California Ag Network

Category: Ag Economics

  • Industry Input Needed: Aluminum Phosphide, Magnesium Phosphide & Phosphine Proposed US EPA Interim Registration Review Decision

    In September of 2020, the US EPA released their Proposed Interim Registration Review Decision on Aluminum Phosphide, Magnesium Phosphide, and Phosphine. There is a 60-day comment period on this decision with a deadline of Tuesday, December 22, 2020.

    In the review, the EPA has proposed mandatory buffer zones based on computer modeling. The proposed actions for phosphine and the metal phosphides would establish mandatory buffer zones around fumigation facilities into which bystanders may not enter during treatment or aeration of commodities post treatment. EPA is proposing a minimum of 10 feet for all fumigations and proposed buffers of 10 feet to 500 feet depending on application rate, facility, container size and other impacts of the fumigation procedures. These buffer zones could restrict your current uses of phosphine drastically, some to the point where you may no longer be able to use the fumigant.

    How does this impact the almond industry?  This decision impacts almonds, barley, grains, avocados, corn, cotton, lettuce, peanuts, pistachios, rice and more. Phosphine is a colorless gas used on commodities in storage and shipping to prevent losses due to insect and vertebrate (mainly rodent) pests. Phosphine is formulated as a pressurized gas stored in cylinders. It is the active component of the metal phosphides, released when pellets of metal phosphide interact with moisture in the air. Phosphine and metal phosphide products are registered for use on dried foods (e.g.: nuts, dried fruits, grains), on animal feed, and on processed foods (e.g.: candy, baking mixes, crackers, meats, dairy). Phosphine gas products are registered for use on non-food commodities, such as tobacco, clothing fibers, hair, wood, paper, tires, and beehives. Metal phosphide products are also registered for in-field (i.e.: greater than 100 feet from occupied buildings), in-burrow rodent control. Phosphine and the metal phosphides are applied as structural or space fumigants (e.g.: under tarps, in grain mills, in warehouses), vehicle fumigants (e.g.: railcars, trucks, containers), grain fumigants (e.g.: silos, farm storage, flat storage), and vessel/ship fumigants.

    Data from California for the years 2013 to 2017 indicate that an average of 19,900 lbs phosphine, 160,600 lbs aluminum phosphide, and 13,200 lbs magnesium phosphide were applied annually in California. The applications for all three active ingredients (a.i.s) were made to nuts (6,900 lbs phosphine, 50,200 lbs aluminum phosphide, and 67,000 lbs magnesium phosphide). Structural use including storage facilities and processing equipment (14,900 lbs aluminum phosphide, 300 lbs magnesium phosphide) was also reported. The remaining usage data do not specify a specific commodity. Similar records of usage data are not required by other states and are not available.

    Please take the time to read the below attachments and click the link to fill out the questionnaire which was developed by the manufacturer Degesch. This questionnaire should only take a few minutes to complete but is extremely valuable in responding to public comments and advocating on behalf of the industry. Time is of the essence, so we are asking for your assistance by November 30th.

    Questionnaire: Click Here.

    EPA Proposed Interim Registration Review Letter: Click Here.

    Proposed Interim Registration Review Decision Case Document: Click Here.

    Again, the industry has a deadline of December 22, 2020, to respond to the PID. Please complete your responses to the questionnaire by Monday, November 30, 2020.

    Feel free to distribute this link within your organization or to others who may be able to provide feedback on the PID proposals.

    If you have any questions, please call, Elaine Trevino at 209-300-7140 or Ed Hosoda at Cardinal Professional Products at 916-997-6045.

    For additional information please go to the EPA website at the following link: http://www.epa.gov/pesticide-reevaluation.

  • USDA Shares Easy At-Home Advice for Handling Food Safely this Thanksgiving

    This week, Americans will enjoy a delicious meal on Thanksgiving Day with family and friends – either in person or virtually. Taking the necessary steps toward safe food handling and sanitation will help protect you and your loved ones this year. To make sure your Thanksgiving meal is prepared safely, the U.S. Department of Agriculture (USDA) is offering food safety advice to reduce foodborne illness, including on Thanksgiving Day.

    “Our data shows that consumers can reduce their likelihood of foodborne illness by focusing on good hand hygiene and other food safety practices,” said Dr. Mindy Brashears, USDA’s Under Secretary for Food Safety. “As home chefs nationwide prepare their Thanksgiving meals, proper handwashing and avoiding cross contamination in the kitchen are critical to keeping your loved ones safe.”

    Wash Your Hands

    The first step to safe food preparation is to clean. In recent USDA observational research, participants did not even attempt to wash their hands, or did not wash their hands sufficiently about 95 percent of the time before and during meal preparation.

    Handwashing is recommended to control the spread of germs, especially before, during and after preparing food (especially after touching raw meat or poultry).

    Thawing the Turkey

    Frozen turkeys should never be thawed on the counter or in hot water and must not be left at room temperature for more than two hours. The best method to thaw the turkey is in the refrigerator since this allows slow, safe thawing. When thawing turkey in the refrigerator, allow about 24 hours for every five pounds of turkey. Once thawed, it can remain safe in the fridge for one to two days. Other safe thawing methods include a cold-water bath or the microwave. If you use either of these thawing methods, you should cook the turkey immediately after it is thawed. If using the cold-water method, allow 30 minutes per pound, and submerge the turkey in its original wrapping to avoid cross-contamination. If thawing in the microwave, make sure to follow the manufacturer’s instructions when defrosting the turkey.

    Avoid Cross-Contamination

    In a recent study, USDA found 60 percent of kitchen sinks were contaminated with germs after participants washed or rinsed poultry. To avoid this cross-contamination risk, do not wash your turkey. But if you do wash your turkey or put your turkey in the sink, you need to fully clean and sanitize your sink. Cleaning and sanitizing is a two-step process. To clean, rub down surfaces — including the sink, cutting boards, and counter tops — with soap and hot water, and then sanitize them with a cleaning solution to remove any residual germs you cannot see. You can use a homemade solution of one tablespoon of unscented, liquid chlorine bleach in one gallon of water. Let air dry.

    Do Not Stuff the Turkey

    Although many choose to stuff the turkey, USDA does not recommend doing so for optimal safety. Instead, cook stuffing outside of the turkey cavity to reduce cross-contamination risk. This will also allow your turkey to cook more quickly.

    Cooking to the Safe Temperature

    A whole turkey is safe when cooked to a minimum internal temperature of 165 degrees Fahrenheit as measured by a food thermometer in three parts: the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh. Even if the turkey has a pop-up temperature indicator, you should still use a food thermometer to check that the bird has reached at least 165 degrees Fahrenheit in those three places. If you are planning to cook a turkey breast instead of a whole turkey, check the temperature with the food thermometer (165 degrees Fahrenheit) at the thickest part the breast. All previously cooked side dishes should be reheated to 165 degrees Fahrenheit as measured by a food thermometer as well.

    The Two-Hour Rule

    To make sure food stays safe to eat through the weekend, all perishable items should be refrigerated within two hours of when they finished cooking. After two hours, perishable food will be in the Danger Zone (40 to 140 degrees Fahrenheit) too long, which is when bacteria can multiply quickly and cause the food to become unsafe. If foods have been left out for more than two hours they should be discarded.

    Store and Reheat Leftovers

    Store leftovers in small, shallow containers in the refrigerator until the Monday after Thanksgiving Day or in the freezer for later use. Shallow containers help cool leftovers more quickly than storing them in large containers. Reheat leftovers to an internal temperature of 165 degrees Fahrenheit. Check the internal temperature of the food in several places with a food thermometer after allowing a resting time.

    You Have Questions, USDA Has Answers

    For advice about how to safely prepare the turkey and all other menu items this Thanksgiving Day, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety expert at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday. If you need last-minute help on Thanksgiving Day, the USDA Meat and Poultry Hotline is open from 8 a.m. to 2 p.m. Eastern Time.

  • Study Verifies Low Food-Safety Risk at CA Farmers Markets

    A new study by University of California, Davis, researchers finds a low risk of contamination of foodborne pathogens on produce and meat at Northern California certified farmers markets, but still finds cause for some concern.

    The study, published in the Journal of Food Protection, examined the prevalence of Salmonella on meat and produce, as well as the prevalence of generic E. coli on produce. Samples were taken from 44 certified Northern California farmers markets, including in the Sacramento region and Bay Area. Less than 2 percent (1.8 percent) of animal products sampled, including beef, pork and poultry, tested positive for Salmonella, while all produce samples tested negative. Slightly more than 30 percent (31.3 percent) of produce tested positive for generic E. coli. Generic E. coli is an indication of fecal contamination, but not all E. coli is harmful. This study didn’t test for pathogenic E. coli.

    “Based on this data, I think it’s safe to consume meat and produce from farmers markets,” said lead author Alda Pires, a UC Cooperative Extension specialist and research scientist in the UC Davis School of Veterinary Medicine. “That’s a low risk of contamination of foodborne pathogens, especially Salmonella.”

    While the prevalence of generic E. coli may seem relatively high, the concentrations were low. Pires said that’s especially so compared to previous studies of contamination at farmers markets elsewhere in the United States. The prevalence of Salmonella in meat sampled from Northern California farmers markets is also much lower than what previous studies have found in grocery stores.

    Among the produce sampled, leafy greens had the highest prevalence of E. coli, followed by root vegetables.

    Consumers should still be cautious

    Consumers and farmers should still be aware that produce and meat were not free from contamination. Consumers need to make sure the foods they prepare from farmers markets follow the good hygiene practices recommended by Centers for Disease Control and Prevention. Consumers should also keep produce separate from meat to avoid cross-contamination. 

    “The study raises awareness that it’s not just very large farms that can have contamination,” said co-author Michele Jay-Russell, with the Western Center for Food Safety at UC Davis. “Farmers need to pay attention to everything they’re doing, from planting to storage, to avoid contamination.”

    While certified farmers markets are inspected for food hygiene, microbiological quality is not explored. Smaller farms, those making less than $25,000 a year, are also exempt from certain food-safety provisions of the U.S. Food and Drug Administration’s Food Safety and Modernization Act. Foodborne illness costs the U.S. economy more than $15 billion annually.

    Other co-authors include James Stover, Esther Kukielka, Viktoria Haghani, Peiman Aminabadi and Thais De Melo Ramos of UC Davis. Research support came from the U.S. Department of Agriculture. — By Amy Quinton, UC Davis

  • Fresno Ranked #1 Ag County in the Nation, Led by Almonds

    The Fresno County Department of Agriculture’s 2019 Crop and Livestock Report was presented to the Board of Supervisors today. For the second year in a row, Fresno County is the number one agricultural county in the nation.

    “Fresno County’s 2019 Crop and Livestock Report once again showcased how this region is the food capital of the world,” said FCFB CEO Ryan Jacobsen. “A significant amount of the nation’s plate originates right here in our backyard with over a third of the country’s vegetables and two-thirds of the country’s fruits and nuts grown in California, a great majority of those here in the San Joaquin Valley. In total, California holds seven of the nation’s top 10 agricultural counties, including Fresno, Kern, Tulare, Monterey, Stanislaus, Merced, and San Joaquin.”

    Overall, the 2019 agricultural production value in Fresno County totaled $7.717 billion. While the total crop production decreased 2.31 percent, Fresno County was just able to hang on to the number one spot.

    “This report is prepared in accordance with California Food and Agriculture Code and summarizes the acreage, production, and value of agricultural commodities produced in Fresno County,” said County of Fresno Agricultural Commissioner/Sealer of Weights and Measures Melissa Cregan. “The figures contained herein represent gross returns to the producers and does not reflect actual net profit.”

    Included in the 2019 report are over 300 different commodities, 78 of which have a gross value in excess of $1 million.

    “Although individual commodities may experience difficulties from year-to-year, Fresno County continues to supply the highest quality of food and fiber nationwide and abroad to more than 89 countries around the world,” said Cregan.

    Fresno County Department of Agriculture issued 17,796 phytosanitary certificates for 63 commodities destined for 89 countries around the globe in 2019. In addition, inspectors walked and certified 1,406 acres of alfalfa, lettuce, radish and onion grown for seed export.

    “During this week of gratitude and thanks typically celebrated around the dining table, we should all be appreciative to the men and women whose jobs depend on agriculture,” continued Jacobsen.

    Too often, the Crop and Livestock Report gets summarized down to just a single overall number, but it yields a significant amount of information, such as, the ability to examine changes and trends in crop acreage and yields. Amounts in the report reflect the gross income values only and does not reflect net return to producers.

    “The Crop Report is more than numbers,” said Jacobsen. “It provides the opportunity to salute local agriculture and focus on the food and fiber, jobs and economic benefits our farms provide. No matter how small or big the farm operation is, they all provide essential benefits to our community, nation and world.”

    One significant component of the report is the review of the county’s “Top 10 Crops,” which showcased the diversity of products grown here. In 2019, these crops accounted for just shy of three-fourths of the report’s value.

    This year’s Crop Report was a salute to our “superheroes” in the agricultural community, including the work done by the County of Fresno Department of Agriculture in partnership with the California Department of Food and Agriculture in protecting the agricultural industry from invasive species and pests.

    For a copy of the full crop report, click here.

    Source: Fresno County Department of Agriculture’s 2018 and 2019 Crop and Livestock Reports

    Fresno County Farm Bureau is the county’s largest agricultural advocacy and educational organization, representing members on water, labor, air quality, land use, and major agricultural related issues. Fresno County produces more than 300 commercial crops annually, totaling $7.717 billion in gross production value in 2019. For Fresno County agricultural information, visit www.fcfb.org.

    Frequently asked questions about the Crop Report:

    What is the Crop Report?

    The Crop Report is a state mandate that reflects the county’s gross value of agricultural production, separating the information by commodity group for a calendar year. Information is gathered through the use of a crop report survey from a random sample of growers, ranchers, processors, packers and many other sources.

    Due to its diversity, California is the only state that produces annual county crop reports, which are more precise and unique than other government and industry reports. The report is also the only source of specialty crop and general county data.

    Who uses the Crop Report?

    The information provided in the Crop Report helps groups, such as ranchers and growers, agricultural suppliers, agricultural lenders, agricultural research and education agencies, agricultural regulatory agencies, transportation agencies, farm labor offices and health and disease programs, plan for the upcoming year in regards to harvesting, processing, pricing, transportation and credit.

    Lenders use the Crop Report extensively to be informed of cropping trends and potential capital needs for different crops. In addition, research and education agencies use the Crop Report as a historical baseline of what is being grown. It provides valuable information in policy alternative decision making. Finally, the USDA Farm Service Agency (FSA) uses the Crop Report. During disaster relief, the FSA pays growers based on a weighted average of the crop report data for the impacted crop.

    How does it benefit Fresno County?

    Every year, there is a gap between when Fresno County fiscal year begins and ends, and when the funds from property taxes are received. Since the county cannot operate without funds, it applies for a tax and revenue anticipation note (TRAN), which is a short-term loan. The county needs this loan prior to July 1 to ensure that all county services will continue for residents.

    When Fresno County officials apply for the Standard & Poor’s Bond Rating, they present a financial package, which includes the county’s risk management strategies, current budget for the year and a forecast for the upcoming year. This portfolio highlights resources that are unique to the area and includes a page focusing on Fresno County’s record agricultural production and trends of the previous 10 years.

  • Farm Bureau & Pismo Oceano Vegetable Exchange Support SLO Food Bank

    One individual can inspire others to do a lot of good. That is how Dan Sutton, general manager at Pismo Oceano Vegetable Exchange (POVE) for twenty years and board member at the Farm Bureau for twelve years, remembers his dear friend and fellow board member Hugh Pitts.

    “Hugh was a great leader and a passionate advocate for our community,” explained Dan in a phone interview with the SLO Food Bank. ”For many years around Thanksgiving, he would donate a pallet of turkeys to the SLO Food Bank, so that they could be distributed to people in need within SLO County.”

    When Hugh passed away in 2018, the turkey donations fell away. But one night this year, current events and the surging acts of kindness within our community reminded Dan of the tradition Hugh started and so he set out to revive it in honor of his friend.

    “I wanted to make sure the support was there, but it really did not take long for people to get excited about this concept,” described Dan further, “and now I’m proud to say that every entity, including the Farm Bureau and its board members, Pismo Oceano Vegetable Exchange, Food 4 Less and the SLO Food Bank, has stepped up to make this happen.”

    Brent Burchett, Executive Director at the Farm Bureau took over the logistics and communication for this project. He called several grocery stores until he connected with Food 4 Less who gave him a deal on turkeys. The entire collaboration now encompasses one pallet of turkeys as well as one pallet each for cabbage, celery and Brussels sprouts which are provided by POVE.

    “We are incredibly grateful for this generous donation. It couldn’t have come at a better time. Right now, we are working hard to provide our 80 agency partners with turkeys to distribute throughout SLO County in time for Thanksgiving. We want to ensure that everyone in our community, even if they are struggling financially, can enjoy a holiday meal this year,” says SLO Food Bank’s Partner Services Manager Suzie Freeman.

    Due to the pandemic, hunger in SLO County skyrocketed 154%, and now 2 in 5 SLO County residents are at risk of hunger. With the help of donors and volunteers, the SLO Food Bank and its nonprofit agency partners is working tirelessly to ensure a steady safety net for the residents of SLO County. Main efforts right now are focused on providing nutritious and wholesome meals to everyone in need during the upcoming holiday season.

    “We are all honored to contribute to the welfare of our community, just as Hugh would be,” summarizes Dan. “And in the process we are also honoring our friends’ leadership and compassion. It has brought a smile to all our faces.”

    Food 4 Less Employee Loading Produce

    About the SLO Food Bank: The SLO Food Bank is a non-profit, tax-exempt organization, serving all of San Luis Obispo County through its direct food programs and network of agency partners. The SLO Food Bank’s mission is to alleviate hunger in San Luis Obispo County and build a healthier community. The SLO Food Bank distributes an average of 4 million pounds of food per year to help our neighbors struggling with hunger. Nearly half of the distributed food is fresh produce, including produce harvested locally by the GleanSLO program. Prior to the pandemic, one in six SLO County residents was food insecure. Since the pandemic, hunger in SLO County has more than doubled, and the SLO Food Bank remains in front of this accelerating and tragic reality. To learn more about the work done by the SLO Food Bank throughout San Luis Obispo County, please visit www.slofoodbank.org.

    About the Farm Bureau: Founded in 1922, the San Luis Obispo County Farm Bureau is a nonprofit, voluntary membership organization dedicated to protecting San Luis Obispo County’s farmers, ranchers and agribusinesses. Learn more at slofarmbureau.org.

    About the Pismo Oceano Vegetable Exchange: Located in the heart of San Luis Obispo County’s Arroyo Grande Valley, Pismo Oceano Vegetable Exchange has a proud legacy as an agricultural cooperative marketing high-quality produce grown on the Central Coast of California by Japanese farm families for over 85 years. Visit pove.net for more information.

  • Organic Produce Members Team Up with New National Produce Council

    The American organic produce sector is big and complex. It accounts for more sales than any other organic sector, and its production regions stretch across the United States reaping a dizzying array of fruits and vegetables. The issues facing organic produce growers, processors and distributors are equally wide-ranging: food safety, labor issues, labeling/packaging issues, climate change.
     
    Driven by the desire for the sector to collaboratively work together to address its most urgent challenges, inspired by the success of other sector councils at the Organic Trade Association, and wanting to take advantage of the association’s deep knowledge and expertise in organic, leading produce members initiated a drive earlier this year that has resulted in the trade association’s Board of Directors’ official approval to establish an Organic Produce Council.

    “We whole-heartedly welcome the formation of this sector council and look forward to problem-solving and collaborating with our colleagues throughout the organic produce supply chain,” said Board member Ben Diesl of Grimmway Farms. “This council will give Organic Trade Association member companies that are involved in the organic industry an organized opportunity to benefit from the association’s expertise, to network with diverse stakeholders and to influence the overall agenda of the association. We invite other produce members to join.”
     
    “The new Produce Council, as with all of our sector councils, will be supported by the Organic Trade Association’s expert staff,” said Laura Batcha, CEO and Executive Director of the trade association. “Our staff has deep expertise in organic standards, food safety, farm policy, government advocacy and international marketing. Today’s organic produce sector is robust and thriving, but it faces many challenges. We are thrilled that our produce members are coming together and tapping into their association’s bank of knowledge to help them deal with those challenges.”
     
    Organic produce sales hold the top position in the U.S. marketplace. In 2019, organic fruit and vegetable sales reached $18 billion, as the category continued to be the star of the organic sector. Organic produce currently makes up almost a third of all organic food sales, and organic fruits and vegetables, including fresh, frozen, canned and dried, have now captured 15 percent of the total fruits and vegetable market in the U.S.
     
    The produce sector has been profoundly tested by COVID-19 as it has struggled to keep its workers in the fields, plants and trucks safe, and at the same time meet exploding demand. Wanting to hear how the pandemic was affecting their businesses, Organic Trade Association’s Farm Policy Director Johanna Mirenda and Diesl of Grimmway Farms earlier this year convened produce members for a COVID-19 listening session. Everything from how to keep workers safely socially distanced and maintain planting and harvesting schedules to keeping processing lines filled and store deliveries on time were discussed.

    Working together to address challenges

    “Our members taking part in this discussion found it very valuable to connect with other of our produce members” said Mirenda, who is staff liaison for the new council. “Since then, individual members have come forward with other organic produce issues–such as food safety–that could serve as work plan projects for the new council to take on.” The interest from members was significant enough that the trade association hosted an exploratory meeting in early September to highlight the opportunity for a new sector council among all Organic Trade Association produce members. Nearly two dozen members attended. 
     
    Produce stakeholders said that besides food safety, they are interested in working together, with the support of the trade association’s regulatory and legislative staff, to advance outcomes relating to other key issues in organic produce, such as: implementing the U.S. Department of Agriculture’s new rule on strengthening organic enforcement, guaranteeing workforce safety and availability, supporting development of organic seeds and planting stock, and identifying tools for measuring and promoting biodiversity. Establishing organic labeling and packaging best practices, adapting to and mitigating climate change and developing resources on market data and research information were also identified as key needs.
     
    Members also indicated the following priorities for their engagement:

    • Amplifying the needs of the produce community within the trade association
    • Developing and sharing information resources among those in the organic produce industry
    • Learning about emerging regulatory issues that impact organic produce
    • Networking with other organic produce businesses across the value chain
    • Creating opportunities for leadership development opportunities

    Sector Councils within the trade association build community among groups of like members to provide ongoing opportunities for networking, leadership development, education, information development, and sharing. They are not policy-setting groups. The trade association previously has established such entities as its Farmers Advisory Council, Dairy Council, Dietary Supplements Council, Fiber Council, Grains Council, and Retailer Council.
     
    Initial companies signing up for this council include Ag. Valles del Sur SpA, Awe Sum Organics, Bolthouse Farms, Bridges Organic Produce, Cal-Organic/Grimmway Farms, Charlie’s Produce, Columbia Marketing International/CMI Orchards, Duncan Family Farm, Earl’s Organic Produce, Heath & Lejeune, Homegrown Organic Farms, Jacobs Farm/Del Cabo, Munger Farms, Naturesweet, Naturipe, Organically Grown Company, Organic Produce Network, Page’s Organics, Taylor Farms, Thermiculture Management, Vitalis Organic Seeds and Wholesum Family Farms.
     
    The first meeting of the council is scheduled for December 8.
     
    Other members of the trade association in this sector are encouraged to join. The council’s membership will be diverse. The technical scope of membership for the council will be very inclusive – vegetables, fruit, mushroom, herbs, tree nuts, floriculture and other horticultural crops.
     
    For more information on the council, contact Johanna Mirenda.

    The Organic Trade Association (OTA) is the membership-based business association for organic agriculture and products in North America. OTA is the leading voice for the organic trade in the United States, representing over 9,500 organic businesses across 50 states. Its members include growers, shippers, processors, certifiers, farmers’ associations, distributors, importers, exporters, consultants, retailers and others. OTA’s Board of Directors is democratically elected by its members. OTA’s mission is to promote and protect ORGANIC with a unifying voice that serves and engages its diverse members from farm to marketplace. The Organic Trade Association does not discriminate on the basis of age, disability, national origin or ancestry, race, gender, religion, sexual orientation, marital status, political affiliation or military status. Persons with disabilities who require alternate means for communication of program information can contact us at info@ota.com.

  • Compound from Soil Bacterium Gets Reboot as Antibiotics Super Booster

    USDA Agricultural Research Service (ARS) scientists and their collaborators continue garnering success in their tests of a compound that could bolster the potency of beta-lactam antibiotics, potentially reducing the dosages required and helping stave off resistance in the germs they’re meant to kill.

    According to Neil Price, a chemist with the ARS National Center for Agricultural Utilization Research (NCAUR) in Peoria, beta-lactams are a class of antibiotics widely used in human health, veterinary medicine and agriculture. Many are penicillin- and cephalosporin-based. However, some germs have developed resistance to the drugs, threatening their continued effectiveness in fighting infection and preventing illness. Indeed, the Centers for Disease Control and Prevention estimates antibiotic-resistant germs infect at least 2.8 million people in the United States each year. Of that total, 35,000 people die as a result.

    For his part, Price has partnered with a team of ARS scientists to bolster the potency of these antibiotics with a rebuilt version of a compound called tunicamycin. In nature, certain types of bacteria secrete tunicamycin in an act of chemical warfare to keep competing microbes from reaching choice resources. Unfortunately, tunicamycin also blocks the activity of a key protein in human and animal cells. To overcome this problem, the team reconfigured tunicamycin with a pair of hydrogen atoms, blunting its harm to human and animal cells but not germs.

    In the first round of laboratory trials, mixing the modified tunicamycin with oxacillin and other penicillin-based drugs made them 32 to 64 times more potent. Since then, the team has expanded the list of beta-lactam antibiotics that are synergized by one of two modified tunicamycins: TunR1 and TunR2.

    For example, 11 beta-lactams showed a two- to 256-fold increase in potency against Bacillus subtilis bacteria—including a Penicillin-G-resistant strain—when combined with TunR2 in microtiter plate tests. Additionally, Cefquinome (a fourth-generation cephalosporin-based antibiotic commonly used to treat bovine respiratory illness in cattle and ailments in swine) showed a 500-fold increase in potency against B. subtilis when combined with TunR2.

    “That synergistic effect is important for both overcoming pathogen resistance to Cefquinome and achieving a potential cost savings from needing 500 times less of it,” said Price, who co-authored a paper published in the August 2019 issue of the Journal of Antibiotics. ARS has also established a Material Transfer Research Agreement with Cayman Chemicals Company of Ann Arbor, Michigan, to scale-up the compounds’ production so that other research groups can evaluate their antibiotic-bolstering effects, especially in the biomedical field.

    The Agricultural Research Service is the U.S. Department of Agriculture’s chief scientific in-house research agency. Daily, ARS focuses on solutions to agricultural problems affecting America. Each dollar invested in agricultural research results in $20 of economic impact.

  • Glassy-Winged Sharpshooter Numbers Threaten Resurgence of Pierce’s Disease in SJV Grapes

    When it comes to Pierce’s Disease and Glassy-Winged Sharpshooter, it’s critical for growers to pay attention to both the disease and the vector.  Although collaborative efforts within the grape industry have kept disease levels down in recent years, population levels of the Glassy-Winged Sharpshooter have been elevating in the San Joaquin Valley. Watch this brief interview with UC Cooperative Extension Entomology Farm Advisor David Haviland as he addresses these concerns and read more in American Vineyard Magazine.
     
    Please thank this video’s sponsor Suterra for their industry support.

  • 2020 Grape Crush Report Survey & Smoke Affected Wine Grapes

    California Association of Winegrape Growers — Many California winegrape growers in areas affected by wildfire smoke may wonder how grape prices and tonnage will be reported for the 2020 Grape Crush Report. All California processors who crush grapes should have received a Grape Crush Report questionnaire, which was mailed in October by the California Department of Food and Agriculture (CDFA)-Division of Marketing Services-Agricultural Statistics Branch.

    For some processors, filling out this year’s questionnaire may be more complicated due to wildfires and smoke affected grapes. Some processors who were uncertain about the quality status of smoke affected winegrapes worked with growers to adjust terms for delivery, crush and payment. These transactions may differ from historical practice and processors may have questions about how to report tonnage and prices paid.

    In situations involving smoke affected winegrapes, processors should refer to CDFA’s frequently asked questions (FAQ) document – How to Report Smoke Affected Grapes. The FAQs address various scenarios processors may have encountered in dealing with potentially smoke affected fruit. The document and other information related to the Grape Crush Report can be found at https://www.cdfa.ca.gov/mkt/grapecrush.html.

    “The Grape Crush Report is extraordinarily important to growers and wineries, and it’s essential that information from the 2020 crush is reported timely and accurately,” California Association of Winegrape Growers (CAWG) President John Aguirre said.

    CAWG urges every processor of winegrapes to complete and return their survey promptly. Completed questionnaires are due back to CDFA no later than Jan. 8, 2021.

     

  • How to Prevent Grape Bunch Rot

    At Malcolm Media’s recent Grape, Nut & Tree Fruit Expo, UCCE Viticulture Advisor Gabriel Torres provided an in-depth presentation on sour rot prevention and management. If you missed his presentation or would like a refresher, watch this brief interview as Gabriel provides of some key points growers should consider in season-long prevention/management of this crop spoiling complex.

    Please thank this video’s sponsor Suterra for their industry support.