Posts Tagged: UC Davis
Beans are one of civilization's earliest cultivated crops, dating back to the early seventh millennium BCE. Today there are more than 40,000 varieties of beans worldwide.
Beans can also have a place on the Thanksgiving table. The Maple Spice blog for vegans shares a meat-free substitute for turkey that combines mashed white canelli beans, nutritional yeast, vital wheat gluten and spices to create a loaf that slices like turkey breast. UC CalFresh, one of the UC Agriculture and Natural Resources' nutrition education programs, developed a recipe for black bean and mango salad that makes a healthful and colorful accompaniment to a traditional Thanksgiving meal. (The recipe is below.)
"Not only are beans a healthy food choice, but they are also a healthy choice for our world," said UC Cooperative Extension advisor and dry bean expert Rachael Freeman Long. "Beans fix most of their own nitrogen so require fewer inputs for production compared to other sources of protein and they're cheap! Plus some, like garbanzos, are grown during the wintertime, so they're less dependent on irrigation."
The different varieties of beans include garbanzos (chickpeas) as well as black eyes, limas, and common beans like pintos and kidneys.
You probably won't find a bigger fan of beans than Rachael Long. "I eat them at least once a week or more," she said. "I love going on our Cal Beans website and getting new recipes. Summer time, I love beans on my salad, especially garbanzos. At this time of year, I love soups with beans. My favorite is the kale white bean sausage soup. If I want to go vegetarian, I'll leave out the sausage or sometimes fry up some tofu sausage for flavor. And, it just so happens that this is the soup in the current bean blog. I got the original recipe from one of our nutrition staff at our office."
Long says that Cal Beans is an important site for bean growers and industry folks, too. "It's supported by the California Dry Bean Advisory Board, an important funding source for my work. Right now, I have a grant to look at seed moisture and quality at harvest (possibly drying down seed too much at harvest results in internal injury to planting beans (seed stock)."
What do you know about beans? Do you know that California grows the canning quality beans?
"We have the perfect weather conditions for those large, creamy beige-colored beans," Long said. "Other states like Washington grow about 100,000 acres of garbanzos for humus (but a lower quality bean and we can't compete with their free water via rainfall."
California farmers supply virtually all of our country's dry lima beans, Long notes. In 2012, California farmers grew about 23,000 acres of baby and large limas, valued at $30 million that year, according to the National Agricultural Statistics Service.
"Lima beans are a major dry bean crop for California, representing a significant portion of the total dry bean acreage in 2013," she wrote in the Lima Bean Production in California. "Lima beans are primarily grown for the dried edible white bean in California, although a limited but stable acreage is also for seed production. As with all dry beans, limas are a nutritional and healthy food choice, being an excellent source of protein, fiber, vitamins, and minerals. Lima beans are also an important rotation crop for farmers because the plants fix nitrogen, add biomass to the soil, and require relatively few pesticides."
Lima beans belong to the species Phaseolus lunatus, distinct from the common bean, P. vulgaris.
"Common dry beans include the market classes kidney, cranberry, pink, black, white, yellow, pinto, and red, all of which are different types of a single species (Phaseolus vulgaris) that was originally domesticated several thousand years ago in the areas that are now Mexico and South America," Long wrote in the Common Dry Bean Production Manual. "Natural selection and breeding programs lead eventually to the current market classes, which are mainly distinguished by seed size, color, and shape, and plant growth habit. Currently, there are no commercially available genetically modified varieties of P. vulgaris."
"Dry beans," Long points out, "are grown in California mainly for human consumption, though a limited but stable acreage is dedicated to seed production. Dry beans are nutritious: they are high in starch, protein, and dietary fiber, they have no cholesterol, and they are an excellent source of iron, potassium, selenium, molybdenum, thiamine, vitamin B6, and folic acid. The U.S. Department of Agriculture considers dry beans to be both a vegetable and a protein source."
Rosane Oliveira, director of the UC Davis Integrative Medicine Program and an adjunct assistant professor in the UC Davis School of Medicine's Department of Health Sciences, recently praised beans as one of the "Fab 4" plant foods in her "21-Day Food Challenge" blog.
Beans are brilliant, Oliveira says, because they:
- Are an excellent source of fiber, protein, iron, and magnesium
- May add up to 3-4 years to your life if you eat one cup a day
- Keep your blood sugar level stable for up to six hours
- Improve cardiovascular health
- Decrease the risk of type 2 diabetes
Bottom line: Beans should be an important part of your diet. You can call them "nutritious," you can call them "delicious," or you can call them "brilliant." They're all three.
- 1 15-ounce can black beans, rinsed and drained
- 2 cups peeled, pitted and diced fresh mango (about 2 small mangos)
- 1/4 cup sliced green onions
- 1/4 cup chopped bell pepper
- 2 tablespoons lime juice
- 2 tablespoons 100% orange juice
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
Mix together all ingredients in a large bowl. Salad may be served right away, but is best if covered and chilled for a least 1 hour for flavors to blend.
Planted in a corner of the UC Davis campus is a display of technologies and vegetable crops that researchers with the Horticulture Innovation Lab have been using with farmers in Africa, Asia and Central America. Led by UC ANR's Elizabeth Mitcham in the UC Davis Department of Plant Sciences, this program harnesses the agricultural expertise of a network of U.S. university researchers to improve how farmers in developing countries grow fruits and vegetables.
More often than not, the learning goes both ways: Adapting solutions for farmers on another continent can spark ideas that might be useful back home too.
So while the Horticulture Innovation Lab's Demonstration Center was built to showcase international work to campus visitors, you wouldn't be the first to wonder, “Would this technology work on a California farm too?”
Recently a team from UC Cooperative Extension in Fresno County — led by Ruth Dahlquist-Willard, UC Cooperative Extension advisor for small farms in Fresno and Tulare counties — worked with the Horticulture Innovation Lab to learn how to build one of these technologies, to try out with local farmers.
The low-cost technology they built, called a “chimney solar dryer,” combines continuous air flow with solar heat to dry fresh produce more efficiently than a traditional solar dryer. It was designed by the innovative duo Michael Reid and Jim Thompson, both emeritus specialists with UC Cooperative Extension who have worked on multiple inventions with the Horticulture Innovation Lab. The chimney solar dryer is usually built with basic materials, such as plywood, dark plastic, clear plastic, and food-grade mesh. Read more about how the chimney solar dryer can help farmers add value to crop surplus (PDF).
Here is a quick look at a couple of other technologies that visitors can see at the demonstration center:
This solar-powered cold room uses a tool designed by an American farmer, called a CoolBot. In a well-insulated room, a CoolBot can trick a household air conditioner into bringing temperatures down low enough for cool storage of fresh produce. Cooling fruits and vegetables soon after harvest from the field can reduce postharvest losses and extend shelf life. So far teams with the Horticulture Innovation Lab have used the CoolBot with farmers in Tanzania, Zambia, Uganda, Thailand, Cambodia, Bangladesh, India and Honduras.
The zero-energy cool chamber (known as ZECC) is a simple structure built from brick and sand that can help cool fresh produce, in conditions where evaporative cooling is effective. By regularly wetting the sand and brick, farmers or even marketers can keep the temperatures low and the humidity high for fresh produce such as leafy greens. Researchers with the Horticulture Innovation Lab have been testing what specific conditions — such as hot, arid climates with easy access to water — make this tool effective for farmers to use to cool their fresh fruits and vegetables.
More information about the ZECC is available from the UC Postharvest Technology Center.
Recent visits to the Horticulture Innovation Lab's demonstration center have come in many shapes and sizes — from people walking by who stopped to read some of the signs, to group activities planned in advance. Recent tours of the center have included a delegation of deans from agricultural colleges in Ethiopia, a television news crew from Tajikistan and high school students from California learning about innovation and human-centered design.
Maybe it will spark an innovative idea that you can use in your fields?
- More recent blog posts about the Horticulture Innovation Lab Demonstration Center
- Explore the African vegetables on display
- Learn more about the technologies on display
- Get updates from the Horticulture Innovation Lab's email newsletter
Led by UC Davis, the Horticulture Innovation Lab is funded by the U.S. Agency for International Development (USAID) as part of Feed the Future, the U.S. government's global hunger and food security initiative./h2>
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.
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 email@example.com.
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.”