- Author: Alec Rosenberg
Only in California could arid land be converted into the nation’s salad bowl.
In the late 1800s, University of California researchers discovered how to remove salts from the soils of the Central Valley, turning it into one of the most productive agricultural regions.
UC researchers continue to play a key role in agriculture today, keeping California the nation’s leading agricultural state, from dairies in Tulare to nut farms in Newberry Springs.
A new brochure highlights the breadth of UC Agriculture and Natural Resources’ impact. UC guidelines have helped farmers boost broccoli production. UC scientists have developed sweet-tasting citrus and strawberries to meet consumer demands. UC certifies...
- Author: Suanne Klahorst
I attended the Fancy Food Show in San Francisco in January and I was delighted with the offerings from local companies near UC Davis. Since I attended this vast international exhibit, I have purchased several local products that I discovered at the show. The exhibit was so large, I was only able to see half of it in a day. I met Matthieu Kohlmeyer, the French CEO and General Manager of La Tourangelle, whose walnut oils are processed 15 minutes away in Woodland.
I was also impressed with Mezzetta pasta sauces from Napa. I have purchased their olives and fire-roasted peppers for years, so why did I fail to notice their pasta sauce among the endless...
- Author: Janet L. White
August visitors to California wine country can see winegrapes ripening – green changing to gold, red and purple. This is the critical final stage of development, and its success drives one of the state's economic engines, with wine sales generating $18 billion in revenue in 2009. Wine country is also a tourist magnet and a job generator; the industry has a $61.5 billion economic impact statewide each year.
If this is a typical year, California will produce 90 percent of the nation’s wine. In normal vines, the ripening period means sugars and pH increase, while acids (primarily malic) decrease. Other compounds such as tannins develop, and all these factors contribute to the flavors and aromas in the wine that eventually results....