Alpine Dutch bean back-season cultivation

The Dutch bean season is typically sown in winter and harvested in spring, which means that by the end of June, there are very few fresh Dutch beans available on the market. However, with the help of the cool summer climate, farmers can successfully grow Dutch beans out of season. This method can generate a high yield value, reaching approximately 2,500 to 3,500 yuan per mu. Unlike traditional seasonal cultivation, anti-season growing requires careful attention to several key factors to ensure success. First, selecting the right altitude is crucial. Dutch beans thrive in cooler conditions and are not tolerant of high temperatures. High heat can lead to poor yields and lower quality, and in some cases, no harvest at all. To avoid this, it's best to plant in areas where summer temperatures remain relatively low. According to the rule that temperature decreases by about 0.6°C for every 100 meters above sea level, planting at higher altitudes is ideal. A range of 600 to 800 meters above sea level is generally recommended. Next, choosing the right variety is essential. For semi-erect types, varieties like Japanese Summer Wolfberry Peas or Second Female No. 2 are good choices. For erect types, Taichung No. 11 or Japan’s Songdo No. 30 are suitable. These varieties are known for their disease resistance, strong branching, and heat tolerance, making them well-suited for off-season cultivation. Timing the sowing date is also important. Spring and early summer bring more rain, which can be detrimental to flowering and pod development. To avoid this, it's best to schedule the flowering period after the rainy season has ended. Therefore, sowing should take place between mid-May and early June. At altitudes of 600 to 800 meters, planting should occur just before or after the end of May. In areas above 900 meters, sowing in mid-May is preferable. Proper cultivation techniques play a vital role in successful Dutch bean production. Before planting, the soil should be tilled and mixed with 1,000 to 1,500 kg of organic manure. The soil should then be raked into raised beds that are 40 cm high and 100 cm wide, with a small ditch in the center. Seeds should be sown in holes spaced 10 cm apart, with 2 to 3 seeds per hole, using a single-row planting method. Fertilization should be done carefully. During the seedling stage, decomposed organic fertilizer can be applied. Nitrogen fertilizer can be used once or twice during the budding stage. Additionally, spraying a mixture of potassium dihydrogen phosphate and urea twice per harvest can significantly improve yield. Applying boron and molybdenum fertilizers every 8 to 10 days, such as Green Fenwei or Shibao, can further boost productivity. For climbing varieties, when the seedlings reach about 20 cm in height, it's important to provide support by inserting poles. Pest control is another critical aspect. To prevent root rot, carbendazim and Jinggangmycin can be used before planting. After 5 to 6 days, applying fungicides can help manage brown spot and powdery mildew. Once the plants start budding, it's important to monitor and control pests like leaf miners, soybean aphids, and other common insects. By following these practices, farmers can successfully cultivate Dutch beans during the summer months, ensuring both high yield and quality, even in non-traditional seasons.

Vitamins & Nutritions

Vitamins:

Vitamin A: Retinol. Carotene compounds responsible for transmitting light sensation in the retina of the eye. Deficiency leads to night blindness.

Beta carotene: An antioxidant which protects cells against oxidation damage that can lead to cancer. Beta carotene is converted, as needed, to vitamin A. Food sources of beta carotene include vegetables such as carrots, sweet potatoes, spinach and other leafy green vegetables; and fruit such as cantaloupes and apricots. Excessive carotene in the diet can temporarily yellow the skin, a condition called carotenemia, commonly seen in infants fed largely mushed carrots.

Vitamin B1: Thiamin, acts as a coenzyme in body metabolism. Deficiency leads to beriberi, a disease of the heart and nervous system.

Vitamin B2: Riboflavin, essential for the reactions of coenzymes. Deficiency causes inflammation of the lining of the mouth and skin.

Vitamin B3: Niacin, an essential part of coenzymes of body metabolism. Deficiency causes inflammation of the skin, vagina, rectum and mouth, as well as mental slowing.

Vitamin B6: Pyridoxine, a cofactor for enzymes. Deficiency leads to inflammation of the skin and mouth, nausea, vomiting, dizziness , weakness and anemia.

Folate (folic acid): Folic acid is an important factor in nucleic acid synthesis (the genetic material). Folate deficiency leads to megaloblastic anemia.

Vitamin B12: An essential factor in nucleic acid synthesis (the genetic material of all cells). Deficiency leads to megaloblastic anemia, as can be seen in pernicious anemia.

Vitamin C: Ascorbic acid, important in the synthesis of collagen, the framework protein for tissues of the body. Deficiency leads to scurvy, characterized by fragile capillaries, poor wound healing, and bone deformity in children.

Vitamin D: A steroid vitamin which promotes absorption and metabolism of calcium and phosphorus. Under normal conditions of sunlight exposure, no dietary supplementation is necessary because sunlight promotes adequate vitamin D synthesis in the skin. Deficiency can lead to osteomalacia in adults and bone deformity (rickets) in children.

Vitamin E: Deficiency can lead to anemia.

Vitamin K: An essential factor in the formation of blood clotting factors. Deficiency can lead to abnormal bleeding.

Nutritions:

For the treatment of nutritional disease, any of the nutrient-related diseases and conditions that cause illness in humans. They may include deficiencies or excesses in the diet, obesity and eating disorders, and chronic diseases such as cardiovascular disease, hypertension, cancer, and diabetes mellitus. Nutritional diseases also include developmental abnormalities that can be prevented by diet, hereditary metabolic disorders that respond to dietary treatment, the interaction of foods and nutrients with drugs, food allergies and intolerances, and potential hazards in the food supply. All of these categories are described in this article. For a discussion of essential nutrients, dietary recommendations, and human nutritional needs and concerns throughout the life cycle, see nutrition, human.

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