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Olericulture is the botanical sister concerned with the culture, production, and improvement of vegetables. Of late, it has had remarkable progress. While the demand for food, globally, has been growing hand-in-hand with the population increases, greater pressures of sustainable nutrition, locally sourced food, and environmental sustainability are laid upon the production of vegetables. It is for these reasons that this book, Contemporary Olericulture, looks inside extensively the contemporary developments, research, and techniques that are moulding vegetable cultivation today.From virus-free planting materials to innovations in sustainable farming, the olericulture sector is changing alongside environmental pressure and consumer needs. Climate change, fear of land health, and the increased demand for organic farming have all shaped how we grow vegetables. The new technologies that have come into the game and include precision farming, hydroponics, and vertical farming just to name a few, all have arisen with the development of these ideas, and thus quickly modernized the techniques for producing yields, but also at the same time avoided polluting the environment. This book meets these advances by providing the reader with a valuable look into the practices that generate and increase productivity and sustainability.