Specialty crops refer to crops that are not commonly grown on a large scale like corn or soybeans, but instead are produced in smaller quantities and cater to niche markets. These crops often have unique characteristics, flavors, or uses that make them desirable to consumers who are willing to pay a premium for them. Specialty crops may include fruits, vegetables, herbs, spices, ornamental plants, and other non-traditional agricultural products. Research in the field of specialty crops focuses on improving production techniques, developing new varieties with desirable traits, ensuring food safety and quality, and finding ways to market and distribute these products effectively. This research often involves collaboration between farmers, horticulturists, food scientists, and agricultural economists to address the unique challenges and opportunities associated with growing and selling specialty crops. Ultimately, the goal of specialty crop research is to support the growth of this sector of agriculture and provide consumers with high-quality, diverse, and locally-produced food options.