Cucumber farming in Africa has a long and rich history. The crop is believed to have been introduced to the continent by Arab traders in the 7th century. Cucumbers were initially grown in North Africa, but they soon spread to other parts of the continent, including Egypt, Ethiopia, Kenya, and South Africa.
Cucumbers are a popular vegetable in Africa, and they are used in a variety of dishes. They are often eaten raw in salads, but they can also be cooked or pickled. Cucumbers are a good source of vitamins A and C, and they are also low in calories.
Cucumber farming in Africa is a major industry, and it employs millions of people. The crop is grown on a large scale in both commercial and small-scale farms. Cucumbers are exported to other countries, and they are also used in the production of processed foods.
Maturity Duration: 1.5 - 2 months
Expected Yield: 10 – 12tons per acre
Growing Season per Year: Twice on rain-fed and thrice on irrigation
Nutritional Value: Energy: 15.0 / 1%; Carbohydrates: 3.6 / 1%; Proteins: 0.7 / 1%; Vitamin C: 2.8 / 5%.
Altitude: 0 - 1700 m
Rainfall: 800 - 1500 mm
Temperature: 30°C
Soils: Soil should preferably be fertile and well-drained.
PH: 6.5 to 7.5