By Umar Nsubuga
Zucchini, also known as courgette, is a versatile and fast-growing vegetable that offers both nutritional and financial benefits. With a growing interest in healthy, and home-grown produce, more farmers are turning to zucchini as a profitable crop.
Henry Sekyewa, an agronomist and vegetable farmer in Luwero District, shares the key steps required to successfully grow zucchini and the numerous benefits it brings to farmers.
According to Sekyewa, growing zucchini begins with careful planning and choosing the right environment.
Zucchini thrives in warm climates with well-drained, fertile soil. As an agronomist, he stresses the importance of soil preparation.
“Zucchini prefers slightly acidic to neutral soil, with a pH level between 6 and 7. It’s essential to enrich the soil with organic matter like compost to ensure healthy plant growth,” Sekyewa advises.
He also highlights that zucchini needs full sun exposure for at least 6 to 8 hours a day to grow to its full potential.
Once the soil is prepared, the next crucial step is planting.
Zucchini can be grown from seeds, and Sekyewa recommends starting the seeds in small pots and transplanting them once they have sprouted and are strong enough to withstand outdoor conditions.
He says farmers can also plant the seeds directly into the soil, spacing them about 30 centimetres apart to allow room for their wide, spreading leaves.
Sekyewa points out that zucchini plants are prone to competition, so maintaining adequate spacing and preventing weed growth is vital for healthy plants.
As zucchini grows quickly, it requires consistent care. Regular watering is crucial, but Sekyewa advises against waterlogging, which can lead to root rot.
“Drip irrigation works best for zucchini since it ensures water is delivered directly to the roots without wetting the foliage, which could invite diseases,” he explains.
Sekyewa says farmers should also be vigilant for pests, such as aphids and squash bugs, which can harm the plants. Integrated pest management, including using organic pesticides and natural predators, is key to keeping the crop healthy.
When it comes to harvesting, he says zucchini should be picked when they are still tender, usually around 2 to 3 weeks after flowering.
Sekyewa encourages farmers to harvest regularly to ensure continued production, as zucchini tends to stop producing if left on the plant for too long.
“You can harvest them when they are young and small, but larger zucchinis also fetch a good market price,” he adds.
The benefits of growing zucchini extend beyond the fresh produce itself. As a crop that is relatively easy to grow, zucchini offers an opportunity for farmers to diversify their income streams.
Its quick turnaround time harvestable in just 50 to 60 days makes it a popular choice for farmers seeking short-term returns.
Zucchini’s health benefits, including its high vitamin content and low calorie count, make it an appealing option for health-conscious consumers.
The fruit’s versatility also means it can be sold in various forms: fresh, processed into sauces, or even dried for long-term storage.
