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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The Citrus Research Board and UC create a $1 million endowment for citrus research

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The Citrus Research Board and UC Agriculture and Natural Resources have established a $1 million endowment to fund the Presidential Researcher for Sustainable Citrus Clonal Protection at the UC Lindcove Research and Extension Center. The endowed researcher will provide a UC Cooperative Extension scientist a dedicated source of funds to support scholarly activities focused on the long-term sustainability of the citrus industry.

“I wish to thank the Citrus Research Board for establishing the Presidential Researcher for Sustainable Citrus Clonal Protection at LREC endowment,” said UC ANR vice president Glenda Humiston. “This gift, coupled with the $500,000 match from the UC Office of the President, will help to ensure the long-term success of exemplary research focused on the California citrus industry.”

UC President Janet Napolitano provided half the funds for the endowed researcher; the CRB donated the other half.

“We are gratified that President Napolitano has selected the CRB for this prestigious match program,” said CRB Chairman Dan Dreyer. “It will be invaluable in helping us to pursue critical research that will yield beneficial findings to support the sustainability of the California citrus industry.”

CRB chairman Dave Dreyer presents a giant check to UC Agriculture and Natural Resources representatives, left to right, LREC director Beth Grafton-Cardwell, associate vice president Tu Tran, UC ANR director of major gifts Greg Gibbs, and UCCE plant pathology specialist Georgios Vidalakis.

The new endowment supports the UC Citrus Clonal Protection Program, which distributes pathogen-tested, true-to-type citrus budwood to nurseries, farmers and the public to propagate citrus trees for commercial and personal use. The CCPP maintains blocks of trees that serve as the primary source of budwood for all important fruit and rootstock varieties for California's citrus industry and researchers.

The CCPP is a cooperative program between UC ANR, CRB, the California Citrus Nursery Board and the California Department of Food and Agriculture. CCPP director Georgios Vidalakis, UC Cooperative Extension specialist in plant pathology at UC Riverside, shared his appreciation for the efforts that led to the creation of the new endowed researcher position.

“My thanks to the citrus growers for their decades-long support, especially the members of the CCPP committee of the CRB for their vision, and UC's Greg Gibbs for coordinating all of the efforts,” he said. Vidalakis also praised Lindcove director Elizabeth Grafton-Cardwell “for making the case to our growers about the importance of this endowment and for making plans to house the UC ANR endowment at the LREC.”

A selection committee will award the endowment to a distinguished UC ANR academic. An annual payout will be used to provide salary, graduate student and/or program support. The researcher will be named for a five-year term. At the end of that period, the appointment will be reviewed and either renewed or taken back to a selection committee to choose another UC ANR academic.

“I would like to thank the CRB for this generous gift and their continued support of our research for CCPP at the LREC,” said UC ANR Director of Major Gifts Greg Gibbs.

The CRB administers the California Citrus Research Program, the grower-funded and grower-directed program established in 1968 under the California Marketing Act as the mechanism enabling the state's citrus producers to sponsor and support needed research. More information about the Citrus Research Board may be found at www.citrusresearch.org.

The Presidential Researcher for Sustainable Citrus Clonal Protection is the fifth $1 million UC ANR endowment to support California agriculture. The other endowments are:

Posted on Monday, October 22, 2018 at 2:24 PM

Bring the wild back into our farmlands to protect biodiversity, researchers say

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Berkeley — With a body the size of a fist and wings that span more than a foot, the big brown bat must gorge on 6,000 to 8,000 bugs a night to maintain its stature. This mighty appetite can be a boon to farmers battling crop-eating pests.

But few types of bats live on American farms. That's because the current practice of monoculture – dedicating large swathes of land to a single crop – doesn't give the bats many places to land or to nest. 

Diversifying working lands – including farmland, rangeland and forests – may be key to preserving biodiversity in the face of climate change, says a new review paper published this week in Science by conservation biologists at the University of California, Berkeley.

The Benzinger Family Winery is a diversified vineyard in Sonoma County. (Photo: Corey Luthringer)

Diversification could be as simple as adding trees or hedgerows along the edges of fields, giving animals like birds, bats and insects places to live, or as complex as incorporating a patchwork of fields, orchards, pasture and flowers into a single working farm.

These changes could extend the habitat of critters like bats, but also much larger creatures like bears, elk and other wildlife, outside the boundaries of parks and other protected areas, while creating more sustainable, and potentially more productive, working lands.

“Protected areas are extremely important, but we can't rely on those on their own to prevent the pending sixth mass extinction,” said study co-author Adina Merenlender, a UC Cooperative Extension Specialist in the Department of Environmental Science, Policy and Management at UC Berkeley. “This is even more true in the face of climate change, because species will need to move around to adapt to shifts in temperature and climate.”

Diversified farms could include crops, pastures, orchards and woodland. (Photo: Xerces)

A win-win for wildlife and for farms

Maintaining even small pieces of the original landscape – even a single tree– can help conserve the original diversity of species, Merenlender said. Clearing oak woodlands and shrublands to establish large vineyards hits many native species hard. Animals that are well adapted to urban and agricultural areas, such as mockingbirds, house finches and free-tail bats, continue to flourish, while animals that are more sensitive to disturbance, like acorn woodpeckers, orange-crowned warblers and big brown bats, begin to drop away. “If you can leave shrubs, trees and flowering plants, the habitat suitability -- not just for sensitive birds but also for other vertebrates – goes way up,” Merenlender said. This is true not only in California's vineyards, but on working lands around the world.

Incorporating natural vegetation makes the farm more hospitable to more creatures, while reducing the use of environmentally degrading chemicals like herbicides, pesticides and man-made fertilizer.

A vineyard in California's central coast is an example of industrialized agriculture. (Photo: Steve Zmak, https://stevezmak.com/)

The ideal farming landscape includes woodland pastures and vegetable plots bumping up against orchards and small fields, said Claire Kremen, a professor in the Department of Environmental Science, Policy and Management. Integrating livestock produces manure which can fertilize the crops, while those same crops produce feed for livestock. Birds and bats provide pest control, and bees boost crop production by pollinating plants.

“It is possible for these working landscapes to support biodiversity but also be productive and profitable,” Kremen said. “And ultimately, this is where we have to go. We just can't keep mining our soils for their fertility and polluting our streams – in the end, this will diminish our capacity to continue producing the food that we need. Instead, we must pay attention to the species, from microbes to mammals, that supply us with critical services, like pollination, pest control and nutrient cycling”

“We have some amazing diversified farms, sustainably managed forests and species-rich rangelands here in California that exemplify working lands for conservation around the world,” Merenlender said. “We are calling for a scaling up of this approach around the world, and to do that we champion community-based action and more supportive polices” Kremen concludes.

RELATED INFORMATION

CONTACTS

Claire Kremen, ckremen@berkeley.edu, 510-367-2100 (cell)
Adina Merenlender, adinam@berkeley.edu, (707) 489-4362

Posted on Thursday, October 18, 2018 at 12:58 PM
  • Author: Kara Manke, kjmanke@berkeley.edu, (510) 643-7741

Honey bee health key to wellbeing of important species

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Our friends the honey bees make it possible for us to devour an abundance of almond products. In 2016 the California almond crop totaled 2.15 billion pounds valued at $5.2 billion. Growing 80 percent of the world's almonds in California takes a lot of honey bees for pollination, roughly two hives for every acre of almond trees. It's estimated that California has 1.3 million acres of almonds, stretching 400 miles between Bakersfield and Red Bluff.

California is rated in the top five honey producing states in the nation. The U.S. per capita consumption of honey is around 1.3 pounds per year. Our buzzing friends visit millions of blossoms, making pollination of plants possible and collecting nectar to bring back to the hive. Lucky for us bees make more honey than their colony needs allowing beekeepers the opportunity to remove the excess honey and bottle it for us to enjoy.

Bees are animals too

Bees are one of our planet's most important animals. They produce honey and they are the primary managed pollinators for a majority of high value specialty crops grown in the contiguous states of California and Oregon, such as nuts, stone fruits, vegetables, and berries. A problem looms for our animal friends, the bees. Colony losses are high due to a variety of environmental and biological causes including bacterial diseases. Historically, beekeepers have self-prescribed antibiotics to control these diseases.

Enter UC Davis and Oregon State University to aid beekeepers in addressing the problem of antibiotic resistance and antimicrobial use in the feed or water of food-producing animals, namely, protecting the health and safety of bees. The overall strategy leads to a safer food supply because the potential for antibiotic resistance is reduced.

The Western Institute for Food Safety and Security (WIFSS), UC Cooperative Extension, and UC Davis School of Veterinary Medicine are partnering with Oregon State University in a USDA funded multi-state specialty crop project to develop CE training for veterinarians on bee health and antibiotic use — a practice that is now regulated under the Veterinary Feed Directive (VFD). The project will offer a comprehensive bee biology online course and train-the-trainer practical training for veterinarians and apiculture educators. The ultimate goals are to protect the specialty crop — honey — from becoming contaminated with antibiotic residues; to protect the health and safety of bees, which are essential to California agriculture; and, finally, to support veterinary oversight in the use of antibiotics, which will lead to an overall reduction of antibiotic resistant bacteria in the environment.   

The $483,278 award will address the unique needs of the beekeeping industry that have been experiencing high colony losses since 2006. It will also focus on new rules established by the U.S. Food & Drug Administration on the use of antibiotics which are used to control certain diseases affecting bee colonies.

The principal investigator is Elina L. Niño, a UC Cooperative Extension specialist with the UC Davis Department of Entomology and Nematology. Project leader is Bennie Osburn, director of outreach and training at WIFSS. Collaborating in the project is Jonathan Dear, from the Department of Medicine and Epidemiology at UC Davis School of Veterinary Medicine, and the partner state collaborator is Ramesh Sagili from the Department of Horticulture at Oregon State University. A team of graphic and instructional designers from WIFSS will work with Drs. Niño, Dear, and Sagili, to translate the science into user friendly information for veterinarians and beekeepers.

Educating about honey bee health

Jonathan Dear, a small animal internal medicine veterinarian and hobbyist beekeeper, holds a frame after inspecting a hive.

Dear who is collaborating with WIFSS to produce an online and hands-on module to train veterinarians about beekeeping and honey bee health, points out that, “Honey bees are such an important part of our economy and, like any food producing animal, they can be affected by preventable and treatable diseases.”

He is enthusiastic about the project and says, “Our hope is that by educating veterinarians about honey bee health, they can play a key role in maintaining the health and wellbeing of this important species.”

With the efforts of extension specialists, veterinarians, and graphic and instructional designers, beekeepers and veterinarians will work together to navigate the VFD regulations, and consumers will continue to enjoy nature's sugar.

UCANR-Honey-400x300
UCANR-Honey-400x300

Posted on Thursday, October 18, 2018 at 7:47 AM

Livestock owners asked to weigh in on fire impact

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UC researchers aim to quantify the impact of wildfires in different livestock production systems.
Preparing a farm for wildfire is more complicated when it involves protecting live animals. To assess the impact of wildfire on livestock production, University of California researchers are asking livestock producers to participate in a survey. 
 
People raising cattle, sheep, goats, poultry, swine, horses, llamas, alpacas, aquaculture species or other production-oriented animals in California who have experienced at least one wildfire on their property within the last 10 years are asked to participate in the FIRE survey.

“We will aim to quantify the impact of wildfires in different livestock production systems,” said Beatriz Martínez López, director of the Center for Animal Disease Modeling and Surveillance in the UC Davis School of Veterinary Medicine. “The idea is also to create a risk map showing areas more likely to experience wildfires with high economic impact in California. 

“This economic and risk assessment, to the best of our knowledge, has not been done and we hope to identify potential actions that ranchers can take to reduce or mitigate their losses if their property is hit by wildfire.”

Wildfire burns rangeland in Tehama County. “We hope the survey results will be used by producers across the state to prepare for wildfire,” said Matthew Shapero. Photo by Josh Davy.

Martínez López, who is also an associate professor in the Department of Medicine & Epidemiology at UC Davis, is teaming up with UC Cooperative Extension livestock and natural resources advisors and wildfire specialists around the state to conduct the study. 

“Right now, we have no good estimate of the real cost of wildfire to livestock producers in California,” said Rebecca Ozeran, UC Cooperative Extension livestock and natural resources advisor for Fresno and Madera counties. “Existing UCCE forage loss worksheets cannot account for the many other ways that wildfire affects livestock farms and ranches. As such, we need producers' input to help us calculate the range of immediate and long-term costs of wildfire.” 

Stephanie Larson, UC Cooperative Extension livestock and range management advisor for Sonoma and Marin counties, agreed, saying, “The more producers who participate, the more accurate and useful our results will be.”

“We hope the survey results will be used by producers across the state to prepare for wildfire,” said Matthew Shapero, UC Cooperative Extension livestock and natural resources advisor for Ventura and Santa Barbara counties, “And by federal and private agencies to better allocate funds for postfire programs available to livestock producers.”

Sheep were moved to safety before the River Fire burned two-thirds of pasture land at the UC Hopland Research and Extension Center.

The survey is online at http://bit.ly/FIREsurvey. It takes 15 to 30 minutes, depending on the number of properties the participant has that have been affected by wildfire.

“Survey answers are completely confidential and the results will be released only as summaries in which no individual's answers can be identified,” said Martínez López. “This survey will provide critical information to create the foundation for future fire economic assessments and management decisions.” 

Posted on Wednesday, October 17, 2018 at 1:25 PM

It’s electric?! Breaking down electric pressure cookers

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You may have heard the buzz about electric pressure cookers. Even if you don't follow kitchen trends, this piece of equipment may take some of the "pressure off" of preparing meals. From personal experience, I can say that they're also quite fun!

Dry beans cook up quickly into a healthful, inexpensive meals in electric pressure cookers. (Photo: Pixabay)

Pressure cooking vs. pressure canning

Pressure cooking uses trapped steam to create a pressurized environment for cooking food. This combined with heat can greatly decrease cooking times for many items. Foods like dried beans, meat roasts and rice can have a significantly shorter cooking time when they are pressure cooked. Some people may recognize the term pressure canning which uses pressure to preserve foods. While they are similar in the process, only equipment specifically labeled for pressure canning can be used safely for food preservation.

Why so popular?

Pressure cookers existed first as a stove top version that required manual monitoring of pressure. Electric pressure cookers arose to help streamline and simplify the process. They have digital settings and controls so are generally easy to use. The quick cooking time and ability to electronically set time and temperature also increase their consumer appeal. In addition, the cooker is a closed system which helps retain moisture, nutrients and flavor. Unfortunately, there is not a lot of scientific research on nutrient retention in pressure cooking. One study did find that pressure cooking retained more vitamin C in broccoli than compared to boiling or steaming.

Additionally, electric pressure cookers are more energy efficient than stove top or oven cooking. They are insulated which prevents energy from being lost in the cooking process.

Becky Hutchings, a family and consumer sciences educator for University of Idaho Extension, currently offers a very popular introduction to electric pressure cookers class in her community. She feels electric pressure cookers can help people save money and time with cooking. Hutchings has said, “I think with pressure cookers, people are scared that it's going to blow up. Once they use their electric pressure cooker they will realize how easy and fast it is. They wonder how they ever lived without it.”

Safety concerns

As with any piece of equipment, there are safety concerns. Some models are considered “multi cookers” and may have a setting for slow cooking. This may be misleading as the slow cooker setting will not pressure cook. You cannot leave food in the cooker to be pressure cooked later because it will be in unsafe temperatures and will increase the risk for foodborne illness. For example, if you are planning to cook a pork roast in the electric pressure cooker, you cannot prepare it in the morning and leave it out on the counter until the evening. You will have to keep the food refrigerated until it is ready to be cooked.

Additionally, standard food safety practices should still be followed. Even if a roast looks done, check that temperature! Electric pressure cookers can be easily reset to cook for additional time if needed.

A third and significant concern is canning with electric pressure cookers. UC Cooperative Extension takes education on food preservation very seriously. We only support research-based and tested recipes for preservation. Many brands of electric pressure cookers provide recipes for canning. However, NONE of the brands have been able to supply their research or information supporting these recipes

The National Center for Home Food Preservation has a great article explaining why this is a concern. In short, electric pressure cookers have not been studied to ensure the necessary requirements for safe canning. Therefore, UC Cooperative Extension does NOT support or encourage canning in electric pressure cookers.

Hutchings explains it quite simply as “You are putting your life at risk."

(Pressure canning is a whole other wonderful field of cooking and preservation. We have many resources and articles available to learn more about it.)

A typical electric pressure cooker. (Photo: Max Pixel)

Where to go from here:

While some models may be more “instantlyrecognizable than others, there are many brands available for purchase.  Just because a brand has popularity may not mean it is right for you. There are many online resources providing reviews and recipes for all the main brands of electric pressure cookers available. Prices of models range from $50 to $100. They are a more expensive piece of equipment, but savings could be seen in reduced cooking time and energy efficiency. In addition, there is a lot of money saved when cooking at home when compared to ordering delivery or eating at restaurants. An electric pressure cooker may be tool you need to making cooking at home easy and accessible.

If you are a new electric pressure cooker owner looking for support, Hutchings has a Facebook support group: Cooking Under Pressure - An Electric Pressure Cooking Community. She shares recipes, resources and occasionally hosts Facebook Live lessons.

Resources:

Posted on Wednesday, October 17, 2018 at 11:16 AM

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