Sri Lanka is bestowed with a climate that varies from tropical to sub-tropical. This allows for the successful cultivation of both temperate and tropical vegetables. At present the production amounts to about 600 thousand metric tons annually and no imports are being made to fulfil the country's requirements of vegetables.
While most temperate vegetables are raised from imported seeds, indigenous ones are grown from locally produced seeds. The yield and quality of the local varieties have to be improved mainly by breeding. The Department of Agriculture is
promoting a vegetable improvement program and on-farming systems but needs assistance to upgrade the training of its personnel and develop other resources.
A large amount of the crop produced is wasted due to improper handling and transport as well as other post-harvest losses. Farm organizations have to be improved to prevent exploitation of growers as well as consumers.