Safe Vegetable Production
September 8-19, 2025
Background
Vegetables are vital for health, but safety is crucial. Consumers worldwide worry about food safety, especially pesticide residues and microbial contamination.
Vegetable crops need high pesticide use, raising food safety concerns due to residues. Microbial contamination from poor handling and contaminated water also poses health risks. These issues underscore the need for safer, more sustainable vegetable production.
Stakeholders like the food industry, governments, and NGOs have introduced food safety initiatives and GAP standards. While GAP offers guidelines on what to avoid, it often lacks detailed recommendations on sustainable pest and disease management. The 42nd IVTC, organized by the World Vegetable Center and Kasetsart University, will equip participants with skills for safe vegetable production. It focuses on IPM, sustainable soil health, and responsible biological solutions, helping farmers reduce chemical inputs while ensuring food safety.
Course objective
This two-week course aims to give participants hands-on experience in safe vegetable production techniques. More specifically it will inform participants about:
What our participants say about the IVTC:
“Current Training modules are up to mark, and must be continued”
“I recommend a longer training session maybe 1-6 months, especially for small islands, and to have some information on eastern Americas to help bridge the diverse gap. I believe the training can benefit us if it was longer with more practical inclusive programs”
“The course needs to have a duration of 4 or more weeks for participants to digest the heavy course content”
“The program should have a minimum duration of 3 to 4 weeks, with more hands-on work in the field. Participants should focus on practical experience—observing and performing tasks—rather than merely receiving instructions. Aside from this, the management plan for the program was excellent.”
“Many topics are covered by training and I hope to visit you another time with different ideas”
“The training, topics, food, experience, diversity, and everything were perfect. I just wished it could’ve been a little longer. I appreciate the opportunity to have been able to join the training course and just tried to learn as much as I could”
TECHNICAL
Technical skills you need for your next level of agricultural research, development, and extension professionals.
SCIENTIFIC
Scientific skills to enhance the efficacy of your research.
MANAGERIAL
Develop your management skills through learning
and practical experience.