Grower Midwest 6.12

June 2012

MidWest n Edition

Section One of Two

GROWER

Volume e 11 r6 Number

$2.50

Serving All Aspects of Commercial Horticulture

Greenhouse e • Nursery y • Garden n Centerr • Fruitt & Vegetable e • Farm m Marketss • Landscaperss • Christmas

Good agricultural practices improve food safety ~ Page B5

Classifieds . . . . . . . . A20 Greenhouse. . . . . . . . B1 Today’s Marketing. . A5 INSERTS Green Star Farm

Winter Greenhouse thrives in the Northwoods of Wisconsin ~ Page 2

Winter Greenhouse thrives in the Northwoods of Wisconsin

by Kelly Gates Winter Greenhouse of Winter, WI, is the product of a group of locals who joined forces to supply hardy perennials to consumers in the northwest part of the Badger State. According to General Manager Jim Wilson, until Winter Greenhouse was founded in 1984, no such company existed there.

While the entrepreneurs were committed to filling the demand for hardy varieties, plus a diverse selection of other plant material, none of the cofounders had formal backgrounds in horticulture.

“None of us had horticulture training or degrees, or professional experience with plants,” Wilson told Country Folks Grower. “We learned everything as went along, visiting other greenhouses, going to seminars, reading literature and learning through trial and error.”

They started with an 80 acre parcel of land that had been used as a hunting camp. There were no greenhouses on site. There was not a single plant growing there either.

A hoophouse was purchased and constructed the first year, allowing enough space for a small crop of fruit trees and roses.

Other plants were sold there too, many by catalog.

“Every year, we added new plant varieties and more greenhouses,” said Wilson.

“We did a lot of our own propagation from seed and cuttings. The big attraction from the beginning was the hundreds of varieties of annuals and perennials.”

Today, one of the biggest draws at Winter Greenhouse is the extensive array of display gardens behind the company’s greenhouses. The gardens

During the Autumn Splendor event, Bailey Nursery representative Rick Stemman gave a preview of the best new trees and shrubs for 2012 and also talked about some of the best trees and shrubs for northern gardens.

Photos courtesy of Winter Greenhouse include virtually every type of plant sold at the nursery.

There is also a large pond with coi and water plants and a series of tiny garden displays that showcase the miniature plants and decorations Winter Greenhouse sells to customers who want to enter the trendy new world of minia~ Jim Wilson ture gardening.

“Miniature gardening is really catching on all around the country,” said Wilson. “Miniature plants, houses, fairies and hardscape materials are small enough for anyone to make space in their homes or outdoor spaces for them. Plus, they are easy to ship.”

Page 2 - Section A • COUNTRY FOLKS GROWER MIDWEST • JUNE 2012

“We learned everything as went along, visiting other greenhouses, going to seminars, reading literature and learning through trial and error.”

An endless display of hanging baskets and garden décor greet shoppers at Winter Greenhouse.

The company created a new web site last year, miniaturegardening.com, as a way to bolster sales of its budding new business division. Its owners also started selling miniature products on Amazon.

Along with small succulents, ferns and other bitty buds, many miniature garden growers incorporate severalinch tall houses, mushroom-shaped tables and other elements that when put together, resemble a shrunken landscape scene. The hobby, said Wilson, is akin to miniature modeling, but with a prominence of plants as the primary focus.

“Miniatures are still a newer part of our business,” he said. “Our profits continue to come mostly from annuals, perennials, trees, shrubs, hanging baskets and garden center hard goods.”

A series of seven greenhouses are used for growing there. Ovaltech houses were chosen to bear the heavy snow loads typical in the cold northern region.

One house is dedicated to propaga-

tion, with benches heated using warm water tubing. The other six are for growing plants to maturity for retail customers.

“We have a spring bare root sale each year, which is one of the big kickoffs to the season,” noted Wilson.

“We’re very busy with retail sales, especially in the spring and early summer. We also supply local landscapers throughout the spring, summer and fall.”

The business hosts a number of events too. Gardening and landscape seminars bring in customers throughout the year. Special activities, like the upcoming Miniature Garden Party in August, are highly popular.

During the party, guests learn about miniature gardening. They have the opportunity to create their own containerized miniature display.

There are also several other events held at Winter Greenhouse in the summer and fall, inspiring customers to experience the display gardens at various times of the year. They are also encouraged to participate in workshops related to things like hydrangea care and managing fall foliage.

According to Wilson, he and his business partners have plans to continue adding to the company’s list of offerings in the future.

“Last fall, we put in a range of potin-pot trees and we hope to grow a higher quality tree to sell to our customers as a result,” he said. “We have also added more space to our retail yard with an above ground system that holds the trees better. Our goal is to continue developing that part of the nursery and to further promote our miniature gardening division.”

From a small group of locals with little experience with plants to fullfledged growers and purveyors of a diverse line of plants and products, Winter Greenhouse’s co-owners have certainly come a long way. And they hope to keep the multifaceted business up and running for many more years to come.

Customers relax in the gift shop, overlooking the display gardens at Winter Greenhouse, snacking on food sold there.

Food modernization act implemented

Robert McCall, area horticultural agent; Maggie Fenton, Morrow County Grower and Troy Cooper, Knox County Agent discuss factors affecting water supply.

harvest involve humans who have colds, sneeze, spit and provide human waste, all of which can infect such operations as planting, harvesting, bagging, shipping and selling.

Tracing any product contamination to its source is a part of any food safety program, in order to discover why the problem occurred. All of these possibilities can be stopped before they ever start.

Carrying out the goals of the FDA Food Modernization Act has led to Ohio Produce Marketing Agreements for growers that specify third party audits, which not only meet consumer demands, but are required for larger growers by the wholesalers who supply fresh produce to retail outlets.

Water source inspection plus testing for bacterial contamination is a must. Hand washing by workers handling produce is a necessity. If possible, use of already safe municipally sourced water is a plus, but all water used in any production of fresh produce must be potable. For evaluation of soil amendments, pay particular attention to manure; do not apply less than 120 days before harvest, when edible portion touches soil, or 90 days when it does not. Be sure compost is matured and properly composted, plus maintained at least 15 days before use, and turned 2-5 times. Maintain handling records such as worker training, soil testing, fertilizer sources and incorporation dates. Domestic animals need to be restricted, visitors monitored, and labels followed. Procedures for trace

back must be followed.

This sketchy outline of selected procedures represents a small part of the effort needed to become “certified in GAPs”, which come only from a farm audit through USDA inspection, or by a third party company, probably one of several already authorized to audit for major supermarket chains who buy from large growers, whose producers are exempted — for now. Neither McCall or Cooper could indicate when this exemption might change, but suspected it would be not too far in the future that all producers of fresh produce would be required to have some form of certification that they followed GAP. Such a move could have great affect on the local foods movement, perhaps 75 percent of whose fresh food sales are supplied from smaller producers now exempted under this provision.

Recent legislation introduced in the Ohio General Assembly, sponsored by OPGMA and Farm Bureau, would allow voluntary marketing agreements for specialty crop producers, similar to those permitted by USDA, and already adopted by states where specialty crops are major income sources. More are expected to come on line to help implement the recently enacted Food Modernization legislation. Proposed Ohio law would require creation of a board made up of directors whose farms will be part of the agreement. Standards of production and marketing must equal or exceed existing state or federal law, and permit vol-

untary withdrawal. Voluntary is the buzz word for the entire proposed legislation, which leaves open the question of how effective such regulations will be for the smaller producers now exempt. OPGMA plans to be among the first groups to submit a proposed industry wide agricultural marketing agreement which would enable the state’s produce growers to establish a valid food safety program

meeting the terms of the 2011 act. Such agreements are often used for this purpose as well as establishing terms of sale, including quality standards, particularly in the dairy industry.

Ohio State is also cooperating with the Ohio Grocers Association to provide food safety training for store employees. While grocery stores, both independent and chain structured, want to sell more locally produced produce, they also need to be reassured the local produce is safe as well as nutritious. OSU College of Agriculture and OGA are developing Food Safety kits containing a series of video based lessons in DVD format, along with workbook and manual. Not only store employees but farmers market vendors will be able to use these kits by early next year. A similar format may soon be in the works for a DVD approach to the nuts and bolts of earlier training — such as water analysis, soil amendments, worker training, and traceability, along with handling and harvesting. These could be used by smaller growers to supplement training meetings, then kept as a reference source when needed. In any event, specialty growers can expect increased emphasis on using Good Agricultural Practices, most of which will not be voluntary.

Troy Cooper, Extension Educator, Knox County, Ohio outlines what GAP for fresh market produce will consist of.

Photos by William McNutt

JUNE 2012 • COUNTRY FOLKS GROWER MIDWEST • Section A - Page 3

by William McNutt Both Ohio and national regulations are coming closer to mandated safety standards for production of fresh fruits and vegetables.

A Food Modernization Act, passed by Congress in 2011, applies science-based minimum standards for safe production and harvesting of fruits and vegetables.

Raw agricultural commodities determined by the FDA to run the risk of causing serious health conditions if improperly handled, must meet standards embodied in Good Agricultural Practices (GAP) which have been outlined in area meetings conducted statewide by Ohio State University members of the OSU Food Safety Team.

Growers at a recent Mt. Vernon session were told what these include, and why fresh fruit and vegetable producers will need to meet such standards in the near future.

Currently, such producers are exempt if, during the past 3 years total sales were less than $500,000, and if the majority of their product is directly distributed to consumers through farmers markets and restaurants within a 275 mile radius, or confined to statewide distribution.

Why are food borne outbreaks of so much more concern now than 20 years ago?

For one thing they are much more widely reported in this social media age. Younger consumers with young families, are better educated than their parents, more aware of food contamination possibilities, plus being greatly concerned with the nutritional welfare of their children. They realize over 9 million episodes of food related illness caused nearly 1500 deaths, and put more than 50,000 people in the hospital last year.

Extension horticulturists specialists Robert McCall and Troy Cooper outlined at the Mt. Vernon meeting what GAP for fresh market produce will consist of.

Several important factors which must be considered by fresh produce growers are water supply, which can be a major source of contamination through irrigation, post harvest washing, equipment cleaning and cooling, since bacteria and parasites live very comfortably in unclean water.

Soil amendments added in any form as nutrients to stimulate production, such as manure, synthetic fertilizer, compost and the like are an added risk. Handling practices during and after

Using existing greenhouse for hydroponic raft lettuce production

by George Crosby, Ph. D., Department of Plant Science, State University of New York at Cobleskill Making good use of expensive greenhouse space by diversifying crop production and keeping greenhouses full are key considerations for growers in today's competitive market. This may be a good time to consider some alternative production systems that may readily utilize existing greenhouse equipment.

Consumers currently have healthy appetites for locally grown produce, and the demand for high-quality leafy green vegetables is strong.

Field-grown lettuces can be highly perishable and represent one of the more difficult crops to handle during the heat of summer at local retail farm stands and farmer's markets. Hydroponically grown greenhouse lettuces harvested with roots on may provide a good opportunity for local greenhouse growers to establish a new crop while using existing greenhouse equipment.

Hydroponic production continues to attract interest among growers as a method of producing high-end greenhousegrown vegetables.

Contemporary hydropon-

ic culture often uses highly sophisticated technology to produce crops of extremely high quality in relatively short periods of time.

Hydroponic systems often are a part of “CEA”, or controlled environmental agriculture facilities. CEA greenhouses are generally designed as crop-specific operations frequently dedicated to a particular type of hydroponic production.

Short-term hydroponic crops - particularly leafy greens like lettuce - may be grown successfully using existing ebb and flow benching. This is particularly attractive for

Cover photo courtesy of Winter Greenhouse Jim Wilson is the general manager of Winter Greenhouse of Winter, WI. The business was founded by a group of friends in 1984.

Country Folks The Monthly Newspaper for Greenhouses, Nurseries, Fruit & Vegetable Growers

Page 4 - Section A • COUNTRY FOLKS GROWER MIDWEST • JUNE 2012

(518) 673-3237 • Fax # (518) 673-2381 (ISSN # 1065-1756) U.S.P.S. 008885 Country Folks Grower is published monthly by Lee Publications, P.O. Box 121, 6113 St. Hwy. 5, Palatine Bridge, NY 13428.

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Lee Publications 6113 State Hwy. 5, PO Box 121, Palatine Bridge, NY 13428 We cannot GUARANTEE the return of photographs. Publisher not responsible for typographical errors. Size, style of type and locations of advertisements are left to the discretion of the publisher. The opinions expressed in this publication are not necessarily those of the publisher. We will not knowingly accept or publish advertising which is fraudulent or misleading in nature. The publisher reserves the sole right to edit, revise or reject any and all advertising with or without cause being assigned which in his judgement is unwholesome or contrary to the interest of this publication. We assume no financial responsibility for typographical errors in advertisement, but if at fault, will reprint that portion of the ad in which the error appears.

growers who desire to fill gaps in their production schedules periodically during times of the year when their greenhouses may be partially empty.

Using existing growing facilities provides a grower an opportunity to try an alternative cropping system without committing to infrastructure dedicated specifically to hydroponics.

Raft culture is a common method for growing hydroponic crops where plants are floated on “ponds”, which are either constructed of concrete or are polyethylene lined, and typically measure about 1-foot deep. This depth is necessary to minimize damage to roots as they are dragged along the bottom of the ponds and the possibility of subsequent infection as rafts are pushed through their crop cycle, usually starting at one side of a greenhouse at planting and ending up at the other side at harvest. An alternative to custombuilt ponds for raft production uses existing ebb and flow benching, common to many greenhouse ranges.

The shallow depths typical of ebb and flow benching may be overcome by keeping plants in one location throughout the growing period. Hydroponic lettuce crops have been grown successfully using this technique for the past several years in the Plant Science Department at the State University of New York at Cobleskill.

Ebb and flow benching is lined with polyethylene to ensure there are no leaks in the raft system.

While benching may be relatively leak-free and sufficient for bottom watering potted crops, it is critical that the benches be made 100% leakfree to ensure no loss of nutrient solution from the hydroponic system.

Lettuce plants are spaced 8-inches on center on StyrofoamTM (1-inch “Blue Board”) boards, and planted in batches so plants remain in the same location for the entire growing period.

This strategy eliminates the concern of roots dragging along the bottom of the pond.

Dissolved oxygen levels

Student Samuel Nolan shows off the roots of his hydroponic bibb lettuce in the SUNY Cobleskill greenhouses.

must be maintained at a minimum of 4 parts per million (ppm) for proper root respiration, and is easily accomplished by using a regenerative blower and air stones.

An appropriate nutrient solution would consist of 8 ounces of 5-11-26 Hydrosol, 8 ounces of calcium nitrate, 5 ounces of magnesium sulfate, and 20 g of chelated iron per 100 gallons of water.

A 40-foot long, 4-foot wide ebb and flow bench filled to a depth of about 2-inches will hold approximately 200 gallons of nutrient solution, with a fertilizer cost of just a few dollars. A pH of 5.8 is maintained in the nutrient solution by adding phosphoric acid.

Since lettuce is a cool season crop, temperatures - and therefore heating costs - may remain lower than those required for warm season vegetables. On the other hand, growers who wish to attempt growing hydroponic lettuce during the summer in greenhouses must have structures with good cooling systems.

Lettuce is seeded in 1inch diameter rockwool or Oasis® cubes and grown for 10-14 days before being placed in the raft system. Lettuce seed germination and seedling growth is favored by relatively high light levels during this period and 24-hour light increases seedling growth tremendously. An additional 34 weeks is required in the hydroponic system. Red and green leaf lettuce, Romaine and bibb-style lettuces may all be grown successfully using this system. Plants are gener-

ally harvested with roots on which greatly increases shelf life. Bibb-style lettuce is often packaged in individual clamshell containers, while leaf lettuce is generally bagged or sleeved.

A 25' X 50' greenhouse with four, 4'x 40' ebb and flood tables each holding 300 plants can produce 1200 plants per batch per crop cycle.

This method of lettuce production may be particularly attractive to diversified farm-stand operations having the opportunity to sell high-quality lettuce at retail prices.

Assuming a 95% pack out rate and $3.00 per head pricing, harvesting one bench weekly - 300 plants -would gross around $850 per bench or $3400 for all four benches.

Leafy green vegetables may also be grown hydroponically in unheated high-tunnel structures. Lettuce has been harvested as late as early December from high tunnel hydroponic systems here in Cobleskill.

Specialized facilities can greatly improve hydroponic crop production, but high-quality leafy green vegetables like lettuce may be produced using existing greenhouse facilities.

While growing hydroponic lettuce may not be for everyone, it may provide some growers with an opportunity to establish a niche market and increase the use of their greenhouse space.

George Crosby is a faculty member in the Department of Plant Science at the State University of New York at Cobleskill.

Today’s Marketing Objectives By: Melissa Piper Nelson Farm News Service News and views on agricultural marketing techniques.

Who will turn out the lights?

The benefits of hiring an operations manager Today’s producers are fortunate to have a number of great sales opportunities from which to choose. Farmers’ markets continue to spring up in almost every community, more farmers are building on-farm retail outlets, and agri-tourism ventures continue to blend farm life with destination events.

Many of these ventures require labor in addition to the farm family to keep things running smoothly. So if your employees seem to be heading off in a number of different directions these days, you may need to ask yourself — who turned off the lights? Or, if you think of it in another

way, who is the person back at the home operation making sure all the little details get completed each day.

Hiring a designated operations manager provides a level of protection against circumstances and events that could hamper a farm business where it would hurt most — the home farm or the business base. Someone has to be in charge of yes, turning out the lights, locking the door, and making certain base camp is secure.

Just as important, the operations manager is the person who handles the company’s overall logistics and keeps the business running smoothly.

Farm families busy with planting, harvesting, packaging and selling do not always have

the time to handle business problems as they arise. That is one of the many benefits of having an operations manager in place. She can act on your behalf when you just can’t get in from the field or away from the farm stand.

We know operations managers from their former business title, general manager. The general manager was hired for her leadership qualities, business planning insights, budget management and great sense of logistics. Simply put, a great operations manager makes a company more productive.

Farm businesses may not require a full time operations manager, but a well-trained employee with leadership and human relations skills, can be a helpful

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email: sales@producepackaging.com

Over 55 Years In The Industry For over 55 years, Kurt Zuhlke & Assoc., Inc. has been a part of the many innovative packaging concepts utilized by the produce industry.

Our packaging is designed to protect produce, provide excellent visibility to the consumer, reduce shrinkage and enhance the product.

We also offer professional labeling design and application.

Earth Friendly Packaging Made of Recycled PETE

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ness plans will impact other parts of the operation. Will you require more employees, and if so what training will they need? Do you need a new piece of equipment or packaging facility? How will it be financed and managed?

These are but a few of the types of questions that operations managers with a sound background in your business can assist you in planning.

Family-owned businesses often function with a spouse or family member assuming most of the responsibilities if a problem arises. One member may know how harvesting is best completed (your field manager), but not fully understand how your employees are hired or trained. Or, if a family member is hurt and unable to assist in the day to day operations, are you prepared for taking

on all the roles related to your operation?

Business people are encouraged to prepare for the unexpected by making a will, buying insurance, creating a business plan and hiring a good leadership team. An operations manager should be part of the business team contributing to your success. Well trained, knowledgeable, having top leadership and human relations skills, and the ability to solve problems quickly will help ensure that your operations manager is prepared for whatever day to day circumstances arise. And, they will make sure that when everyone else leaves, someone is there to turn out the lights!

The above information is intended for educational purposes only and should not be substituted for professional business or legal counseling.

Registration open for AAS Summer Summit in Michigan For the first time ever in the 17-year history of summer meetings, AllAmerica Selections is taking its event to Michigan, the fifth largest horticulture production state in the U.S. As an added bonus, this event coincides with the dates of the Michigan Garden Plant Tour so attendees

can also take part in this popular event.

Aug. 8 will being in East Lansing, MI, with a tour of the Michigan State University Trials and Gardens then travels to C. Raker and Sons to see their extensive trials, including an AAS Display Garden.

The next day attendees will go to the west-

ern part of the state to visit Elzinga Greenhouses and Mast Young Plants in the Kalamazoo and Grand Rapids area. That day will end with a tour of the stunning Frederik Meijer Gardens and Sculpture Park followed by the AAS annual dinner and awards program.

At the close of the meeting, attendees have their choice of returning home, continuing on to other trials in the Michigan Garden Plant Tour, or extending their stay in Michigan for a relaxing vacation in one of the most scenic states along Lake Michigan.

Registration is under way. To register to attend, visit www.aaswinners.com/meetings/sum mer_summit/index.cfm.

The host hotel is the Marriott in East Lansing, just steps from the MSU campus. To book a room, visit www.marriott.com/ hotels/travel/lanea-east-lansingmarriott-at-universityp l a c e / ? t o Date=&groupCode=AAS AASA&fromDate=&app =resvlink.

For more information, e-mail the AAS Office at mzorn@aas-ngb.org.

JUNE 2012 • COUNTRY FOLKS GROWER MIDWEST • Section A - Page 5

High Quality Products And Services

addition to any venture team. In addition to employee management and logistics, the operations manager needs to know about every part of the business — how the business is run, who makes the decisions, where marketing is concentrated, how products move to outlets, what products are produced and how that is accomplished. Without a good background in the business, the operations manager cannot guide a company to its full potential, or make meaningful decisions.

As a business owner, you and the operations manager must be on the same page in understanding the vision and mission of the business.

If sales decisions must be changed or marketing plans revamped, the operations manager must be included to fully understand how any alterations to the busi-

Page 6 - Section A • COUNTRY FOLKS GROWER MIDWEST • JUNE 2012

House hears from nursery and greenhouse grower as Farm Bill debate nears WASHINGTON, D.C. — As the House Agriculture Committee prepares to assemble its version of a new Farm Bill, the Horticulture and Nutrition subcommittee held a hearing on May 8 to review specialty crop programs of the last Farm Bill. The American Nursery & Landscape Association was invited to provide a witness and Jerry Lee of Monrovia Growers of Georgia testified on the industry’s and ANLA’s behalf.

Lee’s testimony focused on what is working well and programs that should be adjusted to perform better. Success stories discussed by Lee included the following programs: • The Pest and Disease Program (Section 10201) has funded innovative initiatives to identify pest threats, mitigate risks before they arrive here and detect them and respond rapidly when they do. A hallmark of the program’s success is the involvement of industry stakeholders, to ensure that programs are relevant in the real world.

• The National Clean Plant Network has stabilized and broadened infrastructure to allow for the safe importation and distribution of clean stock of high-value but high-risk plants ranging from apples to peaches to citrus to grapes and berries. The program helps to protect these critical industries and ensure their access to pathogen-tested planting stock of the newest and best varieties.

• Specialty Crop Block Grants have allowed for state-level, locally-relevant projects and solutions to allow specialty crop producers to survive and thrive. Lee mentioned landscape water conservation and irrigation training during the long and severe Georgia drought and the new and expanding Plant Something program (www. plant-something.org) as achievements important to the nursery and landscape industry.

Lee also offered ideas for some program improvements. The Specialty Crop Research Initiative has provided major new funding for sectors that have long

been underserved by existing research programs. He called for Congress to direct full and consistent industry involvement early in the grant review process to ensure that projects reflect top industry priorities. He

also described the “near-train wreck” that occurred when the Biomass Crop Assistance Program was set to pay federal subsidies to divert tree bark and wood materials away from established, value-added horticultural uses like

growing media and mulch. He suggested that clearer definitions in the next Farm Bill might avoid such unintended consequences going forward.

Nursery and greenhouse growers and other specialty crop pro-

ducers do not receive, and do not seek, traditional farm payments or subsidies. Yet, wise investments in infrastructure for things like research and pest prevention enable growers’ success. “For our industry, the plant

pest and disease, clean plant, research and block grant provisions have been among the most beneficial. We hope that they will be continued and improved upon in the next Farm Bill,” Lee concluded.

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Calibrate your sprayer now; do it often to save pesticides, money COLUMBUS, OHIO — Are you part of the 66 to 77 percent of growers who spray more or less pesticide than needed, leading to either money wasted or crop losses? If you don’t know, there’s one thing you can do about it, and now is the time to do it: Calibrate your sprayer.

Erdal Ozkan, an Ohio State University Extension agricultural engineer, says there’s no better time than early spring for growers to take a look at their sprayers and find out if they are delivering the proper gallons-per-acre application rate.

“If you don’t calibrate your sprayer frequently, it’s as if you were driving your car with a speedometer that doesn’t work,” said Ozkan, who is also a professor in the Department of Food, Agricultural and Biological Engineering and a researcher with the Ohio Agricultural Research and Development Center. “You assume you know what speed you are traveling at from habit, but you are not really sure. The problem with a sprayer is that nozzles wear out with use, application rates change with different field conditions, and traveling speeds also change.

zle and collecting the amount of chemical that would be released during the time it takes to spray that area. This particular amount of land is chosen because there are 128 ounces of liquid in one gallon, making it easy to correlate the number of ounces sprayed on that small area to the number of gallons that would be sprayed on the whole acre. For example, if you catch 15 ounces from a set of nozzles, the actual application rate of the sprayer is equal to 15 gallons per acre.

For this method to be accurate, it is important to make sure that the time used to collect the spray from the nozzles is the same that it takes to cover 1/128 of an acre. A table available at http://ohioline.osu.edu/aexfact/0520.html shows various nozzle and row spacings and the time you must travel to cover 1/128 of an acre for each spacing. For example, the travel distance for a 15-inch nozzle or row spacing is 272 feet; for a 20-inch nozzle or row spacing it’s 204 feet; and for a 30-inch nozzle or row spacing, the distance is 136 feet.

To calibrate a boom sprayer for broadcast applications using this method, follow these steps: • Fill the sprayer tank with water; • Run the sprayer, inspect it for leaks, and make sure all vital parts function properly; • Measure the distance in inches between the nozzles. Then measure an appropriate distance in the field based on this nozzle spacing, according to the table available at http://ohioline.osu.edu/aexfact/0520.html; • Drive the measured distance in the field at your normal spraying speed and record the travel time in seconds.

Calibrate A8

JUNE 2012 • COUNTRY FOLKS GROWER MIDWEST • Section A - Page 7

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Many growers don’t take these factors into account.”

Data from Ohio and other states indicate that only one of every three to four applicators applies chemicals at rates that are within 5 percent (plus or minus) of the intended rates. Application rates within plus or minus 5 percent represent the accuracy level recommended by the U.S. Department of Agriculture and the U.S. Environmental Protection Agency.

Surveys also indicate that 67 percent of applicators who calibrated their equipment before every spray application had application errors below 5 percent, Ozkan said. Conversely, only 5 percent of applicators who calibrated their equipment less than once a year achieved the same degree of accuracy.

Ozkan said growers should calibrate their sprayers in early spring and every time operating conditions (different ground surfaces, for example) change or a different type of chemical is used.

“Frequent calibration is even more important with liquid applications because nozzles wear out with use, increasing the flow rate and leading to overuse of chemicals, which impacts growers’ budgets and can lead to crop damage and contamination of groundwater and the environment,” Ozkan explained.

How to Calibrate a Sprayer Calibrating a boom sprayer, Ozkan said, is not as difficult as it sounds. It usually doesn’t take more than 30 minutes and only three things are needed: a watch showing seconds, a measuring tape, and a jar that measures ounces. The ultimate goal is to calculate the actual rate of application in gallons per acre to check for accuracy or to make adjustments as needed.

Ozkan recommends a method based on spraying 1/128 of an acre per noz-

AAS announces participants in Landscape Design Contest DOWNERS GROVE, IL — All-America Selections has announced that there are 23 AAS Display Gardens participating in the first-ever AAS Landscape Design Contest.

By participating, these gardens will help All-America Selections celebrate its 80th anniversary by using past and present AAS Winners (both flowers and vegetables if desired) in a creative landscape design located within their gardens. The contest criteria requires that each display have a minimum of 50 percent of the total landscaped area be AAS Winners and labeled with the variety name and the AAS logo, if possible.

There are three contest categories, based on garden attendance: Category I: fewer than 10,000 visitors per year; Category II: 10,001 – 100,000 visitors per year; and Category III: Over 100,000 visitors per year.

The participating gardens, group by category are: Category I • Cutler Botanic Garden, Cornell CES of Broome County in Binghamton, NY; • Dyer County Botanical Gardens, Dyer County High School in Newbern,

TN; • Horticultural Arts Society in Colorado Springs, CO; • Burden Center Botanic Gardens, LSU Ag Center in Baton Rouge, LA; • Meadow View Growers AAS Display Bed in New Carlisle, Ohio; • MSU South Mississippi Branch Experiment Station, in Poplarville, MS; • NDSU Williston Research Center in Williston, ND; • Parker Scripture Botanical Gardens in Oriskany, NY; • Rutgers Gardens at Rutgers University in New Brunswick, NJ; • Queeny Wedding Garden, St. Louis County Parks in St. Louis, MO; and • William Dam Seeds Trial & Display Gardens in Dundas, Ontario, Canada.

Category II • Agriculture Canada Ornamental Gardens in Ottawa, Ontario, Canada; • Bellevue Park in Sault Ste. Marie, Ontario, Canada; • Michigan State University Annual Trial Garden in East Lansing, MI; • Miles C. Hartley Selections Garden, University of Illinois in Urbana, IL; • JC Ralston Arboretum, North Carolina State University in Raleigh, NC; • Toledo Botanical Garden AAS Vegetable and Flower Garden in Toledo, Ohio; and

Page 8 - Section A • COUNTRY FOLKS GROWER MIDWEST • JUNE 2012

MarketReady workshop to teach producers how to sell to grocers, restaurants, wholesale and to consumers CANFIELD, OHIO — Food producers looking to sell through different marketing channels are invited to attend a MarketReady training program on June 12 in Canfield, Ohio.

The daylong workshop, held at the Mill Creek MetroParks Farm, 7574 Columbiana-Canfield Road, will teach participants what is required to sell to grocers, restaurants and other wholesale buyers, as well as to consumers, said Julie Fox, direct marketing specialist with Ohio State University Extension and the Ohio Agricultural Research and Development Center.

The workshop will run from 9 a.m. to 4:30 p.m. The cost is $75 per person and $25 for each additional person from the same business. Registration includes materials, lunch and morning

refreshments.

“MarketReady workshops and resources guide producers through the decisions needed for entering various direct marketing channels,” Fox said.

“Participants leave knowing what is required for packaging, pricing, delivering, regulations, insurance and marketing of their products for each type of buyer.”

The MarketReady program was initially developed by the University of Kentucky and piloted in cooperation with OSU Extension and the Ohio Direct Marketing Team. More information on the program can be found at http://go.osu.edu/MarketReady.

To register for the training program, contact Julie Moose at 740-289-2071, ext. 223, or e-mail moose.14@osu.edu.

The deadline to register is June 8.

• University of Tennessee Gardens in Knoxville, TN. Category III • Chicago Botanic Garden in Glencoe, IL; • Denver Botanic Gardens in Denver, CO; • Kentucky Exposition Center in Louisville, KY; • Marjorie McNeely Conservatory in St. Paul, MN; and • Rotary Botanical Gardens in Janesville, WI. These specially landscaped areas will be on display all summer and then judged by an expert panel at the end of the season. Winners in each category will be announced and recognized this

Growers Supply announces its 2012 photo contest DYERSVILLE, IA — Growers Supply, a division of FarmTek, will be holding a photo contest for people to submit photos of the company’s building products from now until June 30. Do you love showing off your Growers Supply greenhouse, high tunnel or building and feel that your use is unique and interesting? Growers Supply would love to see it! Submit your photos and story to the Growers Supply 2012 Photo Contest. The best submission will receive a $500 gift certificate to the company and 10 runners up will each receive a $100 gift certificate.

To participate, submit at least three photos of your Growers Supply structure and tell Growers Supply what you like about it. They are looking for striking images of buildings purchased from the company. These images should show how you use your structure. Growers Supply asks that you send the highest resolution images

No more hoeing!

Calibrate from A7 Repeat this procedure and average the two measurements; • With the sprayer parked, run the sprayer at the same pressure level and catch the output from each nozzle in a measuring jar for the travel time required in the previous step; • Calculate the average nozzle output by adding the individual outputs and then dividing by the number of nozzles tested. If an individual sample collected is more than 10 percent higher or lower than the average nozzle output rate, check for clogs and clean the tip, or replace the nozzle; • Repeat steps 5 and 6 until the vari-

ation in discharge rate for all nozzles is within 10 percent of the average; • The final average output in ounces you get is equal to the application rate in gallons per acre; • Compare the actual application rate with the recommended or intended rate. If the actual rate is more than 5 percent higher or lower than the recommended or intended rate, you must make adjustments.

Learn how to make these adjustments and additional information about calibration at http://ohioline.osu.edu/aexfact/0520.html.

coming October. The AAS website will feature many photos of the gardens’ designs at that time.

All-America Selections works with the world’s most prominent breeders to trial their best new varieties anonymously and then has them rated by independent horticulture experts who volunteer their time as AAS Judges. After a rigorous trialing, only the best garden performers are declared AAS Winners. Then, participating AAS Display Gardens showcase those winning varieties in their gardens. The flowers, plants and vegetables seen in AAS Display Gardens all across North America are available at local garden retailers and from online seed sources.

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possible (4-by-6 prints or 300 dpi digital images). Submit your files in your digital camera’s original format (i.e., .jpeg, .tiff, .png).

Growers Supply isn’t just interested in great photos — they would also love to hear how their structures are working for you. Let them know how installation went, how you benefit from using the building, how it impacts your business or home, your experience with ordering from Growers Supply, or any modifications you have done.

Make sure your testimonial is at least 100 words. You may find your testimonial and photos in Growers Supply’s next catalog!

Submit your entry electronically to contest@GrowersSupply.com or post them to the Growers Supply Facebook fan page. All submissions must be received by June 30. To read the complete contest rules, visit www.GrowersSupply.com/PHOTO

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Proposed farm safety rule withdrawn, but training for teens still needed COLUMBUS, OHIO — The move in Late April by the U.S. Department of Labor to withdraw proposed rules that would have banned children younger than 16 from using most power-driven farm equipment without first taking a training course means that farm families won’t have to take on new requirements for their children to work on the farm, but previous legislation still requires young workers to have some training when working on a farm, said Ohio State University Extension’s state

safety leader.

In fact, said Dee Jepsen, the move means that organizations such as OSU Extension are likely to get more young people to sign up for existing training, thanks to the increased awareness of existing rules brought on by discussion of the new rule proposals.

“The people have spoken and they don’t want the new regulations, but that doesn’t mean we don’t have any youth safety regulations,” she said.

“Even though the Labor Department

rescinded the stronger proposal, there is still legislation for 14- and 15-year -old students wanting to work outside their parents’ farm.

“We want to remind people of those rules and let them know that training is available. It’s just as important for farm managers and employers to be sure the students they hire under the age of 16 are trained.”

The proposed rules, which were supported by child labor advocacy groups, would have also restricted youths under 18 from working in feedlots, grain bins and stockyards.

The rules were withdrawn following criticism from agricultural groups.”

The Labor Department said it had received thousands of comments about the rule and its effect on small family farms.

“As a result, the Department of Labor is announcing ... the withdrawal of the proposed rule dealing with children under the age of 16 who work in agricultural vocations,” the agency said in a statement.

To prepare for the expected increase in students interested in the training courses, OSU Extension plans to expand its farm safety course offerings and will offer more courses starting this summer, Jepsen said. Currently, teens under 16 who want to work on farms other

than their parents’ farm have to go through a 24-hour training program and earn a certificate.

Each year, Ohio certifies nearly 300 students in local training courses, she said.

Updated courses will soon be offered online, Jepsen said, which will be helpful for teens in smaller communities that don’t offer any similar youth farm safety training courses.

The withdrawal of the proposed rules actually increases the need and support for youth safety training, she said.

“We want to keep our young farm workers safe,” she said. “If public policy remains unchanged, then we need to rely upon education to teach the dangers of farm work.”

Jepsen said it’s important to consider that the previous legislation was enacted 40 years ago.

“So perhaps there was a need for an update,” she said. “Agricultural practices have changed, the technology has changed and there is new equipment, so we do need to update the training materials that students use.

“Ohio State has a good track record on what should be in these programs. Through our outreach and research, we have learned what should be included in the training.”

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USDA grant turns up heat on ohmic processing COLUMBUS, OHIO — Sudhir Sastry has studied ohmic heating for decades, but the process continually sparks his curiosity.

“We’ve been finding some things that are really interesting,” Sastry said.

Apparently, others agree. Sastry’s team recently won a $492,000 U.S. Department of Agriculture grant on using the process to control

enzymatic activity in tomatoes.

Ohmic heating uses electricity to heat and process food in an unconventional way: The food is subjected directly to electric fields to be heated, much like an electric range’s coiled element.

“You know how the element gets red hot?” said Sastry, professor of food, agricultural and environmental engineering, a re-

searcher with the Ohio Agricultural Research and Development Center, and an internationally recognized expert in the fields of food processing and packaging.

“Well, food that’s ohmically heated does something similar.”

The process provides a rapid, uniform heat source that, according to Sastry’s research, kills or otherwise inactivates microorganisms, includ-

ing bacterial spores, which are much more resistant than other pathogens. And, it keeps the products tasting fresh.

The process can be widely used, but is most effective for processing products that combine chunks of food with a liquid base, such as soups, stews, or fruit slices in syrup. It is not effective for oils or pure fats, which have zero

frequencies, there was no effect at all. So there are a lot of interesting things going on with the chemistry of a food system based on the frequency that you apply.”

The ability to control enzymatic activity, or being able to turn some enzymes on and others off at will, would allow companies to enhance the color, texture, flavor and nutritional value of the fruits and vegetables they process.

“If you process tomatoes for paste, for example, you’re crushing the tomatoes and heating them at the same time,” Sastry said. “The moment you crush tomatoes, enzymes become active.

“You want to inactivate some of those enzymes as quickly as possible because they may affect how thick the paste will be. Now, if you’re making tomato juice, there’s another enzyme at play.

Ideally you want to boost the activity of that enzyme a little bit more before you finally inactivate it.”

For the current project, which runs through August 2014, the team will examine the effect different frequencies have on different enzymes important in tomato processing.

“With ohmic heating, we’re getting better at it and we’re understanding more and more what it can do,” Sastry said.

“And the applications are pretty broad, so we may have a pretty broad-based industrial impact.”

USDA to offer free webinars for produce growers WASHINGTON — The U.S. Department of Agriculture is offering a series of free webinars designed to give produce growers a competitive edge.

The series, which will run through December, is being produced by the USDA Agricultural Marketing Service and will cover topics such as commodity pricing and shipping information; the Perishable Agricultural Commodities Act; fresh produce inspection; marketing orders and agreements; and quality monitoring services. Each segment will include an interactive question-and-answer session.

Advance registration is required.

The series schedule is available at ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5097433.

JUNE 2012 • COUNTRY FOLKS GROWER MIDWEST • Section A - Page 13

conductivity, but it’s ideal for heat-sensitive liquids. For example, in just a fraction of a second, liquid egg can be treated ohmically without coagulation.

Furthermore, the process works on multiple levels: The jolt of electricity appears to have an added impact over and above the effect of the heat produced.

“If you compare a sample heated conventionally and a sample heated ohmically at the exact same temperatures and time, your ohmically heated sample will have more inactivation of bacteria and bacterial spores,” Sastry said.

“There’s something else going on. The electricity itself is doing something more.”

In the current USDA project, Sastry’s team is examining another aspect of ohmic heating — its effect on enzymes.

Any kind of heat can inactivate enzymes.

That’s one reason why vegetables, for example, are blanched before being frozen — it stops enzymes that would cause browning and other types of deterioration.

But sometimes, it would be beneficial to activate a food’s enzymes, Sastry said.

“One of my post-doctoral researchers was doing a study with enzymes, and he found that under certain frequencies, enzymes were actually more active,” Sastry said. “At other frequencies, they were a little less active.

“And at really high

Train key workers in CPR and first aid

Page 14 - Section A • COUNTRY FOLKS GROWER MIDWEST • JUNE 2012

by Anna Meyerhoff, Bilingual Farm Safety Educator, NYCAMH Working safely on the farm is important. Minimizing risks, using personal protective equipment, and doing jobs the right way every time can help workers avoid illness and injury.

Still, emergency situations can happen when you least expect it, and the first few minutes are crucial. It’s important for farm owners and managers to have a plan and ensure that all workers know what to do in the event of a fire, power outage, pesticide exposure, illness, injury or other sudden emergency.

Every farm should have an emergency response plan outlining evacuation procedures and designating which workers are responsible for ensuring the safety of others. The plan should also specify who is to be contacted in the event of an emergency,

as well as determine a safe meeting area for workers to congregate.

Having a clearly established emergency plan and reviewing it with all employees can help make first response faster and less confusing in a fire, injury, sudden illness or other emergency situations. If everyone on the farm knows what to do and where to go, it will be easier to account for all workers and ensure their safety.

There are a few easy ways you can help protect yourself and your workers in the event of an emergency. Post important phone numbers and directions to the farm near every phone, and keep this information up-to-date. Have supplies readily available: first aid kits, fire extinguishers and personal protective equipment are a small investment that could help save a life.

First aid kits and

supplies can be lifesaving tools. However, even the best first aid kit is useless if no one knows how to use it properly.

It is crucial to have your workers trained so they know what to do in an emergency.

Untrained and inexperienced first responders can themselves become victims. To avoid this, all workers should know basic emergency response skills such as calling for help, ensuring that the scene is safe, assessing the victim, and using a fire extinguisher. Also, key workers should be trained in first aid and CPR. This may already be something you are required by third party auditors to do. Having a trained first responder on-site to provide care can make a huge difference in the outcome of the victim.

Being prepared and having trained workers can improve your chances of a good out-

come in an emergency.

Review your farm emergency plan annually, and go over safety procedures with new workers when they come on board.

Make sure all your workers know the location of the following: • fire extinguishers • machinery shut-off switches • emergency exits • first aid kits • phones or two-way radios • emergency phone numbers • personal protective equipment (PPE) • designated “safe meeting place” • fuel and pesticide storage areas

• Material Safety Datasheets (MSDS) Although immediate care given by the first responder can make the difference between life and death in an emergency, advanced medical care is critical.

Make sure someone knows what to do until the ambulance or fire department arrives, and have them stay with the victim and give first aid. Send someone else to call 911, and get help on the way as soon as possible.

Here are some other things to remember and consider in case an incident should occur: • Stay calm • Make sure the scene

is safe • Call for help • Remove additional hazards • Check breathing • Control bleeding • Check for spinal injuries • Never move the victim unless they are in immediate danger • Keep victim as comfortable as possible until help arrives Migrant or Hispanic workers may not know how to give first aid or call EMS. Be sure and talk with them about what to do in an emergency. All workers, including supervisors and foremen, should be trained in how to handle situations such as these.

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Serve up satisfaction: Tips for effectively handling customer complaints NEW YORK, NY — Spirit Airlines recently flew into a big public relations disaster. Sticking to a no-refunds policy, the airline refused to refund the airfare of a passenger who had to cancel his trip after finding out he has terminal cancer. The incident unearthed earlier cases of Spirit’s difficulty handling customer complaints. A couple of years ago, CEO Ben Baldanza hit “Reply All” on an e-mail from two customers who had missed a concert due to a delayed flight. Essentially, he told his employees and (accidentally) the customers themselves that Spirit Airlines didn’t owe the customers anything and the customers would be back the next time they wanted low airfare.

These examples, says Ron Kaufman, are proof of just how tricky it can be to properly navigate customer complaints.

“Spirit Airlines has a policy and they’re sticking to it,” says Kaufman, author of the new book ‘Uplifting Service: The Proven Path to Delighting Your Customers, Colleagues, and Everyone Else You Meet.’ “That seems to be how the company chooses to handle customer complaints.

Unfortunately, as we’ve seen, that approach might not be what’s best for business. When any company receives a complaint, it essentially has two choices. One, treat the complaining customer like he’s a pain in the neck. Or two, appreciate each complaining customer and use the complaint as an opportunity to improve.”

Kaufman explains that one complaining customer actually represents many other customers who had the same problem, but didn’t complain. And because that’s true, you should try to uplift them every time.

“For every person who actually comes to complain to you, there is a quantum number who won’t come to you,” says Kaufman. “They’re the ones who go off and tell somebody else, complain about you online, and take their business elsewhere. Let’s say one out of 100 of your customers actually comes to you with their complaint. Shouldn’t you really value that person times 100? Because they’re representing all the other people who never came to you, you should be happy — or if not happy, at least very, very appreciative — when someone actually takes the time to give you a second chance.”

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“When you show a customer you understand what they value, you’re catching them off guard with your own movement,” explains Kaufman.

“They don’t expect you to tell them that they’re right. Suddenly, just as you might do in judo, you’ve avoided a defensive confrontation and you can spin them. In judo, you’d spin them to the ground. In customer service, you use the opportunity to show the customer that you’re now both on the same side and you can work together.”

Apologize once, upfront. Every service provider knows that the customer is not always right. But the customer is always the customer.

“You don’t have to tell the customer you were wrong, but you should apologize for the inconvenience they’ve experienced,” says Kaufman. “When you do so, you’re showing understanding and empathy for their discomfort, displeasure, or inconvenience.”

Explain the company’s desire to improve. When you understand what the customer values, show them things your company does that helps you perform well in that area. For example, let’s say a customer is complaining because a package was delivered a day late. You would say, “We understand that quick, on-time delivery is important to our customers.”

“Show you are sincere about your commitment to do well in the areas the customer values,” says Kaufman. “At the very least, you can say, ‘I’m going to make sure everyone in the company hears your story. We don’t want this to happen again.’ When you express the company’s desire to improve, you start on the path to rebuilding its credibility with the customer.”

Educate your customer. Part of hearing the customer out is answering any questions they ask about their specific situation. “If they ask a question that you can’t answer or

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Thank them for their complaint.

Give positive recognition by saying, right off the bat, “Thank you for reaching out.”

“Show appreciation for the complaining customer’s time, effort, communication, feedback and suggestions,” says Kaufman. “Always keep in mind that the customer didn’t have to come to you at all. He could have simply taken his business to your competitor. When a customer gives you the opportunity to recover their service, be grateful.”

Don’t be defensive. It’s easy to get defensive when an angry customer is on the other end of the line.

“When you get defensive, you raise the temperature even higher,” notes Kaufman. “When a customer complains, they’re doing so because they feel wronged in some way. You don’t have to agree with what they’re saying. But you do have to agree to hear them out. That’s how you keep the conversation moving in a positive direction.”

Acknowledge what’s important to them. Kaufman teaches that service providers must find a complaining customer’s value dimension (or what’s important to them). Even if you think the customer’s complaint is unfair, there is something they value that your company didn’t deliver on. Embrace that value.

“When you validate what a customer values, you aren’t agreeing with them that your service is slow or that your staff is rude,” explains Kaufman. “You’re saying, ‘We agree with you on what you find important and what you value. And we want to deliver in those areas.’”

Use judo, not boxing. In boxing, you go right after your opponent, trying to punch him to the ground. In judo, you work with someone else’s motions to create a desired result.

You use another person’s speed and energy to spin him around and then end up together on the same side.

Five quick scripts for responding to customer complaints

by Ron Kaufman, author of Uplifting Service: The Proven Path to Delighting Your Customers, Colleagues, and Everyone Else You Meet The last thing a customer with a complaint wants to hear you say is: “You’re wrong.” What they want to hear is that you understand them, appreciate them, and agree with them on the importance of the value they have cited in their complaint.

Here are a few quick scripts to use when responding to customer complaints: Customer Complaint: Rude Service Your customer says: “Your staff was rude and totally unprofessional.”

You say: “You are right to expect courteous, respectful, and professional staff.”

Customer Complaint: Too Many Rules Your customer says: “Your policies are rigid.

Your company is so bureaucratic.”

You say: “I agree that we should be as flexible

and user-friendly as possible. Your suggestions can really help.”

Customer Complaint: Overpriced Your customer says: “This product isn’t anything like what I was promised. And your price is way too high!”

You say: “I am on your side in this situation. You have a right to be satisfied with whatever you purchase from us. You deserve good value for your money. Let’s review what you have purchased and see if there’s a better option for you.”

Customer Complaint: Slow Service Your customer says: “I’ve been waiting forever.

Why did it take you so long to take my order?”

You say: “We understand that in today’s world speed counts. You deserve fast, friendly service.”

Customer Complaint: Bad Website Your customer says: “Your website is terrible. I couldn’t find the information I needed.”

You say: “You are right to want an informative, user-friendly website. What information couldn’t

you find? Your suggestions on how to improve the site are a big help.”

Notice how your responses make the customer feel right. We don’t argue over the facts: rude staff, stiff policies, or insufficient product features. But we do actively agree on the importance of what they value most.

Let’s face it — the customer is not always right.

But customers are always important, and we can make them feel much better by agreeing with them on the importance of the service dimensions they identify and value.

Page 16 - Section A • COUNTRY FOLKS GROWER MIDWEST • JUNE 2012

Complaints from A15 don’t know the answer to, tell them you’ll find out the answer and get back to them,” says Kaufman. “And then actually follow through.

These are additional opportunities for you to say through your actions, ‘We care about you. We value your business.’”

Contain the problem. Let’s say a family is at a crowded theme park on a hot day. The youngest child in the group starts to have an all-out meltdown. Suddenly, a theme park staff member sweeps onto the scene and whisks the family into a special room. Inside, they find an air conditioned room with water and other beverages, an ice cream machine, a bathroom, a comfortable sitting area, etc.

The only thing missing in the room is any connection to the theme park’s brand. That’s because this room is used to isolate customers from the brand until they’re all — parents and children — having a more pleasurable experience. The room is also being used to isolate the unhappy family from the families outside the room who are enjoying their day at the theme park. And finally, they’re being isolated from some park staff who may not be as well-prepared as the staff member who

brought the family to the room to handle these sticky situations.

Recover. Show the customer you care about them, even if you feel the company did everything right, by making them an offer.

Companies worry that they’ll get taken advantage of if they give vouchers, discounts, or freebies as part of their service recovery, but the reality is that almost never happens.

“Offer the customer something and then explain that you’re doing so ‘as a gesture of goodwill’ or ‘as a token of

our appreciation,’” says Kaufman. “Sears takes recovery seriously. The company now has a ‘blue ribbon team’ of specially educated and empowered staff to handle recoveries. Once an issue goes to them, anything they recommend is what gets done. They have full support from the top down. Sears does this because the company understands that a successfully recovered customer can become your most loyal advocate and ally.”

“Your customers are not your enemy,” says

Kaufman. “It’s sometimes hard to remember that when you’re involved in a tense complaint situation. But they’re essential to your business and you really are both on the same side. Your customer wants the product or service you provide, and you want to give it to them. When you treat complaints as opportunities to build loyalty, you can create customers for life and uplift your entire company in the process.”

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WLCA Metro Milwaukee Chapter announces scholarship recipients Over $127,100 has been awarded in scholarship and grant awards by the Wisconsin Landscape Contractors Association (WLCA) Metro Milwaukee Chapter over the past 26 years. The association’s ef forts have helped to promote and advance the growth of the green industry in Wisconsin.

This year’s scholarship recipients, as announced by the MM chapter’s Scholarship Committee, are: Katelyn R. Smith has been chosen to receive the $500 Best Block Achievement Award. Smith is in her final year at UW-Madison and thanks the generosity of the members for their support. One of Smith’s goals is to use her knowledge and talents to give back to the community. She is already doing that in the city of Merrill, which is suffering from an economic downturn compounded by a devastating tornado.

“Working with business owners and government officials, I plan to build off of Merrill’s untapped resources, such as transforming an abandoned rail corridor and old rail bridges into an active bike and pedestrian path,” Smith remarked.

“Hopefully, I can get to the point in my career where I can lend a helping hand to other aspiring landscape architecture students, just as you have helped me.”

Chosen to receive the $500 Del Lied Memorial Grant is Kevin Yeska, a landscape architecture major at UW-Madison. Yeska thanked WLCA, saying, “My journey to become a landscape architect could not be completed without the financial help from the Del Lied Memorial Grant and the WLCA. You’ve helped to lighten the financial load that I carry and allowed me to focus more on my studies.” Yeska is happy learning new ideas and skills in landscape architecture, declaring it the “perfect career choice.”

The $500 Ed Fitting Scholarship was awarded to Matthew Wied, a student at UW-River Falls. “It has been an honor to have fine organizations and members like those of the WLCA come along side me and support my ambition for making an impact in the industry,” Wied said. He is nearing completion of his degree in landscape horticulture and is eager to continue on his career path in the green industry. Wied is encouraged by the support the scholarship represents and thanked WLCA for allowing him to pursue his dreams for the future.

Bonnie Reichert was selected to receive the $500 Ron Klokner Education Grant. She is a senior at UWMadison studying landscape architecture, and is currently completing a year-long project coordinating with community partners for her senior thesis. She plans to pursue a career in landscape architecture with a focus on environmental remediation and environmental planning, and is honored to be recognized with this award.

“Your generosity has inspired me to help others. I hope that one day I can help others achieve their goals as you have helped me achieve mine,” said Reichert.

A horticulture major at UW-River Falls, Katherine Smaglik was honored to accept the $500 Bob Walkoe Memorial Grant. She is planning on attending UW-Madison for a graduate degree in landscape architecture, and is grateful for the encouragement “to receive my degree and succeed.”

Chosen to receive the $500 Tom Oliver Scholarship, Ryan Lindsley was honored. “I am truly blessed with this wonderful opportunity you have given me. This scholarship not only encourages me to do my very best, but also helps to lead me down the path to follow my future dreams,”

MSU Plant Trial Field Day set for Aug. 7 EAST LANSING, MI — Greenhouse growers, landscapers, garden center operators, nurserymen and plant enthusiasts are invited to participate in the annual Michigan State University Plant Trial Field Day on Tuesday, Aug. 7, on the MSU campus at the Corner of Wilson Road and Bogue Street in East Lansing, MI. The Trial Gardens are located in a landscaped setting that includes annuals, perennials, vegetables and native plants.

In addition to walking through the trial gardens, participants can hear

presentations from Dr. Art Cameron, MSU Gardens director, and Katie McCarver, MSU Trials manager, on topperforming plants. Representatives from many of the major breeding companies will also present highlights of some of their favorite new introductions and proven performers.

For more information on the MSU Trial Gardens, visit http://trialgardens.hrt.msu.edu. Visitors are asked to park in the MSU Garden Parking Lot, which is located on Bogue Street, just north of the railroad tracks.

Lindsley said. He hopes to one day be a part of a group like WLCA and support others who are also interested in this industry. Lindsley was also recently awarded the WGIF Don Groth Scholarship.

Paige Ida, a sophomore majoring in Landscape Architecture at UW-Madison, will receive the $500 Jim Bennett Education Grant. Ida will study abroad this summer, heading to the Danish Institute in Copenhagen, Denmark to study architecture and urban design. She plans on earning a graduate degree in landscape architecture and is grateful for the support and generosity. She said, “I will continue working hard [and] make sure to give back to others as I realize the positive impact and difference it can make.”

The recipient of the $500 John Orton Scholarship is Katee Longmore.

Longmore is in her final semester at Milwaukee Area Technical College, earning an associate’s degree in landscape horticulture with a focus on landscape design, along with a certificate in native planting. She was honored and delighted to be chosen for the award and hopes to make a positive contribution to the Green

industry. “I also hope that, in time, I will be able to contribute in some way to the next generation of landscape industry employees as you have done for me,” Longmore said.

Emily Biagi will receive the $500 WLCA-MMC Scholarship. She is a student of horticulture at Concordia College, and is passionate about everything involved in the green industry, “from the landscaping side to the ecological side.” Biagi appreciates the recognition of her hard work and dedication and thanked WLCA for supporting her education.

The Scholarship Committee members extend their gratitude to all those who made contributions through the raffles at the monthly meetings and who sponsor events for the benefit of the Professional Landscape Scholarship Fund. The WLCA Scholarship Committee includes Matthew Stano of Stano Landscaping Inc., Mike Todd of Milwaukee Lawn Sprinkler Corp., Jeff Wolters of Johnson’s Nursery Inc., Marshall Scheibe of Scheibe & Scheibe Landscape Contractors Inc., and David Grueschow of Creative Marble & Granite.

ONLA launches Education 2.0 Initiative WESTERVILLE, OH — The Ohio Nursery & Landscape Association (ONLA), a nonprofit organization that facilitates the success and growth of green industry businesses, recently announced a comprehensive education calendar providing green industry education for a new era. Featuring diverse delivery methods, from faceto-face events to webinars and handson workshops, ONLA’s Education 2.0 Initiative provides horticulture professionals with tools and knowledge critical to sustained success and longterm business growth.

The ONLA Education 2.0 Initiative includes a series of technical webinars, diagnostic walkabouts, bus tours, trials open house, full-day workshops, and a summer Green Industry University. Spanning from May through October, the Initiative will provide edu-

cation at locations throughout Ohio.

This is the second phase of ONLA’s education programming expansion, following the successful launch in 2011 of the ONLA Business Track at CENTS Marketplace. Continued in 2012, the ONLA Business Track featured courses teaching skills needed for small business development and growth.

“ONLA understands that there are no one-size-fits-all education methods that suit all green industry businesses.

The launch of the ONLA Education 2.0 Initiative responds to the industry request for access to well-planned, affordable and relevant training,” stated Tim Clark, ONLA board member and general manager of H.J. Benken Florist & Greenhouses Inc. “ONLA has a 100year commitment to creating pertinent and meaningful training. This Initiative builds on that track record.”

To date, the ONLA Education 2.0 Initiative includes a mobile summer Green Industry University, single-day seminars, and Webinars including a monthly “Get Your Green Industry Fix” series covering hot topics of that moment in time; everything from drought practices, pest and disease updates, invasive plants and species, plant physiology, growing degree days, phenology, pest management and more.

A grower bus tour of multiple commercial grower facilities will be offered in conjunction with the Nursery Growers of Lake County Ohio. At each tour stop, a representative from the nursery will speak about varying topics such as sustainable water practices, pond water retention, marketing, plant health, emerging trends, technology and mechanization, plant

physiology, shipping, and pest and disease management.

Interact at the Ohio State University’s annuals trial open house with full day programming. Afternoon classes will focus on annuals research, management, design and trends. In addition, the morning will be devoted to tours of the annuals trail gardens and information discussions with researchers at OSU. Walkabouts provide attendees with hands-on identification of plant material, pest detection and identification, disease identification, plant health study, pesticide application techniques and best management practices, integrated pest management techniques and more.

For more information about the Initiative, individual events, or to register, contact the ONLA at 800-825-5062.

Ohio State University experts research new, innovative, sustainable ways to manage pests WOOSTER, OHIO — Scientists at Ohio State University

are in the midst of a multiyear research project looking

to find ways to help growers, producers, consumers, and

area of the state are lower than yields in other parts of the state; • Consumer/urban: Master Gardener training to help identify biological control agents; • Specialty crop and urban agriculture: working with vegetable growers to use IPM techniques to reduce reliance on pesticides; • Conservation partnerships: looking to increase use of IPM techniques by partnering with USDA’s National Resources Conservation Service; • Pest diagnostics: working to increase remote sensing with video links in the programs’ diagnostic centers to cut down on growers’ travel time; and • Housing IPM: researching bed bugs to determine type and timing of consumer pesticide use.

The overall goal of the IPM program is to help anyone having a pest management problem, Kovach said.

“Working with OSU faculty, we want to find new and improved ways to help people manage their pests in a more environmentally, sound manner,” he said. “No matter what we do, nature is always going to evolve.

“There will always be new pests, so we’ll have to adjust our habits and then nature readjusts and so we’ll have to continue to readjust.”

Growers and anyone looking to take advantage of the IPM services can find more information about the program at http://ipm.osu.edu/.

JUNE 2012 • COUNTRY FOLKS GROWER MIDWEST • Section A - Page 19

just about any Ohioan who has a problem with pests, find sustainable and ecological ways to manage them.

Thanks to a recently renewed, three-year, $750,000 grant from the U.S. Department of Agriculture National Institute of Food and Agriculture, experts from Ohio State, Ohio State University Extension and the Ohio State Integrated Pest Management (IPM) program, are researching sustainable ways to manage pests and help people use methods that minimize environmental, health, and economic risks.

From farms, vineyards and orchards, to schools, nursing homes and consumer’s homes, lawn, or garden, the IPM program works to find sound, economical ways of helping people deal with pests, said Joe Kovach, director of the IPM program and a professor of entomology.

Those pests can include weeds, disease, insects, and vertebrates such as deer and rabbits.

“We want to encourage collaboration and innovation to solve the pest management problems Ohioans have,” Kovach said. “Our goal is to improve Ohioans’ knowledge about pests.

“We’re trying to benefit as many people as possible, from farmers, to consumers, to business people.”

The USDA’s NIFA grant allows researchers to focus on the following six key areas: • Agronomic crops: researchers are studying soybeans in Southeast Ohio to determine why yields in that

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Call 614-487-1117 or e-mail ofa@ofa.org. On Internet at h t t p : / / o f a . o r g / shortcourseinfo.aspx JUL 18 Beekeeping Webinar Series 9-10 am. Planning now for winter preparation. Web based seminar featuring Ohio Dept. of Ag. apiarist Barb Bloetscher. Free. For more information call 330263-3723 or e-mail ellsworth.2@osu.edu.

JUL 24 Land for Your Farm Business Boston Store, 1548 Boston Mills Rd., Peninsula, OH. 69 pm. Contact Countryside Conservancy, 330-657-2542 ext.222. On Internet at www.cvcountryside.org/far mers/farm-business-planning-workshops.php JUL 30 - AUG 10 2012 Michigan Garden Plant Tour Various locations throughout lower Michigan.

On I n t e r n e t a t http://planttour.hrt.msu.edu

AUG 7 2012 MSU Plant Trial Field Day East Lansing, Michigan (Plant & Soil Sciences, MSU Campus).

On Internet at http://planttour.hrt.msu.ed u/fieldday AUG 8-11 National Christmas Tree Association Convention & Trade Show Sacramento Convention Center, Sacramento, CA. More than 350 Christmas Tree growers, wholesalers, retailers, Choose & Cut farmers and related industry members from around the world.

On Internet at www.christmastree.org /convention2012.cfm AUG 8-12 NCTA Convention & Trade Show Sacramento, CA. Contact NCTA, 636-449-5070 or e m a i l info@realchristmastrees.org. On Internet at www.christmastree.org /convention2012.cfm

JUNE 2012 • COUNTRY FOLKS GROWER MIDWEST • Section A - Page 21

E-mail announcements of your regional event(s) to: jkarkwren@leepub.com We must receive your information, plus a contact phone number, prior to the deadline that’s noted under the Announcements heading on the 1st page of these Grower Classifieds. *** Seeds

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Michigan Safe Food Risk Assessment issues first certification tices. This joint initiative has enabled the department to meet its priorities for a safe, secure and wholesome food supply, while promoting Michigan agricultural products and preserving farmland.

“Our customers were looking for a certification that our products are grown and handled in a safe environment,” said Candy Grossnickle. “We heard about this pilot program from Murray Stall with the Mason-Lake Conservation District and knew this program would work for our operation and provide our customers with reassurance that the products we grow are safe.”

“Any west Michigan farmers inter-

The Michigan Safe Food Risk Assessment recently issued its first certification to Grossnickle Farms, owned by Allen and Candy Grossnickle of Manistee County. The Grossnickles grow fruits and vegetables with 60 percent of their products being sold directly to the consumer. The certificate recognizes the completion of the program’s educational requirements.

This educational assessment was developed by the Michigan Department of Agriculture and Rural Development (MDARD) and Michigan State University (MSU) to assist fruit and vegetable producers understand and document on-farm food safety prac-

ested in Michigan’s Safe Food Risk Assessment should contact a participating conservation district office,” said Allen Krizek, MDARD’s Education Coordinator. “The assessment is a voluntary, free, and confidential process targeting small or part-time producers who sell to markets that do not require Good Agricultural Practices audits or other third party auditing programs.”

During 2011, Michigan’s Safe Food Risk Assessment was piloted with 12 growers in preparation for broader implementation. Technicians in Berrien, Grand Traverse, MasonLake, Oceana, Ottawa, and Van Buren conservation districts are pre-

pared to provide second party reviews and technical assistance to farms in west Michigan.

Technicians will work with producers to develop an action plan towards a certificate of completion. The utilization of practices such as worker hand washing; manure handling; water testing; and pesticide application records are reviewed during the assessment. One of the requirements is the completion of an abbreviated food safety plan.

The Safe Food Risk Assessment and additional information on developing a food safety plan or using a GAP template is available at www.michigan.gov/mdard.

Slug feeding injury rampant for crop growers as warm winter causes pests to attack weeks earlier than normal

Page 22 - Section A • COUNTRY FOLKS GROWER MIDWEST • JUNE 2012

WOOSTER, OHIO — Crop growers should take extra precaution to scout their fields this spring for slugs as the near-record warm winter Ohio has experienced this year has caused these plant feeders to have attacked earlier than normal and reach a size that causes noticeable feeding injury much sooner than normal, an Ohio State University Extension entomologist said.

In fact, growers statewide have reported finding slugs in their fields causing such significant feeding injury that it requires treat-

ment with baits, said Ron Hammond, who also has an appointment with the Ohio Agricultural Research and Development Center.

“These reports are two to four weeks early compared with most years and is a result of the warmer winter and March,” he said. “The warmer weather and soil temperatures have caused slugs to hatch earlier and are resulting in slugs beginning their heavier feeding earlier.”

Winter 2012 was the warmest winter experienced nationwide since 2000 and the fourth-

warmest winter on record, according to the National Oceanic and Atmospheric Administration.

This was caused because the jet stream, which divides the cold air to the north from the warm air to the south, settled at a much higher latitude this year, the federal agency said.

This means that if planting times are normal, slugs will be a bigger and larger threat than normal, Hammond said.

“For growers who have experienced slug issues in the past, it is

critical that fields be scouted now,” he said.

Hammond said that while the impact is significant for both corn and soybean growers, there are some differences in what farmers should be looking for and planning.

“With corn’s growing point being below the soil for a few weeks, most of the feeding above ground will be to growing leaves that will be replaced, and not on the growing tip that would kill the plant,” he said. “Because of continued growth of corn that will probably oc-

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But, Hammond cautioned, growers should keep in mind that corn is still relatively much smaller than when feeding would normally

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Tapping into technology

by Kelly Gates Savvy produce growers are using greenhouse controls to create better efficiencies and reap greater yields. The most advanced systems are

capable of monitoring everything from the amount of water individual plants receive to calculating the levels of photosynthesis taking place in fruits and veg-

etables.

According to Merle Jensen, Professor Emeritus at the University of Arizona and consultant with Arizona-based Greenhouse Vegetable

TE C H N O LO GY

Consultants, precisely assessing the spectrum of environmental conditions is virtually impossible without the aid of

York,” Jensen told Country Folks Grower. “She is able to produce highly flavorful cherry tomatoes using greenhouse controls to monitor and manage daily, hourly and even to-the-second environmental factors.”

The grower sells her cherry tomatoes at a farmer’s market in midtown Manhattan, charging $7 per pound and frequently selling every last piece. The most common feedback she receives, he said, is regarding the sweet flavor profile, a flavor she achieves by strategically increasing sugar levels via her greenhouse controls.

Whether changing the taste or managing a straightforward production, manipulating greenhouse crops is most effective when using certain growing media, said Jensen.

“Most of the soils being used are lacking nutrients that must be replaced manually,” he said. “This, coupled with all of the pests and diseases that require additional measures to correct, have caused media like coconut coir, perlite and rock wool to emerge as better options.”

Because these media are less dense than soil, it is easier to measure the actual temperature of the entire plant, including the root system.

Consequently, application of the desired amount of water and fertilizer is more likely.

According to Jensen, the difference between employees managing irrigation, temperature, ventilation humidity and other factors, and a technologically advanced computer system tracking them with precision, can be great.

“Instead of following a pre-set schedule or watering and ventilating in response to what has already happened in a greenhouse, environmental controls monitor light units and humidity continually,” he said.

“These systems adjust immediately. So a crop might be watered every 30 to 45 minutes in the morning and then every seven to 12 minutes lat-

Tapping A24

JUNE 2012 • COUNTRY FOLKS GROWER MIDWEST • Section A - Page 23

automated controls.

“There are systems on the market, which include both hardware and software, that can provide growers with absolute control over their greenhouses,” said Jensen. “They control light and temperature, humidity, irrigation, fertilization and much more. They even consider the altitude of a greenhouse before adjusting accordingly to produce the best quality fruits, vegetables and plants possible.”

When implementing a controls system, greenhouse growers must first consider the physiological characteristics of the plants they are growing.

Most require a certain amount of light, certain temperatures and a balance of other exacting factors to produce at optimum levels.

“Tomatoes, cucumbers, lettuce, peppers and all sorts of other vegetables and landscape plants grow best within a certain temperature regime,” said Jensen. “Any time a greenhouse is above or below these temperatures, yields suffer. Companies can try manually managing this, but they will never come close to achieving what a computerized system will.”

Such systems can be used in a direct manner.

Or, they can be used to manipulate production, he added.

For instance, knowing that plants under stress tend to reproduce, controls can be set to mimic stress situations. This can force plants to reproduce more readily.

Jensen cited another possible scenario. When there isn’t enough natural sunlight to kick-start photosynthesis, automated systems can be programmed to increase salinity input to the root system. This reduces water levels in the produce and in turn, concentrates sugars.

All this, results in a fruit or vegetable with better flavor, which is what today’s consumer demands, he said.

“I have a client who grows produce in onequarter of an acre of greenhouses in New

Prepare to meet the sweet, new Purple Wonder ITHACA, NY — Cornell’s newest and darkest strawberry variety — Purple Wonder — made its debut at the Philadelphia International Flower Show on March 5 through an exclusive licensing agreement with seed giant W. Atlee Burpee Co. “Purple Wonder is sweet and aromatic, with outstanding strawberry flavor,” said Courtney Weber, Cornell small fruits breeder and associate professor of horticulture. “But the color is something you won’t be able to find in any grocery store.”

The medium-sized berries reward patience in picking: Berries turn

from creamy-white to red before ripening into an intense burgundy.

“The color develops all the way through the fruit, which might surprise consumers accustomed to supermarket fruit with color mostly on the surface,” said Weber. “And letting the fruit ripen on the plant just makes the berries sweeter.”

The berries and their purple juice can also be used to produce deep colored preserves and strawberry wine, and Purple Wonder’s high antioxidant content gives them a healthy boost.

Burpee’s lead horticulturist Grace Romero approached Weber last

Page 24 - Section A • COUNTRY FOLKS GROWER MIDWEST • JUNE 2012

Future California Spring Trials dates confirmed COLUMBUS, OHIO — The Steering Committee for the California Spring Trials confirms the future dates of the event are Saturday, April 6 to Thursday, April 11, 2013 and Saturday, April 5 to Thursday, April 10, 2014. All operations are expected to be open during this time period, though some may choose to extend their participation for additional days to better serve their customers.

The participating companies of the Spring Trials appointed OFA, The Association of Horticulture Professionals, to coordinate the Spring Trials event. OFA will host a website for attendees that will include a list of participating companies, opening dates and hours, company contacts, and other event information. The official website is www.ofa.org/springtrials.

The California Spring Trials event includes many of the leading plant breeders, growers,

and suppliers showcasing their plant varieties and new products. Formerly known as the “Pack Trials,” attendees use the event as an opportunity to get an early look at products and to learn directly from producers the recommended growing and retail strategies. The self-guided tour takes place throughout the state and is for industry professionals and press only.

“Every year, people say there are two must-attend events: the California Spring Trials and OFA Short Course,” says OFA Chief Executive Officer Michael V. Geary, CAE. “They’re an opportunity for growers to learn of new cultivars and how to grow them, and for garden center operators and landscape professionals to explore the diversity of plants they can make available to their customers. Combined, these two events provide a comprehensive overview of the products, services, and training needed to be a successful owner/operator.”

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March, seeking something new and different to offer to home berry growers. The variety was market-ready, having been selected by Weber in 1999 and evaluated by growers in New York, Michigan and Illinois.

Because the plants do not produce many runners, they are particularly appropriate for container gardening.

Hardy enough for central New York, Purple Wonder should do well across temperate areas in the United States.

According to Jessica L yga, the Plant Varieties and Germplasm Licensing Associate for the Cornell Center for Technology Enterprise

and Commercialization, a plant patent will be filed for Purple Wonder later this year. Purple Wonder is the 42nd strawberry variety released by the Cornell small fruits breeding program. Other recent releases include the ‘Herriot’ strawberry, a high-yielding midseason variety, and the ‘Crimson Giant’ raspberry, suitable for high-tunnel cropping systems and November harvest.

Weber breeds for adaptation to the temperate climates of the Northeast and Midwest as well as disease and insect resistance but readily admits that good flavor is the ultimate criteria.

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Tapping from A23 er in the day. And humidity levels can be altered instantly as they change too.”

If humidity levels are too low, the stomates in most plants close, prohibiting the exchange of gases.

When this happens, the plant’s growth ceases.

Whatever the focus, environmental monitoring devices and responsive software programming can be an asset for a produce greenhouse operation.

“Even the smallest growing business can benefit from the decreased labor costs, higher plant yields and enhanced flavor profile that are common of fruits and vegetables grown in spaces with automated environmental systems,” said Jensen. “It’s something that everyone should at least consider.”

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SECTION B

Greenhouse maintenance tips from Growers Supply — work smart, not hard!

Whether you are managing an 8’ by 10’ structure or a greenhouse covering acres, the maintenance principles are the same. By following this simple checklist, you can minimize your maintenance efforts while maximizing your profits.

Your Structure 1. Take a thorough walk around your greenhouse, both inside and out. Look for any loose, worn or rusted screws or bolts. Replace or tighten as needed. Change out any suspect hardware.

Replace them now-don’t

wait for them to fail! Adjust vents and lubricate rack and pinion systems.

2. Carefully inspect your greenhouse covering. No matter if you are covering with glass, poly film or polycarbonate, you should look at every square foot of your green-

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However, if your poly film is three to five years old, it may be time to consider an upgrade to a new film or polycarbonate.

3. Inspect your gutters and doors. Gutters often need to be cleaned and re-caulked to prevent leaks and your doors will

Caulking will prevent leaks and will save you money on heating.

need adjusting. Doors that seal properly will save you money on heating. Gutters that don’t leak prevent excess moisture and disease problems within your growing environment.

Air Quality 1. Check your heater or evaporative cooling system (depending on season). Both need to be inspected and tested annually. Evaporative cooling pads should be cleaned and disinfected to optimize airflow and minimize fungus growth.

Treat your cool pads with an anti-fungal agent as your manufacturer recommends. Your heating system should also be cleaned and completely

Tips B2

JUNE 2012 • COUNTRY FOLKS GROWER MIDWEST • Section B - Page 1

R E TA I L G A R D E N C E N T E R or C O M M E R C I A L P R O D U C T I O N. . .

house. Make sure it is secure and clean, not cracked or torn. Clean with a mild soap and soft cloth to improve light penetration and plant growth. Poly film that is only a year or two old can be easily repaired with greenhouse repair tape.

Greenhouse Energy Conservation Checklist

by John Bartok, Jr., Agricultural Engineer, University of Connecticut High energy costs make conservation and efficient use of facilities an important part of today's greenhouse operation. New greenhouse designs, better glazing, improved heating and ventilating equipment and new management systems should be included when upgrading or adding on. With typical annual energy usage being 75 percent for heating, 15 percent for electricity and 10 percent for vehicles, efforts and resources should be put where the greatest savings can be realized. The following checklist can help you make energy-saving improvements to a greenhouse operation.

Reduce Air Leaks • Keep doors closed - use door

closer or springs.

• Weatherstrip doors, vents and fan openings.

• Lubricate louvers frequently so that they close tightly. If you burn fuel oil at a cost of $1.50 per gallon, a 48" fan louver that fails to close properly leaving 1" gaps allows 23,000 Btu/hr of heat to escape, costing $0.35. A partially open louver may allow several air changes per hour. Additional fuel is needed to heat this air. Shut off some fans during the winter and cover openings with insulation or plastic to reduce infiltration of air.

• Repair broken glass or holes in the plastic covering.

• Close holes under the foundation of plastic houses.

Double Covering

• Line the "inside" sidewalls and end walls of greenhouse inside with poly or bubble wrap to achieve the thermopane effect. Install double wall polycarbonate structured sheets to get insulation effect and reduce recovering labor.

• Use poly with an infrared inhibitor on the inner layer for 15 percent savings. Payback is 2-3 months.

• Add a single or double layer of plastic over older glasshouses to reduce infiltration and heat loss by 50 percent.

Energy Conserving Curtain • Install a thermal curtain for 20 percent-50 percent savings. Cost at $1.00 - $2.50 per square foot will result in payback within 1 to 2 years.

Tight closures should be maintained where curtains meet sidewalls, fram-

ing or gutters. Use a U-shaped trap to prevent heat from escaping overhead. Heat and water lines should be insulated or located below the thermal curtain.

An energy curtain can significantly reduce nighttime heat loss from a greenhouse.

Foundation and Sidewall Insulation • Insulate the foundation - place 12" polyurethane or polystyrene board to 18" below ground to reduce heat loss. This can increase the soil temperature near the sidewall as much as 10 degrees during the winter.

• Insulate the kneewall or sidewall to bench height. Use 1" to 2" of insulation board. Applying 2" of foam in-

Checklist B3

Page 2 - Section B • COUNTRY FOLKS GROWER MIDWEST • JUNE 2012

Tips from B1 inspected. Shop-vac any dust and debris that may have accumulated and be sure the vent is not obstructed.

2. Plants generally enjoy a humidity level between 50 to 60 percent. If your air is too dry, transpiration is increased and the plants can become easily stressed. In this situation, plants can quickly become dehydrated. Pest problems will also be more likely to arise. If the plants are too moist, fungal diseases (such as botrytis) and mold can become a problem. Horizontal airflow (HAF) fans can help create consistent humidity levels and improve overall plant growth. Inspect all exhaust fan belts and replace as necessary.

3. If you really want to optimize plant growth, consider injecting CO2 into your growing range.

While humans breathe oxygen and release CO2, plants do just the opposite. Increased levels of CO2 (up to 900 ppm) can

“super-charge” the plant’s photosynthesis process. You will notice increased growth and higher yields in a very short period of time. The best time to inject CO2 is during the daylight hours when the plants are photosynthesizing but while your vents are closed.

Water and Soil Quality 1. Send in your water for analysis at least annually. Watch for high pH (most plants prefer 5.8-6.2 pH) and/or “heavy metals.” Acid injection can often eliminate both problems and provide a more consistent, productive crop. If you happen to grow in an area with low pH, you may need to supplement your irrigation water with sodium bicarbonate (baking soda) to reach your desired pH level.

2. The same goes for your soil. Send in a soil sample to help you fine tune your growing operation. Your local extension agent can help you with

this and provide you with sample bags. A prudent grower tests both water and soil often because the pH and nutrient levels can fluctuate.

3. Consider an upgrade to a pH/EC controller such as the Hanna® 5000 Mini Fertigation System. Take the guesswork out of your production and know exactly what your plants are getting each time they are irrigated. Keeping on top of greenhouse maintenance will prevent more costly repairs down the line. By running through this easy checklist once or twice a year, you can keep your growing operation running at maximum efficiency.

Growers Supply is the leading manufacturer of greenhouses, high tunnels and hydroponic systems, offering design-build solutions for the horticulture industry. Growers Supply is an expert in the field and by following this checklist you can mini-

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sulation to a 3' high kneewall on a 28' x 100' greenhouse will save about 400 gallons of fuel oil/year.

• Insulate behind sidewall heat pipes - Use aluminum faced building paper or insulation behind heat pipes to radiate heat back into the growing area. Leave air space next to the wall to prevent frost damage to the wall.

Site Location • Locate new greenhouses in sheltered areas to reduce windinduced heat loss, if this does not reduce light.

• Install windbreaks on the north and northwest sides of the greenhouse. The windbreak can be a double row of conifer trees or plastic snow fence.

Space Utilization • Increase space utilization to 80 percent - 90 percent with peninsular or movable benches.

• Install multi-level racks for crops that don't require high light levels.

• Grow a crop of hanging baskets on overhead rails or trussmounted conveyor system.

• A roll-out bench system can double growing space. Top level plants are moved outside during the day.

Efficient Heating System • Installation of floor or underbench heat will allow air temperature to be set 5° - 10°F lower.

• Yearly maintenance- Check boiler, burner and backup systems to make sure they are operating at peak efficiency. Have furnaces cleaned and adjusted and an efficiency test run before heating season. A 2 percent increase in efficiency for a 30' x 150' greenhouse will save about 200 gallons of fuel oil.

• Clean heating pipes and other radiation surfaces frequently.

• Check accuracy of thermostats- correcting a reading that is 2ºF off will save $100-$200.

• Install electronic thermostats or controllers with a 1°F accuracy. Potential yearly savings of 500 gallons of fuel oil in a 30' x 100' greenhouse when changing from a mechanical to electronic thermostat or controller.

• Aspirate thermostats or sensors for more uniform temperature control. Differential between on and off can be reduced as much as 6ºF. • Install horizontal air flow (HAF) fans to get more uniform temperature in the growing area.

• Insulate distribution pipes in areas where heat is not required.

• Check and repair leaks in valves, steam traps and pipes.

Efficient Cooling System • Build new greenhouses with open-roof design to eliminate the

need for fans.

• Install roll-up or guillotine sides to reduce the need for fan ventilation.

• Use shading to reduce the need for mechanical cooling.

• Install evaporative cooling to get better temperature control during the summer.

• Select fans that meet AMCA standards and have a Ventilation Efficiency Ratio greater than 15.

• Use the largest diameter fan with the smallest motor that meets ventilation requirements.

• Keep doors closed when fans are operating. Locate intake louvers to give uniform cooling.

Conserve Electricity • Have wiring system inspected for overloading, corroded parts and faulty insulation.

• Replace 3 hp or larger motors with high efficiency or variable frequency drive motors to reduce electric consumption by 2-5 percent.

• Check for proper belt tension and alignment.

• Replace incandescent bulbs with low wattage (compact) fluorescent or HID bulbs. Can save 67 percent on electricity.

• Install motion detectors to control security lights so they are not on all the time.

Trucks and Tractors • Regularly scheduled tune-ups can save 10 percent on fuel usage. Keep tires properly inflated.

• Avoid lengthy idling. Idling can consume 15-20 percent of the fuel used.

• Run equipment in the proper gear for the load.

Water Systems • Locate hot water tanks as close as possible to the largest and most frequent use. Insulate pipes.

• Heat water to the lowest temperature needed, usually 120ºF is adequate.

• Use pipe size large enough to supply necessary water at minimum friction loss.

• Eliminate water leaks - A dripping faucet at 60 drops/min. will waste 113 gallons/month.

Management • Lower night temperature Fuel consumption is reduced 3 percent for each 1ºF night temperature is lowered.

• Delay starting the greenhouse by a week or more. Build a germination/growth chamber to start seedlings.

• Keep growing areas full at all times.

For more information visit www.extension.org/pages/28041 /introduction-to-greenhouse-efficiency-and-energy-conservation Source: www.extension.org

JUNE 2012 • COUNTRY FOLKS GROWER MIDWEST • Section B - Page 3

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Checklist from B2

IPPS Western Region announces 2012 meeting program VENTURA, CA — The Western Region of the International Plant Propagators’ Society (IPPS) has announced an information rich program for its 2012 meeting, featuring seminars with key industry names plus tours of the field’s hottest nurseries.

Set for Sept. 19-22 at the Four Points by Sheraton Ventura Harbor in California, the

event includes a carefully planned mix of educational sessions, nursery tours, networking and much more.

“As one of the country’s richest horticultural regions, Ventura County was a natural choice for our 2012 meeting location,” said Jim Conner, IPPS Western Region Program co-chairman, with Dave Lannom. “In addition to inside looks at some of the

area’s most innovative producers, we’ve prepared a speaker slate built on information exchange and offering topics in all aspects of propagation from seed and cuttings to tissue culture.”

Producers at all levels and sizes will find practical knowledge and applications to serve their businesses in this seminar slate featuring premier horticulturists.

Sessions include propagation techniques, new plant development, new transplanting and planting strategies, organic production, quality control, insects and diseases, determining plants’ market value, and more.

The event will also include a pre-conference tour to La Verne Nursery, Norman’s Nursery, Valley Crest Tree

Co., Do Right’s Plant Growers, and Limoneira Packing Plant. Afternoon tours during the conference will highlight operations including Lotusland, Gallup & Stribling, San Marcos Growers, Por La Mar Nursery, and PanAmerican Seed.

For more information on the 2012 Western Regional Meeting or to register, visit www.ippswr.org.

Summer Horticulture Field Day set for June 14 Kuipers Family Farm, located near Maple Park, IL, will host the 2012 Summer Horticulture Field Day on Thursday, June 14.

Wade and Kim Kuipers along with their three children Tess, Joe and Will, age 14, welcome growers to the 230-acre entertainment farm.

The Kuipers began operations in 1998 when they opened a 71-acre pumpkin patch. Shortly thereafter, they purchased the Pine-Apple Orchard just across the

road, formerly owned by Tom and Dorothy Milnamow. The Kuipers have added several buildings to house the many entertainment and things-to-do activities. It is a true fun farm.

The orchard and pumpkin patch is open from September through December and offers plenty to do for any visitor. It begins with a pick-your -own orchard and pumpkins, an orchard shop and bakery with many foods — apple cider dough-

nuts, home-baked pies, fudge, pasteurized apple cider and handspun caramel apples.

The Barn Store offers gift items including unique fall decorations.

Fun activities include a corn maize, hayrides, farm animal petting zoo, pony rides, a haunted forest, tractor tire mountain, peddle tractor derby, nature walk and jumping pillows. Kuipers’ is also the place to go for special events such as a cancer fund-raiser and

Page 4 - Section B • COUNTRY FOLKS GROWER MIDWEST • JUNE 2012

WGIF Don Groth Scholarship recipient selected The Wisconsin Green Industry Federation has awarded its $500 Don Groth Green Industry Scholarship to R yan Scott Lindsley.

Lindsley is a student at the Mequon campus of Milwaukee Area Technical College.

Lindsley is earning an associate degree in Landscape Horticulture at MATC. He volunteers with the Campbellsport Youth Wrestling program, at church and in his community. Lindsley also helps out at his uncle’s dairy farm and works at Otter Creek Landscaping in Ply-

mouth, all while maintaining a 4.0 grade point average.

Lindsley hopes to one day own his own landscaping business and is working on learning as much as possible now about every facet of the green industry. With a

reputation for being a hard working individual, Lindsley describes himself as a “believer.”

“If you believe in something, you will give everything and anything you have for that something you believe in,” he said.

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many fall festivities.

The season concludes with cutting of Christmas trees, complete with visits by Santa Claus. Throughout the remainder of the year, time is spent planning and preparing for the next season.

The field day will wrap-up with a visit to the Aquaviva winery, vineyard and restaurant located a short distance from Kuipers’.

Owners Vito and Joseph will lead a tour of the state of the art winery. Aquaviva is an award winning wine-

making production center and serves Italian cuisine. Aquaviva is a favorite of Chicagoans.

For more information, visit www.kuipersfami-

lyfarm.com or www.specialtygrowers.o rg. For reservations, email www.ilsthortsoc @yahoo.com or call 309-828-8929.

Good agricultural practices improve food safety

by Sanne Kure-Jensen What is GAP training and why does it matter? The Good Agricultural Practices (GAP) program helps farmers decrease the risk of contamination and spread of food-borne disease to consumers. As health awareness increases, Americans are increasing their fruit and vegetable consumption. According to the Centers of Disease Control (CDC) in 2010, there were 48 million cases of food-borne illness with 128,000 hospitalizations and 3,000 deaths.

Sadly, a large percentage of foodborne disease can be traced to fresh vegetables like leafy greens, tomatoes, melons/cantaloupes, herbs and green onions. The most common pathogens

are Salmonella, E. coli 0157:H7, Shigella and Campylobacter. Many of the pathogens can survive for extended periods in dry or refrigerated produce so prevention is the best strategy to reduce contamination risk.

Farms can become GAP certified after attending training and passing a farm audit. Annual audits ensure continued GAP compliance and recertification.

The passage of the new 2010 Food Safety Modernization Act will result in the FDA introducing new regulations that focus on insuring the safety of produce.

While the GAP program is voluntary and the new act has an exemption for farms grossing under $500,00 annual-

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ly, many farmers are beginning to see the need for the on-farm food safety program. Wholesale and retail buyers are starting to require GAP certification. Institutional and grocery store buyers are increasingly cautious as more food safety issues are identified.

Restaurants, institutional chefs and retailers are concerned with the safety of their patrons and customers as well as their potential legal liability.

GAP program guidelines A GAP certified grower uses common sense, food safety practices for food production and processing.

Growing Irrigation, drinking and wash water sources like ponds and wells must be protected from potential fecal matter contamination by farm animals, wild animals or birds and have their quality verified by annual tests, before harvesting. Faucets must have backflow prevention devices and/or air gaps.

Reasonable efforts are made to exclude wildlife's access to streams and ponds

used for irrigation.

Storage and treatment of Manure should be as far as practical from growing and handling areas (preferably downhill and downwind) and should have a physical barrier to prevent leakage, run-off or wind spread. Manure should be incorporated into the soil immediately after application. Minimize recontamination of composted manure. Fresh manure should be kept away from edible plant parts during the growing season. Equipment that contacts manure should be cleaned prior to and during harvest.

Fields workers and supervisors should be trained in and practice good personal hygiene by wearing clean clothing and shoes/boots, not smoking or eating in the work area, always keeping their hair covered, washing hands and limiting bare hand contact with fresh produce, covering open wounds with a clean bandage and

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Fields workers should be trained in and practice good personal hygiene. Wearing clean clothing and shoes/boots, not smoking or eating in the work area, washing hands and limiting bare hand contact with fresh produce and wearing single-use gloves are some of the good agricultural practices they should follow.

JUNE 2012 • COUNTRY FOLKS GROWER MIDWEST • Section B - Page 5

Safety from B5

Page 6 - Section B • COUNTRY FOLKS GROWER MIDWEST • JUNE 2012

wearing single-use gloves. Sick employees should be reassigned away from direct produce contact.

Field workers must have easy access to port-a-john or toilet and hand washing stations which must be regularly cleaned and serviced (soap, water, single use paper towels). Portable toilets must be maintained and transported to prevent wastewater contaminating of fields.

Multilingual signs reminding workers of hygienic practices should be posted as needed.

Harvest Harvest storage containers must be cleaned and sanitized prior to use.

Clean containers should be kept covered until used in the field. Harvesting equipment should be clean and in good working order. Pick when produce is dry and cool. Prevent harvested produce from contact with manure or biosolids, non-potable water, workers with poor hygiene and/or dirty boots and clothing, dirty packaging or storage containers. Prevent farm livestock, poultry and pets from access to crop fields or orchards during the growing or harvest season.

Birds should not be allowed in storage areas and any nests should be removed promptly.

Packaging/Processing Most State and local regulatory authorities have licensing or regulations on Packing and Processing Facilities; check for local regulations.

In general, there needs to be a worker food safety training program in place similar to that for field workers. Workers should practice good personal hygiene. Restrooms must be accessible, cleaned regularly and always supplied with warm water, soap and paper towels.

Approved sanitizers must be used to sanitize the whole processing area, equipment and all food contact surfaces at least once a day. Unused and new packing containers should be protected from contamination during stor-

age. There must be a pest control system in place; and this CANNOT be a pet cat! Produce waste should be removed from the processing facility daily and stored far enough away or composted to reduce rodent and pest risk.

The site and grounds should also be well maintained.

Refrigeration storage units must be maintained at the correct temperature.

Keep a log with the temperature each morning and at mid-day. Do not overload refrigeration units. Ice used for cooling must be made on site with potable water. Storage areas must be clean and free of debris and contamination. Storage areas should be exclusively used for food crops and their containers. Produce must be stored at least six inches off the floor.

During washing, the sanitizer level should be monitored and the wash water changed when dirty or every few hours. Maintain a temperature no more than 10 degrees cooler than the produce, especially for tomatoes, apples, potatoes and peppers. Packing lines, conveyer belts and all other food contact surfaces should be washed, rinsed and sanitized at the end of each day.

All lighting fixtures must have shatterproof covers or be covered in mesh.

Transportation: Farm to Market Workers loading and transporting produce must practice good personal hygiene. Harvested produce should be loaded and stored to minimize physical damage, reduce risk of contamination and allow for air circulation. Vehicles must be clean and well maintained. If the vehicle is refrigerated, it must be kept at the proper temperature. Vehicles for produce cannot also be used to transport animals or animal products, chemicals, fertilizer or trash unless thoroughly cleaned and sanitized between uses.

Traceback System It is critical that farmers maintain detailed records for all produce sold by lot numbers (wholesale, farm stands,

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farmers markets, CSAs, etc.) GAP certified producers must be able to trace one step forward and one step back: who bought the products and where the product came from. Written lot tracking records should include date of harvest, field number, box number, names of pickers, packing date, shipping date, date of sale and to whom, etc. An effective system can protect you from false association with an outbreak, minimize consumer anxiety, bad publicity and give you a competitive edge. Ask your Extension agents or GAP certifiers for referrals to farms with effective systems.

Pick-Your-Own and Farm Tour Operators Pets and farm livestock, including poultry must never be allowed in "pick your own" areas. Toilet facilities and hand-washing stations must be provided and kept clean (with soap, water and single-use paper towels) and available for customer use. Post signs encouraging customers to wash hand before picking.

Clean containers must be available for customer purchase and use. Produce picked by customers cannot be sold to others. Facilities must be available for customers to wash their hands after contact with farm animals or a petting zoo prior to entering "pick your own" area.

Retail Operations The facility must be clean, well maintained and free of litter. A farm stand's walls, ceilings and floors should be free of cracks and crevices.

Refrigeration units temperatures should be monitored twice daily and logs maintained. Only food grade containers can be used for produce. There can be no standing water in and around the facility. Outside garbage receptacles or dumpsters should be closed and kept away from the retail operation entrances. Pets are not allowed in the retail area. For produce displayed in water, the water should be clean and changed often. All sliced produce must be wrapped and displayed on ice or in a refrigerated display case. There must be a documented pest control program in place Farmer Markets Produce should be at least 6” off the ground. On warm days, produce should be shaded and misted with a spray bottle of cool potable water for evaporative cooling. Display produce on clean ice. Store extra produce in coolers and maintain temperatures below 45oF. If possible have one person handling money and another handling produce to reduce contamination risk.

Food Defense/Biosecurity Growers and workers should be aware of the FDA's Food Defense System. To protect yourself and costumers, secure your ingredients, supplies and products to prevent tampering. Be alert to suspicious sights or behaviors and know where to make appropriate reports. For more information, see www.fda.gov/Food/FoodDefense.

Greenhouse grower calls on House subcommittee to address agricultural labor crisis Bert Lemkes, co-owner of Van Wingerden Intl., Mills River, NC, testified April 17 before the House Judiciary Subcommittee on Immigration Policy and En-

forcement.

The subcommittee was holding a hearing on the E-Verify program, and identity theft issues. Lemkes’ growing operation, which

employs 350 people at peak season, is using the federal E-Verify program and has learned first-hand of the challenges it poses for agricultural employers.

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Lemkes cautioned Subcommittee members that making E-Verify mandatory without broader reforms could have the opposite of its intended effect, since false documents that feature a legitimate name and Social Security number routinely clear the E-Verify system now. It would also deprive greenhouses, nurseries, and farms of much of their labor force.

Most of Lemkes’ testimony, though, focused on the need for Congress to create a viable and practical visa program for agricultural workers desperately

needed by farmers across the country.

“This spring … had us experiencing terrible problems finding help for our busiest shipping season. When I get the question ‘how does EVerify work for you?’ my answer is: ‘Those that are willing to do the work often fail the system, but many of those that pass the system, fail to do the work.’”

“This latest in a series of E-Verify hearings signals a renewed push for passage of mandatory E-Verify legislation,” said Craig Regelbrugge, vice president of government relations for the American Nursery &

Landscape Association and co-chairman of the Agriculture Coalition for Immigration Reform. “Agriculture has been clear to E-Verify proponents: E-Verify will decimate American agriculture unless you give us a market based and practical visa program to address the farm labor crisis,” Regelbrugge added.

Lemkes emphasized this very point, telling Congress, “To put this in an agriculture picture — they are the cart and the horse. The cart can’t move without the horse, and they need to be in the right sequence.”

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Page 8 - Section B • COUNTRY FOLKS GROWER MIDWEST • JUNE 2012

Tomato genes for health and profit: Professor wins Innovator Award WOOSTER, OHIO — David Francis, an associate professor in Ohio State University’s Department of Horticulture and Crop Science, received the 2012 Director’s Innovator of the Year Award from the Ohio Agricultural Research and Development Center (OARDC) on April 26. The award honors innovation and entrepreneurship by OARDC scientists either individually or in teams. The center is part of Ohio State.

Francis is a tomato breeder and geneticist who “has introduced innovations that will impact agricultural production, develop business, enhance rural communities, and improve the health and well-being” of people, a nominator said.

Specifically, the nominator continued, “Dr. Francis is nationally and internationally recognized for his application of bioinformatics, gene expression arrays and next-generation sequencing technology to the development of tomato varieties that are more resistant to common diseases in the Great Lakes region and that may improve human health and nutrition.”

Among his achievements, Francis successfully led an effort to develop the first highdensity genotyping tool for tomato, which resulted in the selection of a subset of single nucleotide polymorphisms, or SNPs, optimized for use in cultivated tomato populations. Researchers from Cornell University, Michigan State University and the University of California, Davis, also were part of the effort.

The new SNPs were subsequently commercialized through a consortium with the biotechnology company Illumina, whose

“SolCAP SNP array” allows the simultaneous detection of 7,700 variants across the tomato genome. The International Seed Federation recommends the new array as the standard for hybrid identity testing. University scientists and commercial seed companies “from Japan to Spain” are using the array, a nominator noted. And genetic service providers in the U.S. and Europe have repackaged and commercialized subsets of the SNPs. Last year, Francis and the project received the U.S. Department of Agriculture’s Honor Award for

Excellence.

Meanwhile, in his tomato breeding program, Francis has used the SNPs to identify new resistance to diseases such as bacterial spot, which cost the Ohio tomato industry an estimated $10 million in yield losses in 2010 alone.

His work also has led to the development of tomato germplasm with increased levels of beneficial compounds such as lycopene and carotenoids, and he collaborates with the Department of Food Science and Technology and the College of Medicine, both at Ohio

State, to test the potential nutritional and health benefits of tomatoes with enhanced antioxidant content. A nominator said Francis’s goal is to “have commercial-quality tomato varieties in place for Ohio growers” should the studies suggest such benefits.

During his 17-year career with OARDC, Francis has participated in 28 grants totaling $12.9 million.

His patents include “Identification of Soybeans Having Resistance to Phytophthora sojae” and “Methods for Coupling Resistance to Tomato Spotted Wilt

Virus (TWSV) and Phytophthora infestans (Ph3)” (application filed in 2010).

He has previously received the Indiana Horticulture Society’s Red Tie Award and the Tomato Achievement Award from the MidAmerica Food Processors Association.

He holds a doctorate from UC Davis and a bachelor’s degree from Pomona College (Calif.).

The OARDC award carries with it a plaque, $1,000 and $2,500 added to the operating expense account of Francis’s research program. OARDC Director Steve Slack presented

the award during a ceremony at the center’s annual research conference in Wooster.

In addition to Slack, the speakers at the conference included John Oliver, president of Maple Leaf Bio-Concepts, Oshawa, Ontario, Canada; Brian Cummings, Ohio State’s vice president for technology commercialization and knowledge transfer; and Bobby Moser, Ohio State’s executive vice president for agricultural administration and dean of the College of Food, Agricultural, and Environmental Sciences (CFAES).