Information about the Kentucky State University Cooperative Extension Program
Eggplant (Solanum spp.), also known as Aubergine, is a member of the nightshade family (Solanaceae), which includes tomatoes, peppers, and potatoes.
It is native to Asia and cultivated since prehistoric times, eggplant is among the top five vegetable crops consumed in Asia and the Mediterranean where China leads global production with 28.4 million tons (57% of global output) (Diouf et al., 2017).
Unlike the familiar elongated, purple varieties of common eggplant (Solanum melongena), the African eggplant, also known as Solanum aethiopicum, differs in:
➢ Color: Varies from orange, white, yellow to deep red.
Shape: Typically, round or oval, with both smooth and ridged varieties.
Taste: Bitter taste makes it especially suited for use in traditional stews and soups.
Culinary Use: Consumed in a variety of ways, often in stews or raw in salads.
Taher et al, 2017
Nutritional & Medicinal Properties of African Eggplants: A Hidden Gem in Traditional Diets
Sephora Yao Affoue, Undergraduate Research Assistant Germaine N. Akeza, Graduate Research Assistant Cora Teets, Research & Extension Associate oneste Nzaramyimana, PhD, Assistant Professor for Urban Agriculture Editor: Marie Merci Uwimbabazi, Graduate Research Assistant
African eggplant is a perennial crop with reduced yields after the first season, that is commonly grown by small-scale farmers, in East and West Africa.
Even though manure is commonly used to maintain soil fertility, nitrogen and potassium are critical to enhance crop vitality (Diouf et al, 2017).
Leaf Varieties (Shum Group): First harvest in 2 months; up to 5 harvests per season.
Fruit Varieties:
Harvest Frequency: Every 5–6 days to balance quality and labor costs.
Fruit weight: 25–110 grams.
Yield range: 8.9 t/ha to over 60 t/ha (with improved cultivars). Shelf life: 3-7 days → leads to significant post-harvest losses
Shelf life: 3–7 days → leads to significant post-harvest losses.