Daikon is also known as Japanese radish or Giant White radish. Fresh Daikon is popular in Japan. The Daikon root has a crisp, mild flavour and is excellent fresh in salads and provides a variation to our standard vegetables. It can also be preserved and used in the preparation of relishes and other condiments.
|Propagation:||Sowing rate: 2–3 kg/ha, |
Sowing depth: 1–2cm,
Plant spacing: 15cm in row; 75cm between rows.
|Yields/ha:||Expected yield 400–500g/plant (3,338t/ha)|
|First harvest:||60–70 days after sowing|
|Soil type:||Light textured free draining soils.|
|Fertilisers:||NPK fertiliser application could be used.|
|Weed control:||Weed control is necessary for successful growing of this crop.|
|Pest/Diseases:||White butterfly, birds|
|Harvesting:||Daikon is harvested when the roots reach a diameter of approximately 5cm. Harvesting occurs 60–70 days after sowing. Hand harvesting may be suitable for small blocks. Carrot diggers are needed for larger commercial areas.|
|Marketing:||There is potential for selling Daikon on both the export and local market. Contacts made through the Vegetable Growers Federation should help exports into Asia.|