Sustainably produced vegetables for fresh and processed markets
The long-term sustainability of the vegetable sector relies on ensuring the taste and quality of produce, whilst optimising resources and ensuring environmental sustainability.
Plant & Food Research uses its knowledge of vegetable crops and the value chain to develop new technologies that optimise yield and quality and ensure vegetable products are delivered to the consumer in the best condition possible. Our integrated crop production systems optimise water and chemical inputs and support growers in improving the efficiency and environmental sustainability of their land.
We also use our knowledge of the consumer and our understanding of the natural compounds known to provide good nutrition to develop new cultivars, both familiar and novel forms, for the fresh and processed markets. Our genomics research allows us to identify parents from the breeding programme quickly and to screen their offspring for those with the best genetic profiles for commercial success.