Slide 1 www.avrdc.org

Seminar on Agriculture – Nutrition Linkages 18 April 2011

Dhaka, Bangladesh

AVRDC – The World Vegetable Center in Bangladesh: Past, Current and Future

Ray-Yu Yang (Nutritionist) and Peter Hanson (Plant Breeder)

AVRDC – The World Vegetable Center

Slide 2 www.avrdc.org

Research to promote development

Founded in 1971 as the Asian Vegetable Research and Development Center (AVRDC) with a regional research focus on Asia

Our research and development is nonprofit

Our research outputs are global public goods

The World Vegetable Center has an expanding global role with a growing network of regional offices

Slide 3 www.avrdc.org

Regional Centers

Uzbekistan

TaiwanThailandIndia

Dubai

Tanzania

MaliCameroon

Slide 4 www.avrdc.org

Our mission

“Alleviate poverty and malnutrition in the developing world

through increased production and consumption

of nutritious and health promoting vegetables”

Slide 5 www.avrdc.org

Contribution of vegetables to human nutrition and health

• Increased access, availability, and consumption of vegetables

ConsumptionConsumption Nutrient density

Nutrient density Bio-availabilityBio-availabilityXX XX

• Improved nutrient and bioactive phytochemical contents

• Enhanced nutrient retention and bioavailability

Nutrition and health outcome

Nutrition and health outcome

• Assessing the outcomes from the consumption of vegetables on diet, nutrition and overall economic development.

=

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466 improved vegetable varieties benefit farmers around the world

AVRDC: a strong record of variety release

Slide 7 www.avrdc.org

AVRDC in Bangladesh 1991 – 2006

• AVRDC Germplasm distribution: – 3454 accessions (59 crops) provided to BARI, NARS institutions,

private seed companies, and NGOs• AVRDC improved varieties

– 18 lines released in Bangladesh• Bangladesh vegetable germplasm collection and conservation:

– 994 acc (50 species) collected in Bangladesh and conserved at AVRDC

– 764 acc (26 species) distributed in Bangladesh to promote utilization

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Opportunity: (1) Expand production and availability of nutritious food during food scarcity periods

• Identification of local vegetables with high nutrient content and special adaptation to abiotic stresses (flooding, heat, salinity) for production during food scarcity periods

Bangladesh Crop CalendarCrop M A M J J A S O N D J F

Kharif CropsAus Rice p p g g g g G g h hB Aman Rice p p g g g g G g g g g g g g g g h hT Aman Rice P p p p p p g g g g g h h hWhite Jute p p p g g g g G h h h hTossa Jute p p g g G g g h h h hMesta p p p p g G g g g g g g h h h hBhadoi Chili p p p p P p g g g h h h h h h h hTurmeric h p p p p G g g g g g g g g g g g h h h h hGinger h p p p p g g G g g g g g g g g g g g h h h h hRabi CropsLocal Boro Rice g g h h h h p p p p g g gHYV Boro Rice g g g h h h h H p p p p p gWheat h h h p p p p g g g gMasur Pulse h p p g g g g g h hKheshari Pulse h p p g g g g g g hRabi Chili h h h h h h p p p p g g gOnion g g g h h h h p p p p p g g g g gCoriander h h p p p p p p g g g hPotato h p p p p g g g g h h hTobacco h p p p p g g g g hAnnual Crops Sugarcane g g g g g g g G g g g g g g g h h p p g g g g g

Source: Dr. Rezaul Karim

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Improved tomato lines and technologies: Summer Tomato Production

staking

raised bedmulch

simple structure

Heat tolerant variety

Tomatotone (fruit-set)

Slide 10 www.avrdc.org

AVRDC in Bangladesh 1991 – 2006

• Technologies transfer and capacity building – Established a network of 23 NGOs and covered 49 sub-districts

of Bangladesh to conduct on-farm demonstrations, training and nutritional promotion

– Technologies for off-season production for tomato, cauliflower and okra

Slide 11 www.avrdc.org

Opportunities for income generation and better access to nutritious food

• Target periods of high market prices for a particular crop: – Success of summer tomato

• Requires improved varieties and crop management techniques to overcome production constraints

– Opportunities for other vegetables • Tropical sweet pepper• Cucumbers • Others

Slide 12 www.avrdc.org

Direct and year round access to vegetables and many nutrients

8 9

10

11

12 1 2 3 4 5 6 7 8 9

10

11

12 1 2 3 4

RD

A

2009 2010

0 200 400 600 800

1000 1200 1400 1600 1800 Daily biomass yield (g/ day) of

garden produce, Hyderabad model at RCSA

Bio

mass

yie

ld (

g/ day)

8 9

10

11

12 1 2 3 4 5 6 7 8 9

10

11

12 1 2 3 4

RD

A

2009 2010

0 1000 2000 3000 4000 5000 6000 7000 8000 9000

10000 Daily vitamin A supply (ug RE/ day)

of garden produce, Hyderabad model

Vit

am

in A

supply

(ug R

E/ day)

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AVRDC in Bangladesh 1991 – 2006

• Technologies transfer: home garden – Home garden design and training (2159 trainers trained, which

led to 46,371 farmers trained in 49 upazilas of 35 districts)– Technologies developed and transferred on household-based

seed production, seed processing, seed preservation– Food preparation and home gardening schemes produced to

promote the utilization

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Opportunity : Maximize garden nutrient supplies

• Year round access to nutritious food for Bangladeshi households

• Home garden transition to market garden

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http://avrdcnutrition.gtdtestsite.comoj.com/nutrition/index.php?table_name=AVRDC+Nutrition

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Low input processing for nutrient preservation and supply in off season

50 °C oven dried leaf powder

Sweet potato leaves

Moringa leaves50 °C oven dried leaves

80% b-carotene content retained

Slide 17 www.avrdc.org

Improved food methods, nutrient retention and accessibility; participatory recipe design and promotion

Nutritional values of vegetables change depending on our decisions

Gene Bank Field Plate Human

Germplasm Plant Food Health

• Low nutrient sp/acc

• Underutilized/ neglected

• Lack of adapted varieties

• Poor practices

• Severe nutrient loss

• Low bioavailability

• Imbalanced nutrient intake

• Low consumption

•Crop/genetic diversity

•G x E•Postharvest

•Preparation •Food habits

•Health status•Incomes

• Nutrient-rich sp• Diverse crops

• Adapted varieties

• Good cultural practices

• Reduced nutrient loss

• Improved bioavailability

• Diverse diets• Increased

consumption

Nutritional values