California Fruit and Vegetable

Category: Tree Fruit

  • California Orchards Blossom with NRCS Help Managing Pests

    California’s Central Valley is a land of agricultural abundance, known for its incredible diversity of crops including fruits, vegetables and nuts. It produces approximately 25% of the nation’s food.

    But with plenty can come pests – in as many varieties and types as the crops grown in the region. Area farmers have worked with USDA’s Natural Resources Conservation Service (NRCS) to implement integrated pest management into their orchard operations with marked results.

    Sandra and Mike Smith of Smith Family Farm in Fresno, California, showed NRCS Chief Aubrey Bettencourt the benefits of the practices that they have incorporated with NRCS assistance as they toured their 36-acre almond orchard.

    Established in 1903, the farm is on the cusp of welcoming its fifth generation of farmers. By adapting their operations to increase conservation and sustainability practices, the Smiths hope to pass on a rich legacy to their young granddaughters.

    The Smiths highlighted the impact that integrated pest management practices – notably hormone disruptors – have had in their fight to combat navel orangeworms in their almond orchards.

    “We were at 17.1% loss of our almond crop two years ago because of the infestation of navel orangeworms,” Mike Smith told Chief Bettencourt. “Once we implemented the mating disrupters, we were able to bring our almond reject numbers down to 1.1%.”

    Navel orangeworms burrow into almond nuts to feed on the kernel, damaging the nut and impacting producers’ overall yield and harvest quality. Deploying pheromone-based mating disruption tools can reduce navel orangeworm populations by hindering male moths’ ability to locate females.

    The Smiths have also leaned on NRCS technical assistance to implement other conservation techniques to increase the health of their orchard. The family now prioritizes composting and increasing organic matter, guided by the knowledge gained through NRCS collaboration.

    Further north, Chinchiolo Farming Co., Inc., a family-run business located in Lodi, California, is managing orchards of a different kind while embracing similar production practices.

    Producer James Patrick Chinchiolo has worked to uphold a century-old farming legacy, started by great grandfather Italian immigrant James Joseph Chinchiolo. Chinchiolo has worked with NRCS to incorporate a number of conservation practices including cover crops, tractor replacements, orchard removal and soil incorporation.

    Like the Smiths, Chinchiolo has dealt with pest issues, incorporating a Biologically Integrated Orchard Systems (BIOS) approach in managing his orchards. The BIOS system aligns with NRCS principles, embracing the implementation of conservation practices like cover cropping, beneficial insect habitat, and compost application to keep pests at bay.

    “We aim to foster a more ecologically balanced environment within our orchards,” Chinchiolo said during his discussion with Chief Bettencourt. “We are focusing on minimizing our inputs and creating more habitat for beneficial insects to flourish to help control unwanted pests.”

    Conservation practices like cover cropping and compost application not only help pollinators flourish – a crucial part of growing beautiful cherries – they also protect the trees’ overall health, improving soil structure and water retention.

    After last summer’s heat impacted this year’s cherry crop, Chinchiolo is working to take additional measures to make his trees more heat resistant in preparation for next season.

    “Growing cherries is never predictable. But it’s always beautiful.” Chinchiolo said.

    Helping People Help the Land

    During her visit, Chief Bettencourt emphasized that the agency’s primary focus is to give producers the tools that they need to be the best producers that they can be – increasing their yield while stewarding the nation’s natural resources.

    “Producers are the solution, and we want to empower them by getting our highly skilled staff out in the field to provide technical support. We want to streamline our programs to work better and faster for producers,” she said.

    NRCS helps farmers, ranchers and forest landowners make critical investments in their operations and local communities by helping them implement proven practices to ensure all of America’s farms, ranches and private lands are economically viable and thriving.

    If you are interested learning how these programs can help you achieve your operational and land management goals, find your local USDA Service Center and get started today.

    Follow the Chief through our blog series as she meets with producers across the country to learn how NRCS has helped their operations. — By Debra Denhart, Public Affairs Specialist, USDA

  • Hass Avocado Board Trains 50 New Leaders Through BOLD

    The Hass Avocado Board is pleased to congratulate 14 members of the Board Leadership Development Program (BOLD) Class 4 who completed their BOLD experience in Oxnard, California, on March 11th and 12th, with a celebratory dinner the evening of the eleventh and a graduation ceremony on the 12th. This group, like all of the BOLD Classes before them, presented their special project work to the group and offered valuable insights into the industry’s burgeoning interest and complex job of tackling and communicating our Sustainability story.

    This group’s presentations showed that the industry is making some commendable strides in its sustainability efforts, and the Class was impressed by some of the insightful work that is being done at companies large and small in the face of questioning from industry outsiders. It was apparent from the presentations that many in the avocado space are looking at ways to measure, improve, and communicate what we are doing in our production areas to be transparent with our supply chain.

    After the special projects were completed, it was time for the official presentation of the BOLD Certificates. After the graduation ceremony was complete – it was now official – the program had reached the half-century mark, with FIFTY BOLD Graduates having progressed through the program in the first four years of operation.

    Then, it was time for some field learning over at Brokaw’s Nursery in Ventura, CA. After a quick lunch and group discussion at the Nursery, despite the slight rain and drizzle, we ventured out and made our way up the hill to visit Brokaw Ranch and learned about some high-density avocado planting happening in their groves. Matias Purcell gave a detailed explanation about how high-density planting needs much more aggressive and high-level care than traditional planting, but the results are paying off handsomely for the effort. We then made our way back to the nursery, and the class got the thrill of listening to the story of how grafting had changed the industry, from the man himself, Rob Brokaw, whose father, before him, had done extensive work in making the grafting of avocados into an art form. This, in turn, created the tools that were necessary to have the Mother Hass tree in La Habra, CA, turned into a production powerhouse of Hass avocado trees all over the world.

    It was a day filled with fun, learning, and laughter, networking with new friends and colleagues, who will now enjoy a special bond as the BOLD Class 4 team of future industry leaders – well done, one and all!

    Also, a BIG thank you to all of the avocado associations & commissions for their continued support of the BOLD program – because of you, this program is helping the entire industry’s future success.

  • Strong Endorsement from Growers and Processors Results in Continuation of California Prune Board

    Following a successful public hearing and comment period, the California Prune Board (CPB) has been authorized by the California Department of Food and Agriculture (CDFA) to continue for another five years through July 31, 2030, reaffirming the industry’s collective commitment to market leadership, innovation, and long-term success. The decision follows a review conducted by CDFA to evaluate whether the Marketing Order should remain in effect. Testimony and evidence from prune growers and handlers overwhelmingly supported the continuation, highlighting CPB’s critical role in delivering impact to the industry.

    The Marketing Order guides strategic promotion, research, and issue management initiatives designed to strengthen the position of California Prunes in an increasingly competitive global marketplace. The program is funded by mandatory assessments from California prune growers and handlers, with activities directed by an industry-elected board under CDFA oversight.

    “This outcome is a reflection of our industry’s shared belief in the future of California Prunes,” said George Sousa, Jr., Chairman of the California Prune Board. “We remain united in our pursuit to promote, protect and grow the value of California Prunes by supporting a stable industry to drive long-term success.”

    The continuation — without requiring a referendum — reflects not only confidence in the board and staff but also trust in the strategic direction it provides. It reinforces the industry’s ability to invest exponentially more in market development, brand value, and consumer demand than any other prune-producing region of the world, setting California Prunes apart through quality, innovation, and sustained consumer demand.

    This renewal ensures that:

    • Promotional programs will continue to be tailored to consumer preferences in key markets around the world, helping to drive consideration and purchase intent for California-origin prunes.
    • California Prunes remains a premium offering to retailers, importers, and food professionals, with a clear value proposition: unmatched quality, consistency, and brand support.
    • Marketing efforts will continue to strengthen the category, by highlighting health, taste, and versatility—inviting new audiences while deepening engagement with loyal consumers.
    • Trade partners benefit from the strength of a fully aligned industry, with growers, handlers, and a dedicated Board actively investing in innovation, nutrition research, and marketing to ensure long-term supply, quality, and market relevance.

    California’s Difference, Backed by Action

    This continuation affirms California’s unique position: no other origin matches its combination of scientific investment, consumer-driven promotion, and strategic trade support. It also underscores the industry’s resolve to lead, not just compete, in an evolving global food landscape.

    “We stand with our trade partners in delivering a product and a program that adds value to their business,” said Donn Zea, Executive Director for the California Prune Board. “This renewal reinforces our commitment to growing the category, protecting premium positioning, and staying responsive to consumer trends—now and into the future.”

    ABOUT THE CALIFORNIA PRUNE BOARD

    The California Prune Board was established in 1980 to represent growers and handlers under the authority of the California Secretary of Food and Agriculture. California is the world’s largest producer of premium prunes with orchards across the Sacramento and San Joaquin valleys. Promoting a lifetime of wellness through the enjoyment of California Prunes, the organization leads the premium prune category with generations of craftsmanship supported by California’s leading food safety and sustainability standards. California Prunes. Prunes. For life.

  • California Apple Commission Grows Staff

    The California Apple Commission has been strengthened by three recent hires: Michelle Borges, Mary McDonnell, and Ethan Cranmer.  Led by Executive Director Todd Sanders, the Commission is responsible for expanding export markets and the implementing marketing campaigns for international markets. The Commission also serves as a liaison between industry and research scientists, responding to pest and disease issues, and providing a unified industry voice to foreign dignitaries. This same dynamic team is also charged with similar responsibilities in leading the California Blueberry Commission, Olive Oil Commission of California, California Olive Committee, and the California Wild Rice Advisory Board, overseeing research, marketing, education, policy, and export markets. Read about the new team members below:

    Michelle Borges, Director of Technical Affairs and Operations

    Since she was a young child, agriculture has been an important part of Michelle Borges’ life. Originally from Oakdale, California where both of her parents have careers in education instilled a passion in her for the love for learning. She graduated in May of 2023 from California State University, Chico with a Bachelor of Science in Agricultural Science with an option in Communication and Leadership. Throughout her time at Chico State, she was actively involved in her sorority of Sigma Kappa, the Panhellenic Council, Ag Ambassadors, and various other clubs and organizations. After Chico State, Borges completed her Master of Science in Agricultural Education, specializing in Natural Resource and Agricultural Communications at Oregon State University. Now back in the heart of California’s Central Valley, Borges is excited to start her career as the Director of Technical Affairs and Operations for the California Apple Commission. She hopes to advocate for the agricultural industry in a dynamic, forward-thinking way while being an active member of her community supporting local 4-H clubs and FFA programs. In addition, Borges plans to be involved in professional development organizations such as California Women for Ag and Farm Bureau Young Farmers and Ranchers. Borges strives to be a leader between consumers and producers to bridge the gap of farm to fork and to serve as a role model for young women in agriculture. In her free time, she enjoys any activity outdoors, spending quality time with her family and friends, and is always on the hunt for a new adventure.

    Mary McDonnell; Program Supervisor

    Mary’s journey from Jacksonville, FL to Los Angeles, CA, was fueled by her passion for both academics and athletics. At Biola University, Mary pursued a degree in Public Health while excelling as a collegiate volleyball player. The balance between academic challenges, athletic commitment, and part-time work shaped her discipline, leadership, and teamwork skills, which she is now excited to apply in her role as Program Supervisor at the Commission.

    Throughout her academic journey, Mary developed a deep understanding of health systems, community wellness, and the vital intersection of public health and agriculture. She believes in the importance of advancing agricultural practices that not only support the industry but also prioritize the well-being of all individuals involved. As she settles in Clovis, Mary is determined to leverage her experience to research and promote sustainable, health-driven agricultural initiatives that adhere to established health and safety standards.

    In addition to her academic and professional pursuits, Mary is passionate about contributing to the community that has welcomed her. She is dedicated to ensuring that agricultural practices benefit both the local community and the broader public, and she is excited to help shape the future of agriculture through a health-focused lens.

    Ethan Cranmer, Program Coordinator

    As a dedicated student of Agriculture Business at Fresno State, Ethan Cranmer brings a profound connection to the agricultural landscape, having been raised in the heart of it. With roots deeply intertwined with the rich soil and the rhythm of farm life, he embodies the spirit of innovation and stewardship that defines the agricultural community.

    Growing up surrounded by the vibrant orchards and fields of the Central Valley, Ethan developed an unwavering passion for the citrus and apple industry. This passion has been the driving force behind his academic pursuits, propelling him to delve into the intricacies of agricultural economics, supply chain management, and sustainable practices.

    At Fresno State, Ethan actively engages in coursework that intersects with his passion, seeking to gain insights and expertise that will shape his future contributions to the industry. He eagerly participates in extracurricular activities, such as agricultural clubs and industry events, where he can network with fellow enthusiasts and professionals.

    Beyond his academic endeavors, Ethan is committed to giving back to the agricultural community that has nurtured him. He actively seeks opportunities to contribute his time and skills to local farms and organizations, eager to make a meaningful impact and uphold the legacy of agricultural excellence.

    Looking ahead, Ethan is driven by a vision of a thriving citrus and apple industry that embraces innovation, sustainability, and inclusivity. He aspires to leverage his education and experiences to play a pivotal role in shaping the future of agriculture, ensuring its vitality for generations to come.

  • Student Efforts are at the Heart of Cal Poly Olive Oil Production

    The buttery texture and grassy, fruity profile of Cal Poly’s new olive oil is generating intrigue in the local community as the ideal product for marinades, spreads, drizzling and more.

    Students of the Plant Sciences Department produced their second batch of Arbequina extra virgin olive oil from the 230 olive trees at the Crops Unit in the fall — which is available for purchase on campus and in a number of retail stores across San Luis Obispo. The first batch, made from fruit harvested in 2023, flew off the shelves.

    The delectable golden liquid is the final step in a process that has come full circle since the orchard was planted in 2020 as a senior project envisioned by Joni Shaffery (Agricultural and Environmental Plant Sciences, ’20).

    Students and a contracted crew harvested the olives and Kiler Ridge Mill in Paso Robles pressed them into oil. Pomace, remnants from the milling, was then used by the Cal Poly compost program.

    Students are involved in every facet of olive production, said plant sciences Professor Lauren Garner, providing numerous Learn by Doing orchard management opportunities that are unique to the crop. This includes pruning the trees to “ease the task of harvesting the olives by hand and balance the crop load to reduce alternate bearing,” Garner said. In doing so, the orchard will produce a more consistent crop each year. Other tasks done by students include pest management, irrigation and monitoring the fruit’s ripeness.

    Pest management is a critical aspect of maintaining the orchard. Fourth-year plant sciences major Chrisann Perivoliotis explained that she was “involved in the biological control release of a small wasp that parasitizes the olive psyllid. It’s definitely the most unique, and one of the most memorable experiences I’ll take with me.” Students enrolled in the course, Biological Control for Pest Management, determined that the release, which was done in coordination with the California Department of Food and Agriculture resulted in parasitism of all of the orchard’s olive psyllids. Additionally, students in several classes participated in the deployment, monitoring and maintenance of traps that were part of the Integrated Pest Management program that helped control a key pest of olives, the olive fruit fly.

    Perivoliotis works with the orchard crew to maintain the various orchards at the Crops Unit, doing everything from pruning, harvesting, fertilizer injections and irrigation management for all of the campus orchards, she said.

    Perivoliotis even acquired professional experience from Kiler Ridge Mill, the same company that pressed Cal Poly’s olives into oil, through her connections with Cal Poly’s olive orchard. “I was able to work at the mill for a few weeks last season and it was a great experience,” she said. “The environment was really high paced, but it was awesome to be able to gain the knowledge of pressing olives and making oil firsthand.” — By Lauren McEwen, Cal Poly College of Agriculture, Food & Environmental Sciences (from Cultivate – Spring 2025 Issue)

    Cal Poly Olive Oil can be purchased at the downtown farmers market on Thursdays, the Cal Poly bookstore, Cal Poly Meats, Village Market on campus, at the Cal Poly U-Pick events on Saturdays, at the Poly Plant Shop, SLO Ranch Market and through Talley Farms’ Farm Box program.

     

  • Olive Growers, Enthusiasts Invited to UC Olive Webinar April 4

    Olive Gro wers, Enthusiasts Invited to UC Olive Webinar April 4

    Growers and others interested in growing table olives or olives for making olive oil are invited to a California Statewide Olive Seminar on Friday, April 4. The online seminar, a series of presentations from 8 a.m. to 1 p.m., is sponsored by the University of California Cooperative Extension and UC Integrated Pest Management Program.

    “This webinar is free and open to anyone interested in learning more about

    Olive Growers, Enthusiasts Invited to UC Olive Webinar April 4

    Growers and others interested in growing table olives or olives for making olive oil are invited to a California Statewide Olive Seminar on Friday, April 4. The online seminar, a series of presentations from 8 a.m. to 1 p.m., is sponsored by the University of California Cooperative Extension and UC Integrated Pest Management Program.

    “This webinar is free and open to anyone interested in learning more about the current knowledge and research happening in olive production,” said Cindy Kron, University of California Cooperative Extension IPM advisor, noting that people from other states and countries are welcome to attend.

    UC Cooperative Extension scientists will present the latest research information on pest management, irrigation, weeds, fertilizer needs, harvest, olive quality and alternate bearing of table olive trees.

    With 34,000 acres of olive orchards, California grows 100% of U.S. commercial olives, which are valued at $63.1 million, according to the most current California Crop Report. The export value of California olives and olive oil is $13 million.

    “Olive production requires an estimated 1.5 to 2-acre-feet of water per year, making it an ideal crop for lower water demand,” Kron said. “To put this into perspective, wine grapes require about 2 to 3-acre-feet per year and almonds about 3 to 4-acre-feet per year.”

    Olive orchard owners, orchard managers, people who do pest management or other work in olives, olive processors, people who make olive-based products, operators of olive tree nurseries, people who have olive trees in their yards and olive enthusiasts may find topics of interest.

    “There is general knowledge that anyone can benefit from in the webinar,” said Kron. “We are also offering continuing education units for those holding California licenses or certificates (PCA, QAL, QAC, PAC) and Certified Crop Adviser units.”

    California grows olives to press for oil and table olives to eat. On the North Coast, olives are grown in medium-density plantings for oil. In the Central Valley, both table and oil olives are grown mostly in high-density plantings.

    “The majority of UC olive researchers are in the Central Valley,” said Kron, who works in Sonoma, Napa, Mendocino and Lake counties, “so I have developed a program that addresses the needs of not only my clientele but also the clientele of the UC olive researchers.”

    Please register for the webinar at bit.ly/Olive2025. The agenda is below.

    California Statewide Olive Seminar, April 4

    7:55 a.m.         Welcome and Introduction – Cindy Kron, UC Cooperative Extension North Coast IPM Advisor

    8 a.m.              Olive Fruit Fly: Testing Organic and Conventional Pesticides for Registration – Kron

    9 a.m.              Irrigation Management Strategies for Olive Orchards in California – Giulia Marino, Associate Professor of Cooperative Extension

    9:30 a.m.         Mitigation of Alternate Bearing of Table Olives – Elizabeth Fichtner, UC Cooperative Extension Farm Advisor for Tulare County

    10 a.m.            BREAK

    10:15 a.m.       Macro- and Micro-Fertilization in Olive – Richard Rosecrance, Professor, California State University, Chico

    11:15 a.m.       Mechanical Harvest of Table Olives: An Update – Becky Wheeler-Dykes, UCCE Orchard Systems and Weed Ecology Farm Advisor for Glenn, Tehama and Colusa counties

    11:45 a.m.       Yield and quality of olives and olive oil – Selina Wang, Associate Professor of Cooperative Extension at UC Davis

    12:15 p.m.       UC Davis Olive Center Updates and Programming – Javier A Fernandez Salvador, Director of UC Davis Olive Center


    UC Agriculture and Natural Resources brings UC information and practices to all 58 California counties. Through research and Cooperative Extension in agriculture, natural resources, economic growth, nutrition and youth development, our mission is to improve the lives of all Californians. Learn more at     ucanr.edu and support our work at donate.ucanr.edu.

    the current knowledge and research happening in olive production,” said Cindy Kron, University of California Cooperative Extension IPM advisor, noting that people from other states and countries are welcome to attend.

    UC Cooperative Extension scientists will present the latest research information on pest management, irrigation, weeds, fertilizer needs, harvest, olive quality and alternate bearing of table olive trees.

    With 34,000 acres of olive orchards, California grows 100% of U.S. commercial olives, which are valued at $63.1 million, according to the most current California Crop Report. The export value of California olives and olive oil is $13 million.

    “Olive production requires an estimated 1.5 to 2-acre-feet of water per year, making it an ideal crop for lower water demand,” Kron said. “To put this into perspective, wine grapes require about 2 to 3-acre-feet per year and almonds about 3 to 4-acre-feet per year.”

    Olive orchard owners, orchard managers, people who do pest management or other work in olives, olive processors, people who make olive-based products, operators of olive tree nurseries, people who have olive trees in their yards and olive enthusiasts may find topics of interest.

    “There is general knowledge that anyone can benefit from in the webinar,” said Kron. “We are also offering continuing education units for those holding California licenses or certificates (PCA, QAL, QAC, PAC) and Certified Crop Adviser units.”

    California grows olives to press for oil and table olives to eat. On the North Coast, olives are grown in medium-density plantings for oil. In the Central Valley, both table and oil olives are grown mostly in high-density plantings.

    “The majority of UC olive researchers are in the Central Valley,” said Kron, who works in Sonoma, Napa, Mendocino and Lake counties, “so I have developed a program that addresses the needs of not only my clientele but also the clientele of the UC olive researchers.”

    Please register for the webinar at bit.ly/Olive2025. The agenda is below.

    California Statewide Olive Seminar, April 4

    7:55 a.m.         Welcome and Introduction – Cindy Kron, UC Cooperative Extension North Coast IPM Advisor

    8 a.m.              Olive Fruit Fly: Testing Organic and Conventional Pesticides for Registration – Kron

    9 a.m.              Irrigation Management Strategies for Olive Orchards in California – Giulia Marino, Associate Professor of Cooperative Extension

    9:30 a.m.         Mitigation of Alternate Bearing of Table Olives – Elizabeth Fichtner, UC Cooperative Extension Farm Advisor for Tulare County

    10 a.m.            BREAK

    10:15 a.m.       Macro- and Micro-Fertilization in Olive – Richard Rosecrance, Professor, California State University, Chico

    11:15 a.m.       Mechanical Harvest of Table Olives: An Update – Becky Wheeler-Dykes, UCCE Orchard Systems and Weed Ecology Farm Advisor for Glenn, Tehama and Colusa counties

    11:45 a.m.       Yield and quality of olives and olive oil – Selina Wang, Associate Professor of Cooperative Extension at UC Davis

    12:15 p.m.       UC Davis Olive Center Updates and Programming – Javier A Fernandez Salvador, Director of UC Davis Olive Center


    UC Agriculture and Natural Resources brings UC information and practices to all 58 California counties. Through research and Cooperative Extension in agriculture, natural resources, economic growth, nutrition and youth development, our mission is to improve the lives of all Californians. Learn more at     ucanr.edu and support our work at donate.ucanr.edu.

  • California State Fair 2025 Commercial Extra Virgin Olive Oil Competition Winners

    The California State Fair proudly announces the winners of the 10th annual Commercial Extra Virgin Olive Oil Competition. This prestigious event celebrates the excellence and diversity of California’s olive oil industry. The competition is exclusively open to Extra Virgin and Flavored Olive Oils made from olives which are 100% grown, milled, and packaged in California. This year’s competition saw an unprecedented 10 double-gold winners, a significant increase from the previous high of just two.

    Head Judge Paul Vossen, alongside a panel of 15 expert sensory evaluation judges, meticulously assessed each entry based on aroma, flavor, and overall quality. Vossen is a former University of California Cooperative Extension Farm Advisor with over 30 years of experience. He has developed statewide and international expertise in olive oil production, processing, and sensory evaluation, including management of the first olive oil taste panel in the USA to become recognized by the International Olive Oil Council in 2001. Vossen is a regular speaker at conferences around the world on these topics and an instructor in olive oil sensory evaluation. As a founding member of the California Olive Oil Council in 1990, he continues to be a key figure in the industry.

    “This year’s group of 188 submitted oils show an astounding level of excellence with an overwhelming number of high level awards given by experienced and trustworthy judges,” said Paul Vossen, Head Judge.

    2025 Best of Show Winners:
    Best Monovarietal: Olivaia’s OLA, Estate Sevillano
    Best Blend: Jubaea Estate, Tuscan Blend
    Best Flavored: Sunshine Olive Oil, Hot Chili

    The Best of Show Monovarietal Extra Virgin Olive Oil is Olivaia’s OLA Estate Sevillano, crafted in Lindsay, CA. This rare and delicate oil is made from Sevillano olives, often called “Queens” due to their large size. Husband and wife producer team Giulio Zavolta and Dr. Rachelle Bross carefully select the best of the crop to produce extra virgin olive oil that is rare, delicate, and as unique as the fruit itself.

    “This Best of Show is an incredible honor and accomplishment for us as it is a testament to the love and respect we have for our trees, their California history, and the soil that sustains them,” said Giulio Zavolta. “It’s our ‘history in a bottle’.”

    The Best of Show Extra Virgin Olive Oil Blend is Jubaea Estate’s Tuscan Blend, produced in Napa, CA. The carefully crafted oil comes from 600 imported Italian olive trees, including Frantoio, Leccino, Pendolino, and Moraiolo varieties. Certified Organic through California Certified Organic Farmers, this blend features aromatic notes of fresh grass and green apple.

    The Best of Show Flavored Olive Oil is Sunshine Olive Oil’s Hot Chili, a co-milled oil made in Templeton, CA. By crushing fresh olives with seasonal chili peppers, Catherine “Sunshine” Miller has created a bold and aromatic oil with a perfectly balanced spicy finish. Judges praised it as “Outstanding!” and “Perfect.”

    Best of California Winners:
    Extra Virgin Olive Oil by a Micro-Producer: Jubaea Estate, Tuscan Blend
    Extra Virgin Olive Oil by an Artisan Producer: Gold Ridge Organic Farms, Picholine Blend
    Extra Virgin Olive Oil by a Large Producer: Cal Pressed, Arbequina
    Delicate Intensity Monovarietal EVOO: Olivaia’s OLA, Estate Sevillano
    Medium Intensity Monovarietal EVOO: Sunshine Olive Oil, Spanish Oaks Picual Organic
    Robust Intensity Monovarietal EVOO: Marcum Olive, Itrana
    Medium Intensity EVOO Blend: Jubaea Estate, Tuscan Blend
    Robust Intensity EVOO Blend: Olivaia’s OLA, Block X Heirloom
    Co-Milled Flavored Olive Oil: Sunshine Olive Oil, Hot Chili

    Friend to the Consumer Awards:
    Séka Hills
    California Olive Ranch

    The Friend to the Consumer Award honors olive oil producers committed to transparency and consumer education through exemplary labeling. The labels are evaluated for information on provenance, freshness assurance, tasting notes, and suggested uses. Dr. Selina Wang, California State Fair olive oil labeling judge and co-author of the labeling standards for olive oil entered by the California Department of Food and Agriculture remarked, “This year’s winners set a high standard for consumer education and transparency.”

    Fair attendees can explore an exhibit featuring award-winning extra virgin and flavored olive oils during the 2025 California State Fair, including complimentary tastings, educational classes, and opportunities to purchase olive oil directly from award-winning producers. For complete results and more information, visit www.CalExpoStateFair.com.

    The 2025 California State Fair runs from July 11 to July 27 at the Cal Expo fairgrounds. Gates open at 4 p.m. Monday through Thursday and at 10 a.m. Friday through Sunday.
    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.

  • Fig Harvest is Here – California Fresh Fig Industry Poised for Growth

    Madera, California, is the nation’s capitol for fig production. Fresh fig harvest is well underway and growers are expecting the best crop they’ve had in years. Karla Stockli CEO of the California Fresh Fig Growers Association and California Fig Advisory Board met with Matthew Malcolm on California Ag Network to share an exciting outlook for the 2024 crop and bright future of the fig industry. Watch this brief interview and read more in California Fruit & Vegetable Magazine.

    Please thank this video’s sponsor Southern California Gas Company for their industry support.

  • 2024 California Fresh Fig Season Gets Early Start

    Hot summer temperatures means good news for fresh fig lovers. Due to the extreme heat, the main harvest of the California Fresh Fig started a couple weeks earlier than usual, according to the California Fresh Fig Growers Association, and the fruit will be beautiful and plentiful well into the fall.

    “After years of drought and fires, California fig orchards are the healthiest they’ve been in years,” says Karla Stockli, Chief Executive Officer of the California Fresh Fig Growers Association. “This promises to be one of the best California Fresh Fig seasons we’ve ever seen!”

    This year’s first crop, known as the breba crop, delivered the first Mission figs of the season May-June. The main crop, now underway, is delivering plump and delicious varieties, such as Brown Turkeys, Missions and Sierras. Additional varieties will continue to become available through November.

    In California, there are four primary varieties of fresh figs offering unique flavor notes:

    • Mission. Purple and black skin with deep earthy flavor.
    • Brown Turkey. Light purple to black skin with robust flavor.
    • Sierra. Light-colored skin with a fresh, sweet flavor.
    • Tiger. Light yellow color with unique dark green stripes and a bright red-purple interior fruit with fruity, raspberry, citrus flavor.

    California’s fig growers continue to plant additional acres to meet consumer demand. From increased menu offerings in the restaurant industry to sampling and displays at grocery retailers, a comparable size crop to last year’s nearly 10 million pounds will be harvested in 2024. This is good news following the pandemic and decline in foodservice sales.

    While California Fresh Figs are available seasonally, California Dried Figs are a year-round staple, offering the same nutrition and taste benefits. Substitute dried figs for fresh in salads, sandwiches, pizzas, sauces, and more, to enjoy California Figs throughout the year.

    For recipes and more information, visit CaliforniaFigs.com.

    About the California Fig Advisory Board and the California Fresh Fig Growers Association
    The California Fig Advisory Board and California Fresh Fig Growers Association promote awareness and the use of California-produced dried and fresh figs domestically and internationally. California fig growers, processors and marketers fund the activities of the industry.

  • 2024 California Apple Forecast & New Campaign to Boost Sales

    As apple harvest begins this month in California, Matthew Malcolm from California Fruit & Vegetable Magazine met with the California Apple Commission’s new Director of Programs, Jacqueline Nakashian, to discuss the outlook of the crop this year and an exciting partnership and marketing campaign that will be launching during harvest to boost sales for California grown apples. Watch this brief interview and read more in California Fruit & Vegetable Magazine.

    Please thank this video’s sponsor Southern California Gas Company for their industry support.