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February 09, 2011   Email to Friend 

Darryal Ray
(334) 613-4187
February 09, 2011

Food safety, greenhouse production of fruits and vegetables, soil fertility and high-tunnel production are among the issues that will be discussed at the 2011 Alabama Fruit and Vegetable Conference, Feb. 11-12, at Auburn University.

The conferences opens Friday at 1 p.m. as growers are urged to gather at the Ham Wilson Livestock Arena for a turf management tour of Jordan-Hare Stadium. A barbecue supper will close the first day of activities at 5 p.m.

Three conference educational sessions begin concurrently at 8:30 a.m. Saturday.

In Session I, Dr. Jean Weese of Auburn University and Beth-Bland Oleson, food safety coordinator of the Georgia Fruit & Vegetable Association, discuss food-borne pathogens, food safety audits and good agricultural practices.

Session II will feature Bob Hochmuth of the University of Florida on various crops and cropping systems for greenhouse and hydroponic production.

Session III will feature Arnold Caylor, director of the North Alabama Horticulture Center, and regional Extension agents Richard Petcher and Mike Reeves on soil fertility, cover crops and soil fumigation and alternatives.

The next round of concurrent sessions begin at 10:30 a.m., and Session IV will feature members and growers of the Alabama Cooperative Extension System's Commercial Horticulre Team on high tunnels, irrigation management, insect and disease issues, crop experiences and cut flower production.

Session V, featuring Dr. Elina Coneva, Dr. Jay Speirs and Edgar Vinson of Auburn University's horticulture department, takes a look at what's new in fruit and vegetable varieties.

Session VI, feature AU's Dr. Ayanava Majumdar, Dr. Ed Sikora and Robert Boozer on updates critical to producers for pest management.

All six morning sessions will be repeated during the afternoon.

For more information, contact Extension Agent Gary Gray at (205) 879-6964, (334) 539-2128 or visit the AFVGA website.

Download Complete Conference Agenda Here

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