The packinghouse at West Coast Tomato LLC packinghouse in Palmetto, Fla. is nearly completely automated. Almost all of the tomatoes are sized and sorted mechanically. Thanks to meeting USDA audit requirements, the high-volume packer can confidently sell its tomatoes to restaurants, grocery stores, and re-packing companies. USDA Photo by Hakim Fobia.
Successful businesses all seem to have a common bond – a commitment to quality, consistency, and integrity. During a recent trip with my colleagues, I saw firsthand the many ways that companies are turning to my agency – the USDA’s Agricultural Marketing Service (AMS) – to provide these factors to pave their path to success.
Our first stop was the packinghouse at West Coast Tomato LLC in Palmetto, Fla. Thanks to meeting USDA audit requirements, the high-volume packer can confidently sell its tomatoes to restaurants, grocery stores, and re-packing companies. The fascinating thing about West Coast Tomato LLC is that the facility is nearly completely automated. Almost all of the tomatoes are sized and sorted mechanically. “Our use of technology has significantly decreased our re-packing,” says plant director John Darling. “As a result, we’re better equipped to meet buyer requirements.” Read more »
ARS researchers have compiled a comprehensive set of rankings for flavor traits for tomatoes to give breeders a better chance to improve the taste of supermarket tomatoes.
This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA’s rich science and research portfolio.
If you want to stir consumers’ passions about produce, just mention tomatoes. There’s no shortage of outrage about those supermarket tomatoes that look as pretty as a picture, but sometimes aren’t much tastier than the carton in which they’re shipped.
It’s not like consumers aren’t willing to give store-bought tomatoes a try; tomatoes are a $2 billion crop in the United States. But there’s a tug of war between large-scale producers and consumers: The producers need firm tomatoes that can withstand long-distance shipping and long-term storage, while consumers want that garden-fresh taste. Read more »
Chris and Tracy Adams with their daughters Ashley and Abigail.
Similar to the old adage, when Chris Adams married the wife, he married the family – and the family farm. Lucky for him, he loves farming and enjoys working with his in-laws to manage the 4,000-acre farm of soybeans, wheat and corn. Now it’s his full-time job, working with his brother-in-law to raise fields of commodity crops each year. But recently, Chris and Tracy Adams, and the rest of the family, began experimenting with farming at a much smaller scale.
They built a seasonal high tunnel, a greenhouse-like structure that produces a plentiful supply of strawberries, raspberries, tomatoes and peppers. High tunnels are made of plastic or metal pipe and covered with sheeting, typically made of plastic. Unlike greenhouses, they require no energy to heat, instead relying on natural sunlight to create favorable conditions for growing vegetables and other specialty crops. Read more »
El Rincon Farm’s high tunnel and crops of lentils, corn, Chimayó chile and other crops in Chimayó, N.M. Photo from NRCS.
Everything that siblings Adán and Pilar Trujillo do on their Chimayó, New Mexico, farm connects with the community. Their lettuce and chile peppers feed students at local schools. And they sell their rhubarb, rainbow chard and red Russian kale at the community market just down the road in Española.
Conservation work helps the brother-and-sister duo make this possible. USDA’s Natural Resources Conservation Service (NRCS) is honoring contributions made by Hispanic Americans like the Trujillos to our nation during National Hispanic Heritage Month, an annual commemoration held Sept. 15 to Oct. 15. Read more »
“Kids in NY find enjoying the farm’s bounty is a perfect summer activity.” Photo Credit Lindsay Morris
Summer is the season when harvests of healthful foods are most abundant: gardens overflow with zucchini and berries, trees are laden with sweet, ripe fruit, and farmers tend and harvest crops from dawn until dusk. Despite the seasonal abundance, many children go hungry when school is out and the food programs that fed them during the year are no longer part of their daily routine.
Bringing summer’s bounty to hungry kids is “just common sense” according to Cathy Rogers, School Food Service Director for Pipestone Area Schools, located in a small city of 4,000 in the southwest corner of Minnesota. Every day during the summer months, she serves fresh foods from local producers to 400 of her students. Read more »
When you think of steps that can be taken to improve our environment and mitigate climate change, “reducing food waste” probably doesn’t come to mind right away. But in fact, food waste is an important factor in climate change, because wasted food represents 20 percent by weight of the solid waste going to landfills. This decomposing food quickly generates methane, a greenhouse gas 21 percent more potent than carbon dioxide.
Wasted food also represents a drain on natural resources–after all, land and water are needed to produce that food. That’s why the U.S. Department of Agriculture has collaborated with the U.S. Environmental Protection Agency to launch the U.S. Food Waste Challenge, calling on producer groups and others to join in efforts to reduce food loss and waste, recover wholesome food for human consumption, and recycle discarded food to feed animals, produce compost or even generate energy. Read more »