Freeze Fresno State Risk Mgmt 2007comp

Richard Molinar: 

Richard Molinar Small Farms and Specialty Crops UC Cooperative Extension Fresno Fresno 2007 Freeze City Disaster Loan Program Risk Management Workshop April 2007 Fresno State

UC Cooperative Extension: 

UC Cooperative Extension “Cooperative Extension is the primary educational unit of UC’s Division of Agriculture -founded in 1913, and is supported by county, state, and federal governments”

Slide3: 

Fresno County

Agri-Culture Diversity: 

Agri-Culture Diversity California Fresno All Farms 79,631 6,281 SE Asian 4,022 759 Hispanics 9,784 1,073 African Amer 336 33 Amer Indian 1,357 111 2002 U.S. Ag Census

SE Asian Vegetable Farmers in Fresno -759 Asians: 

SE Asian Vegetable Farmers in Fresno -759 Asians 1992 survey

temperatures : 

temperatures CIMIS weather stations January 12-18, 2007 Parlier 22° - 23° for 4 days Five Points 14° - 23° for 7 days Fresno State 20° - 23° for 5 days Firebaugh 14° - 23° for 6 days 1992 survey

County losses: 

County losses $ 127,662,000 citrus – 117,000,000 greenhouse – 70,000 Oriental vegetables- 1,860,000 and ethnic

Crops affected : 

Crops affected Gailon Napa Cabbage Daikon Sugar peas Bok Choy chard You Choy Kohlrabi Lemongrass greens Sugarcane G.H. transplants

Fresno City Loan Program: 

Fresno City Loan Program Unprecedented other options NAP program Farm Service Agency Crop insurance – Whole Farm (AGR), pilot Low interest loans (federal government)

City of FresnoSmall Farmer Emergency Loan: 

City of Fresno Small Farmer Emergency Loan For people who farm or live in city limits Not for operating costs – Only those costs directly related to the freeze Seeds Plants Labor Replacement of working capitol lost due to freeze

Slide15: 

$500,000 available to loan (until funds are gone) $20,000 maximum Term limits – up to 10 years to repay Interest rate 0% Loan fees - $100 from the loan Loan application documents Feb 28 start

other supporting documents: 

other supporting documents 2 page application form + 1040 forms for 2004, 2005 or 2006 ( 2 years) And/or Schedule F Receipts Documentation showing lost income A credit history will be done by lender.

As of April 10, 2007: 

As of April 10, 2007 There are about 40 applications 14 have been approved Approx. 4 denied (bad credit) Applications will be taken until June 1, 2007

Food Safety: 

Food Safety Microbial contamination E. coli, Salmonella Campylobacter botulinum Hepatitis Clyclospora Chemical contamination Aldicarb, methomyl, ricin

GAP metrics program: 

GAP metrics program Total farm prevention program Toilets Handwashing Gloves Rodents/animals Disinfecting

What is E. coli O157:H7?: 

What is E. coli O157:H7? E. coli O157:H7 is a bacterium that causes abdominal cramps and bloody diarrhea. Fever may be absent or mild. Symptoms usually occur within 2-3 days following exposure. Can lead to serious kidney damage and even death.

What are the potential sources for produce contamination? : 

What are the potential sources for produce contamination? A GAPs guide recommends areas that should include: agricultural water (e.g., for irrigation or crop protection sprays) wild and domestic animals worker health and hygiene the production environment (use of manure, previous land use, and use of adjacent land) post harvest water quality (water used to wash or cool produce) sanitation of facilities and equipment.

Wash fruits and vegetables under running water, especially those that will not be cooked : 

Wash fruits and vegetables under running water, especially those that will not be cooked Be aware that bacteria are sticky, so even thorough washing may not remove all contamination. Remove the outer leaves of leafy vegetables. Children under 5 years of age and the elderly are especially susceptible.

Are antimicrobials used properly in post-harvest water?: 

Are antimicrobials used properly in post-harvest water? It is important to remember that sanitized water is not sterile. Chlorine is typically used at a concentration of 50-200 ppm of active chlorine at a pH of 6-7.5 and a minimum contact time of 1-2 minutes. Organic material, Ph, and microbial load affect the performance of antimicrobials

Slide24: 

General 50-500 ppm Apples 100-150 ppm Asparagus 125-250 ppm Cantaloupe, honeydew 100-150 ppm Lettuce, cabbage, leafy greens 100-150 ppm Tomatoes, potatoes, peppers 200-350 ppm ppm = parts per million ** Total titratable chlorine Chlorine strengths

Slide25: 

Target ppm ml/l tsp/5 gal cups / 50 gal Sodium Hypochlorite 5.25% 50 .95 3 2/3 3/4 75 1.43 5 1/2 1 1/10 100 1.90 7 1/4 1 1/2 125 2.40 9 1/10 1 7/8 150 2.90 10 7/8 2 1/4 Sodium Hypochlorite 12.75% 50 .39 1 1/2 1/3 75 .59 2 1/4 1/2 100 .78 3 3/5 125 .98 3 3/4 4/5 150 1.18 4 1/2 9/10 Chlorine strengths