Due to an economically crippling drought and the overwhelming regulatory demands of California, several agricultural groups formed a coalition and recently sent a letter to the governor and state legislature, both informing them of the challenges impacting farming families and requesting immediate action and funding to boost water storage and supplies. Watch this brief interview with Emily Rooney from the Ag Council of California as she explains.
Please thank this video’s sponsor Suterra for their industry support.
As planting season begins across the West, Western Plant Health is reminding farmers about the importance of following basic steps that will help ensure the ongoing stewardship of pesticide-treated seeds, which help reduce the overall use of pesticides.
This major agricultural advance provides seed treatments that help protect developing seeds during their most vulnerable time – at planting and germination. Their highly targeted, precise application means less impact on the surrounding environment.
Studies have shown that without this innovation, up to 5X’s more pesticides would have to be applied by traditional means to the crop. Fewer applications also require fewer tractor passes, which in turn reduces greenhouse gas emissions and offers yet another way for farmers to mitigate climate change.
Treated seeds represent one of many valuable and innovative approaches enabling farmers in the West to be more productive, while using resources more efficiently and protecting the environment. That is why adopting these best practices is critical:
1) Follow label directions on seed containers;
2) Eliminate flowering plants and weeds in the field prior to planting;
3) Minimize dust by using advanced seed flow lubricants and mechanisms;
4) “Bee Aware” of honey bees and hives located near the field;
5) Ensure that any spilled seeds are removed to protect wildlife and the environment; and
6) Remove all treated seed left in containers and equipment after each planting, and dispose of any remaining seeds after planting is completed.
These are simple, effective and important stewardship practices when it comes to treated seeds. Let’s help protect this critical technology for farmers by observing these practices. Remember, always follow label directions on seed containers for proper handling, storage, planting and disposal to minimize risk to applicators, wildlife and the environment!
Farmers are the original environmentalists; properly using treated seeds is a way to continue that tradition and value to protect the land for future generations. – By Renee Pinel, President & CEO of Western Plant Health Association
How does it sound to grow plants without sunlight or soil, in racks going up and down instead of in rows on the ground? That’s how crops grow in indoor vertical farms, where nutrient-rich, recycled water feeds plants under red and blue LED lights. This innovative approach gives farmers the chance to alter crops as they like, whether that means making lettuce red or producing extra-flavorful herbs. The added benefits: Amid continuing drought across the western United States and water scarcity in many other parts of the world, this system uses up to 95% less water than traditional farming. And, it has no need for pesticides.
Watercress is an ideal crop for vertical farming. Traditionally, this semi-aquatic, leafy green from the nasturtium family grows in high-quality chalk streams in Europe. It’s also packed with nutrients, with a distinctive peppery taste that makes it a yummy addition to salads. The flavor hints at anti-cancer benefits conferred by the same natural chemical compound that creates watercress’s flavor
Now, scientists from the UC Davis Department of Plant Sciences have discovered that watercress grown in indoor, vertical farms has the highest phytonutrient content and yield, compared to cress grown in soil in California and in traditional, outdoor farms in the United Kingdom, according to a study just published in Scientia Horticulturae. Levels of the plant’s anti-cancer compound also were further elevated by increased blue light when grown indoors. This discovery shows how the quality of food can be improved for people’s health when crops are grown indoors.
This work has been made possible with a new, specialized growing facility on campus for research in controlled environment agriculture. Multiple faculty members in the College of Agricultural and Environmental Sciences are working in this area. The indoor farm also is being used to train the next generation of high-tech farmers, with students visiting the facility and growing red romaine lettuce this year. — By Yufei Qian & Lauren Hibbert, UC Davis
Duda Farm Fresh Foods, a wholly owned subsidiary of DUDA and a leading grower of fresh vegetables and citrus, announces the company’s president, Samuel “Sammy” Duda, has been named CEO-elect of DUDA. This decision marks the culmination of a nearly year-long process led by DUDA’s Board of Directors with support from an international leadership advisory firm.
Sammy will continue to fulfill the responsibilities of his existing role until transitioning to CEO of DUDA on January 1, 2023. At that time, his role will shift to one of oversight for Duda Farm Fresh Foods as he begins guiding the family-owned and operated diversified land company’s consolidated business vision, goals, and values.
“I couldn’t be more humbled and proud to have the opportunity to lead DUDA as a fourth-generation family member and continue our commitment to our values,” says Sammy. “I look forward to learning from and working with DUDA’s leaders and Board of Directors for the continued success of the company and all of its stakeholders.”
DUDA’s current CEO, David Duda, has served in this role since 2010 and was the first member of the Duda family’s fourth generation to earn the position. The legacy of family leadership will continue with Sammy’s selection as CEO-elect. According to noted family business experts, only three percent of family businesses make it beyond their third generation in terms of leadership succession.
“We have been blessed with great foresight by previous generations, plus an ongoing commitment to leadership succession within this fourth generation of the Duda family,” says David. “I’m grateful to everyone for my 12 years as CEO and am excited to work closely with Sammy through the remainder of my tenure as we prepare for the transition. Sammy is skilled at building relationships, and I am confident he will do a great job as the new CEO.”
Over the next six months, Sammy will work alongside David Duda, DUDA’s executive leadership team, and the company’s Board of Directors to make his transition as seamless and productive as possible at both the Duda Farm Fresh Foods and DUDA corporate executive levels.
About Duda Farm Fresh Foods
For nearly 100 years, Duda Farm Fresh Foods has been a leading grower, shipper, processor, and marketer of fresh vegetables and citrus. Known for their superior celery, the company has expanded their facilities over the years to accommodate recent developments such as celery juicing and other health and wellness trends in order to provide consumers with the freshest celery possible. With primary locations in Florida, California, Arizona, Georgia, and Michigan, Duda Farm Fresh Foods carries a commitment to innovation and sustainability and believes in growing a healthy future for generations to come. The company is a wholly owned subsidiary of A. Duda & Sons, Inc., a family-owned, diversified land company headquartered in Oviedo, Fla. For more information, please visit www.dudafresh.com.
Sweet potatoes are a favorite Thanksgiving dish. Researchers at Clemson University have found that using “safeners” in addition to herbicides can help increase yields (Credit: Canva).
Despite being beloved by most, sweet potatoes are often misunderstood. They’re unrelated to potatoes, for starters. And they’re even different from yams.
Yet we can’t get enough. U.S. farmers have been increasing their production of sweet potatoes for years. And now the annual crop is worth more than $600 million.
To grow the best crop, farmers have to help their sweet friends fight back against the usual suspects: weeds. Weeds will steal water, nutrients and even sunlight. Left unchecked, weeds will completely ruin a field of sweet potatoes.
Herbicides can help, but they’re not a cure-all. Controlling broadleaf weeds is especially tough. That’s because sweet potatoes are also broadleaf plants, which means they will also be damaged by herbicides designed to attack broadleaf weeds.
Enter “safeners.” These chemicals can make herbicides safer, hence their name. Recently, Giovanni Caputo and his team from Clemson University and the U.S. Department of Agriculture tested several safeners to see if they could help sweet potatoes. They discovered a few new formulas that might give a boost to farmers.
They set up their experiments in a greenhouse in South Carolina, a major sweet potato producing state. The scientists tested the herbicides bentazon and mesotrione on two varieties of sweet potatoes, “Beauregard” and “Covington.” The safeners they used included two types of plant hormones, which help the plant respond to stress. They also tested melatonin which is well-known for its role in the sleep cycle in humans, but it also occurs naturally in plants and is involved in growth and photosynthesis.
The researchers found that different safeners worked better depending on the variety of sweet potato and the herbicide being used. For example, melatonin greatly reduced how much bentazon injured “Beauregard” plants. But the Covington variety didn’t benefit as much. Instead, “Covington” plants were best protected by ascorbic acid, better known as vitamin C.
Similarly, melatonin and ascorbic acid provided the best benefit with the mesotrione herbicide. But the other plant hormone they tried didn’t help as much for either variety.
To make sure the safeners didn’t affect the herbicide’s ability to kill weeds, The Clemson team tested the new formulas on Palmer amaranth and yellow nutsedge, both big weedy pests. Fortunately, the new formulas were still effective weed killers. It’s not entirely clear why the safeners helped the sweet potato plants but not the weed. But more tests might reveal what causes the different reaction.
The upshot is that these new formulas seem promising for providing farmers with new tools to protect their crops from damaging weeds. They’ll need to perform more trials, especially in real farm fields, to perfect the formula. But a new herbicide system that could better protect sweet potatoes would be a boon to farmers and Thanksgiving tables alike. Now that’s a sweet deal.
Funding for this research was provided by Agricultural Society of South Carolina.
Comparison photos of (left) sweet potatoes infested with broadleaf weeds, which will reduce yields. (Middle) sweet potato field treated with the herbicide Bentazon only, which can harm the sweet potatoes. (Right) sweet potato field treated with Benzaton, but also with “safeners” melatonin and brassinosteroids. The safeners provided protection to the sweet potatoes but not the weeds, increasing sweet potato yields (Credit: Clemson University)
American Society of Agronomy, Soil Science Society of America, Crop Science Society of America: Collectively, these Societies represent more than 12,000 individual members around the world. Members are researchers and professionals in the areas of growing our world’s food supply while protecting our environment. Together we work toward solutions to advance scientific knowledge in the areas of agronomy, crop science, and soil science.
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.
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?
“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.
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
For women in agriculture, creating a supportive network can be one of the most important factors for career success. Fortunately, in the blueberry industry, we’re surrounded by women who are making an impact! Register for the first session of the U.S. Highbush Blueberry Council’s (USHBC) new webinar series, Women in Blueberries: The Power of Supportive Women’s Networks, on July 13 from 2-3:30 p.m. ET/11 a.m.-12:30 p.m. PT.
This webinar will examine the power of bringing women along on your career journey, and how to be more mindful in supporting women who inspire you. During the webinar, you’ll also interact with the other participants in breakout sessions curated by USHBC. Be part of the solution by joining the discussion!
This opportunity is limited to 100 participants so register today!
To kick off National Blueberry Month and announce the Grab A Boost, Give A Boost Challenge with No Kid Hungry, the U.S. Highbush Blueberry Council (USHBC) is hosting a media event in New York City on June 28. Our team will create a blueberry garden oasis in the heart of New York at Gallow Green in The McKittrick Hotel, best known for its interactive theater experience at the base of the Chelsea Highline. We’ll host a grower showcase farm stand, design a series of immersive visuals at the theater to showcase our influencers, and build an installation that supports our partnership with No Kid Hungry.
Plus, fitness expert Joey Thurman will conduct demonstrations and speak about the benefits of blueberries when it comes to living an active lifestyle. Wellness and nutrition expert Mascha Davis will conduct yoga and meditation demonstrations, as well as talks on intuitive eating. As registered dietitian, Davis will also speak to the many health and lifestyle benefits of blueberries. Both experts will help shape and drive media coverage and stories about blueberries following the event.
A final send off at the end of the evening will officially kick off National Blueberry Month and our 31-Day Challenge with No Kid Hungry, and introduce our celebrity spokesperson. A photographer will document the event, capturing guests interacting with blueberry-related experiences. A post-event sizzle reel will be created for sharing with the industry, on social media and more.
These are simple, effective and important stewardship practices when it comes to treated seeds. Let’s help protect this critical technology for farmers by observing these practices. Remember, always follow label directions on seed containers for proper handling, storage, planting and disposal to minimize risk to applicators, wildlife and the environment!
Duda Farm Fresh Foods, a wholly owned subsidiary of DUDA and a leading grower of fresh vegetables and citrus, announces the company’s president, Samuel “Sammy” Duda, has been named CEO-elect of DUDA. This decision marks the culmination of a nearly year-long process led by DUDA’s Board of Directors with support from an international leadership advisory firm.
