Egg Plant
Cultivation, Technical Innovations, Biotechnology and Market

          
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Information Profile
@ a glance

  • Eggplant, also known as Aubergine, Garden Egg, or Brinjal, come in a variety of shapes and sizes.  They are either white, green, yellowish, purple, or purple-black with an off-white spongy flesh.  They can either be used peeled or with the skin intact.

  • Little known in the ancient  Mediterranean world, it was introduced into Spain and North Africa in the Middle Ages by Arab traders. Spanish explorers then carried it to the New World. It did not arrive in France as the glorious aubergine (from the Arabic al-badhinan) until the 17th century.

  • Low in calories because it's almost 95% water, it is only 25 calories a serving.   It is a good source of fiber, folic acid, manganese, thiamin, Vitamin B6, magnesium and potassium; it also has Vitamin C, Niacin, Iron, some protein, and pantothenic acid.

  • Two types of white eggplants
    commonly found in vegetable gardens around the state of Florida.

General Characteristics
  • Eggplant -botany
  • Characteristics of Eggplant
  • vegetable of the month
  • Nursery Management

Technical Innovation

  • Dehydrated form of Aubergine
  • Eggplant Seed production
  • Cultural Practices
  • Small Eggplants
  • White Eggplant
  • Current Catalog
  • Harvest
  • Guide to commercial eggplant production

 

Biotechnology

  • Antipyretic and Analgenic effect
  • Eggplant Grafting
  • Scientists Get Under Eggplant's Skin

         

Cost and Return Studies

  • Cost Estimate

  • Cost Estimate - Oriental Eggplant

Post Harvest Technologies

  • Pest and Diseases

  • Eggplant Fruit and Shoot Borer

  • Eggplant produce facts

Journal Reference

  • Vegetable Production Guide : 2006 - 2007

  • Crop Processing System

  • Master Gardeners Journal

  • IPR

Market Details

  • Production Statistics

  • Reports

  • Market and Market outlook

  • Standards for Grading

  • Eggplant - Market Fact Sheet

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