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Phasing out of the Southern California farm water discount program

Psyllid discoveries prompt quarantine

A quarantine zone including a large area of San Diego County is being established to contain the Asian citrus psyllid. The insect has been found in several residential neighborhoods. There are several hundred acres of commercial citrus orchards in the quarantined area. Farmers will have to comply with shipping regulations before sending fruit out of the zone. The insect can carry citrus greening bacteria, which destroys citrus trees, but so far the bacteria has not been detected.

Farmers seek change to milk-pricing formula

Farmers will earn 8 cents a gallon less for their milk October 1, according to the California Department of Food and Agriculture. Declining cheese prices were the driving force, although powdered milk and whey also declined. The $1.58 price is 43 cents less than producers earned in December. Although retail prices are not set by the state, consumer prices have declined slightly in recent months. Farmers have petitioned state regulators to change the formula used in setting milk prices.

Phase-out of water program may cut food production

An end to a discount water program in Southern California will likely reduce the amount of food produced in the region. Metropolitan Water District will start phasing out the program January 1. Farmers can opt out immediately and then pay the going rate for water, with supplies reduced about 10 percent because of drought. But citrus and avocado growers have very narrow profit margins and may not be able to continue in business. The program discounts water to farmers who agree to have 30 percent less water in dry years.

Study: Legume consumption lowers diabetes risk

A diet high in legumes can reduce the risk of developing Type 2 diabetes by 40 percent. Researchers at Vanderbilt University and other institutions conducted the study over a four-year period. Legumes are vegetables such as kidney beans, lima beans, lentils and soybeans. The study results are published in the American Journal of Clinical Nutrition.

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