Posts Tagged: UC Davis
What is the role of trust in our food system? Here in the United States, our trust in food is often implicit. We can generally trust that the fruits and vegetables we buy at a grocery store or farmers market are safe to eat — and we are often free to shop without even thinking about that trust.
Between farmers and agricultural scientists too, trust often plays an important role. If you're a farmer, you need to be able to trust that investing your time or money in a new technique or in attending a workshop will indeed improve your business.
But it can be easy to forget that trust is a critical first step in many of these agricultural relationships.
Establishing trust between actors in a food system has been critical for a Horticulture Innovation Lab project in Cambodia, focused on increasing the amount of safe vegetables available to Cambodian consumers. Project leaders from UC Davis and UC ANR — Glenn Young, Jim Hill, Cary Trexler, David Miller and Karen LeGrand — are actually traveling right now in Cambodia to launch a new phase of this project. They are partnering with scientists from Cambodia's Royal University of Agriculture and the University of Battambang. The researchers plan to expand upon their past successes, working together with farmers, marketers, and input suppliers to build trust while building safe vegetable value chains.
One key to their past success was that before introducing farmers to new agricultural technologies, the researchers first connected with farmers socially, by starting community savings groups. In these savings groups, farmers could build relationships and trust, while increasing their own savings and accessing small loans.
This social aspect of the project was the focus of a video made by UC Davis graduate students Thort Chuong, Elyssa Lewis, and Katie Hoeberling. This 3-minute video was a finalist in the World Food Day Video Challenge:
Building trust and resilience in a safe vegetable value chain in Cambodia Interviews for the video were conducted as part of a student thesis and supported by the U.S. Borlaug Graduate Research Fellowship program.
Though he is now studying at UC Davis as a Fulbright Fellow, Chuong was originally hired to work with farmers on the first phase of this project in Kandal province as an agronomist and field facilitator.
“At first I just wanted to focus on the agronomy part,” he said. “But then I saw the advantages of being a [savings group] member and thought, wow, this is a great thing to do.”
In fact the advantages were so great that on the weekends he returned to his hometown, gathering his neighbors and relatives together to start their own savings groups. Members have a safe way to save money, an easier way to secure small loans, and earn a little interest too.
Farmers in these savings groups were able to save considerable amounts of money and provide loans to each other for things like seeds, field preparation, labor costs, school fees, wedding costs, even in one case a new house — with each member contributing $5-25 per week for a year.
With trust and community established, some of the farmers in the savings groups also decided to try out a new agricultural technology in partnership with the scientists, using nethouses for pest management to avoid spraying pesticides. (In many countries where pesticide information is inaccessible to the average farmer, it is not uncommon for farmers to keep a separate garden to feed their family — in order to avoid eating even their own crops that they are selling to the market.)
The new, safe vegetable value chain they were part of grew and strengthened, as the international team connected these farmers to a marketer who needed to source vegetables grown without pesticides. That marketer then sells those vegetables to consumers in the capital city of Phnom Penh, who were able to trust the vegetables they bought from her are indeed safe to eat.
The Horticulture Innovation Lab is led by a team at UC Davis, with funding from the U.S. Agency for International Development, as part of the U.S. government's global hunger and food security initiative called Feed the Future. Learn more about Horticulture Innovation Lab researchers and their projects in Asia, Africa and Central America.
As the savings group secretary, Nov Keo tallies up the year's total savings, loans, and interest during the end-of-year ceremony. He was also one of the first farmers to try using a nethouse to grow "safe vegetables" for the Phnom Penh market.
UC Davis researcher Karen LeGrand with Thort Chuong, in front of another farmer's nethouse in Cambodia built after they helped connect scientists, farmers, and marketers with technologies from the Horticulture Innovation Lab.
Cheng Sokhim is one of the farmers who started using a nethouse for safer pest control and to earn higher prices for her leafy greens such as kale, Chinese mustard, bok choy and curly leaf lettuce.
It's more than that if you're a beekeeper. It's your pride and joy.
Whether beekeeping is your livelihood, your leisure activity, or something you do to help the declining bee population, that byproduct of your bees--honey--can also be an opportunity for bragging rights.
Entries are now being accepted for the nationwide honey competition sponsored by Good Food Awards.
If you're one of the nation's beekeepers, there's still time to enter your honey, says contest coordinator Amina Harris, director of the UC Davis Honey and Pollination Center.
The deadline to do so is Sunday, July 31. The four subcategories are Liquid and Naturally Crystallized, Creamed, Comb, and Infused Honey.
The contest is divided into five regions--East, South, North, Central and West--with seven or more states assigned to one region, Harris says.
- West: California, New Mexico, Arizona, Hawaii, Nevada, Hawaii and Alaska.
- North: Oregon, Washington, Idaho, Montana, Wyoming, North and South Dakota and Minnesota
- Central: Colorado, Nebraska, Kansas, Missouri, Iowa, Illinois, Wisconsin, Michigan, Indiana, Ohio and Kentucky
- East: Maine, New Hampshire, Vermont, New York, Pennsylvania, Massachusetts, Connecticut, Rhode Island, New Jersey, Maryland and West Virginia
- South: Virginia, North and South Carolina, Tennessee, Georgia, Florida, Alabama, Mississippi, Arkansas, Oklahoma, Louisiana and Texas
"Finalists from each region are selected on a tasting day in September," Harris explains. "They are vetted according to criteria on this page. Winners are selected during the fall months and announced at the end of the year. The awards will be presented in mid-January."
Harris says there are more than 300 unique types of honey in the United States. The Good Food Awards will showcase honeys most distinctive in clarity and depth of flavor, produced by beekeepers practicing good animal husbandry and social responsibility. The honey can come from hives located in numerous places, from rooftops to fields to backyards.
Last year's top awards went to:
- Bee Girl, Bee Girl Honey, Oregon
- Bee Local, Bee Local Sauvie Honey, Oregon
- Bee Squared Apiaries, Rose Honey, Colorado
- Bees' Needs, Fabulous Fall, New York
- Bloom Honey, Orange Blossom, California
- Gold Star Honeybees, Gold Star Honey, Maine
- Hani Honey Company, Raw Creamed Wildflower Honey, Florida
- Mikolich Family Honey, Sage and Wild Buckwheat, California
- MtnHoney, Comb Honey Chunk, Georgia
- Posto Bello Apiaries, Honey, Maine
- Sequim Bee Farm, Honey, Washington
- Simmons Family Honey, Saw Palmetto Honey, Georgia
- Two Million Blooms, Raw Honey, Illinois
- UrbanBeeSF, Tree Blossom Honey Quince & Tree Blossom Honey Nopa, California
To enter the competition, access this page: http://www.goodfoodawards.org/honey/
The Honey and Pollination Center is affiliated with the Robert Mondavi Institute for Wine and Food Science and the UC Davis Department of Entomology and Nematology. For more information, email Harris at firstname.lastname@example.org.
Honey bees in the process of making honey. This photo was taken through a bee observation hive. (Photo by Kathy Keatley Garvey)
Each year on Oct. 16, the world takes a moment to raise global awareness of agriculture, hunger, and food issues. World Food Day officially marks the anniversary of the creation of the UN's Food Agriculture Organization (FAO) in 1945, and nowadays it aligns with other global events such as this week's World Food Prize activities in Iowa.
Food and agriculture are central to what UC Agriculture and Natural Resources (UC ANR) professionals deal with every day. We're elbows-deep in solving specific problems like pest identification, childhood nutrition in schools, drought-tolerant plant breeding and spreading sustainable agricultural practices.
World Food Day is a day for all of us to take a step back and look at the bigger picture. Here are some ways that UC ANR faculty are raising awareness on World Food Day this year. How will you join them?
If you're near UC Davis, two free events invite the public to mark World Food Day:
America's Farm-to-Fork Capital Speakers Series offers participants lunch and an in-depth discussion of the connections between soil health, farm health, healthy foods, and the gut microbiome. These themes are particularly pertinent this World Food Day, as it is also the International Year of Soils. Author Daphne Miller will speak about her book "Farmacology" and then join a panel of academics from UC ANR's Agricultural Experiment Station, specifically Kate Scow and Bruce German, moderated by Tom Tomich. The event will be 11 a.m. – 1:30 p.m., Friday, at the Buehler Alumni Center on the UC Davis campus. Event details and registration
The Grand Opening of the Horticulture Innovation Lab Demonstration Center will send participants home with a souvenir vegetable seedling and a closer look at some of the technologies and crops that UC academics work with in developing countries. UC ANR Cooperative Extension specialist and pomologist Elizabeth Mitcham is also the director of the Horticulture Innovation Lab and will be joined by Rep. Ami Bera (D-CA), UC Davis CA&ES Dean Helene Dillard, and others to discuss the work that UC Davis and its international partners do to help small-scale farmers in developing countries. This event is particularly pertinent as this year's theme for World Food Day focuses on how agriculture can break the cycle of rural poverty. The event will be at 2 – 3:30 p.m., Friday, on Solano Field, near Nelson Hall on the UC Davis campus. Event details and information about the new demonstration center
Online this week, you can hear UC ANR academics Dan Sumner and Christine Stewart speaking on a panel at the World Food Prize Borlaug Dialogue, broadcast online via a live stream. They will be speaking 1:30 p.m. PDT, Wednesday, on a panel with UC Davis' Roger Beachy about the UC Davis World Food Center, “Launching a New Initiative - Food for a Healthy World.”
Ten large, shiny tanks stand near the Robert Mondavi Institute for Wine and Food Science at UC Davis, holding more than a year of rainwater and the key to processing food and drink during a drought. The water tanks, and the teaching-and-research winery they support, are showing students and winemakers throughout the world how to reduce processing costs, improve wine quality, and protect the planet's dwindling natural resources.
The work is the latest in more than a century of trail-blazing viticulture and enology science at UC Davis. UC Davis researchers are working with Cooperative Extension specialists and farm advisors with UC Agriculture and Natural Resources to help winemakers and grape growers sustainably produce premium wine.
Water is critical to winemakers in drought-stricken California and beyond. Grapes aren't a very thirsty crop to grow, but keeping fermentors clean is another story.
A typical winery uses four to six gallons of water after the grapes are harvested to produce one gallon of wine, and most of that water is used to wash equipment. Boulton and David Block, chair of the UC Davis Department of Viticulture and Enology, are developing self-cleaning fermentors capable of recycling 90 percent of that water. The goal: affordable technology and alternative practices that use less than one gallon of water to produce one gallon of wine.
Winemakers currently remove sticky, fermented, grape residue from tanks with water and elbow grease. Clean-in-place technology replaces hand-cleaning with an automated system that sprays tanks with diluted solutions of potassium hydroxide and potassium bisulfate.
“The dairy industry has used clean-in-place technology since the 1960s and the pharmaceutical industry since the 1990s,” says Block, a chemical engineer and enologist who helped the pharmaceutical industry manage clean-in-place technology before coming to UC Davis in 2008. “It's a little different with dairy and pharmaceuticals, where poor sanitation can kill you, but the concept is similar.”
“We will filter and reuse that water at least five times, hopefully one day up to 10 times,” Boulton says. “It's not waste water. It has no phosphates, no nitrates, and no chlorine. Clean-in-place technology represents a huge potential for water and labor savings.”
Industry is starting to notice.
“Clean-in-place technology is very attractive to us,” says Ashley Heisey, director of winemaking at Long Meadow Ranch in Rutherford and a UC Davis viticulture and enology graduate. “Water is such a critical issue. Long Meadow Ranch owners Ted, Chris, and Laddie Hall built our facilities with great concern for the environment, and thanks to UC Davis, we can take it one step further.”
In Sacramento, grocer Darrell Corti from Corti Brothers Market says where UC Davis leads, winemakers will eventually follow.
“What we know about grape-growing and winemaking is primarily due to the work they do at UC Davis,” Corti says.
A longer version of this story is in the magazine Edible Sacramento.
Farm advisors: They're the local hand on the long arm of the University of California Agriculture and Natural Resources (UC ANR). They apply cutting-edge research to problems facing their farming neighbors, often adapting practices and research results to local conditions. UC ANR Cooperative Extension advisors provide locally adapted science to local farmers.
So it might come as a surprise that some farm advisors got their start in agriculture nowhere near their backyards or their neighbor's fields. In fact, more than a few farm advisors fell in love with helping farmers while they were overseas.
But as a UC Davis grad student, Lundy traveled to Malawi for a few weeks to help extension agents there teach farmers modern tomato-growing practices — as part of a Trellis project with the Horticulture Innovation Lab.
Lundy wrote about his experience in Malawi recently on the Feed the Future website. He describes setting out, eager to put “book learning” to practical use, and eventually realizing how valuable local knowledge can be for agriculture. While in Malawi, Lundy worked with a local agronomist named Chimwemwe:
“Seeing Chimwemwe's extension program in action underscored to me that agriculture is simultaneously (even paradoxically) a global and a local enterprise. Many of the fundamentals of cropping systems do apply broadly across diverse agricultural landscapes, which is what permitted the productive conversations and collaboration between us. Nevertheless, there is no substitute for a nuanced understanding of the particular contours and constraints of any given region or farm.”
Though Lundy had years of formal education in agronomy, he witnessed how Chimwemwe's relationships and local understanding made him a “sharper tool” when it came to helping local farmers.
“Observing Chimwemwe in action inspired me to leverage the regionally specific knowledge I had gained about California agriculture during my graduate education and try to become a similarly sharp tool in my own backyard,” Lundy wrote.
You can read the rest of the article, “How a Global Trip Inspired this Californian to Focus Locally” on the website for Feed the Future, the U.S. government's global hunger and food security initiative. The initiative brings American ingenuity and expertise to bear in the global fight against hunger. Several agricultural research programs at UC Davis and UC Riverside fall under the banner of Feed the Future — including the Horticulture Innovation Lab, led by UCCE specialist Beth Mitcham.
Author: Brenda Dawson
As a graduate student, Mark Lundy (back, left) worked with Chimwemwe (second from right) and colleagues in Malawi on a tomato production project with the Horticulture Innovation Lab.