In seed trade parlance, vegetable seed is often referred to as ‘high value, low volume’ commodity. This owes to the fact that when compared to field crops, seed rate of vegetables is small, but the value of the crop raised from it is high; and the seed also sells at a much higher price (per unit weight). The share of hybrids in vegetables already is as high as about 60–70% and is on further rise. As in the case of advanced farming methods of all crops, use of high quality seed is of paramount importance in realizing true potential of the improved varieties of vegetables too. The seed plays a key role in enhancing productivity of vegetable crops, thereby its total production, and value of the produce. High-quality seed is characterized by superior genetic and physiological traits it possesses, that gives vigorous plant growth, timely maturity, increased resistance to pests and diseases, and finally the crop yield. Seed quality is determined by several factors, including the seed producer’s knowledge of beneficial traits, growing conditions of the seed crop, its flowering and pollination patterns, nature of harvesting and post-harvest operations, and storage. Improving seed quality, therefore, involves taking due care of all these factors—beginning with breeding and variety development, through seed processing technologies finally, to provide farmers with seeds that are of high-performing varieties, vigorous in field emergence, and capable of delivering high quality and yield. Stringent quality control measures conforming to advanced standards, throughout the seed production process and beyond, play an important role in assuring overall quality of the seed. This chapter delves into various aspects of vegetable seed production, including the application of scientific and technological advancements to the entire process.