Cucumber (Cucumis sativus) production in Ethiopia: Trends, prospects and challenges: A review

Abstract

Ethiopia is the home of horticulture and several vegetables are growing in many parts of the country. However, cucumber is not produced in larger scale by smallholder farmers. This review aims to assess the trends, prospects, and challenges of cucumber production in Ethiopia. Countries in the world are cultivating cucumber for different purposes, and it is notable for its nutrition and health prominence over other Cucurbitaceae groups. A 100 gm cucumber serving could provide an average of 15 Kcal (energy), 3.6 gm (carbohydrate), 2–21% (vitamins), and 2–4% (minerals). Although Ethiopia has promising potential for cultivation, the production trend is indicating insignificant. The area covered by cucumber was 40 ha (2002) and 76 ha (2021). The production as well as growth rate of the crop for about 20 consecutive years is very low. On the contrary, the health risks and malnutrition problems in Ethiopia are remarkably skyrocketing. Stunting, wasting, and underweight problems are still enduring as key complications for Ethiopia. The production system and the improvement process of cucumber are not supported by technology. Cucumber breeding, pest, and disease control activities are also challenged by multiple factors. Awareness gaps and poor government commitment are also some of the hindrances. Ministries and research institutes are not engaging in research activities. Papers are not published on cucumber to show the trend, prospects, and gaps. However, from the experiences of developed nations, government commitment and instituted participation are the key actors for cucumber improvement and yield maximization that Ethiopia should take in to account.