Agriculture in Plateau State

Our great state is blessed and endowed with a fertile, lush, green, agricultural land. Almost everywhere is green and produces food that our people eat and even export to other parts of the country. The rich potato tubers, rice, yam and other crops our land produces is a testament to the natural endowment of God on our land and our people.





The potato is a tuber crop which has high nutritional value. It has protein, calcium, and vitamin C. One potato of medium size contains 50 percent of the daily vitamin C needs of an adult. Its protein content is reported to be very high compared to other tubers and roots.


The country’s main potato-planting region is the Plateau State (Barkin Ladi, Bokkos, and Mangu) which accounts for almost half of the national potato yield. 


Vegetables cultivated on the Plateau include

Lettuce, most often grown as a leaf vegetable, it is often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches, and wraps; it can also be grilled.

Cucumber, a widely-cultivated creeping vine plant in the Cucurbitaceae gourd family that bears cucumiform fruits, which are used as vegetables. There are three main varieties of cucumber grown in Plateau State —slicing, pickling, and burpless/seedless—within which several cultivars have been created.

Carrot, a root vegetable grown in Plateau state, usually orange in colour. Carrots can be eaten in a variety of ways – by pulping, cooking and adding cooking oil. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods.

Cabbage is another vegetable grown in Plateau State. It is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads.