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During his 39 year professional career at Texas A&M University, Dr. Pike achieved world-wide recognition as a research scientist and professor. Dr. Pike has been one of the most successful in providing the industry with the best and most qualified professional specialists and managers. Dr. Pike has been a magnet for the best graduate students seeking careers in developing every phase of vegetable, fruit, and other wholesome foods for the market place.
As a scientist, no single person has given more to the industry, science and a competitive United States for the food industry than Dr. Pike. He pursued three major goals; training the next generation of plant breeding scientists, developing new varieties of vegetables with optimum levels of health-promoting compounds and pioneering the concept of cooperative research with scientists from many disciplines by working toward a common goal. The results of his goals have provided opportunities for produce-related industries to prosper in their ability to hire the best trained plant breeders and, by utilizing his vegetable varieties, gain a competitive edge in the ever-expanding market.
The varieties released from Dr. Pike’s onion program revitalized the South Texas onion industry. Sales from this onion program alone have been over $350 million since its debut in 1983, which had an economic impact of over one billion dollars for the Rio Grande Valley. He released the first “designer” vegetable, the ‘BetaSweet’ carrot, which is more fondly known as the Aggie Maroon carrot. His onion, carrot, and cucumber varieties are widely grown and enjoyed in many parts of the world. His vision of cooperative research was his inspiration for the creation of the Vegetable and Fruit Improvement Center.
Dr. Pike has established a legacy within the industry and the public. What would be a better recognition and honor to Dr. Pike than for you and your family to attend a celebration of his career achievement.
Date : June 6, 2006
Location : Ramada Inn of College Station, Ballrooms A-C
Social hour : 6 P.M. to 7 P.M.
Dinner begins : 7 P.M.
Costs : $ 35 per person
Call the VFIC office to RSV. Make check payable to Texas A&M University. Mail to:
Vegetable and Fruit Improvement Center
1500 Research Parkway, Suite A120
College Station, TX - 77845
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