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Soil pH as an IPM Tool for Disease Management

By: Avishesh Neupane, Assistant Extension Professor, Department of Plant Science and Landscape Architecture
Reviewed By: Shuresh Ghimire, Vegetable IPM Specialist, UConn Extension

Soil pH is not just a lime decision because it affects root-zone health, nutrient uptake, and the soil biology that can influence disease pressure.

Why pH belongs in an IPM toolkit

pH affects disease outcomes because it controls root-zone conditions. When pH is too low, phosphorus availability decreases, calcium and magnesium are often low, and aluminum becomes more soluble and can injure roots. When pH is too high, phosphorus and micronutrients like iron, manganese, and zinc become harder to take up. Even if a soil test indicates that nutrients are present, plants may not be able to access them at that pH (Barrow & Hartemink, 2023). pH also shifts microbial activity and can reduce the natural suppression of pathogens such as Fusarium under acidification (Li et al., 2023). The practical takeaway is simple: off-target pH increases nutrient stress, and stressed crops tend to have more disease problems and less consistent response to other IPM tools.

pH and disease in a few example cases

Some diseases respond to soil pH in predictable ways, so adjusting pH can be a practical part of IPM. Clubroot of brassicas is a clear example. Lower pH favors infection, and raising pH to the neutral range (often about 7.2) is a standard part of management, alongside rotation and sanitation (Struck et al., 2022; Tremblay et al., 2005). Common scab of potato can move the other way in many scab-prone fields. Scab risk often increases as pH rises toward neutral, so liming to improve nutrients can unintentionally increase scab risk. However, in very alkaline soils the relationship can differ (Waterer, 2002).

Small grains provide another useful example. Take-all in wheat is often worse at higher rhizosphere pH and can be reduced when rhizosphere pH is lowered, including in systems where ammonium-N (especially when nitrification is slowed) keeps the rhizosphere more acidic (Smiley & Cook, 1973; Kwak & Weller, 2013).

For pea root rot caused by Aphanomyces, soil calcium has been linked to suppressiveness, so Ca status (and the soil chemistry conditions that go with it, including pH) can be part of risk discussions (Heyman et al., 2007).

In strawberry, changing soil pH as part of an integrated soil approach has been shown to reduce Fusarium wilt severity and yield impact in that system (Fang et al., 2012).

The take-home is simple. Match pH to the crop, and do not ignore the disease history of that field.

So how does pH stress translate into more disease?

Off-target pH often shows up first as weak, yellow, uneven growth, and those areas commonly become the first disease hotspots. Two mechanisms drive this.

First, pH can limit root function and nutrient uptake, so plants run nutrient-stressed even when soil test levels look adequate. Crops also differ in the pH range where their roots can efficiently access nutrients, so a pH that works fine for one crop can cause hidden nutrient stress in another. That stress doesn’t cause disease by itself, but it lowers plant tolerance and slows recovery once infection starts.

Second, pH can shift the soil microbiome in ways that reduce natural pathogen suppression. Soil acidification has been shown to weaken microbiome suppression of Fusarium, allowing more disease under the same pathogen pressure (Li et al., 2023), and pH is a major driver of microbial community structure and function (Xia et al., 2024).

The good news is pH is measurable and fixable, but it takes planning.

Tips to treat pH like prevention

1. Use crop-specific pH targets.
   There isn’t one ideal pH for every crop. Many vegetables, flowers, and turf do well in moderately acidic to near-neutral soils, while blueberries and other acid-loving plants need a lower pH. UConn’s Plant pH Preferences webpage lists recommended pH ranges by group, including flowers/ornamental trees and shrubs, fruit, house and greenhouse plants, and vegetables and herbs. Start with the crop, then adjust pH based on field history.
2. Manage by zones when possible.
   pH can vary widely within a field due to soil type, past manure, knolls vs. low areas, and liming history. The most practical approach is to sample by management zones, map pH, and then apply lime (or sulfur, when needed) where the test shows it is required. If variable-rate application is not an option, you can still do zone management by targeting problem areas such as wet spots, sandy knolls, field edges, or specific blocks that consistently test low or high. In strip-till or bedded systems, banding lime in the worked zone helps correct pH where most roots grow.  In high tunnels and drip-irrigated blocks, manage pH at the bed or tunnel level. Adjust lime or sulfur rates by tunnel or bed based on testing, and if pH keeps drifting up over time, consider testing irrigation water alkalinity and managing it where feasible.
3. Plan changes early.
   Lime and sulfur take time to work. Limestone can take months to fully react, and it moves slowly downward in soil, so it is better to plan ahead than to try to fix pH midseason.
4. Do not compensate with extra fertilizer during disease pressure.
   If pH is off, nutrients may not be taken up well. Adding more fertilizer can increase salt stress and push soft growth that is harder to protect. Confirm the pH issue with a soil test, keep fertility steady, and time pH correction so the crop is in range before the next critical stage.
5. When symptoms show up, compare a good area and a problem area.
   If you see yellowing or patchy stunting, sample both: soil test and tissue test from a good zone and a bad zone. That helps you tell the difference between low nutrients in the soil and nutrients that are present but not being taken up.

Bottom line

Keeping pH in the right range helps crops take up nutrients, build stronger roots, and handle disease pressure better. It does not replace scouting or other IPM steps, but it makes them work more reliably and reduces problems in the weakest parts of the field.

References

Barrow, N. J., & Hartemink, A. E. (2023). The effects of pH on nutrient availability depend on both soils and plants. Plant and Soil, 487, 21–37. https://doi.org/10.1007/s11104-023-05960-5

Fang, X., You, M., & Barbetti, M. J. (2012). Reduced severity and impact of Fusarium wilt on strawberry by manipulation of soil pH, soil organic amendments and crop rotation. European Journal of Plant Pathology, 134(4), 619–629. https://doi.org/10.1007/s10658-012-0042-1

Heyman, F., Persson, L., & Hökeberg, M. (2007). Calcium concentrations of soil affect suppressiveness against Aphanomyces root rot of pea. Soil Biology and Biochemistry, 39(9), 2222–2229. https://doi.org/10.1016/j.soilbio.2007.03.022

Kwak, Y.-S., & Weller, D. M. (2013). Take-all of wheat and natural disease suppression: A review. The Plant Pathology Journal, 29(2), 125–135. https://doi.org/10.5423/PPJ.SI.07.2012.0112

Li, X., Chen, D., Carrión, V. J., Revillini, D., Yin, S., Dong, Y., Zhang, T., Wang, X., & Delgado-Baquerizo, M. (2023). Acidification suppresses the natural capacity of soil microbiome to fight pathogenic Fusarium infections. Nature Communications, 14, Article 5090. https://doi.org/10.1038/s41467-023-40810-z

Pettinelli, D., & Ghimire, S. (2021). Soil pH and management suggestions (Extension fact sheet). University of Connecticut Extension / UConn Soil Nutrient Analysis Laboratory. (Soil Testing)

Smiley, R. W., & Cook, R. J. (1973). Relationship between take-all of wheat and rhizosphere pH in soils fertilized with ammonium vs. nitrate-nitrogen. Phytopathology, 63(7), 882–890. https://doi.org/10.1094/Phyto-63-882

Struck, C., Schmidt, F., & von Tiedemann, A. (2022). Control strategies of clubroot disease caused by Plasmodiophora brassicae. Pathogens, 11(4), 442. https://doi.org/10.3390/pathogens11040442 (PMC)

Tremblay, N., Bélec, C., Coulombe, J., & Godin, C. (2005). Evaluation of calcium cyanamide and liming for control of clubroot disease in cauliflower. Crop Protection, 24, 798–803. https://doi.org/10.1016/j.cropro.2004.12.013

Waterer, D. (2002). Impact of high soil pH on potato yields and grade losses to common scab. Canadian Journal of Plant Science, 82(3), 583–586. https://doi.org/10.4141/P01-046

Xia, Y., Feng, J., Zhang, H., Xiong, D., Kong, L., Seviour, R., & Kong, Y. (2024). Effects of soil pH on the growth, soil nutrient composition, and rhizosphere microbiome of Ageratina adenophora. PeerJ, 12, e17231. https://doi.org/10.7717/peerj.17231.

Practices to Improve Soil Health in Connecticut Orchards

Tree rows and alleyways should be managed separately because they serve different functions in the orchard.

1. Maintain Groundcover in Alleyways
   

   Keeping alleyways covered helps reduce erosion and runoff while increasing soil organic matter over time.
   Recommended practices:
   - Maintain vegetation at 3–5 inches
   - Use turf, clover, or mixed perennial covers
   - Overseed thin areas in late summer

2. Manage Tree Rows for Balance
   

   Adding organic matter to tree rows through manure, compost, wood chips, or cover crops improves soil structure and nutrient availability.
   Recommended practices:
   - Maintain a 2–4 ft weed-free strip in young orchards
   - Use wood chip mulch (3–4 inches deep, no trunk contact).
   Coarse material is recommended over fine materials to prevent excessive rodent activity.
   - Narrow herbicide strips in mature plantings where feasible

3. Build Soil Organic Matter
   Returning mowed clippings and chipped pruned material to the orchard floor recycles nutrients and reduces waste.
   Recommended practices:
   - Compost: 2–5 tons per acre annually or biennially
   - Retain mowing and pruning residues, if feasible

4. Minimize Compaction
   Limiting cultivation and unnecessary traffic helps protect soil structure, especially in tree rows where roots are shallow.
   Recommended practices:
   - Test for compaction using a penetrometer (> 300 PSI = compaction)
   - Avoid working soils when wet
   - Use designated traffic lanes
   - Subsoil only under appropriate dry conditions

5. Manage Nutrients and pH
   Active nutrient management through soil testing and fertilizer applications, combined with pH buffering inputs, provides trees with necessary nutrients.
   Recommended practices:
   - Test soils regularly
   - Base inputs on soil and foliar analysis
   - Split nitrogen applications
   - Maintain pH according to crop requirements

6. Reduce Soil Disturbance
   Using the least disruptive weed-control practices helps maintain soil structure.
   Options include:
   - Mowing
   - Flaming
   - Targeted herbicide use
   - Mulching

7. Manage Water Effectively
   Water management influences both plant growth and soil function.
   Recommended practices:
   - Use drip irrigation where possible
   - Avoid prolonged saturated conditions
   - Improve drainage in poorly drained areas

Summary

Healthy soils are the foundation of a productive orchard. In many cases, soil health improvements may not translate directly into higher yield or fruit quality but will improve resilience and maintain productivity over time. Orchard soils are improved by protecting soil structure by reducing compaction and erosion, maintaining or adding organic matter, managing pH and nutrients, and prudent chemical applications.

Practices such as cover crops, mulch, reduced traffic, and integrated pest management help fruit growers keep soils productive and resilient over time.

Service Centers

Soil Nutrient Analysis Laboratory (SNAL) – University of Connecticut

The laboratory at UConn is located in the George Leigh Minor Plant and Soil Health Center. It provides a range of support services including soil testing, tissue testing, compost testing and more. The laboratory can provide insight into the chemical and physical properties of your soils. The website has detailed sampling and submission instructions.

Comprehensive Assessment of Soil Health (CASH) – Cornell Soil Health Laboratory

The Cornell Soil Health Laboratory is equipped to provide insight into the chemical, physical and biological properties of your soils. Until the UConn SNAL is able, Cornell is the closest and best options for biological soil health assessments.

Additional Options:

The Soil Health Research and Extension Center (SHREC) – University of Vermont

Analytical Laboratory and Maine Soil Testing Service – University of Maine

References

Atucha, A., Merwin, I. A., and Brown, M. G. 2011. Long-term effects of four groundcover management systems in an apple orchard. HortScience, 46(8), 1176–1183. https://doi.org/10.21273/HORTSCI.46.8.1176.

DuPont, T., Granatstein, D., and Sallato, B. 2020. Soil health in orchards. Washington State University. Accessed May 7, 2026. https://treefruit.wsu.edu/orchard-management/soils-nutrition/soil-health-in-orchards/.

UMass Extension Fruit Program. Soil Health. Northeast small fruit management guide. Accessed May 7, 2026. https://www.umass.edu/agriculture-food-environment/fruit/ne-small-fruit-management-guide/general-information/soil-health-nutrient-management/soil-health.

Finish the Season Strong: Winter Squash, Fall Weeds, and Cover Crops on Vegetable Farms

By: Shuresh Ghimire, Associate Extension Educator, Extension Vegetable Specialist

Introduction

Late summer and early fall can feel like the home stretch on a vegetable farm, but decisions made during these weeks can have consequences well beyond the last harvest. August through October is an important period for protecting the quality of winter squash and pumpkins, preventing weeds from replenishing the soil seedbank, and getting cover crops established while there is still enough growing season left to produce useful biomass.

Maintain healthy winter squash and pumpkin foliage

By late summer, pumpkin and winter squash fields often look tired. Powdery mildew (and sometimes downy mildew too), squash bugs, drought stress, and normal leaf senescence can all reduce the canopy. It may be tempting to view the foliage as unimportant once fruit have reached marketable size, but healthy leaves still have work to do.

First, leaves continue supplying photosynthate while fruit mature. Winter squash may reach nearly full external size well before physiological maturity. During this later period, dry matter and starch accumulate in the fruit, and those reserves are important for texture and sweetness. Fruit harvested substantially before seed maturity have fewer starch reserves available for conversion to sugars during storage and generally have poorer eating quality. Physiological maturity for many winter squash types is at approximately 50–55 days after pollination or fruit set, although it varies by cultivar.

Second, the canopy protects fruit. Good foliage helps shield fruit from direct sun; when vines collapse from powdery or downy mildew, sunscald can become a significant problem. Severe powdery mildew can also reduce fruit quality, storage potential, and pumpkin handle quality.

This does not mean maintaining a perfect canopy indefinitely. The practical goal is to preserve enough functional leaf area to carry immature fruit through maturation. Continue scouting late-season fields and protect foliage from economically important diseases and insects when fruit still need time to mature and when treatment is justified. For pesticide decisions, use the current New England Vegetable Management Guide, follow resistance-management recommendations, observe preharvest intervals, and remember that the pesticide label is the law.

On the other hand, once marketable fruit are mature, keeping them exposed to increasing disease pressure, cool nights, and wet fall weather is not necessarily an advantage. In many situations, bringing mature fruit into a suitable storage environment is preferable to leaving them in a declining field.

Harvest for maturity, not just size or color

Color is useful, but it can be misleading. Many squash reach their characteristic external color before they are physiologically mature. Seed fill is a useful definition of squash maturity and that many cultivars are mature at approximately 50–55 days after fruit set.

Some practical indicators differ among squash species:

Acorn, delicata, sweet dumpling and other Cucurbita pepo types: For acorn squash, the ground spot changing to a dark orange color is a better maturity indicator than the rind simply becoming dark green. Pie pumpkins should generally reach full mature color. Mature C. pepo types can usually develop acceptable eating quality without an extended postharvest period.

Kabocha, buttercup and Hubbard types (C. maxima): Look for a dry, corky stem in addition to mature rind characteristics. These fruit accumulate substantial starch and commonly improve in eating quality during storage as starch is converted to sugars. They are also particularly susceptible to sunburn when foliage collapses.

Butternut and related C. moschata types: Do not assume that the first appearance of a tan rind means the fruit is ready. Standard butternut may turn tan around 45 days after pollination but should remain on the plant approximately another two weeks when conditions allow.

Research from New Hampshire demonstrates that winter squash carotenoid concentrations can continue changing substantially with harvest maturity and storage period. For example, carotenoid concentrations in both C. maxima and C. moschata cultivars increased during postharvest storage in multi-year experiments.

Watch the thermometer

Growers also need to balance additional field maturation against deteriorating fall weather. Winter squash and pumpkins are chilling-sensitive. Chilling injury accumulates with exposure below approximately 50°F, with greater injury as temperature decreases and exposure time increases. Fruit intended for long-term storage deserve particular protection.

A light frost may kill vines without immediately ruining every fruit, but a hard freeze can damage rind and flesh and sharply reduce storability. When mature fruit are in the field and a period of cold or prolonged wet weather is approaching, harvesting before the weather event is usually the better commercial decision.

Handle fruit like a perishable crop

Pumpkins and winter squash look rugged, but they are surprisingly easy to damage. Bruises, cuts, punctures and broken stems provide entry points for decay organisms and shorten storage life.

For pumpkins sold with a handle, cut rather than pull fruit from the vine and retain a sound stem. With some winter squash, especially butternut, removing the stem can reduce punctures to neighboring fruit during bin storage; if stems are removed, allow the scar to heal before long-term storage.

Do not put severely bruised, frost-damaged or badly wounded fruit into long-term storage with sound fruit. Cull aggressively and market questionable fruit first.

Curing: useful, but not identical for every type of squash

“Cure everything” is too simple a recommendation. Species, fruit condition and intended storage duration matter.

C. maxima and C. moschata squash need a short curing period, particularly when healing minor harvest wounds or preparing fruit for storage. Typical curing conditions are approximately 80–85°F for 5–10 days with high relative humidity and good ventilation. Curing promotes wound healing and rind hardening and can accelerate changes associated with eating quality.

However, avoid prolonged warm curing simply because fruit are squash. Acorn, delicata and other C. pepo types generally do not require curing when harvested mature and uninjured, and excessive warm holding can reduce storage life in some of these thinner-skinned types.

Field curing can work during a stretch of warm, dry weather, but that window becomes unreliable in Connecticut as fall progresses. A ventilated greenhouse, high tunnel or warm barn can be more dependable, provided temperature and humidity can be monitored.

Storage: cool, dry, stable and well ventilated

A useful target for commercial storage is approximately 55°F, with an acceptable range around 50–60°F and roughly 50–70% relative humidity, depending on squash type. Good air circulation is essential. Temperatures that are too low increase chilling injury; temperatures that are too high increase respiration and weight loss. High humidity and condensation encourage decay, while very low humidity increases shriveling and weight loss.

Avoid large temperature swings that cause condensation on fruit. Keep bins off wet floors, maintain airflow around them, and inspect storage regularly. Fruit that experienced chilling, wounds or questionable field conditions should move through the market first.

Storage potential differs considerably among types. Under good conditions, acorn may keep only about 5–8 weeks, pumpkins commonly 2–3 months, buttercup around 2–3 months, while sound butternut and Hubbard types may keep 4–6 months or longer. These are potential storage periods, not guarantees; harvest maturity, disease pressure, handling and storage conditions can shorten them substantially.

Fall weed management: do not let the season end with seed rain

Late-season weed management does not always feel urgent because the cash crop may already have been harvested. From a long-term weed-management standpoint, however, this can be one of the most important periods of the year.

Think of the soil weed seedbank as a bank account. Every weed that produces viable seed makes a deposit. Every seed that germinates and is killed before reproducing is a withdrawal. Reducing new weed seed rain is a central strategy for driving down weed pressure over time.

This is especially important with weeds such as hairy galinsoga, pigweeds, lambsquarters, foxtails and crabgrasses. A field that looks “finished” after vegetable harvest can still produce a large flush of seed before frost if weeds are left unmanaged.

The first objective: stop seed production

Immediately after the final harvest, scout the field before turning to the next job. Note which weeds are present, whether they are flowering or producing seed, and whether the infestation is scattered or field-wide.

Where annual weeds have not yet produced viable seed, options include shallow cultivation, mowing, hoeing, flaming on appropriate acreage, hand removal, or an appropriate labeled herbicide treatment.

For isolated patches of troublesome weeds that already carry mature seed, mowing may simply spread seed around the field. Hand-pulling or cutting and removing seed-bearing plants can be worth the labor, especially where the infestation is still localized.

Treat perennial weeds differently

Quackgrass, Canada thistle, bindweeds and other perennial weeds require a different strategy because underground rhizomes, roots or other vegetative structures are often more important than seed.

Map these patches. Avoid running tillage equipment through a patch and then into a clean part of the field because equipment can move rhizome or root fragments. Tllage can drag vegetative propagules from field margins and infested patches into otherwise clean areas.

After harvest, fall can provide an opportunity to target actively growing perennial weeds without a cash-crop canopy in the way. Depending on the weed and production system, management may involve repeated tillage, mowing followed by regrowth management, or a labeled systemic herbicide. On diversified vegetable farms, always check rotational restrictions before using a herbicide; a product that fits the current fallow field may restrict which vegetable can legally be planted there next spring. Use the current New England Vegetable Management Guide and the product label when making these decisions.

Do not forget winter annual weeds

Fall is also when winter annuals begin establishing. Chickweed, henbit, deadnettle, some mustards and other winter annual weeds can germinate in late summer or fall, overwinter as small plants, and become substantial weeds early the next spring.

This is another reason to avoid leaving harvested vegetable ground bare. A rapidly established cover crop occupies the space, competes for light and nutrients, and reduces opportunities for winter annual weeds to become established.

A useful postharvest sequence is therefore: harvest → scout and map weeds → prevent seed production → address perennial patches → establish the cover crop promptly.

Feel free to reach out to me (shuresh.ghimire@uconn.edu) or Amelia Magistrali (amelia.magistrali@uconn.edu) to discuss cover crop options.

Prepare to Sell to Schools for the 2026-2027 School Year

By: Shannon Raider, Farm Liaison, Local Supply Chain Support

CT schools feed tens of thousands of students across the state…breakfast, lunch and sometimes dinner! As a result, the opportunities and benefits for farm to school sales by Connecticut farms are greater now more than ever. Millions of dollars from the state have flowed into public school districts specifically for buying CT Grown through a 50% reimbursement program called The Buy Local Program.

Here is what you need to know to gain access to this robust market: 

• It’s not about high volume, but consistency

• It’s not about complex bids or contracts, but good communication

• It’s not about needing expensive certifications, but proven experience

UConn Extension has a variety of resources and training opportunities to help facilitate those connections. Whether you are looking to scale up, extend your season, or expand your market, we’re here to help you get started.

A Back to School Checklist for CT Farmers

• Get Listed: Join the CT Farm to School Directory and Marketplace-Listserv
  This interactive resource identifies farms throughout the state who are ready and eager to sell to schools. School Food Service Directors frequent this resource to find farms to purchase from.

• Learn More: Apply to join “Ready To Sell” farmer training cohort
  Participants in Ready to Sell learn about school buyer expectations, forward contracts, food safety considerations, and more. Get specialized technical assistance to up your school sales game. Learn more and apply here!

• Coming Soon: CT Grown for CT Kids Grant
  CTG4CTK is a statewide grant program to help expand Farm-to-School programming. Farmers can apply for a $5,000 microgrant to be put towards advancing farm to school market access such as on farm food safety, delivery, season extension, and more.

• Save the Date: October 5-9 is 2026 CT Grown for CT Kids Week
  October is National Farm to School Month, so naturally, the first full week in October is CT Grown for CT Kids Week when schools celebrate local agriculture, local food education, and strengthen their commitment to healthy nutritious meals with locally grown ingredients. Be part of it!

Announcement: New England Vegetable & Fruit Conference Returns December 15-17 in Manchester, NH

Farmers, agricultural service providers, and industry professionals from across the Northeast are invited to attend the New England Vegetable & Fruit Conference and Trade Show, taking place December 15-17 at the DoubleTree by Hilton Manchester Downtown in Manchester, New Hampshire.

The conference will feature 31 educational sessions over three days, providing growers with the latest research, practical production strategies, and business management tools for vegetable, berry, and tree fruit operations. Additional sessions will focus on emerging topics including farm technology, organic production, protected culture, and cut flower growing.

A highlight of the conference is the popular Farmer-to-Farmer series, which brings growers and speakers together for informal, in-depth discussions on timely issues facing farms today. These interactive sessions encourage the exchange of real-world experiences, practical solutions, and innovative ideas among peers.

In addition to the educational program, attendees can explore an extensive Trade Show featuring more than 120 exhibitors, view student and faculty research during the poster session, and connect with fellow growers, researchers, advisors, and industry representatives through networking events and social mixers.

The conference steering committee has assembled an outstanding lineup of speakers from across the Northeast and around the country. Presentations will showcase the latest innovations, research findings, and practical approaches to fruit and vegetable production, marketing, and farm management.

Whether attendees are looking to improve crop production, explore new technologies, strengthen their farm business, or connect with fellow growers, the New England Vegetable & Fruit Conference offers valuable information and networking opportunities to help farms succeed.

Registration Information

Pre-registration fee: $130 per person, $100 additional attendee if registering at the same time as a group; $60 for students (high school or college). Students must show a valid student ID when picking up their registration packet.

Deadline: Pre-registration must be completed by November 30, 2026. After this date, the fee increases to $165 ($70 for students, $135 for each additional). Late (after 12/11) or walk-in registration is $180.

Accommodations: Overnight stays at the Doubletree are available at $149 per night. Find a direct booking link via the event website, newenglandvfc.org. Additional local accommodation options at a variety of price points can be found here.

Assistance: For physical, language, or financial assistance, please contact Olivia Saunders at 603-447-3834 or Olivia.Saunders@unh.edu at least three weeks prior to the event, and every effort will be made to accommodate your needs. A block of rooms is reserved for attendees requiring on-site accommodation for mobility reasons.

For more details, including online and downloadable registration materials, visit New England Vegetable and Fruit Conference website.

Sponsors

The event is Sponsored by the New England Vegetable & Berry Growers’ Association and the Massachusetts Fruit Growers’ Association in conjunction with the Universities of Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont, as well as Cornell University, Maine Organic Farmers and Gardeners Association and the Connecticut Agricultural Experiment Station.

Contact Information

Registration: Shuresh Ghimire, UConn; (860) 870-6933; shuresh.ghimire@uconn.edu
General questions: Heather Bryant (603) 787-6944; heather.bryant@unh.edu

Upcoming Events and Opportunities