Posts Tagged: Broccoli

Broccoli and lettuce cost studies released by Agricultural Issues Center

New studies with sample costs to produce and harvest iceberg lettuce and broccoli for fresh market in Monterey, Santa Cruz and San Benito counties have been released by UC ANR Agricultural Issues Center and UC Cooperative Extension. Vegetable growers may find these useful for estimating their own production costs and potential returns on investment.

“These studies have an expanded section on labor, which includes information on California's new minimum wage and overtime laws,” said Laura Tourte, UC Cooperative Extension farm management advisor in Santa Cruz, Monterey and San Benito counties, who co-authored the study.

The analysis is based on a hypothetical well-managed farming operation using practices common to the Central Coast Region. The costs, materials and practices shown in this study will not apply to all farms. Growers, UC ANR Cooperative Extension farm advisors and other agricultural associates provided input and reviewed the methods and findings of the study.

Both studies assumes a farm operation of 1,500 non-contiguous acres of rented land. The hypothetical iceberg-lettuce farm has 250 acres planted to iceberg lettuce. The lettuce is hand-harvested into 42-pound cartons containing 24 film-wrapped heads. The hypothetical broccoli farm has 500 acres planted to broccoli. The broccoli is hand-harvested into 21-pound bunch cartons.  On each farm, the remaining acreage is assumed to be planted to other cool season vegetable crops.

The authors describe the assumptions used to identify current costs for production material inputs, cash and non-cash overhead. Ranging analysis tables show net profits over a range of prices and yields. Other tables show the monthly cash costs, the costs and returns per acre, hourly equipment costs, and the whole farm annual equipment, investment and business overhead costs.

Free copies of “Sample Costs to Produce and Harvest Iceberg Lettuce in the Central Coast - 2017” and “Sample Costs to Produce and Harvest Broccoli in the Central Coast - 2017” and other sample cost of production studies for many commodities are available. To download the cost studies, visit the UC Davis Department of Agricultural and Resource Economics website at https://coststudies.ucdavis.edu.

The cost and returns studies program is funded by the UC Agricultural Issues Center and UC Cooperative Extension, both of which are part of the UC Division of Agriculture and Natural Resources, and the UC Davis Department of Agricultural and Resource Economics.

For additional information or an explanation of the calculations used in the studies, contact Jeremy Murdock of the Agricultural Issues Center at (530) 752-4651, Richard Smith UC Cooperative Extension advisor in Monterey County, at (831) 759-7357 or Tourte at (831) 763-8005.

The joy of eating green: Ten things you should know about saving money and eating healthier

You skipped breakfast and you're walking into the supermarket without a shopping list. Distracted by several two-legged and four-legged members of your household trying to compete for your attention, you left the list clipped to your refrigerator door.

You're famished. The potato chips look good. The glazed doughnuts look even better. And that chocolate candy bar? To die for.

Bring ‘em on!

No, wait a minute. Let's get real, let's get green and let's get healthy. And let's save some money.

Nutritionist Amy Block Joy,  Cooperative Extension specialist emeritus, teaches a University of California, Davis, freshman class on “Eating Green” and we asked her for the 10 best ways to save money and eat healthier.

Joy, who holds a doctorate in nutritional sciences from UC Berkeley, specializes in nutrition and health disparities of diverse populations and nutritional ecology, as well as workplace ethics.

 Her advice needs to be posted on every refrigerator in the country. (Along with that shopping list!)

1. Shop with a list: Using a list will keep you focused on meal planning and reduce the temptation to buy unneeded items.
   
   
2. Don't shop when you're hungry: Temptation is high when you're hungry. Eat first and you'll be less inclined to spend extra dollars on those food items placed near the check-out stand that are high in calories and fat and low in nutrition. That would be snacks! Try shopping after a meal and you will find yourself less tempted by those chocolate-covered pretzels!
   
   
3. 

   Please don't pass by the peas. (Photo by Kathy Keatley Garvey)
   Read the nutrition facts label: When shopping for the healthiest foods, you should read the nutrition fact labels to check out fat, calories, fiber, carbohydrates and sodium. Aim for low-fat, high-fiber foods that have essential vitamins and minerals. For example, if you want the best source of fiber - buy fresh oranges and eat them raw rather than selecting orange juice. However, if you want juice, be sure that you are getting real juice. And, some juices are now fortified with calcium - a big plus for increasing your calcium intake if you are not drinking milk. 
   
   
4. Read the ingredient lists: The ingredient list will provide important clues on products that you'll want to include in your diet. One of them is to look for whole grains. The information on the product may make you think the product is "natural" but what does that really mean? Not much because the phrase you want to look for is the "USDA organic" label. With so many choices of breads these days, you'll want to find ones that have whole grains and fiber. Find the information by reading the label (compare fiber amounts) and ingredients (look for "whole" grains).
   
   
5. 

   Asparagus is part of going green. There's also a white variety now. (Photo by Kathy Keatley Garvey)
   Compare prices: Supermarkets provide price-comparison information located by their products. You can compare the "unit" costs so that you'll be able to determine the lowest cost of the product. Two words of caution: products "on sale" may not be the best bargains.
   
   
6. Shop the perimeter of the store: Marketing experts have placed the healthiest foods at the farthest corners of the store so that the shopper has to stroll through the other items before finding fruits and vegetables, protein sources (poultry, meats), dairy products and cereal products. 
   
   
7. Think protein: Buy meat and poultry on sale and use these foods to make stews, soups and chili. This way you can stretch these more expensive food sources. Beans are a great source of protein and are low fat and high in fiber. 
   
   
8. Plan meals ahead: The best way to save money is to plan your meals in advance. Buying unprocessed foods will improve your health and also save money. It costs to add preservatives, food additives and packaging of products that you, the consumer, are paying for. It's much cheaper to buy rice in bulk rather than already prepared rice products. Brown rice contains more fiber than white rice.
   
   
9. Cook! Your grandmother was right. Food prepared from scratch will taste better, be healthier and save money. Research has shown that cooking not only saves money but improves nutrition.  
   
   
10. Enjoy! Food is meant to be a pleasant happy experience. Don't forget to enjoy it!

So, the next time you're racing out the door on your way to the supermarket, be sure to eat first so you're not tempted by foods that you know aren't good for you.

And that shopping list? You can also key that in on your cell phone so neither the list, nor your phone, will get left behind.

Meanwhile, we all ought to follow Amy Block Joy's great advice on saving money, eating green, and being healthier.  

As I wrote on one of my college essays, "We have a choice in the matter and it matters that we have a choice."

The produce aisle is a good place to "go green and eat healthier." (Photo by Kathy Keatley Garvey)

The produce aisle is a good place to "go green and eat healthier." (Photo by Kathy Keatley Garvey)

Grocery stores usually place fruits and vegetables around the perimeter. (Photo by Kathy Keatley Garvey)

Grocery stores usually place fruits and vegetables around the perimeter. (Photo by Kathy Keatley Garvey)

Broccoli--a food everyone should love. (Photo by Kathy Keatley Garvey)

Broccoli--a food everyone should love. (Photo by Kathy Keatley Garvey)

UC ANR scientists get $450,000 to study pesticide alternatives

UC ANR scientists get $450,000 to study pesticide alternatives

Two scientists in University of California Agriculture and Natural Resources have received grants from the California Department of Pesticide Regulation for research to improve crop yields and reduce the risks associated with pesticide use in California.

The root maggot, a pest of cole crops, can wipe out an entire field of broccoli or cauliflower by tunneling through the plants’ roots. With a new $302,542 grant from the Department of Pesticide Regulation, Shimat Joseph, UC Cooperative Extension advisor in Monterey County, will study ways growers can protect their high-value crops from this persistent pest.

“In the Salinas Valley, cabbage maggot infestation in a field can exceed 90 percent,” said Joseph, who specializes in integrated pest management.

To control the maggots, growers usually apply organophosphate insecticides, such as chlorpyrifos and diazinon, to the soil, but those chemicals don’t kill all of the destructive insects and may contaminate waterways.  In hopes of finding more sustainable control methods, Joseph will study preventive tactics including multicropping, planting less-susceptible cultivars, changing cultural practices and using lower-risk pesticides.

Joseph, who specializes in entomology, will evaluate the susceptibility of broccoli when it is planted next to other various crops such as turnip, lettuce, cauliflower or cabbage, to see if the neighboring crop influences the broccoli field’s attractiveness to cabbage maggots. He will also evaluate different broccoli and cauliflower varieties for their resistance or tolerance to the maggots and will look into the role planting date in determining a plant’s susceptibility to the pest.

Lynn Epstein, professor in the Department of Plant Pathology at UC Davis, received a $153,289 Department of Pesticide Regulation grant to study alternatives to methyl bromide for strawberry nursery fumigation.

California produces more than a billion strawberry runner plants every year, with a total annual value of approximately $60 million. For the past 50 years, fumigating the soil with methyl bromide before planting has been the most effective way to keep soil-borne pathogens, nematodes and weeds from overwhelming strawberry nursery plants. In recent years, though, methyl bromide has become increasingly restricted, with the intention of eventually phasing it out entirely.

Epstein plans to examine the effectiveness of fumigating soil with Pic-Clor 60 (1,3-dichloropropene/chloropicrin) and two non-chemical control methods: anaerobic soil disinfestation and  crop rotation. Rotations between strawberry plantings and wheat and peas with compost have shown promise in suppressing soil pathogens.

Anaerobic soil disinfestation integrates heat from solarization and oxygen deprivation from flooding, according to Epstein.

“We’ll incorporate a relatively inexpensive carbon source into the topsoil, irrigate it to field capacity, and then cover the amended soil with a plastic tarp,” Epstein said. The anaerobic byproducts that build up are toxic to pathogens, but those byproducts will degrade rapidly after the tarp is removed.”

UC studies examine costs for growing broccoli, cotton, hay

New studies showing production costs for broccoli, cotton, alfalfa hay, and oat hay are now available from the University of California Cooperative Extension.

Analysis for each crop is based upon hypothetical farm operations using practices common in the region. Input and reviews were provided by UC Cooperative Extension farm advisors, researchers, growers, farm accountants, pest control advisers, consultants and other agricultural associates.

Assumptions used to identify current costs for the individual crops, material inputs, cash and non-cash overhead are described. A ranging analysis table shows profits over a range of prices and yields. Other tables show the monthly cash costs, the costs and returns per acre, hourly equipment costs, and the whole farm annual equipment, investment, and business overhead costs.

The new studies are the following:

• Sample Costs to Produce Fresh Market Broccoli, 2012, Central Coast, by Surendra K. Dara, Karen M. Klonsky and Kabir P. Tumber.
• Sample Costs to Produce Cotton (Acala Variety), 2012, San Joaquin Valley; Sample Costs to Produce Cotton (Pima Variety), 2012, San Joaquin Valley; and Sample Costs to Produce Cotton (Transgenic Herbicide Resistant Acala Variety) 2012, San Joaquin Valley by Robert B. Hutmacher, Steven D. Wright, Larry Godfrey, Daniel S. Munk, Brian H. Marsh, Karen M. Klonsky, Richard L. De Moura and Kabir P. Tumber.
• Sample Costs to Produce Oat Hay (Dryland), 2012, Sacramento Valley by Rachael Long, Karen M. Klonsky and Richard L. De Moura.
• Sample Costs to Establish and Produce Alfalfa Hay, 2012, Intermountain, by Steve B. Orloff, Karen M. Klonsky and Kabir P. Tumber.

All cost of production studies are available online at http://coststudies.ucdavis.edu, at UC Cooperative Extension offices and by calling (530) 752-3589. For additional information on the studies, contact Richard De Moura at rdemoura@ucdavis.edu in the UC Davis Department of Agricultural and Resource Economics.

Cultivating California

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 more than 95 percent of wine grapevines grown in the state, providing a reliable supply of high-quality vines for California’s multibillion-dollar wine industry. Whether it’s managing invasive pests, promoting nutrition or sustaining small farmers, ANR serves California’s communities with a focus on advising, educating and searching for solutions.

For more information, read the Cultivating California brochure.

uc anr minibrochure cover s2

Read more