Spinach is a leafy green vegetable that is native to Central Asia. It is believed to have been cultivated in Persia and Afghanistan for over 2,000 years. Spinach was introduced to Africa by the Arabs in the 7th century. It quickly became popular in North Africa and the Mediterranean coast. Spinach was introduced to South Africa by the Portuguese in the 16th century. It was initially grown in the Cape region, but it soon spread to other parts of the country.
Spinach is now grown in many parts of Africa, including Egypt, Morocco, Algeria, Tunisia, Libya, Sudan, Ethiopia, Kenya, Tanzania, Uganda, South Africa, and Mozambique. It is a popular vegetable in many African cuisines.
Spinach is a good source of vitamins A, C, and K, as well as iron and calcium. It is a healthy and affordable vegetable that can be enjoyed in many different ways.
Maturity Duration: 2 - 3 months
Expected Yield: 6 – 12tons per acre
Growing Season per Year: Twice on rain-fed and thrice on irrigation
Nutritional Value: Energy: 23.0 / 1%; Carbohydrates: 3.6 / 1%; Calcium: 99.0 / 10%; Potassium: 588.0 / 16%; Vitamin A: 9376 IU / 188%; Vitamin C: 28.1 / 47%.
Altitude: above 2000 m above sea level
Rainfall: 1500 mm per annum
Temperature: 15 - 20°C
Soils: Soil should be light in texture, well-drained, rich in organic matter.
PH: 6 to 7.5