NMPF is now accepting applications for its National Dairy Leadership Scholarship Program for the 2021-2022 academic year. Each year, NMPF awards scholarships to outstanding graduate students (enrolled in Master’s or Ph.D. programs) who are actively pursuing dairy-related fields of research that are of immediate interest to NMPF member cooperatives and the US dairy industry at large.
Graduate students pursuing research of direct benefit to milk marketing cooperatives and dairy producers are encouraged to apply (applicants do not need to be members of NMPF to qualify). The top applicant will be awarded the Hintz Memorial Scholarship, created in 2005 in honor of the late Cass-Clay Creamery Board Chairman Murray Hintz who was instrumental in establishing NMPF’s scholarship program.
Recommended fields of study include but are not limited to Agriculture Communications and Journalism, Animal Health, Animal and/or Human Nutrition, Bovine Genetics, Dairy Products Processing, Dairy Science, Economics, Environmental Science, Food Science, Food Safety, Herd Management, and Marketing and Price Analysis.
Applications must be received no later than Friday, April 16, 2021. For an application or more information, please visit the NMPF website or email scholarship@nmpf.org.
California Avocado Commission — In spring, as California avocado trees begin to bloom, growers often report seeing yellow leaves at the ends of branches of otherwise healthy trees. Dr. Danny Klittich, of Redox, recently posted an online article about the yellowing of leaves in spring, what this indicates, and what growers can do to remedy the situation.
When avocado trees begin producing flowers, the blooms become major sinks for nutrients — gathering the nutrients they need to set and retain fruit. The timing of fruit development also coincides with the cooler months of the California avocado growing season, when growers tend to fertilize less and the soils, adapting to cooler temperatures, tend to provide less nutrition to the trees. Thus, trees begin to reallocate nutrients from the roots and leaves to the more important task of developing blooms for fruit set. With nutrients reallocated, leaves on the ends of branches may begin to yellow.
According to research, nitrogen, zinc and iron leaf concentrations were lower in chlorotic (yellow) leaves. This makes sense when you consider the importance of each of these to bloom and fruit development. In general, Dr. Klittich recommends that trees should yield a fall tissue sample of 2.5 – 2.7% nitrogen for higher yields. This level provides the tree with an adequate reservoir for bloom development.
Dr. Klittich recommends growers complete the following to improve yield potential.
Early bud development — During cauliflower bloom and floral elongation, apply nitrogen, zinc, iron, boron and calcium.
Bloom spray — Nutrient applications should provide calcium, zinc, iron and amino acids and can be made from cauliflower stage through full bloom
Fruit set — Weekly applications should be designed to support fruit set and development
To view Dr. Klittich’s specific product and dosage recommendations, as well as an informative video concerning avocado bloom strategies, visit his latest online article.
California Avocado Commission — When it comes to potential wind damage, California avocado growers typically face two different scenarios: chronic wind exposure or severe wind events.
Avocado trees housed in windy portions of a grove are often stunted and underperform production wise. They also may be water stressed, which will impact the uptake of minerals, and their roots may be stressed due to consistent rocking caused by the wind. The only remedy, in these cases, is to create a wind shelter that minimizes wind exposure.
In windy groves, fruit often will exhibit markings that can be mistaken for diseases or pest damage. For example, black marks caused by wind may be mistaken for anthracnose post harvest rot or russet scars may lead growers to suspect their trees have persea thrips damage. While some superficial wind damage may not affect the quality of the fruit – particularly if that damage occurs when the fruit is young – some wind damage can lead to large scars or “alligator skin” that are more impactful to fruit quality.
Severe wind events often blow avocado trees over. In these instances, unless the tree is very young, consider removing the tree. Attempting to move the tree back into an upright position can further damage the roots. If the fallen trees looks like it will recover, it can remain where it is. New shoots may emerge from the trunk and form the structure for a new tree. If this occurs, large, old branches can be removed later as the new portion of the tree takes shape. If you do remove the tree, avoid planting a new tree close to where the old tree existed unless you remove the stump and sterilize the soil. The roots from the old tree could become infected by Phytophthora root rot and thus infect a new tree.
Strong wind events also can break limbs or blow fruit off the trees. After a storm, windfall should be properly disposed of and broken branches removed. It is important to monitor trees after severe storms, paying close attention to signs of wilting that may indicate stressed roots or a broken branch that was missed during earlier assessments.
Every five years the California Department of Food and Agriculture holds a state-mandated referendum vote to provide California avocado growers the opportunity to determine whether the California Avocado Commission will be reapproved to continue for the next five years.
“The referendum process is a vital component of the law that established the California Avocado Commission,” said Rob Grether, chairman of the CAC board of directors. “It provides growers the opportunity to cast their vote on continuing the operations of the organization.”
Ballots will be mailed to eligible California avocado commercial producers on February 15, 2021 and must be postmarked and sent to CDFA for tallying by March 16, 2021. Eligible commercial producers who do not receive a ballot should contact the CDFA Marketing Branch staff at 916-900-5018. Results are expected to be tallied by CDFA and announced no later than March 31, 2021.
“The California Avocado Commission exists to support California avocado growers and is governed by a board of directors comprised of their peers to ensure good stewardship of grower funds,” said CAC President Tom Bellamore.
The Commission focuses on fostering grower viability by building demand for California avocados at a price premium and increasing the fruit’s perceived value, preference and loyalty. About 70% of CAC’s current budget goes toward marketing, which includes developing strategic, targeted programs with retailers and foodservice operators. Other key activities include advocating for California avocado growers on issues such as water, trade and export, supporting production research and grower education.
There have been eight reaffirming referenda since the establishment of the California Avocado Commission in 1978.
New findings from three publications supported by the California Walnut Commission, demonstrate the impact of walnuts on various aspects of heart health. The findings were so compelling that the papers were supported by the journals with a press release and/or editorial coverage, stimulating broad media coverage. The California Walnut Board (CWB)/California Walnut Commission’s (CWC) mission is to work collectively to promote the benefits and many ways walnuts can play a role in the overall health of consumers in the U.S. and around the world.
Here are the highlights:
A studypublished in the online journal Heart analyzed the impact of a traditional Mediterranean diet, green Mediterranean diet, and healthy US diet on LDL cholesterol, weight and insulin resistance. Both Mediterranean diets included a daily serving of walnuts.
Research shared in the Journal of the American College of Cardiologylooked at regular consumption of foods rich in marine or plant-based omega-3s and risk of death among individuals who have suffered a heart attack. Walnuts are the only nut with an excellent source of plant-based omega-3 ALA (2.5 grams/ounce).
Another publication in the Journal of the American College of Cardiologyexplored regular consumption of walnuts and anti-inflammatory effects. Chronic inflammation, caused by factors such as poor diet, obesity, stress and high blood pressure, is damaging and a factor associated with heart disease risk.
These publications and subsequent editorials and press releases have been seen over 400 million times by U.S. consumers to-date, in popular media outlets such as TODAY, Health Digest, Yahoo!,Consumer Reports, and Eat This, Not That! The California Walnut Commission (CWC) continues to fund health research to address important scientific questions, ultimately sharing findings that educate consumers about the health benefits of walnuts, helping to build market demand within the industry.
In this case, consumers can see how including walnuts in their diet can have a beneficial impact on heart health and this easily translates to keeping walnuts top-of-mind when grocery shopping. This news also keeps walnuts in front of health professionals, who can then recommend walnuts to their patients based on new evidence-based research.
Carol Sloan RDN, FAND, Health Research Director for California Walnuts shares, “Our industry health research program is dedicated to funding research in a credible and transparent manner that will improve understanding and expand knowledge about the effects of walnut consumption on public health outcomes.”
Carol Sloan
“The program began with study findings showing the positive benefits of consuming walnuts as part of a healthy diet on decreasing risk of heart disease,” Sloan continued. “Although it is now well established that walnuts are a heart-healthy food, California Walnuts continues to support research in this area to build upon previous scientific findings, and also to keep pace with new biomarkers and outcomes related to heart disease, the #1 cause of death in the US.”
“As a registered dietitian, I appreciate the fact that I can share scientific findings with my colleagues that assist consumers with having healthier lives with the simple addition of heart healthy foods like walnuts. Enjoying a handful of walnuts a day is an easy way to decrease risk of chronic illness such as heart disease. For example, preparing walnut “meat” tacos for dinner, or putting walnut butter on toast for breakfast or in a smoothie with fruits and walnut milk for lunch are easy, delicious and fun ways to eat more plants, including walnuts without sacrificing taste or nutrition,” Sloan concluded.
California’s 800,000 farmworkers have been hit hard by COVID-19, the disease that has infected more than 25 million people and killed more than 420,000 in the United States. Farmworkers are especially vulnerable to the airborne virus that causes COVID-19 because they often live, work and carpool in close quarters with other people. As essential employees, farmworkers have stayed on the job during the pandemic to plant, process and harvest the nation’s food.
Agricultural safety experts and communicators at the University of California, Davis, have launched the COVID-19 Statewide Agriculture and Farmworker Education Program to reverse that trend. Funded by a $3 million contract with the California Labor and Workforce Development Agency, the project provides workers, growers, farm labor contractors, community groups and others the training and safety information they need to reduce farmworkers’ risk of contracting COVID-19.
“Our team will work directly with community organizations who are trusted by farmworkers and have already been assisting them throughout this COVID crisis,” said Heather Riden, program director at the Western Center for Agricultural Health and Safety. “Our goal is to amplify their efforts and help them build capacity as they continue to provide critical COVID safety information to their communities.”
The team is also working closely with farmers and others in the agriculture industry as they navigate state COVID-19 workplace safety standards, establish protocols and provide employees the tools they need to stay safe on the job.
“As employers across the state implement that new COVID-19 Emergency Temporary Standards, we want to be a resource for them so they can take all the necessary steps to ensure a safe work environment,” said Riden.
The program will be especially active in areas of high agricultural employment, such as the Central Valley, the Imperial Valley, Napa Valley and fertile regions along California’s south and central coastlines.
United Dairy Families of California — Yesterday Secretary of Agriculture Karen Ross signed a Decision of Order to hold a referendum on the petition submitted by United Dairy Families of California (UDFC).
The petition is a producer-derived plan to sunset the Quota Implementation Plan (QIP) effective March 1, 2025 and to equalize Regional Quota Adjusters such that the quota premium in all counties equals $1.43/cwt.
The Secretary’s signature confirms the proposed decision from Judge Timothy Aspinwall stating that UDFC’s “petition must proceed to a producer referendum.”
According to information posted on the California Department of Food and Agriculture (CDFA) website, “the referendum voting period will be March 4, 2021 – June 1, 2021,” to ensure full participation among dairy producers.
The petition was born out of a multi-year effort led by UDFC, a producer-led organization seeking to unite the California dairy industry. The organization held over twenty meetings around the state and solicited input from hundreds of producers to determine a path forward for the QIP.
UDFC submitted over 300 signed petitions from dairy producers to CDFA, which initiated the referendum process.
United Dairy Families is pleased with the Secretary’s decision to affirm the recommendation, and looks forward to encouraging all California dairy producers to cast a ballot in the forthcoming referendum.
CDFA Secretary Karen Ross and Minister Rasmus Prehn of Denmark’s Ministry of Food, Agriculture and Fisheries have signed a Memorandum of Understanding (MOU) focusing on dairy innovations and technologies addressing climate change. The signing event, which was held virtually, included agricultural stakeholders from California and Denmark, and featured a presentation from the Center for Policy Research on Energy and the Environment at Princeton University.
“In California, we have invested more than $264 million in Climate Smart Agricultural programs focusing on the dairy sector over the last five years,” said CDFA Secretary Karen Ross “This has resulted in more than 236 projects that will achieve a reduction in CO2 emissions of more than 23 million metric tons of CO2 equivalents over 10 years.”
“This partnership with Denmark on climate smart dairy collaboration will help to connect farmers, academia and government on the shared challenges related to methane emissions in the agricultural sector – providing the foundation for action and innovation in the future.”
This MOU continues CDFA’s international collaboration on climate smart agriculture activities. Over the last few months, the department has conducted webinars with Portugal (Lisbon and Tagus Valley) and South Africa (Western Cape). This adds to the ongoing work over the last five years which has included more than 10 webinars on climate smart agricultural issues with a variety of international partners.
USDA Agricultural Research Service (ARS) scientist and director of the Western Regional Research Center (Albany, CA), Tara McHugh and her team in the Healthy Processed Foods Research Unit are experts at solving food-manufacturing problems. Using cutting-edge processing technologies, they have helped numerous small businesses, such as Ripple Foods, turn ideas into products for the consumer.
ARS is helping Ripple Foods optimize its current pea protein drying process to make it more efficient and to further improve its products. The company manufactures its own pea protein by processing yellow split peas into a liquid form and then isolating, purifying, and drying the protein. The pea protein is then made into non-dairy milks, protein shakes, half and half, ice cream, and other products.
The drying step is necessary because producing this clean-tasting plant protein in a wet state comes with challenges: It’s difficult to transport, has a greater risk for microbial spoilage, and has handling issues, McHugh said.
“It’s also expensive to ship all over the country, so we are working to optimize the drying process—looking at a way to dehydrate it so it can be rehydrated to save expenses,” she said. “The drying process also may even improve the quality and flavor of the final product.”
Ripple Foods has a cooperative research and development agreement with ARS, which assists the company in data gathering and analysis on different aspects of its pea beverage. “Ripple’s mission is to make plant-based foods delicious,” said Aminah Johnston, a process engineer with the company. “We are always looking for ways to make our protein and products better. Our collaboration with ARS has been extremely helpful.”
This kind of research not only supports small businesses and U.S. growers, but also reduces waste and increases consumption of healthy foods.—By Sandra Avant, formerly with USDA-ARS Office of Communications.
Beans in the UC Davis breeding program, whose varieties have been selected to combine excellent culinary with improved yields and resistance to bean common mosaic virus. Credit: Travis Parker
Plant breeders are constantly working to develop new bean varieties to meet the needs and desires of the food industry. But not everyone wants the same thing.
Many consumers desire heirloom-type beans, which have great culinary quality and are visually appealing. On the other hand, farmers desire beans with better disease resistance and higher yield potential.
The bean varieties that farmers want to grow are sometimes different than the varieties consumers want to purchase. Until now.
Travis Parker, a plant scientist at University of California, Davis, has worked with a team of researchers to release five new varieties of dry beans that combine the most desirable traits.
“Our new beans combine the best of both worlds for farmers and consumers,” says Parker. “They combine the better qualities of heirloom-type beans with the better qualities of commercial types.”
Heirloom-type beans often represent older bean types that are known for culinary qualities and seed patterns. These are highly desired by consumers. Heirloom types often fetch a higher market value than other beans.
Commercial dry beans often have higher yields, shorter maturity times, and improved disease resistance. While they possess qualities desirable to producers, they don’t command as high of a market price compared to their heirloom counterparts.
A comparison of the heirloom variety “Tiger’s Eye” (left, with virus symptoms) and the newly released “UC Tiger’s Eye” (right, healthy leaves). These varieties have similar culinary qualities, but UC Tiger’s Eye is resistant to the common mosaic virus and has higher yields. Credit: Travis Parker
“Our goal was to improve field characteristics of the heirloom beans without losing culinary characteristics,” said Parker. “We have an interest in higher-value varieties and want them to grow well.”
Farmers growing the heirloom dry beans often sell the beans to health-conscious consumers or high-end restaurants. This sale often leads to a higher price point. However, these beans are prone to disease and don’t perform well in the field.
“We know that existing heirloom beans don’t usually do well in terms of yield,” said Parker. “Breeding beans for high yields is a major improvement for farmers. The new varieties are high-yielding, heat-tolerant, and are also resistant to bean common mosaic virus.”
Incorporating disease resistance was essential when developing the new bean varieties. Bean common mosaic virus is a well-known problem that is hard to control in the field.
“The only really effective means to handle the virus is through genetic resistance,” explains Parker.
The new varieties, such as UC Sunrise, satisfy the need for farmers to have a bean that is disease resistant while also yielding 50% more than heirloom types. In addition, the beans do not take as long to grow between planting and harvest.
UC Sunrise seeds Photo Caption: A detailed view of UC Sunrise, one of the new varieties of the heirloom-like dry bean. The colorful pattern is desirable to consumers. Credit: Travis Parker
Commercial and heirloom beans come from the same species, but they are in different market classes. The heirloom varieties are bred with intimate knowledge of what tastes good and what works well in the kitchen.
“In recent decades, there has been less attention paid to consumer desires during the bean breeding process,” says Parker. “There are more layers between the breeder and the consumer. We are trying to make sure to keep consumers in mind while incorporating qualities that are beneficial to the farmer.”
With consumer desires in mind, the research team used cross-pollination to breed plants with key characteristics they selected. As Parker and the team continued the breeding process, they performed taste tests to ensure the beans met the level of culinary quality expected of an heirloom-type bean, in terms of flavor and visual appeal.
This research was supported by the Clif Bar Family Foundation, Lundberg Family Farms, the United States Department of Agriculture Organic Agriculture Research & Extension Initiative, and the United States Department of Agriculture Western Sustainable Agriculture Research and Education program.
To learn more about the research behind these new dry bean varieties, watch this video from Travis Parker.
