Faculty
Dr. Teddy Morelock
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University Professor Department of Horticulture316 Plant Science Bldg. University of Arkansas Fayetteville, AR 72701 Voice: (479) 575-2745 |
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Education:
- Ph. D. University of Wisconsin, Madison, WI
- M.S. University of Arkansas, Fayetteville, AR
- B.S. University of Arkansas, Fayetteville, AR
General areas of interest:
Dr. Teddy Morelock's Homepage
Cowpea Viruses
Teaching:
Teach Vegetable Crops which is a junior level course and is the only exposure to vegetable production that horticulture majors receive at the University of Arkansas. Teach Genetic Techniques in Plant Breeding, which is a graduate level course and is the final course of the three-plant breeding courses taught at the University of Arkansas. Have served as major professor to 10 Ph.D. and 21 MS students. Have served as committee member for over 60 Ph.D. and MS students.
Major Accomplishments:
The University of Arkansas is the only public sector spinach-breeding program in the United States. The varieties developed by this program have been very successful in areas where white rust is a problem and Arkansas 'blood' is in all hybrids that are sold by private seed companies. The most successful University of Arkansas varieties are 'Fallgreen' and 'F-380'. At one time 'Fallgreen' comprised 95% of the Texas fresh market spinach and has been estimated to have contributed 100 million dollars to the Texas economy. Presently 'F-380' is widely grown in Arkansas, Oklahoma and Texas for processing spinach. The southernpea (cowpea) breeding program has released several varieties that have been grown by local producers. The most successful of them is 'Early Scarlet' which was released in 1995. It is a pinkeye type that has been used for about half the local canners eyed acreage and in 2002 it will be the only pinkeye type to be grown by the local canner replacing 'Coronet' and 'Pinkeye Purple Hull BVR'.
Research:
Conduct research in the area of processing vegetable breeding. Major efforts are with spinach and cowpea; also have minor efforts with turnip, mustard, collard, cucumber, pepper and Swiss chard.