The R&D Shop has been established for the benefit of vegetable growers who fund the industry's R&D program through the National Vegetable Levy. The industry funded R&D projects produce a number of technology transfer materials every year which are sent to levy paying vegetable growers. A selection of these materials is available through Vegetables Victoria including booklets, DVD's, CD-ROMs, manuals, videos, etc. 1. Browse through the following items and select any which may benefit you. 2. Send us your request and we will arrange delivery of your selection.

Clubroot Factsheets (2005, 10 pages), discuss important aspects of clubroot disease of brassicas and the range of control measures available. Factsheets can be selected from the following list... Clubroot - an introduction (pdf 271k) Detection and Prediction (pdf 263k) Avoiding clubroot - Farm hygiene (pdf 218k) Managing isolated outbreaks (pdf 267k) Limes and liming (pdf 274k) Nutrient amendment (pdf 253k) Chemical control of clubroot (pdf 242k) Strategic application (pdf 271k) Strategic application - machinery  (pdf 113k) Integrated control strategy   (pdf 246k) These factsheets were produced as part of R&D levy funded project VG04014.

June 2008 The Brassica ICM CD contains useful information for everyone involved in brassica vegetable production in Australia. This toolkit was developed by researchers at QDPI&F, SARDI and others involved in the Australian brassica vegetable industry. This CD-ROM was funded by your vegetable R&D levy and features: An Interactive Diagnostic tool 355 fact sheets Over 450 images Chart of pesticides affects on beneficials Resistance strategies Tutorial Search function

This "Guide to Common Diseases and Disorders of Bunching Vegetables in Australia" (2003, 58 pages) was produced by the R&D levy funded project VG010045. The diseases and disorders listed in this book often occur on bunching vegetables in Australia and several can occur on plants at the same time. Crops covered include: Bok Choy / Pak Choy Beetroot Coriander Dutch carrots Parsley Radish Spinach Spring onions

This "Guide to Common Diseases of Parsley" (2006, 46 pages), describes 18 parsley diseases and disorders common across Australia. Symptoms are clearly shown in over 30 colour photos and practical control measures are suggested. The diseases and disorders listed in this book often occur on parsley in Australia. Many carrot and celery diseases and disorders also affect parsley and several can occur on plants at the same time. This guide was produced by the R&D levy funded project VG04025.

"Biological Controls for Sclerotinia Diseases" (2004, 15 pages), discusses the effectiveness of a range of control measures to reduce the occurance of "lettuce drop" in the field. Control options discussed include: Commercial biocontrol products Biofumigant rotation crops Rotation with tolerant crops Improved application methods New chemistry to control sclerotinia. The brochure was produced as part of R&D levy funded project VG00048.

" Managing WFT and TSWV in Vegetables" will help you identify and manage one of Australia's most costly diseases, TOMATO SPOTTED WILT VIRUS, which is spread by WESTERN FLOWER THRIPS. The CD-ROM contains very well developed videos in English and Vietnamese to give you a good understanding of how to manage the pest including: Identifying thrip pests Signs of crop damage Weed management and cultural controls Chemical controls Resistance management Video clips and fact sheets Vietnamese and English versions

Australians enjoy one of the safest food supplies in the world yet there have been occassions when fresh produce has been contaminated on-farm. Our vegetable industry must remain vigilant and follow safe production and handling practices that will minimise the risk of contaminating produce. This 2002 guideline provides the latest information available from around the world. It is supplemented with the collective knowledge of Australian vegetable growers, industry groups, retailers, food safety experts and vegetable processors. Basing your on-farm food safety plan on this guideline will demonstrate good management practice to minimise the risk of contaminating food.