Tulelake Farm Advisor
University of California
Tulelake Farm Advisor

UC Food Blog

UC Davis releases 5 grape varieties resistant to Pierce’s disease

Camminare noir has characteristics of cabernet sauvignon and petite sirah.

For the first time since the 1980s, University of California, Davis, researchers have released new varieties of wine grapes. The five new varieties, three red and two white, are highly resistant to Pierce's disease, which costs California grape growers more than $100 million a year. The new, traditionally bred varieties also produce high-quality fruit and wine.

“People that have tasted the wine made from these varieties are extremely excited,” said Andrew Walker, geneticist and professor of viticulture and enology at UC Davis, who developed the new Pierce's disease-resistant varieties. “They are impressed that they're resistant, but also that they make good wine.”

Paseante noir is similar to zinfandel.

Pierce's disease a growing threat

Pierce's disease is caused by a bacterium spread by a group of insects called sharpshooters. It causes grapevine leaves to yellow or “scorch” and drop from the vine. The grape clusters also dehydrate, and infected vines soon die. While the disease has been around since the beginning of wine grape production in California, concerns have escalated with the arrival of the nonnative glassy-winged sharpshooter, which has the potential to spread the disease more rapidly. Pierce's disease occurs most often near rivers and creeks, and around urban and rural landscaping where sharpshooter populations reside. 

Pierce's disease also threatens wine grapes in the southeastern U.S. Rising temperatures from climate change could increase the spread of the disease, which is thought to be limited by cold winters. Growers in the Southeast can usually only grow Pierce's disease resistant varieties that don't have the same wine quality as the European winegrape species, Vitis vinifera, which is typically grown in California.

Errante noir is a red wine grape most similar to a cabernet sauvignon and has great blending potential.

New varieties more sustainable

To create the new varieties, Walker crossed a grapevine species from the southwestern U.S. and northern Mexico, Vitis arizonica, which carries a single dominant gene for resistance to Pierce's disease and was used to cross back to Vitis vinifera over four to five generations. It's taken about 20 years to develop the five patent-pending selections that are now being released.

“These varieties will hopefully make viticulture much more sustainable and provide a high-quality wine that the industry will welcome,” said Walker. “So far there has not been tremendous interest in new wine grape varieties, but climate change may encourage growers to reconsider wine grape breeding as we work to address future climates and diseases.”

Winemaker Adam Tolmach, owner of The Ojai Vineyard in Ojai, planted four of the new varieties as part of a 1.2-acre experimental field trial. The trial was on the same plot of land where Pierce's disease wiped out his grapes in 1995. The vineyard then and now is organic, so spraying insecticides to fight the disease spread wasn't an option.

“I wasn't interested in planting in that plot again until I heard about these new Pierce's disease-resistant grape varietals,” said Tolmach. “This year was the first harvest. We've just begun to evaluate the wine but I'm very encouraged.”

Ambulo blanc is similar to sauvignon blanc.

Five varieties to suit every taste

The five new varieties of wines were evaluated by sensory tasting panels. Tasters included leading industry winemakers and enologists in prominent wine-growing regions of California and Texas as well as regions in the southeastern U.S. 

“What I think is exciting is that they're stand-alone varieties independent of whether they have Pierce's disease resistance,” said Doug Fletcher, former vice president of winemaking for Terlato Family Wine Group.

The three new red varieties are camminare noir, paseante noir and errante noir.

Camminare noir has characteristics of both cabernet sauvignon and petite sirah. The selection has ranked highly at numerous tastings of fruit grown in both Napa and Davis. Tasting comments: dark-red purple color, bright red fruit, raspberry, cherry, ripe, tannic, elegant rather than dense. The variety is 50% petite sirah and 25% cabernet sauvignon.

Paseante noir is similar to zinfandel. It has also been ranked highly at tastings. Tasting comments: medium dark red with purple; berry pie, cassis, black olive, herbal, dried hay, coffee, vegetal like cabernet sauvignon, licorice, round, moderate tannins, soft finish. The variety is 50% zinfandel, 25% petite sirah and 12.5% cabernet sauvignon.

Errante noir is a red winegrape most similar to a cabernet sauvignon and has great blending potential. Tasting comments: dark-red purple color; complex fruit with herbs and earth, plum, big wine, dense, rich middle, tannic yet balanced. The variety is 50% sylvaner and 12.5% each of cabernet sauvignon, carignane and chardonnay.

Caminante blanc has characteristics of sauvignon blanc and chardonnay.

The two new white grape varieties are ambulo blanc and caminante blanc.

Ambulo blanc is similar to sauvignon blanc and has been tested in Temecula, Sonoma and along the Napa River. Tasting comments: light straw to clear color, citrus, lime, tropical, gooseberry, golden delicious apple flavors; bright fruit, slightly bitter, textured. The variety is 62.5% cabernet sauvignon, 12.5% carignane and 12.5% chardonnay.

Caminante blanc has characteristics of sauvignon blanc and chardonnay. Wines have been made from Davis fruit and ranked well. Field trials are underway at Pierce's disease hot spots in Ojai and Napa. Tasting comments: light straw-gold color, apple-melon, lychee, floral aromas, pineapple, green apple, juicy, harmonious, well-balanced. The variety is 62.5% cabernet sauvignon, 12.5% chardonnay and 12.5% carignane.

These five varieties are ready for patenting and release. There will be limited amounts of plant material available for propagation in 2020 as only a few of the grape nurseries participated in a pre-release multiplication program. Much more will be available in 2021. The Pierce's disease resistance breeding program continues, and more selections are approaching release.

 

Posted on Wednesday, December 18, 2019 at 10:19 AM
  • Author: Amy Quinton
Focus Area Tags: Agriculture

UC releases new cost studies for mechanized winegrape production

Mechanical removal of winegrape shoots can reduce the amount of hand labor needed for vineyard management. Photo by Kaan Kurtural

New studies provide details about trellis type, planting density, cost and potential benefit of vineyard mechanization

Cabernet Sauvignon
UC Agriculture and Natural Resources' Agricultural Issues Center has released four new studies detailing the costs and returns of wine grape production in the southern San Joaquin Valley. All four cost studies illustrate the cost and benefit of nearly full mechanization on wine grape production.

The studies estimate the cost of establishing a vineyard and producing wine grapes, focusing on four wine grape varieties – Cabernet Sauvignon, Chardonnay, Rubired and Colombard.

“Those studies take into consideration mechanical pruning, leafing, shoot thinning, and harvest on a typical wine grape vineyard with the average production level for this region,” said George Zhuang, UC Cooperative Extension viticulture advisor in Fresno County.

“With farming labor becoming more scarce and expensive, growers will opt to transition into more mechanization,” Zhuang said. “These studies provide detailed information about the trellis type, planting density, cost and potential benefit of vineyard mechanization. Based on these studies, fully implemented mechanization reduces the production cost from $3,000 to $2,500 per acre and that represents 17% cost reduction. This information will ultimately help growers to guide their production practices to more profitable and competitive ways under the new era of farming labor.”

Chardonnay
Wine grape growers should look at the costs, particularly expenses associated with mechanization, Zhuang said.

“The investment to purchase and own equipment can be high,” Zhuang said. “Fortunately, it is easy to find a contractor in this region to perform certain vineyard tasks, if the initial investment to purchase equipment is prohibitive.”

Numerous studies, including UC studies, have confirmed the benefits of vineyard mechanization to grape and wine quality with lower production costs.

“It is a win-win-win situation,” Zhuang said. “Growers can improve their farming margins, wineries and juice processing plants can get reliable and higher quality grapes and juice from farms, and average consumers can enjoy better wine and more healthy grape products at an affordable price.” 

The studies are based on 200-acre farms with the vineyard established on 40 acres using two types of trellis systems – quadrilateral cordon system and bilateral cordon system. In addition to regular grape production expenses – such as irrigation, fertilization and pest control – the researchers broke out the differences between machinery costs and hand labor hours required for thinning, pruning and harvesting for each variety.The prices for labor, materials, equipment and custom services are based on October 2019 figures.

Rubired
The California minimum wage law will gradually decrease the number of hours employees can work on a daily and weekly basis before overtime wages are required. For more information and to view the California minimum wage and overtime phase-in schedules visit aic.ucdavis.edu.

Input and reviews were provided by UC Cooperative Extension farm advisors, specialists, grower cooperators and other agricultural associates. The authors describe the assumptions used to identify current costs for wine grape establishment and production, material inputs, cash and non-cash overhead. A ranging analysis table shows profits over a range of prices and yields.

The new studies are:

  • 2019 - Sample Costs to Establish and Produce Winegrapes in the Southern San Joaquin Valley – Chardonnay Variety
  • 2019 - Sample Costs to Establish and Produce Winegrapes in the Southern San Joaquin Valley –Cabernet Sauvignon Variety
  • 2019 - Sample Costs to Establish and Produce Winegrapes in the Southern San Joaquin Valley – Rubired Variety
  • 2019 - Sample Costs to Establish and Produce Winegrapes in the Southern San Joaquin Valley – Colombard Variety

All four winegrape studies can be downloaded from the UC Davis Department of Agricultural and Resource Economics website at http://coststudies.ucdavis.edu. Sample cost of production studies for many other commodities are also available on the website.                               

Colombard
For additional information or an explanation of the calculations used in the studies, contact Donald Stewart at the Agricultural Issues Center at (530) 752-4651 or destewart@ucdavis.edu.

For information about local grape production, contact George Zhuang, UCCE viticulture advisor for Fresno County, at gzhuang@ucanr.edu; UCCE viticulture specialist Matt Fidelibus at mwfidelibus@ucanr.edu; UCCE viticulture specialist Kaan Kurtural at skkurtural@ucdavis.edu; Karl Lund, UCCE viticulture advisor for Madera, Merced and Mariposa counties, at ktlund@ucanr.edu; or Gabriel Torres, UCCE viticulture advisor for Kings and Tulare counties, at gabtorres@ucanr.edu.

Posted on Tuesday, December 17, 2019 at 11:11 AM
Focus Area Tags: Agriculture

Smarter snacks for schools

Photo by Peggy Greb
Our food environment (what we have access to around us to eat and drink) greatly influences what we consume. For many young people, the school food environment plays a huge role in what their overall eating pattern looks like since many youth consume one-third to half of their calories on school grounds.

The 2010 Healthy Hunger-Free Kids Act (HHFKA) marked the first major update to school meal guidelines across America in 15 years. Prior to HHFKA, there were no restrictions on salt, fat content in milk, or trans fats. Fruits and vegetables were grouped together, and there were no guidelines about increasing variety. In addition, snacks (i.e., competitive foods, since they compete with the school meal program) were not regulated, which meant that students could purchase junk food like candy bars and soda through vending machines right next to the cafeteria.

At the same time, childhood obesity rates were continuing to increase, along with risk factors associated with chronic diseases like heart disease and diabetes. With the updated regulations for the National School Lunch and School Breakfast Programs, millions of students across the U.S. got access to healthier meals, more in line with the Dietary Guidelines for Americans.

But what about the other foods that are available to kids during the school day? If a cookie is being sold right next to the school lunch and at a lower price, why not just buy the cookie? Or if you know your class is getting brownies from the teacher later, why get lunch at all?

USDA Guide to Smart Snacks

The answer: New standards under the HHFKA set regulations on snacks that can be sold during the school day. Now called Smart Snacks, these food items must align with federal nutrition standards. Such standards include being at least:

  • 50% whole grain OR
  • having the first ingredient on the nutrition label be a fruit, vegetable, dairy product or protein food OR
  • being a combination food where at least ¼ cup of the snack is a fruit or vegetable.

Many granola bars, popcorn, crackers and even treats like brownies can be a Smart Snack. Whole fruit, vegetables and frozen fruit in water or 100% fruit juice are always Smart Snacks. These standards are also required for fundraisers and events that occur during the school day, basically anytime money is exchanged for food at school. Surprising to most, the school day (for the purpose of school food regulations) actually starts at midnight before and ends 30 minutes after the last class of the day.

Smart Snacks Stores

What makes a snack 'smart'?

Don't worry, it's not just kale chips and broccoli stalks (although kale chips and broccoli are awesome!). There are a variety of Smart Snacks that fit the taste preferences for every age range.

As parents, community partners, school boosters and school staff, we all have a role in ensuring our youth have access to healthier snacks at school. It's also the law if your school participates in the federal school meal program. To find out if the food you want to sell or give out to kids makes the smart snack grade, you can check out the Alliance for a Healthier Generation Smart Snack online calculator, where you can enter in the nutrition information from the food label. Also, large online retailers like Costco and Amazon have Smart Snacks stores where you can browse and purchase a variety of compliant Smart Snacks. These standards have been around for some time now, but many people are still unfamiliar with them or don't understand their importance.

While Smart Snacks rules only apply to food that is sold to students during the school day, other policies - like your district's Local School Wellness Policy – may govern what can be provided to students on campus through rewards and incentives or at school celebrations. So, while there are regulations about what can be sold at school during the school day, why stop there? Why not make your after school fundraiser or snack shack healthy? Why not use smart snacks instead of sugary treats? Or even better, use non-food incentives like a birthday book instead of the same sugary cupcakes that come around each time there is a birthday. Instead of selling soda for $1 with the hotdog meal at the school carnival, try sparkling water or a hydration station with fruit infused water and a prize if you bring your own reusable water bottle. Just like clothes and movies, healthy and sustainable foods are becoming more trendy and lucrative for your fundraiser!

Overall, Smart Snacks are an important complement to the national school meal program and can be a great way to help students maintain growth and success in the classroom while also helping to maintain healthy lifestyles throughout life. Let your PTA and school partners know with this new infographic.

Smart Snacks Infographic

Posted on Monday, December 16, 2019 at 9:15 AM
Tags: Lauren Thomas (1), nutrition (124), Shannon Klisch (2), Snacks (1)
Focus Area Tags: Food Health

Western Alfalfa & Forage Symposium to meet in Reno Nov. 19-21

“Optimizing Yield and Quality in Irrigated Forages” will be the focus of discussion at the 2019 Western Alfalfa & Forage Symposium. More than 550 people are registered for the symposium, which will be held Nov. 19-21 at the Grand Sierra Hotel in Reno, Nev.

Irrigation management, forage quality and pest management are among the many topics that will be covered at the symposium. The comprehensive program features 62 speakers, 70 exhibitors, student poster sessions and an auction.

For a complete link to the program and registration/exhibitor information, please see the California Alfalfa & Forage Workgroup website at https://alfalfa.ucdavis.edu.

This program was organized by Cooperative Extension specialists and farmers from 11 states – Arizona, California, Colorado, Idaho, Montana, Nevada, New Mexico, Oregon, Utah, Washington, and Wyoming.

This year we feature several important areas of emphasis: Irrigation Workshop, Pest Management, Systems, Alternative Forages, and a ‘Forage Quality Mini-Symposium' on the last day.

Here are some of the agenda highlights:

Day One – Tuesday, Nov. 19, FORAGE IRRIGATION WORKSHOP: This one-day workshop provides many of the basics of irrigation management for forage crops.

  • Importance of Irrigation Management in Forage Crops
  • What is ET and How to Measure?
  • Soil Moisture Monitoring
  • Irrigation Scheduling
  • Fertigation and Use of Degraded Waters
  • Salinity Management
  • Deficit Irrigation of Alfalfa
  • Analysis of Sprinkler Systems
  • LEPA/LESA and Mobile Drip
  • Variable Rate Irrigation
  • Surface Irrigation Systems Design
  • Automation of Furrow and Flood Irrigation
  • Comparing Systems on-Farm
  • Drip Irrigation Systems in Alfalfa
  • Management of SDI on-Farm
  • Innovations from Companies in Irrigation Management

5 p.m.-7 p.m. SYMPOSIUM WELCOME RECEPTION Hors D'oeuvres and No Host Cocktails, Exhibits Open, Posters on Display

Day Two – Wednesday, Nov. 20, MAIN SESSION: ECONOMICS, WATER, PEST MANAGEMENT, FORAGE SYSTEMS & ALTERNATIVE FORAGES: This features an array of topics on the environment, economic trends, pest management and alternative forages.

  • Climate Change and Forage Production in Western States
  • Alfalfa Rotation Studies with Alfalfa, Small Grains, Corn
  • Benefits of Alfalfa in Rotations
  • Snake River Aquifer Groundwater Recharge
  • Alfalfa for Groundwater Recharge
  • Hay Industry Trends
  • Western Dairy Trends
  • World Trends in Exports
  • Key Issues for Hay Exporters

SYMPOSIUM BANQUET LUNCH

  • Control of Rodents Using Drones
  • Managing Beldings Ground Squirrels
  • Managing Weeds in Alfalfa
  • Glyphosate Injury in Roundup Ready Alfalfa
  • Clover Rood Cuculio
  • Insect Resistance in Alfalfa Weevil
  • IPM Program for Alfalfa Winter Pests in Deserts
  • Sugarcane Aphid and Control Strategies
  • Grazing Techniques on 7.2 Million Acres of alfalfa in Argentina
  • Simulated Grazing Timing of Annual Cereals
  • Optimizing Management of Small grain Forages
  • Management of N in Timothy
  • Tef as a Forage Crop
  • Rhodes Grass as an Alternative Forage
  • Corn and Sorghum Forages: Water and N Implications
  • Utilization of Sugarbeet as a Forage

5 p.m.-7 p.m. SYMPOSIUM RECEPTION Hors D'oeuvres and No Host Cocktails, Exhibits Open, Posters on Display. 6 p.m. CALIFORNIA ALFALFA & FORAGE ASSOCIATION LIVE AUCTION

Day Three – Thursday, Nov. 21, MAIN SESSION-FORAGE QUALITY MINI-SYMPOSIUM This is an event co-sponsored by the NIRS consortium and the Forage Testing Association

  • Linkage of Testing with Markets
  • Horse Nutritional Requirements and Testing
  • Importance of Fiber and Fiber Digestibility
  • Representing the Value of Energy, Protein, and Fiber in Feedstuffs
  • Key Hay Sampling Protocols
  • How to Choose a High-Quality Testing Lab
  • Standardization of Forage Testing and NFTA Certification
  • Misconceptions of NIRS Analysis
  • Multi-State Analysis of Forage Quality
  • Importance of Dry Matter Analysis
  • Future of Forage Testing 

3 p.m. ADJOURN SYMPOSIUM

See the complete program at https://alfalfa.ucdavis.edu. Register for the program, hotel and exhibitors at http://calhay.org/symposium. Continuing education units will be provided (24 units CCA, 3 units PCA).

Posted on Monday, November 18, 2019 at 11:35 AM
  • Author: Dan Putnam
  • Author: Rachael Long
Tags: Alfalfa (1), Dan Putnam (2), Rachael Long (5)
Focus Area Tags: Agriculture

Innovating dairy digester research

Dr. Pramod Pandey, a faculty member and cooperative extension specialist at the UC Davis School of Veterinary Medicine runs experiments in capturing biogas.

California leads the nation in agricultural production, producing nearly all the nation's leafy green vegetables, most nut and fruit varieties, and is ranked first in egg and dairy production.

What that means is that California also produces a lot of agricultural waste materials, including lots of manure.

Historically these waste materials have been used as a rich source of compost. However, researchers at UC Cooperative Extension are researching innovative uses for this material. 

Dr. Pramod Pandey, a faculty member and Cooperative Extension specialist at the UC Davis School of Veterinary Medicine, focuses on better ways to manage waste material for both large and small farms. Dr. Pandey researches how to convert the organic matter in manure and other waste materials into a renewable energy source that can be used to power our state.

Converting manure to renewable energy

California gets over 27% of its energy from renewable resources like solar wind, and hydroelectric. Our goal is 50% renewable energy by 2030. California is taking steps towards this goal by building a network of dairy digesters which use bacteria to break down dairy manure and convert it into biogas. Clean burning fuels, such as biogas, are a sustainable source for generating energy because when they are burned, harmful by products are not produced.

Big bonus

A bonus is that the solid material left after the digesters have done their job is a fertilizer that can be used to grow the fruits, vegetables and nuts that our state is famous for. This type of fertilizer contains nutrients that are more readily available for plants because the digestion process breaks up organic materials more efficiently than traditional composting. The digestion process also helps reduce the number of harmful bacteria found in manure, making it much safer for use on plants grown for human food.

California leading in discovery and innovation

When we think about where agriculture has been and where it is going, innovation, efficiency and environmental sustainability are hallmarks of our approach in California. People like Dr. Pandey are driving forward research and technology to minimize the impact of agriculture production on the environment. When we think about where agriculture has been and where it is going, innovation, efficiency and environmental sustainability are hallmarks of our approach in California. His multidisciplinary approach to solving this complex problem of agricultural waste materials and water/air quality helps improve the economic wellbeing of farmers, and benefits Californians by providing nutrients for safe, healthy, and nutritious food.

While the importance of California's agriculture might be huge, its footprint on the environment doesn't have to be, and it is researchers like Dr. Pramod Pandey who are ensuring our state leads in discovery and innovation for many harvests to come.

Heather Johnson, Instructional Systems Designer, Gregory Wlasiuk, E-Learning Curriculum Designer, and Dr. Sara Garcia, Project Scientist, with the Western Institute for Food Safety and Security at the University of California, Davis, provided the script for the video which was used in this story. View Heather, Sara and Greg's filming and editing skills in the video below. Greg provides the narration. 

Posted on Tuesday, October 29, 2019 at 2:27 PM
Focus Area Tags: Agriculture Innovation

Next 5 stories | Last story

 
E-mail
 
Webmaster Email: ljaskew@ucdavis.edu