Pumpkin

Pumpkin is a very versatile as all parts of the plant can be utilized for food. The fruit is used both fresh and processed. It can be baked, steam, boiled and processed into a powder for use in drinks and soups. The leaves and flowers are cooked and eaten and even the seeds are roasted and consumed. Pumpkins constitute a good source of vitamins and minerals including Vitamins A, B and C.

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Pumpkin

Product Details

Pumpkins are open pollinated and this is assisted by wind and insects. As a result, wide variations in fruit shape, fruit size, skin and flesh colour and flesh taste may arise. Some of the varieties utilized locally include Jamaican, Local Large and Crapaud Back. For export, fruits with  cream/green skin colour and sweet thick orange/yellow flesh are very desirable for consumption. To meet the demands of the export market, the locally bred CES starz pumpkin was developed.

Product Size

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Scientific Name

Cucurbita moschata

Product Type

seed

Location 1

Research Division Centeno

Location 2

Location 3

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