Posts Tagged: processing tomatoes

Getting familiar with branched broomrape: a parasitic weed in California processing tomato

Branched broomrape (Phelipanche ramosa), a weedy parasitic plant that can cause devastating damage to many economically important wide range of broadleaf crops including tomato, cabbage, potato, eggplant, carrot, pepper, beans, celery, peanut and sunflower has recently re-emerged in fields in...

Strong prices boosted the California processing tomato crop

Despite the drought, California farmers produced a record-breaking crop of processing tomatoes in 2014, reported Dale Kasler in the Sacramento Bee.

“It's remarkable, simply remarkable that tomatoes weren't negatively impacted,” said David Goldhamer, an emeritus water management specialist with the University of California Cooperative Extension.

According to the California Tomato Growers Association, the 2014 processing tomato crop amounted to 14 million tons, 16 percent larger than last year and surpassing the old record of 13.3 million tons harvested in 2009.

The growth was attributed to processing tomatoes' increasing value. Processors agreed to pay growers $83 per ton in 2014, up from $70 per ton last year. That prompted farmers to grow tomatoes rather than lower-value crops like rice, wheat and other commodities.

The article says farmers would be unlikely to be able to match the 2014 tomato crop next year if there is another year of drought.

UC Davis tomatoes provide year-round healthful eating for college students

Today's dorm food is far superior to the tasteless, over-processed foods of decades past. No more mystery meat or mushy vegetables. Campus dining services across the country are providing a diversity of fresher and healthier foods, much to the delight of food-savvy students who want variety, flavor, and nutritious choices. Well... being students, they don't always make the healthiest choices, but educational programs at campus dorms are turning the tide toward more-healthful eating.

At the same time, chefs and food buyers at universities, particularly the University of California, are selecting for high-quality fruits and vegetables, produced locally and sustainably. Universities with strong food sustainability programs are rightfully proud of what they're doing to educate students about food production, health, and nutrition. UC Davis Dining Services prioritizes the purchase of locally grown food (ideally within a 50-mile radius of campus). Most University of California campuses have similar programs.

At UC Davis, fresh roma tomatoes are picked each August from the 300-acre Russell Ranch, part of the campus's Agricultural Sustainability Institute, then processed within hours by campus Dining Services to provide year-round tomato sauce for pizza, pasta, and ratatouille. All told, 10,000 pounds of tomatoes are processed during a two-week period in August. About 29 percent of the total food served in the campus's residential dining halls is from local, organic or sustainable sources.

The tomatoes grown at Russell Ranch are part of a long-term academic research project that examines factors such as farming methods, irrigation needs, crop rotations, yield, and nutritional content. At the end of the growing season, some of the many tons of tomatoes are purchased by Dining Services at market value.

Emma Torbert, an academic coordinator at the UC Davis Agricultural Sustainability Institute, noted, “Connecting the food system to the research is really interesting. A lot of times there is confusion about where our food is coming from. The more people are educated, the more educated decisions they can make.”

Many UC Davis faculty and staff are so impressed with the food choices at the dorms that they purchase individual meal tickets and enjoy lunches made with the campus-grown tomatoes, herbs, and other vegetables, all of which are part of the daily food array. Public dinners are also offered periodically at the dorms so that community members can sit amongst students to taste and learn about the sustainability programs in the dorms.

Additional Information:

• Video: Farm to Table, UC Davis Tomatoes; 2010
• Slide show of this year's UC Davis tomato harvesting and processing system; 2014
• Sustainable Foodservice Progress Report 2014, UC Davis Dining Services
• Two videos of UC Davis students who work at the Student Farm to produce food, including one on tomato sauce production
• “Tomatoes: Safe methods to store, preserve, and enjoy.” UC Agriculture and Natural Resources, free publication

Processing tomatoes facing a critical threat: curly top

This year's Fresno County processing tomato crop is suffering from a severe case of curly top virus, reported Alice Daniel on the California Report this morning.

Daniel interviewed Tom Turini, UC Cooperative Extension advisor in Fresno County. He said it's common to find some tomatoes infected with curly top, but this year is much worse than usual. The virus is transmitted by beet leafhoppers, which in dry years arrive early from coastal foothills and infect a bigger swath of cropland.

Fresno county has about 100,000 acres of processing tomatoes. Some fields have been completely lost.

"It is likely we're going have lower production in this area, which does account for over a third of California processing tomato production," Turini said.

Listen to the report here:

For more on curly top virus, see the UC Pest Management Guidelines for the disease.

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