Planting Seeds - Food & Farming News from CDFA

California agricultural commissioners maintain services during pandemic – from Ag Alert

By Christine Souza

With a statewide directive now in place for California residents to remain at home to slow the spread of the novel coronavirus and the illness it causes—COVID-19—and with agriculture considered a “critical infrastructure industry” by government agencies, county agricultural commissioners say they are maintaining essential services to facilitate agricultural production, processing and distribution.

“We know the importance of keeping the food supply chain running smoothly and ensuring a steady, safe and healthy food supply. County agricultural commissioners are communicating with their county public health officers to emphasize the full extent of essential services necessary to maintain the critical infrastructure of our food system,” said Sandy Elles, executive director of the California Agricultural Commissioners and Sealers Association.

If a county agricultural commissioner office is closed to the public, she said, phone and email communications will be available to “expedite delivery of services such as issuing phytosanitary certificates, issuing pesticide permits and investigating pesticide complaints or incidents.”

In addition, Elles noted that the state’s agricultural commissioners maintain a strong partnership with the California Department of Food and Agriculture and Department of Pesticide Regulation, and are “calmly working through these challenging circumstances, sharing resources and supporting our joint efforts to sustain our state’s robust agricultural production.”

DPR Director Val Dolcini agreed, saying, “Farms don’t close down in times of crisis and we’ll make sure that we’re doing everything we can to ensure that our food supply is safe, and that food production continues unimpeded.”

Merced County farmer Aaron Barcellos said the health and safety of his employees is his primary concern as his Los Banos-area farm concludes asparagus harvest and transitions to planting processing tomatoes. Barcellos said he is taking additional steps.

“We added a bunch of preventative measures, such as having employees clock in at separate times and staggering break times and meal periods, so we don’t have too many people gathered in one place at any one time,” he said. “We also provided letters to all of our employees, stating that they’re part of the agricultural sector working for us, so that they have reassurance that they can go to and from work.”

Barcellos said he has received all of the necessary permits from his local agricultural commissioner and he has conducted the required safety trainings with employees. A potential concern among farmers, he said, is ensuring an adequate supply of personal protective equipment, or PPE, such as N-95 respirators, Tyvek suits and other required equipment used by people applying crop-protection materials.

“We have a little bit of supply on stock, but you can’t find any replacement equipment right now. We’ve been looking all over the internet and talking to most of our local suppliers, and we can’t find anything,” Barcellos said.

San Joaquin County farmer Bryan Van Groningen, who began planting watermelons last week near Manteca, said he also is concerned about acquiring PPE equipment—recognizing that masks and other equipment are also essential for medical personnel and first responders. Van Groningen said he has a three-month supply of PPE and is investigating where to find more before the supply runs out, which could be at a time when farm activities will be busier.

Bryan Little, chief operating officer of the Farm Employers Labor Service, an affiliate of the California Farm Bureau Federation, confirmed that many crop protection chemicals farmers use “require use of PPE, like certain respirators for safe use in accordance with the label on the substance. The lack of availability of PPE could hamper production of certain food crops as a result.”

Riverside County Agricultural Commissioner Ruben Arroyo said DPR has confirmed that applicators and handlers must follow current laws and regulations, and follow the label, which determines PPE requirements.

“Applicators and handlers can always be more restrictive/protective than what is called for on the label, or they can look for products that require alternative PPE,” Arroyo said. “The other alternative is for applicators/handlers to find an alternate pesticide product to use that does not require the use of certain PPE, until the issue of back-ordered items is resolved.”

Arroyo said farmers with questions on this or other topics should contact their county agricultural commissioner.

“In Riverside County, we’re going to be covering calls, covering the export (phytosanitary certificate) calls, covering the nursery calls or if we get a drift incident or a complaint from a consumer,” he said. “It is just a weird situation that none of us have ever been in; I’ve been doing this since 1989 and I’ve never seen anything like this before.”

Regarding restricted-materials permits, Arroyo noted that agricultural commissioners generally offer classes to prepare for the private applicators exam, to allow employees or a farmer to be issued a restricted-materials permit. With offices being closed, he said, “we can’t necessarily offer the testing, but if there’s an emergency, at least here we’re going to try to make it happen and offer a test—but that’s not going to happen overnight.”

The California Association of Pest Control Advisers said it is working on solutions with DPR regarding license renewal and meeting the required continuing-education hours. In the meantime, CAPCA has postponed all continuing-education meetings through May.

Link to story on Ag Alert web site

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CDFA’s COVID-19 resources web page: Updated information for food and agriculture

CDFA: Covid-19 Resources for Food & Ag
CA.gov - Covid-19 Updates

CDFA’s COVID-19 dedicated web page is constantly updated with resources for those in the Food and Agriculture sector, which is regarded as critical infrastructure in this crisis as well as all other times.

The web page features information about the food supply chain, food safety, employment guidelines, and economic resources; and it includes links to other key government informational sites, such as COVID19.ca.gov.

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Food and Agriculture is critical infrastructure for California and the nation

NoteLast night, as California Governor Gavin Newsom issued a stay-at-home order for state residents due to COVID-19, his office released an executive order providing additional details. The executive order includes this: “The federal government has identified 16 critical infrastructure sectors whose assets, systems and networks, whether physical or virtual, are considered so vital to the United States that their incapacitation or destruction would have a debilitating effect on security, economic security, public health or safety, or any combination thereof. I order that Californians working in these 16 critical infrastructure sectors may continue their work because of the importance of these sectors to Californians’ health and well-being.”

One of the 16 critical infrastructure sectors is Food and Agriculture.

Message from Secretary Karen Ross

Throughout this ongoing emergency, California has maintained its focus on public health, first and foremost. Hand-in-hand with health, of course, is nutrition. Our food supply is a critical part of our society’s infrastructure, and the nourishment from that food is integral to healthy immune systems. From seed to consumer, that food supply chain must remain in constant motion to get store shelves restocked and keep Californians healthy.

California is proud to be the cornerstone of our national food supply. The federal Coronavirus Task Force has specifically stated that the food supply is a “critical infrastructure industry,” and that workers in this sector “have a special responsibility to maintain your normal work schedule.”

Our farms and ranches, their suppliers, the food processing facilities, the delivery companies, the retailers… every member of our food supply chain is also a member of the affected community. Of course there will be some disruptions along the way as workforces are affected and contingency plans are activated. But we’ve planned for this, from grower to consumer, to ensure that disruptions are manageable and that Californians continue to have a safe, reliable and nutritious food supply.

To that end, CDFA is also working to ensure that our inspectors and other field staff have the credentials and information they need to assure local officials, private companies, consumers and other partners that we are conducting critical activities that are integral to the state’s COVID-19 response. Rest assured that the harvest continues – as it does every day of the year here in California.

Likewise, it is essential that critical infrastructure and supply chains are protected, and that all elements pertaining to the food supply remain operational, including our workforce that is vital to the food supply.

With that in mind, the CDFA web site now includes a Coronavirus Resources for Food and Agriculture page, which is being updated frequently.

Here is our state’s most current guidance regarding “COVID-19 and the Food Supply.”

COVID-19 and the Food Supply

A PDF of this document is available here.
Also available in Spanish (español).

This guidance is based on what is currently known about the transmission and severity of COVID-19. The California Department of Food and Agriculture, in consultation with the California Department of Public Health (CDPH), will update this guidance as needed and as additional information becomes available.

Local environmental health and public health agencies may have additional guidance and/or requirements regarding these operations in their jurisdiction.   

BACKGROUND  

Food and agriculture is a critical sector in the critical infrastructure of the nation, as defined by the Department of Homeland Security, and it is an essential part of keeping supply chains full and people nourished.  The food supply is vital to protect against disruptions that would pose a serious threat to public health, safety, welfare, or to the national economy. The entities that make up the food supply are vast and must prepare for possible impacts of COVID-19 and take precautions to prevent the spread of COVID-19 as well as other infectious diseases.

We are gaining more understanding of COVID-19’s epidemiology, clinical course, immunogenicity, and other factors as time progresses, and the situation is changing daily.  CDPH is in the process of monitoring COVID-19, conducting testing with local and federal partners, and providing guidance and resources to prevent, detect and respond to the occurrence of COVID-19 cases in California.  

FOOD SUPPLY

As defined by the federal government, the food supply makes up critical infrastructure from farm to table and includes assets, systems, networks, and functions that provide vital services to the nation. It is essential that federal government-defined critical infrastructure and supply chains are protected, and that all elements pertaining to the food supply remain operational, including a workforce that is vital to production of the food supply.  

More information is provided in the National Infrastructure Protection Plan to help further clarify these critical infrastructure systems. 

BEST PRACTICES GUIDELINES

Food producers and manufacturers have been required by longstanding federal and state laws and regulations to prevent anyone who is sick or has a communicable disease from handling, processing or preparing food for human consumption.  Thus, industries handling food and agricultural commodities are well practiced at this important and general principle of food safety and hygiene. It is important to follow recommendations as set forth by the CDC as well as those outlined below: 

  • Maintain diligence in good hygiene, monitor for employee illness, and adhere to social distancing guidelines as possible. 
  • Adhere to your Sanitation Standard Operating Procedures (SSOP), ensuring that those supervising staff and operations are vigilant in their oversight. 
  • Ensure adequate frequency of cleaning and sanitizing per CDC Environmental Cleaning and Disinfection guidance.
  • Adhere to cleaning and sanitizing frequency of restroom and other high contact areas.
  • Consider ways for employees to easily identify themselves (business card, company ID badge) outside of business operations for ease in transportation to and from work while adhering to local ordinances.

According to both the U.S. Centers for Disease Control (CDC) and the United States Department of Agriculture (USDA) there is currently no evidence to support transmission of COVID-19 associated with food or food packaging. The CDC is also reporting that, in general, because of poor survivability of the coronavirus on surfaces, there is likely a very low risk of spread from food products or packaging that are shipped over a period of days or weeks at ambient, refrigerated, or frozen temperatures.

Labor is a vital component to the food supply, from farm to fork. California has among the highest standards for food safety, which includes worker health and hygiene standards supported by labor laws that are very specific about paid sick leave for those individuals that may be affected by COVID-19 and unable to work. 

Transportation: Governor Newsom’s Executive Order on transportation “to allow timely delivery of vital goods” is also an important part of this discussion.

For additional information and FAQs please visit: 

https://www.whitehouse.gov/wp-content/uploads/2020/03/03.16.20_coronavirus-guidance_8.5x11_315PM.pdf

https://www.fda.gov/emergency-preparedness-and-response/mcm-issues/coronavirus-disease-2019-covid-19-frequently-asked-questions

https://www.cdc.gov/coronavirus/2019-ncov/community/organizations/businesses-employers.html

https://www.cdc.gov/coronavirus/2019-ncov/faq.htmlhttps://www.usda.gov/coronavirus

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USDA Announces Feeding Program Partnership in Response to COVID-19

Collaboration will provide nearly 1,000,000 meals to rural children

USDA News Release

U.S. Secretary of Agriculture Sonny Perdue today announced a collaboration with the Baylor Collaborative on Hunger and Poverty, McLane Global, PepsiCo, and others to deliver nearly 1,000,000 meals to students in a limited number of rural schools closed due to COVID-19:

“Feeding children who are affected by school closures is a top priority for President Trump and this Administration. USDA is working with private sector partners to deliver boxes of food to children in rural America who are affected by school closures,” said Secretary Perdue. “Right now, USDA and local providers are utilizing a range of innovative feeding programs to ensure children are practicing social distancing but are still receiving healthy and nutritious food. This whole of America approach to tackling the coronavirus leverages private sector ingenuity with the exact same federal financing as the Summer Food Service Program. USDA has already taken swift action to ensure children are fed in the event of school closures, and we continue to waive restrictions and expand flexibilities across our programs.”

“We are grateful to come alongside USDA, PepsiCo, and McLane Global to ensure that children impacted by school closures get access to nutritious food regardless of where they live. We know from first-hand experience that families with children who live in rural communities across the U.S. are often unable to access the existing food sites. Meal delivery is critical for children in rural America to have consistent access to food when school is out. This is one way we, as citizens of this great nation, can respond to our neighbors in need,” said Jeremy Everett, Executive Director, Baylor University Collaborative on Hunger and Poverty.

“McLane Global was proud to take part in the success of the summer Meals-2-You home delivery pilot program in 2019. It was a great opportunity to bring private industry best practices together with the USDA to combat rural hunger. Given the rapid disruptions driven by COVID-19, we can work together to swiftly take this model nationwide. McLane Global is ready to do its part to support the fight against hunger through this crisis,” said Denton McLane, Chairman, McLane Global.

“As schools around the country close, millions of schoolchildren now don’t know where their next meal is coming from. In the face of this unprecedented crisis, it’s critical that the private sector help ensure these students have access to nutritious meals,” said Jon Banner, Executive Vice President, PepsiCo Global Communications and President, PepsiCo Foundation. “PepsiCo is committing $1 million to help Baylor create a solution with USDA to identify children most in need and then we will help reach them with at least 200,000 meals per week—one way we are deploying our food and beverage resources to help those most vulnerable.”

Background:
USDA will utilize best practices learned through a summer pilot program in 2019 to deliver food boxes to children affected by school closures due to COVID-19 in rural America. Baylor will coordinate with the appropriate state officials to prioritize students who do not currently have access to a Summer Food Service Program (SFSP) site and have an active outbreak of COVID-19. Initial capacity is limited, and additional vendors are requested and encouraged to ensure we can provide food to more rural children as additional schools close. USDA has created a single contact for those who have suggestions, ideas, or want to help feed kids across the country. Email FeedingKids@usda.gov.

The Baylor Collaborative on Hunger and Poverty, McLane Global, and PepsiCo will begin distributing next week and will quickly increase capacity of nearly 1,000,000 nutritious meals per week. In addition to distribution, PepsiCo will generously provide $1 million in funding to the Baylor Collaborative on Hunger and Poverty to facilitate nationwide distribution in the coming weeks. These boxes will contain five days worth of shelf-stable, nutritious, individually packaged foods that meet USDA’s summer food requirements. The use of this innovative delivery system will ensure rural children receive nutritious food while limiting exposure to COVID-19. USDA will reimburse private sector partners for the same rate as an SFSP site.

Last week, Secretary Perdue announced proactive flexibilities to allow meal service during school closures to minimize potential exposure to the coronavirus. During an unexpected school closure, schools can leverage their participation in one of USDA’s summer meal programs to provide meals at no cost to students. Under normal circumstances, those meals must be served in a group setting. However, in a public health emergency, the law allows USDA the authority to waive the group setting meal requirement, which is vital during a social distancing situation.

USDA intends to use all available program flexibilities and contingencies to serve our program participants across our 15 nutrition programs. We have already begun to issue waivers to ease program operations and protect the health of participants. USDA is receiving requests for waivers on an ongoing basis. As of today, USDA has been asked to waive congregate feeding requirements in in all 50 states, the District of Columbia, and Puerto Rico and USDA has granted those requests.

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Guidance to Prevent the Transmission of COVID-19 in Food and Beverage Venues

Today California officials issued guidance regarding retail food, beverage and other service venues. These venues bring people from multiple communities into close contact with each other and have the potential to increase the transmission of COVID-19.

“These are aggressive, but necessary actions to protect our communities,” said Governor Gavin Newsom. “We all have a role to play when it comes to preventing the spread of COVID-19. These establishments that are remaining open should think creatively about how they can continue to provide services to the community. Shifting operations to focus on pick up and delivery options should be prioritized.”

The guidance will protect individuals attending and working at these venues and prevent the spread of COVID-19 in the community

Retail Beverage Service Venues:

  • Bars, wineries, breweries and pubs should be closed, except for restaurants that contain bars that serve meals provided by a full kitchen (see restaurant guidance below).
  • This guidance is not intended to affect production of beer and wine.  
  • Bars, breweries, pubs, and wineries that include meals provided by a full kitchen should follow the restaurant guidance below.


Restaurants/Cafeterias:

  • Reduce occupancy and capacity by 50 percent.
  • Increase frequency of cleaning of menus, cash registers, receipt trays, condiment holders, writing instruments and other non-food contact surfaces that are frequently touched.
  • Ensure that social distancing of six feet per person for non-family members is maintained and make clear that family members can participate together, stand in line together, etc.
  • Limiting the number of people in lines.
  • Separate spaces in the dining area into smaller components.
  • Increase frequency of cleaning and sanitizing per CDC Environmental Cleaning and Disinfection guidance.
  • Increase cleaning and sanitizing frequency of restroom and other high contact areas.
  • Eliminate events/marketing that target individuals that the CDPH has identified as higher risk of serious illness for COVID-19.
  • Restaurants that have drive-through or other pick-up/delivery options should encourage use of these when possible.


Food Trucks:

  • Increase frequency of cleaning of menus, cash registers, receipt trays, condiment holders, writing instruments and other non-food contact surfaces that are frequently touched.
  • Ensure that social distancing of six feet per person for non-family members is maintained and make clear that family members can participate together, stand in line together, etc.
  • Limiting the number of people in lines.
  • Increase frequency of cleaning and sanitizing per CDC Environmental Cleaning and Disinfection guidance of all hard surfaces.
  • Remind employees of best hygiene practices including washing their hands often with soap and water for at least 20 seconds.


Grocery Stores and Charitable Food Distribution Sites

  • Ensure that social distancing of six feet per person for non-family members is maintained and make clear that family members can participate in activities together, stand in line together, etc.
  • Limiting the number of customers at any given time as necessary to reduce outdoor/indoor crowding and lines to meet social distancing guidance.
  • Increase cleaning and sanitizing frequency of restroom and other high contact areas.
  • Eliminate events/marketing that target individuals that CDPH has identified as higher risk of serious illness for COVID-19.
  • Stores that have online ordering with outside pick-up or delivery options should encourage use of these when possible instead of indoor shopping.


Certified Farmers’ Markets

  • Space booths accordingly to increase social distancing among patrons in line and walking about the market.
  • Ensure that social distancing of six feet per person for non-family members is maintained and make clear that family members can participate in activities together, stand in line together, etc.
  • Limit the number of customers at any given time as necessary to reduce outdoor/indoor crowding and lines to meet social distancing guidance.
  • Eliminate events/marketing that target individuals that CDPH has identified as higher risk of serious illness for COVID-19.
  • Encourage activities such as pre-bagging to expedite purchasing.
  • Suspend sampling activities.
  • Increase frequency of cleaning of tables, payment devices, and other surfaces.
  • Eliminate non-essential/non-related services, such as bands or other entertainment.


The full guidance is available here.

California continues to issue guidance on preparing and protecting California from COVID-19. Consolidated guidance is available on California Department of Public Health’s Guidance page.

For more information on COVID-19 and California’s response visit the California Department of Public Health’s website.

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CDFA works during COVID-19 Pandemic to Facilitate Safe, Healthy Food Supply

The California Department of Food and Agriculture (CDFA) is serving Californians during the COVID-19 pandemic by continuing its work to facilitate a safe, healthy food supply.

“Food safety is paramount due to the nutrition provided by California fruits, nuts, vegetables, meat, eggs and dairy products to the health and wellbeing of our citizens,” said CDFA Secretary Karen Ross. “We know the importance of keeping supply chains healthy and borders open as currently one in eight individuals is food insecure, with one in five of those being children.”

CDFA is continuing its food inspection work while the agency’s senior leadership is utilizing extensive experience in sanitary practices, preventative controls, and emergency response to work closely with the California Office of Emergency Services, the California Department of Public Health (CDPH), sister state agencies, federal partners, county agricultural commissioners, and the agriculture industry to ensure that California’s bounty can be relied upon as a large contributor to the overall food system and supply.

FOOD SAFETY CONCERNS AND COVID-19

CDPH is hosting a COVID-19 Updates website. Via the Guidance Documents section of the page, there is a Food Industry document that addresses common questions about COVID-19, including the continued safety of the food supply chain. The fact sheet, in part, references a statement from the U.S. Food and Drug Administration: “FDA is not aware of any reports at this time of human illnesses that suggests COVID-19 can be transmitted by food or food packaging.”

CDPH, the U.S. Centers for Disease Control (CDC) and the United States Department of Agriculture (USDA) also state there is currently no evidence to support transmission of COVID-19 associated with food or food packaging. The CDC is reporting that, in general, because of poor survivability of the coronavirus on surfaces, there is likely a low risk of spread from food products or packaging that are shipped over a period of days or weeks at ambient, refrigerated or frozen temperatures.

In regard to food safety and hygiene by the food system work force, California’s standards are among the highest nationally. These include worker health and hygiene standards supported by labor laws that are specific about paid sick leave for people possibly affected by COVID-19 and unable to work. Food manufacturers have been required by longstanding federal and state laws and regulations to prevent anyone who is sick or has a communicable disease from handling, processing or preparing food for human consumption. Thus, industries handling food and agricultural commodities are well practiced at this important and general principle of food safety and hygiene.

CDFA, CDPH, USDA, CDC and FDA recommend that the best food safety advice for consumers and businesses during the COVID-19 pandemic is to practice good hygiene, which begins with washing your hands.

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Native sweat bee shows potential as pollinator

A sweat bee on a crepe myrtle.

From a UC Riverside News Release

Entomologists at UC Riverside have documented that a species of native sweat bee widespread throughout North and South America has a daily routine that makes it a promising pollinator.

Because the bee can thrive in environments that have been highly modified by humans, such as cities and agricultural areas, it could become a suitable supplement to honeybees, which are expensive for farmers to rent and threatened by pesticides and climate change.

Sweat bees are not as famous as their prolific cousin, the European honeybee, but are common in natural, urban, and agricultural areas in North America. Sweat bees, along with other native bees like bumble bees, are valuable pollinators of many wildflowers and cultivated crop plants, yet often do not receive the level of public attention that honeybees do.

In a paper published in the journal Ecology, Ph.D. candidate Jacob Cecala, and Erin Wilson Rankin, an associate professor of entomology, describe in-depth for the first time a foraging behavior of a small, common, and often-overlooked species of sweat bee, Halictus ligatus. The species is classified as a “generalist,” meaning it is known to feed on many kinds of flowers. But no one knew how flexible individuals are in their flower selection, and whether an individual’s floral choices varied day-to-day.

To explore this species’ daily routine, Cecala captured sweat bees while feeding on flowers in several commercial plant nurseries across Southern California. Nurseries grow many different species of plants in close proximity to one another, so they are useful for studying bees’ foraging choices. He marked the bees with different colored dots of non-toxic paint to track which plants they were visiting.

He returned the next day and caught almost 52% of the marked bees again. Cecala repeated this experiment four times in summer and four times in autumn and recaptured around 50% each time. Virtually all–96%–were found on the same plant species as on the first day, indicating that most individual bees fed on the same plant species day-to-day. The findings suggest it is common for individual bees to make consistent choices about what to forage on across days.

“These results are encouraging given that plant nurseries are, relatively speaking, artificial man-made habitats. You would expect really intense agricultural and urban areas to be pretty devoid of biodiversity but these native bees are flying around and visiting the plants and using them as pollen and nectar resources,” Cecala said.

The study also documented a 45% higher probability of recapturing the bees on California native plant species than on plant species exotic to California. This varied somewhat by season. Recapture rates were higher on the native plants in the summer, suggesting seasonal differences in how the bees forage. While this suggests native plants are more valuable to these bees, many individuals still showed fidelity to non-native plants.

Much remains to be learned about Halictus ligatus feeding behaviors, but the high plant fidelity reported in the study probably indicates a smaller foraging range, which would be consistent with their small body size, and useful for commercial pollination.

Even though the study took place inside plant nurseries, its findings have implications for commercial crop pollination on farms. While farmers must pay to rent commercial honeybee hives, native bees like sweat bees provide pollination services free of charge.

“Honeybees, which are larger, forage much farther,” Rankin added. “Even if you put honeybees in your field there’s nothing to say they’re not actually going two farms over, whereas these sweat bees forage repeatedly on plants right around the area where they live.”

“These wild bees are pretty good, consistent pollinators,” Cecala said. “If you have these sweat bees in the area, it’s in your best interest to conserve them in whatever way you can, because they are probably visiting crops each day, not just passing through.”

This study reinforces that certain plants publicly available at nurseries can serve as dependable resources for native bees. By planting a variety of different flowers around their homes, and ensuring they are free of insecticides, anyone can help these native bees.

Link to news release on EurekaAlert!

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Final 2019 California Grape Crush Report

The 2019 crush totaled 4,114,672 tons, down 8.7 percent from the 2018 crush of 4,506,010 tons. Red wine varieties accounted for the largest share of all grapes crushed, at 2,157,061 tons, down 11.9 percent from 2018. The 2019 white wine variety crush totaled 1,762,085 tons, down 3.9 percent from 2018. Tons crushed of raisin type varieties totaled 61,056, down 26.0 percent from 2018, and tons crushed of table type varieties totaled 134,470, down 5.6 percent from 2018.

The Grape Crush Report includes the total number of tons crushed for concentrate production. In determining grape tonnage crushed for concentrate production, each processor was required to report the estimated equivalent tons of grapes crushed for grape concentrate. For the 2019 season, this total was 409,307 tons, 9.9 percent of the 2019 grape crush total. This report provides only the aggregate figure for grapes crushed for concentrate production and does not include information by district, type, or variety.

The 2019 average price of all varieties was $811.04, down 2.5 percent from 2018. Average prices for the 2019 crop by type were as follows: red wine grapes, $1,019.56, nearly the same as 2018; white wine grapes, $589.54, down 7.2 percent from 2018; raisin grapes, $245.05, down 18.9 percent; and table grapes, $262.66, up 36.8 percent.

Leading Grape Varieties and Districts

In 2019, Chardonnay continued to account for the largest percentage of the total crush volume with 15.6 percent.  Cabernet Sauvignon accounted for the second leading percentage of crush with 14.1 percent.  Thompson Seedless, the leading raisin grape variety crushed for 2019, was only 1.1 percent of the total crush.

District 13, (Madera, Fresno, Alpine, Mono, Inyo Counties; and Kings and Tulare Counties north of Nevada Avenue (Avenue 192)), had the largest share of the State’s crush, at 1,307,542 tons.  The average price per ton in District 13 was $301.10.

Grapes produced in District 4 (Napa County) received the highest average price of $5,769.31 per ton, up 3.4 percent from 2018.  District 3 (Sonoma and Marin counties) received the second highest return of $2,845.92, up 1.0 percent from 2018.  The 2019 Chardonnay price of $912.72 was down 6.0 percent from 2018 and the Cabernet Sauvignon price of $1,769.32 was up 5.1 percent from 2018.  The 2019 average price for Zinfandel was $583.42, down 2.7 percent from 2018, while the Pinot Noir average price was down 6.3 percent from 2018 at $1,570.59 per ton.

The entire Grape Crush Report is available online in both PDF and spreadsheet format at www.nass.usda.gov/ca.

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CDFA climate programs – SWEEP helps fruit grower realize water and energy savings

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California and USDA work together to provide meals to children from low-income families amid coronavirus outbreak

USDA News Release

The U.S. Department of Agriculture (USDA) has approved a request from California to allow meal service during school closures to minimize potential exposure to the coronavirus. These meals are available at no cost to low-income children – and are not required to be served in a group setting – to ensure kids receive nutritious meals while schools are temporarily closed.

“USDA stands with the people of California as a part of a federal-wide coordinated response,” said Brandon Lipps, Deputy Under Secretary for USDA’s Food, Nutrition, and Consumer Services. “The flexibility provided by the waiver approved today will help ensure that our children get wholesome meals, safeguarding their health during times of need.”

The waiver is effective immediately and will continue through June 30, 2020. USDA stands ready to provide additional assistance to the people of California and other areas impacted by the coronavirus as allowed by law and in coordination with the much larger government-wide response.

All Food and Nutrition Service programs – including the Supplemental Nutrition Assistance Program (SNAP); Special Nutrition Program for Women, Infants, and Children (WIC); and the National School Lunch and Breakfast Programs – have flexibilities and contingencies built-in to allow them to respond to on-the-ground realities in the event of a disaster or emergency situation. For more information about the coronavirus response across USDA, please visit: https://www.usda.gov/coronavirus.

USDA’s Food and Nutrition Service administers 15  nutrition assistance programs that leverage American’s agricultural abundance to ensure children and low-income individuals and families have nutritious food to eat. FNS also co-develops the  Dietary Guidelines for Americans, which provide science-based nutrition recommendations and serve as the cornerstone of federal nutrition policy.

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