The Eastern New York Commercial Horticulture is Your Trusted Source for Research-Based Knowledge
Produce Safety Alliance Grower Training Course
January 31, 2017
Topics to be covered include, Introduction to Produce Safety, Worker Health, Hygiene, and Training, Soil Amendments, Wildlife, Domesticated Animals, and Land Use, Agricultural Water (Part I: Production Water; Part II: Postharvest Water), Postharvest Handling and Sanitation &How to Develop a Farm Food Safety Plan
In addition to learning about produce safety best practices, key parts of the FSMA Produce Safety Rule requirements are outlined within each module. There will be time for questions and discussion, so participants should come prepared to share their experiences and produce safety questions.
Growing Table Grapes for Profit Webinar Series
February 3 - February 17, 2017
All webinars will begin at 11:00am and last approximately 85 minutes
Please join us for this three part webinar series* for a thorough introduction to table grape production. Learn from Cornell and University of New Hampshire Cooperative Extension specialists and from growers who have experience in the table grape industry.
To participate in the webinar, you must have high speed internet access. If you have questions about this requirement, call Laura at 518-791-5038.
2017 Hudson Valley Commercial Vegetable Growers' School and Mini Trade Show!
February 7, 2017
NYS DEC Pesticide Re-certification credits have been applied for at each location.
Please register by Monday, January 30th. You must be pre-registered to attend this event! Your registration includes a hot lunch.
ENYCHP Winter School Registrations Are Now OpenOnce again this year ENYCHP will be hosting several winter schools including, Tree Fruit, Vegetable, Berry, Grape and Onion Schools. Please see our events page for the details of each. Remember that pre-registration is required!
ENYCHP Enrollment is Now Open for 2017It is time to re-enroll in CCE ENYCHP for 2017!
To complete the 2017 enrollment form, please click "enrollment" in the upper right hand corner. If you have any questions regarding the enrollment process, please contact our office at 518-746-2554
White Rot Update
White Rot, Sclerotinia cepivorum, decimated the onion industry in New York in the 1930's before being eradicated through careful management. More recently, in 2003, it infected 10,000 acres of garlic in California, leading to the abandonment of some garlic fields and adoption of strict containment rules. White rot has been confirmed in Northeastern states over the last decade as well, with New York being one of the last to discover the disease.
The primary reason that White Rot is such a concern is because the sclerotia, or reproductive structures, can remain dormant in the soil for up to 40 years, attacking any allium crop planted into the soil under favorable conditions. This spring was ideal for infection due to the period of cool, moist weather we had. Optimal temperature for infection is 60-65 degrees F, but infection can occur anywhere from 50-75 degrees F.
Once garlic has white rot, it generally declines rapidly. Leaves will yellow and the plant will wilt, not unlike a severe fusarium infection. However, unlike with fusarium, white rot infected bulbs are covered in black sclerotia and white fungus. To add to the confusion, another disease CAN look similar. Botrytis also causes black sclerotia and white fungal growth. However, Botrytis sclerotia are quite large, often larger than a pencil eraser.
So, what do we do now? We're still working on long-term management strategies, but the most important steps to take now are vigilance when culling (look at the plants you are pulling for symptoms like you see in this article, and if they are present, call us to take a sample and have the disease verified) and, if you see anything suspicious, reduction of movement of inoculum. The main ways diseases get moved around are by dumping culls (compost, field edges, etc) and my moving soil on equipment. Throw away your culls, and wash equipment that may have come in contact with suspicious garlic or the soil it is growing in. Everything from cultivation equipment to harvest bins should be cleaned.
We will keep learning about this disease and will keep sending out information, particularly to help you make decisions about what to sell and buy. For now, remember that the west coast has learned to manage the disease, and we will too. -Crystal Stewart, ENYCHP