California Ag Network

Category: Ag Economics

  • More than $7 Billion Paid in Second Round of USDA Coronavirus Food Assistance Program

    U.S. Secretary of Agriculture Sonny Perdue today announced that in the first month of the application period, the USDA Farm Service Agency (FSA) approved more than $7 billion in payments to producers in the second round of the Coronavirus Food Assistance Program. CFAP 2 provides agricultural producers with financial assistance to help absorb some of the increased marketing costs associated with the COVID-19 pandemic.

    “America’s agriculture communities are resilient, but still face many challenges due to the COVID-19 pandemic. These payments directed by President Trump will continue to help this critical industry recoup some of their losses from ongoing market disruptions and associated costs,” said Secretary Perdue. “This program builds upon the over $10 billion disbursed under the first round of CFAP. Agricultural producers who have been impacted by the pandemic since April 2020 are encouraged to apply for assistance.”

    Since CFAP 2 enrollment began on September 21, FSA has approved more than 443,000 applications. The top five states for payments are Iowa, Nebraska, Minnesota, Illinois and Kansas. USDA has released a data dashboard on application progress and program payments and will release further updates each Monday at 2:00 p.m. ET. The report can be viewed at farmers.gov/cfap.

    Through CFAP 2, USDA is making available up to $14 billion for agricultural producers who continue to face market disruptions and associated costs because of COVID-19. CFAP 2 is a separate program from the first iteration of CFAP (CFAP 1). Farmers and ranchers who participated in CFAP 1 will not be automatically enrolled and must complete a new application for CFAP 2. FSA will accept CFAP 2 applications through December 11, 2020.

    Eligible Commodities

    CFAP 2 supports eligible producers of row crops, livestock, specialty crops, dairy, aquaculture, and many other commodities, including many that were ineligible for CFAP 1. FSA’s CFAP 2 Eligible Commodities Finder makes finding eligible commodities and payment rates simple. Access this tool and other resources at farmers.gov/cfap.

    Getting Help from FSA

    New customers seeking one-on-one support with the CFAP 2 application process can call 877-508-8364 to speak directly with a USDA employee ready to offer general assistance. This is a recommended first step before a producer engages the team at the FSA county office at their local USDA Service Center.

    FSA offers multiple options for producers to apply for CFAP 2. Producers with an eAuthentication account can apply online through the CFAP 2 Application Portal. Also available is a payment calculator and application generator that is an Excel workbook that allows producers to input information specific to their operation to determine estimated payments and populate the application form, which can be printed, signed, and submitted to the local FSA office. Producers can also download the CFAP 2 application and other eligibility forms from farmers.gov/cfap.

    Producers of acreage-based commodities will use acreage and yield information provided by FSA through the annual acreage reporting process. Producers have the option to complete their application by working directly with their local FSA staff or online through the CFAP 2 Application Portal.

    CFAP 2 is not a loan program, and there is no cost to apply.

    More Information

    To find the latest information on CFAP 2, visit farmers.gov/CFAP or call 877-508-8364.

    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.

  • USDA Reminds Producers of Disaster Assistance Application Deadline

    The U.S. Department of Agriculture (USDA) reminds producers that the deadline to submit applications for disaster recovery assistance through the Wildfire and Hurricane Indemnity Program Plus (WHIP+) for 2018 and 2019 losses is Friday, Oct. 30. Additionally, USDA’s Farm Service Agency (FSA) launched a new tool on farmers.gov to help producers with the application process.

    The new tool documents information about a producer’s operation and helps USDA identify producers who may need more information about or assistance with the program application process. After the online survey is completed, the local FSA county office will follow up with producers who provide contact information.

    The program compensates producers for losses due to hurricanes, floods, snowstorms, tornadoes, typhoons, volcanic activity, drought, excessive moisture, and wildfires occurring in calendar years 2018 and 2019.

    Drought and excessive moisture were added as eligible losses for the program in March 2020. To date, FSA has received more than 145,000 applications for WHIP+ disaster assistance.

    For more information or application assistance, visit farmers.gov WHIP+ webpage, or contact your local USDA Service Center. To locate your local FSA office, visit farmers.gov/service-center-locator.

    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 the 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 required to wear a face covering during their appointment. Field work will continue with appropriate social distancing. Our program delivery staff will be in the office, and they will be working with our producers in office, by phone, and using online tools. More information can be found at farmers.gov/coronavirus.

  • USDA Announces Fourth Round of Farmers to Families Food Box Program

    The U.S. Department of Agriculture (USDA) today announced it has authorized $500 million for a fourth round of purchases for the USDA Farmers to Families Food Box Program. USDA is issuing solicitations for the fourth round to existing Basic Ordering Agreement (BOA) holders and expects to award contracts by Oct. 30 for deliveries of food boxes from Nov. 1 through Dec. 31, 2020.

    In the fourth round, as in the third round, states have been allocated boxes based on the internal need of the state. The program will continue the purchase of combination boxes to include fresh produce, dairy products, fluid milk and meat products. The program also will continue to require that proposals illustrate how coverage would be provided to areas identified as opportunity zones, detail subcontracting agreements, and address the “last mile” delivery of product into the hands of the food insecure population. Entities who meet the government’s requirements and specifications will be issued agreements and submit pricing through a competitive acquisition process.

    Background: The third round of Farmers to Families Food Box program was announced July 24, 2020.

    USDA announced contracts for the third round on Sept. 17, 2020, and has purchased more than $2.981 billion worth of food, to date.

    In the second round of purchasing and distribution, which began July 1 and ended on Sep. 18, 2020, USDA purchased more than $1.763 billion of food through extended contracts of select vendors from the first round of the program. It also issued new contracts focused on Opportunity Zones in order to direct food to reach underserved areas, places where either no boxes have yet been delivered, or where boxes are being delivered, but where there is additional need.

    The first round of purchases occurred from May 15 through June 30, 2020, and saw more than 35.5 million boxes delivered in the first 45 days. Updates to the number of food boxes verified as delivered will continue to be displayed on the USDA’s Agricultural Marketing Service (AMS) website, with breakdowns by performance period on the Farmers to Families Food Box Program page.

  • Over 70% of Sonoma County Winegrowers Suffer Losses this Year

    Though the 2020 growing season enjoyed near-perfect growing conditions, a mid-August lightning storm during a global pandemic resulted in a dramatic turn for Sonoma County’s winegrapes and a financial blow to the region just as it has with other wine regions across California. 
     
    “No one could have predicted how the external events of 2020 would impact the entire community in Sonoma County including growers, vintners, workers, local hotels, restaurants, stores, suppliers and, ultimately, local residents,” said Karissa Kruse, president of the Sonoma County Winegrowers. She added, “We estimate between 25% – 30% of the Sonoma County winegrape harvest will go unpicked due to the pandemic and fires.  We are also still waiting to learn what wines will be made this year.  So far, we have identified approximately a $150,000,000 loss to growers which will have a ripple effect on the County’s local wine and tourism industries which can contribute up to $13.4 billion annually to the local economy in a normal year.”
     
    Given the extensive national media focus on wine country in recent months, Sonoma County Winegrowers sought accurate data to determine the state of the winegrowing community and the effect on the 2020 harvest season.  The organization just completed a survey of its growers and released the results today.  Among the key findings:

    • More than 70% of all winegrape growers in Sonoma County anticipate having at least some grapes that will go unpicked or be rejected by wineries due to the wildfires.
    • Grape growers estimate that the total tonnage of unpicked grapes due to marketplace dynamics, COVID’s impact on local wineries and tourism, and the fires will exceed 50,000 tons, this is on a lower than average base of 180,000 tons due to the anticipated lighter crop this season.
    • The estimated crop value for winegrapes that were not harvested equates to approximately $151,657,081

    In addition to the financial losses from this year’s wildfires, growing winegrapes in Sonoma County in recent years has been physically and mentally hard on growers, vineyard workers and their families.

    “One of the bright spots in a dismal year has been the recent efforts of our winegrowers to transform their businesses to prepare for an ever-changing future,” said Kruse.  She added, “Following the fires in 2017, the grower community set out to adopt a new approach to doing business which included hiring more full-time employees to secure a stable, talented workforce.”
    After a decade of labor shortages and losing additional employees to jobs in construction and an emerging cannabis industry, local winegrape growers began shifting away from relying on seasonal vineyard workers to hiring full-time employees which eliminated the need to constantly attract and secure new seasonal workers each year.  Today, more than 80% of local vineyard workers in Sonoma County are full-time which is almost a 20 percent increase since 2017.

    Full-time employement provides a level of permanency for workers and their families enabling them to establish roots in the community while securing a skilled, knowlegeable workforce for employers in the future.

    According to the grower survey:

    • Today, more than 80% of local vineyard workers in Sonoma County are full-time which is nearly a 20 percent increase since 2017.
    • Women now account for 20% of the local vineyard workforce.
    • The average hourly rate of pay for Sonoma County vineyard workers is $19.87 per hour.  The average hourly wage has increased $3.13 per hour since 2017.
    • During the same period, the shift to full-time employment has led to a decrease in the seasonal workforce by approximately 50 percent, mechanized harvesting is now done on 30% of the vineyard acres in Sonoma County and participation in the H-2A Guest Worker Program continues to grow.
    • In Sonoma County, just 5.6% of the region’s Latinx population are employed as vineyard workers.

    This year can certainly be defined as challenging for the region. Fortunately, as a result of the early harvest, more than 15% of the winegrapes had been picked  before the  LNU complex fires began and 90% had been harvested by the start of the  “Glass Fire” which was the year’s third major wildfire in Sonoma County. Once again, many winegrape growers, vineyard workers and their families in Sonoma County were forced to evacuate their homes and ranches.  In response, the Sonoma County Grape Growers Foundation reopened its Resiliency Fund in August to raise money to support local farmworkers who may have been impacted through evacuations or loss of work.
    Through the Resiliency Fund nearly $100,000 in financial assistance has been provided to more than 200 farmworkers and their families who lost their homes or were forced to evacuate from the fires this year.  Another 40 farmworkers and their families who were negatively impacted by COVID-19 also received financial assistance from the fund. Since 2017, the Foundation has supported over 1,500 local farmworkers and provided $1.3 million in direct financial assistance.

    Additionally, throughout the year, the Foundation has been leading the charge to help prevent the spread of COVID-19.  It distributed more than 14,000 masks to local grape growers for their employees.  It also produced videos in Spanish to assist with the communication and understanding of COVID-19 and best practices on how to stay safe. The videos were used for a social media campaigns and advertising directed at the Latinx community. 

    Looking ahead, top concerns for Sonoma County winegrowers are wanting more research on the impacts of smoke; access to rapid testing to measure smoke exposure; and, a dedicated effort to clean up dead trees and brush in forests and woodlands to prevent or slow the spread of fires.  Most of all, Sonoma County winegrowers await the opportunity to share their wine and region with neighbors and visitors in the months ahead.

    “We are grateful for the resolve of Sonoma County winegrowers who remain committed to their vineyards and employees.  The best way to support our growers, workers, families, and community is to purchase Sonoma County wine whenever possible, and especially cherish wines from the 2020 vintage. They will be hard earned and well loved” said Kruse. She added, “While there will be a 2020 Sonoma County vintage, we are hoping for a long, boring 2021 season.”

    For more information about the Sonoma County Grape Growers Foundation, visit: https://www.scggf.org/

  • U.S. Dairy Advances Journey to Net Zero Carbon Emissions by 2050

    Signaling bold climate change action, the Innovation Center for U.S. Dairy today unveiled the Net Zero Initiative, an industry-wide effort that will help U.S. dairy farms of all sizes and geographies implement new technologies and adopt economically viable practices. The initiative is a critical component of U.S. dairy’s environmental stewardship goals, endorsed by dairy industry leaders and farmers, to achieve carbon neutrality, optimized water usage and improved water quality by 2050.

    “The U.S. dairy community has been working together to provide the world with responsibly-produced, nutritious dairy foods,” said Mike Haddad, chairman, Innovation Center for U.S. Dairy. “With the entire dairy community at the table – from farmers and cooperatives to processors, household brands and retailers – we’re leveraging U.S. dairy’s innovation, diversity and scale to drive continued environmental progress and create a more sustainable planet for future generations.”

    The Innovation Center for U.S. Dairy also announced a key milestone on its journey toward carbon neutrality – an up to $10 million commitment and multi-year partnership with Nestlé to support the Net Zero Initiative and scale access to environmental practices and resources on farms across the country.

    “Supporting and enabling farmers through the Net Zero Initiative has the potential to transform the dairy industry,” said Jim Wells, chief supply chain officer for Nestlé USA. “Scaling up climate-smart agricultural initiatives is key to Nestlé’s ambition to achieve net zero greenhouse gas emissions by 2050 and will help reduce the carbon footprint of many of our brands. We are excited to collaborate with U.S. dairy and our suppliers to contribute to an even more sustainable dairy supply chain.”

    2050 Environmental Stewardship Goals
    The Innovation Center for U.S. Dairy – a forum that convenes dairy farmers and industry stakeholders across the value chain to align on shared social responsibility priorities – built on a decades-long commitment to responsible dairy production in developing the 2050 Environmental Stewardship Goals. Leveraging a rigorous, third-party reviewed materiality assessment, the industry prioritized the most pressing areas of environmental sustainability as the foundation for its goals:

    • Become carbon neutral or better;
    • Optimize water use while maximizing recycling;
    • Improve water quality by optimizing utilization of manure and nutrients.

    In 2008, U.S. dairy was the first agricultural sector to commission a life cycle assessment on fluid milk, which showed that dairy accounts for 2% of total GHG emissions in the U.S.

    In fact, due to innovative practices in cow health, improved feed and genetics, and modern management practices, the environmental impact of producing a gallon of milk in 2017 has shrunk significantly from 2007, requiring 30% less water, 21% less land and a 19% smaller carbon footprint1.

    Bringing Net Zero to Life

    The Net Zero Initiative is a collaboration of dairy organizations and represents a critical pathway on U.S. dairy’s sustainability journey. Many of the practices and technologies needed to reach the industry’s goals largely exist but require further research and development and overall greater accessibility across farms of all sizes and geographies.Through foundational science, on-farm pilots and development of new product markets, the Net Zero Initiative aims to knock down barriers and create incentives for farmers that will lead to economic viability and positive environmental impact.

    “As part of a fifth-generation dairy farming family, we pride ourselves on sustaining our land, caring for our animals and preserving our business for the next generation,” said Tara Vander Dussen, a New Mexico dairy farmer. “We want to be at the table, testing new practices and accessing innovative technology to go further, faster. Because in the end, we all want the same thing – a healthy planet for our families and our children.”

    Tara Vander Dussen, a New Mexico dairy farmer

    Nestlé is the first of what the U.S. dairy community hopes will be many partners joining the Net Zero Initiative, contributing funding and expertise to help propel the entire industry’s progress toward a more sustainable future. With brands like Carnation®, Stouffer’s® and DiGiorno®, Nestlé brings a wealth of knowledge and industry leadership to the table, and an earnest commitment to supporting U.S. dairy farmers in environmental advancements and technology adoption.

    Dairy companies and farms in every state already are contributing to the goals in individual ways and each year a select number are recognized for their positive impact with the U.S. Dairy Sustainability Awards.

    The dairy community will continue to demonstrate its progress in the environment, animal care, food safety/traceability and community contributions through the U.S. Dairy Stewardship Commitment. As of October 2020, 27 dairy companies representing 70 percent of the nation’s milk production have voluntarily adopted the U.S. Dairy Stewardship Commitment and contribute to U.S. dairy’s ability to track, aggregate and report on progress.

    “We know a lot more is possible – proven science and evidence from dairy’s existing best practices tells us we can get to net zero. This is not only good for dairy farmers, it’s also good for all businesses that serve dairy, the communities where we farm and the millions of people who enjoy dairy every day,” added Haddad.

    For more information on U.S. dairy’s sustainability journey, please visit USDairy.com/Sustainability.

  • Consumers’ Approval of Farming & Agriculture Tops Gallup List

    Gallup recently released their “Americans’ Views of U.S. Business and Industry Sectors 2020” and the results show consumers’ view of farming and agriculture has improved over the past year, jumping up 11%.  Now topping the list and beating out 25 other business and industry sectors, including the retail, internet and travel industries. The sports industry has taken the biggest hit, falling 15% points from last year and coming in 23rd out of 25 sectors.  

    Rewind back to the beginning of 2020: Joaquin Phoenix was using his Oscar acceptance speech to denounce dairy farmers. Suddenly, it seemed dairy farmers were Public Enemy No. 1 as Starbucks and other major retailers encouraged plant-based alternatives in the name of “Veganuary,” a campaign that aims to get people to adopt a plant-based diets. In reality, dairy’s role in greenhouse gas emissions is today — and has always been — part of a natural cycle that occurs when cows methane emissions are reabsorbed by plants entirely unlike the emissions from cars, factories … or even the planes like that Mr. Joaquin himself undoubtably takes to travel around the globe.  Direct emissions from the dairy industry accounts for only 2% of the total greenhouse gas contribution, emitting mainly from rumen digestion and manure — and based largely on a variety of natural processes.

    Despite many people’s efforts to go vegan to help the environment Dr. Frank Mitloehner, a professor at the University of California-Davis said, “It does not have a huge result. The dairy industry does not only talk big about making improvements. Results from decades of data show words turned into measurable actions. The nation used to have 25 million dairy cows in 1950. Today, there are 9 million. Despite the decrease in herd sizes, farmers are producing 60 percent more milk, which totaled a two-thirds reduction in the carbon footprint”.

    The truth is, farmers care. They care enough to dedicate their lives to providing quality and affordable food and fiber to families across our country. They do this without expectation of thanks or recognition.   It’s one of the oldest professions and , during times of uncertainty, one that will persevere despite a pandemic, catastrophic weather and economic woes.  Farmers are resilient and consumers now recognize we must count on the U.S. food supply in order to keep the store shelves stocked.  Farming families across the nation — long after the fears of the pandemic subsides — will continue to work hard as they treat their animals with care and dignity. They will strive to use innovation to feed more mouths with less land and use fewer resources to preserve the environment for future generations — just as they had before the onset of the pandemic.

    Let’s not forget to thank a farmer; not just today, but everyday. — By Walt Moore, President of the American Dairy Coalition

  • Fewer Choices, Higher Prices are Coming Unless Prop. 15 is Defeated

    Mark Lacy, president of the California Cattlemen’s Association, penned an opinion piece in the San Joaquin Valley Sun opposing Proposition 15, the largest property tax increase in California history. Lacy cited concerns that the $11.5 billion-a-year property tax measure will devastate family-owned ranches and ultimately lead to higher prices for meat, cheese, eggs and produce for California families.

    Read excerpts from “Fewer choices, higher prices are headed your way unless Prop. 15 is defeated” published in the San Joaquin Valley Sun below: 

    Grocery bills will get more expensive, the cost of living will rise, ranchers will go out of business and our state’s economic recovery will move at a glacial pace.

    “These would be just some of Proposition 15’s devastating impacts. As a rancher, I urge California voters to reject Prop 15 in November.

    “Otherwise, every Californian will pay for the largest property tax increase in California history, even as we deal with COVID-19 and an unprecedented economic crisis.

    “Ranches in California are family businesses. Ranches across the state are currently tended by fifth- or sixth-generation ranchers carrying on the family tradition of providing responsibly-raised, nutritious beef to California consumers…

    “Prop. 15 will devastate farmers and ranchers by increasing property taxes on agricultural buildings and improvements, including basically everything that is required to move food from farm to fork. Structures like barns and feedlots will be heavily taxed; even fruit trees and grape vines will be subject to higher property taxes.

    “The result is that families throughout California will pay more for meat, cheese, eggs, produce and virtually every other agricultural product at a time when many can least afford it.

    “Proposition 15 will even increase property taxes on solar panels and methane digesters, effectively punishing farmers and ranchers for proactively undertaking responsible environmental stewardship…

    “California ranchers and farmers could lose as much as $8.6 billion in 2020, according to a study by the California Farm Bureau Federation…

    “The prospect of eliminating agriculture’s Prop 13-guaranteed tax protections could not come at a worse time. Prop 15, unless defeated, will be the final blow to many ranchers, farmers and our employees.”

  • Strong Relationships with Elected Officials, Key in Protecting Future of Dairy

    The Animal Agriculture Alliance released their report outlining observations from the “Taking Action for Animals Conference” (TAFA),” which took place September 19-20th. The event, featuring speakers from the Humane Society of the United States (HSUS), Humane Society International and the Humane Society Legislative Fund, stressed the need for attendees who pride themselves as animal activists to become highly engaged in changing current legislation throughout the U.S. by working directly with legislators to pursue “animal-friendly” legislation in federal, state, and local government levels.

    Attendees were urged by HSUS leadership to become one of the “go-to people” in the legislator’s district, who he or she will reach out to when they have a question about animal protection.

    HSUS is deceitful, preying on emotions and the good intentions of Americans to fund the HSUS agenda of ending animal agriculture and putting farmers out of business. According to HumaneWatch, “HSUS raises millions of dollars from American animal lovers through manipulative advertising… However, HSUS doesn’t run a single pet shelter and only gives 1 percent of the money it raises to pet shelters while sucking money out of local communities. HSUS’s own donors and local shelters feel wronged.”

    Animal activists, who intend to end animal agriculture, are using this new strategy to position themselves to provide direct input on the policies which regulate how you operate your dairy operation. It is more important than ever to ensure you have a strong relationship with your officials at all levels of government, regardless of their political affiliation. Your legislator must hear directly from you to better understand the care you provide to your animals, the methods that keep your employees and the environment safe, and the direct contribution your hard work provides to the economy and to your local community. We cannot let those who wish to end animal agriculture have a stronger voice than us regarding agriculture legislative policy.

    These same activists are blaming animal agriculture for the pandemic and destroying the “livability” of our planet. While activists accuse farmers of ruining the environment, dairy and livestock producers are hard at work growing and raising quality, affordable and safe food to nourish families across the nation. There are many who do not know where their next meal will come from and who do not have the luxury of excluding affordable complete protein sources like dairy and meat.

    Find out who your federal and state legislators are below. Take a minute and send an e-mail, tell them about what you do and ask them to contact you anytime with questions they may have. Monthly emails and repetitive contact are critical to building and maintaining relationships with your legislators. YOU need to be their resource on information regarding the dairy industry.

    Find Your Elected Officials Here

    Maintaining a close dialogue with your representatives is key in influencing the narrative and ensuring ideological beliefs are not mistaken for scientific facts. — By Laurie Fischer, CEO of the American Dairy Coalition

  • USDA Study Reveals Airborne Fungus Can Trigger Plant Growth

    The U.S. Department of Agriculture’s (USDA) Agricultural Research Service (ARS) recently announced that a harmless airborne fungus, Cladosporium sphaerospermum strain TC09 (TC09), can dramatically accelerate plant growth if a germinating plant is near the fungus as it emits volatiles or gases.

    Scientists used tobacco and pepper plants as models to study the conditions for accelerated plant growth once exposed to TC09. Following a relatively short duration of exposure at the seedling stage, the plants began to sense the fungi’s volatiles and gases. USDA scientists were then able to stimulate extremely rapid plant growth, earlier flowering and fruit yield increases.

    “This is a game-changer for agriculture and for research that seeks innovative ways to accelerate plant growth,” said USDA Scientist Dr. Chris Dardick. “Its implications are far-reaching and will help ARS’ commitment to deliver cutting-edge scientific advances for American farmers and producers.”

    The effects of TC09 were largely correlated with the duration of exposure. Visual observation indicated that plants with TC09 exposure for 10 days exhibited substantially more vigorous growth, thicker stems, larger leaves, and a more robust root system relative to plants without fungal exposure. Results also showed that treated plants flowered 20 days sooner and pepper plants yielded up to 213 percent more fruit that was ready for harvest three weeks earlier than untreated controls. More recent studies have shown similar research results for numerous other crops such as lettuce, arugula, kale, basil, and other leafy greens.

    This species of fungus is commonly found in indoor environments and is not known to cause disease in plants or any ailments in humans or animals. Also, unlike other microbial species that have been tested, the researchers showed that TC09 does not induce defense or stress responses in exposed plants. Scientists hope to identify the specific volatiles and gases that stimulate plant growth in future research.

    Research on microbial biostimulants that enhance plant growth has recently intensified because they provide an eco-friendly, cost-effective and sustainable strategy to benefit agriculture. USDA scientists will continue to study TC09 and seek practical strategies to apply it during commercial crop production, particularly for urban and indoor agricultural systems. They are awaiting approval of a patent and commercial evaluation license and partnered with NASA to apply this research technology to spaceflight conditions. This research was supported in part by grants from USDA-ARS, ARS’ Appalachian Fruit Research Lab, and the Oak Ridge Institute for Science and Education.

    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.

  • UC Davis Wants Samples of Your Fermented Foods for Science

    It’s not always easy to find silver linings during the COVID-19 pandemic, but here’s one that food scientists at the University of California, Davis, have discovered: More people are exploring the ancient art of fermented foods.

    “My mom made her first batch of sauerkraut this summer,” said Maria Marco, a microbiologist and food science professor with the UC Davis College of Agricultural and Environmental Sciences. “With so many of us sheltering-in-place, fermented foods are more popular than ever.”

    Marco takes more than a culinary interest in America’s latest food trend. Marco and Erin DiCaprio, a food safety expert and Cooperative Extension specialist at UC Davis, are investigating the microbial mysteries of fermented fruits and vegetables to better understand the role fermentation can play in healthy diets.

    And you can help.

    “We’re calling on people from across the state to send us samples of their home ferments so we can characterize their microbial composition,” Marco said. “Citizen scientists can help us expand the body of knowledge about the nutritional content and beneficial bacteria in fermented fruits and vegetables.”

    Marco, DiCaprio and their team of mostly undergraduate student scientists are looking for “fresh” ferments that are composed mainly of fruits and vegetables. By fresh, they mean samples taken right after fermentation, before refrigeration. They will be collecting samples for the next year. If you live in the Davis or Sacramento area, they can arrange to pick up your sample. If you live outside the area, or want to learn more, contact the team at EAT LAC (as in, lactic acid).

    Managing microbes

    Fermented foods and beverages are produced by nurturing conditions that discourage the growth of harmful bacteria and encourage the growth of beneficial microorganisms. Take sauerkraut, for example. When you combine cabbage, salt, time and the right temperatures, you can help friendly microbes flourish. As they do, they convert sugars in the cabbage into lactic acid and other compounds with tangy flavor that keep harmful bacteria at bay.

    Similar chemistry is at work when producing a long list of fermented foods, such as yogurt, cheese, bread, alcohol, chocolate, coffee, salami, vinegar, kimchi, miso, tempeh and pozol.

    Besides adding new flavors and textures, fermentation can extend the shelf life of food, improve our ability to absorb some nutrients and — perhaps — provide an environment for beneficial bacteria to thrive in our digestive systems and help prevent chronic disease.

    “It’s quite possible that consuming fermented foods as part of a regular diet supports a healthy digestive tract and the microorganisms living in our intestine,” Marco said. “Our health may be helped by what those microbes eat, as well as by the nutrients they produce. Our goal is to provide solid evidence that can show whether fermented foods can, indeed, help fight disease. And if so, how.”

    Tips for fermenting safely at home 

    What’s the best way to ferment fruits and vegetables at home? DiCaprio is working with the UC Master Food Preserver Program to provide online fermentation classes.

    In the meantime, here are DiCaprio’s top tips:

    • Follow a research-based recipe, like the ones you can find at UC Food Safety, the USDA Complete Guide to Canning and the National Center for Home Food Preservation. “Some of the resources available online and in print haven’t been vetted for safety,” DiCaprio said. “They might not have you add enough salt in the beginning, for example, which is important for keeping your product from spoiling.”
    • Sanitation matters: Keep hands, equipment and the preparation area clean and sterile throughout the fermentation process.
    • Control temperature: Don’t let your ingredients get too hot or too cold.
    • Monitor the process to make sure it’s fermenting properly — that little bubbles are slowly rising to the surface, for example, and that mold isn’t growing throughout the container. “You can’t just set something on a counter and forget about it,” DiCaprio noted.
    • Skim the scum. It’s common for a layer of yeast and mold to form atop your vegetable brine after a few days. DiCaprio recommends skimming it off each day.

    “And be sure to start with good, fresh ingredients,” DiCaprio said. “We look forward to seeing the samples!” — By Diane Nelson, UC Davis, Food & Agriculture

    Purple cabbage used to make sauerkraut changes to a light pink color as it starts to ferment. (Hector Amezcua/UC Davis)