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AVRDC is the principal international
agricultural research center dedicated to vegetable research
and development. Our organizational
structure is efficient, flexible, and responsive to project-driven
development. Using an interdisciplinary and gender-sensitive
approach, AVRDC works with its partners to develop technologies
and disseminate information on vegetable production and consumption.
AVRDC currently focuses
its activities on five research themes:
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1.
Germplasm conservation, evaluation, and gene discovery |
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Collection, preservation, documentation, and distribution of germplasm |
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Screening germplasm for increasing the levels of important traits |
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Characterization of germplasm to enhance the use of biodiversity |
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Developing specialized genetic materials and molecular tools |
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Using genomics and molecular technologies for isolation and analysis of genes |
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Human resources development |
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2.
Genetic enhancement and varietal development of vegetables |
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Improved germplasm |
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Transgenically bred vegetables |
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Information disseminated |
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Capacity building |
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3.
Seed and safe vegetable production systems |
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Development, dissemination, and promotion of integrated pest management (IPM) technology |
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Development and dissemination of integrated crop management (ICM) technologies |
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Organically produced vegetable in the tropics |
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Secure seed supply of superior vegetable varieties |
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| 4. Postharvest management and market opportunities |
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Development of postharvest technologies |
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Characterization of supply chains |
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Assessment of consumer demand |
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Understanding of policy/research framework |
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5.
Nutritional security, diet diversification, and human health |
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Identification and selection of vegetable germplasm for nutrition and health |
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Evaluation of vegetables in various farming systems for quality, nutrient, and bioactives |
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Enhanced bioavailability and reduced nutrient loss through optimized food preparations |
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Promotion of the production and consumption of diverse and nutrient-rich vegetables |
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Understanding the human health effects of selected vegetables and/or vegetable consumption |
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