California Ag Network

Category: Nut Industry

  • Winter Honey Bees Show Resistance to a Common Insecticide

    Winter honey bees, compared to newly emerged summer bees, have a better ability to withstand the harmful effects of a widely-used insecticide in pest management, according to a recent study published in Apidologie.

    Honey bees feed on imidacloprid during a cage experiment. (Photo by Mohamed Alburaki, ARS)

    United States Department of Agriculture (USDA), Agricultural Research Service (ARS) researchers from the Bee Research Laboratory in Beltsville, Maryland, found winter honey bees’ consumption of a nearly lethal, imidacloprid-laced syrup did not affect their survival during the study.

    Imidacloprid is an insecticide made to mimic nicotine and is toxic to insects. This powerful insecticide is widely used in agriculture for pest management control. Honey bees are likely to encounter imidacloprid while foraging in the field or through contaminated hive products.

    “Although imidacloprid toxicity to honey bees is an important concern for beekeepers, our results provide good news,” said Miguel Corona and Mohamed Alburaki, researchers at the ARS Bee Research Laboratory. “Our research shows that winter honey bees have unrecognized physiological mechanisms to counteract the effects of insecticides.”

    The study assessed differences in diet behaviors for summer and winter honey bees in a controlled laboratory setting. Researchers provided sublethal doses of the imidacloprid-laced syrup to bees as necessary. Winter bees showed a preference to consuming imidacloprid-laced syrup over untreated sugar syrup while summer honey bees made the safe choice and avoided consuming the laced syrup each time.

    According to Corona, it is important to study the differences of summer and winter honey bees’ diets.  Honey bee colonies survive extreme seasonal differences in temperature and forage by producing two seasonal phenotypes of workers: summer and winter bees. These seasonal phenotypes differ significantly in their psychological characteristics as well as their susceptibility to disease and ability to handle poisonous substances.

    “Winter bees and summer bees undergo physiological changes to cope with drastic seasonal changes in temperature and the availability of nutritional resources,” said Corona and Alburaki. “Our results suggest that long-lived winter bees are especially well-adapted to tolerate higher levels of chemical stressors.”

    Corona said that although the study’s results show that winter bees could tolerate more intoxication by imidacloprid, they are still susceptible to higher concentrations of this insecticide in field settings. — By the USDA-ARS

  • Top 5 Things to Consider at Almond Hullsplit

    Hullsplit is a time when growers’ various orchard practices – proper irrigation, nutrient management, pest control and orchard monitoring – come together in an effort to maximize almond quality and yield. To assist during this busy season, we’ve pulled together a list of the top five things you should consider before hullsplit.

    1. Measuring Hullsplit Progress

    Proper detection is the first step in effectively managing the potential for myriad pest and rot issues that may occur following hullsplit.

     

    • Hullsplit typically begins in early July, starting in the early growing regions and spreading to later growing regions accordingly. The splitting of blank nuts (as much as 3–5% of the almonds) will occur about a week ahead of hullsplit and serve as a “heads up” that split will soon occur.

    • Tip: A key to identifying hullsplit is to look for an initial split in the upper and outer portions of the canopy, particularly the southwest quadrant. Once the fruit splits, hullsplit has begun.

     

    2. Spraying to Target Navel Orangeworm (NOW)

    The most effective time to spray for NOW is during its second flight, which often coincides with the initiation of hullsplit. As a confirmation that flight activity is coincident with the beginning of hullsplit, check to see that eggs are being laid on egg or pheromone traps (note: mating disruption may affect trapping). Then, when spraying, make your application no later than at 1% hullsplit. Find out more about mating disruption for NOW.

    If your orchard experiences high NOW populations, a second insecticide application may be needed two-to-three weeks after the initiation of hullsplit, and a rotating of chemistries is advised to reduce resistance development pressure. As noted in the University of California (UC) Integrated Pest Management (IPM) guidelines, be sure to consider the following before conducting a second application:

    • varieties in the orchard, particularly late harvested varieties

    • anticipated harvest dates

    • pest pressure noted from egg and pheromone traps

    • overwintering mummy load

    • proximity to an external NOW source, such as neighboring pistachio or almond orchards managed by a different entity

    As indicated in the UC IPM guidelines, Intrepid (methoxyfenozide) and Altacor (chlorantraniliprole), are preferred materials for hullsplit sprays. Pyrethriods have been used in the past, but their use should be considered with caution as NOW resistance to these materials has emerged, and pyrethriods are toxic to beneficials. If pyrethroids are used, they should be applied only be once per season. It’s imperative that you also make sure your sprayer(s) are well calibrated to improve spray efficacy and minimize drift.

    3. Manage Hull Rot from Day One

    Almond hulls are susceptible to several hull rot fungi from the beginning of hullsplit until the hulls dry, typically a month-long period of time. This period may vary, however, depending on fertilization and irrigation. Successful hull rot control is based upon effective strategic deficit irrigation and nitrogen management.

    Strategic Deficit Irrigation (SDI) 

    SDI, also known as regulated deficit irrigation or RDI, is the practice of mildly drought-stressing almond trees at hullsplit. By managing SDI, growers can reduce hull rot by 60–90% and experience a more uniform hullsplit and timely harvest. These factors may contribute to less crop damage from weather and late-season NOW flights, leading to less aflatoxin contamination, as well. What’s more, SDI reduces water use for 2-3 weeks without impacting crop productivity.

    The target period of when growers should stress trees is from the start of hullsplit through 90% hullsplit, a period of about three weeks. The most accurate way to practice SDI is to use a pressure chamber to track and maintain slight tree water stress levels, between -14 bars and -18 bars, depending on the weather. Information about the pressure chamber is available on the UC Davis Fruit and Nut Research and Information webpage.

    Growers who do not rely on pressure chambers, particularly those with a history of hull rot and a visual baseline from which plant stress can be observed, may achieve similar results by irrigating at 50% of normal tree demand, using crop evapotranspiration (ETc) calculations during hullsplit.

    The onset of hullsplit will vary according to orchard conditions; stress levels vary with soil type and other factors. In shallow soils where trees may dry quickly, growers should initiate stress when blanks start to split, usually about a week before the onset of hullsplit. On deeper, well-drained soils, it can take up to 20-to-30 days to reach mild-to-moderate stress levels. In this case, growers may want to reference UC Agriculture and Natural Resources Publication 8515 to determine when to initiate water stress.

    Nitrogen Management 

    Almond Board-funded research has found that excessive nitrogen increases incidences of hull rot. It is critical that a proper nitrogen budgeting plan, which is a function of crop load, is in place for the growing season to ensure that only the necessary amount of nitrogen is applied. Growers should also follow their nitrogen budgeting plans throughout the whole season and update their plans as actual yields become more evident. Regular updating will also allow growers to focus their nitrogen applications to the key times of nitrogen demand in almonds: For instance, application(s) during kernel fill should typically occur the during end of May through early June.

    You can find more information on nitrogen budgeting and management at Almonds.com/Nutrients.

    4. If Applying AF36 Prevail, Aim for One-to-Two Weeks Before Hullsplit

    Recently approved for use in almond orchards, the Aspergillus flavus biocontrol agent AF36 Prevail offers a supplementary approach to reducing aflatoxin contamination in the orchard.

    If you plan to apply AF36 Prevail this season, plan to do so around early July and make the application on or close to the berms so that following irrigations can wet the Aspergillus-carrying seed. Learn more about AF36 Prevail and how it should be applied in this article from the Almond Board: “AF36, Biocontrol Agent for Aflatoxins, Now Approved for Almonds.”

    5. Aim for Timely Harvest

    Growers should keep in mind that a third-generation NOW flight poses one of the greatest threats to the orchard around harvest time, so almonds should be harvested as soon as possible. Timely harvest is when there is 95–100% hullsplit at eye level in the canopy and will avoid NOW infestations and subsequent aflatoxin contamination. Early-harvested varieties, such as Nonpareil, are much less likely to attract egg laying once they’re on the ground, reducing the risk to later harvest varieties remaining in the trees.

    Click here to learn more about NOW control and management strategies. More details on SDI and other irrigation best practices may be found in the Almond Board’s Almond Irrigation Improvement Continuum. You can download a free copy of the Continuum at Almonds.com/Irrigation.  — By the Almond Board of California

  • Almonds Prove Indispensable to New Product Innovation

    Almond Board of California — For the sixteenth consecutive year, almonds are the top nut in global new product development according to Global New Products data from Innova Market Insights, having been first recognized as the number one nut globally in 2006. With more forms than any other tree nut, almonds’ versatile taste, texture and health claim benefits align to consumers’ ever-changing tastes, lifestyles and preferences.

    This year’s Global New Products Report revealed that more than 12,000 new almond products were introduced in 2021, making up 40 percent of total nut introductions. Almonds are the number one nut in four of the top six global food introduction categories: bakery, bars, dairy and cereals. Of note, bakery’s growth at 15 percent is highest out of all introductions across global food, nut and almond introductions.

    The report also revealed introductions with almonds led to a higher likelihood of on-pack health claims with over 1 in 5 products with almonds featuring the top health label claim, “gluten-free,” specifically. The remaining four leading health label claims for products with almonds were “no additives/preservatives,” “high source of fiber,” “organic,” and “high source of protein.” Almonds remain the number one nut by a large margin for global introductions with label claims for “plant-based,” “vegan” and “vegetarian,” as plant-based food products continue to dominate consumer desires for health and lifestyle needs. 

    “We’re continually impressed to see manufacturers across the globe innovating with almonds to stay on top of consumer demands, trends and preferences coming out of the pandemic,” said Harbinder Maan, Associate Director, Trade Marketing and Stewardship at the Almond Board of California. “The versatility of almonds as an ingredient is truly unique, and we continue to see new innovations across product categories that really push the envelope.”

    The Global New Products Report also found that almonds are not only the number one nut in North America but also in Europe and Asia-Pacific. Europe is leading almond introductions for all top almond relevant categories except for cereals, where Asia-Pacific is the leading region. Globally, the top six almond relevant categories account for 82 percent of total almond introductions, while these categories account for only 43% of total food introductions.

    Confectionery is the leading category for almond product introductions in Europe and the Middle East & Africa, while bars is the leading category in North America, and bakery is the leading category in Asia-Pacific with a narrow margin over snacks. When it comes to regions where almond product introductions are growing fastest, the Middle East & Africa lead the charge at 15 percent, followed by Latin America at eight percent, and Asia-Pacific at three percent.

    The success of almonds as a key ingredient across product categories can partially be attributed to their texture versatility. The creaminess and contrasting smoothness of almond butter is a natural fit for spreads, which grew globally at 12 percent, whereas sliced or chopped almonds add crunch to a growing desserts and ice cream category. Most notably, to satisfy an increased demand for gluten-free and healthy indulgence options, almond flour is often utilized as a key ingredient in the ready meals and side dish category, particularly in products like frozen pizzas.

    “Coming out of two unprecedented years of pandemic-related change, it’s encouraging to see consumer expectations shifting towards a demand for a healthier lifestyle both in what and how they choose to consume,” said Lu Ann Williams, Global Insights Director at Innova Market Insights. “It’s no surprise that almonds have maintained their spot as number one for 16 years and counting, with the dynamic and various texture, flavor and health label claims they satisfy.”

    Almonds are a nutrient-rich and heart-healthy ingredient. When compared ounce for ounce, almonds are the tree nut highest in vitamin E and riboflavin, and a one-ounce serving of almonds provides six grams of protein, four grams of fiber, 13g of unsaturated fat and only 1g of saturated fat. Scientific evidence suggests, but does not prove, that eating 1.5 ounces of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.

    Visit Almonds.com to view an infographic highlighting key data from the report.
     
    References:
    Innova Market Insights, Global New Products Introductions Report, 2021. May 2022.

  • Students Learn About Commodities Grown Almost Exclusively in the Golden State

    California’s farmers grow more than 400 commodities each year, making the state the nation’s breadbasket. And for 36 years, the nonprofit California Foundation for Agriculture in the Classroom has been educating students around the state that the nutritious and tasty fruits and vegetables they eat don’t just come from the supermarket.

    During the past school year, Executive Director Judy Culbertson said the focus of the educational program was highlighting the “99% club” – 16 commodities grown almost exclusively in the Golden State.

    “On April 1 we held our second annual California Farm Day virtually, with presenters talking about a different one of the commodities for 10 minutes, providing information, activities, recipes and ‘did you know’ segments,” Culbertson said.

    “Nearly 500 teachers registered, and we sent out a box of goodies for each class, with snacks, resources for students and teachers and the What’s Growin’ On? newspaper. We put the video package on YouTube, and 16,000 kids registered!” She added that 45 counties had at least one school participating this year.

    Mark Littlefield, President and CEO of Farm Credit West, said Farm Credit organizations have given the foundation over $250,000 since 2002 to help educate students in urban and rural areas alike about the importance of agriculture to California.

    “California’s climate makes it ideal for growing a large variety of crops, many of which can’t be grown anywhere else in the U.S.,” Littlefield said. “It’s important to educate Californians about how much of their food is grown here and why agriculture is so vital to the state’s economy. Farm Credit is proud to be a longtime sponsor of the California Foundation for Agriculture in the Classroom, which has done a great job over the years providing that education.”

    Farm Credit West, American AgCredit, CoBank, Colusa-Glenn Farm Credit, Fresno Madera Farm Credit and Yosemite Farm Credit all provide funding. The organizations are part of the nationwide Farm Credit System – the largest provider of credit to U.S. agriculture.

    Besides talking about the 99% club commodities during the two-hour virtual event, there was also a half-page devoted to each commodity in the newspaper – which celebrated its 20th anniversary this school year – that provided information about their history, nutrition, and little-known facts.

    The commodities are almonds, artichokes, celery, clover, figs, garlic, honeydew melons, nectarines, olives, peaches, pistachios, raisins, medium- and short-grain rice and walnuts. Among the fun facts included in the publication are:

    • Celery has many health benefits and that bunches of celery were presented to ancient Greek athletes, much as a bouquet of roses would be today.
    • Almonds, roses, and peaches are distant cousins, members of the rose family.
    • Garlic was used as a first aid compound in World War II to kill bacteria and germs on the battlefield.

    Among the Farm Day video presenters was Ag in the Classroom Foundation President Jamie Johansson, an Oroville olive grower who also is president of the California Farm Bureau.

    “It’s a fruit, right, like a cherry or a peach, but it’s one of the few fruits you can’t pick off the tree and just eat,” he told the students. “The first time I tasted an olive off the tree it was so bitter I wondered what I was doing and how I failed.” He later explained that you have to cure the olives by soaking them in lye or brine to remove the bitter compounds. You can view the entire Farm Day presentation here.

    Culbertson said the response from teachers and students was overwhelmingly positive.

    “One teacher wrote back to say, ‘It really gave our students a better understanding of the impact that California’s agriculture has on our state, country, and the world.’ Another wrote, ‘They learned so much about their home state and came back from the weekend telling me what they taught their parents about California agriculture. Thank you so much,’” Culbertson said.

    This year, Ag in the Classroom began working with the Fresno Unified School District to promote the commodities grown in the heart of California’s farm belt. The district received a $500,000 grant from the U.S. Department of Agriculture and the California Department of Food and Agriculture to provide locally grown fruits and vegetables to the school lunch program and to provide education about the importance of agriculture.

    “We are providing the education side of the nutrition grant,” Culbertson said. “We produced classroom materials including a monthly Fresno Farms to You newsletter, along with posters for each school’s cafeteria. Both feature information about what’s in season in the Fresno area that month.

    “There are 70,000 kids in Fresno Unified, and everybody goes through the cafeteria and learns about the commodities. We’re going through evaluation now, but it’s a two-year grant, and we’re planning to do it again next year.”

    The poster for October, for example, featured table grapes, informing students that eating them benefits the heart, brain, and skin. And each month’s poster includes a joke about that month’s commodity, which she said she hopes helps capture their attention. For October, it was, “What happened when the grape was promoted? It got a raisin pay.”

    Keith Hesterberg, president and CEO of Fresno Madera Farm Credit, said he was especially pleased that California Foundation for Agriculture in the Classroom was able to help promote agriculture in his community.

    “The Fresno area has grown tremendously in recent years, and many people moving here from other parts of the state don’t have the same understanding about the importance of agriculture as people who grew up here. This program is a great way of giving students information as well as a taste of how delicious locally grown fruits and vegetables are,” he said.

    About Farm Credit:
    American AgCredit, CoBank, Colusa Glenn Farm Credit, Farm Credit West, Fresno Madera Farm Credit, and Yosemite Farm Credit are cooperatively owned lending institutions providing agriculture and rural communities with a dependable source of credit. For more than 100 years, the Farm Credit System has specialized in financing farmers, ranchers, farmer-owned cooperatives, rural utilities and agribusinesses. Farm Credit offers a broad range of loan products and financial services, including long-term real estate loans, operating lines of credit, equipment and facility loans, cash management and appraisal and leasing services…everything a “growing” business needs. For more information, visit www.farmcreditalliance.com

    About the Foundation for Agriculture in the Classroom:
    The California Foundation for Agriculture in the Classroom is a nonprofit organization dedicated to educating youth throughout California about the importance of agriculture in their daily lives. We do this through:

    • Developing materials that are accurate, teacher-tested and scientifically sound to enhance the educational experience of K-12 students.
    • Providing programs, inspiration and training opportunities for educators.
    • Partnering with like-minded organizations to create awareness about the significance of agriculture in our everyday lives.
    • Recognizing teachers and students for their achievements in agricultural literacy.
    • Supporting the pursuit of agricultural careers and continuing education.

    Our mission is to increase awareness and understanding of agriculture among California’s educators and students. Our vision is an appreciation of agriculture by all. Learn more at https://learnaboutag.org.

  • Fun Facts About Bees & Almonds

    Almond Board of California — Honey bees and almonds form a partnership designed by nature. They both evolved in the same Mediterranean region and help each other prosper.

    Pollinators are responsible for one out of every three bites of food we consume, beyond just almonds.

    Just like almonds are a nutritious snack for us, almond pollen is very nutritious for honey bees, providing all 10 of the essential amino acids their diets require.

    When almond trees bloom, bees get their first nutritious food source of the year as they pollinate almond orchards. Bee hives regularly grow in strength and size during almond bloom and consistently leave stronger than when they arrived.

    Research by the U.S. Department of Agriculture released in June 2021 found that amygdalin – a naturally occurring compound in the nectar and pollen of almond trees – can reduce honey bee viruses and gut parasites, which are some of the leading threats to bee health and colonies.

    Every almond you eat comes from a flower once pollinated by a bee.

    California’s almond bloom is the largest pollination event annually in the world, with beekeepers from most US states supplying nearly a million beehives (close to half the beehives in America) for this event.

    Each almond flower is receptive to pollen for one to three days.

    Almond trees produce roughly 20,000 blossoms, depending on size and variety.

    Bees have furry little bodies and legs – honey bees have almost 3 million tiny hairs on their bodies – so pollen sticks to them like lint on a black sweater. They carry the pollen back to their hive, but some drops off onto other flowers or blows to almond blossoms in the breeze.

    Bees can often strip an almond orchard of pollen by midafternoon on many days, collecting all the pollen available then moving to neighboring flowers and landscape before returning to the hive before night. Then, orchards produce a new pollen crop every day, so the cycle continues until the orchard finishes flowering.

    Some orchards have more than 6 million flowers per acre during bloom. Thanks to ideal Central Valley weather, supportive bee work and good orchard management, often 25%-30% of those flowers become the almonds that you eat.

    Bloom lasts about 2-3 weeks per variety, and because most orchards have more than one variety, an average bloom lasts about six weeks through a whole orchard.

    Honey bees are major pollinators on which we depend, but native pollinators, including butterflies and other bee species and insects are also essential.

    The California almond community has funded over 100 research projects supporting honey bees, more than any other crop group.

    The California almond community works hard in the orchard to support honey bee health during bloom and beyond.

    The almond community’s five-point Pollinator Protection Plan outlines steps farmers are taking in their orchards to keep bees safe during bloom as well as how they’re supporting honey bee health all year round.

    The Almond Board of California established Honey Bee Best Management Practices (BMPs) for California almond growers using research insights and in partnership with universities, government agencies, nonprofits and other institutions. The Bee BMPs provide key recommendations to help keep orchards orchard a safe place for honey bees, protect the developing crop, and give hives the opportunity to grow.

  • Pistachio Grower Bullish about Market Amidst Record Production

    Despite water, trade, labor, inflation and pest challenges impacting the western pistachio industry, Madera grower Justin Wylie is bullish about the future of the industry. Watch this brief video with Wylie sharing his thoughts as growers venture through another potentially record-breaking year of production. Read more in Pacific Nut Producer Magazine.
    Please thank this video’s sponsor Suterra for their industry support.

  • Tree Nut Grower Invests in Groundwater Recharge

    While much is expected of the state in resolving California’s water crisis, farmers are trying to do their part as well in conserving water for the future. Watch this brief interview with Tipton pistachio grower Dominic Pitigliano as he talks about his family’s groundwater recharge project. Read more in Pacific Nut Producer Magazine.
    Please thank this video’s sponsor Suterra for their industry support.

  • European Consumer Trends for American Pistachios

    Among the top export markets for U.S. pistachios, consumers in the European Union are incorporated pistachios into their diets in many new ways.  Watch this brief interview with American Pistachio Growers’ in-country trade representative George Smith as he explains. Read more in Pacific Nut Producer Magazine.
    Please thank this video’s sponsor Suterra for their industry support.

  • What is the Gumming on My Almond Trees, What to Know about Almond Canker Diseases

    It’s not uncommon to find gumming on the trunks and scaffolds of some almond trees when walking through an orchard.  While it can be very concerning for the health of the tree, determining whether or not a canker disease is causing it is not so simple.  Watch this brief interview with UC Davis Plant Pathologist Florent Trouillas as he explains what growers should know about canker diseases and some novel treatment methods.
    Please thank this video’s sponsor Suterra for their industry support.

     

  • Robert Verloop Named CEO of California Walnut Board and California Walnut Commission

    The California Walnut Board (CWB) and the California Walnut Commission (CWC) are pleased to announce that Robert Verloop has been named executive director and chief executive officer, effective July 11, 2022. The CWB and CWC represent over 4,500 California walnut growers and nearly 90 handlers, producing over 1.4 billion pounds of walnuts in 2021 that ship to more than 50 countries around the world.

    “We are excited to bring onboard an experienced strategic leader such as Robert, his background will well serve the California walnut industry. He has the unique experience of leadership roles as a grower/shipper of highly perishable produce and in commodity organizations. Robert understands the challenge to ‘move the crop.’ In addition, he has extensive knowledge and creativity as a marketer working in complex domestic and international markets,” said Bill Tos, the California Walnut Board’s Executive Committee Chairperson.

    Mr. Verloop recently held the position of COO for Coastline Family Farms, a family-owned vegetable grower/shipper. Previously, he held executive/ leadership roles with Naturipe Farms/Naturipe Brands, Sunkist Growers Inc., and the California Avocado Commission. In those capacities, Robert worked in such areas as marketing and sales promotions in retail, foodservice and ingredient channels in domestic and global markets; issues management; strategic planning; and government relations, working with various state and federal agencies, including USDA, FAS/ATO, CDFA, and FDA.

    “When he was a member of the then-Produce Marketing Association Board of Directors, Robert showed a true drive to help find and create solutions for the global produce and floral community. His focus on disciplined marketing and uncovering the implications in challenges and opportunities helped us immensely, and I expect the walnut industry will realize these same leadership benefits,” said International Fresh Produce Association CEO Cathy Burns.

    “I am looking forward to working with the staff, the two Boards (CWB and CWC), and the growers and handlers that make up the California walnut industry. Walnuts are highly versatile and nutritious, ideal for plant-based eating. In collaboration with the growers and handlers we must respond to rapidly evolving market conditions with a sense of urgency and purpose and continue to build an ongoing dialogue with key customer segments in order to drive sales in all market segments,” added Verloop. “I am also keenly aware of the multi-generational nature of an industry dating back more than a century. The new generations are inheriting a dynamic industry that continues to evolve through innovation, starting with new advances in orchard management practices, post-harvest management, and developing exciting new consumer products that showcase the versatility and delicious taste of nutritious California walnuts.”

    The CWB and the CWC play a vital role in expanding walnut usage occasions and understanding walnuts’ health benefits, solving for production and post-harvest challenges, protecting the industry against burdensome regulations, and building demand for California walnuts globally. Despite current supply-chain challenges, there is rising demand for walnuts given their versatility and wide range of studied health benefits. Interest in plant-based eating around the globe is an opportunity for walnuts, which contain protein and fiber, and are the only nut that is an excellent source of essential plant-based omega-3 ALA.[1]

    “We look forward to Robert and the CWB and CWC staff working in collaboration with the industry to address the near-term challenges in supply chain logistics, port congestion and rising costs. At the same time, we will refresh and refocus our long-term strategies given the evolving marketplace and not waiver our focus on the mission of market development and increasing consumer demand globally for our future crops,” added Tos.

    About the 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.

    About the California Walnut Commission

    The California Walnut Commission, established in 1987, is funded by mandatory assessments of the growers. The Commission is an agency of the State of California that works in concurrence with the Secretary of the California Department of Food and Agriculture (CDFA). The CWC is mainly involved in health research and export market development activities. For more industry information, health research and recipe ideas, visit www.walnuts.org.