Organic Vegetable Production provides and invaluable, practical guide to the production of organic vegetables across a range of organic farming systems in temperate areas. The book covers all aspects of production, including crop choice, fertility building and weed, pest and disease management within a framework of rotation design and business planning. The specific needs of a range of commonly grown vegetable crops are discussed in detail. The authors consider that knowledge-gathering, marketing and financial management are integral parts of organic vegetable production and these subjects are examined in depth. Speciality topics as protected cropping and storage are covered. The book highlights the technical and economic consequences of converting from conventional to organic production and the challenges that can arise. The editors and authors of this book are all experts in their field and work as part of the Organic Horticulture Programme of the Henry Doubleday Research Association near Coventry, a charitable body dedicated to researching and promoting organic gardening, farming and food.