In many tropical countries, the production of vegetables such as tomato can be dramatically reduced by diseases in the soil, impacting the livelihoods of rural families. One of the biggest such problems affecting tomatoes in the tropics is bacterial
wilt (Ralstonia solanacearum). Grafting is a proven technology being increasingly adopted worldwide to reduce the risk of soilborne diseases.
Vegetable grafting increases yield, business opportunities
How vegetable grafting works
Grafting begins with two types of seedlings that are cut and then physically joined together to grow into one plant. The two parts are:
the scion, the part of the plant above the ground, which is chosen based on fruit quality for the market
• the rootstock, below ground, which is chosen for its ability to resist soilborne diseases
Immediately after the seedlings are grafted together, plants are placed in a grafting chamber for about one week with high humidity and reduced light intensity for the graft union to heal. The grafted seedlings are further “hardened” in a screenhouse
to prepare for transplanting in the eld. Depending on growing conditions, the grafting process typically takes about 30-33 days.