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Image: Among New Mexican peppers, the red savina habanero, a variation of <I>Capsicum chinense,</I> is second in pungency—or heat level—only to the orange variety of the same species. Students participating in the Assured summer program research various ways to enhance pepper crops and prepare presentations about their findings. <I>[Image is one of four related images. To see the others, go to the image library search engine and type Agriculture Summer Science.]</I><BR> <BR> <B><U>More about this Image</U>:</B> An eight-week summer program at New Mexico State University's Chile Pepper Institute takes 10 college freshmen and sophomores--children and grandchildren of migrant and seasonal farmworkers—and gives them a chance to work with plants in a lab rather than in the fields picking crops.<BR> <BR> The program--called Assured (Agriculture Summer Science Research and Development)—gives students the opportunity to experience first hand, the satisfaction of enhancing a crop through research. Students learn lab techniques, plant breeding, nutrients, and the ethics and process of research after which they prepare presentations about their findings. Examples of topics used by students include the control of a pepper-blighting fungus, the effect of an herbicide on crops, agricultural economics, and isolation of chile DNA. The program prompts students to consider the possibility of improving productivity through genetic engineering; making plants pest resistant; and boosting the nutritional value of a harvest.<BR> <BR> The Assured Program is sponsored by the National Science Foundation's Research Experiences for Undergraduates Program.<BR> <BR> [This excerpt was taken from NSF Press Release PR 04-082, released June 8, 2004. The complete release is available at <a href=http://www.nsf.gov/od/lpa/newsroom/pr.cfm?ni=150. Thumbnail">

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Last Modified: Jan 31, 2001