Horticulture: Key Opportunities for Nutrition
The Horticulture Innovation Lab held a forum discussion of the relationship between horticulture and nutrition, July 9 in Washington, D.C.
The event included highlights of how the Horticulture Innovation Lab's research has related to nutrition during the program's first five years — including projects focused on African indigenous vegetables and orange- and purple-fleshed sweet potatoes.
The event also included facilitated discussion with participants about future directions, particularly about better incorporating nutrition into horticultural research projects.
In case you missed the event, or would like to share details with your colleagues, organizers have compiled an event summary (PDF) with highlights from the presentations and discussion.
Also available are the event agenda (PDF) and presentations from the speakers:
- Research on African Indigenous Vegetables
Stephen Weller of Purdue University shared findings from his team's research on African indigenous vegetables with the Horticulture Innovation Lab in Kenya, Tanzania and Zambia.
- Research on orange- and purple-fleshed sweet potatoes
Desmond Mortley of Tuskegee University shared his Horticulture Innovation Lab team's work with orange- and purple-fleshed sweet potatoes and weaning products in Ghana.
- Nutrition Innovation Lab Findings- Uganda
Jeff Griffiths of Tufts University shared data collected recently from households in Uganda.
- Nutrition Innovation Lab Findings- Nepal
Rolf Klemm of Johns Hopkins University presented on research in Nepal related to links between diet composition and agriculture.
- USAID Nutrition Strategy
Mike Manske of USAID spoke on the recently released USAID Multi-Sectoral Nutrition Strategy 2014-2025.
The Horticulture Innovation Lab builds international partnerships for fruit and vegetable research to improve livelihoods in developing countries. The program's projects focus on horticultural crops as both nutritious and profitable options for small-scale farmers. Find out how horticulture can improve nutrition (PDF).
Additional information about projects that were highlighted at this event:
- Strengthening the value chain for orange- and purple-fleshed sweet potatoes: Ghana
Eunice Bonsi of Tuskegee University leads "Sustainable Technology for Orange and Purple Sweetpotato (STOPS)"
- Strengthening value chain for African indigenous vegetables: Kenya, Tanzania, Zambia
Stephen Weller of Purdue University leads "Sustainable African Indigenous Vegetable Production and Market-Chain Development for Improved Health and Nutrition and Income Generation by Smallholder Farmers"