Posts Tagged: postharvest
I’ll admit that one of my favorite things to do on a hot day is to walk into an air-conditioned room. That burst of cool air in those first moments can be so refreshing.
It turns out I’m not alone — fruits and vegetables like to be cool on hot days too.
Controlling temperature helps regulate the aging process of a fruit, along with its water loss and microorganism growth. Storing fruits and vegetables at their lowest safe temperatures means they taste better and last longer.
To help us know the best ways to store fresh produce at home, the UC Davis Postharvest Technology Center offers a free PDF poster Storing Fresh Fruits and Vegetables for Better Taste, which includes tips for different fruits and vegetables, from avocado to watermelon.
Knowing the right temperature is only part of the battle for farmers, who are responsible for the first links in the cold chain. Getting produce out of the sun and cool for storage can be a big challenge — and an expensive one.
But a farmer in New York, Ron Khosla, answered this challenge with a tool that can help make cooling produce less expensive for small-scale farmers. He created the CoolBot, a micro-controller that turns a well-insulated room with a regular air conditioner into a commercial cool room for storing fruits and vegetables.
Just as small-scale American farmers struggle with affordable cooling, so do smallholder farmers elsewhere in the world. Researchers with the Horticulture Collaborative Research Support Program (Horticulture CRSP) decided to test the CoolBot device, first at the UC Davis Student Farm and then with farmers in India, Honduras and Uganda.
Indeed, the CoolBot-equipped rooms worked, and the program is building more in Bangladesh right now. But there is a catch: Farmers must have access to reliable grid electricity for a cool room like this to work. To address this problem, the CoolBot in Uganda was powered with solar photovoltaic cells, but that led to another set of challenges — expensive equipment and fear of theft.
So how do you effectively cool vegetables, hot from a field, without grid electricity? A solution that is low-cost, effective and off-grid has not been found yet. In an effort to uncover such a solution, Horticulture CRSP will soon be launching a technology design competition that asks that very question. Can you answer this challenge?
Working at the Postharvest Technology Center, I often think about how to spread our mission of how to reduce postharvest losses and improve the quality, safety and marketability of fresh horticultural products. Part of doing this is educating consumers about making good choices so they have a better experience eating fruits and vegetables. And, if consumers have a better experience with fruits and vegetables, we eat more of them. If we can create demand at the consumer end, it will trickle through to the people that handle your produce: processors, retailers, distributors, carriers, marketers, shippers and finally growers.
I spoke with Jim Thompson, who wrote “From the Farm to Your Table: A Consumer’s Guide to Fresh Fruits and Vegetables” along with Adel Kader, two distinguished experts in the field of postharvest technology. Thompson said they wrote the publication knowing that, “For most consumers, it’s kind of a mystery what influences the quality of their produce. This publication answers some of the questions of how to make good choices at the market and at home.”
Thompson adds, “There are many things that can steal quality from produce. And it starts at the farm.”
The type of cultivar the farmer chooses to plant and what kind of soil, temperature and light conditions, irrigation and fertilization practices at the farm affect flavor and nutritional quality. When the product was harvested, how it was handled prior to arrival at your market, and how your market stores the product all influence the quality of your produce.
You certainly know which market in town has the best produce section, and it’s important to you. In fact, according to the 2011 National Grocers Association Consumer Survey Report, “Consumers say they are keeping health a priority—and 91 percent regard a stellar produce department as a ‘very important’ factor in where they buy groceries. This is precisely the same percentage as a year ago, which represented a dramatic five-point jump from the 86% level of two years ago. While the recession may have withered wallets, it hasn’t hurt consumers’ resolve on this measure.”
Postharvest Technology Center is offering a 40 percent discount (making it only $4.20!) on “From the Farm to Your Table” through the end of September 2012. And as long as you’re there, our other consumer publication, the poster “Storing Fresh Fruits and Vegetables for Better Taste” (just $1) would be a lovely addition to your refrigerator!
Please contact us at (530) 754-4326 or email@example.com if you’re interested in ordering multiple copies for a nutrition, health or cooking class or you can purchase them through our online bookstore.
UC Davis is addressing food security and economic development in Africa, Southeast Asia, Central America, and elsewhere, by coordinating an international horticulture program. The Horticulture Collaborative Research Support Program (Hort CRSP; pronounced "hort crisp") is one of 10 CRSP programs that focus on global food production and solving food and nutrition problems in developing countries. UC Davis leads the Hort CRSP, with funding support from the U.S. Agency for International Development (USAID).
Examples of projects conducted by researchers and educators throughout the world include:
- Inexpensive cold storage systems in rural, developing areas to prolong food longevity; see page 2
- Concentrated solar drying of fruits and vegetables in East Africa; see page 3
- Improving safety and quality of tomatoes in Nigeria; see page 3
- Smallholder flower production in Honduras for export markets; see page 3
The overarching goals of the Hort CRSP are to reduce poverty and improve nutrition and health of the rural poor, while improving the profitability and sustainability of horticulture in the developing world. Priorities in the Hort CRSP include gender equity, sustainable crop production, postharvest technology, food safety, market access, and financing. The program awards research funding in the U.S. and abroad to:
- Realize opportunities for horticultural development
- Improve food security
- Improve nutrition and human health
- Provide opportunities for income diversification
- Advance economic and social conditions of the rural poor, particularly women
Elizabeth Mitcham, UC Cooperative Extension specialist in the Department of Plant Sciences at UC Davis and director of the Hort CRSP, notes, “By harnessing the research, training, and outreach expertise of the land-grant universities in the U.S. to work with partners in developing countries, we can improve horticultural capabilities in much the same way that the land-grant system helped revolutionize American agriculture.”
In the three years since the program’s inception, several projects have been completed, and many are ongoing. The program’s website offers a plethora of information, along with newsletters that highlight individual projects.
The program also has a YouTube channel, with videos on Hort CRSP projects. Some of the videos are about projects that are especially important in developing countries, including:
- The TRELLIS project — bringing together graduate students and in-country development organizations; YouTube link
- Using cell phones to give real-time information to growers in rural areas of India; YouTube link
- Inexpensive cultivation practices for smallholder farmers; YouTube link
- Indigenous products increase incomes in Ghana; YouTube link
- Saving indigenous crop seeds in Southeast Asia for resource-poor farmers; YouTube link
ranked first in the U.S. on research related to agriculture, food science and nutrition, and plant and animal science, is positioned to serve global needs related to food and nutrition. Of the 10 CRSP programs administered by USAID, two of the programs are based at UC Davis — the Hort CRSP program, and the BASIS CRSP, which was highlighted in a recent Food Blog post and addresses financial issues related to agricultural productivity.
There is a wide schism between the sleek mechanical harvesting machines that briskly traverse California’s fertile croplands versus the field worker with a machete and head-basket, or possibly a donkey laden with woven baskets, that is still most commonly found in many nations.
Produce loss continues to be a significant problem. Worldwide, it is estimated that as much as one-third of the produce grown is never consumed by humans (Kader, 2005). Many logistical challenges contribute to this loss, including: ineffective or absent cooling systems, slow and rough transportation, physical damage from rough handling, and poor sanitation conditions.
In 2010, one of the most popular free titles available on the Postharvest Technology Center’s website was “Small-Scale Postharvest Handling Practices: A Manual for Horticultural Crops.” Written by Lisa Kitinoja and Adel Kader, and currently translated into 10 languages, this title was downloaded by over 22,000 readers last year. While this useful resource is very popular in the United States among small-scale farmers, over 8,000 readers benefitted from the useful content translated into Indonesian, 4,000 from the Vietnamese translation, and over 3,000 from the Arabic translation. Readers learned information about the curing of tuber crops, designing picking poles and catching sacks to gently harvest fruit, and efficient designs for packinghouse layout. (Link to all ten translations are found under the section “Small-Scale Postharvest Practices” at: http://postharvest.ucdavis.edu/Pubs/publications.shtml.)
“Many simple practices have successfully been used to reduce losses and maintain produce quality of horticultural crops in various parts of the world for many years,” asserted Lisa Kitinoja of Extension Systems International. “You don’t necessarily need costly handling machinery and high-tech postharvest treatments to be able to deliver quality produce to the marketplace. However, effective management during the postharvest period is key to reaching the desired objective.”
While most California produce shoppers are grateful for the quality and variety available in our markets, it’s nice to know that an effort is being made to improve the produce available to others not quite as fortunate as we.
Photo: Kumasi retail produce market, courtesy of Adel Kader.
You may have noticed changes lately in some little food stores tucked into your neighborhood strip mall or main street, stores with names like "Prime Time Nutrition" or "Fiesta Nutrition." These stores are now offering enticing displays of fresh fruits and vegetables along with the infant formula, breakfast cereal, eggs, cheese and other foods that have been offered to mothers, infants and children through the WIC program since 1972.
The UC Small Farm Program and Cooperative Extension advisors in three California counties are piloting a new "Farm to WIC Program" with the stores to make sure that some of the fresh produce on the shelves comes directly from small-scale local growers, helping low-income families to participate in USDA's "Know Your Farmer, Know Your Food" campaign.
The mission of the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) is to safeguard the health of low-income women, infants and children up to age 5 who are at nutrition risk. The program provides nutritional education and vouchers for supplemental foods to qualifying families. By 2002 almost half of the infants and about one quarter of children ages 1 to 4 in the country participated. The vouchers can be redeemed at most large grocery stores, but many WIC participants prefer to shop with their vouchers at the small, privately-owned WIC-only stores that have sprung up since 2000, carrying only WIC foods and catering primarily to WIC participants.
In October 2009, the WIC program began including vouchers for fresh fruits and vegetables in the monthly allotment to all participating families. This addition meant that all WIC-authorized retailers had to begin offering a variety of fresh fruits and vegetables to their customers - no problem for traditional supermarkets, but a big change for the smaller WIC-only stores. All of a sudden they were in a new business, the produce business. The store owners now have to understand their customers' fresh produce preferences as well as safe handling of perishable products that don't arrive in the store with "sell-by" dates stamped on them.
With funding from the California Department of Food and Agriculture's Specialty Crops Block Grant program, a team of UC Cooperative Extension specialists and advisors are partnering with WIC-only stores to ease this transition.
The nutrition advisor team, led by UCCE specialist Lucia Kaiser, first conducted a survey of WIC participants at WIC clinics in Alameda, Tulare and Riverside counties to determine what crops the women would like to purchase and what qualities were most important to them in deciding what to buy. Using this information, farm advisors in each county, led by UC Small Farm Program director Shermain Hardesty, introduced local growers who could supply the selected crops in season to WIC-only store owners at stores popular with WIC participants. Soon, staff in the stores will participate in post-harvest handling training sessions led by UCCE specialist Marita Cantwell and will each receive colorful posters and handouts to help their customers select, prepare and store the fresh produce.
Lessons learned from this UC pilot project will help connect local small-scale fruit and vegetable growers with WIC retailers and keep the best local fruits and vegetables available to WIC families throughout California.