Efficiency & Sustainability Matter
Technology continues to transform day-to-day operations, allowing those in the industry to spend more time out of office and less time “tied to a desk,” according to Vallis. “There are new platforms for streamlining sales,” as well as back office functions and better tools to use in the field. “I can manage, harvest, and sell from there.”
Better yet is the impact technology has had on sustainability. Vallis considers it is a philosophical must for California growers. “As costs go up, we need to find new ways to move forward,” he says. He is further heartened that consumers now value green initiatives too.
Galvan’s beliefs fall along the same line. “As farmers, we’re always looking for better, cleaner, and more efficient ways to produce a crop. It is our responsibility to take care of the land that takes care of us.” Fruit Royale has invested in several environmentally-friendly measures including solar power, drip instead of flood irrigation, and clean-air equipment powered by natural gas.
Sustainability has long been a focal point for Delano-based Sunview Marketing International through drip irrigation, solar power, a commitment to recycling, and pest management practices to decrease pesticide use. “Our bedrock ideology is to be good stewards of the land we farm,” says Phil Gruszka in marketing.
For its part, Double D Sales Com-pany, Inc. is installing solar power and is excited about a new ‘ET’ or evapotranspiration system. “It measures exactly what each plant needs, and that’s what we apply every day to keep them happy and in production,” says Daniell. Not only is the method highly sustainable, but “we’re not overspending on water or electricity.”
Efficiency is paramount for Jasmine Vineyards, Inc. The Delano-based grower-shipper recently added 60,000 square feet of cold storage to accommodate increased production. President Jon Zaninovich says the company’s breeding program has exceeded expectations, producing new varieties with better yields and more efficient harvests.
“It’s a natural progression,” Zaninovoch explains. “The older varieties could hang on the vine, we could make a few passes, and they came in a lot slower, but these new varieties roll into the cooler quicker.”
Growing Regions: The Future
The future of California’s table grape industry rests on several factors; perhaps the most interesting are the transformations taking place on the vines. With so much planting and replanting planned for the next few years, Corsaro-Dorsey expects to see some dips in production as new varieties enter the scene.
