April page 1

Green
ine
V
A publication of NAMDEVCO
Growing
Volume 7 No. 3 April 2011
Dasheen Leaves
In this Issue
Dasheen Leaves
Production Guide
2
Wholesale Prices
and Volumes
4
Seafood Prices
5
Export Prices
5
Dasheen Leaves
Recipe
6
Retail Prices
7
GreenVine
One of our favourite dishes here and in other
parts of the region is Callaloo, whose main
ingredient is dasheen leaves. This crop is
growing in importance for both the local and
export markets.
Dasheen leaves are produced throughout the
country from backyard to commercial farms,
as much as 10 acres each in places such as
Navet, Orange Grove, Macoya, Wallerfield
and Carapo.
Over the last five years, there has been a
threefold increase in the volumes of this
crop as evidenced by the trade at the
Northern Wholesale Market. Volumes
increased from 263,000 bundles
(129,000 kg) in 2006 to 610,000
bundles (299,000 kg) in 2010.
Apart from the local market, small
quantities are exported to niche
markets in Miami, New York
and Toronto.
is a monthly bulletin of the
National
Agricultural
Marketing and Development
Corporation (NAMDEVCO).
It provides information to
strengthen the managerial
and technical capacity of our
agribusiness stakeholders and
market intelligence in fresh
produce and seafood at wholesale, retail and export markets.
GreenVine Monthly Bulletin. Volume 7 No. 3 April 2011
2
Dasheen Leaves
Production Guide
The name dasheen or taro is generally used to refer to Colocasia esculenta, one of several major root crops in the Araceae
family (aroids). Dasheen is a large perennial herbaceous
plant which can grow up to 2 m in height, opened leaves can
be as large as 20–85 cm long and 20–60 cm wide, the
petioles (stems) rise up in whorls from the apex of the corm
and can grow to 2 m in length.
Planting Material
The planting materials are either setts or cormels. Setts are
prepared from mature corms. The upper 2-4 cm of the corm
should be intact having a base diameter of 5cm to 7 cm and
weighing 150g to 250g.
Varieties
In Trinidad & Tobago, farmers usually select between
purple stem varieties and green stem varieties. In recent
years the green stem varieties have become more popular.
Purple stem
Green stem
Soil Type
When cultivating dasheen for leaf production, moist to
semi-moist soils with a pH range of 5.5 –7.8 is recommended. In Trinidad, dasheen thrives in soils with a
tendency to water logging or which are saturated for long
periods.
Field Preparation
Flat lands are ideal for dasheen cultivation. The land must
be cleared of all vegetation. It should be ploughed and
rotavated. Well composted manure can be incorporated at
this stage.
Embankments approximately 2½ feet (76 cm) high are
formed around the planting area to contain irrigation water
within the plot. Inlet pipes are placed approximately 2 feet
(61 cm) above the base of the bed and outlet or drain pipes are
placed at the opposite end of the pit approximately 4 inches
(10 cm) above the base. This arrangement of inlet and drain
pipes facilitates the flooding and draining of the fields.
Access to good quality irrigation water is crucial to successful
dasheen leaf cultivation.
Setts used for planting
All dead leaves and outer petiole bases should be removed,
trimming to a new leaf inside. It is important to ensure that
the planting material is taken from diseased free parents.
Larger setts are preferred as they produce larger yields. Setts
should be planted within a week of harvesting. Suckers
should be immersed in a solution containing 90 ml household bleach in 45 liters of water for 15 to 20 min prior to
planting.
Planting
Setts are normally pushed by
hand into the soil to a depth
of 20-30 cm.
The water level should not
be more than 10 cm above
the top of the soil and it
must not become stagnant.
Planting
Recommended spacing varies, ranging from 30 cm × 30 cm
up to 120 cm × 120 cm. Typical spacing in paddy culture is
usually 45–60 cm (27,000–49,000 plants/ ha).
Embankment
2.5 feet
Inlet pipes
Drain pipes 4 inches
Field Preparation
GreenVine Monthly Bulletin. Volume 7 No. 3 April 2011
3
Irrigation
For best results in the production of dasheen leaves it is
recommended that there be water movement at all times.
Water enters the pit from the inlet hole and the overflow exits
the pit at the opposite end from the outlet. This water is held
in a pond and re-circulated into the pit.
Fertilizier Requirements
To ensure maximum foliage production, at three (3) months
after planting apply urea (46.0.0) at the rate of 50kg per acre
and calcium nitrate at 50kg per acre. Thereafter this identical fertilizing regime is applied every 2 weeks.
Nutrient deficiencies are recognised as follows:
Nitrogen deficiency: uniform yellowing of the lamina or
leaf blade and development of a purple colour along the
petiole.
Potassium deficiency: Marginal chlorosis of the leaves, roots die.
Zinc deficiency: Inter-veinal chlorosis, narrow leaves and
cupping of the leaves.
Pests and Diseases
Aphids (Aphis spp.)
These insects usually do not cause
serious damage unless they are
present in large numbers. They
damage the taro plants by sucking
sap from the petioles and leaf
Aphids on underside of leaves blades.
Aphids are easily observed on the young leaves. They are
more prevalent in the dry months. They can be controlled
with Cypermethrin at the rate of 10 mls per 4 litres of water.
®
Dasheen Beetle: (Ligyrus)
The adult beetles fly from the breeding sites to the taro field
and tunnel into the soil just at the base of the taro corm. They
then proceed to feed on the growing corm, leaving large holes
that degrade the eventual market quality of the corm. Also
the wounds that they create while feeding promote the attack
of rot-causing organisms. The feeding activity can cause
wilting and even death of the affected plants. Biological
controls include: Metarhizium anisopliae, Bacillus popilliae
and Vavraia.
Beetles feed leaving large holes on the corms
Taro beetle
Taro Leaf Blight (Phytophthora spp.)
The disease begins as
purple-brown water-soaked
lesions on the leaf. These
lesions then enlarge, join
together and eventually
destroy the entire lamina in
10-20 days. Free water
Leaf blight
collecting on older leaves,
as well as high temperature and high humidity are conducive to onset and spread of the disease and germination of
the spores. The disease can cause yield losses of 30-50% of
corm.
Dasheen Mosaic Virus (DMV)
DMV is caused by a virus
that is spread by aphids. It is
characterized by chlorotic
and feathery mosaic patterns
on the leaf, distortion of
leaves, and stunted plant
growth. While the disease is
DMV
not lethal, it reduces yields.
Control is through the use of DMV-free planting material,
field sanitation, and quarantine measures. Removal of rogue
plants away from fields and destroying such plants is highly
recommended.
Shot Hole Leaf Spot (Phyllostica spp.)
The first symptom of Shot hole is
normally a small round brown/ yellowish
spots on the second or third leaves, and as
the spots enlarge to about 2 cm diameter
the centre falls out, leaving the “shot
hole” symptom. Proper field husbandry
can help to control this problem.
Shot holes
Weed Control
The first 3 months after planting is crucial in achieving
proper weed management in dasheen leaf production. The
embankment surrounding the pit must be kept weed free.
As the crop matures and the pit is sufficiently covered with
foliage weed control becomes relatively simple.
Harvesting
Weekly harvesting of the leaves may start 3 months after
planting. Unfolding or young expanded leaves are preferred.
Approximately 6 months after planting the field is fully
mature and would normally yield 1,500 bundles per acre
per week at 1½ lbs per bundle. Continuous harvesting is
assured provided sufficient water is available.
GreenVine Monthly Bulletin. Volume 7 No. 3 April 2011
4
REVIEW OF MARCH WHOLESALE FRESH PRODUCE PRICES AND VOLUMES
Item
Carrot
Cassava
Dasheen (Local)
Eddoes (Imported)
Sweet Potato (Local)
Ginger
Yam (Common)
Prices
kg
kg
kg
kg
kg
kg
kg
bdl
bdl
kg
kg
Patchoi
bdl
Spinach
bdl
Cabbage (Local) (Gn)
kg
Callaloo bush (open)
bdl
Callaloo bush (roll)
bdl
Lettuce (M)
Head
Bodi Beans
Cucumber
Melongene (M)
Sweet Pepper (M)
Tomato (M)
Pumpkin
% Change
% Change
Feb - 11 Mar - 11 Feb/Mar
-20%
3.50
4.37
-23%
3.41
4.41
-12%
3.71
4.19
0%
3.03
3.02
0%
4.00
4.01
8%
3.43
3.19
Prices
% Change
Feb - 11 Mar - 11 Feb/Mar
5 lb bdl 21.50
-15%
18.33
kg
80%
5.70
3.16
kg
-33%
5.96
8.89
kg
-9%
6.15
6.77
kg
-25%
10.54
14.01
kg
-13%
2.62
3.00
Volumes
Feb - 11
95,095
49,063
16,134
44,632
84,905
32,110
4,719
Feb - 11 Mar - 11 Feb/Mar
4%
18.22
17.55
-9%
17.32
18.97
-37%
15.20
24.17
-21%
21.75
27.53
Prices
Item
Item
Mar -11 Feb/Mar
31%
12.31
1%
4.36
-18%
6.73
-10%
9.37
-17%
6.13
15%
19.78
5%
4.27
Prices
Item
Celery
Chive
Hot Pepper
Pimento (M)
Feb- 11
9.38
4.30
8.17
10.43
7.35
17.20
4.06
% Change
Mar -11 Feb/Mar
26%
119,456
13%
55,434
9%
17,598
20%
53,766
9%
92,590
-8%
29,593
-25%
3,542
Volumes
Feb - 11
12,501
13,731
16,088
3,277
Mar -11
11,267
13,200
19,103
2,564
Volumes
Feb - 11
33,140
15,115
80,437
39,385
13,230
20,770
% Change
% Change
Feb/Mar
-10%
-4%
19%
-22%
% Change
Mar - 11 Feb/Mar
8%
35,669
21%
18,220
0%
80,509
7%
41,970
-13%
11,500
-12%
18,370
Volumes
% Change
Feb - 11 Mar - 11 Feb/Mar
9,608
28%
12,287
108,387 96,072
-11%
11,301
-39%
6,895
15,091 11,562
-23%
46,703 55,105
18%
137,903 120,317
-13%
Fruits
Root Crops
The volumes of
locally
produced
Sweet
Potato
continue to increase
resulting in further
price
reductions.
The price of Sweet
Potato has fallen by
48% from January
to March.
GreenVine Monthly Bulletin. Volume 7 No. 3 April 2011
5
Local Dasheen prices
fell by 18% as volumes
rose by 9%. The price
of Carrot continued its
upward climb for the
fourth
consecutive
month, moving from
$8.01/kg in December
to $12.31/kg in March.
Item
Prices
Banana (Imported)
Papaya
Pineapple
Watermelon
kg
kg
kg
kg
Feb - 11
11.33
7.49
8.79
6.29
volumes increased by
19%. The average price
per 40lb bag of Hot
Pepper during the
month of March was
$276. The price of
Celery rose by 4% as its
volumes fell by 10%.
Double digit price
reductions, in the
range of 12 to 23%,
were
noted
for
Patchoi, Spinach and
Local Cabbage as
increased volumes
were recorded.
The price of Lettuce rose
by 8% as its volumes fell
by 12%. The price of
Callaloo Bush was
unchanged
despite
fluctuations in volumes.
Costa Rica
Dominican
New York Terminal Market
Hot Pepper
(8 lb Box)
Pumpkin
(50 lb Bag)
$20 - 22
$17 - $20
$17 - $20
Florida
$15 - 16
Jamaica
$28
Hot Pepper
(8 lb Box)
$12 - 14
$20 - 28
Mexico
Panama
Hot Pepper - Habanero/Scotch Bonnet Type; Papaya - Maradol Type
COMPARISON OF WHOLESALE PRICE
The most significant
price reduction was
noted for Melongene
which
fell
from
$8.89/kg to $5.96/kg.
The price of Cucumber
rose by 80% as its
volumes fell by 11%.
Fruits
The price of Banana
(Imported) rose by
3% as volumes
increased by 30%.
During the month
of March, increased
supplies were noted
from CARICOM
countries.
Miami Terminal Market
Pumpkin
(50 lb Bag)
Source: USDA Market News Service. NOTE: The prices quoted above are the prices received by the importer/distributor in the respective markets.
An exporter from Trinidad and Tobago would receive about 65% of the above prices when he ships the product (Cost and Freight landed port)
Vegetables
Overall, the prices
of items in this
category fell by 14%
as volumes fell by
8%.
With the
exception
of
Cucumber, prices
fell in the range of 9
to 33%.
% Change
(US$) MARCH 2011
Republic
Leafy Vegetables
Volumes
Feb - 11 Mar - 11 Feb/Mar
30%
67,755 88,350
2%
17,232 17,532
3%
49,624 51,120
25%
82,237 102,649
USA TERMINAL MARKETS WHOLESALE PRICES
Condiments and Spices
With the exception
of Celery, the prices
of all items in this
category fell in the
range of 9 to 37%.
The most significant
price reduction was
noted
for
Hot
Pepper (31%) as its
% Change
Mar - 11 Feb/Mar
3%
11.65
0%
7.46
-4%
8.42
-33%
4.21
The price of Watermelon fell by 33%,
moving from $6.29/kg
in February to $4.21/kg
in March as volumes
increased by 25%.
FOR SELECTED SEAFOOD ITEMS
Commodity
Ancho
Bachin
Blanche
Brochet
Carite
Cat Fish
Cavalli
Cro Cro
Cutlass Fish
Herring
King Fish
Mixed Fish
Moonshine
Red Fish
Salmon
Shark
Shrimp (M)
Unit
kg
kg
kg
kg
kg
kg
kg
kg
kg
kg
kg
kg
kg
kg
kg
kg
kg
Port of Spain Wholesale Fish Market Orange Valley Wholesale Fish Market
Feb - 11
42.62
25.07
4.29
17.64
50.01
4.29
19.65
12.90
NA
6.61
52.58
12.04
15.73
37.00
35.18
16.01
48.38
Mar - 11
44.09
26.30
4.23
16.41
50.82
4.98
19.39
13.18
NA
6.61
50.51
11.37
23.25
42.17
34.32
15.32
48.50
% Change Feb - 11
39.68
3%
NA
5%
NA
-1%
25.23
-7%
48.66
2%
7.61
16%
22.31
-1%
10.55
2%
NA
NA
5.51
0%
51.44
-4%
5.06
-6%
21.59
48%
34.17
14%
29.81
-2%
12.22
-4%
33.09
0%
Mar -11
24.26
NA
4.41
27.56
50.32
9.37
24.10
12.40
NA
5.40
52.47
5.38
23.52
42.09
33.40
12.97
33.30
% Change
-39%
NA
NA
9%
3%
23%
8%
18%
NA
-2%
2%
6%
9%
23%
12%
6%
1%
GreenVine Monthly Bulletin. Volume 7 No. 3 April 2011
6
Dasheen Leaves - One of our Super Greens!
Dasheen leaves are part of a tropical plant that many of us
grow in our backyard. Internationally they are called taro
leaves. Nothing is wasted with this plant since we consume
the entire plant, including the roots, which make a great
addition to a Saturday soup.
Dasheen leaves should NOT be eaten raw, since they
contain raphides. These are small needle-shaped crystals
made of calcium oxalate, found in over 200 plants. They
form part of the defense mechanism by the plant against
predators. Raphides tear and harm soft tissue – that is why
your bare hands become itchy when you handle them! The
good news is that cooking nullifies the effect of raphides.
Poulet Fafa
(Tahitian chicken with taro leaves)
Makes: 4 to 6 servings
Recipe courtesy: www.whats4eats.com
Ingredients
1 ½ pounds dasheen leaves
(fafa), chopped
2-3 tablespoons oil
1 ½ pounds chicken thighs
2 onions, finely chopped
2-4 cloves, garlic, minced
1 cup coconut cream
1-inch
piece,
ginger
minced
1 ½ cups chicken stock or
water
Salt and pepper, to taste
2-3 teaspoons cornstarch
or arrowroot
Method
1 Bring a large pot of salted water to a boil. Add the
dasheen leaves, reduce heat and simmer for 15 minutes.
2 Drain and squeeze dry.
3 Heat the oil over medium-high flame in a large pot.
4 Brown the chicken on all sides in the hot oil and remove
to a plate.
From a nutritional standpoint, how does this local green
leafy vegetable compare with the foreign broccoli?
Both veggies are excellent sources of vitamin A, which
helps improve vision, however dasheen leaves outrank
broccoli by offering about 75% more of the nutrient.
Dasheen leaves are a better source of calcium, offering
30% more than broccoli. This mineral is needed for so
many bodily functions, such as ensuring a sturdy
skeletal system and the proper functioning of your
nerves.
They are both good sources of iron but dasheen leaves
have 5% more of this mineral which helps our blood
cells deliver oxygen to the rest of the body.
Dasheen leaves are 15 times lower in sodium than broccoli. A diet too high in sodium can have ill effects,
including developing diseases like hypertension.
Though they are both very good sources of potassium,
dasheen leaves have more than twice the amount than
broccoli. An important function of potassium is to
help keep your blood pressure under control.
You also get riboflavin and niacin, 2 vitamins Bs, from
both veggies although dasheen leaves are a better source
of both of these nutrients.
Both are also good sources of dietary fibre, though
broccoli has a higher % of this very important nonnutrient, which helps in the excretion of waste from our
bodies.
5
6
7
Sauté the onion, garlic and ginger in the remaining oil
until the onion is translucent. Add the chicken pieces
and the stock or water, salt and pepper. Reduce the heat
to low and simmer, covered, for about 20 minutes.
Add the dasheen leaves and simmer for another 15
minutes, or until the chicken is tender.
Stir the cornstarch or arrowroot into 2-3 tablespoons of
cold water and then stir the slurry into the simmering
sauce to thicken it lightly. Stir in coconut cream to
finish and serve over rice.
Nutrition Facts
Per serving: 168calories, 11.7 g total fat, 16.6g total carbohydrate, 4.2g dietary fiber, 3.3g sugars, 7.4g protein, 599
mg sodium
GreenVine Monthly Bulletin. Volume 7 No. 3 April 2011
7
AVERAGE RETAIL PRICES FOR FEBRUARY VS MARCH 2011
ACROSS THE VARIOUS MARKETS
Commodity
Unit
NWM
Feb11
NWM Farmers' Farmers' Municipal Municipal VegeMar 11 Markets Markets Markets Markets Marts
Feb 11 Mar 11
Feb 11
Mar 11 Feb 11
ROOT CROPS
Carrot
Pack
5.60
4.26
Cassava
Kg
4.36
4.30
Dasheen(Local)
Kg
6.73
8.17
Eddoes (Local)
Kg
7.41
7.54
Sweet Potatoes (Local)
Kg
6.13
7.35
Sweet Potatoes (Foreign) Kg
7.03
6.97
Ginger
Kg
17.20 19.78
CONDIMENTS AND SPICES
Celery
Bndl. 0.88
0.91
Chive
Bndl. 0.79
0.72
Hot Peppers
Each 0.46
0.33
Shadon Beni
Bndl. 0.52
0.50
Pimento
Each 0.32
0.23
LEAFY VEGETABLES
Lettuce (M)
Head 3.19
3.43
Patchoi
Bndl. 4.37
3.50
Amaranthus spp.
Bndl. 4.41
3.41
(Spinach)
Cabbage(Local) (Gn)
Kg
3.71
4.19
Callaloo Bush (open)
Bndl. 3.02
3.03
Callaloo Bush (roll)
Bndl. 4.01
4.00
OTHER VEGETABLES
Bodi beans
Bndl. 4.30
3.67
Caraille
Kg
6.82
7.80
Cauliflower
Kg
12.92 13.89
Cucumber
Kg
5.70
3.16
Christophene
Kg
3.88
3.53
Melongene (M)
Kg
5.96
8.89
Ochro
Each 0.20
0.20
Pumpkin
Kg
2.62
3.00
Plantain (Ripe)
Kg
11.27 9.72
Sweet Pepper (M)
Kg
6.15
6.77
Seim Beans
Kg
11.43 9.58
Tomato (M)
Kg
14.01 10.54
FRUITS
Dry Coconuts
Each 3.29
3.38
Banana (imported)
Kg
11.33 11.65
Papaya
Kg
7.46
7.49
Pineapple
Kg
8.42
8.79
Watermelon
Kg
4.21
6.29
CITRUS
Lime
Each 1.64
1.58
Grapefruit
Each 0.65
0.69
Orange
Each 0.67
0.67
NWM - Northern Wholesale Market, Macoya
VegeSuper- SuperMarts markets markets
Mar 11 Feb 11 Mar 11
6.10
5.93
12.09
10.37
11.80
NA
24.93
7.78
5.96
11.32
9.81
10.00
11.02
24.68
5.54
6.56
11.72
12.05
11.45
11.57
24.00
7.67
6.35
10.97
11.92
11.08
12.48
23.07
5.91
7.02
12.16
11.60
12.18
12.13
24.93
7.79
7.21
12.21
10.66
11.53
11.76
28.02
6.11
10.75
16.24
17.61
16.29
19.94
36.01
7.61
8.52
14.08
17.59
17.99
19.40
34.27
1.89
2.00
0.67
1.16
0.41
1.88
1.90
0.51
1.21
0.33
1.56
1.59
0.81
1.27
0.56
1.54
1.52
0.63
1.25
0.38
1.97
2.05
0.77
1.15
0.55
1.86
1.90
0.66
1.30
0.44
2.59
3.37
1.00
1.70
0.71
2.27
2.14
0.86
1.51
0.56
4.24
5.72
6.19
3.79
4.97
5.59
5.06
5.91
5.95
4.93
5.24
5.41
4.74
6.46
5.97
4.79
6.16
6.37
6.15
7.69
7.59
6.75
7.07
6.92
7.80
4.84
6.64
7.76
4.81
5.87
7.34
4.84
6.15
7.53
4.85
6.29
9.63
5.29
6.50
8.70
4.93
6.75
12.10 11.83
5.79 5.79
6.99 6.33
4.76
15.94
17.87
6.85
8.34
11.10
0.29
5.77
13.71
11.80
15.68
18.43
4.63
11.64
16.13
8.75
9.60
10.66
0.33
5.64
13.24
11.33
14.16
14.52
5.11
13.06
17.99
5.73
7.31
11.87
0.32
5.55
15.23
11.63
16.29
18.98
4.94
11.78
17.51
7.18
7.02
10.31
0.33
5.15
15.36
10.77
14.66
14.70
5.37
12.85
20.95
6.25
10.52
12.54
0.34
5.70
15.27
13.07
17.01
17.42
5.31
12.49
20.57
7.84
7.77
11.86
0.34
5.77
15.61
13.28
15.43
15.82
6.80
19.27
27.34
11.00
13.96
19.05
0.48
7.41
20.31
21.00
22.38
27.67
3.39
12.75
9.02
11.22
7.51
4.10
12.52
8.62
11.02
7.16
5.13
12.83
12.75
12.04
7.79
5.57
12.20
11.23
12.27
6.32
5.30
13.79
10.78
11.93
8.06
5.39
13.74
11.22
11.91
6.80
7.55 5.63
10.33 13.06
12.15 11.80
14.54 14.16
9.42 9.85
1.21
2.93
1.08
0.94
1.06
1.04
2.16
1.09
1.22
1.90
1.05
1.22
1.87
1.28
1.08
2.00
0.97
1.07
2.51
1.87
1.72
8.17
16.72
24.53
10.34
13.44
15.41
0.48
7.00
18.10
17.36
17.19
23.75
2.41
1.64
1.41
GreenVine Monthly Bulletin. Volume 7 No. 3 April 2011
8
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