California Ag Network

Category: Ag Legislation

  • Researchers Create Artificial Diet to Raise Beneficial Insect

    Scientists with the Agricultural Research Service (ARS) are looking for the perfect diet. Not just any diet, but one that’s special; a diet that encourages bugs to thrive.

    Most people have an aversion to bugs, so what Guadalupe Rojas and Juan A. Morales-Ramos are trying to do may seem a bit odd to some. But Rojas and Morales-Ramos, research entomologists at the ARS Biological Control of Pests Research Unit in Stoneville, MS, are actually attempting to pit insects against each other – to fight fire with fire, so to speak.

    “The pink spotted lady beetle, Coleomegilla maculate, is a predator of important pests such as the two-spotted spider mite, Tetranychus urticae, and several aphid species that attack crops and cause great economical loss,” she said.

    (Most people are familiar with the term “ladybug,” but lady beetle is more accurate. Technically, ladybugs are beetles rather than true bugs, which fall under the scientific order Hemiptera.)

    If left unchecked, Rojas said, the “bad bug” population can explode. That situation is rare in nature because of the presence of natural predators, but predators sometimes cannot keep up with their prey in large fields or greenhouses because of the abundance of food provided by crops. This situation can lead to major economic losses to farmers and less produce for consumers.

    That’s why it’s necessary to rear and mass produce predatory lady beetles, Morales-Ramos said. Releasing beneficial insects like these beetles to combat bad bugs is common practice when using integrated pest management (IPM) techniques. The key to IPM, though, often comes down to timing.

    Pink spotted lady beetle larvae of the third instar (about 7-8 days old) feeding on the new artificial diet created by ARS scientists at the Biological Control of Pests Research lab in Stoneville, MS. (Juan A. Morales-Ramos)

    “IPM uses multiple tactics to control an agricultural pest in an integrated manner, including chemical, biological, microbial, and environmental modification,” Rojas said. “Not all the tactics are compatible to use simultaneously, but they can be timed to prevent interference. The use of lady beetles follows on biological control tactics.”

    However, actual application is not so easy. While adult pink spotted lady beetles can live up to 8 months, it takes them a while to grow from larvae to maturity. Trying to feed the young lady beetles their natural diet would require greenhouses full of plants to raise spider mites and aphids, and that could lead to major expenses or other unwelcome complications. An artificial diet of proteins, carbohydrates, fats, vitamins, and mineral salts would eliminate those needs and risks.

    Creating that diet, however, is easier said than done.

    “It’s easy to create a formula that will keep beetles alive, but it may fail to get them to develop completely and later to reproduce,” Rojas said. “It’s a lengthy process of experimentation and evaluation to develop a diet that will be adequate for growth and reproduction.”

    To further complicate matters, even if the scientists find initial success, a formula may not be effective in the long run.

    “Feeding any animal with a single food formulation requires full knowledge of its nutritional needs,” Rojas said. “In most cases, the first version will lack a few nutrients and the colony will fail and we’ll need to revise the formulation. In other words, refining the diet is never completely done; it will be continuously improved to maintain the colony indefinitely.”

    The next challenge for Rojas and her colleagues is to reduce the number of ingredients or substitute them with byproducts to reduce production costs, so anybody could make it since ingredients used are from ordinary food products.

    “If lady beetles can be produced cheaply and in abundance, then they would be available for homeowners to purchase. And, biological control is more sustainable than using pesticides because using lady beetles reduces the reliance on chemical pesticides,” Morales-Ramos said.

    “Lady beetles are cool,” Rojas said. “What can be cooler than growing your own lady beetles at home?” — By Scott Elliott, USDA-ARS Office of Communications.

  • Terrestrial Fungus May be Key to Farming in Space

    Mold is something that most people try to avoid, but NASA may soon welcome a certain type of mold aboard its spacecraft.

    On long-distance space voyages of the future, astronauts will have to grow some of their own food. That could be problematic, as there is notoriously little unused space aboard ship and crops take a long time to grow. But what if science could find a way around those issues?

    Cladosporium sphaerospermum strain TC09 stimulates plant growth. (Stephen Ausmus)

    “Some plants grow extremely fast, like many common weeds, while others grow very slowly,” said Chris Dardick, molecular biologist at the Agricultural Research Service’s (ARS) Appalachian Fruit Research Station in Kearneysville, WV. “What if we could make crop plants grow as fast as weeds? We have done just that.”

    ARS scientists found that an airborne fungus, Cladosporium sphaerospermumstrain TC09, speeds up plant growth. TC09 produces gasses, known as volatiles, that dramatically accelerate plant growth. TC09 is commonly found indoors and is not known to cause disease in plants or any ailments to humans or animals.

    In a Lab at the Kennedy Space center in Florida, ARS research technician Mark Sperry evaluates the performance of the fungus Cladosporium sphaerospermum strain TC09 with lettuce and simulated soil. (Cory Spern)

    “When the mold is grown alongside plants in a sealed container, the TC09-exposed plants grow 2 to 5 times faster,” Dardick said. “And if you feed the plants sugar at the same time, they can grow 10 to 25 times faster in the presence of TC09.”

    Not only do the plants grow faster, they tend to have thicker stems, larger leaves, and a more robust root system than plants not exposed to TC09. They also produce far greater yield – pepper plants produced up to 213% more fruit. Lettuce, arugula, kale, basil, and other leafy greens showed similar results.

    “How TC09 stimulates such rapid plant growth is currently unknown,” he said, “but it has become the interest of NASA to find out.”

    According to Dardick, NASA has tested TC09 on some of their most prized crops including “outredgeous” (red romaine) lettuce and mizuna, finding that TC09 worked extremely well in the artificial media typically used in spaceflight. In addition, NASA is constructing two plant growth chambers similar to what is used on the International Space Station that will be housed at the ARS research lab in Disney’s Epcot Center.

    Discovering how TC09 works could give NASA the solutions it’s looking for, regarding space and time limitations, Dardick said. Such technology could also revolutionize food production here on Earth as farmers face the challenge of feeding a population projected to reach 9.9 billion by 2050.

    This initial investigation was sponsored by the ISS U.S. National Laboratory, which works in coordination with NASA to fully utilize the orbiting laboratory to bring value to our nation through space-based research and technology development. – By Scott Elliott, USDA-ARS Office of Communications. Autumn Canaday contributed to this story.

  • Artificial Intelligence In Agriculture

    Artificial intelligence, or AI, is defined by IBM as a phenomenon that “combines computer science and robust datasets to enable problem-solving.” In other words, AI is set up to solve problems that humans might not have been able to solve. As such, AI has seeped into various industries, as it continues to advance over the years.

    Unsurprisingly, AI has already started to be experimented with in the agricultural industry. With that said, this brief overview will cover the following on AI in agriculture:

    • Why AI should be adopted
    • Why AI is challenging in the industry
    • The benefits, AND
    • AI at work in agriculture

    Why Adopt AI In Agriculture?

    “With more technology developing over the recent years, it’s no wonder that artificial intelligence is shouldering its way into many industries,” says August Wakefield, a tech blogger at Write my X and 1 Day 2 write. “Nowadays, AI is growing more desirable, because factors like crop diseases, weather strikes, and very few manpower – especially due to the global pandemic – are responsible for reduced food production and food shortages. And with the global population growing every day, there is a need for more agricultural progress. In that case, AI has the potential of minimizing risks and managing crops and production.”

    Why Adopting AI Is Challenging

    One of the major issues of implementing AI in agriculture is how effective it actually is. While technology isn’t perfect at this time, that doesn’t mean that AI can’t be improved.

    In addition, some farmers might or might not like the idea of technology taking over human jobs. Despite that, some companies allow for AI to work alongside workers, so that human jobs aren’t jeopardized.

    Plus, the lack of understanding can play a role in hindering AI progress in agriculture. In that case, farmers would need to be trained to work with AI in order to grow crops better.

    The Benefits Of AI In Agriculture

    Despite the challenges addressed, agriculture can, of course, benefit from AI. Here are just some of the notable benefits that AI can bring to agriculture:

    Using Robots To Lessen The Burden Of Harvesting

    While the common fear of “robots killing human jobs” may seem like a reality for some people, what if robots could work alongside humans? As mentioned, AI robots can still be implemented, while human workers can still do what they do best. In this case, AI can lessen the burden of a farmer trying to harvest as much of the crop as possible without having to leave valuable produce behind because he or she is tired. Plus, AI can handle the numbers, while farmers spend more time with the produce.

    As you can see, AI can be the “helping hand” of farmers, and not the “new” farmer.

    Cost Savings

    “Businesses are prone to dealing with production costs,” says Jared Butler, a business writer at Origin writings and Brit Student. “Even in agriculture, it takes time and money in order to produce crops. According to the United States Department of Agriculture, agriculture, or farm production expenditures, were estimated at $366.2 billion in 2020.”

    Rather than spending copious amounts of time, money, and resources on trying to grow crops, AI can introduce methods that can help farmers grow more on less resources through precision agriculture. Such methods include:

    • Data management for proper yielding and spending
    • Technology with variable rates
    • Real-time insights that identify areas for:

    o   Fertilization

    o   Irrigation

    o   Pesticide treatments, etc.

    • Improved soil management

    Allows For Better Decision-Making

    AI can introduce predictive analytics, which allows for farmers to immediately collect and process more data, and make better agricultural decisions. Such useful data includes:

    • Market analysis
    • Weather forecasts
    • Price forecasts
    • Soil health insights
    • Produce readiness
    • Recommendations for fertilizer
    • Optimal sowing and harvesting times, etc.

    AI At Work In Agriculture

    One perfect example of AI at work in agriculture is from Sentient – an AI-based firm. Sentient had found a way to leverage AI when analyzing the effects of variables on crops, especially on basil. Such variables involve the following:

    • Heat
    • Salinity
    • UV light
    • Water, etc.

    It’s with these forms of data that allow for agricultural workers and farmers to raise better crops. In addition, AI has paved the way for technological advancements like smarter plucking machines and more intelligent tractors.

    Conclusion

    Ultimately, AI can provide a plethora of benefits and opportunities for agriculture. With more technological advancements on the way, AI is just one tech trend that will continue to transform agriculture for the better.

    George J. Newton is a writer and editor at Write my assignment and PhD Kingdom. He is also a contributing writer for Cheap coursework. As a content writer, he writes articles about agriculture, tech trends, and job searches.

  • Farming Seaweed: It’s Not Just For Sushi Anymore

    What do you think of when you hear “seaweed”? Chances are, its sushi, nuisance at the beach, or something in a package at an Asian market. If that’s the case, you’re in for a surprise.

    Without knowing it, you might, literally, be up to your neck in seaweed; seaweed is a common ingredient in cosmetics, moisturizers, anti-aging and anti-inflammatory products, lotions, shampoos, and toothpaste.

    Globally, the seaweed industry hauls in about $6 billion per year, with farmers producing more seaweed per ton than lemons and limes. Its products run the gamut in agriculture, from farm to fork; as biomass for biofuel; and in ways that help the environment to mitigate climate change.

    “There are many types of seaweeds that are a part of marine ecosystems,” said Caird Rexroad III, national program leader for aquacultureat USDA’s Agricultural Research Service. “Seaweed is harvested from the wild, however we’re also seeing an increase in seaweed farming in the United States.”

    International seaweed production has increased over 1000-fold since 1950, up from 34.7 thousand tons to more than 34.7 million tons. Although Europe and Asia have outpaced the United States, seaweed farming is the fastest-growing sector of American aquaculture. Dozens of aquatic farms have taken off in New England, the Pacific Northwest, and Alaska, where production has grown from 18 tons in 2017 to about 440 tons in 2021.

    Seaweeds are farmed by culturing them on long lines that are suspended below the surface of marine waters, Rexroad said. Once fully grown, farmers harvest it for processing. Seaweeds can also be grown on land in tanks supplied with seawater, but these systems are primarily used for research.

    Rexroad chairs a Congressionally directed group from USDA and the National Oceanic and Atmospheric Administration (NOAA); its mission includes studying how seaweed could help deacidify the oceans; study emerging ocean seaweed farming practices; and coordinate and conduct research to develop and enhance pilot-scale seaweed farming.

    “I expect seaweed farming to expand in the United States so that we can consume and/or export more seaweed food products, and one day have them included in the making of biofuels,” Rexroad said. “The United States has tremendous marine resources that could support seaweed farming.”

    Many chefs include various types of seaweed in their recipes or serve it as a featured item. In addition to flavor, seaweed has many nutritional benefits, depending on the type of seaweed. Those benefits include iodine, which supports thyroid function; vitamins, including B12; and many antioxidants, carotinoids, and flavonoids. Carotinoids have cancer-fighting properties, while flavonoids help prevent cardiovascular disease, diabetes, cancer, and such cognitive diseases as Alzheimer’s and dementia.

    Rexroad’s team includes the Bigelow Laboratory for Ocean Sciences, in East Boothbay, ME; the National Science Foundation; U.S. Environmental Protection Agency; and several agencies of the U.S. Departments of Agriculture, Commerce, Energy, Interior, and Health and Human Services. – By Scott Elliott, USDA-ARS Office of Communications

  • Making Yogurt Even Healthier by Adding Chickpea Flour

    The importance of foods that are nutritious and healthy is on the minds of many Americans these days. Consumers demand food that is flavorful and tasty with health promoting properties. Yogurt, whether frozen, refrigerated, or blended into a smoothie, is one product that is getting an enormous amount of attention.

    What is yogurt exactly? Yogurt is a popular dairy product obtained by fermentation of milk that is heated and mixed with good bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, both beneficial for digestive health. These good bacteria help keep our gut healthy.

    ARS food technologist, Mukti Singh tests yogurt in the Peoria Lab (image by Scott Bauer)

    Over the years, the popularity of yogurt in the United States has been on the rise. From 2000 to 2020, yogurt consumption in the United States has more than doubled, from 6.5 pounds per person to 13.8 pounds per person. Annual production of yogurt also has increased, from 1.84 billion pounds in 2000 to 4.52 billion pounds in 2020.

    Yogurt is considered a nutrient powerhouse, so how do you make it even healthier? Well, Agricultural Research Service (ARS) scientists have found a way – by adding chickpea flour.

    Food Technologist Mukti Singh at the ARS National Center for Agricultural Utilization Research in Peoria, IL, collaborated with the University of Central Oklahoma and Oklahoma State University on a study to evaluate the effects of adding fiber and protein-rich chickpea flour to low-fat yogurt. When adding the potentially beneficial chickpea flour to the mix, ARS scientists were determined to maintain its color, pH, and production time. The yogurt had to look good and taste good, in addition to being good for you.

    The results demonstrated that adding chickpea flour to the low-fat yogurt mix promoted the growth of beneficial bacteria that is associated with improved gut health and may help prevent colon cancer, while it decreased the production time. This study also aimed to evaluate the effects of chickpea flour added to yogurt mix to increase the prebiotics. The team found that fortification of yogurt with 1% and 2% chickpea flour provided a significant improvement in the viscosity of stored yogurt. The results suggest that the addition of chickpea flour up to the 2% level can be an option to enhance the fiber and protein level of yogurt without adverse effects on product qualities and sensorial properties.

    Yogurt fortified with Chickpea chickpea flour (lt) made from chickpeas (rt). Image by Mukti Singh

    Chickpeas contain prebiotics that promote the growth of beneficial organisms in our intestines besides being high in protein and fiber, said Mukti Singh. According to the USDA FoodData Central nutrient database, raw chickpea contains 20.5% protein, 6.0% fat, 12.2% total dietary fiber, 10.7% sugars, and 57 mg calcium per 100 g. Because chickpeas contain many minerals, including calcium, magnesium, and potassium, they are considered heart healthy because they may help prevent high blood pressure, which is a major risk factor for heart disease. Plain low-fat yogurt has 5.3% protein, 0% fiber, and 183 mg calcium per 100 g.

    Considering these values, an additional 1-5% chickpea flour to plain low-fat yogurt may result in an increase in fiber and protein content compared to yogurt without added chickpea flour, but without significantly affecting its appearance, aroma, texture, taste, and overall acceptability. And if you’re going to dive your spoon into a cup of yogurt, why not make it as protein, fiber and mineral packed as possible?

    “Yogurt is known to be nutritious and beneficial for gut health, chickpea flour enhances the benefits by the addition of prebiotics and protein content,” Singh said. – By Monica Williams, USD-ARS Office of Communications

  • California State Fair Announces Commercial Wine Winners

    The California State Fair is pleased to announce the winners of the 2022 California Commercial Wine Competition. The highly anticipated event returned last week for three days at Cal Expo.

    This year, a panel of 44 official judges led by Chief Judge Mark Chandler tasted and evaluated 1,953 California wines from 443 California wineries. The competition, which had been on a 2 year hiatus due to the COVID pandemic, celebrates the wine growing and wine producing industry in California. It is open only to wines made with fruit grown and produced in the eleven growing regions across the State of California. Wines are evaluated by class, varietal, style, and region based upon the source of the grapes.

    A 2019 Sangiovese from Las Positas Vineyards in Livermore Valley collected Best of Show Red honors. The Best of Show White title was given to Ogilvie Merwin Ventures’ Fellow’s Brand 2021 Chenin Blanc from Clarksburg.

    Top wines, including the Best of Region and Best of California winners, will be featured at the California State Fair in the Save Mart Wine Garden for visitors to enjoy July 15 through July 31, 2022.

    There were a total of 21 Best of Regions Awards, 18 Best of California Awards, the Best Value Award, 3 Best of Micro Winery Awards, and the coveted Golden State Winery of the Year Award. A huge congratulations to South Coast Winery to winning the Golden State Winery of the Year Award! South Coast has won the Golden State Winery of the Year Award in 2008, 2009, 2013, and 2016, making 2022 their fifth win. Total medals awarded were 99 Double Gold, 257 Gold, 878 Silver, and 583 Bronze.

    Dating back to 1854, the California State Fair Wine Competition is America’s oldest and most prestigious wine event. For more than 160 years, the California State Fair has showcased the Best of the Golden State.

    Complete results and competition information can be found on the California State Fair website at CalExpoStateFair.com/California-Commercial-Wine

    About the California State Fair

    The California State Fair is an international award-winning fair, receiving top honors at the International Association of Fairs and Expositions out of more than 1,100 fairs world-wide. The California State Fair is dedicated as a place to celebrate the best the state has to offer in agriculture, technology, and the diversity of its people, traditions, and trends that shape the Golden State’s future. The 2022 State Fair will include a comprehensive list of competitions, including California’s best commercial wines, cheeses, craft beers, cannabis, olive oils, and fine arts, among others.

  • California Represented in First-Ever National Blueberry Industry Leadership Program

    The U.S. Highbush Blueberry Council (USHBC) announced the first cohort of fellows accepted into its Blueberry Industry Leadership Program. The program, launched in March, is designed to elevate up-and-coming leaders in the blueberry industry by providing in-depth training, industry education and connection to other ag leaders for passionate blueberry professionals across the supply chain.

    “We’re thrilled to welcome this group of leaders as our inaugural class of fellows,” said Amanda Griffin, USHBC’s vice president of engagement and education. “These ag professionals will guide the blueberry industry into a bright future, and we can’t wait to be a part of their journey by helping to add to their knowledge, experience and level of connection.”

    Selected as inaugural fellows in the program are:
    • Christina Butler, Director of NW and NJ Business Units, MBG Marketing
    • Gonzalo de Elizalde, Blueberry Product Leadership Sr. Director, Driscoll’s
    • Ernesto Diaz, Director of Operations, Berry Brothers
    • Anna Jesse, Vice President, Forest Hills Farms Inc.
    • Karan Kohli, Account Manager, Mastronardi Produce
    • Scott Mainord, SE Regional Sales Manager, WECO
    • Luke McCreesh, N.A. Blueberry Operations Manager, California Giant Berry Farms 
    • Jennifer Pulcipher, Director of Food Safety & Compliance, North Bay Produce Inc.
    • Darren Sinn, Northwest Business Manager, Berry Fresh LLC
    • Micah Weiss, Sales and Grower Support, Fall Creek Farm & Nursery Inc.

    The Blueberry Industry Leadership Program is the first of its kind in the blueberry industry and will help fellows grow their leadership skill set, learn from decades-long industry leaders and develop their network of connections. Professional development within the industry is a priority as members of the blueberry industry work together to make blueberries the No. 1 berry in sales volume and premium value. Fellows in the new program will lead the industry into its next period of growth.

    The fellows will begin their training this summer and continue through next year, taking an interactive approach to leadership development through hands-on training, immersive learning experiences, engagement with key industry players and exposure to the many components of the produce supply chain.

    Fellows will participate both virtually and in person, traveling four times over the course of the curriculum through August 2023, with a graduation ceremony taking place at the 2023 USHBC fall meetings.

    The second group of fellows to enter the program will be selected in the fall of 2023.

  • IDFA Announces 38th Annual Capitol Hill Ice Cream Party on June 22nd

    The International Dairy Foods Association (IDFA) announced the return of the annual Capitol Hill Ice Cream Party to the National Mall on June 22, 2022. The Ice Cream Party has been an essential summertime event for members of Congress, their families, Capitol Hill staff and many other special guests since it began in 1983. However, IDFA did not hold the event in 2020 or 2021 due to the pandemic.

    The celebration on the National Mall just outside the U.S. Capitol Building is one of Washington’s most anticipated for professionals working in food and agriculture, bringing together thousands of guests, including members of Congress and officials from the executive branch, in a fun event showcasing America’s favorite frozen treat. Because IDFA and the U.S. dairy industry are committed to a more sustainable future, this year’s event will offer bowls, cups, spoons and napkins made from post-consumer recycled materials, and recycling bins will be made available by IDFA for recycling waste from the event.

    “The return of the IDFA Ice Cream Party is the biggest scoop on Capitol Hill in years,” said IDFA President and CEO Michael Dykes, D.V.M. “We always say ice cream is as bipartisan as you can get. The IDFA Ice Cream Party is our way of showing appreciation on behalf of America’s dairy producers and dairy foods makers to public servants, members of Congress and all the individuals working in Congress and in our federal agencies. Come out to the National Mall on June 22nd to enjoy some free ice cream.”

    The 38th Annual IDFA Capitol Hill Ice Cream Party will take place at Union Square Park on Capitol Hill on Wednesday, June 22 from 4:00-6:00 p.m. The park is located west of the Capitol in the area encompassing the Capitol Reflecting Pool and the Grant Memorial.

    IDFA Ice Cream Stats:

     

    • In 2021, ice cream makers in the U.S. churned out more than 1.3 billion gallons of ice cream.
    • The average American eats roughly 20 pounds of ice cream each year, or about 4 gallons.
    • Fortune Business Insights estimates the global ice cream market will reach $97.85 billion in 2027, up from $71.52 billion in 2021—a 37% jump in less than a decade due to the world’s craving for ice cream.
    • U.S. ice cream makers contribute $13.1 billion to the U.S. economy and support 28,800 dairy industry jobs, according to IDFA’s Dairy Delivers economic impact report.
    • The majority of U.S. ice cream and frozen dessert manufacturers have been in business for more than 50 years, and many are still family-owned businesses.
    • In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. In the proclamation, President Reagan called for all people of the United States to observe these events with “appropriate ceremonies and activities.”
    • Thomas Jefferson is credited as the first American to write down an ice cream recipe.

    IDFA partnered with Research America in 2019 to study U.S. ice cream data and trends.

    • Nearly two-thirds of Americans rank vanilla as their favorite ice cream flavor. America’s top 10 favorite ice cream flavors:
      1. Vanilla
      2. Chocolate
      3. Cookies N’ Cream
      4. Mint Chocolate Chip
      5. Chocolate Chip Cookie Dough
      6. Buttered Pecan
      7. Cookie Dough
      8. Strawberry
      9. Moose Tracks
      10. Neapolitan
    • America’s favorite novelty products are:
      • Sandwiches
      • Mini cups
      • Sticks or pops
      • Cones
      • Bars
    • Most ice cream is made March through July. July is the busiest production month for ice cream makers.

    More information about ice cream is available on IDFA’s website: www.idfa.org/news-views/media-kits/ice-cream.

  • CA Dairy Families Partner to Shred Hunger with Pilot Project Delivering Over 190,000 Pounds of Cheese to Feeding Programs Throughout State

    With one in five Californians currently struggling with food insecurity, partnerships between farmers and food banks are an essential tool in fighting hunger. In commemoration of World Milk Day on June 1, the California Milk Advisory Board (CMAB) announced a partnership with Feeding American and the California Association of Food Banks (CAFB) to provide access to nutritious dairy foods at sites serving families in need throughout the state.

    A pilot program announced today during a donation event at Sacramento Food Bank & Family Services in Sacramento, will provide five truckloads of cheese shreds in one-pound packages for distribution at 11 Feeding America and California Association of Food Bank sites. That’s more than 3 million servings or 3.6 million grams of protein to nourish families. Part of the CMAB’s #CADAIRY4GOOD, the pilot is phase one of an ongoing partnership with Feeding America that will deliver over $1 million in resources to food banks and feeding programs to source California dairy foods including cheese and fluid milk, one of the most requested and least donated items at food banks.

    California Agriculture Secretary, Karen Ross, was onsite to help make the announcement, stating: “California dairy farmers have a long history of supporting the communities where they live and work. I’m pleased to join Real California Milk, Feeding America, and the California Association of Food Banks during dairy month to launch this partnership that provides products like cheese, a rich source of protein and other essential nutrients, to programs that serve families throughout the state.”

    “Farmers feed people, it’s core to their personal values,” said John Talbot, CEO of the CMAB. “California dairy farmers are passionate about nourishing communities everywhere with the wholesome goodness of milk. We’re grateful to Feeding America for support to expand the reach of these essential resources.”

    The California cheese donation will be distributed to 11 food banks – Sacramento Food Bank & Family Services, Los Angeles Regional Food Bank, Feeding San Diego, Orange County Food Bank, Jacobs & Cushman San Diego Food Bank, Second Harvest Santa Cruz County, SLO Food Bank, Food Share of Ventura County, Food Bank of Contra Costa & Solano, Central California Food Bank and Second Harvest of the Greater Valley. These food banks have 3,095 community partner distribution organizations, including soup kitchens and pantries, and collectively distributed nearly 360 million meals in 2021 alone.

    “Many of our neighbors are forced to make difficult decisions between paying for food or other essentials including housing. Low-income households spend one-third of their budget on food which means rising food costs can have a dramatic effect on food security,” said Sam Schwoeppe, Senior Account Manager, Agri Sourcing Partnerships for Feeding America. “Public-private partnerships like this are an essential way to support the vulnerable members of our community and allow us to stretch resources to increase access for all members of the community.”

    “Our food banks continue to serve more than 1.5x pre-pandemic demand and we don’t anticipate that stopping any time soon,” said Maria Houlne, Director of Farm to Family for the California Association of Food Banks. “Food donations and grants from famers and organizations like CMAB, coupled with public initiatives like the state’s CalFood program that allows food banks to purchase California-grown foods, are essential for food banks to meet that demand. Access to food is a basic human right.”

    The #CADAIRY4GOOD platform focuses on increasing access to nourishing dairy foods for families throughout California. In 2020 the CMAB provided more than 1 million servings of milk through grants to food banks in the state and in 2021 delivered 14 refrigeration units to school milk pantries in the Central Valley. Phase two of the 2022 program will focus on fluid milk with community milk drives and grants for food banks during September Hunger Action Month.

    California is the number one dairy state. Its 1,100 family dairy farms are focused on delivering the wholesome goodness of California milk while creating a greener, more sustainable future for dairy in the state.

    About Real California Milk/California Milk Advisory Board

    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world. Connect with the CMAB at RealCaliforniaMilk.com, Facebook, YouTube, Twitter, Instagram and Pinterest.

    About Feeding America
    Feeding America® is the largest hunger-relief organization in the United States. Through a network of more than 200 food banks, 21 statewide food bank associations, and over 60,000 partner agencies, food pantries and meal programs, we helped provide 6.6 billion meals to tens of millions of people in need last year. Feeding America also supports programs that prevent food waste and improve food security among the people we serve; brings attention to the social and systemic barriers that contribute to food insecurity in our nation; and advocates for legislation that protects people from going hungry. Visit www.feedingamerica.org, find us on Facebook or follow us on Twitter.

    About California Association of Food Banks (CAFB)
    The California Association of Food Banks leads the collective effort to end hunger in California. Every day, CAFB works to ensure its 41 member food banks have the tools and resources they need to do what they do best: feed our communities, while also working to change the systems that create hunger in the first place. Learn more at cafoodbanks.org.

    About Sacramento Food Bank & Family Services (SFBFS)
    Sacramento Food Bank & Family Services is a local, nonprofit 501(c)3 organization. SFBFS is dedicated to assisting those in need by alleviating their immediate pain and problems and moving them toward self-sufficiency and financial independence. With a staff of 90 and a volunteer force of 11,000, SFBFS is committed to feeding 250,000 seniors, families and children each month. Learn more atsacramentofoodbank.org.

  • Real California Milk Excelerator Launches Quest for New Dairy Innovation

    The California Milk Advisory Board (CMAB) announced the return of its annual dairy innovation competition for the fourth year running. This year’s Real California Milk Excelerator, created in partnership with innovation consultancy VentureFuel, brings a new, expansive focus to accelerate any dairy-based product – from traditional consumer food and beverage items to textiles, haircare, and beyond. The competition will award up to $500,000 in prizes for new innovative dairy products that introduce novel benefits in any form and drive consumption of Real California dairy.

    The 2022 Real California Milk Excelerator enables innovation in its truest state: open. Given dairy’s versatility of benefits and functionality, from nutrition and flavor to texture and chemical composition, this open approach encourages innovation across product categories, all leveraging the versatility of the dairy ecosystem. It also taps into two of California’s incredible resources – an abundant supply of sustainably sourced California milk and the state’s entrepreneurial spirit.

    “Real dairy provides a package of functional and practical benefits that’s hard to replicate. We’re seeing an increase in unique products that leverage these benefits emerging in the market. By expanding the competition to all new dairy-based products, versus a specific category, we’re creating more opportunity to make a meaningful difference in consumers’ lives and in the utilization of milk from California’s family dairy farms,” said John Talbot, CEO of the CMAB. “With the Excelerator platforms we’ve established over the past four years, we will be able to support companies as they innovate and establish these products in the market.”

    As one of the biggest dairy competitions in the world, the program seeks early-stage, high-growth potential applicants with a 50% cow’s milk-based product or working prototype.

    Up to eight applicants will be selected to join the RCM Excelerator program. Each will have access to a group stipend and a robust network of resources to refine and scale their product and business. They will also participate in the CMAB/VentureFuel Mentorship Program, consisting of elite counsel from successful founders, investors, leading corporate executives, and experts across design, marketing, sales, manufacturing, distribution, farming, and processing industries.

    VentureFuel, Inc., a leading corporate innovation consultancy, is driving what’s next – now – in dairy innovation through the continued partnership with CMAB. “Each year, we tap into our global network of investors, founders, academics, and idea generators to maximize collective opportunities,” said Fred Schonenberg, Founder of VentureFuel, Inc. “Innovation continues to accelerate in product volume and the speed from idea to market. Now, we are matching the most promising companies with capital to be deployed intentionally, and with significant near-term, tangible impact.”

    This year, for the first time, the odds of receiving an award are higher than ever, with up to four of the eight participants receiving $50,000 each to grow and expand their product in California. One of the participating companies will unlock an additional $100,000 grand prize by establishing their presence in California and exhibiting the most promising growth within the 12 months after the finals. The total value of all competition awards tallies in at half a million dollars.

    More details including competition rules, timeline and application are available at realcamilkexcelerator.com. The deadline to apply is July 17th, 2022.

    California, known for innovation, has a reputation for quality dairy products. As the number one milk producer in the U.S., California also leads the nation in sustainable dairy farming practices. More than 1,100 family dairy farms produce the milk found in fluid milk, cheese, butter, yogurt, ice cream, and other dairy products identified by the Real California Milk seal.

    About Real California Milk/California Milk Advisory Board

    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs. For more information and to connect with the CMAB, visit RealCaliforniaMilk.com, Facebook, YouTube, Twitter, Instagramand Pinterest.

    About VentureFuel, Inc.

    Founded in 2014, VentureFuel is an independent innovation consultancy that builds innovation programs for industry leaders by unlocking the power of external innovation through startup collaboration. Its programs focus on changing behaviors and beliefs to unlock new sources of growth. We provide senior leaders with the tools to drive transformative change within their organizations by opening their teams to new ways of working, products, services and routes to market. Learn more at: www.venturefuel.net, LinkedIn, Twitter and Instagram.  You can listen to The VentureFuel Visionaries podcast on Apple, Spotify or Simplecast.