Development of as a new online resource for sustainability information for Oregon processed vegetable farmers

Publication Date: 
OPVC Stone oregonveg website report December 2011.pdf19.98 KB

Processed vegetable farmers and processors have taken leadership in developing and implementing sustainability practices. As part of an industry-wide initiative, the Oregon Processed Vegetable Commission (OPVC) is partnering with Oregon State University to develop, implement, and document impact of meaningful science-based sustainability practices. In June 2008, the OPVC and other agricultural professionals and farmers developed a list of high priority sustainability goals that now inform OPVC funding: 1) fuel and fertilizer use efficiency, 2) wildlife conservation, 3) water quality protection, and 4) integrated pest management (a historical OPVC research priority). In the 2009 funding cycle, OPVC provided small grants in all areas except wildlife conservation; in 2010, OPVC also funded a wildlife conservation proposal.


Fresh Market Vegetable Production, Processed Vegetable Production, Vegetable production