Posts Tagged: cactus

Survey identifies 19 produce candidates for a farm-to-WIC program

A new federal voucher that gives low-income women access to a range of fruits and vegetables could provide unique new marketing opportunities for California growers.

In 2009, the federal Special Supplemental Nutrition Program for Women, Infants and Children (WIC) began distributing monthly cash vouchers to low-income women with children to buy fruits and vegetables. The program reaches almost half of the infants and one-quarter of children under 5 years old in the United States.

A team of UC Cooperative Extension (UCCE) researchers and nutrition advisors has been exploring the possibility of developing a farm-to-WIC program that would link these low-income consumers with local growers. The purpose of such a program would be to increase the consumption of a wide variety of fresh produce, with a focus on locally grown produce when available.

UCCE conducted a survey of produce preferences and buying habits among WIC participants in Tulare, Alameda and Riverside counties in 2010. The full study is published in the January-March 2012 issue of California Agriculture journal.

Based on the results, the UCCE team developed a list of 19 produce items to promote in a possible new farm-to-WIC program. They are:

bell pepper broccoli cabbage cantaloupe carrot collards

corn grapes green beans lettuce mustard greens nopales (cactus pads)

spinach strawberries sweet potato tomatillo tomato watermelon

Although mustard greens and collards were not popular across all sites, the advisors gauged a potential market in Alameda County, so these were retained. Based on write-in responses, oranges were also added.

In California, which has the nation's largest WIC program, 82 local agencies serve about 1.43 million participants at 623 local centers, and WIC participants can redeem their monthly vouchers at 4,000 grocery stores statewide. About 40 percent shop at WIC-only stores, which stock and sell only WIC-authorized foods.

Stocking produce is relatively new to WIC-only stores; before rollout of new WIC food packages in October 2009, these stores were only required to stock limited amounts of fresh carrots. In the survey, most WIC participants (58 percent to 72.3 percent) responded that their preferred stores offered many choices, but fewer participants (18.5 percent to 41 percent) rated the produce quality as “excellent.” Key factors determining purchase decisions were produce quality and freshness, and nutrient value (vitamins and minerals). Cost was relatively less important, possibly because WIC participants procure the produce with the vouchers.

The list has served as a starting point for discussions with growers and WIC vendors.

“The survey showed that WIC participants were interested in purchasing fresh produce with better quality and more variety,” wrote lead author Lucia L. Kaiser, Cooperative Extension specialist in the UC Davis Department of Nutrition, and co-authors, in California Agriculture. “Some WIC participants that we surveyed said they avoided shopping at WIC-only stores in part because these interests were not met.”

A dish made with nopales (cactus pads).

You should taste it fresh

Question: What exotic fruit has been named as a flavor in Starburst candy, Ice Breakers gum, SoBe beverages, Vitamin Water drinks, Bacardi rum and even Axe body spray?

Answer: Dragon fruit. (Hylocereus spp.)

So while many of us may have tasted products that flaunt its name, have you ever sunk your teeth into a fresh dragon fruit?

If you want to try one, you may be in luck because now is the peak harvest season in Southern California for this subtropical cactus fruit with the fire-breathing name — also known as pitahaya. And it just so happens that growing and eating fresh dragon fruit is what Ramiro Lobo, UC Cooperative Extension farm advisor for San Diego County and the Small Farm Program, is most interested in.

Lobo says he’s known about pitahaya since he was a kid, but his professional interest was rekindled when the enthusiasm of the Rare Fruit Growers group intersected with an ongoing quest to find crops that are more water-efficient for the region.

“Wherever you can grow Hass avocados, you can grow dragon fruit,” he said. “And it uses less water than avocados or any other orchard crop that we grow in San Diego.”

Though this used to be a fruit found only rarely in specialty stores, Lobo says that is changing.

“We’ve seen the market expanding. We’re seeing it in high-end restaurants in Los Angeles and Las Vegas,” he said. “Supply is very sketchy right now, but growers who are selling direct at farmers markets are getting $7-8 per pound. Hardly any other fruit today is bringing that kind of money.”

One other clue that the U.S. market for this “artichoke from Mars” (as one LA Times writer described it) is expanding? Imports of the fruit have been growing from Vietnam, with perhaps 600 tons imported in 2010. And the USDA is currently working through the processes that could allow imports from Mexico, Thailand and Central America too.

While Lobo doesn’t sound too worried about competing with imported dragon fruit, he does hope your first taste of fresh dragon fruit is indeed very fresh.

“We cannot compete with Vietnam fruit for price, but we can definitely compete for quality,” he said. “The challenge is that a lot of people are exposed to dragon fruit, but the fruit quality is lousy. It’s a very sensitive fruit, so if you put it in a container and send it across the ocean for 10 days, it’s not going to be as good. But people who get exposed to a good variety keep buying it.”

In California, it is estimated that about 200 acres are planted in pitahaya, with anywhere from 400 to 1,000 acres planted nationwide.

Lobo oversees approximately 500 dragon fruit plants at the UC South Coast Research and Extension Center in Irvine. He is currently working to set up an irrigation trial for pitahaya, to better evaluate its water requirements. He is also working to test out different trellis systems, comparing hedge versus orchard systems for this fruiting cactus.

The UC South Coast Research and Extension Center is also where the pitahaya field day was held recently. Lobo said questions from the day’s 100 or so participants sounded like more growers are getting serious about growing pitahaya commercially, with more technical questions and an interest in disease, rodent and pest management.

“The bar has been raised, and [some of those questions] even put us in a bind because without the research, it is kind of hard to answer them,” he said.

In the meantime, Californians and marketing companies will probably continue to find new secondary uses for this fruit’s juice, pulp and name: Lobo says he’s seen wines made with dragon fruit and organic yarn dyed naturally with that fiery pink flesh.

Pitahayas, as packed at a small farm in San Diego. (Photo by Shermain Hardesty)

box of pitahaya fruit

At UC South Coast Research and Extension Center, the dragon fruit plants are currently in an orchard system, though new trellis trials will soon be under way. (Photo by Shermain Hardesty)

Cactus with pink pitahaya hanging from it has grown up a pole and out over a wire canopy, creating a tree-like form.

Pitahaya blooms at UC South Coast Research and Extension Center. (Photo by Shermain Hardesty)

Colors of ripe pitahaya flesh can vary between red, fuschia, pink and white.

Irvine Field Station white flesh pitahaya