Strengthening its commitment to Working Together for a Planet of Plenty™, Alltech Crop Science has acquired Ideagro, based in Murcia, Spain. This partnership joins two leading platforms to accelerate soil and crop research, and to enhance biological and other microorganism-based offerings to Alltech Crop Science customers throughout the world.

“We are excited to announce that Ideagro has joined the Alltech Crop Science global team, providing us with a partner who shares our vision and significantly scaling our research capabilities,” said Andy Thomas, CEO of Alltech Crop Science. "This is the strengthening of a longstanding partnership. We have worked closely with the Ideagro team since their founding 11 years ago.”

Ideagro is a leader in agri-food research and development with a team of more than 20 scientists. It is committed to improving the productivity and profitability of agricultural systems. Its expertise in developing beneficial organisms for soil aids the growth of crops, reduces the impact of chemical inputs and helps plants to resist biotic and abiotic stress. Ideagro’s analytical capabilities, with special emphasis on in-vitro research, phytopathology, soil dynamics and microorganisms, further enable growers to identify microorganisms and quantify enzymatic activity in the soil.

“We are facing a great growth opportunity for Ideagro because we are going to have better means and more technological capacity to develop our research, which will now have a global projection,” said Pedro Palazón, CEO of Ideagro. “We will no longer only study the soils of the Iberian Peninsula, but we will work with soils from all over the world to achieve more sustainable and environmentally friendly agriculture.”

Ideagro has state-of-the-art laboratories and experimental research stations and fields for carrying out trials in Spain. To date, the company has researched more than 90 different crops and performed more than 10,000 physicochemical and biological analyses. This has led to the development of new agricultural strategies based on microorganisms.

Ideagro’s three laboratories are fully equipped with the latest technologies to focus on nutraceuticals, phytopathology, research and development and molecular biology. Its services include:

• Precise diagnoses, identification and semi-quantification of more than 290 microorganisms at the species level in different crops. Through the development of multispecific detection kits, it can simultaneously detect up to 40 pathogenic microorganisms in a single sample, with results in 24-48 hours.
• Molecular identification of microorganisms as well as genetic characterization of specific strains and determination of pathotypes of a pathogen.
• Analysis of nematodes.
• Design of specific probes for specific microorganisms. As a result, Ideagro is able to detect specific microorganisms in soil, water, plant material and biostimulants.
• Mycotoxin analyses. With more than 15,000 analyses carried out to date, Ideagro can identify and quantify the risks of aflatoxin B1, fumonisins, zearalenone and deoxynivalenol trichothecenes and T2 toxin. It provides monthly data on mycotoxin contamination in animal feed and in the main crops of the Spanish and European markets.

Ideagro is accredited by MAPAMA (EOR 82/13) and has ISO 9001:2015 certification. In June 2021, it was named a Reference Regional Laboratory by GLOSOLAN, the Global Soil Laboratory division of the FAO.

“The combination of the Ideagro expertise with the reach and scale of Alltech will allow us to extend world-leading understanding of the interface between soil, crop, animal and human health to the global market,” said Andy Thomas, CEO of Alltech Crop Science. “The potential implications of these insights cannot be understated as we endeavor to improve the vitality of our global food system, from the ground up.”

For more information about Alltech Crop Science, visit alltech.com/crop-science.

The International Federation of Agricultural Journalists (IFAJ) and Alltech have announced the call for nominations for the IFAJ-Alltech International Award for Leadership in Agricultural Journalism. The award will be presented during the Alltech ONE Virtual Experience in 2021. Now in its third year, this global award recognizes excellence and leadership demonstrated by young journalists within their IFAJ guilds.

The recognition honors Alltech’s late founder, Dr. Pearse Lyons, who was a passionate storyteller with a great respect for agricultural journalists. The award upholds this legacy while keeping an eye toward the future as it supports the next generation of leaders who connect agriculture to a global audience. It’s an endeavor that aligns with Alltech’s vision for a Planet of Plenty^TM, in which a world of abundance is made possible through the adoption of new technologies, better farm management practices and human ingenuity within agriculture.

“Producers throughout the food supply chain are implementing smarter, more sustainable solutions to positively impact plants, animals, people and the environment,” said Dr. Mark Lyons, president and CEO of Alltech. “However, progress does not end at implementation. We must also amplify the message that we are in the midst of a new era in agriculture led by science, data-driven decision making and a passionate dedication to farming with the future in mind.”

Journalists aged 40 years or younger by Dec. 31, 2020, can be nominated through their IFAJ guilds via the online application form. A global winner will be selected by an international committee based on their journalistic achievements and the leadership they demonstrate within their guild. The global winner receives complimentary registration to attend the Alltech ONE Virtual Experience and will be honored during a presentation.

“IFAJ shares our commitment to supporting journalists who give a voice to the farmers and producers, the innovators and change-makers, the scientists and scholars all working toward a Planet of Plenty,” continued Dr. Lyons. “We are excited to once again partner with IFAJ as we honor excellence in journalism and ensure that the stories of agriculture continue to be well-told.”

The two organizations have enjoyed a longstanding relationship, having also co-founded a young leader program in 2005 that continues today.

"Alltech's respect for agricultural journalists and commitment to cultivating leadership skills among young reporters has strengthened the profession around the world," said Lena Johansson, president of the IFAJ. "The company's emphasis on the importance of accurate reporting on science and agriculture is more important than ever, and Alltech's dedication has helped many talented journalists build their careers. It is a pleasure to work with them." 

The deadline for nominations is Dec. 18, 2020. For more information about the IFAJ-Alltech International Award for Leadership in Agricultural Journalism, contact press@alltech.com.

Alltech believes that inclusion cultivates creativity and drives innovation. Gender equality is not only a fundamental human right, but it is also essential to advancing society and the global agri-food industry. To gather real-world insights into the professional landscape for women in agriculture, Alltech has announced its support of the second annual Women in Food & Ag survey. Launching on Oct. 27, the survey aims to collect feedback that empowers the agri-food industry to create a more equitable environment.

The 2019 Women in Food & Ag survey results revealed specific barriers for women in agriculture and a gap between female and male perceptions but reflected an optimistic outlook overall. As 2020 ushered in unprecedented challenges for agriculture, new questions have been added to the survey to gauge potential inequalities exacerbated by COVID-19. To further globalize this effort and increase accessibility, the survey is available in six languages.

This initiative reflects Alltech’s commitment to the U.N. Global Compact and the U.N. Sustainable Development Goal (SDG) related to gender equality. The SDG recognizes gender equality as a necessary foundation for a peaceful, prosperous and sustainable world.

“In order to achieve a Planet of PlentyTM, it is more important than ever for the agri-food industry to perform at its full potential,” said Dr. Mark Lyons, president and CEO of Alltech. “Human ingenuity is our Earth’s most valuable resource, and a diverse workforce is essential to building a more sustainable future.”

Women and men in all sectors of the food supply chain are encouraged to contribute to this important global conversation about gender equality in agriculture by taking the survey here.

The survey results will be published on Jan. 26 on the Alltech ONE Virtual Experience website.

In a recent study, the American Institute of Stress reported that 75% of today's employees believe that they have more on-the-job stress than a generation ago. This stress has been amplified within the past year, especially for those in agriculture, as they have worked hard to maintain the global food supply chain. Padraic Gilligan of Gilligan’s Farm in Roscommon County, Ireland, joins us on the podcast to discuss some specific solutions he has implemented on his farm to de-stress his operation.

The following is an edited transcript of the Ag Future podcast episode with Padraic Gilligan hosted by Brian Lawless. Click below to hear the full audio.

Brian:           Welcome to AgFuture, presented by Alltech. Join us as we explore the challenges and opportunities facing the global food supply chain and speak with experts working to support a Planet of Plenty.

                     Do you feel stress? Are there certain activities, either at work or at home, that bring up specific fears or concerns? In a recent study, the American Institute of Stress reported that 75% of today's employees believe that they have more on-the-job stress than a generation ago. This may be from a multitude of sources, but it begs the question: How do we reduce stress at work, especially as work continues from one generation to the next?

                     Well, today, we have an extremely helpful episode of the Ag Future podcast. I'm Brian Lawless, North American brand manager at Alltech, and I'm joined by Padraic Gilligan of Gilligan's Farm. Gilligan's Farm is an award-winning lamb and beef operation in Ireland with its own farm store and many customers throughout Dublin and the world. But like many of us, they feel stress both personally and in their business — yet within their family business, they’ve found multiple ways to reduce stress, and it's making a big difference. The question is: How, specifically, can Padraic and Gilligan's Farm work to de-stress their operation? What has this meant for their business? How can we take these lessons and apply them to de-stress our own lives and work? Padraic, welcome to the AgFuture Podcast.

Padraic:        Thanks for having me. It's a great opportunity. Thanks very much.

Brian:           I'm excited to have you. Before we dive into the topic of stress, which we'll get to, you've built a really fascinating business. Can you tell us a bit of the history of Gilligan's Farm and your role within the business?

Padraic:        Yeah, I suppose. Gilligan's (has been) in operation for over a hundred years. My father started it back in 1911, and (it) has proceeded on over the years with stops and starts, good and bad. I reared animals on the farm. We have a great love for animals. When I sold animals, whether it be in a mart or factory, I always felt like — I like to sell myself to the public, to have a product that you could feel proud of. That's how I started the farm.

                     The stress part of it, it's been very stressful for the last six or seven months, especially with the COVID. It's very depressing for our farmers, especially here in Ireland — people who have been living on their own. The pubs are closed. We can't go for pints, and that has a big bearing on how people live and how they live their lives. People need to have fun along with work.

Brian:           Yeah. Obviously, not being able to have a bite with some friends is no fun. Talking about your farm, what changes has Gilligan's Farm implemented to manage some of these new stresses with COVID-19? What's changed for you guys?

Padraic:        What has changed? Lots of things have changed. With stress, animals are no different than humans. They get stressed. Our philosophy in that is to play music to the animals and to see them as well. With people, people have to have an outlet, have a bit of fun, try to lessen the stress factor of everyday living and just get them down. You have to open the drawer and deal with it and just close it and move on to the next drawer. That's how we are dealing with it — or my way of dealing with it.

Brian:           Yeah. I do want to touch on the music for animals here in a bit. I guess you started talking about the business that you had. Your father started the farm. You've taken it over, and we're now moving on to the third generation, which would be your son, Alan. It seems like the first way you've looked to de-stress your business is just to have a proper succession plan. I guess, maybe, give us a little insight (into) how you've been preparing or maybe removing the stress for your son, Alan, to take over the business, or as he's been taking over the business.

Padraic:        Well, I suppose it's funny. Look, if you're in business, it's stress-related. In the succession plan that I have to hand it all over to my son, which is — he's running the business and he has full control of it now. I'm taking a backseat. It's stressful for him because I have been in the business over the years, and of course, business has moved on. You have to be on top of it at all times to deal with it. He's probably saying sometimes, "Why would you let yourself in for all this huge workload?" In running a business — we have 22 people employed, and it takes management to do that. It is stressful, but you have to deal with it and not bring it home with you. Customers can be demanding. Ninety percent of them are very easy to deal with, and you've got the 10% that would be very finicky, and you have to deal with them as well. Do you know what I mean?

Brian:           Yeah. I feel like you've touched on two really important things. It seems like you've actively taken a transition in your own job responsibilities, where you're now saying, "Hey, I was the one managing the farm. Now, I'm actively the one taking the backseat." I would assume, for Alan, that's made a world of difference, that it's not now having two people in charge. There's been a transition of responsibilities within the business. Then the second thing that I think you touched on was, in some ways, not taking what you do in your family life during the day, during business hours, and taking it home with you. I feel that that can just add to stress, when you have the same people that you could be dealing with at work that you're then at home with, and you're taking that stress from one place to the next.

Padraic:        Absolutely. When you go home in the evening, you need to be chilled out. There's nothing better than listening to music or having a chat with the wife. All that is very important.

Brian:           Yeah, sometimes it is. It's just those simple things. Maybe moving on, to the second way of de-stressing a business, really focusing on this concept of educating your customers in a very clear way. Some consumers are conscious about where their food comes from, but many aren't. I think that even applies to cuts of meat and to the opportunities that could be available to chefs. Gilligan's Farm prides itself on top-quality meat. If I understand correctly, you are a supplier to celebrity chef Jamie Oliver, and I read that you literally brought a lamb to him and showed him and his team the cuts. Now, I envision you walking into the restaurant with this entire lamb strapped to your back, but I'm guessing that's not the case. How did that relationship begin, and how did you educate Jamie and his team?

Padraic:        He's one of the guys that we deal with that's running a restaurant in Dublin. He's one of those people that is a perfectionist and really loves the products that we give him, and it's direct off the farm. He has a big thing about that. He said to me one day, "Would it be possible to take a lamb in here just to show the staff where all the cuts come from? We'd cook it and test it and we'll invite people in." I was meant to do it. Yeah, I thought it was a great idea. I brought the lamb and the saw and the knife and went to the restaurant. We had good fun. They found it very interesting. The staff then could relate to the customer of the lamb, where it came from, all the different cuts of the lamb, from the best to the worst. It's good education for people — especially people (who) live in the cities, (who) don’t understand animals.

Brian:           It seems like, within your business, there's this element of trust with the consumer. How important is consumer trust? How do you build that reputation and relationship with customers?

Padraic:        Well, it's funny you should say that. I find that fascinating, because when I deal with someone in a restaurant that's a Michelin-star restaurant, the first thing I'd say to them (is), "This is a marriage. This is going to be a marriage. You have trust in me, and I have trust in you." We take it from there, but I suppose you can bring in ten pieces of meat (that are) absolutely mouthwatering, and if you bring in the eleventh bit that's not as good, you're breaking the trust.

                     It's a matter of consistency in your product. You're not 100%, or there's nobody that's 100%, but you definitely have to be over 95% consistent with the product. That builds the trust. As the customer, when you have a meal or have a steak and you say, "Yeah, that was a lovely steak. Where did that come from?" All of that builds a relationship, and that's what you should be looking for.

                     To produce such a high-quality product is vital. I suppose Pearse Lyons was very fond of — when he'd come to Ireland, he'd always buy our meat for his conferences. That's how I got to know Alltech. Alltech has done huge work for us here on the farm. They are always at the end of the phone and would advise on different ways to treat animals, the feed for animals and all that. All that's important. All that is the link in the chain to the end customer. Does that make sense?

Brian:           Yeah. Speaking about links in the chain, I know Dr. Lyons was famous for wanting to (be able to) cut steaks with a spoon. Were you the man behind wanting to cut steaks with a spoon?

Padraic:        Yes, I am. To be truthful about it, there was a video here on the farm going back a number of years ago. They wanted me to cook a steak at seven o'clock in the morning. I said, “Yeah, we better cook it in the house.” I got my wife up anyway. My wife said she's not taking any part in cooking the steak, but I proceeded to cook it anyway. I was thinking to myself, “Well, how can I make this different?” I just got the brainwave: “Would it be possible to cut a steak with a spoon?” I tried it and it worked. I said, “Yeah, let's go for it.” It's on the video, cutting a steak with a spoon. That is, I suppose, a reflection on the product that we have. Tender and tasty, I suppose, is the slogan that we always used.

Brian:           Yeah, and Dr. Lyons was famous — he took that back to the U.S., and the late Dr. Pearse Lyons would show the quality of the steak by cutting it with a spoon. That's amazing.

                     Let's move into the third way to de-stress your business. You kind of touched on this a little bit when you talked about the animals and the music and just this theme of keeping your business fun and productive at the same time. I guess maybe my first question is — so, it's true that you constantly play music around the farm, and it's for the animals?

Padraic:        Yeah. We have a system in the farm to play the music. I suppose it goes back to animals being stressed. Animals can get spooked or stressed very easily. It's all about not stressing animals, and this is why I started playing music to them. My mother, when she'd be milking the cows years ago, when I was a kid, she'd milk the cows by hand, and she'd always sing to the cows, and they'd always give more milk, so I said, “Why not play music to the animals?” We started playing music to animals, I suppose, maybe 15 years ago.

                     There are particular songs that we play to them. Percy French was the greatest Roscommon man, a great Irishman, and he wrote lots of songs. Some of them would be "The Mountains of Mourne" and "McBreen's Heifer," all those. The lyrics in all those songs are absolutely class and really becoming of playing music to the animals. If you Google "Percy French," Brendan O'Dowda sang his songs. He has a lovely, soft voice, and animals really love it. It's amazing. We use it here in the abattoir when the animals are being slaughtered. We play the same music to them in the abattoir here, which is adjacent to the farm. The abattoir is on the farm. We have full facilities on the farm to do from slaughter to dispatch in whatever form the customer wants it. It really adds to, I suppose, the stress levels in the meat.

Brian:           Yeah. I peeked on the music charts in Ireland and there was one artist, Dermot Kennedy, that was very popular. There are also a bunch of global stars, like Justin Bieber, that are on the Irish charts right now. Have you found any music that the cows and the lambs do not like?

Padraic:        I suppose we just have this Brendan O'Dowda, Percy French's songs with Brendan O'Dowda, and it just continuously plays. There are about maybe 20 songs in the list, and they just keep playing. I suppose the animals get familiar with the sounds and the different — the voice is the same with Brendan O'Dowda. I wouldn't like to be changing to different artists because their voices can be sharp or different. I feel that the animals wouldn't get as attached to it, if you know what I mean. It's a particular type of music.

                     Now, young people might say, "You're silly. This is not for real," but it is actually. It is. We had RT on the farm here and we were slaughtering the animals, and they couldn't get over the animals, how relaxed they were in the abattoir just before they were killed. There was no stress. It's completely different. It's amazing. Over a period of months, they're familiar with it and it's not spooking them.

Brian:           Yeah, and it seems like this is something that has bled all the way into your relationships with the consumers and your customers, that there needs to be consistency of the final quality of the product and there needs to be consistency in the music or the rhythms for the animals themselves, to keep that going from beginning to end.

Padraic:        Absolutely. If I brought in different music, like rock music or whatever, it would spook the animals. It wouldn't be common for them.

Brian:           Yeah. Moving on to the fourth way to de-stress your business, it really revolves around taking care of your environment and, really, the whole supply chain. We know customers would like to be conscious of where their food comes from and not only how the animals are treated but the environment and how it can impact them. That's going to be a big challenge, and it's going to continue to be a big challenge, but I understand that Gilligan's Farm aims to be carbon neutral within ten years. Can you tell us a little bit about the plan? And probably just more importantly, why does this matter to you?

Padraic:        Well, it matters. I have grandchildren, and I'd love to see them in (the) environments where I grew up, going back 70 years ago, where things on farms were very simple. For instance, if you go out and plough the land, you can see the worms. They're there visually. You can see them in the ground. I feel, over the years, that was lost with different ways of getting rid of slurry and all that, spreading those in the wrong times of the year, when the worms are, I suppose, coming up in the springtime of the year now.

                     I remember, going back years and years ago, when slurry was a new thing, and when you spread it, you'd see seagulls in the field the following morning. My God, it's an awful sight to see, because you have worms killed by the thousands, which is frightening, really. I suppose, over the years, we always used straw bedding for animals. We're bringing that back out on the land, and it's actually good for the nutrients and it's good for the clay and to bring the worms back. If we plough a field now, we see hundreds of worms in a small area. It's very rewarding when you see that.

                     I suppose, going back to your point, the environment has to be minded, especially now, because with the climate, it has really changed in Ireland. We're getting periods of really dry weather and periods of really wet weather, and that is very stressful — especially on farmers with crops, saving crops and all that. So, we have to respect the environment. We have a program now where we grow trees, hectares and hectares of trees, to enhance the carbon.

Brian:           Yeah, so looking at the concept of how do we make sure we have nutrients in the soil, how do we make sure that we have even the basics, like worms in the soil, but then how do we look at things like planting trees and revitalizing or keeping carbon at the forefront of what's going on.

I really like what you said previously, though, because I think it wraps into this concept of succession that you're thinking of — "Hey, when I have my grandkids and my great-grandkids, I want to make sure the land works well for them." That's almost the first step in a succession plan where you're helping out your son, Alan, in his taking over of the business.

Padraic:        The land will always be there to feed the people, and to have it in good shape, I think, is very important.

Brian:           Yup. Finally, bringing this all to a close, I've been on your website. It's a beautiful website, by the way. The meat looks delicious. I saw just some of the cuts on there. It looks amazing. What website do people need to get to to buy the meat? How do they get access to this?

Padraic:        We have a click-and-collect. We also do a door-to-door delivery in Dublin. We started this about six months ago, when the lockdown came. People in Dublin would be ringing and wondering could they get meat, so we started this online shop. It's actually very successful. Our biggest problem is deliveries. I'd be a stickler on doing the job ourselves, so we deliver ourselves. I know it's time-consuming, but when people order meat and they pay for it online, we deliver to them, and we make sure that they get it when they're supposed to get it.

Brian:           Yeah. That's fantastic. Well, the website, I see here, is gilligansfarm.ie. You guys do deliver. You accept payment online. You do have an in-person store, but yeah, the challenge of delivery. COVID, in some ways, has really challenged us to be innovative, and it sounds like you guys are quickly adapting to the times and finding it challenging.

Padraic:        You just have to change with the times. People like Jamie Oliver in Dublin — we supply Chapter One, all those places where people would be going there to eat, (and) all those restaurants were closed. Suddenly, those people that love our meat were ringing, wondering: where could they get it? This is how that started.

Brian:           If there's an additional point of ways to de-stress, it certainly would be (to) change with the times. Be flexible. To sum up some of the things I've heard, I've heard, really, four specific ways to de-stress your business. The first would be have a succession plan, eliminating the fears of, "Does this all depend on me? What happens after I leave the business?" And you've put in that place with Alan, currently. The second thing seems to be (to) educate your customers clearly. If that means bringing the product to them, making sure they understand the value of it and how to handle it — particularly chefs and cooks — that's very important.

                     From the music end of things, the third way I heard to de-stress the business was keep your business fun and productive. It eliminates the concern of burnout. It keeps the animals consistent every day and keeps that consistent all the way from the farm to the fork, at the forefront of what's being done. Last but not least, de-stressing the business by taking care of your environment in the supply chain. You're just addressing concerns of, "Will there be enough resources? Can I look for my grandkids and great-grandkids to still have a good environment?" And just being part of the solution and not the problem.

Padraic:        Yeah, that's it. Just play your part as you go along. That's it.

Brian:           Padraic, you've given us a ton to think through. Really, I've been fascinated to talk to you and hear more about your business. Padraic, thank you for being on the AgFuture podcast.

Padraic:        Thank you very much, and thank you for having us. It's a pleasure.

Brian:           This has been Ag Future, presented by Alltech. Thank you for joining us. Be sure to subscribe to Ag Future wherever you listen to podcasts and leave a review if you enjoyed this episode.

From your breakfast smoothie to savory dishes, blueberries have a much greater versatility than their small size might convey. In order for that blueberry to get to your kitchen, growers of this labor-intensive crop must face the many challenges of berry production. After ensuring the presence of the acidic soil that various blueberry cultivars prefer, as well as ensuring that the variety used fits into the location’s growing season demands, the battle against environmental and disease pressure begins. A slew of diseases attack blueberry bushes, but the fungal diseases that attack the leaves, branches and flowers of the plant are some of the more common problems that directly affect the plant’s yield and its ability to continue to be a viable plant for future harvests. 

A few of the most common diseases that affect blueberries include botrytis, mummy berry and anthracnose. These diseases, which proliferate during the times of the year that are more humid, spread when infected material comes into contact with healthy growth. Rain and irrigation help with this transmission, either by directly depositing disease spores onto the bushes or by creating a wet environ that nests the infection and fosters more favorable conditions for spreading.

Botrytis

Commonly called grey rot, this disease is caused by the fungus Botrytis cinerea. Signs of botrytis include blossoms that have turned brown, appear to have a grey powder and begin to die off. This fungus can be spread by the wind and via water splashed from infected blossoms and foliage, and it can lay dormant on pruned branches and plant debris from previous cuttings. Botrytis poses the greatest threat to the plant at some of its most susceptible growth stages: bloom and right before harvest.

One of the most important steps to take for botrytis control in blueberries is to plant bushes that are spaced far enough apart to allow for sufficient air flow. Drip irrigation is preferred in order to keep the aerial parts of the plant dry. Prune and remove infected and damaged twigs.

Mummy berry disease

Another fungal disease that makes flowers turn brown and die off, mummy berry disease also produces blackened marks on leaves that eventually wilt and die. Mature fruit that is Infected will become grey and hard and will fall off the bushes before harvesting time. 

Since this disease can be transmitted to healthy flowers through pollinating insects, wind and rain and can be transferred to new growth through fallen infected berries, one of the more effective ways to combat mummy berry disease is to keep the fallen infected berries from being able to access the plant. This can be accomplished by removing or burying mummified berries from under and around the plant by cultivating the soil underneath the bushes. While time consuming, harvesting and destroying mummified berries before they drop to the ground can be very effective for mitigating infection.

Anthracnose

Plants infected with ripe rot, or anthracnose, may not show any symptoms until after harvest. This is a tricky disease that spends the winter months hiding in infected twigs, older growth and live buds. New infections occur in humid conditions, when rain and irrigation can transfer spores, most often between the flowering and berry development phases. If any symptoms manifest prior to harvest, they will appear near the time of berry maturation, and a few flowers may wilt and turn brown, or the flower part of the berry may soften. The greater danger with anthracnose comes during post-harvest, when berries are packaged and stored; salmon-colored spores will appear on the berries and spread to other berries in the same package.

Mitigation strategies for anthracnose are similar to those for botrytis: Separate bushes to create more space between each plant; drip irrigate; and increase the air flow in the plant through pruning. Additionally, quickly move harvested fruit to cold storage.  

Growers can also use fungicides to help limit the spread of these diseases. However, with the future of many fungicides in question, what else can growers do to help their blueberry bushes? Once the practices that create physical barriers for fungal infections, such as plant spacing, have been implemented, the focus should turn to the plants themselves. After planting and during the growth phases, it is important to ensure that the plant’s nutritional needs are met. Well-nourished plants are more capable of resisting environmental and disease pressures.

Growers can complement their existing fungicide programs with biostimulant nutritional aids, such as AGRO-MOS, maximizing plants defense mechanisms.

Benefits of Agro-Mos:

• Based on nutrigenomic research
• Proper nutrition aids in reducing overall plant stress
• Complements existing pest-management programs while avoiding residues

Find out how Agro-Mos can be beneficial in your berry production!

As part of Alltech’s effort to provide valuable resources to colleagues, customers and the global agricultural community confronting COVID-19, the company has created a special discussion series, Forging the Future of the Farm & Food Chain. Available online beginning today, this free, on-demand series features experts from around the world as they share their insights into how the global pandemic is affecting the agriculture industry’s present and future.

“Crises illuminate character, and COVID has highlighted the heroic work undertaken by the global agriculture community to ensure a secure food supply in the midst of such uncertainty,” said Dr. Mark Lyons, president and CEO of Alltech. “We created this series as an expression of our support for this community. In addition to offering valuable information and insights in the context of this COVID challenge, we hope to deliver inspiration — we have an opportunity in this moment to, together, shape the future of the farm and food chain.”

The series consists of presentations from Lyons and three panel discussions with experts including David McWilliams, economist and professor at Trinity College Dublin; Jessica Adelman, CEO of ESG Results and former executive at Kroger; Jack Bobo, futurist and CEO of Futurity; and Ryan Quarles, Kentucky Commissioner of Agriculture.

Forging the Future of the Farm & Food Chain, a special COVID-19 discussion series, includes:

• Cultivating Optimism & Opportunity: Leadership in Times of Crisis

In times of crisis, leadership becomes even more consequential. How can leaders bring certainty in a time of uncertainty? How can they help their teams think proactively in order to discover opportunity and drive innovation? 

Dr. Mark Lyons, president and CEO of Alltech, explores how a leader can shape a culture of resilience that empowers a team, even during times of turmoil.

• From the Frontlines of Food Production

The COVID-19 crisis has brought renewed attention to not only the critical importance of food production, but also to the people on the frontlines who work tirelessly to ensure we have food on the table. This panel discussion takes a first-hand look at the experiences of those working within the food/feed sector in the midst of COVID-19.

The panelists are global Alltech team members Matt Kwok, China operations manager; Sayed Aman, India managing director; Andrea Capitani, Italy business manager; and Alex Galipienso, Spain general manager. The panel is moderated by Michelle Michael, Alltech media producer.

• The Post-COVID Consumer: A Remaking of the Market?

Consumer trends are constantly evolving, but post-COVID, will the market see another seismic shift? This panel discussion features an investigation into the lasting impact COVID-19 could have on consumers and the global economy.

Moderating the panel is Damien McLoughlin, professor of marketing at University College Dublin, with panelists David McWilliams, economist and professor at Trinity College Dublin; Jessica Adelman, CEO at ESG Results and former executive at Kroger; and Jack Bobo, futurist and CEO at Futurity.

• Keep Calm & Carry On: The Essential Business of Agriculture

In this panel discussion, experts investigate how the current crisis is reshaping the agriculture sector. What permanent changes could COVID-19 create in how we source, produce and deliver food to market? Will there be a new appetite for automation and supply chain provenance?

Mary Shelman, former director of Harvard Business School's Agribusiness Program, moderates panelists John Young Simpson, president of Bluegrass Partners in Singapore; Ryan Quarles, Kentucky Commissioner of Agriculture; Mike Osborne, former president and CEO of Nutra Blend; and Kayla Price, technical manager of Alltech Canada.

• Planet of Plenty in a Post-COVID World

In the midst of this COVID crisis, the global agriculture community has carried on its essential work — rising with the sun no matter the circumstance. We have provided the security of certainty at a time of great uncertainty and, in doing so, have reshaped the perception of our industry and perhaps even the way we view ourselves. 

Dr. Mark Lyons, president and CEO of Alltech, shares his thoughts on how we can create a world of abundance post-COVID. How will we harness this renewed trust? Will the experiences of this time usher in a new approach to the ways in which we produce food, structure our supply chains and connect with consumers?

To access the Forging the Future of the Farm & Food Chain series on-demand, visit alltech.com/futurefarm. As Alltech has been closely monitoring the COVID-19 pandemic, an online COVID-19 resource portal has been created for customers and industry partners. 

This COVID-19 special series reflects the insightful, thought-provoking content that will be available as part of the Alltech ONE Virtual Experience beginning on May 18, 2020. The virtual program will include live-streamed keynote presentations and on-demand video content from some of the world's leading industry experts as they address the challenges and opportunities facing agriculture today. Learn more about the ONE Virtual Experience and register here.    

As consumers rush to stock up on staples, orange juice has made its way to the top of the shopping list. How will the coronavirus crisis impact an industry that has been pummeled by hurricanes and citrus greening? Andrew Meadows, director of Citrus Mutual in Lakeland, Florida, shares his insights on how shifting consumer demands will impact the market now and in the future.

This episode is part of a special AgFuture series on the impact of COVID-19 on the food supply chain. Join us to hear how those on the frontlines of the global pandemic are working to overcome adversity and feed the world.

Hosted by Michelle Michael

As lead video producer at Alltech, Michelle travels the globe for the company’s award-winning Planet of Plenty™ documentary series. Michelle spent a decade as a video producer/reporter in Germany, reporting from military hotspots at the height of the war on terrorism. The National Press Photographer's Association (NPPA) has twice recognized Michelle as their solo video journalist of the year. 

Co-produced by Brandon Whitworth

As the senior media production specialist at Alltech, Brandon co-produces the company’s award-winning Planet of Plenty ™ documentary series. Brandon is a two-time Emmy Award winning television news photojournalist and three-time nominee. He has received several regional awards from the National Press Photographers Association for excellence in visual storytelling.

The following is an edited transcript of Michelle Michael's interview with Andrew Meadows. Click below to hear the full audio.

Michelle:       Hello! I'm Michelle Michael. In this special series of AgFuture, we're talking with those working along the food supply chain about the impact of COVID-19. My guest today is Andrew Meadows, director of Citrus Mutual, based out of Lakeland, Florida. Citrus Mutual is a nonprofit trade association that acts as an advocate for citrus growers, particularly when it comes to economic matters. Andrew, thank you so much for joining us today.

Andrew:         Thank you very much for having me.

Michelle:       Hope you and your family are safe right now in the midst of this pandemic. It's a scary time. We're all learning to navigate this new norm together, and it's the same throughout agriculture. I'm hearing that orange juice is suddenly a hot commodity. In fact, I've heard there's been a significant jump in sales as the demand for vitamin C goes up. Do you have numbers that confirm that?

Andrew:         Yes, we measure orange juice sales. Our industry here in Florida is (that) 95% of our product, our oranges, go into juice. The remaining 5% is the fresh table market. But we, as an industry, measure our sales in four-week increments. We work through Nielsen Incorporated, which is a well-known consumer data company. Actually, the last four-week period was March 14, and it showed an increase at retail of 10%. Although this situation is a crisis, and I hope everybody out there is staying safe and doing what the CDC recommends, it is heartening to us, as an industry and our growers, that people still see orange juice as a significant source of vitamin C, which, of course, can help boost and support a healthy immune system. We'll get numbers in mid-April for the next four-week period, and we expect those to be up as well. Anecdotally, we're hearing from our processors that sales are continuing to be up. Although the country is grappling with this crisis, the silver lining, I guess, for our growers is that people are looking to orange juice for vitamin C.

Michelle:       Of course, we have to say that there's no evidence that vitamin C is effective against coronavirus, but people certainly are looking to increase their vitamin intake. That's a very real thing. Can you describe what you're seeing in the public there? Do you see orange juice flying off of store shelves, just like you see toilet paper disappearing?

Andrew:         Well, I don't think we've gotten as much publicity as the toilet paper issue, or bottled water or bread, those sorts of staple items. But anecdotally, I always keep an eye on the frozen section when I go to the grocery store, and there have been some empty shelves where, normally, they front their inventory. So, I've seen it. The numbers back it up. Again, as you mentioned, there's not a direct effect on coronavirus itself, but certainly, vitamin C supports a healthy immune system, and that's what people are looking for now. Traditionally, our sales do spike during the cold and flu months, November to February. We heavy-up our advertising and marketing during that period, historically, but of course, with people falling sick now to this new disease, that's only supported more interest in orange juice and vitamin C.

Michelle:       Andrew, what about packing lines? Can the pack houses keep up with this sudden increase in demand? Or is the demand outpacing the current supply? And should consumers be worried that orange juice and oranges are going to disappear from store shelves?

Andrew:         I don't think it's to that point. We have seven major processing plants here in Florida. They are all working extremely hard, is what I'm being told. I don't think we're to the point where our supply chain can't meet the demand that's out there. But, certainly, they are working hard, and we're getting our late-season Valencias to the processing plants as fast as we can at this point.

Michelle:       What about moving products once they’re actually packaged? Are you finding that there are enough truck drivers out there to move the product and respond to this new increased workload?

Andrew:         Again, I haven't really pursued that. I haven't heard anything from our contacts and the meetings that I have that there has been any sort of distribution issues at this point. I don't think we're at that point, and (I don’t think) that much stress is being put on the supply chain. I haven't received or heard any information on that front.

Michelle:       Citrus is, of course, harvested by hand. Can you talk specifically about what precautions are in place to keep people safe during this pandemic?

Andrew:         Yeah, we're a critical industry. We've been deemed a critical industry from the federal government on down, and, of course, our state ag commissioner, Nikki Fried, has determined us to be a critical industry, as well as our governor, Ron DeSantis. We have people going to work. We were under strict food-safety guidelines prior to this virus and this pandemic hitting, so there are very stringent state and federal food-safety guidelines: hairnets, gloves, sanitation. Those sorts of things are already very much in place in our industry. Each individual packing house or processor are taking their precautions, whether it's social distancing, requiring washing of hands, even above and beyond what the regulations require. Some employers are using masks, employees wearing masks. We're used to the food safety and hygiene issues, being a food industry. I think those have actually been amped up in this environment. We're doing all we can to get a healthy, safe product out to consumers right now.

Michelle:       This pandemic has just been a terrible thing for everybody. At this time, it's hard to talk about opportunity, but right now, really, in the citrus world, this is a tremendous rebound. For at least a decade, citrus growers have battled citrus greening. That's a disease, of course, that's killing the world's orange trees, and growers really struggled financially over the last several years. What does this new uptick in sales mean to growers? Is it a rebound of sorts?

Andrew:         It's big. I mean, it's mixed emotions, of course. We aren't looking to capitalize on a crisis situation. But certainly, with the consumption numbers falling over the last, really, decade and a half, I can't tell you anything other than it is good news. We are encouraged that people still see orange juice as a healthy drink, that's clear, and a source of vitamin C. It's mixed emotions. It's big, yup. HLB, or citrus greening, has ravaged our groves. Our production has fallen from 240 million boxes 15 years ago to about 70 million boxes of oranges. Those are 90-pound sealed boxes. You can see the production. Now, not all of that is due to greening. We've experienced hurricanes, of course, real estate pressure, other diseases, but a big part of it is because of greening. The fact that we've shown, year over year, increases in this first four-week period is encouraging. But again, it's mixed emotions because it is on the back of this pandemic.

Michelle:       How do you see the future of citrus going forward? The next five years, for example: Will this habit of people going after vitamin C continue after this pandemic is over?

Andrew:         I think it will. I think it's let the cat out of the bag. I think our marketers will take advantage of it. I think that we're going to be here to stay on a consumption side, and we'll rally. We've got optimistic growers out there. Our acreage isn't the same, our production isn't the same, but the men and women who remain in the industry are in it for the long run. We don't have gentlemen farmers or hobbyists or people who aren't doing this as a full-time job. We've got the best and the brightest growers. They're well-schooled in economics and science and meteorology. It's really — you have to be a jack of all trades now to be a citrus grower.

                        We're cautiously optimistic. We think that we've learned — through nutritional programs, through new rootstocks, through different production techniques and encouraging root health and the proper irrigation pH in our irrigation water — that we can produce quality oranges and grapefruit and tangerines, even with this immense disease pressure from greening. So, we're cautiously optimistic. If you're not cautiously optimistic, you probably shouldn't be in agriculture, because it is a difficult profession.

Michelle:       Outside of the citrus industry, what are you seeing where you're located? How are other crop farmers faring during this crisis? Tomato growers, for example, watermelons — what are you seeing and hearing as you talk with so many others around your state?

Andrew:         Yeah, everybody is challenged. They are also out there and experiencing support because of the health benefits of fresh winter vegetables. Our winter harvest for those commodities is pretty much over. That comes and winds down in March and the end of March. As far as the direct effect, we're winding down those harvests of those crops. But again, there are trade issues out there. We want to be protected. Our winter fruit and vegetables want to be protected in any new trade deals with Mexico. They're a huge competitor. That's weighing heavy on the minds. The U.S. Trade Representative recently canceled some public hearings that were going to take place in the next week where we were going to, as an agriculture industry — not just citrus — weigh in and make sure that there are protections over dumping and unfair trade practices and that sort of thing. So, we'll be looking to have that rescheduled when the curve gets flattened on this pandemic.

                        Issues like trade are still (going to be) weighing heavily when this all gets cleared up. As they always do, we'll get back to business, but it's, again, a way of life, and it’s agriculture, and there are always issues. Thank goodness organizations like Florida Citrus Mutual and the Florida Fruit and Vegetable Association and the Florida Farm Bureau are out there advocating for growth.

Michelle:       It's a challenging time, learning to navigate this strange new world that we live in. But in such a time, do you feel that the general public is perceiving agriculture in a new way, a better way — perhaps (feeling) even more grateful to growers, to farmers around the world?

Andrew:         I absolutely do. I think that people are more and more concerned with where their food is grown. They understand and are becoming more educated that it doesn't originate in the grocery store. I think, especially here in Florida, where there's high population growth, that green space is coveted, and agriculture is seen as green space, wildlife habitat, water recharge. I think people have come around in the last 10 years to 15 years and appreciate agriculture that much more and understand the good work that farmers do.

Michelle:       Andrew Meadows from Citrus Mutual in Florida, thank you so much for joining us today.

Andrew:         Great. Thank you very much for your time.

Michelle:       For additional resources on COVID-19, visit Alltech.com.

Click here for additional COVID-19 resources.

In this seven-part series, Alltech Crop Science looks at esca and natural-based solutions for the disease.

Esca, a wood disease affecting grapes all over the world, is one of the biggest modern threats to grape production. Esca is a complex disease involving several different fungi. It attacks the main vine of the plant and can destroy it within a few days; there is no questioning the unstoppable pace at which this disease progresses.

Esca is one of the oldest-known diseases to afflict grape vines, having been noted by the Greeks and Romans and damaging vineyards quite heavily in the early 1900s. In twentieth-century France, more than 5% of vines were killed by esca each year. Because the disease grows at a slow but progressive pace, even the larger, well-established vineyards could be totally destroyed by esca in 15 to 20 years.

Esca was first successfully controlled in 1903, when sodium arsenite was used as an insecticide on grapes and quickly proved its ability to limit esca and other wood diseases. In fact, thanks to the use of sodium arsenite, research on the disease effectively stopped in 1920 — only to begin again in 1980, when a potential ban on the product was discussed.

Sodium arsenite, which was noted as being highly toxic and carcinogenic in 1987, was banned in France in 2001 and by the rest of Europe in 2003. Subsequently, grape growers have seen a re-emergence of esca, and, since 2001, 6–7% of vines must be replaced annually. Additionally, along with the traditional form of esca, a new form appeared — an “apoplectic” form that can cause the vine to dry up entirely within the first few hours of showing symptoms.

Today, there are no registered chemical or biological solutions for mitigating this disease. Studying and developing traditional solutions for combatting esca are difficult because of its complexity.

Esca impacts producers economically on multiple levels: the use of prophylactic measures (of debatable efficacy) can increase costs, while pulled-out vines, reduced yields and money spent on replantation can reduce income.

France, for example, estimates that 11% of the nation’s total number of grape vines are non-productive as a result of esca. Between 2003 (when sodium arsenate was prohibited there) and 2007, Spain saw the number of affected vineyards grow from 1.8% to 10.5%. This rate continues its upward trend — and epidemiological studies carried out in Tuscany, Marche, Abruzzi, Apulia and Sicily showed that, in regions like central and southern Italy, among others, the incidence of esca has reached an extreme 60–80% in older vineyards.

Alltech Crop Science explores natural-based solutions for esca

Alltech Crop Science, a global leader in natural-based, innovative solutions, is exploring alternative programs to help farmers protect their vines. Our global research centers and alliances, particularly in Spain, are leading the charge to solve this problem — and have already seen promising initial results.

Click here for more information.

I want to learn more about natural crop solutions.

The building blocks of plant health and yield don’t start at the ground level; they actually begin underground, in the very material that ends up becoming soil. All healthy soils have three essential components: optimal nutrient availability; good biodiversity; and a balanced structure, with higher levels of organic content.

Plentiful and available nutrients

Healthy soils have a plentiful supply of minerals and other essential nutrients, as well as a balanced pH, making them readily available for uptake by the plant and offsetting mineral depletion by returning minerals to the soil though fertilization and decomposition. Factors like temperature and pH can greatly vary and reduce nutrient availability. In highly acidic soils, for example, phosphorus and calcium availability is poor, while nutrients like iron and copper are less available in soils with high alkaline levels. 

Maintaining biodiversity and building a strong biome

High-performing soils have a vibrant population of insects, worms and microbes. A strong microbiome is a miniature environment that harbors little to no pathogens and, instead, is rich in beneficial organisms that promote root and plant growth. Certain crop practices — such as heavy tilling, depending on soil needs — can have a harmful effect on soil biodiversity, resulting in the loss of these organisms and their myriad benefits and potentially allowing pathogens to get a foothold. 

Balanced soil profile

Balanced, silty soils with high organic content combine good aeration with excellent nutrient and water retention, requiring fewer costly inputs. Sandy soils may be well-aerated but can find it more difficult to retain water or nutrients. Clay soils, on the other hand, may be able to store more water and nutrients but are poorly aerated. Generally, a low organic content means that the soil is, overall, less fertile.

Healthy soils are beneficial to growers and lead to more efficiently grown crops. During the growing season, plants are susceptible to disease pressure and encounter various environmental stressors, such as heat, frost and drought — all of which could reduce plant potential and yield. Healthy soils, however, can minimize the effects of these stresses and mitigate potential stress-induced losses. These well-balanced soils are rich in organic matter and can provide much of the nutrition the plant needs, limiting inputs and their associated costs while increasing sustainability and profitability for the grower. 

Healthy soils are more environmentally sustainable, and they also represent a valuable revenue-generating asset — not only for current growers, but also for their successors. 

If your soil isn’t meeting this criteria for optimization, learn more about improving your soil health at www.alltech.com/crop-science.

I want to learn more about improving my crops and soil health.

The following is an edited transcript of Nicole Erwin's interview with Dr. David Magana. Click below to hear the full audio:

Nicole:           They’re among the biggest issues facing fruit and vegetable production in the 21^st century — how are the most innovative producers tackling challenges like disease and consumer demand? We have those questions and more for Dr. David Magaña, vice president and senior analyst with the Rabobank RaboResearch Food and Agribusiness Group. Thank you for joining us, Dr. Magaña.

David:             Thank you for having me.

Nicole:           The good news for fruit and vegetable producers is that the rise in global income — and the growing middle class in developing countries — is leading to increased produce consumption. However, you have identified a complex convergence of challenges with sustaining year-round growing demand. Can you elaborate on those challenges?

David:             Yes. As many people know, one of the main challenges for the global food system is to feed the world — which has a growing population. By 2050, we're going to be above nine billion people. What’s more important is that the global middle class is growing; recent projections by the Organization for Economic Co-operation and Development (OECD) show that, by 2030, more than five billion people are going to be classified as middle-class. That has an even bigger impact on the food system, as food perception and food purchases are to be modified not only by increasing population, but also by increasing price. We are faced with a challenge to be a better fit in the world. We also need to take care of the largest resources, such as water. People are asked to allocate perhaps less water to agriculture in some regions. They also want producers to deliver perfect quality in food but, at the same time, use less chemicals and less pesticides.

                        They want us to have perfect quality year-round. At the same time, they want more local product, and that is difficult to offer in some regions. We need trade to diversify the growing regions and to have year-round supplies. They want convenient products, but they want also less packaging, less garbage and less plastic in the oceans. They want to keep prices reasonable in the face of increasing labor costs and increasing regulations. That is one of the main challenges for the food system: to have more to offer the world but, at the same time, meet all these expectations.

Nicole:           There’s this really interesting, ironic twist going on here; that rising middle class in the developing world would seem like a great thing — and it is — but at the same time, it's applying pressure to the ability to meet rising demand.

David:             Yes, it is. We see this increase in [the] middle class particularly in Asia. By 2030, it’s projected that the two-thirds of the global middle class will live in the Asia-Pacific region. An interesting number is that, every year, more than 100 million people leave poverty to become middle-class. That will have a huge impact on food choices and on food perception. They normally demand inexpensive carbohydrates, but they're shifting to more animal protein, dairy and fresh products and even more organic products and functional foods.

Nicole:           People like you understand this, but do you think that the world grasps this change, that's coming fairly quickly?

David:             Well, that's a challenge because, as people increasingly live in more urban settings, many people don't understand where food is coming from. That is also a challenge — just to educate older people to know where that food is coming from and what that represents for the environment, for example.

Nicole:           Dr. Magaña, you have quite a bit of experience in understanding agricultural market integration under the North American Free Trade Agreement (NAFTA). What does your past research in fresh fruit, vegetable markets and food security tell you about how the global markets respond to free trade?

David:             When we have free trade, we are allowed to better face the year-round demand. For example, in the U.S., a few decades ago, we could only consume fresh strawberries or avocados a few weeks out of the year or, perhaps, only during the summer months. But now, given this advance in trade and logistics, we have year-round supplies because we can rely on supplies from Mexico, for example.

As a matter of fact, Mexico has become the biggest exporter of fresh vegetables in the world. The main market is obviously the U.S. So, trade is an important trend in fresh fruits and vegetables, and proximity is key, since we are dealing with perishable products.

Nicole:           What could be the consequences to agriculture of the U.S. pulling out of NAFTA?

David:             Well, that's an interesting question. We just released a piece of research in the RaboResearch group that addresses that question. NAFTA has been in place for the last 24 years, and they have been trying to reach a new agreement for the last eight months. Just remember that one of the objectives of renegotiating NAFTA was to have a more equilibrated trade between the U.S. and, especially, with Mexico. If the U.S. will settle NAFTA, we could see fewer imports from Mexico, especially in durable goods. That decrease in the level of trade would have a significant economic impact in the Mexican economy. Our macroeconomic research team expects that, if the U.S. pulls out of NAFTA, the Mexican peso could depreciate up to 20 percent.

Nicole:           Wow.

David:             With that depreciation rate, the U.S. would be charging a Most Favored Nation tariff — or MFN — that is quite low for fruits and vegetables. The U.S. market for fresh fruits and vegetables relies heavily on supplies from Mexico. The U.S. has a low MFN — just one digit.

                        Just to give an example, avocados are about 4 percent the MFN tariff that the U.S. would be imposing if NAFTA is no longer in place. For strawberries and blackberries, the tariff is close to zero. Tomatoes and peppers, cucumbers, are around 5 percent. So, we could see that the expected Mexican peso depreciation could more than compensate for that MFN tariff. In that scenario, we could actually see higher U.S. imports of fresh produce from Mexico.

                        On the other hand, U.S. exports to Mexico and Canada would be facing a double hurdle: one is the stronger dollar, since a Canadian dollar depreciation is also expected, and two, Mexican MFNs are quite high. Mexican charges to countries without a free trade agreement would be two digits. For example, for apples and pears, the MFN is 20 percent; for potatoes, up to 75 percent.

                        In the case of a NAFTA breakup, we could see an increased level of U.S. imports from Mexico and Canada — and a decreased level of exports, which would lead to even more imbalanced trade. This is kind of counterintuitive, due to the currency depreciation. Contrary to what many people expect under this scenario, we could see that big winners of this could be U.S. consumers of fresh fruits and vegetables and, also, packers and shippers that rely heavily on supplies from Mexico. Among the losers would be U.S. producers that compete seasonally with Mexico and Canada, as well as packers and shippers that rely solely on domestic supplies.

Nicole:           Jobs could be lost.

David:             Probably.

Nicole:           The U.S. has had a history of ups and downs in immigration and labor. We won’t go into the political issues, but is technology stepping in to alleviate this challenge in some ways? We hear a lot about robotics on the farm, that kind of thing.

David:             That is an increasingly challenging aspect of production, especially in the produce subsector, since they’re more labor-intensive than other crops — corn or soy beans, for example. As some players in the industry say they have made some progress in mechanizing harvesting, others say that there is still a long way to go. When we meet with our clients in Mexico, they say that one of the biggest constraints they have is with labor. If that happens in Mexico, imagine what that means in the U.S. Remember that Mexico is still a developing country. As more opportunities arise, we will see less labor availability.

                        The growth rate of the population of Mexico is expected to decrease in the next few years. For example, a few decades ago, families [there] had six or eight children; now, they have just two, similar to families in the U.S. So, we certainly expect that labor is going to continue to be an important constraint for the produce sector, and mechanization is a necessity.

Nicole:           Regarding per-capita consumption, data shows that Americans are eating more fresh produce in the fresh-cut sector of the produce industry — now the fastest-growing segment. It's not unusual to hear of outbreaks of food-borne illness associated with the consumption of fresh produce. As this market continues to grow, our processors face increased challenges of meeting demand for variety and volume while also holding to the expectation that their produce is safe to consume.

David:             Yes. That's an important challenge. One way to solve this issue is to diversify the growing regions. For example, the recent outbreak in romaine lettuce in Yuma, Arizona, had a significant impact on the consumer perception of [the] food safety of fresh products. Another important factor is where that lettuce is produced. For example, this outbreak occurred when Yuma production was already in the final stage and production was moved to the coast — to the Salinas and Watsonville area. One way to meet the challenge is to diversify the growing regions and communicate the information of where the food was produced. Also, we obviously need to have better control and make improvements in technical aspects as well as food safety.

Nicole:           It becomes a communications issue, as you mentioned. In the case of, for example, Panera Bread Company, they had to make sure their consumers understood that the romaine lettuce in their Caesar salads, for example, came from Salinas.

David:             Yes.

Nicole:           That was a big communications undertaking. I don't know how successful it was, because I imagine a lot of people just said, “Okay, I'm going to have a different kind of salad right now.” What are the most innovative producers out there doing to tackle these kinds of challenges?

David:             Well, one way to do this is to continually improve barriers that they are using and also improve all kinds of technical aspects to make sure that we have proper food security.

Nicole:           Dr. David Magaña, vice president and senior analyst with Rabobank RaboResearch Food and Agribusiness Group. Thank you so much for joining us.

David:             Thank you for the opportunity.

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