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California’s nascent coffee industry to hold summit Jan. 18

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Jay Ruskey, left, and Mark Gaskell, shown at a coffee tasting in 2015. They planted their first California coffee field trial in 2002.
Coffee is being commercially grown in California and coffee drinkers can't get enough of the locally produced beverage, which currently retails for about $18 per cup. Anyone who is interested in growing, processing or marketing specialty coffee in California is invited to a Coffee Summit on Jan. 18 at Cal Poly Pomona.

Until recently, American coffee was grown commercially only in Hawaii. To make the most of their precious water, California farmers have begun experimenting with coffee plantings and producing beans that fetch a premium.

“There are about 30,000 coffee trees now planted on about 30 farms and that acreage will continue to grow during 2018 with programmed new plantings,” said Mark Gaskell, UC Cooperative Extension advisor who works with coffee growers in Santa Barbara and San Luis Obispo counties. “Only a relatively small amount of the planted acreage is now producing, but the market interest and demand continue to outpace anticipated new production for the foreseeable future.” 

At the Coffee Summit, participants will learn about new opportunities for this high-value crop from industry professionals. Summit topics will include development of estate coffee, coffee production, pests and diseases, processing methods and marketing.

Coffee is planted from Morro Bay to San Diego, with production concentrated in Santa Barbara, Ventura and San Diego counties, according to Gaskell.

Coffee interplanted with established avocado orchards requires no additional land, water or fertilizer.

California coffee industry leaders from Santa Barbara and San Diego counties and agriculture professionals with University of California Cooperative Extension, University of Hawaii and U.S. Department of Agriculture will give presentations and answer questions.

Good Land Organics grower Jay Ruskey, who has been growing coffee in Santa Barbara County since 2002, and Gaskell will discuss growing coffee in California.

Based on their coffee variety research trials, UC Cooperative Extension advisors Ramiro Lobo and Gary Bender, both based in San Diego County, and Duncan McKee of Cal Poly Pomona will discuss which varieties are suitable for production in California.

“We are working collaboratively with UC Cooperative Extension to determine the best coffee varieties for our area,” said Valerie J. Mellano, Cal Poly Pomona professor and chair of the Plant Science Department. “Much of the California coffee is grown along the more coastal areas, but we are really interested in determining what will do well in the more inland areas, where it is a little hotter in the summer and a little colder in the winter.

“We are starting the second year of our trial and will be able to see how certain varieties hold up in the colder weather this winter, but we will not have any coffee yield data for a couple more years.”

Andy Mullins of Frinj Coffee, a cooperative of 24 farms including Good Land Organics, will discuss business and marketing opportunities for new California coffee growers.

The Inaugural Coffee Summit will be hosted by the Huntley College of Agriculture on Jan. 18, from 8 a.m. to 4 p.m., at the AgriScapes Conference Center at Cal Poly Pomona. Registration is $75 and includes a continental breakfast, lunch and coffee tasting. For more information and registration, visit http://bit.ly/2jtXyFP.

 

Related reading:

California Coffee http://www.slate.com/articles/news_and_politics/uc2/2015/03/california_coffee.html

Your coffee is from where? California https://www.nytimes.com/2017/05/26/business/your-coffee-is-from-where-california.html?_r=0

Farmer breaks ground with California-grown coffee success https://www.cbsnews.com/videos/18-cup-of-california-grown-coffee-sparks-industry-interest/

Posted on Tuesday, December 12, 2017 at 3:28 PM
Tags: Coffee (1), Mark Gaskell (2)

Lychee: Good for the body, good for the farm

The sub-tropical fruit lychee could be a new crop for farmers along California's coast, according to Mark Gaskell, the UC Cooperative Extension advisor to small-scale farmers in Santa Barbara and San Luis Obispo counties.

A ping-pong-ball-sized tree fruit with white, jelly-like flesh, the red-skinned lychee is popular among Asian consumers. They appear to be adapted to roughly the same conditions as avocados, Gaskell said. Since the fruit is well accepted in areas where it is available, the potential market acceptability of lychees is high. And, demand for fresh lychees already exists in Asian markets that carry whole, frozen, unshelled lychees.

Nutritionists are also looking closely at the fruit, which is a rich source of dietary flavanols, according to UC Davis research nutritionist Robert Hockman.

Flavanols – found in strawberries, cocoa, red wine, green tea and lychees - provide improvements in the smooth lining of the vascular system, reduce blood pressure, reduce blood stickiness and possibly provide cognitive improvements, Hockman reports in a video recorded for UC’s website Feeling Fine Online.

However, studies have determined that, just because people eat flavanol-rich foods, it doesn’t mean the beneficial compounds get into the blood stream. Most flavanols, he said, are long-chain polyphenols, which are not well absorbed by the body.

In his research, Hockman is using a lychee fruit extract that has been processed to have smaller – more bioactive – molecules. The product was fed to rats and found to pass through the digestive tract and into the blood stream.

“Now we are moving on to human studies,” Hockman said.

He is specifically studying the lychee extract and vascular health in post-menopausal women.

“Cardiovascular disease is the No. 1 killer in California and the No. 1 killer in the U.S.,” Hockman said. “It represents enormous health care costs. California agriculture products may help reduce the risk (of cardiovascular disease), saving billions of dollars.”

Lychee (Photo: Wikimedia Commons)
Lychee (Photo: Wikimedia Commons)

Posted on Monday, June 14, 2010 at 8:36 AM
Tags: flavanols (1), fruit (1), lychee (1), Mark Gaskell (2), Robert Hockman (1)
 
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