EGGPLANT

Cultivation of eggplant

Eggplant production is highly concentrated in tropical and subtropical regions, with China dominating the global market, followed by Egypt and Turkey.

In Europe, Spain and Italy are the most relevant producers, with Italy concentrating about half of its production in Campania and Sicily, using both open-field and greenhouse cultivation.

The crop includes many varieties with different appearances: black, violet, white, or striped fruits, elongated to round shapes. International interest is increasing due to the “Mediterranean diet,” though Italy faces strong competition from North African countries and Spain.

Nutritional advice for eggplant

• Phosphorus, ideally combined with humic acid extracts, promotes root system development.
• Special attention should be paid during the fruit set phase to prevent fruit drop, possibly using products with a good mix of microelements and seaweed extracts.
• Eggplant is highly sensitive to magnesium and calcium deficiencies.
• Using products with beneficial microbial pools can help regenerate tired soils and combat diseases.

Below you can find the most effective strategies for proper fertilization to achieve high-quality, long-lasting eggplant.