- Author: Brenda Dawson
You’ve probably heard it millions of times in your lifetime, but it bears repeating: Not everyone has enough, good food to eat.
To that end, the Horticulture Collaborative Research Support Program at UC Davis builds global partnerships for fruit and vegetable research to improve livelihoods in developing countries.
Starting in September, those partnerships will include 14 graduate students from UC Davis, Cornell University, North Carolina State University and University of Hawaii at Manoa who will travel to work with smallholder farmers in developing countries.
Through Horticulture CRSP’s Trellis...
- Author: Brenda Dawson
What will be the new food frontier? An article in the Wall Street Journal with the headline “Next Stop for Food Fanatics: Africa” predicts adventurous American palates may soon be craving sub-Saharan cuisines.
Besides making me hungry, reading this article made me think of some of the African vegetables that I’ve recently started to learn about. Yes, just as there are "Asian vegetables," there is also a wide category of "African leafy vegetables."
Have you heard of these?
- Nakati (Solanum...
- Author: Ann King Filmer
Nutrition, food security and sufficient family incomes are challenges in many parts of the world. Half the world’s people live in rural areas in developing countries. Because hunger and malnutrition are often linked to poverty, providing economic opportunities through horticultural production not only helps family incomes, but also addresses food security and nutrition. Training women to produce and market horticultural crops in the developing world also helps provide a much-needed income stream for families with children.
UC Davis is addressing food security and economic development in Africa, Southeast Asia, Central America, and elsewhere, by coordinating an...
- Author: Jeannette E. Warnert
To whom it may concern, the letter-writer began, I find it appalling that $6 million is being spent to study something that any 3rd grader should be able to figure out.
The writer continued: "It is virtually impossible to enhance the flavor of an industrial farmed tomato because the flavor has been bred OUT of the varieties grown by big agriculture in favor of disease resistance and shelf stability. I can pick a green tomato from my yard and let it ripen on the counter...
- Author: Mary E. Reed
Taking a look at melons, berries, tomatoes, pears, stone fruit, and more, researchers from UC Davis, along with collaborators from the University of Florida, are focusing on increasing consumption of specialty crops by enhancing quality and safety. Funded by the USDA, work on this Specialty Crops Research Initiative (SCRI) grant began about a year ago.
Americans, after years of hearing that fresh produce is valuable for numerous health benefits, have still not significantly increased their consumption. So, why don’t we eat more fruits and vegetables? Researchers believe that the key reason is that the quality of produce is inconsistent – often with poor texture, flavor or aroma. It might look beautiful on the outside, but...