Oregon produced more than $136.3 million fresh market vegetables, $112 million onions, $237.8 million processed vegetables, and $107 million specialty crops in 2007. The state is known for the superb quality of its unique bush Blue Lake green beans, Hermiston watermelons, and specialty seed crops from carrots to cabbage and radishes. Local farmers and niche markets sell a multitude of products in urban centers, restaurants, and other venues.
As a result, Oregonians enjoy:
- an abundance of local vegetables and processed products
- a variety of healthy food choices
- farms that bring money to rural communities
- increased farm worker and food safety
- consumer convenience with extended harvests and local markets
- national market for Oregon products.
Teaching
Students learn contemporary production practices including plant biology and genetics, soils, ecology, and economics, with applications in plant nutrition, pest management, business, and marketing. Learning to manage real-world dilemmas with case studies, field trips, and internships encourages students to interact with growers, managers, field reps, and consultants. Student-run clubs provide opportunities for leadership and extracurricular activities.
Horticulture courses include:
- Vegetable identification and development
- Case studies in crop management systems
- Horticulture management planning
- Internship
Extension
Sustainable and organic practices are a major focus of educational programs with emphasis on pests, soil biology, cover crops, and an eXtension website. End-user and consumer-driven product development is emphasized as buyers search for products grown under environmentally, economically, and socially sustainable practices. Integrated Pest Management strives to manage plant diseases, insect pests, and weeds that emphasizes crop rotation, cover crops, and biological controls.
Farmers and research/Extension faculty have shared information and improved organic potato practices. On-farm trials and taste testing of varieties contributed to project success.
The OSU vegetable team is known for its work to register pesticides for vegetable and specialty seed crops with the Inter-Regional Research Project No. 4 minor crops program. Recently, faculty members have worked with the Oregon Department of Agriculture on management of canola production to protect the specialty crucifer seed industry.
Research
Since 1971, the vegetable breeding program has released 65 new vegetable lines, 16 home garden varieties, and 9 cultivars for the processing industry. The tomato cultivar “Legend” released in 2002, provides late blight resistance with adaptation to Oregon’s cool weather. Farm practices that improve sweet corn root health and variety selections that tolerate stem rot and smut disease have been adopted by growers and processors. Analysis of insect flight patterns has enabled us to develop a monitoring and alert system to control pests only when present in the region or nearby fields. Growers are aware of, or have adopted, tillage, cover crop, and irrigation strategies to better manage soils and crop productivity based on our research.
Specific projects include:
- Fertilizer and weed control trials to improve crop management and productivity.
- Bush Blue Lake green beans bred with white mold resistance, stringless snow peas, virus-resistant pumpkins, broccoli for mechanical harvest, and tomatoes that resist late blight.
- Crops or cultivars developed with nutritional or antioxidant content to improve health.
New Directions
- Improve human nutrition with vegetables having increased levels of flavonoids and carotenoids, precursors for natural antioxidants
- Evaluate potential new crops, markets, and processing opportunities
- Develop sustainable and organic production systems with emphasis on soil biology, ecological soil management, and marketing to consumer interests
- Explore ways to manage beneficial insects to consume weed seeds, prevent insect pests, or improve soil biology
- Add horticulture to community food projects in metro Portland; expanding the vision of “One Oregon” with recognition of urban and rural interdependence
Benefits
- Currently, 100 students are enrolled in horticulture; 33 graduated in 2007.
- Vegetable growers produce quality products resulting in positive environmental and social impacts.
- Vegetables contribute to a rich array of foods with nutritional value, fiber, and a variety of tastes.
- Processed products are sold across the United States, returning economic value to Oregon.
- Innovative research explores bio-based pest, water, and nutrient management.
- Consumers enjoy healthy food, lifestyles, lively markets, and convenience.
Faculty
George Clough
Clive Kaiser
John Luna
Dan McGrath
Bob McReynolds
Jim Myers
Ed Peachey
Alex Stone