California Fruit and Vegetable

Category: Industry News

  • UC Seeks Consumers to Weigh in on New Method of Controlling Asian Citrus Psyllids

    To understand consumers’ attitudes toward a bioengineered pesticide for citrus crops, University of California Agriculture and Natural Resources researchers are asking for volunteers to participate in focus groups in Riverside, Oakland and Fresno.

    Bacillus thuringiensis, or Bt, is a naturally occurring bacterium being tested to control the spread of Asian citrus psyllid, the small insect that transmits the disease huanglongbing to citrus trees. Both the Asian citrus psyllid and huanglongbing have been found in Southern California backyard citrus trees and threaten to spread throughout the state.

    Huanglongbing, also known as citrus greening disease, is a bacterial infection that stunts citrus trees, reduces their fruit production, deforms and greens the fruit and eventually kills the tree. There is no known cure or effective control.

    The disease has already devastated Florida’s citrus industry, slashing the state’s orange production by 92% between 2005 and 2025, according to Karen Jetter, associate director and project economist at the UC ANR Policy Institute. By the time the magnitude of the problem was revealed, both Asian citrus psyllid, or ACP, and huanglongbing were widespread in Florida.

    “In California, we still have the opportunity to slow the spread of huanglongbing through ACP management,” Jetter said.  “This unique technology is designed to be part of a comprehensive ACP management program, not to replace it.”

    Jetter and Fiona Ogunkoya, survey researcher at the UC ANR Policy Institute, are conducting focus groups to assess consumer attitudes toward an engineered Bt pest control method that targets Asian citrus psyllids, the primary vector of the disease, to stop the spread of huanglongbing.

    The bioengineered pest control strategy, developed in Florida and shown to be effective, uses an engineered citrus tristeza virus to transmit an engineered Bacillus thuringiensis to citrus trees. The Asian citrus psyllid lays eggs on the tender new leaf growth of the trees. After the nymphs hatch, the immature insects consume the modified Bt-infected leaves, become sick and die.

    California citrus growers surveyed by Sandipa Gautam, UC Cooperative Extension integrated pest management citrus advisor, said they are interested in the approach. But they growers are concerned that consumers will not accept fruit grown with this new bioengineered insecticide.

    To find out what consumers think, the researchers will meet with three focus groups, with each session limited to six to eight people to allow all participants time to express their thoughts.

    The 90-minute focus group meetings will be held at UC Cooperative Extension offices in Riverside on March 30 at 6 p.m., in Oakland on April 6 at 2 p.m. and in Fresno on April 8 at 2 p.m. Pizza will be served.

    To participate in a focus group, register for a session at https://forms.gle/QPyUd7QazTLfNdATA. To be eligible, participants must be 18 years of age or older and able to attend the focus group in person. — By UC Agriculture and Natural Resources

  • Mexico Leads Avocado Production

    Mexico continues to lead the world in avocado production. For 2026, Post forecasts Mexican avocado production to increase by 3% to 2.8 million metric tons (MMT). This is mainly a result of favorable growing conditions and sustained export demand. Mexican avocado exports are forecast to increase 7% to 1.3 MMT, with the United States remaining Mexico’s top destination for avocado exports.

    Production

    Post forecasts Mexican avocado production in calendar year (CY) 2026 at 2.80 MMT, a 3% increase from 2025. This growth is mainly a result of improved agricultural practices, favorable early-season rains and cooler conditions, and sustained export demand. Planted area is forecast to remain flat at approximately 268,000 hectares. Mexico’s avocado sector remains the global leader in production, with an estimated 28% of global production.

    While roughly 65% of orchards still rely on seasonal rainfall, producers are rapidly accelerating the adoption of pressurized irrigation. This increase in installations of high-efficiency irrigation systems is allowing producers, mainly in Michoacan and Jalisco, to strengthen water management and tree nutrition.

    Favorable climate conditions in 2025 are also helping to drive an increase in production in 2026. The 2025 rainy season was characterized by a late-quarter extension, where significant rainfall through November 2025 and into early December 2025 recharged critical volcanic aquifers. This late-season moisture, combined with mild temperatures (68°F – 73°F) in December, provided the ideal conditions for blooming. This resulted in exceptional fruit retention and allowed the crop to trend toward larger, higher-value sizes. A potential “El Niño” (expected for the second part of CY 2026) could bring drier than average conditions and heat spikes that could decrease fruit sizes.

    The Hass variety continues to dominate all commercial production due to its post-harvest durability and high consumer preference. After a 2024 cycle marked by smaller fruit sizes due to heat stress, the 2025 crop shows a marked recovery in quality and caliber. Producers are reporting a return to more retail-friendly weights, with a high availability of 40s and 48s (ranging from 9 to 12 ounces).

    Mexico produces avocados in 30 out of the 32 states in the country. However, Michoacan and Jalisco are the highest producing states, with 85%  of production in volume, and are the only states authorized to export to the United States. Remaining production in the other states is focused on the national market and niche international destinations. Michoacan remains the heart of production, situated within the Trans-Mexican Volcanic Belt, where rich, well-draining volcanic soil covers approximately 80 percent of the total planted area.

    Post estimates Mexican avocado production for CY 2025 at 2.73 MMT, a 2% increase from 2024. High summer temperatures and drought conditions in 2024 hit the avocado production area in Michoacan and Jalisco. CY 2025 started slow, but volumes recovered given an improvement in climate conditions and a strong rainy season in Mexico.

    Read the full USDA FAS report here — USDA Foreign Ag Service Staff

  • California State Fair Announces Best in the State for 2026 Commercial Extra Virgin Olive Oil Competition

    The California State Fair is excited to announce the top winners of the 2026 Commercial Extra Virgin Olive Oil Competition, recognizing the finest Extra Virgin and Flavored Olive Oils made from 100 percent olives grown, milled, and packaged in California.

    Now in its eleventh year, the prestigious competition celebrates the excellence and diversity of California’s olive oil industry. After a rigorous blind tasting conducted by a panel of professional sensory judges led by Head Judge Julie Menge, three exceptional oils earned the competition’s highest honors, Best of Show.

    “The California State Fair Commercial Extra Virgin Olive Oil Competition truly celebrates and honors our many olive oil producers across all regions of the state that continue to produce the finest of California olive oils,” said Menge.

    Best of Show Award Winners

    Monovarietal Extra Virgin Olive Oil

    Frantoio Grove, Extra Virgin Olive Oil

    San Martin, CA

    Extra Virgin Olive Oil Blend

    Capay Valley Olive, French Blend

    Capay, CA

    Flavored Olive Oil

    McEvoy Ranch, Organic Ginger Turmeric

    Petaluma, CA

    The 2026 Best of Show Monovarietal Extra Virgin Olive Oil is Frantoio Grove, Extra Virgin Olive Oil from San Martin, CA. This high polyphenol oil is made from estate grown Frantoio olives, picked at the first sign of ripening, and milled on site within 90 minutes of harvest for freshness, flavor, and balance. Patrick Martin, Owner, Grower and Miller of Frantoio Grove Olive Oil, and a 6th generation farmer, attributes the success of his olive orchard to regenerative farming and biologically intensive management.

    “Winning this award for our Regenerative Organic Certified olive oil validates the work we’ve done to rebuild living soil in our orchard,” said Martin. “As soil biology and tree health improve, the oils have developed more aroma, energy, and complexity.”

    The 2026 Best of Show Extra Virgin Olive Oil Blend is Capay Valley Olive, French Blend, from Capay, CA. This is Capay Valley’s first year entering the California State Fair Competition, as well as their very first harvest and first milling. Sherri Wood, owner of Capay Valley Olive and Capay Valley Lavender has curated a blend that impressed judges, who said it, “Smells like summer.”

    “This award celebrates the terroir of Capay Valley and the many hands behind this oil. My thanks to CalAthena for designing the blend, Chacewater Mill for expert milling, and the UC Davis Olive Oil Center for the research and standards that support our craft,” said Wood.

    The 2026 Best of Show Flavored Olive Oil is McEvoy Ranch, Organic Ginger Turmeric Olive Oil from Petaluma, CA. This oil is produced by co-milling fresh, organic ginger root and turmeric together with McEvoy’s estate olives. Three generations of the McEvoy family have been producing high-quality olive oils since 1990.

    “Winning Best of Show at the California State Fair for our 2025 Harvest Ginger Turmeric Olive Oil is a profound validation of our team’s unwavering dedication to creating innovative, vibrant flavor profiles in olive oil,” said Samantha Dorsey, President of McEvoy Ranch. “We invite everyone to experience this unique blend, as an ingredient in everyday cooking or as a healthy tonic, which we have crafted with the same passion and meticulous care that has defined McEvoy Ranch for over three decades.”

    This year’s competition featured 216 entries from producers across California’s major olive growing regions, reflecting the continued strength, innovation, and quality of the state’s olive oil industry. Entries were evaluated through a blind sensory tasting process and scored based on aroma, flavor, and finish, according to internationally recognized extra virgin olive oil standards.

    “Olive oil production continues to grow with increased consumer demand for local, sustainable, high-quality olive oils,” Menge continued.  “It is exciting for the judges to taste, evaluate and award medals to those entries that meet and exceed the rigorous standards with the finalists being the most exceptional, carefully crafted, outstanding extra virgin olive oils. We are very fortunate to live where we have access to locally produced, high-quality, California extra virgin olive oils.”

    The following are Best of California Award Winners of the other categories:

    Extra Virgin Olive Oil by a Micro-Producer (Two olive oils tied for this award)
    Balestrieri, Estate Blend

    Briones, CA

    Luretík Estate Olive Oil, “Meridione” Certified Organic

    Solvang, CA

    Extra Virgin Olive Oil by an Artisan Producer
    Capay Valley Olive, French Blend

    Capay, CA

    Extra Virgin Olive Oil by a Large Producer
    ENZO, Organic Medium

    Madera, CA

    Monovarietal Extra Virgin Olive Oil, Delicate Intensity
    Olive Truck, Arbequina-California

    Headquartered in San Francisco, CA

    Monovarietal Extra Virgin Olive Oil, Medium Intensity
    Frantoio Grove, Extra Virgin Olive Oil

    San Martin, CA

    Monovarietal Extra Virgin Olive Oil, Robust Intensity
    Marcum Olive, Itrana

    Paso Robles, CA

    Extra Virgin Olive Oil Blend, Delicate Intensity
    Luretík Estate Olive Oil, “Sicily” Certified Organic

    Solvang, CA

    Extra Virgin Olive Oil Blend, Medium Intensity
    Capay Valley Olive, French Blend

    Capay, CA

    Extra Virgin Olive Oil Blend, Robust Intensity
    Gold Ridge Organic Farms, Picholine Blend

    Sebastopol, CA

    Co-Milled Flavored Olive Oil
    McEvoy Ranch, Organic Ginger Turmeric

    Petaluma, CA

    “The California State Fair extends its congratulations to all the winners of the 2026 Commercial Extra Virgin Olive Oil Competition,” said Tom Martinez, CEO of Cal Expo and the California State Fair. “Their achievements reflect the innovation, dedication, and agricultural excellence found throughout California’s olive oil industry.”

    During the 2026 California State Fair, fair guests will be able to explore award-winning extra virgin and flavored olive oils through educational exhibits, cooking demonstrations, tastings, and opportunities to purchase products directly from California producers.

    Complete results and competition information can be found at CAStateFair.com

    About the California State Fair
    The California State Fair is an international award-winning fair, receiving top honors at the International Association of Fairs and Expositions out of more than 1,100 fairs world-wide. The California State Fair is dedicated as a place to celebrate the best the state has to offer in agriculture, technology, and the diversity of its people, traditions, and trends that shape the Golden State’s future. The 2023 State Fair will include a comprehensive set of competitions, including California’s best commercial wines, cheeses, craft beers, cannabis, olive oils, and fine arts, among others.

  • Groundwater Markets Tested in Mojave Basin

    As growers navigate SGMA, different avenues are being explored for access to the needed water for crops, including groundwater markets. This has been experimented with in the Mojave Basin, resulting in stabilized implementation  and aggregate gains, but also a consolidation of water rights. At the World Ag Expo, UC Cooperative Extension Associate Professor Ellen Bruno discussed the findings on groundwater markets with Matthew Malcolm at California Ag Network. Watch this quick video and read more in California Fruit & Vegetable Magazine.

    Please thank this video’s sponsor Simplot for their industry support.

  • APHIS Expands the Sweet Orange Scab Quarantined Area in California

    Effective March 11, USDA’s Animal and Plant Health Inspection Service (APHIS), in cooperation with the California Department of Food and Agriculture (CDFA), is expanding the area quarantined for sweet orange scab (SOS) in the Van Nuys area of Los Angeles County in California. SOS is a disease caused by the fungus Elsinöe australis. APHIS is expanding the quarantined area by 80 square miles in Los Angeles County. APHIS is taking this action because of SOS detections in plant tissue samples collected from residential properties in Los Angeles County. This expansion does not impact commercial citrus.

    APHIS is applying safeguarding measures outlined in Federal Order DA-2024-34 pertaining to the interstate movement of regulated articles from the quarantined areas in California. This measure parallels the intrastate quarantine that CDFA established on March 2, 2026. This action is necessary to prevent the spread of SOS to non-infested areas of the United States.

    The APHIS Sweet Orange Scab website has information on this disease, Federal Orders, APHIS approved packinghouse procedures, and a description of current Federal SOS quarantined areas.

    For additional information you may contact:

    Abby R. Stilwell
    Agriculturalist
    (919) 323 -6296
    abby.r.stilwell@usda.gov

    Matthew A. Rhoads
    Acting Deputy Administrator
    Plant Protection and Quarantine

    — By the USDA Animal and Plant Hea

  • Spider Mite Management Methods

    Spider mites can be a difficult pest for date growers, especially with how high up in the trees the fruit is. However, new methods of spider mite management are being studied at UC Riverside, including the use of predatory mites. Entomology specialist Bodil Cass spoke with Matthew Malcolm from Malcolm Media Ag Publishing at the World Ag Expo to discuss their findings. Watch this quick video and read more in California Fruit & Vegetable Magazine.

    Please thank this video’s sponsor Simplot for their industry support.

  • Citrus Brown Rot Prevention

    Phytophthora-related diseases can ruin citrus through brown rot and cause trees to steadily decline. Researchers UC Riverside are looking at new ways to tackle these diseases, and their work has resulted in three new modes of action that show promise. Professor and Plant Pathologist Jim Adaskaveg spoke with Matthew Malcolm from Malcolm Media Ag Publishing to discuss these new methods. Watch this quick video and learn more in California Fruit & Vegetable Magazine.

    Please thank this video’s sponsor Simplot for their industry support.

  • USDA Advises Exporters from Sending Onions to Panama

    A glut of onions in the local supply has warranted an advised pause in exports to Panama.

    According to a February 26 advisory released by the USDA Foreign Ag Service, U.S. exporters should not send onions until the supply in Panama decreases and the country updates its import policy.

    On January 2, 2026, U.S. onion exports to Panama met the 2026 tariff rate quota limit of 1,077 metric tons. Panamanian officials halted subsequent imports, citing an oversupply of national production. The decision left 11 containers of U.S. onions stranded at port, and all were eventually re-directed to other markets to avoid spoilage. U.S. exporters should not ship onions to Panama until local supply decreases and Panama updates its import policy. Since August 2020, Panama has imposed volume restrictions on onion and potato imports based on decisions made by local producer associations.

    — USDA Foreign Ag Service

  • Protect Fruit and Vegetable Roots from Plant-Parasitic Nematodes

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  • Watermelon Board Elects New Leadership Including First All-Female Executive Officer Team

    The National Watermelon Promotion Board (NWPB) marked a milestone moment for the organization and the watermelon industry during its Spring 2026

    Board Meeting, electing all-female executive officers for the first time in its history.

    The election took place on February 21 in St. Petersburg, FL, alongside the National Watermelon Association (NWA) Annual Convention, bringing together industry leaders from across the country to chart the future of watermelon promotion and growth.

    Elected to lead the Board is Jill Barton (District 1) as president. Renee Goodwin (District 4) was reelected and will now serve as vice president, while Camille Lombardo (District 5) was re-elected to continue her role as secretary/treasurer. Together, the leadership team reflects the depth of experience, collaboration and forward-thinking vision driving the organization.

    The executive committee is rounded out by Bailey Leger (District 2), Tony Moore (District 3), Chris Dyer (Importer), and ex-officio member Lee Wroten (District 2), who will support the Board’s strategic priorities and national initiatives.

    The next Board meeting is scheduled for October 12-13, 2026, in Orlando. For more information about the National Watermelon Promotion Board and its initiatives, visit www.watermelon.org.

    About National Watermelon Promotion Board

    The National Watermelon Promotion Board (NWPB), based in Winter Springs, Florida, was established in 1989 as an agricultural promotion group to promote watermelon in the United States and in various markets abroad. Funded through a self-mandated industry assessment paid by nearly 700 watermelon producers, handlers and importers, NWPB mission is to increase consumer demand for watermelon through promotion, research and education programs.