Episode Transcript
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Speaker 1 (00:00):
It's resident State Friday. That's why we take the show
out on the road. Thanks to Ck from Sports we
signul casts during the three o'clock hour thanks to Matt
Norville Fresnol State TV and Radio. Good Finally meet him,
had heard him and seen him, got to meet him
here in person. And I've met this guy in person
many times. Always appreciates when he gives us the time
(00:21):
here for USA County Farm Bureau CEO Ryan Jacobs and
Ryan welcome out to he.
Speaker 2 (00:25):
Know oish absolutely, man. This is a different vibe going
on here than the studio.
Speaker 1 (00:29):
Within the studio, and I'm so thankful because the weather
could be really hot just a few days from now.
We be a little hot out here. Yeah, not to yeap.
Speaker 2 (00:35):
I don't know, man, they got these nice fans and
everything else. This is kind of a legit little night.
Speaker 1 (00:38):
This is it little thanks for bringing the boys out.
And they got a little farm animal with them. You
guys are the farm family. We are your oldest boy,
what's his name, your old Maverick. Maverick told me he said,
this is one of what four or five indoor rabbits.
Speaker 3 (00:52):
It's five. Yeah, And so we got a fluffle.
Speaker 1 (00:55):
Now are they like are they like cats? Do they
bounce around the house?
Speaker 2 (00:59):
Oh no, no, no, no, so no, they are actually
extraordinarily gentle, very quiet.
Speaker 3 (01:04):
They're uh yeah, they're so distinctive.
Speaker 1 (01:06):
So yeah, there are Okay, I guess my question is
are you watching TV and one just jumps across your lap?
Are they free roamors like that? No?
Speaker 2 (01:12):
God, no, no, okay, I know, but you Justi'll they'll
just lay on you. They'll just come like, put their
little h they'll kind of tucked into your shoulder here
because they don't like they just like to hide, and
so they just tuck up here and they'll lay there.
Must be kind of comforting. Oh that's awesome, They're awesome. Yeah,
you got to meet Antler here, that's uh.
Speaker 1 (01:27):
I did get to meet Antler. And I asked your son, Maverick,
I said, are the boy rabbits a little different than
the girl rabbits? He said, the boy rabbits are kind
of more chill and the girl rabbits a little more
Uh he said rambunctious, I said frantic, because yeah.
Speaker 2 (01:41):
There's actually there's a little truth to that. Yeah, we're
still we're still learning their individual personalities. We only have five,
so we're still learning how they all go. And they're
kind of on the newer side for us. But yeah,
I have to tell you they multiply quick now if
you don't get yeah, if you don't get them separated.
Speaker 1 (01:53):
Yes, I remember in high school the local newspaper downe
riscrestle Itt teenagers put ads we'll do you know in
the summer. I said, I'll do any kind of job
call me. And it was a rabbit farm out in
the desert and it was a long building and it
hadn't been cleaned in a while. I took that job
for one hundred dollars and the next day paid my
(02:14):
buddy fifty to come help me finish it off on
the second day. A wheelbarrel in that heat in those rabbits,
So what from meat, I don't know. I didn't ask.
I was just there to do the dirty work. That's interesting.
Speaker 2 (02:26):
Yeah, in the desert because rabbits, you know, they don't
have release weat lands or anything, so they get hot.
Speaker 1 (02:30):
So that maybe it was maybe it was an illegal
rabbit place. I was working tour out there. You know,
they exist, they exist, the illegal rabbit.
Speaker 3 (02:38):
Run they sure, I guess. Yeah, what's up docs?
Speaker 1 (02:41):
So yeah, okay, well Ryan, congratulations to you and all
the farmers out there. Data shows record year for AG
in twenty twenty four produced more than sixty one billion dollars.
That's the first time it's surpassed sixty billion with a bee. Yeah.
Speaker 3 (02:57):
Yeah, and that's a don't remember, that's gross value.
Speaker 1 (03:01):
I'll just my overdoing it. Well, yeah, you're overdoing it.
Speaker 2 (03:04):
So it's exciting, but at the same time, their health
on the farm right now is not the best. And
so it's ironic that you see that number but from
the actions fake and the numbers, well, no, the numbers
are correct, and so you've seen some value, but that
doesn't necessarily adjust for all what's going on in the
farm as far as the input costs massively and we've
talked about that before, massive increases since COVID, and so
(03:27):
that's been hurt you know, combination of the interest rates.
Speaker 1 (03:30):
And we're still feeling sorry for interrupting, but are we
still feeling the man made lockdown time period of COVID?
Speaker 2 (03:34):
Is that still how is that still affecting flat out?
How's it affect you as a consumer. Everything's more expensive,
no different than the inputs for any farm operation right
now or any business, those inputs have been dramatically increased.
And so that's everything from crop protection tools to the
labor side, to equipment, to the metal that goes into
the stakes, into the wire and everything else. Everything is
dramatically higher than it was six years ago.
Speaker 1 (03:57):
So that surpassing sixty billion dollars is good, but we're
not factoring in how much that cost to get that number.
Is that what I'm thinking you or exactly right?
Speaker 2 (04:06):
That's gross, not net, that's that's not like profit or
anything else. That is literally just a raw number as
far as the farm gate value. And so we've seen
some gains in some areas, but generally speaking, most of
our commodities across the board are either at or below
average right now. There's exceptions, there's some things that are
a little bit higher, but overall, like I said, it's
been a it's been a little bit time, a little
(04:26):
bit tougher time on the farm the last.
Speaker 1 (04:27):
Three four years right now, have we seen any decline
in any certain category, whether it's dairy, almonds, grapes, cattle, lettuce, strawberries, what.
Speaker 2 (04:36):
Are we well, so yes, you are leaving some Yeah,
some good questions there, because let's start with some of
the basics. I mean, yes, there are some commodities that
are not doing overly well.
Speaker 3 (04:45):
You look at things such as wine.
Speaker 2 (04:46):
Grapes really bad here in the last two years, you know,
now going on the third season, as far as a
significant amount of acreage being pulled out of the ground
due to number of reasons. So first and foremost, you
gotta remember, whine is a worldwide commodity, so it also
depends on supplying demand in other areas. But there's a
couple of big things that are going on. So number one,
people are drinking a lot less than they were during
(05:08):
the COVID lockdowns, and so consumption.
Speaker 1 (05:10):
Of RFK junior now he's trying to get us out.
Speaker 2 (05:13):
Yeah, yeah, yeah, Well, I mean there is the French
you know what do they call it? The French paradox
with the red wine and everything else, and so you know,
theoretically it can be part of your healthy diet. But
this overall people are are are eating or drinking less
wine there. But also there's a couple other factors and
so the younger generations I have just plummeted off as
far as alcohol consumption and that affects wine sales.
Speaker 1 (05:34):
And then the competition is huge. You know, if you.
Speaker 2 (05:37):
Go in the alcoholile, the amount of competition from tequilas
to you know, whether it's different kind of beers, everything.
Speaker 1 (05:44):
Wine drinks in the bottles.
Speaker 2 (05:45):
Yeah, there is everything now available. So I mean there's
that competition makes it more strict.
Speaker 1 (05:51):
You know, real can't they aren't can't they be part
of that wine grapes can go into the quote wine
cooler kind of things.
Speaker 2 (05:57):
Right, No, absolutely absolutely, but you'll see sometimes some of
those aren't necessarily actual real fruit.
Speaker 3 (06:02):
It's just sugar that's been you know, that alcohol.
Speaker 2 (06:05):
So you got to pay attention because a lot of
that may just be you know, fruit syrup or whatever else,
not necessarily fruit itself like wine. So but yes, there
is ways that wine's trying to enter in some of
those markets there. But it's just a very very tough
competitive environment out there compared to what it may be
what it used to be.
Speaker 1 (06:21):
Ryan explain the difference between a wine grape and the
grapes that I put in my lunch every day.
Speaker 2 (06:25):
No, that's a great question. So there're just different varieties
bread for different purposes, and so those big, old, gorgeous
grapes that you're getting this time of year coming from
California at the supermarket are your table grapes. Culturally, they're
just grown differently and they're thin. There's a lot more
labor that goes into preparing those. I was in I'll
have to show you a picture at the break. I
was in a just phenomenally gorgeous field yesterday, some big,
(06:48):
old red, juicy grapes, and so they're terrific. When it
goes to wine grapes, they're typically much smaller, much more
tighter bunches. They're they're going to be mechanically harvested, at
least down here in the valley. They'll be mechanically harvested,
taken to the winery for that processing.
Speaker 3 (07:00):
So they're just grown differently. A vine is not just
a vine.
Speaker 2 (07:03):
The trelli scene and everything else that goes into it,
and the amount of labor and the thinning and everything else,
those are all different components that make those very different.
Speaker 1 (07:11):
My guess. Ryan Jacobson, Fresnel County CEO of the Fresnol
County Farm Bureau. Ryan probably ask you this before, but
I don't remember. The wildfires can they affect the grain
on the vines and absolutely what that smoky red flavor though,
don't we No, not that way, you don't.
Speaker 3 (07:28):
Want that smoky red flavor.
Speaker 2 (07:29):
In fact, that you go back the last five ten years,
as we've seen more of these bigger fires, particularly Naposnoma
area and everything else, they've had some significant losses as
far as smoke tank Smoke tint changes the taste, right, Yeah,
it does, it does, and so that is a huge
issue when it comes to what they're doing there. And
so we've actually seen there was just a major study
I think it was last year that came out from
(07:50):
UC Davis that actually was said it was affecting the
almonds as well. There was some research that just I
mean essentially when the sky was blocked out for weeks
on end, I mean, that's that's affecting photosynthesis and everything
else for the plant. And so you're not affecting just
this year's crop, You're affecting the following year's crop, and
so that becomes a that becomes a significant.
Speaker 1 (08:06):
That's a smokehouse almond you don't want.
Speaker 2 (08:08):
Yeah, I was, I mean that's always kind of a joke,
like you want those smoking alms like in the old days. Right,
you don't see as many of those days you used to.
But yeah, it's not a good thing. When it comes
to that smoke that we're seeing here in the.
Speaker 1 (08:18):
Valley, Am I thinking? What is out there where they
bring out the heaters? Is that the oranges? Not predominantly?
That's that is the oranges? Okay, so they can protect
it from the cold like that. Is there anything that
great girls can do to protect from smoke? No?
Speaker 2 (08:33):
No, no, just help mother nature has the right trade
winds moving the winds and.
Speaker 1 (08:37):
The winds it seems like it was here for a
while and it seemed like the wind changed because it's
not as bad.
Speaker 2 (08:42):
All things considered. I know the eastern side of particularly
Fresno County from the Garden.
Speaker 1 (08:45):
Thatt file had had some effects.
Speaker 2 (08:48):
But when you consider how significant that fire was for
as long as it was, I would say that there
was actually there was more minor disturbances than I would
have expected in circumstances like that.
Speaker 1 (08:59):
I mean, not this.
Speaker 2 (09:00):
I feel sorry, and especially communities like Shaver and Breathe
in other places had some major and of course you
go over the hill. Did you see the pictures from mammoth.
Mammoth was getting a ton of that smoke over that ash.
Speaker 1 (09:11):
Yeah, yeah, I remember a ridge crests a lot you
would get some assh some of those fires with the
winds would get there. And maybe I'm thinking Mount Saint
Helens when that happened, I remember a little different it was,
But now that I'm thinking of ridge crust and ash,
I'm thinking it was Mount Saint Helens. Yeah as well. Well. Yeah,
the air quality though, really does and you know how
(09:32):
like you're sitting in your living room the sun comes
through the curtain at a certain angle and you go,
what is all this stuff floating in here? Ye? Yep,
that's called our air, and that's inside with a lot
of people have purefires and all that. We see all
that when the sun hits and there's so much that
we can't even see. And so when it's really smoky here,
we have no idea what we're breathing in now. The
(09:52):
effect it has on our crops. Yeah, it's not good.
Speaker 2 (09:55):
I mean, and this is something that you know, just
some it's easy kind of quote unquote wisdom. It's not perfect,
but if you can see the particles, a lot less
of a health hazard but when you can't see the particles.
Speaker 3 (10:04):
Those are the particles that are much more of.
Speaker 2 (10:05):
A health hazard just really Yeah, they get into the
lungs easier and get into the bloodstream and everything else.
But so when it comes to you know, things like smoke,
there is a issue for human health when it comes
to that. And so we're thankful that the you know, overall,
this thing got under control fairly quickly. Unfortunately, it still
burned fifty thousand ors fifty or sixty thousand.
Speaker 1 (10:23):
Acres and we're still not out of the season's always
there now, the season's always there.
Speaker 2 (10:27):
Well, we did with the only exception of I mean,
there was some decent precept dumped up in i know,
shaver two to three inches right now as of last
you know, this morning, and so there's been some decent
rainfall put up there, which does help to minimize the
rest of the season. Now, not to say it's impossible,
but it does help to minimize the fire exposure the
rest of the season.
Speaker 1 (10:43):
Yeah, it's it's quite odd to have it be kind
of warm out and have cloudy skies. You know, it
kind of felt like a southern summer field because normally
in the summer we don't have cloud and we've had
a couple rains in the last month that have come
to you.
Speaker 2 (10:56):
Yeah, we have an effect. I mean you get to
experience the human of the value and weird. Yeah, a
little different now, a little different.
Speaker 1 (11:03):
It's just a tad bit of humility too, and we
and we feel it as well. I said, I need
a church fan out here. Yes you do. Yeah, no, absolutely,
with that humidity going on, have the I know, in
the first go around twenty seventeen, twenty eighteen, you and
I discussed on the air the tariffs and you told
everybody relaxed, we'll see and it ended up being Okay,
we should have relaxed. What have we seen on this
go around with products leaving our country? I know our
(11:26):
tariffs are dropping going elsewhere. I would think that would
that would help, right.
Speaker 3 (11:31):
Yeah, So it's a it's a mixed bag for the
most part.
Speaker 2 (11:34):
I'm here to tell you, like, don't don't buy into
the over hype of like, oh my gosh, this guy's
falling just on this component of agriculture. So when I
talked about agbeing you know, kind of in downtime right now,
it's not the teriff side that at least in my opinion,
that's driving that extensively. There's a lot of other factors
that are helping to drive that, and we can talk
about those in a bit here, But when it comes
to the tariff side, I mean, you know, we've talked
(11:56):
about that, and.
Speaker 1 (11:56):
It's an issue. It's an issue that people don't talk
about enough.
Speaker 2 (11:59):
You know, there's California and American agriculture have faced non
tariff barriers for a long time. So these are barriers,
artificial barriers that help to prevent our product from going
to other countries. It may not be monetary, you know,
it's not the twenty five percent terra if the fifty
percent here of whatever else. It's you know, you got
to put a spray application on on this date just
because this government says you have to. And those are
(12:20):
certain things that we face and trying to get to
some of these markets. Sometimes it's just like, oh, you
guys have potentially this disease you know ten thousand you know,
or you know on the other side of the country,
we're not going to take your product because of that
during California.
Speaker 3 (12:32):
So there's those issues that we have to work for.
Speaker 2 (12:34):
So I'm hopeful I've told you, I'm very optimistic that
this this pushback could potentially be a very good thing
for us in California agriculture as far as trying to
open potentially markets for us.
Speaker 1 (12:45):
He is the CEO the Fresional County Farm Barrel, Ryan Jacobson.
When is the last time that you can say you
had a real good old taste in old fashioned tomato,
the way tomatoes are supposed to taste tomato?
Speaker 2 (12:58):
Maverick rows too got two plants at home, so we
got something really good tomatoes.
Speaker 1 (13:02):
Hey, let me ask you the next quest. I've done
my research, mister ag Are the are all Mavericks tomatoes red?
Are they all coming out red? Ors or any green
on the top of these?
Speaker 2 (13:13):
Uh?
Speaker 3 (13:14):
They're all red, red red?
Speaker 1 (13:15):
Right? These are like fire red. Okay, good, okay, that
proves my point. I'm gonna come back and ask you
about what it was. In a in my mom and
dad's West Tennessee town the Tri City Reporter, the newspaper
comes up. They had an article about why can't you
find tomatoes? It tastes like the good old fashioned tomatoes,
And I read it. I wrote some questions. I'm gonna
asking it awesome. To'd be great. He's Ryan Jacobson, Frazel
(13:38):
Kennedy Farm Bureau. If you're getting off work, this is
a great place. Come on buy, have some food. He
nei oisties here. We play in the corn Dog Hole
as well. You can win tickets to go see Midland
and also Greek Fest as well. Fresnol State's gonna be
taking on Hawaii tomorrow. The game kicks off at nine
o'clock right here on Power Talk and Fox Sports thirteen
(13:58):
forty all the other iHeart affiliates up and down the valley.
Also on the iHeartRadio app ce K and Kenny seven o'clock.
Pregame at eight, and then you'll get the kickoff at
nine with Paul Coach and Cam Trevor. Nation all over
the Place Tour. We are live right here at He
Know Oys. Shees ation all over the place tour Where
at He Know Oys. She's right here at Campus Point.
(14:19):
That's one sixty eight and forty one, right across from
the Save Marge Center. My guest is our CEO of
the President Cutting Farm Bureau, Riding Jacobson. All right, let's talk.
Let's talk tomatoes. Yeah, the last time. Sometimes if I
buy those little cherry tomatoes, you can get a tomato
taste out of those that tastes way better. That's what
we're growing.
Speaker 2 (14:39):
I mean, they're bigger than what you would think of
the traditional cherry tomato. But we have two different varieties
of that and they're amazing.
Speaker 1 (14:46):
All right. My article from the Tricitter Reporter in West Tennessee,
why can't we buy a tomato that tastes the way
a tomato's supposed to taste? And they said in the
nineteen thirties, tomatoes were splotchy, and especially the stem end,
the in where the stem goes, and tomatoes more splotchy,
and they say green. They called them shoulders. Green shoulders
(15:06):
at the tomato allowed them to develop full flavor, and
they discovered a strain though that turned solid red, and
companies switched. They're saying after World War two and a
lot of the seed companies switch. So even if you're
buying it for your home garden and buying the seeds,
it's a different seed. This is from that article, and
I read four hundred volatile aroma compounds and tomatoes there's
(15:30):
over four hundred compounds. But they said between fifteen and
twenty of those compounds give it the flavor, and the
modern tomato contains lower levels of those flavor compounds. They're
bread out of it. Does that make sense to you?
It does make sense to me. Now just half way.
Speaker 2 (15:47):
I am not a big expert besides backyard in this
because we don't really grow the tomatoes much of the
tomatoes that go on the wholesome state. We grow a
ton of processing tomatoes, which, by the way, I mean
you get some of those from the field and they're
phenomenal because they're more solid and their beefy and everything else.
Speaker 1 (16:02):
But who decide in growing those? Is there a difference
between the one that goes to like to tomato paste sauce?
Is that what you're saying? Absolutely, big, big difference. What's
the difference?
Speaker 2 (16:11):
So first and foremost those are extraordinarily just I can't
even explain it. They make the solid content so much
higher because you want solids versus water. Water you're paining
the transport water you're paying to go. You don't want
water water in the tomato, yes, correct, you don't want
you don't you want to minimize that water because you
don't want that water in your pizza.
Speaker 1 (16:28):
Sauce.
Speaker 2 (16:29):
You want solids that's solid. That and so that's the
tomato that we're growing has been bred to be. Number One,
it's it's solid because of the solid content that's needed
for the product. But number two, it's it's way able
to withstand that mechanical harvesting that it goes through your tomato.
Speaker 1 (16:42):
Now.
Speaker 2 (16:43):
Number one, most of the tomatoes you're gonna get that I
should say most, but a lot of tomatoes you get
from the store today that are for the fresh perspective.
They're coming from green greenhouses a lot of times, not
even necessarily from the US, but they're coming from greenhouses
and Mexico. Uh well, actually I've seen a lot from Canada,
believe it or not. I've seen a lot of the
Maria and Free Trader agreement.
Speaker 3 (17:01):
Yeah, you're seeing a lot of that so and so.
Speaker 2 (17:03):
Yeah, and typically, like I said, they're coming from they're
coming from the greenhouses, and they're.
Speaker 1 (17:09):
So any tomatoes outside these days basically are just for
tomato sauce.
Speaker 2 (17:14):
The ones that we grow here yeah, yeh yeah, the
ones yes, tomato pizza. So we grow somewhere in neighborhood.
Over ninety five percent of the nation's processing tomatoes come
from basically the west side of the Central.
Speaker 3 (17:23):
Valley, and that represents about a third of the world supply.
Speaker 1 (17:26):
Of process Is it just because of the environment here
we choose to do the crushed up up tomatoes as
opposed to the kind you put on a bolt.
Speaker 2 (17:33):
No, the ones that you put on the more fresher ones. Know,
the problem for us is a labor. We can't afford
the labor that goes into those.
Speaker 1 (17:39):
You got to be more delicate.
Speaker 2 (17:41):
Well, yes, you got to be way more delicate in
comparison to what you're doing when it comes to processing
about pross tomato. That thing is going to be all
mechanically harvested, mechanically processed.
Speaker 1 (17:51):
And you really are truly reducing the amount of So
the bot tomatoes are you telling about? Those are hand picked?
Speaker 2 (17:59):
Yes, that's blt. I mean yeah for things like that, Yeah, okay,
what I'm thinking. Maybe yeah, I mean I'm trying to think.
I haven't had one in a long time, so I
don't know how nicely there's slice. But if they're like
the nicely sliced ones, yep, those are gonna be Those
are what I consider to be fresh tomatoes and those
fresh tomatoes are. Yeah, we don't really grow them around
here because of the labor cost they are.
Speaker 1 (18:19):
Associated with them. Okay, but if you did want to
get that real tomato eat taste well, with the changing
of everything, I guess I wonder if there's some old
fashioned organic seed maybe.
Speaker 2 (18:30):
Well, the heirloom tomatoes has really made a comeback, or
you know, in the last probably decade or so. I mean,
you can go to pretty much any of the major
nurseries around during tomato planning season and get airloom tomatoes
and get those you.
Speaker 1 (18:42):
Know, those the big daddies or well the small no, no, no,
what airloms?
Speaker 3 (18:45):
Heirloom means the old timer Okay, the old time.
Speaker 1 (18:48):
So there's already a market for what I'm asking for essentially,
So there's a market for tomatoes that tastes like how
tomatoes used to taste. You're telling me pretty much? Yeah, okay, yes, Well,
do we get a lot of these firmer tomatoes sometimes
that bounce into stores that were intended to be ground
up to tomato paste? Does some of those make them
in like that? And why sometimes I cut them open
and they just.
Speaker 3 (19:08):
Are Yeah, I mean, I gotta go grab you.
Speaker 2 (19:11):
I think we're on the tail end of the season
and that rain probably destroyed whatever was left yesterday. But
I got to bring you some of those from the
field for those processing side, because man, they are amazing,
are they do?
Speaker 1 (19:21):
They case the way they used to taste in to me?
They do.
Speaker 2 (19:24):
And again I talked about Maverick's little bigger cherry tomatoes.
Speaker 3 (19:28):
They're phenomenal like those ones.
Speaker 2 (19:30):
Those two plants I actually got from our you know,
here in Presdent County, we have the University of California
Cooperative Extension Master Gardeners and they actually grow some of
these to They do the starter plants for these and
I bought a couple and took them home, and they're phenomenal.
So you need to know your varieties. I mean, you're
gonna grow your own tomatoes. Know your varieties and learn
what you like and uh yeah, go from there.
Speaker 1 (19:49):
How do we did we orchestrate cherry tomatoes those loans?
Did we DNA those into existence? They were they were
I'm sure they were bred into existence. Yes, you know,
they were probably traditionally bred into existence and something that.
Like I said, I like.
Speaker 2 (20:04):
Them because you can slice them easily for salads. These
are bigger. They're not They're not like this. They're they're
more elongated. Okay, so I know sometimes they're referred to
as grape tomatoes. These aren't really the grape tomatoes either.
This is kind of like between a turre and grape,
but bigger. I don't know how to explain it. But
they're phenomenal that I literally cannot complain about how wonderful
they taste.
Speaker 1 (20:23):
I'm from the South and I should know this. But
how do they grow green tomatoes to get fried green tomatoes?
Speaker 3 (20:28):
I think you're just you're just harvesting them earlier.
Speaker 1 (20:31):
And all that is.
Speaker 2 (20:31):
Yeah, it's probably it's probably a particular variety or two
that's meant more for that.
Speaker 1 (20:35):
But you're just harvesting them. And they're easier to flip
than you fry them because they're they're harder. They're not
softened as yet. Nope, exactly. So the key is they
want to keep the water out of the tomatoes. I
never really thought much about that.
Speaker 2 (20:46):
Well, that's when it comes to the process of tomatoes. Yeah,
you're going for solid content. You're paid on solid content,
and you want to you want to produce those tomatoes
and have that variety on that.
Speaker 1 (20:54):
Well, I want to come back. We're talking about the valley,
we're talking about football and all that goes into AGG.
You see that green V on the back of the helmet,
and you always here Paul Leffler and coach and Cam
talking about the valley, pride and ag. Even with a
national televised game, the announcers will announce that green Did
you hear him? Do it? The green V in the
back of the helmet? Man that stands out to people.
(21:15):
Has that been around like for do you remember when
that even came in? Hill? Coach Hill did that. He's
someone that put that on there.
Speaker 3 (21:21):
I'm a huge, huge proponent of the green V.
Speaker 2 (21:24):
I love that thing. It is such a weeks of
what you do. Well, you know this is an accident.
Speaker 1 (21:30):
Wearing red today, Frenzal Kenny Farmbuer.
Speaker 3 (21:32):
I got my friends of Undy Farmbill. Sure, but it's red.
Speaker 1 (21:34):
It's red Friday, Manday Friday. This wasn't an accident.
Speaker 3 (21:37):
I do this almost every Friday, try to have red on.
Speaker 1 (21:39):
Did you like the old helmets that they brought back
there for that game? Oh?
Speaker 3 (21:43):
I love the helmet. I love those old helmets.
Speaker 1 (21:45):
Indeed, well, I want to come back. We're out here
at uh he know, oishy But Ryan Jacobson, CEO of
the Friend of Kenny Farm bureer, we had some storms
rolled through. How is that affecting ag here in the valley?
Data shows record year sixty billion? But Ryan said, hold up,
wait a minute. That sixty billion dollars there, that's got
a deduct some of that that's going on. We'll come
(22:07):
back one more short break with Ryan and we're going
to talk about the storms and how it affected. It's
a tremor nation all over the place. To her live
from heno Ois shees. Guess this our CEO of the
Frezzle Cutting Farm Bureau, Ryan Jacobson. Ryan, thank you for
coming out and thank you for being here, and thank
you for educating me on tomatoes. Yeah. Man, that was
a depth.
Speaker 3 (22:26):
I mean, you really explored the tomato thing.
Speaker 1 (22:28):
Man.
Speaker 3 (22:28):
You even try to plant oneket sure?
Speaker 1 (22:30):
Oh that nah, but that reminds me my oranges, my
orange tree. I admitted on the air earlier this week
that I did not take your advice. I did not
put down the fertilizer. I didn't my neighbors they had
some pipe that burst in their backyard. So everything grew
green on their side and moved into my side. So
I knew the tree was getting enough water, yeah, because
(22:50):
it was like green suffer on all around it. But
I am a few months ago. I was out there
and I looked up. I saw some little ones starting
to form, and I went, oh good. I didn't look
really into the tree. Now that they're bigger, I looked in.
There's only like five it only have you ever heard
of that? Only? Like, yes, it has everything to do
with the bloom season. And this is I've been there
almost okay, nine years. It's only this is the second
(23:12):
time it's happened to me.
Speaker 3 (23:14):
Oh geez, okay, no, but number one.
Speaker 2 (23:16):
I mean so, I don't know if we discussed dates
last time, but this was an easy way for me
to remember it. When it comes to citrus, Valentine's Day,
Memorial Day, Labor Day, that's when you do your fertilizers
three times a year, and it's fertilizers very important when
it colored. Nitrogen and those other micronutrients are very important
to citrus. They definitely need that for the fruit growing
(23:37):
and just the health.
Speaker 1 (23:37):
Of the tree.
Speaker 2 (23:38):
And you can remember they're ever green, so they're green
year round, so you got to take care of that
folige year around.
Speaker 1 (23:42):
Well what about the years that worked and I didn't
do anything.
Speaker 2 (23:47):
Mother nature helped you out. I mean, and that's and
that's a good thing. I mean, it's not saying you
can't do it. It's just that you want to make
I mean, it does help the tree when it comes
to the health and the setting of those blooms. But
it all came back to you got to go back
to when the bloom set was going on at your plate.
It was too cold, either too cold or it could
be too hot. Believe it or not, it can be
too hot on those blooms.
Speaker 1 (24:06):
And bloom would have been around Valentine's I know, your
bloom would have been later on.
Speaker 2 (24:09):
Your bloom would have been probably closer to the probably March,
mid mid March or so. They're they're later than the
almond blooms around here, and so yeah, they're I mean,
you easily just could have had something wrong during that time.
Speaker 1 (24:20):
So how many orange orange growers out there when they
go down? Is it like this tree took this one
didn't didn't. Is it like that? No? They I mean,
it's it's gonna be orchard wide.
Speaker 3 (24:29):
I mean it's pretty similar.
Speaker 2 (24:30):
There's times where maybe a singular tree or something else
mess up, but for the most part, the orchard reacts.
Speaker 1 (24:35):
So for the pros out there, uh, they're doing it correctly.
That probably doesn't happen to them too often.
Speaker 2 (24:39):
Correct, Happy you have on years, you have off yours
on me. It that's just how it is. But I
mean they're probably, let's put it this way, they don't.
They don't only have five. I mean typically they're gonna
have more than five.
Speaker 1 (24:52):
That doesn't it.
Speaker 2 (24:54):
Yeah, I mean they're gonna they're gonna their tree just
it's gonna you know, it's gonna be twenty five percent
off from what it was should be or whatever else.
Speaker 1 (25:00):
It's not gonna be empty like mine. Correct, Okay, yep, yep, yep, yep, yep.
You well, that's twenty five percent less profit if you've
got too many out there, so well.
Speaker 2 (25:07):
Don't You can't make it that simple because there's the
market prices. I mean, sometimes the whole industry is down.
When the whole industry is down, you may have less fruit,
but the price might be up. And so there's a
lot of just other factors that go into where whether
or not you're profitable, because you could have everybody could
have a massive year, and that doesn't necessarily mean you're
(25:27):
more profitable. I mean, prices could be down. Then it's
more labor to pick all that fruit, and you just
have a glut on the market that brings everything down
for the long term. So there's just all these movies.
Speaker 1 (25:36):
Apply and demand less oranges that grow, you've got to
charge more to get keep your same profit.
Speaker 2 (25:41):
General speaking, yeah, generly speaking, I mean obviously you I mean,
in a perfect world, you're gonna flat line or you
know you're gonna grow over slightly over time and filled
up market need. But the consumer and these supermarkets are
going to know what they're going to get. But that's
not always the realistic side of how we grow things
and agriculture. Mother nature predicts more of what we're going
to do there.
Speaker 1 (25:59):
So my guess, Ryan Jacobson, he's the CEO, the presidental
County Farm Barrew, we're doing the show live out here
heshi Onis in Trevornation, all over the place tour Ryan,
what did those uh these last few storms we had
rolled through, was did that have people in ad going
wait not now? Was there anybody saying not. Now, this
is the wrong time.
Speaker 2 (26:17):
Everybody was saying everybody, yeah, we were all like, what's raining.
Speaker 1 (26:21):
Yeah, oh yeah, No.
Speaker 2 (26:22):
Absolutely, hear that quite often, and I'm like trying to
explain that. No, we're talking the livelihoods of a lot
of folks that was impacted by these particular storms. Now, remember,
you are correct, it's not just this storm, it's that
storm we had a few weeks.
Speaker 1 (26:33):
Ago as well.
Speaker 2 (26:34):
The cumulative effect of those have some significant impacts. I mean,
so this is there's a reason why we're special when
it comes to agriculture. We had this really long, dry
growing season, and when you start getting those August September storms,
they become very problematic for the types of products that
we grow here. So things such as you know, grapes
and not just a lot of people think raisins. Raisins
is definitely impacted and affected, but it table grapes. Table
(26:56):
grapes are affected significantly, Wine grapes, any of those fresh fruits, peaches, plums, nectarines,
if there's any left out there to figs, those kind
of crews, they do not do very well with water
because when they're very ripe and water gets on them.
The breakdown process starts very quickly.
Speaker 1 (27:13):
Is it called Mediterranean here? So that's why figs grow
over in the Mediterranean region as well, right, correct? Yep, Hey,
what is it that I try? Is it almonds? I
remember seeing that white netting over what is what crop?
Is that?
Speaker 2 (27:26):
No, let's see this mandarins. So that's your your easy
peels citrus that you know, kids and adults alike love
that is the nets, so that you're gonna see that
during bloom time.
Speaker 1 (27:37):
And you know why you're going to see that during
bloom time. Keep pest off. So pest is it's a
loose term.
Speaker 2 (27:43):
So typically my most common response is to keep the
birds out or to keep something out, keep the dogs out.
Speaker 3 (27:49):
No, it has to do with bees. So if mister
bee flies over to.
Speaker 2 (27:52):
A navel orange tree and gets the pollen on him
and then flies over to one of those see this
mandarin trees. All of a sudden, and you don't have
any more seedless mandarins. They become seeded mandarins. The cross
pollination causes seeds in those pieces of fruit. And so
I love my bees. Our bees are critically important to
what we do on a basis. But from the perspective
of the moving that pollen from a navel or valencia
(28:15):
tree over to a see this manden tree that now
becomes a seeded piece of fruit, which obviously the consumer
doesn't want to buy a seedless mandarin and gets seeds
in it, so it becomes less desirable or unsellable product.
And so they wrap those those trees with that netting
to prevent the bees from pollinating those flowers.
Speaker 1 (28:32):
A lot of smart people in an agg when they
figure that out. Do you remember how long ago that was?
Or like, hey this I do? I do?
Speaker 2 (28:37):
I know?
Speaker 3 (28:38):
I was back in six I think, oh seven, I.
Speaker 1 (28:40):
Thought it would have been like nineteen thirty three or something.
Speaker 2 (28:42):
No, this isn't as far as it's widespread as these
seedless mandarins is. This is a newer crop. They've been
around for a lot more years. But as far as
the popularity of growing and this significant acreage increase we've
seen in the valley that started in the early two thousands.
Speaker 1 (28:57):
All right, are those the halos that I see that
big thing on ninety nine that's.
Speaker 3 (29:01):
One of the brands. Yeah, there's a lot of different
brands PILs.
Speaker 1 (29:04):
Now my nectarines, I think they are. It's almost like
a bush. Those grow every single year in my backyard,
the little ones, yep, and they're always ahead of the oranges.
Your nectaringe absolutely, yeah, you do. Do you ever thin them?
Or dude, I haven't touched it and they am. I
supposed to be cutting some of those branches back a little.
Speaker 2 (29:23):
Well, you want to make sure you've prune it so
that there's an openness to the canopy and everything else.
But the most critical thing is is you want to
have enough fruit that you have.
Speaker 1 (29:31):
An edible product.
Speaker 2 (29:32):
But you also want to make sure that you don't
have too much fruit because it won't size. And so
that's you know, you talked about the table grapes and
you know why do you get so big and beautiful
and everything else. It has to do with we don't
allow every bunch that grows to continue to grow. We
go through there and actually drop some of them to
the ground. It could be fifty percent, could be seventy
five percent of those bunches are dropped on the ground
so that the bunches that remain are better suited and
(29:54):
get bigger because all the nutrients are going to them,
and that being spread between different things there are.
Speaker 1 (29:59):
Okay, I'm learning what is the really critical month that
I need to be focused on my orange tree? What
month of the year is that? So it depends what
you're trying to accomplish and row oranges.
Speaker 2 (30:10):
So I'm going to say that definitely, that spring fertilizer
is so critical.
Speaker 1 (30:15):
March.
Speaker 2 (30:16):
Well, go back to Valentine's Day, Memorial Day, Labor Day.
But if you only do one, I guess probably right
before Memorial Day, So March or April would be the
right time to do that, all right, that's when the
fruits starting to set and the fruit's starting to grow.
Speaker 1 (30:28):
I'd like to invite the Jackson family over for a
backyard barber you let's do that. March twentieth, are available,
I am available. I put it on my calendar when
we go to break and we'll just walk around in
the backyard and talk and I might ask you a
few questions while the hot dogs are growing. Yep, absolutely no,
that's a try tip. I'm gonna do try tip. You go.
I love it. I love it, aren't you?
Speaker 3 (30:49):
Just shot?
Speaker 1 (30:50):
Don't tell any of your kids over there to go
to college. Don't tell them to start buying cows, right
now have you seen the price?
Speaker 4 (30:57):
What is it? I know everything is gone up, but
that just is there's a particular reason, no, very particular realm.
So let's let's start with a simple fact. In twenty
twenty four, we had the smallest beef heard in America.
Speaker 1 (31:09):
Since the nineteen sixties.
Speaker 3 (31:10):
Why so a numerous things.
Speaker 2 (31:13):
First and foremost, there was a very significant West Coast
drought going back in twenty twenty twenty twenty two, and
a lot of beef cattle producers were selling off their
herd at the time because they couldn't afford to feed them,
you know, hay and everything else. They typically rely upon
the natural forage from their range land, and so they
had to They sold their cattle, and the stock got smaller.
(31:35):
There's less cattle men and women across the country. That's
one of the other issues. That's all we're also facing.
And the other side of it is it's just been
tough times going back to the last decade or two
for the American cattle producers. Because number one, I mean,
you can get into what's going on as far as
returns from the packing houses and everything else. We've had
massive consolidation in the packing houses, but the input cost.
(31:55):
It's one of those things that simply the input costs
have been so dramatically higher than what they're getting as
far as return for their product that a lot of
folks just decided to get out of it. And that
was I mean, you're talking the smallest herd in sixty
years here in America. I mean, that's extraordinarily problematic, especially
during a time in which beef is I would argue,
is a kind of raising a popularity. Even with some
of the price increases, they haven't seen necessarily big, you know,
(32:18):
downward trend in a demand there, demand still remains strong
for it. There's obviously a point where that's not going
to be the case. But as of right now, I
can't tell you that cattle producers are trying to rebuild
those herds, but it doesn't happen overnight. It takes some
time to build those herds up, about two to three
years on the slow side for I should say slow side,
but on the side of trying to at least basically
(32:38):
start to build that herd up. It's going to take
two to three years, but realistically up to five years.
Speaker 1 (32:42):
And that means grow that herd up to get them
to the point where they become steak.
Speaker 2 (32:47):
No, it means growing the female population to the point
where you're then producing more calves, and those calves than
are obviously going to then be your steaks and hamburg
are there.
Speaker 1 (32:56):
Do they let me ask you here, do they want
more female perdu ducers around? Do they do they live
longer than the male for the for the cattle. No.
Speaker 2 (33:05):
No, So so you're gonna you're gonna have somewhere in
the neighborhood of one bowl to fifteen to twenty females
and so, yeah, your numbers are disproportionate when it comes
to trying to rebuild the herd.
Speaker 1 (33:16):
You're trying to rebuild the.
Speaker 2 (33:17):
Female population, uh, because that allows that, you know, obviously
allows you to build your but you know, there is
only so much you could do so fast. I mean,
it takes again a couple of years to rebuild that.
And of course the producer wants to take wants to
take advantage of these good times, and so they're still
selling off the bullcalfs for steers and everything else and
to enter the food supply. But it's you gotta remember, man,
(33:39):
those that steer that you're eating, that's you know, that
steer is going to range anywhere from you know, probably
I still think you're probably still averaging thirteen months or so,
thirteen to fifteen months to get that animal to from
you know, obviously from the point it's born to the
time it goes to the feel odd and on.
Speaker 1 (33:53):
Well, if I'm understanding this right, the reason I'm shocked
when I go through the meat department is because five
years ago it became really too expensive. Theen drought happened,
and a lot of two got out of the business,
say they closed it, they sold it off and said
we're out, it's too expensive.
Speaker 3 (34:08):
We're now, or they just simply reduced their herd from
one hundred cows to fifty.
Speaker 1 (34:11):
Not having to cost as much to feed and water
and all that and veterinarian costs and all of that.
So if meat prices are gonna drop, it's gonna take
five years.
Speaker 2 (34:21):
Let's let's just say at least three, Just at least three,
and it depends on and then you've got other threats
like this new world sm screw worm.
Speaker 1 (34:28):
I don't know if you've yes been talking about scary
scary it's things sick, It gets in and eats you
defecates and then becomes a huge threat to.
Speaker 2 (34:36):
American beat producers, but also the wildlife deer, er, elk,
other species. It's a huge risk there as well. And
it seems to be spreading through Central America and Mexico
very quickly right now, And so I know that our
US Secretary of ag is trying to do all she
can to keep it from really getting here into the US.
Speaker 1 (34:54):
But nevertheless, it's a huge threat. It does.
Speaker 2 (34:57):
The pressure starts to go down as we get closer
to winter time. So that's a good thing that we're
coming up a winner within a relatively short time there,
because that really does help to suppress the pressures until
the following year.
Speaker 1 (35:07):
I got an idea, what if we could maybe I
don't come up with fake meat, some kind of meat
produced in a lab or something like that. With that,
how dare you? How dare you? How dare you? I
think a lot of this also has to do they
want to push us that way, so they're driving up
the price of good red American meat. Yeah, well, I'll
tell you what, that's a conspiracy. I don't have the
energy to get into at the moment. There's why the
(35:29):
look on your face you don't either. Wow.
Speaker 2 (35:31):
I'm just saying there's only there's only one particular ingredient
when it comes to beef, and that's beef beef. If
you look at the ingredients of the other thing, I mean,
it's much different.
Speaker 1 (35:39):
So I'm tell that to beefy Bill Gates. Hey, okay,
have you are you? I know in the grocery store
they have the fake sausage he a hammer or meat.
Some of that is actually doable. I've had a like
a veggie burden, you know, things like that. But what
they're in there creating is something totally different. It's not vegetables, that's.
Speaker 3 (36:00):
Correct, you know, you know, it's a that's set that size,
self production.
Speaker 1 (36:04):
M M. I'll have some of that on our barbecue anymorrow.
There you go there, when you come over, Hey, we're
gonna get right back here. We're gonna wrap it up.
I'm going to ask Ryan Jacobson about our California dams
because the USD eight Secretary of bag Brook Rowlins said
we're gonna change that in California. We're wrapping up Tremor
Nation all over the place, tour live from he knowo
Ois Sheet and Jacobson, thanks man, CEO Fresnel County Farm Beer.
(36:27):
Thanks for bringing the boys out, the bunny out, and
you out. Yep.
Speaker 3 (36:30):
It's a good, good old time to have on on
Friday night.
Speaker 1 (36:32):
Hey, it seems like I know Governor Newsoman said he's gonna, like, ah,
turn that power nuclear power plant back on. We need
some energy. They've closed it down a lot of hydro
hydro electric dams across. We don't have a whole lot
of time, but I think this is good news for California.
Secretary of bag Brook Wallins warned they're gonna step in
and save some of the dams that they're intending to
tear down. We need as much water as we can
(36:53):
well water and power.
Speaker 2 (36:54):
I mean, those are two extraordinarily important parts to the
Aired West and definitely a big part to what we
do here in So. I know there's been concerns over
the last couple of years for the ones that were
being taken out in northern California there, and there's been
some other discussions about some other ones there, and so
it looks like the FED they're paying more attention to what's.
Speaker 1 (37:10):
Going on there. All Right, what's the next thing we're
going to see? Product wise? Becoming the market here soon.
Speaker 2 (37:16):
So it's funny because we're just on the brink of
citrus that you were just talking about. We get citrus
started rolling around here in October and it goes all
the way through basically May of next year, June of
next year, and so yeah, we got we got citrus
coming off like crazy as doon. But we have pomegranates,
cotton per Simmons, the rain, that's the cotton up.
Speaker 1 (37:34):
Fortunately, probably not too bad to
Speaker 2 (37:37):
Insist that Trevor carry show on the Valley's Power Dog
It's resident State Friday. That's why we take the show
out on the road. Thanks to Ck from Sports we
signul casts during the three o'clock hour thanks to Matt
Norville Fresnol State TV and Radio. Good Finally meet him,
had heard him and seen him, got to meet him
here in person. And I've met this guy in person
many times. Always appreciates when he gives us the time
(00:21):
here for USA County Farm Bureau CEO Ryan Jacobs and
Ryan welcome out to he.
Speaker 2 (00:25):
Know oish absolutely, man. This is a different vibe going
on here than the studio.
Speaker 1 (00:29):
Within the studio, and I'm so thankful because the weather
could be really hot just a few days from now.
We be a little hot out here. Yeah, not to yeap.
Speaker 2 (00:35):
I don't know, man, they got these nice fans and
everything else. This is kind of a legit little night.
Speaker 1 (00:38):
This is it little thanks for bringing the boys out.
And they got a little farm animal with them. You
guys are the farm family. We are your oldest boy,
what's his name, your old Maverick. Maverick told me he said,
this is one of what four or five indoor rabbits.
Speaker 3 (00:52):
It's five. Yeah, And so we got a fluffle.
Speaker 1 (00:55):
Now are they like are they like cats? Do they
bounce around the house?
Speaker 2 (00:59):
Oh no, no, no, no, so no, they are actually
extraordinarily gentle, very quiet.
Speaker 3 (01:04):
They're uh yeah, they're so distinctive.
Speaker 1 (01:06):
So yeah, there are Okay, I guess my question is
are you watching TV and one just jumps across your lap?
Are they free roamors like that? No?
Speaker 2 (01:12):
God, no, no, okay, I know, but you Justi'll they'll
just lay on you. They'll just come like, put their
little h they'll kind of tucked into your shoulder here
because they don't like they just like to hide, and
so they just tuck up here and they'll lay there.
Must be kind of comforting. Oh that's awesome, They're awesome. Yeah,
you got to meet Antler here, that's uh.
Speaker 1 (01:27):
I did get to meet Antler. And I asked your son, Maverick,
I said, are the boy rabbits a little different than
the girl rabbits? He said, the boy rabbits are kind
of more chill and the girl rabbits a little more
Uh he said rambunctious, I said frantic, because yeah.
Speaker 2 (01:41):
There's actually there's a little truth to that. Yeah, we're
still we're still learning their individual personalities. We only have five,
so we're still learning how they all go. And they're
kind of on the newer side for us. But yeah,
I have to tell you they multiply quick now if
you don't get yeah, if you don't get them separated.
Speaker 1 (01:53):
Yes, I remember in high school the local newspaper downe
riscrestle Itt teenagers put ads we'll do you know in
the summer. I said, I'll do any kind of job
call me. And it was a rabbit farm out in
the desert and it was a long building and it
hadn't been cleaned in a while. I took that job
for one hundred dollars and the next day paid my
(02:14):
buddy fifty to come help me finish it off on
the second day. A wheelbarrel in that heat in those rabbits,
So what from meat, I don't know. I didn't ask.
I was just there to do the dirty work. That's interesting.
Speaker 2 (02:26):
Yeah, in the desert because rabbits, you know, they don't
have release weat lands or anything, so they get hot.
Speaker 1 (02:30):
So that maybe it was maybe it was an illegal
rabbit place. I was working tour out there. You know,
they exist, they exist, the illegal rabbit.
Speaker 3 (02:38):
Run they sure, I guess. Yeah, what's up docs?
Speaker 1 (02:41):
So yeah, okay, well Ryan, congratulations to you and all
the farmers out there. Data shows record year for AG
in twenty twenty four produced more than sixty one billion dollars.
That's the first time it's surpassed sixty billion with a bee. Yeah.
Speaker 3 (02:57):
Yeah, and that's a don't remember, that's gross value.
Speaker 1 (03:01):
I'll just my overdoing it. Well, yeah, you're overdoing it.
Speaker 2 (03:04):
So it's exciting, but at the same time, their health
on the farm right now is not the best. And
so it's ironic that you see that number but from
the actions fake and the numbers, well, no, the numbers
are correct, and so you've seen some value, but that
doesn't necessarily adjust for all what's going on in the
farm as far as the input costs massively and we've
talked about that before, massive increases since COVID, and so
(03:27):
that's been hurt you know, combination of the interest rates.
Speaker 1 (03:30):
And we're still feeling sorry for interrupting, but are we
still feeling the man made lockdown time period of COVID?
Speaker 2 (03:34):
Is that still how is that still affecting flat out?
How's it affect you as a consumer. Everything's more expensive,
no different than the inputs for any farm operation right
now or any business, those inputs have been dramatically increased.
And so that's everything from crop protection tools to the
labor side, to equipment, to the metal that goes into
the stakes, into the wire and everything else. Everything is
dramatically higher than it was six years ago.
Speaker 1 (03:57):
So that surpassing sixty billion dollars is good, but we're
not factoring in how much that cost to get that number.
Is that what I'm thinking you or exactly right?
Speaker 2 (04:06):
That's gross, not net, that's that's not like profit or
anything else. That is literally just a raw number as
far as the farm gate value. And so we've seen
some gains in some areas, but generally speaking, most of
our commodities across the board are either at or below
average right now. There's exceptions, there's some things that are
a little bit higher, but overall, like I said, it's
been a it's been a little bit time, a little
(04:26):
bit tougher time on the farm the last.
Speaker 1 (04:27):
Three four years right now, have we seen any decline
in any certain category, whether it's dairy, almonds, grapes, cattle, lettuce, strawberries, what.
Speaker 2 (04:36):
Are we well, so yes, you are leaving some Yeah,
some good questions there, because let's start with some of
the basics. I mean, yes, there are some commodities that
are not doing overly well.
Speaker 3 (04:45):
You look at things such as wine.
Speaker 2 (04:46):
Grapes really bad here in the last two years, you know,
now going on the third season, as far as a
significant amount of acreage being pulled out of the ground
due to number of reasons. So first and foremost, you
gotta remember, whine is a worldwide commodity, so it also
depends on supplying demand in other areas. But there's a
couple of big things that are going on. So number one,
people are drinking a lot less than they were during
(05:08):
the COVID lockdowns, and so consumption.
Speaker 1 (05:10):
Of RFK junior now he's trying to get us out.
Speaker 2 (05:13):
Yeah, yeah, yeah, Well, I mean there is the French
you know what do they call it? The French paradox
with the red wine and everything else, and so you know,
theoretically it can be part of your healthy diet. But
this overall people are are are eating or drinking less
wine there. But also there's a couple other factors and
so the younger generations I have just plummeted off as
far as alcohol consumption and that affects wine sales.
Speaker 1 (05:34):
And then the competition is huge. You know, if you.
Speaker 2 (05:37):
Go in the alcoholile, the amount of competition from tequilas
to you know, whether it's different kind of beers, everything.
Speaker 1 (05:44):
Wine drinks in the bottles.
Speaker 2 (05:45):
Yeah, there is everything now available. So I mean there's
that competition makes it more strict.
Speaker 1 (05:51):
You know, real can't they aren't can't they be part
of that wine grapes can go into the quote wine
cooler kind of things.
Speaker 2 (05:57):
Right, No, absolutely absolutely, but you'll see sometimes some of
those aren't necessarily actual real fruit.
Speaker 3 (06:02):
It's just sugar that's been you know, that alcohol.
Speaker 2 (06:05):
So you got to pay attention because a lot of
that may just be you know, fruit syrup or whatever else,
not necessarily fruit itself like wine. So but yes, there
is ways that wine's trying to enter in some of
those markets there. But it's just a very very tough
competitive environment out there compared to what it may be
what it used to be.
Speaker 1 (06:21):
Ryan explain the difference between a wine grape and the
grapes that I put in my lunch every day.
Speaker 2 (06:25):
No, that's a great question. So there're just different varieties
bread for different purposes, and so those big, old, gorgeous
grapes that you're getting this time of year coming from
California at the supermarket are your table grapes. Culturally, they're
just grown differently and they're thin. There's a lot more
labor that goes into preparing those. I was in I'll
have to show you a picture at the break. I
was in a just phenomenally gorgeous field yesterday, some big,
(06:48):
old red, juicy grapes, and so they're terrific. When it
goes to wine grapes, they're typically much smaller, much more
tighter bunches. They're they're going to be mechanically harvested, at
least down here in the valley. They'll be mechanically harvested,
taken to the winery for that processing.
Speaker 3 (07:00):
So they're just grown differently. A vine is not just
a vine.
Speaker 2 (07:03):
The trelli scene and everything else that goes into it,
and the amount of labor and the thinning and everything else,
those are all different components that make those very different.
Speaker 1 (07:11):
My guess. Ryan Jacobson, Fresnel County CEO of the Fresnol
County Farm Bureau. Ryan probably ask you this before, but
I don't remember. The wildfires can they affect the grain
on the vines and absolutely what that smoky red flavor though,
don't we No, not that way, you don't.
Speaker 3 (07:28):
Want that smoky red flavor.
Speaker 2 (07:29):
In fact, that you go back the last five ten years,
as we've seen more of these bigger fires, particularly Naposnoma
area and everything else, they've had some significant losses as
far as smoke tank Smoke tint changes the taste, right, Yeah,
it does, it does, and so that is a huge
issue when it comes to what they're doing there. And
so we've actually seen there was just a major study
I think it was last year that came out from
(07:50):
UC Davis that actually was said it was affecting the
almonds as well. There was some research that just I
mean essentially when the sky was blocked out for weeks
on end, I mean, that's that's affecting photosynthesis and everything
else for the plant. And so you're not affecting just
this year's crop, You're affecting the following year's crop, and
so that becomes a that becomes a significant.
Speaker 1 (08:06):
That's a smokehouse almond you don't want.
Speaker 2 (08:08):
Yeah, I was, I mean that's always kind of a joke,
like you want those smoking alms like in the old days. Right,
you don't see as many of those days you used to.
But yeah, it's not a good thing. When it comes
to that smoke that we're seeing here in the.
Speaker 1 (08:18):
Valley, Am I thinking? What is out there where they
bring out the heaters? Is that the oranges? Not predominantly?
That's that is the oranges? Okay, so they can protect
it from the cold like that. Is there anything that
great girls can do to protect from smoke? No?
Speaker 2 (08:33):
No, no, just help mother nature has the right trade
winds moving the winds and.
Speaker 1 (08:37):
The winds it seems like it was here for a
while and it seemed like the wind changed because it's
not as bad.
Speaker 2 (08:42):
All things considered. I know the eastern side of particularly
Fresno County from the Garden.
Speaker 1 (08:45):
Thatt file had had some effects.
Speaker 2 (08:48):
But when you consider how significant that fire was for
as long as it was, I would say that there
was actually there was more minor disturbances than I would
have expected in circumstances like that.
Speaker 1 (08:59):
I mean, not this.
Speaker 2 (09:00):
I feel sorry, and especially communities like Shaver and Breathe
in other places had some major and of course you
go over the hill. Did you see the pictures from mammoth.
Mammoth was getting a ton of that smoke over that ash.
Speaker 1 (09:11):
Yeah, yeah, I remember a ridge crests a lot you
would get some assh some of those fires with the
winds would get there. And maybe I'm thinking Mount Saint
Helens when that happened, I remember a little different it was,
But now that I'm thinking of ridge crust and ash,
I'm thinking it was Mount Saint Helens. Yeah as well. Well. Yeah,
the air quality though, really does and you know how
(09:32):
like you're sitting in your living room the sun comes
through the curtain at a certain angle and you go,
what is all this stuff floating in here? Ye? Yep,
that's called our air, and that's inside with a lot
of people have purefires and all that. We see all
that when the sun hits and there's so much that
we can't even see. And so when it's really smoky here,
we have no idea what we're breathing in now. The
(09:52):
effect it has on our crops. Yeah, it's not good.
Speaker 2 (09:55):
I mean, and this is something that you know, just
some it's easy kind of quote unquote wisdom. It's not perfect,
but if you can see the particles, a lot less
of a health hazard but when you can't see the particles.
Speaker 3 (10:04):
Those are the particles that are much more of.
Speaker 2 (10:05):
A health hazard just really Yeah, they get into the
lungs easier and get into the bloodstream and everything else.
But so when it comes to you know, things like smoke,
there is a issue for human health when it comes
to that. And so we're thankful that the you know, overall,
this thing got under control fairly quickly. Unfortunately, it still
burned fifty thousand ors fifty or sixty thousand.
Speaker 1 (10:23):
Acres and we're still not out of the season's always
there now, the season's always there.
Speaker 2 (10:27):
Well, we did with the only exception of I mean,
there was some decent precept dumped up in i know,
shaver two to three inches right now as of last
you know, this morning, and so there's been some decent
rainfall put up there, which does help to minimize the
rest of the season. Now, not to say it's impossible,
but it does help to minimize the fire exposure the
rest of the season.
Speaker 1 (10:43):
Yeah, it's it's quite odd to have it be kind
of warm out and have cloudy skies. You know, it
kind of felt like a southern summer field because normally
in the summer we don't have cloud and we've had
a couple rains in the last month that have come
to you.
Speaker 2 (10:56):
Yeah, we have an effect. I mean you get to
experience the human of the value and weird. Yeah, a
little different now, a little different.
Speaker 1 (11:03):
It's just a tad bit of humility too, and we
and we feel it as well. I said, I need
a church fan out here. Yes you do. Yeah, no, absolutely,
with that humidity going on, have the I know, in
the first go around twenty seventeen, twenty eighteen, you and
I discussed on the air the tariffs and you told
everybody relaxed, we'll see and it ended up being Okay,
we should have relaxed. What have we seen on this
go around with products leaving our country? I know our
(11:26):
tariffs are dropping going elsewhere. I would think that would
that would help, right.
Speaker 3 (11:31):
Yeah, So it's a it's a mixed bag for the
most part.
Speaker 2 (11:34):
I'm here to tell you, like, don't don't buy into
the over hype of like, oh my gosh, this guy's
falling just on this component of agriculture. So when I
talked about agbeing you know, kind of in downtime right now,
it's not the teriff side that at least in my opinion,
that's driving that extensively. There's a lot of other factors
that are helping to drive that, and we can talk
about those in a bit here, But when it comes
to the tariff side, I mean, you know, we've talked
(11:56):
about that, and.
Speaker 1 (11:56):
It's an issue. It's an issue that people don't talk
about enough.
Speaker 2 (11:59):
You know, there's California and American agriculture have faced non
tariff barriers for a long time. So these are barriers,
artificial barriers that help to prevent our product from going
to other countries. It may not be monetary, you know,
it's not the twenty five percent terra if the fifty
percent here of whatever else. It's you know, you got
to put a spray application on on this date just
because this government says you have to. And those are
(12:20):
certain things that we face and trying to get to
some of these markets. Sometimes it's just like, oh, you
guys have potentially this disease you know ten thousand you know,
or you know on the other side of the country,
we're not going to take your product because of that
during California.
Speaker 3 (12:32):
So there's those issues that we have to work for.
Speaker 2 (12:34):
So I'm hopeful I've told you, I'm very optimistic that
this this pushback could potentially be a very good thing
for us in California agriculture as far as trying to
open potentially markets for us.
Speaker 1 (12:45):
He is the CEO the Fresional County Farm Barrel, Ryan Jacobson.
When is the last time that you can say you
had a real good old taste in old fashioned tomato,
the way tomatoes are supposed to taste tomato?
Speaker 2 (12:58):
Maverick rows too got two plants at home, so we
got something really good tomatoes.
Speaker 1 (13:02):
Hey, let me ask you the next quest. I've done
my research, mister ag Are the are all Mavericks tomatoes red?
Are they all coming out red? Ors or any green
on the top of these?
Speaker 2 (13:13):
Uh?
Speaker 3 (13:14):
They're all red, red red?
Speaker 1 (13:15):
Right? These are like fire red. Okay, good, okay, that
proves my point. I'm gonna come back and ask you
about what it was. In a in my mom and
dad's West Tennessee town the Tri City Reporter, the newspaper
comes up. They had an article about why can't you
find tomatoes? It tastes like the good old fashioned tomatoes,
And I read it. I wrote some questions. I'm gonna
asking it awesome. To'd be great. He's Ryan Jacobson, Frazel
(13:38):
Kennedy Farm Bureau. If you're getting off work, this is
a great place. Come on buy, have some food. He
nei oisties here. We play in the corn Dog Hole
as well. You can win tickets to go see Midland
and also Greek Fest as well. Fresnol State's gonna be
taking on Hawaii tomorrow. The game kicks off at nine
o'clock right here on Power Talk and Fox Sports thirteen
(13:58):
forty all the other iHeart affiliates up and down the valley.
Also on the iHeartRadio app ce K and Kenny seven o'clock.
Pregame at eight, and then you'll get the kickoff at
nine with Paul Coach and Cam Trevor. Nation all over
the Place Tour. We are live right here at He
Know Oys. Shees ation all over the place tour Where
at He Know Oys. She's right here at Campus Point.
(14:19):
That's one sixty eight and forty one, right across from
the Save Marge Center. My guest is our CEO of
the President Cutting Farm Bureau, Riding Jacobson. All right, let's talk.
Let's talk tomatoes. Yeah, the last time. Sometimes if I
buy those little cherry tomatoes, you can get a tomato
taste out of those that tastes way better. That's what
we're growing.
Speaker 2 (14:39):
I mean, they're bigger than what you would think of
the traditional cherry tomato. But we have two different varieties
of that and they're amazing.
Speaker 1 (14:46):
All right. My article from the Tricitter Reporter in West Tennessee,
why can't we buy a tomato that tastes the way
a tomato's supposed to taste? And they said in the
nineteen thirties, tomatoes were splotchy, and especially the stem end,
the in where the stem goes, and tomatoes more splotchy,
and they say green. They called them shoulders. Green shoulders
(15:06):
at the tomato allowed them to develop full flavor, and
they discovered a strain though that turned solid red, and
companies switched. They're saying after World War two and a
lot of the seed companies switch. So even if you're
buying it for your home garden and buying the seeds,
it's a different seed. This is from that article, and
I read four hundred volatile aroma compounds and tomatoes there's
(15:30):
over four hundred compounds. But they said between fifteen and
twenty of those compounds give it the flavor, and the
modern tomato contains lower levels of those flavor compounds. They're
bread out of it. Does that make sense to you?
It does make sense to me. Now just half way.
Speaker 2 (15:47):
I am not a big expert besides backyard in this
because we don't really grow the tomatoes much of the
tomatoes that go on the wholesome state. We grow a
ton of processing tomatoes, which, by the way, I mean
you get some of those from the field and they're
phenomenal because they're more solid and their beefy and everything else.
Speaker 1 (16:02):
But who decide in growing those? Is there a difference
between the one that goes to like to tomato paste sauce?
Is that what you're saying? Absolutely, big, big difference. What's
the difference?
Speaker 2 (16:11):
So first and foremost those are extraordinarily just I can't
even explain it. They make the solid content so much
higher because you want solids versus water. Water you're paining
the transport water you're paying to go. You don't want
water water in the tomato, yes, correct, you don't want
you don't you want to minimize that water because you
don't want that water in your pizza.
Speaker 1 (16:28):
Sauce.
Speaker 2 (16:29):
You want solids that's solid. That and so that's the
tomato that we're growing has been bred to be. Number One,
it's it's solid because of the solid content that's needed
for the product. But number two, it's it's way able
to withstand that mechanical harvesting that it goes through your tomato.
Speaker 1 (16:42):
Now.
Speaker 2 (16:43):
Number one, most of the tomatoes you're gonna get that I
should say most, but a lot of tomatoes you get
from the store today that are for the fresh perspective.
They're coming from green greenhouses a lot of times, not
even necessarily from the US, but they're coming from greenhouses
and Mexico. Uh well, actually I've seen a lot from Canada,
believe it or not. I've seen a lot of the
Maria and Free Trader agreement.
Speaker 3 (17:01):
Yeah, you're seeing a lot of that so and so.
Speaker 2 (17:03):
Yeah, and typically, like I said, they're coming from they're
coming from the greenhouses, and they're.
Speaker 1 (17:09):
So any tomatoes outside these days basically are just for
tomato sauce.
Speaker 2 (17:14):
The ones that we grow here yeah, yeh yeah, the
ones yes, tomato pizza. So we grow somewhere in neighborhood.
Over ninety five percent of the nation's processing tomatoes come
from basically the west side of the Central.
Speaker 3 (17:23):
Valley, and that represents about a third of the world supply.
Speaker 1 (17:26):
Of process Is it just because of the environment here
we choose to do the crushed up up tomatoes as
opposed to the kind you put on a bolt.
Speaker 2 (17:33):
No, the ones that you put on the more fresher ones. Know,
the problem for us is a labor. We can't afford
the labor that goes into those.
Speaker 1 (17:39):
You got to be more delicate.
Speaker 2 (17:41):
Well, yes, you got to be way more delicate in
comparison to what you're doing when it comes to processing
about pross tomato. That thing is going to be all
mechanically harvested, mechanically processed.
Speaker 1 (17:51):
And you really are truly reducing the amount of So
the bot tomatoes are you telling about? Those are hand picked?
Speaker 2 (17:59):
Yes, that's blt. I mean yeah for things like that, Yeah, okay,
what I'm thinking. Maybe yeah, I mean I'm trying to think.
I haven't had one in a long time, so I
don't know how nicely there's slice. But if they're like
the nicely sliced ones, yep, those are gonna be Those
are what I consider to be fresh tomatoes and those
fresh tomatoes are. Yeah, we don't really grow them around
here because of the labor cost they are.
Speaker 1 (18:19):
Associated with them. Okay, but if you did want to
get that real tomato eat taste well, with the changing
of everything, I guess I wonder if there's some old
fashioned organic seed maybe.
Speaker 2 (18:30):
Well, the heirloom tomatoes has really made a comeback, or
you know, in the last probably decade or so. I mean,
you can go to pretty much any of the major
nurseries around during tomato planning season and get airloom tomatoes
and get those you.
Speaker 1 (18:42):
Know, those the big daddies or well the small no, no, no,
what airloms?
Speaker 3 (18:45):
Heirloom means the old timer Okay, the old time.
Speaker 1 (18:48):
So there's already a market for what I'm asking for essentially,
So there's a market for tomatoes that tastes like how
tomatoes used to taste. You're telling me pretty much? Yeah, okay, yes, Well,
do we get a lot of these firmer tomatoes sometimes
that bounce into stores that were intended to be ground
up to tomato paste? Does some of those make them
in like that? And why sometimes I cut them open
and they just.
Speaker 3 (19:08):
Are Yeah, I mean, I gotta go grab you.
Speaker 2 (19:11):
I think we're on the tail end of the season
and that rain probably destroyed whatever was left yesterday. But
I got to bring you some of those from the
field for those processing side, because man, they are amazing,
are they do?
Speaker 1 (19:21):
They case the way they used to taste in to me?
They do.
Speaker 2 (19:24):
And again I talked about Maverick's little bigger cherry tomatoes.
Speaker 3 (19:28):
They're phenomenal like those ones.
Speaker 2 (19:30):
Those two plants I actually got from our you know,
here in Presdent County, we have the University of California
Cooperative Extension Master Gardeners and they actually grow some of
these to They do the starter plants for these and
I bought a couple and took them home, and they're phenomenal.
So you need to know your varieties. I mean, you're
gonna grow your own tomatoes. Know your varieties and learn
what you like and uh yeah, go from there.
Speaker 1 (19:49):
How do we did we orchestrate cherry tomatoes those loans?
Did we DNA those into existence? They were they were
I'm sure they were bred into existence. Yes, you know,
they were probably traditionally bred into existence and something that.
Like I said, I like.
Speaker 2 (20:04):
Them because you can slice them easily for salads. These
are bigger. They're not They're not like this. They're they're
more elongated. Okay, so I know sometimes they're referred to
as grape tomatoes. These aren't really the grape tomatoes either.
This is kind of like between a turre and grape,
but bigger. I don't know how to explain it. But
they're phenomenal that I literally cannot complain about how wonderful
they taste.
Speaker 1 (20:23):
I'm from the South and I should know this. But
how do they grow green tomatoes to get fried green tomatoes?
Speaker 3 (20:28):
I think you're just you're just harvesting them earlier.
Speaker 1 (20:31):
And all that is.
Speaker 2 (20:31):
Yeah, it's probably it's probably a particular variety or two
that's meant more for that.
Speaker 1 (20:35):
But you're just harvesting them. And they're easier to flip
than you fry them because they're they're harder. They're not
softened as yet. Nope, exactly. So the key is they
want to keep the water out of the tomatoes. I
never really thought much about that.
Speaker 2 (20:46):
Well, that's when it comes to the process of tomatoes. Yeah,
you're going for solid content. You're paid on solid content,
and you want to you want to produce those tomatoes
and have that variety on that.
Speaker 1 (20:54):
Well, I want to come back. We're talking about the valley,
we're talking about football and all that goes into AGG.
You see that green V on the back of the helmet,
and you always here Paul Leffler and coach and Cam
talking about the valley, pride and ag. Even with a
national televised game, the announcers will announce that green Did
you hear him? Do it? The green V in the
back of the helmet? Man that stands out to people.
(21:15):
Has that been around like for do you remember when
that even came in? Hill? Coach Hill did that. He's
someone that put that on there.
Speaker 3 (21:21):
I'm a huge, huge proponent of the green V.
Speaker 2 (21:24):
I love that thing. It is such a weeks of
what you do. Well, you know this is an accident.
Speaker 1 (21:30):
Wearing red today, Frenzal Kenny Farmbuer.
Speaker 3 (21:32):
I got my friends of Undy Farmbill. Sure, but it's red.
Speaker 1 (21:34):
It's red Friday, Manday Friday. This wasn't an accident.
Speaker 3 (21:37):
I do this almost every Friday, try to have red on.
Speaker 1 (21:39):
Did you like the old helmets that they brought back
there for that game? Oh?
Speaker 3 (21:43):
I love the helmet. I love those old helmets.
Speaker 1 (21:45):
Indeed, well, I want to come back. We're out here
at uh he know, oishy But Ryan Jacobson, CEO of
the Friend of Kenny Farm bureer, we had some storms
rolled through. How is that affecting ag here in the valley?
Data shows record year sixty billion? But Ryan said, hold up,
wait a minute. That sixty billion dollars there, that's got
a deduct some of that that's going on. We'll come
(22:07):
back one more short break with Ryan and we're going
to talk about the storms and how it affected. It's
a tremor nation all over the place. To her live
from heno Ois shees. Guess this our CEO of the
Frezzle Cutting Farm Bureau, Ryan Jacobson. Ryan, thank you for
coming out and thank you for being here, and thank
you for educating me on tomatoes. Yeah. Man, that was
a depth.
Speaker 3 (22:26):
I mean, you really explored the tomato thing.
Speaker 1 (22:28):
Man.
Speaker 3 (22:28):
You even try to plant oneket sure?
Speaker 1 (22:30):
Oh that nah, but that reminds me my oranges, my
orange tree. I admitted on the air earlier this week
that I did not take your advice. I did not
put down the fertilizer. I didn't my neighbors they had
some pipe that burst in their backyard. So everything grew
green on their side and moved into my side. So
I knew the tree was getting enough water, yeah, because
(22:50):
it was like green suffer on all around it. But
I am a few months ago. I was out there
and I looked up. I saw some little ones starting
to form, and I went, oh good. I didn't look
really into the tree. Now that they're bigger, I looked in.
There's only like five it only have you ever heard
of that? Only? Like, yes, it has everything to do
with the bloom season. And this is I've been there
almost okay, nine years. It's only this is the second
(23:12):
time it's happened to me.
Speaker 3 (23:14):
Oh geez, okay, no, but number one.
Speaker 2 (23:16):
I mean so, I don't know if we discussed dates
last time, but this was an easy way for me
to remember it. When it comes to citrus, Valentine's Day,
Memorial Day, Labor Day, that's when you do your fertilizers
three times a year, and it's fertilizers very important when
it colored. Nitrogen and those other micronutrients are very important
to citrus. They definitely need that for the fruit growing
(23:37):
and just the health.
Speaker 1 (23:37):
Of the tree.
Speaker 2 (23:38):
And you can remember they're ever green, so they're green
year round, so you got to take care of that
folige year around.
Speaker 1 (23:42):
Well what about the years that worked and I didn't
do anything.
Speaker 2 (23:47):
Mother nature helped you out. I mean, and that's and
that's a good thing. I mean, it's not saying you
can't do it. It's just that you want to make
I mean, it does help the tree when it comes
to the health and the setting of those blooms. But
it all came back to you got to go back
to when the bloom set was going on at your plate.
It was too cold, either too cold or it could
be too hot. Believe it or not, it can be
too hot on those blooms.
Speaker 1 (24:06):
And bloom would have been around Valentine's I know, your
bloom would have been later on.
Speaker 2 (24:09):
Your bloom would have been probably closer to the probably March,
mid mid March or so. They're they're later than the
almond blooms around here, and so yeah, they're I mean,
you easily just could have had something wrong during that time.
Speaker 1 (24:20):
So how many orange orange growers out there when they
go down? Is it like this tree took this one
didn't didn't. Is it like that? No? They I mean,
it's it's gonna be orchard wide.
Speaker 3 (24:29):
I mean it's pretty similar.
Speaker 2 (24:30):
There's times where maybe a singular tree or something else
mess up, but for the most part, the orchard reacts.
Speaker 1 (24:35):
So for the pros out there, uh, they're doing it correctly.
That probably doesn't happen to them too often.
Speaker 2 (24:39):
Correct, Happy you have on years, you have off yours
on me. It that's just how it is. But I
mean they're probably, let's put it this way, they don't.
They don't only have five. I mean typically they're gonna
have more than five.
Speaker 1 (24:52):
That doesn't it.
Speaker 2 (24:54):
Yeah, I mean they're gonna they're gonna their tree just
it's gonna you know, it's gonna be twenty five percent
off from what it was should be or whatever else.
Speaker 1 (25:00):
It's not gonna be empty like mine. Correct, Okay, yep, yep, yep, yep, yep.
You well, that's twenty five percent less profit if you've
got too many out there, so well.
Speaker 2 (25:07):
Don't You can't make it that simple because there's the
market prices. I mean, sometimes the whole industry is down.
When the whole industry is down, you may have less fruit,
but the price might be up. And so there's a
lot of just other factors that go into where whether
or not you're profitable, because you could have everybody could
have a massive year, and that doesn't necessarily mean you're
(25:27):
more profitable. I mean, prices could be down. Then it's
more labor to pick all that fruit, and you just
have a glut on the market that brings everything down
for the long term. So there's just all these movies.
Speaker 1 (25:36):
Apply and demand less oranges that grow, you've got to
charge more to get keep your same profit.
Speaker 2 (25:41):
General speaking, yeah, generly speaking, I mean obviously you I mean,
in a perfect world, you're gonna flat line or you
know you're gonna grow over slightly over time and filled
up market need. But the consumer and these supermarkets are
going to know what they're going to get. But that's
not always the realistic side of how we grow things
and agriculture. Mother nature predicts more of what we're going
to do there.
Speaker 1 (25:59):
So my guess, Ryan Jacobson, he's the CEO, the presidental
County Farm Barrew, we're doing the show live out here
heshi Onis in Trevornation, all over the place tour Ryan,
what did those uh these last few storms we had
rolled through, was did that have people in ad going
wait not now? Was there anybody saying not. Now, this
is the wrong time.
Speaker 2 (26:17):
Everybody was saying everybody, yeah, we were all like, what's raining.
Speaker 1 (26:21):
Yeah, oh yeah, No.
Speaker 2 (26:22):
Absolutely, hear that quite often, and I'm like trying to
explain that. No, we're talking the livelihoods of a lot
of folks that was impacted by these particular storms. Now, remember,
you are correct, it's not just this storm, it's that
storm we had a few weeks.
Speaker 1 (26:33):
Ago as well.
Speaker 2 (26:34):
The cumulative effect of those have some significant impacts. I mean,
so this is there's a reason why we're special when
it comes to agriculture. We had this really long, dry
growing season, and when you start getting those August September storms,
they become very problematic for the types of products that
we grow here. So things such as you know, grapes
and not just a lot of people think raisins. Raisins
is definitely impacted and affected, but it table grapes. Table
(26:56):
grapes are affected significantly, Wine grapes, any of those fresh fruits, peaches, plums, nectarines,
if there's any left out there to figs, those kind
of crews, they do not do very well with water
because when they're very ripe and water gets on them.
The breakdown process starts very quickly.
Speaker 1 (27:13):
Is it called Mediterranean here? So that's why figs grow
over in the Mediterranean region as well, right, correct? Yep, Hey,
what is it that I try? Is it almonds? I
remember seeing that white netting over what is what crop?
Is that?
Speaker 2 (27:26):
No, let's see this mandarins. So that's your your easy
peels citrus that you know, kids and adults alike love
that is the nets, so that you're gonna see that
during bloom time.
Speaker 1 (27:37):
And you know why you're going to see that during
bloom time. Keep pest off. So pest is it's a
loose term.
Speaker 2 (27:43):
So typically my most common response is to keep the
birds out or to keep something out, keep the dogs out.
Speaker 3 (27:49):
No, it has to do with bees. So if mister
bee flies over to.
Speaker 2 (27:52):
A navel orange tree and gets the pollen on him
and then flies over to one of those see this
mandarin trees. All of a sudden, and you don't have
any more seedless mandarins. They become seeded mandarins. The cross
pollination causes seeds in those pieces of fruit. And so
I love my bees. Our bees are critically important to
what we do on a basis. But from the perspective
of the moving that pollen from a navel or valencia
(28:15):
tree over to a see this manden tree that now
becomes a seeded piece of fruit, which obviously the consumer
doesn't want to buy a seedless mandarin and gets seeds
in it, so it becomes less desirable or unsellable product.
And so they wrap those those trees with that netting
to prevent the bees from pollinating those flowers.
Speaker 1 (28:32):
A lot of smart people in an agg when they
figure that out. Do you remember how long ago that was?
Or like, hey this I do? I do?
Speaker 2 (28:37):
I know?
Speaker 3 (28:38):
I was back in six I think, oh seven, I.
Speaker 1 (28:40):
Thought it would have been like nineteen thirty three or something.
Speaker 2 (28:42):
No, this isn't as far as it's widespread as these
seedless mandarins is. This is a newer crop. They've been
around for a lot more years. But as far as
the popularity of growing and this significant acreage increase we've
seen in the valley that started in the early two thousands.
Speaker 1 (28:57):
All right, are those the halos that I see that
big thing on ninety nine that's.
Speaker 3 (29:01):
One of the brands. Yeah, there's a lot of different
brands PILs.
Speaker 1 (29:04):
Now my nectarines, I think they are. It's almost like
a bush. Those grow every single year in my backyard,
the little ones, yep, and they're always ahead of the oranges.
Your nectaringe absolutely, yeah, you do. Do you ever thin them?
Or dude, I haven't touched it and they am. I
supposed to be cutting some of those branches back a little.
Speaker 2 (29:23):
Well, you want to make sure you've prune it so
that there's an openness to the canopy and everything else.
But the most critical thing is is you want to
have enough fruit that you have.
Speaker 1 (29:31):
An edible product.
Speaker 2 (29:32):
But you also want to make sure that you don't
have too much fruit because it won't size. And so
that's you know, you talked about the table grapes and
you know why do you get so big and beautiful
and everything else. It has to do with we don't
allow every bunch that grows to continue to grow. We
go through there and actually drop some of them to
the ground. It could be fifty percent, could be seventy
five percent of those bunches are dropped on the ground
so that the bunches that remain are better suited and
(29:54):
get bigger because all the nutrients are going to them,
and that being spread between different things there are.
Speaker 1 (29:59):
Okay, I'm learning what is the really critical month that
I need to be focused on my orange tree? What
month of the year is that? So it depends what
you're trying to accomplish and row oranges.
Speaker 2 (30:10):
So I'm going to say that definitely, that spring fertilizer
is so critical.
Speaker 1 (30:15):
March.
Speaker 2 (30:16):
Well, go back to Valentine's Day, Memorial Day, Labor Day.
But if you only do one, I guess probably right
before Memorial Day, So March or April would be the
right time to do that, all right, that's when the
fruits starting to set and the fruit's starting to grow.
Speaker 1 (30:28):
I'd like to invite the Jackson family over for a
backyard barber you let's do that. March twentieth, are available,
I am available. I put it on my calendar when
we go to break and we'll just walk around in
the backyard and talk and I might ask you a
few questions while the hot dogs are growing. Yep, absolutely no,
that's a try tip. I'm gonna do try tip. You go.
I love it. I love it, aren't you?
Speaker 3 (30:49):
Just shot?
Speaker 1 (30:50):
Don't tell any of your kids over there to go
to college. Don't tell them to start buying cows, right
now have you seen the price?
Speaker 4 (30:57):
What is it? I know everything is gone up, but
that just is there's a particular reason, no, very particular realm.
So let's let's start with a simple fact. In twenty
twenty four, we had the smallest beef heard in America.
Speaker 1 (31:09):
Since the nineteen sixties.
Speaker 3 (31:10):
Why so a numerous things.
Speaker 2 (31:13):
First and foremost, there was a very significant West Coast
drought going back in twenty twenty twenty twenty two, and
a lot of beef cattle producers were selling off their
herd at the time because they couldn't afford to feed them,
you know, hay and everything else. They typically rely upon
the natural forage from their range land, and so they
had to They sold their cattle, and the stock got smaller.
(31:35):
There's less cattle men and women across the country. That's
one of the other issues. That's all we're also facing.
And the other side of it is it's just been
tough times going back to the last decade or two
for the American cattle producers. Because number one, I mean,
you can get into what's going on as far as
returns from the packing houses and everything else. We've had
massive consolidation in the packing houses, but the input cost.
(31:55):
It's one of those things that simply the input costs
have been so dramatically higher than what they're getting as
far as return for their product that a lot of
folks just decided to get out of it. And that
was I mean, you're talking the smallest herd in sixty
years here in America. I mean, that's extraordinarily problematic, especially
during a time in which beef is I would argue,
is a kind of raising a popularity. Even with some
of the price increases, they haven't seen necessarily big, you know,
(32:18):
downward trend in a demand there, demand still remains strong
for it. There's obviously a point where that's not going
to be the case. But as of right now, I
can't tell you that cattle producers are trying to rebuild
those herds, but it doesn't happen overnight. It takes some
time to build those herds up, about two to three
years on the slow side for I should say slow side,
but on the side of trying to at least basically
(32:38):
start to build that herd up. It's going to take
two to three years, but realistically up to five years.
Speaker 1 (32:42):
And that means grow that herd up to get them
to the point where they become steak.
Speaker 2 (32:47):
No, it means growing the female population to the point
where you're then producing more calves, and those calves than
are obviously going to then be your steaks and hamburg
are there.
Speaker 1 (32:56):
Do they let me ask you here, do they want
more female perdu ducers around? Do they do they live
longer than the male for the for the cattle. No.
Speaker 2 (33:05):
No, So so you're gonna you're gonna have somewhere in
the neighborhood of one bowl to fifteen to twenty females
and so, yeah, your numbers are disproportionate when it comes
to trying to rebuild the herd.
Speaker 1 (33:16):
You're trying to rebuild the.
Speaker 2 (33:17):
Female population, uh, because that allows that, you know, obviously
allows you to build your but you know, there is
only so much you could do so fast. I mean,
it takes again a couple of years to rebuild that.
And of course the producer wants to take wants to
take advantage of these good times, and so they're still
selling off the bullcalfs for steers and everything else and
to enter the food supply. But it's you gotta remember, man,
(33:39):
those that steer that you're eating, that's you know, that
steer is going to range anywhere from you know, probably
I still think you're probably still averaging thirteen months or so,
thirteen to fifteen months to get that animal to from
you know, obviously from the point it's born to the
time it goes to the feel odd and on.
Speaker 1 (33:53):
Well, if I'm understanding this right, the reason I'm shocked
when I go through the meat department is because five
years ago it became really too expensive. Theen drought happened,
and a lot of two got out of the business,
say they closed it, they sold it off and said
we're out, it's too expensive.
Speaker 3 (34:08):
We're now, or they just simply reduced their herd from
one hundred cows to fifty.
Speaker 1 (34:11):
Not having to cost as much to feed and water
and all that and veterinarian costs and all of that.
So if meat prices are gonna drop, it's gonna take
five years.
Speaker 2 (34:21):
Let's let's just say at least three, Just at least three,
and it depends on and then you've got other threats
like this new world sm screw worm.
Speaker 1 (34:28):
I don't know if you've yes been talking about scary
scary it's things sick, It gets in and eats you
defecates and then becomes a huge threat to.
Speaker 2 (34:36):
American beat producers, but also the wildlife deer, er, elk,
other species. It's a huge risk there as well. And
it seems to be spreading through Central America and Mexico
very quickly right now, And so I know that our
US Secretary of ag is trying to do all she
can to keep it from really getting here into the US.
Speaker 1 (34:54):
But nevertheless, it's a huge threat. It does.
Speaker 2 (34:57):
The pressure starts to go down as we get closer
to winter time. So that's a good thing that we're
coming up a winner within a relatively short time there,
because that really does help to suppress the pressures until
the following year.
Speaker 1 (35:07):
I got an idea, what if we could maybe I
don't come up with fake meat, some kind of meat
produced in a lab or something like that. With that,
how dare you? How dare you? How dare you? I
think a lot of this also has to do they
want to push us that way, so they're driving up
the price of good red American meat. Yeah, well, I'll
tell you what, that's a conspiracy. I don't have the
energy to get into at the moment. There's why the
(35:29):
look on your face you don't either. Wow.
Speaker 2 (35:31):
I'm just saying there's only there's only one particular ingredient
when it comes to beef, and that's beef beef. If
you look at the ingredients of the other thing, I mean,
it's much different.
Speaker 1 (35:39):
So I'm tell that to beefy Bill Gates. Hey, okay,
have you are you? I know in the grocery store
they have the fake sausage he a hammer or meat.
Some of that is actually doable. I've had a like
a veggie burden, you know, things like that. But what
they're in there creating is something totally different. It's not vegetables, that's.
Speaker 3 (36:00):
Correct, you know, you know, it's a that's set that size,
self production.
Speaker 1 (36:04):
M M. I'll have some of that on our barbecue anymorrow.
There you go there, when you come over, Hey, we're
gonna get right back here. We're gonna wrap it up.
I'm going to ask Ryan Jacobson about our California dams
because the USD eight Secretary of bag Brook Rowlins said
we're gonna change that in California. We're wrapping up Tremor
Nation all over the place, tour live from he knowo
Ois Sheet and Jacobson, thanks man, CEO Fresnel County Farm Beer.
(36:27):
Thanks for bringing the boys out, the bunny out, and
you out. Yep.
Speaker 3 (36:30):
It's a good, good old time to have on on
Friday night.
Speaker 1 (36:32):
Hey, it seems like I know Governor Newsoman said he's gonna, like, ah,
turn that power nuclear power plant back on. We need
some energy. They've closed it down a lot of hydro
hydro electric dams across. We don't have a whole lot
of time, but I think this is good news for California.
Secretary of bag Brook Wallins warned they're gonna step in
and save some of the dams that they're intending to
tear down. We need as much water as we can
(36:53):
well water and power.
Speaker 2 (36:54):
I mean, those are two extraordinarily important parts to the
Aired West and definitely a big part to what we
do here in So. I know there's been concerns over
the last couple of years for the ones that were
being taken out in northern California there, and there's been
some other discussions about some other ones there, and so
it looks like the FED they're paying more attention to what's.
Speaker 1 (37:10):
Going on there. All Right, what's the next thing we're
going to see? Product wise? Becoming the market here soon.
Speaker 2 (37:16):
So it's funny because we're just on the brink of
citrus that you were just talking about. We get citrus
started rolling around here in October and it goes all
the way through basically May of next year, June of
next year, and so yeah, we got we got citrus
coming off like crazy as doon. But we have pomegranates,
cotton per Simmons, the rain, that's the cotton up.
Speaker 1 (37:34):
Fortunately, probably not too bad to
Speaker 2 (37:37):
Insist that Trevor carry show on the Valley's Power Dog
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