California Ag Network

Category: Consumer Health

  • CA Squash Delights Meals All Year

    Summer Squash Harvest at Frontyard Farms

    Whether you grow it, grind it into other forms or just enjoy it at mealtime your choice of squash from California is almost without limits.  Florida is the only state that produces more squash than California, but a half dozen other states produce it commercially.

    Production in Mexico has increased steadily, competing primarily with growers in the Coachella Valley for the early spring market.  The Central San Joaquin Valley is a major producer, mostly of the spring and summer varieties, with large volumes coming from the Stockton area and from the Salinas Valley as summer progresses.

    As any backyard gardener knows, seed packets of dozens of squash varieties are at your fingertips, and squash plants grow heartily and produce generously in about 60 days after planting.  Along with radishes squash plants are about as sure a bet as home gardeners can make in early summer, practically guaranteed to produce enough to share with a neighbor.

    But even a small backyard planting attracts hungry, and sometimes large and ugly, insects, that demand control measures if the vegetable is to grow to tasty maturity. Probably more than any other vegetable, squashes provide home gardeners an experience closer to those of experienced professional producers than any other food commodity.  Weather, irrigation demands, insect attacks and harvest determinations are comparable at whatever level or volume the vegetable is grown. In a 12-foot row of squash behind the house a homeowner will perform about the same duties as a commercial grower tending acres of squash, and at about the same time.

    Ratatouille made with Summer Squash from Frontyard Farms in Fresno, CA

    For those who appreciate squashes only for meal preparation and enhancement the passing parade of varieties at their supermarkets or vegetable stands is an assuring feature.  Part of the delight is in the variety of colors and shapes that squashes present, from crisp green to deep reds and purples, and shapes that stretch from banana-like to circular and bulbous.

    To isolate on just one of the many squash varieties, butternut, provides ample interest and intrigue.  A colorful winter variety, butternut squash is technically not a vegetable, but a fruit. It is not only tasty, but heavily endowed with vitamins, minerals, fiber and antioxidants, but low in calories.  Preparation commonly involves roasting or baking.

    Research has shown that diets high in certain antioxidants such as those found in butternut squash can reduce the risk of certain cancers. Studies have demonstrated that a higher dietary intake of beta-carotene and vitamin C may reduce lung cancer risk.  Butternut squash contains high levels of both.

    Mixed Summer Squash at Frontyard Farms’ Produce Stand in Fresno, CA

    Those thinking about weight loss – and that seems to include almost everybody these days – can be encouraged that a cup of cooked butternut has only 83 calories, and provides seven grams of filling fiber, making it an excellent choice for those concentrating on losing excess weight and body fat.

    Aside from all the appeal to health and weight-loss enthusiasts most of the squashes grown commercially are relatively easy to pack and ship.  They are not easily bruised or otherwise damaged in the harvest and packing mode, and commonly arrive at their commercial destinations undamaged and ready to display.  Their color and freshness seem to appeal to shoppers without their being dressed up or polished.

    Don Curlee

    One Central California grower and shipper of a large volume of squash for most of every year said he expects recent virus and health concerns to not be focused on the popular vegetable.  Rather, the health benefits of those in the squash family might receive increased attention in the months ahead.  Quick! Get those seeds in the ground. – By Don Curlee, Ag at Large

  • Study Shows Pistachios May Be Helpful in Weight Loss Plan

    Nut-loving consumers looking to lose a few pounds can feel better about keeping pistachios at hand as a result of a new study.  The study, published in the July 20 issue of Nutrients, shows adding U.S. pistachios to the diet can contribute to weight loss, in the context of a calorie-restricted diet in a behavioral intervention, and may contribute additional health benefits such as lowering blood pressure.  While several scientific studies have shown pistachios are helpful in maintaining a healthy weight, or will not cause weight gain, this is the first to examine the role of pistachios as part of a weight loss plan in a real world setting.

    Researchers at the University of California, San Diego investigated whether U.S. pistachios could be used as part of a weight loss program in a study with 100 healthy, overweight and obese individuals.  All participants received general dietary and behavioral weight loss advice, and instruction on ways to increase their physical activity.  Half of the participants included 1.5 ounces of pistachios in their daily diet (Pistachio group) and the other half did not (Control group).  Researchers measured the participants’ health information, diet and lab tests for cardiovascular disease risk at the beginning and end of the 4-month study.

    According to the researchers, both groups lost about 5 percent of their body weight and both significantly decreased their waist circumference and body mass index (BMI).  Waist circumference and BMI are indicators of not only obesity, but whether or not you may be at risk for diseases such as diabetes and heart disease.  In addition to these measurements, there were added benefits to the Pistachio group, including lower systolic and diastolic blood pressure, increased fiber intake and lower consumption of sweets than the Control group.  The Pistachio group also had higher blood levels of the antioxidant carotenoids of lutein, alpha- and beta-carotene and a healthier ratio of poly- and mono-unsaturated fatty acids to saturated fatty acids.

    According to the lead researcher, Cheryl Rock PhD, RD, “this study adds to the body of evidence that U.S. pistachios can be a component of a weight loss diet, can increase intake of key nutrients, and can promote a healthy dietary pattern”.

    Studies have shown U.S. pistachios have a unique set of nutrients that have multiple health benefits.  In March, it was announced pistachios are a complete protein, containing all 9 of the essential amino acids required to sustain health for those 5 years and older.  This was discovered when the protein quality of pistachios was analyzed by the University of Illinois.  They have mono- and poly-unsaturated fatty acids which are beneficial for lowering the risk of cardiovascular disease, contain the phytonutrients lutein and zeaxanthin which have protective properties for the eyes from blue light and ultraviolet light, and are a good source of fiber and vitamin B6.  For more information and studies, visit AmericanPistachios.org.

  • Resources for Employers Amidst COVID-19 Outbreaks at Ag Facilities

    Almond Alliance of California – There have been multiple COVID-19 outbreaks at agricultural facilities and operations throughout the State.  Several of the outbreaks in agricultural areas have been reported in farmworker housing facilities, fields and processing facilities.  CalOSHA, Department of Health Services and the Attorney General’s office have been engaged in situations with multiple positive cases.  Many of our peer agricultural organizations and individual employers have received letters from the Attorney General’s office reminding about the need to provide guidance to our membership on the health and safety of the agricultural workforce.

    Many grower and employer associations, local farm bureaus, and health and safety compliance businesses have shared resources with their members to help agricultural operations conduct an examination of workplaces to ensure that adequate measures are being undertaken to protect the health and safety of agricultural workers.

    Below are resources for almond growers, huller shellers and processors.  As these materials are updated, the Almond Alliance will distribute revisions. Please post COVID-19 safety materials in Spanish and English throughout the workplace.  Please call the Almond Alliance team if you have any questions or need additional information.   

    Responding to COVID-19 in the Workplace:

    This guidance and checklist are for use by employers experiencing an outbreak of COVID-19 in their workplace. Employers should be proactive and keep in mind that identification of even a single positive case among employees may quickly develop into an outbreak. As outbreak circumstances and work practices vary, employers may need assistance from their local health department (LHD) to plan and coordinate a response to the outbreak that meets the needs of the workplace.

    • Industry Guidance:  Agriculture and Livestock: Click Here.
    • COVID-19 General Checklist for Agriculture and Livestock Employers: Click Here.

    COVID-19 Safety Posters and Materials for you to Place in the Workplace in English and Spanish to Reduce the Risk of Employee Exposure in the Workplace:

    • CDC Symptoms of Coronavirus (COVID-19) English Poster: Click Here.
    • CDC Síntomas del coronavirus (COVID-19) Spanish Poster: Click Here.
    • CDC Share facts about COVID-19 English Factsheet: Click Here.
    • CDC Comparta la información sobre el COVID-19 Spanish Factsheet: Click Here.
    • OSHA Ten Steps All Workplaces Can Take to Reduce Risk of Exposure to Coronavirus English Poster: Click Here.
    • OSHA Diez Medidas que Todos los Lugares de Trabajo Pueden Tomar para Prevenir la Exposición al Coronavirus Spanish Poster: Click Here.

    Cal/OSHA Guidance and Resources:

    • COVID-19 Daily Checklist for Agricultural Employers: English | Spanish
    • COVID-19 General Checklist for Agricultural Employers: English | Spanish
    • Infection Prevention for Agricultural Employers and Employees: English | Spanish
    • COVID-19 Worker Protection Video – Infection Prevention for Agricultural Workers (Video Transcripts:  English | Spanish | Mixteco

    What to Do if You Have COVID-19 Confirmed Positive or Exposed Workers:

    This document recommends a consistent approach in how a company can continue operations in the event an individual has tested positive, given the global COVID-19 pandemic and high transmissibility of this respiratory virus from person to person.

    U.S. Food and Drug Administration (FDA):  What to Do if You Have COVID-19 Confirmed Positive or Exposed Workers in Your Food Production, Storage, or Distribution Operations Regulated by FDA: Click Here.

    Food Industry Recommended Protocols When Employee/Customer Tests Positive for COVID-19:

    This summary, derived from Centers for Disease Control and Prevention (CDC) recommendations, outlines key steps that employers and workers can take to help stay open, prevent and slow the spread of COVID-19, and support continuity of essential operations if workers are diagnosed with or exposed to COVID-19, or show symptoms associated with COVID-19: Click Here.

    Additional Materials:

    • Agricultural Employer Checklist for Creating a COVID-19 Assessment and Control Plan: Click Here.
    • Testing Strategy for Coronavirus (COVID‐19) in High‐Density Critical Infrastructure Workplaces after a COVID‐19 Case is Identified: Click Here.

    Note: This document is provided for informational purposes only and does not constitute legal advice. Almond Alliance of California does not advise on the application of law to an individual’s or company’s specific circumstances. Although we go to great lengths to make sure our information is accurate and useful, we recommend you consult a lawyer if you want professional assurance that our information, and your interpretation of it, is appropriate to your particular situation.

  • New Study Links Dietary Flavonols in Grapes with Reduced Risk of Alzheimer Dementia

    A new study, published in the scientific journal Neurology found that a higher intake of plant compounds known as flavonols, is associated with a 48% decreased risk of developing Alzheimer dementia.

    Flavonols are a type of bioactive compound found in grapes, as well as other fruits and vegetables. Flavonols are known for promoting beneficial antioxidant and anti-inflammatory activities. Grapes of all colors – red, green, and black – are a natural source of flavonols, including kaempferol, myricetin, quercetin, and isorhamnetin. In this study, the benefit observed was most strongly associated with kaempferol, myricetin and isorhamnetin; quercetin was not associated with Alzheimer dementia, although it has been linked to numerous other health benefits.

    Other research has linked the consumption of grapes to brain health: in a clinical study conducted at UCLA, researchers found that eating grapes helped protect against metabolic decline in Alzheimer-related areas of the brain.

    “The new findings linking higher intake of flavonols to a reduced risk of Alzheimer dementia is very exciting and supports the previous positive findings of the beneficial impact grape consumption can have on brain health,” said Kathleen Nave, president of the California Table Grape Commission. “Importantly,” Nave said, “research indicates that just 2 1/4 cups of grapes a day is all it takes to make a positive difference. With more clinical research in this critically important area of human health underway we look forward to having more positive news to share.” 

  • COMMISSION PROMOTES JUNE CALIFORNIA AVOCADO MONTH

    Summer 2020 marks the ninth year the California Avocado Commission (CAC) has celebrated California Avocado Month, showcasing the availability and versatility of the premium fruit during peak harvest in June. This year, with extended safer-at-home orders in states with the majority of California avocado distribution, the Commission placed renewed emphasis on recipes consumers can prepare at home. “Consumers are continuing to do more cooking at home and they are seeking recipes both for simple comfort foods and for ideas that break the boredom,” noted Jan DeLyser, CAC’s vice president marketing. “During California Avocado Month CAC is promoting recipes on both ends of the spectrum.”

    The Commission partnered with Chef Jordan Kahn of Vespertine in Culver City (who was named “best new chef” in 2017 by Food & Wine Magazine) to create a variety of California avocado-centric recipe concepts. When the in-person California Avocado Month media preview event was cancelled in May, the Commission quickly pivoted and delivered Chef Kahn’s culinary creations and branded California avocado items to the homes of key Los Angeles media and influencers. These personalized deliveries were designed to generate excitement for peak California avocado season and inspire the influencers to share their love for their home-state fruit on their social channels.

    To meet consumers’ penchant for healthy and creative California avocado recipes they can easily prepare at home, the Commission partnered with four award-winning chefs who developed recipes they felt would become the next hottest trend in avocados — in other words, the “next avocado toast.”

    The Commission also partnered with 11 influential California Avocado Blogger Advocates. Throughout the month of June these advocates are publishing unique recipes, blogs posts and photography on their social channels while highlighting techniques that will help consumers prepare fresh California avocado snacks and meals at home.

    CAC’s “Living Well” Brand Advocates will showcase the nutritious benefits of the fruit with recipes consumers can enjoy throughout the day. Registered dietitian nutritionist (RDN) Elizabeth Shaw is sharing California avocado recipes suited for any summer occasion — from backyard picnics to holiday celebrations — on her blog, social channels and ABC’s San Diego Connect. Culinary influencer Patty Mastracco will be a guest on Sacramento’s KTXL FOX40. During the two-part live television segment she will feature grilled California avocados as a great addition to classic summer recipes for the American summer holidays and beyond. RDN Manuel Villacorta crafted a recipe focused on a top health issue facing men today: hearth health. His California Avocado Steak Sandwich Recipe provides consumers with a grilled summer alternative that can be served as a sandwich or salad.

    Rounding out the California Avocado Month promotions are “The best avocados have California in them” advertising campaign, consumer emails, California Avocado Month posts on the Commission’s social media platforms and promotional videos. These assets will appear on streaming video, digital and social channels to reach consumers who continue to shelter at home and encourage them to seek out their favorite fruit during the peak of California avocado season.

  • Study Finds 82 Percent of Avocado Oil Rancid or Mixed With Other Oils

    Consumer demand is rising for all things avocado, including oil made from the fruit. Avocado oil is a great source of vitamins, minerals and the type of fats associated with reducing the risk of heart disease, stroke and diabetes. But according to new research from food science experts at the University of California, Davis, the vast majority of avocado oil sold in the U.S. is of poor quality, mislabeled or adulterated with other oils.

    In the country’s first extensive study of commercial avocado oil quality and purity, UC Davis researchers report that at least 82 percent of test samples were either stale before expiration date or mixed with other oils. In three cases, bottles labeled as “pure” or “extra virgin” avocado oil contained near 100 percent soybean oil, an oil commonly used in processed foods that’s much less expensive to produce.

    “I was surprised some of the samples didn’t contain any avocado oil,” said Selina Wang, Cooperative Extension specialist in the Department of Food Science and Technology, who led the study recently published in the journal Food Control. “Most people who buy avocado oil are interested in the health benefits, as well as the mild, fresh flavor, and are willing to pay more for the product. But because there are no standards to determine if an avocado oil is of the quality and purity advertised, no one is regulating false or misleading labels. These findings highlight the urgent need for standards to protect consumers and establish a level playing field to support the continuing growth of the avocado oil industry.”

    Testing domestic and imported brands  

    Wang and Hilary Green, a Ph.D. candidate in Wang’s lab, analyzed various chemical parameters of 22 domestic and imported avocado oil samples, which included all the brands they could find in local stores and online. Wang and Green received a $25,000 grant from Dipasa USA, part of the Dipasa Group, a sesame-seed and avocado-oil processor and supplier based in Mexico.

    “In addition to testing commercial brands, we also bought avocados and extracted our own oil in the lab, so we would know, chemically, what pure avocado oil looks like,” Wang said.

    Test samples included oils of various prices, some labeled extra virgin or refined. Virgin oil is supposed to be extracted from fresh fruit using only mechanical means, and refined oil is processed with heat or chemicals to remove any flaws.

    Fifteen of the samples were oxidized before the expiration date. Oil loses its flavor and health benefits when it oxidizes, which happens over time and when exposed to too much light, heat or air. Six samples were mixed with large amounts of other oils, including sunflower, safflower and soybean oil.

    Only two brands produced samples that were pure and nonoxidized. Those were Chosen Foods and Marianne’s Avocado Oil, both refined avocado oils made in Mexico. Among the virgin grades, CalPure produced in California was pure and fresher than the other samples in the same grade.

    A push for standards

    Ensuring quality is important for consumers, retailers, producers and people throughout the avocado oil industry. Retailers want to sell quality products, shoppers want to get their money’s worth and honest producers want to keep fraudulent and low-quality oil out of the marketplace.

    But since avocado oil is relatively new on the scene, the Food and Drug Administration has not yet adopted “standards of identity,” which are basic food standards designed to protect consumers from being cheated by inferior products or confused by misleading labels. Over the last 80 years, the FDA has issued standards of identity for hundreds of products, like whiskey, chocolate, juices and mayonnaise. Without standards, the FDA has no means to regulate avocado oil quality and authenticity. 

    Avocado oil isn’t the only product without enforceable standards. Honey, spices and ground coffee are other common examples. Foods that fetch a higher price are especially ripe for manipulating, especially when adulterations can be too subtle to detect outside a lab.

    Wang is working to develop faster, better and cheaper chemical methods to detect adulteration so bulk buyers can test avocado oil before selling it. She is also evaluating more samples, performing shelf-life studies to see how time and storage affect quality, and encouraging FDA officials to establish reasonable standards for avocado oil.

    Wang has experience collaborating with industry and the FDA. Ten years ago, she analyzed the quality and purity of extra virgin olive oil and discovered that most of what was being sold in the U.S. was actually a much lower grade. Her research sparked a cascade of responses that led California to establish one of the world’s most stringent standards for different grades of olive oil. The FDA is working with importers and domestic producers to develop standards of identity for olive oil.

    “Consumers seeking the health benefits of avocado oil deserve to get what they think they are buying,” Wang said. “Working together with the industry, we can establish standards and make sure customers are getting high-quality, authentic avocado oil and the companies are competing on a level playing field.”

    Tips for consumers

    • The flavor of virgin avocado oil can differ by varieties and region. In general, authentic, fresh, virgin avocado oil tastes grassy, buttery and a little bit like mushrooms.
    • Virgin avocado oil should be green in color, whereas refined avocado oil is light yellow and almost clear due to pigments removed during refining.
    • Even good oil becomes rancid with time. It’s important to purchase a reasonable size that can be finished before the oil oxidizes. Store the oil away from light and heat. A cool, dark cabinet is a good choice, rather than next to the stove.  
    • How do you know if the oil is rancid? It starts to smell stale, sort of like play dough.
    • When possible, choose an oil that’s closest to the harvest/production time to ensure maximum freshness. The “best before date” is not always a reliable indicator of quality.

    – By Diane Nelson, UC Davis

  • Natural Health Benefits Bring Sports Team Ambassadors for American Pistachios

    Pistachios are coming to be the snack of choice for America’s professional football teams. Watch this brief interview with Men’s Health Magazine Nutrition Advisor Mike Rousell as he shares why, and read more about it in Pacific Nut Producer Magazine. Don’t currently receive the magazine? Subscribe for free at: https://malcolmmedia.com/pacific-nut-producer-magazine-subscriptions/

  • Survey Reveals Increased Snacking Habits in the ‘New Normal’

    As Americans across the country have been under shelter-in-place orders, many turned to snacking for comfort. A new survey, conducted in May in partnership with California Walnuts and Kelton Global, explores the snacking behaviors of Americans and how they’ve changed since shelter-in-place mandates were implemented. Previous research from California Walnuts has shown that people who eat walnuts love to eat them as a snack, but the new study reveals larger snacking trends and what might stay.

    About one in two Americans (48 percent) confess they are snacking more than before the pandemic began and two in five (40 percent) of those expect to see this behavior continue after the shelter-in-place mandates are lifted. While Americans are mostly torn when it comes to the perfect flavor profile of their snacks, the preference for sweet snacks (57 percent) currently edges out salty (43 percent).

    Comfort is the first priority, with 75 percent of respondents noting that they are not trying to eat healthier snacks than they normally do, and only 20 percent remarking that they wish there were more nutritious snacking options available. As a result, close to a third (31 percent) of American snackers acknowledge that their new snacking behaviors have led to weight gain during the pandemic. Researchshows that walnuts can be part of a healthy diet that doesn’t lead to unwanted weight gain, which means walnuts are an ideal snack that not only satisfies both sweet and savory cravings, but also delivers on nutrition.

    The survey insights indicate that snackers will continue to indulge, suggesting the importance of adding nutrient-rich ingredients to indulgent snacks in order to help maintain a healthy diet. Consumers can easily boost the nutrition of their snacks – whether savory or sweet – by incorporating walnuts into their snacking routine, without feeling like they are missing out. Not only do they pair well with sweet or savory flavors to satisfy any craving, but they also provide nutrients needed to keep you full between meals: 4g protein, 2g fiber and good fats, including 2.5g of essential omega-3 alpha-linolenic acid (ALA) per 1 oz. serving. Walnuts are the only nut that are an excellent source of ALA, which has been associated with benefits for heart health, brain health and inflammation.

    Whether Americans are working an essential job, attending back-to-back virtual meetings, setting up online learning for their children or a combination of all, a handful of walnuts is a simple snack that can fuel any activity.

    Additional survey results regarding snacking behavior changes include:

    • Americans are exploring new options: Two in five (40 percent) American snackers stock up on snacks so they don’t have shop as frequently and about a quarter (23 percent) report that they have tried some new snacks since sheltering in place.
    • Snacking is a source of comfort: 33 percent of snacking Americans state they’ve found comfort in their favorite snacks since sheltering in place.To learn more about how walnuts are great for any snacking style, visit the California Walnuts snacking page at www.walnuts.org/snacking.

      About the Survey: The study surveyed 1,004 nationally representative Americans age 18+ in the U.S., and was conducted online from May 4 through May 7, 2020.

      The study has a margin of error of+/- 3.1%. Results of any sample are subject to sampling variation. The magnitude of the variation is measurable and is affected by the number of interviews and the level of the percentages expressing the results.

      In this particular study, the chances are 95 in 100 that a survey result does not vary, plus or minus, by more than 3.1 percent, from the result that would be obtained if interviews had been conducted with all personas in the universe represented by the sample. The margin of error for any subgroups will be slightly higher.

      Kelton Global is a leading global insights firm serving as a partner to more than 100 of the Fortune 500 and thousands of smaller companies and organizations. For more information about Kelton Global please call 1.888.8.KELTON or visit www.keltonglobal.com.

      California Walnut Board 
      The California Walnut Board (CWB) was established in 1948 to represent the walnut growers and handlers of California.  The CWB is funded by mandatory assessments of the handlers. The CWB is governed by a Federal Walnut Marketing Order. The CWB promotes usage of walnuts in the United States through publicity and educational programs. The CWB also provides funding for walnut production, food safety and post-harvest research.

  • Winery Employs New Strategy, Promotions to Adjust to Shifting Consumer Needs

    Fresno State Winery business and marketing manager Kevin Smith knows student-produced products have a special place in the hearts of Central Valley consumers, and he is finding ways to continue to serve the community during the national economic downturn.

    Since the COVID-19 pandemic’s changes to restaurant and store access, Smith sensed consumer needs were quickly changing so he created a host of new winery promotions. Shoppers have enjoyed $5 in-state shipping for any size purchase since then, as well as sales of up to 30% off on many favorite wines.

    While his wholesale wine sales have dropped by about 30%, direct sales have increased by about 500% as consumers have turned to shopping online. Not surprisingly, both promotions will continue indefinitely while supplies last.

    That shift has meant that about 90% of sales in recent months have come from direct orders over the phone or via the winery website, compared to the past, when 90% came from wholesale orders from stores and restaurants.

    “If you’re a wine consumer this is a great time,” Smith said. “There’s a lot of competition to deliver wine to your doorstep, or to other people as gifts, which is a big part of the market. We have spent much more attention on our website, social media and wine clubs to make it easier to shop and relate what makes us special.”

    The campus winery has previously relied largely on in-person sales on campus at the Gibson Farm Market; nearby off-campus outlets Save Mart Supermarket, Trader Joe’s, Costco and the Meat Market in Clovis; and other large wine and alcohol industry stores like BevMo and Total Wine. However, those off-campus relationships take time to nurture and order sizes can fluctuate based on space availability and competition.

    “The past few months can help smaller wineries that have strong ties to their customers and can ship directly to them, affordably,” Smith said. “The wine business has always been competitive, but we’re starting to see fewer buying channels, and retailers are a little more anxious to see their product move quicker. Some have turned to the larger conglomerates to fill larger parts of their selection, and rely less on smaller businesses, just like other parts of the economy.”

    The pandemic has not slowed production at the campus winery this spring, which has added new personal safety and social distancing measures. Students from the Viticulture and Enology Department have helped bottle 6,000 cases of 24 different varieties of wine over the course of four bottling dates this spring.

    Later this summer, the winery expects to do its first-ever canning of its Tailgate Red, White and Rosé series. The 12.6-ounce cans (375 milliliters) are about half the size of most bottles of wine, and will be available at the Gibson Farm Market and at Fresno State athletic events when they resume.

    The campus winery’s recent adaptations are also a credit to the arrival of Fresno State alumnus Tom Montgomery as its winemaker in August 2017. Thanks to his nearly 40 years of experience and connections with nationally-respected vineyards, the winery has expanded its line with vintages featuring grapes from other high-profile growing regions.

    Recent noteworthy Fresno State bottlings have included its Zinfandel from Napa Valley, Chardonnay from the Sonoma area, Sauvignon Blanc from the Russian River Valley, Sergeant Zinfandel from the Amador Valley and Petit Verdot and Petite Syrah from Contra Costa County.

    The remaining varieties of the 22 wines currently available are largely familiar. Nearly 60 percent of the winery’s fruit is sourced from the 120-acre campus vineyard, as well as from nearby Papagni, Saviez and Toca Madera vineyards.

    The Fresno State Winery, which opened in 1999, is a labor of love for students, staff, faculty and alumni who take pride in being a part of the first winery on a college campus, and still the largest.

    Its main mission is to encourage students to get hands-on training in all phases of processing, sales and marketing through classes and volunteer opportunities. A full-time intern, senior enology student Brenna Pratt is assisting Montgomery, and other part-time students like enology senior John Skrip help throughout the year.

    On the sales and marketing side, recent agricultural business graduate Natasha Milanez just finished her third year as a student assistant. Her lengthy job description includes helping manage orders and shipping; overseeing the website and wine club; confirming inventory; coordinating other clerical work and logistics; and assisting on wine processing days.

    Virtual classes have kept most other students at home since late March, but the Dinuba resident has still made the hour-long drive to work on campus every weekday. She plans on working full-time through mid-August to help manage the increased sales and keep the operation running smoothly.

    Among the recent promotions, she noted that many customers have taken advantage of the curbside pick-up option with their online orders. She also created and coordinated a multi-case delivery to her hometown through a local Facebook group page post.

    “I didn’t know much about wineries before I started,” Milanez said, “but I’ve picked up a lot of great skills, and I hope to do something similar for a career. One of the most enjoyable parts of the job is customer service. I know it’s not the favorite part of the job for some people, yet that’s how you develop your professionalism. Just like our customers, I’ve created a lot of friendships that are tied to our products, the campus and our staff. I want to leave a legacy that people will remember.”

    Smith, now in his seventh year with the winery, also enjoys that personal connection with customers and students, and is a three-time Fresno State graduate himself, with an MBA degree, a linguistics master’s degree and an economics bachelor’s degree.

    When the economy eventually improves, he anticipates recent consumer behavior might remain. Closer customer relationships can be maintained through social media and websites, while the winery would also have more direct data to better understand buyer preferences for future planning.

    “When you visit a website you can be drawn into the storytelling process, learn about the winery’s history and take in images of the vineyards and its operation,” Smith said. “Those aren’t things you see in a crowded store aisle when customers are more focused on prices and label designs. In the end, all businesses have to be ready to change, sometimes drastically during market disruptions, and how quickly you can adjust separates the leaders from the followers. Besides preparing tomorrow’s winemakers, our other main goal is to better connect with our customers and make the purchasing process easier and more fulfilling.”

  • CA Winery Tasting Rooms Begin to Reopen in Time for Summer Sipping

    California wine lovers have good reason to raise their glasses; on June 12, wineries were given the green light by the state to reopen their tasting rooms to visitors in approved counties. Tasting room experiences will look a bit different this summer, but California wine country’s natural beauty and world-class wines are as spectacular as ever.

    Protecting the health and safety of their visitors and employees is a top priority for California vintners. Wineries have implemented stringent cleaning and sanitation protocols as well as employee wellness screenings and the use of face coverings among other practices.

    Visitors can expect to see several changes during their next California wine country excursion:

    • Visitor flow will be monitored. Vintners are limiting the number of guests who are allowed to visit at any one time. This helps wineries maintain physical distancing and creates a more intimate atmosphere for guests. They are also limiting group sizes.

    • Tables are spaced to meet the six-foot physical distancing requirements and give visitors plenty of room to relax and enjoy the experience.

    • Tastings are moving outdoors. California wine country is known for its gorgeous vineyards and beautiful winery estates, so it’s a great time to get outside and enjoy the views. Many wineries have moved tables outside to ensure proper spacing between tables or are offering outdoor-only tastings. Some are also featuring fresh-air activities such as private vineyard hikes and curated picnics. Check winery websites or call ahead for the latest offerings.

    • Tours have gone private. Wineries are limiting tour groups to members of the same household, so different parties will not be mixed together. This results in a more personalized experience for participants.

    • Masks are in fashion. Guests are asked to wear face coverings while checking in or when coming within six feet of winery staff and other guests. Masks are generally not required while seated or tasting.

    • Reservations are highly encouraged. To help control the flow of visitors, wineries are asking guests to book tasting appointments. Calling ahead also gives visitors the opportunity to find out about any special tastings or experiences the winery is offering. Guests should also check with wineries in advance for county-specific requirements. As always, please stay home and reschedule your visit if you or anyone in your party is unwell.

    If you can’t make it to a California winery this summer, many wineries are also continuing to offer virtual tastings and experiences which can be found at discovercaliforniawines.com. You can also recreate the experience at home with  Wine Country Table: With Recipes that Celebrate California’s Sustainable Harvest.

    Established in 1934, Wine Institute is the public policy advocacy group of more than 1,000 California wineries and affiliated businesses that initiates and advocates state, federal and international public policy to enhance the environment for the responsible production, consumption and enjoyment of wine. The organization works to enhance the economic and environmental health of the state through its leadership in sustainable winegrowing and a partnership with Visit California to showcase California’s wine and food offerings and the state as a top travel destination.