Badger Common’Tater March 2023 Issue
Attendance Was Up for Grower Education Conference & Industry Show
WPVGA & UW Division of Extension put together exceptional event and researcher presentations
By Joe Kertzman, managing editor, Badger Common’Tater
The question repeatedly asked was, “Is attendance up this year?” followed shortly by the casual observation, “It seems like there are a lot more people on the show floor. It’s crowded.”
Such was a continual topic of conversation during the 2023 Grower Education Conference & Industry Show, February 7-9, at the Holiday Inn & Convention Center in Stevens Point.
One of the most respected potato conferences in the nation, the Industry Show, now in its 73rd year, is a showcase for Wisconsin’s established potato and vegetable production area.
Unique as a dual effort between the Wisconsin Potato & Vegetable Growers Association (WPVGA) and University of Wisconsin (UW) Division of Extension, the combined Grower Education Conference & Industry Show is a showcase for researcher presentations and an established tradeshow under one roof.
Attendees, many of whom are potato and vegetable growers or other industry professionals, enjoy the freedom to roam the show floor, catch up with associates, conduct business and forge relationships, but also to take in a full slate of reports on hot-topic issues affecting farmers.
Through the efforts of the WPVGA Association Division Board and staff members, such as Executive Assistant Julie Braun and Financial Officer Karen Rasmussen, attendees picked up their badges and show packets, hit the floor running and enjoyed the educational presentations.
A range of ag businesses once again populated booths on the sold-out show floor to meet face-to-face with growers and researchers, as well as show off their latest products, technologies, services, and corporate portfolios.
The Industry Show showcased technologically advanced equipment, remote sensing, controls, and more to help potato and vegetable growers become more efficient farmers who use less water, fewer inputs, and more environmentally friendly practices as the stewards of the land and food providers.