The new African Vegetable Breeding Consortium (AVBC) held its first workshop on 11-12 March 2019 at the World Vegetable Center Eastern and Southern Africa office in Arusha, Tanzania. The 41 participants included scientists from WorldVeg headquarters and all regional centers, nine diverse African vegetable seed companies, the Tanzanian Agricultural Research Institute (TARI), the Tanzania Seed Trade Association (TASTA), and AFSTA.
More than 70 researchers from around the world have gathered at World Vegetable Center headquarters in Shanhua, Taiwan to participate in the 8th International Conference on Management of the Diamondback Moth and Other Crucifer Insect Pests. Organized in conjunction with Cornell University, the conference is exploring how Plutella xylostella, a difficult-to-control lepidopteran pest, is responding to climate change. The conference runs from 4-8 March 2019.
Improved vegetable varieties developed by Taiwan seed companies and trialed in Thailand can invigorate the seed industry in Southeast Asia.
Board members toured the regional office campus and learned first-hand about initiatives to develop solar dryers for vegetables, innovations in below-ground grafting chambers, and vegetable business hubs to engage young people in horticultural production.
Long-term strategic donor the Australian Centre for International Agricultural Research recently renewed its commitment to the mission and research of WorldVeg.
WorldVeg and partners in Mali, Burkina Faso and Benin recently began planning for a new initiative to tap rising urban demand for safe, affordable, and nutritious vegetables.
In early 2018, seed company representatives attended a needs assessment at WorldVeg and set out a priority list of training topics. In response, WorldVeg South Asia organized three courses to address their training requirements.
What makes local food systems more sustainable?
Increasing vegetable consumption is important in Nepal, where only 42% of the boys and girls 6-9 years old are estimated to receive the minimum diversity of foods needed for a healthy diet.
It takes individual effort for the benefits of a project to take hold on farms and in communities once activities conclude.