Cultivation and Harvesting:
Of supreme importance is the preparation of soil, it has to be tested before any plantation is considered. Pumpkin is grown on all types of soil. But loam, sandy loam and clay loam soils are considered best for its cultivation; well drained soil. However proper land is very important for; strong root development, efficient water and nutrient uptake and for effective control of pest and disease. Some farmers create beds about 10 to 12 feet apart because pumpkin cannot tolerate water logging. Pumpkins need lots of water but too much will keep the soil damp and it will rotten the fruit. So pumpkins require full sun at least 8 hours a day.
Two crops are raised commonly in the plains during January – March and June – July. Seeds are sown in well prepared pits at a spacing 3 X 3 m. about 4-6 kg of seeds are required to raise one half. Layout ring and basin is used. Majority of the farmers in Belize just plant approximately 1 acre of pumpkins due to the least preference consumption of the product. Good seed is an important first step. Basically most farmers would select the seed from mature pumpkins that are well formed with a thick flesh and smooth skin and weigh about 20-25 lbs, and others purchase the seeds. Pumpkins are very heavy feeders. They thrive in the rich soil you have provided, with lots of manure and compost added into the soil. It takes about 5 weeks to bloom and germinate. During the time farmers fumigate and water plantation and fertilize it every week. It usually takes 2 ½ to 3 months for the entire pumpkin cultivating of the pumpkin to take place meanwhile this time the pumpkin are being treated with special Pesticides and Fertilizers for complete and successful growth. They grow even bigger, when you add the fertilizer into the equation. Determining what fertilizer to apply, and how often. Usually they apply the 143612, this is a complete fertilizer, approximately 10 to 12 pounds. Also they apply the black fertilizer and white fertilizer to make the crop to cultivate and get fertilize. For pest farmers use Kendova for the worms, this helps the crop not to get spoil.
The shelf life of a green pumpkin usually takes 2 ½ to 3 months; the mature pumpkins have a longer shelf life of approximately six months. Farmers harvest the immature pumpkins when they turn to a shiny green texture. For mature pumpkins they are left longer on the vine until they turn orange and the skin has toughened. Mature pumpkins have to be cured in the sun for about a week to toughen the skin. Pumpkins must be handled very gentle or they may bruise and must be stored in a cool area. For Belizean farmers their best bet is to harvest pumpkin when they are young otherwise they will suffer a loss because there is not enough market for mature pumpkins. People mostly purchase the green pumpkins rather than when they are mature.