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Extension Bulletin No. 5 a) October 1984 Q tie SORREL PRODUCTION & MARKETING in the U.S. VIRGIN ISLANDS COLLEGE OF THE VIRGIN ISLANDS Cooperative Extension Service D.S. Padda, Director St. Croix, U.S. Virgin Islands SORREL PRODUCTION & MARKETING in the U.S. VIRGIN ISLANDS by Clinton George - Extension Horticulturist George Morris - Extension Economist EXTENSION BULLETIN NO. 5 October 1984 Copies of this bulletin available from: coorenATive ere eion se SERVICE & OF THE VIRGIN ISt P.O. Box L, Reel, St.Croix, U.S. Virgin Islands 00080 Telephone: (609) 778-0246 CONTENTS FOREWORD ................6.0000005 bereeeaeeesens ee «Page | SORREL PRODUCTION Introduction Description . ee es Cultivars . Soils and Clima - 4 Land Preparation and Planting ..... - Fertilizing .. Pests and Diseases ee] Harvesting . Yield .7 ECONOMICS OF SORREL PRODUCTION Gross Receipt 7 Variable Cost 7 Returns from Sorrel Production . = ood Other Factors Affecting Cost and Returns 7&10 Marketing of Sorrel 10 Processing Potential oll Some Sorrel Recipes... 12 TABLES Frequency and Amount of Fertilizer Application .. iL Estimated Cost and Returns Per Acre for Sorrel Producti 8 11. Estimated Cost and Return Per Hectare for Sorrel Production . ao IV. Labor Estimation for Sorrel Production 10 Nutritional Composition of Sorrel, per 100 gi i FIGURES Parts of the Sorrel Plant A Dwart Sorrel Plant at CVI Experi nt Stal Sun-drying As a Method of Dehydration of Sorrel Calyees . Sorrel, grown mainly for its calyces (“fruit”), is a tropical plant that is cherished by Virgin Islanders and other West Indians, particularly during the Christmas season. Drinks and beverages made from the fruit of the sorrel plant, in some respect, are part of the vast array of cultural foods in West Indian society. It is commonly used in the Virgin Islands as a liqueur when served with rums, The sorrel fruit is also used to make jam, jelly, and marmalade. The ex- tract from bright red fruits is sometimes used as a natural food coloring. As you read this bulletin, The Produc- tion and Marketing of Sorrel in the Virgin Islands, you will probably be amazed to discover the sorrel plant’s numerous bio- logical features which local farmers attrib- ute to its high rate of successful cultivation in the Virgin Islands. It is practically free from insect infestation; it is resistant to drought; and it has a short maturity period (sow to reap cycle.) These features make the cultivation of sorrel a worthwhile undertaking for both ardent farmers and family gardeners. FOREWORD Cultivation of sorrel has been scientifi- cally proven to be an economically profit- able enterprise in the Virgin Islands. With the avai ity of i i facilities, it could become an economically profitable, processed beverage and food commodity in both U.S. and international markets. This bulletin should be interesting read- ing to farmers and fanciers of exotic cuisine. All readers are encouraged to try the sorrel recipes listed. The Cooperative Extension Service is indeed, happy to have researched this trop- ical beverage and food crop of economic and intrinsic local valuc. Plant the sorrel, try using it, and let us know the results! Sincerely, Fad — Darshan S. Padda, Director Ye > S) LA if \, ¥ \\ ty \) —S \\ i {® V4 Vv SIN kA \V <—d AN | wo) tf a> ic b=p\ .> 32 zo y => i WA WH yr ie, +N Via rN aj oe Fig. 1 Sorrel (Wibicws satxtaviffe), a) fruiting shoot; b) teal; c) flower: 4} lonpitud inal section of flower: #) fruit: 1) cutaway of fruit showing veed pod. THE PRODUCTION AND MARKETING OF SORREL IN THE VIRGIN ISLANDS INTRODUCTION Sorrel (Hibiscus sabdariffa L. var. Sab- dariffa race Ruber), also known as roselle or Florida cranberry, is an annual crop grown for the large, thick, acid calyx and bracts that are prized in the making of drinks, jams, jellies. stuces, and liqueurs. Sorrel is believed to have originated in Africa and has been widely dis tributed throughout the sub-tropical and trop- ical world. It is a crop suited to the Caribbean conditions. Seeds ure reported to have been brought to the New World by African slaves during the slave trade. reaching Brazil around the 17th Century. Since its introduction it has become naturalized in many areas of the West Indics and Central America, Records avail- able indicate that the plant was cultivated in Jamaica ay carly as 1707 and in Guatemala before 1840, The genus Hibiscus, of the family Malva- ceue, embraces over 200 species, ranging in form from herbs and subshrubs to « large timber tree, such as the Blue Mahoe, indige- nous to Cuba and Jamaica. Sorrel is closely related to okra, ornamental species of Hibis- cus, and to several fiber-producing plants, notably cotton. DESCRIPTION Sorrel is an annual, erect, bushy subshrub growing to about 2 meters (7 feet) tall typically with red stems that branch profusely (if prop erly spaced) before Nowering. The leaves are green with reddish veins and long or short petioles. Leaves of young seedlings and upper leaves of older plants are simple, lower leaves are deeply 3 to 5 lobed with jagged margins. Flowers. born singly in the leaf axil are pale yellow with a rose or maroon eye and turn pink as they wither at the end of the day. Asin most CULTIVARS Three cultivars of sorrel are recognized in the Virgin Islands: “Local Tall’ - Plant tall [to about 2 meters (7 ft.) erect and robust. Calyces deep red. fleshy and pointed at apex. Bracts long slender and curved upward. “Dwart Early Red’ - Plant relatively low- growing [.9-1.2m(3-4 ft.) Jand spreading. This cultivar, recommended in some areas of the West Indics, is early-bearing and high-yielding, “Archer (sometimes called “white sorrel”) ~ Plant is as tall and robust as the "Local Tall” but has green stems. Flower is yellow with deeper yellow eye. Calyx is greenish-white and smaller than the “Local Tall’, but the yield per plant is greater. Juice and other products are nearly colorless. Fig. 2 Right - A dwart sorrel plant a CVI Experiment Station. species of Hibiscus, the individual flowers last for only one day. Flowers are self-pollinated. At the base of the flowers is a typically red calyx consisting of S large fleshy sepals with a collar (epicalyx) of 8 to 12 slim, pointed bracts. ‘This fleshy acid calyx (red sepals) isthe portion of the plant used as the “fruit”. Vhe seed pod (surrounded by calyx) is green when immature and has 5 valves, with each valve containing 3 to 4 light brown seeds. The seed pod turns brown and splits open when mature and dry SOILS AND CLIMATE Sorrel! grows and fruits best on a deep, well- drained, fairly fertile sandy loam soil but is adapted toa wide variety of soil types. A good structure is particularly important as sorrel isa very slow grower during the first three to five wecks after germination and is very sensitive to unfavorable influences during this period. Most of the soils in the Virgin Islands will pro- ducea 'y crop if other iti are favorable. However, on high calcium soils such as those found in certain areas on St. Croix, deficiency symptoms of minor clements may occur (see section on fertilizing). Hillside arcas, not suited for vegetables, can be put into sorrel production which could also provide adequate control against soil erosion. ‘The plant thrives best under tropical and subtropical regions from sea level up to 915 meters (3000 ft.) with about 100-127 em (40-50 in.) of rainfall well distributed throughout its growing season, Although the sorrel plant is known to be quite drought-tolerant once ¢s- fablished, supplemental irrigation during periods of inadequate rainfall could signil- icantly increase yields. LAND PREPARATION AND PLANTING The soil should have a good physical struc- ture and tilth. Thercfore, it may be necessary to plough and harrow before planting. In low areas where soils may be subjected to water logging. raised beds separated by drainage fur- rows should be used. If available, well-rotted manure incorporated into the soil would be beneficial in producing a good crop. Sorrel seeds are usually set directly in the field around late May or June to allow for a sufficiently long period of growth and develop- ment. Three to four seeds are usually sown 4 to 5 cm (1147 to 2") deep per planting hole and. when a few inches high. thinned to | or 2 plants per hole. It takes approximately 1.12 ky of seed to plant a hectare (1 Ib./acre) depending on plant spacing, The recommended spacing be- tween plants is 1.2-1.5 meters (4 to 5 feet) for tall cultivars and about 0.6 meters (2 feet) for the dwarf type. Spacing between rows is usual- ly 1.2-3.0 meters (4 to 10 feet) depending on the type of cultural operation to be performed. Germination occurs within 7 to 10 days, at which time ungerminated plants should be replaced. Seedlings may also be raised in nursery beds and transplanted when about 15 cm (6 in.) high. is especially beneficial where the dry season may sometimes extend into May or June, Sorrel may be planted ata later date (August or September) but closer spacing between plants [0.6-0.9 m (2 to 3 [1.) ] is necessary be- cause plants will nor grow as large ws those sown in May of June. It should be noted that sorrel planted after September will not be ready for rcaping until carly January. Plants should be irrigated from planting to maturity if rainfall is not adequate. FERTILIZING Newly germinated plants should not be fer- tilized until they show visible signs of growth, usually 3 to 4 weeks after sowing. The proper amount and type of fertilizer to be applied varies with the specific location on the islands and also the soil type. Soil test results will help in determining the fertility of your soil (refer to Gardeners Factshects #25 & 26). However, On high pH soils, sorrel plants exhibit iron deficiency which can be detected by interveinal chlorosis (yellowing) of the leaves, In some cases, terminal leaves become almost white in appearance. One or two applications of chel- ated iron applied as a soil drench will usually clear up this deficiency. Other minor element iencies may be with of the trace elements (refer to average soils will need a such as 10-10-10 (N-P-K) at monthly intervals to greatly increase production (refer to Table 1). Gardeners Factsheet #16). TABLE! Frequency and Amount of Fertilizer (10-10-10) Month ‘Ist (about 3 wks. after sowing)" 2nd ad 4th 5th (right atter 1st harvest) Gth (after Ind harvest) Amount/Plant/Application Grams (Ounces) 141 % 283 1 283 1 28.3 1 283 1 41 % * ‘Sets sown int mid-Iune PEST AND DISEASES Weeds can be controlled within and between rows cither by frequent hand cutlassing or mowing until the plants are large enough to shade the ground. Weeds are reduced consider- ably at this time and very little mowing may be necessary. Early pruning will inerease branch- of n ‘in the Virgin Islands, sorrel plants are rela- tively free from insect pests. Occasionally there may be some infestation with scales, aphids and mites. Root-knot and other nematodes are the major pests of sorrel plants. They can seri- ‘ously reduce root growth, resulting in stunted, weak plants, Methods of Preventing nematode damage include crop rotation, additions of ‘organic matter, and use of liquid or granular nematocides (refer to Factshect #11), Also, planting in rows or beds where marigolds were growing previously (in dense stands) hus been shown to deter root-knot nematode Root rot, powdery mildew. and leaf-spot are diseases which may attack sorrel plants during the rainy season. The root rot disease. which causes wilting, can completely destroy an entire crop. The powdery mildew fungus, pro- ducing white powdery mold on the leaves and stems, causes the leaves to die prematurely. The plants are sometimes affected by a leal- spot fungus, but it is rarely severe cnough to necessitate treatment. For additional infor- mation and assistance on pest and disease prevention and control, contact C.V.1. Exten- sion Service, Pest Management Program. HARVESTING The sorrel is a short-day plant with a sea- sonal production, In the Virgin Islands, flowering usually begins around October (with June planting) and calyces (fruits) will be ready but still tender (about 3 weeks after flowering), and at this stage, are easily snapped off by hund. They are easier to break off in the morn- ing than at the end of the day. The fruits ripen from the lowest to the highest. If to harvest from late causes latent buds to develop: and extends the flowering life of the plant. Three main harvests can be obtained from late November to mi February. However, if adequate water is avail- able, extended dry scason harvests could be made, Calyces are harvested when full-grown the fruits are left too long on the plant and the stems have toughened, clippers must be used. is p ot the fruits are allowed to mature, at which time the plants are cut down, stacked for a few days, then threshed out. YIELD d An estimated 7,282 Preliminary results from the C.V.1. Experi- Ibs./ plant) was atta ment Station indicated that under norm I rain kg/ha (6,500 Ibs. ¢) was obtained when fall with a spacing of 1.5 by 1.5 meters (5’ x 5’), both yields were averaged. However, if the yield was approximately 8,960 kg/ha (8,000 above procedures ¢ followed properly and Ibs. /acre) or 4.5 lbs. plant. During the follow- supplemental irrigation is uscd, average yields ing year (a dry year), yield of about 5,824 of 11,200 kg/ha (10,000 Ibs. / acre) are possible. kg/ha (5,200 ibs./acre) or 1.3 kg/plant (3 aad = a a pees _~ ny - pe ts shee ae Fig. 3 Sun-drying as a method of dehydration of sorrel calyces, THE ECONOMICS OF SORREL PRODUCTION Sorrel production, like all farm enterprise, requires clear economic understanding of cost outlay and potential returns prior to produc- tion, Table IH of this bulletin illustrates an unit of one acre or onc hectare was established as the economic basis by which cost and returns were measured. The enterprise budgets are broken down into three major categories: le from sales, 2) and enterprise budget for sorrel in the U.S. Virgin Islands. Actual cost figures were utilized together with recommended input for local sorrel A 3) fixed cost. Profitable returns from sorrel production is realized when revenue from sales exceed that of cost, GROSS RECEIPTS A gross receipt of $16,167.24/ha ($6,500) acre) was obtained by using average yiclds of 7,282.54 kg/ha (6,500 Ibs./acre) derived from the V.I. Experiment Station estimated yield, coupled with an existing market price of $2.20 per kilogram (SI per pound). VARIABLE COST Of the ten items listed under variable cost, fertilizer, nematocide and harvest labor comprised the most costly factors in the pro- duction of sorrel, These high cost items in the budget occurred as a result of the following situation: (a) high recommended quantities of fertilizer use as listed in Tables I] & III at $268.18 per hectare ($108.80/acre); (b) the heavy use of ncmatocide as listed in Tables I] & IIL at $366.49 per hectare ($148.32/acre) is necessary for the control of nematodes which severely affects the roots of the plant, hence the profitability of the crop; (c) the high cost of harvesting is due in part to the absence of a mechanized system for harvesting the sorrel crop. As a result, local farm producers have avoided planting large acreage in sorrel. RETURNS FROM SORREL PRODUCTION One of the persuading factors that tends to make sorrel production economically attrac- tive is the short d which i i relatively short period, As illustrated in Table I, returns from sorrel production were ob- tained by both variable and fixed tied up in the production process. The invest- ment time in sorrel production covers a period of approximately four months. Thus, the reali- zation of profit from the sorrel crop occurs ina cost (total cost) from gross receipts, thereby arriving at a net return of $11,544.89 per hee- tare ($4,632.64/ acre), OTHER FACTORS AFFECTING COST AND RETURNS It should be noted that due to the topog- raphy of the islands, some areas tend to be sloping, making it rather difficult to operate farm machinery during the land preparation process. Therefore, land areas with high de- grees of slope will require much higher labor Cost resulting in marked increases in total pro- duction cost. Any increases in production cost will cause a corresponding decline in net returns per acre. MARKETING OF SORREL Fresh sorrel is normally sold to vendors in the public markets roadside stands and a few small grocery stores. Apparently, due to low levels of production, sales of large volume have not entered the major supermarkets or other large marketing outlets. It is also interesting to note that current import data shows no trace of sorrel from abroad, hence no external compe- tlion exists. Sorrel is generally sold in the fresh market TABLE II Estimated Cost and Returns Per Acre For Sorrel Production toms Yield Unit, Son[Unis Value ‘Sorrel (w/seed tresh) 6,500 > 1.00 ‘$6,500.00 Gross Receipts $6,500.00 Variable Cost Input Used Seeds 3.00 tb 2.00 Manure 4,000.00 Ib + Fertilizer 544.00 tb 0.20 Fungicide 2.00 tb 2.70 Nematocide 36.00 tb 4.12 Tractor (rental)" 1.00 acre 45,00 Tiller (rental)" 2.00 day 5.00 Labor? 40.00 hrs 317 Int. on Op. Cap.? 4.00 dot 446 Subtotal Harvest Cost Picking and Packing 436.00 bes 37 v 12 Subtotal ‘$1,382.12 Total Variable Cost $1,846.28 Income Above Verisble Com $4,853.72 Fixed Cost Equipment 1.00 acre 15,00 15,00 Other 1.00 acre 6.08 6.08 Total Fixed Cost 21.08 Total Cost $1,867.36 Net Returns $4,632.64 " ased on Dept. of Agriculture estimated rental fee per acre 2 Dept. of Labor minimum farm labor wages # interest on Operating Capital TABLE Ill Estimated Cost and Return Per Hectare For Sorrel Production toms Yield Unit, Cost/Unit Value Sorrel (w/seed fresh) 7.28254 kg 2.22 $16,167.24 Gross Receipts $16,167.24 Variable Cost Input Used Seeds 1 kg 4.44 Manure 448157 kg Fertilizer 60950 kg 044 Fungicide 222 kg 6.00 4001 kg 9.18 Tractor (rental) 100 ha 111.16 Tiller (rental) 498 day 5.00 Labor 98.80 hes 37 Int. on Op. Cap. 4.00 mth 11.02 Subtotal Harvest Cost Picking and Packing 1,076.92 hes 3.17 $3,413.84 Subtotal Total Variable Cost Income Above Variable Cost $11,607.35 Fixed Cost Equipment 100 ha 37.05 37.08 Other 1.00 ha 15.02 15,02 Total Fixed Cost 52. Total Cost Net Returns during the Christmas seasons, and no addi- tional preparation is needed for sale on the local market. Existing market price seems to fluctuate around $2.22 per kilogram ($1.00- $1.25/lb.) during the crop season, Another marketing advantage of this crop is its storing und drying potential, thus reducing spoil- age. Value is added to the commodity (sorrel) when the crop is desceded and sundried for future sales, When dried, a pound of fresh sorrel is reduced to approximately 40.8 grams (1.44 ounces). Even though the market for dry packaged sorred does not command much attention at this time, farmers speculate that a price of $2.00 per 56.7 grams (2 07.) package can be obtained. The drying (Figure 3) and storing of sorrel will allow producers to sell their crop throughout the year, hence allowing time to take advantage of higher prices during the off season periods. In short, sorrel sales (of both fresh and dry) can be most profitable, but clear understanding of market sources should precede all production. TABLE IV Labor Estimation for Sorrel Production Operations Time SHour) @) Applying fertilizer 13.00 hrs. ») Applying fungicide 5.00 hes. ©) Planting and applying nematocide 11.00 hes. 3) Applying manure 4.00 hes. e Titling 7.00 hes. TOTAL 40.00 hee PROCESSING POTENTIAL The processing of sorrel involves another spin the rearketing| process The end result is A few countries have already taken the lead in sorrel processing for both their domestic and markets: ies are Trin- product Value i is therefore rel to the product duc to the fact that labor, time and capital would be nccessary to transform the sorrel from its raw stage to a consumable one, In general, the final consumption stage of sorrel is in the form of a beverage dr drink, In some cases raw sorrel is processed into a concentrate liquid or made into solids. Processing of sorrel generally requires heavy capital investment, The major function of pro- cessing would be to reduce the labor intensive method traditionally practiced by most house- holds and at the same time make it possible for sorrel products to be readily available to con- sumets at a reasonable price idad, Domi Local agribusiness firms have expressed an interest in the processing of sorrel. However. unless adequate amounts of sorrel are produced on the islands or obtained from elsewhere, pro- cessing would not be possible or worthwhile. and some countries in Africa. A legal rare arrangement between farmers and agribusiness firms may serve as a stimulating pce intensify local sorrel pro- duction, thereby increasing sorrel supplies. The processing of sorrel may alse have a far reaching effect on reducing local consumption levels of imported drinks as well as providinga steady income for farm producers. In various tropical and coun- tries all parts of the sorrel plant are utilized for food, feed or beverage. N ists. have found sorrel calyces to be high in calcium, niacin, riboflavin and iron, Table V lists the composition of sorrel calyces and leaves. Sorrel calyces are best prepared for use by washing. then making an incision around the base of the calyx below the bracts to free and remove it with the seed capsule attached. The calyces are then ready for immediate use or may be frozen of dried for out-of-season supply. Throughout the West Indies and tropical America, sorrel is prized primarily for the cool and refreshing beverage made from the calyces. The drink is attractive in appearance ts wine red clarity. The flavor is tart but ‘An excellent reddish sauce, very similar in and flavor may be prepared from the calyces. Jam, jelly, chut- ney and marmalade may also be prepared. Sorrel sauce or syrup may be added to pud- i J also or ice cream. Fermented, the juice yields an excellent wine: and the dried calyces are ut ized to make extracts for flavoring liqueurs. Today, there is a strong resurgence of interest. on the part of food and beverage manufacturers who anticipate further FDA restriction on synthet red colorants, The trend toward “natural” foods could create a new demand for sorrel as a color agent. In some areas of the tropics the young leaves are cooked as greens alone or in combination with other vegetables. They are also added to cur- rics as scasoning. The seed is high in protein and is considered excellent feed for chickens. TABLE V f Sorrel, Per 100 GM. Edible Portion Panof Mois: Pro: Carbo. Cal- Phos: ee ae Ascorbic. Plant ture Col, tein Fat hydrate cium phorus Iron A mine flavin Niacin Acid * gm__gm gm gm mg. mg__meg omg omg mg me Colyces’ 45 55 1701012322 10s ses sGH_ssD_e Calves” 86.0 46 1.8 01 11 «160 60 38 04 006 0S 4 leaves? 85.0 43-33 «0300: (9 «613 4B A745 15 USES Compiled by Woot-Tsuen Wu Leung. Nutrition Office, National Institute of Health, Intardepartmental Committee on Nutrition Deters, for Nationat . Bethesda 14, Maryland, 2 FAO. 1988, Food Composition Table for Use in Africa, FAO, Rome SOME SORREL RECIPES' SORREL DRINK - 1 Wash sorrel and take off the red sepals. Make a light syrup with 2 cups sugar and 2 cups water. Pour while boiling hot over the sorrel and leave over- night, In the morning strain and bottle, Serve with ice and soda water. SORREL DRINK -2 3 cups sorrel sepals ups boiling water small piece of ginger 6 cloves piece of dried orange peel 2 cups sugar Wash the sorrel ond place i» jar ith the singer, ‘orange peel and cloves. Pour on boiling wa prion pokey aarp petabay heihepary Anteochier pour into bottles. Use as required with ice and soda water. SORREL JELLY -1 Wash the sorrel and place the whole fruits ina pan. Add enough water to cover, and boll for an hour or until the fruits are soft. Strain the juice through a jelly bag. To every cup of juice allow 3/4 cup sue Bring the juice to the boil and add the sugar. Boil rapidly until it passes the jelly test.? Pour into clean hot jars and seal. SORREL JELLY -2 (Makes 3 to 4 quarts) 2 pounds sorrel 1” pe. crystallized ginger J tablespoon lemon juice $ cups (2/4 Ibs.) sugar Combine the sorrel, lemon Juice. and inger with water to cover. for 25 discard the Nowers and ginger. rer the sugar sia re Jelly test. Par into clean hot jars and seal. 2 These recipes have been tested by the CVI Home Economics Department 2 The jelly test for doneness The biggest problem in making jelly is to know when it is done. It is particularly important to re- move the mixture from the heat before it is over- cooked. Although an undercooked jelly ean some- times be recooked to make a satisfac thete is fittle that can be done cooked mixture. Signs of overcooking area change in color of mixture and a taste or odor of caramel ized sugar Spoon or sheet test. Dipa cool metal spoon inthe boiling jelly mixture. Then raise it at least # foot above the kettle, out of the steam, and turn the spoon so the syrup runs off the side. If the syrup forms two drops that flow together and fall off the spoon as one sheet, the jelly should be done, Refrigerator test. Pour a small amount of boiling jelly on a cold plate, and put it in the freezing com- partment of a refrigerator for a few minutes. If the mixture gels. it should be done. During this test. the jelly mixture should be removed from the heat, SELECTED REFERENCES Ganpat, R.. 1973. Sorrel Production. Ministry of Agriculture, Lands and Fisheries, Trinidad and Tobago. Morton, J.F., 1974. Renewed Interest in Roselle (Hibiscus subduriffa L.), The Long-forgotten “Florida Cranberry”. Proceedings of the Florida State Horticultural Society. Volume 87 Native Recipes, Virgin Islands Cooperative Extension Service, Extension Bulletin No, |, February 1978. Purseglove, J.W.. 1974. Tropical Crops: Dicotyledons. Vol. 2, John Wiley & Sons, Inc., New York. Tindall, H.D.. 1983. Vegetables in the Tropics. The AVI Publishing Company, Inc., Westport Connecticut. EXTENSION GARDENING PUBLICATIONS Okra, A Beloved Virgin. Farmers Bulletin No. 1 Sorghum in the Virgin Islands. Farmers Bulletin No. 2 Vegetable Planting and Harvest Guide—Gardeners oners Voctahont No.1 by Budding—Gardeners Fertilizing Your Garden for Optimum Vields—Gardeners Factsheet No. How Many Teaspoons is 5 Pounds Per Acre’ ei Weighh end Meesues)—Cardeners Factsheet No. 17 tctheet No. 21 n tension and Injurious Plants of the Virgin Islands—| Series Ni Pest Control for Home Vegetable Gerdens in the Virgin fends Miscellaneous Publication No. 1 Essentials of Farm Financial Management—Farm Management Factsheet No. t Depreciation Methods—Farm Management Factsheet The Banana Root Rorer—Integrated Pest Management Factsheet No. 1 Editor Liz Wilson recommendation of these productd or suppliers, Inout in furthorance of Cooperative Extension worl. acta of Congress of May @ and bene 20 1914 las amended a ‘Scoperaton with he US. Depertmaat o Agriculture, D.S Pedda, Drector,Calloge o the Virgo ilenda Cooporeive tion organisation. providing educational services in the fiekds of agriculture. home ‘economics, rural development. 4-H youth development and related subjects to all persons regardless of race, color. religion. sex or national origin. NOTES x, THE VIRG eg | m\? (OW J 1962 tes Graph