Georgia
AG News
Inside Protect your well Page 2 Marel anniversary Page 3 Market shopping Page 5 Ag drones Page 6
Fr
ee
JULY 2014
North Georgia’s Agricultural Newspaper
Summertime tomatoes ready to be enjoyed By Barbara Olejnik Georgia Ag News Staff bolejnik@poultrytimes.net
Stock.Xchng
Time for tasty tomatoes: Summer is the perfect season for enjoying some fresh produce, especially tomatoes.
GAINESVILLE — To-May-To — or — To-Mah-To. However your pronounce it, those delicious, round, red vegetables — especially the home-grown, ripe-on-the-vine ones — are a wonderful part of summer. While the tomato can be eaten in numerous ways, a staple of summer-time enjoyment is the ‘mater sandwich. Picked from the vine, warmed by the sun, sliced thick or thin, on white bread with mayonnaise, those sandwiches are wonderful.
Of course, there will be varied discussions about what brand of mayonnaise is the right one to use. While tomatoes are a part of today’s culinary plates, those same tomatoes earlier got a bad rap. This widely-used food source was once considered to be poisonous by many Europeans. However, an opposite view was later offered by the French, who referred to the tomato as pommes d’amour, or love apples, as they were thought to have stimulating aphrodisiacal properties. But is the tomato a fruit or a vegetable? Botanist claim that a fruit is any fleshy material that covers a seed or seeds where as a horticultur-
ist’s point of view would pose that the tomato is a vegetable plant. Until the late 1800s the tomato was classified as a fruit to avoid taxation, but this was changed after a Supreme Court ruling that the tomato is a vegetable and should be taxed accordingly. And as a vegetable the tomato is found in an untold number of recipes — untold because the tomato is a go-to ingredient that may be added on a whim by a professional chef or an average homemaker as a special taste to a recipe. It can be added whole, sliced, roasted, pureed, grilled, or any
See Tomatoes, Page 12
Corn is a great addition for summer grilling variety By David B. Strickland Georgia Ag News Staff
dstrickland@poultrytimes.net
GAINESVILLE — There are many ways to enjoy corn, and especially corn-on-the-cob. But if you are looking for a new way to prepare fresh corn, grilling is a method that is tried and true. It’s an easy to prepare, as well as delicious treat. The Georgia Department of Agriculture notes that, “sweet corn is a warm-weather crop, well suited for Georgia’s climate. Corn is grown in every county in Georgia, making it the most widely grown crop in the state. Georgia corn is available all summer long, from May to midSeptember.”
In addition to agreeing that grilling is a great way to prepare summer corn-on-the-cob, the department also provides some tips on selecting corn. The GDA suggests looking for corn ears that have snug and bright green husks. The kernels should be plump, fresh and firm with just slight resistance to touch. Also, if storing in the refrigerator, corn will keep for several days if they are wrapped in plastic or placed in airtight containers.
Grilling Cooking corn on a barbecue grill can be done many ways, but the two most popular methods are either with the corn ears wrapped in
aluminum foil or placed directly on the grill with the husk still attached. As several sources note, grilled corn in the husk may provide a nice visual presentation, but will take longer in preparation. yy In the husk In getting the ears ready, some of the layers of husk can be removed, but don’t remove them all. Some sources differ on soaking the ears in water first. If done, soak the corn ears in cold water for 15 minutes or more. This added moisture will provide steam to assist in cooking the corn. Remove the silk and peel back some of the husk. With the barbecue grill on me-
See Corn, Page 12
Photo by David B. Strickland
Corn on the barbie: For a wonderfully tasty grilling treat, add some corn-on-the-cob to your next barbecue meal.
2
GEORGIA AG NEWS, July 2014
Protect yourself by protecting your well By Michael Wheeler
Special to Georgia Ag News
GAINESVILLE — Many of Northeast Georgia’s residents rely on groundwater for drinking water, and we are lucky to have fresh, clean water available to us through the aquifer system that runs beneath our feet. But with this supply of drinking water, comes responsibility to keep Wheeler it clean and usable. It is more than likely that you and your neighbor are sharing water from the
same aquifer (large underground water supply). This point is even truer today as the region continues to grow and expand. It is in everyone’s best interest to prevent contamination from reaching the underground water supply. In addition, protecting your well is generally easier and cheaper than installing a water treatment system. There are six basic principles of wellhead protection. If you follow these simple tips to wellhead protection, then you will be on your way to keeping your water safe and clean. yy 1. Proper well sitting. An ideal location for your well should be high in the landscape so surface water drains away from it. Also it should sit uphill from any areas that
PAINTED METAL ROOFING Custom Metal Roofing Inc DBA
B&M Metals
Resident ial Commer cial Agricultu ral
• 25-40 Year Warranty • Painted, Galvalume & Galvanized • Standing Seam 18 Colors In Stock • Sliding Door Accessories • Personnel Doors Many Styles • Secondary Metal Also In Stock • Buy Direct Quick Turnaround • Custom Trim Shop • Metal Shingles • Red Iron
706-864-6068 Hwy 52 East, Murrayville, GA 60564 Right on Major Abercrombie Circle 1/2 mile on Left Fax (706) 864-2147
800-340-2435 •Celebrating Over 40 yrs. of Service!
www.qualitymetalroofing.com
Stock.Xchng
may be prone to contamination like a storage facility or a barn. Along with this thought, you should be sure that there is adequate room for your house, septic system and well while keeping in mind all mandatory setbacks for each. Ideally you would have thought this through and done your homework before buying the piece of property. yy 2. Proper well construction. A well that is properly constructed
is your best defense against contamination. Here are a few things to keep in mind when having your well built. The casing should run the depth of the well, and it should be sealed with a tight-fitting, vermin-proof well cap. The space between the casing and the sides of the hole should be sealed with grout. The casing should extend 1 to 2 feet above the surrounding land to prevent surface water from run-
ning down the casing. yy 3. Keep contaminants away from your well. This means keeping the pets and livestock away from your wellhead. Also don’t use your well house as a storage facility for fertilizers, cleaning chemicals or pesticides. Also if you are a shade tree mechanic, be sure to properly dispose of used oil or other fluids, even if you are far away from your wellhead. yy 4. Backflow prevention. If the well pumps stops while you have the end of the hose submerged in chemicals, the backflow could vacuum the chemicals directly into your well. Never submerge a hose into a container being filled. Install an atmospheric vacuum breaker on each outside faucet, and install a double check valve backflow preventer between a well and an irrigation system. yy 5. Seal abandoned wells. It is your well no matter if it is being used or not, so it is your responsibility. Abandoned wells should not be used to dispose of household waste or garbage. Also remember a well not being is use on your property could lead to contamination to your new well and the wells of your neighbors. yy 6. Test your well water. Have your water tested routinely for bacteria and nitrates. You should also have your well water tested if there are any changes to the taste, clarity, or smell of your water. You can have your water tested through any Extension office. Call your local office for more details at 800-275-8421. Michael Wheeler is the Hall County Extension Coordinator and agricultural Extension agent. He can be reached at 770-535-8293; e-mail at wheelerm@uga.edu; or www.hallcounty.org/extension.
3
GEORGIA AG NEWS, July 2014
Marel Stork celebrates 70th year milestone in Gainesville By David B. Strickland Georgia Ag News Staff
dstrickland@poultrytimes.net
GAINESVILLE — With what began in 1944 as Gainesville Machine Co., Marel Stork Poultry Processing marked its 70th anniversary of business in Gainesville, Ga., on June 14. A noted name in the poultry processing machine industry, Marel Stork celebrated with a company event for its employees and their families that included games, tours, music and a barbecue picnic. “Reaching a 70 year milestone means a company needs to be successful,” said Einar Einarsson, president of Marel USA. “It needs to be growing and have something unique to offer. This is the case for Marel Stork.” “We have had an eventful and interesting history,” he added. Among the major steps along the company’s timeline include:
yy 1944 — Gainesville Machine Co. is founded by Grover Harben. The company began as a metal working shop. yy 1971 — The company is sold to Chickmaster Corp., and in 1973, the name is changed from Gainesville Machine Co. to GAMCO. yy 1975 — Stork purchases the company and the name is changed to Stork Gamco. yy 2008 — Iceland-based Marel purchases Stork Food Systems. The company expanded and grew several times through the years. The current location employs approximately 230 and conducts research, design and fabrication of poultry processing machinery in its 250,000-square-foot facility. “And here we stand today and the story goes on,” Einarsson said. Addressing the more than 350 people in attendance, he added that, “I would like to use this opportunity to congratulate you all in this milestone and recognize you all for 70
years of service and success. “It’s because of you, it’s because of your hard work, dedication, creativity, along with our colleagues around the world that we are able to be here today — both to celebrate our success and to enjoy this beautiful day with our co-workers and families.” “This has been a respected company all through the years by the different names, but the current owners, management and employees have taken it to an even higher level; and we appreciate what you mean to the poultry industry of Georgia, the nation and the world,” said Abit Massey, president emeritus of the Georgia Poultry Federation. “You have helped make Gainesville and Hall County the ‘poultry capital of the world,’ and you have clearly made it the poultry processing and machinery capital of the
See Marel, Page 7
Photo by David B. Strickland
Celebrating 70 years: Marel Stork Poultry Processing celebrated its 70th anniversary of business in Gainesville, on June 14. Among the speakers at the event included, left to right, Lt. Gov. Casey Cagle; Einar Einarsson, president of Marel USA; and Abit Massey, president emeritus of the Georgia Poultry Federation.
4
GEORGIA AG NEWS, July 2014
AG News
Viewpoint
Egg-ucation . . . the egg industry’s trademark By Jewell Hutto
Special to Georgia Ag News
LAWRENCEVILLE — As no one really knows when or where the first egg farm was started, most egg production came from farm flocks of less than 400 hens prior to World War II. Larger commercial operations came about in the 1960s, with improved technology and sophisticated mechanical equipment. With this in mind, the egg industry’s education trademark started with the first family-run operation. I had the opportunity to work with the Georgia Egg Commission in this industry for 21 years. I truly value and appreciate the time that I had to educate, promote and support what this industry stands for. After years of witnessing how our farmers operate their farms, I know the trademark they stand on today is the same trademark honored by their families before them. Through the years while working at the Georgia Egg Commission, I had the opportunity to serve on the board of the National Egg Quality School (NEQS). In January of this year, I was surprised and honored to find out I had been made a lifetime member of the board. The NEQS means so much to me, and I do not feel I would have had the skills, education or practical understanding of the egg industry without the chance of attending the school. This year, the 2014 National Egg Quality School was held May 1922 in Sacramento, Calif., marking its 21st year. The school continues to be an
important educational forum for the egg industry, because it provides a consistent training program that teaches a standard of quality to industry personnel, its regulators and its policy makers. Students receive intensive instruction on Hutto all aspects of the egg, ranging from: its formation . . . to grading and from the development of a hazardous analysis critical control point plan . . . to the proper way to prepare an omelet! Throughout the school, section leaders mentor each student’s progress to ensure that concepts are understood. The National Environmental Health Association awards up to 22 contact hours of continuing education units if successfully completed. Each year, the school is held in a new location in order to enhance participation in different regions and reduce the cost of travel for attendees from different parts of the country. Participants enjoy a low tuition rate that can be partly attributed to the donation of time and resources by the organizers and section leaders. It would be truly difficult to find another school that provides so many benefits to the commercial egg industry for such an affordable price. One of the main reasons the school has had such wonderful success is through support provided by the egg industry and associated allied industries. The monetary support provided is crucial, and sending new students
as well as returning students for continued education in the egg industry, is vital for the school and what it represents. The goal is to continue to be a forum for the egg industry and to ensure the distribution of highest quality shell eggs throughout the merchandising chain. To achieve this, NEQS depends on supporters to sponsor such functions as breakfast, breaks, lunches and the “Egg Handlers’ Romp.” From the responses received, the 2013 National Egg Quality School was a terrific success. This was possible thanks to all the wonderful supporters who continued to help us educate individuals in the table egg industry. The Georgia Egg Commission was disbanded on July 1 of 2013, after 52 years of educating consumers. It has always been my belief that opportunities come in many different ways, and when one comes along, we should take hold and run with it. So the commission’s closing will give me the chance to continue working toward the goal of seeing the National Egg Quality School set the trademark this industry has laid out as a carbon for so many years. Josh Billings — the 19th-century American humorist — may have said it best: “Opportunities, like eggs, don’t come but one at a time!” Whether you’re an egg farmer, work in the egg plant, the company’s front office, or directly or indirectly with eggs, this is an opportunity certain to be of benefit.
Something I learned in school is that knowledge is power and knowledge comes from some sort of education. If you gain education from a book, or if you attain it by firsthand experience, the National Egg Quality School offers these opportunities. My pledge to this industry is to continue to help educate, promote and eat as many eggs as I can! Of course, “The Good Egg From Georgia” will always be a part of my life in one way or another. But for now, The National Egg Quality School will be my platform to educate and promote EGGS! The trademark the egg industry has set over the years is one that assures the consumer they will be offered an affordable, high quality, great tasting, safe product for their
Corporate Headquarters
Poultry Times P.O. Box 1338 Gainesville, Georgia 30503 Telephone: 770-536-2476; 770-718-3444 (after 5:30 p.m.) Fax: 770-532-4894
General Manager Cindy Wellborn 770-718-3443 cwellborn@poultrytimes.net
Editorial/Advertising Staff Editor David B. Strickland 770-718-3442 dstrickland@poultrytimes.net
families. I have always said: “If egg farmers produce a wonderful product for their families . . . they will do it for the consumer.” I want to say a big thank you to all the supporters of the school in the past and for the new ones who have so graciously become a supporter this year! And, if you are not a supporter, NEQS would love to have you come on board and help us continue to make education the trademark for such a wonderful product . . . EGGS! Jewell Hutto is the former executive director of the Georgia Egg Commission and serves as a lifetime board member of the National Egg Quality School. Associate Editor Barbara L. Olejnik 770-718-3440 bolejnik@poultrytimes.net Account Executive Stacy Louis 770-718-3445 slouis@poultrytimes.net
Companion Publications: Poultry Times; A Guide to Poultry Associations; Poultry Resource Guide. The opinions expressed in this publication by authors other than Georgia Ag News staff are those of the respective author and do not necessarily reflect the opinions of Georgia Ag News. Georgia Ag News assumes responsibliity for error in first run of an in-house designed ad only. Advertisers have ten (10) days from publication date to dispute such an advertisement. After ten (10) days, ad will be deemed correct and advertiser will be charged accordingly. Proofs approved by advertiser will always be regarded as correct.
5
GEORGIA AG NEWS, July 2014
Tips for getting the most from farmers market shopping By Steven Thomas
should be a social occasion. Take your time, talk to the vendors and mingle with friends, and then shop for the best local produce, food products and crafts. Come on by the Historic Downtown Gainesville Market On The Square. Our website will let you know what is available and introduce you to the vendors — and follow us on Facebook for news, events and updates. Website — www.hallfarmers.org Facebook — www.facebook. com/hallfarmers
Special to Georgia Ag News
GAINESVILLE — Summertime is a wonderful time of year when it comes to buying farm-fresh foods, taking them home and cooking up some great meals for family and friends. Just knowing that the food you are going to eat was picked or produced within days makes each meal a special occasion. This is what makes shopping at farmers markets so much fun. Of course, sometimes Thomas our eyes get so big and our heads full of ideas of what to do with all that food that we can go a little crazy and buy too much. There is nothing worse than having to throw out wilted lettuce and limp squash — especially when the farmer worked so hard to grow it.
Buying tips Which brings us to a few tips for better and smarter shopping at the market. So first up, grab an iced drink and walk around to see what each vendor has to offer. Most people see that deep red pile of tomatoes and immediately head straight for the table; but not all farmers grow the same tomatoes and each tomato has its own use, whether for salad, cooking or sauce. Take your time, ask questions and be choosy. Make a list of the meals you like to make and bring a copy, either written out on old-fashioned paper or on your phone. A lot of recipes allow for switch-
Stock.Xchng
Fruits & vegetables: Farmers markets are great for selecting healthy, tasty and locally produced fruits, vegetables and more.
ing out ingredients that are similar and you can make your choice from knowing what you’re going to be doing instead of looking in the fridge and trying to figure out later in the week how leeks and eggplants go together. Ask the farmers about the best way to store their produce to make it last. Lettuce likes to be washed and put to bed on a nice layer of damp paper towels in the fridge. Herbs can be put in a vase of water. Which brings us to prepping produce. When you get home, instead of just shoving everything in the fridge, put on some music and put everything out on the counter. Divide your purchases and place them into their own bags. You might even do some washing and spinning in a salad spinner before putting them away. You’re more likely to use what you can see and even more likely to use what is all ready to go. If you plan on using produce for canning or for pies and desserts, ask
the farmer if they have any “seconds” available. These are the notquite perfect items that look great on the table. Usually, the farmer will take these home and use them, but will offer you a deal on them, which can save you money. There are also better prices that may be available for larger quantities for canning. Ask the farmer a week ahead, if possible.
Planning Bring a bag, basket or wheeled cart. By doing so, we can reduce the amount of plastic bags. Most plastic bags are used once and thrown away. By bringing your own reusable bags, we can cut down on waste. Think ahead. Do you have a grandchild’s birthday coming up? The market craftspeople may have a wonderful, unique gift that can’t be found at the mall. Shopping at a farmers market
Steven Thomas is market manager of the Historic Downtown Gainesville Market on the Square. He can be reached at 678-943-4442; by email at steve@hallfarmers.org; or the website www.hallfarmers.org.
Let Us Help You Start Your Garden We carry mulch, pine straw, fertilizers, rock, seed and more!
Organic Compost & Organic Potting Soil. 4222 Cleveland Hwy Gainesville, GA [located just north of Jim Hood]
770-983-5020
www.northhallearthworks.com
6
GEORGIA AG NEWS, July 2014
Unmanned aerial vehicles are flying to the farm The Associated Press
MOULTRIE — Aerial drones, a technology perhaps best known for helping hunt terrorists on the other side of the globe, may soon begin helping U.S. farmers monitor what’s happening in their fields. In Georgia, a group of state and federal officials — along with members of industry and academia — has been working since 2009 to develop a drone that can save a farmer’s time and resources during the growing season. The public got its first glimpse of the group’s drone at a flight demonstration in May at a research farm in Moultrie, Ga. By deploying a UAV with a multi-spectral camera to survey crops, farmers could spot water and
nutrition issues, insect infestations and fungal infections. “The UAV saves a tremendous amount of time,” said Eric Corban, founder and chief technology officer for Guided Systems Technologies Inc., a Stockbridge, Ga., company that helped develop the software. “Traditionally you would walk the field, and you would only get a small portion of the field sample. The UAV can do it in a fraction of that time and cover the entire field.” Although the technology is only in the testing phase, commercial use could begin once the Federal Aviation Administration issues rules. “We’re working very close with the FAA,” said Steve Justice, director of the Georgia Center of Inno-
vation for Aerospace. “They have direction from the Congress to issue rules for the use of unmanned aircraft systems by the fall of 2015.” Once those rules are in place, the Georgia group believes its partnership will be at the forefront of the U.S. commercial market. “I think Georgia has a very unique aspect here,” said Chad Dennis, the program’s director for the Georgia Centers of Innovation. “We’re probably the first state to put all the pieces of the puzzle together.” Agriculture has had a rich history of technology advances but one industry veteran thinks the use of farm drones may top the list. Don Koehler, executive director of the Georgia Peanut Commission, has been with the agency for nearly
AP Photo/Johnny Clark
Ag drones: In this May 19, 2014, photo, an unmanned aerial vehicle equipped with a multi-spectral camera awaits takeoff at the Southeastern Agricultural Center’s research farm in Moultrie, Ga. The technology developed by a Georgia consortium is designed to monitor crop vigor, insect infestation and fungal infection for the agriculture industry.
three decades. “I’ve seen us go from two-row planting equipment and harvesting, and everything, to really big equipment,” Koehler said. “I’ve seen a
lot that’s gone on. I’ve seen yields go up. “But in that 28 years, I don’t think I’ve seen what I’ll see in the next eight years.”
GEORGIA AG NEWS, July 2014
7
•Marel (Continued from page 3)
world,” Massey said. “We also appreciate your support for the Georgia Poultry Federation. By one of the earlier names, the company was a member of the federation when I came in 1960, and we appreciate the continued and increased support all through the years. “I know you have exhibited at the International Poultry Expo in Atlanta for more than 50 years and I think you are in the top 10 companies exhibiting at this major event.” “It was my privilege to be here to participate in the program at the 25th anniversary . . . and to be back for the 50th anniversary, so I am particularly thrilled to be invited back for the 70th anniversary,” Massey said, adding that, “I assume you will have a 100th anniversary and I want to get it on my calendar as soon as possible.” Also on the speaker agenda for the celebratory event was Lt. Gov. Casey Cagle, who noted that, “It’s rare for me to be able to come out and celebrate 70 years with a company that has meant so much, not
just to this community and state, but to the entire world.” “Think about the innovations in terms of processing that this company has been a part of in really transforming and making the poultry industry what it is today,” Cagle said. “We are very proud of being the ‘poultry capital of the world.’ It wouldn’t happen without great companies like this, nor would it happen without wonderful employees. “So today is a celebration of 70 years of great innovations of a company, but more importantly, to the recognition of the value that every employee plays in making this company very successful.” “We are here to celebrate a wonderful success in a company that has been a pioneer and continues to be a world leader,” Cagle added. “So to all the employees that make up this wonderful company — that sacrifice and pour yourselves into something that you can be proud of — it’s not just for this community. It really is for the world. It’s a brand that’s known around the world. You make us very proud with your contributions each and every day.”
Milestone: An ice sculpture notes Marel Stork Poultry Processing’s 70 years of business in Gainesville.
Photos by David B. Strickland
Family fun: Marel Stork Poultry Processing held a day of fun and celebration for its employees and their families in Gainesville, on June 14. The event featured games, tours, music and a barbecue picnic.
Touring the facility: Lt. Gov. Casey Cagle, second from right, inquires about one of Marel Stork Poultry Processing’s pieces of machinery during a facility tour at the company’s 70th anniversary in Gainesville, on June 14.
8
GEORGIA AG NEWS, July 2014
Cheese world fears crackdown on wood boards The Associated Press
NEW YORK — Aging cheese on wood boards is a common practice among artisan cheesemakers at home and overseas. Now, some in the industry are worried regulators may crack down on it. In recent communication to the New York regulators, the U.S. Food & Drug Administration noted that wood shelves and boards cannot be adequately cleaned and sanitized, and as such, do not conform to a particular regulation regarding plant equipment and utensils. The federal agency also noted that “proper cleaning and sanitation of equipment and facilities are absolutely necessary to ensure that pathogens do not find niches to reside and proliferate.” In a statement, however, the FDA
seemed to backtrack on the stance. It noted that it hasn’t taken any enforcement action based solely on the use of wood shelves. And while it said it has expressed concern about whether wood can be adequately cleaned, it added that it is “always open to evidence that shows that wood can be safely used for specific purposes, such as aging cheese.” The FDA said it will engage with the artisanal cheesemaking community to determine whether certain types of cheese can be safely made by aging them on wood shelves. When asked what that process would entail, FDA spokeswoman Lauren Sucher said in an email that the agency “can’t speculate on immediate next steps.”
The EcodrumTM system is a proven technology, successfully installed on poultry operations throughout North America. The EcodrumTM is perfect for large scale animal production.
Benefits: Clean and simple to operate Low cost operation Reduces odor and pathogens To learn more about how the ecodrumTM can benefit your operation contact Bryan at:
701-446-6139
Maintains composting activity in cold weather Eliminates ground and water contamination Produces a high quality compost used as a soil enhancer
Atlanta, GA byron@ecodrumcomposter.com
www.ecodrumcomposter.com
The note to New York regulators had sparked concern in the cheese world because much of the cheese that’s imported in the U.S. is aged on wood. Robert Ralyea, a senior Extension associate at Cornell University’s Department of Food Science, said aging cheese on wood is even a part of the standard of identity for some cheeses, such as Comte cheese. Ralyea said he had made the inquiry about wood boards to New York state regulators on behalf of Finger Lakes Farmstead Cheese, a local cheesemaker. State regulators then requested clarity from the FDA on the matter. The FDA’s communication was posted late last week, sparking the concerns in the cheese world. “A sense of disbelief and distress is rippling through the U.S. artisan cheese community,” wrote the blog Cheese Underground. The American Cheese Society, a trade association based in Denver, also posted an alert to its members, assuring them it was mobilizing to learn more about the issue. Nora Weiser, executive director for the society, said the aging of cheese on wood boards has never been an issue in the past. She said state inspectors have generally just worked with cheesemakers to ensure the wood is being properly cleaned. “We can’t guess what they’ll do. Their goal is safety, and that’s our goal as well,” Weiser said. But she added that the American Cheese Society wanted to “preserve this as a method of aging cheese.” Weiser wasn’t immediately available for a comment on the FDA’s latest statement. Nancy Richards, owner of Finger Lakes Farmstead Cheese, said she was shut down seven months ago after listeria was found in her plant, which uses wood to age cheese.
Stock.Xchng
She wasn’t certain of the specific reason, but said she thinks the FDA has never liked wood for aging cheese. “Do I like being the poster child
for the wood board issue? No, not really,” she said. She added that she believes that wood boards that are well kept can be adequately cleaned.
9
GEORGIA AG NEWS, July 2014
Ga. Peanut Commission funding driving research By Merritt Melancon
Special to Georgia Ag News
ATHENS — University of Georgia peanut researchers have been granted $256,280 from the Georgia Peanut Commission to fund various peanut-related research projects in 2015. Peanuts are Georgia’s second most valuable row crop, with farmers growing $891,855,186 worth in 2012. In addition to being a major economic driver throughout the Southeast, the legume is also crucial to the diets and livelihoods of millions of small farmers in Asia and Africa. “We’re very thankful to the Georgia Peanut Commission for the $256,280 in support of our research and Extension peanut team,” said
Robert Shulstad, associated dean for research for the UGA College of Agricultural and Environmental Sciences. “Everything from breeding to weed control to pest management to marketing and policy is addressed by members of our peanut team to support the peanut industry in the state.” The peanut commission funds will be used for 26 projects by researchers from UGA Extension and UGA’s departments of crop and soil sciences, entomology, plant pathology, agricultural and applied economics and food science. About $89,000 will go to UGA’s peanut breeding programs, which develop peanut varieties that are hardier, more sustainable and disease-resistant. Much of this work leverages UGA’s recent research
with the International Peanut Initiative, which released the first publicly available peanut genome sequence. The remainder of the funds will be used to help farmers battle common peanut diseases and pests, improve cultivation strategies, better market peanuts and adopt the latest in peanut research to improve their crops. Georgia’s peanut growers invest $2 per ton annually toward Georgia Peanut Commission programs, which include research, promotion and education. Research comprises 22 percent of available funds in the commission’s budget. “Growers have improved cultivars, technologies and better access to information, allowing them to be more efficient due to research,” said
Jamison Cruce, the commission’s director of research and education. “With ever-increasing production and input costs, we must continue our funding trend to ensure the future of peanut farming in Georgia remains viable and economical.” At 4,430 pounds per acre, the state average peanut yield in 2013 was the second highest in history, following on the heels of 2012’s state record of 4,580 per acre. A national study conducted by USDA National Agricultural Statistics Service shows peanut yields increased 23 percent from 2008 to 2012. All other major row crops increased 2 percent to 4 percent. Peanuts are an important nutritional source of niacin, folate, calcium, phosphorus, magnesium,
zinc, iron, riboflavin, thiamine and vitamin E. They are also a rich source of oil (44 percent to 55 percent), protein (20 percent to 50 percent) and carbohydrates (10 percent to 20 percent). For a complete list of projects funded by the Georgia Peanut Commission, see www.americanpeanuts.com/gapeanuts/growerinfo/ research/2014_15_gpcresearchapproved_web.pdf. For more information about the peanut genome sequencing project, see http://news.uga.edu/releases/ article/first-peanut-genome-sequenced/. Merritt Melancon is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.
A VETERAN OWNED SMALL BUSINESS
All American Solar Services
LLC
PURCHASING SOLAR IS THE RIGHT FAMILY DECISION. More Affordable...More Efficient...
More Reliable Than Ever! FREE online quotes!
l ercia m m Co tural l u i c Agr ial ident s e R strial Indu
Stephen Morton/UGA
Georgia peanuts: An Effingham County farmer displays freshly dug Georgia peanuts. Peanuts are the second most valuable row crop in Georgia, worth more than $800 million in 2012.
Take control of your utility bill with the sun’s clean abundant energy.
SUMMER SPECIAL!
$500 OFF Installation!
Solar energy protects the land, air, and water. Solar energy stabilizes energy costs and decreases pollution and greenhouse gases. Solar energy systems have low maintenance costs. Solar energies fuel is free. Call now for info about grants, incentives and rebates.
770-287-3265 • Toll Free 866-216-3620 www.aaSolarServices.com
10
GEORGIA AG NEWS, July 2014
Onion season brings thousands of pounds of Vidalias to lab By Merritt Melancon
Special to Georgia Ag News
ATHENS — This spring when southeast Georgia farmers started pulling their signature sweet Vidalia onions out of the ground, Daniel Jackson and his staff were preparing their lab for the coming onion onslaught. As soon as they’re cleared for shipping, farmers send bags of onions — hundreds of them — to the University of Georgia Crop Quality Lab in Athens for testing. The UGA lab is tasked with determining how sweet, how spicy and how oniony this year’s Vidalia onions are. “We’ll be running onions all day, every day for the next two months,” said Jackson, who works in the Crop Quality Lab. The Crop Quality Lab is one of the five labs that comprise the UGA Agricultural and Environmental Services Laboratories, which is
best known for performing UGA Extension’s famous spring soil tests for homeowners and farmers. By the time they’re done, the three-person staff will have cored, crushed and analyzed somewhere between 2,500 and 4,000 pounds of onions. Paid for by testing fees and grants from the Vidalia Onion Committee, the lab’s analysis is used by farmers to optimize growing conditions to ensure that next year’s crop is even better. Plant breeders use the information to vet new onion varieties. This is the second growing season the UGA Crop Quality Lab has been open. Last summer, just a few hundred pounds of onions were tested for a UGA Extension variety trial and a handful of onions were tested for private farmers. This year, demand for their service has more than quadrupled. “Last year we analyzed almost
& Simpson Mulch Yard
For all your landscaping needs We have everything! All Types of Mulch Gravel • Top Soil River Rock (all varieties) Sand • White Marble
770-536-4731 770-534-6928
1364 Candler Road Gainesville, Ga. 30507 simpsontrucking.com
Cliff Riner/UGA
Testing Vidalia onions: University of Georgia Crop Quality Lab technician Daniel Jackson with a load of research samples from the Vidalia Onion Research Center. Jackson’s lab tested thousands of pounds of onions in May and June.
entirely research samples. This year we are running a large number of research samples, but have also received quite a few samples from farmers and seed companies as well,” Jackson said. Yes, it smells like a room full of onions Everyone has a different palate and different preferences when it comes to onions, so it is hard to say — with certainty — what makes a good sweet onion. UGA’s lab quantifies the chemical compounds that make up the Vidalia onion’s distinctly sweet taste. UGA technicians test for sugar content, which makes the onions sweet; lachrymatory factor, which is the specific compound that causes your eyes to water, but also makes the onions hot; and sulfinates, the chemical compounds that give onions that lingering onion taste, Jackson said. To test the onions, they take core samples from 10 individual onions of a certain variety or from a certain field. They crush them using a custom hydraulic press and collect the onion juice. Then, two technicians
work in tandem in a laboratory the size of a galley kitchen to test for the chemical compounds. Speed is of the essence as some of the volatile compounds can break down in a matter of minutes, Jackson said. There’s a lot we still don’t know about Georgia’s favorite onion In addition to on-demand testing for farmers and crop breeders, the laboratory is also engaged in two long-term projects with UGA and USDA researchers. The first involves using trained USDA taste testers to identify how people taste different concentrations of sugar, lachrymatory factor and sulfinates in onions. Taste testers will, for instance, rate the hotness of an onion with a known lachrymatory factor concentration on a scale of one to 10. Next summer, having established the connection between the concentrations of flavor compounds and consumers’ taste experience, Jackson and a team of UGA and USDA researchers will determine the chemical composition of onions that consumers prefer through
wide-scale public taste tests. Vidalias’ sweet, mild flavor is the result of the relatively sandy, sulfur-free soil in which they grow. UGA vegetable horticulturalist Tim Coolong is working to find out how much sulfur-containing fertilizer can be applied to an onion field before that mild flavor is sacrificed, Jackson said. The lab A.O. — After Onions These onion projects will keep Jackson’s staff busy through the end of the summer. After onion season the UGA Crop Quality Lab will turn its attention to other produce. They plan to work with Georgia’s fledgling wine grape and olive industries this fall to provide analysis of wine grapes and olive oil. More information about the services offered by the UGA Crop Quality Lab and other UGA Agricultural and Environmental Services Laboratories, can be obtained at www.aesl.ces.uga.edu. Merritt Melancon is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.
11
GEORGIA AG NEWS, July 2014
USDA and partners ushering in conservation efforts invest in what are esBAY CITY, Mich. — sentially clean water U.S. Agriculture Secretary start-up operations. Tom Vilsack has joined By establishing new Senate Agriculture Compublic-private partnermittee Chairwoman Debships, we can have an bie Stabenow (D-Mich.) impact that’s well beto launch a new era in yond what the federal American conservation efgovernment could acforts with an historic focus complish on its own. on public-private partnerThese efforts keep our ship, USDA noted. Vilsack land resilient and waVilsack recently made ter clean, and promote the announcement while in Bay City, Mich., which sits at the tremendous economic growth in heart of the Saginaw Bay watershed agriculture, construction, tourism in the center of the Great Lakes re- and outdoor recreation and other gion, an area where agriculture is a industries.” Along the Saginaw Bay, intenleading industry. “This is an entirely new ap- sive agricultural production, indusproach to conservation,” Vilsack trial pollution and other factors have said. “We’re giving private compa- created a need for enhanced water nies, local communities and other quality efforts. The new conservanon-government partners a way to tion program, called the Regional
Conservation Partnership Program (RCPP), will benefit similar areas across the nation, USDA noted. RCPP streamlines conservation efforts by combining four programs (the Agricultural Water Enhancement Program, Cooperative Conservation Partnership Initiative, the Chesapeake Bay Watershed Initiative and the Great Lakes Basin Program for Soil Erosion) into one. The RCPP will competitively award funds to conservation projects designed by local partners specifically for their region. Eligible partners include private companies, universities, non-profit organizations, local and tribal governments and others joining with agricultural and conservation organizations and producers to invest money, manpower and materials to their proposed initiatives.
With participating partners investing along with the department, USDA’s $1.2 billion in funding over the life of the five-year program can leverage an additional $1.2 billion from partners for a total of $2.4 billion for conservation; $400 million in USDA funding is available in the first year. Through RCPP, partners propose conservation projects to improve soil health, water quality and water use efficiency, wildlife habitat and other related natural resources on private lands. In addition to supporting local conservation goals, clean land and water investments create jobs in local communities, the department added. Conservation work involves building and maintaining infrastructure-building terraces in fields
or restoring wetlands, which requires the hiring of contractors, engineers, scientists, and others. A 2013 study commissioned by the National Fish and Wildlife Foundation estimates that last year, conservation activities supported more than 660,000 jobs. USDA added that conservation also provides an economic boost by spurring local tourism. Cleaner water and enhanced wildlife habitat provide additional opportunities for hunting, fishing and outdoor recreation. The outdoor recreation economy supports 6.1 million direct jobs, $80 billion in federal, state and local tax revenue, and $646 billion in spending each year. More information can be obtained at www.nrcs.usda.gov.
12
GEORGIA AG NEWS, July 2014
•Tomatoes (Continued from page 1)
other way a cook might decide. Summertime tomatoes add that special taste to the classic BLT sandwich or as an addition to a crisp salad. And, of course, one of the most widely recognized use of the tomato is as ketchup. The H.J. Heinz company uses more than 2 million tons of tomatoes every year to make ketchup. Cookbooks have long lists of recipes using tomatoes. Better Home and Garden cookbook lists 17 pages of recipes that include the tomato, while a Joy of Cooking edition lists 45 pages of recipes with the tomato as an ingredient. The first tomato recipe is credited to Maria Parloa, whose 1872 book The Appledore Cook Book
•Corn describes her tomato chowder. In 1897, soup mogul Joseph Campbell came out with condensed tomato soup, a move that set the company on the road to success as well as further endearing the tomato to the general public. Vine-ripened tomatoes seem to start producing slowly and then overwhelm a person with the amount of tomatoes ready to be picked. But those extra tomatoes don’t really like refrigeration. That will nullify the flavor and turn the flesh mealy. If refrigeration is needed, take the tomato out about an hour before using it so it can return to room temperature and hopefully revive any lurking flavor. Tomatoes not only taste good, but they are good for you. Tomatoes are high in vitamin C and contain goodly amounts of potassium, iron, phosphorus, vitamin
A and vitamin B. As a source of fiber, one medium tomato will equal one slice of whole wheat bread with only 35 calories. While cooks are always finding new and exciting ways to incorporate tomatoes into food recipes, other people are exploring other uses for the tomato. Tomato skins, a by-product of H.J. Heinz ketchup production, could be used to make material for Ford cars. According to a press release, the two companies are investigating how tomato fibers can make sustainable, compostable materials for use in vehicle manufacturing, such as wiring brackets or the storage bin drivers use to hold coins. Yet another European company is examining the possibility of creating alternative bio-based lacquers for the tinned food industry from tomato waste. Whether these or other ideas succeed will depend on additional research. In the meantime, the summertime tomato is available to be savored and enjoyed.
(Continued from page 1)
dium heat, arrange the corn ears and begin grilling. Rotate to make sure that the corn is not burned on one side. After several turns place on an indirect heat portion of the grill and allow to cook for approximately 1520 minutes. When the corn husks appear to be darkly picking up the appearance of the kernels underneath, they are ready to be removed from the grill. Take care to not overcook, or undercook, the corn. When peeling the husk, if the corn has picked up any ash from the husk, rinse with running water to remove. yy In aluminum foil Another method of grilling cornon-the-cob is with the ears wrapped tightly in aluminum foil. (From personal experience, the easier method). With this method the corn ears do not necessarily have to be soaked in water beforehand. Also with this technique, all of the outer husk and silk should be removed. Roll an ear of corn in the
center of a piece of foil and twist close the ends. Grill on medium heat, also being sure to rotate every so often to assure that the ears are not burned on one side. Cook for approximately 20 minutes. Do not overcook. If overcooked the kernels will be soft and mushy. The corn ears will be hot when removed from the grill, so remove and discard the aluminum foil carefully. If desired, brush the corn with butter and enjoy. Also — with both methods of corn grilling preparation — creativity can be your guide when it comes to extra flavor. In addition to butter, experiment with various herbs and spices that you enjoy. Chili powder can be used to give a spicy kick. Lemon or lime zest and juice can be added to give a summertime, citrus flavor. The barbecue grill is not just for hamburgers and steaks. Grilling vegetables, especially corn, is a great way to add fun and flavor to your summer meals.
Highway 37 designated ‘Georgia Grown Trail’ Kick Off the Summer Sale
0% FOR 48 MONTHS
PAYMENTS AS LOW AS $72.00 NO PRE-PAYMENT PENALTY Get the mower you always wanted.
1780 MLK Jr. Blvd. • Gainesville, GA 30501
770-534-5000 • piedmonttractor.com Open Monday - Friday 8am-5:30pm Saturdays 8am-3pm
ATLANTA — Georgia Commissioner of Agriculture Gary Black has announced the dedication of Georgia Grown Trail 37 during a recent ribbon cutting ceremony at Horse Creek Winery in Sparks, Ga. Georgia Grown Trail 37 is a marketing effort of the Georgia Department of Agriculture and Georgia Department of Economic Development designed to spotlight and promote Georgia agribusiness sites located on Highway 37. The trail includes more than 40 Georgia businesses and agritourism destinations stretching 157 miles through nine Georgia counties — Clay, Calhoun, Baker, Mitchell, Colquitt, Cook, Berrien, Brooks, Lanier and Clinch. All businesses in these counties have the opportunity to join the trail as a member. Member benefits
include roadside trail markers and website listings directing motorists to each business location. The trail highlights agritourism locations, farms, “U-Pick” operations, vineyards, wineries, restaurants and more. The goal of the Georgia Grown Trail 37 effort is to promote tourism along highway 37 by helping the general public and visitors identify local agribusinesses, the department noted. “Agriculture and tourism are Georgia’s top two economic generators,” Black said. “Through the Georgia Grown Trial, we have the opportunity to promote both of our state’s largest industries, all while benefiting our local economy and educating the public on all of the great agribusiness Georgia has to offer.”
“Georgia’s agritourism sites have become top destinations for visitors in recent years — the Georgia Grown Trail will put a spotlight on Highway 37’s agribusiness entities,” said Chris Carr, commissioner of the Georgia Department of Economic Development. “Georgia’s tourism industry impact hit a record high with $53.6 billion last year — we expect to see this number increase as new tourism product comes online across the state.” Following the ribbon cutting ceremony, a “Taste of the Trail” reception was held, featuring products from Georgia Grown Trail Highway 37 members. For membership questions regarding Georgia Grown Trail 37, please contact Jerry Connell at 229896-2281. Additional information on the trail can be found at www. georgiagrowntrail37.com.
13
GEORGIA AG NEWS, July 2014
Make it at Home recipe
Watermelon Star Cake National Watermelon Promotion Board Ingredients: 1 watermelon oblong and seedless 16 ounces whipped cream or light frosting 8 ounces blueberries 8 ounces strawberries 1 dash powdered sugar Directions: Wash the watermelon and pat dry. Cut a three-inch thick slice from the center of an oblong, seedless watermelon. Place flat on a cutting board and use an oversized star-shaped cookie cutter (or sharp kitchen knife) to cut a star shape. Set on paper towel to drain excess water. Place on serving dish or cake stand. Pipe whipped cream or a light frosting between the bottom edge of the star and the plate. Dot with blueberries. Frost the cake with topping and arrange blueberries and cut strawberries on top. Sprinkle with powdered sugar and serve. More watermelon recipes can be obtained from the National Watermelon Promotion Board at www.watermelon.org.
DNR: Boater education becomes mandatory for some beginning on July 1 SOCIAL CIRCLE — What do you know about life jacket safety, the 100-foot law, minimum age limits for boat operators, boating under the influence? These are just a few examples of things you should know before operating a vessel on public waters, according to the Georgia Department of Natural Resources’ Law Enforcement Division. How important is boater education? So important that beginning July 1, completion of a boater education course will become mandatory for all vessel operators born on or after Jan. 1, 1998. “In an effort to provide a mechanism for ensuring that Georgia boaters are knowledgeable, boaters will be required to complete a boating education course,” said DNR Lt. Col. Jeff Weaver, assistant director of law enforcement. “After all, tragedy can happen quickly and making an effort to learn boating laws, rules and regulations can potentially save
a life — including your own.” This new boater education requirement states that any persons born on or after Jan. 1, 1998, that operate any motorized vessel on the waters of the state must have completed a boat education course approved by the department prior to such operation. The department notes that a person is exempt if he or she is: yy A person licensed by the Coast Guard as a master of a vessel. yy A person operating on a private pond or lake. yy A non-resident who has in his or her possession proof that he or she has completed a NASBLA- approved boater education course or equivalency examination from another state. How can you take a boater education course? There are three easy ways — classroom, online or home study program. More information can be ob-
tained at www.gadnrle.org/ node/33. More information on the mandatory boater education requirement, including a new video, can be obtained at www.gadnrle.org/ node/42.
Stock.Xchng
14
GEORGIA AG NEWS, July 2014
Groups working to keep Georgia aster off endangered list ATLANTA — The Georgia aster is an uncommon Southern plant that has been in decline for decades and on the verge of federal protection. Yet, today, numerous organizations, private and public, are stepping up to conserve the plant in an effort that should keep it off the endangered species list. The move comes as the U.S. Fish and Wildlife Service, along with the Georgia Department of Natural Resources and other state and federal agencies, advance a large, partnership-based effort to conserve atrisk plants and animals across the Southeast. “Across the South, we’ve really put an emphasis on bringing partners together to recover plants, fish and wildlife before they need protection under the Endangered Species Act,” explained Fish and Wildlife Service Southeastern Regional Director Cindy Dohner. “It’s a strategy that’s making great strides, in part because conserving one atrisk plant or animal often benefits others. Conserving Georgia aster habitat conserves habitat for rapidly declining birds like the grasshopper sparrow and eastern meadowlark. “Proactive and voluntary conservation also benefits landowners, because the actions offer flexibility and help minimize their future regulatory burdens.” Georgia aster, Symphyotrichum georgianum, is a purple flowering plant found in the upper Piedmont and lower mountain regions of Alabama, Georgia, North Carolina and South Carolina. In 1999, the Fish and Wildlife Service made Georgia aster a candidate for inclusion on the federal endangered species list, meaning it warranted being on the list, but other species were a higher priority. “We’ve brought together many of the key landowners who can collectively determine the future of this plant,” said Dr. Mara Alexander, the Fish and Wildlife Service botanist coordinating this effort to conserve the rare aster. “We’ve outlined a land management approach
Karan A. Rawlins, University of Georgia, Bugwood.org
Georgia aster: Public and private groups are combining efforts to keep the Georgia aster (Symphyotrichum georgianum) off the endangered plant species list.
that meets their needs, while supporting Georgia aster.” DNR Wildlife Resources Division Director Dan Forster said agency scientists have been searching out and documenting populations since about 2006 to better understand the status of Georgia aster in the state. DNR has also made land management changes, such as increasing the use and frequency of prescribed fire, to restore and enhance habitats, and worked with the Georgia Plant Conservation Alliance on habitat management and outplanting projects to conserve the species. The Georgia Plant Conservation Alliance is a network of 27 public gardens, government agencies, academic institutions, utility companies and conservation organizations committed to preserving Georgia’s endangered flora. “It takes teamwork to conserve rare plants,” Forster said. “DNR’s
work documenting Georgia aster populations, restoring habitats and partnering with the Georgia Plant Conservation Alliance to expand efforts will dovetail with this critical agreement, which provides the team needed to conserve the species and its habitat.” The agreement, called a Candidate Conservation Agreement, is designed to proactively conserve plants and animals before they need federal protection. The measures committed to in the agreement by partners, in conjunction with other conservation actions, should prevent the need to place the species on the endangered species list. Signatories to the Georgia aster agreement include the Fish and Wildlife Service, Clemson University, Georgia Department of Natural Resources, Georgia Department of Transportation, Georgia Power,
North Carolina’s Mecklenburg County Park and Recreation, National Park Service, North Carolina Department of Agriculture and Consumer Services and the U.S. Forest Service, with each signatory agreeing to undertake conservation actions. Commitments include: yy Searching for new populations. yy Monitoring known occurrences to estimate range-wide population trends. yy Keeping forests with Georgia aster thinned to a level that provides ample sunlight, while minimizing threats from drought and competition. yy Avoiding mowing utility and transportation rights-of way with Georgia aster from late spring to mid-fall, when Georgia aster is at its tallest, and reproducing. If possible, mowing in mid- to late-spring to maximize impacts to invasive
plants before Georgia aster is high enough to be significantly damaged. yy When mowing rights-of-way, cutting to no less than 4 inches, and avoid operating machinery on wet soils to reduce soil compaction. yy Avoiding broadcast spraying of herbicides in or near Georgia aster populations. yy Marking populations to avoid inadvertent damage during rightof-way maintenance. Cooperators to the agreement, who are assisting in the conservation of the Georgia aster largely though research and monitoring, are the natural heritage programs of Alabama, Georgia, North Carolina and South Carolina; the Atlanta Botanical Garden; North Carolina Botanical Garden; State Botanical Garden of Georgia; The Citadel; The Nature Conservancy; and the U.S. Army Corps of Engineers. The Georgia aster was once more common across the Southeast, living in open savanna and prairie communities. Extensive wildfire control and the disappearance of large, native grazing animals left nothing to keep these areas open and grassy. As a result, forests have largely taken their place on the landscape. This decline in savanna and prairie habitat was reflected in a decline in the plants and animals that depended on these areas. Conserving this species today involves working to keep parts of the landscape open through the use of prescribed fire — fire intentionally set under very specific weather conditions, often to mimic the ecological role of natural fires; or cutting trees and mowing. The Georgia aster effort is part of a large-scale, multi-partner strategy in the Southeast to boost plant and wildlife populations and habitat before they need the protection of the Endangered Species Act, the DNR noted. More information about can be obtained at www.fws.gov/asheville/htmls/conservationissues/ Georgia_aster.html.
15
GEORGIA AG NEWS, July 2014
Students use grills, seasonings to learn about poultry By April Bailey
Special to Georgia Ag News
ATHENS — First-year students at the University of Georgia are learning about chicken by learning everything from where it comes from and how it is processed, down to what impacts it’s tenderness and how to make it tasty. Casey Ritz and Brian Kiepper, both professors and UGA Extension poultry scientists in the College of Agricultural and Environmental Sciences, teach “Chicken Que: Science Behind the Grill.” The class is one of more than 300 UGA First Year Odyssey seminars designed to introduce students to the academic life in a small class environment. Learning about Georgia’s number one ag commodity “One of my original objectives was to teach students some of the truths and myths about the poultry
industry and chicken meat in general,” Ritz said. The nine-week class meets weekly for two hours at the UGA Poultry Research Center in Athens. Students begin by learning the importance of grill safety and proper grilling techniques. The students learn where different spices come from and the difference between a seasoning, which brings out natural tastes, and a flavoring, which can change the taste of the meat entirely. To emphasize this difference, the students are given 10 different types of spice blends to taste. They then have to note the predominant flavors and the area of the world it came from. This activity resulted in a mixture of pleasing and disapproving facial expressions. The UGA students also learn about the different types and sizes of peppers. Some students in the most recent class were leery to try
the peppers after learning a habanero pepper and a bell pepper can be the same color. “Don’t be afraid of a little kick,” Ritz said. Dark and white meat Working in groups, they prepare white and dark meat chicken for grilling. Ritz allows the students to determine how much of each flavor to use. Half of the flavored meat is baked while the other half is grilled. The students then sample the meat and discuss the difference in taste and texture between the two cooking methods. Kathryn Craw, a first-year UGA student from Augusta, Ga., described the class as one-of-a-kind. With no prior cooking experience, Craw plans to use what she learns in her home kitchen. “I’m going to tell my mom that I’m going to cook dinner from now on,” she said. In the chicken-focused class, UGA ag school professors also teach about muscle chemistry and
brines versus marinades. And for a final project, students create their own original recipe, which includes a surprise ingredient Ritz provides each student individually. The surprise ingredients include grape jelly, root beer, chili oil and Chinese 5-spice mix. Students prepare and grill chicken using their original recipes and one additional recipe of their choice before presenting the final product to a taste panel of judges. This semester’s judges tried 30 different combinations and selected two winners who received a 2014 first-year odyssey grill master trophy. Rewarded for their culinary skills “Our taste panel has eaten a lot of chicken so they know what’s good and what’s not,” Ritz said. One of this semester’s champions was Tuan Pham, a first-year
student from Homer, Ga. He was awarded the original recipe champion for incorporating waffles into his recipe. However, Trent Perry, a first-year student from Dunwoody, Ga., received a few more points and the grand champion title for skillfully adding peanuts to his recipe. The instructors credit the popularity of the class to the team-teaching concept and the student interaction component. “What better way to get to know somebody than to sit down and eat (with them)?” he said. To learn more about UGA First Year Odyssey seminars, visit www. fyo.uga.edu. More information about the UGA poultry science undergraduate program can be obtained at www.caes. uga.edu/departments/poultry. April Bailey is a graduate assistant with the University of Georgia News Service.
About Marel Stork Poultry Processing Inc. Marel Stork Poultry Processing Inc. is the leading global provider of advanced equipment, systems and services to the poultry industry. With a global network that includes more than 40 local offices and subsidiaries, agents and distributors, we work side-by-side with our customers to extend the boundaries of food processing performance and provide innovative solutions that make us the partner of choice for all their processing needs.
Company Picnic: Marel Stork Poultry Processing Celebrates 70 Years
Andrew Tucker/UGA
Science & grilling chicken: University of Georgia students in the most recent “Chicken Que: Science Behind the Grill” class learn how to correctly cut fresh chicken.
16
GEORGIA AG NEWS, July 2014
UGA-licensed turfgrass takes center stage at World Cup By Merritt Melancon
Special to Georgia Ag News
ATHENS — As the world’s best soccer players made their way to the World Cup recently, they were once again playing on a University of Georgia-bred turfgrass. Three of the Brazilian stadiums used in the World Cup have been outfitted with TifGrand, a shadetolerant, wear-tolerant Bermudagrass hybrid developed jointly by UGA and the USDA’s Agricultural Research Service. And three more World Cup stadiums used Tifway 419, a Bermudagrass variety developed in Tifton, Ga., by Glenn Burton, who works with the ARS.
UGA and ARS turf breeder Wayne Hanna and UGA entomologist Kris Braman developed TifGrand to be shade-tolerant and resilient to wear while maintaining a deep green color. Even in sunny Brazil, shade tolerance is important in stadiums where the edges of the playing fields may receive significantly less sun than the center of the pitch, Hanna said. “It’s wear-resistant, which is important during an event like the World Cup where the turf gets a lot of use during the tournament,” said Hanna, a professor in the UGA College of Agricultural and Environmental Sciences Department of Crop and Soil Sciences. UGA turfgrass varieties are no stranger to the world stage.
The Bermudagrass hybrids that have come out of UGA’s Tiftonbased breeding program have been used on world-class golf courses and athletics fields since the 1950s, but it’s hard to top the international visibility that the World Cup provides, Hanna said. “I’ve traveled around the world to 40 or 50 countries, and when you ask people how they know about Georgia, it will often be because our grasses are on a local golf course, or in a stadium or on a bowling lawn that they know about,” he said. “UGA-bred Bermudagrasses are grown on every continent except on Antartica.” UGA’s turfgrass licensing program worked several years in advance to ensure that a UGAdeveloped turfgrass variety would be planted in Brazil, just as another Tifton-bred Bermudagrass — TifSport — took center stage at the 2010 World Cup on Moses Mabhida Stadium in Durban, South Africa, said Shelley Fincher, a licensing manager for UGA’s technology commercialization office. TifGrand started as one of more than 27,000 test cross breeds created by Hanna in 1991. During the past 23 years, Hanna’s team has tested and retested those hybrid grasses to find varieties with the most desirable characteristics. “One of the reasons we’ve been so successful over the years is because when we release a new turfgrass, we test it to make sure that it works in a diverse set of environments — not just in Tifton and not just in Georgia,” Hanna said. “I don’t think there’s anyone out there who tests their turfgrass varieties as much as we do.” UGA’s warm-season turfgrass breeding program began in the 1950s and continues today with the programs focused on the development of sustainable Bermudagrass, centipedegrass, zoysiagrass and seashore paspalum cultivars. Georgia’s turfgrass, nursery and maintenance industries contribute $7.8 billion to Georgia’s economy each year and provide about 87,000 jobs statewide.
Green Grass Brazil
World Cup: University of Georgia-licensed TifGrand installed at Arena da Baixada in Curitiba, Brazil — one of three World Cup stadiums to use the turf this year. TifGrand was bred by UGA/USDA Agricultural Research Service plant breeder Wayne Hanna and UGA entomologist Kris Braman.
The TifGrand sod being used in the Estadio Beira-Rio in Porto Alegre, Arena Pantanal in Cuiaba and the Arena da Baixada in Curitiba was licensed by UGA’s Technology Commercialization Office to Brazilian company Green Grass, which supplied the TifGrand for the 2014 World Cup fields. In the U.S., TifGrand is licensed by UGA’s technology commercialization office to Georgia-based New Concept Turf Co. It is grown at dozens of sod farms across the continental U.S. and Hawaii. More information about the UGA turfgrass breeding program can be obtained at www.georgiaturf.com. More information about TifGrand, including purchasing and becoming a producer in the U.S., can be obtained at www.tifgrand. com. Merritt Melancon is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.
IPPE continues to grow TUCKER — With seven months remaining until the show, the 2015 International Production & Processing Expo (IPPE) has already surpassed 435,000 net square feet of exhibit space and is on target to reach its goal of 450,000-plus net square feet. Comprised of the three integrated tradeshows — International Poultry Expo, International Feed Expo and International Meat Expo — the 2015 IPPE has secured more than 890 exhibitors as of the beginning of June and is on pace to have 1,200 exhibitors by January. “More than 80 percent of the show floor has already been booked, and this includes our expansion into Building C. The 2015 IPPE will offer an excellent location for businesses to collaborate, network, learn about new products and services, and discuss and resolve common issues facing industries represented at the show. We anticipate more than 28,000 attendees, and the merger of AMI and NAMA creates a new dynamic which should further increase our attendance,” stated Charlie Olentine, IPPE show manager. The global annual poultry, feed and meat industry trade show will be held Tuesday through Thursday, Jan. 27-29, 2015, at the Georgia World Congress Center in Atlanta, Ga. The Expo will highlight the latest technology, equipment and services used in the production and processing of feed, meat and poultry products. IPPE will also feature dynamic education programs addressing current industry issues, combining the expertise from AFIA, AMI and USPOULTRY. For more information about the 2015 IPPE, visit www.ippexpo. org.