"Vegetable farming in the 21st century" by Fotios Bletsos

The evolution of the science of healthy nutrition recommends the consumption of many vegetables and fruits, which provide the human body with plant fibers, vitamins, minerals, few calories and antioxidants that improve the quality of life. They also facilitate digestion and prevent obesity. Colorful salads and small fruits with unusual colors and shapes decorate our daily table. In the last decade, the consumption of fresh cut vegetables, which are packaged from the factory as new salads (mixes of various types), has been increasing. Cultivation and production practices of these new species are developed in this book for professional and amateur growers to improve their family income and satisfy their curiosity.