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1-in-3 Agree This Grocery Store Has The Worst Quality Produce
Mashed had these big-box shoppers in mind when we conducted a recent survey of 593 U.S. residents. We asked, "Which grocery store has the worst-quality produce?"
By Ralph Schwartz
July 26, 2021
Some people prefer to grow their own garden or pick up their produce at the farmers market, straight from the person who grew it. On the other hand, a lot of us like to get our apples and lettuce at the same store where we buy our toilet paper and home furnishings. Mashed had these big-box shoppers in mind when we conducted a recent survey of 593 U.S. residents. We asked, "Which grocery store has the worst-quality produce?" We gave our survey participants eight options: Aldi, Costco, H.E.B., Kroger, Meijer, Publix, Target, and Walmart.
Before we reveal which of these retail chains our respondents considered the worst, let's take a look at who didn't get a lot of votes. Like golf, low scores are good in this survey, and three grocers each got less than 7% of the total vote. Faring best was Publix, with 6.41% of the votes. Publix might have been off the radar for most respondents, as the chain only has locations in seven Southeast states, according to the Publix website. Publix doesn't necessarily have a sterling reputation for produce. If it's known for anything, it's the fried chicken and sub sandwiches, per The Kitchn.
Costco and Kroger tied for second-lowest vote total, at 6.91%. This is more impressive, as both are truly national chains. The only real knock on Costco's produce is that a lot of it is sold in bulk, and normal-sized families might not use it all before it spoils, per CNBC.
Our survey says Walmart has the worst produce, despite a recent upgrade.
Now for the bad news in the Mashed survey that asked people which grocery store has the worst produce. The runner-up for worst produce was Target, which drew 16.53% of the vote. But Target was no competition for Walmart in the produce-quality race to the bottom. Walmart was our clear, er ... winner, with 33.39% of the total vote. Our survey respondents seem to know low-quality produce when they see it. Their answers matched a 2019 survey by Consumer Reports, which also ranked Target and Walmart's produce among the worst.
Target had planned to install vertical farms inside its stores beginning in 2017 (via Business Insider), but it's not clear whether this plan for getting the freshest possible produce in their stores ever got off the ground. Whatever the case, it has done little to improve Target's poor reputation for produce.
Meanwhile, Walmart made major improvements to its produce departments in 2020, according to Supermarket News. But the changes were more about the department's layout than the quality of the food. Wider aisles and lower displays were intended to reduce crowding and make it easier for shoppers to see the produce. But if you don't like what you see, then a redesign may not be much of a game-changer. Walmart may need to do more to lose its image as the worst grocery store for produce.
Take Action: Schools Must Provide And Encourage Organic Food
As yet another study, “Early life multiple exposures and child cognitive function: A multi-centric birth cohort study in six European countries,” draws attention to the benefits of organic food for the learning young mind, it is important that schools provide organic food to students.
July 19, 2021
As yet another study, “Early life multiple exposures and child cognitive function: A multi-centric birth cohort study in six European countries,” draws attention to the benefits of organic food for the learning young mind, it is important that schools provide organic food to students. The study, conducted by Spanish researchers based at the Barcelona Institute for Global Health, looks at a totality of all environmental hazards that children encounter, rather than individual lifestyle factors. As study co-author Jordi Júlvez, PhD, notes, “Healthy diets, including organic diets, are richer than fast food diets in nutrients necessary for the brain, such as fatty acids, vitamins and antioxidants, which together may enhance cognitive function in childhood.”
Researchers find that children who eat organic food display higher scores measuring fluid intelligence and working memory. Lower scores on fluid intelligence tests are associated with children’s fast food intake, house crowding, and exposure to tobacco smoke. Lower scores on working memory tests were associated with exposure to poor indoor air quality.
This study adds to prior research finding that eating a conventional, chemical-intensive diet increases the presence of pesticides and their metabolites in an individual’s urine, including higher pesticide body burden from eating foods grown in chemical-intensive systems. In fact, because of their smaller size, children carry higher levels of glyphosate and other toxic pesticides in their body. Coupled with this research are multiple studies showing that many common pesticides result in developmental problems in children. Most recently, a 2019 Danish study found that higher concentrations of pyrethroid insecticides corresponded to higher rates of ADHD in children. There is also strong evidence that organophosphate insecticides, still widely used on fruits and vegetables in the U.S., are dropping children’s IQs on a national and global scale, costing billions to the economy in the form of lost brain power.
Studies show children’s developing organs create “early windows of great vulnerability” during which exposure to pesticides can cause great damage. This is supported by the findings of the American Academy of Pediatrics (AAP), which concludes, “Children encounter pesticides daily and have unique susceptibilities to their potential toxicity.”
Switching from a conventional diet of food produced with chemical-intensive practices to organic diet drastically reduces the levels of pesticides in one’s body, with one week on organic food showing a 70% reduction in glyphosate in the body, according to one study. Socio-economic factors play a large role in access to heathy organic foods, and the ability to provide the sort of environment that allows a child’s brain to flourish, so it is important that school lunches, which provide nutrition across socioeconomic classes, help to equalize learning potential. Pitting access and cost against the long-term success of a child’s development puts many parents in an untenable position. The preponderance of evidence points to organic food providing the nutrition needed to give young minds the start they need in life. But eating organic should not be a choice to make – all food should be grown with high quality standards that reject the use of brain-damaging pesticides and protect the wider environment.
PinDuoDuo: Building A More Resilient Food System With Technology - July 14 -15
Join us virtually for our inaugural Food Systems Forum, which will convene experts from around the world to share their insights and spark further connections and potential collaborations
The pandemic has shone a light on how fragile and intertwined our global agri-food supply chain is, making it even more pressing to push for food systems innovation and change. Can we leverage technology to build a more resilient food system that feeds more people and feeds them better?
Join us virtually for our inaugural Food Systems Forum, which will convene experts from around the world to share their insights and spark further connections and potential collaborations.
Register To Join The Conversation
PinDuoDuo: Building A More Resilient Food System With Technology - July 14 -15
Join us virtually for our inaugural Food Systems Forum, which will convene experts from around the world to share their insights and spark further connections and potential collaborations
The pandemic has shone a light on how fragile and intertwined our global agri-food supply chain is, making it even more pressing to push for food systems innovation and change. Can we leverage technology to build a more resilient food system that feeds more people and feeds them better?
Join us virtually for our inaugural Food Systems Forum, which will convene experts from around the world to share their insights and spark further connections and potential collaborations.
Register To Join The Conversation
CEA Food Safety Coalition Launches First-Ever Food Safety Standard For Indoor-Grown Produce
The CEA Food Safety Coalition was founded in 2019 to represent the interests of CEA leafy greens growers in developing credible and appropriate food safety standards while educating consumers and regulators alike on the value of controlled environment agriculture
The Coalition, founded by industry leaders in greenhouse and indoor farming, developed the food safety addendum to address the unique attributes of CEA-grown leafy greens
WASHINGTON, DC, April 28, 2021 -- The CEA Food Safety Coalition, comprised of leaders in the controlled environment agriculture industry, today announced the first-ever food safety certification program specifically for CEA-grown leafy greens. Effective immediately, members of the Coalition can choose to be assessed for the CEA Leafy Greens Module, and upon successful completion will be allowed to use the CEA food-safe seal on certified product packaging. The Leafy Greens Module is measured against science-based criteria and is an add-on to existing compliance with an underlying Global Food Safety Initiative (GFSI) recognized food safety standard. To learn more about the certification and auditing process, click here.
Traditional food safety risk profiles include examining the physical hazards and microbial hazards from water use, herbicide, and pesticide use, and impact from animals and animal byproducts, many elements that do not impact CEA growers in the same way, if at all. The CEA Leafy Greens Module enables CEA growers to distinguish produce grown indoors while ensuring the highest standard of quality and compliance is achieved.
“Current food safety standards were written for the field, and many do not address the unique attributes of controlled, indoor environments,” said Marni Karlin, executive director of the Coalition. “This new certification process and the accompanying on-pack seal helps to unify CEA growers while also differentiating them from traditional field agriculture. It also better informs consumers and provides a quick-glance image to know when produce has been grown safely indoors, with a high standard of quality and without some of the hazards of the field, such as potential contamination from animal byproducts.”
Controlled environment agriculture takes a technology-based approach to produce optimal growing conditions inside controlled environments such as greenhouses and indoor vertical farms. Plants are typically grown year-round using hydroponic, aeroponic or aquaponic methods, without the need for pesticides and unaffected by climate or weather.
The certification program is available to all CEA FSC members for a nominal cost and must be completed on an annual basis. CEA growers can be assessed for multiple sites across four key areas:
Hazard analysis: use of water, nutrients, growing media, seeds, inputs, site control and other relevant factors
Water: all contact with the plant and with food contact surfaces. The use of recirculating water will require a continuing hazard analysis. Will also require zone-based environmental monitoring based on company-specific risk assessment.
Site control / Infrastructure / System Design: all food contact surfaces and adjacent food contact surfaces, including plant containers. Will also assess associated farm physical hazards, including lighting, robotics, sensors, equipment and utensils, etc.
Pesticide Use / Testing: the use of pesticides or herbicides during the plant life cycle.
“The CEA industry is rapidly expanding and predicted to support more than 10% of US vegetable and herb production by 2025,” said Rebecca Anderson, technical key account manager for GLOBALG.A.P. North America. “The CEA FSC Leafy Green Module will set a new industry standard for CEA-grown produce while driving consumer awareness of the innovations happening in indoor agriculture today.”
First conceived in 2019 to distinguish CEA-produced greens from field-grown greens that have been at the epicenter of many industry-crippling recalls, the Coalition successfully worked to educate the CDC and FDA about the limited risk of contamination for indoor produced leafy greens, ensuring CEA-produced leafy greens remained on store shelves during later lettuce recalls.
In addition to overseeing development and revisions to the CEA Leafy Greens Module and seal, the Coalition’s mission includes spearheading research development that supports the industry and championing CEA-grown produce as a critical component of safe and secure domestic food supply. Founding members include AeroFarms, Bowery Farming, BrightFarms, Little Leaf Farms, Plenty, Revol Greens, Superior Fresh, and Vertical Field.
About the CEA Food Safety Coalition
The CEA Food Safety Coalition was founded in 2019 to represent the interests of CEA leafy greens growers in developing credible and appropriate food safety standards while educating consumers and regulators alike on the value of controlled environment agriculture. The CEA Food Safety Coalition is headquartered in Washington, DC, and represents companies with facilities and distribution in over 21 states.
Find more information at http://ceafoodsafety.org/.
Press contact information
Lizi Sprague
ceafoodsafety@songuepr.com
FDA’s Warning Shot For Leafy Greens
I hope it will serve as a call to urgent action that gets to the root of the problem of the persistent presence of dangerous E. coli in the growing environment for leafy greens and other fresh produce
On April 6, the Food and Drug Administration fired an unmistakable warning shot at the leafy greens industry. I hope it will serve as a call to urgent action that gets to the root of the problem of the persistent presence of dangerous E. coli in the growing environment for leafy greens and other fresh produce.
Carefully using the regulatory language in its produce safety rule (21 CFR 112.11) and citing the recurring nature of the E. coli hazard in the Salinas and Santa Maria growing area, FDA declared the recurring strain implicated in the 2020 outbreak to be a “reasonably foreseeable hazard,” which FDA attributed to the presence of cattle on land adjacent to growing fields.
This finding seems obvious and shouldn’t be surprising. The surprise, however, is that FDA used regulatory language to express its finding and spelled out the implications: farms covered by the FSMA produce safety rules “are required to implement science and risk-based preventive measures” to minimize the risk of serious illness or death from the E. coli hazard.
Make no mistake, however, FDA’s message is aimed not only at farms but at every entity involved in the commercial production, processing, and sale of leafy greens coming from the California Central Coast Growing Region. The message is that, without effective preventive measures, such leafy greens are in violation of federal food safety regulatory standards.
I do not anticipate FDA taking judicial action to enforce its April 6 finding, absent egregious practices or clear negligence in a particular leafy green growing situation. I do see, however, a heightened sense of urgency at FDA and frustration that efforts to date have not solved the leafy greens safety problem. I share that frustration.
Fifteen years ago, the disastrous spinach outbreak caused by E. coli O157:H7 was linked by the Centers for Disease Control and Prevention (CDC) to run-off from nearby grazing land. Since then, we’ve had outbreak after outbreak associated with E. coli in leafy greens and other fresh produce. And the outbreaks are just the tip of the public health iceberg. The federal government estimates that 60 percent of all food-related E. coli O157:H7 illnesses are associated with fresh produce. The vast majority of these illnesses are not part of an identified outbreak.
The E. coli outbreaks and illnesses persist despite a lot of hard work by a lot of people in the leafy greens industry, researchers, the California Department of Food and Agriculture (CDFA), the FDA and its federal partners. Stop Foodborne Illness, the organization of illness victims and their families whose board I co-chair, works with the California LGMA on the common cause of strengthening food safety culture in the leafy green industry. We also advise the Leafy Greens Safety Coalition, a group of leading retailers working to strengthen safety practices. I have participated in the California Agricultural Neighbors Workgroup convened by CDFA Secretary Karen Ross. So, I know serious people are at work on the problem.
What then is the urgent call to action? What do consumers expect of the leafy greens industry, especially those individuals and families who know first-hand the devastating human impact E. coli infections can have? What does the public health demand?
At one level, the answer to all three questions is the same. The leafy greens industry and all those across the leafy greens supply chain and in government should be doing urgently everything they reasonably can to minimize the now well-known risk posed by E. coli O157:H7. According to FDA, the law requires no less. Certainly, this includes prevention measures within the leafy greens production system, such as strict implementation of rigorous water quality and irrigation standards, improved compost management, sanitation of harvesting equipment, and pre-harvest test-and-hold programs.
But the prevention strategy must go deeper. Modern food safety best practices dictate that prevention should begin at the root of the problem. As long as leafy greens are grown outdoors in the vicinity of cattle operations, I believe the food safety problem will persist until the shedding by cattle and the release of dangerous E. coli into the environment is minimized at its source. Effective vaccines are available. Changed feeding practices have promise. Perhaps containment measures can reduce risk.
The experts need to determine what combination of measures works best, but it is clear that no responsible food manufacturer would today deem it acceptable to produce food in an environment in which dangerous bacteria are being released or are present on a sustained basis. The same principle should apply to leafy greens and other fresh produce grown outdoors.
The important difference, of course, is that the leafy greens producer has no direct control over the source of the hazard. And the cattle producer isn’t responsible for where leafy greens are grown. That is why FDA Deputy Commissioner Frank Yiannas calls for “industry leadership and collaboration among growers, processors, retailers, state partners and the broader agricultural community,” including cattle producers.
I am glad FDA is sounding the alarm, but I know from experience that the kind of leadership and collaboration that is urgently needed is easier said than done in an industry and government structure that is notoriously fragmented and often works in silos. And the obstacles to solving the problem are not just technical. They include the need for creative solutions on such matters as who pays for interventions needed in cattle production to make leafy greens safe.
But too much is at stake for all concerned to let such obstacles stand in the way. Now is the time for leaders from all across the commercial value chain and government to act together, with greater urgency, to get to the root of the problem and prevent it.
Mike Taylor
About the author: Mike Taylor is co-chair of the board of the non-profit consumer advocacy group Stop Foodborne Illness, which is a 25-year-old group supporting and representing foodborne illness victims and their families in efforts to keep other people from getting sick. Before that Taylor served as FDA’s Deputy Commissioner for Foods and Veterinary Medicine from 2010 to mid-2016. His first tour in government began as a staff attorney at FDA, where he worked on seafood safety and nutrition labels. Later Taylor worked for USDA’s Food Safety and Inspection Service, where he became acting under secretary for food safety. Taylor was the government official who, after the deadly 1992-93 Jack in the Box hamburger outbreak, ruled that the pathogen E. coli O157:H7 is an adulterant in meat. Taylor also practiced law in the private sector.
(To sign up for a free subscription to Food Safety News, click here.)
Securing Food Supply For The Long Term
While officially classified by the United Nations as ‘food secure’, its arid climate and widespread desert conditions, mean that the GCC is heavily dependent on food imports to meet local demand. In the UAE for instance, nearly 90 percent of demand is met through imports.
The region’s dependence on imports is a significant food security risk to the region. The Covid-19 pandemic has further exposed the vulnerabilities of the global food supply chain, making it clear that any long-term disruptions to global food networks could have catastrophic consequences.
Investing in food security
Even before Covid-19, the region’s food industry was undergoing radical transformation as governments implemented new strategies in response to population growth and climate change, while producers were reacting to rapidly changing consumer behavior, and the need for greater efficiency and sustainability.
To counter the effects of the region’s arid climate, the UAE, along with other governments in the region, has invested in cutting-edge food production and distribution techniques such as hydroponics and vertical farming, smart irrigation, and aquaponics. And it is clear that advanced technologies such as robotics and AI offer exciting new opportunities for the food F&B sector.
Building food security
Countries that have steadily worked towards strengthening their internal production capabilities and logistics networks over recent years find themselves much better placed to ride out the crisis. This is evidenced by the relative ease with which GCC governments were able to manage food demand during the pandemic.
Securing Supply, the latest briefing paper produced by MEED in partnership with Dubai-based Mashreq Bank, discusses the food security strategies underway in the GCC and Egypt, including the shifting focus on self-sufficiency in sectors such as fisheries, dairy, and poultry; enhancing in-country reserves; and growing investments in agricultural technology.
Download the paper here.
29 Mar 2021
Bowery’s Founder, Irving Fain, On The Future of Vertical Farming
At one point in the not-so-distant past, vertical farming’s role in our future agricultural system was far from certain. Growing leafy greens in warehouse-like environments controlled by tech seemed like a compelling business, but one that had yet to prove itself either economically or as an important source of food for a growing world population
Image from: The Spoon
At one point in the not-so-distant past, vertical farming’s role in our future agricultural system was far from certain. Growing leafy greens in warehouse-like environments controlled by tech seemed like a compelling business, but one that had yet to prove itself either economically or as an important source of food for a growing world population.
That, at least, was a common sentiment Irving Fain, CEO and founder of Bowery, met with when he started his vertical farming company five years ago. “There was a bit of skepticism around it,” he told me over a call recently, suggesting that five years ago, there were a lot more “ifs” than “whens” in terms of vertical farming’s future.
Fain, Bowery, and the entire vertical farming industry get a much warmer reception nowadays. Investment dollars are pouring into the space. Around the world, companies, scientists, and food producers are using the method to not just supply upscale grocery stores with greens but experiment with breeds of produce, feed underserved populations, and grow food in non-arable regions. As Fain suggested when we spoke, the last 12 months seem to have turned those “ifs” into definite “whens.”
Bowery’s last 12 months also illustrate this change. Fain said that Bowery went from under 100 retail locations about a year ago to nearly 700 right now, and will be in more than 1,000 “in the coming months.” Its produce is in a number of food retailers around the Mid-Atlantic and Northeast, including Whole Foods Market, Giant Food, Stop & Shop, Walmart, and Weis Markets. And in 2020, the company experienced “more than 4x growth” with e-commerce partners.
While the pandemic is responsible for some of this popularity, Fain insists it is not the only reason for the eventful year. “It’s definitely bigger than the pandemic,” he said. “What you’re seeing is a food system that’s evolving and [people have a desire] to see transparency and traceability in the food system.” These, he says, are issues the traditional food supply chain isn’t really able to address right now, hence the opportunity for companies like Bowery, which effectively cut multiple steps out of the supply chain.
Bowery grows its greens (lettuces, herbs, and some custom blends) inside industrial spaces where crops are stacked vertically in trays and fed nutrients and water via a hydroponic system. Technology controls all elements of the farm, from the temperature inside to how much light each plants get. The company currently operates two farms, one in New Jersey and the other in Maryland. A third is planned for Pennsylvania.
Technology, in particular, is something Bowery has big plans for. On top of a retail expansion, Bowery also added some notable personnel to its staff, including Injong Rhee, formerly the Internet of Things VP at Google as well a chief technologist at Samsung. Having such technology chops onboard will be vital in order for Bowery to realize many of its ambitions around advanced automation, which has the potential to optimize many parts of the seed-to-store process for vertically grown greens.
For example, Bowery’s farms are equipped with sensors and cameras that are constantly collecting data — “billions” of points, according to the company — that can be used to not just observe the current state of plant health but also predict the most optimal growing conditions for each crop. Elements like temperature, humidity levels, nutrient levels, and light intensity can all be adjusted, via the BoweryOS software, to create those optimal conditions. The end result is more consistent crop production, better yields, more flavorful food, and, ideally, a better nutritional profile for the greens compared to what conventional produce offers.
The system can also, through automation and AI, detect problems with plants. In a recent interview with Venture Beat, Bowery Chief Science Officer Henry Sztul used the example of butterhead lettuce yellowing at the edges during growth. Bowery’s system is technologically advanced enough at this point that it is starting to understand the conditions that create those yellowing edges. That foreknowledge, in turn, will allow growers to adjust the crop “recipe” (see above mixture of lights, temperature, etc.) to avoid the problem.
It took Bowery years to get to this point in terms of what its technology is capable of doing. “The system [for] indoor farming that you choose has a direct impact on the crops you’ll be able to grow, on the margins you’ll be able to generate, and on the return profile of the business itself,” said Fain. “And so being incredibly intentional and thoughtful about what technology you use is something we spent a lot of time on because it has an extraordinarily important economic impact.”
On a less technically complex note, controlled ag from Bowery and others also goes some way towards reinventing the supply food chain. Rather than greens being harvested in, say, Mexico and shipped via a complex distribution process all the way to Baltimore, they are packaged up at the farm and distributed to nearby retailers, usually those within a day’s drive “It is much more sustainable. It is much more efficient, and it’s more reliable, and those things have been important to consumers long before COVID,” said Fain.
Bowery will continue to innovate on both the technology and supply side of its business, as well as with the food itself. The company just launched a new specialty product line that will experiment with different flavors of greens and change frequently.
In terms of tech, Bowery’s latest farm, currently being built in Bethlehem, Pennsylvania, will incorporate even more automation than the company’s two existing farms. That location is slated to open later in 2021. When it does, Bowery will be capable of serving nearly 50 million people within a 200-mile radius.
The company hopes to expand its geographic reach much wider some day, building farms near most major U.S. cities and beyond. Given the increased confidence in the vertical farming sector as a whole, now looks to be the optimal time to move towards those ambitions.
by Jennifer Marston, The Spoon
These 2 Companies Are Putting Big Money Into Hawaii’s Agricultural Future. Will Their Bets Pay Off?
A pair of companies backed by a billionaire and a pension fund are trying to revitalize fallow farmland in the state
A pair of companies backed by a billionaire and a pension fund are trying to revitalize fallow farmland in the state.
02-15-21
On Lanai, where shreds of black plastic in the soil are the last vestiges of the island’s defunct pineapple fields, a sliver of long-abandoned farmland is getting an encore — and a reinvention.
In six high-tech greenhouses, a futuristic vision of food-growing is underway — one in which nutrient density and flavor are automated.
It doesn’t matter that the red dirt below the greenhouse is eroded or peppered with plastic that once served as Dole pineapple plantation’s weed control. In fact, the hydroponic tomatoes and leafy greens grown here by Sensei Ag don’t depend on soil at all.
The ag-tech company founded by Larry Ellison, the Oracle founder who owns nearly all of Lanai’s acreage, and Dr. David Agus, a physician, and medical researcher, is pioneering tools to produce affordable food in places like Lanai that — despite its history as an agricultural plantation — lack traditional farming essentials like water and fertile soil.
Sensei Farms Lanai, a two-acre indoor farming pilot project by Larry Ellison’s Sensei Ag, produced 35,000 pounds of produce in less than three months last year. Sensei Ag
In doing so, the company is redeploying a scrap of neglected farmland into active agriculture in an attempt to buck an unsettling trend: Hawaii imports more than 85% of its food.
Hawaii has tens of thousands of acres of fallow former sugar and pineapple plantation lands. There are many reasons why this land isn’t being used for farming — inadequate infrastructure, soil erosion, the sky-high price of agricultural real estate. All of these challenges and more make growing food on old plantation acreage unaffordable for most farming operations.
Putting more of this stagnant acreage into food production, however, is a worthwhile goal, experts say, because it could help the state wean itself off of a reliance on the cargo ships and planes that deliver food supplies to the islands.
“When you bring up Hawaii to anyone anywhere on earth, what they think of is paradise on earth,” said Vincent Mina, president of the Maui Farmers Union United. “But what paradise do you know of that brings in 85% of its food?”
State Efforts Have Fallen Short
Re-fashioning former sugar and pineapple plantations into viable food farms is what the Hawaii Agribusiness Development Corp. was designed to do.
However, a scathing state audit in January said that the 25-year-old state agency has so far failed its mission because “the economic void created when plantations ceased production remains mostly unfilled.”
Larry Jefts, one of the state’s largest produce producers, recently expanded his farm footprint with access to ADC lands in Central Oahu that had lain fallow since Del Monte stopped pineapple production nearly two decades ago.
The problem, according to Jefts, is not that the ADC is inert. It’s the state’s poor land use policy that has allowed some farmland to be developed, as well as society’s lack of commitment to local agriculture.
The Agribusiness Development Corp. has failed in its mission to reinvent Hawaii’s agricultural sector, two recent reports say. Office of the Auditor
“The problem is there’s no will here,” Jefts said. “Good farm ground is coming out to go into solar energy farms because the people who own it can make more money in solar. If they charged that much money to the farmers, the farmers would fail and imported foods would take over.”
Yet while Jefts is farming on a portion of the 1,200-acre Whitmore Project — land left vacant by Del Monte in 2004 and then acquired by the ADC for local agriculture in 2012 — hundreds of acres attached to the project remain fallow almost 10 years later.
That’s in part due to the time-intensive, bureaucratic process of securing money, permits, and contracts to build and repair the infrastructure required to make more of the acreage farmable, said Sen. Donovan Dela Cruz, a champion of the project.
It’s one thing to acquire the land, he said. But it’s another challenge entirely to ready it for farmers who need water, roads, electricity for refrigeration, and food safety-compliant facilities in order to make their businesses financially viable.
“With our state, there’s so many good intentions but just no money to put through to implementation,” said Kirsten Oleson, associate professor of ecological economics at the University of Hawaii College of Tropical Agriculture and Human Resources.
“If we’re serious about doubling production of food that is grown and eaten here, it would take some time to rethink policy and some pretty large and potentially risky investment that the state’s coffers don’t have.”
While state efforts flounder, a pair of new agriculture companies backed by a billionaire and a pension fund are stepping in with lofty goals to revitalize fallow farmland with diversified agriculture operations that aim to help Hawaii wean itself off of imported foods.
A Billionaire’s Bid To Boost Food Security
On Lanai, Sensei Ag is sidestepping many of the traditional high-yield farming requirements: lots of land, lots of water, lots of hard manual labor.
Founded by Oracle billionaire Larry Ellison, left, and medical researcher David Agus, Sensei Ag’s goal is to grow food that is more sustainable and nourishing than if it were farmed traditionally.
Sensei Ag
Although the company’s two-acre greenhouse farm is just a scrap of the 20,000 farmed acres that earned Lanai the moniker of the world’s largest pineapple plantation, yields from hydroponics can be far greater than those from conventional soil farming.
Sensei Ag CEO Sonia Lo projects the company will harvest 500,000 pounds of food for statewide consumption in 2021, including Swiss chard, basil, tomatoes, cucumber and eggplant.
“What we’re doing is we’re competing against the likes of Organic Girl that’s coming in from California or Earthbound Farms,” Lo said. “It’s pretty straightforward given that our stuff is a day old or two days old by the time it gets on a shelf as opposed to two weeks or three weeks old.”
Hydroponic growing is capital-intensive, however. Sensei Ag’s approach benefits from the fact that it’s bankrolled by Ellison, one of the richest people in the world.
Lo declined to reveal the amount of financial investment it took for the Lanai pilot project to achieve its inaugural harvest last October, but she acknowledged the role of Ellison’s wealth.
Yet while the cost to build a state-of-the-art greenhouse is out-of-reach for most farmers, indoor farming offers growers a chance to capture significant long-term financial savings since producing food this way requires significantly less land and water than traditional outdoor farming.
According to Lo, Sensei Farms Lanai requires about 10% of the amount of water it would take to produce a similar harvest in the dirt.
With this in mind, Sensei Ag’s mission includes efforts to make greenhouse farming more accessible. The company is aggregating risk assessment data in hopes that it will encourage banks to finance indoor growing mechanisms such as greenhouses and vertical farms. The company is also writing a playbook for people who want to build a successful indoor farm business, Lo said.
The rise of this kind of high-tech, high-yield farming could be a key to making Hawaii-farmed foods more competitive, according to Jesse Cooke, vice president of investments and analytics at the Ulupono Initiative.
“Using a hydroponic system, you could guarantee that every week you would have the same amount of quantity and the same quality (of produce) — and that’s what you need to sell to a large grocer,” Cooke said. “A lot of outdoor operations can’t guarantee that because they’re at the whim of nature itself.”
Brian Miyamoto, executive director of the Hawaii Farm Bureau Federation, agrees that indoor farming could be a game-changer — if Hawaii farmers can figure out how to raise enough capital to build the infrastructure without sabotaging future profits.
“We can grow a lot of things here in Hawaii as far as food products,” Miyamoto said. “What we struggle with is doing it competitively — that’s why we import so much.”
Hawaii can’t rely on billionaires to make the upfront investment in high-tech indoor farming, Oleson said. Rather, the state needs to follow in the footsteps of other countries that enacted public policies to encourage this kind of agriculture.
In places like Israel and the Netherlands, high-tech greenhouses are important food production tools, Oleson said.
Beyond policy and economics, Oleson said there are aesthetic and cultural considerations associated with scaling up indoor farming in the islands.
“You’re not looking across rolling green landscapes, you’re looking at lands with big infrastructure on it so there’s sometimes social pushback,” Oleson said. “I’m not a Native Hawaiian, but I would be very curious to know the response of the local community to that kind of agriculture because it’s very divorced from the earth.”
Will Mahi Pono’s ‘Serious Amount Of Money’ Pay Off?
On Maui, a partnership between a California farm management company and a Canadian pension fund is producing food on fallow land resulting from the 2016 closure of the state’s last sugar grower.
Since Mahi Pono bought 41,000 acres of Hawaiian Commercial & Sugar Co.’s former sugar cane fields in 2019, the company has begun growing some of Hawaii’s top food imports — potatoes and onions — in hopes of winning over some of that market share.
Mahi Pono’s mission to produce foods that Hawaii imports heavily and that are agriculturally possible to grow here is a smart one, according to Oleson. But she said it could be difficult for the company to compete with the price point for potatoes and onions imported from the mainland.
In 2016, Hawaii’s last remaining sugar grower shut down an operation that had run for 146 years. Now the 40,000 acres are owned by Mahi Pono, the marriage of a California farm management company and a Canadian pension fund. The company is growing produce with plans to reduce the state’s reliance on imports. Courtesy: Mahi Pono
It might also prove hard to convince consumers to pay more for locally grown potatoes and onions as opposed to more perishable produce.
“Potatoes and onions can sit on a boat and the quality doesn’t decline quite as fast, but all of us know what happens when you buy a box of spinach from Costco and if you don’t eat it that night it turns to slime,” Oleson said. “So the concern is growing foods locally where the freshness really matters.”
But Mahi Pono is growing more than just root vegetables. The company planted over a half million avocado and breadfruit trees, as well as rows of trees to shelter crops from the wind. The company plans to plant its 1 millionth tree by the end of June, according to community relations director Tiare Lawrence.
The company is also growing produce ranging from tangelos and finger limes to broccoli and eggplants, and it’s leasing affordable land and water to small farmers for an annual fee of $150 per acre.
Ultimately, Mahi Pono’s staple crops will be citrus, papaya, macadamia nuts, and coffee, Lawrence said.
And while the company is exporting papayas to Canada, and eventually plans to export coffee, macadamia nuts, and citrus to markets outside the state, the majority of the food produced by Mahi Pono will feed Hawaii’s people, Lawrence said.
“I personally think these lands can be brought into production,” Lawrence said. “We’ve seen it across Hawaii where farmers have been able to take former sugar and pineapple lands and turn it into a thriving farm and I refuse to entertain doomsday scenarios.”
Mahi Pono is growing red, yellow, and white potatoes with the goal of stealing away some of the Hawaii market share from mainland-grown potatoes. Courtesy: Mahi Pono
But the farm enterprise faces many challenges.
With an average wind speed of 30 miles per hour in the Central Maui plains, there are erosion issues, as well as crop damage from pests, deer, and pigs.
“We really can’t plant a field unless we fence it in, so that adds to our costs,” Lawrence said.
There’s also the problem of the former plantation’s aging, outdated infrastructure.
“Mahi Pono has spent a serious amount of money in updating the irrigation systems and making repairs to wells,” Lawrence said.
If Mahi Pono can surmount these challenges and find success, Cooke of Ulupono said the operation will be an example to follow.
“If they can get it up and running, that could be one of the hugest transformations that Hawaii has seen, especially going towards local food for local consumption,” Cooke said. “The worry is that it doesn’t work and somehow the land gets zoned residential and a housing development goes up.”
“Hawaii Grown” is funded in part by grants from the Ulupono Fund at the Hawaii Community Foundation, the Marisla Fund at the Hawaii Community Foundation, and the Frost Family Foundation.
Brittany Lyte is a reporter for Civil Beat. You can reach her by email at blyte@civilbeat.org or follow on Twitter at @blyte
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BrightFarms Promotes Jackie Hawkins To Director Of Food Safety & Quality
Hawkins will oversee all aspects of food safety and quality assurance as the company continues its rapid growth into new markets
BrightFarms, a leading supplier of locally grown packaged salads, recently announced that Jackie Hawkins has been promoted to director of food safety & quality. She will report directly to Josh Norbury, BrightFarms’ senior vice president of operations.
Jackie Hawkins
Hawkins will oversee all aspects of food safety and quality assurance as the company continues its rapid growth into new markets. Her responsibilities will include the development and execution of BrightFarms’ food-safety protocols across five facilities, as well as the coordination of customer, regulatory and third-party audits.
“Under Jackie’s leadership, BrightFarms is delivering the safest and freshest leafy greens to the nation’s largest retailers,” said Josh Norbury, senior vice president of operations. “She has built an industry-leading food safety program for the indoor production of leafy greens, and our rigorous protocols have set the standard for other companies in our space. We are fortunate to have her leadership and expertise as we continue to grow.”
Since joining BrightFarms in 2016, Hawkins contributions have been critical to the success of the company’s world-class operations team. She has designed and implemented the most comprehensive food-safety program in the indoor farming industry and maintains close working relationships with leading food-safety experts in the produce industry.
In 2018, Hawkins led the development of the Controlled Environment Agriculture (CEA) Food Safety Coalition, an independent and member-governed organization whose membership is comprised of controlled environment leafy greens growers who subject their production processes to external audit. She also led BrightFarms’ early adoption of IBM’s Food Trust platform to enhance traceability with blockchain technology.
“Food safety is a personal passion that I’ve dedicated my career to, and I couldn’t be more thrilled to step into my expanded role,” said Hawkins. “I’m thrilled that I have the opportunity to work for a company that places food safety at the centre of everything we do. I look forward to continuing to advance our leading protocols and providing our consumers with the safest, freshest and most nutritious greens on the market.”
Hawkins graduated from Oregon State University in 2016 with a B.S. in Environmental Science.
For more information about BrightFarms, visit www.brightfarms.com.
New Restrictions On Lettuce
Unprecedented federal import restrictions on romaine lettuce and salad mixes from California’s Salinas Valley point to problems in the U.S. agricultural system that supplies British Columbians with more than half their fresh vegetables, Canadian food safety researchers say
Marc Fawcett-Atkinson, Local Journalism Initiative Reporter
October 22, 2020
Unprecedented federal import restrictions on romaine lettuce and salad mixes from California’s Salinas Valley point to problems in the U.S. agricultural system that supplies British Columbians with more than half their fresh vegetables, Canadian food safety researchers say.
Companies that import lettuce must now prove each shipment has been tested for E. coli, or was grown outside of California's Santa Clara, Santa Cruz, San Benito and Monterey counties. The directive will remain in force until Dec. 31, to cover the harvest season for California lettuce producers.
Lawrence Goodridge, director of the Canadian Research Institute for Food Safety at the University of Guelph, says repeated outbreaks of E. coli contamination from American farms precipitated the move. There have been at least four outbreaks associated with romaine lettuce alone since 2016, Goodridge said. Investigations by American and Canadian authorities have also pinpointed the region as the source of several past E. coli outbreaks.
“The problem is nobody quite knows how the lettuce is becoming contaminated,” said Goodridge. “It could be the irrigation water, wild animals could run through the field and defecate. It’s hard to trace.”
Canada imported 183,300 tonnes of lettuce from the United States last year, and 64 per cent of that was from California. The remainder came from Arizona, Ohio and Florida. Between June 2019 and July 2020, more than 50,000 shipments of the vegetable crossed the border.
Lettuce is not the only vegetable that’s mostly imported to Canada outside the summer months. In 2018, about $2 million worth of vegetables flowed north, everything from kohlrabi to kale. Like lettuce, the majority was grown in California or other southwestern states.
Cattle are pastured on the hillsides surrounding the Salinas valley. That means manure can be washed downhill, gather in the bottom of the valley and possibly contaminate surface water and groundwater. This water is used to irrigate the hectares of lettuce and other vegetables growing in the valley bottom.
“The current temporary import requirements, implemented on Oct. 7, (are) a preventative measure due to the repetitive outbreaks linked to California romaine lettuce over the past four years,” the Canadian Food Inspection Agency said in an emailed statement.
The decision has received a tepid reception from American lettuce producers.
“Our producers will do their best to comply (with the new testing requirement) in an effort to continue shipping romaine lettuce to our valued trade partners in Canada,” the California Leafy Greens Marketing Agreement (LGMA), an association of shippers and handlers who adhere to shared food safety measures and are responsible for about 90 per cent of the leafy greens grown in the U.S., said in a written statement.
“However, this may not be feasible due to limited laboratory capacity. More importantly, product testing has not proven to be a reliable indicator of product safety.”
The organization is advocating for in-field testing instead of the post-harvest tests the Canadian government requires. It also said that recently implemented measures are sufficient to protect consumers.
The changes implemented by the LGMA classify irrigation water into categories depending on where it comes from, and how it will be used. Water used for overhead irrigation exceeds the U.S. Environmental Protection Agency’s “recreational standard” - clean enough for swimming. Water used for ground level or buried irrigation systems can fall below that standard.
However, that’s not enough, said Keith Warriner, a food security professor at the University of Guelph. He would like to see the water tested more frequently, similar to the weekly or daily water testing requirements many states require for water to meet their recreational standard - an unfair comparison said the LGMA.
“Comparing recreational water use and irrigation water use is questionable because swimmers taking a drink of the water they are swimming in is a very different risk profile than irrigating a crop that will then be exposed to the environment...before a consumer eats that product,” the organization said in an emailed statement.
Nor does post-harvest cleaning do much, Goodridge and Warriner agreed.
“We know that washing actually spreads bacteria,” Goodridge said. “You’ve got to think that these are big processing operations (that) could be receiving lettuce from many different fields all over the place. If you have one batch that’s contaminated, but you’re running other batches through (the same cleaning line) at the same time, they can all get contaminated.”
Tracing a leaf of contaminated lettuce from a Canadian consumer’s plate back to individual farms is impossible, he said, especially since it could be more than two weeks before someone gets sick from the lettuce.
Nor is the federal government’s approach perfect.
Lettuce from other parts of the U.S. could also be contaminated, especially if water standards for processing and irrigation aren’t any higher.
And testing isn't very accurate because it only captures a minute snapshot of the total lettuce shipment, Goodridge said. A better approach would be to push the industry to implement system-wide changes that would address the problems at their source, such as treating all irrigation water with chlorine, to help deal with the issue.
These are largely regulatory matters Canada can’t control, since water and growing standards fall under U.S. jurisdiction. Still, the economic pressure exerted by an import ban could help push the industry to implement changes of its own volition.
“You have to have regulation,” said Goodridge. “But, ultimately, it’s when the industry takes food safety seriously, as opposed to seeing it as a necessary evil, (that) we will really begin to address these ongoing outbreaks.”
Reminder RSVP - Indoor Ag Science Cafe October 20th 11 AM Eastern Time
Learning critical control point for hydroponic food safety - "Hydroponic Crops How can you produce safe vegetables?"
October Indoor Science Cafe
October 20th Tuesday 11 AM Eastern Time
If you already signed up, thank you!
Learning critical control point
for hydroponic food safety
"Hydroponic Crops
How can you produce safe vegetables?"
by
Dr. Sanja Ilic (The Ohio State University)
Please sign up so that you will receive Zoom link info.
Indoor Ag Science Cafe is an open discussion forum, organized by Chieri Kubota (OSU), Erik Runkle (MSU), and Cary Mitchell (Purdue U.) supported by USDA SCRI grants.
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RSVP - Indoor Ag Science Cafe October 20th 11 AM Eastern Time
Learning critical control point for hydroponic food safety
October Indoor Science Cafe
October 20th Tuesday 11 AM Eastern
Please Sign Up!
Learning critical control point
for hydroponic food safety
"Hydroponic Crops --
How can you produce safe vegetables?"
By
Dr. Sanja Ilic (The Ohio State University)
Please sign up so that you will receive Zoom link info.
Indoor Ag Science Cafe is an open discussion forum, organized by Chieri Kubota (OSU), Erik Runkle (MSU), and Cary Mitchell (Purdue U.) supported by USDA SCRI grants.
Sign up here
FREE WEBINAR: Food Safety Opportunities & Challenges Unique To Controlled Environment Agriculture - September 9, 2020
Join the CEA Food Safety Coalition and its panel of food safety experts from Bowery Farming, BrightFarms, Plenty & Planted Detroit - for our next Indoor Ag-Conversation
Join the CEA Food Safety Coalition and its panel of food
Safety Experts From
Bowery Farming, BrightFarms, Plenty & Planted Detroit
for our next Indoor Ag-Conversation:
RESERVE YOUR FREE SPOT!
MODERATOR:
Marni Karlin, CEA Food Safety Coalition Executive Director
PANELISTS:
Chris Livingston, General Counsel, Bowery Farming
Jackie Hawkins, Senior Manager of Food Safety, BrightFarms
Isabel Chamberlain, Senior Manager of Food Safety, Plenty
Simon Yevzelman, Director of Operations, Planted Detroit
DURING THIS 60-MINUTE SESSION, YOU'LL:
Learn about food safety opportunities and challenges specific to CEA leafy greens production - including areas such as system design and recirculating water
Hear from food safety experts from CEA leafy greens producers representing a variety of production practices, sizes, and geographies
Gain an understanding into the role of technology in CEA food safety
Learn why consumers and retailers should care - and the work the Coalition is doing to develop a CEA-specific food safety addendum
LEARN MORE
SPECIAL THANKS TO OUR INDOOR AG-CON 2020
EXHIBITORS, SPONSORS, MEDIA ALLIES &
INDUSTRY PARTNERS
Indoor Ag-Con, 950 Scales Road, Building #200, Suwanee, GA 30024, United States
US: Throw Away Your Onions, They're Being Recalled Over Salmonella
It started with red onions, but now the recall has expanded quite a bit
It Started With Red Onions, But Now The Recall
Has Expanded Quite A Bit
Updated on 8/14/2020
The FDA says you probably need to chuck your onions in the bin. A recall of the delicious tear-inducing vegetable is happening over a "multistate outbreak of Salmonella Newport infections."
The FDA has tracked the outbreak back to Thomson International, Inc. in California, but if you're like me, the onions in your kitchen don't have a label on them. In that case, the FDA says you should throw them out. "If you cannot tell if your onion is part of the recall, or your food product contains recalled onions, you should not eat, sell, or serve it, and should throw it out," the FDA says in its announcement.
Anything from Thomson shipped since May 1, 2020, is part of the recall.
The initial recall was on red onions, which are believed to be the source of the problem. However, the recall has expanded to include red, yellow, white, and sweet yellow onions due to the potential for cross-contamination. Currently, the CDC is reporting cases of Salmonella in 34 states with 396 reported illnesses and 59 hospitalizations. The name of the company may not be familiar, but the products have been distributed in all 50 states, the District of Columbia, and Canada, where there is also a recall. The US recall started on August 1, a day after the Public Health Agency of Canada issued a recall on red onions from Thomson International."
The onions were distributed... under the brand names Thomson Premium, TLC Thomson International, Tender Loving Care, El Competitor, Hartley’s Best, Onions 52, Majestic, Imperial Fresh, Kroger, Utah Onions, and Food Lion," the recall states. You can find a list of label images in the FDA recall.
There are a whole lot of varieties of the recalled packaging, with some having been sold at Kroger and Walmart locations.
The FDA and CDC ask that anyone experiencing symptoms contact their health care provider immediately. Symptoms of salmonellosis include diarrhea, fever, and stomach cramps. If it gets more severe, symptoms may also include a fever, aches, headaches, lethargy, rash, and blood in urine or stool, the FDA says.
So, check the kitchen and don't risk it.
Lead photo: SHUTTERSTOCK.COM
China Says Frozen Chicken Wings From Brazil Test Positive For Virus
Consumers in the Chinese city of Shenzhen have been urged to exercise caution when buying imported frozen food after a surface sample of chicken wings from Brazil tested positive for coronavirus, according to a statement from the local government
August 14, 2020
Consumers in the Chinese city of Shenzhen have been urged to exercise caution when buying imported frozen food after a surface sample of chicken wings from Brazil tested positive for coronavirus, according to a statement from the local government.
The positive sample appears to have been taken from the surface of the meat, while previously reported positive cases from other Chinese cities have been from the surface of packaging on imported frozen seafood.
The chicken came from an Aurora Alimentos plant in the southern state of Santa Catarina, according to a registration number given in the statement.
Virus tests of people who have possibly come into contact with the product, and tests of related products, all came back negative, the statement said. Consumers should be cautious when buying imported frozen foods and aquatic products, the government added.
The World Health Organization said that there had been no examples proving that the virus could be transmitted as foodborne if it was actually in food.
“The viruses can be killed like other viruses as well, and can be killed if the meat is cooked,” said Maria Van Kerkhove, the organization’s Covid-19 technical lead, at a press conference.
Brazil’s Agriculture Ministry has asked Chinese authorities for information that could help clarify the alleged contamination of the product with Covid-19, it said in a statement. The ministry reiterated that there’s no scientific proof of Covid-19 transmission through food or frozen food packaging, citing the UN’S Food and Agriculture Organization and the WHO. It also reinforced the country’s strict safety protocols.
Closely-held Aurora Alimentos said in a statement Thursday that it follows strict sanitary production protocols and it will provide information as soon it gets notification from national Chinese authorities.
Three packaging samples of imported frozen seafood tested positive for Covid-19 in Yantai, a northern city of Shandong province, the city government said on its official Weibo account Tuesday. State television Wednesday reported that the outside of an Ecuador frozen shrimp package tested positive for the virus in a restaurant in Wuhu, a city in China’s Anhui province. Packaging on Ecuador shrimps has also tested positive in Xi’an, state television said Thursday.
— With assistance by Fabiana Batista(Updates with WHO response from 5th paragraph.)
Salmonella Has Found A Way To Evade Plant Defenses
The invaded plant does not show any obvious signs of infection, and the pathogens cannot be simply rinsed off, which means they can easily jump to people
Earth.com staff writer
Researchers at the University of Delaware have discovered that wild strains of salmonella can evade a plant’s immune defenses by invading the leaves through the stomata. The invaded plant does not show any obvious signs of infection, and the pathogens cannot be simply rinsed off, which means they can easily jump to people.
Stomata are tiny pores that open when there is plenty of sunlight for photosynthesis and close at night. The pores also close upon detection of threats such as drought or microbial pathogens.
Study co-author Professor Harsh Bais explained that some pathogens like fungi can barge into a closed stoma using brute force. Since bacteria lack the enzymes needed to use this type of force, they search for openings in the roots and stomata.
According to Professor Bais, however, bacterial pathogens like salmonella have now found a way to reopen closed stomata and gain entry to the plant.
“What’s new is how the non-host bacteria are evolving to bypass plant immune response. They are real opportunists. They are absolutely jumping kingdoms. When we see these unusual interactions, that’s where it starts to get complex,” said Professor Bais.
The risk of pathogen contamination increases when plants are bred to produce higher yields, or when low-lying crops are grown too close to a livestock field. The researchers have been investigating these issues for about five years.
Companies take various precautions to kill surface bacteria, but they can’t see or treat human pathogens that already have gotten into the leaf.
“The food industry works tirelessly to make the product as safe as they can,” said study co-author Professor Kali Kniel. “But even then, we are growing these products outside, so they’re accessible to wildlife, wind, dust, and water that may transmit microorganisms. It’s a tough situation.”
Graduate student Nicholas Johnson conducted extensive lab experiments to examine how stomata on spinach and lettuce respond to salmonella, Listeria, and E. coli – three human pathogens that leave no trace of infection. He tracked the size of the stomata openings every three hours after the bacteria were introduced.
“He had to sit under a microscope and count the aperture sizes,” said Professor Bais. “And he has to be meticulous.” The tedious work revealed that the salmonella strain was reopening the stomata. “Now we have a human pathogen trying to do what plant pathogens do. That is scary,” noted Bais.
The researchers said it would be particularly scary if salmonella invaded plants on a vertical farm, where plants are grown in vertical rows hydroponically. “If this hits vertical farms, they don’t lose a batch, they lose the whole house,” said Bais.
“This project has mutant Salmonella strains and that allows us another angle on the molecular biology side,” said Professor Kniel. “The individual mutations are important for the salmonella structure and the regulation of stress.”
“When we used mutant strains we saw big differences in the ability to colonize and internalize – and that’s what consumers hear a lot about. You are not able to wash it off.”
“We can also look at which genes or part of the organism might be more responsible for the persistence on the plant – making it last longer and stronger. That is so important when you think of food safety issues.”
The study is published in the journal Frontiers in Microbiology.
By Chrissy Sexton, Earth.com Staff Writer
USA - UNIVERSITY of DELAWARE - VIDEO: Leaping Listeria
UD researchers examine how some bacteria find ways around plant immune defenses
Article by Beth Miller Animation and illustration by Jeffrey C. Chase | Photos by Kathy F. Atkinson
June 25, 2020
UD researchers examine how some bacteria find ways around plant immune defenses
As the world wrestles with the coronavirus (COVID-19) pandemic, which arose after the virus jumped from an animal species to the human species, University of Delaware researchers are learning about new ways other pathogens are jumping from plants to people.
Opportunistic bacteria — salmonella, listeria and E.coli, for example — often piggyback on raw vegetables, poultry, beef and other foods to gain entry into a human host, causing millions of foodborne illnesses each year.
But University of Delaware researchers Harsh Bais and Kali Kniel and their collaborators now have found that wild strains of salmonella can circumvent a plant’s immune defense system, getting into the leaves of lettuce by opening up the plant’s tiny breathing pores called stomates.
The plant shows no symptoms of this invasion and once inside the plant, the pathogens cannot just be washed off.
Stomates are little kidney-shaped openings on leaves that open and close naturally and are regulated by circadian rhythm. They open to allow the plant to cool off and breathe. They close when they detect threats from drought or plant bacterial pathogens.
Harsh Bais is an associate professor of plant biology in the University of Delaware’s College of Agriculture and Natural Resources.
Some pathogens can barge into a closed stomate using brute force, Bais said. Fungi can do that, for example. Bacteria don’t have the enzymes needed to do that so they look for openings — in roots or through stomates, he said.
Plant bacterial pathogens have found a way to reopen those closed stomates and gain entry to the plant’s internal workings, Bais said.
But now, in research published by Frontiers in Microbiology, Bais and Kniel have shown that some strains of the human pathogen salmonella have developed a way to reopen closed stomates, too.
“What’s new is how the non-host bacteria are evolving to bypass plant immune response,” Bais said. “They are real opportunists. They are absolutely jumping kingdoms….When we see these unusual interactions, that’s where it starts to get complex.”
Opportunities for pathogens arise as plants are bred to increase yield, often at the expense of their own defense systems. Other opportunities arise when a grower plants low-lying crops too close to a livestock field, making contamination easier.
Together and separately, Bais and Kniel and their collaborators have been looking at this plant problem from several angles for about five years.
They are looking at the “trojan horse” methods bacteria such as salmonella are using to elude plant immune systems and find their way to new human hosts.
They are looking at an assortment of irrigation methods that can carry bacteria from waterways, ponds, and reclaimed water to the surface and root systems of plants.
They are looking at the genetic components that enable pathogens to persist and survive along their passage to a new host.
Bais and Kniel have published multiple articles on these threats to the world’s food supply and have developed recommendations for increasing plant defenses.
Bais’ team, for example, developed and patented a beneficial microbe — UD1022 — to protect and strengthen plant root systems. That microbe has been licensed by BASF and is incorporated into an increasing variety of applications. Testing done as part of their new publication showed that roots inoculated with UD1022 — through watering and irrigation — could provide protection from these opportunistic bacteria.
Kali Kniel is a professor of microbial food safety in the University of Delaware’s College of Agriculture and Natural Resources.
Kniel said she was surprised to see that UD1022 kept some mutants from getting into the plant.
“There is a lot of hope for biocontrols,” she said.
Kniel’s team and collaborators from the U.S. Department of Agriculture and several other universities in the Mid-Atlantic region, recently published new findings in PLOS One analyzing the pathogenic content of irrigation methods that draw from waterways, ponds and reclaimed water.
Those are pre-harvest perils. The post-harvest dangers come more from hygiene practices of workers on the conveyor belts that move these products to market.
Many companies run leafy greens through water treated with appropriate sanitizers and may consider ozone or ultraviolet treatments to address surface bacteria. They can’t see or treat human pathogens that already have gotten into the leaf.
“The food industry works tirelessly to make the product as safe as they can,” Kniel said. “But even then, we are growing these products outside, so they’re accessible to wildlife, wind, dust and water that may transmit microorganisms. It’s a tough situation.”
Nicholas Johnson, a graduate student in Bais’ lab, did painstaking work to examine how stomates on spinach and lettuce responded to applications of salmonella, Listeria and E.coli — three human pathogens that leave no apparent fingerprints, no way to see that they have infected a plant. He recorded the size of the stomate openings — called the aperture — for hundreds of stomates on each sample leaf.
He counted these sizes every three hours after the bacteria were applied.
“He had to sit under a microscope and count the aperture sizes,” Bais said. “And he has to be meticulous.”
He found some troubling results. The salmonella strain was reopening the stomates.
“Now we have a human pathogen trying to do what plant pathogens do,” Bais said. “That is scary.”
It would be especially scary, Bais said, if it were to occur in a “vertical” farm, where plants are grown in vertical rows hydroponically.
“These are wonderful systems,” Kniel said. “But there needs to be a lot of care within the system to control the water and interactions with people. There has to be a lot of handwashing. I work with a lot of growers to make sure they have ‘clean’ breaks and are sanitizing properly. When you do that, you have fewer products to recall.”
But the dangers are real.
“The industry is working hard on this,” Kniel said. “They are some of the most passionate, dedicated people I have ever met. But outbreaks happen.”
“And if this hits vertical farms, they don’t lose a batch,” Bais said. “They lose the whole house.”
The collaboration has drawn on a wide range of expertise, giving researchers insight into many angles of the problem.
“This project [with Bais] has mutant salmonella strains and that allows us another angle on the molecular biology side,” Kniel said. “The individual mutations are important for the salmonella structure and the regulation of stress. We can see the ability of the salmonella to internalize into the plant. When we used mutant strains we saw big differences in the ability to colonize and internalize — and that’s what consumers hear a lot about. You are not able to wash it off.
“We can also look at which genes or part of the organism might be more responsible for the persistence on the plant – making it last longer and stronger. That is so important when you think of food safety issues.”
Among the other questions researchers are asking:
Do these bacteria die off more easily when they are in the sun?
Does a lot of moisture or humidity allow them to grow?
How much do they interact with the plant?
The study of irrigation water in the Mid-Atlantic region of the United States was done in collaboration with “Conserve,” a Center of Excellence that includes researchers from the U.S. Department of Agriculture and the University of Maryland.
“We’re looking at where growers get their water from and what they are doing to make sure it is microbially safe,” she said.
Some of the water is reclaimed after it was used to wash other crops. Some comes from waterways and ponds. The team took a series of samples over a two-year period, testing for salmonella, listeria, E.coli, viruses and protozoa.
“Water has been shown in multiple outbreaks to be a potential risk of contamination,” Kniel said. “This paper is important because it is identifying the risks of ponds, rivers and reclaimed water as well as discussing what growers could do and how to treat water. A lot of growers are happy to use the technology as long as it is cost-effective and reliable and can be used for fresh produce.”
About the Researchers
Harsh Bais is associate professor of plant biology in the University of Delaware’s College of Agriculture and Natural Resources and affiliated with the Delaware Biotechnology Institute. He earned his doctorate in plant biotechnology at the Central Food Technological Research Institute in India and did postdoctoral work in root biology at Colorado State University. Kali Kniel is a professor of microbial food safety in the same college. She earned her doctorate in food microbiology from Virginia Tech University and did postdoctoral work with the U.S. Agricultural Research Service. Also contributing to these publications were recent UD master’s degree graduates Nicholas Johnson, Samantha Gartley and Adam Vanore, postdoctoral researcher Pushpinder Litt and doctoral students Shani Craighead and Brienna Anderson-Coughlin.
US - TEXAS - 5 Reasons To Try Foodscaping Your Lawn
For many Texans tired of driving to the grocery store for their weekly produce, foodscaping is becoming an increasingly attractive alternative. Instead of a yard full of grass, foodscaping is a landscaping technique that covers all usable space with an arrangement of plants that can be eaten
July 1, 2020, By Jenna Careri
For many Texans tired of driving to the grocery store for their weekly produce, foodscaping is becoming an increasingly attractive alternative. Instead of a yard full of grass, foodscaping is a landscaping technique that covers all usable space with an arrangement of plants that can be eaten.
If you own a home, there’s a good chance you have some form of landscaping in your yard, whether it’s shady trees or blooming flowers. But combining your landscaping with foodscapes could provide a visually appealing yard that also produces meals – and will help you cut back on your gas and grocery bills. Without further ado, here are four reasons to give it a go.
1. Fresh produce without a trip to the store.
Foodscaping offers an ultra-convenient alternative to going to the grocery store to buy produce. Instead, fresh produce is just steps from your kitchen. Foodscaping also gives you control over the quality of the food you eat. You’ll have organic, pesticide-free food at your fingertips every day!
2. Reduce your carbon footprint.
Speaking of cutting out trips to the grocery store, foodscaping can help you cut back on your carbon footprint! Fewer trips to the store mean you can avoid the carbon emissions from your car, as well as the emissions from shipping produce across the country to the supermarket. Most of the fruits and veggies at the grocery store travel hundreds of miles in inefficient refrigerated trucks that are environmentally taxing.
3. Cut down on your gas and grocery bills.
Reducing the number of trips you take in your car means you’ll save money on gas. However, foodscaping can also help you save on your grocery bills. The upfront cost is roughly equivalent to landscaping with trees, shrubs, and sod. But over time, edible plants can pay for themselves. The fresh fruits and vegetables harvested from your yard year after year can save you a bundle on groceries. Some have claimed to save more than $1,000 a year by dedicating some yard space to food.
4. Save time and energy with low-maintenance plants.
It may seem like an edible yard is a huge time commitment, but it doesn’t have to be. If you choose hearty plants that are native to your area, they will grow easily with little effort on your part.
In hot climates, such as Texas, look for plants that require little water. Beans, spinach, tomatoes, cabbage, and broccoli do well in drought-like conditions.
In humid conditions, such as those found in Florida or Hawaii, try your hand at tropical fruits such as pineapple, bananas, and mangos.
For colder climates without frost, plant blueberries, strawberries, melons, and rhubarb that will add color to your yard. Plenty of tree varieties do well in this type of climate as well, so you can enjoy fresh cherries, plums, olives, and almonds.
In the extreme cold, you’ll want to grow hardy plants that can withstand the cold. Broccoli, cabbage, carrots, peas, radishes, and chard do well in cold climates. There are also many berries, nuts, and fruits that can survive the bitter cold.
5. Find a creative outlet.
Especially during the ongoing COVID-19 pandemic, many have turned to gardening as a creative outlet while they are working from home. Foodscaping can help you avoid extra trips to the grocery store, and you may find maintaining your yard can become a calming and enjoyable hobby rather than a chore.
China Demands COVID-19 Declaration On U.S. Export
“The recent move by Chinese authorities to require a statement of undertaking for food importers is not based on any legitimate food safety concern,” according to a statement from Western Growers president and CEO Dave Puglia
June 26, 2020
Chinese customs officials are demanding U.S. ag exporters sign a form guaranteeing their exports are free from COVID-19, trade and government reports say. That demand has sparked pushback from trade industry leaders and the Trump administration.“
The recent move by Chinese authorities to require a statement of undertaking for food importers is not based on any legitimate food safety concern,” according to a statement from Western Growers president and CEO Dave Puglia.
Western Growers members and exporters of table grapes, apples, nectarines, almonds, and pistachios are among those who have been asked to sign the form, said Cory Lunde, senior director of strategic initiatives and communications for Western Growers".
“Our food system is the safest in the world, and the known science behind the transmission of COVID-19 is inconsistent with the Chinese government’s call for more restrictive food safety-related trade measures,” Puglia said in the statement.“
Indeed, the very food safety guidance referenced in the required statement — issued by the United Nations and World Health Organization — affirms that there is ‘no evidence to date’ of COVID-19 being transmitted through food or food packaging. This point is important for our domestic consumers to remember, as well.”Efforts by some countries to restrict global food exports related to COVID-19 transmission are not consistent with the known science of transmission of COVID-19, Agriculture Secretary Sonny Perdue and Food and Drug Administration Commissioner Stephen Hahn said in a joint statement.“
There is no evidence that people can contract COVID-19 from food or from food packaging. The U.S. food safety system, overseen by our agencies, is the global leader in ensuring the safety of our food products, including product for export,” Perdue and Hahn said in the statement.
Puglia said the viability of many U.S. farms depends on international trade with key partners like China. “At a time when American farmers are still trying to dig themselves out of a coronavirus-induced financial hole, it will be difficult for the industry to absorb further losses due to unfounded demands like this,” he said in the statement. “We are aware that the Trump administration has objected to China’s actions and request that the administration continue to pressure the Chinese government until it reverses this ill-timed and scientifically indefensible trade barrier.”
The Washington D.C.-based Agriculture Transportation Coalition said in an e-mail to members that U.S. exporters are reluctant to sign the General Administration of Customs China form guaranteeing their exports are free from COVID-19. “Instead, some (coalition) members report that they are sending their own ‘Commitment Statements’ along with the cargo,” according to the e-mail. “While China Customs has not confirmed that these statements are acceptable substitutes for the official form, we are hearing that exporters sending these statements have not encountered any issues so far with their customers clearing cargo in China,”
Lead Photo: File photo
The Packer's COVID-19 UpdatesThe Packer's China Upates
Related Topics: Exports USDA Western Growers China