Division of Agriculture and Natural Resources
Division of Agriculture and Natural Resources
Division of Agriculture and Natural Resources
University of California
Division of Agriculture and Natural Resources

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President Napolitano launches UC Global Food Initiative

On July 1, the University of California announced our new Global Food Initiative to address one of the critical issues of our time: How to sustainably and nutritiously feed a world population expected to reach eight billion by 2025.

UC's Division of Agriculture and Natural Resources is already a critical partner with California's farmers and consumers, providing growers and ranchers with scientifically tested production techniques, educating families about nutrition, improving food safety and addressing environmental concerns. With programs in every California county, our research and extension network in California reaches from Tulelake to El Centro and more than 130 countries working to solve agricultural problems at home and abroad.

The initiative will align the university's research, outreach and operations in a sustained effort to develop, demonstrate and export solutions — throughout California, the U.S. and the world — for food security, health and sustainability.

Check below for some key highlights from UC ANR and our 10 campuses. For more information about the initiative, visit: http://www.ucop.edu/initiatives/global-food-initiative.html

President Napolitano joins UCLA student Ian Davies in student-run garden.

UC ANR 

  • In the past 10 years, 500 million citrus trees have been grown from disease-free budwood provided by Lindcove Research and Extension Center (REC).
  • Desert REC has 1,300 carrot varieties in production for USDA's carrot improvement program.
  • California became one of the leading producers of fresh blueberries after UCCE researchers identified varieties that could thrive in California, so long as the growers acidify the soils and maintain acidic conditions in the irrigation water.
  • 5,400 UC Master Gardener volunteers play a key role in helping Californians grow food in their own backyard, working in 50 California counties to teach research-based gardening techniques that minimize the use of pesticides and artificial fertilizers. Currently, more than 1,200 community, school and demonstration gardens in California are managed by UC Master Gardeners.
  • Through our Expanded Food and Nutrition Education Program (EFNEP) and UC CalFresh Nutrition Education Program (also known as SNAP-ED), UC Cooperative Extension works with community agencies and schools todeliver nutrition education to low-income families, improving their health and food security and helping preventchildhood obesity. EFNEP and CalFresh programs are currently operated in 33 counties reach 222,000 members of the public each year.

UC Berkeley

  • The Berkeley Food Institute (BFI) is an interdisciplinary institute launched in 2013 dedicated to research, education, policy initiatives and practices to support sustainable food and agriculture systems. BFI is catalyzing and fostering transformative changes in food systems, to promote resilience, justice, diversity and health, from local to global scales.
  • The Atkins Center for Weight and Health (CWH) works with community groups to develop and evaluate programs to support healthy eating and active living, with a focus on children and families in diverse communities.

UC Davis

  • As the largest UC campus, with more than 3,000 acres specifically devoted to agricultural research and teaching, UC Davis is addressing the pressing food and agricultural challenges that face California, the nation and the world.
  • In addition to the World Food Center, UC Davis hosts 26 centers with a significant emphasis on agriculture and food, including the UC Agricultural Issues Center, Agricultural Sustainability Institute, Center for Produce Safety, Foods for Health Institute, Seed Biotechnology Center, Postharvest Technology Center, Plant Breeding Center, Giannini Foundation of Agricultural Economics, Center for Food Animal Health, and Robert Mondavi Institute for Wine and Food Science.
  • In April, UC Davis unveiled the largest anaerobic biodigester on a college campus, using technology invented by one of its engineering professors to turn organic waste into renewable energy. The system, now in commercial use, is designed to daily convert 50 tons of organic waste to 12,000 kWh of renewable electricity, diverting 20,000 tons of waste from local landfills each year. 

UC Irvine

  • Anthropologist Michael Montoya leads the Community Knowledge Project, an action-research partnership with community organizations in Santa Ana. Past projects have tackled obesity prevention and school lunch/food access. Upcoming project on diabetes prevention in Fullerton. 
  • In AY 2014-15, the Sustainability Initiative, in conjunction with social ecologist John Whiteley and UC Irvine's oceans faculty, will host a regional conference at the National Academies of Sciences' Beckman Center on Ocean Health, Sustainable Fishing, and Food Security.
  • The Sustainability Initiative convenes The Garden Project, which coordinates the four campus community gardens (three of which are student-run) and builds links with the broader community involved in sustainable food production in Orange County, particularly in low-income communities.

UCLA

  • The UCLA Center for Health Policy Research and the UCLA–USC Center for Population and Health Disparities — among other centers — are actively involved in research and community projects to help improve food availability and security.
  • The Student Food Collective holds farmers markets in UCLA's main plaza and manages a food-buying co-op. Multiple produce gardens on campus increase sustainability practices, provide more healthful options and serve as educational tools to facilitate healthy lifestyle choices by the campus and surrounding community.
  • The UCLA Mildred E. Mathias Botanical Garden promotes plant diversity and ecologically sound practices.
  • UCLA faculty, students and staff collaborate with LAUSD food services and medical staff on research and programs to promote healthy eating for the school district's 600,000 students. 

UC Merced

  • Public Health Professor A. Susana Ramirez and her students this summer will interview with customers at a mobile farmer's market that travels to different parts of Merced County to better understand food access issues facing Merced County residents, and the relationship between access to healthy foods and obesity.
  • UC Merced is working to form a Farmers Consortium to promote the campus's interest in doing business with local farmers, in addition to direct communication with local farms.
  • UC Merced's 400-square-foot community garden was developed on campus in spring 2014 by Engineers for a Sustainable World. Fruit and vegetables harvested will be donated to local food banks. The site will eventually be used for education and outreach.
  • The campus's Early Childhood Education Center serves as a delivery point for Rancho Piccolo, a community- supported agriculture. Many faculty and staff are members and are able to get local, fresh fruit and vegetables every week. 

UC Riverside 

  • A chemist has applied chemical tests to juice products sold as pomegranate juice or pomegranate juice blends, in order to authenticate their content. Another researcher is studying the effects of pomegranate juice on prostate cancer progression. 

UC San Diego 

  • Food and Fuel for the 21st Century supports the development of innovative, sustainable and commercially viable solutions for the renewable production of food, energy, green chemistry and bio-products using photosynthetic organisms — including converting solar energy into food and fuel, without the use of fossil fuels.
  • Department of Literature students can enroll in “The Politics of Food” course that utilizes UC San Diego campus gardens for summer research. Students learn how community gardens are governed, planting their own seedlings and identifying campus markets for the produce they grow. In the Division of Biological Sciences, courses such as “Fundamentals of Plant Biology” introduce students to plant genetic engineering, plant disease and stress and sustainable agriculture.
  • The UC San Diego School of Medicine's Child Development and Community Health program initiatives include Network for a Healthy California: Campaigns and programs focus on increasing fruit and vegetable consumption, physical activity levels and food security among low-income families. Healthy Works: This program initiates new farmers markets, promotes additional school and community gardens and helps residents to stay physically active and eat nutritious foods.

UCSF 

  • In 2009, UCSF launched the Smart Choice Smart U program http://smartchoice.ucsf.edu) in partnership with MyFitnessPal, a leading mobile application and website and Fitbit, an activity tracker, that combines food tracking with physical activity to give real-time feedback about personal wellness goals.

UC Santa Cruz 

  • The Center for Agroecology & Sustainable Food Systems (CASFS) at UC Santa Cruz has developed cutting-edge programs in food systems and organic farming research and extension, national and international work in agroecology, and a renowned apprenticeship program.
  • The nearly 1,500 graduates of its Apprenticeship in Ecological Horticulture have carried hands-on experience into teaching, farming and advocacy positions worldwide for more than 45 years.
  • An on-site affiliate, Life Lab, uses the Farm for K–12 school tours, teacher trainings, summer camps, and the “Food What?” youth empowerment program.
  • The Central Coast School Food Alliance (CCSFA) is a collaborative initiative that serves school children fresh and wholesome food in Santa Cruz, San Benito, and Monterey counties. Stakeholders include food service directors, non-profit leaders on community food systems development, researchers, educators, as well as elected local, state, and federal officials.
Posted on Wednesday, July 9, 2014 at 1:07 PM

Peel back the layers and see what the onion is all about

Red onions. Photo by Kathy Keatley Garvey
For crying out loud, who doesn't love an onion? Whether you enjoy them in burgers, broths, sandwiches or soups, or deep-fry them as onion rings or serve them with liver, they're to die for and to cry for.

The average American eats 21 pounds of onions per year. Indeed, our appetite for the fresh green as well as yellow, red, and white bulb onions is increasing in the United States, up 70 percent from several decades ago. A valued crop generating $1.2 billion a year, the onion currently ranks No. 2 in the vegetable industry, right behind the potato. Yellow onions account for nearly 90 percent of all onion consumption, followed by red and white varieties.

Onions, cultivated for more than 5,000 years, are one of the most versatile vegetables. They are found in every ethnic cuisine from breakfast to lunch to dinner and are rich in vitamin C and fiber. As Julia Child noted, “It's hard to imagine civilization without onions.”

With a thriving onion industry comes a “crying” need for onion seed planting stock; onions have to flower and set seed. California is a major worldwide supplier of onion seed, with growers producing about 3,000 acres of hybrid onion seed worth about $12 million, and generating an additional $40 million annually in subsequent retail sales. The major growing areas in our state are the Imperial Valley and Colusa County.

Seed companies from around the world contract with growers here in California to produce hybrid onion seed. The many different varieties include red, yellow and white bulbs, including types that are adapted to different day lengths from our northern to southern hemispheres. Growers plant onion bulbs or seedling transplants in late summer with distinct male (male fertile) and female (male sterile) onion lines in the same field. Generally, the field ratio is one row of males for every three female rows and they're tough to tell apart from a distance, but males produce pollen.

Honey bees visiting an onion umbel. Photo by Kathy Keatley Garvey
In Northern California, flowering occurs for a short four to five weeks the following May and June, with scapes from each bulb producing a white umbel with multiple florets. Growers rely on honey bees for cross pollination, that is moving the pollen from male to female rows. Each acre usually includes 10 to 12 hives. Native bees are also important for pollinating onion flowers, as are flies. No pollinators? No onion seed production.

Thankfully, there are few pests of onion seed, although the recent introduction of the iris yellow spot virus vectored by the onion thrips has resulted in increased insecticide use to control this potentially devastating pest and disease. Recent research by UC Cooperative Extension specialists in Yolo County and UC Davis, however, documented that more than three insecticide sprays applied pre-bloom per year can reduce honey bee visitation to flowers. Insecticides may also interfere with the ability of female flowers to receive pollen; that is, sprays applied near to bloom time can lead to overall lower pollen germination. As a result, growers are now careful to minimize insecticide use in onion seed production fields to ensure good pollination and yields.

Monitoring honey bee activity in onion seed production
Likewise, growers must carefully manage their irrigation water to ensure that the onion flowers produce good nectar rewards to maximize honey bee visitation. Honey bees are attracted to flowers with ample nectar production. Fields that are too wet or too dry show reduced floral nectar rewards and a decrease in honey bee visitation.

After cross-pollination occurs and seeds are set, growers knock down the male rows to remove them to facilitate harvesting of female lines and ensure purity of the seed. Once the female umbels dry down, they are harvested primarily by hand, placed on tarps to fully dry, and then the tiny black seeds from the florets are mechanically threshed with a combine, and cleaned and packaged for retail sales.

Although a small acreage crop in California, onion seed is an important specialty crop that significantly boosts our agricultural economy, as well as providing needed seed for farmers throughout the world.

But, before you can slice them, chop them or dice them, you have to grow them and our California growers do it best.

Additional information on onion seed production can be found at:

http://ceyolo.ucanr.edu/Custom_Program/Seed_Crop_Production/Onion_Seed_Production/

 

Onion umbel with seeds
Onion umbel with seeds

Posted on Wednesday, July 9, 2014 at 8:27 AM

UCCE wildlife specialist Robert Timm retires after 27 years

Bob Timm, shown next to sheep corrals, studied ways to prevent coyotes from preying on sheep.
Robert Timm, director of UC Hopland Research & Extension Center and UC Cooperative Extension wildlife specialist, retired July 1, wrapping up a 27-year career with the University of California.

Timm's career has focused on managing wildlife damage and providing science-based advice for people to solve conflicts between humans and wildlife, which increasingly arise as both human and wildlife populations expand. One of his research subjects was finding better ways to prevent coyotes from preying on sheep.

He compiled, edited and published the reference book “Prevention and Control of Wildlife Damage” in 1983 and co-edited the 2004 revision. Since 1989, he has served in many leadership roles on the Vertebrate Pest Council, including managing editor of the Vertebrate Pest Conference Proceedings since 2002.

In 2007, Timm planned the first Urban Coyote Symposium and published papers from the symposium as a management guide. He also created the website CoyoteBytes.org to provide current, science-based management recommendations to wildlife managers and decisionmakers at the city, county and state levels who were dealing with urban coyote conflicts.

As director of the Hopland Research & Extension Center, he was instrumental in the design and construction of Rod Shippey Hall, an outreach and research facility that was completed in 2012. The late Rod Shippey was a UCCE advisor in Mendocino County.

Timm, as a graduate student in 1977, holds a coyote pup.
"What I've loved about being at Hopland is the opportunity to get to know a variety of people who have conducted field research, including campus-based faculty, students and CE advisors," said Timm. "These colleagues and friends are wonderfully diverse in their backgrounds, fields of study, interests and knowledge. It's an ideal situation for interdisciplinary brainstorming, sharing of techniques, and creating new approaches to answer important questions about the management of our resources. At this center, there are always interesting things happening."

Timm earned a B.S. in biology at the University of Redlands and master's and Ph.D. in ecology at UC Davis. He began his career at the University of Nebraska at Lincoln, where he served for nine years as Cooperative Extension vertebrate pest specialist and assistant professor. In 1987, he returned to California to become the second administrator in the history of the “Hopland Field Station,” as it was then known. The late Al Murphy served as the center's first administrator from 1951 to 1986.

In retirement, Timm and his wife Janice plan to stay in Ukiah and spend more time gardening, fishing, traveling and attending Giants games. Timm, who has been granted emeritus status, also plans to finish several publications and continue participating in the Vertebrate Pest Council.

Posted on Wednesday, July 2, 2014 at 12:56 PM

Grow, Teach, Donate - Our Garden



Since its inception, Our Garden has donated more than 12,000 lbs of fresh organic fruits and vegetables to Monument Crisis Center in Contra Costa County.
Since the University of California Master Gardener Program first launched in Riverside and Sacramento counties in 1980, volunteers have donated more than 4 million hours educating the public about home horticulture, pest management and sustainable landscaping practices. With more than 1,200 demonstration, school and community gardens across California, Master Gardeners are making a huge impact in the communities they serve.

Through education, Master Gardener volunteers have inspired hundreds of gardeners to begin successfully growing vegetables in their own backyards. One award-winning project by Master Gardeners of Contra Costa County is Our Garden, an ongoing collaborative edible demonstration garden managed by dedicated Master Gardener volunteers.

UC Master Gardeners partnered with the Contra Costa Times and founded Our Garden in 2009. All food produced by Our Garden is donated to the Monument Crisis Center - which offers nutritious food, quality resources and referrals to low-income individuals and families in the community. 

“The mission of the Monument Crisis Center is to serve low income families and individuals in Contra Costa County through dynamic service programs focused on providing nutritious food, education, general assistance and referrals. We believe that healthy families help create overall community wellness. The 6.5 tons of produce that the UC Master Gardeners donated have gone on to help provide 15,000 low income households in Contra Costa County fresh, straight from the earth nutrition.” -Sandra Scherer, Executive Director Monument Crisis Center

A view of Our Garden, an edible demonstration garden managed by UC Master Gardeners of Contra Costa County.
Short demonstrations and classes are taught every Wednesday, from April through October, and offer the public a free and open venue for up close and personal learning about the process of growing one's own food. The garden provides a vision for a bountiful growing space and classes provide in depth, practical instruction. 

Our Garden has become an important meeting place for like-minded community members to make new friends, share resources and learn together. Since its inception, more than 12,000 pounds of fresh organic fruits and vegetables have been donated to the Monument Crisis Center.

Master Gardeners of Contra Costa County even have home gardeners coming back with a new found confidence, success stories and sometimes produce to share!  

About us

The University of California Master Gardener Program provides the public with UC research-based information about home horticulture, sustainable landscape and pest management practices. It is administered by local University of California Cooperative Extension (UCCE) county offices that are the principal outreach and public service arms of the university's Division of Agriculture and Natural Resources. For more information, visit camastergardeners.ucanr.edu

Posted on Tuesday, July 1, 2014 at 11:47 AM

UC Davis study identifies risky food safety practices in home kitchens

Most risk of poultry contamination can be avoided by thorough hand-washing, never rinsing the raw chicken and using a calibrated thermometer to verify the cooked chicken's temperature.
While most consumers are very aware of food safety issues, including salmonella, and the risk of foodborne illness, many do not follow recommended food safety practices in preparing their own meals at home, according to new research from UC Davis.

The study, which examined preparation of raw poultry, found that the most common risks stemmed from cross contamination and insufficient cooking.

“The most surprising aspect of these findings to me was the prevalence of undercooking,” said Christine Bruhn, director of the Center for Consumer research at UC Davis, who authored the study. “We are now in summer, the peak season for foodborne illness, and these results come at a time when more consumers can benefit from being aware of better food safety practices. Even tips usually considered basic, like washing hands with soap and water before and after handling raw poultry, and never rinsing raw poultry in the sink, still need to be emphasized for a safer experience,” added Bruhn, a specialist in UC Cooperative Extension who studies consumer attitudes and behaviors toward food safety.

Most risks can be avoided by practicing thorough hand-washing, never rinsing raw chicken in the sink and using calibrated thermometers to determine that chicken is fully cooked. Researchers say these results will help narrow areas of focus and define important messages for food safety educators and advocates in their mission to promote safe food preparation.

The study analyzed video footage taken of 120 participants preparing a self-selected chicken dish and salad in their home kitchens. The participants were experienced in chicken preparation, with 85 percent serving chicken dishes in their home weekly, and 84 percent reporting being knowledgeable about food safety; 48 percent indicated they had received formal food safety training.

Cross contamination was of specific concern to researchers:

  • Most participants, 65 percent, did not wash their hands before starting meal preparation and 38 percent did not wash their hands after touching raw chicken.
  • Only 10 percent of participants washed their hands for the recommended duration of 20 seconds and about one-third of the washing occasions used water only, without soap.
  • Nearly 50 percent of participants were observed washing their chicken in the sink prior to preparation, a practice that is not recommended as it leads to spreading bacteria over multiple surfaces in the kitchen. See the U.S. Department of Agriculture website: http://1.usa.gov/1licv0U.

Insufficient cooking was also observed:

  • Forty percent of participants undercooked their chicken, regardless of preparation method and only 29 percent knew the correct USDA recommended temperature of 165 degrees Fahrenheit.
  • Researchers observed that cooking thermometers were not widely used, with only 48 percent of participants owning one, and 69 percent of those reporting that they seldom use it to check if chicken is completely cooked. Most participants determined “fully cooked” based on appearance, an unreliable method according to the USDA. No participants reported calibrating their thermometers to ensure accuracy.

Based on the study's findings, a coalition of agriculture and food safety partners, including the California Department of Food and Agriculture, UC Davis, the California Poultry Federation, the Oregon Department of Agriculture, the Washington State Department of Agriculture, the Northwest Chicken Council, Partnership for Food Safety Education, and Foster Farms, are launching an educational campaign to increase consumer knowledge about safe food preparation practices in the home. The study was funded by contributions from Foster Farms.

“We all have an important role in ensuring food safety and preventing foodborne illness,” said Shelley Feist, executive director of the nonprofit Partnership for Food Safety Education. “Dr. Bruhn's research shows that some home food safety practices need to be reinforced with consumers. Proper hand-washing and the consistent use of thermometers are basic preventive actions that need to be part of all home food handling and preparation.”

California agriculture officials and representatives have been vocal in recent weeks about salmonella control at the ranch level.

“The California poultry industry has made great strides in reducing salmonella on raw chicken,” said Karen Ross, secretary of the California Department of Food and Agriculture. “However, even at this lower level, consumers still need to practice safe handling and cooking of raw poultry.” \

Ross recently recorded a public service announcement calling for more attention to safe handling and cooking for raw poultry and meats.

“The poultry industry takes its responsibility to produce a safe product very seriously, as evidenced by current food safety programs that are drastically reducing the incidence of salmonella,” said Bill Mattos, president of the California Poultry Federation. “At the same time, the research indicates that the consumer recognizes they also have a role in ensuring safety. This research provides a great opportunity to educate consumers with the most helpful information and tools to minimize risk and gives us a clear picture of what behaviors to focus on.”

The study's complete findings will be published in the September/October issue of Food Protection Trends. Consumers can find free downloadable information on home food safety at http://www.fightbac.org.

Posted on Friday, June 27, 2014 at 2:03 PM
  • Author: Karen Nikos-Rose, (530) 752-6101, kmnikos@ucdavis.edu

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