California Ag Network

Category: Featured Post

  • Fusarium Crown Rot in Watermelon

    In late June, I was contacted by a watermelon grower and visited his field near the border of Stanislaus and Merced County. In the field, 50% of the plants showed leaf and vine wilt and about 20% died (see the field image). When I made a closer examination, the color of leaf lesions were chocolate brown and stem appeared to be watery (see leaf and crown images). The grower told me that the field was just harvested once but symptoms were already present beforehand. The field was planted by a 45-ct and mini-watermelon cultivars.

    Vine-declined and wilted watermelon plants from the disease infection.

    An initial suspicion was a fusarium disease and/or a possible Gummy Stem Blight caused by Didymella bryoniae, though this is very uncommon for the watermelon in California. I sent leaf, runner, and stem samples to the UC Davis Fungal Pathogen Lab and the results came back with the Fusarium Crown Rot caused by F. solani f. sp. cucurbitae and possibility of F. falciforme. F. falciforme has not been described to infect watermelon but records showed that it could cause crown rot in muskmelon. Gummy stem blight (Didymella bryoniae) colonies were not recovered from the samples, which did not surprise me because this disease is mostly prevalent in the southeast and north area, such as Georgia, South/North Carolina, and Delaware.

    Unlike fusarium wilt caused by F. oxysporum f. sp. niveum, the vascular system of crown rot infected plants typically does not show discoloration far above soil line, instead, necrotic rot of crown and taproot can be seen. As the disease progresses, the rot on the crown develops from a light-colored, water-soaked area to be darker. Eventually, the entire plant wilts and dies. Evidence indicated that fusarium crown rot is more common on summer squash and pumpkin, however, all cucurbits can be infected.

    Water-soaked, necrotic rot of the crown

    Early planted fields can have a higher chance to be infected as disease is favorably developed under a cooler temperature. Soil moisture does affect the development of the disease. Extremely wet soil especially with drip tape breakage creates a favorable microclimate, which definitely accelerates the reproduction of spores and spread of the disease to other rows. Growers using surface drip irrigation should specifically pay more attention to the tape damage and fix the problem timely.

    Various types of information demonstrate that the pathogen (F. solani f. sp. cucurbitae) is seedborne and survives only for two to three years in soil. A four-year rotation of planting non-cucurbit species is usually chosen for the disease control. In addition, choosing clean seeds or fungicide-treated seeds can reduce disease initiation. More information about the Fusarium crown rot on cucurbits can be found at UC IPM: http://ipm.ucanr.edu/PMG/r116100911.html. – By Zheng Wang, UCCE Vegetable Crops Farm Advisor

  • New AVA Approved For Santa Barbara Wine Country

    In Santa Barbara Wine Country, the Alisos Canyon area has long been revered for its high-quality fruit with its unique affinity towards Rhone-style varietals, and now the TTB has formally recognized Alisos Canyon as the region’s newest American Viticultural Area (AVA).

    Nestled between the Santa Ynez Valley and Santa Maria Valley, Alisos Canyon is a tightly defined, stand-alone AVA that covers 5,774 acres distinguished by its unique geology, soil structure, and climate pattern.

    ·      The Alisos Canyon AVA exhibits a distinct viticultural influence of the San Antonio Creek Valley, which runs directly from the mouth of Alisos and Comasa Canyons to the Pacific Ocean 20 miles to the west.

    ·      The ingress of cooling marine winds and fog along the San Antonio Creek Valley helps define the climate of the Alisos Canyon AVA.  Due to some of the greatest diurnal shifts in the central coast, the mean temperature is one of the lowest of all AVAs, resulting in a degree-day average above Santa Rita Hills and significantly below Ballard Canyon.

    ·      Soils are based on weathered sandstone and shale, the Paso Robles and Sisquoc formations with a rare limestone streak along the corridor of the AVA.

    As a result of the distinct meso-climate and specific soil characteristics, Alisos Canyon produces amongst the finest Rhone-style wines on the West Coast with elegant flavor, expressive aromatics and significant longevity. Syrah, Grenache, Grenache Blanc and Petite Sirah are among the standouts in Alisos Canyon.

    During the AVA petition process, researchers highlighted a geological phenomenon called “The Goldilocks Rhone Zone,” where the climate is perfectly suited for Rhone grapes. In Northern Santa Barbara County, there are three primary “channels” that run from the Pacific Ocean to the interior coastal ranges: The Santa Ynez River channel to the south (feeds into Ballard Canyon), the Santa Maria River channel to the north (feeds into Foxen Canyon), and the San Antonio Creek channel in the middle (feeds into Alisos Canyon). Interestingly, there is a consistent distance of 24.5 miles from the Pacific down these channels where top Rhone varietals are grown. “Alisos Canyon falls perfectly within the Goldilocks Rhone Zone, a phenomenon that has proven itself true over three decades of winegrowing history in Santa Barbara,” said Wes Hagen, winemaker and author of the AVA petition.

    Alisos Canyon joins six other AVAs in Santa Barbara County. Historically, the region has added only one AVA about every five years. Grape growers have carefully studied the data of each phase within the seasons throughout the three decades and have defined the areas that produce this distinct and diverse wine style throughout the county. The unique, transverse nature of the valleys of Santa Barbara Wine Country provides a patchwork quilt of micro-climates and terrains, resulting in one of the most diverse grape growing regions in the world.

    About Santa Barbara Vintners

    Santa Barbara Vintners (Santa Barbara County Vintners Association) is a non-profit 501(c)6 organization founded in 1983 to support and promote Santa Barbara County as a world-class wine producing and wine grape growing region. The association includes winery members whose annual production is at least 75% Santa Barbara County (or sub-AVA) labeled, winery associates, vineyards, vineyard management companies, hospitality, and industry associate members. The association produces festivals and wine country weekends; educational seminars and tastings; provides information to consumers, trade, and media; and advocates for the Santa Barbara County wine and grape industry.

  • Emergency Mortality Disposal Advisory Update

    As an update to outdated information shared last week, the following has been provided from a variety agencies including CDFA, RB-5, CalRecycle, various county agricultural commissioners and divisions of environmental health and rendering companies. It represents our best understanding of current requirements, but these may change without notice.

    Summary

      The current heat event has strained the state’s rendering capacity.

      Some producers have carcasses that have not been picked up and have deteriorated

    beyond the point at which they can be processed at the rendering plant. These carcasses

    will likely never be retrieved by a dead hauler.

      CDFA directs producers with such decomposed carcasses to contact their local landfill

    and inquire if they are receiving emergency mortalities. If they are, the carcasses may be transported to the landfill by either the producer or licensed dead hauler. Contact information for local landfills is provided in a chart below.

      If the local landfill is not accepting emergency mortalities, producers may temporarily store them in compost piles on the dairy. CDFA, in consultation with CalRecycle and regional board, will provide guidance in the near future as to the final disposition of the composted material, meaning either landfill or land application.

    Background

    Since mid-August California has experienced an unusually intense and protracted heat event, with temperatures significant enough for the Governor to proclaim a State of Emergency. In addition to an increase in heat-related animal mortalities, the situation has been exacerbated by a mechanical issue at one rendering plant and a landfill temporarily closed due to wildfire smoke in another. All three of the state’s rendering companies that process deadstock have implemented mitigation measures including diversion of non-carcass material to other plants, increasing route frequency and augmenting transfers from collection centers. In spite of these efforts however, rendering capacity has been strained and some carcass stranded at the farm have deteriorated to the point they can no longer be handled by rendering machinery.

    What should producers with decomposed carcasses do?

    If a renderer or dead hauler service refuses to retrieve certain decomposed carcasses, the California Department of Food and Agriculture (CDFA) advises producers to take following action:

    Contact the local county landfill – Use the table below to identify which county landfill might accept animal carcasses. Landfill availability is very fluid right now, with new facilities receiving permission to accept carcasses daily. If the local landfill is accepting livestock carcasses, either the producer or a licensed dead hauler can transport them to the landfill during working hours. Producers should CALL FIRST before transporting the carcasses to the local landfill, to avoid being turned around at the gate. Producers transporting their own fresh mortalities to a local landfill are cautioned not to have liquid or solid organic matter spill onto the roadway, which could result in fine by local law enforcement. Alternatively producer might choose to engage services of a licensed dead hauler. A list of haulers that provide services to dairies in the past also appears below.

    Compost mortalities on the dairy – If the local landfill is not currently accepting carcasses they may be temporarily stored on-site at the dairy in a composting pile. This mitigates the immediate nuisance problem of decomposing carcasses by the roadside, kills common human and animal pathogens and creates a more manageable material for landfills. After the composting process is complete and no later than six (6) months from starting the composting process, the composted materials will be required to be disposed of. CDFA will provide guidance in the near future as to the final disposition of the composted material, meaning either transportation to a landfill or used for land application. The Central Valley Water Board requires that a 2-page notice of intent be filed within 30 days of starting the composting. Producers may contact their trade organization for assistance in filling this out.

    What are acceptable practices for on-site composting?

    Several guides for composting cattle mortalities are available on-line including USDA and Extension Bulletins from Michigan State and New Mexico State. Research by the University of California suggests dairy manure (either dry-lot scraping or screened manure solids having a moisture content ranging from 25% to 70% is an effective composting feedstock. In California the date, number and identity of cows composted and subsequently transported to landfill should be documented to answer any future regulatory inquiries. An impervious layer such as a concrete pad or a waterproof liner should be used to protect groundwater from infiltration. Adult carcasses should be placed on a 3-footbed of dairy manure and covered with 3 feet of the same material. The site of the temporary piles should be protected from inundation, washout, runoff, ponding, and scavenging wild animals. The temporary pile should be at least 50 feet from any domestic well. Be sure to keep and maintain records to document that the composted material was taken to a landfill within 6 months. RB-5 staff will be looking for evidence of bones and carcasses that have been left for more than 6 months and checking for landfill disposal records during future inspections.

    Burial on the farm?

    Producers in any Central Valley county may NOT permanently bury mortalities on farm unless they obtain a permit from the Regional Water Quality Control Board. Such a permit includes a copy of the county’s emergency declaration, an annotated map, photographs and management plan for the site. The current fee for such a permit is approximately $4,000 dollars.

    Records

    Both CDFA and RB5 require that producers record the final disposition of each carcass not sent to rendering. This will help protect producers from regulatory confusion and potential fines. Records must be maintained for at least five years.

  • Emergency Mortality Disposal Advisory from CDFA

    Disclaimer: The guidance below is only applicable during an emergency declared by the Governor, county agricultural commissioner, or other authorized government entity. Once the emergency situation is over, disposal of mortalities on-site or through landfill without proper CDFA permit will be considered by California Central Valley Regional Water Quality Control Board (RB-5) to be a violation of the Dairy General Order, and a violation of California Food and Agricultural Code (FAC) 19348.

    This is our best understanding of the current situation. We will provide updates if the situation changes and more information becomes available.

    Background: The regional heat wave expected over the next few days has resulted in higher than normal animal mortality rates in the Central Valley areas. This advisory was created to give necessary guidance to impacted producers regarding alternative carcass disposal methods.

    Disposal Options: Currently, there are four alternative carcass disposal methods that include: 1. Direct transport to alternative rendering facilities; 2. Direct transport to permitted landfills; 3. Temporary on-farm storage for later transport to rendering or permitted landfills; and, 4. On-farm composting for later transport to landfill or on-farm land application for non-agricultural purposes.

    The four options listed below are provided as general guidance describing all potentially viable alternative disposal methods during the heat event. Please be aware that some counties may have some specific guidance/requirements on how to dispose of stockpiled animal carcasses during such events. It is the producer’s responsibility to check with their local enforcement agencies (LEA) and follow their guidance and requirements.

    Option #1. Direct transport to alternative rendering facility.

    The preferred carcass disposal option is direct transport to an alternative rendering facility with available capacity to process the carcasses. Rendering is recycling and it provides the best beneficial use of the carcass materials. However, the condition of the carcasses is critical, as rendering plants have requirements regarding the acceptable levels of carcass decomposition. If this option is pursued, coordination is critical among CDFA’s Meat, Poultry and Egg Safety (MPES) Branch, the alternative CDFA licensed rendering facility, licensed collection centers, and licensed dead animal haulers. Mr. Michael Koewler, Chairman of CDFA’s Rendering Industry Advisory Board (RIAB) is the lead for coordination among rendering facilities. Mr. Koewler is also President of Sacramento Rendering Company and can be reached at 916-363-4821. Please contact Mr. Koewler for the coordination of transportation among the alternative rendering facilities, dead animal haulers, and collection centers. 

    • CDFA Licensed Renderers and Collection Centers: A link to the map showing the location and contact phone number for licensed renderers and collection centers can be found here.

    • CDFA Licensed Dead Animal Haulers: A list of 2020 CDFA licensed dead animal haulers with their contact phone number can be found here.

    • CDFA MPES Branch Contacts:
      Paula Batarseh, 916-900-5059, Paula.Batarseh@cdfa.ca.gov Han Lai, 916-204-4438, han.lai@cdfa.ca.gov

      Option #2. Direct transport to permitted landfill

      If Option 1 is not available, producers may be able to locate a landfill that will accept animal carcasses. The first step in evaluating this option is to contact local landfills regarding their acceptance of animal carcasses. The second step is to consult with your LEA and the Regional Water Quality Control Board (RWQCB) before transporting carcasses to a landfill. The RWQCB recommends that animal carcasses should only be disposed of in landfills with permitted leachate management systems to prevent potential water quality contamination. There are many more landfills in the Central Valley that lack leachate management systems than those that do. Therefore, it is critical to work closely with the LEA and RWQCB to determine which landfills will be allowed to accept carcasses during heat events. Once a landfill has been identified, remember landfill operators should also be provided with a copy of the CDFA Carcass Disposal Quarantine Notice.

      Local Landfill Map: A comprehensive interactive map listing local landfills is available on-line from CalRecycle.

      LEA Directory. A directory link with contact information for the LEAs can be found at: https://www2.calrecycle.ca.gov/SolidWaste/LEA/Directory/

      Central Valley RWQCB Contact: Doug Patteson, (559) 445-5577
      Option #3. Temporary storage on-farm for later transport to a rendering facility or

      permitted landfill.

      If Option 1 and 2 are not available, carcasses may be temporarily stored on-site at the farm. There are two temporary storage options.

      1. 3.1  On-Site Cold Storage. Holding carcasses in a temperature-controlled storage unit is preferred as it retards decompositions and may hold the carcass in a condition that will allow rendering at a later date.

      2. 3.2  Temporary Piling. Carcasses can be piled on or above the ground surface and covered with soil. In either case, the pile needs to be on an impervious layer to protect groundwater from leachate infiltration, e.g. a waterproof liner is required to be placed underneath the pile. During an extended heat event, storage in ambient temperatures will result in accelerated decomposition where the final disposition will be transport to a permitted landfill. Producers should contact the landfill prior to storing carcasses onsite and before transporting the material to ensure the facility is permitted and has the capacity to accept carcasses. Producers should also consult with the county LEA and RWQCB before pursuing with the temporary storage option for ultimate landfill disposal. 

        Note: Always consider control measures for insects, other fomites, and vectors during temporary carcass storage. Stored material must be removed from the farm within one month following the creation of the temporary pile. If any storage is done below grade (buried), prior notification to the RWQCB is required to avoid enforcement action. Be sure to keep and maintain records to document that the material was taken to a landfill within one month. Also maintain final landfill disposal records for inspection.

        Option #4. On-farm Composting

        As a last resort, if the animals died on the owner’s property they may be composted on-farm. If done correctly, composting can: mitigate the immediate issue of decomposing animal carcasses by the roadside, control common human and animal pathogens, and create a more manageable material that may be more acceptable for landfilling. Compost must always be performed in a controlled manner by trained and experienced personnel. Proper site security measures such as fencing should be installed to protect the compost piles from predators, vermin, or other unwanted animals. After the composting process is complete and no later than six (6) months from starting the composting process, the composted materials will be required to be disposed of through:

        4.1 Landfill. Composted materials can be disposed of at permitted landfills. The producers should confirm that there is a landfill available that will accept compost material before beginning the composting process. Producers should consult with the landfill operator, LEA, and RWQCB before starting the composting process and/or sending the composted material to the landfill. The date, number and identity of cows composted and subsequently transported to landfill should be documented to address any future regulatory inquiries.

        4.2 Land Application on Owner’s Property for Non-Agricultural Purpose. Land application is an option but only with the approval of the RWQRB and is for non- agricultural use only. Producers should consult with the RWQCB before starting the composting process and inquire about requirements for land application. It is likely that land application will require a management plan with monitoring and testing that shows the composted material will not be a threat to water quality. The producers should plan for the possibility that the only disposal option for the composted material is landfill. Be aware that the maximum allowed time for composting on-farm is six (6) months. In addition, outside material cannot be brought on site to be composted, and the compost materials cannot be transported off-site (other than to a landfill as presented under option 4.1) or sold and/or land applied at other locations. Bones should be removed and properly disposed of prior to land applying the compost materials.

        Composting resources: Several guides for composting cattle mortalities are available on-line including USDA and Extension Bulletins from Michigan State and New Mexico State. Research by the University of California suggests dairy manure (either dry-lot scraping or screened manure solids) having a moisture content ranging from 25% to 70% and is an effective composting feedstock. An impervious layer such as a concrete pad or a waterproof liner should be used to protect groundwater from infiltration. Adult carcasses should be placed on a 3-foot bed of dairy manure and covered with 3 feet of the same material. The site of the temporary piles should be protected from inundation, washout, runoff, ponding, and scavenging wild animals. The temporary pile should be at least 50 feet from any domestic well. 

        Recordkeeping Requirements

        Producers are required to record the final disposition of each carcass not sent to rendering. This will help protect them from regulatory confusion and potential fines. Records must be maintained for at least three years.

        Please reach out to CDFA MPES Sacramento Headquarter if you have any general questions or need additional assistance.

        California Department of Food and Agriculture
        Animal Health and Food Safety Services: Meat, Poultry and Egg Safety Branch 1220 N Street
        Sacramento, California 95814
        Telephone: (916) 900-5004
        Fax: (916) 900-5334
        or send an email to: cdfa.mpes_feedback@cdfa.ca.gov 

  • Top Pizza Chefs Showcase Innovative Recipes Using Real CA Cheese

    The California Milk Advisory Board (CMAB) today announced finalists in the 2020 Real California Pizza Contest (RCPC) – a search for the best recipes using Real California Cheese. The contest, in its second year, will award prize money totaling $30,000 for the most innovative use of cow’s milk cheeses from California in three categories.

    Professional chefs and culinary students from 24 states submitted recipes between May 22 and July 17, 2020. Entries were blind-evaluated by a panel of three pizza professionals – Glenn Cybulski, certified pizzaiolo and award-winning executive chef; Thomas Garnick, founder of Brava! Pizzeria and 2019 RCPC Grand Prize Winner; and Mark Todd, culinary expert and foodservice/retail cheese educator.

    This year’s contest features the best pizza recipes from the United States and Mexico with the winner of the “Campeonato Mexicano de la Pizza”, sponsored by the CMAB in late 2019, earning a guaranteed spot as a finalist in the bakeoff. The international expansion of the contest displays the broad appeal and application of California dairy at foodservice outside of the United States.

    After careful evaluation of pizza names, inspiration, recipe and use of ingredients, eleven individuals have been selected as finalists in three respective categories: Cal-Mex, The REAL California, and Plant-Forward.

    “Pizza has global appeal and offers a blank canvas for expression. We are inspired by the creativity and innovation that went into these recipes, which represent a spectrum of ingredients and flavor combinations all brought together with California cheese” said Mike Gallagher, Business and Market Development Consultant for the CMAB.  “We are also thrilled that we have such a diverse breadth of geographic representation in the finalist group and are looking forward to seeing them in action.”

    The virtual bakeoff takes place on October 10, 2020, at the Culinary Institute of America in Napa, Calif., where pizzas will be prepared and baked onsite for a blind evaluation by judges. Category winners will receive $5,000 and the Grand Prize Winner, selected from all category winners, will receive an additional $10,000. All remaining finalists will receive $500 each.

    Following are the finalists in the 2020 Real California Pizza Contest:

    Cal-Mex

    • Linda Ortega, a professional chef from Watsonville, Calif., is the owner of Fired Up Fresh. Her entry, Al Pastor, is a tribute to her husband’s Mexican heritage and features fresh Cotija alongside marinated pork adobo and California Chili Sauce.
    • Jordan Lawson, is a professional chef from Bellingham, Wash., where he works at La Fiamma Wood-Fire Pizza. His entry, Chile Relleno Pizza, utilizes rich Queso Quesadilla and Crema Mexicana to tastefully balance green tomatillo salsa and roasted poblanos.
    • Buffy Wimmer, a professional chef from McKinney, Texas, is the owner of Jersey Pies. Her entry, Pizza Taco de Callejero, is a street taco-inspired pizza highlighted by the delicious combination of four Hispanic-style California cheeses paired with carne asada and zesty mango salsa. Buffy competed in the 2019 RCPC finals.
    • Lars Smith, a professional chef from Palo Alto, Calif., is the owner of State of Mind Public House and Pizzeria. His entry, Elotero, combines Queso Oaxaca and Cotija with tender guajillo braised pork shoulder and corn Requeson to honor those who make and sell Mexican street corn. Lars was also selected as a finalist in the Plant-Forward category. He was a 2019 RCPC finalist as well.

    The REAL California

    • Efren Ríos, a professional chef from Mexico City, works at Bottega Napule. His entry, Bronte, provides an original interpretation of California cuisine through fresh yellow tomatoes, eggplant, pistachios, and basil on top of rich California Provolone.
    • Justin Wadstein, a professional chef from Santa Cruz, Calif., is the owner of Sleight of Hand Pizza. His entry,Cali Crab, blends two California favorites – Dungeness crab and pesto – with fresh Mozzarella and Triple Crème.
    • Phillip Ma, a professional chef from San Francisco, Calif, is the owner of Dough. His entry, Szechuan Pizza, incorporates his Chinese heritage into a delicious interpretation of a California fusion pizza highlighted by fresh Mozzarella and Szechuan Chili.
    • Ricky Webster, is a professional chef from Spokane, Wash. who works at SYSCO Spokane. His entry, The Wharf, combines a sourdough crust and fresh clams with rich crème fraîche and Mozzarella for a delicious ode to San Francisco’s landmark Fisherman’s Wharf. Ricky was another 2019 RCPC finalist.

    Plant-Forward

    • Domenica Catelli, a professional chef from Geyserville, Calif., is the owner of Catelli’s. Her entry, The New “Old School”, pairs cauliflower crust and plant-based sausage with fresh Burrata and Smoked Mozzarella for an inventive twist on a classic recipe.
    • Anisha Blodgett, a professional chef from San Diego, Calif., is the owner of Powerhaus Wholesome Pizza & Eats. Her entry, Roasted Mushrooms Pizza on High-Protein Whole-Grain Crust, features fresh mushrooms, cherry tomatoes, and arugula on top of delicious Mozzarella and creamy Ricotta.
    • Joe Mialki, a professional chef from Port Orange, Florida, is the co-owner of Giuseppe’s Steel City Pizza. His entry, The Shelly, tastefully incorporates spinach, mushrooms, and mini tomatoes alongside a pistachio pesto sauce and fresh Mozzarella.
    • Lars Smith, a professional chef from Palo Alto, Calif., is the owner of State of Mind Public House and Pizzeria. His entry, Fire on the Mountain, relies on Queso Oaxaca and rich Mexican Crema to form a rich foundation for plant-based chorizo, Fresno peppers, and roasted cauliflower. Lars was also selected as a finalist in the Cal-Mex category.

    About Real California Milk/the California Milk Advisory Board
    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy families and is one of the largest agricultural marketing boards in the United States. With a mission to increase demand for products made with Real California Milk, the CMAB is celebrating 50 years in 2019 of promoting California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs.

    The Foodservice Division of the CMAB supports foodservice operators and distributors that use Real California dairy products. The CMAB offers marketing and promotional support for foodservice operators that purchase dairy products with the Real California Milk seal, which means they are made with 100 percent milk from California’s more than 1,200 family dairy farms.

    For more information on sourcing cheese from California, please contact the foodservice team at 209.883.6455 (MILK), businessdevelopment@cmab.net or RealCaliforniaMilk.com/Foodservice.

  • Getting More Consistent Yields in Pistachios

    Pistachios are alternate bearing by nature, getting higher yields one year and then following with a short harvest.  The trees may enjoy the break every other year, but more consistent yields would be much more preferable to the grower and an expanding pistachio industry.  Watch this brief interview with UCCE Emeritus Farm Advisor Bob Beede as he shares about some trials that have been conducted to effectively reduce the volatility in pistachio yields from year to year and the effects of tree age and rootstock selection on its alternate bearing nature.  Read Bob’s monthly Pistachio Orchard Tasks column in Pacific Nut Producer Magazine.
    Special thanks to this video’s sponsor Suterra.

  • Turning Almond Shells into Plastics & Tires

    Here is a throwback video from a previous annual convention of the Almond Alliance of California as many were disappointed by the cancellation of the annual convention this year due to COVID-19 restrictions; however, very interesting research performed by USDA exploring alternative uses for almond hulls and shells — including plastics and vehicle tires through a process of torrefaction. Watch this brief interview Bill Orts Bioproducts Research Leader at USDA and read more in Pacific Nut Producer Magazine.
    Please thank this video’s sponsor Suterra by taking this brief Survey.

  • More Eligible Commodities for USDA Coronavirus Aid

    U.S. Secretary of Agriculture Sonny Perdue announced today that additional commodities are covered by the Coronavirus Food Assistance Program (CFAP) in response to public comments and data. Additionally, the U.S. Department of Agriculture (USDA) is extending the deadline to apply for the program to September 11th, and producers with approved applications will receive their final payment. After reviewing over 1,700 responses, even more farmers and ranchers will have the opportunity for assistance to help keep operations afloat during these tough times.

    “President Trump is standing with America’s farmers and ranchers to ensure they get through this pandemic and continue to produce enough food and fiber to feed America and the world. That is why he authorized this $16 billion of direct support in the CFAP program and today we are pleased to add additional commodities eligible to receive much needed assistance,” said Secretary Perdue. “CFAP is just one of the many ways USDA is helping producers weather the impacts of the pandemic. From deferring payments on loans to adding flexibilities to crop insurance and reporting deadlines, USDA has been leveraging many tools to help producers.”

    Background:

    USDA collected comments and supporting data for consideration of additional commodities through June 22, 2020. The following additional commodities are now eligible for CFAP:

    • Specialty Crops – aloe leaves, bananas, batatas, bok choy, carambola (star fruit), cherimoya, chervil (french parsley), citron, curry leaves, daikon, dates, dill, donqua (winter melon), dragon fruit (red pitaya), endive, escarole, filberts, frisee, horseradish, kohlrabi, kumquats, leeks, mamey sapote, maple sap (for maple syrup), mesculin mix, microgreens, nectarines, parsley, persimmons, plantains, pomegranates, pummelos, pumpkins, rutabagas, shallots, tangelos, turnips/celeriac, turmeric, upland/winter cress, water cress, yautia/malanga, and yuca/cassava.
    • Non-Specialty Crops and Livestock – liquid eggs, frozen eggs and all sheep. Only lambs and yearlings (sheep less than two years old) were previously eligible.
    • Aquaculture – catfish, crawfish, largemouth bass and carp sold live as foodfish, hybrid striped bass, red drum, salmon, sturgeon, tilapia, trout, ornamental/tropical fish, and recreational sportfish.
    • Nursery Crops and Flowers – nursery crops and cut flowers.

    Other changes to CFAP include:

    • Seven commodities – onions (green), pistachios, peppermint, spearmint, walnuts and watermelons – are now eligible for Coronavirus Aid, Relief, and Economic Stability (CARES) Act funding for sales losses. Originally, these commodities were only eligible for payments on marketing adjustments.
    • Correcting payment rates for onions (green), pistachios, peppermint, spearmint, walnuts, and watermelons.

    Additional details can be found in the Federal Register in the Notice of Funding Availability and Final Rule Correction and at www.farmers.gov/cfap.

    Producers Who Have Applied:

    To ensure availability of funding, producers with approved applications initially received 80 percent of their payments. The Farm Service Agency (FSA) will automatically issue the remaining 20 percent of the calculated payment to eligible producers. Going forward, producers who apply for CFAP will receive 100 percent of their total payment, not to exceed the payment limit, when their applications are approved.

    Applying for CFAP:

    Producers, especially those who have not worked with FSA previously, are recommended to call 877-508-8364 to begin the application process. An FSA staff member can help producers start their application during the phone call.

    On farmers.gov/cfap, producers can:

    • Download the AD-3114 application form and manually complete the form to submit to their local USDA Service Center by mail, electronically or by hand delivery to their local office or office drop box.
    • Complete the application form using the CFAP Application Generator and Payment Calculator. This Excel workbook allows customers to input information specific to their operation to determine estimated payments and populate the application form, which can be printed, then signed and submitted to their local USDA Service Center.
    • If producers have login credentials known as eAuthentication, they can use the online CFAP Application Portal to certify eligible commodities online, digitally sign applications and submit directly to the local USDA Service Center.

    All other eligibility forms, such as those related to adjusted gross income and payment information, can be downloaded from farmers.gov/cfap. For existing FSA customers, these documents are likely already on file.

    All USDA Service Centers are open for business, including some that are open to visitors to conduct business in person by appointment only. All Service Center visitors wishing to conduct business with FSA, Natural Resources Conservation Service or any other Service Center agency should call ahead and schedule an appointment. Service Centers that are open for appointments will pre-screen visitors based on health concerns or recent travel, and visitors must adhere to social distancing guidelines. Visitors are also required to wear a face covering during their appointment. Our program delivery staff will be in the office, and they will be working with our producers in the office, by phone and using online tools. More information can be found at farmers.gov/coronavirus.

  • CLas-positive Asian Citrus Psyllid Found in Riverside Commercial Grove

    An Asian citrus psyllid (ACP) sample – confirmed positive for Candidatus Liberibacter asiaticus (CLas) the bacteria that causes Huanglongbing (HLB) – was collected from a commercial citrus grove in the Woodcrest area of Riverside County. Confirmed by Citrus Research Board’s Jerry Dimitman Laboratory, this single adult psyllid is the first CLas-positive ACP found in a commercial citrus grove in California.

    While a positive ACP detection in a commercial grove is cause for serious concern, as of today, HLB has not been detected in any California commercial groves. That said, it is more crucial than ever that we stop the disease from spreading by eradicating the Asian citrus psyllid in commercial groves. The cost to manage the Asian citrus psyllid is far less than any potential costs or loss to the industry should HLB take hold throughout our state.

    An expansion of the HLB quarantine zone will not be established as a result of the CLas-positive ACP detection and CDFA staff is swiftly conducting surveys and collecting samples per the ACP/HLB Action Plan  from the perimeter of all commercial groves and all residential HLB host plants that are located within a 250-meter radius around the find.

    While treatment is not mandatory as a result of the detection, all growers within 250-meters of the find site will be notified to apply insecticides to all HLB host material within the designated area with materials recommended by the University of California (UC).

    Currently, the best way to stop the disease from spreading is to stop the ACP. To stop the ACP, we must restrict its movement and suppress existing psyllid populations. It is critical to follow best practices and review recommendations from the UC on how to protect commercial citrus groves from HLB. Regulations are in place to help prevent the spread of the pest and disease. All growers, packers and haulers must comply with all California Department of Food and Agriculture, county and federal regulations, including quarantines.

    Growers in Riverside County may contact the County Agricultural Commissioner’s office or the CDFA Pest Hotline at 800-491-1899 for additional information. If you see or suspect ACP or HLB symptoms in your grove, please notify the CDFA hotline. – By the Citrus Pest & Disease Prevention Program

  • PhD Grower Pushes the Limits on Salinity in Pistachios

    The pistachio market remains strong despite the COVID-19 impact on the global economy; however California pistachio growers are still limited on availability of quality water and soil to meet the growing demand for this valuable commodity.  There is hope though for growers on marginal land as this PhD grower has found a way to meet the needs of his crop amidst less than ideal soil/water conditions. Watch this brief interview with Muhammad Siddiqui and read more about it in Pacific Nut Producer Magazine.
    Please thank this video’s sponsor Suterra by taking this brief Survey.