DRAFT Goals and Objectives
1.
Remove the barriers
limiting the efficiency and sustainability of production, processing and
distribution systems of vegetables such that we remain globally competitive in
the face of increasing environmental, labor, transportation and other costs.
1.1.
Crop Development:
Resolve barriers to development of variety characteristics (resistance, yield,
low N requirements) that contribute to crop sustainability.
1.1.1.
Slowness of genetics to
the field
1.1.2.
Clean plants
1.2.
Production and Harvesting:
Improve production and harvesting methods to maximize labor productivity and deliver
safe, high quality vegetables to the customer.
1.2.1.
Labor availability and
crop damage
1.3.
IPM: Support innovation
in management of disease, insect pests, and weeds which reduce vegetable
production.
1.3.1.
Develop safe and
effective pest management alternatives that are posed by regulatory issues
(lack of alternatives in light of resistance and regulation)
1.3.2.
Proactively identify
new and emerging pest problems.
1.3.3. Document and educate on best management
practices
1.4.
Handling, Transportation and Distribution
1.4.1.
Improve the logistics
of post harvest
1.4.2.
Sorting for quality
1.4.3.
Managing the waste
stream
1.4.4.
Packaging issues
1.5.
Post Harvest: Develop
distribution channels and systems that help better maintain the ‘cold chain’
and preserve the nutritional value and shelve life of fresh vegetables.
1.5.1.
Traceability
2.
The
2.1.
Define sustainable
vegetable production and supply chain systems
2.1.1.
Engage in defining sustainability
of production and supply chain systems
2.1.2.
Develop research based
methods for implementing sustainable production and supply chain systems
2.1.3.
Establish metrics for
quantifying sustainability of vegetable production and supply chain systems
2.1.4.
Develop infrastructure
necessary for documenting and implementing sustainability of vegetable
production and supply chain systems
2.2.
Provide sufficient
ongoing funding and resources to conduct the complex interdisciplinary research
necessary to support sustainable farming.
2.3.
Assure stakeholder
involvement in the identification of issues and the research, development and
implementation of sustainable systems.
2.4.
Develop and implement
integrated cropping systems that are flexible and adaptable to environmental,
social and economic needs.
2.5.
Develop a sufficient
understanding of all costs so that tradeoffs are thoroughly understood and
considered.
2.6.
Improve the influence
of vegetable industries on the livelihood and vitality of communities
2.7.
Determine the value of
sustainable vegetables to consumers, price advantage to suppliers, and
comparison of cost versus price.
3.
By 2013, national daily
consumption of US vegetables will increase to 5 servings. “5 in 5”
3.1.
Establish a salad bar in every school.
3.2.
Update the national
action plan of the Produce for Better Health Foundation.
3.3.
Support research to
provide proof of concept- “Vegetables for Health”.
3.4.
Support education and
extension using current and newly developed information to inform consumers of
the benefits of vegetables.
3.5.
Policy and regulations
that need to be written to accommodate small scale operations. (needs clarification or elaboration –
possibly a part of goal 4)
4.
To enhance the safety
of the U.S. vegetable crop supply by facilitating relevant research, innovation
and technologies that will provide science based information with which to
harmonize policies, procedures, monitoring systems and enforcement.
4.1.
Identify significant
sources of human pathogens in the environment where vegetable crops are grown,
harvested, undergo post-harvest handling and are distributed.
4.2.
Study and establish the
persistence and growth of human pathogens in the environment during growing,
harvest, post-harvest handling, processing and distribution of vegetable crops.
4.3.
Study and establish the
persistence and growth of human pathogens on vegetable crops during growing,
harvest, post-harvest handling, processing and distribution.
4.4.
Determine the mechanisms
of transference of human pathogens to vegetable crop edible plant surfaces
during growing, harvest, post-harvest handling, processing and distribution.
4.5.
Develop and implement techniques
to detect and enumerate human pathogens on vegetable crops and the environs in
which they are grown, harvested, handled, processed and distributed.
4.6.
Establish cost
effective management systems that protect crops from damaging exposure to human
pathogens from field to fork.
4.7.
Develop simple,
easy-to-use, inexpensive testing methods to protect against failures in the
management system.
4.8.
Develop risk
assessments for trace chemical contaminants and their implications on human
health. (risk communication?)
4.9.
Develop educational
outreach programs to educate consumers regarding means, approaches and
regulatory oversight involved in assuring the safety of vegetable crops.
4.10. Develop educational outreach for technology transfer,
targeted at producers and handlers regarding means of enhancing and assuring
vegetable crop microbial and chemical safety.
4.11.
Develop a mechanism to
provide policy makers with science based information to facilitate development
of standardized food safety auditing procedures.
4.12.
Validation of commodity
specific food safety standards to address risk factors by agro-ecological
region.
5. Genetic
Improvement of Vegetable Crops: to increase yield and yield stability,
develop resistance to diseases, pests and
abiotic stresses, enhance quality, flavor,
health promoting properties and processing traits, and facilitate adaptation to
low input production systems.
5.1. increase breeding capacity for vegetable crops
5.1.1.
fund research in vegetable crop breeding.
5.1.2.
address underserved
crops and regions
5.1.3.
support germplasm evaluation and development
5.1.4.
increase support for
plant breeding education
5.1.5.
enhance support for
regional variety evaluations
5.2. protect vital genetic resources for vegetable crops
5.2.1.
Enhance support for the
National Plant Germplasm System (NPGS)
5.2.2.
support germplasm exploration and
collection for vegetable crop species.
5.2.3.
develop an outreach plan to educate the vegetable industry and the
public at large about the value of the NPGS.
5.3. develop genomic resources for vegetable crops
5.3.1.
support sequencing programs and other genomics
projects for key vegetable species/families
5.4. facilitate connections between genomic projects and
vegetable breeding programs, including phenotypic characterization, marker
development and cloning of key genes of economic importance
6. By 2013 the NVCI will
significantly increase to workforce development in the vegetable industry.
6.1. K-6 and middle school students are aware of the importance
of and opportunities in the vegetable industry
6.2. High school science students are aware of the importance of
and opportunities in plant breeding and vegetable production
6.3. The number of students in university breeding and vegetable
production education programs has increased to satisfy the needs of the industry
and academia
6.4. Secure breeding programs in selected universities
6.5. Producers have reliable access to workforce
Key Strategies
•
Develop inventory of
breeding and vegetable production programs in Universities
•
Establish and publicize
a roadmap of educational opportunities that will lead to careers in plant
breeding and vegetable production
•
Add significant numbers
of graduate and postgraduate fellowship grants (National Needs Programs?) to
existing programs with a focus on plant breeding and vegetable production
•
Recruit best and
brightest HS, undergrads, grad students, and post-docs for the purpose of
filling and expanding research, education, extension and industry positions
•
Assure that at least
50% LGU’s offer plant breeding and vegetable
production courses
•
Provide grants for
breeding and vegetable curriculum development
•
Provide training for
Extension personnel i.e.
•
Establish and increase
the number of breeding programs and vegetable production internships
•
Address farm worker
availability and status
•
Improve training for
on-farm employees
•
Continued support for
Ag in the Classroom, Ag classes, FFA, 4-H, etc.