On the Cover: The picture of a flowering field of potatoes on Prince Edward Island with the Confederation Bridge in the background was submitted by the marketing and graphic design teams at Volm Companies. The main Interviewee in this issue is Daniel Mueller, president and chief executive officer of the multi-generational family operation headquartered in Antigo, Wisconsin.
NEW PRODUCTS
One percent of sauerkraut sales
+ Farm Exploration
8 BADGER COMMON’TATER INTERVIEW:
Volmpack and Volmstack baling and palletizing machines are positioned and ready for operation at a potato packing shed. Volm Companies President Daniel Mueller says the family operation has established a nationwide team of field service technicians and spare parts depots to provide the best after-sales support possible. “We never want to be the company that drops off a piece of equipment and says, ‘Good luck,’” he stresses.
TURNKEY
SOLUTIONS
Eqraft says future lies in
Direc Tors: Mike BagiNski, Ra Ndy Fleishauer, JohN HopfeNsperger, Josh KNighT s & J.D. Schroeder
Wisconsin Potato Industry Board:
PresideNT: Heidi Alsum-Ra Ndall
Vice PresideNT: ANdy Diercks
Secre Tary: Nicola Carey
Treasurer: KeiT h WolT er
Direc Tors: JohN FeNske, Rod Gumz, Jim Okray, Eric Schroeder & Tom Wild
WPVGA Associate Division Board of Directors:
PresideNT: MaTT SeleNske
Wisconsin Seed Potato Improvement
Association Board of Directors: PresideNT: Jeff SuchoN
Vice PresideNT: Charlie HusNick
Secre Tary/Treasurer: MiTch MaTT ek
Direc Tors: ANdy Schroeder & CloVer Spacek
Wisconsin Potato Growers
Auxiliary Board of Directors:
PresideNT: Heidi Schleicher
Vice PresideNT: DakoTah Smiley
Secre Tary/Treasurer: Sama NT ha Cypher
Direc Tors: Jody BagiNski, Mis T i KiNNisoN, JeNN a Kuka Nich & EriN Meis T er
Mission Statement of the WPVGA: To serve the potato and vegetable industry of Wisconsin through education, research, promotion, governmental action and sustainability leadership.
Mission Statement of the WPVGA Associate Division: To work in partnership with the WPVGA as product and service providers to promote mutual industry viability by providing technology and information resources.
Badger Common’Tater is published monthly at 700 Fifth Avenue, Antigo, Wisconsin 54409
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MARK YOUR Calendar
OCTOBER 17
West Madison Research Station and virtual 1 p.m. on Mon., and 8 a.m. on Tues. Verona, WI
Planting Ideas
Between the hair & beard nets, vest, headphones, camera, notebook and pen (in the same hand as the thumbs up), I felt like an airport runway worker or a job site inspector. But it was about as pleasant of a day as one could hope for—the annual Portage County Agriculture Tour of Heartland Farms and the Top Tier Ingredients potato flour and flake plant (shown) in Hancock, Wisconsin. See the upcoming November 2024 Seed Issue for coverage of the event, held September 11. Thank you to Dale Sankey of Prevail Bank for taking the picture.
FL
FL
FEBRUARY
4-6 2025
CONFERENCE & INDUSTRY
Holiday Inn Hotel & Convention Center Stevens Point, WI
This issue includes coverage of another event—the McCain Foods Innovation Hub Field Day, August 14, at Wysocki Produce Farm, in Bancroft, which focused on soil fumigation alternatives and grant opportunity projects. The purpose of McCain Innovation Hub Field Days is to showcase field trials and research that address environmental challenges unique to each local region on a commercial scale. Enjoy coverage and photos of the Innovation Hub Field Day.
Feature articles relevant to this October Bagging & Packaging Issue include “Navigating Sustainable Packaging” by Aaron Fox, executive vice president of Fox Packaging, who says, in this ever-evolving landscape of packaging where sustainability takes center stage, the Fox team actively monitors the market, its trends, and most importantly, supply chain needs. Read about how Fox Packaging designs flexible packaging herein.
Dutch manufacturer Eqraft weighs in on “Turnkey Weighing and Packing Solutions,” taking the position that the future of agriculture lies in automation and smart technology. Eqraft took advantage of some editorial coverage by explaining how the company builds and maintains smart factories for the agriculture industry, with machines and software that make the process go smoothly, from reception and grading to weighing and packing. See the complete story in this issue.
The main interview herein is with Daniel Mueller, president and chief executive officer of Volm Companies, who reflects on the multi-generational family operation as it celebrates 70 years in business, in 2024. “One of the things that impresses me most about Volm’s history,” Daniel says, “is how the first and second generations of the Volm family had a passion to serve their customers.” Enjoy my interview with Daniel.
Please email me with your thoughts and questions. If you wish to be notified when our free online magazine is available monthly, here is the subscriber link: http://wisconsinpotatoes.com/blog-news/subscribe.
Joe Kertzman Managing Editor
jkertzman@wisconsinpotatoes.com
N1435 Cty Rd D
Antigo, WI (715) 623-2689 farm@sbfi.biz johnt@sbfi.biz
Interview DANIEL MUELLER,
president and chief executive officer (CEO), Volm Companies
By Joe Kertzman, managing editor, Badger Common’Tater
NAME: Daniel Mueller
TITLE: President and CEO
COMPANY: Volm Companies
LOCATION: Idaho Falls, ID (Daniel’s location), and Antigo, WI (headquarters)
HOMETOWN: Antigo
YEARS IN PRESENT POSITION: Seven
PREVIOUS EMPLOYMENT: Corporate finance with Cardinal Health & CareFusion (business unit spinoff)
SCHOOLING: Bachelor of Arts, Concordia University, St. Paul, and Master of Business Administration (MBA), Tuck School of Business at Dartmouth, Hanover, New Hampshire
ACTIVITIES/ORGANIZATIONS: On the Elder Board and a drummer at Christ Community Church, youth coach for Idaho Falls lacrosse, and President’s Advisory Council at Concordia University
FAMILY: Sarah, my wife of 20 years; children, Analise (16), Elijah (14), Isaac (12), and Lydia (10); and two dogs and a cat
HOBBIES: Ultramarathons (distance running), reading, and family time
8 BC�T October
As Volm Companies celebrates 70 years in business, in 2024, company President and CEO Daniel Mueller reflects on the multigenerational family operation headquartered in Antigo, Wisconsin, and how it has evolved and grown through seven decades.
The small family-run operation got underway, in 1954, in Bryant, selling groceries and hardware supplies and serving the needs of local dairy and potato farmers. That’s when Gerald Volm realized that local customers needed a reliable supplier of used and new burlap to get their potatoes to market.
Over time, the company formed distributor relationships with other bag companies and moved its growing business to Antigo, where it began manufacturing its own products to meet changing market needs.
Volm Companies has since expanded to include multiple manufacturing and distribution locations across the nation.
Partnerships include those with Sunkist and Green Giant to produce packaging to their exact specifications, and national and regional retailers such as Menards
and Fleet Farm to distribute consumer items like snow and garden fences, shade cloth and privacy fabric.
BAGGING & PACKAGING
Over the years, Volm Companies has grown to become one of the industry’s leading sources for packaging and equipment solutions,
Above: Volm Companies President and Chief Executive Officer (CEO) Daniel Mueller reflects on the multi-generational family operation celebrating 70 years in business, in 2024, saying, “One of the things that impresses me most about Volm’s history is how the first and second generations of the Volm family had a passion to serve the customers.”
including, of course, potato bagging, packaging and palletizing machines and supplies.
“One of the things that impresses me most about Volm’s history,” Mueller says, “is how the first and second generations of the Volm family had a passion to serve the customers.”
“They weren’t necessarily trying to develop innovative solutions, partnerships or growth for the sake of growth; it just happened because of answering the question, ‘What’s best for our customers?’” he adds.
“Once that became clear, they were unafraid to take risks, invest in new technologies, and diversify their product lines and services,” Mueller continues. “While doing all this, they recognized the importance of building strong relationships with customers, suppliers, their local communities, and employees.”
In conclusion, Mueller says, “I’m impressed that 70 years later, we have retained our focus on striving to do what’s best for the customer and letting our decisions flow from there.”
What have been the most notable advancements over the past 70 years, touching on just a few? When you start out selling used burlap bags to local growers, almost everything we do now is an advancement! A huge one was the move from paper mesh to poly-mesh in the 1980s, bringing a more cost-effective and shelf-stable product for produce to the North American market.
Though the original style may be used less and less, the impact from that remains in our half-and-half bags, wicketed all-mesh bags, and netting that you see produce in.
Another obvious advancement came when we also started bringing computerized weighing and bagging to the North American market. This allowed our customers to service their retailers more efficiently and accurately.
And just like mesh, we’ve built
off that to bring automation and accuracy to as many of our customers’ packing-line operations as possible so that innovation from the early ’90s reverberates through today.
What do you want readers to know about Volm Companies on this, it’s 70th year in business? What is Volm touting for its 70th anniversary? Touting is a funny word for Volm. We recently went through a core values exercise where we used the most common characteristics of our team to arrive at a more specific set
and grading line, with Volm Companies being the North American distributor of Wyma post-harvest equipment.
TOUGH JOBS LIKE THESE REQUIRE
THE ULTIMATE FARMHAND.
of Volm core values. Unsurprisingly, some of the top team-member values were “kind, humble and positive.”
But because of that humility, it hasn’t been a topic of conversation on what we are touting to the market on our 70th anniversary. I guess this article may be the kicking-off point!
Above: Red potatoes are run through a Wyma Solutions washing
What is your own history in the company, Daniel, and how have you advanced and evolved within the business? Upon leaving my corporate finance role within the healthcare tech and distribution industry, I completed my MBA degree before returning to Volm.
I came into a general business development role, but it soon became apparent that we needed to focus on the company’s internal organizational and procedural aspects.
Our customers have done so well in their growth that Volm grew with them, and much of that growth happened without establishing some
of the basic blocking and tackling required for our company.
I’ve been CEO for about seven years now, and that journey is one we’re still on today. We know we have a way to go, but if every day we answer the question, “How can Volm become easier to work with?,” when we look back a month, a year, or a decade later, I’m excited to see the results for our customers.
Is the largest part of the business still bags and packaging, or Volmstackers, Volmpacks, fencing, or other? Definitely, the largest portion of our business remains packaging, with potatoes remaining the largest industry served.
Above and Below: General, flexible polybased packaging remains the largest segment or product line in Volm Companies’ manufacturing division. Here, potatoes are shown in Half N Half bags, mixed potato packaging, wicketed bags, and in a mesh bag with a Mono label.
From that, packaging and the need to automate, as mentioned earlier, resulted in our equipment division. About 20% of our organization results from and serves our customers with equipment. We now have design and layout specialists across North America to support our sales team in servicing our customers with the best specific applications for their unique needs.
Our goal with both packaging and equipment is that, from when a customer’s product enters their shed until it leaves, Volm would like to offer the best value, quality, and service for their needs.
What’s the largest segment or product line in Volm’s manufacturing division? General, flexible polybased packaging. Our division in Idaho, Yellowstone Plastics, is our single largest division with printing, lamination, and converting.
When you look at the products that come out of there, we serve not just fresh produce, but also lawn and garden, frozen fruit, and even meatballs and meat patty bags you’ll find in the larger club stores. Is sustainable and biodegradable packaging or meeting sustainability initiatives your biggest challenge today, or what are the biggest hurdles to overcome in modern bagging and packaging? The biggest hurdle to overcome is clarifying the market confusion around packaging. We can offer true biodegradability, but the user must vet the promises made around it.
We offer recyclable and postconsumer recyclable content. We offer bio-blends to reduce the plastic used. We offer consumer-size paper. And we even offer compostable. With almost all of these comes higher costs, but more importantly, there is no silver bullet.
The benefits of biodegradable or compostable may be the exclusion of recyclability. The benefits of reducing food waste and extending shelflife by using mesh may mean that How2Recycle won’t support it even if it is recyclable.
There is so much out there, but no perfect answer yet, and any pie-inthe-sky promises should really be looked at seriously. No one wants to represent something that isn’t true to the end user.
Currently, plastics are getting a bad look because we do a poor job recycling in North America, but they carry shelf-life and food waste benefits that are being lost in this discussion.
“We offer recyclable and post-consumer recyclable content. We offer bio-blends to reduce the plastic used. We offer consumer-size paper. And we even offer compostable. With almost all of these comes higher costs, but more importantly, there is no silver bullet.”
– Daniel Mueller, president and CEO, Volm Companies
Paper is something we’re showing at trade shows and doing customer trials with as well, but traction can be slow, and retailers need to be on board with some of the downsides of any new application.
What materials do most of your wholesale and retail bag customers want their potatoes and vegetables packaged in? Answering this, in general, is tough because of so many divergent desires. Some large retailers have already made promises in their public releases that seem to point toward sustainability, but their daily habits take them differently.
Other, more niche (but still significant) retailers are trialing paper packaging for consumers. Depending on the potato size and type, smallformat all-mesh bags have exploded, while larger club stores might be moving away from 10- and 15-pound bags down to 5 pounds, even though their focus is generally bulk.
Recyclability is number one, whether from plastic or paper. There’s a move by states requiring post-consumer recycled content, and we’re ready to go when that comes.
I see a lot of Volmstackers and Volmpacks in potato packing sheds. How was Volm able to capture a relatively large part of that business? It does start with the second generation’s openness to seeing a need and going for it. At the right place at the right time and moving fast, but it’s more than that, too.
We never want to be the company that drops a piece of equipment off at our customer and says, “Good luck.” We’ve established a nationwide
team of field service technicians, spare parts depots, and strong vendor relationships to provide the best after-sale support possible.
Maintaining that high level of knowledge in today’s environment can be hard, and we are often training new members on a widening range of equipment. But our goal is to be available long after the installation to keep an operation up and running.
Is Volm Companies national or international, and how many locations and employees does Volm have? Volm is international, with ownership of the Dutch arm that makes our weighers and baggers (known as Manter outside the United States) and a Polish company that makes the metal pieces for assembly.
We also have a large location in Canada with about 40 employees focused on engineering and building stacking applications (robotic palletizing), material handling, equipment assembly, and bagmaking.
Above: About 20% of Volm Companies’ business involves servicing customers with equipment such as Volmpack potato packaging machines and complete potato lines.
Throughout North America, we have 570 employees with distribution and manufacturing in Antigo, Wisconsin; Idaho Falls, Idaho; Pasco, Washington; and Brantford, Ontario. We also have distribution in Monte Vista, Colorado, and Fresno, California. Many of our sales and field service teams are also in satellite locations outside of that to best service the customers.
Bryant/Antigo, Wisconsin is still a major certified seed potato growing area—how does Volm remain rooted in Wisconsin? In all honesty, when we focused so much on packing for fresh consumption produce, we lost sight of applications for seed growers. It’s a funny question because just this season, we all sat down and said, “That’s not acceptable for us to have roots here and not try and serve them.”
So, we’ve onboarded a sales
representative to start over and see what value Volm can offer within these operations. We have relationships that go back to the start of Volm, but we’ve let our path diverge, and that’s not something we want.
So, we hope for great things and to bring value to people whom we should be serving the closest!
What tasks, job duties or initiatives occupy most of your workday? Quite often, this depends on the time of year we’re in. We have a blended Board of Directors at Volm (family and outsiders), so my time may be spent interacting with the Board and pulling together the quarterly meeting packet.
Above: Historic images show the Volm Farm Supply office/warehouse on 7th Avenue in Antigo; a Volm Farm Supply trade show booth in the 1950’s; the Volm Store, in Bryant, in the late ’50s or early ’60s; and Edward Volm (right in the last photo with a customer) in the new Bryant warehouse, in the mid-’50s.
Mark Rice, Owner
But for the most part, my workday is high sporadicity. It’s not uncommon to be on a call about an equipment installation that needs some direction, to meet with a supplier of poly for our plants, to interview a candidate for a role, and then get an update about our ERP (Enterprise Resource Planning software for optimizing operations) implementation.
Then I try to walk our manufacturing floor in Idaho to say “hi” and get a
feel for production, but often the day gets by without that happening, sadly.
What is your favorite part of the job? Working with the great and dedicated team we have. Another of our core values is “Without our customers, we are nothing.”
The day can get chaotic, and the teams can feel a lot of stress trying to do their best for the customer, but it’s because we have people driven by that core value, and it’s really fun
to work alongside a team like that.
Are you meeting growers in the field or retailers in the store? We’re much more grower/packer driven. That’s where our teams try to have the best relationships and offer the most value. We listen to them to hear what their needs are from the retailers and try to make sure we have something in our portfolio that can best serve them.
There are always a few retailers making more top-down packaging decisions, and we try to stay close to that, but our business model is to stay closer to the people we’ve grown with, and that’s the growers/ shippers.
What do you see as the continuing role of Artificial Intelligence in bagging/packaging? We don't currently see much AI being utilized in a packaging line beyond grading ahead of the packaging machinery. There will be further advancements in the way that the packaging line
Above: Daniel Mueller’s cousin, Michael Hunter (second from right), and Michael’s wife, Amanda (right), accept the “Manufacturer of the Year” award from the Wisconsin Manufacturers & Commerce (WMC) association, in 2024, on behalf of Volm Companies.
machinery integrates with each other, and the use of AI tools will allow for better production control and reporting and offer a new level of predictive maintenance to the end users.
Do you get excited by technological advancements in your field, or do you wish they’d slow down a bit? Technological advancements have been exciting to be part of, as they have allowed us to offer our customers an ever-expanding suite of product solutions.
Some of those advancements also improve how we support our customers through better software updates and remote service deployment.
However, these advancements bring a host of challenges as we need to constantly adapt our people and product lines to the ever-changing landscape. Change can be exciting, difficult, or even scary for those most affected by the change.
From a business perspective, adopting new technologies to improve processes and become more efficient often carries an upfront investment that needs to be carefully evaluated to ensure the business can maximize the intended benefit.
Volm recently took home the 2024 Wisconsin Manufacturer of the Year Award. What do you think were the main factors in winning the award? I think it again comes down to people. A third core value encapsulating our people is “A commitment to our purpose.”
Our Mission Statement is “The Volm Companies exists to serve and build up our customers, suppliers, communities, and each other guided by the principles of our Lord, Jesus Christ.”
Volm Companies has made significant inroads into the palletizing market with its robotic Volmstack palletizers.
When we have team members who want to serve those around them, it will sometimes come through in well-deserved awards!
We know that current labor and supply chain factors impact us, and that has an impact on our customers’ orders. We’re not unaware, and when that happens, our whole team cares so much that they are grieved. But the award recognizes people who are dedicated to making the best products for our customers, and our team deserves that recognition.
How can Volm remain a leader in the field and be ahead of trends and progression? We must remain close with our grower/shipper customers, listening to their pain points or dreams that come out as, “If I could just do this ...” Then, we must use our scale and connections to execute on
their behalf.
With such an extensive portfolio, it would not be very smart of us to try developing every new application. New packaging materials are being developed in labs, and automation technology could be popping up in a field as far away as automotive manufacturing.
What Volm can do best is monitor
Winter doesn’t stop the supply flow at the Volm Companies crop fertilizer store in Antigo.
these developments and partner with the applications to bring a cohesive solution that meets our potato customers’ specific needs, applications that we can work with the innovator to tailor to our potato customers.
We still have an R&D arm and develop applications we see needs for, whether that’s the automation of what was manual packaging of pouches to lower-cost stacking solutions for smaller to mid-size operations.
We do develop, but having a wideranging portfolio also requires partnering with others and being the “fast follower” to best serve our customers’ changing needs.
What do you hope for the future of the company? We have a rule about coming back to the threefold business: you work outside the company and have to work your way up through leadership, you do some form of secondary education that interests you, and you come into Volm at relatively the level of position you left your career at, and the Board of Directors decides when to move you up.
This is our way of trying to ensure that, though there is an opportunity
because of your family, you at least have experience and work ethic to back it up if you decide to come back.
Just like it was never expected that I would return to the family business, I don’t have that expectation for any of my four kids. But regardless of what my kids do, for the sake of our team and customers, I want the company to remain growing and healthy so that the fourth generation has that opportunity!
Volm is important to our local communities, and our local communities and team members are important to us, so we want to be here for 70 more years. To do that, we need to keep answering the question, “How can we be even easier to work with?” so our customers are blessed by us.
McCain Holds Innovation Hub Field Day
Wysocki Produce Farm showcases its Nitrogen Optimization Grant project fields
By Joe Kertzman, managing editor, Badger Common’Tater
The McCain Foods Innovation Hub Field Day, August 14, 2024, at Wysocki Produce Farm, in Bancroft, focused on soil fumigation alternatives and grant opportunity projects through the Wisconsin Department of Agriculture, Trade and Consumer Protection (WDATCP).
The purpose of McCain Innovation Hub Field Days is to showcase field
trials and research that address environmental challenges unique to each local region on a commercial scale.
The growers, in this case, Wysocki Produce Farm, share their knowledge and field trial findings with other local partners during the field days.
Field day attendees enjoyed
breakfast snacks and refreshments at the field before rotating through several stations where they received an overview of McCain’s Regional Conservation Partnership Program (RCPP).
Created under the 2014 Farm Bill, the RCPP is a five-year initiative aimed at improving soil health through potato supply chains. McCain hopes to enroll 35 growers from Wisconsin and Maine who will work with the company’s Soil Health Institute to adopt a soil mapping and sampling, and cover cropping and rotation plan.
Awarded $7 million by the Department of Natural Resources Conservation Service (NRCS), McCain growers are afforded the opportunity to apply for RCPP grants. Grant recipients will each enroll 240 acres
Above: During the Innovation Hub Field Day, Kelly Verhaalen (left) of McCain Foods shares goals of the Nitrogen Optimization Pilot Program (NOPP), which are to improve commercial nitrogen efficiency across Wisconsin, reduce nitrate concentration in surface water and groundwater, and improve producer profitability.
Left: Monica Schauer, a UW-Madison researcher, says NOPP research trials include four nitrogen (N) rates (0, 240, 270, and 300 lbs. N/acre), four replications, and timed fertigation events (early and late season, and both).
into a three-year project focusing on:
• Pest management
• Cover cropping
• Nutrient management
• Reduced tillage
At the field day, growers were provided clear guidance on the application process, eligibility criteria, and the financial incentives available to participants.
For example, set goals of the Nitrogen Optimization Pilot Program (NOPP) are to improve commercial nitrogen efficiency across Wisconsin, reduce nitrate in surface water and groundwater, and improve producer profitability.
DATCP offers a maximum grant award of $40,000 to agricultural producers to conduct two-year on-farm NOPP research projects. Trials include four nitrogen (N) rates (0, or control, 240, 270, and 300 lbs. N/acre), four replications, and timed fertigation events (early and late season, and both).
“The overarching goal is to guide our program correctly so we can reduce applied nitrogen by 10% in commercial potato fields. We need to start taking these steps today and publicizing the results.”
– Monica Schauer,
University
of Wisconsin-Madison researcher and NOPP director
“We hope to understand how a specific processing russet variety’s yield and quality responds to nitrogen rates and fertigation timings, while also measuring the nitrogen balance within the season,” says Kelly Verhaalen of McCain Foods.
Another project example is the Expanding Soil Health Through Carbon Markets RCPP, which pays farmers for implementing conservation practices to benefit
soil health, improve productivity and sequester carbon and other greenhouse gases.
Increased soil organic matter is one of the seven key regenerative agriculture indicators representing McCain’s Regen Ag Framework.
To capture a change in soil organic matter, McCain is offering a voluntary and free sampling program to russet potato growers for crop year 2025. continued
Contact: Jim or John
The soil samples will serve as baseline values of fields and the reference soils will aid in the development of region-specific targets.
Featured speakers at the Innovation Hub Field Day included Drs. A.J. Bussan and Mike Copas of Wysocki Produce Farm, Monica Schauer and Lindsey Rushford from the University of Wisconsin-Madison, and Hanna McKinney of McCain Foods.
PRODUCT PORTFOLIOS
Ryan Meredith of TKI-NovaSource, Izaak Rathke from Meristem Crop
Performance, Dean Weldert of Pharmgrade Inc., Korey Sutton from Corteva Agriscience, and Adam VandenPlas, Bayer Crop Science, gave brief overviews of products in their corporate portfolios that can help growers reach their goals.
“The overarching goal is to guide our program correctly so we can reduce applied nitrogen by 10% in commercial potato fields,” Schauer, a UW-Madison researcher and NOPP director, said. “We need to start taking these steps today and
publicizing the results.”
Dr. Bussan explained that Wysocki Family of Companies is looking at alternatives to fumigation. “Because mitigating the need for fumigation is so potato variety affected,” he remarked, “we can now collaborate with growers to find new varieties that work.”
“I agree with the enthusiasm McCain brings because we have a lot of innovative growers, and this is a fun program to be part of,” Bussan continued.
“Another thing that’s exciting,” he added, “is that we’re all invested
Above Left: Hanna McKinney of McCain Foods discusses “Improving Soil Health in the Potato Supply Chain” with Innovation Hub Field Day attendees. The goal of a five-year $7 million project funded by the Department of Natural Resources Conservation Service (NRCS) is to engage 35 growers in Wisconsin and Maine to enroll 240 acres each into a three-year project focusing on pest management, cover cropping, nutrient management and reduced tillage.
Above Right: Wisconsin Potato & Vegetable Growers Association Executive Director Tamas Houlihan (left) discusses the Nitrogen Optimization Pilot Program (NOPP) with Steve Diercks (right) of Coloma Farms. Coloma Farms just completed its first year of a two-year on-farm NOPP research project.
Dr. Mike Copas of Wysocki Produce Farm (left) shares field trial findings with Ethan Olson (right), who is vice president of the WPVGA Associate Division Board of Directors, during the Innovation Hub Field Day.
in regenerative agriculture, such as establishing cover crops and employing three-to-four-year rotations, for example. We’re also trying to mitigate nitrate leaching, which was hard to manage this year with all the rain.”
Late in the program, lunch was served at Ponderosa Pines, in Bancroft, where McCain representatives discussed variety development, agronomy and harvest strategies.
Daniel Metheringham, McCain Foods vice president of agriculture, North America, stressed, “We’ve got to get new varieties in Wisconsin, an assured supply, and prime the pump to drive efficiency and achieve good
Above Left: Representatives from companies offering crop protection products gave brief overviews of how traditional programs can be combined with microbial solutions to improve commercial nitrogen efficiency across Wisconsin, reduce nitrate concentration in surface water and groundwater, and improve producer profitability. Portage Russet and Clearwater Russet potatoes are shown as treated with Excavator from Meristem Crop Performance, and with a combination of Excavator and Bayer’s Velum® Rise fungicide/nematicide.
Right: Jon Akins
and Ryan Meredith of Tessenderlo Kerley Inc.NovaSource provide an overview of the company’s portfolio of crop protection products for attendees of the Innovation Hub Field Day.
yields out of every field, every year.”
Nicole Nichol, McCain Foods director of agriculture, seed and variety, agreed, saying, “New varieties like Plover Russet that we can put in our variety trial program are our future. We’ll see how it processes in each region, and then take it to our
commercial and storage trials.”
With that, other McCain representatives introduced themselves and their roles within the Regional Conservation Partnership Program and thanked those in attendance at the Innovation Hub Field Day
Above
(left)
Navigating Sustainable Packaging
Aaron Fox speaks to the company’s commitment to the fresh produce industry
By Aaron Fox, executive vice president, Fox Packaging
In the ever-evolving landscape of packaging, where sustainability takes center stage, our team at Fox Packaging actively monitors the market, its trends, and most importantly, supply chain needs.
I gladly speak to the complexities
of sustainable packaging and our commitment to the fresh produce industry.
Designing flexible packaging involves many considerations. First, we must ask: What are the product requirements? How does the product
behave? Then, we consider how to make packaging more responsible without sacrificing the quality of the produce.
This involves a variety of strategies, such as downgauging, design-tofit approaches, careful material selection, and ongoing material research.
Circularity in sourcing and extending shelf life for fresh produce is also a critical component of responsible packaging. At Fox Packaging, we explore these aspects thoroughly, ensuring that our solutions are compatible with current packing house automation and recycling streams.
The ongoing debate on whether the United States should align with the European Union (EU) model for flexible packaging necessitates a meticulous examination of supply chain impacts and material downsides. This includes acknowledging the pivotal role packaging plays in food safety and preservation.
The Alliance for Sustainable Packaging for Foods (ASPF) provides a crucial perspective on this matter. While acknowledging the benefits of flexible packaging in curbing food loss and waste, ASPF contends that existing regulatory frameworks fail to adequately recognize these advantages.
PRESERVING FOOD QUALITY
ASPF advocates for a more comprehensive regulatory perspective, considering not only the environmental impact of packaging materials, but also their crucial role in preserving food quality and reducing waste.
They propose alternative technologies like functional PriceLook-Up (PLU) stickers for traceability, minimizing material use—a potential compromise between material
reduction and maintaining food safety standards.
The significance of these considerations intensifies as we delve into future regulations on EU packaging.
The concern lies in the potential unintended consequences that wellintentioned policies may pose to public health. This debate extends beyond regulations, impacting
Our state-of-the-art dry fertilizer facility represents agricultural innovation, excellence and a commitment to deliver high quality products, services and support to our valued customers.
Large storage capacity and next generation blending technology improves fertilizer access throughout Wisconsin. Contact our Amherst Junction office for
Left: Fox Packaging offers its Fresh Mesh Combo Ultra Shield bag for potatoes that is compatible with current packing house automation and recycling streams.
Right: The Fox Packaging Fresh Mesh Wicketed bag is ideal for fresh produce such as sweet potatoes, jalapeño peppers, navel oranges, and limes.
consumer habits and marketing strategies.
Flexible packaging faces increased scrutiny, and the prospect of adopting an EU-based model in the United States raises concerns about high costs, potential disregard for established consumer habits, and marketing strategies.
Branding on packaging plays a vital role, fostering trust and loyalty, particularly for families seeking quality and value in their food purchases.
Considering the geographical and climatic diversity of Texas, the second-largest state in the United States, which could accommodate 10 EU countries within its borders alone, presents logistical and climate challenges favoring flexible packaging.
The versatility and resilience of
flexible packaging make it well-suited for various environments, ensuring product freshness and safety under different conditions, while also offering a lightweight and efficient solution in the distribution process.
SHOPPING HABITS
Furthermore, understanding the lifestyle and shopping habits of American families, characterized by larger, less frequent shopping trips due to suburban living and ample home storage space, compared to the EU’s preference for smaller, more frequent purchases driven by urban proximity and daily shopping traditions, is crucial for making packaging choices.
Such choices prioritize food safety and sustainability, ultimately impacting consumers and the environment.
Paper packaging, often lauded for its
sustainable features and suggested as a viable alternative material to polyethylene packaging, is not without drawbacks. The recycling process for paper is resourceintensive, requiring substantial amounts of water, energy, and labor.
A comparison of the environmental costs between paper and low-density polyethylene (LDPE) reveals that paper’s sustainability merits are not as clear-cut as they may seem.
Moreover, paper products often require additional materials such as adhesives and wax coatings to enhance functionality, introducing complexities in their environmental impact.
For instance, paper bags now incorporate a mesh panel in their windows—creating a nonhomogenous packaging construction, ultimately categorized as “RIC #7 Other.”
Wisconsin’s Highest Yielding Corn and Soybean Varieties
Navigating sustainable packaging necessitates collaboration, innovation, and a commitment to responsible practices. At Fox Packaging, we stand not just as a packaging provider, but also as a dedicated partner in your sustainability journey toward responsible packaging programs.
The increasing complexity of packaging requirements across various regulations underscores the need for comprehensive strategies that consider the entire lifecycle of packaging materials.
BILLS & REGULATIONS
Federal and state laws are actively shaping the future of packaging through new bills and regulations. However, there is a growing concern that these legislative efforts may not fully grasp the nuanced impacts on communities relying heavily on packaging in their supply chains.
These communities often face unique challenges that must be addressed
to ensure that sustainability efforts do not inadvertently create new problems or exacerbate existing ones. Our commitment extends beyond delivering packaging solutions. As partners, we would be glad to review your packaging program, advising on considerations and changes realistic to your brand, product, and infrastructure.
Whether you choose Fox Packaging or not, our advocacy for responsible packaging, the circular economy, and collaboration across the supply chain remains unwavering.
At Fox Packaging, we recognize the crucial role that domestic suppliers play in the agricultural ecosystem. Our team is dedicated to supporting the success of fresh produce, ensuring that our efforts contribute to feeding communities rather than filling landfills.
“The increasing complexity of packaging requirements across various regulations underscores the need for comprehensive strategies that consider the entire lifecycle of packaging materials.”
– Aaron Fox, executive vice president, Fox Packaging
It’s essential to acknowledge that packaging suppliers are pivotal in these discussions, and we are eager to share our expertise and insights with lawmakers to promote the responsible treatment of quality materials.
Each brand’s path to sustainability is distinct, and it’s imperative that
this journey be a collaborative one. By uniting our efforts, we can define and support decision-making where packaging not only preserves the freshness of our produce, but also delivers tangible benefits to our environment and society at large.
Now News
Insight FS Holds Grand Opening for Fertilizer Plant
Amherst Junction dry fertilizer facility built for capacity, speed and efficiency
Insight FS, a leading provider of agricultural solutions, held a grand opening celebration, August 29, for its new state-of-the-art dry fertilizer facility. This significant $15 million investment marks Insight FS’s commitment to serving its valued
customers throughout Wisconsin.
The new Amherst Junction dry fertilizer plant is a state-of-the-art facility and testament to Insight FS’s dedication to agricultural innovation and excellence.
The grand opening celebration included remarks from Insight FS General Manager Ben Huber highlighting the vision behind the project and its significance to the local community and Central Wisconsin farmers. Attendees had the opportunity to tour the new facility and ask questions about its impact on the region.
Insight FS shared the exciting milestone with esteemed guests, legislators, and media, who together celebrated progress, innovation, and the future of agriculture in Wisconsin.
With cutting-edge technology and increased storage capacity, the dry fertilizer facility in Amherst Junction allows Insight FS to provide enhanced support to the company’s valued customers, streamline operations, and better cater to the needs of farmers throughout Wisconsin, with a focus on Central Wisconsin.
The $15 million investment represents a major milestone in ongoing efforts to deliver high-quality products and services to farmers
at the speed and pace required in today’s agricultural marketplace.
The facility features enormous storage capacity and next generation blending and automation technology, allowing Insight FS to improve fertilizer access in Central Wisconsin and improve blending efficiencies while also reducing the personnel demands across other facilities.
The goal at Insight FS is to focus facility improvements in areas that will improve overall service and financial benefits to its customers.
Those improvements include:
• Increased speed, capacity, and reduced wait times
• Increased efficiency and improved employee morale
• Improved shrink, with computer blended measurements
• Heated alley floor and reduced wasted product
Contact Insight FS Amherst Junction today to work with a trusted advisor on fertilizer, custom application, or agronomic recommendations.
Producer-led event features research trial on inter-seeding cover crops into potato
The Farmers of the Roche-A-Cri, a group of nine farms in the Big Roche-A-Cri Creek and Little RocheA-Cri Creek watershed, hosted a Producer-Led Field Day, August 30. Most of those belonging to the Farmers of the Roche-A-Cri are also members of the Wisconsin Potato & Vegetable Growers Association (WPVGA).
As part of the field day, Andy Diercks of Coloma Farms and Natasha Paris, UW-Extension regional crops educator, provided an overview of on-farm research testing the applicability of inter-seeding cover crops into a commercial potato
field to reduce the effects of nitrate leaching.
The trial also aims to determine if removing aboveground biomass can reduce leaching and if biochar can be made from potato vines. Lunch was provided by Farmers of the Roche-A-Cri and Petenwell & Castle Rock Stewards.
Farmers of the Roche-A-Cri is funded by the Wisconsin Department of Agriculture, Trade and Consumer Protection (WDATCP) through Producer-Led Watershed Protection Grants awarded to growers focused on non-point source pollution
abatement activities.
The program goal is to improve Wisconsin’s soil and water quality by supporting and advancing producer-led solutions that increase on-the-ground practices and farmer participation in local watershed efforts.
The Farmers of the Roche-A-Cri are dedicated to building a local body of knowledge regarding the state of natural resources through watershedscale and on-farm research. The grower members are committed to being stewards of the land and water, demonstrating to the public that farmers are conservation leaders.
Above: University of Wisconsin (UW)Extension Regional Crops Educator Natasha Paris (right) describes a field trial at Coloma Farms as part of a Producer-Led Watershed Field Day hosted by the Farmers of the Roche-A-Cri, on August 30. The trial plot includes rye and mustard cover crops interseeded into potatoes as an effort to reduce nitrate leaching.
Left: Andy Diercks (fifth from left) of Coloma Farms fielded questions from attendees at the Farmers of the Roche-A-Cri ProducerLed Field Day. In addition to inter-seeding cover crops within potatoes to reduce nitrate leaching, the trial aims to determine if removing aboveground biomass can reduce leaching and if biochar can be made from potato vines.
Past Presidents Golf Outing Met with Clear Skies
Players hit the fairways at Glacier Wood Golf Club after WPVGA Board Meeting
On August 28, an annual tradition continued as the WPVGA held its Past Presidents Golf Tournament at Glacier Wood Golf Club, in Iola, Wisconsin.
As is tradition, current WPVGA Board President Charlie Mattek chose the course this year, though, admittedly, he doesn’t golf, yet he was kind enough to allow others the chance and sent them off with well wishes.
The annual tournament honors
the current and past presidents of the WPVGA Board of Directors and affiliated boards, who often invite their spouses and family members. The event is a good opportunity for the potato and vegetable growers to catch up and have some fun.
Winners of the four-person scramble included Alex Okray, Eric Schroeder, Larry Alsum, and Wendy Dykstra, with a score of 2 under par!
A day that began with a WPVGA
Above: Participants in the WPVGA “Past Presidents Golf Outing,” August 28, include, from left to right, John Hopfensperger, Tamas Houlihan, Randy Fleishauer, Dale Bowe, Wendy Dykstra, Larry Alsum, Alex Okray and Eric Schroeder.
Board meeting continued during the golf outing and was capped off with a nice dinner at the course in anticipation of playing another round in 2025.
Eric Schroeder blasts one off the tee at Glacier Wood Golf Club, in Iola, Wisconsin, during the WPVGA Past Presidents Golf Outing.
Dale Bowe shows nice chipping form during the 2024 WPVGA Past Presidents Golf Outing. John Hopfensperger of Bushmans’ Inc. lines up a putt during the event.
continued
Nutrien Opens New Fertilizer Terminal in Minnesota
40,000-square-foot
Nutrien is pleased to announce the grand opening of its greenfield (previously undeveloped commercial site) fertilizer terminal in Randolph, Minnesota. The new 40,000-squarefoot warehouse is strategically located just 13 miles south of Minneapolis.
Aligned with the company’s strategy of optimizing its NPK (nitrogen, phosphorus and potassium) distribution network and providing improved access and efficiency for customers and growers, this new asset will significantly reduce costto-serve for upstream business in this important agricultural market by providing dedicated in-market storage and additional flexibility.
“Nutrien has an unparalleled network of distribution assets to safely and reliably deliver the crop nutrients our customers need, where and when they need them,” says Mark Thompson, executive vice president and chief commercial officer.
“This investment in our new Randolph terminal is consistent with our strategy to continue strengthening the cost-position and efficiency of our North American distribution footprint,” he adds, “competitively positioning us to meet the evolving needs of the
market for decades to come.”
EFFICIENT DELIVERY
The Randolph terminal will ensure efficient delivery to regional customers and offer approximately 20,000 metric tons of dry fertilizer storage across potash, nitrogen and phosphate products, supported by capacity for approximately 65 rail cars on-site.
The warehouse also features a TerminalBoss automated scale, enhancing ease of use and harnessing
innovative technology for customers.
“We are excited to continue enhancing the strength of our network through targeted investments, just as we did with the Hammond, Indiana, potash distribution facility that opened its doors in 2016,” says Elan Strueby, vice president of transportation, distribution & logistics.
“Once up and running at full capacity,” Strueby continues, “we expect over 65,000 metric tons of product to move through the Randolph terminal annually.”
With approximately 440 wholesale fertilizer distribution points, including 21 terminals, Nutrien leverages the competitive advantages of its position across the agricultural value chain to efficiently meet the needs of its customers.
Above: Nutrien’s newest fertilizer terminal is 13 miles south of Minneapolis, in Randolph, Minnesota. Photo courtesy of Joe Szurszewski
People Potato LEAF Awards
2024-’25
Scholarship
Xiuyan Zhang researches bacterial species causing potato blackleg disease
The Potato Leadership, Education, and Advancement Foundation (Potato LEAF) is pleased to announce Xiuyan Zhang, a Ph.D. student at the University of Maine, as the recipient of the organization’s 2024-’25 Academic Scholarship.
The $10,000 scholarship award is provided annually to one graduate student with an interest in research that stands to significantly and directly benefit the U.S. potato industry.
Zhang’s research is focused on the dynamic behavior of bacterial species that cause potato blackleg disease and soft rot, as well as the influence of potato storage conditions on
pathogen infection.
Since 2020, she has gathered over 300 bacterial pathogens within 11 species in Pectobacterium taxa and performed whole genome sequencing on them.
These strains will be submitted and preserved in U.S. repositories to facilitate future discoveries that will provide more benefits to potato growers worldwide, aiming to elucidate the complexity of bacteria-host interactions and lay the foundation for subsequent storage potato soft rot disease control.
“I am truly humbled and motivated by this selection,” Zhang said after
receiving the scholarship. “This not only supports my research, but also enhances the potato industry and its future.”
“I extend my deepest gratitude to Potato LEAF for their commitment to fostering research, innovation, and development,” she added. “Together, we will drive meaningful advancements that will greatly benefit potato growers around the globe and ensure a vibrant future for the U.S. potato sector."
INDUSTRY LEADERS
“Since 2020, Potato LEAF has remained steadfast in our commitment to the long-term health of the U.S. potato industry by developing industry leaders of tomorrow, and we are very pleased to announce Xiuyan as the 2024-’25 Academic Scholarship recipient,” Foundation Chair Gregg Halverson said.
“With passionate individuals like Xiuyan,” Halverson continued, “the potato sector has a bright future ahead.”
Before attending the University of Maine, Zhang earned a Bachelor of Science in Plant Protection from the Inner Mongolia University for Nationalities and a Master of Science in Plant Pathology jointly by the Chinese Academy of Agricultural Sciences and Inner Mongolia Agricultural University.
She has extensive experience as a research assistant in the United
States and China, and as a teaching assistant at the University of Maine. She is actively involved with the Potato Association of America, the American Phytopathological Society, and the Northeastern Division of the American Phytopathological Society.
“My career goal is to become a pathologist, primarily working on potato diseases. For the last 12 years, I’ve pursued a tumultuous love of pathology,” Zhang said in her application. “The growth of potatoes is my main source of research, the truly addictive core of my personal goals.”
Zhang’s impressive academic track record includes 26 publications in peer-reviewed journals, with 12 as the lead author. She has also presented her research findings 11 times to various organizations related to the potato industry, with five additional projects in the pipeline set to benefit the community.
“Xiuyan has consistently excelled in her research and other professional endeavors, surpassing my initial expectations. She is a highly selfmotivated and productive individual with a clear goal and a deep enthusiasm for plant pathology," wrote Dr. Jianjun Hao in his letter of recommendation.
About Potato LEAF
Potato LEAF, a 501(c)3 organization, works to provide tools, training, and support necessary to develop growers and industry members as leaders. As part of its mission to encourage and train future leaders, the organization seeks to support graduate-level researchers driving innovation within the potato industry. To learn more, visit https://pleaf.org.
SORT 16 PRODUCT CHARACTERISTICS SIMULTANEOUSLY
CPAC Leader Retiring in October
Jim Ehrlich led the Colorado Potato Administrative Committee for 18 years
By John Groh, The Produce News
After 18 years leading the Colorado Potato Administrative Committee (CPAC) as executive director, Jim Ehrlich will retire at the end of October.
“I’m getting older, and I just feel the time has come to step back, enjoy life a little and turn it over to someone with more energy and new ideas,” Ehrlich told The Produce News, August 12.
Ehrlich joined Monte Vista, Coloradobased CPAC, in April 2006, following a stint as regional manager of Coors Barley operations in the San Luis Valley.
Making the jump from beer to spuds was not necessarily in his plans, but he said he got to know some of the potato farmers while he was at Coors,
and he was approached about taking the position at CPAC when it opened.
Among the achievements he is most proud of during his time at CPAC, Ehrlich said he was happy the Colorado potato industry has been able to maintain a presence at the national level, with members serving on boards of the National Potato Council and other organizations.
“It’s important that Colorado is represented by our best people, and I am proud that we have been able to do that during my time here,” he said.
Ehrlich is also proud that the Colorado potato growers work so well together as an industry.
“We don’t always agree on everything, but we have learned to agree to disagree and still make
decisions that are best for the overall Colorado potato industry,” he said. “In recent years, we have had some serious challenges with water, but growers have done a great job working together to remain sustainable and profitable, and that has been very rewarding.”
COLORADO POTATO INDUSTRY
Ehrlich also points to the fact that Colorado has been able to maximize the available promotional funds to help raise the profile of the Colorado potato industry.
“We don’t have a large promotional budget, but we have been able to effectively utilize the funds for consumer promotions, especially around the nutritional aspects of potatoes,” he said.
Ehrlich said his goal throughout his tenure at CPAC has always been to “do your best every day and treat people the way you want to be treated, and I feel that I achieved that goal. I also feel that I am leaving CPAC better than when I joined, so that is fulfilling.”
Asked what he will miss once he retires from CPAC, Ehrlich said working for the benefit of the state’s potato industry rises to the top of the list, but he also will miss the contact with the state’s growers and the friends he has made across the country. And then there is the CPAC staff, whom he considers vital to the success of the CPAC.
“With our staff, we have given them opportunities to excel, and they have come through time and time again,”
he said. “It’s really a great group of people.”
Ehrlich said a search currently is underway for his replacement, and he has expressed a willingness to help the new executive director acclimate to the position should the hire occur prior to his departure.
When his retirement becomes official, Ehrlich said he doesn’t have anything specific planned aside from some travel and spending time with his family, including three grandchildren.
“I may also do some volunteer work, perhaps with the Rocky Mountain Food Bank and our church,” he said. “I may also consider some other work opportunities down the road, but for now I’m just looking forward to relaxing a bit.”
New Products
Flanagan Farm Debuts Five Flavors of Organic Sauerkraut
One percent of sales being donated to the Food + Farm Exploration Center of Plover, Wisconsin
Flanagan Farm has launched five new flavors of sauerkraut, including Classic, Kimchi, Beet, Dill, and Roasted Garlic. The fermented, probiotic-rich superfood is available in convenient, resealable 16-ounce standup pouches found in the refrigerated section of retail stores. It is the most affordable, fresh organic sauerkraut on the market.
Classic and Kimchi are currently available at more than 1,800 Walmart
stores for under $5/pouch, while Beet can be found at Hannaford supermarkets. Classic and Kimchi are available to buy on the Flanagan Farm website, https://flanaganfarmfoods. com.
“Although searches for ‘gut probiotics’ rose 829% from 20072022, there’s still a lot of confusion around gut health and how to achieve it,” says Chris Glab, chief innovation officer of Flanagan Farm
and Fermented Food Holdings (FFH).
“With Flanagan Farm’s fully fermented sauerkraut, there’s no need for numerous supplements like prebiotic pills, probiotic pills, and numerous vitamin and mineral pills,” Glab adds. “Fermented foods like Flanagan Farm sauerkrauts provide all these nutritional benefits in a delicious, whole food form.”
HEALTH BENEFITS
“Eating raw, fermented foods is linked to so many health benefits,” he continues, “like an improved immune system, a healthy digestive tract, enhanced nutrient bioavailability, better mental health and more stable glucose levels. Flanagan Farm krauts offer real health benefits through real, organic food.”
Flanagan Farm cabbage is grown on an organic, family-owned Wisconsin farming operation. Once cabbage is
harvested, it travels less than 75 miles north to the production plant in Bear Creek, where it begins fermenting. Flanagan Farm’s promise is “24 hours from farm to fermentation” to bring consumers fresh, delicious kraut.
The five flavors are set to become customers’ everyday go-to kraut, whether piled on a sandwich, tossed with a salad, as cracker topping, or just enjoyed by the forkful to get a daily dose of probiotics. Flanagan Farm sauerkraut is non-GMO, kosher, vegan, gluten free, has no added sugar, and is free of the nine most common allergens.
Details on each flavor of the accessible superfood include:
• Flanagan Farm Classic Kraut has a bright, tangy taste and is seasoned with aromatic caraway seeds.
• Flanagan Farm Kimchi Kraut is spicy, layered with heat, and made with green onion, carrot, ginger and Korean pepper.
• Flanagan Farm Beet Kraut, made with beets and ginger powder, has an earthy taste paired with a clean, crunchy texture.
• Flanagan Farm Dill Kraut is herbaceous and briny thanks to sea salt, dill and granulated garlic.
• Flanagan Farm Roasted Garlic Kraut’s robust flavor comes from roasted garlic granules and fresh garlic puree.
“In talking to retail partners, quality and accessibility was a common theme,” says Jorge Azevedo, chief operating officer of Flanagan Farm and FFH. “Flanagan Farm is now the only refrigerated organic sauerkraut that is under $5 at Walmart.”
“That is real value on an organic, raw product full of real probiotics,” Azevedo stresses. “Not only do consumers deserve to have
superfoods at an affordable price, but they also deserve superfoods that are USDA-certified organic, a rare combination.”
Flanagan Farm takes farming seriously, and 1% of sales are donated to the Food + Farm Exploration Center in Plover, Wisconsin. This organization
educates people about agricultural innovation and sustainability.
For more information about Flanagan Farm, visit https:// www.flanaganfarmfoods.com and follow the operation on Instagram, Facebook and TikTok.
Flexible Packing
Easily weigh and pack in bags, boxes or crates up to 100 lbs. From jute to cardboard and polyprop. With imprint, label and plant passport. Reliable for decades, with little maintenance.
Discover the Eqraft® Multihead Weigher, Cratefiller, Baxmatic® and Sewing Lane
With our know-how, machinery, and software we enable growers and packers to develop an efficient and reliable agribusiness.
Restrain Unveils Ethylene Treatment for Potato Storage
Colorless gas naturally occurs in all plants and plays a vital role in maintaining potato quality
Restrain has announced the launch of its new Precision Ethylene Treatment (PET) technology, setting an unprecedented standard in storage solutions.
This pioneering advancement continues Restrain’s legacy of innovation, ensuring optimal potato preservation through the precise application and control of ethylene, a natural plant hormone crucial for maintaining potato quality.
Ethylene, a colorless gas naturally occurring in all plants, plays a vital role in various physiological processes such as ripening, aging, and stress responses. For two decades, Restrain has harnessed the power of ethylene to revolutionize potato storage, keeping potatoes sprout-free, qualitystable and market-ready.
Restrain’s ethylene systems seamlessly integrate into commercial bulk, box, ambient and refrigerated
storage facilities without requiring costly modifications.
Catalytic generators, designed and manufactured in-house since 2017, enhance safety, ensure quality, reduce costs, and foster continuous innovation. Leveraging advanced microcomputer technology, the systems offer unparalleled control and future-proof internet connectivity for real-time monitoring.
PREFERRED SOLUTION
Following the European 2020 ban on CIPC, Restrain emerged as the preferred solution for major French fry manufacturers and fresh potato suppliers. As priorities evolved, the company’s focus expanded to address fry color and weight loss, cementing its leadership in ethylene management for potato storage.
Today, the natural, cost-effective sprout suppression system ensures minimal weight loss and optimal fry
CHROME ALLOY WEAR PARTS
color without necessitating a harvest interval.
By 2023, Restrain had integrated iCloud technology for real-time remote monitoring and adaptive storage control. Its ongoing research and newly patented systems drive continuous advancements, solidifying the company’s position at the forefront of potato storage innovation.
Now, Restrain unveils Precision Ethylene Treatment (PET) technology, the most significant innovation in potato storage yet. This advanced method introduces and maintains optimal ethylene levels in potato storages, preventing sprouting, preserving sugar levels, protecting fry colors, and minimizing weight loss through three revolutionary steps:
• The Sensor: Restrain’s newly designed ethylene sensor offers unparalleled accuracy and response time, excluding interference from other molecules. It measures carbon dioxide, temperature, and relative humidity, providing comprehensive monitoring.
• The Pulse: The innovative ultralow dosing pulse system delivers controlled ethylene at parts per billion, below sensor detection levels. This prepares potatoes for higher ethylene levels, effectively suppressing sprouting while minimizing respiration to protect fry color and reduce weight loss.
• The Control: Restrain’s state-of-theart ethylene control management system employs sophisticated algorithms to establish and maintain precise ethylene levels in commercial storage facilities. This gradual increase in ethylene levels ensures superior storage outcomes.
Five Key Benefits of PET Technology:
• Accurate Ethylene Control: Leverage the latest in software and sensor innovations for precise control of ethylene levels, preventing overexposure and ensuring top-quality potato storage.
• Protection of Fry Color: Maintain excellent fry color through precise ethylene level management.
• Reduction in Fuel Consumption: Lower operational costs and environmental impact with reduced fuel consumption.
• Gentle Treatment for Potatoes: Preserve the quality of potatoes from storage to market with gentle, controlled treatment reducing weight loss.
• Patent-Pending Technology: Farmers can rely on Restrain’s
innovative, patent-pending technology that sets the industry standard for sprout suppression and potato preservation, ensuring the best results.
Restrain’s Precision Ethylene Treatment technology represents a quantum leap in potato storage solutions, reaffirming the company’s commitment to innovation and excellence. This new technology promises to revolutionize the industry, offering a natural, costeffective, and highly efficient method for maintaining potato quality and market readiness.
For more information, please visit the Restrain website at www.restrain. io, or contact team member Tash Naidoo, tash@flowboost.com, +35-19-1407-3997.
MELISSA HEISE MOSINEE, WI (715) 693-3015 mheise@sei247.com www.swiderskiequipment.com
VANTAGE NORTH CENTRAL INC
SEAN TIMM PLAINFIELD, WI (715) 335-4474 Ext 313 sean@valleynci.com www.vantage-northcentral.com
WILCOX AGRI-PRODUCTS
ALAN WILCOX WALNUT GROVE, CA (916) 776-1784 awilcox@wilcoxap.com
WISCONSIN ROCK EQUIPMENT LLC
DONNIE NIEMAN SPENCER, WI (715) 721-9600 wi.rockequipment@gmail.com www.WIRockEquipment.com
FERTILIZERS
BIO GRO INC
BRUCE ANDERSEN CEDAR GROVE, WI (608) 354-1123 bruce@biogro.com www.biogro.com
CALCIUM PRODUCTS
DENA RESECH AMES, IA (515) 598-2770 dena.resech@calciumproducts.com www.calciumproducts.com
INSIGHT FS
CASEY KOBACK ANTIGO, WI (715) 627-4844 antigo@insightfs.com www.insightfs.com
NEW CHESTER DAIRY AVI STERN FREEDOM, WI (920) 759-4673 astern@milksource.net www.milksource.com
OSTARA-CRYSTAL GREEN FERTILIZER JUSTIN MILLER BISMARCK, ND (701) 426-2358 jmiller@ostara.com www.ostara.com
YARA NORTH AMERICA MISSY SCHUG MCMILLAN, MI (269) 207-0177 missy.schug@yara.com www.yara.com
FERTILIZERS - CONVENTIONAL AND ORGANIC FARM FIXATION LLC
MARK J KLISH MOSINEE, WI (715) 347-0545 mark@farmfixation.com www.farmfixation.com
FINANCIAL
ABBYBANK
NATALYN JANNENE ABBOTSFORD, WI (715) 223-2345 marketing@abbybank.com www.abbybank.com
AGCOUNTRY FARM CREDIT SERVICES
ASHLEY BEGGS STEVENS POINT, WI (715) 344-1000
ashley.beggs@agcountry.com www.agcountry.com
BAKER TILLY
DANIEL EHR
APPLETON, WI (920) 739-3392
daniel.ehr@bakertilly.com www.bakertilly.com
BANK FIRST
BRAD RAHMLOW
TOMAH, WI (715) 602-7060
brahmlow@bankfirst.com www.BankFirst.com
BMO
PAUL SALM
ALTOONA, WI (715) 579-8536
paul.salm@bmo.com www.bmo.com
CLA (CLIFTON LARSON ALLEN LLP)
JIM HALVORSEN
MARSHFIELD, WI (715) 221-3037
jim.halvorsen@CLAconnect.com www.claconnect.com
COMPEER FINANCIAL
CATHY SCHOMMER
PRAIRIE DU SAC, WI (608) 370-6792
cathy.schommer@compeer.com www.compeer.com
COVANTAGE CREDIT UNION
STEPHANIE BARTLETTI
ANTIGO, WI (715) 627-4336
sbartlet@covantagecu.org www.covantagecu.org
FIRST STATE BANK
KEVIN KONKOL
NEW LONDON, WI (920) 531-2857
kkonkol@bankfirststate.com www.bankfirststate.com
INCREDIBLE BANK
ROB WYMAN
WESTON, WI (715) 843-1704
rwyman@incrediblebank.com www.incrediblebank.com
EVERY POTATO COUNTS
You want the best of both worlds. Speed to deliver maximum capacity and accurate defect detection to maintain consistent quality. Inspect the entire surface and look inside each potato to get the best out of every batch.
Attendees learn about the “promise of the U.S. seed market”
U.S. seed potatoes are a unique commodity for their exceptional quality, multiple varieties and stringent certification process. That was the message participants took away from the biannual Seed Symposium, hosted at Potatoes USA’s Denver headquarters, in July.
Who attended: Attendees included international growers interested in purchasing U.S. seed, as well as U.S. seed growers interested in learning about exporting seed as an additional revenue opportunity.
What they took away: Throughout the event, attendees discussed seed variety field trials, production training and the advantages of U.S. seed potatoes.
• Potato industry speakers shared an overview of the National Potato Council, USDA’s Animal & Plant Health Inspection Service (APHIS),
Potatoes
the Colorado Potato Administrative Committee, seed certification, potato breeding, and the life of a U.S. seed farmer.
• Representatives from Uruguay, Honduras, Nicaragua, Panama and Guatemala also gave guest presentations.
Following the symposium, five international attendees split into two groups for a market trip either to North Carolina with seed consultant Peter Joyce or Washington state with seed consultant Saul Mercado.
What they’re saying: Participants said the symposium and market trips were “very beneficial” because they learned about the seed certification process and how different varieties could be adapted and developed in their home markets.
USA Wins Gold MyPlate Champion Achievement
Goal of partnership is to ensure half of consumers’ plates are filled with fruits and vegetables
The MyPlate National Strategic Partner Team recently recognized Potatoes USA with the Gold MyPlate Champion Achievement for actively participating in the MyPlate national strategic partnership and promoting MyPlate to important audiences.
Launched in 2011, MyPlate is the official symbol of the five food groups and is a visual reminder to choose a variety of foods throughout the day and week. It represents what and
how much to eat from each food group over the course of the day.
Working with other strategic partners, Potatoes USA created new informational handouts for healthcare professionals to help educate patients on healthy eating habits and how to incorporate nutritious vegetables, like potatoes, into their diets.
Additionally, as part of the
Participants said they found the farm visits particularly helpful because they could verify the quality of the seeds they were purchasing first-hand.
partnership with MyPlate, popular recipes from https://PotatoGoodness. com are expected to be featured on MyPlate Kitchen (https://www. myplate.gov/myplate-kitchen), one of the many tools available to consumers to help ensure that half their plates are filled with fruits and vegetables.
Jim Ehrlich, executive director of the Colorado Potato Administrative Committee, addresses attendees of the biannual Seed Symposium, hosted by Potatoes USA, in July.
Auxiliary News
By Dakotah Smiley, Vice President, WPGA
Hello, all! Even though we are in the last stages of harvest season, let’s take a moment to reminisce about the fantastic time we had at the Wisconsin State Fair this August. The aroma of baked potatoes still lingers in the air!
The State Fair, August 1-11, was an incredible 11 days filled with great music, perfect weather, a variety of animals, and, of course, our everpopular baked potatoes.
Each day, our booth opened at 10 a.m., and there was always a line of eager fairgoers ready for their breakfast baked potatoes. We wrapped up each night at 10 p.m., serving the last of our delicious spuds.
Every year, it takes about 150 dedicated volunteers to help with our baked potato sales. For those unfamiliar, selling baked potatoes at the State Fair is a significant fundraiser for the Wisconsin Potato Growers Auxiliary, and we take our role very seriously!
We couldn’t have done it without each and every one of our volunteers. Their hard work and dedication made the event a huge success. Check out the pictures of our 10 groups; you might spot someone you know!
If you’re interested in joining us next year at the baked potato booth, please contact the Wisconsin Potato & Vegetable Growers Association office at 715-623-7683 to learn more.
Until next time, Dakotah
Each year, it takes about 150 dedicated volunteers to help the Wisconsin Potato Growers Auxiliary sell baked potatoes as part of its largest annual fundraiser. Group 1 was chaired by Linda Vollmar.
Group 2: This group of Wisconsin Potato Growers Auxiliary (WPGA) State Fair baked potato booth volunteers was chaired by Tara Jameson.
Group 3: WPGA State Fair baked potato booth volunteers, Datonn Ammel, chairwoman
Group 5: WPGA volunteers, Peggy Quinn, chairwoman
Group 7: Volunteers, Becky Schultz and Bruce Baginski, co-chairpersons
Group 9: Volunteers, Deb Mattmiller, chairwoman
Group 6: volunteers, Heidi Schleicher, chairwoman
Group 8: Volunteers, Carole Gagas, chairwoman
Group 10: Volunteers, Kathy Bartsch, chairwoman
Group 4: The Antigo Band Boosters populated this bunch of WPGA State Fair volunteers.
Badger Beat
Anticipating & Managing Potatoes in Storage
Diseases of elevated concern when storing the 2024 potato crop are based on a pre-harvest review
By Amanda Gevens, Professor, Extension Specialist,
and
Department Chair,
University of Wisconsin (UW)-Madison Plant Pathology, and Administrative Director of the Wisconsin Seed Potato Certification Program
Hallmarks of the 2024 growing season in Wisconsin were heat and rain. However, these conditions didn’t persist throughout production, nor did they prevail across the entirety of the state, yet their influence can negatively impact tubers at harvest and beyond.
Potato tubers have terrific memories!
This article addresses diseases of elevated concern for storing this year’s crop based on weather conditions and common field reports of disease.
Warmer temperatures during harvest can have negative effects on tuber storage quality. Ideally, potatoes should be harvested when tuber pulp temperatures are between 50- and 55-degrees Fahrenheit, but the range
of realistic recommendations falls within a much broader range of 45 and 65 degrees.
High harvest temperatures result in greater respiration and evaporation of water from tubers, which result in unrecoverable weight loss.
Best harvest and handling practices go a long way in maintaining the health of potato crops post-harvest.
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When you need goods or services, please consider asking our Associate Division Members for quotes or explore what they have to offer. Together, we make a strong organization and appreciate how wonderful we are as a group.
Manage bruise from vine kill through harvest and transport; cure tubers (heal wounds, cuts, incomplete skin set) at 50-60 degrees for 2-3 weeks; avoid storing frosted tubers (limit cellular breakdown and bacterial invasion); and assess tubers at piling to determine disease level and best prescriptive management scheme.
BACTERIAL SOFT ROT
This season, we saw an atypically high incidence of aerial stem rot in potatoes. This is the name given to the foliar disease and decline of potato plants from Pectobacterium and/or Dickeya spp. that infect potato stems at a node or wound site.
While these same genera can cause blackleg (and some can cause soft rot of the tubers), blackleg begins on tubers and progresses up the stem, and aerial stem rot begins with an infection at a wound or natural opening (leaf scar) on the stem. The disease-causing bacteria can come from infected tubers, infested soil, or other contamination. The bacteria can be moved in irrigation water, in aerosols, and on insects.
Infection is favored by dense plant canopies, warm weather, and long periods of leaf wetness. Even though the infections may come from infected tubers, the symptoms may not occur until the plants have begun to flower. Symptoms are black-tobrown slimy (or mushy) decay of the stems.
Because of the high loads of pectolytic bacteria in the canopy, under warm, wet conditions, the tubers below-ground likely have a greater opportunity for exposure and infection this season.
The resulting tuber disease is referred to as soft rot. Symptoms include tanto brown-colored water-soaked areas of granular, soft tissue with brown to black margins. The rotted part of the tuber is clearly differentiated from the healthy part of the tuber, although with time, the healthy part also becomes infected.
Soft-rotted tubers tend to break down easily, causing further spread of the bacteria to surrounding tubers. The spread from tuber to tuber is promoted by high temperatures (greater than 50 degrees) and anaerobic or low oxygen conditions.
SECONDARY INFECTIONS
Under these conditions, soft rot bacteria can invade previously healthy tubers, primarily through the lenticels. In storage, soft rot bacteria
often cause secondary infections after initial infection from other diseases, including any of those previously described.
Once a soft rot “hot spot” forms, the heightened respiration can generate heat, further enhancing the rotting process.
To minimize these diseases, use certified potato seed pieces. Use
Biocatalyst for Nutrient Release
• Maximizes
from crop residues and the soil
• Extends existing nutrient availability later into the season
•
•
•
either small tubers for planting or allow the seed pieces to heal before planting and plant in well-drained soils with adequate plant spacing to encourage air flow and reduce moisture.
Manage irrigation water to limit wet foliage. Copper-containing foliar-applied treatments may aid in reducing bacteria on the foliage, but with persistently favorable weather conditions, aerial stem rot control can be extremely challenging.
At harvest and transport, avoid bruising to limit wound sites for new infections. During storage, keep the tubers at 50 to 55 degrees for 10-14 days for wound healing. Following healing, the temperature can be lowered below 50 degrees to reduce bacterial growth.
Avoid wet films on tubers and store them in clean, well-ventilated areas. Removal of infected potatoes prior to storage can reduce overall inoculum available for post-harvest spread.
Some post-harvest treatments, including antagonistic bacteria, chlorine dioxide gas, peroxyacetic acid, and ozone can limit black rot in storage
LATE BLIGHT
While late blight was limited in incidence in several states, its later season appearance can still pose a risk to tubers as aerial inoculum from the sporangia can wash down through soil in rain or irrigation water and directly infect tubers even after the foliage has senesced or desiccated.
These very late-season infections are sometimes not symptomatic or noted until many months into storage and are often seen as shallow copper to brown-colored yet corky lesions on tubers.
In 2024, the primary clonal lineage/ strain type/genotype of the Phytophthora infestans pathogen
Potato Late Blight Disease Cycle.
POTATO PINK ROT
Potato pink rot is a water mold or oomycete disease of potato tubers caused primarily by Phytophthora but also P. nicotianae. The disease doesn’t need wounds to infect and decay tubers, however, when wounding occurs, and pulp temperatures are above 60 degrees
found on both tomato and/or potato plants in the United States and nearby Ontario, Canada, was US23. States with confirmed reports included Florida, Maine, Minnesota, New York, Pennsylvania, Tennessee, Vermont, and Wisconsin.
may extend several centimeters into the tuber. The variability in lesion appearance is often the result of differences in moisture.
The soilborne pathogen causes darkened, water-soaked lesions with defined margins near the and is often identified by the characteristic pink/salmon color and ammonia -like odor of a potato after 20-30 minutes.
Potato vines can also appear stunted or wilted later in the season, with noticeable leaf yellowing moves up the stem.
This clonal lineage can be managed with several fungicide active ingredients including metalaxyl or mefenoxam. Storage treatment options include mono- and di-basic salts of phosphorus acid.
Water molds are known for their multiple spore types, each of which plays a unique role in causing disease. The pathogen spreads through movement of its sporangia (the primary spore type for longerdistance movement) by air or by splashing within a field.
The pathogen can reside in the soil for many years (roughly seven or more), be present in unharvested (volunteers), and as oospores in infested soil.
In the field, late blight US-23 can cause severe symptoms on tomato and potato. Leaf symptoms include circular, necrotic or brown lesions surrounded by collapsed pale or chlorotic (pale green to yellow) tissue.
Infested soils can move the pathogen between fields on machinery or equipment. Under high degrees) and wet conditions, the pathogen can infect all underground plant parts through the
During very wet conditions, swimming spores (zoospores) can also move freely between plants, epidermis, eyes, or lenticels. During and after harvest, infected tubers will rot and spread spores through wounds and bruises, with high moisture in storage aiding infection.
When moisture is high and there is pooling water on soil surfaces or wetness on leaves, the sporangia can give rise to zoospores, the spore type responsible for shorter-distance movement. Zoospores can swim for approximately 2-10 hours and create new infections.
Scouting regularly, especially in waterlogged parts of a field, allows for early identification of spread and damage occurs.
PREVENT DISEASE
Enlarged, water-soaked or wet and oily-appearing leaf lesions often give rise to sporulation, identifiable by white or gray fuzzy growth. Dark green, brown, or black water-soaked lesions on the stem may also contain sporulation.
Symptomatic tubers typically have sunken and firm brown lesions that
Moist and moderate temperatures (90-100% humidity and 54-75 degrees) promote the production of sporangia (primary spores). Sporangia typically infect at 64-75 degrees, whereas zoospores are produced and can be infective at 46-64 degrees.
Wisconsin residents can refer to the disease prediction and weather
Badger
models available at the Vegetable Disease and Insect Forecasting Network (VDIFN) website (https:// agweather.cals.wisc.edu/vdifn/).
The disease cycle of P. infestans is generally asexual here in the United States. The sporangia land on leaf, stem, and other plant tissues and either infect directly or produce zoospores, which then infect the plant under cooler, wetter conditions. Under optimal disease-promoting conditions, infection can occur in as little as two hours. After 4-5 days of sufficient moisture and moderate temperatures, the site of infection generates spores (sporangia), which appear white and fuzzy, and enable further dispersal of the pathogen.
Rapid repetition of the asexual cycle causes large-scale late blight epidemics. Because the oospore of this pathogen is not present in the United States, overwintering of the pathogen occurs largely by persistence of infected potato tubers or other plant parts (tomato fruits or stems).
The pathogen cannot survive on its own in the environment without survival on some kind of living plant host tissue.
A disease severity predictive model based on air temperature and relative humidity is available on the VDIFN website (https://agweather.cals.wisc. edu/vdifn/).
From the Disease tab, select the “Late Blight” model. This model uses Disease Severity Values (DSVs) computed from the last week of gridded NOAA weather data (https:// www.noaa.gov) to calculate the risk of Phytophthora infestans development, which is displayed as a colored map overlay.
The start point should be adjusted to crop emergence or the last fungicide spray, whichever is more recent. The model accounts for the total DSVs accumulated during a season, as well as the amount accumulated
since the start date.
Click any grid point in VDIFN to get more detailed weather and disease progression information for that location.
Late blight management strategies aim to limit the presence of initial inoculum (the first wave of sporangia or spores) and prevent the development of secondary inoculum (subsequent waves of spores produced on plants).
There are many practices that can help control late blight: plant only healthy seed potato tubers, destroy waste tubers, destroy volunteers, destroy unmanaged and infected plants, space rows to enhance airflow and reduce moisture, plant resistant cultivars, and apply fungicide to prevent infection.
Many fungicides are available for commercial conventional and organic production. For Wisconsinspecific fungicide information, visit https://vegpath.plantpath.wisc. edu/documents/potato-late-blightfungicides/ for a list of fungicides registered for commercial use, or refer to Commercial Vegetable Production in Wisconsin (A3422), a guide available through the UW Extension Learning Store website (https://learningstore.extension.wisc. edu/products/commercial-vegetableproduction-in-wisconsin).
Or, for home garden fungicide recommendations, see Home Vegetable Garden Fungicides (HXT1211), https://vegpath. plantpath.wisc.edu/wp-content/ uploads/sites/210/2021/02/ XHT1211-Home-Vegetable-GardenFungicides.pdf, a fact sheet available through the UW Plant Disease Diagnostic Clinic website (https:// pddc.wisc.edu).
POTATO PINK ROT
Potato pink rot is a water mold or oomycete disease of potato tubers caused primarily by Phytophthora erythroseptica, but also P. nicotianae The disease doesn’t need wounds to
infect and decay tubers, however, it can be exacerbated when wounding occurs, and pulp temperatures are above 60 degrees.
The soilborne pathogen causes darkened, water-soaked lesions with defined margins near the stem-end of the tuber and is often identified by the characteristic pink/salmon color and ammonia-like odor of a potato
Badger Beat. . . continued from pg. 57
cut and exposed to air after 20-30 minutes.
Potato vines can also appear stunted or wilted later in the season, with noticeable leaf yellowing and drying as the wilt moves up the stem.
The pathogen can reside in the soil for many years (roughly seven or more), be present in unharvested tubers (volunteers), and as oospores in infested soil.
Infested soils can move the pathogen between fields on machinery or equipment. Under high temperatures (75-82 degrees) and wet conditions, the pathogen can infect all underground plant parts through the epidermis.
During very wet conditions, swimming spores (zoospores) can also move freely between plants, infecting through the epidermis, eyes, or lenticels. During and after harvest, infected tubers will rot and spread spores to healthy tubers through wounds and bruises, with high moisture in storage aiding infection.
Scouting regularly, especially in waterlogged parts of a field, allows for early identification of disease before significant spread and damage occurs.
PREVENT DISEASE
The following practices can also help prevent disease development: destroy infested plant debris, rogue volunteer plants, maintain proper soil moisture, rotate away from susceptible crops (four-year rotation), avoid bruising and wounding during harvest, avoid harvesting in hot conditions, and store tubers in cold, well-ventilated storage spaces.
Up-to-date Wisconsin-specific conventional in-furrow and postharvest fungicide information and recommendations can be found in the Commercial Vegetable Production in Wisconsin (A3422) guide available through the UW
Extension Learning Store website (https://learningstore.extension.wisc. edu/products/commercial-vegetableproduction-in-wisconsin).
It is important to be aware of the risk of pathogen resistance to phenylamide fungicides (such as metalaxyl and mefenoxam). With use over time, these fungicides have selected for resistant pathogen populations in many locations.
This means that the use of phenylamide fungicides will not control pink rot. Or, for home garden fungicide recommendations, see Home Vegetable Garden Fungicides (https://pddc.wisc.edu/2015/07/24/ home-vegetable-garden-fungicides/), a fact sheet available through the UW Plant Disease Diagnostic Clinic website. Always follow label directions carefully.
Because the water molds are not true fungi, only certain fungicides are effective in controlling pink rot, leak, and late blight. In the past, single-site mode of action metalaxyl or mefenoxam fungicides (such as Ridomil) were very effective at limiting water molds.
Metalaxyl and mefenoxam resistance in P. erythroseptica and infestans has been documented in various regions of the United States. In 2012, a fungicide resistance evaluation of P. erythroseptica isolated from tubers in storage in Wisconsin indicated that a portion of the isolates collected (~25%) were resistant to mefenoxam.
It is likely that after another decade of usage, the percentage of the pathogen population resistant to mefenoxam or metalaxyl has increased.
LIMIT LATE BLIGHT/PINK ROT
Studies at the University of Idaho and North Dakota State University indicated that applications of phosphorous acid (H3PO3) on tubers entering storage or applied to foliage (two to three applications) can
significantly limit late blight and/or pink rot.
Phosphorous acid treatment cannot reverse the effects of field-infected tubers but can limit the spread of disease during handling and storage. Field-applied phosphorous acid application has also been shown to provide residual control of pink rot to approximately 90 days after harvest.
In our UW inoculated storage trial, phosphorous acid (Phostrol) applied during bin filling at rates of both 6.4 and 12.8 fluid ounces/ton significantly limited pink rot incidence and severity at approximately 30 and 60 days post treatment. Phostrol at both rates also significantly limited late blight in a separate UW inoculated study.
Hydrogen peroxide studies carried out by the Idaho research team showed that application immediately following inoculation provided nearly 30% disease control when compared to non-treated controls. However, when tubers were infected in the field and were treated post-harvest, hydrogen peroxide did not provide adequate disease control.
Our UW hydrogen peroxide study on pink rot control resulted in disease incidence and severity results that were not significantly different from our non-treated control.
There are late season and postharvest treatments that are effective in minimizing infection and spread of potato storage diseases.
However, they must be used in a multi-faceted management program including site selection, crop rotation, seed selection, irrigation management, preventative fungicide applications in production, and good practices for harvest and storage with respect to temperature and relative humidity.
NPC News
Potato Organizations Awarded $2.8 Million
Specialty Crop Block Grant Program includes 26 potato-specific projects
In late August, the U.S. Department of Agriculture (USDA) announced the recipients of $83.2 million in grant funding through the Specialty Crop Block Grant Program (SCGBP). Included were 26 potato-specific projects, receiving nearly $2.9 million in funding.
From market development to consumer education to research, these programs develop new markets, increase the competitiveness of the specialty crop industry, and increase access to specialty crops for consumers.
The Specialty Crop Block Grant and Specialty Crop Multi-State programs are funded by the 2018 Farm Bill and administered by USDA’s Agricultural Marketing Service (AMS).
“The Specialty Crop Block Grant Program continues to be an incredible way for state potato organizations to target programs of specific interest in their own states. NPC and the Specialty Crop Farm
Bill Alliance continue to push for increased funding for this program as the 2024 Farm Bill is developed,” states Dean Gibson, National Potato Council (NPC) vice president of Legislative Affairs.
More information on the SCBGP
projects is included in the individual press releases for each state and territory. The press releases for SCBGP can be viewed by visiting https://www.ams.usda.gov/ services/grants/scbgp/pressreleases-2024.
By Dana Rady, WPVGA Director of Promotions and Consumer Education
Ten Acre Marketing Touts Wisconsin Potatoes
Dietician Jenny Heap says spuds boost nutrition for students returning to school
As I reflect on the many WPVGA Promotions Committee meetings over the years, and especially those that have taken place since working with retired Potatoes USA executive John Toaspern (on revamping our strategic planning process), I’m reminded that a solid common theme has been the importance of influencing the consumer.
Yes, we want (and will continue) to share grower stories and showcase multi-generational family farms. Yes, we want (and will continue) to share the great ways in which Wisconsin growers are sustainably producing the highest quality potatoes and vegetables for families. Yes, to that
and more. It’s all part of the bigger picture.
Essentially, however, it all comes down to influencing and establishing a relationship with the consumer. After all, it’s the consumer who has the purchasing power at grocery stores and can “strongly request” a specific product until it becomes available for them to buy.
It’s the consumer who is on social media. It’s the consumer who is looking for nutrition information and new ways to cook at home.
The big question is how to impact those consumers since they are influenced by different characteristics
relative to the generations into which they were born and raised.
Many Promotions Committee members have debated over the best ways in which to influence consumers. This is a big reason some meetings have been more colorful than others and why so much detail is put into a two-day budget planning meeting each year.
It’s also a reflection of how much each committee member, who volunteers their time to participate, cares.
TANGIBLE PROMOS
In looking back over the last few Promotions Committee budgets, I think most members would agree that many of our past efforts in reaching consumers have been more tangible in nature and scope.
Partner with this group/organization and you get a billboard, online ad, jingle, commercial, company mention, logo placement, or TV show devoted to your product.
While there can certainly be a place for opportunities of that kind, the Promotions Committee deserves applause for stepping further into the strategic mindset at a higher level of thought by incorporating something different and less tangible this year. It’s also arguably the most strategic approach the committee has taken to date.
Ten Acre Marketing is based in North Dakota with 11 employees who live
across the United States. As their website states, they are “rooted in agriculture and driven by results.”
Founder and Chief Executive Officer Leah Halverson, whose family owns Black Gold Farms in Grand Forks, developed her vision and a highly professional and intelligent team that has direct farming experience or upbringing. As a result, they have well-established relationships and insights into strategies that will move the needle in the desired direction.
You’d be healthier, too, if you spent your winters in Hawaii.
You’d be healthier, too, if you spent your winters in Hawaii.
You’d be healthier, too, if you spent your winters in Hawaii.
They work with registered dieticians like Jenny Heap, MS, RDN, who write monthly articles on behalf of Wisconsin potatoes.
The articles focus on topics like Wisconsin potatoes being a nutritional powerhouse, which is especially pertinent as kids head back to school, debunking myths about potatoes and carbohydrates, the sustainable ways in which Wisconsin potatoes are produced, and what sets Wisconsin apart from other potato-
producing states like Idaho.
The articles are sent to media outlets that registered dieticians frequent (i.e. food bloggers and podcasters,
100% of Wisconsin Seed
100% of Wisconsin Seed
100% of Wisconsin Seed
Potatoes must be winter tested to be eligible for certified seed tags.
Potatoes must be winter tested to be eligible for certified seed tags.
Potatoes must be winter tested to be eligible for certified seed tags.
food beat writers, Wisconsin and ag media, culture, diet and health publications and websites, etc.) as well as to non-media outlets (i.e.
100% of Wisconsin Seed Potatoes must be winter tested to be eligible for certified seed tags.
• While all state seed potato associations winter test their foundation lots, some do not winter test 100% of their certified seed lots.
• While all state seed potato associations winter test their foundation lots, some do not winter test 100% of their certified seed lots.
100% of Wisconsin Seed Potatoes must be winter tested to be eligible for certified seed tags.
• While their of their
• Wisconsin top-quality
• With one grade,
Don’t bet your farm on untested seed potatoes. Check the winter test results and Begin with the Best
• While all state seed potato associations winter test their foundation lots, some do not winter test 100% of their certified seed lots.
• While all state seed potato associations winter test their foundation lots, some do not winter test 100% of their certified seed lots.
• Wisconsin does, and this assures you get only the top-quality seed.
• Wisconsin does, and this assures you get only the top-quality seed.
• Wisconsin does, and this assures you get only the top-quality seed.
• Wisconsin does, and this assures you get only the top-quality seed.
• While all state seed potato associations winter test their foundation lots, some do not winter test 100% of their certified seed lots.
• With the Wisconsin Badger State Brand Tag, you get one grade, one standard–certification that counts.
• With the Wisconsin Badger State Brand Tag, you get one grade, one standard–certification that counts.
• Wisconsin does, and this assures you get only the top-quality seed.
• With the Wisconsin Badger State Brand Tag, you get one grade, one standard-certification that counts.
• With the Wisconsin Badger State Brand Tag, you get one grade, one standard–certification that counts.
• With the Wisconsin Badger State Brand Tag, you get one grade, one standard–certification that counts.
Don’t bet your farm on untested seed potatoes. Check the winter test results and Begin with the Best — Wisconsin!
Don’t bet your farm on untested seed potatoes. Check the winter test results and Begin with the Best — Wisconsin!
Don’t bet your farm on untested seed potatoes. Check the winter test results and Begin with the Best — Wisconsin!
WISCONSIN
CERTIFIED SEED POTATOES
Don’t bet your farm on untested seed potatoes. Check the winter test results and Begin with the Best — Wisconsin!
WISCONSIN CERTIFIED SEED POTATOES
WISCONSIN CERTIFIED SEED POTATOES
Wisconsin Seed Potato Improvement Association, Inc. P.O. Box 173 • Antigo, WI 54409 • 715-623-4039 • www.potatoseed.org
Wisconsin Seed Potato Improvement Association, Inc. P.O. Box 173 • Antigo, WI 54409 • 715-623-4039 • www.potatoseed.org
Seed Potato Improvement Association, Inc. P.O. Box 173 • Antigo, WI 54409 • 715-623-4039 • www.potatoseed.org
A healthy back-to-school season begins with potatoes on the lunch tray, writes dietician Jenny Heap, MS, RDN.
Marketplace. . .
continued from pg. 61
dieticians from Wisconsin universities with dietetics programs, dieticians in university athletic programs and dieticians employed by specific retail store chains).
SHARING CONTENT
The registered dieticians, publications, food bloggers, and all the resources re-publish and share the content with their audiences, thereby influencing consumers who read their materials. These individuals are also being directed to the Wisconsin Potato & Vegetable Growers Association (WPVGA) to further broaden relationships and receive information.
You’ll notice these articles posted to WPVGA’s consumer and trade websites, social media channels, sent as press releases and incorporated into our favorite Badger Common’Tater magazine.
Additionally, Ten Acre Marketing is helping WPVGA establish a deep-rooted relationship with the Wisconsin Association of Nutrition and Dietetics (WAND).
Several big keys to the success of this whole endeavor lie in the quality professional relationships Ten Acre Marketing maintains, accurate and appropriate placement of the articles in the hands of desired recipients, evaluation of progress based on the monitoring service Ten Acre Marketing sustains, and last, but not least, captivating writing.
According to her bio, Jenny “is a passionate marketing and communications expert with a focus on food and agriculture. She holds a master’s degree in foods and nutrition from the University of Utah and has spent most of her career supporting U.S. farmers and growers with strategic communications.”
Jenny often shares that her passion for nutrition led to a profound appreciation for the dedicated farmers and growers responsible
for the foods we enjoy every day.
Jenny served as director of scientific communications at the Egg Nutrition Center/American Egg Board and led global health and nutrition communications at the Almond Board of California before serving as a vice president at Eat Well Global, where she oversaw the work supporting U.S. commodity clients.
MARKETING INSIGHTS
She now serves as an independent consultant bringing marketing, communications and insights expertise to clients across the food and agriculture sector.
It’s also worth noting that this work with Ten Acre Marketing is filling a void in the Promotions Committee’s approved strategic plan that remained unaddressed over the past year.
The specific objective that relates to this work is to “Create awareness of how potatoes fuel performance and improve consumer/dietician perceptions of potato nutrition.”
From 2016-2023, WPVGA worked with contracted Registered Dietician Sarah Agena. Her duties included
social media posts and helping at Spudmobile events, and over the years, grew to include monthly virtual cooking classes and regular TV spots showcasing the many ways to cook with Wisconsin potatoes.
Prior to her departure in the summer 2023, WPVGA had asked Agena to expand her duties to include more writing. For example, influence consumers by writing letters to the editor of various publications, address misconceptions about Wisconsin potatoes and help frame them in a positive light when it comes to consumer awareness and purchases.
WPVGA staff took over some of her duties at that time. However, her departure left a void not easily filled in terms of influencing through strategically placed written communications.
At the time of writing this article, the work with Ten Acre Marketing is getting underway. And WPVGA remains optimistic about the present and future of the number one potato producing state east of the Mississippi.
Jenny Heap, MS, RDN, writes: Wisconsin potato power: boosting student nutrition for a healthy backto-school season
For most families, back-to-school sales forecast the end of summer break and the beginning of a new academic year. As students return to the classroom, they can face a demanding challenge of balancing schedules, staying alert and focusing on their studies.
Wisconsin-grown potatoes provide essential vitamins and minerals like potassium, vitamin C, and fiber for the sustained energy and mental sharpness students need. Incorporating the potato—a nutrient powerhouse—in meals and/or snacks can set students up for success in and out of the classroom!
Potatoes
power performance
Proudly grown in Wisconsin, potatoes are a nutrient-rich source of energy
for active brains and bodies. They provide several nutrients essential for early-life development that fuel kids’ academic and physical performance. The combination of quality complex carbohydrates, fiber, and protein in potatoes helps sustain fullness so kids stay focused and energized throughout the day.
Check out some of the key factors that make potatoes a nutrition powerhouse for heading back to school.
Carbohydrates: One serving of potatoes provides 26 grams of complex carbohydrates. Carbohydrates are the primary fuel required by the brain and central nervous system.
The Estimated Average Requirement (EAR) for both kids and adults—130 grams of carbohydrates per day— was calculated based on the brain’s
glucose requirements alone.
A higher intake is recommended to support physical activity for busy student athletes. Nutrientrich complex carbohydrates make potatoes an ideal fuel to support cognitive performance in kids.
continued on pg. 64
Carbohydrates also serve as the main source of energy for muscles, which store carbohydrates as glycogen for easy access during exercise.
For children who are involved in vigorous physical activity or team sports, it is important to fuel up before, during, and after intense activity to replenish glycogen stores and help delay muscle fatigue during longer workouts and team practices.
Fiber: One serving of potatoes provides 2 grams of fiber. Nothing interrupts classroom focus more than a growling stomach. Fiber is known to enhance fullness. While fiber is a carbohydrate, it deserves its own callout when it comes to potatoes.
Fiber in potatoes is more than skin deep. About half of the fiber in a potato is found in the skin. Leaving the skin on during meal preparation provides more fiber and nutrients, though some benefits remain even when potatoes are consumed without the skin.
Fiber also contributes to bowel regularity and is thought to have a positive impact on the gut
microbiome.
Protein: One serving of potatoes supplies 3 grams of plant protein.
Protein provides the amino acid building blocks necessary for growth and development of every tissue in the human body, including muscle, bone, and connective tissue and skin.
Hormones are also made up of protein building blocks, so it’s easy to see why adequate protein is so critical for normal growth and development during childhood.
Potatoes are higher in protein than most other foods commonly consumed from the vegetables and legumes category. Protein in potatoes helps support students’ physical development and contributes to the feeling of fullness, helping them stay energized and focused throughout the school day.
Iron: One serving of potatoes provides 1.1 milligrams of iron. Iron is extremely important in cognitive function and overall brain health.
Potatoes can boost iron intake for students. Iron plays a critical role in
the myelination of nerve fibers during early brain development, significantly impacting processing speed.
Iron also makes it possible for hemoglobin to deliver life-sustaining oxygen to the muscles, brain, and all other body tissues. This nutrient is especially important for adolescent girls, who are at higher risk of iron deficiency.
A medium potato provides 1.1 milligrams of iron, or
• 11% of the adequate intake for kids 4-8 years old
• 14% for kids 9-13
• 10% for adolescent boys 14-18
• 7% for adolescent girls 14-18
Potassium: One serving of potatoes delivers 620 milligrams of potassium.
Potassium helps regulate blood pressure and works closely with sodium to maintain fluid balance in our bodies. Potassium is an electrolyte that we need during exercise and is lost via sweat with young athletes.
Potatoes are an excellent choice for
fueling up before the game, ensuring young athletes have the energy and electrolytes necessary to perform at their best.
A medium potato provides 620 milligrams of potassium, or
• 27% of the adequate intake for kids 4-8
• 25% for kids 9-13
• 21% for adolescent boys 14-18
• 27% for adolescent girls 14-18
Vitamin C: One serving of potatoes provides 20 milligrams of vitamin C. That amount goes a long way toward meeting daily requirements for children and adolescents. As kids head back to the classroom, Vitamin C is a crucial part of their diet.
Vitamin C is essential for the synthesis of collagen, which provides structure and elasticity to connective tissues throughout the body. It also supports wound healing, which is important for all those inevitable playground scrapes! Vitamin C is
also essential to the immune system, helping kids stay healthy in the classroom.
Vitamin C also improves the bioavailability of iron found in plant foods, signaling good news for kids and families who are boosting their daily fruit and vegetable consumption.
A medium potato provides 27 milligrams of vitamin C, or
• 108% of the recommended daily allowance (RDA) for kids 4-8
• 60% for kids 9-13
• 36% for adolescent boys 14-18
• 42% for adolescent girls 14-18
Vitamin B6: One serving of potatoes provides 0.2 milligrams of vitamin B6. This B vitamin is necessary for numerous processes in the body, including proper immune function and the formation of hemoglobin, which carries oxygen to the brain, muscles, and all other parts of the body. B6 is also heavily involved in
protein metabolism.
Beyond these important roles, vitamin B6 helps synthesize neurotransmitters critical for brain development during pregnancy and infancy, which can significantly impact cognitive performance in childhood and throughout life.
A medium potato provides 0.2 milligrams of vitamin B6, or
• 30% of the RDA for kids 4-8
• 20% for kids 9-13
• 15% for adolescent boys 14-18
• 17% for adolescent girls 14-18
Whether baked, grilled or mashed, Wisconsin-grown potatoes can be a powerhouse of nutrition for fueling kids’ minds and bodies as they hit the books, lace up their sneakers and head back to school. Families can be assured that their student is fueled with the nutrients they need, all thanks to the potato!
Turnkey Weighing and Packing Solutions
Eqraft believes the future of agriculture lies in automation and smart technology
Running a modern-day agribusiness means keeping up with a set of ever-increasing challenges daily.
Take changing client demands, rising manual labor costs and increasingly
strict food safety and health regulations.
Eqraft is aware of these challenges and believes the answer lies in
technology. That’s why the Dutch manufacturer builds and maintains smart factories for the agriculture industry, with machines and software that make the process go smoothly, from reception and grading to weighing and packing.
With these solutions, agri-factory owners can develop an efficient and reliable business, stay ahead of competition and improve margins. Eqraft has a worldwide network of clients relying on the company’s technology every day.
The Dutch tech company relies on
This Page and Next: Eqraft multi-head scales with the Cratefiller, Baxmatic®, and Sewing Lane make for an extraordinary team. The big buckets, highly accurate weighing, and quick and reliable crate and bag filling guarantee high output at minimum effort. The proven design requires little maintenance and has unmatched uptime.
extensive knowledge and experience built up over the last 40 years.
Starting out as a repair and construction company for agricultural machines, in 1984, Eqraft made a name for itself with the closed onion topper, which turned out to be a great success and is still part of the portfolio. Some clients have been using the onion topper since those first years.
Later, weighing and packing machines were added to the portfolio. Over the years, high-tech machinery replaced simple mechanics and Eqraft’s role gradually changed to that of an integral supplier for factories.
Eqraft’s clients are located all over the world, from Europe to the United States, and are active in different industries, from onions and potatoes to bulk.
Machines can be tweaked according to the type of product, but the
technology always does the same thing in helping clients meet and exceed expectations when it comes to grading, packing, and delivering.
PACKAGING & TRACEABILITY
In an increasingly competitive world, clients are asking for a variety of packaging types and perfect
Turnkey Weighing and Packing Solutions. . . continued
traceability. That’s why Eqraft offers a variety of weighing and packing machines, from multi-head weighers to automatic filling of bags, crates, or boxes.
Switching between different sizes and types of packaging and output weight
is easy with these solutions, and there’s no need to change everything by hand, as it requires just one push of the button.
Even if a line consists of several machines, all functions are integrated into one user-friendly touchscreen.
The program enables storage of preset recipes for all bags, crates and cartons, so the operator only chooses the correct settings once.
The Combination Scale calculates the optimum output weight at high speed. Its high accuracy helps fill bags, crates or boxes with exactly the right amount of produce, never too little, so the client remains happy, but not too much either, so profit margins are respected.
The multi-head weigher can be combined with Eqraft’s Cratefiller, Baxmatic, Sewing Lane, Printer, and Rollstock Bagger.
After the product is weighed accurately, it can be passed on the Cratefiller, which carefully deposits the potatoes in crates or boxes of various sizes.
After that, the machine shakes each crate to evenly distribute the product before closing and safely stacking the
Above and Left: The Cratefiller easily switches between crates and boxes of various sizes. The user-friendly control panel is fully integrated with the multi-head scale, making switching between recipes a matter of seconds. It can also be combined with an erector or de-stacker at the infeed or a box closer at the end to reduce even more manual labor.
crates or boxes. It can be combined with an erector or de-stacker at the infeed or a box closer at the end.
The weigher can also pass the produce on to the Baxmatic. This machine allows factory owners to switch easily between various types of packaging for potatoes or onions.
WICKET & WOVEN NET
From wicket and jute bags to woven net, the machine has proven itself time and time again, as hundreds of them have been installed at factories in Europe and North America.
When high volumes and speed are a priority, the roll stock bagger is a great solution. This machine is a fast and cost-efficient way to pack large volumes of potatoes. Using a roll of plastic net packaging, it can create bags of 5 to 55 pounds and fill at least 1,000 bags per hour.
Filling big bags is also a possibility, with Eqraft’s Big Bag Filler handling bags of up to 2,000 kilograms (4,409 pounds).
Checking, boxing and bagging consumer packs can be laborintensive, expensive, and error prone.
That’s why Eqraft’s Checkweigher, Cratefiller, Baxmatic, Sewing Lane, Rollstock Bagger and conveyor belts for counting and collection make sure every consumer pack is intact, singled, has the right weight and is quickly but gently packed in boxes,
When gentle product handling matters, the Createfiller is the ideal solution. The potatoes or onions are carefully deposited in crates or boxes. The filling mouth starts all the way down and moves along with the fill height. Crate and boxes are shaken to evenly distribute the product before closing and safely stacking the crates or boxes.
crates or bags.
Lastly, Eqraft protects product quality by also taking gentle product handling into account when designing machines, from the low fall height into the weighing buckets to the specifically designed filling mouth of the Cratefiller, which lowers down into the crate before releasing the product.
The Sewing Line makes sure the bags are closed properly. Finally, Eqraft can
connect a label printer to the line, allowing for full traceability of the produce.
ELECTRONIC GRADER
Apart from weighing and packing, Eqraft offers a technologically advanced electronic grader called the Eqrader. It sorts produce automatically and at high speed by quality, size, weight, shape and color based into a dozen or more different boxes.
Thanks to the cameras and infrared technology, produce that doesn’t meet the quality standards can be detected and taken out of the batch easily.
To take a next step in building the potato factory of the future, Eqraft also offers fully automated bin handling. Solutions include roller
tracks, stackers and de-stackers, turntables, shuttles, filling stations, and crossings.
These machines aim to replace forklift operations, which can be error-prone and create unsafe working conditions.
The bin handling machines are designed with sturdy materials
BINFRONT BARRIERS
• Interlocking Design for Stacking
• Angled Barrier Ends Allow for 90-Degree Turns Using Three Barriers
and use electronic and pneumatic technology, avoiding hydraulics to ensure food safety.
Several U.S.-based clients have already implemented these automated logistics solutions into their processes, taking the next step towards building a fully automated agri-factory.
Eqraft doesn’t just supply state-ofthe-art machines, but also offers guidance throughout the whole process. Consultancy and project management are not an afterthought, but rather key services.
Managing the installation of new machines can be a stressful process for factory owners and managers, especially those who have a business to manage in the meantime. That’s why Eqraft employs seasoned project managers to make sure all aspects of the process are perfectly aligned.
Above: The Baxmatic® is Eqraft’s solution for bagging potatoes or onions from 5 to 50 pounds and fills at least 1,000 bags per hour. The bags are automatically shut and labeled.
ONLINE MONITORING
Lastly, the company’s support team uses online monitoring to fix any problems that may arise, guaranteeing rapid and effective response when help, maintenance or spare parts are needed.
In recent years, Eqraft has grown rapidly, both in the number of projects and new employees.
This continuous growth led to a brand-new headquarters, which opened earlier this year in Emmeloord, the Netherlands. Founding Eqraft Inc. and having permanent representation in the United States was a logical next step.
As of August 2024, Eqraft has its own service center in Tri-Cities, Washington, located in one of the country’s prime agricultural regions, allowing the company to better serve
the North American market.
The new facility features a warehouse, workshop, office space, and service truck, and a mix of American and Dutch employees.
As the agricultural industry evolves, Eqraft continues to innovate, offering comprehensive and technologically advanced solutions for weighing, packing and more.
With its new U.S. presence, the company is fully equipped to meet the growing demands of modern agri-factories worldwide.
Contact Eqraft, www.eqraft.com, info@eqraft.com, or call +31 527 256 130.
Eyes on Associates
By WPVGA Associate Div. President Matt Selenske, Allied Coop’s Pest Pros Division
Hello, everyone. Another growing season is almost in the books! It seems this was a more challenging one than many others, with the lack of a real winter, rain in May and June, and insects early and late. The end is in sight, but I’m sure there are some odds and ends to take care of before we can call it a wrap. At our last WPVGA Associate Division Board meeting, we wrapped up final plans for the 5th Annual Sporting Clays Shoot, October 17, at the Wausau Skeet & Trap Club. Registration for the event begins at 12:30 p.m., a safety meeting starts at 1:15 p.m., and a shotgun start (with a shotgun!) at 1:30 p.m. Dinner will be served at 4:30 p.m., with awards and libations afterwards.
Please check the weekly Tater Talk e-Newsletters for more information.
On September 19, we held a Harvest Field Day as part of the Grower Education Student Recruitment Program. High school, technical college and college students visited a Wysocki field during potato harvest and witnessed sweet corn harvest courtesy of Seneca Foods. Our goal is to bring in 20-30 students, new or returning from prior events, to educate them on potato and vegetable production and our industry.
INDUSTRY SHOWCASE
As readers may recall, we invited students to the 2024 Grower
Participating in the 2nd
Education Conference & Industry Show, in February, as well as to a spring planting event in May to showcase our industry. This is a continuation of those efforts.
During the last Associate Division meeting, the Board voted to donate money towards sponsoring field trips to the Food + Farm Exploration Center for the coming year. This donation will help fund field trips for four schools from around the state by covering registrations and other associated costs.
We also voted to donate to the 38th Annual Spud Bowl, where the University of Wisconsin-Stevens Point (UWSP) Pointers will host UW Stout, on October 5. GO DAWGS! This event is always a community favorite, mostly because of the free French fries and baked potatoes. Donations go in part to fund five $1,200
scholarships given out in the fall to UWSP students.
Last, but not least, we took a hard look at moving the WPVGA Grower Education Conference & Industry Show from the Holiday Inn & Convention Center to Sentry World. There were many reasons for and against moving to a bigger venue, but in the end, we chose to stick with the Holiday Inn for the foreseeable future. Sentry World is a great facility, but we are not quite ready to make the financial commitment.
I hope everyone finishes harvest safely without too many hiccups and gets a chance to enjoy the feeling of finishing another season. Until next time.
Matt
Selenske
WPVGA Associate Division President
Annual Sporting Clays Shoot, in 2021, are, from left to right, Mike Baginski, Charlie Husnick, Cory Chrudimsky, Tyler Knutsen and Craig Rogan. The 5th Annual Sporting Clays Shoot is taking place, October 17, at the Wausau Skeet & Trap Club.
DISHING IT UP WITH DANA
Chocolate, Peanut Butter, Potato Energy Smoothie is Sweet!
Easy-to-make breakfast drink combines right amount of sweetness with nutritional benefits of potatoes
Column and photos by Dana Rady, Wisconsin Potato & Vegetable Growers Association
School is officially back in session for another year, and at the time I’m writing this article, the “Rowdy Rady Piper Boys” (as Eric and I lovingly call them) are officially beginning their second week of 6th and 4th grades, respectively. Time sure is a thief! The nice thing about them getting a little older, however, is a greater level of independence.
At times, they welcome their independence with open arms and even ask for more. Other times,
they roll their eyes at the thought of greater levels of responsibility, like folding their own clothes, making their own lunches and helping to get their little sister ready for the day. Fellow parents, can you relate?
Griffin and Easton have, however, found a renewed way to enjoy making their own breakfast with a new smoothie recipe on the docket.
Enter “Chocolate, Peanut Butter, Potato Energy Smoothie” for the win!
continued on pg. 74
INGREDIENTS:
Chocolate, Peanut Butter, Potato Energy Smoothie
• 3/4 cup 1% milk
• 1/2 banana
• 1/2 medium cooked russet potato with skin (1/2 cup chopped)
Boil some potatoes the night before or use leftover baked potatoes and you have yourself an easy-tomake breakfast smoothie for those mornings on the go!
What I (and my family) love about this smoothie is that it’s got just the right amount of sweetness combined with healthy fats. I even enhanced the protein a bit by adding a scoop of vanilla protein powder. Since my protein powder has a small amount of sugar in it, I refrained from adding the maple syrup.
The crazy part is that if someone made this for you and asked you to
try it, I’d put money on the fact that you’d never mention “potatoes” as an ingredient. So, it’s a great way to get the nutritional benefits potatoes naturally provide while also giving your body what it needs to be its best throughout the day.
DIRECTIONS
Place all ingredients in a blender and blend at least one minute or until the ingredients are completely combined and the smoothie is creamy.
Top with sliced banana, drizzled peanut (or almond) butter, and whipped cream.
The Rady boys’ favorite part of cooking is taste testing! Pictured from left to right are Griffin (11), Easton (9), and their mom.
