Good horticultural practices for strengthening vegetable production and consumption in Tonga

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Ramírez-Guerrero, Hugo. 2014. Good horticultural practices for strengthening vegetable production and consumption in Tonga. (12 pages). Main Development Action Plan addressed to Nishi Trading Co. Tonga.

The world’s semiarid, arid, humid and sub humid lands are a major resource for expanding food production in developing tropical countries because of their rich and unique biodiversity, long growing seasons and the opportunities for multiple cropping that tend to be associated with them. Identifying the great prospective for becoming an important local and international horticultural area in the tropical world and being very aware about this enormous potential and limitations to overcome all the production and nutritional challenges, we have set out a research pilot project with the following objectives or key goals:
General objective: Strengthening the production and consumption of vegetables in some communities vulnerable to conventional horticulture in the coral island of Tongatapu, The Kingdom of Tonga, with the application and rescue of integrated, diversified, adapted and sustainable horticulture in tropical local conditions.
Specific objectives:
1. To improve vegetable production in vulnerable rural and urban communities in Tongatapu, Tonga with the application of Good Horticultural Practices from seed, planting, pre-and post-harvest management, including storage, processing and culinary innovation by consumers.
2. To diversify with alternative horticultural crops from tropical, subtropical and elsewhere, with the evaluation and domestication in some communities with valuable and recognized horticultural vocation both in Tongatapu.
3. To increase consumption of vegetables in some horticultural communities of Tongatapu in Tonga, using key strategies of information and training, such as farmer field schools, open field days, workshops, courses and others, guaranteeing all the benefits of the rich tropical horticultural biodiversity in improving the health and quality of life for growers, consumers and the environment.