Like most
crops, lettuce is vulnerable to pests. These vary by region and time of year.
Fortunately, growing plants off the ground is one of the best ways to avoid
pests.
Aphids
Aphids are
small, soft-bodied insects that are most commonly green and black in colour,
but may also be gray, brown, pink, red, yellow, or lavender. They tend to feed
on tender, young growth causing it to appear puckered or deformed.
There are
numerous methods of aphid control, including botanical sprays such as
insecticidal soap, pyrethrum, rotenone, and horticultural oils. Beneficial
insects such as ladybugs will also help to eradicate the pest.
Other major
pests of lettuce are Cabbage
LoopersCucumber Beetles.
HARVESTING AND STORAGE
Leaf lettuce
may be cut whenever it is large enough to use. Cutting every other plant at
ground level will give the remaining plants more space for growth.
Leaf lettuce
reaches a maximum size (6 to 12 ounces) in 50 to 60 days.
Butterhead
varieties form small, loose heads that weigh from 4 to 8 ounces at harvest (60
to 70 days). The innermost leaves, which tend to blanch themselves, are a
delicacy.
Cos
varieties have an upright growth habit and form a large head. To store lettuce,
wash, drip dry and place it in a plastic bag in the refrigerator.
Lettuce
keeps best at 32 degrees F and at high (95 percent) humidity.
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