• Sugar cane

  About Native to the tropical regions of South Asia and Melanesia, sugar cane belongs to the tall perennial true grass genus, Saccharum , of the family Poaceae . In terms of production quantity, it is the world’s largest crop. Over time, sugar cane species were interbred and the major commercial cultivars are now complex hybrids. The crop has tall, fibrous stalks with distinctly jointed internodes. These are rich in sucrose and can reach heights

• Faba bean

  About Broad bean, fava bean, faba bean, field bean, bell bean, English bean, horse bean, Windsor bean, pigeon bean and tick bean are all different names for the Vicia faba , a flowering plant and species belonging to the vetch and pea family Fabaceae . The name ‘broad bean’ is commonly used in the United Kingdom, New Zealand and Australia and usually applied to large-seeded varieties which are cultivated for consumption. The Vicia faba grows some 0.5–

• Clover

  About Clover or trefoil are the common names for plants belonging to the genus Trifolium . This genus consists of around 300 species of plants that are part of leguminous pea family of Fabaceae . The plant is found in many places. The greatest variety of species is found in temperate climates in the Northern Hemisphere. However, many species exist in Africa and South America, also in tropical areas on high altitude. Various varieties of clover are

• Rapeseed

  About Rapeseed ( Brassica napus ) belongs to the family of Brassicaceae and is a flowering plant with bright yellow flowers. The plant is also known as rape, oilseed rape, rappi, rapa, rapaseed and canola (one specific group of cultivars). Rapeseed is primarily grown for its oil rich seeds and nowadays the species is the third-largest provider of vegetable oil in the world.

• Rice

  About Rice is actually the seed of two particular species of grass: Oryza sativa (Asian rice) or Oryza glaberrima (African rice). Rice is a serial grain and the most popular staple food for a large part of the world population, especially in Asia. Rice is a monocotyledon and is usually cultivated as an annual plant. In tropical climates however, it can be grown as a perennial and can produce a ratoon crop for as long as 30 years. The edible seeds of

• Carrot

  Grower experiences About The carrot ( Daucus carota subsp. sativus ) is a root vegetable and comes in a variety of colours, ranging from the regular orange to black and purple, but also red, yellow and white. The carrots which are produced nowadays derive from the wild carrot, Daucus carota , indigenous to Europe and southwestern Asia. The carrot plant presumably comes from Persia and was originally produced for its seeds and leaves. Carrots can be

• Almond

  About The almond ( Prunus dulcis, syn. Prunus amygdalus ) is a tree species originating in the Middle East as well as in North Africa and the Indian subcontinent. The name also refers to the tree’s edible seed that is nowadays extensively produced around the world. The almond belongs to the genus Prunus and together with the peach, belongs to the subgenus Amygdalus . This particular subgenus distinguishes itself from others because of ridges on

• Grapefruit

  About Known for its somewhat bitter taste, this subtropical citrus tree has a fruit that is sour to semi-sweet. Grapefruit ( Citrus paradisi ) is a hybrid between a pomelo ( C. maxima ) and an orange ( C. sinensis ) and comes in many varieties. The most popular varieties today are the blood-red, pink and white pulp colours. The flavours vary from almost sweet to really bitter.

• Lemon

  About Grown mainly for its juice, this well-known yellow citrus fruit is used widely for culinary and other domestic purposes throughout the world. Citrus limon is a medium, evergreen tree of the Rutaceae family. It is characterized by its aromatic sour taste.

• Radish

  About The radish ( Raphanus raphanistrum subsp. Sativus ) is an edible root vegetable that belongs to the Brassicaceae family. This plant was already domesticated in Europe in pre-Roman times. Radish comes in several varieties that all vary in flavour, colour, size and time it takes to mature. The vegetable has a particular sharp or sometimes pungent flavour that derives from the chemical components that are produced by the plant, namely glucosinolate