Vegetables

Sweetness Under Pressure: The Resilience of the 2026 Vidalia Onion Season

Thu, 12 Mar 2026 20:09:06 GMT

The 2026 Vidalia onion season is shaping up to be a story of resilience, as Georgia’s world-famous sweet onions overcome a volatile winter to meet their highly anticipated spring debut. Despite facing record-breaking weather swings, industry experts and growers report that the crop is not only surviving but thriving as it nears maturity.

Weathering the Storm: A Gauntlet in the Field

The journey of the 2026 crop began with significant anxiety. In mid-to-late January, temperatures across the 20-county production region plummeted into the high teens. For a crop that typically thrives in the mild Georgia winter, the triple threat of three hard freezes followed by 5 to 6 inches of snow was a shock to the system.

“Our 2026 Vidalia onion crop looks extremely good right now,” says Shane Curry, executive director of the Vidalia Onion Business Council. “We experienced some winter temperatures that dipped down into the high teens in some fields, but it didn’t cause significant damage. Once the days started getting longer and temperatures warmed up, the crop really started to change. Customers can get ready to see their favorite sweet onion on the store shelves by mid-April.”

The onion’s resilience lies in its biology and the proactive measures taken by growers. When the freezes hit, many farmers utilized their irrigation systems, keeping soil temperatures just enough above the danger zone to protect the developing bulbs.

“Overall, the Vidalia crop looks very good,” says Chris Tyson, area onion agent and coordinator for the Vidalia Onion and Vegetable Research Center. “We had some concerns about cold temperatures in January and February, but weather conditions since then have been favorable. The crop is progressing well and appears very promising. We have continued to monitor it closely and anticipate that any impact from the earlier cold weather will be minimal, if any.”

At G&R Farms, weather challenges were met with rigorous field management. Cliff Riner, vice president of agriculture production and grower relations for G&R Farms, explains the high-stakes chess match played against Mother Nature: “This season certainly brought some unusual weather challenges with the freeze and drought cycle. Thanks to expert preparation and meticulous follow-through throughout the growing season, we were able to maintain the quality of our crop. While some growers across the region didn’t fare quite as well with the weather swings, G&R Farms was well-positioned to manage through the conditions, and inventories are expected to be strong with the same sweet, mild flavor consumers expect from Vidalia onions.”

The Art of Patience: Official Pack Date

Despite the visible recovery in the fields, the Vidalia name is a federally protected trademark. Farmers cannot simply harvest when they feel ready; they must wait for the official pack date, a day determined by the Georgia Department of Agriculture and the Vidalia Onion Committee based on crop maturity and sugar testing. That date is typically in April.

“Vidalia onions are protected under a federal marketing order, which means they can only be harvested and sold from a specific region and after an official pack date determined by the Vidalia Onion Committee and USDA,” says Steven Shuman, general manager and vice president of sales for G&R Farms. “Even if fields look ready, we still have to wait for that date to ensure quality and consistency across the industry.”

For farmers, Shuman says, that can be challenging because the weather doesn’t follow regulations.

“Timing harvest perfectly while protecting bulb quality and meeting the official standards requires tight coordination between growers, inspectors and packers,” Shuman says.

This regulation is what separates a true Vidalia from any other sweet onion. The Yellow Granex variety must be grown in 20 specific south Georgia counties where the soil is uniquely low in sulfur. This low-sulfur environment prevents the onion from developing the heat or pungency associated with standard onions, resulting in a vegetable so mild it can be eaten raw like an apple.

Farming With a Mission: Shuman Farms and the Healthy Family Project

Beyond the technical side of farming, the 2026 season highlights how the Vidalia onion industry uses its platform for broader social impact. Shuman Farms is one example of this through its giving back pillar and its work with the Healthy Family Project.

The Healthy Family Project, founded by John Shuman, serves as a cause-marketing organization that brings the produce industry together to give back to those in need while promoting healthy eating for families. Since its inception in 2002, the initiative has raised $8 million for charities, including Feeding America, which works to combat food insecurity across the country. During the Vidalia onion season, these efforts are often visible through specially marked packaging that allows a portion of the proceeds to support hunger relief, ensuring that Georgia’s official state vegetable provides nourishment far beyond the dining table.

The impact of this work was celebrated just last month. In February, at the annual Healthy Family Project Thank You Reception, industry professionals gathered to celebrate raising over $348,000 in 2025 alone. These funds support Feeding America food banks, the Foundation for Fresh Produce and organizations like Our Military Kids and the Boys & Girls Clubs of America.

Empowering the Next Generation: Shuman Farms University Returns

As Shuman Farms approaches the 2026 harvest, its commitment to industrywide growth is spearheaded by the return of the Shuman Farms University platform. This spring, the program features a revamped curriculum tailored to provide produce teams with deep-dive insights into Vidalia farming, innovative merchandising strategies and essential consumer data.

A highlight of the expanded 2026 program is a new economics course that educates retail partners on the unique value proposition of the Vidalia onion; by emphasizing its versatility for both raw and cooked applications, Shuman Farms demonstrates how consumers can simplify their shopping — and maximize their kitchen’s efficiency — with a single, high-quality variety.

“People love to talk about what they know and love, and the ultimate goal of the Shuman Farms University initiative is to empower produce teams to confidently share with shoppers what makes a Vidalia onion so special,” says John Shuman, president and CEO for Shuman Farms.

Tradition Meets Technology: The Modern Harvest

The 2026 season also highlights how technology has transformed a blink-and-you-miss-it spring treat into a year-round staple. Historically, the Vidalia onion window ended by June. Today, controlled-atmosphere storage allows farmers to put the onions to “sleep” in high-nitrogen, low-oxygen environments.

“Our grandparents’ generation had a much shorter selling window — basically the fresh harvest season,” Riner says. “Today, CA technology ... lets Vidalia onions stay fresh and flavorful from mid-April to around Labor Day.”

Furthermore, innovation in seed varieties is helping farmers combat the increasingly volatile climate. New disease-tolerant varieties like Athens and Augusta have been instrumental this year in resisting Stemphylium leaf blight, which often attacks plants weakened by freeze damage.

“It doesn’t eliminate the need for crop protection entirely, but it can reduce spray pressure and help us farm more sustainably,” Riner says.

Those new varieties are an exciting development for the industry, he adds, noting that disease-tolerant onions can help improve resilience against common field challenges like leaf diseases.

“For growers, that means we can move even further toward integrated pest management practices — using genetics, crop rotation, monitoring and targeted treatments — instead of relying solely on chemical controls,” Riner says.

Celebrating the Pillars of the Industry

The culture of the Vidalia region is one of tight-knit competition and shared excellence. At the Vidalia Onion Committee’s annual celebration on Feb. 7, the industry recognized its top performers.

Bland Farms was named the 2025-26 Grower of the Year. CEO Troy Bland highlighted the deep roots of the award: “Vidalia onions will always be our No. 1 priority; it’s what we built this farm on, and what keeps us rooted in the community.”

The committee also introduced a new honor, Producer of the Year, awarded to L.G. Herndon Jr. Farms. This award recognizes the farm with the highest per-acre paid assessments, funds that are directly reinvested into the research and promotion that keep the Vidalia brand globally recognized.

“I think to be recognized as the Vidalia onion Producer of the Year further validates our commitment to excellence in producing everyone’s favorite onions year in and year out,” says Jason Herndon, CEO of L.G. Herndon Jr. Farms.

2026 Outlook: A Product of Place

As harvest crews, many of whom arrive via the H-2A visa program, begin the labor-intensive process of hand-clipping every single onion, the mood in south Georgia is one of cautious triumph. Despite the administrative red tape associated with labor and the atmospheric curveballs of the winter, the crop is ready.

“Labor has become one of the biggest challenges facing specialty crop growers. The H-2A program is essential for bringing in seasonal agricultural workers, but the paperwork, compliance requirements and timelines have grown more complex every year,” Riner says. “For farmers, harvest timing is critical. When paperwork delays or regulatory hurdles slow the process, it can create uncertainty about having enough hands in the field exactly when the onions are ready.”

The 2026 season is a reminder that the Vidalia onion is more than just a culinary ingredient; it is a symbol of Georgia’s agricultural heritage, a testament to technological advancement and, thanks to initiatives like the Healthy Family Project, a vital tool in the fight against hunger.

As Steven Shuman says, “Every Vidalia season tells a different story ... [they] are a product of place — the soil of southeast Georgia creates that unmistakable sweetness that can’t be replicated anywhere else.”

This spring, consumers will get to taste that story for themselves.

Study Finds AeroFarms Micro Broccoli Has Up to 35X More Nutrients Than Regular Broccoli

Fri, 17 Oct 2025 21:16:26 GMT

AeroFarms, an indoor vertical farming company and supplier of microgreens to the U.S. retail market, revealed new third-party research validating the extraordinary nutritional value of the company’s micro broccoli.

The study, which examined the nutritional composition of both AeroFarms Micro Broccoli and mature broccoli florets, confirmed that AeroFarms Micro Broccoli offers up to 35 times more nutrient density per ounce than mature broccoli florets for specific vitamins, minerals and phytonutrients, according to a news release.

AeroFarms says the research underscores its leadership in creating a new retail category for these tiny greens that provides consumers with easier access to the nutrients and flavors they crave. AeroFarms’ microgreens are ready to eat out of the package and do not require washing because they are sustainably grown indoors without the use of pesticides, the company says.

The study found that 1 ounce of AeroFarms Micro Broccoli delivers the same levels of Vitamin A and Sulforaphanes as nearly 36 ounces (three 12-ounce bags) of broccoli florets. Compared to mature broccoli florets, AeroFarms Micro Broccoli contains higher levels per ounce of the following nutrients:

Thirty-five times more sulforaphanes and two times more flavonoids, phytonutrients that provide antioxidant, anti-inflammatory, anticancer and cardiovascular-protective properties.
Thirty-four times more vitamin A, which supports vision, immune system, skin and cellular health.
Six times more calcium, essential for bone and tooth health, muscle and heart function.
Four times more vitamin K, supporting bone, heart and blood vessel health and blood sugar regulation.
Four times more magnesium, which supports hundreds of important bodily processes each day.
Three times more iron, which is essential for oxygen transport and hormone regulation.

“The data confirms why AeroFarms’ Micro Broccoli is an incredible superfood —microgreens are not only delicious and versatile, but they are among the most nutrient-dense foods available,” says LeAnn James, vice president of food safety and quality assurance for AeroFarms. “At AeroFarms, we are proud to pioneer innovation in both food safety and nutrition, delivering fresh and flavorful microgreens that meet the highest standards of quality.”

AeroFarms grows their microgreens indoors using the company’s patented aeroponics vertical farming technology, 100% renewable energy, 90% less water and 230 times less land than traditional farming, the company says. No pesticides are used on the plants, which also eliminates the need to wash before eating. This allows consumers to easily achieve their nutrition goals and supercharge every meal with AeroFarms’ package-to-plate microgreens, whether as a garnish, primary recipe ingredient or as a replacement for lettuce in center-of-the-plate salads, the company says.

AeroFarms says it commands 70% of the U.S. retail market share for microgreens, with availability of the nutrient-dense greens in nearly 2,500 stores nationwide, including four new retail partners and 750 new stores added this year.

“Microgreens are driving growth in the packaged salads category with flavorful, nutrient-dense options for consumers,” James says. “AeroFarms is not only expanding consumer choice, but we are redefining how fresh greens can be grown and distributed to consumers throughout the United States.”

Bayer and DNO Put Broccoli Stems to the Test in School Lunch Menus

Tue, 05 Aug 2025 19:21:46 GMT

Getting kids excited about vegetables isn’t easy, but Vegetables by Bayer and DNO Produce have teamed up for the challenge. The two companies are bringing broccoli stems, the often-overlooked part of the plant, into K-12 cafeterias in four schools.

This collaboration aims to empower schools to offer fresh vegetables while reducing food waste through maximizing the full production potential of the crop, according to a news release. The collaboration also addresses the needs of processors and consumers while creating opportunities for vegetable growers.

Vegetables by Bayer, along with DNO Produce, the exclusive provider of FresHealth fresh-cut produce, are helping to make nutrition enjoyable and accessible by introducing new fresh-cut broccoli chips to K-12 school children. These chips are the sweet-tasting snack of the future, the release says, offering a tasty and wholesome option that is also fun to eat.

“It’s incredibly rewarding to transform something often overlooked — like broccoli stems — into a delicious, nutritious snack for kids,” says Jenny Maloney, director of industry relations for Bayer Vegetable Seeds. “Through our collaboration with DNO Produce and the innovation behind High Rise broccoli, we’re making healthy eating more fun and accessible in schools. It’s a powerful example of how creativity in agriculture can support better habits and brighter futures.”

“Our school district is committed to both nutrition and innovation, and we’re always looking for ways to get kids excited about fresh fruits and vegetables,” says Jessica Shelly, director of student dining services for Cincinnati Public Schools. “The broccoli chip pilot was a hit with our students across all grade levels. Collaborating with industry partners who share our passion for innovating school meals makes all the difference.”

Experts from the R&D team at Seminis, a brand of Vegetables by Bayer, are continuously driving innovation in vegetable breeding, developing advanced seed solutions to help meet the evolving needs of growers and consumers, leading to the development of the long-stem High Rise broccoli series, the company says. Unlike traditional compact broccoli, High Rise broccoli features tall stems, uniform heads and few large leaves, resulting in clean stems and a product that overall helps with ease of harvest. FresHealth then processes these stems to create ready-to-eat products for K–12 schools, which has already received a positive reception in early in-school pilots. This approach generates a new market for growers, reduces on-farm waste and improves access to healthy foods in schools, the release says.

“There’s no better place to launch a new vegetable variety than in a school cafeteria. Kids are honest, adventurous eaters and their feedback is second to none,” says Alex DiNovo, president of DNO Produce. “Our mission has always been to increase access, exposure, education and excitement around fresh fruits and vegetables. We know the green vegetable subgroup can be one of the hardest to fill, and these broccoli chips help create a crunchy, creative, compliant option for school foodservice operators.”

“Our broccoli chip collaboration is a powerful example of what we can achieve when innovation and mission align across the produce industry,” says Marissa Dake, vice president of brand and partnerships for DNO Produce. “With Vegetables by Bayer, we share a commitment to nourishing the next generation of produce consumers. We are excited to bring solutions that are as tasty as they are impactful and expand what’s possible for fresh produce in school foodservice and beyond.”

What was once an underused byproduct in broccoli production, the tall and uniform stems can be used in multiple culinary applications. The tender and sweet-tasting stems can be processed into not only chips but sticks, stars and coin shapes. The versatility means it can also be processed into rice and noodles or used in slaw and other dishes to add texture while adding flavor. Broccoli chips are currently in the pipeline for future school foodservice offerings, with plans underway to expand availability, the release says. However, harvest timing and supply are still being finalized.

“Stay tuned for updates as we work to bring this exciting new product to more students nationwide,” the company says.

Why Peruvian Asparagus Imports Are Pivotal to Help Feed U.S. Demand

Tue, 22 Jul 2025 19:40:14 GMT

More U.S. consumers seem to be eating asparagus these days, and the path to their plate depends heavily on Peru.

Almost all of the fresh asparagus in the U.S. is imported. In 2024, for example, the U.S. imported 515.4 million pounds of asparagus, valued at $646.7 million. Of that, almost 155 million pounds (30%) came from Peru.

Though Mexico claims the title of the largest exporter of asparagus to the U.S. — representing roughly two-thirds of U.S. asparagus imports — Peru’s unique location and climate gives it an interesting asparagus superpower over the competition.

“Peru is an important source of both green and white fresh asparagus because it provides consistent volume of high-quality product almost year-round,” says Carlos Solf, vice president of purchasing for Southern Specialties , a Pompano Beach, Fla.-based grower, importer, processor and shipper that deals in Peruvian asparagus.

The majority of Mexican imports happen from January to May, according to data from the International Fresh Produce Association .

“As for Peru, it also has a constant presence in the market, which only reduces when Mexico reaches its peak production,” the group noted in a late 2024 report . It also pointed out that Michigan, the largest domestic producer of asparagus , has a short season from May to June.

“Simply put, Peru supplies the U.S. consumer with quality asparagus during a time that U.S. local is not in production,” says Priscilla Lleras, executive director of the Peruvian Asparagus Importers Association (PAIA).

“Imports enable year-round availability of fresh asparagus for U.S. consumers,” PAIA co-Chairman Craig Rolandelli of Jacobs Malcolm & Burtt said in the group’s announcement of its 2025-2026 trends report . “Without trade, the U.S. would struggle to meet the demand for asparagus throughout the year.”

Citing USDA data, Lleras explains that imports through May of this year are up 33% compared to the same time last year.

“We expect those numbers to continue through the third and fourth quarters of 2025,” she adds.

Peru’s constant presence in the U.S. market only reduces when Mexico reaches peak production, according to the Peruvian Asparagus Importers Association, which adds that Michigan, the largest domestic producer of asparagus, has a short season from May to June.

(Photo: karepa, Adobe Stock)

Peruvian Production

Since the U.S. consumes the lion’s share of Peru’s asparagus crop — 88% in 2024 , for example — it’s little surprise that increased production lies behind increased import volumes.

“Peruvian asparagus production has seen a significant year-over-year increase of approximately 25% to 30%,” says Katiana Valdes, marketing director of Miami, Fla.-based grower-importer Crystal Valley Foods. These production increases belie weather-related difficulties in past years, however.

“Asparagus volumes in both 2023 and 2024 were negatively impacted by weather-related phenomena such as La Niña and El Niño. These climate events disrupted growing conditions, leading to irregular crops and reduced production levels,” Valdes says.

According to the Peruvian Institute of Asparagus and Vegetables (translated via Google), La Libertad region in the northern part of the country and the Ica region in the south are Peru’s main asparagus production areas.

Both these areas, as well as the country at large, sit along the western coast of South America. In spring of 2023, a strong El Niño hit the area , causing extreme rainfall and subsequent flooding. This was followed last year by a weak La Niña, which brought cooler-than-usual springtime temperatures and irregular early-season rainfall in the La Libertad area. None of this was good for weather-sensitive asparagus crops.

Though Peru’s asparagus growing regions have seen better weather in 2025, there are still potential production concerns on the horizon.

According to Fresh Fruit , a Peruvian produce export data company, several economic factors — including value not keeping pace with production, rising production costs, growing competition for U.S. asparagus market share (including domestic organic production) — could lead to Peruvian asparagus growers to switch crops. The group specifically cites blueberries being an attractive alternative to Ica valley growers, for example.

Solf noted that Southern Specialties has recently seen some demand softness in imports from Peru. Both Canadian and Michigan production have continued a couple weeks longer than usual, he explains as potential contributor.

Tariff Troubles

Weather and production concerns aren’t the only pressures on Peruvian asparagus.

According to The Packer’s Fresh Trends 2025 survey, there is a distinct income-based trend among respondents reporting asparagus purchases. While overall, 36% of respondents said they bought asparagus in the prior year, almost half (48%) of respondents in the highest income bracket, with an annual household income of over $100,000, reported asparagus purchases. This compares to respondents in the lowest household income bracket (under $25,000), only 18% of whom reported asparagus purchases.

This price sensitivity could be a problem in the face of tariffs, given the important role imports of asparagus from Peru has on the availability to the U.S. consumer.

“There are no alternatives to imports for asparagus consumption during most of the year,” Solf says. “Ultimately, the consumer will be paying more for asparagus during the course of year. Tariffs present additional costs across the board for importers, distributors, retailers and consumers.”

Despite concerns about tariffs and ongoing trade dynamics, Lleras says the import flow of Peruvian asparagus currently remains robust.

“The sector’s resilience can be attributed to its strong economic contributions, which have helped offset potential disruptions,” she says. “Peruvian asparagus imports provide significant economic benefits to the United States in terms of job creation, revenues and supply chain support.”

Lleras notes that Peruvian asparagus contributed $264 million in import revenue in 2024. PAIA also highlights that imported Peruvian asparagus contributes “directly or indirectly to about 7,000+ jobs across the U.S. commercial supply chain, including roles in transportation, distribution, and retail.”

“This nutritious vegetable, coupled with established supply chains and collaborative trade relationships, ensures that Peruvian asparagus continues to reach American consumers while supporting jobs and generating substantial revenue,” Lleras adds. “This stability highlights the adaptability of both Peruvian exporters and U.S. importers in navigating international trade challenges.”

U.S. Asparagus Consumption

Wherever it comes from, U.S. consumers have a taste for asparagus.

According to Fresh Trends 2025, just over a third of respondents reported buying fresh asparagus in the past 12 months. This is steady with the 2024 report and up from 25.5% in the 2023 report, suggesting growing consumer interest in asparagus.

Additionally, when asked what new produce items they bought that they had not bought in prior years, 21% of Fresh Trends 2025 respondents answered “asparagus.”

“U.S. consumption has been steadily increasing over the past 15 years, reflecting strong and consistent demand for this commodity,” says Valdes of Crystal Valley Foods. “While it’s difficult to predict exactly how the market will evolve in the coming years, current trends and consumer preferences give us reason to remain optimistic about its future potential.”

On the topic of growing U.S. consumer demand, Lleras says “once consumers research or become informed on the health benefits of fresh asparagus, this will dramatically increase demand.”

According to the Washington Asparagus Commission , fresh asparagus is fat- and cholesterol-free, high in fiber and a good source of folate, glutathione, vitamin A and vitamin C. Michigan Asparagus similarly notes that a 4-ounce serving contains half the recommended daily value of vitamin K, an essential vitamin for blood clotting, bone health and regulating blood calcium levels.

“As an industry, we need to broadcast the health benefits from the tallest mountains everywhere,” Lleras says.

Anticipated Crop Quality Provides a Bright Spot for Washington and Oregon Potatoes

Mon, 07 Jul 2025 18:59:21 GMT

Potato volume in Washington and Oregon may be down slightly this season, but growers anticipate decent size and quality.

Eagle Eye Produce

Growing conditions have been very good so far this summer for Mattawa, Wash.-based Del Christensen & Sons, whose potatoes are marketed by Eagle
Eye Produce, Idaho Falls, Idaho, says Coleman Oswald, director of sales for Eagle Eye Produce.

“We’ve had no major issues or disruptions from weather,” he says. “The crop is progressing very nicely.”

The company, which ships russet potatoes year round from the Mattawa location, will begin its 2025 harvest in August and continue as late as mid-October.

Oswald says Eagle Eye has been marketing product from Del Christensen & Sons, a multigenerational family farm, for about 10 years.

Great size and great quality are expected, Oswald says, “If all goes well until harvest time.”

About 70% of the product grown by the Washington location of Eagle Eye Produce goes to retail accounts, and 30% goes to foodservice buyers.

The company sells bulk product to retailers as well as consumer packs — mostly 5-pound bags but also a number of 10-pounders for club stores.

Growing conditions were favorable this season as of late June for Burlington, Wash.-based Norm Nelson Inc., says Ryan Schols, CFO. The family-owned company, established in the early 1940s, markets Double-N brand potatoes.

(Photo courtesy of Norm Nelson Inc.)

Norm Nelson

Growing conditions also have been favorable so far for Burlington, Wash.-based Norm Nelson Inc., says Ryan Schols, chief financial officer.

“It was pretty ideal for planting,” he says. “We’re looking for good weather through the growing season.”

Weather has been a bit cooler than normal, which is good for potatoes, he adds. Volume should be typical for the grower this season.

The family-owned company, which was established in the early 1940s and is now operated by members of the second and third generation, markets Double-N brand potatoes.

Norm Nelson grows red, white, yellow and a few purple potatoes. Yellows have replaced red potato as the bestsellers, Schols says.

The company will begin its harvest in early-to-mid-September and finish in early November. Potatoes will be shipped from storage through May.

Up to 80% of the firm’s tubers are sold in bulk boxes. Of the consumer packs, 3-pounders have been gaining popularity every year, Schols says.

Three-pound kraft paper bags bearing the Ladybug brand are a packaging option for organic potatoes from Portland, Ore.-based Organically Grown Co., says Jess Hardin, who leads the company’s potato program.

(Photo courtesy of Organically Grown Co.)

Organically Grown Co.

In Oregon, Portland-based Organically Grown Co., which sources and packs organic red, russet and yellow potatoes for retail customers year round, will begin its harvest in late July, says buyer Jess Hardin, who leads the company’s potato program. Yellows are its top sellers.

Potatoes are sold in bulk, in poly bags and in a 3-pound kraft paper bag under the Ladybug brand. About half the company’s potatoes are sold in bulk and half are in consumer packs.

The potato program also includes specialty varieties of red, yellow, purple, fingerling and russet potatoes, most of which are available in 20-pound bulk cases.

“We are optimistic for a great year for quality and sizing based on good growing conditions so far,” Hardin says.

Besides potatoes, Organically Grown Co. markets a full line of fresh organic produce year round that encompasses more than 350 commodities, Hardin adds.

Adjustments Made

Potato acreage will be down slightly for Eagle Eye Produce this year because of challenging market conditions, according to Oswald.

“The last two seasons were not favorable to the farmer,” he says. “There’s been a slowdown or a reduction in processing potatoes, so we’ve had processing acreage creeping into the fresh market.”

As a result, farmers were selling below the cost of production, so they cut back their potato acreage a bit.

“We’ve been in an oversupply situation as an industry,” Oswald says. “Markets have been quite suppressed.”

Although Norm Nelson Inc. usually ships potatoes through May, this year was an exception, Schols says, because the region received a lot of rain in the fall and lost some acreage. Sales were finished in March.

Schols describes prices as so-so.

“No records are being broken for great prices,” he says.

Washington and Oregon Potato Facts

Washington is second only to Idaho when it comes to potato production, says Chris Voigt, executive director of the Moses Lake-based Washington Potato Commission.

The state’s growers harvested 159,500 acres of potatoes in 2024, according to USDA, and produced 101.2 million cwt for a value of $1.1 billion.

Acreage likely will drop to 145,000 to 150,000 acres this year as a result of softening demand, mostly for french fries and frozen potato products,
according to Voigt.

“We’re not really seeing any drops in fresh potato plantings,” he says.

About 10% of the potatoes grown in Washington go to fresh market sales. The Columbia Basin in eastern Washington and the Skagit Valley are the state’s main potato-growing regions.

Oregon, the fourth-largest U.S. potato provider, produced 26,875,000 cwt of potatoes in 2024 for a value of $1.1 billion, according to the USDA.

About 5% to 10% of the state’s 43,000 harvested acres were devoted to fresh market product, says Gary Roth, executive director of the Portland-based Oregon Potato Commission.

The state typically grows about 27 million cwt, but volume has been down the past couple of years because of a reduction in processed potato acreage. That shortfall is expected to continue for the 2025 season, he says.

Potatoes are Oregon’s state vegetable, and they’re grown on 376 farms, according to the Oregon Department of Agriculture.

Mastronardi, other growers awarded Superior Taste Awards

Mon, 02 Jun 2025 16:37:11 GMT

Mastronardi Produce, along with other growers, was awarded top honors for flavor by the International Taste Institute.

The Superior Taste Awards, presented by the Brussels-based International Taste Institute, are given to food and beverage products that meet high standards of flavor, texture, aroma and overall sensory quality, as judged by a panel of professional chefs and sommeliers through blind tastings.

According to a news release, Mastronardi Produce received three three-star Superior Taste Award certifications for its Campari tomatoes, Angel Sweet tomatoes and WOW Dreamberry strawberries. In addition, the grower was awarded four two-star Superior Taste Award designations for its Sunset Flavor Bombs tomatoes, Summer Dream raspberries, Secilia tomatoes and the Backyard Farms Green Leaf Lettuce.

“Flavor is what drives us, and to be recognized for that is an honor,” said Paul Mastronardi, president and CEO of Mastronardi Produce. “We take great pride in everything we grow. Receiving such high distinction emphasizes the genuine passion found throughout our entire organization.”

The Superior Taste Award is a prestigious global certification that highlights delicious tasting food and beverage products, the release said. Products that obtain a three-star rating are deemed exceptional and of the highest quality in their category; a two-star rating honors outstanding products that clearly distinguish themselves within their category.

Mastronardi said the Superior Taste Award certification for the Sunset Campari tomato follows the recent announcement of the cocktail tomato’s 30~~^th~~ anniversary. Renowned for its perfect balance of sweetness and acidity, Campari also earned a three-star Superior Taste Award in 2019.

The Superior Taste Awards come on the heels of Mastronardi’s earlier wins this month at the Leamington Greenhouse Competition in Ontario, Canada, where the company received 23 awards for flavor, including the competition’s top honors for best tomato, best strawberry and four Chef’s Choice awards.

Other winners this year include ORRI Fruit Products from Spain for the Crystal Taste Award, and Superior Taste Awards include SweetLoom tomatoes, Driscoll’s Clara blackberry, Sweet Sensation pear, Dolce Mandarino, Amalia Rossa raspberry and other produce growers from around the world.

New-look approach to onion marketing has added layers

Wed, 21 May 2025 15:21:32 GMT

Onions were once considered a kitchen staple without much flair, but they are getting a fresh marketing makeover.

From bold packaging and convenience-driven messaging to strategic in-store promotions and digital outreach, the onion category is evolving to meet modern consumer expectations.

Spice World and the Texas International Produce Association are taking a proactive approach: educating shoppers, supporting growers and partnering with retailers to drive year-round demand and reinforce onions’ versatile role in today’s meals.

The onion growing season varies by region; Dante Galeazzi, president of the Texas International Produce Association and managing director of the South Texas Onion Committee, explained how the Texas growing season’s timing worked its way into marketing promotions.

“Growers start planting in September and usually wrap by Oct. 15 — which is how Texas 1015s got their name,” Galeazzi said.

“Just last year, STOC worked with the Weslaco Chamber of Commerce to officially proclaim that day as TX1015 Sweet Onion Day, encouraging the whole community to celebrate,” he added.

The Texas 1015 sweet onion season starts around March (typically around Saint Patrick’s Day) and ends around mid-July, Galeazzi said.

“There are two growing regions, including the Rio Grande Valley and Wintergarden regions,” he said. “With 22 authorized shippers across 35 counties, both areas work together to provide the crop all season long.”

While the onion is a versatile vegetable for many dishes, Spice World’s pre-chopped Easy Onion product offers a convenience option for consumers, says Pat McAndrew, chief marketing officer for the company.

(Photo courtesy of Spice World)

Connect in the produce aisle

Onion marketers are leaning into bold packaging, recipe inspiration and shopper education to drive sales.

“Onions have high household penetration, and consumers are always looking for new recipes and different ways to use onions,” said Pat McAndrew, chief marketing officer for Spice World. “We primarily use digital marketing to reach consumers with how-to videos and other recipe ideas. We also recently launched a new national campaign to support our Easy Onion franchise.”

McAndrew said the company capitalizes on seasonal marketing opportunities.

“Due to consumer awareness of the health benefits of onions, January has become an increasingly important month for promotions as consumers commit to healthier diets as part of New Year’s resolutions,” McAndrew said. “Onions are also great in the summer to bring along to picnics or barbecues, and Easy Onion is perfect for enjoying onions on the go.”

To overcome challenges in marketing onions — whether price pressure, competition or supply issues — Spice World is ready to adapt, said Mike Smith, senior vice president of sales and marketing for the company.

“Spice World has a dedicated team that stays in front of supply chain challenges,” he said. “Additionally, our close relationships with retailers and consumers ensure we are in tune with the marketplace and ready to take advantage of opportunities as they arise throughout the year. We strive never to be surprised.”

Smith said retailers are key in driving onion sales.

“Retailers are the closest to consumer trends and are the best source to identify what consumers are most interested in,” Smith explained. “All our in-store promotions are executed in partnership with our valued retailers.”

McAndrew said Spice World’s Easy Onion offers convenience for consumers.

“Our pre-chopped Easy Onion products deliver a flavorful, yet convenient version of the traditional onion,” McAndrew said. “Taking the work out of preparing onions has increased consumer consumption and is a real differentiator in the overall onion landscape.”

Texas 1015 sweet onions are an ideal addition in fresh, flavorful meals for celebratory occasions during spring, such as multiple trending salad recipes, said Dante Galeazzi, president of the Texas International Produce Association and managing director of the South Texas Onion Committee.

(Photo courtesy of the Texas International Produce Association and South Texas Onion Committee)

Consumer preferences

All types of onions are popular and in demand with consumers, Smith said.

“Different onions have different core uses, yet all onion demand is increasing as consumers continue to experiment with various cuisines,” he said. “Additionally, consumers are increasingly aware of the many health benefits of onions.”

Galeazzi said shoppers will look for various bag sizes for family and holiday cooking occasions.

“Consumers are buying a mix of bag and bulk products to meet their needs,” Galeazzi said. “For small gatherings, 2-pound and 3-pound bags are perfect for adding a touch of sweetness to every bite. With inflation still a concern, consumers are being more mindful of their budgets — typically adding just one to two TX1015 sweet onions to their carts on average.”

Spring is a season full of celebrations with graduations, birthdays, Cinco De Mayo and Mother’s Day all calling for fresh, flavorful meals, said Galeazzi, who added that TX1015 sweet onions are an ideal addition to any plate.

“Favorite recipes including Greek cucumber onion salad, green goddess salad, and watermelon onion salad highlight the vibrant mix of fruit and vegetable combinations that have been trending over the last few months,” he said.

Warm salads have seen a resurgence.

“Unique onion combinations that are either caramelized or roasted add a crunchy kick and depth to salad bowls,” Galeazzi said. “Raw and thinly cut onions continue to find their way into simple and fresh classics. Dressings, with onion at the center, feature savory and bold flavors — a delightful complement to a side salad.”

Shoppers want to put a local twist in salads that feature regional ingredients, reflect seasonal availability and showcase flavors of homegrown produce, Galeazzi said.

“While the unbeatable flavor speaks for itself, the deeper story lies in the hands that make it possible. With 22 authorized shippers and over 6,000 acres in production, our growers are committed to delivering high-quality product that exceeds consumers’ expectations,” he said. “Through their efforts to achieve peak freshness and sweetness, shoppers can feel confident in creating salad bowls [and other meals] that are as nutritious as they are delicious.

Harvest NYC recalls Enoki mushrooms due to possible Listeria contamination

Mon, 21 Apr 2025 20:35:32 GMT

Harvest NYC Inc. announced the recall of its 200-gram packages of Enoki Mushroom due to potential contamination with Listeria monocytogenes, a bacterium that can cause serious and sometimes fatal infections in young children, frail or elderly people and others with weakened immune systems.

The recalled mushrooms were distributed nationwide in retail stores in green plastic packaging marked with UPC Barcode 6975730520101, and distributed by Hofood99 Inc., 21903 56^th Ave Oakland Gardens, NY 11364.

To date, no illnesses have been reported in connection with the recall.

The contamination was discovered after samples collected from a store in Buffalo, N.Y., were analyzed by the NYS Department of Agriculture and Markets Food Laboratory, revealing the presence of Listeria monocytogenes in some 200-gram packages of Enoki Mushroom.

Consumers who purchased the affected 200-gram packages of Enoki mushrooms between Jan. 11–31 are urged to discard the products or return them to the place of purchase for a full refund. For more information, consumers with questions may contact the company at (718) 596-0777.

USDA seeks nominees for Florida Tomato Committee

Wed, 09 Apr 2025 14:55:10 GMT

USDA seeks nominees for Florida Tomato Committee to fill seats for 10 producer members and their respective alternates for two-year terms, beginning Aug. 1. Nominations will take place on April 14 at a virtual nomination meeting in each of the two established districts.

The Florida Tomato Committee administers the marketing order, which recommends changes to quality, container and pack regulations for tomatoes grown in Florida.

Producers who have grown tomatoes in the production area in a proprietary capacity (or as an officer of a corporate producer) during the 2024/25 season may seek nomination. Persons who have grown tomatoes in both districts must select the district in which they wish to participate in nominations.

The committee is seeking nominees for five producer member seats and their alternates from each of the following:

District 1: Broward and Dade counties
District 2: Brevard, Glades, Indian River, Martin, Osceola, Okeechobee, Palm Beach and St. Lucie counties

For nomination information, contact Florida Tomato Committee Manager Robert L. Guenther at rguenther@floridatomatoes.org or contact USDA Marketing Specialist Steven Kauffman or Steven.Kauffman@usda.gov .

California in season: A look at in-demand vegetables and market trends

Thu, 27 Mar 2025 12:37:25 GMT

California’s spring vegetable season is underway, providing a fresh selection of produce to retailers.

The Packer spoke with representatives of Babé Farms and Tanimura & Antle about season and insights into trends shaping this year’s market, shifting consumer preferences and industry innovations.

With new data on production and sales performance, these industry insiders reveal what retailers need to know to maximize sales this season.

Spring vegetables to watch

As the temperatures warm, California farms rise to the season’s offerings.

At Babé Farms , some of its top-selling spring produce includes rainbow root vegetables (baby beets, carrots, specialty radishes), baby head lettuces and its signature Blonde Frisée, said Matt Hiltner, marketing manager.

“Spring is consistently a high-demand season for us, as chefs and retailers look to highlight fresh, colorful produce for Easter and Mother’s Day,” he said. “These holidays drive strong demand for visually striking, high-quality vegetables, and Babé Farms provides the perfect color palette to meet that need.”

Babé Farms is entering spring with increased plantings of its all-new Pink Rhône Little Gem lettuce.

“Since its launch in the summer, interest exceeded all expectations, initially outpacing supply. Our summer marketing efforts struck a chord with customers immediately, and with additional plantings now online, we’re better positioned to meet demand,” Hiltner said.

“As expected, Pink Rhône was a Valentine’s Day favorite, and we anticipate similar enthusiasm for Easter and Mother’s Day,” he added. “We love pairing it with our chef-ready Platinum Blonde Frisée for a striking contrast on the plate. As chefs seek alternatives to traditional romaine, kale, and cabbage blends, premium greens like these offer an easy way to elevate their menus.”

Pink Rhône exhibits several desirable qualities of Little Gem, including a sweet crunch, mild buttery flavor and glossy texture, Hiltner said.

“Its appearance, however, resembles more of a European-style lettuce — petite in size with loose outer leaves and a tightly enveloped core,” he said. “What truly sets the Rhône apart is its intense pink color, which extends all the way to the core, ranging from wine-red to light-magenta. Like Little Gem, Pink Rhône is highly versatile and great for salads in any format: chopped, wedge or whole leaf. Its pink hue can elevate any dish while adding pops of color to boot. Available year-round, the Pink Rhône can find a home on any seasonal menu.”

“California is a major producer of spring vegetables,” said Ashley Kaslin, director of marketing for Tanimura & Antle , “And we grow and ship a wide variety of premium fresh produce, including iceberg, romaine and romaine hearts, other leafy items, cauliflower, broccoli, celery and of course, our Artisan family of products, which are one of our key differentiators.”

Each spring, Tanimura & Antle transitions from the desert growing regions surrounding Yuma, Ariz., to California’s Salinas Valley, one of the most fertile agricultural areas in the world, Kaslin said. However, the company strategically transitions to Huron, Calif., to bridge the gap between seasons, said Kaslin, adding that this approach helps mitigate the impact of unpredictable spring weather in Salinas, ensuring a consistent supply of high-quality produce.

Tanimura & Antle grows and ships a variety of fresh produce, such as lettuces, says Ashley Kaslin, director of marketing.

(Photo courtesy of Tanimura & Antle)

Consumer trends

Consumers are increasingly seeking fresh, nutritious and versatile produce, driving demand for specialty vegetables with unique flavors, Kaslin said.

“The Tanimura & Antle Artisan line continues to grow in popularity, offering premium alternatives with increased sustainability, extended shelf life and reduced waste at home,” Kaslin said. “As social media fuels interest in food sourcing, transparency and storytelling have become essential in connecting with shoppers. Committed to innovation, Tanimura & Antle remains dedicated to providing premium quality, sustainable produce that meets evolving consumer preferences.”

Consumer preferences have changed significantly, with strong demand for specialty produce, Hiltner said. Here are a few key trends Babé Farms is seeing:

Premium products — Consumers are more knowledgeable and adventurous than ever. Social media has played a major role in propelling niche vegetables — previously exclusive to fine dining — into mainstream markets. For example, watermelon radish, once a rarity, is now widely available at retailers and restaurants across the country.
Ethnic specialties — The growth of ethnic grocery retailers (e.g., Vallarta, H-Mart) reflects an increasing appetite for culturally significant produce. One standout example is black radish, a staple in traditional Jewish cuisine. Demand for black radish peaks around Purim and Passover, highlighting its cultural importance.
Meal kits and home cooking — The rise of meal kit delivery services has introduced home cooks to Babé Farms specialty vegetables like romanesco cauliflower, kohlrabi and watermelon radish. By incorporating these unique items, meal kits not only expose consumers to new veggies but also provide easy-to-follow recipes, fostering greater familiarity and confidence in using them.

Hiltner said one successful strategy for promoting spring vegetables has been direct engagement with retailers through product showcase events.

“We recently participated in a retailer-led showcase where vendors educated store leaders and executives on product attributes and best merchandising practices,” he said. “These events create opportunities for meaningful collaboration, helping retailers optimize their displays and better communicate the value of specialty produce to customers. We believe more retailers should host these types of events; they strengthen partnerships, improve product visibility and ultimately drive sales during peak seasons.”

Agricultural innovation

Kaslin said Tanimura & Antle remains focused agricultural innovation, consistently enhancing operations from seed selection to packaging.

“Our custom-built harvest machines improve efficiency, reduce handling and improve our cut-to-cool time, which helps preserve product quality and extend shelf life,” Kaslin said. “On the farm, we continue to invest in automation to increase efficiency, yield and sustainability — some of our key advancements include utilizing the Stout Smart Cultivator and the PlantTape Automated Transplanter on our farms.”

Smallhold expands into Sprouts Farmers Markets across western states

Thu, 30 Mar 2023 14:28:38 GMT

If you’ve noticed a recent influx in exotic mushrooms — think lion’s mane and king oyster fungi — enlivening produce displays with the standard white button mushrooms, you’re not alone.

Specialty mushroom grower Smallhold recently announced that its mushrooms will hit shelves at 192 Sprouts Farmers Market locations in California, Arizona and Nevada.

Related news: What’s so magical about (edible, culinary) mushrooms?

Based in Brooklyn, N.Y., Smallhold operates indoor mushroom farms in New York City, Los Angeles and Austin, Texas. The new Sprouts partnership will increase availability of Smallhold’s fresh mushrooms on the West Coast significantly, with Sprouts receiving mushrooms grown at Smallhold’s California mushroom farm, according to a news release.

“We’re excited to partner with Smallhold, a company who shares in our mission of providing people unique, fresh and sustainable products,” Sydney Manzano, Sprouts assistant produce manager said in the release. “Smallhold’s premium specialty mushrooms, including lion’s mane and blue oyster, will be proudly available in our stores.”

With expansion into Sprouts, Smallhold mushrooms will be carried in over 650 retailers and restaurants across the U.S. Other retailers carrying Smallhold mushrooms include Whole Foods Market, Erewhon, Pavilions, Lassen’s, Imperfect Foods and Ralphs.

Breaking out of the typical mushroom offerings — often limited to button, cremini and portabellas — Smallhold provides a variety of the less-common specialty mushrooms for consumers.

“Nowadays, shoppers are demanding more variety and choice in the produce aisle, and Sprouts, a trusted grocer for anyone looking for high quality, top shelf produce, recognizes this,” Andrew Carter, Smallhold CEO and co-founder, said in the release.

Cultivating mushrooms sustainably

Smallhold’s 34,000-square-foot farm in Vernon, Calif., just outside of Los Angeles, began delivering locally grown, certified-organic specialty mushrooms in May 2022. Its California operations, alongside farms in Brooklyn and Austin, furthers the 6-year-old company’s reach across the country.

Smallhold uses technology to optimize sustainable growing practices; the mushrooms grow in technologically advanced chambers designed to optimize yield, taste and color, according to the release.

The company’s centralized sensor system can adjust the chambers’ atmospheric parameters, controlling the inputs while accounting for changes in climate. Mushrooms are grown on waste byproduct medium — primarily sawdust from the timber industry — and packed into compostable cardboard.

“People care about low impact, sustainably grown food that will help our society contend with the impacts of traditional agriculture, food waste, and climate change. Smallhold and Sprouts are answering the call,” Carter said in the release.

South Texas growers expect high-quality, light volume this winter

Mon, 21 Nov 2022 21:33:14 GMT

“For the next seven months, Texas is a great place to source your vegetables, fruit, onions and melons,” Dante Galeazzi, president and CEO of the Texas International Produce Association, told The Packer. “Combine Texas-grown with produce crossing from Mexico, you’ve got the whole shopping list in one little area.”

Winter vegetable season is well underway, and South Texas is ramping up for slightly lighter volume early in the season. This soft start is a result of hot and dry summer months that burdened an already tight water supply in Texas, stretching reservoirs thin and reducing soil moisture across the state, Galeazzi said.

“These hot temperatures can be challenging as we start the season, but we’re already starting to see the temperatures cool off a little,” he said. “We’re very fortunate in a sense because things are growing quickly because of those dry, warm temperatures; We’re just looking for a balance.”

Because of the water shortage and dry conditions, Texas acreage is down across commodities this year.

“Buyers can expect smaller supplies,” Galeazzi said. “But the quality is going to be superior, because if you’ve got less acres to look over, you’re going to give more attention to the product you do have.”

Jeff Brechler, head of sales and marketing at Little Bear Produce, said that despite planning water conservation and rationing measures, the Edinburg, Texas-based produce grower and shipper still ran out of water in South Texas irrigation districts.

“We had to scramble around and move plantings, which we were able to do. We started getting some rains [late summer] and they fell in the right area. We’re thankful for what we got, but we didn’t get enough to really get us over the hump,” Brechler said. “All it did was put us back to the level we were prior to conserving and rationing.”

Despite irrigation shortages and dry weather, a deluge of rain in August and September damaged the first fall cabbage crops at Little Bear Produce. Normal supplies of cabbage are expected as early as the second week of December, along with leafy greens, which were unaffected by the rains and maintained a steady supply.

“It’s been a bit of a rocky road,” Brechler said. “Hopefully, this pattern will change, and we’ll get into a bit wetter El Niño pattern. But that’s the life of the farmer, right?”

Once Texas growers recover crops from the summer heat, the focus turns to February. Two years after what has been dubbed the St. Valentine’s Day produce massacre — when many growers completely lost entire crops to an unexpected, extreme freeze — growers are still skittish.

“February seems to be the witching hour,” Brechler said. “Two years in a row we’ve had extreme weather in February. In 2021, it was the Valentine’s Day freeze. And last year we even had some cold damage that came in. As long as we can get through February, I think we’ll be OK.”

Inflation and labor pressures

At TIPA, Galeazzi has witnessed overhead expenses increase for growers this August by an average of about 22% to 23%. Meanwhile, grocery store prices for Texas produce have only seen about an 9% increase, he said.

This results in a 12% to 13% gap that produce growers must bridge, even if expenses and prices remain at this level, which is unlikely. According to Galeazzi, this estimate doesn’t account for rising diesel, fertilizer or labor costs. While the math indicates narrowing profits for growers staying competitive, for better or worse, these challenges are not unique to Texas, he said.

Beyond rising expenses, as costs associated with labor rise, labor shortages continue to worsen for growers throughout the Lone Star State.

“Texas was one of the last states to feel the pinch on labor shortages, and this is likely because we are a border state” Galeazzi said. “But we have felt that pinch.”

The situation has become more and more dire every year, he added.

Little Bear Produce is experiencing the labor shortage firsthand, according to Brechler. The challenge, he said, is finding staffing across the company; The shortage is not limited to one specific type of job.

“It’s just finding labor, period,” said Brechler. “Other folks are dealing with the same issues that we are with labor and, you know, everyone seems to be short-staffed. It’s just a tough period right now.

“The folks on the production floor have been doing a really good job of putting out fires,” he added. “But I think what leads to someone’s success rate has been just the culture of the company. You know, [Little Bear Produce] is a family-owned company … there’s a sense of pride.”

No weeping at the kitchen counter; tearless onions are back

Wed, 16 Nov 2022 19:08:45 GMT

Ditch the goggles and the half-baked hacks to stop the tears as you prepare to cut into your next onion. Instead, try experimenting with a new onion variety that promises no tears over the cutting board.

The proprietary tearless onion variety Sunions begins its 2022-23 season at the end of November and lasts through early spring 2023.

Over three decades of natural plant breeding and research has yielded a tear-free onion with a mild, slightly sweet flavor and distinctive crunch. What makes the variety so unique is that, while most onions get more pungent as they are stored in cellars and pantries, the Sunions variety gets sweeter, milder and easier on the eyes.

“Sunions are a rare product in that they become more tearless and sweeter the longer they store,” Kaitlyn O’Neal, regional crop lead for Sunions, said in a news release. “They undergo triple testing to ensure quality and are not released until they are in prime condition.”

Available commercially since 2018 and marketed exclusively by Onions 52 and Peri & Sons Farms, Sunions are grown domestically in Nevada, Utah and Washington and available in grocery stores nationally.

Nature Fresh Farms picks up exclusive tangy, purple tomato

Tue, 15 Nov 2022 07:25:36 GMT

Leamington, Ontario-based greenhouse grower Nature Fresh Farms is breaking out of the cherry-red mold this November, launching a proprietary, violet-hued tomato variety called Yoom alongside its greenhouse-grown produce offerings.

“The Yoom is the perfect complement to our existing tomato offerings,” Matt Quiring, senior vice president of sales and marketing at Nature Fresh Farms, said in a news release. “It’s full and complex flavor, matched with its small size, crisp texture and juicy interior provide a well-rounded tomato that will appeal to many consumers.”

The Yoom tomato was not developed with any bioengineering or gene splicing to obtain its unique qualities. Instead, the cocktail tomato was developed naturally through a Syngenta-led plant breeding program. Tomato researchers developed a deep purple, two-bite tomato with a distinctive sweet-sour flavor with hints of tang and savory umami.

Related news: Nature Fresh Farms launches Snack Supplies line

Presented in 2019 at Fruit Logistica, Yoom is now grown and marketed across Europe, the U.K., Australia and North America.

“The Yoom is a great tomato to add a surprise element to any dish,” Quiring said in the release. In addition to its unexpected flavor and color, the proprietary tomato boasts high levels of antioxidants, anthocyanin and lycopene – which gives the Yoom its unmistakable deep purple tint – along with vitamins A and C, magnesium and potassium.

Pumpkin yields down in Indiana

Mon, 17 Oct 2022 19:17:09 GMT

By mid-October, one of the telltale signs of fall is out in full force — squat, vibrant orange jack-o’-lanterns adorn front porches and apartment stoops across the U.S. This year, however, it might be a good idea for consumers to pick up their pumpkin sooner than later. Indiana, one of the nation’s top fresh market pumpkin producing states according to the USDA , reports below average yields this October, due to early summer drought conditions.

While Indiana’s reduced output doesn’t amount to a major pumpkin shortage, according to Stephen Meyers, assistant professor of weed science at Purdue University, consumers should expect fewer pumpkins available for this year’s fall harvest. Pumpkin growth relies on well-timed summer rainfall and this past summer set records in Indianapolis as the driest June on record. It also set records in Indiana as one of the hottest Junes in recorded history

“For many farms, the pumpkin season starts [in fall] as they are planted into a cover crop that is going into the ground right now. The cover crop will then be terminated in late spring or early summer, which is when the pumpkins are then planted to time with a fall harvest,” Meyers said in a news release. “For our farm, we planted and didn’t receive much, if any, rainfall for June, which doesn’t encourage much growth for the pumpkins starting out.”

Indiana is one of the nation’s largest pumpkin producers, cultivating around 6,000 acres each year. The majority of Indiana’s commercial pumpkin crop is sold to the fresh market. Large-scale operations often have irrigation systems in case of limited rainfall; however, there can also be a slight benefit to a dry summer, according to the release.

“A dry summer obviously isn’t good for seed germination, but the dryness means there is less disease pressure,” Meyers said in the release. “Pumpkins are susceptible to a number of plant pathogens, but when conditions are drier, that means fewer fungicides have to be sprayed.

Texas 1015 sweet onions double down on brand strategy

Mon, 24 Apr 2023 14:39:19 GMT

Harvest of the Texas 1015 sweet onions is well underway in South Texas and excellent quality and availability are expected to continue through early summer, according to the South Texas Onion Committee.

The Texas International Produce Association is busy promoting this year’s crop of Texas 1015 sweet onions, with aid from a USDA Agricultural Marketing Service specialty crop block grant that is administered by the Texas Department of Agriculture. The grant will fund another marketing program this spring focusing on retailer and consumer brand awareness and sales of the Texas 1015 sweet onion, according to a news release.

“We’re excited we are able to dedicate additional funds to retailer-centric promotions that highlight the versatility and flavor of the state vegetable of Texas,” Dante Galeazzi, manager of the South Texas Onion Committee, said in the release. Galeazzi is also the CEO and president of TIPA.

Related news: Texas onion season heating up for The Onion House

April marked the launch of the marketing campaign, which features print, digital, live and in-person promotions throughout the season. New initiatives this season include an extensive trade advertising program and greater in-store promotions.

To facilitate brand awareness about the original sweet onion, TIPA showcased the Texas 1015 season start at its annual Viva Fresh Expo with an informational virtual field tour.

Consumer-focused promotions in this year’s campaign are set to reach wider than previous years, according to the release. Shoppers should expect to see promotions such as sweepstakes and weekly giveaways, a food influencer recipe program and contest with resulting cookbook, a feature story by David Elder of Texas Eats and the TX1015 “Eat Sweet” restaurant week event hosted in the Rio Grande Valley.

Related news: Record-breaking Viva Fresh touts healthy living with fresh produce

“This year’s robust campaign is already off to a fantastic start and we’re confident it will reach our audiences and leave an impact,” Galeazzi said in the release. “Many consumers are not aware that all U.S.-grown sweet onions were bred from the original TX1015 sweets and we’re on a mission to fix that.”

Idaho Potato Commission awards culinary instructor

Fri, 13 Nov 2020 06:39:23 GMT

A culinary instructor who created an “escape room” to complement her course in food safety and sanitation has been recognized by the Idaho Potato Commission .

Jennifer Denlinger, who teaches at the Poinciana Campus of Valencia College, Orlando, Fla., received the Innovation 2020 Award from the commission and the Center for the Advancement of Foodservice Education (CAFÉ), according to a news release.

Students played the escape room game before the final exam; the more information they knew, the easier it was to escape.

“I have taught this class hundreds of times,” Denlinger said in the release. “It is a very tough class with lots of memorization. The goal is to help students work on a better way to learn the information needed and apply it to real-world scenarios.”

She wanted a better way for students to pay attention and retain the information they were taught. With an active learning approach, she worked to help her students retain the more than 3,000 items they needed to know.

“Providing visual and hands-on activities corresponding to the lectures maintain student involvement,” one student said, according to the release.

Denlinger received $1,000 and a plaque for her achievement.

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Recent cauliflower news and updates

Fri, 13 Nov 2020 06:40:27 GMT

Been missing the latest news and updates on everything cauliflower? Not to worry, here is your rundown of recent content.

Marketscope — Vegetable f.o.b.s as of July 6

This information, provided by the U.S. Department of Agriculture’s Agricultural Marketing Service, shows week-by-week shipments and f.o.b.s for commodities from shipments for the fresh market.

U.S. fresh fruit exports rise in May

U.S. fresh fruit exports rose by nearly 10% in May compared with a year ago, offsetting an equal decline in fresh vegetable exports. Statistics from the U.S. Department of Agriculture show that U.S. fresh fruit exports in May totaled $367 million, up 9.9% compared with the same month a year ago.

Lakeside Organic Gardens debuts organic fioretto

Lakeside Organic Gardens , Watsonville, Calif., has a unique new product, organic fioretto. Fioretto, also known as flowering cauliflower and caulilini, means “little flower” in Italian, according to a news release. The natural hybrid is in the brassica family and was developed by a Japanese seed company in 2014.

Industry looks for changes to direct payment program

Specialty crop growers have only received a small portion of Coronavirus Food Assistance Program, and panelists on a United Fresh LIVE! session on federal coronavirus relief programs said the direct payment program for growers is targeted for changes by industry lobbyists.

Seasonal produce items enjoy strong start to season

The peaks and valleys of fresh produce sales growth amid COVID-19 appear to have leveled off, with three straight weeks of gains in the high teens.

Dollar sales of fresh produce the week ending May 17 were 16% higher than the same period in 2019, according to IRI. Sales increases during the previous two weeks were 17.1% and 17.2%, respectively. Vegetables continue to outperform fruit by a large margin — 21.6% growth versus 11.2% growth for the week ending May 17.

All things cauliflower!

Pumpkin crop shaping up nicely for fall sales

Fri, 23 Sep 2022 18:07:03 GMT

At one point this spring, New York grower Jason Turek wasn’t sure if he’d have enough labor to plant any pumpkins . With that resolved, he worried that with so many people out of work, nobody would buy them. Then government stimulus money kicked in, and he began to relax.

“It seems like people are not going on vacation, they’re staying home and spending more on landscaping and cooking,” said Turek, partner in King Ferry, N.Y.-based Turek Farms , which sells hundreds of loads of traditional orange jack-o-lanterns, 35 count and 50 to 60 count, to retailers in the Northeast.

“If we follow the trends in the nursery business, which was up dramatically, all indications are it’s going to be a decent fall,” he said.

“We’ve tried to stick to our normal plan based on what sold last year and stay in our comfort zone, not knowing how the year’s going to play out.”

After an extremely hot, dry July, Turek was waiting for his fruit to size up.

“We should be on time,” he said, “with the majority of pumpkins coming off the last 10 days in September and the first 20 days of October.”

He also likes to keep some pumpkins around for Thanksgiving celebrations.

At Jackson Farming Co. , based in Autryville, N.C., the crop “is coming along fine,” said vice president operations Matt Solana, who expects his first harvest of carving pumpkins in mid-September.

“We’ll get a few loads out to retailers who set up their produce departments up right after Labor Day,” Solana said.

His peak shipping period is Oct. 1-15, with retail promotions running until Oct. 30.

As for COVID-19, “We’re all good here on the farm,” he said, “taking the suggested precautions and working with our teams to stay safe.”

Washington is on track for a bountiful crop of pumpkins and ornamental gourds, said Michele Youngquist, president of Mount Vernon-based Bay Baby Produce , which grows over 550 acres of pumpkins in the Skagit Valley, including 15 pumpkin varieties from pie to ornamental and three varieties of long-stemmed, hard-shelled pumpkins for decoration.

“Early spring and summer were on the cooler side,” said Youngquist, who’s built an empire with her mini Pumpkin Patch Pals, “but we got good heat in July so everything is on schedule.”

Bay Baby expects to start harvesting Aug. 10 and continue until Oct. 15, with product shipping from the first of September until Oct. 25, or until supply runs out, she said. Her designs are shipped across North America and down to Mexico, with some going to Japan and Taiwan.

“It’s definitely a growing category,” she said. “We offer a great low-cost, feel-good item that’s especially welcome this year.”

At pumpkin giant Frey Farms , based in Keenes, Ill., vice president John Frey said his crop looks good so far.

While there wasn’t enough rain during planting, Frey said by the end of July he was wishing the intermittent rain would stop.

“By the last week of August and first week of September we start picking, stocking up and getting our inventory built up,” he said, “because right after Labor Day stores want to set their fall displays.”

Sales of Frey’s ornamentals, from mesh bags of white, orange and striped mini pumpkins to gourds and decorative corn, start ramping up the second and third week of September, he said.

“You’ll see some ‘jack’ sales in September,” he said, “but the majority of jack-type pumpkins have the highest demand in October.”

While Turek Farms has decided to concentrate on the classic orange pumpkin, Frey is known for its heirlooms, from the ribbed, blue-gray jarrahdale, a customer favorite, to warty and fairytale varieties.

Mike Mauti, managing partner of Execulytics Consulting in Milton, Ontario, said these new varieties, which command a premium price, have gained ground every year for the past decade, making the ornamental category more profitable for retailers.

Turek said the year’s success also depends on dodging hurricanes, and the weather needs to cool down to start people thinking about fall.

“Until we get them picked it’s hard to tell how the season will go,” he said, “but every kid who wants to carve a pumpkin will have one.”

Related Content:

Bay Baby launches Squidmo gourds

Pumpkins

Business rebounds at Basciani

Fri, 13 Nov 2020 06:42:37 GMT

Basciani Mushroom Farms, Avondale, Pa., is almost back to full production after disruption by the new coronavirus , said Michael Basciani, CEO.

The foodservice side was especially hard hit, since about 75% of the company’s business is with restaurants, ballparks and office buildings, he said.

“On March 12, our phones literally stopped ringing,” he said. “We didn’t see any substantial orders for about two weeks.”

Things began to improve when takeout business picked up and restaurants were able to open for outdoor dining.

The experience brought the company’s sales team closer to its customers, he said.

“You’re really a team because you’re both going through the same thing,’ Basciani said. The company markets about 30 varieties of mushroom all across North America and offers about 800 stock-keeping units.

“We’ll do any size, pack or cut,” he said. During the coronavirus pandemic, movement on the basic mushroom varieties has been stronger than the specialties, especially when the U.S. Department of Agriculture’s Farm to Families Food Box Program started, said Fred Recchiuti, the company’s general manager.

“If anybody ever needed an immunity boost from mushrooms, it’s the millions of great Americans who lost their jobs through no fault of their own, to this invisible enemy.”

The company also has added another Basciani to the team.

Joseph Basciani graduated from the University of Georgia last year majoring in finance and real estate and has been named the firm’s chief financial officer.

“(Joe Basciani) is a great addition to the team,” Michael Basciani said. “He fits perfectly with his siblings and cousins in this fast-paced business,” he said. “I am excited that he has the same passion and drive for this business as I do.”

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Bay Baby launches Squidmo gourds

Fri, 13 Nov 2020 06:42:37 GMT

Michele Youngquist, president of Bay Baby Produce , Mount Vernon, Wash., is introducing a new gourd this year, the Squidmo.

“It’s a larger gourd in different colors whose ‘tentacles’ make it look like it’s from the sea,” said Youngquist.

“We’re just starting out, so availability will be limited.”

Bay Baby is also introducing new Silhouette pumpkins, with sayings like Happy Harvest and Happy Fall. The company’s bright white Snow Baby and Bianco pumpkins have also become popular for decorating, she said.

“When you put the white and orange together they just pop.”

“I’m always checking out what’s trending on Pinterest to keep relevant to what’s cool and decorative,” Youngquist said, “and sourcing different textures and unique items to suit different decorating styles.”

2020 Fresh Trends Data: tomatoes

Fri, 13 Nov 2020 06:44:45 GMT

This commodity ranked third, (tied with onions) on the list of most popular vegetables for Fresh Trends 2020, and tomatoes also tied with onions as the No. 2 vegetable after potatoes.

Three years ago, roma tomatoes took over as the top variety, and that trend continues in 2020 (with beefsteak slicers coming in second). Heirloom varieties inched their way up the list this year, becoming more popular than hothouse grown, at least in the eyes of this year’s survey respondents.

Multi-year trends show that the likelihood of a tomato purchase increases with age and income. This year shoppers earning more than $100,000 annually and those age 50+ were the most likely overall to buy the vegetable. (Shoppers in the lowest age bracket were among the least likely to buy overall, along with African American consumers.)

Families with kids have been less likely to buy tomatoes for the past three years, and that trend continues in Fresh Trends 2020. The likelihood of a purchase increased according to the number of children in the household, however.

Nearly one-quarter of tomato buyers said they purchased organic product at least some of the time (up from 19% who said so last year). Nine percent of buyers said they always selected organic tomatoes.

Hurricane Laura slams coast, soaks fields

Fri, 13 Nov 2020 06:44:39 GMT

Hurricane Laura slammed into Cameron, La., with winds of 150 m.p.h. at 1 a.m. Central on Aug. 27, leaving coastal areas nearby battered and bringing heavy winds and rains inland.

The storm’s landfall in Louisiana was 30 miles east of the Texas border, and it moved northeast across Louisiana.

Joe Watson, who lives two-hours northeast of the hurricane’s landfall in Lafayette, La., said the storm brought extensive tidal flooding around the region.

“We had a really rough night, but we are safe,” Watson, the Produce Marketing Association’s vice president of member engagement, said in an e-mail. “I don’t have any clear insights on supply chain but I would imagine that the Lake Charles area will be disrupted for a few days.”

Short term, the hardest hit areas are expecting no power, closed roads due to trees/debris, and dangerous toxins in the air due to a chemical plant fire in Lake Charles, said Chris Ferachi, operations and safety analyst for Capitol City Produce, Baton Rouge. “Just west of us in Lake Charles, they are just beginning to assess damage and begin the clean-up process.”

Interstate 10 is closed in the area, and a shelter in place is in effect or Lake Charles until the chemical fire can be put out, Ferachi said.

About three hours northeast of Hurricane Laura’s landfall, Cindy Vead, sales representative with sweet potato shipper Earl Roy Enterprises , Hessmer, La., said power was out after a night of tornado warnings and rain. Rain associated with the storm that began in the early morning hours stopped by about 7 a.m. Aug. 27, she said. Wind gusts up to 65 miles per hour have been reported, she said.

“We have been having winds but nothing extreme,” she said. “If there is any damage, it is minimal.”

Rainfall at the farm on Aug. 27 through mid-morning totaled about five inches, she said.

The firm’s sweet potato harvest was expected to begin about Sept. 1 but could be delayed a few days because of wet fields. Harvest usually takes from six to ten weeks, depending on the weather, Vead said.

In 2019, the U.S. Department of Agriculture reported that Louisiana accounted for about 5.4% of total U.S. sweet potato shipments.

The Packer’s Sweet Potato Coverage

The Packer’s Louisiana Coverag e

USDA grower relief program has limited benefits

Fri, 13 Nov 2020 06:44:39 GMT

The USDA’s Coronavirus Food Assistance Program, which offers financial relief to eligible specialty crop growers impacted by the coronavirus pandemic, gets mixed reviews from sweet potato growers across the country.

Under the program, sweet potato producers are eligible for CFAP payments for losses in two of three categories: those who had produce shipped but subsequently spoiled due to loss of marketing channel, and those who had shipments that did not leave the farm between Jan. 15 and April 15, 2020.

According to the regulations, specialty crops in inventory or in storage facilities that could be sold after April 15 are not eligible for CFAP.

On July 21, Mississippi congressman Trent Kelly told a USDA committee that sweet potato farmers in his district who lost contracts due to the pandemic were faced with destroying their remaining 2019 crop without any compensation to make room for the new fall fresh crop.

Marshall Bailey, partner at Bruce Sweet Potato Inc. , Bruce, Miss., said “the requirements are more strict that I would have liked due to the nature of how we market our crop and have to store inventory year round.”

Joe Edmondson, co-owner of Topashaw Farms in Vardaman, Miss., didn’t apply for compensation.

“We might have been eligible,” said Edmondson, “but we never had to shut down and we didn’t lose enough days to take advantage of it.”

Matt Garber, partner at Garber Farms , Iota, La., also sees sweet potato growers as lucky through COVID-19.

“We have a stable item that holds well in storage, so sweet potatoes should not have major claims to the CFAP program,” said Garber. “I’m glad the program exists for those who need it.”

Rene Simon, director of the Louisiana Sweet Potato Commission in Baton Rouge, said CFAP did help a few Louisiana growers who had sweet potatoes ready to be shipped but the processor could not take them due to the shutdown.

“For most growers though, it did not help,” said Simon.

Rebecca Scott, grower accounting and marketing director for Nash Produce , based in Nashville, N.C., said she’s thankful for the leadership that supports U.S. farmers and producers.

“These funds have helped so many individuals during this difficult time and we hope the assistance will help all applicants continue to provide fresh, affordable and local products for years to come,” Scott said.

For more information about the CFAP program, visit farmers.gov/cfap or contact your local FSA office.

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Smoke and fire in the Northwest

Fri, 13 Nov 2020 06:46:34 GMT

The Packer’s Tom Karst visited Sept. 16 with Shay Myers, CEO of Parma, Idaho-based Owyhee Produce.

A significant amount of soot and particulates were in the air Sept. 16, Myers said. To put it in perspective the region’s visibility is typically 12 miles to nearly unlimited.

“However, right now we’re talking a mile a quarter of a mile visibility in the morning when temperatures are lower, so it is a really thick haze, with the resemblance to something like fog except for it falls out of the sky and coats everything with a layer of ash.”

Nearest fires to Owyhee Produce were more than 100 miles away, he said, and he said skies have been hazy for going on ten days on Sept. 16.

Still-growing sweet potatoes have been slowed by hazy skies. In addition, onions now being cured in the field before they are collected to be put in storage, and Myers said the hazy skies and lower temperatures have slowed that process.

Smokey skies lowered temperatures on Sept. 16 to the low 60s, compared to normal temperatures in the mid-80s.

“With the lack of sunshine, and with the significantly lower temperatures, we are not getting the normal drying action for onions that we would like to see this time of year,” he siad.

Myers estimated that perhaps 5% of the onions are harvested and under cover in the Treasure Valley of Idaho-eastern Oregon, which is close to normal. “Normally right now this would be our first heavy week,” he said But further delays caused by hazy skies could slow the process of drying the onions and putting them safely under cover, he said.

The Packer’s Onion Coverage

The Packer’s Video Reports

USDA closes PACA case against Ohio potato chip company

Fri, 13 Nov 2020 06:46:59 GMT

The U.S. Department of Agriculture has closed a Perishable Agricultural Commodities Act case against a potato chip company.

Jones Potato Chip Co. , Mansfield, Ohio, originally “failed to make full payment promptly in the total amount of $438, 673 to four sellers of multiple lots of produce,” violating the PACA, according to an earlier decision from the USDA.

The company paid sellers for produce, but “not in a timely fashion in accordance with the PACA,” according to the release.

After the USDA filed the PACA complaint, Jones Potato Chip Co. and the USDA entered into a consent decision and order, in which the company agreed to pay a $5,000 civil penalty “for making untimely payments to sellers for produce purchases,” according to the release.

“As a result of Jones Potato Chip Co. satisfying the terms of the consent decision and order, the finding that it had committed repeated and flagrant PACA violations was permanently abated without further process and the case has been closed,” according to the release.

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Tough Regulations over Water Rights for Colorado Farmers

Fri, 13 Nov 2020 06:04:58 GMT

GREELEY, Colo. (AP) — While Harry Strohauer lay unconscious in his hospital bed for four days, his doctor gave his wife an ultimatum.

Strohauer had a reasonably good diet and farming hundreds of acres in Gilcrest kept him fit. His doctor, therefore, knew it could only be one thing that triggered his massive heart attack.

“The first thing that the doctor — after talking to my wife a little bit — said was ‘you cannot let him talk to anybody about water,’” Strohauer said.

Farmers need water. But Strohauer, like dozens of farmers along the South Platte River, has suffered from the effects of curtailed well pumping, the result of legislation, a Supreme Court case and battles with downstream surface water rights owners.

For Strohauer, the results of the court order forcing him to stop pumping were doubly devastating. Not only did it eventually dry out hundreds of acres of corn, it also raised the water table, causing his potatoes to rot. Residents suffered, as well, as their basements flooded, forcing them to install expensive sump pumps and make other repairs.

The timing of Strohauer’s heart attack couldn’t have been worse, coming right in the throes of his attempts to get a water augmentation plan approved. It was a massive fight, with other water rights holders opposing a plan that would have allowed Strohauer to pump his wells to water crops based on certain criteria. It could have saved his crops years later. It also would have relieved some stress.

Eventually, after his heart attack, Strohauer said they just let the augmentation plan go. He’s calmer about it now, even if he says things haven’t gotten much better.

THE DEAD SEA

Underneath Gilcrest lies an aquifer, and the water in that aquifer should slowly make its way north, underground, to the South Platte River.

When it didn’t, at least not at the rate some say it should have, downstream surface water rights holders weren’t too happy and blamed the newer wells in this area as the culprit.

Irrigation wells were first put into Colorado’s prior appropriation system following legislation in 1969. Prior appropriation is a fancy way of saying water rights, and water rights are organized by the date a farmer or ditch owner or reservoir owner or well owner first used the water. People who first diverted water have senior water rights as early as the 1850s.

So, when farmers across Gilcrest began digging wells in the early 1900s, they were infringing upon longstanding senior surface water rights downstream, because that well pumping affected downstream flows in the river.

Numerous studies have shown the negative effects of well pumping, and how it depletes river flows even years later. But for farmers around Gilcrest, the court solutions and augmentation decrees are out of balance with well owners’ perceived wrongdoings and even with Mother Nature.

Folks like Strohauer see it this way: Gilcrest-area farmers are drowning so those out east can drink.

Strohauer admits he’s not the most subtle person at times. But he’s frustrated.

About seven years ago, when he was growing potatoes on the old Lorenz Farm on the east side of U.S. 85 at Gilcrest, he called up John Stulp, the special adviser to Gov. John Hickenlooper on water issues, and started screaming at him.

Stulp came up the next day.

“He put his hand down in the ridge, and we pulled out some nice, big russet potatoes,” Strohauer said. “We walked about 10 feet, and I had him put his hand down again, and it was full of slime from the rotten potatoes.”

The potatoes were sitting in high groundwater, the result of the court-ordered curtailed well pumping, as well as water court decrees and augmentation plans that force farmers here to replace nearly everything they pump out during times of high demand on the river — which is most of the time these days.

The impacts of less well pumping are many:

- Less well pumping means less water for crops during crucial times, such as when Strohauer had to deal with weeds in a potato crop because he couldn’t pump enough water to treat the fields with weed killer early in the season.

- High groundwater leaves mineral deposits, including salt, near the surface, rendering portions of fields useless and stunting crop growth.

THE LAST POTATO FARMER

When a farmer gives a crop less water than it needs, it’s called “shorting.”

A farmer can short corn. He can short hay. The result is better than nothing but less than ideal: They don’t get as much yield on that particular plot.

“It’s not that way with potatoes; it’s all or nothing,” Strohauer said. “If you short potatoes at any given time, you’ve got zero. It’s not half a yield, it’s zero.”

It hasn’t been that easy since the turn of the century, and rather than risk not having enough water, some farmers have switched to less water-intensive crops, more salt-resistant crops or simply moved their crops out of the area altogether.

Strohauer moved more than half of his potato crop to New Mexico in the past several years. He’s got 1,400 acres right where Texas, Oklahoma and New Mexico meet. He keeps about 400 acres of potatoes in Weld County, but most of that is in the Lost Creek area, which is considered non-tributary, meaning groundwater there doesn’t make its way back to the river. That means farmers can pump wells there without strict replacement rules.

That makes Strohauer the last potato farmer in Weld County, earning that title after a neighbor pulled out of the demanding crop a couple of years ago.

Other farmers have switched things up as well.

Glenn Fritzler, owner of the famed Fritzler Corn Maze, used to plant one-third of his land in onions, another third in carrots and the final third in corn. Apparently, carrot and onion mazes haven’t yet taken off.

But there’s a problem. Carrots and onions need a lot of water — about as much as corn. They’re also quite sensitive to salty soils, something exacerbated by high groundwater, which deposits salts near the surface once they recede, and by less well pumping, because over-watering is one way of dealing with salty soils.

So Fritzler has changed crops. He’s now planting a quarter of his land in onions, a sixth in carrots and the rest in corn and winter wheat, which uses less water.

Winter wheat isn’t a money maker, certainly not when compared to produce, which, when healthy during a strong market is a farmer’s lottery, capable of paying off farm equipment and setting aside a nice chunk of dough.

“You’re probably breaking even at best; probably minimizing your losses,” Fritzler said of winter wheat. “It’s better than not growing anything.”

WELLS RUN DRY

Jan. 1, 2006.

At least half of the wells along the South Platte River Basin were either reduced or shut down. Thousands of wells, built to get farmers through dry years, couldn’t be operated without an augmentation decree from water court.

Such a decree requires farmers to replace portions of what they pump.

Even farmers who obtained such decrees saw the face of farming change overnight thanks not only to requirements that well pumpers replace portions of what they pump, but that they replace what they had pumped since 1976.

It’s called augmentation, and there are a variety of ways to do it.

One such way is called artificial recharge, and typically it involves digging a shallow pond, filling the bottom with rock or sand to make it more porous, and then filling that pond with water as often as possible.

Artificial recharge, essentially putting water back into the underground aquifer well pumping has drained, pays dividends for farmers.

Almost every acre-foot of water poured into an artificial recharge pond can be claimed to allow well pumping in the future.

It’s why Randy Ray, executive director for Colorado Central Water Conservancy District, says farmers in the LaSalle-Gilcrest area are better off today than they were in 2006.

But it has come at a cost. Some farmers weren’t able to pump their wells for seven years, including the drought year of 2012, when farmers dried up hundreds of acres of corn.

Strohauer doesn’t like to look upon his eastern neighbors with envy. But he does notice things. He has his pilot’s license, and when he was taking potato samples to Imperial, Neb., to get tested for pests in 2012, he noticed something.

“I would see everything east of us, and all of those circles of nice, green corn,” Strohauer said. “Then I would come home and see all of those thousand acres of corn we had let go.”

The key difference between the droughts of 2002 and 2012 was well pumping. In 2012, Gilcrest-area farmers, who weren’t pumping as much, were shoving a lot more water downstream via the underground aquifer. In the process, they were forced to dry out already-planted corn all while exacerbating the effects of high ground water. They had water. It was just in all the wrong places.

“There’s no doubt about it that those guys (out east) were in better shape in 2012 than in 2002, and there’s no doubt about it we were in horrible shape compared to 2002,” Strohauer said.

WINTER IS COMING

For farmers, the formulas used to determine how long recharge water takes to get to the river and how many days they’re able to pump are a headache-inducing mess.

In 2010, when Strohauer’s field was full of rotting potatoes, Stulp recommended Strohauer put in a de-watering well. Essentially, he wanted Strohauer to dig a well, pump water out of that, put it in a pipeline or ditch and send it back to the river.

Strohauer threw up his hands, pointing to his existing irrigation well on the property, the one the courts shut down.

“I looked at John, and I said, ‘John, right there’s your de-watering well. It’s right there. Let us pump the stupid well, and we’ll let the surface water go down the river, and it doesn’t cost the state a single dime. It will cost us some power, and somebody receives some extra water down the river. How hard is that?’”

It’s quite hard, actually, because things are never simple when it comes to water.

If a farmer here sends that water downstream, that will affect the flow of the river, and believe it or not, even the senior water rights holders may not want that extra water all the time. For instance, those rights holders out east may not want extra water coming downstream in March because they don’t have the reservoir capacity to store it.

The formula, called the Glover formula, was first used in the 1950s, and it tells everyone how much that well pumping will affect the river and when. Nearly 70 years later, we’re still using the formula, and Ray, Strohauer, Fritzler and countless others don’t know why.

Bob Longenbaugh, who once worked in the state engineer’s office, and has spent decades studying groundwater, is one of those others.

Longenbaugh said the Glover formula overestimates the impacts of pumping on the aquifer, meaning farmers around Gilcrest are forced to push more water downstream than Mother Nature says.

Further, the formula makes too many assumptions, Longenbaugh said. Among the assumptions are no precipitation, the idea none of the water used to irrigate crops soaks into the soil to recharge the aquifer and an assumption the geology underground between any farm and the river is completely uniform.

Strohauer said it doesn’t have to be this way. He said the old system was working reasonably well, with irrigation and rainfall recharging the aquifer beneath his farmland.

Indeed, groundwater studies going back nearly 100 years show the aquifer around Gilcrest regularly rises and falls with each growing season, with no trend line to indicate a shrinking aquifer over time.

“The wells were put here for a purpose,” Strohauer said. “For the 1950s, the 1930s, 1977, 2002, 2012. For the dry years.”

Since his heart attack, Strohauer hasn’t let the issue affect his health the way it affects his crops. He has since climbed Longs Peak.

And though he may not be able to pump as much, he is pushing forward and adjusting.

That doesn’t solve the problem, but it has kept him out of the hospital.

Information from: The Tribune of Greeley, Co, http://greeleytribune.com