California Fruit and Vegetable

Tag: Vegetables West Magazine

  • Honey Bee & Pollinator Facility Officially Opened

    Washington State University celebrated the opening of its new Honey Bee & Pollinator Research, Extension, and Education Facility today with a formal ribbon cutting and self-guided tours of the building.

    “This new facility will be a tremendous benefit to our WSU bee and pollinator researchers as well as the beekeeping and agricultural industries in Washington and around the world,” said André-Denis Wright, dean of the College of Agricultural, Human, and Natural Resource Sciences. “The support we’ve had from donors like the Hiatt family, Ken and Sue Christianson, and Eric and Sue Olson, and groups like the Washington State Beekeepers Association has made this possible. We look forward to developing these important relationships as our scientists work to help save the bees.”

    The nearly 50-acre property, which WSU bought this winter, will house most of WSU’s Honey Bee and Pollinator program, which is part of the Department of Entomology. Over $3 million has been raised and fundraising is continuing to expand the impact of the Honey Bee and Pollinator program.

    “Our industry needs to support the science WSU researchers are doing,” said Tim Hiatt, co-owner of Hiatt Honey Co. “We’re happy to have helped secure this new home for them and are looking forward to the valuable research that will come out of it.”

    It’s not just beekeepers that will benefit, but the agriculture industry as a whole.

    “The seed crops we grew are so dependent on healthy pollinators,” said Ken Christianson, a retired seed grower and WSU alum. “The WSU bee program and the work they do is so essential to the future of agriculture and feeding the planet.”

    Research Work

    The 2020 season for WSU bee scientists will mostly be focused on getting moved in and set up as well as increasing their stock of honey bees. One of the biggest benefits of the new location is being able to have a commercial-sized number of colonies.

    “Having more colonies allows us to do larger field studies on a wide variety of topics,” said Steve Sheppard, P. F. Thurber Endowed Professor of Pollinator Ecology in WSU’s Department of Entomology. “We’re working on scaling up our fungi research to a commercially relevant scale, plus we hope to collaborate more with the seed production industry.”

    The program has indoor cold storage chambers already located in Othello that will be used to ramp up previous work researchers have done on a smaller scale. Now they can test the impact of in-season bee hibernation to fight varroa mites, one of the major causes of colony collapse, on a commercial scale.

    New Projects Possible With More Support

    The new property has two other structures that the bee program plans to make the most of: a greenhouse and a large building with netting inside.

    While they both will require updates to be functional, they will allow the program to expand its research into working with other pollinators like bumblebees and other native pollinators.

    The program is now fundraising to allow for new projects, and the scientists feel their research track record will instill confidence in future donors.

    This summer, WSU will host its annual beekeeping short course at the new facility, allowing both classes and bees to be located in the same place.

  • NMSU Determining Combination of Native Flowers to Attract Different Pollinators

    Pollinator insects play a critical role in the agricultural world. Without their natural transference of pollen from plant to plant while obtaining nutrients, many types of vegetables and fruit for human consumption would not exist.
     
    More than 80 percent of plants are pollinated by animals, mainly insects. In recent years, there has been a decline in pollinator insects for many reasons, one being the decline or loss of habitat.

    This is one area people can help support pollinator populations, by growing native flowering plants from which the pollinators obtain protein and lipids from the pollen, and carbohydrates and amino acids from the nectar.

    Researchers at New Mexico State University’s College of Agricultural, Consumer and Environmental Sciences are studying the activity of insects, both pollinator and beneficial, around native plants to determine what mix of flowering cultivars will attract the different insect types.

    “We have evaluated 22 different perennial native plants in seven different mixes, or combinations,” said Miranda Kersten, senior program specialist at NMSU’s Agricultural Science Center at Los Lunas, of the study that began in 2017. “For the last two summers, we have done visual observations where we record the number of different insect groups visiting the flower, and taken vacuum samples from each of the plots to see which species are attracted to the plants.”

    From the current study, which is supported by a U.S. Department of Agriculture National Institute of Food and Agriculture Extension Implementation Program grant, the researchers can suggest plants to attract bumble bees, large and small native bees, and natural enemies of pests such as the ladybeetles, syrphid flies, and large and small wasps.

    “The flowers range in color from various shades of purple and pink, to orange, yellow and white,” Kersten said. “We did not use red flowers because insects don’t see that color well and are less attracted to the blossoms.”

    When planning a pollinator garden, it is important to include plants that flower at different times of the season. 

    “All during the season, bees are busy collecting nectar and pollen, depending if they are honey bees or native bees, to feed their babies during the winter,” said Amanda Skidmore, NMSU Cooperative Extension Service small farm integrated pest management specialist. 

    “Spring blooms help the early emerging pollinators,” she said. “Blooms throughout the summer that are different colors and shapes help attract the insects while they are building their nest. Fall blooms help them store up an energy source for their babies’ development.”

    Bees are considered to be the most efficient pollinator. They are the only pollinator that feeds on pollen/nectar as larvae and adults.

    “Some of our native bees are generalists, visiting many types of flowers, while others are specialists, visiting a specific species,” Skidmore said. “Bumblebees are generalists that are active from early spring to late fall, while different species of native bees are active in different times of the year.”

    A little-known fact is that New Mexico has more than 1,000 unique native bee species – the third-highest number in the nation behind California and Arizona.

    During the project, the researchers learned that Riddell’s ragwort was the latest-blooming flower of the plants included in the study and it was highly visited by bees and wasps in the fall. Plants with extra-floral nectaries, such as Rocky Mountain penstemon, can provide additional resources through the growing season and benefit a variety of insects.

    To learn more about identifying these beneficial insect groups, visit https://aces.nmsu.edu/pubs/_h/H172/welcome.html for the Extension publication “Backyard Beneficial Insects of New Mexico.” — By Jane Moorman, New Mexico State University

  • Economic Injury Disaster Loans Now Available to Ag

    U.S. Small Business Administration Administrator Jovita Carranza announced today that agricultural businesses are now eligible for SBA’s Economic Injury Disaster Loan (EIDL) and EIDL Advance programs. SBA’s EIDL portal will reopen today as a result of funding authorized by Congress through the Paycheck Protection Program and Healthcare Enhancement Act. The legislation, signed into law by the President one week ago, provided additional funding for farmers and ranchers and certain other agricultural businesses affected by the Coronavirus (COVID-19) pandemic.

    “For more than 30 years, SBA has been prohibited by law from providing disaster assistance to agricultural businesses; however, as a result of the unprecedented legislation enacted by President Trump, American farmers, ranchers and other agricultural businesses will now have access to emergency working capital,” said Administrator Carranza. “These low-interest, long-term loans will help keep agricultural businesses viable while bringing stability to the national’s vitally important food supply chains.”

    Agricultural businesses include businesses engaged in the legal production of food and fiber, ranching, and raising of livestock, aquaculture, and all other farming and agricultural related industries (as defined by section 18(b) of the Small Business Act (15 U.S.C. 647(b)). Eligible agricultural businesses must have 500 or fewer employees.

    The SBA will begin accepting new EIDL applications on a limited basis only, in order to provide unprecedented relief to U.S. agricultural businesses. For agricultural businesses that submitted an EIDL loan application through the streamlined application portal prior to the legislative change, SBA will move forward and process these applications without the need for re-applying. All other EIDL loan applications that were submitted before the portal stopped accepting new applications on April 15 will be processed on a first-in, first-out basis.

    For more information, please visit: www.sba.gov/Disaster.

  • CAL/OSHA COVID-19 Infection Prevention for Ag Employers & Employees

    California employers are required to establish and implement an Injury and Illness Prevention Program (IIPP) to protect employees from all worksite hazards, including infectious diseases. This guidance contains information, recommendations, and requirements for agricultural employers on how to update their IIPPs to include preventing the spread of COVID-19 in the workplace. This guidance does not introduce any new legal obligations, but because COVID-19 is widespread in the community, most California workplaces must consider the disease a workplace hazard.

    Employee Training on COVID-19

    Agricultural employers must provide training in a way that is readily understandable by all employees. Employees should be trained on the following topics:

    • Information related to COVID-19 from the Centers for Disease Control and Prevention (CDC), including:

    o   What COVID-19 is and how it is spread.

    o   Preventing the spread of COVID-19 if you are sick.

    o   Symptoms of COVID-19 and when to seek medical attention.

    • Information from California’s COVID-19 Response Webpage for additional resources, including ones in Spanish.
    • The importance of frequent hand-washing with soap and water, including:

    o   Following CDC guidelines to wash for at least 20 seconds.

    o   When employees arrive at work and before they leave work.

    o   Before and after eating or using the toilet.

    o   After close interaction with other persons.

    o   After contacting shared surfaces or tools.

    o   Before and after wearing masks or gloves.

    o   After blowing nose or sneezing.

    • That hand sanitizer is not as effective ashand-washing but can be used as an interim measure if a hand-washing station is not immediately available.
    • Methods to avoid touching eyes, nose, and mouth.
    • Coughing and sneezing etiquette, including covering a cough or sneeze with a tissue or a sleeve instead of a hand.
    • Safely using cleaners and disinfectants on surfaces and objects, which includes:

    o   Carefully following label directions.

    o   Assessing the hazards of all cleaners and disinfectants used at the worksite.

    o   Wearing personal protective equipment (such as gloves).

    o   Ensuring cleaners and disinfectants are used in a manner that does not endanger employees.

    • Limiting close contact with others as much
      as possible and maintaining safe physical distancing (see Physical Distancing information on next page).
    • The importance of not coming to work if theyhave a frequent cough, fever, or difficulty breathing, or if they live with or have had close contact with someone who has been diagnosed with COVID-19.
    • The employer’s plan and procedures to protect employees from COVID-19 illness.

    Procedures to Help Prevent the Spread of COVID-19 at the Worksite 

    IIPP administrators should establish and implement the following procedures to help prevent the spread of COVID-19:

    • Immediately send employees with acute respiratory illness symptoms home or to medical care as needed.
    • Establish procedures to notify local healthofficials upon learning that someone has a COVID-19 infection. These officials will help employers determine a course of action.
    • Encourage sick workers to stay home by not punishing them for missing work. Considersick leave benefits to help prevent the spread among workers who might otherwise work out of economic necessity. Educate eligible employees on other benefits they can access if symptoms, illness, or caring for an ill family member prevents them from working.
    • Make hand-washing stations more readily available and encourage their use. Employers are advised that hand-washing is compensable as nonproductive time for piece-rate workers.
    • Establish procedures to routinely clean and disinfect commonly touched surfaces and objects (e.g., water containers, steering wheels, shared tools, shared work stations, door handles, seat belts, insides of toilet facilities) throughout the workday. These procedures should include:

    o   Using products that are EPA-approved for use against the virus that causes COVID-19.

    o   Providing EPA-registered disposable wipes for employees to wipe down commonly used surfaces before use.

    o   Following the manufacturer’s instructions for all cleaning and disinfection products (e.g., safety requirements, protective equipment, concentration, contact time).

    o   Ensuring there are adequate supplies to support cleaning and disinfection practices.

    Procedures to Increase Physical Distancing

    Physical distancing is an infection control measure that can stop or slow down the spread
    of an infectious disease by limiting contact between people. Safe physical distancing means maintaining a distance of at least six feet from other people. Agricultural employers should use the following physical distancing measures to stop or slow down the spread of COVID-19:

    • Physical distancing should be practiced, whether outdoors, in vehicles, or in structures.
    • Establish work practices and work stations, and adjust line speed and other processes to enable employees to maintain safe physical distancing while working.
    • Stagger break and lunch times.
    • Limit crew size by staggering work shifts or increasing the number of work shifts.
    • Provide additional seating and shade structures to allow employees to take breaks while staying at least six feet apart.
    • Encourage employees to avoid large gatherings and practice physical distancing during non-work hours. Employers who house workers are encouraged to be proactive in making physical distancing possible and totake affirmative steps to quarantine any housed worker exhibiting symptoms.
    • Establish a location for receiving regulardeliveries away from on-farm high-traffic areas and housing.

    o   Place drop-boxes or drop-off locations near the road so vehicles do not need to enter the farm.

    Health experts do not recommend the use of respirators by the general public or the general workforce for COVID-19. However, if available, employers should provide them to agricultural workers when needed to protect workers against excessive dust, Coccidioides fungus (the source of Valley Fever), or other harmful agents.

    • Create specific instructions for deliveries.

    o   Provide suppliers and customers with the location of and all the procedures to be used at the drop-off point.

    o   Create signage to easily identify drop-off points. Include contact information on the signs to assist with questions leading up to delivery and upon arrival.

    Good Sanitation Practices

    • 
Agricultural employers must ensure bathrooms and hand-washing facilities are readily accessible to all employees at all times.

    o   Restrooms must be clean and sanitary.

    o   Hand-washing facilities must be located at or near the restrooms.

    o   Soap or other suitable cleansing agent and single-use towels must be provided.

    o   Additional hand-washing supplies should be placed as close to work areas as possible to allow for frequent hand-washing.

    o   Enough time must be allowed for frequent hand-washing.

    o   Due to increased hand-washing, the employer should frequently check the supply of soap, paper towels, and toilet paper, and replenish them before they run out.

  • Western Growers Launches Leafy Green Food Safety Website

    Answering the nation’s call for enhanced food safety measures, Western Growers (WG) has developed a website to facilitate changes to the Leafy Greens Marketing Agreement (LGMA)-approved Leafy Green Food Safety Guidelines: www.leafygreenguidance.com. The interactive website now easily allows the public to participate in routine discussions and process amendments that will ensure continuous improvement of the leafy green food safety preventive practices.

    “As an industry leader in produce safety, Western Growers remains committed to driving the evolution of guidance for preventive food safety programs in leafy greens as well as other commodities,” said Sonia Salas, WG’s assistant vice president of food safety, science & technology. “In a time where COVID-19 is top of mind for all industries, Western Growers is committed to ensuring that the important work of improving food safety continues with broad agricultural industry engagement and complete transparency among leafy green growers. This website will ensure access to that process.”

    In 2007 following the E. coli O157:H7 spinach outbreak, WG, working with the leafy green industry, facilitated the development of written best practices for the safe production and harvest of leafy greens, currently known as the Commodity Specific Food Safety Guidelines for the Production and Harvest of Lettuce and Leafy Greens (Leafy Green Guidelines). These guidelines were subsequently adopted by both the California and Arizona LGMAs as the best practices for leafy green growers selling to handlers in their states. Since its first publication, the Leafy Green Guidelines have been updated many times as new research has become available and practices have evolved. This website provides an avenue to systemically amend these best practices and allows users to easily submit comments. A new comment period opens in April 2020.
     
    In addition to simplifying the Leafy Green Food Safety Guidelines amendment process, the website also offers the following:
    • Master Calendar: calendar that outlines the comment period and deadlines for issues related to agricultural water, field sanitation, soil amendments and concentrated animal feeding operations; entire amendment process at a glance
    • LGMA Final Document: commodity-specific food safety guidelines for the production and harvest of lettuce and leafy greens
    • Leafy Green Info Sheet: document explaining how the Leafy Green Food Safety Guidelines amendment process works and the importance of continual incorporation of new science and information


     About Western Growers:
    Founded in 1926, Western Growers represents local and regional family farmers growing fresh produce in Arizona, California, Colorado and New Mexico. Our members and their workers provide half the nation’s fresh fruits, vegetables and tree nuts, including half of America’s fresh organic produce. For generations we have provided variety and healthy choices to consumers. Connect with and learn more about Western Growers on our Twitter and Facebook.

  • Watermelon Board Boosts Efforts to Increase Consumer Demand

    The National Watermelon Promotion Board (NWPB) is realigning resources to adapt to the new climate, continuing to adjust marketing and promotional efforts to positively position watermelon as the go-to for health and happiness while making the most out of precious shoppers’ dollars.

    “Watermelon holds a special place with consumers, and it’s so much more than a sweet treat for summertime,” says Jesse Wiggins of Wiggins Farms, Texas, and current president of the NWPB. “Watermelon provides important basic health benefits like hydration at 92% water and it’s an excellent source of Vitamin C.”

    Customers are looking for health, value and versatility all in one package.

    “It’s the best value among fruit to stretch families’ budgets at only $0.17 per serving. Furthering the value position for watermelon is that it is 100% edible, so there is zero food waste, and so versatile to use in many recipes or in delicious slices,” continues Wiggins.

    The NWPB has pivoted from planned marketing activities to those more conducive to the current landscape. “While every audience is impacted, NWPB is working hard to continue to educate about those important health benefits, the terrific value for families of buying a whole watermelon, and how to use that one watermelon in various ways,” says Wiggins. “The opportunities for watermelon in the shopping basket, whether whole, mini, fresh cut or juice are endless.”

    The following are adjusted activity highlights listed by division:

    Communications

    • Special flight of YouTube television commercial – April through June flight of National YouTube television commercial highlighting watermelon’s health benefits and showing watermelon value and versatility
    • Amplify hydration and vitamin C health benefits and at-home usage in social media post calendar
    • Partner promos on Instagram Live with #WatermelonWednesday Home Workout and Watermelon Beverage Recipes
    • “Kid-Friendly Creativity in the Kitchen” national paid feature syndication
    • Jump with Jill “digital” live tour reaching virtual students and teachers with lessons, video content, PE classes and more
    • Master class media event for press and editors goes virtual in July

    Foodservice

    • Digital outreach and in-office deliveries to inspire Foodservice media with watermelon
    • Foodservice refocus to support takeout and delivery opportunities
    • Reaching culinarians and culinary educators with digital Watermelon Culinary Curriculum

    Retail & International Marketing

    • Actively distributing Retail Kit and advertorial released April 8
    • Ibotta redemption offer planned for early summer
    • Shoppable recipe activation with Fexy Media in development
    • Independent grocer outreach via Live. Balanced activation kit
    • Retail and international account management teams at the ready

    In these unprecedented times, watermelon provides a solution to consumers’ needs to feed their families nutritious meals and snacks, it is a smart value with zero food waste, and is tremendously versatile in recipes and even provides hands-on activities and crafts for the at-home world.

    For more information and to explore the resources available to retailers, foodservice and consumer audiences, visit Watermelon.org.

     

  • 2020 Strawberry Market Outlook with Rabobank

    Strawberry planted acreage in California is up YOY in 2020 from its lowest level in almost 15 years, and increased plantings in the Santa Maria producing region continue. Florida’s acreage remains flat, while strawberry plantings in Mexico continue to expand.

    Updated estimates, based on our proprietary analytical tool, show that weekly strawberry shipments will increase in 2020, especially during California peak season in May and June, bringing prices down in specific weeks, compared to observed prices in 2019. We now include estimates for the organic strawberry market. Higher yields and acreage will boost weekly shipments during spring/summer 2020. Despite general price-pressure, there are market windows with potentially more favorable opportunities in the organic space for cost-competitive firms.


    Impacts from COVID-19 are a mixed-bag for the strawberry industry. Food-service sales are in decline, while retail grocery sales have jumped. Labor availability is being negatively impacted, and remains the biggest issue.

     

    Click here to download the report

  • Andrew & Williamson/Good Farms, Rancho Guadalupe & Dynasty Farms Support Food Banks

    In one of the first agreements of its kind between California producers and a county food bank, two farms will begin providing, at a reasonable rate, produce to the Alameda County Community Food Bank, allowing it to provide additional much-needed fresh fruit and vegetables to a growing number of residents in need of assistance. This innovative pilot program assists the food banks while keeping the agricultural supply chain together which is critical to the future of food supply.

    “We are excited that our members have the opportunity to collaborate with like-minded organizations such as the Alameda County Food Bank who support initiatives like Food as Medicine. The COVID-19 pandemic has focused our efforts on building and supporting the health and wellbeing of our broader communities; ensuring the future of fresh produce plays a paramount role in our efforts. This partnership enables our food supply chain to stay intact and therefore our producers can continue to grow fresh produce at the same level,” says Kirti Mutakar, Chief Executive Officer of UnitedAg.

    “When the COVID-19 crisis hit, and the foodservice operations all came to a standstill overnight, millions of jobs were lost and with it the demand for our produce. To bring more diverse options to the foodbank, and at the same time recover our cost to grow and harvest it, creative solutions were necessary to take care of those who need it most and help keep agriculture whole,” says A.J. Cisney, General Manager of Rancho Guadalupe.

    Deliveries will begin May 5, with nearly 4,000 pounds of strawberries from Andrew & Williamson / Good Farms, Rancho Guadalupe, and over 7,000 crowns of broccoli from Dynasty Farms. These are foods that have not been regularly available at the food banks. The pilot program hopes to expand into the larger state network of food banks (California Association of Food Banks) and increase its product offerings. UnitedAg Member Farms are hopeful this concept will grow into something bigger.

    About UnitedAg

    Founded in 1980, UnitedAg is a multi-commodity member-owned agricultural trade association dedicated to providing innovative healthcare solutions for a strong and healthy agricultural industry. Our over 1,000 agriculture affiliated member organizations network and share creative ways to transform our ever-changing industry. UnitedAg strives to bring innovative health benefits and solutions to agribusiness by meeting our member’s employee health benefits needs, advocating for ag with lawmakers and helping members comply with regulations.  Based in Irvine, Calif., UnitedAg has offices in Oxnard, Corona, Salinas, Fresno and Santa Maria.

  • USDA Announces $15 Million for Conservation Innovation Grants

    The U.S. Department of Agriculture (USDA) announced today a $15 million investment to help support the adoption of innovative conservation approaches on agricultural lands. USDA’s Natural Resources Conservation Service (NRCS) is accepting proposals through June 29, 2020, for national Conservation Innovation Grants (CIG). CIG projects inspire creative problem-solving solutions that boost production on farms, ranches and private forests and improve natural resources.

    This year’s priorities are water reuse, water quality, air quality, energy and wildlife habitat.

    “Through Conservation Innovation Grants, we’re able to co-invest with partners on the next generation of agricultural conservation solutions,” NRCS Chief Matthew Lohr said. “Conservation Innovation Grants have helped spur new tools and technologies to conserve natural resources, build resilience in producers’ operations and improve their bottom lines. This year will be the first time we are offering water reuse as a priority, and we’re excited to see how these projects play a role in USDA’s broader strategy for water reuse on agricultural land.”

    National CIG

    CIG is a competitive grants program that supports development, testing and research of conservation technologies, practices, systems and approaches on private lands. Grantees must match the CIG investment at least one to one.

    All U.S.-based non-Federal entities and individuals are eligible to apply. Complete funding announcement information can be accessed through the Conservation Innovation Grants webpage.

    The National CIG program supports early pilot projects or demonstrations of promising conservation approaches and is distinct from the $25 million announced on March 12 for On-Farm Conservation Innovation Trials. On-Farm Trials is a separate CIG component created by the 2018 Farm Bill. It includes a Soil Health Demonstration Trial.

    State NRCS CIG

    State NRCS offices are also able to fund and hold their own CIG competitions in addition to the National CIG signup. Please visitNRCS state office websites for information about state CIG competitions.

    More Information

    NRCS’s CIG program is identified in the federal government’s National Water Reuse Action Plan as an opportunity to support development of innovative projects that focus on water reuse on private lands. Read this April 28 post on the USDA Blog for how USDA is working with the U.S. Environmental Protection Agency, National Oceanic and Atmospheric Administration, Department of Interior, Department of Energy and others to promote water reuse across sectors.

    CIG applications must be submitted through Grants.gov by 11:59 p.m. EDT on June 29, 2020. A webinar for potential applicants is scheduled for 3 p.m. EDT on May 13, 2020. Information on how to participate in the webinar is posted on the CIG website.

    CIG also contributes to the Agriculture Innovation Agenda: a USDA initiative to align resources, programs, and research to position American agriculture to better meet future global demands. Specifically, USDA is working to stimulate innovation so that American agriculture can achieve the goal of increasing production by 40 percent while cutting the environmental footprint of U.S. agriculture in half by 2050.

    For more information on CIG, visit nrcs.usda.gov or contact your local NRCS field office .

  • USDA COVID-19 Food Assistance Program to Support Farmers

    Summary

    By Schramm, Williams & Associates, Inc. — The U.S. Department of Agriculture (USDA) announced the $19 billion Coronavirus Food Assistance Program (CFAP) to support farmers and ranchers during the COVID-19 pandemic. This program is comprised of two major elements: direct payments to farmers and ranchers and commodity purchase and distribution.

    • Direct Payments Program – Provides $16 billion in direct support based on actual losses for agricultural producers where prices and market supply chains have been impacted and will assist producers with additional adjustment and marketing costs resulting from lost demand and short-term oversupply for the 2020 marketing year caused by COVID-19.
    • Purchase and Distribution Program – $3 billion of agricultural products, including meat, dairy, and produce will be purchased to support producers and provided food to those in need. USDA will work with local food and regional distributors to deliver food to food banks, as well as community and faith-based organization to provide food to those in need.

    CFAP uses funding authorities provided in the Coronavirus Aid, Relief, and Economic Security (CARES) Act, the Families First Coronavirus Response Act (FFCRA), USDA’s existing CCC funding, and Section 32 authority.

    Direct Assistance Program

    Source of Funds

    This program is funded using the $9.5 billion emergency program secured in the CARES Act and $6.5 billion in Credit Commodity Corporation (CCC) funding.

    Payment Allocations

    USDA will provide $16 billion in direct payments to farmers and ranchers including:

    • $2.1 billion for specialty crops producers
    • $500 million for others crops

    Payment Calculations

    Producers will receive a single payment determined using two calculations:

    1. Price losses that occurred January 1 – April 15, 2020.
    2. Producers will be compensated for 85% of price loss during that period.
    3. The expected losses from April 15 through the next two quarters.
    4. Will cover 30% of expected losses.

    Limitations

    • The payment limit is $125,000 per commodity with an overall limit of $250,000 per individual or entity.
    • Qualified commodities must have experienced a 5% price decrease between January and April.

    Expected Timeframe

    Program Sign-up: Beginning in Early May

    Payment Distribution: End of May or early June

    Food Purchase and Distribution Program

    Commodity Procurement

    It will begin with the procurement of an estimated:

    • $100 million per month in fresh fruits and vegetables;
    • $100 million per month in a variety of dairy products;
    • $100 million per month in meat products.

    Distribution

    The distributors and wholesalers will provide a pre-approved box of fresh produce, dairy, and meat products to food banks, community and faith-based organizations, and other non-profits serving Americans in need.

    Additional Food Purchasing

    In addition to the two targeted programs, USDA will utilize other available funding sources to purchase and distribute food to those in need.

    • USDA has up to an additional $873.3 million available in Section 32 funding to purchase a variety of agricultural products for distribution to food banks. The use of these funds will be determined by industry requests, USDA agricultural market analysis, and food bank needs.
    • The FFCRA and CARES Act provided an at least $850 million for food bank administrative costs and USDA food purchases, of which a minimum of $600 million will be designated for food purchases. The use of these funds will be determined by food bank need and product availability.

     

    Further details regarding eligibility, rates, and other implementation will be released at a later date.