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The 29th International Horticultural Congress: Sustaining Lives, Livelihoods and Landscapes

The congress is being hosted by the Australian Society of Horticultural Science, the New Zealand Institute of Agricultural and Horticultural Science, and the Secretariat of the Pacific Community, under the auspices of the International Society for Horticultural Science.

  • Scientific contribution of more than AUD$10.6 billion to the GDP of Australia, New Zealand and the Pacific region.
  • Impact on global export markets for selected products such as kiwifruit, apples, wine, ginger and macadamias.
  • Substantial investment in research, development and marketing by growers and horticultural industry groups.
  • Development of world-class cultivars in apples, grapes, blueberries and kiwifruit.
  • Improved water use efficiency through partial root zone drying technology.
  • Increased export market access through non-chemical disinfestations protocols.
  • Advanced sustainable production systems through Integrated Pest Management (IPM) and Integrated Fruit Production (IFP).
  • World-class industry best practice through computerised decision support systems.
  • Innovative application of DNA technologies to horticultural management.
  • Extensive climatic and horticultural diversity.
  • Contributions to the quality of life and lifestyle by providing educational, environmental, economic, social and health benefit

Horticulture in Australasia has a powerful export focus, which, by necessity, draws on specialist skills such as novel crop development, post-harvest storage and transport, supply chain modelling, marketing, and low-chemical pest and disease control. In addition, proximity to Asia and increasing dependence on Asian markets has led to continuing innovation as growers switch to tropical fruit or Asian vegetable production. The unique Australasian flora provides new species to world markets hungry for novelty. The region has a sizeable investment in research on sustainable production systems. Our products have long been regarded as ‘clean and green’; well before the growing emphasis on food safety and nutritional composition.