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Rainbow of potential alternative pomegranate varieties

Almost all pomegranates grown in the United States are one variety: Wonderful. John Chater, a Ph.D. student at the University of California, Riverside, wants to change that.

He would like to broaden the varieties of pomegranates available so that someone going to a supermarket can, like apples, buy varieties of pomegranates that vary in sweetness, seed hardness, flavor profile and color.

With that in mind, he has spent the last four years researching the commercial potential of 13 pomegranate varieties, and also started breeding new types of pomegranates.

He has field trials set up in Riverside and Somis, just east of Ventura, so he can evaluate the difference between coastal and inland climates. He has also chemically analyzed the juice of the varieties for quality.

Preliminarily, Chater, who is a 2016 University of California Global Food Initiative student fellow, has identified seven pomegranate varieties that have commercial juice potential. Three of them – Blaze, Phoenicia, and Purple Heart – were developed by his grandfather, who was a mechanic at a hospital but developed a cult following among fruit growers in California for developing new varieties of pomegranates.

Here are some of the pluses and minuses of each variety compared to Wonderful: 

Al Sirin Nar: Large fruit, with hard seeds, soft peel, and large arils. With its sweet-tart juice, it could be useful for juice applications. Seeds may be too hard to be sold as a whole fruit.

Blaze: Medium sized fruit, juice more sweet than tart. Fruit similar to Wonderful. Could serve coastal and inland growers. Has potential to be sold as a whole fruit.

Desertnyi: Soft-seeded, medium sized fruit with ornamental quality. Delicious balanced flavor that has been described as citrus-like. Trees seem to may need trellis or rootstocks for commercial production. Has potential to be sold as a whole fruit.

Parfianka: Soft seeded variety with sweet-tart to sweet flavor. Very precocious in the field and on both inland and on the coast. This variety is an international favorite for its refreshing flavor and soft seeds. Has potential to be sold as a whole fruit.

Phoenicia: Large fruit with medium to hard seeds. Fruit multicolored with yellow, pink, and reds. Sweet-tart flavor with a tartness that consumers enjoy. Fruit seems to keep well in storage.

Purple Heart: Medium-sized red fruit that has dark red juice and arils. Fruit and juice similar to ‘Wonderful'. Sold as ‘Sharp Velvet' at Dave Wilson Nursery.

Sakerdze: Large fruit, with hard seeds, soft peel, and large arils. Juice is sweet to sweet tart. Fruit can be pinkish to red.

Posted on Wednesday, April 26, 2017 at 8:47 AM

UC ANR scientists help fledgling Tanzania avocado industry

Dedicated growers and research support from the University of California have made avocados a California success story. As part of the UC Global Food Initiative, which is channeling UC resources toward sustainably feeding the world's growing population, the California avocado experience can help alleviate food insecurity and poverty overseas.

Two UC Cooperative Extension specialists found a way to do that in Tanzania, Africa, where 69 percent of the population live below the poverty line and 16 percent of children under 5 are malnourished. In March 2017, UCCE biocontrol specialist Mark Hoddle and UCCE subtropical crops specialist Mary Lu Arpaia traveled to the east African nation to help growers there with their fledgling avocado industry.

Mary Lu Arpaia inspecting locally produced avocados being sold in a road side stall. (Photo: Mark Hoddle)

In the late 19th Century, German missionaries introduced avocados to Tanzania when it was colonized by this European nation. Germany lost influence over the African country following World War I, but huge non-commercial avocado trees still thrive in the landscape.

Recently, attempts at commercial production growing the popular Hass variety are gaining momentum.

With proximity to a European market hungry for fresh avocados, Rungwe Avocado Company planted 250 acres of the Hass variety in the southern highlands around Mbeya near Lake Malawi, which establishes the border of south western Tanzania with Zambia and Malawi. In order to grow production to a level that would make the export to Europe practical and to support rural residents with a viable business option, approximately 3,700 small landholder farmers, known as outgrowers, were recruited to grow avocados. They manage small plots with as few as 20 trees to larger acreage with more than 200 trees, with participating farms ranging in elevation from 1,200 to nearly 6,000 feet.

Meeting with avocado outgrowers in Tanzania.

However, this fledgling industry is experiencing production challenges, prompting the company to contact UC Cooperative Extension. UC faculty, specialists and advisors have conducted research on Hass avocados for decades in California and worked closely with growers to extend information that has supported the development of an industry with high-yielding trees producing premium fruit valued at more than $400 million per year.

“One of the aims of the Global Food Initiative is to deploy UC's best research and extension practices to address the key challenge of improving food production,” Arpaia said. “That's why we went to Tanzania.”

Hoddle and Arpaia visited growers, extension technicians, packing house managers and logistics experts. They identified production, pest management and fruit handling challenges faced by the avocado industry.

“The situation in Tanzania is quite different than California, and also different compared to Central and South America, where we have also worked on avocado production issues,” Hoddle said. “But we identified familiar issues that affect management for which there are solutions.”

Mark Hoddle sharing insects with interested children in an avocado orchard in Rungwe District, Tanzania. (Photo: Mary Lu Arpaia)

Hoddle examined the Tanzanian avocado trees and fruit, and collected insect specimens. He said the insect damage was minimal at the time of the week long visit.

“That surprised me because of the insect biodiversity in Africa,” he said. “There was little evidence of heavy leaf feeding. There was some evidence of fruit damage caused by insect feeding on the skin, but they don't seem to have fruit boring weevils or caterpillars that we commonly see in parts of Mexico, Central and South America.”

A critical issue is extending entomological information to the outlying farmers to improve their ability to identify and manage beneficial insects and crop pests.

“They don't have the magnifying loops, collecting vials and insect boxes that we regularly use for insect identification,” Hoddle said. “I showed them my Leatherman tool, which can be used to open up fruit and look for damage. They need these basic tools.”

A post-harvest expert, Arpaia was able to identify ways to improve picking, handling, storage and shipping practices that would result in top quality fruit arrival in Europe.

The two scientists produced a report, which emphasized the need to provide outlying growers with basic equipment and agronomic information.

“We want to help them be better avocado farmers so the crop can be a greater contributor to the country's economy,” Arpaia said. “Boosting this industry will also give people all over Tanzania the opportunity to add nutritious avocados to their diets.”

Mary Lu Arpaia photo-documenting avocado fruit morphology in Tanzania
 
Mark Hoddle and avocado extension technicians examining and identifying insects collected in a Hass avocado orchard in Rungwe District, Tanzania. (Photo: Mary Lu Arpaia)
Posted on Tuesday, April 18, 2017 at 11:32 AM

U.S. Congressman mixes up healthy food for UC nutrition education program

When United States Congressman Jim Costa learned about the federally funded nutrition education programs being offered in his district, he made plans to visit.

He wanted a first-hand experience with UC CalFresh, in which UC Cooperative Extension educators visit classrooms to share new foods, teach healthy eating strategies and demonstrate physical activity to children and low-income families.

U.S. Congressman Jim Costa and UCCE nutrition, family and consumer sciences advisor for Fresno and Madera counties Mandeep Virk Baker prep salad ingredients.

In April, Congressman Costa not only met a group second graders at La Vina School in Madera County, their teacher Veronica Nava, and principal Jesus Navarro, he tucked in his tie and blended healthful ingredients like black beans, bell peppers and fresh mangos into the salad for the children to taste.


U.S. Congressman Jim Costa blends a salad for students at La Vina Elementary School in Madera County. UCCE nutrition educator Angelica Perez stands with the congressman.

"I grew up in a rural area like you, and went to a wonderful school, like the one you're going to," Costa told the children. "You're lucky to have classes like this. It's so important to have good eating habits."

A second-grader sniffs the salad before sampling. "Smells like veggies," she said.

Costa said it was an honor to represent the second-graders and their parents in Washington, D.C.

"Can you do me a favor?" he asked. "I want you to be the best you can be. If you do well in what you do, America will be a better country."

Before leaving, Costa led the children in the 4-H Pledge:

I pledge:

My head to clearer thinking,
My heart to greater loyalty,
My hands to larger service,
My health to better living
for my club, my community,
my country and my world.

As a youth, Costa was a member of 4-H, a youth development program offered to children aged 9 to 19 by UC Cooperative Extension.

U.S. Congressman Costa says goodbye to La Vina second-graders.

 Congressman Costa mixed up the following recipe for the students:

Mango and black bean salad
Mango and black bean salad

Ingredients:

  • 1 15-ounce can black beans, rinsed and drained
  • 2 cups peeled, pitted and diced fresh mango (about 2 small mangos)
  • 1/4 cup sliced green onions
  • 1/4 cup chopped bell pepper
  • 2 tablespoons lime juice
  • 2 tablespoons 100% orange juice
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin

Mix together all ingredients in a large bowl. Salad may be served right away, but is best if covered and chilled for a least 1 hour for flavors to blend.

 

Posted on Tuesday, April 11, 2017 at 6:54 AM

With nutrition education, a conversation may be more fruitful than a lecture

How do we support low-income Latino families with appropriate nutrition education that makes a difference in their lives? This was the question staff with the UC CalFresh Nutrition Education Program in San Luis Obispo and Santa Barbara counties were asking ourselves as we prepared for a monthly presentation at the THRIVE Healthy School Pantry in Santa Maria, California.

While many nutrition education programs work with local food banks to provide food demonstrations and nutrition information at supplemental food distribution sites, often, these classes can feel rushed. People are likely hurrying to pick up their food and so there is little time for more than just one-way communication where the educator provides the information and participants listen. Other times families may feel obligated to stay for the nutrition lesson in order to get their bag of food for their families.

With our original classroom set-up there were not many parents participating. Those who were interested, would come up at the end to ask a question or give a suggestion.

This was the experience of our UC CalFresh Nutrition Educators delivering presentations and recipe demonstrations at the Healthy School Pantry food distribution. The Healthy School Pantry is a monthly food distribution focused on increasing food security and providing a strong social network for families to access a wide variety of community resources in English and Spanish.

When our nutrition education team started working at the Healthy School Pantry, the set-up was similar to a formal classroom environment where there was a teacher and students. The students (in this case, parents and families) would sit in rows, while the nutrition educator stood up front with a projector and microphone providing nutrition messages and a recipe demonstration using food from the pantry. We would include skills for preparing a recipe, and offer food samples and practical tips related to USDA's MyPlate.

After a few of these formal presentations, we began to notice that many parents were not interacting. We would ask for questions or suggestions on how participants could use this information or recipe, and most would respond with silence or politely, “todo está bien, gracias” [“everything is good, thanks”]. We also noticed other families would try to get past our table without making eye contact in order to leave. It became apparent that the families, for various personal or cultural reasons, did not feel comfortable participating and interacting in this formal class setting. Others just did not want to sit and listen for 15 to 30 minutes if they weren't sure that the information was going to be relevant to them.

Setting up our table with a lot of visuals and standing in front to talk to parents.

Taking this into account, we decided to modify our approach. First, we got rid of the microphone and projector and moved our table into a high traffic area more integrated with the other community resources. Next, we changed our presentations to be more participatory and conversational. We set up our table with a colorful display and often a food sample, and then we walked around to the front of the table where we could greet and approach the families without a barrier. At one recent event, we brought an activity wheel and some basic physical activity equipment like jump ropes and stretchy bands. Parents walked right up and started to spin the wheel. When it landed on an exercise they would grab the equipment and start doing the activity and asking for tips. We were so surprised that they wanted to actually do the exercise right then and there and were really interested in talking to us about how they could get more physical activity in their busy lives. At one point we had a long line of parents waiting.

With these small changes, parents are provided more individual attention and an opportunity to have a conversation with the educator rather than feeling like they are students in a classroom. We are able to have more meaningful conversations and the parents are the ones approaching us and asking, “What recipe are you preparing today?” Parents are initiating the conversations and once we engage with them, they have many more questions about the ingredients, where to get them and the dialogue continues in a natural way that is meaningful and relevant to their lives. We are also able to clear up some misconceptions they may have. For example, we have heard many parents say they think that canned or frozen fruits are not healthy. Once we have their trust we are able to clear up the misinformation and let them know that canned and frozen produce can be an economical way to get more fruits and vegetables in their diet and, as long as there isn't added salt or sugar, can be just as healthy as fresh produce. 

The parents crowding around the table to see what we have and talk to an educator.

Within these conversations we take the opportunity to provide nutrition messages and tips, but we also have the opportunity to hear the parents' perspectives and comments. For example, one participant commented on a recipe they were demonstrating saying, “I really like the bean and garbanzo salad because it's nutritious, it has iron, vitamins and it is really easy to make.”

For our larger nutrition education program, this method has brought about additional benefits, including the opportunity to build stronger relationships with parents in the community and to talk to them about what our program is doing with their children during the school day. One mother who had approached our table several times in the past told us, "For me and my family, we have changed a lot about how we eat. We eat healthier and cheaper and we spend less on buying junk food. My children like what they have been taught in their classes by your program. That's why I like it because my children no longer like to eat things that are not healthy.”

Through these conversations, we see that families are leaving our table more informed and are more willing to seek out and approach our table the following month. The level and quality of interaction has increased and we are able to see and hear about the impact of our work and modify or change approaches based on the suggestions from the families.

We will continue with this successful education delivery model because we have seen and heard the satisfaction of the families and have received a lot of great feedback from parents. These small successes that are revealed to us through mutually respectful conversations keep us motivated to continue to provide services and promote a healthier community in a way that respects and values the experiences and knowledge that our families share.

Posted on Tuesday, April 11, 2017 at 6:53 AM

Building blocks of health

The scenario: Tomorrow is farmers market day, but not just any market on any day. This market happens once a month as part of a collaboration between the Food Bank Coalition of San Luis Obispo County and Lopez High School. The high school, a continuation school in the south part of San Luis Obispo County, has a program called Hands-On Parenting Education, or HOPE, which helps expecting and parenting teenagers to graduate.

It's the day prior to market day and HOPE students have a guest lecturer today: Dayna Ravalin, UCCE Master Food Preserver coordinator of San Luis Obispo/Santa Barbara counties. She's demonstrating how to make and store baby food safely. The timing is impeccable as students can (and do, as a result of the lesson) load up on fresh ingredients the very next day.

Dayna takes the students through the Core Four food safety tips while demonstrating how to convert fresh market produce into baby food blocks.

Image: Fightbac.org
  1. Clean - Wash hands with warm water and soap for at least 20 seconds before and after handling food. Wash cutting boards, utensils, and counter tops with hot soapy water after preparing each food item and before you go on to the next food.
  2. Separate - Don't cross contaminate. Keep raw meat and poultry apart from foods that won't be cooked.
  3. Cook - Cook to safe temperature.
  4. Chill - Chill leftovers and takeout foods within 2 hours. Keep fridge at 40°F or below.

Lastly, students are shown how to easily preserve that baby food to last through the month or longer, until the next Lopez High School/Food Bank Coalition market day. Ravalin demonstrates the use of an ice-cube tray to aide in freezing baby-sized portions before providing each student with their own tray to take home, empowering them with building blocks for healthy eating.

The students leave, eager to take advantage of their resources the next day, and with two basic recipes using seasonal produce to get them started.

Homemade Baby Food Recipes

Carrots/potatoes

-      1 pound of carrots
-      1 cup water

Trim and peel carrots, cut into 1-inch segments. Put in a medium saucepan with the water. Bring to boil, reduce to a simmer, cover the pot and cook for 25 minutes (this will take longer if your carrots are thicker). Let cool in cooking liquid. Purée in a food processor, blender or food mill, cover and freeze in small portions.
Add in ideas: pinch of cumin, coriander, cinnamon or mashed potatoes.

Apples/pears

-      2 sweet eating apples or pears
-      4 to 5 tbsp. water or pure apple juice

Peel, halve, core and chop the apples. Put into a medium saucepan with the water or apple juice. Cover and cook over low heat for 6 to 8 minutes until really tender. Let cool in cooking liquid. Puree in a food processor, blender or food mill, cover and freeze in small portions.
Add in ideas: pinch of cinnamon, pureed carrots, ginger

Cubes of baby food made from applesauce, potato puree, spinach puree, carrot puree, and pear puree. (Photo: Dayna Ravalin)

“You can even freeze the different purees in layers so it is triple colored when you empty the trays,” Ravalin said.

Through this 1.5 hour lesson, the expecting and new parents learned how easy it can be to extend the life of food, taking advantage of the school's monthly market to provide for their families. This partnership is one example of how UC Master Food Preserver Program volunteers donate more than 20,000 hours of their time annually educating families throughout California on safe food preservation.

Posted on Monday, March 27, 2017 at 7:23 AM

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