WASHINGTON, May 30, 2024 – The U.S. Department of Agriculture (USDA) announced today the signing of a formal agreement with the U.S. Environmental Protection Agency (EPA) and the U.S. Food and Drug Administration (FDA) to renew their Federal Interagency Collaboration to Reduce Food Loss and Waste (FIFLAW). U.S. Agency for International Development (USAID) also joined the collaboration to help reduce food loss and waste internationally. 

Agriculture Secretary Tom Vilsack, EPA Administrator Michael S. Regan, FDA Commissioner Dr. Robert M. Califf, and USAID Administrator Samantha Power signed the formal agreement renewing and enhancing the collaborative effort. 

“By renewing this agreement and adding USAID into the effort, we affirm our shared commitment to coordinated action to reduce food loss and waste and educate Americans on its impacts and importance,” Vilsack said. “Individually and collectively, each of these agencies is working to combat food loss and waste from farm to table.” 

Collaboration to Reduce Food Loss and Waste

The Federal Interagency Collaboration to Reduce Food Loss and Waste was first formed in October 2018 and was renewed in December 2020. Since its creation, the Federal Interagency Collaboration has published the draft National Strategy for Reducing Food Loss and Waste and Recycling Organics. The Collaboration also has forged a formal agreement with the national non-profit, ReFED, to leverage resources to evaluate what is and is not working with respect to the technical implementation of strategies aimed at reducing food waste in the United States.  

With the renewal of the agreement, collaborating agencies will strengthen coordination to continue to produce educational and guidance materials, conduct outreach, community investments, voluntary programs, technical assistance, policy discussion, and public-private partnerships. The addition of USAID enables the U.S. government to expand its efforts and reach a broad range of international stakeholders while better leveraging government resources. The agencies will also work together with external partners to leverage the private and the non-governmental sectors to drive national and global change to reduce food loss and waste.    

New Investments in Research and Consumer Education

USDA also announced today an investment by the USDA National Institute of Food and Agriculture of $4 million to fund a $1.5 million Center for Research, Behavioral Economics and Extension on Food Loss and Waste and a $2.5 million Pilot Consumer Education Campaign on Food Loss and Waste. Purdue University and Ohio State University will lead the two projects. 

The Center will use a systems approach in conducting research and Extension outreach on policies and programs relevant to addressing inefficiencies in the food system and food-related practices, focusing on engaging underserved audiences and the next generation of young adults. Furthermore, the Center will develop a National Extension Food Loss and Waste strategy that is in alignment with other federal guidance.  

Ohio State University will conduct and evaluate a pilot consumer campaign to develop educational messages and materials that meaningfully reduce the amount of U.S. household food waste. Lessons learned from the pilot will be used to develop an integrated education program for governmental and non-governmental organizations for local consumer food waste reduction campaigns. 

USDA Efforts on Reducing Food Loss and Waste

These efforts build on the substantial investments and activities that USDA has undertaken to reduce food loss and waste. In recent years, USDA has invested $57 million of American Rescue Plan Act funds to reduce food loss and waste and spur action across the country from farm to table. These investments include:

• $30 Million in the Composting and Food Waste Reduction cooperative agreements over three years;
• $15 Million in Community Food Projects and Sustainable Agriculture Research & Education (SARE) awards to get surplus wholesome food to individuals, and developing linkages between food producers, providers, and food recovery organizations;
• $10 Million in Food and Agriculture Service Learning Program awards in partnership with the National 4-H Council to educate school children and youth about food loss and waste and strategies to reduce it.

USDA has also hosted two USDA Food Loss and Waste Innovation Fairs and several roundtables to share success stories where cities, states, and businesses have taken action to reduce food loss and waste as well as share the new innovations coming out of USDA to reduce food loss and waste, such as improved cultivars, packaging, and equipment and valuable new products that can be made out food scraps. 

Additionally, with EPA, USDA has expanded membership of the U.S. Food Loss and Waste 2030 Champions from 30 Champions in March 2020 to around 50 currently. 2030 Champions are businesses and organizations that have made a public commitment to reduce food loss and waste in their own U.S. operations by 50% by 2030. 2030 Champions include several industry giants across the food supply chain, such as Danone North America, Smithfield Foods, Inc., Starbucks, Sysco, and Tyson Foods.

Globally, 30-40% of food produced is either lost or wasted throughout the farm-to-consumer supply chain, such as in fields due to spoilage and pest damage, while being stored, in transit, and when it goes unused by consumers. The U.S. sends nearly 80 billion pounds of food to municipal solid waste to landfills annually, and when food is tossed aside, so too are opportunities for improved food security, economic growth, and environmental prosperity. For more information, visit www.usda.gov/foodlossandwaste. 

USDA touches the lives of all Americans each day in so many positive ways. In the Biden-Harris Administration, USDA is transforming America’s food system with a greater focus on more resilient local and regional food production, fairer markets for all producers, ensuring access to safe, healthy, and nutritious food in all communities, building new markets and streams of income for farmers and producers using climate smart food and forestry practices, making historic investments in infrastructure and clean energy capabilities in rural America, and committing to equity across the Department by removing systemic barriers and building a workforce more representative of America. To learn more, visit www.usda.gov.  

USDA is an equal opportunity provider, employer, and lender. 

Why people love wasabi

Wasabi has enormous health benefits. It’s good for your heart, and for your liver, it even helps regenerate your hair. Of course, taste and uniqueness come into play as the food service industry’s poster boy for Sushi and Sashimi. Back in the EDO period, Shoguns were scrapping over this beloved Japanese herb. Why? They discovered it prevented food poisoning after they ate raw fish. 

Can it grow outside of Japan? 

Yes that’s right, it can grow outside its homeland of Japan and many of our friends are successful farmers. The horticulture world has been distracted by the perception it could be tricky to grow. But some hydroponic growers are proving it is possible to be commercially successful. Knowledge and experience is the key to the success of this tricky crop that needs a unique controlled environment, whether you grow hydroponically, in soil pots/beds or naturally in streams. But once you upskill, you can grow for both pleasure (it’s a stunning plant in full bloom below, and the smell well that’s indescribable) and local food service. 

Is it economical to grow Wasabi? 

Wasabi may well be a high value crop (up to $250 per kg of rhizome) but long production cycles, circa 2–3 years, make this a niche specialist crop best designated for high-end restaurants. Most growers will supplement yields by selling Japanese accessories or young plants to cover periods between harvests. So you may want to put your marketing hat on and diversify into Japanese culture and food service. 

All that’s left to say is – do you want to start growing? We are here to help. 

Nice cool temps year round, neutral pH, and a high humidity will get you going.

Janet Colston PhD is pharmacologist with an interest in growing ‘functional’ foods that have additional phytonutrients and display medicinal qualities that are beneficial to human health. She grows these using a range of techniques including plant tissue micropropagation and controlled environmental agriculture to ensure the highest quality control.

Whatever way you eat them, the anthocyanins in the dark skins play a vital role in reducing many lifestyle diseases, and consuming just one cup of blueberries a day will cut your chance of a heart attack or stroke. 

Supersized blueberries could be good for CEA growers 

Breeding is a big deal for not only blueberries but the entire soft fruit industry. New varieties can help urban and controlled environment agriculturists find competitive advantages. Legislation and logistics will change the way we grow, helping to sustain an increased demand for strawberries, raspberries, blackberries and blueberries. We already know they like an early start in CEA, facilitating easier acclimation to winter conditions. We also know that light quality and intensity in blueberry production is crucial to fruiting and continuous production of high yields. 

When is a blueberry not a blueberry?

Figuring out the right varieties for the right geography is important. They can be relatively hardy bushes and generally take well to a Scottish summer. More varieties than ever are available as breeders search for darker skins, higher yields, and plump berries, with just the right amount of bite. 

Honeyberry, Lonicera caerulea, or Haskaps, as they are commonly known, are native to Japan, and the berries are like little blueberry parcels. What many don’t know is that they are not actually blueberries at all, but come from the honeysuckle family. Despite this difference, they are pretty similar bushes, except for the elongated fruits.  

We’ve been trialing honeyberries through cold Scottish winters, and our young tissue cultured propagules grew a decent couple of feet with good node spacing indoors in 2–3 months under LED lights. 

The berries we produced are small, but incremental improvements will continue until good yields are obtained. With four times the level of antioxidants compared to blueberries and great cold-hardiness, honeyberries we think are worthy of time and investment in CEA.

We can’t wait for berry season, can you?

Janet Colston is a Scottish micropropagation consultant passionate about hydroponics, controlled environment agriculture and functional food.

The document provides guidance in all areas in production of leafy greens, and was developed by the Alliance’s Food Safety Working Group in collaboration with IFPA.  The document was developed under the guidance of more than 20 CEA Alliance Food Safety Working Group members.  Outside scientific reviewers included a number of government, academic, retail, foodservice and third-party auditors.

Leading the Town Hall will be Tom Stenzel, CEA Alliance Executive Director; Dr. Jennifer McEntire, founder of Food Safety Strategy LLC and former Chief Food Safety and Regulatory Officer of IFPA; and Monica Noble, CEA Alliance Board member and Director of Quality and Safety for 80 Acres. 

Please visit https://www.freshproduce.com/events/virtual-town-hall/ to register.

To download the document Commodity Specific Food Safety Guidelines for Controlled Environment Agriculture Produce Production of Leafy Greens and Herbs, please visit www.ceaalliance.com.

The Controlled Environment Agriculture Alliance (CEA Alliance) is a membership trade association representing and serving vertical farms and greenhouse producers growing fruits and vegetables in a highly controlled indoor production environment.  Controlled environment growers employ a variety of agricultural production methods and technology to create optimal growing conditions with rigorous environmental controls.  Growers utilize innovative technologies such as hydroponics, aeroponics, aquaponics, and soil-based systems to grow a wide variety of fruits and vegetables.  For more information, please contact Tom Stenzel, Executive Director, at Tom@CEAAlliance.com.

Hydroponic Vegetable Production Starts November 13!

Learn to manage different hydroponics systems, as well as the fundamentals of climate, water, nutrition, and plant health in these systems. Hydroponic Vegetable is part of the award-winning Greenhouse Online Training courses offered by the University of Florida IFAS Extension. This intermediate course is designed for growers with some experience and training. Topics covered include hydroponics growing systems and structures, specific vegetable crop examples, business management, and food safety. The course is offered in English and Spanish. Rated 4.4 out of 5 by grower participants, with an 83% graduation rate last year! Over 190 growers have successfully taken this course.

The course is taught by a team of instructors from the University of Florida and Cornell University led by Bob Hochmuth and Dr. Tatiana Sanchez-Jones at UF/IFAS. Past participants have liked that it was “a well-done course with plenty of relevant information for all aspects of hydroponic growing throughout the industry” and described instructors as “attentive, responsive, and enthusiastic”.

The course runs from November 13 to December 15, 2023. The cost is $US265 per participant, with a 20% discount if you register 5 or more. All course material is completely online and available at any time of the day, and includes pre-recorded videos, an interactive discussion board with PhD professors, and quizzes. Two new modules are activated each week during the course, for a total of 8 learning modules. Instruction is at your own pace and time within the 4 weeks of the course, with a typical time commitment of about 4 hours per week.

Click here to register (http://hort.ifas.ufl.edu/training/).

For more information, go to http://hort.ifas.ufl.edu/training/, or contact Greenhouse Training, Environmental Horticulture, University of Florida, USA, Email: greenhousetraining@ifas.ufl.edu.

In 2022, FFAR continued to outperform, raising over $82 million in matching funds and bringing FFAR’s total awards to $605 million. A comprehensive list of all FFAR grant awards can be found on the FFAR website.

Visit the 2022 Impact Report to see how FFAR is maximizing investment in agricultural research.

Foundation for Food & Agriculture Research

The Foundation for Food & Agriculture Research (FFAR) builds public-private partnerships to fund bold research addressing big food and agriculture challenges. FFAR was established in the 2014 Farm Bill to increase public agriculture research investments, fill knowledge gaps and complement USDA’s research agenda. FFAR’s model matches federal funding from Congress with private funding, delivering a powerful return on taxpayer investment. Through collaboration and partnerships, FFAR advances actionable science benefiting farmers, consumers and the environment.

Connect: @FoundationFAR

Grapes are an economically important commodity, supplying fresh, dried, and processed markets worldwide. Although grapes are not a crop you immediately consider a beneficiary of CEA technology, it may be possible to adapt field agriculture, putting in measures to circumvent climate change and disease. 

The last few years I’ve been attempting to grow my own grapevine indoors, so when Chris Higgins shared the main photo I felt excited to learn how they were using LED lights to help fruit mature on vines in California. 

Could CEA also work for my grapevines?

Scotland is not known for wine but with changing climates and carefully chosen hardy varieties it could provide some competition for our national drink. Success at home is just around the corner as I begin season three with my black Hamburg grape (Schiava Grossa) grafted on S04 rootstock. It’s hopeful too, as earlier than expected it is producing trusses. The learning curve is not as steep as you may think and the trick is to not give up with a fruitless vine. 

We will take a look at the growing environment, the diseases that can be encountered and the pests that need to be eliminated by controlling some of the processes. Then we will examine some real Californian vineyards and how they are adapting and integrating CEA technology to increase efficiency and yield, battling against ever changing climates and earlier than predicted seasonal frosts. 

Year 3 indoors black Hamburg (dessert grape)  in central Scotland

Wine has an important role in world trade

Grapes were one of the earliest fruits cultivated for use as a beverage, and statues in ancient Roman culture were often adorned with grapes and wine decanters. In fact, many of the production principles first developed in ancient Rome can be found in winemaking today. Wine is classed as a cultured beverage and body, flavor, aroma, keynotes and vintage all play a part in how we decide to consume it. Aside from commercial vineyards, many vines can be cultivated under glass. This can be a lean-to, a conservatory, a polytunnel or a glasshouse, it doesn’t really matter. Mine are grown in a conservatory with great levels of natural light and temperatures rising to 105°F which helps ripen the fruit. 

The global wine market was valued at USD 417.85 billion in 2020 and growth is expected to expand to 6.4% CAGR by 2028. According to a recent report Italy, France, and Spain were the top three producers of wine worldwide as of 2022. In the Americas, Chile has the leading share of exports, almost three times more than the USA and Canada. Changing consumer preferences are evident with demand for fresh fruit, looking for year-round availability and consumers more willing to pay more for imported out-of-season fresh grapes.

Growing and Grafting Vines

Choosing the right rootstock is vital to ensure a successful harvest since the parent vine, Vitis. vinifera does not provide adequate resistance against phylloxera Vastatrix, a deadly root infection caused by the aphid-like insect, Daktulosphaira vitifoliae (Fitch). Phylloxera weakens the vines causing root galls making it susceptible to fungal infections. It has plagued vineyards, decimating crops in California, and completely devastated vines planted on AXR1 type B rootstocks. It is estimated to have cost the industry $6 billion to uproot valuable mature vines and replant with vines grafted onto sturdier rootstocks. 

To overcome this disease, grapes are grown on rootstocks from a variety of Vitis species selected from native areas or hybrids that use native species to form new rootstocks. The most commonly used are Vitis rupestris, V. riparia, V. berlandieri, and V. champinii. A grafted vine consists of the scion which is seen above ground and the rootstock which provides the root system and lower trunk joined at the graft union (protected with wax like above). 

Image by Wine Folly

Pruning is an artform and traditional viticulture techniques require patience and skill passed down through generations. Below are a few training techniques used in viticulture but you can learn more by following Dan from apicaltexas with great videos on pruning techniques in the field. 

Developing the vineyard should factor the best rootstock suited for particular environmental conditions. Soil type, pest resistance, tolerance to drought, wetness, salinity, and lime must all be considered when siting a vineyard.

Most experts suggest loamy soil as the best type of soil for grape growing. A crumbly mix of sand, silt, and clay when blended with other soils in the right amounts offers the ideal soil type. This is because the clay in loam drains well but also contains moderate amounts of water and nutrients within the preferred pH range (pH 6.5-6.8). Sonoma and Napa Valley are both loam soil regions. 

Even though grapevines are considered relatively tolerant to water deficits, growth and yield can be reduced in drought-like conditions. Drought tolerant rootstocks enable the scion to grow and yield even when water supplies are limited, a desirable trait if irrigation is likely to cause waterlogging in heavy clay soil. Acidic soils are common in many viticultural growing regions, and liming is common-practice to increase soil pH. The salinity of irrigation water and rising water tables can also affect productivity in grapevines which can have a  detrimental effect on wine quality.

Rootstocks can have a pronounced influence on the mineral nutrition of the fruiting variety. Vigorous vines can deplete zinc levels while increasing the uptake of potassium with regular soil analysis crucial to produce the best fruit. 

While growing under cover may not suit large scale vineyards, certainly the early stages can be started off under greenhouse control much like blueberries. A drip irrigation system will work well to ensure a good source of minerals is available at the root base with free drainage. 

If you are planning to grow in containers, a half barrel size is more than adequate with a light multipurpose compost. There’s no doubt selection of soil can be tricky because the soil type needs to work for both the vine and the rootstock. Remember sandy soil seems to have an advantage in resistance to phylloxera.

Microclimates & Disease Prevention 

Year one begins with training the cordon or guyot from the rootstock to produce two dominant shoots. Year two and the tendrils will form without fruiting but it is not until year three that fruit trusses will become visible on most vines. These can then be trained as desired with supports. How vigorous the growth develops will hugely depend on whether it’s grown as scions or as dominant root stocks. 

Mildew, powdery (Erisyphe necator) and downy (Plasmopara viticola) mildew are the predominant diseases encountered in viticulture. These favor successive periods of hot and humid conditions. Suppression of grapevine powdery mildew is problematic with resistance built up to systemic fungicides. This can also lead to weakened vines and susceptibility to Botrytis (botrytis cinerea) another fungal disease which affects almost every part of the vine, usually caused by high humidity coupled with strong winds. Mitigation traditionally introduces better airflow through the truss and canopy, pinching out individual berries can assist, allowing for circulation to circumvent rot problems. New ideas using light treatments are being trialed at Cornell university and UV treatments applied once a week up to 200 J/m2 on Chardonnay vines have proven to reduce powdery and downy mildew conidia germination by almost 100% and 50% respectively. 

Image sourced from David M. Gadoury, Cornell.

LEDs have also been shown to boost yields. RB light encourages leaf growth and fruit maturation but little experimentation has been possible due to field positioning of grapes. Perhaps in the future we will see these autonomous tractors lighting up fields at night.

Frost damage

The French prevent early bud loss by using fire candles between vines. It’s a risky business balancing crop loss from frost with fire damage if not controlled. Water sprays are often employed to protect against frost damage by forming ice crystals around the buds during cold weather. 

Microclimates play a significant role in wine quality and cool ocean breezes inland result in thicker skins on the berries resulting in more color, tannin and concentration of flavor.

Field light spectrum can assist fruit bud development 

Improving knowledge of environmental triggers for bud burst in grapes can help to optimize plant productivity, especially in marginal climates. In particular, an improved knowledge of the physiology of bud burst is fundamental to enable better crop management.

The point where a quiescent axillary bud commences regrowth is governed by both metabolic and signaling functions, driven by light, energy, and oxygen availability. Several grapevine studies have investigated the influence of low-intensity light on shoot physiology, suggesting that it is adapted to a low-light environment. Removing the apex can result in axillary bud outgrowth, as can changes in light intensity and quality. Axillary bud outgrowth is regulated by signals from the apex, which contain several light quality and quantity sensing pigments. These phytochromes sense red and far-red light, while cryptochromes and phototropins are involved in the perception of blue light. Accumulating evidence supports the function of photoreceptors in blue light perception resulting in activation of photomorphogenic gene expression, stimulating bud outgrowth.

Field trials with inter-canopy LED lights in California. Reach out if you need advice, we are here to help. 

These photoreceptors regulate the expression of different transcription factors to coordinate light-dependent photomorphogenesis. 

An early indicator of the transition to bud burst is ‘sap-flow’ preceded by an increase in xylem pressure leading the an increase in auxin and sugars in the sap.

Applying light theory helps improve knowledge of the physiology of bud burst which is fundamental to better canopy and crop forecasting, as the timing and coordination of this event will influence flowering, fruitset, and ripening.

Indoor low intensity RB LED lights – in Scotland year 2 with no trusses but plenty of tendrils and good vine growth.

Pests

Leafhoppers, cochylis and Lobesia botrana are dreaded pests that cause considerable damage to grape crops. IPM plays an important role in scouting for early damage to prevent disease. Prevention by spraying crops with regulated fungicides helps limit damage.  

Micropropagation of new grape varieties 

Starting Clean

Fungal and viral infections have plagued vineyards particularly in California where in the 1980s the deadly root infection phylloxera returned, completely devastating vines planted on AXR1 rootstocks. 

Viruses reduce plant vigor and delay bud break, and can be transmitted through vegetative propagation. Rapid micropropagation techniques can produce clean, disease-free, and vigorous plant material in a shorter time period, compared to conventional propagation techniques. 

There are many reasons why breeding is important to the wine industry, and my friends at PCT wrote a neat article on why growing clean clones is one of the most efficient methods to scale grape plantlets. 

New growth from a nodal cutting of my black Hamburg in initiation MS media growing under different low intensity LED spectrums.

A number of micropropagation techniques can be employed to clone grapes. Meristem culture induced from nodal cuttings can help to eliminate endophytes and produce virus free clones like above. 

Sweet seedless grapes like cotton candy are produced via embryogenesis. Others like Selma Pete, a white grape, are grown for the raisin market. The power of breeding a particular variety for a select market can pay dividends. 

Health properties of grapes

Health properties of grapes and grape juice are well documented particularly the black varieties which have higher anthocyanin levels, with known anti-inflammatory properties. Grape juice is a great way to boost immune systems and stay healthy. What we do know for sure is that resveratrol is well absorbed in the body and offers some exciting anticancer properties. Probably best to consume through black grape juice if you are concerned about the alcohol content in wine. 

Turning grapes into wine 

‘The older the vine the better the wine’ is a common saying in the industry, meaning the skin to pulp ratio increases creating a more intense flavor. Vines can be anywhere from 20 years to 120 years old and still produce good quality fruit. Some growers also believe older vines with deep root systems are more efficient at transferring minerals. 

One thing’s for sure, there’s more science in wine making than you can shake a stick at! It’s chemistry without cooking. Even for hobbyists it’s a great pastime and relatively cheap to get started. As a student I was taught how to make wine in demijohns, it was a relatively simple process. Yeast varieties can also have a significant effect on alcohol production. My final year degree project was to establish the budding rate of Saccharomyces cerevisiae, the most common species of yeast in winemaking. Ah, that stirred tank fermenter with all those sensors, part biology, part engineering…..

Begin with good quality grapes and crush and press down hard until the bunches are smashed and the juice is released. For reds, ferment the juice, skins and seeds after removing stems. 

At least 5 gallons of white grape juice can make five gallons of wine. Pour the juice into a demijohn. White grape juice is green to start and as it oxidizes it will turn a brown color during fermentation. Add wine yeast at a comfortable room temperature. It will foam as it releases carbon dioxide within a day or two, which signals the start of the process. Use an airlock to keep oxygen out and allow the carbon dioxide produced by to escape. 

Red ‘must’ can be fermented in a large open container with just a towel, add wine yeast, and give it a good stir. It may begin to ferment in as little as 12 hours.

Red wines need to be stirred, at least twice per day when fermentation is going strong. You’ll see skin floating on the surface but just stir down regularly. Red wine should be around 80°F during fermentation. Test the sugar levels of the fermenting juice periodically with a basic hydrometer. It’s measured in degrees Brix, which equals sugar percentage will reduce to -2 Brix once fermentation is complete.

When the wine tastes like something you’d enjoy drinking, it’s time to bottle. Most white wines should mature after four to nine months whereas reds may take from six months to a year. You can learn more about winemaking from a course at Cornell or perhaps the ‘personality’ of wine from Jancis Robinson, an influential wine critic. Wine will benefit from a few weeks or months aging in the bottle, but who can wait that long? 

My top reds are Spanish and Italian and I’m partial to a Californian rose. Chris would not say no to anything from the Napa Valley. Slàinte Mhath. 

Janet Colston PhD is pharmacologist with an interest in growing ‘functional’ foods that have additional phytonutrients and display medicinal qualities that are beneficial to human health. She grows these using a range of techniques including plant tissue micropropagation and controlled environmental agriculture to ensure the highest quality control.

Unless otherwise stated all images are courtesy of The Functional Plant Company and property of Urban Ag News.

We know light exerts a powerful influence on plant growth. These effects can range anywhere from seed germination to leaf expansion and from flowering to fruiting. But, did you know it’s not only plants that benefit from changes caused by light? Human health can also be boosted by light induced changes in the fruits and vegetables we eat. These systems are interconnected. Read on to find out how CEA farmers could hold the key to both higher crop yields and better human health through the smart use of spectral low intensity LEDs.

Color Survival

As humans we cannot survive without food, water, air, or shelter. Some maybe curious to go further in asking what’s the point in just surviving if you don’t live a healthy, and colorful life. So, what do we really mean by a colorful life? Perhaps the ‘joie de vivre’ could be loosely defined by variety, intensity, and vibrancy in our lives. The similarity to the definition of color, is patently obvious, correlating with chroma, value and hue. We want to show you how interconnected and highly dependent we are on light and color in growing fruitful crops with health promoting factors (aka; Natural products/Specialized Metabolites).

As farmers in CEA we are at the forefront of lighting technology, pushing the boundaries of understanding in the requirement to produce the best quality crops with the greatest impact on our health. Often we are told to ‘eat the rainbow’ in order to provide a range of nutrients for health. With this in mind it is even more important than ever for growers to use their knowledge and appropriate technology to increase their value proposition with efficient growing and marketing of their products.

What are the elements that make up color? 

We see the world in a multi coloured spectrum of reflected light wavelengths. Of course ‘visible’ light is only a small part of the wide spectrum which as a whole also includes ultraviolet, and far red wavelengths. Structures called cones (rods are used for night vision and low photon light) in the back of our eyes refract visible light like a prism below to send a signal to our brains which helps us distinguish colors. Most often in life we see visible light split into its constituents when a rainbow forms and electrons are diffracted through raindrops. How much color is relevant and used by a given plant, we aim to find out. 

Light penetrates air, water, and through our shelters if we don’t block it out so we must gather data on how much radiation traverses the greenhouse and other structures which give shelter to crops. Integral to this is the daylight integral or DLI, the optimal amount of light a plant needs over a day. This helps us establish when to add further efficiencies with supplemental light and tailored spectral recipes. 

How do plants perceive light? 

Plants are dependent on their ability to sense and interact to their surroundings to optimize their chances of survival. What happens in the plant world is very interesting and light has several known actions on plant growth and development.

Deeper in the chloroplast within the thylakoids lie the photosystems that serve as the site for absorption of sunlight. Special structures called photoreceptors detect an array of wavelengths, allowing them to ‘perceive’ light and send a signal in the direction of growth. Similar to human eyes a wide range of photoreceptors exist, including phytochromes, cryptochromes, phototropins and ultraviolet-B receptors help plants discriminate light signals from ultraviolet to visible to far red wavelengths. Of course it’s much more complicated than we can talk about in this short article but essentially the plant has a control mechanism that distinguishes wavelengths through these photoreceptors and a metabolic switch to biological reactions.

In summary the leaf interface acts as a mini processor, where energy from excitatory photons hitting the thylakoids catalyze the photosynthetic pathway between carbon and water to produce glucose and oxygen. This directly impacts cell signaling, including metabolic, morphological and physiological changes in plants.

It is important to take into account not only spectrum but also efficacy of LED lamps as this determines the number of photons hitting the leaf surface. This means lights should be balanced for growth and less likely to be separated as defined by the image below. Instead they are low intensity LEDs incorporating blue wavelengths and appearing white, or balanced red and blue wavelengths, the latter appearing pink. It is important to take advice from a quality LED vendor and compare the market as not all LEDs are equivalent quality. Reach out if you need advice.

As more academic research into LED lighting becomes available, increased awareness of specific wavelength induced changes will help efficiency in new crops for higher biomass and increased stable levels of health promoting specialized metabolites for human health.

Can varying spectrum LED lighting increase crop traits and efficiency?  

Light exerts a powerful influence on most vegetable tissues, and there can be no doubt that it generally tends to check their growth” – Charles Darwin, 1880 (The Power of Movement in Plants)

In CEA we have the advantage of an agricultural phenomenon that can harness data on each of the nine environmental variables that impact yield including diffracted wavelengths. This ultimately helps refine and optimize processes for farmers.

Different wavelengths help plants achieve various goals. In general plants exposed to blue light encourage vegetative leaf growth, stem elongation and rooting whereas red light, when combined with blue, switches on genes for plants to flower and fruit. This is not surprising when experiments show an increase in chlorophyll content in the PAR range of the spectrum. Green wavelengths reflect most light (hence why we see them as green) but this specific wavelength is known to be responsible for deeper canopy penetration and absorption balance of excess energy in some plants. The latter is an important physiological step, often overlooked as not all energy is used in photosynthesis (remember it’s rate limiting) and excess energy must be dissipated safely as heat.

Although we class the photosynthetically active region (PAR) between 425-695nm, a nice study by Paul Kusuma at Wageningen showed the power of far-red photons influencing leaf area and stem elongation. Essentially the higher ratio of far red light can help plants stretch at night. He also found lower energy of far-red photons makes them useful in reducing electrical power inputs.

UV light on the other hand can be used in pulses to disrupt bacterial DNA and prevent disease in plants. Short term UV treatment has been shown to  improve performance for both seedlings and seeds that deliver long-term benefits, including improved crop consistency, increased yield and stronger disease resistance. This can increase the chance of producing healthy plants without viral invasion. As Darwin succinctly suggested, light provides nature’s way of balance. 

Learn more from the experts in horticulture lighting spectrum here.

Different wavelengths in Turmeric

When plants are grown in tissue culture, light, humidity, and nutrients can be tightly controlled. Although TC is an artificial state with immature leaf structure, it could be useful in predicting a smart spectral recipe, taking into account the lack of stomatal development. Low light intensity LEDs are typically employed as a strategy to prevent heat damage in immature propagules but different wavelengths could be more advantageous for certain desirable traits. For instance red, blue, and green LEDs have been found to have specific effects on plant growth rate, developmental characteristics, and production of bioactive specialized metabolites. 

We used turmeric as an example of how to control light for different growth and specialized metabolite requirements.

Under low intensity LEDs, we can encourage rooting in turmeric but also elongation of shoots. We can also combine factors we know control growth like levels of plant growth hormones, humidity, gas exchange, liquidity of substrate and additions like activated charcoal to help some species like turmeric root better and this can also increase plant biomass. Good rooting and biomass gives plants a head start during acclimation. 

Turmeric shoots multiplied under Arize Lynk LEDs (red blue) as they continue simultaneous growth of both leaf area and roots in the multiplication phase. It’s not always desirable to let roots grow out in the multiplication phase as they tend to be more vulnerable to infection particularly if using high sucrose as a carbohydrate source. Reducing the ratio of blue can help reduce rooting during this stage. When in the multiplication phase, the level of cytokinin (shooting) to auxin (rooting) is increased but we also can utilize light to control growth as desired.

Acclimation

As turmeric acclimates and the plants develop mature leaves, Arize Lynk LEDs  are better for leaf growth and an advantage to increase foliage biomass. We know from other studies that turmeric grown in the acclimation phase, under RB spectrum increases phytochemicals, such as polyphenols, flavonoids, sugars, and boosts curcumin biosynthesis. 

Turmeric is a perennial spice that can reach a height of about 1m. To increase turmeric rhizome size requires higher light intensity light and increased oxygenation of roots during the growth stage taking up to a year to produce good harvestable yields in different systems. Prior to harvest, farmers should consider supplemental RB light and higher intensities, to increase anthocyanin content. 

While we do not have the results from studies of isolated green light, we postulate that green light is efficiently absorbed deep into the canopy during rapid growth periods. If you time the crop season right, natural sunlight allows for a reduction in energy consumption while using the whole visible spectrum more efficiently (that is if wavelengths are not deflected from the structure you are growing within). 

Growing plants like turmeric in CEA for the entire crop cycle is unsustainable and farmers should consider hybrid models to produce the best results and yields for the end user product and market they target. For instance if the product is for specialized metabolites then by all means grow and process in as close as possible to sterile environments but if the market is for color and curry, open fields are more realistic. 

The power of hue in health. 

Did you know sir Isaac Newton invented the first color wheel in 1666? I did not!

Artists have studied and designed other wheels based on Newton’s concept. Most color wheels have a total of 12 main divisions (as we see from the chart), but then subdivided again we have 24.The primary colors are red, yellow, and blue. The secondary colors are green, orange, and purple and the tertiary colors are yellow-orange, red-orange, red-purple, blue-purple, blue-green, and yellow-green. The problem is that color is not a quantifiable way to determine the anthocyanin content of a given fruit, leaf or rhizome. 

The Munsell color scheme on the other hand could be the way to distinguish higher levels of anthocyanin. The color scheme comprises hue, value, and chroma. Anthocyanin pathways are complex and often unstable due to oxidation but if stabilized using supplemental LED lights it could be a quantitative roadmap. Using the Munsell system could help us understand color related health values in the same way that brix value quantifies sweetness in fruit sugars.

A change in the color of plant skin, leaf, fruit, and rhizome indicates when plants are ready for harvest. But do we ever consider we can control this process? It’s called the stress reaction in plants. Some fruits with purple skins will have higher Munsell values. We can correlate color intensity of blueberries, blackberries, strawberries and raspberries with higher levels of antioxidants. As a fluorescence scientist I know there are many spectrophotometer devices that could be used to quantify color values. An example of color versus phytonutrients can be seen in bilberries. Bilberries exhibit darker hues than farmed blueberries and have significantly higher anthocyanin content compared to the latter. Could we, in the future, have a hand held device for farmers to know the level of anthocyanin?

Other research articles reviewed the targeted use of LEDs, i.e. blue range (400-500 nm) of spectrum and found blue light is efficient in enhancing the accumulation of phytochemicals.

The flavonoid Curcumin in turmeric trapped in vesicles can range in diverse yellow-orange hues. Curcumin is a bright yellow chemical compound that gives turmeric its color. It is not readily soluble in water, but is in other carriers. Electrons in the curcumin molecule absorb energy from ultraviolet light and move to a more excited state. Try this interesting experiment if you are a teacher, it will get your students attention.  

Stability of phytonutrients.

Curcumin in turmeric has been well proven in the lab to kill many types of cancer cells. Why does this not translate to the body? The biosynthetic pathways are highly unstable and curcumin has extremely low bioavailability. It is only when curcumin is combined with piperine that we see positive effects. Even then, the marketing of products containing turmeric has led us to believe they can cure ALL ills, when they cannot. We are not insinuating these functional plants don’t have potential, but we are concluding it is dependent on stability and bioavailability of active metabolites. 

If you read our personal health journey’s you will discover like we did the best kept secret in medicine; that is if you are ill, a colorful plant based diet will give you a fighting chance. 

Image of different zingiberaceae species courtesy of our friends at Spade and Clover, Johns Island, South Carolina. 

Should we continue experimenting with environmentally friendly ways to produce the healthiest plants?
Absolutely, there is more to discover. 

We know there is variability in the level of curcumin in commercial turmeric and native turmeric alone has low bioavailability. This means that, under normal circumstances, little is absorbed from the gut into the body. Increased stable levels of specialized metabolites could have potential to produce similar metabolic and physiological effects to what we see in the lab. 

Light up your plants for Specialized Metabolites
Increasing the quantity and quality of curcumin using low intensity spectral LEDs at the correct time in the growing cycle can increase important specialized metabolites possessing various pharmacological properties providing increased carrier opportunity to cross membranes and produce stable physiological effects.

Is a turmeric based curry the healthiest meal you can eat?

In India, turmeric is commonly known as “haldi” (Sanskrit; haridra). 

• Preceding Vedic culture, turmeric has been used for more than 4000 years in India, where it was used as an edible spice with ceremonial significance still practiced today. 
• According to Ayurveda and Unani systems, turmeric has a long history of medicinal use in South Asia. In fact, in 1280 Marco Polo talked about turmeric as the new wonder spice having qualities similar to that of saffron. 
• Susruta’s materia medica (250 BCE), mentioned a formulation of ointment containing turmeric as a major ingredient, having anti-inflammatory properties which helps in reducing the effects of food poisoning.

Indian recipes are a great way to boost the immune system, reduce inflammation, and improve cognitive functions. Turmeric and black pepper together have impressive health benefits, due to the metabolites curcumin and piperine. As piperine enhances curcumin absorption in the body by up to 2,000%, combining the spices magnifies the effects. You can read more about growing turmeric and the beneficial health effects from our previous article. 

Now if this doesn’t inspire you to make a wonderful healthy grain inspired curry, and buy the freshest ingredients from your local farmer we haven’t done our job right. 

All Images unless otherwise stated are the property of Urban Ag News, please ask for permission to reprint our articles. We are indebted to our friend Dr Shashank Saini for his diligent review of this article.

Janet Colston PhD is pharmacologist with an interest in growing ‘functional’ foods that have additional phytonutrients and display medicinal qualities that are beneficial to human health. She grows these using a range of techniques including plant tissue micropropagation and controlled environmental agriculture to ensure the highest quality control.

Unless otherwise stated all images are courtesy of The Functional Plant Company and property of Urban Ag News.

Business Insider — AppHarvest is exploring the future of indoor farming and agriculture technology by using up to 90% less water, human-assisting AI, and the power of the sun for reliable food growth. Alongside local education efforts, AppHarvest’s main focus is to provide US consumers with sustainable, reliable produce so that we can all enjoy a healthier, more vibrant planet in the future. To learn more about how Dell Technologies is powering innovation, visit https://www.dell.com/en-us/dt/what-we-do/index.htm

Farmers try to increase yield and do so sustainably as the world population increases.

Watch more of the series from BBC:
https://www.bbc.com/reel/playlist/follow-the-food-a-new-world?vpid=p0d9xnpz

• Affordability scores have dropped dramatically on a global scale
• Climate change continues to threaten food security from multiple fronts
• European economies remain the most food secure

London, United Kingdom —The 11th edition of the Global Food Security Index (GFSI) reveals a fragile global food system ill prepared to weather shocks like the war in Ukraine and this summer’s heatwaves. The study from Economist Impact, supported by Corteva Agriscience, finds that insufficient investment and increasing volatility continue to drive the deterioration of the global food environment. This year’s skyrocketing food prices and rising global hunger are not just the product of conflict and extreme weather; they are also the reflection of a worrying trend of declining resilience in our food system.

The world made big gains in food security from 2012 to 2015, with overall GFSI scores jumping by 6%. However, structural issues and significant risks in the global food system subsequently led growth to slow, and for the past three years the trend in the overall food security environment has reversed. Stalled progress reflects volatility in agricultural production, weak investment in agricultural research and development (R&D), scarcity of natural resources, rising inequality, and trade and supply-chain volatility.

The GFSI shows that governments are not prepared for the inevitable increase in extreme weather events like this summer’s heatwaves across Europe and North America and devastating flooding in Pakistan. Water management techniques and existing irrigation systems that can help manage the effects of climate change are lacking globally. In an era of scarcity in natural resources, investment in agricultural R&D to enhance yields and sustainably improve production is in decline, while soil and land management practices remain weak.

“The 2022 Global Food Security Index highlights the crucial impact of structural issues and risks to food security such as volatility in agricultural production, trade and supply-chain disruption, scarcity of natural resources, and increasing economic inequality,” says Pratima Singh, Principal, Policy and Insights at Economist Impact. “Recent shocks, like the Ukraine conflict and high food prices, are stressing an already fragile global food system.”

“Economist Impact’s global report highlights the critical role farmers play in addressing food security, and actions we can all take to address the wide gaps in underserved markets,” says Tim Glenn, Executive Vice President, Seed Business Unit, Corteva Agriscience. “There is an urgent action to renew our collective commitment to collaboration and improving access to innovation to combat food insecurity.”

The GFSI evaluates and ranks 113 countries on 68 indicators, including the affordability, availability and quality of their food supply, as well as sustainability and adaptation.

To account for the complexity, interconnectedness and ever-changing nature of the global food system, several new indicators were added to the GFSI this year. These capture farmers’ access to community organisations and extension services, and changes in producer prices. With more targeted focus on farmers, the GFSI helps leaders to tailor policies and solutions to the people who ensure resilience in the food system.

Key findings from the 2022 GFSI:

• Affordability scores have dropped globally: Affordability scores have dropped by 4% between 2019 and 2022, dragging overall scores down in the 2022 GFSI. This decline has been driven by the covid-19 pandemic and higher prices for agricultural inputs, combined withweakening trade freedom and government inability to fund safety nets. This sharp fall does not include the most recent developments, including global food price inflation of 7.9%.
• European economies are the most food secure: Eight of the top ten performers in 2022 come from high-income Europe, led by Finland (with a score of 83.7), Ireland (scoring 81.7) and Norway (scoring 80.5). Japan (scoring 79.5) and Canada (scoring 79.1) round out the remainder of the top ten.
• The least food-secure countries are active conflict zones and face severe climate risks: Syria is at the bottom of the list (with a score of 36.3), followed by Haiti (scoring 38.5) and Yemen (scoring 40.1). Consistent with past years of the index, six of the bottom ten scoring nations in 2022 come from Sub-Saharan Africa, where climate risks are most acute and three countries are also dealing with conflict.
• The food security situation across nations varies widely: The average score of the top ten countries is twice that of the bottom ten, and Syria achieves less than half Finland’s score. This inequality has increased over time. The difference between the top performer and the country at the bottom of the ranking has continued widening since 2019.
• Irrigation systems and water management techniques need urgent attention to counter the effects of climate change: Extreme weather and warmer temperatures demand that we use water resources effectively, yet the 2022 GFSI shows that policymakers are falling short in efforts to manage water risk. Irrigation infrastructure has been largely unchanged in the 11 years of the GFSI, remaining the lowest scoring of all measures in the index.

To access the global and regional reports and other detailed findings from the index, visit https://economistimpact.com/food-security-index.

The initial award, totaling $2.1 million with matching funds from the Modeling the Future of Food in Your Neighborhood Study partners, identified tipping points to maximize the equitable impact of coordinated food systems efforts. This research engaged community partners to develop models that reflect neighborhood-level food system dynamics.

Building on the findings from the original grant, this second award, along with 19 matching funders, is funding the Nourishing Neighborhoods Empowering Communities Study to examine the success of the Nourishing Power Network. This Network seeks to provide a foundation for promoting freedom, hope, and dignity in food traditions resulting in holistic health for Black, Latino/a/x, Asian and Indigenous communities. Specifically, the Network is testing ways to accelerate nutrition equity by expanding community-initiated food justice initiatives in cities with high rates of food insecurity. This award further extends the research team to include two community partners as co-leads of the study: The FARE Project and Neighborhood Connections.

“Solving entrenched problems of the food system necessitates a synchronized approach that prioritizes change led by the community,” said Dr. Darcy Freedman, Swetland professor of Environmental Health Sciences and professor in the Department of Population and Quantitative Health Sciences at the Case Western Reserve School of Medicine. “Transforming outcomes of the food system to advance health equity will require reimagining the system’s goals and changing behavior—by individuals, organizations, communities and policymakers. Our approach aims to test the impact of establishing nutrition equity as a new goal for food systems in racialized urban neighborhoods.”

Communities with a history of disinvestment tend to have fewer stores selling fresh and healthy foods, higher rates of food insecurity and poorer diet quality that collectively contribute to disparities in quality and length of life for underrepresented minorities. Growing evidence suggests that singular initiatives, such as opening a grocery store, starting a farmers’ market or changing stocking standards at food pantries do not result in sustained impact for health equity.

Thus, this research instead focuses on community engagement to foster nutrition equity. The Nourishing Power Network translates the team’s modeling research into community action through intersecting activities designed to further community ownership of local food systems.

“Nutrition inequality negatively affects a person’s overall health and is a symptom of systemic problems. Nutrition security and hunger must be addressed using a coordinated, community-led approach,” said Dr. John Reich, FFAR scientific program director. “This research will identify opportunities to improve efforts to provide equitable food access within a local food system while involving those who are directly affected by these issues.”

Evaluation of the Nourishing Power Network will lean into the team’s initial research focused on the complex system dynamics shaping nutrition equity. The researchers will use case studies and social network analysis to dive deeper into how and why food systems change is sparked and sustained in a community, including examining unintended consequences of transformation. Findings will provide guidance on community-derived methods for measuring nutrition equity within hyper-local settings, such as neighborhoods. The Nourishing Power Network is initially focusing on Cleveland, East Cleveland, Euclid, Cleveland Heights and Garfield Heights—cities with the highest rates of nutrition security in Cuyahoga County, Ohio. Long term, the goal is to establish a network approach that generates responsive solutions to food insecurity that could be replicated nationally.

Foundation for Food & Agriculture Research

The Foundation for Food & Agriculture Research (FFAR) builds public-private partnerships to fund bold research addressing big food and agriculture challenges. FFAR was established in the 2014 Farm Bill to increase public agriculture research investments, fill knowledge gaps and complement USDA’s research agenda. FFAR’s model matches federal funding from Congress with private funding, delivering a powerful return on taxpayer investment. Through collaboration and partnerships, FFAR advances actionable science benefiting farmers, consumers and the environment.

Connect: @FoundationFAR

About Case Western Reserve University

Case Western Reserve University is one of the country’s leading private research institutions. Located in Cleveland, we offer a unique combination of forward-thinking educational opportunities in an inspiring cultural setting. Our leading-edge faculty engage in teaching and research in a collaborative, hands-on environment. Our nationally recognized programs include arts and sciences, dental medicine, engineering, law, management, medicine, nursing, and social work. About 5,800 undergraduate and 6,300 graduate students comprise our student body. Visit case.edu to see how Case Western Reserve thinks beyond the possible.

We are recruiting external peer reviewers for our 2022 grant programs, including the New Innovator Award in Food and Agriculture Research and Seeding Solutions. Please consider supporting FFAR’s efforts by indicating your availability to review up to four proposals through this 2-minute survey. In appreciation, we offer honoraria to eligible, non-government employees.

With your positive response, we can match submitted proposals with reviewers based on relevant expertise. Selected experts will review proposals against criteria established by FFAR to inform our funding decisions. The following provide links to the program descriptions, along with timeframes for each review period: 

FFAR GRANT PROGRAM: EXTERNAL PEER REVIEW PERIOD: 

• New Innovator Award:             May – June 2022 

• Seeding Solutions:               July – August 2022 

As always, FFAR is grateful for your contributions. Please contact our program administrator, Cordelia Hiers, with any additional questions.