“Eggplant (Solanum melongena L.) is a vegetable with worldwide importance. It can have oval, elongated or round fruits that are striped or plain-colored, ranging from dark purple, light purple, green, yellow to white. The fruits are used in many cuisines. They are boiled, stewed, roasted, pickled, fried or baked. In the Philippines, eggplant is a popular ingredient in dishes such as pinakbet, torta, sinigang, ensalada and kare-kare.”
Please read more of the Q&A’s in this pamphlet produced by the Institute of Plant Breeding, University of the Philippines Los Baños by downloading the PDF in the link below.
The pamphlet answers how the fruit and shoot borer damages eggplant production and whether the FSBR eggplant is safe to eat and other concerns.