Lettuce production in China

China is the world leader in lettuce production, producing half of the world's lettuce. Stem lettuce is grown in the country and the stems are prepared as a cooked vegetable. According to estimates given by the Food and Agriculture Organization (FAO) in 2006, China produced around 11,005,000 metric tonnes of lettuce on 500,250 hectares of land. In 2010, the FAO reported that some 12,574,500 tonnes (12,375,900 long tons; 13,861,000 short tons) of lettuce were produced during that year.[1] Taiwan is also a producer of good quality head lettuce, which is an export commodity.[2]

Lettuce buffet in Duanzhou, Zhaoqing, Guangdong, China.

History

China first started growing lettuce (Lactuta sativa L.) in the seventh century, according to one source,[3] although another source writes that lettuce was introduced earlier, in the fifth century.[4][lower-alpha 1] It is not quite clear as to how lettuce got to China.[6] The country has long been the leading lettuce producer in the world,[7] with roughly 8,000,000 metric tons (7,900,000 long tons; 8,800,000 short tons) of lettuce produced in 2005,[8] and 11,005,000 metric tons (10,831,000 long tons; 12,131,000 short tons) on 500,250 hectares (1,236,100 acres) in 2006.[9] China accounts for around half of the world's total lettuce production.[lower-alpha 2]

Agriculture

As per FAO's Preliminary Statistics for 2011 for China, the area under lettuce and chicory was 570,302 hectares (1,409,250 acres) with a total production of 13.431 million tonnes.[12] Most of the lettuce produced in China is purchased and consumed within the country.[13]

The common types of lettuce grown are the Butterhead (Lactuca sativa var. capitata), the Crisphead (Lactuca sativa var. capitata), the Looseleaf (Lactuca sativa var. crispa), the Romaine (Lactuca sativa var. longifolia), and the Celtuce.[14] Celtuce is grown widely in the country and its stems are prepared as a cooked vegetable.[15] Celtuce (Lactuca sativa var. angustana), an endemic plant of China, is also called stem lettuce. The name is derived from two words “celery” and “lettuce.” It is succulent, has thick stem and tender leaves. The plant grows to a height of 10 to 12 inches and has leaves at the end, similar to that of lettuce. Its skin tastes bitter, and hence is removed by paring it and leaving only the green core of it which is soft and translucent.[14]

Prickly lettuce or China lettuce (Lactuca serriola) is also a variety grown in waste lands along roadsides, yards and gardens. It is an irrigated crop that is suited to grow on light or dry soils.[16]

In Taiwan, head lettuce is an export crop (40–50% of produce exported) grown in the sub-tropical mountainous area, which is suitable (due to its cool climate) for its cultivation. This crop is a good source of vitamin A and folic acid. It is green in colour and has crisp leaves and is of the compact variety.[2] Though low in calories it is a vitamin and mineral supplement. Stem lettuce provides vitamin C and also calcium.[17]

Culinary dishes
Woju (莴苣), a lettuce variety grown for its stem used in Chinese cooking, sold in a Yangzhou supermarket

In China, lettuce is not eaten in a raw form of salad. The preferred common usage is in plain form as stir-fried (cooked for a short time) and occasionally mixed with mushroom and other vegetables, and well spiced with garnishing. It is also steamed individually. It is also used in combination with meat dishes such as “Sliced Pork Stir Fried with Lettuce.” Lettuce soups are also common, along with fish or minced chicken. For this preparation, fresh and crisp lettuce is chosen and the soup is consumed hot and not allowed to go tasteless. Other varieties of dishes are “Lettuce and fermented Bean Cake” and “Clear Simmered Bean Card with Lettuce and Cellophane Noodles.”[17] Stem lettuce, which originated in China, is cooked and used as a food item.[7]

Culture

It is common belief in China that lettuce is a symbol for wealth[18] and good luck. It is a festive food during birthdays, New Year's Day and several other festive occasions.[19] Celtuce is pickled and used as a side dish during meals.[14]

Notes
  1. A third source states that it was in 600–900 A.D. that lettuce was introduced to China.[5]
  2. Various figures given: 48% (2005),[10] and 50% (2006).[11]

References
  1. "FAO Statistics Database". Food and Agriculture Organization of the United Nations. Archived from the original on 2013-01-14. Retrieved 2012-03-24.
  2. "Linking Farmers to Market :A Success Story of Lettuce Export from Taiwan" (PDF). Asia-Pacific Association of Agricultural Research Institutions (APAARI). Retrieved 22 May 2013.
  3. "Production Guidelines for Lettuce" (PDF). Department of Agriculture, Forestry and Fishery (Republic of South Africa). Retrieved May 22, 2013.
  4. Farmers' Bulletin, Issue 1953. U.S. Government Printing Office. 1951. p. 2.
  5. Small, Ernest (2009). Top 100 Food Plants. NRC research press. p. 298. ISBN 9780660198583.
  6. Ensminger, Audrey H. (1983). Foods & nutrition encyclopedia. Vol. 2. Pegus Press. ISBN 9780941218047.
  7. Gerardus J. H. Grubben (2004). Vegetables. PROTA. pp. 349–. ISBN 978-90-5782-147-9. Retrieved 29 May 2013.
  8. Palmer, C.E. Don (2005). Haploids in Crop Improvement II. Vol. 2. Springer. p. 284. ISBN 9783540222248.
  9. Kole, Chittaranjan (2007). Vegetables. Springer-Verlag Berlin Heidelberg. pp. 128–. ISBN 978-3-540-34536-7. Retrieved 21 May 2013.
  10. Gregory, Alexandra (2008). Optimal Economic Design of Mail Surveys: Influences on Response Rates and the Impact of Responses to a Second Mailing. p. 73. ISBN 9780549721802.
  11. World Health Organisation (2008). Microbiological hazards in fresh leafy vegetables and herbs: meeting report. World Health Organisation. p. 5. ISBN 9789241563789.
  12. "Preliminary 2011 Data". FAO organization. Archived from the original on 14 January 2013. Retrieved 21 May 2013.
  13. Boriss, Hayley; Brunke, Henrich (October 2005). "Commodity Profile: Lettuce" (PDF). University of California. Archived from the original (PDF) on 2012-07-07. Retrieved 2012-07-01.
  14. "Five Types of Lettuce". Harvest to Table.com. 10 April 2007. Retrieved 23 May 2013.
  15. Salunkhe, D. K.; Kadam, S. S. (19 March 1998). Handbook of Vegetable Science and Technology: Production, Composition, Storage, and Processing. Taylor & Francis. pp. 495–. ISBN 978-0-8247-0105-5. Retrieved 21 May 2013.
  16. "Prickly lettuce (China lettuce): Lactuca serriola". Pep.wsu.edu. Retrieved 21 May 2013.
  17. Simoons (1991). Food in China: A Cultural and Historical Inquiry. CRC PressINC. pp. 148–. ISBN 978-0-8493-8804-0. Retrieved 22 May 2013.
  18. Poon, Shuk-wah (2011). Negotiating Religion in Modern China: State and Common People in Guangzhou, 1900 – 1937. Chinese University Press. ISBN 9789629964214.
  19. "Romaine lettuce". The worlds healthiest food.com. Retrieved 23 May 2013. {{cite journal}}: Cite journal requires |journal= (help)
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