April 2024 Badger Common'Tater

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Jenna Wenzel • John Eckendorf

Nic Bushman • Chris Lockery

Jerome Bushman (FL - WI)

Mike Gatz, Jim Stefan and Chris Fleming (Milwaukee)

Paul Hegewald (All fruits and vegetables)

Mike Whyte (Michigan)

Transportation:

Matt Dobbe • Denise Moze

Rosholt, Wisconsin

Mike Carter CEO | John Hopfensperger COO

On the Cover: Kyra Bula says she was impressed when her grandpa, Mark Bula, guessed correctly that she had picked exactly 41 pounds of Lamoka potatoes from a field the day when the front cover photo was taken. The Bula’s were taking spud samples in mid-August 2023 to get an idea of potential yield and overall health of the potatoes. Shawn Bula, Kyra’s dad and Mark’s son, is this issue’s interviewee.

8 BADGER COMMON’TATER INTERVIEW:

Potato trucks are lined up at Signature Farms LLC in Grand Marsh, Wisconsin. According to owner and partner, Shawn Bula, Signature Farms raises around 5,000 acres of potatoes for processing, consisting of both round whites for chips and russets for French fries, tater tots and more. Chip customers include Kettle Foods, Shearers, Backers, Saratoga Chips, and Utz, and chipping potatoes are also grown in Florida for Frito-Lay, with those included in the 5,000 acres.

WPVGA Board of Directors:

PresIdeNt: Charl Ie Mattek

VIce PresIdeNt: JohN Bustama Nte

Secretary: Alex Okray

Treasurer: WeNdy Dykstra

D Irectors: MIke BagINskI, Ra Ndy FleIshauer, JohN HopfeNsperger, Josh KNIghts & J.D. Schroeder

Wisconsin Potato Industry Board:

PresIdeNt: HeIdI Alsum-Ra Ndall

VIce PresIdeNt: ANdy D Iercks

Secretary: NIcola Carey

Treasurer: KeIth Wolter

D Irectors: JohN Bobek, JohN FeNske, JIm Okray, ErIc Schroeder & Tom WIld

WPVGA Associate Division Board of Directors:

PresIdeNt: Matt SeleNske

VIce PresIdeNt: Etha N OlsoN

Secretary: Morga N Smolarek

Treasurer: Paul Salm

D Irectors: Mel Issa HeIse, Brady Patoka, Scott Scheer, Sally SuprIse & Bra NdoN Taylor

Wisconsin Seed Potato Improvement

Association Board of Directors:

PresIdeNt: Jeff SuchoN

VIce PresIdeNt: Charl Ie HusNIck

Secretary/Treasurer: MItch Mattek

D Irectors: ANdy Schroeder & CloVer Spacek

Wisconsin Potato Growers

Auxiliary Board of Directors:

PresIdeNt: HeIdI SchleIcher

VIce PresIdeNt: DatoNN Ha Nke

Secretary/Treasurer: Becky WysockI

D Irectors: Jody BagINskI, ErIN MeIster, Dakotah SmIley & MIst I Ward

Mission Statement of the WPVGA: To serve the potato and vegetable industry of Wisconsin through education, research, promotion, governmental action and sustainability leadership.

Mission Statement of the WPVGA Associate Division: To work in partnership with the WPVGA as product and service providers to promote mutual industry viability by providing technology and information resources.

Badger Common’Tater is published monthly at 700 Fifth Avenue, Antigo, Wisconsin 54409

WPVGA Staff

Execut IVe D Irector: Tamas Houl Iha N

Ma N agINg EdItor: Joe Kertzma N

DIrector of PromotIoNs & CoNsumer

EducatIoN: Da N a Rady

FIN a NcI al OffIcer: KareN RasmusseN

Execut IVe AssIsta Nt: Jul Ie BrauN

Program AssIsta Nt: Ja Ne GuIlleN

SpudmobIle Educat IoN a Nd Outreach

AdmINIstrator: George Neuber

WPVGA Office

(715) 623-7683 • FAX: (715) 623-3176

E-ma Il: wpvga@wisconsinpotatoes.com

WebsIte: www.wisconsinpotatoes.com

LIKE US ON FACEBOOK: www.facebook.com/WPVGA

Subscription rates: $2.50/copy, $28/year; $45/2 years.

Foreign subscription rates: $35/year; $55/2 years.

Telephone: (715) 623-7683

Mailing address: P.O. Box 327, Antigo, Wisconsin 54409

Or, subscribe free online: http://wisconsinpotatoes.com/blog-news/subscribe/

ADVERTISING: To advertise your service or product in this magazine, call (715) 630-6213, or email: Joe Kertzman: jkertzman@wisconsinpotatoes.com.

The editor welcomes manuscripts and pictures but accepts no responsibility for such material while in our hands.

MARK YOUR Calendar

Planting Ideas

Having a little fun in the offseason, Jerry Bushman of Bushmans’ Inc., in Rosholt, gave me a phone call recently asking if I was game to run a photo and short note to his fellow grower members of the Wisconsin Potato & Vegetable Growers Association (WPVGA), the Soiks of Myron Soik & Sons, in Stevens Point. I only hesitated for a split second before Jerry reassured me it would be alright, and that the humor would not only be recognized and appreciated, but also expected. Apparently, there’s been fair warning.

With the above image, Jerry writes:

A Tribute to Myron Soik

“Myron and the Soik family have planted potatoes approximately six to eight times in the month of March in my lifetime. But this last week, I got a report from somebody driving by their farm, and they thought they saw a mirage. There in the field was a potato planter going up and down.”

“Hey boys, this is still February!”

“Myron ‘Duke,’ thanks for your friendship and memories for over 50 years.”

–Jerry and Barbara Bushman, Bushmans’ Inc.

You can’t fault a guy for having a little fun from his winter home in Naples, Florida, and with that, we kick off the planting season in this “Irrigation & Specialty Equipment” issue of the Badger Common’Tater.

The offseason between harvest and planting is also a time to celebrate and honor those who have gone above and beyond in their contributions to the agriculture industry. The WPVGA’s own Executive Director Tamas Houlihan received the Portage County Business Council’s “Outstanding Contribution to Agriculture Award” during its annual American Agriculture Appreciation Banquet, March 4, at the Holiday Inn Hotel & Convention Center in Stevens Point. The annual banquet is the premier Portage County event honoring agriculture and agribusinesses, 4-H leaders and FFA high school seniors. See the complete feature article in this issue, and congrats, Tamas!

Please email me with your thoughts and questions. If you wish to be notified when our free online magazine is available monthly, here is the subscriber link: http://wisconsinpotatoes.com/blog-news/subscribe.

Joe Kertzman Managing Editor

NAME: Shawn Bula

TITLE: Partner/owner

COMPANY: Signature Farms LLC

LOCATION: Grand Marsh, WI

HOMETOWN: Grand Marsh

YEARS IN PRESENT POSITION: Three with Signature Farms and 25 with Bula-Gieringer Farms

PREVIOUS EMPLOYMENT: Bula-Gieringer Farms

SCHOOLING: Associate Degree in Business and Marketing from Mid-State Technical College

ACTIVITIES/ORGANIZATIONS: Wisconsin Potato & Vegetable Growers Association (WPVGA) Chip and Processor Relations (Frozen) committees, and past member of U.S. Potato Board (now Potatoes USA)

AWARDS/HONORS: WPVGA 2013 Young Grower of the Year Award, and the farm garnering Top Grower Awards from McCain Foods and other honors from Ore-Ida Foods at the Plover factory in years past

FAMILY: Tricia McLain, and five children, Cailey, Kyra, Connor, Addison, and Dashel

HOBBIES: Snowmobiling, boating, and family time

Interview

SHAWN BULA, partner/owner, Signature

Farms LLC

By Joe Kertzman, managing editor, Badger Common’Tater

A story of resilience, like the backstories of many farms and farmers, Signature Farms LLC, and under previous ownership as Bula-Gieringer Farms, has not only survived the usual daily curveballs thrown by Mother Nature, but also a tornado and an unfortunate fire.

Yet, when approaching the farm in Grand Marsh, Wisconsin, one is welcomed by beautiful buildings, a new sign, office and shop, and fields as far as the eye can see.

One of the largest potato and vegetable operations in Wisconsin, Signature Farms raises approximately 10,000 acres of potatoes, green beans, seed corn, sweet corn, field and silage corn, soybeans, alfalfa, and sweet potatoes, as well as 200-250 head of black Angus cattle at any one time on 1,100 acres of pastureland.

With Bula-Gieringer Farms founded in 1980 by Shawn Bula’s father, Mark, in partnership with Ray Gieringer and later transitioning to Mark Gieringer and the rest of the Gieringer family, the operation encompasses land in several Wisconsin counties, as well as working acreage in Florida.

To offer potatoes and vegetables year-round, or as Shawn says, “as close as we can,” Signature Farms partners with Paul Sowinski of Sowinski Farms on land in Melbourne, Florida, where they grown corn and potatoes, the latter for chips and dicing for fresh market potato salad.

GOOD NEIGHBORS

“We all play well together,” Shawn says of he and his neighboring growers in Central Wisconsin.

Indeed, when the Signature Farms shop burned down, in 2022, Alsum

Above: One of the largest potato and vegetable operations in the Central Sands of Wisconsin, Shawn Bula says Signature Farms raises approximately 10,000 acres of potatoes, green beans, seed corn, sweet corn, field and silage corn, soybeans, alfalfa, and sweet potatoes.

Farms reached out to offer use of a shop on land purchased from the Wallendal Farm in Grand Marsh.

“We got in there at the end of July or early August and were fully moved into the new office by late October,” Shawn says. “It would have been a little tough otherwise.”

As it turns out, through the generosity of many farms and businesses, including Big Iron Equipment and Sand County Equipment offering to perform maintenance on planters, harvesters and other implements, Signature Farms never missed a growing season.

“Everyone reached out, really, all the neighboring businesses and farms. It was overwhelming,” Shawn, who has been working on the farm since he was a young boy, stresses.

Tell me a little about Signature Farms. Signature Farms was formed and started in 2021 and was a change of ownership from Bula-Gieringer Farms. Not a whole lot has changed in the day-to-day operations besides the name change.

In 2021, my dad, Mark, and myself started the buyout process of the Gieringer family and changed the name to Signature Farms.

Are you still growing potatoes mainly for the chip and frozen process markets? If so, how many acres, what varieties, and for which customers? Yes, we are. We grow around 5,000 acres of potatoes for processing, consisting of both round whites for chips and russets for French fries and tater tots, etc.

The chip customers that we supply from our Wisconsin location are Kettle Foods, Shearers, Backers, Saratoga chips, and Utz, and we also grow chipping potatoes for Frito-Lay in Florida, which are included in the 5,000 acres. The russets are grown

mainly for McCain Foods right here in Plover.

How about your vegetable and sweet potato acreage? We grow roughly 1,000-1,500 acres of green beans, 500-1,000 of peas, 500-1,000 acres of sweet corn, all for canning, 500-750 acres of seed corn, 300-500 acres of silage corn, 850-1,200 acres of sweet potatoes, 500 acres of alfalfa, and 250 acres in field corn and soybeans.

Most of our sweet potatoes are for McCain Foods, with a small amount going to Bonduelle for dicing.

Where or in what counties is most of the farm’s acreage, and how many miles do you stretch in each direction? Most of our acres are in Adams County. From the home farm, we spread out up to 30-35 miles in all directions.

Tell me about the new shop and location. As you know, we

The drone shots show sweet potatoes being harvested on Signature Farms LLC. The family farm raises 850-1,200 acres of sweet potatoes a year for McCain Foods.

unfortunately dealt with a fire in October of 2022. We lost our shop, potato planters, some tractors, semis, trailers, pickups, and all our parts and supplies.

Things did turn out for the best in the end, as we were fortunate enough to build a new office right onto the shop

Shown with her dad, Shawn, in the first photo, and her grandpa, Mark, in the second image, Kyra Bula is a college student who is getting involved with the farm and learning all aspects of the operation.

and have everything in one location.

Has the farm changed focus or philosophies in any areas? We have probably become a little more focused on technology in the last 5-6 years and look very hard at where and how we can implement more technology from some automation or better equipment setups to do a better job throughout the farm.

How many full-time and seasonal employees does Signature Farms have working there? How many are family members and in what capacities? My dad, Mark, and I have 65 full-time employees between the farm and our trucking operation, and roughly 75-90 seasonal employees depending on the time of year.

My daughter, Kyra, is now working with us, getting involved in and learning all aspects of the operation.

“We are constantly looking at our irrigation systems and wells, trying to implement new technologies for the best use of water management.”

– Shawn Bula

My nephew, Conner, is also here helping in the day-to-day operations, and my kids, Dashel and Addison, work part-time on the farm.

What is your focus on the farm and what duties does that entail? My father and I both oversee the day-to-day operations and do all the decision making for the most part. We have some key employees helping us with that also. We both

handle the contract negotiations and crop planning, and oversee planting, growing, and harvesting.

You are a member of the WPVGA Chip and Processor Relations (Frozen) committees and were a Wisconsin rep for the United States Potato Board (now Potatoes USA). Why is it important for you to be involved? I think it’s important to

Interview.

be involved in those things so that we stay on top of what’s currently going on in the industry, and to have a voice on issues or what’s currently happening on the farm end of things.

It was an incredibly dry growing season in 2023. How important was irrigation to your operation, and what new irrigation technologies do

you employ? Irrigation is incredibly important in our operation overall. We are constantly looking at our irrigation systems and wells, trying to implement new technologies for the best use of water management.

We use VRI (variable rate irrigation) and telemetry and keep up on our sprinkler packages to make sure we

are uniformly applying water and not wasting it.

What else can you tell me about water management, whether quantity or quality, and any steps

Above: Machinery on Signature Farms includes a John Deere 9630T tractor used mainly for tillage, a Case unit set up for spraying, and a fully loaded potato truck.

Shawn Bula does a final inspection on round white potatoes as they’re loaded into a semitrailer at Signature Farms.

your farm is taking in that area. We watch our water management very closely. That includes soil moisture checking daily, and upgrading equipment such as sprinkler packages, and well pumps, etc., so we aren’t under- or overwatering.

How many center pivots does the farm run? Around a hundred.

What does Signature Farms do better today than in your 2012 interview with Tamas Houlihan? I think our water and fertilizer management has improved a lot since then, from efficiencies with better equipment and newer technologies to placement and timing.

How long can you store potatoes, and have you advanced in that area? The longest we have ever stored potatoes is until July 17th, and on

continued from pg. 13

average, we store until mid-June. We have built a couple new storages over the last 5-6 years, added telemetry and newer control panels to most of our warehouses, and updated the humidity sensors to get a better handle and control of things. We can store up to 1,450,000

hundredweight of potatoes, roughly.

So, you can almost store year-round? We can get close to that if needed, depending on varieties and how the growing season went, which is a big part of the equation. The efforts are mostly for our closer customers, like McCains, and Kettle Foods. Cost is a

huge factor for potatoes coming in from other states.

Does Signature Farms have its own shipping arm, and if so, how many

Left: Sweet potatoes are planted at Signature Farms.

Above: Shawn Bula monitors potato sorting and grading via a TOMRA control panel.

As round white potatoes are harvested on Signature Farms, a fieldworker picks out rocks and debris.

trucks? We do. It’s run under the name B&G Enterprises LLC, and we run roughly 32-35 semis over the road. That includes company drivers and owner-operators.

What are your personal goals on the farm, Shawn? My goal is to keep improving in as many aspects of the

farm as I can, whether that’s growing a better crop or implementing newer and better technology as we can. And hopefully, with my daughter getting involved, I’ll be able to grow the overall operation.

How about a goal for the farm itself, then? The focus on the farm is to grow and maintain a high level of quality crops and products to provide to our customers.

Left: Signature Farms can store up to 200,000 bags of sweet potatoes.

Above: When Shawn Bula was teaching his daughter, Kyra, what to look for when potatoes are in storage, he took her to the top of the shed to get a bird’s-eye view.

Houlihan Receives Outstanding Contribution to Agriculture Award

WPVGA Executive Director honored for commitment to progress and success of agribusiness industry

By Joe Kertzman, managing editor, Badger Common’Tater

On March 4, Wisconsin Potato & Vegetable Growers Association (WPVGA) Executive Director Tamas

Houlihan received the Outstanding Contribution to Agriculture Award from the Portage County Business

Council during its annual American Agriculture Appreciation Banquet.

Each year, the Outstanding Contribution to Agriculture Award is presented to a deserving individual for commitment to the progress and success of the agribusiness industry, and for significant contributions to the agribusiness community.

Held at the Holiday Inn Hotel & Convention Center, in Stevens Point, the American Ag Appreciation

Above: Wisconsin Potato & Vegetable Growers Association Executive Director Tamas Houlihan (center) accepts the Outstanding Contribution to Agriculture Award from Portage County Ag Agent Ken Schroeder (right), as well as a Citation of Commendation for his contributions to agriculture from Sen. Patrick Testin (left).

Banquet is the premier Portage County event honoring agriculture and agri-businesses, 4-H leaders and youth, and FFA high school seniors.

This year’s banquet was sponsored by Del Monte Foods, the Food + Farm Exploration Center, Team Schierl Companies, and the WPVGA.

Following a social hour, Portage County Business Council President and Chief Executive Officer Michael Witte welcomed guests to the banquet and gave an invocation before dinner.

The master of ceremonies, Portage County Ag Agent Ken Schroeder, introduced this year’s keynote speaker, Tony Schultz, owner of Stoney Acres Farm, in Athens, Wisconsin.

Tony’s presentation, “Diversity and Sustainability: Serving the Legacy of Farming in Wisconsin,” delved into farmers being jacks of all trades, the meaning of community-supported

agriculture, buying local, crop and livestock diversification, organic farming, and his pride in owning a family farm.

THIRD-GENERATION BUSINESS

Established in 1948, Stoney Acres Farms is a third-generation business converted from dairy to an organic crop and livestock operation serving

continued on pg. 18

Above: Award recipients pose with Sen. Patrick Testin (right) at the Portage County Business Council’s American Agriculture Appreciation Banquet. From left to right are Tamas Houlihan (Outstanding Contribution to Agriculture Award); Jacob Spoelstra (4H Leadership in Agriculture Award); Porter Stuczynski (Agri-Business Scholarship winner); Jaclynn Kaminski, Abby Sekerka, and Caleb Mroczenski (Outstanding FFA Senior awards); and Sen. Testin.

Contact: Jim or John

Houlihan Receives Outstanding Contribution to Agriculture Award .

continued from pg. 17

the Wausau Farm Market, including the winter market, and retailers and consumers in a roughly 45-mile radius around Athens.

It encompasses 12 acres of organic produce, including 220 varieties of grains, beef cows, swine, feed crops, vegetables, herbs, and even honey and maple syrup.

During the ceremony, plaques were awarded to students in the categories of 4-H Leadership in Agriculture (youth), and Outstanding FFA Seniors, as well as the presentation of an Agri-Business Scholarship to a high school senior pursuing a career in agriculture.

A highlight was the Outstanding Contribution to Agriculture Award, which Schroeder presented to Houlihan, saying, “Businessman Tamas Houlihan has been a force in Central Wisconsin agriculture for many years.”

“On December 4, 2014, the WPVGA Board of Directors announced that Tamas had been named Executive Director of the association,” Schroeder continued. “For the previous 27 years, he served as the managing editor of The Badger Common’Tater magazine, the official voice of the Wisconsin potato and vegetable industry.”

A 1985 graduate of the University of Wisconsin-Stevens Point, Tamas has a bachelor’s degree with a

®

®

In accepting the Outstanding Contribution to Agriculture Award, Tamas Houlihan (left) stated, “I am grateful for the support of my family, especially my brilliant and beautiful wife, Paula [right], and grower mentors and colleagues who have stood by me, taught me, and helped me through thick and thin.”

double-major in communication and German. He received the Chancellor’s Leadership Award and the Albertson Medallion, all while working three jobs during college.

At the WPVGA, he received a Distinguished Service Award in 1997; the President’s Award in 2001 and 2015; the Agri-Communicator Award

in 2008; and the Wisconsin Seed Potato Industry Leadership Award in 2011. He was also honored with the National Potato Council President’s Award in 2020.

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on industry boards, advocating where needed, facilitating contract negotiations, participating in events and conferences, campaigning for fundraisers, grant writing, and so much more, all to improve community relations and help address the industry’s issues and concerns.”

Tamas lives in Stevens Point with his wife, Paula, of 16 years. They have seven children and eight grandchildren. He enjoys biking, playing softball, worldwide travel, golfing and is an avid sports fan who loves football (especially the Green Bay Packers, of course).

“Tamas has made his mark as one of our community’s most respected, influential leaders and is a pillar of our community,” Schroeder concluded. “We are pleased you have chosen Portage County as the place to make a difference, Tamas, because indeed, you have!”

In accepting the award, Houlihan said, “I am deeply honored and humbled to stand before you today as the recipient of the Outstanding Contribution to Agriculture Award.”

“This recognition is not just a testament to my individual efforts, but a celebration of the collective dedication and resilience of all those who work tirelessly in the fields, day in and day out, to feed the world,” he said, “as well as those who help them do so.”

“Agriculture is more than just a profession, it’s a way of life,” he added. “I am fortunate to be part of this noble profession, and I accept this award on behalf of every farmer and agricultural worker who labors with unwavering commitment and passion.”

“I am grateful for the support of my family, especially my brilliant and beautiful wife, Paula, and grower mentors and colleagues who have stood by me, taught me, and helped me through thick and thin,” Houlihan stated.

“I am fortunate to be part of this noble profession, and I accept this award on behalf of every farmer and agricultural worker who labors with unwavering commitment and passion.”

– Tamas Houlihan, WPVGA Executive Director

Houlihan Receives Outstanding Contribution to Agriculture Award . . . continued from pg. 19

STAFF RECOGNITION

He then emphasized the outstanding work done by the staff of the WPVGA, saying, “Their hard work, guidance, encouragement, and unwavering belief in the importance of our work have been the driving force behind all my achievements. I could not do it without them, and they are directly responsible for me receiving

this award.”

Houlihan pledged to continue advocating for the interests of farmers and rural communities, championing sustainable practices, and promoting innovation in agriculture.

He asked banquet attendees to keep in mind that America’s farm families

represent only two percent of the population that feeds the other 98 percent with the fruits of their labor, a dramatic demographic shift from the nation’s first 100 years when most Americans lived and worked on farms.

“By working together, we can build a brighter future where every individual has access to nutritious food, where farmers are valued and respected, and where the land thrives for generations to come,” Houlihan said.

Wisconsin Senator Patrick Testin also presented Houlihan with a Citation of Commendation for his contributions to agriculture.

As Houlihan suggested, “Let us continue to work together, hand in hand, to cultivate a more prosperous and sustainable future for agriculture and our planet.”

The annual Portage County Business Council’s American Agriculture Appreciation Banquet recognizes individuals who do just that.

American Agriculture Awards

4-H Leadership in Agriculture: Jacob Spoelstra

Outstanding FFA Senior Awards: Abby Sekerka, Pacelli (through the Rosholt High School FFA program); Jaclynn Kaminski, Rosholt High School; and Caleb Mroczenski, Stevens Point Area Senior High School

Agri-Business Scholarship

Recipient: Porter Stuczynski

2024 Outstanding Contribution to Agriculture Award: Tamas Houlihan, Executive Director of the Wisconsin Potato & Vegetable Growers Association

Now Available

DUE BY MAY 1, 2024

Applications can be obtained online at www.wisconsinpotatoes.com or by calling the WPVGA office at (715) 623-7683

If you have any questions, please call the WPVGA office and ask for Julie Braun. PLEASE RETURN COMPLETED FORMS TO: Julie Braun WPVGA PO Box 327 Antigo, WI 54409-0327 or, Email Completed Form to: jbraun@wisconsinpotatoes.com

The WPVGA Associate Division and Wisconsin Potato Growers Auxiliary are pleased to inform you of scholarships totaling over $9,000, available to students attending post-secondary institutions. Several scholarships will be awarded to students with WPVGA ties based on the number of applicants and their merits. The top candidate among all applicants will be awarded the Avis M. Wysocki Memorial Scholarship. This scholarship was established in 2016 to honor Avis, who was a founding member of the Wisconsin Potato Growers Auxiliary and an integral part of the Wisconsin potato industry.

The scholarships detailed above can be used to defray educational expenses and are open to students in undergraduate and post-graduate programs. Applicants must be residents of Wisconsin and are eligible to reapply in subsequent years regardless if they have been previously awarded a scholarship.

The selection of scholarship winners will be based on the following criteria:

• Applicant or applicant’s immediate family must be, or be employed by, WPVGA or a WPVGA grower or Associate Division member.

• Merit – e.g. G.P.A., extra-curricular activities, etc.

• Other information provided in the application

• The applicant must attend an accredited school of higher education (includes technical college) as a full-time graduate or undergraduate student.

• The applicant must meet the entry requirements of the selected accredited school of higher education (grade point average, etc.).

Some of the information requested in the application may be considered personal or confidential. You may choose not to provide such information; however, the selection committee making decisions requests information on your financial status since Associate Division and Auxiliary scholarships may be partially based on financial need. You are encouraged to complete the scholarship application form in a professional manner. Applications must be properly completed and typed. Hand-written applications will not be considered. Remember, the application will be the only representation of you that the selection committee has a chance to see.

Applications can be obtained online at www.wisconsinpotatoes.com or by calling the WPVGA office at 715-623-7683. If you have any questions, please call the WPVGA office and ask for Julie.

Cracking the Code on a Healthier Potato Chip

Researchers find a path toward reducing acrylamide produced when frying cold-stored tubers

By EurekAlert!, a Michigan State University peer-reviewed publication

In a breakthrough for the snack food industry, a team of scientists led by Michigan State University (MSU) professors Jiming Jiang and David Douches has discovered a key mechanism behind the darkening and potential health concerns associated with cold-stored potatoes.

Their findings, published February 20 in “The Plant Cell” journal, hold promise for the development of potato varieties that could be stored under cold temperatures and lead to healthier and tastier chips and fries.

These snacks have a market worth billions of dollars in the United States. In Michigan, the nation’s leading

producer of potatoes for chips, the industry is valued at $240 million annually.

But farmers can’t grow the crops year-round, and snack makers need a constant supply of fresh spuds to meet their demands.

Preserving potatoes in cold storage ensures chip and fry producers have what they need, but the low temperatures also trigger a process called cold-induced sweetening, or CIS, which converts starches to sugars.

Processing tubers loaded with sugars results in darkened fries and

Above: By switching off the potato vacuolar invertase gene, or VInv, Michigan State University researchers have shown that frying potatoes stored at cold temperatures can result in a healthier and more appealing chip. Photo adapted from Bhaskar, P.B., et al., Michigan State University Department of Plant Physiology

chips. It also generates acrylamide, a carcinogenic compound formed during high-temperature processing, which has been linked to health concerns including an increased cancer risk.

Although there are techniques to reduce sugars in cold-stored tubers, these add cost and can affect the flavor of the final product. So, Jiang and his colleagues have focused on the root of the problem to work toward potatoes that aren’t affected by CIS to begin with.

GENE IDENTIFICATION

“We’ve identified the specific gene responsible for CIS and, more importantly, we’ve uncovered the regulatory element that switches it on under cold temperatures,” explains Jiang, an MSU Research Foundation Professor in the

“By studying how this gene turns on and off, we open up the possibility of developing potatoes that are naturally resistant to CIS,” Jiang explains, “and therefore, will not produce toxic compounds.”

A potato researcher for over 20 years, Jiang has dedicated his career to solving this puzzle.

To overcome one of the most pressing issues in the potato industry, he started his work to minimize acrylamide in potato chips and fries at the University of WisconsinMadison.

There, Jiang and his team published a paper, in 2010, identifying a key gene responsible for potato CIS. Moving to MSU in 2017, Jiang and his team have worked to pinpoint which elements of that gene could be modified to stop the process of cold-induced sweetening.

Jiang’s research team, which includes collaborators across MSU’s campus as well as at other research universities, used a combination of gene expression analysis, protein identification and enhancer mapping

to pinpoint the regulatory element controlling the CIS gene.

“MSU’s collaborative research environment and facilities, including

Michigan State University researchers Jiming Jiang (left) and David Douches (right) are working to create cold-stored potatoes that make better chips. Photo courtesy of Paul Henderson, Michigan State University continued

Cracking the Code on a Healthier Potato Chip. . . continued from pg. 23

“We’ve identified the specific gene responsible for CIS and, more importantly, we’ve uncovered the regulatory element that switches it on under cold temperatures.”

– Jiming Jiang, MSU Research Foundation Professor in the departments of Plant Biology and Horticulture

the world-class potato breeding program led by Dave Douches, were instrumental for this research,” Jiang says.

CIS-RESISTANT LINES

“Our next steps involve using this knowledge to create CIS-resistant potato lines through gene editing or other breeding techniques in

Dr. Douches’ greenhouses,” he adds.

The lead of the MSU Potato Breeding and Genetics Program, Douches put into practice a technique Jiang developed to stop CIS through gene editing.

“All our facilities are on campus so the research work can be done

efficiently,” Douches states. “With our collaboration, we were able to produce a finding that paves the way for targeted genetic modification approaches to create cold-resistant potato varieties.”

The potential benefits of this research extend beyond improved snack food quality. Reducing acrylamide formation in potatoes could have implications for other processed starchy foods.

Additionally, cold-resistant potatoes could offer greater flexibility in storage and transportation, potentially reducing food waste and costs.

Jiang believes the new CIS-resistant potatoes could be commercially available in the near future.

“This discovery represents a significant advancement in our understanding of potato development and its implications for food quality and health,” Jiang says. “It has the potential to affect every single bag of potato chips around the world.”

Above: Researchers are growing healthier, more snackable potatoes in Michigan State University’s Agronomy Farm Greenhouse. Photo courtesy of Paul Henderson, Michigan State University

Now News

United Potato Growers of Wisconsin Holds Annual Meeting

Board chairman and new members elected after they enjoyed a brief presentation

The United Potato Growers Cooperative of Wisconsin held its annual meeting on Friday, February 16, at The Rose House in downtown Stevens Point.

Members and partners enjoyed a brief presentation by United Potato Growers of America President and Chief Executive Officer (CEO) Mark Klompien regarding market trends

and received information pertaining to the local cooperative chapter.

Additionally, the United Potato Growers Cooperative of Wisconsin elected two new board members as well as a new chairman.

Nicola Carey of Wysocki Produce Farm, in Bancroft, took over for Lucas Wysocki, who just completed his second three-year term. Steve Worzella also completed his second three-year term on the Board. Taking his place is Chris Bella of Worzella & Sons, Inc., in Plover.

Douglas Posthuma of Alsum Farms & Produce, in Friesland, was elected as chairman of the United Potato Growers Cooperative of Wisconsin.

Above: United Potato Growers Cooperative of Wisconsin Director Dana Rady (center) offers congratulations to outgoing board members Steve Worzella (left) and Lucas Wysocki (right) by presenting them with plaques at the annual meeting, on February 16, in Stevens Point.

Posthuma has two years left on the Board and carries a wealth of knowledge in terms of potato sales and markets.

The other United Potato Growers Cooperative of Wisconsin board members are:

• Mark Finnessy, Okray Family Farms – vice chair

• Charlie Husnick, Baginski Farms –secretary

• Tom Bulgrin, Gumz Farms – board member and alternate

Lucas Wysocki was elected chairman of the national board—the United Potato Growers of America—for the next two years. He represents the second generation from Wysocki Produce Farm to serve as chairman of the United Potato Growers of America Board behind his uncle, Russell Wysocki, who led the Board from 2012-2014.

Lucas is the third generation to be intricately involved in the

organization, with this grandfather, Louis Wysocki, being instrumental in the creation of United Potato Growers of America and serving as a board member from 2005-2008.

continued on pg. 28

Above: Douglas Posthuma (left) of Alsum Farms & Produce, in Friesland, takes over for Lucas Wysocki (right) of Wysocki Produce Farm as chairman of the United Potato Growers Cooperative of Wisconsin. Posthuma was elected chairman at the cooperative’s annual meeting, February 16.

Packaging Achieves PFAS-Free Status

Company successfully eliminates substances from all its flexible packaging

Fox Packaging, a leading innovator in the packaging industry, proudly announces the successful elimination of Per- and Polyfluoroalkyl Substances (PFAS) from all its flexible packaging options. This milestone reinforces Fox Packaging’s commitment to sustainability, environmental responsibility, and its partnership with customers.

The use of PFAS in flexible food packaging has become a topic of concern, particularly in the context of fresh produce.

As of this year, several U.S. states have enacted regulations addressing the intentional use of PFAS in flexible food packaging. Having

gone into effect as of 2022 and now being rolled out into 2024, these regulations aim to restrict the sale, distribution, or manufacture of food packaging containing PFAS.

Maine (LD 1433) implemented a prohibition on the sale of food packaging containing PFAS, effective January 1, 2022, with a two-

Protects phosphate, keeping your fertilizer available to the plant longer.

This polymer-coated urea maximizes nitrogen efficiency, boosts the yield potential of hybrid corn varieties and helps to minimize the impact on the environment.

A complete, fully-chelated secondary and micronutrient formulation. It provides a synergistic, comprehensive and plant-available blend to complement liquid NPK.

Fortifies fertility programs by enhancing the soil and building a more robust root mass. Contains a proprietary blend of mycorrhizae, amino acids, humic acids and carbohydrates.

year notice requirement for any determined “safer alternative.”

New York (S 8817) banned the distribution, sale, or offering for sale of food packaging with intentionally added PFAS substances, effective December 31, 2022. Vermont (S 20) has prohibited the manufacture, sale, or distribution of PFAS-containing food packaging since July 1, 2023, with a two-year notice for potential alternative implementation.

Connecticut (SB 837) restricted the inclusion of PFAS in food packaging, effective December 31, 2023.

Minnesota (SF 20) and Rhode Island (SB 2044) both enacted prohibitions on PFAS inclusion in food packaging, effective January 1, 2024, with Rhode Island specifically noting no exemption for processing aids.

California (SB 343) enforced a ban on the distribution, sale, or offering for sale of food packaging containing PFAS at or above 100 parts per million, effective January 1, 2023.

This collective approach demonstrates a growing commitment to addressing PFAS concerns in food packaging, aligning with Fox Packaging’s dedication to sustainability and responsible practices in the industry.

Iliana Csanyi, materials engineer specialist at Fox Packaging,

emphasizes the significance of this achievement, stating, “PFAS are harmful chemicals that can contaminate the environment and affect human health. By eliminating them from our products and processes, we have shown our commitment to sustainability and social responsibility.”

SUPPLY CHAIN RELATIONSHIPS

Supply chain relationships played a crucial role in this transformative process. Lucas Fox, director of operations at Fox Packaging, further comments on the importance of collaboration, saying, “Supply chain relationships were vital to the success of our PFAS-free process.”

“We could not have achieved this without the collaboration and support of our materials suppliers,” Fox stresses, “who were very responsive and proactive in meeting our requirements."

Regarding the recent developments in regulations, Csanyi highlights, “In January 2024, the Environmental Protection Agency [EPA] finalized a significant new use rule that strengthens the regulation of PFAS by preventing anyone from resuming manufacture or processing of inactive PFAS without EPA review of the significant new use.”

“Inactive PFAS chemical substances are those that have not been manufactured or processed for many years,” Csanyi clarifies. These regulations do not signify a complete ban on the use of PFAS. Instead, they aim to address the intentional addition of PFAS in food packaging materials.

Processing aids, such as fluorinated polypropylene (PPA), play a unique and highly beneficial role in manufacturing films used for packaging, including food packaging.

Alternative chemicals do not currently exist in sufficient quantity and qualities necessary to replace fluorinated PPA.

Aaron Fox, vice president of Fox Packaging, says, “Grocery chains are removing PFAS from food packaging due to concerns about drinking water contamination, health risks, government regulations, and pressure from NGOs and consumers.” “Retailers are committed to safer products and a healthier environment,” he adds. “Packaging manufacturers are actively supporting these efforts, and it’s crucial to monitor progress and ensure these commitments are fully carried out.”

CAREFUL BALANCE

Aaron continues, “Material selection requires a careful balance between compliance with state laws and maintaining the functionality

continued from pg. 29

and performance of our flexible packaging.”

“Evaluating alternatives for specific properties,” he says, “such as barrier properties or heat resistance, becomes a meticulous task. Exploring alternative processing aids and adjusting existing processes to align with regulations are integral aspects of this collaborative effort.”

Sustainability considerations add another layer of complexity, where the challenge is to minimize PFAS usage while upholding product quality. Balancing regulatory compliance with environmental responsibilities, especially regarding recycled content conversion, remains at the forefront of Fox Packaging’s decisions.

“As our teams navigate the intricate landscape of regulations, our packaging design considerations

involve a delicate dance between regulatory adherence, material selection, successful and efficient manufacturing processes, sustainability goals, and innovation,” Lucas says.

“Adapting to this evolving scenario and finding innovative solutions are paramount in ensuring Fox Packaging’s commitment to excellence in flexible packaging manufacture domestically,” he adds.

“For over 60 years, Fox Packaging has been a leader in designing innovative flexible packaging solutions tailored for fresh produce,” Aaron says.

“Our diverse portfolio, including the signature Fox Fresh Mesh® Combo bag for a range of products, including citrus and potatoes, and the Fox Poly bag apples and peppers, as well as our Fox Fresh Mesh Wicketed bags for onion and sweet potatoes, are all

built to ensure quality preservation, shelf-life extension and freshness,” he says.

“We’re proud to announce that all flexible packaging options are now PFAS-free,” Aaron notes, “reinforcing our commitment to sustainability. This milestone enhances the appeal of our product line, aligning with our dedication to excellence in the packaging industry. We’re glad to do this work for our industry.”

While some companies have made significant strides in phasing out PFAS, there may still be detectable organic fluorine in certain products. For example, Consumer Reports found that even among retailers claiming reduced PFAS content, some products still had detectable levels. Therefore, ongoing vigilance is crucial in addressing this issue.

We Support Wisconsin Farmers

State Assembly Passes Bills Supporting Agriculture

Three bills will help Wisconsin’s farm economy by adding processing capacity

By Jason Mugniani, Wisconsin Farm Bureau Federation

On February 21, the Wisconsin State Assembly passed three bills that will help the state’s farm economy by adding additional processing capacity for soybeans and potatoes, and helping low-income families afford locally grown farm products.

“These bills help strengthen our agricultural economy in Wisconsin by expanding soybean and potato markets and incentivizing healthy, local food options for low-income families,” says Wisconsin Farm Bureau Federation President Brad Olson.

Senate Bill 787 will help Minnesotabased CHS build a $700 million soybean processing facility in the City of Evansville, in Rock County. The facility is expected to process 70 million bushels of soybeans each year, increasing profits for farmers and creating 90 new jobs for the local economy.

“This will be a tremendous boost for Wisconsin’s soybean industry by providing a 50% increase in processing,” Olson says.

POTATO PROCESSING PLANT

Senate Bill 880 will help Belgian potato processor Agristo build a $4050 million potato processing plant in Stevens Point. The plant is expected to create 150 jobs and purchase 10,000 to 20,000 acres of potatoes from Wisconsin farmers annually.

Assembly Bill 1013 creates a Nutrition Incentive Program, often referred to as “Double Dollars,” in Wisconsin, that incentivizes the purchase of healthy, locally grown produce by providing double the amount of assistance for these purchases under the Supplemental Nutrition Assistance Program (SNAP).

If someone receiving these benefits

uses them to purchase fruits and vegetables at their local farmers market or grocery store, their allotment for the products is doubled.

Assembly Bill 1013 now moves on to the State Senate for consideration. Senate Bills 787 and 880 now move on to Governor Tony Evers for his signature.

Wisconsin Farm Bureau Federation is the state’s largest general farm organization. Made up of 61 county farm bureaus, it represents farms of all sizes, commodities, and management styles.

Right: Senate Bill 880 will help Belgian potato processor Agristo build a $40-50 million potato processing plant in Stevens Point, Wisconsin. The plant is expected to create 150 jobs and purchase 10,000 to 20,000 acres of potatoes from Wisconsin farmers annually. Potato harvest is in full swing at Bushman & Associates in this image.

Fairchild Equipment Supports Feeding America

Company partners with IEWC to donate a Hyster forklift and fight hunger

Fairchild Equipment, a leading provider of material handling equipment in the Upper Midwest, is proud to announce its recent partnership with IEWC, a global leader in wire, cable, and wire management products, to donate a Hyster forklift to Feeding America Eastern Wisconsin.

The donation helps the organization fight hunger through its nationwide network of food banks.

“As a company, we believe in being active in our communities and making a positive impact wherever we can,” says Fairchild Equipment President Van Clarkson. “Donating this forklift to Feeding America is just one example of how we strive to live out our core values every day.”

“By donating this forklift, along with a collection of food items donated by our employees, to Feeding America, we hope to not only assist in their day-to-day operations, but also contribute to their overall mission of fighting hunger in our community,” Clarkson relates.

“We are proud to be able to support such a vital organization,” he adds, “and hope that our donation will make a meaningful impact in their operations and the lives of those they serve.”

The initiative stemmed from a volunteer day experience led by IEWC’s chief information and digital officer, Scot Stein, and his team. While volunteering at Feeding America Eastern Wisconsin, they identified a pressing need for a forklift to handle and distribute food donations efficiently.

Moved by the organization’s mission

and the immediate need, Stein connected with IEWC CEO Mike Veum and they reached out to Fairchild Equipment to partner on the initiative to find a solution.

REMARKABLE EFFORTS

“When we witnessed the remarkable efforts of Feeding America firsthand and understood the logistical hurdles they overcome daily, we were inspired to lend a hand,” Stein shares.

“Joining forces with Fairchild Equipment to refurbish and gift a forklift felt like a natural step in supporting this heartfelt mission,” he says. “This gesture extends beyond a mere donation; it’s a commitment to helping countless individuals and families in our communities who depend on the vital support provided by Feeding America.”

This donation is a powerful example of Fairchild Equipment’s and IEWC's unwavering commitment to social responsibility and the betterment of their communities.

By joining forces and utilizing their industry connections and

resources, these two companies have significantly impacted Feeding America’s operations, underscoring the importance of private businesses working together to effect positive change in the communities where they operate.

“We are thankful for the efforts of IEWC and Fairchild for making this forklift donation happen,” Feeding America Eastern Wisconsin Vice President of Development and Communications Scott Marshall says.

“So much of what we do at Feeding America Eastern Wisconsin is affected by our logistics and machinery, and a forklift has been a very expensive need for us,” he explains. “This forklift will help to put thousands of meals on the table for Wisconsinites facing food insecurity.”

“This is a prime example of the huge impact community partners can have on organizations like ours,” Marshall concludes.

Above: Fairchild Equipment partnered with IEWC to donate a Hyster forklift to Feeding America Eastern Wisconsin.

People

PSA Elects Executive Committee

Potato Sustainability Alliance supports sustainable production practices

The Potato Sustainability Alliance’s (PSA) Board of Directors selected new Executive Committee members at its winter board meeting held during the 2024 Potato Expo, in Austin, Texas.

The Board elected Tracy ShinnersCarnelley from Peak of the Market Ltd. to serve as chair, and Mike Wenkel of the National Potato Council as vice chair. Also elected to the Executive Committee as new members are Shane Sampels of Sysco and Ritchey Toevs, an Idaho potato grower.

Between meetings of the Board of Directors, the Executive Committee provides guidance to PSA staff and oversight on the organizational strategy, budget, and annual work plan. Outgoing Executive Committee members Jolyn Rasmussen of J.R. Simplot, and Tommy Jackson of Syngenta, will continue to serve on the PSA Board of Directors.

“PSA’s board of directors is an active, engaged group representing the entire potato value chain,” says PSA Chief Executive Officer John Mesko. “Our executive committee drives our higher-level strategy and helps us navigate the potato industry.”

“Over the course of the year,” Mesko adds, “I get to work closely with this group to help achieve our goals and objectives. PSA is very fortunate to have this great group of people serving in this important role.”

Tracy Shinners-Carnelley, Board Chair – Tracy is the vice president of Research, Quality & Sustainability at Peak of the Market Ltd. She leads research on variety evaluation, improved pest management, and agronomic practices for fresh market potatoes.

Tracy also spends time working with growers in their fields and packing

houses, supporting activities in these same areas. She has a passion for working closely with industry on challenging crop protection and production issues, both provincially and nationally.

Prior to joining Peak of the Market, Tracy spent 10 years with Manitoba Agriculture, Food, and Rural Initiatives as a plant pathologist and potato pest management specialist.

She has a Bachelor of Science degree in agriculture from Dalhousie University, and a Ph.D. in plant pathology from the University of

Above: The newly elected Potato Sustainability Alliance (PSA) Executive Committee poses with PSA Chief Executive Officer John Mesko during the winter board meeting at the 2024 Potato Expo, in Austin, Texas. From left to right are Shane Sampels, Mike Wenkel, Tracy Shinners-Carnelley, Mesko, and Ritchey Toevs.

Alberta. In 2020, Tracy was appointed as an adjunct faculty of graduate studies in agriculture at Dalhousie University.

Mike Wenkel, Board Vice Chair –Mike joined the staff of the National Potato Council (NPC) in June 2019 as the chief operating officer. His responsibilities include overseeing the day-to-day operations of the organization as it works to represent the interests of the U.S. potato industry in Washington, D.C.

He is responsible for the creation and operations of the Potato Leadership, Education, and Advancement Foundation (Potato LEAF), with an inaugural fundraising campaign that exceeded $2.1 million in 18 months.

A native of Michigan, Mike brings over 25 years of experience to the organization. He served as executive director of the Michigan Potato Industry Commission for seven years prior to joining NPC, and was employed at Michigan Farm Bureau, where he served as manager of the Membership and Field Services Department.

His responsibilities involved managing all aspects of membership for the organization’s 193,000 members, including the annual volunteer membership campaign, coordinating and overseeing the training of new field staff, and developing training for county leadership.

Shane Sampels, Executive Committee Member – Shane has 30 years of food industry leadership and technical knowledge as a recognized leader in food safety, quality assurance, sustainable agriculture development, and processing.

His knowledge base includes produce, canned and frozen agricultural products, beverages, and manufactured grocery items. Shane successfully implemented several innovative programs within the food industry such as sustainable agriculture initiatives, produce food

safety databases, and plant design and construction, including a new business start-up.

Shane is currently acting as the senior director of quality assurance at Sysco and its subsidiary, FreshPoint. FreshPoint is a leading distributor of fresh produce.

Shane was previously director of quality assurance for produce, frozen, canned and beverage products for the Sysco Brand Product Programs. Shane holds a Bachelor of Science degree in food science from Oregon State University.

Ritchey Toevs, Executive Committee Member – Ritchey is a secondgeneration potato grower from Aberdeen, Idaho. He and his family raise 950 acres of processing potatoes for the frozen market at Toevs Farms, where they also grow wheat and barley.

Ritchey is active in the NPC, Potatoes USA, and Idaho Potato Commission.

He received his Bachelor of Science degree in agriculture from the University of Idaho.

About Potato Sustainability Alliance

The Potato Sustainability Alliance consists of growers, supply chain partners, non-profit organizations and advisors working together to improve the economic, environmental, and social aspects of potato production in the United States and Canada.

In conjunction with its partners, the PSA supports the identification and adoption of sustainable production practices and meets consumer and market expectations by benchmarking the farm-level sustainability performance of potato production.

For more information about the Potato Sustainability Alliance and its members, please visit https:// potatosustainability.org/.

You’d be healthier, too, your winters in Hawaii.

DiGennaro Joins UW Plant Pathology Department

Research focus is on the basic molecular biology of plant parasitic nematodes

You’d be healthier, too, if you spent your winters in Hawaii.

You’d be healthier, too, if you spent your winters in Hawaii.

As of January 2024, Dr. Peter DiGennaro joins the Department of Plant Pathology at the University of Wisconsin-Madison. Dr. DiGennaro’s research focus is on the basic molecular biology of plant parasitic nematodes.

Specifically, he is interested in genomic variation and the genes involved in the formation of nematode feeding sites, and the systemic changes that occur in the plant that ultimately impact yield.

Dr. DiGennaro identifies and characterizes the nematode signaling molecules involved in this intimate symbiosis, as well as the host responses to nematode parasitism. His program will center around translating basic agricultural research into applicable technologies and practices.

You’d be healthier, too, if you spent your winters in Hawaii.

He focuses on the globally concerning agricultural pest root-knot nematode (RKN, Meloidogyne spp.). RKNs invade plant roots, migrate intracellularly, and form feeding sites known as “giant cells” from plant parenchyma cells.

Dr. DiGennaro formerly served as an assistant professor with the Department of Entomology and Nematology at the University of Florida. He earned his Ph.D. in functional genomics with a minor in plant pathology at North Carolina State University and conducted postdoctoral research at the University of California Berkeley.

100% of Wisconsin Seed Potatoes must be winter tested to be eligible for certified seed tags.

100% of Wisconsin Seed Potatoes must be winter tested to be eligible for certified seed tags.

Dr. Peter DiGennaro’s research focuses on the globally concerning agricultural pest root-knot nematode.

Dr. DiGennaro earned his Bachelor of Science in biochemistry at the State University of New York at Geneseo, and hails from upstate New York.

100% of Wisconsin Seed Potatoes must be winter tested to be eligible for certified seed tags.

• While all state seed potato associations winter test their foundation lots, some do not winter test 100% of their certified seed lots.

• While all state seed potato associations winter test their foundation lots, some do not winter test 100% of their certified seed lots.

100% of Wisconsin Seed Potatoes must be winter tested to be eligible for certified seed tags.

• While their of their

• Wisconsin top-quality

• With one grade,

Don’t bet your farm on untested seed potatoes. Check the winter test results and Begin with the Best

• While all state seed potato associations winter test their foundation lots, some do not winter test 100% of their certified seed lots.

• While all state seed potato associations winter test their foundation lots, some do not winter test 100% of their certified seed lots.

WISCONSIN

• Wisconsin does, and this assures you get only the top-quality seed.

• Wisconsin does, and this assures you get only the top-quality seed.

CERTIFIED SEED POTATOES

• Wisconsin does, and this assures you get only the top-quality seed.

• Wisconsin does, and this assures you get only the top-quality seed.

• While all state seed potato associations winter test their foundation lots, some do not winter test 100% of their certified seed lots.

be healthier, too, if you spent your winters in Hawaii. 100% of Wisconsin Seed Potatoes must be winter tested to be eligible for certified seed tags.

Wisconsin Seed Potato Improvement P.O. Box 173

• With the Wisconsin Badger State Brand Tag, you get one grade, one standard–certification that counts.

• Antigo, WI 54409 • 715-623-4039

• With the Wisconsin Badger State Brand Tag, you get one grade, one standard–certification that counts.

• Wisconsin does, and this assures you get only the top-quality seed.

• With the Wisconsin Badger State Brand Tag, you get one grade, one standard-certification that counts.

Don’t bet your farm on untested seed potatoes. Check the winter test results and Begin with the Best — Wisconsin! WISCONSIN CERTIFIED SEED POTATOES

Don’t bet your farm on untested seed potatoes. Check the winter test results and Begin with the Best — Wisconsin!

• With the Wisconsin Badger State Brand Tag, you get one grade, one standard–certification that counts. Don’t bet your farm on untested seed potatoes. Check the winter test results and Begin with the Best — Wisconsin!

• With the Wisconsin Badger State Brand Tag, you get one grade, one standard–certification that counts. Don’t bet your farm on untested seed potatoes. Check the winter test results and Begin with the Best — Wisconsin!

• Wisconsin does, and this assures you get only the top-quality seed.

• With the Wisconsin Badger State Brand Tag, you get one grade, one standard–certification that counts. Don’t

your farm on untested seed potatoes.

winter test results and Begin with the Best — Wisconsin!

Inc.

James Teal Passes Away

U.S. Army veteran was a dedicated farmer and owner/operator of Teal’s Bar

James A. Teal, age 80, of Deerbrook, Wisconsin, passed away on Wednesday, February 7, 2024, at Tomahawk Health Services in Tomahawk. Jim was born in Antigo on July 14, 1943, to the late Lyle and Mary (Pilecky) Teal. He married the love of his life, Janice Strandberg, on May 4, 1968.

Jim grew up and attended school in the Antigo area. He voluntarily entered the military, honorably serving in the United States Army. After his discharge, Jim purchased a neighboring farm and owned and operated Teal’s Bar.

Jim loved the outdoors, especially hunting and fishing. He was a lifetime member of the Disabled American Veterans, Veterans of Foreign Wars,

American Legion, Eagles Club, and the National Rifle Association. Jim was a dedicated, hard-working farmer who cherished time with his family as a loving husband, father, and grandfather.

Jim is survived by his wife of over 55 years, Janice Teal; his sons, James Teal, Jasen Teal (Tara Hamilton), and Jesse Teal; his sister, Betty (Ray) Wild; and his grandchildren, Mickaela, Mackenzie, and Miranda Teal. He was preceded in death by his parents, Lyle and Mary; his brothers, Lyle and Robert; and his sisters, Mary Ann and Louise.

A celebration of life will be held Saturday, May 4th, at Held’s Bar (formerly Teal’s Bar), in Deerbrook, from 1 p.m. to 4 p.m. Generations

Funeral Home & Crematory of Tomahawk is assisting the family.

At Compeer Financial, we’re defined by you — your hopes for the future as well as your needs today. Our Food & Agribusiness team leverages industry expertise across the entire food value chain to provide flexible and innovative solutions that support our clients’ growth. And we’re equipped with the funding capacity to position your business for success every step of the way. As agriculture continues to evolve, so will we, together.

James A. Teal

July 14, 1943 – February 7, 2024

NPC News

Growers and Allied Partners Stand Up for Potatoes

Industry unites for a week of advocacy at 2024 NPC Washington Summit

On February 26-29, U.S. potato growers and allied partners from across the country united as an industry to fulfill the National Potato Council’s mission of “Standing Up for Potatoes on Capitol Hill.”

The 2024 Washington Summit provided a forum for potato industry

members to discuss, define, and advocate for the policy priorities impacting their businesses and protecting their ability to farm.

During the Washington Summit, the National Potato Council (NPC) installed its 2024 roster of Executive Committee members. At the Annual

Meeting of the Voting Delegates, Bob Mattive of Monte Vista, Colorado, was elected to serve as the Council’s president for the next 12 months.

The first day of the summit kicked off with a virtual media roundtable during which President Mattive, Immediate Past President R.J. Andrus, Vice President of Trade Affairs Ted Tschirky, and Chief Executive Officer (CEO) Kam Quarles shared the news of the Council’s new economic report, “The Current and Potential Impact of Expanded Potato Exports.”

That evening, at the meeting of voting delegates, 2023 NPC President Andrus passed the gavel to incoming President Mattive.

During the Awards Ceremony, Andrus presented the annual President’s Awards to growers Dan Moss, Randy Hardy, Jim Tiede, Dean Gibson, and Jared Balcom, as well as to his wife, Nancy.

Hollee Alexander, NPC vice president of industry relations and events, received the Golden Potato Award from Andrus in recognition of her two decades of service to the industry.

POTATO PERSON OF THE YEAR

Christina Herrick from The Packer and Farm Journal Media presented

Left: Members of the Wisconsin potato industry visited Capitol Hill, Thursday, February 29, as part of the National Potato Council Washington Summit. From left to right are Wendy Dykstra of Alsum Farms & Produce; Kalie Christensen, Gumz Farms; Larry Alsum, Alsum Farms & Produce; Mark Finnessy of Okray Family Farms; Eric Schroeder from Schroeder Brothers Farms; Becky Eddy, superintendent and program manager for the Rhinelander Agricultural Research Station (RARS); and Wisconsin Potato & Vegetable Growers Association (WPVGA) Executive Director Tamas Houlihan.

Jim Ehrlich, executive director of the Colorado Potato Administrative Committee, with The Packer’s 2024 Potato Person of the Year Award, which recognizes an individual who has gone above and beyond the call of duty during the past year to further the potato industry.

Throughout the next day, committee members met to report on and discuss the status of issues facing

the industry.

During lunch, attendees were briefed by Dr. Bill Knudson, product marketing economist at Michigan State University Product Center, who presented the report his team conducted on behalf of NPC to measure the current and potential economic benefits of U.S. potato exports.

On Wednesday morning, business began with a fireside chat between Quarles and Alexis Taylor, U.S. Department of Agriculture undersecretary for trade and foreign agricultural affairs, on how the administration is working to promote U.S. agricultural exports and increase market access.

Above: Potato growers and allied partners from across the country united, February 26-29, to fulfill the National Potato Council’s mission of “Standing Up for Potatoes on Capitol Hill.” Photo courtesy of National Potato Council / Bill Schaefer Photography

Right: From left to right, WPVGA Executive Director Tamas Houlihan, Eric Schroeder of Schroeder Bros. Farms, and RARS Superintendent Becky Eddy met with Henry Allen, legislative assistant, and Congressman Tom Tiffany (R-WI) to advocate for priority issues of concern to the potato industry. Photo courtesy of National Potato Council / Bill Schaefer Photography

continued from pg. 39

Mike Goodis, deputy director for programs in the Environmental Protection Agency Office of Pesticide Programs, then briefed the group on the implementation of the agency’s Endangered Species Act Workplan.

A discussion between Beth Johnson, CEO and founder of Food Directions, and Jennifer Tiller, staff member of the House Agriculture Committee, focused on nutrition policy, including ongoing efforts to craft the 2025 Dietary Guidelines for Americans.

POLITICAL ENVIRONMENT

During the keynote lunch, sponsored by Syngenta, David Wasserman, senior editor and elections analyst for The Cook Political Report with Amy Walter, provided his unique analysis

of the issues, trends, and events that are shaping today’s political environment with special emphasis

on the 2024 general election. On Wednesday afternoon at the Hart Senate Office Building, Members of Congress joined the group to address priorities and hear from attendees on their policy concerns. The group finished the day with the annual Standing Up for Potatoes on Capitol Hill Reception, sponsored by McCain Foods, which attracted record attendance.

During the briefing and reception, attendees were addressed by U.S. Sen. Susan Collins (R-Maine), House

Above: On the morning of February 28, business began with a fireside chat between NPC CEO Kam Quarles (right) and Alexis Taylor, U.S. Department of Agriculture’s undersecretary for trade and foreign agricultural affairs, on how the administration is working to promote U.S. agricultural exports and increase market access. Photo courtesy of National Potato Council / Bill Schaefer Photography

Left: The NPC Executive Committee includes, from left to right, Ted Tschirky (vice president), Dean Gibson (vice president of legislative affairs), Ben Sklarczyk (vice president of environmental affairs), Chris Olsen (vice president of grower outreach and industry research), R.J. Andrus (immediate past president), T.J. Hall (vice president of finance and office procedures), and Bob Mattive (president). Photo courtesy of National Potato Council / Bill Schaefer Photography

Agriculture Committee Chairman G.T. Thompson (R-Pa.), and U.S. Representative Dan Newhouse (R-Wash.).

Additionally, the group heard from Parish Braden, staff director for House Agriculture Committee Chairman G.T. Thompson, Ricki Schroeder, coalitions coordinator for Director for House Agriculture Committee Chairman Thompson, and Jessica Schulken and Tyson Redpath of The Russell Group.

Following remarks by Senate Agriculture Committee Chair Debbie Stabenow (D-Mich.), Ben Sklarczyk, NPC vice president of Environmental Affairs and Michigan potato grower, and Quarles presented Stabenow with the Golden Potato Award, recognizing her “tireless and successful efforts in support of the U.S. potato industry.”

On Thursday and Friday, attendees visited Capitol Hill to meet with dozens of congressional members and staff to advocate for the industry’s policy priorities.

Bob Mattive of Colorado was elected president of the National Potato Council Executive Committee. Photo courtesy of National Potato Council / Bill Schaefer Photography

continued from pg. 41

Potato LEAF Hosts 2024 Leadership Institute

The Potato Leadership, Education, and Advancement Foundation (Potato LEAF) hosted its annual Leadership Institute, February 21-March 1, bringing together 23 outstanding potato growers and industry representatives for 10 days of training and professional development.

This year’s class kicked off in Boise, Idaho, where participants received overviews from state and national organizations, including the Idaho Potato Commission, Potatoes USA, and the National Potato Council, before touring the Chobani yogurt factory in Twin Falls and Double L Manufacturing in Heyburn.

The group also visited McCain Foods, Mart Produce, and Idahoan before making their way to Washington, D.C., to take part in the NPC Washington Summit.

After arriving in Washington, D.C., participants heard from public policy, communications, and leadership development experts. While in D.C., they were immersed in the legislative

and regulatory priorities of the U.S. potato industry and practiced how

to effectively deliver key messages to Congress.

The program finished with visits to congressional offices on Capitol Hill, where participants joined their state grower delegations to meet and educate Congress on the industry’s priorities.

At the conclusion of the training, Colin Szawlowski of Hadley, Massachusetts, was elected by his peers to serve as the Grower Leader for next year’s class.

Wisconsin participants in the Potato Leadership, Education, and Advancement Foundation (Potato LEAF) are Kalie Christensen (first row, second from left) of Gumz Farms, and Becky Eddy (second row from top, third from left), superintendent and program manager for the Rhinelander Agricultural Research Station.

More Than Just CARBS

Starchy vegetables play an integral role in meeting nutrition needs

Submitted by the Alliance for Potato Research & Education

Menu modeling shows swapping grains for starchy vegetables may lead to declines in fiber and potassium, two nutrients most Americans don’t get enough of.

A new perspective paper published in “Frontiers in Nutrition” underscores starchy vegetables are more than just carbs; they’re a vital vehicle for essential nutrients.

Yet, as confusion around “good versus bad carbs” persists among consumers, there is a risk of starchy vegetable avoidance in favor of other carbohydrate foods perceived as equally or more nutritious, or even carbohydrate avoidance altogether.

Using menu model analyses, nutrition expert Keith Ayoob, EdD, RDN (registered dietitian nutritionist), associate professor emeritus, Albert Einstein College of Medicine, demonstrates the real-world implications of eliminating starchy vegetables in the diet and swapping

them for grain-based foods.

The results? Replacing starchy vegetables with grain-based alternatives, including wholegrain foods, for one day led to a 21% decrease in potassium, a 17% decrease in vitamin B6, an 11% drop in vitamin C and a 10% reduction in fiber.

“It’s tempting to think of all carbohydrate foods as

Above: A circa-2,000-calorie “foundation” menu was used to reflect recommendations within the 2020-2025 Dietary Guidelines for Americans and in alignment with the U.S. Department of Agriculture’s “Food Pattern Models.” This menu included both grainbased foods and white potatoes (shown).

interchangeable,” Dr. Ayoob proposes. “But these foods are categorized within different food groups for a reason. Perhaps most importantly, they tend to have vastly different vitamin and mineral contents.”

POTASSIUM & VITAMIN C

Compared to grains, starchy vegetables like potatoes tend to be higher in potassium, which is

continued on pg. 44

More Than Just Carbs . . . continued from pg. 43

designated a nutrient of public health concern by the Dietary Guidelines for Americans because inadequate intake is associated with increased health risks.1

Potatoes can also provide an excellent source of vitamin C.2 Additionally, though neither group

is considered a major protein source, the protein quality in potatoes is notably higher than the protein quality of grains, and comparable in quality (as measured by “biological value”) to the protein in eggs and milk.3,4

And though food choices from both groups can help add fiber to the diet, grains offer unique nutritional benefits as well, typically offering more thiamin, zinc, and vitamin E.

“As is so often the case in the world of nutrition, guidance comes down to balance, variety and moderation, which might sound boring, but all three would benefit most people’s eating styles,” Ayoob stresses.

“It’s important to get the right mix of vegetables and grains and include both starchy and non-starchy vegetables to help ensure we’re meeting both our macronutrient and micronutrient needs,” he adds.

Above: In the foundational diet, white potatoes were included at breakfast in the form of hash browns and at dinner in the form of a baked potato.

In addition to demonstrating key differences in the nutrient contributions of starchy vegetables and grain-based foods, the perspective discusses distinctions in each food group’s chemical structure, culinary applications, economic benefits, and cultural relevance.

Ayoob notes, “It’s also important to recognize that some cultural groups traditionally use certain carb-containing foods over others. That’s why more research is needed to understand how different carbohydrate food choices impact diet quality and what culturally appropriate foods should be encouraged to help close any nutrient gaps.”

MENU MODEL DETAILS

Dr. Ayoob analyzed two one-day

menu models to assess the nutrient contributions from both starchy vegetables and grain-based foods to the daily diet.

A circa-2,000-calorie “foundation” menu was used to reflect the dietary recommendations within the 2020-2025 Dietary Guidelines for Americans and in alignment with the U.S. Department of Agriculture’s “Food Pattern Models.”

This menu included both grainbased foods and white potatoes, the latter as a nutritionally representative food from the starchy vegetable category. In this foundational diet, white potatoes were included at breakfast in the form of hash browns and at dinner in the form of a baked potato.

A circa-2,000-calorie menu with 100% of the starchy vegetables replaced with grain-based foods was used as a comparison. This menu replaced the hash browns at breakfast with an additional slice of whole wheat bread and the baked potato at dinner with white rice.

Limitations of these menu modeling results include the fact that potatoes were the only starchy vegetable incorporated into the foundational menu, and modeling was limited to a single day.

“It’s important to get the right mix of vegetables and grains and include both starchy and non-starchy vegetables to help ensure we’re meeting our macronutrient and micronutrient needs.”

– nutrition expert Keith Ayoob, EdD, RDN, associate professor emeritus, Albert Einstein College of Medicine

Additional modeling reflecting other culturally relevant starchy vegetable options and preparations over a longer period would help to further elucidate nutritional implications of starchy vegetable avoidance or carbohydrate food swapping behaviors.

Full details can be found in the published article, “Carbohydrate confusion and dietary patterns: unintended public health consequences of ‘food swapping,’” in “Frontiers in Nutrition” (https://doi. org/10.3389/fnut.2023.1266308).

Funding was provided by Potatoes USA. The funder had no impact on the peer review process and

WPIB Focus

final manuscript.

References

1U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2020-2025. 9th Edition. December 2020. [Internet]. Available from: https://www. dietaryguidelines.gov/sites/default/ files/2020-12/Dietary_Guidelines_for_ Americans_2020-2025.pdf

2U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov/fdc-app.html#/fooddetails/170030/nutrients

3Camire, ME, Kubow, S, and Donnelly, DJ. Potatoes and human health. Crit Rev Food Sci Nutr. (2009) 49:823–40. doi: 10.1080/10408390903041996

4Hoffman, JR, and Falvo, MJ. Protein–Which is Best? J Sports Sci Med. (2004) 3:118

Wisconsin Potato Assessment Collections: Two-Year Comparison

Badger Beat

Predicting Snap Bean Responses to Nitrogen

Researchers use hyperspectral imagery to develop field-based machine learning models

By Yi Wang, associate professor, University of Wisconsin-Madison Department of Plant and Agroecosystem Sciences

The objective of this study is to use hyperspectral imagery to develop field-based machine learning models that enable snap bean growers to understand the real-time crop nitrogen status, and to predict end-of-season yield for optimizing fertilizer management.

The goal is to help vegetable growers minimize the impact of vegetable production on the environment.

This study was conducted with six nitrogen (N) rates (22, 56, 84, 112, 140, and 168 kilograms [kg.]/hectare [ha]-1 that was split-applied at planting, and in the V3 and V7 stages.

Besides hyperspectral imagery, we also collected information on genetics (cultivar: Huntington and DM88), environment (soil temperature and accumulated rainfall), and management (N rates).

During the 2022 growing season, the total yield of snap beans was significantly influenced by various

N rates. Huntington yield (nonnodulating cultivar) was significantly higher at 112, 140 and 168 kg./N/ ha-1 than at 22 and 56 kg./N/ha-1 (Figure 1).

However, the yield of DM88 (nodulating cultivar) peaked at an N rate of 84 kg./N/ha-1, and more N fertilizer did not result in a higher yield gain (Figure 2).

Moreover, total leaf N% generally exhibited higher levels when subjected to high N rates, with a decreasing trend as the plants progressed in growth stages (Figure 3) and moved N from their leaves to pods.

Above: Yi Wang reports on nitrogen management and remote monitoring at the 2023 Langlade County Agriculture Research Station Field Day.

REMOTE SENSING RESULTS

The spectral signatures of snap bean plants exhibited notable variations across different growth stages as the early stages had lower reflectance in the red edge and near-infrared region, and the late growth stages showed noticeable increase in the reflectance values in these regions.

Distinct spectral signatures were associated with different N rates during the late growth stages, and changes in the reflectance values were observed across regions of the electromagnetic spectrum.

Lower N rates typically had high reflectance values in the visible

and short-wave infrared region. However, high N rates displayed high reflectance values in the nearinfrared region.

The top 20 spectral bands that showed a strong correlation with final yield also changed at different growth stages of snap beans. These bands were in the short-wave infrared region 25 days after planting (DAP) and transitioned to the near-infrared and visible ranges of the spectrum

during the mid- and late-growth stages of the season.

Additionally, the top 20 bands highly correlating with the in-season nitrogen status of the snap bean plants (as indicated by total nitrogen percentage in leaves) were in the visible and near-infrared region 42 DAP, and they shifted to the nearinfrared region and short-wave infrared region 50 DAP.

MODELING RESULTS

Random forest models were developed using combinations of input variables for predicting endof season crop yield at six different growth stages during the season for snap beans.

Combinations of input variables included 1) Twenty best bands correlating with crop yield (named continued on pg. 48

Figure 3. This graph shows the response of total leaf nitrogen % across various nitrogen treatments, cultivars after planting (DAP).

Figure 1: Huntington yield is shown under various nitrogen treatments/rates. Bars with different letters contrast significantly at α=0.05.

FIgure 2: DM88 yield is illustrated under various nitrogen treatments. Bars with different letters vary significantly at α=0.05.

FIgure 3: This graph shows the response of total leaf nitrogen % across various nitrogen treatments, cultivars, and days after planting (DAP).

Figure 1. Huntington yield is shown under various nitrogen treatments/rates. Bars with different letters contrast significantly at α=0.05.

Figure 2. DM88 yield is illustrated under various nitrogen treatments. Bars with different letters vary significantly at α=0.05.

Figure 1. Huntington yield is shown under various nitrogen treatments/rates. Bars with different letters contrast significantly at α=0.05.

Figure 2. DM88 yield is illustrated under various nitrogen treatments. Bars with different letters vary significantly α=0.05.

However, models had poor predictions when trained using the 20 best bands + G or + E or only the 20 best bands at growth stages (25-42 DAP), with slight improvement at later growth stages (50-64 DAP) (Table 1).

Badger Beat . . . continued from pg. 47

Table 1. The table shows performance of the random forest model (indicated by R2) for predicting snap bean yield using various combinations of input variables (20 best bands, genetics [G], environment [E], and management [M] at different growth stages indicated by days after planting).

“20 Best Bands” in the accompany Tables) + genetics (G) + environment (E) + management (M); 2) Twenty best bands + G; 3) Twenty best bands + E; 4) Twenty best bands + M; and 5) Only the 20 best bands.

The in-season nitrogen status prediction was performed at two different growth stages (due to close dates of hyperspectral imaging and leaf sample collection), with the

•

model being trained at one growing stage and tested on the other.

We have found that the random forest model trained using the 20 best bands correlating with crop yield + G + E + M performed the best for predicting crop yield at all six growth stages with the best prediction (R2= 0.805) on 37 days after planting (V6 growth stage).

Table 1: The table shows performance of the random forest model (indicated by R2) for predicting snap bean yield using various combinations of input variables (20 best bands, genetics [G], environment [E], and management [M] at different growth stages indicated by days after planting).

Models trained using the 20 best bands + M performed moderately well with R2 ranging between 0.418 to 0.658.

However, models had poor predictions when trained using the 20 best bands + G or + E or only the 20 best bands at early growth stages (25-42 DAP), with slight improvement at later growth stages (50-64 DAP) (Table 1).

Similarly, the random forest model performed the best (R2 = 0.712) at in-season nitrogen status prediction (Table 2) when trained using the 20 best bands correlating with whole leaf total N + G + E + M at 42 DAP (R1 growth stage).

Table 2. The table indicates p random forest model (indicated by R2) for predicting total N in leaves using various combinations of input variables (20 best bands, genetics , environment [E], and management [M] on 50 days after planting

Prediction accuracy decreased on 50 DAP with highest R2 = 0.697 when the model was trained using the 20 best bands + G.

In conclusion, the different nitrogen rates were observed to have distinct

Table 1. The table shows performance of the random forest model (indicated by R2) for predicting snap bean yield various combinations of input variables (20 best bands, genetics [G], environment [E], and management [M] at growth stages indicated by days after planting)

effects on crop yield, leaf nitrogen %, and spectral signatures.

Higher nitrogen rates led to increased snap bean yield, but the response was cultivar dependent.

Furthermore, increased nitrogen rates consistently resulted in higher leaf N %.

Varied nitrogen levels led to different spectral signatures in regions of the spectrum at various growth stages, indicating good potential for hyperspectral imagery in managing fertilization of snap beans in the future.

Table 2. The table indicates performance of the random forest model (indicated by R2) for predicting total N in using various combinations of input variables (20 best bands, genetics [G], environment [E], and management and 50 days after planting, separately)

Random forest models performed well at in-season leaf N prediction and final yield prediction for snap beans, but the performance was management, as well as plant spectral signatures were all used as predictive inputs.

We will need to validate the

Table 2: The table indicates performance of the random forest model (indicated by R2) for predicting total N in leaves using various combinations of input variables (20 best bands, genetics [G], environment [E], and

Marketplace

By Dana Rady, WPVGA Director of Promotions and Consumer Education

Member Development Program Holds Promotions Session

Participants learn about campaigns, cooking with potatoes and artificial intelligence

The Wisconsin potato industry is a vast and vital one. Growers spread throughout various areas of the state are responsible for sustainably

producing roughly 63,000 acres of potatoes each year, an amount that pushes the Badger State into third place in terms of national production.

Given the extensive nature of the industry and the Wisconsin Potato & Vegetable Growers Association’s (WPVGA’s) representation as a result, it can be challenging to fully grasp what regularly occurs in committees like promotions, for example.

That’s why the WPVGA Member Development Program (MDP) brought this year’s participants to Plover for a day devoted to promotions programming.

Thursday, February 15, began with a presentation overview of the

Above: Member Development Program participants listen to Scott Rockman (left) provide instructions on how to make mashed potato donuts, February 15, at the Food + Farm Exploration Center.

Left: Andrew Rockman (center, grey hat) helps another group of Member Development Program participants make mashed potato fudge at the Food + Farm Exploration Center.

WPVGA Promotions Committee and its focus for the 2023-’24 fiscal year.

Some highlights discussed included the reconstruction of the trade and consumer websites, the second year of the Spudly campaign, the Spudmobile, work to expand exports to Canada and Mexico after receiving two Department of Agriculture, Trade, and Consumer Protection grants, working with Alice in Dairyland, and sponsorships like those with Mad Dog and Merrill and Stevens Point Youth Area Football, to name a few.

A second presentation was devoted solely to Artificial Intelligence, or AI. Shailesh Ghimire is the vice president of client strategy at New Wine Digital, a marketing and advertising company based in Salt Lake City, Utah.

He is experienced in digital marketing and has a thorough understanding of AI and its place and usage in different facets of the professional world.

Shailesh provided some key insights for the 21 MDP participants during his lecture, including the difference between AI and machine learning.

continued on pg. 52

Jacalynn Gumz, of Gumz Farms in Endeavor, squeezes donut dough made from mashed potatoes into a mold prior to baking.

HANDS-ON WORKSHOP

His presentation also included some hands-on practice with AI. The group used AI platforms to create images with potatoes, evaluate text and rewrite something about the Green Bay Packers, and write a Valentine’s Day poem for a loved one.

The hands-on practice didn’t stop there, though. With the MDP promotions session held at the new Food + Farm Exploration Center, the setting was ideal to do some cooking! Rockman’s Catering of Plover brought

in all the essentials needed to make fudge and donuts, each recipe using a staple ingredient of fresh mashed potatoes. While the fudge was setting, and the donuts baking, the group enjoyed a chicken fajita lunch, and afterwards, they were able to taste their creations.

Little did they know that, before lunch, they were making their own dessert! The donuts were moist and light, and the fudge was a perfect blend of sweet and savory.

Everyone in the MDP is affiliated with the Wisconsin potato industry in some way, and they were surprised and impressed with the unique uses for something as simple as mashed potatoes. It was the perfect way to feature the versatility of America’s favorite vegetable, even when it comes to sweet treats.

After the delicious cooking challenge, the group was given a tour of the Food + Farm Exploration Center. This was another fantastic way to feature opportunities available to the industry and public through agriculture and how Wisconsin potatoes and vegetables get from the field to families’ plates.

The fun and informative day was successful in continuing education about the Wisconsin potato and vegetable industry.

Left: Member Development Program participants gather in the kitchen of the Food + Farm Exploration Center as part of the Promotions Committee session to make fudge and donuts using fresh mashed potatoes.

Right: Clay Bobek of Trembling Prairie Farms sprinkles nuts and sea salt onto the mashed potato fudge, on February 15, at the Food + Farm Exploration Center.

Potatoes USA News

Potatoes Are a Top Menu Performer

Loaded drums, fries and bowls entice younger generations

Potatoes appeared on nearly 83% of all U.S. restaurant menus in 2023, demonstrating the staying power of America’s favorite vegetable as a top menu performer. Menu inclusion of potatoes continued increasing in fine dining, casual and fast casual throughout 2023, according to data reported by MenuTrends by Dataessential.

There’s growing appeal. Potatoes are beloved across generations, but over the past year, the percentage of Gen Z and millennials who “like” or “love” potatoes has grown by 7% for each age group.

The breakdown includes 81% of Gen Z respondents who “like” or “love” potatoes compared to 90% of Millennials, 92% of Gen X and 95% of Baby Boomers.

Loaded drums, French fries, and bowls are all on the rise, especially versions that add a little heat or the richness of an aioli.

Gen Z is particularly craving loaded French fries with flavorful and creamy sauces like garlic parmesan, spicy ranch, nacho cheese, and more. From coast to coast, you can find potatoes on menus, regardless of restaurant type. And while the South and Northeast tend to menu more potato dishes, the Midwest and West are gaining fast.

POTATOES ACROSS THE COUNTRY

Potatoes appeared on 82.4% of restaurant menus in the South, in 2023, compared to 82.3% of menus in the Northeast, 81.5% of Midwest menus, and 78.4% of western menus.

Independent and regional restaurants are most likely to menu potatoes,

with 84.2% of independent restaurants and 81.8% of regional restaurants putting potatoes on the menu in 2023. By comparison, 71.6% of chain restaurants added potatoes to the menu.

Top dishes by penetration include French fries, mashed potatoes, potato salad, hash browns, and baked potatoes.

Trending dishes encompass loaded drums, breakfast bowls, loaded fries, breakfast burritos, and Cajun fries, while trending flavors include Nashville hot, truffle aioli, chipotle aioli, special sauce, and garlic parmesan.

Potatoes tend to skew higher on breakfast and all-day menus, creating an exciting opportunity for operators specializing in lunch and dinner to menu potatoes in more novel ways.

Potatoes were included on 75.5% of breakfast menus, 37.5% of lunch menus, 60.7% of dinner menus, and

Becoming more popular with younger generations are loaded drums, French fries, and bowls, especially versions that add a little heat or the richness of an aioli.

77.7% of all-day menus.

For more details on 2023 potato menu trends, check out Potatoes USA’s one-pager by going to https:// potatoesusa.com/wp-content/ uploads/2024/02/FY24-AnnualDatassential-Menu-Trends-OnePager.pdf.

Gen Z is particularly craving loaded French fries with flavorful and creamy sauces like garlic parmesan, spicy ranch, nacho cheese, and more.

McCain Commits to Regenerative Ag

Processor supports and builds framework for potato and onion growers

Reprinted with permission from McCain Foods

With sustainability at the heart of McCain Foods’ operations to strengthen food and agricultural practices, committing to regenerative agriculture is crucial.

McCain works closely with potato and onion growers alike, building

farmer resilience, enhancing soil health, and increasing yields. McCain also drives innovation by providing technical and financial support to farming partners to best implement regenerative agriculture practices. Growers across the globe face

increasing challenges such as rising input costs, climate change and regulatory uncertainty.

To combat these uncertainties, McCain is partnering with growers to build soil health and is committed to implementing regenerative agriculture practices across 100 percent of its potato acreage worldwide by 2030.

Regenerative agriculture is defined by McCain as “an ecosystem-based approach to farming that aims to improve farmer resilience, yield and quality by improving soil health,

Above: McCain Foods’ Regenerative Agriculture Framework is a flexible guide for potato farmers to support their transition to using such practices. Digging Burbank potatoes for McCain Foods, in 2020, a 6621 Spudnik Airsep is pulled by a Case IH 310 tractor. The drone photo is courtesy of David and Kevin Hafner of Hafner Seed Farms.

Left: McCain works closely with potato and onion growers alike, building farmer resilience, enhancing soil health, and increasing yields.

enhancing biodiversity and reducing the impact of synthetic inputs.”

McCain’s Regenerative Agriculture Framework is a flexible guide for potato farmers to support their transition to using such practices.

MEASUREMENT CRITERIA

Providing measurement criteria for achievement, including different levels like Onboarding, Beginner, Master and Expert, the framework measures progress based on seven indicators.

These indicators include armored soils, minimized soil disturbance, enhanced crop diversity, reduced toxicity of pesticides, enhanced farm and ecosystem diversity, reduced agrochemical impact and optimized water use and increased soil organic matter.

Jeff Michael, an onion agronomist for McCain in Fruitland, Idaho, understands how difficult, yet rewarding, implementing regenerative agriculture techniques can be.

McCain’s onion team is currently working to develop a similar regenerative agriculture framework for onions focused on the same seven principles of soil health.

“Onions and potatoes have similar strengths and challenges when it comes to regenerative agriculture,” Michael says. “Both are root crops with some level of required soil disturbance and often require fumigation for a quality yield.”

Like potatoes, we will be consulting with our growers and advancing research projects to help address these challenges and build resilience,” he notes.

According to Michael, McCain’s upcoming onion Regenerative Framework will be a first step toward telling the sustainable onion grower story to consumers while building soil health and resilience.

BEING FLEXIBLE

Flexibility is key. Regenerative

“There’s not a better group of people to work with than the growers producing our food. It makes my job so much easier and enjoyable to work with guys who are headed down the same road already.”

– Jeff Michael, onion agronomist, McCain Foods

agriculture is different for every grower and their farm, so it is important to tailor each program to the appropriate potato-growing and onion-growing regions.

Michael believes the upcoming onion Regenerative Framework will offer this flexibility for his grower base.

“There’s not a better group of people to work with than the growers producing our food. It makes my job so much easier and enjoyable to work with guys who are headed down the same road already,” Michael says.

“I’ve seen the programs in action and observed over this past growing season some great results,” he relates. “It’s McCain’s job to

help accelerate the journey in partnership.”

McCain produces a wide variety of foods, including a range of appetizers such as onion rings, cheese sticks, jalapeño poppers, pickle chips and spears, breaded mushrooms and, of course, French fries and sweet potato fries.

As Michael notes, “We are eager to transfer the learnings from our potato sustainability work to our other critical root crops, like onions. Stay tuned!”

To learn more about McCain, visit https://www.mccain.com.

New Products

Reinke Offers CropX Direct ET

First of its kind pivot-mounted sensor monitors crop water use

CropX Technologies, a global leader in digital agriculture solutions, announces the launch of a new product in partnership with Reinke Irrigation to refine water management for farmers through field-specific evapotranspiration (ET) measurements of crop water use.

Reinke Direct ET™ by CropX is an

innovation that provides affordable Actual Evapotranspiration (ETa) measurements with a sensor mounted on a Reinke center pivot irrigation system, available exclusively through Reinke.

With the demands on irrigation water rising, the need for precision in irrigation is only becoming more

pressing. ET values indicate the total water used by plants and evaporated from the soil.

Reinke Direct ET™ by CropX offers measured, not modeled, fieldspecific values without need for any additional calculations. This gives farmers using Reinke center pivots a practical solution to manage water

SUPPORT YOUR FELLOW WPVGA MEMBERS

When you need goods or services, please consider asking our Associate Division Members for quotes or explore what they have to offer. Together, we make a strong organization and appreciate how wonderful we are as a group.

resources with greater precision.

By measuring the amount of water that their crops use, Reinke Direct ET gives farmers daily insights into their fields’ water needs, enabling informed irrigation decisions on when and how much to irrigate their crops.

This innovation aims to promote water-efficient practices and support sustainable farming using a device that is easy to install and maintain and does not require removal at the end of the season.

Reinke is a leading center pivot manufacturer based in Deshler, Nebraska, that continues to empower growers throughout the world. Working together with CropX, Reinke is ensuring that growers use water and other resources in the most efficient way.

POWERFUL INSIGHTS

By combining farm data, realtime conditions, and agronomic knowledge, Reinke and CropX provide the grower with powerful insights and advice for their agronomic operations.

“Reinke is renowned for its innovative and practical precision irrigation solutions,” says Chris Roth, president of Reinke. “The company will continue to lead the industry by partnering with CropX to offer actual evapotranspiration data from a farmer’s specific field.”

“With this enhanced insight,” Roth adds, “farmers can make better decisions at the field level, where it counts the most.”

In addition to Reinke Direct ET by CropX available on the Reinke center pivots, CropX is also releasing its Actual ET sensor, a device that can be installed in any field to measure ETa. When used in combination with a CropX soil sensor as part of the CropX agronomic farm management system, growers will have access to the most accurate overview of waterplant usage and soil water availability to bring the highest accuracy to

irrigation decisions.

The underlying ET measurement technology was developed by Tule Technologies, which was acquired by CropX in January 2023.

“CropX Technologies is committed to gathering the best data from the field and delivering it to growers to enhance their agronomic management decisions,” says Tomer Tzach, chief executive officer of CropX.

“Precision agriculture is crucial for modern farming,” he adds. “Our collaboration with Reinke Irrigation allows us to deliver practical solutions that help pivot farmers optimize their water usage, while our new Actual ET devices can ensure nonpivot growers can access the same level of detail.”

To learn more about Reinke Direct ET™ by CropX, visit https://aboldnewera.com.

continued from pg. 57

Micronutrient blend includes boron, copper, manganese, molybdenum and cobalt

Nachurs Alpine Solutions® announces that it has launched a new product line in the company’s agriculture portfolio, NACHURS Enduro-Shield ™.

The NACHURS brand continues to build on the foundational strengths that have been developed over 77 years in the agricultural marketplace, carrying a full line of branded fertility products with dedication to quality, integrity, and innovation that customers have grown to expect from a trusted supplier.

The Enduro-Shield technology is a one-of-a-kind bio stimulant that stands out from the rest thanks to its cold-press manufacturing process that preserves the beneficial compounds in the sea plant extract.

This highly concentrated sea plant extract from Ascophyllum nodosum is like a secret weapon for plants, enhancing their development through various growing conditions and helping to protect genetic yield potential in a variety of crops.

By harnessing the natural benefits of

this marine macroalgae, NACHURS Enduro-Shield is taking strides towards sustainable agriculture and providing a powerful solution for improving both environmental and yield outcomes.

It is known to enhance nutrient utilization, stimulate root and shoot growth, help mitigate plant stress, increase crop yield and more.

The initial product in this new

specialty additive technology is NACHURS Moneyball. This is a micronutrient blend that includes Boron (B), Copper (Cu), Manganese (Mn), Molybdenum (Mo), and Cobalt (Co) combined with the company’s Enduro-Shield bio stimulant and fulvic acid.

For further information, please contact NACHURS by phoning 877-265-Bio-K, or visit www.nachurs.com.

Eyes on Associates

By WPVGA Associate Div. President Matt Selenske, Allied Coop’s Pest Pros Division

Hello. I hope planting is off to a good start for everyone. Getting off to a good start makes it easier to deal with the challenges that arise later because you can build on your past successes.

In our March Associate Division Board Meeting, we went through the exhibitor surveys from the Industry Show. The many comments on food, snacks, entertainment, and improvements for the future are appreciated so we can continue tweaking some of those details.

By and large, there were two main takeaways from those surveys. Most exhibitors felt the overall quality of the show was great, including many opportunities to visit with customers and, resoundingly, they indicated a desire to keep the venue for the show in Stevens Point.

With several businesses on the waiting list, we will continue to brainstorm ideas so we can accommodate as many exhibitors as possible.

We also started the planning phase

of the 2024 Putt-Tato Open, set for July 10 at Lake Arrowhead Golf Course. As always, the golf outing promises to be a good time. We are looking for sponsors and donations for raffle items. If you are interested, contact Julie Braun, jbraun@ wisconsinpotatoes.com, or call 715-623-7683.

We finalized the details regarding the WPVGA Associate Division and Wisconsin Potato Growers Auxiliary scholarships. At the Industry Show, we raised $2,060 for the Avis M. Wysocki Memorial Scholarship, and between the Associate Division and Auxiliary, we are adding another $7,000 to award deserving students.

All dependents of WPVGA and Grower and Associate Division members are eligible to apply, and applications are currently being accepted until May 1. For more information, see the fullpage ad in this issue of the Badger Common’Tater.

Good luck with the rest of planting and all that goes with it. Stay safe and talk to you next month.

Matt Selenske

WPVGA Associate Division President

Representing AgCountry Farm Credit Services at the 2023 Putt-Tato Open are, from left to right, Alex Radtke, Ashley Beggs, Katie Lux, and Brian Luther. The 2024 Putt-Tato Open is set for July 10 at Lake Arrowhead Golf Course.

Ali's Kitchen

Shrimp & Potato Street Tacos Take the Blue Ribbon

With garlic cilantro lime slaw, recipe wins “A Battle for the Best Tacos” at 2024 Potato Expo

Column and photos by Mike Carter, chief executive officer, Bushmans’ Inc. (and Ali’s husband, of course)

Like many recipes, this one comes with a story. This story starts back in the fall of 2020 and ends with a win in the Potato Expo “Street & Potatoes: A Battle for the Best Tacos” Cookoff Challenge, in Austin, Texas, this past January.

To be clear, this is my story, so I am going to tell it like I want, and

I will certify it to be about 81% true. Also, I’ll condense it in the interest of having room to print something interesting.

The story starts at the end of 2021 when the National Potato Council (NPC) and Potatoes USA were trying to figure out how to handle Expo in the middle of the craziness caused

by COVID-19. Steve Steich, a seed grower from Montana, and I were asked to participate in the cookoff

Above: Chef R.J. Harvey (right) of Potatoes USA announces Mike Carter (left) and Steve Reich (center) as winners of “Street & Potatoes: A Battle for the Best Tacos” for the pair’s Shrimp and Potato Street Tacos with Garlic Cilantro Lime Slaw made at the 2024 Potato Expo in Austin, Texas.

at Expo, in January 2022, which was held in California.

Steve is a friend, and I was serving on the Potatoes USA Executive Committee with him at the time. He and his wife, Jill, won the virtual cookoff in January 2021, so we entered as reigning champions, with me clutching Steve’s coattails.

Steve and I jumped at the chance to compete in the 2022 cookoff, submitted our grocery list to the NPC staff a week in advance and were ready to compete against two other teams.

Unfortunately, the day before I left for Potato Expo, I came down with Covid. Then, Steve came down with Covid during the meeting in California, leaving a recipe, and some groceries with no one to prepare the meal.

FILL-IN’S WIN IT ALL

Hollee Alexander from NPC scrambled and asked R.J. Andrus, and Jared Balcom to fill in for us, and they won the contest. From there, they went on to defend their title in 2023 and were poised for a “threepeat” in 2024.

I love those guys, but they were getting a little cocky. With that said, I didn’t hate their “beer in the cooler” contract rider, but it was time for Steve and me to step in and stop their winning streak.

The 2024 contest was graciously sponsored by The Little Potato Company, and the rules were simple. Make street tacos incorporating The Little Potato Company potatoes in 35 minutes.

Steve found an old family favorite shrimp taco recipe, and we adjusted it to fit the parameters of the competition. The results were a

victory, bragging rights and delicious shrimp and potato tacos!

I think there were two things that helped us in the completion. First, we used an Instant Pot to cook the potatoes before we crisped them up in a pan, which greatly reduced our cooking time.

The other thing that helped was the fact we picked shrimp while the other two teams went with steak. In a competition, it’s always good be a little different! Also, contrary to popular belief, we did not bribe the judges.

continued on pg. 62

INGREDIENTS:

Garlic Cilantro Lime Sauce

• 1/4 cup oil

• 1/2 cup chopped green onions

• 1/2 cup cilantro leaves

• 2 cloves garlic

• 1/2 tsp. salt

• juice of 2 limes

• 1/2 cup sour cream or full-fat Greek yogurt

• 1/4 cup water (if needed, to thin sauce)

Shrimp Taco Spice Mix

• 2 tsps. each chili powder and cumin

• 1/2 tsp. each onion powder and garlic powder

• 1/4 tsp. cayenne pepper (more or less to taste)

• 1 teaspoon coarse sea salt

Stuff for the Shrimp Tacos

• 1 lb. shrimp, peeled and deveined, tails removed

• 2-3 cups shredded green cabbage

• 8 small tortillas (corn or flour)

• 2 avocados

• 1/4 cup Cotija cheese

• lime wedges for serving

Stuff for Potato Filling

• 3 lbs. Little Potato Company potatoes

• Olive oil to cover the bottom of the pan

DIRECTIONS

Potatoes: Dice potatoes and cook in an Instant Pot for 4 minutes. Remove and fry in pan with olive oil until crisp. Add shrimp taco spice at the end to taste.

Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth. Add water if needed to thin.

Slaw: Toss some of the sauce (not all) with the cabbage. Use the leftover sauce to top the tacos.

Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.

Assembly: For the prettiest and

easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotija cheese, lime wedges, and extra sauce.

We also topped the street tacos with a simple homemade Salsa Roja Recipe using the following:

SALSA ROJA

• 1 lb. tomatoes, chopped

• 1/2 small white onion, chopped

• 1 jalapeno pepper, chopped - use a Serrano pepper for a bit more heat!

• 1 clove garlic, chopped

• 0.13 cup chopped cilantro

• Juice from half a lime

• 1 tablespoon olive oil

• 0.13 teaspoon cumin (optional, not traditional, more Tex-Mex)

• Salt to taste

Put the mixture in a food processor and hit pulse a few times until you get the consistency you like.

Friday, June 21, 2024

Bass Lake Country Club

W10650 Bass Lake Road

Deerbrook, WI 54424

Deadline for sponsorship commitments to be included in June Badger Common'Tater: May 1, 2024*

DINNER SPONSOR $2,500

• Company name/logo on two banners placed in prominent areas

• Company name/logo on dinner ticket & one beverage cart

• Company name and logo in Badger Common'Tater

• Verbal recognition and name on sign at event

• Registration and dinner for four golfers

LUNCH SPONSOR $2,000

• Company name/logo on one banner and lunch ticket

• Company name/logo on one beverage cart

• Company name/logo in Badger Common'Tater

• Verbal recognition and name on sign at event

• Registration and dinner for four golfers

GOLDRUSH SPONSOR $1,500

• Company name/logo on one banner

• Company name/logo in Badger Common'Tater

• Verbal recognition and name on sign at event

• Registration and dinner for two golfers

CONTACT KAREN RASMUSSEN

for more details (715) 623-7683

Make checks payable to WSPIA

*We WILL accept sponsors after this date.

MAIL PAYMENT TO:

WSPIA, P.O. Box 173 Antigo, WI 54409

SILVERTON SPONSOR $1,000

BUSHMAN’S RIVERSIDE RANCH

• Company name/logo on one banner

• Company name/logo in Badger Common'Tater

• Verbal recognition and name on sign at event

• Registration and dinner for one golfer

SUPERIOR SPONSOR $500

• Company name/logo on one banner

• Company name/logo in Badger Common'Tater

• Verbal recognition and name on sign at event

OCCUPIED HOLE SPONSOR $300

• Company name on hole sign

• Rights to occupy a hole on the course and provide giveaways*

*If alcohol is being served, it must be purchased through the golf course

• Verbal recognition and name on sign at event

BASIC HOLE SPONSOR $200

• Company name on hole sign

• Verbal recognition and name on sign at event

Since 1998, this tournament raised over $189,000, which was donated to Wisconsin potato research