Posts Tagged: Daniel Sumner
U.S. honey industry contributes more than $4.7 billion to economy, according to Ag Issues Center report
The U.S. honey industry is thriving, according to a new study from the University of California Agricultural Issues Center (AIC). The research found that the U.S. honey industry in 2017 was responsible for more than 22,000 jobs and its total economic output was $4.74 billion. Total economic output includes direct effect, such as workers hired to move beehives, indirect effect, like packaging supply companies for honey products, and induced effects, the wages honey industry workers spend at local businesses.
The study was directed by Daniel A. Sumner, an economist and director of the AIC, an institute which has studied the economic impacts of many farm commodities. The U.S. honey industry is made up of beekeepers, importers, packers and processors.
"The U.S. honey industry contributed significantly to jobs and economic activity across many states and regions in the United States," Sumner said. "In addition to its direct economic contributions, as an important ingredient, honey contributes flavor to a wide variety of food products and stimulates demand across the food industry."
The honey industry contributed approximately $2.1 billion in value added to the U.S. gross domestic product (GDP) in 2017. For scale, Vermont Maple contributed $34 million to the Vermont economy in 2013.
"While beekeeping is a labor of love and the true essence of a craft industry, the honey industry's size and scope shows that honey production makes a significant impact on our nation's economy," said Margaret Lombard, CEO of the National Honey Board. "From beekeepers in Washington state to packers in Maine, the honey industry's impact is evident across the country—as well as in the overall U.S. GDP."
In 2017, the honey industry employed more than 22,000 individuals across the U.S. in production, importation and packing jobs. The Vermont Maple industry employed 4,021 in 2013.
In addition to a thriving industry, the American appetite for honey is growing. In 2017, Americans consumed 596 million pounds of honey or about 1.82 pounds of honey per person, which represents a 65 percent increase in consumption from 2009 to 2017.
To learn more about the University of California Agricultural Issues Center, visit https://aic.ucdavis.edu. Find the full "Contributions of the U.S. Honey Industry to the U.S. Economy" study here. For more information on the National Honey Board, visit www.honey.com.
About National Honey Board
The National Honey Board (NHB) is an industry-funded agriculture promotion group that works to educate consumers about the benefits and uses for honey and honey products through research, marketing and promotional programs. The board's work, funded by an assessment on domestic and imported honey, is designed to increase the awareness and usage of honey by consumers, the food service industry and food manufacturers. The 10-member board, appointed by the U.S. Secretary of Agriculture, represents producers (beekeepers), packers, importers and a marketing cooperative. For more information, visit www.honey.com.
About University of California Agricultural Issues Center at UC Davis
The University of California Agricultural Issues Center (AIC) was established in 1985 to research and analyze crucial trends and policy issues affecting agriculture and interlinked natural and human resources in California and the West. The Center, which consists of a director, several associate directors, a small professional staff and an advisory board, provides independent and objective research-based information on a range of critical, emerging agricultural issues such as food and agricultural commodity markets, the value of agricultural research and development, farm costs and returns, consequences of food and agricultural policy and rural resources and the environment. The audience for AIC research and outreach includes decision makers in industry, non-governmental organizations and governments as well as scholars, journalists, students and the general public.
Can you help fight the California drought by consuming only foods and beverages that require minimal water to produce?
Daniel Sumner, director of the UC Agricultural Issues Center at UC Davis, and research assistant Nina M. Anderson mine the details of this issue to help us all better understand just what impact our food choices can have on conserving California's precious water.
To begin with, not all water drops are equal because not all water uses impact California's drought, the researchers explain.
So just what water does qualify as California drought-relevant water? You can definitely count surface water and groundwater used for agricultural irrigation as well as water used for urban purposes, including industrial, commercial and household uses.
And here are a few examples of what water is not relevant to California's drought:
-- Water used in another state to produce young livestock that are later shipped to California for food production; and
-- Rain that falls on un-irrigated California pastureland. (Studies show that non-irrigated, grazed pastures actually release more water into streams and rivers than do un-grazed pastures, the researchers say.)
In short, California's drought-relevant water includes all irrigation water, but excludes rainfall on non-irrigated California pastures as well as any water that actually came from out-of-state sources and wound up in livestock feeds or young livestock eventually imported by California farmers and ranchers.
Also, the amount of water that soaks back into the ground following crop irrigation doesn't count – and that amount can be quantified for each crop.
Comparing water use for various foods
I think you're getting the picture; this water-for-food analysis is complicated. For this paper, the researchers examined five plant-based and two animal-based food products: almonds, wine, tomatoes, broccoli, lettuce, milk and beef steak.
In teasing out the accurate amount of water that can be attributed to each food, the researchers first calculated how much water must be applied to grow a serving of each crop or animal product. Then they backed off the amount of water that is not California drought-relevant water, arriving at a second figure for the amount of drought-relevant water used for each food.
They provide a terrific graph (Fig. 3) that makes this all quite clear, comparing total applied water with California drought-relevant water used for the seven food products.
Milk and steak top the chart in total water use, with 1 cup of milk requiring 68 total gallons of water and a 3-ounce steak requiring 883.5 total gallons of water.
But when only California drought-relevant water is considered, one cup of milk is shown to be using 22 gallons of water and that 3-oz steak is using just 10.5 gallons of water. (Remember, to accurately assess California drought-water usage, we had to back off rainwater on non-irrigated pastures and water applied out of state to raise young livestock or feed that eventually would be imported by California producers.)
“Remarkably, a serving of steak uses much less water than a serving of almonds, or a glass of milk or wine, and about the same as a serving of broccoli or stewed tomatoes,” write Sumner and Anderson.
Still skeptical? Check out their paper in the January-February issue of the “Update” newsletter of the Giannini Foundation of Agricultural Economics at http://bit.ly/1XKZxxC.
It causes a stampede to the dining room table, that's what it does. Expect to see chairs overturning, plates flying and forks spinning.
That's because Gravensteins make the best pies. As any apple pie aficionado will tell you: the best pies are the "G" pies: Gravenstein (first) and Granny Smith (second).
The Gravenstein apple reigned as the preferred apple on our family farm in western Washington. We found the sweet-tart apple "perfect" for eating right off the tree, or made into pies, applesauce and apple cider. The cows liked them, too. A gentle nudge on the tree, and - eureka! - apples would magically fall to the ground. Talk about happy cows!
This heirloom apple also reigns supreme in Sonoma County. Just ask the Gravenstein apple farmers, area residents, restaurants and the tourists who line up to buy a bag or two.
That's because of its flavor, its propensity for being in the right place (pie) at the right time, and its short season make it even more treasured. Plus, this is an apple with an aroma. The delightful fragrance will permeate your kitchen.
It's a short, squatty looking apple, streaked with red. Sometimes Nature's paintbrush turns the thin streaks into thick bands. And the stems are short - so short and so susceptible to falling from the tree that, "growers estimate they lose 40 percent of their apples even before they are ripe," wrote Carolyn Jung of The Day newspaper, New London, Conn., in her interview with Paul Vossen, UC Cooperative Extension advisor in Sonoma and Marin counties, for a Sept. 8, 1999, article.
First described in 1797, the Gravenstein originates from Denmark, where it's known as "Gråsten." It took a couple of centuries to do it, but in 2005, Denmark declared it the "national apple."
How did it get to Sonoma County? Russian trappers first planted it there in 1811. The good citizens of Sonoma so liked the apple that they named a major artery the "Gravenstein Highway." Over the last six decades, however, "Sonoma County's Gravenstein orchards have declined by almost 7,000 acres and are currently down to 960 acres," according to an article on the Slow Food USA website.
Why? Farmers find it more profitable to grow grapes.
Also, it's not an easy apple to market. It's an early variety with a very short season, usually during a few weeks in August. Blink and it's gone.
And, it's an apple you won't find in your local produce section, tucked among the Red Delicious, Galas, Fujis, Pink Ladies and Granny Smiths.
"They don't travel well, and they don't last long (short season)," says Daniel Sumner, professor in the Department of Agricultural and Resource Economics at UC Davis and director of the UC Agricultural Issues Center. "To consumers, this is the kiss of death."
Enter the Slow Food movement. To help preserve the heirloom apple, the Russian River Slow Food group contacted area restaurants and asked that it be featured in their desserts. Getting into the preserve-the-Gravenstein act, the FruitGuys, a company that ships organic fruit to customers, donated 17 percent of this year's proceeds back to the Gravenstien apple farmers.
Every little bit helps.
In the meantime, Sebastopol continues to celebrate its annual Gravenstein Fair; this year the event took place Aug. 11-12.
In search of Gravensteins, we drove to Sebastopol on Sunday, Aug. 19, just as the season was about to end. "Ours will be gone in a couple of days," a farmer told us.
"Which apple makes the best pie?" we asked. "Granny Smiths or Gravensteins?
"Gravensteins," the farmer said. "Hands down."
Here's our family recipe for Gravenstein apple pie. We favor using brown sugar instead of granulated white sugar. And we mix the brown sugar with cinnamon and nutmeg.
Crust for 9.5-inch pie
2 cups flour
1/2 teaspoon baking powder
2/3 cup butter-flavored Crisco, chilled
3/4 teaspoon salt
6 tablespoons water, cold
Sift flour, baking powder and salt. Mix in Crisco until the dough pieces are pea-sized. Add cold water as needed, 6 tablespoons or more, and form into a ball. Roll out dough into a circular shape and invert on pie pan.
Filling for 9.5-inch pie
8 cups of apples, peeled, cored and sliced
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup loosely packed brown sugar
1-1/2 tablespoons of butter
Preheat oven to 425 degrees. Gently mix together (with fork) brown sugar, cinnamon and nutmeg and then mix lightly through the apples. Before pouring the mixture into the pie pan, sprinkle a little cinnamon (less than 1/4 teaspoon) on the lower crust. Dot the heaping apple mixture with thin slices of butter. Place top crust on pie. Slit with sharp knife in several places and poke with prongs of fork. Sprinkle a dash of nutmeg on the crust. Line the edge with 1/2-inch strip of aluminum foil to prevent excessive browning. Bake at 425 degrees about 50 minutes or until the crust is lightly browned and the apples are cooked through. Test with fork.
Warning: the aroma of this pie will attract all the neighbors, their families, their friends and their friends' friends.
No wonder Luther Burbank said that “if the Gravenstein could be had throughout the year, no other apple need be grown.”
Gravenstein apples hang from a tree in Sonoma County. (Photo by Kathy Keatley Garvey)
Gravensteins are usually streaked with red, but Nature's paintbrush created this effect. (Photo by Kathy Keatley Garvey)