Garlic is mainly consumed as a spice or condiment, giving flavor and aroma to other foods. And what gives garlic those wonderful aromas and flavors? Mainly, substances called “organosulfur compounds” that are stored in the bulbs. Different garlic cultivars accumulate varying amounts and types of these compounds, resulting in garlics with different flavor intensity and aromas. In addition to its …
California leads the nation in vegetable production, accounting for 39% of the U.S. vegetable acreage. The value of California’s 2020 utilized vegetable production dropped 0.9% to $7.68 billion compared to 2019’s value of $7.74 billion according to the USDA National Agricultural Statistics Service, Pacific Regional Field Office. Despite the decrease in state’s overall total value of utilized production, crops showing an increase …
White Rot is a serious enemy to garlic & onion production in the Central Valley, and the California Garlic & Onion Research Advisory Board continues to fund research to find a viable alternative solution to DADS, a material that is no longer available to the industry. Watch this interview with UC Fresno County Farm Advisor Tom Turini as he provides …
