Source: KENTUCKY STATE UNIVERSITY submitted to NRP
A MOBILE KITCHEN FOR FRUIT AND VEGETABLE PROCESSING TRAINING AND EXTENSION INITIATIVES FOR PAWPAW AND SORGHUM SYRUP
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
OTHER GRANTS
Reporting Frequency
Annual
Accession No.
0223082
Grant No.
2010-38821-21522
Cumulative Award Amt.
$300,000.00
Proposal No.
2010-02309
Multistate No.
(N/A)
Project Start Date
Sep 1, 2010
Project End Date
Aug 31, 2015
Grant Year
2010
Program Code
[EWE]- Extension Project
Recipient Organization
KENTUCKY STATE UNIVERSITY
(N/A)
FRANKFORT,KY 40601
Performing Department
AGRICULTURE & ENVIRONMENTAL SCIENCE
Non Technical Summary
Small and limited resource farmers make up 75% of the farms in Kentucky and surrounding states. Small and limited resource farmers need new high-value niche crops and value-added products for improved long-term economic stability. Commercial processing of fruits and vegetables can increase profit margins through the creation of value-added marketing opportunities for farmers. Two crops, pawpaw (pulp) and sweet sorghum (syrup), can be grown organically and have great value-added product potential. Growers of these and other crops need food safety training and kitchens to commercially process value-added products. Additionally, pawpaw pulp processing has additional food safety concerns with processing, which include broken seed alkaloid contamination, pulping of unripe fruit, and bacterial contamination through broken skin. Pawpaw and sweet sorghum processing should be also done on farm to avoid fruit bruising/biomass issues. A mobile kitchen will be purchased for fruit and vegetable commercial processing, training workshops, and use by farmers, to build institutional extension capacity to address the above issues. With commercial processing training, value-added products, including pawpaw pulp and sorghum syrup, will be sold at restaurants, grocery stores, gift shops, and to gourmet chefs. Additional acreage of pawpaw and sweet sorghum will be planted by small and limited resource farmers which will be grown using either organic or sustainable culture methods. Small and limited resource farmers in Kentucky and the SE U.S., many of whom are or have been growing tobacco, will grow high-value niche crops for value-added commercial processing and improved long-term economic stability. Safe local crop production and value-added processing will enhance local communities, improve quality of life, and improve food safety. Organic production methods will protect the environment. Grower participation and consumer awareness will be measured for pawpaw and sweet sorghum crops through the UK Produce Marketing and Planting Intentions Survey, and UK and NCSU Horticulture and Ag agent surveys and monitoring the number of pawpaw and sweet sorghum products at farmers markets at the start and end of the project period. The number of new members in growers associations will be surveyed (e.g., APGA, OAK). The number of pawpaw and sweet sorghum growers and product sellers will be surveyed in organic, fruit, and marketing sections at the annual Kentucky State Horticultural Society Meetings.
Animal Health Component
100%
Research Effort Categories
Basic
(N/A)
Applied
100%
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
90360993020100%
Knowledge Area
903 - Communication, Education, and Information Delivery;

Subject Of Investigation
6099 - People and communities, general/other;

Field Of Science
3020 - Education;
Goals / Objectives
Commercial processing of fruits and vegetables by growers can increase profit margins by yielding value-added products. A mobile kitchen will be purchased for commercial processing and training workshops for fruits and vegetables, with an emphasis on pawpaw and sweet sorghum processing, and use by farmers. Guides will be created on how to grow and process pawpaw fruit and sweet sorghum syrup in print and electronic form for KSU websites. Processing videos will also be available to the public on KSU websites. Marketing and recipe information for pawpaw and sorghum products will be developed. The specific objectives of this project are: 1) Purchase a Mobile Kitchen for processing fruits and vegetables, including pawpaw fruit puree and sorghum syrup, for commercial processing safety workshops and use by farmers. 2) Creation of videos and PowerPoint presentations concerning pawpaw puree and sorghum syrup commercial processing for small farmers that will be available via podcasting, DVDs, and on the Kentucky State University (KSU) Pawpaw and Organic Working Group websites. 3) Develop a Pawpaw and Sweet Sorghum Production, Processing, and Marketing Guide for electronic and print distribution to small farmers. 4) Hold pawpaw and sorghum product preference and organic attitudes surveys at farmers markets in Kentucky, Ohio, and North Carolina, as well as a pawpaw wine-workshop and baked goods test by chefs with the UK-Food Systems Initiative. 5) Conduct a product awareness, interest and willingness-to-pay survey within the UK-Kentucky Food Consumer Panel, surveying a sample of 1000 households across Kentucky, for pawpaw and sorghum value-added products. This project will increase KSUs institutional capacity and address grower needs to commercially process fruit and vegetables on-farm. Project outputs will provide a mobile kitchen for use by farmers and new sources of information via publications, podcasts, and videos; and assemble multi-discipline and multi-institutional teams to address value-added commercial processing opportunities for small farmers and support the Land Grant Program mission. This increased capacity will help farmers produce income through alternative enterprises, and demonstrate KSUs commitment to investment in extension, pawpaw, and organic vegetable programs. This project addresses NIFA Strategic Goals: e) Food safety and f) Sustainable rural economies, and CBG Program Priority Areas: c) Food safety; f) Rural Communities for 21st century; and g) Sustainable Agriculture. This project addresses CBG Extension Need Areas: a) Extension Program Development Support Systems, and b) Extension Technology Upgrades. Extension and research capacity will be strengthened at KSU, the University of Kentucky, and North Carolina State University through the purchase of a mobile kitchen to allow commercial fruit and vegetable processing workshops and training in food safety concerns.
Project Methods
For Objective 1, a Mobile Kitchen, truck, will be purchased for processing fruits and vegetables, including pawpaw fruit puree and sorghum syrup, for commercial processing safety workshops and use by farmers. At least one pawpaw fruit processing workshop will be held each year at KSU, North Carolina State University, and Ohio, and a sorghum workshop will be held in Kentucky. One-day workshops will include presentations on facility, labeling, and handling requirements for commercial processing. The Kitchen will be available to farmers after completion of a training workshop for a small fee. For Objective 2, videos and PowerPoint presentations concerning pawpaw and sorghum commercial processing for podcasting, DVDs, and as downloads from KSU Pawpaw and Organic Working Group websites. For Objective 3, electronic and print guides will be developed for pawpaw commercial processing, marketing and recipes, and organic production, as well as sweet sorghum commercial processing of syrup. For Objective 4, consumer preferences for value-added products will be evaluated for pawpaw jams, fillings, pies, muffins, ice cream and sorghum syrup based cookies and cakes, and items developed by in chefs. Blind taste tests and surveys will be conducted at three Farmers Markets in Kentucky, KSU, North Carolina, and in Ohio. Additionally, varietal pawpaw wine will be evaluated by a panel of wine producers in wine tasting events as part of the Kentucky State Horticultural Society (KSHS) Meetings. KSU undergraduate students will determine if pawpaw cultivar fruit size and firmness influences pulping ease. For Objective 5, the University of Kentucky Food Consumer Panel Survey and UK Produce Marketing and Planting Intentions Survey will be conducted twice during the granting period. In a consumer survey that will be sent to 1000 households in Kentucky, participants will be asked if they have heard of pawpaw or sorghum syrup previously, ever tasted the fruit or syrup before, whether they would be interested in purchasing products made from these crops, and whether they intend to plant pawpaw trees or sweet sorghum. The Kentucky Food Consumer Panel will be used to determine interest in packaging, product attributes, and willingness-to-pay across a wide demographic range within the state. Mechanisms for self-evaluation will include KSU quarterly reports and cooperator meetings. External evaluation will include determining if growers are adopting project practices by monitoring during and after the study new grower participation and consumer awareness of pawpaw and sweet sorghum crops. This will be measured through the yearly UK Produce Marketing and Planting Intentions Survey, UK and NCSU Horticulture and Ag agent surveys of the number of sellers of these crops at local farmers markets at the start and end of the study period, number of new members of grower organizations, and new growers at the annual KSHS Meetings. Additionally, the number of participants at workshops, KSU Websites, and number of extension contacts via email and telephone will be recorded. Abstracts and manuscripts submitted and student presentations at scientific meetings will be monitored.

Progress 09/01/10 to 08/31/15

Outputs
Target Audience:The needs of small family farms and limited resource farmers in Kentucky and the southeastern United States, research and educational approaches in processing and food safety were addressed by this project by developing new niche crops for production in these regions. This project also impacts entrepreneurs, farmers markets, and other specialty fruit retailers. Kentucky and the southeast U.S. are continuing to make a transition from tobacco to new crops, therefore, processed products of pawpaw and sweet sorghum could provide high value crops for this region. This project could therefore significantly impact low-income minority farmers by providing new crop and market opportunities for these individuals. Changes/Problems:After many delays, the KSU Fruit and Vegetable Mobile Processing Unit (FVMPU) was purchased and received in 2015 after navigating the rules and requirements by Kentucky and FDA for such a processing unit. This mobile unit includes a stove, an oven, evaporators, flash freezer, a dishwasher, a refrigerator, and required three compartment sink, produce sink, and hand wash sink. This unit represents an opportunity for limited resource farmers to develop value-added products. What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest?Information concerning the Fruit and Vegetable Mobile Kitchen was distributed at a number of venues including talks and demonstrations, as well asthe The Third Thursday Thing workshop series. The Third Thursday Thing workshop series is open to the public and is a method for disseminating information to underserved communities, limited resource farmers, and other communities of interest. Information on the mobile kitchen and pawpaw processing was disseminated at a booth at the Kentucky fruit and vegetable growers meeting held in January 2015, attended by approximately 1,000 people. Information was presented during an oral presentation attended by approximately 60 people on Mobile Fruit and Vegetable Processing at the Kentucky Fruit and Vegetable Growers Meeting in January 2015. An informational poster was presented at the Kentucky Academy of Science on horticulture extension and outreach opportunities at KSU in 2014. An article was published in the Journal of the American Pomological Society on processing approaches for pawpaw in 2014. Sheri Crabtree and Joni Nelson disseminated information concerning mobile kitchen for use by small farmers at the Kentucky Women in Agriculture roundtable event, the 2015 FEAT Conference, the 16th Annual Henry County Showcase, The Organic Association Kentucky Organic Food Fest, the Pikeville Seed Swap, a field day at the St. Peter Claver Community Garden, University of Kentucky twilight tours, and a workshop at the Boone County Extension Office. The KSU Pawpaw web site provides information on pawpaw growing, processing, and value added products and has been visited by 140,000 people this year. The KSU Pawpaw Facebook page is used for disseminating pawpaw information and has a total of 1800 followers. Five videos on pawpaw processing and other topics related to growing pawpaw trees have been posted on YouTube and have received a total of 44,000 views. Information is also disseminated by phone, email, and mailings to interested parties. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? After many delays, the KSU Fruit and Vegetable Mobile Processing Unit (FVMPU) was purchased and received in 2015 after navigating the rules and requirements by Kentucky and FDA for such a processing unit. This mobile unit includes a stove, an oven, evaporators, flash freezer, a dishwasher, a refrigerator, and required three compartment sink, produce sink, and hand wash sink. This unit represents an opportunity for limited resource farmers to develop value-added products. Hazard Analysis and Critical Control Point (HACCP) plans, Sanitation Standard Operating Procedures (SSOPs), and Standard Operating Procedures (SOPs) were developed for the FVMPU. A number of recipes have been developed for growers with assistance from the University of Kentucky Food Systems Innovation Center. Recipes were developed for growers for the facility for: Boiling Water Canner, Hot Fill, Jarred, Pickled, (Dill Pickles, Corn Relish, Pickled Pepper Mix, Pickled Okra) Boiling Water Canner, Hot Filled, Jarred (Apple Butter, Salsa) and Jarred/Bagged/Plastic containers/Vacuum Bags (Summer Squash, Whole Kernel Corn, and Okra), pawpaw and blackberry jam. All these recipes can be used by producers in the facility. A pawpaw field day was held, including fruit tastings, processing demonstrations, and value-added product information. Value-added products made from pawpaw fruit were developed and demonstrated to the public. Pawpaw ice cream was made for product tastings. Pawpaw jam was made for product tastings and promotional items. Participants learned how to safely commercially process fruits and vegetables, including pawpaw pulp and organic sorghum syrup. New and improved processing methods will protect consumers from food borne illness. Pawpaw ice cream tastings were held at several university events, demonstrating value added products that can be made with pawpaw fruit. Matching funds from the Kentucky Agricultural Development Board were used to establish a mobile kitchen docking station at the KSU Research Farm. Pawpaw and sorghum syrup product and organic preference surveys were conducted. These surveys will direct farmer and entrepreneur actions in the future for pawpaw and sorghum products. Growers and processors will improve skills and policy discussions will be influenced by increase knowledge of these crops and available markets. Growers will adopt improved methods of pawpaw and sorghum production, including organic production. Use of commercial processing techniques by farmers for fruits and vegetables will avoid consumer illness and increase profit margins for growers with the adoption of new products. Growers will adopt harvest and processing practices that lead to the sale of pawpaw pulp that is free of bacteria and seed alkaloid contamination which will prevent consumer illness. Growers will directly apply information from publications generated and actively apply practical policy and decision-making knowledge. Local production of new high-value niche crops and value added products by small and limited resource farmers will support local communities and improved quality of life. Organic production methods will protect the environment. Health of the public will improve through a safer local food supply through new fruit and vegetable processing training and access to a mobile kitchen. Small family farms and rural communities will benefit through new economic opportunities.

Publications

  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Pawpaw value-added product tasting at the Third Thursday Thing. September 18, 2014 at the KSU Research and Demonstration Farm.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Crabtree, Sheri. 2014. Pawpaw value-added product tasting. Boone County Extension Office, September 3, 2014
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Crabtree, Sheri. 2014. Pawpaw value-added product tasting. St. Peter Claver Community Garden, Louisville, KY, September 13, 2014
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Nelson, Joni, and Sheri Crabtree. 2015. Guided tours through the FVMPU. Pikeville seed swap, April 4th, 2015.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Nelson, Joni, and Sheri Crabtree. 2015. The Fruit and Vegetable Mobile Processing Unit (FVMPU)Tour. 2015 FEAT Conference in Morehead, KY, July 31th, 2015.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Nelson, Joni, and Sheri Crabtree. 2015. The Fruit and Vegetable Mobile Processing Unit (FVMPU) Tour. The 16th Annual Henry County Harvest Showcase in New Castle, KY on July 25th, 2015.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Nelson, Joni, and Sheri Crabtree. 2015. The FVMPU Tour. The Annual University of Kentucky twilight tours on South Farm in Lexington, Ky on July 28th, 2015.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Nelson, Joni. 2015. The FVMPU Tour. Organic Association of Kentucky Organic Food Fest meeting in Louisville, KY on August 23, 2015.


Progress 09/01/13 to 08/31/14

Outputs
Target Audience: In an effort to meet the needs of small family farms and limited resource farmers in Kentucky and the southeastern United States, research and educational approaches in processing and food safety were addressed by this project by developing new niche crops for production in these regions. This project also impacts entrepreneurs, farmers markets, and other specialty fruit retailers. Kentucky and the southeast U.S. are continuing to make a transition from tobacco to new crops, therefore, processed products of pawpaw and sweet sorghum could provide high value crops for this region. This project could therefore significantly impact low-income minority farmers by providing new crop and market opportunities for these individuals. Changes/Problems: A second no cost extension was obtained to complete the project objectives. What opportunities for training and professional development has the project provided? The Pawpaw field day held on September 19, 2013, provided the opportunity for 139 people to receive training on pawpaw processing methods and value added products. The agenda included pawpaw processing how-to and demonstration, pawpaw variety fruit tasting and evaluation, as well as sessions on new cultivars and orchard care and maintenance. How have the results been disseminated to communities of interest? The Third Thursday Thing workshop series is open to the public and is a method for disseminating information to underserved communities, limited resource farmers, and other communities of interest. Information on the mobile kitchen and pawpaw processing was disseminated at a booth at the Kentucky fruit and vegetable growers meeting held in January 2014, attended by approximately 1,000 people. Information was presented during an oral presentation attended by approximately 60 people on Mobile Fruit and Vegetable Processing at the Kentucky Fruit and Vegetable Growers Meeting in January 2014. An informational poster was presented at the Kentucky Academy of Science on horticulture extension and outreach opportunities at KSU. An article was published in the Journal of the American Pomological Society on processing approaches for pawpaw. Sheri Crabtree disseminated information on the upcoming mobile kitchen for use by small farmers at the Kentucky Women in Agriculture roundtable event in November 2013. The KSU Pawpaw web site provides information on pawpaw growing, processing, and value added products and has been visited by 137,000 people this year. The KSU Pawpaw Facebook page is used for disseminating pawpaw information and has a total of 1050 followers. Five videos on pawpaw processing and other topics related to growing pawpaw trees have been posted on YouTube and have received a total of 29,000 views. Information is also disseminated by phone, email, and mailings to interested parties. What do you plan to do during the next reporting period to accomplish the goals? We have faced a number of obstacles in actually purchasing a mobile kitchen unit. We plan to finalize and purchase the mobile kitchen and have it available by use for growers by Fall 2014. A series of Extension bulletins on sorghum and pawpaw processing will be prepared, published, and distributed to stakeholders.

Impacts
What was accomplished under these goals? A pawpaw field day was held, including fruit tastings, processing demonstrations, and value-added product information. Value-added products made from pawpaw fruit were developed and demonstrated to the public. Pawpaw ice cream was made for product tastings. Pawpaw jam was made for product tastings and promotional items. Participants learned how to safely commercially process fruits and vegetables, including pawpaw pulp and organic sorghum syrup. New and improved processing methods will protect consumers from food borne illness. Pawpaw ice cream tastings were held at several university events, demonstrating value added products that can be made with pawpaw fruit. Meetings were held with the University of Kentucky Food Systems Innovation Center regarding collaborations developing HACCP plans and SOPs for the mobile kitchen. Price quotes were obtained and the mobile kitchen design went out for bid for purchase in summer 2014. Formal bid requests were sent out to three companies for construction and purchase of the mobile kitchen trailer. Matching money was used to begin the establishment of a mobile kitchen docking station at the KSU Research Farm. Pawpaw and sorghum syrup product and organic preference surveys will be conducted at Farmers' markets, as well as a grower intention survey. These surveys will direct farmer and entrepreneur actions in the future for pawpaw and sorghum products. Growers and processors will improve skills and policy discussions will be influenced by increase knowledge of these crops and available markets. Growers will adopt improved methods of pawpaw and sorghum production, including organic production. Use of commercial processing techniques by farmers for fruits and vegetables will avoid consumer illness and increase profit margins for growers with the adoption of new products. Growers will adopt harvest and processing practices that lead to the sale of pawpaw pulp that is free of bacteria and seed alkaloid contamination which will prevent consumer illness. Growers will directly apply information from publications generated and actively apply practical policy and decision-making knowledge. Local production of new high-value niche crops and value added products by small and limited resource farmers will support local communities and improved quality of life. Organic production methods will protect the environment. Health of the public will improve through a safer local food supply through new fruit and vegetable processing training and access to a mobile kitchen. Small family farms and rural communities will benefit through new economic opportunities.

Publications

  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Crabtree, S., Pomper, K., Lowe, J. and May, B. (2014). Processing approaches for cultivars of the North American pawpaw [Asimina triloba (L.) Dunal]. Journal of the American Pomological Society. 68:111-115.
  • Type: Other Status: Published Year Published: 2013 Citation: Crabtree, Sheri. (2013, Fall). Sheris Recipe Corner. The Kentucky Colonels Kernel, pp. 6-7.
  • Type: Other Status: Published Year Published: 2014 Citation: Crabtree, Sheri. (2014, Winter/Spring). Sheris Recipe Corner. The Kentucky Colonels Kernel, pp. 6-7.
  • Type: Websites Status: Published Year Published: 2014 Citation: KSU Pawpaw at https://www.facebook.com/pages/KSU-Pawpaw/222808837751066
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Yang, S.H. and Woods, T. (2013). Picking Up Pawpaws: An Evaluation of Consumer Willingness to Sample Unusual Regional Products. Journal of Food Distribution Research 44:25-32.
  • Type: Other Status: Published Year Published: 2014 Citation: Crabtree, S. (2014). "Growing Fruit in Your Backyard". 2014 Sustainability Calendar.
  • Type: Other Status: Other Year Published: 2013 Citation: Crabtree, S. (2013, July). Growing Pawpaws in Kentucky. Third Thursday Thing Sustainability Workshop, Kentucky State University Research Farm, Frankfort, KY.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Crabtree, S.B., Pomper, K.W., & Lowe, J.D. (2013, November). Extension, education, and outreach strategies utilized by Kentucky State University pawpaw research and Extension program. Poster presented at Kentucky Academy of Science Annual Meeting, Morehead State University, Morehead, KY.
  • Type: Other Status: Other Year Published: 2013 Citation: Crabtree, S. (2013, September). Pawpaw Processing and Value-Added Products. Presentation at Third Thursday Thing, Kentucky State University Research Farm, Frankfort, KY.
  • Type: Other Status: Other Year Published: 2013 Citation: Crabtree, S. (2013, September). Pawpaw Fruit Tasting and Cultivar Evaluation. Presentation at Third Thursday Thing, Kentucky State University Research Farm, Frankfort, KY.
  • Type: Other Status: Other Year Published: 2014 Citation: Crabtree, S., Pomper, K., & Wright, S. (2014, January). The wonderful world of persimmons and pawpaws, and mobile fruit and vegetable processing. Presentation at Kentucky Fruit and Vegetable Conference, Lexington, KY.
  • Type: Other Status: Other Year Published: 2014 Citation: Crabtree, Sheri. (2014, April). Whos Your Pawpaw, Presentation at Boone County Arboretum, Union, Kentucky.
  • Type: Other Status: Other Year Published: 2014 Citation: Crabtree, S. (2014, April). Growing Pawpaws in Kentucky. Presentation at Wild Foods Festival, Somerset, KY.


Progress 09/01/12 to 08/31/13

Outputs
Target Audience: In an effort to meet the needs of small family farms and limited resource farmers in Kentucky and the southeastern United States, research and educational approaches in processing and food safety were addressed by this project by developing new niche crops for production in these regions. This project also impacts entrepreneurs, farmers markets, and other specialty fruit retailers. Kentucky and the southeast U.S. are continuing to make a transition from tobacco to new crops, therefore, processed products of pawpaw and sweet sorghum could provide high value crops for this region. This project could therefore significantly impact low-income minority farmers by providing new crop and market opportunities for these individuals. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? The Fruit and Vegetable Processing and Sorghum field day held on September 20, 2013, provided the opportunity for 68 people to receive training on sweet sorghum and pawpaw processing methods, safe food processing, home-based and micro-processing requirements, and profitable processing. The agenda included: Sweet Sorghum Processing and Demo: Michael Bomford, Kentucky State University College of Agriculture, Food Science, and Sustainable Systems; Profitable Processing, Angela Anandappa, Program Coordinator, University of Kentucky Food Systems Innovation Center; Home-based Processing and Microprocessing Program, Debbie Clouthier, University of Kentucky; Safe Food Processing, Shadrick Adams, Food Manufacturing Supervisor, Kentucky Food Safety Branch; and Pawpaw Processing: How-to and Demonstration, Sheri Crabtree and Jeremy Lowe, Kentucky State University College of Agriculture, Food Science, and Sustainable Systems. Two jam making demonstrations were held in January and February 2013, conducted by Mr. Robert Lynch, Corbin, KY jam-maker, and Ms. Sheri Crabtree, KSU. The jam workshops were attended by 40 people. How have the results been disseminated to communities of interest? The Third Thursday Thing workshop series is open to the public and is a method for disseminating information to underserved communities, limited resource farmers, and other communities of interest. Information on the mobile kitchen and pawpaw processing was disseminated at a booth at the Kentucky fruit and vegetable growers meeting held in January 2013, attended by approximately 1,000 people. Sheri Crabtree presented a poster entitled Differences in Ease of Processing of Three Commercially Available North American Pawpaw Cultivars (co-authors K. Pomper, J. Lowe, and B. May) at the Kentucky Academy of Science annual meeting held in October 2012, in Richmond, KY. The KSU Pawpaw web site provides information on pawpaw growing, processing, and value added products and has been visited by 145,000 people this year. The KSU Pawpaw Facebook page is used for disseminating pawpaw information and has a total of 819 followers. Five videos on pawpaw processing and other topics related to growing pawpaw trees have been posted on YouTube and have received a total of 22,000 views. Information is also disseminated by phone, email, and mailings to interested parties. What do you plan to do during the next reporting period to accomplish the goals? We have faced a number of obstacles in actually purchasing a mobile kitchen unit. We plan to finalize and purchase the mobile kitchen and have it available by use for growers by Spring 2014. A series of Extension bulletins on sorghum and pawpaw processing will be prepared, published, and distributed to stakeholders.

Impacts
What was accomplished under these goals? A Fruit and Vegetable Processing and Sorghum field day was held on sweet sorghum and pawpaw processing methods, safe food processing, home-based and micro- processing requirements, and profitable processing. Value-added products made from pawpaw fruit were developed and demonstrated to the public. We continued to finalize the purchase of a mobile kitchen for use by farmers for 2014. Change in Knowledge. Participants will learn how to safely commercially process fruits and vegetables, including pawpaw pulp and organic sorghum syrup. New and improved processing methods will protect consumers from food borne illness. A Pawpaw Field day was held with a pawpaw menu to examine consumer acceptance of pawpaw products. Pawpaw and sorghum syrup product and organic preference surveys will be conducted at Farmers' markets, as well as a grower intention survey. These surveys will direct farmer and entrepreneur actions in the future for pawpaw and sorghum products. Growers and processors will improve skills and policy discussions will be influenced by increase knowledge of these crops and available markets. Change in Actions. Growers will adopt improved methods of pawpaw and sorghum production, including organic production. Use of commercial processing techniques by farmers for fruits and vegetables will avoid consumer illness and increase profit margins for growers with the adoption of new products. Growers will adopt harvest and processing practices that lead to the sale of pawpaw pulp that is free of bacteria and seed alkaloid contamination which will prevent consumer illness. Growers will directly apply information from publications generated and actively apply practical policy and decision-making knowledge. Change in conditions. Local production of new high-value niche crops and value added products by small and limited resource farmers will support local communities and improved quality of life. Organic production methods will protect the environment. Health of the public will improve through a safer local food supply through new fruit and vegetable processing training and access to a mobile kitchen. Small family farms and rural communities will benefit through new economic opportunities.

Publications

  • Type: Conference Papers and Presentations Status: Published Year Published: 2012 Citation: Crabtree, S.B., May, B., Pomper, K.W., & Lowe, J.D. (2012). Differences in ease of processing of three commercially available North American pawpaw cultivars. Poster presented at Kentucky Academy of Science Annual Meeting, October 20, 2012, Eastern Kentucky University, Richmond, KY.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2012 Citation: Sheri Crabtree and Jeremy Lowe. (2012). Pawpaw Processing: How-to and Demonstration, Kentucky State University College of Agriculture, Food Science, and Sustainable Systems. Fruit and Vegetable Processing and Sorghum field day held on September 20, 2013
  • Type: Websites Status: Published Year Published: 2013 Citation: Sheri Crabtree (2013). Hand pollinating pawpaws. May 2013. You Tube http://youtu.be/Q3ugZIdwIDE
  • Type: Websites Status: Published Year Published: 2013 Citation: KSU Pawpaw at https://www.facebook.com/pages/KSU-Pawpaw/222808837751066
  • Type: Journal Articles Status: Under Review Year Published: 2014 Citation: Sheri B. Crabtree, Kirk W. Pomper, Jeremiah D. Lowe, and Brandon K. May.Processing Approaches for Cultivars of the North American Pawpaw [Asimina triloba (L.) Dunal]. Journal of the American Pomological Society.


Progress 09/01/11 to 08/31/12

Outputs
OUTPUTS: Additional matching funds, $100,000, were acquired through the Kentucky Agricultural Development Board which will allow an expanded Mobile Kitchen/trailer for processing safety workshops and use by farmers. Discussions with FDA and the Kentucky Department of Health were held to develop a suitable kitchen design. The 3rd International Pawpaw Conference on September 9th-10th, 2011 on the KSU campus and was sponsored by KSU, the Ohio Pawpaw Growers Association, and the PawPaw Foundation. Over 100 scientists, industry people, and growers traveled from 18 states and from Canada, The Netherlands, and Romania to attend the meeting. Topics ranged from pawpaw processing, propagating, orchard production, pests, and diseases. The Conference also featured a Pawpaw Culinary Extravaganza featuring pawpaw menu items from chefs to examine consumer acceptance of pawpaw products. Master Baker Gary Gottenbusch with Servatiis (Cincinnati, OH) and Chef Robert Perry (University of Kentucky) assisted with a dinner which included pawpaw cocktail sauce, salad dressing, soup, salsa, barbecue sauce, smoothies, creme brulee, ice cream, deep-fried pies, and other pawpaw menu items to demonstrate the potential of pawpaw. Food critics and attendees provided positive reviews of most items. A study was repeated to determine if processed pulp recovery rate differs by pawpaw cultivar (Mitchell, Sunflower, and Susquehanna). These cultivars were selected based on varietal fruit size and texture differences that were previously observed. Processed pulp recovery rate varied significantly among cultivars, with Susquehanna and Sunflower having a greater percentage of pulp recovered from fruit compared to Mitchell. With large fruit weights, a high rate of processed pulp recovery, and a high fruit:seed ratio which enables more efficient processing, the cultivars Susquehanna, and Sunflower are good choices for pawpaw growers and processors. We conducted sweet sorghum pressing and syrup making demonstrations for Third Thursday Workshop events in October 2011. Sweet sorghum was grown at three small farm scales and all land, labor and energy inputs were recorded over the entire season. A Pawpaw Planting and Marketing Intentions Survey was developed, approved by IRB, and is being distributed to about 1000 people in Kentucky, Ohio, North Carolina, and other states. Dr. Woods at UK will analyze the data. Sheri Crabtree presented a talk entitled Pawpaw and Persimmon Processing at the 103rd Annual Meeting Northern Nut Growers Association in Lexington, Kentucky. Student Brandon May presented a poster entitled Processed Pulp Recovery Rate in Three North American Pawpaw Cultivars After Periods of Drought or High Rainfall during the Growing Season at American Society for Horticultural Science (ASHS) in Miami, Florida. Dr. Pomper presented a poster concerning the project extension initiatives at the same ASHS meeting. A pawpaw processing video was developed for YouTube and the KSU Pawpaw Website. The KSU Pawpaw Facebook page was maintained and updated with information on growing, processing, and cooking with pawpaws, and generated over 450 followers. PARTICIPANTS: Individuals. Dr. Kirk Pomper, the project PD, designed experiments, analyzed data, assisted in data collection and production of crops, delivered talks to growers, extension and research personnel, developed field days, answered grower questions via email, letters, and visits, mentored undergraduate students, and served as webmaster for pawpaw research results. Ms. Sheri Crabtree and Mr. Jeremiah Lowe, project Co-Investigators, assisted in designing experiments, analyzed data, assisted in data collection and production of pawpaw, delivered talks to growers, extension and research personnel, developed field days, answered grower questions via email, letters, and visits, and mentored undergraduate students. Dr. Michael Bomford, project Co-Investigator, designed experiments, analyzed data, assisted in data collection and production of sorghum, delivered talks to growers, extension and research personnel, developed field days, answered grower questions via email, letters, and visits, mentored undergraduate students, and served as webmaster for sorghum research results. Dr. Marion Simon, project Co-Investigator, coordinated several pawpaw and sorghum workshops for small farmers. University Collaborations: Dr. Tim Woods, University of Kentucky, has planned consumer surveys concerning pawpaw and sorghum. Mr. Robert Perry, University of Kentucky, developed pawpaw recipes for the 3rd International Pawpaw Conference. Dr. Mike Parker, North Carolina State University, is assisting in Horticulture agent participation in NC and pawpaw surveys. Grower Collaborations: We have collaborative relationships with the Organic Association of Kentucky, Ohio Pawpaw Growers Association, and the PawPaw Foundation. We have collaborative research relationships with pawpaw growers Neal Peterson Berryville, VA, Mr. Roland McIntosh, Stanton, KY, Ms. Ilze Sillers Versailles, KY, Dr. Ron Powell, Cincinnati, OH, Mr. Larry Brandenburg (Chairman, Organic Association of Kentucky), and Mr. Brian Geier (Organic sorghum grower). Training or professional development. An undergraduate and a graduate student assisted in pawpaw processing experiments. TARGET AUDIENCES: In an effort to meet the needs of small family farms and limited resource farmers in Kentucky and the southeastern United States, research and educational approaches in processing and food safety were addressed by this project by developing new niche crops for production in these regions. This project also impacts entrepreneurs, farmers markets, and other specialty fruit retailers. Kentucky and the southeast U.S. are continuing to make a transition from tobacco to new crops, therefore, processed products of pawpaw and sweet sorghum could provide high value crops for this region. This project could therefore significantly impact low-income minority farmers by providing new crop and market opportunities for these individuals. Efforts. Events held included KSU farm field days, Kentucky State Horticultural Society meeting, a community festival, Kentucky Nut Growers Association meetings, Small Limited-Resource/Minority Farmers Conference, multiple tours of KSU orchards, and distribution of extension guides that communicated information to farmers and the public about pawpaw and sorghum. Two undergraduate students assisted in pawpaw processing experiments. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Change in Knowledge. Participants will learn how to safely commercially process fruits and vegetables, including pawpaw pulp and organic sorghum syrup. New and improved processing methods will protect consumers from food borne illness. An International Pawpaw Conference was held with a pawpaw menu to examine consumer acceptance of pawpaw products. Pawpaw and sorghum syrup product and organic preference surveys will be conducted at Farmers' markets, as well as a grower intention survey. These surveys will direct farmer and entrepreneur actions in the future for pawpaw and sorghum products. Growers and processors will improve skills and policy discussions will be influenced by increase knowledge of these crops and available markets. Change in Actions. Growers will adopt improved methods of pawpaw and sorghum production, including organic production. Use of commercial processing techniques by farmers for fruits and vegetables will avoid consumer illness and increase profit margins for growers with the adoption of new products. Growers will adopt harvest and processing practices that lead to the sale of pawpaw pulp that is free of bacteria and seed alkaloid contamination which will prevent consumer illness. Growers will directly apply information from publications generated and actively apply practical policy and decision-making knowledge. Change in conditions. Local production of new high-value niche crops and value-added products by small and limited resource farmers will support local communities and improved quality of life. Organic production methods will protect the environment. Health of the public will improve through a safer local food supply through new fruit and vegetable processing training and access to a mobile kitchen. Small family farms and rural communities will benefit through new economic opportunities.

Publications

  • Pomper, K.W., S.B. Crabtree, J.D. Lowe, M.K. Bomford, M.F. Simon, T.A. Woods, J.G. Strang, T. Cottrel, R. Perry, and M.L. Parker. 2011. Establishment of an Extension Initiative at Kentucky State University for Processing of the North American Pawpaw Fruit. HortScience 46(9):S379.
  • Crabtree, S.B., K.W. Pomper, and J.D. Lowe. 2011. Processed Pulp Recovery Rate and Percent Seed Contained in Five North American Pawpaw Cultivars. HortScience 46(9):S249.
  • Lowe, J., Crabtree, S.B. and K.W. Pomper. YouTube Video: KSU Pawpaw: Extracting Pawpaw Fruit Pulp. http://youtu.be/UOtZRPCfRgs. September 2011.


Progress 09/01/10 to 08/31/11

Outputs
OUTPUTS: There was a delay in the release of funds until spring of 2011; however, there was significant progress on a number of grant objectives. A study was conducted to determine if processed pulp recovery rate differs by pawpaw cultivar. Three sets of five ripe fruit each of five commonly available pawpaw cultivars (KSU-Atwood, Mitchell, PA-Golden, Sunflower, and Susquehanna) were selected. These cultivars were selected based on varietal fruit size, with Mitchell and PA-Golden being small fruited cultivars, and texture differences that were previously observed. Processed pulp recovery rate varied significantly among cultivars, with Susquehanna (44%), KSU-Atwood (41%), and Sunflower (41%) having a greater percentage of pulp recovered from fruit compared to Mitchell (24%) and PA-Golden (33%). With large fruit weights, a high rate of processed pulp recovery, and a high fruit:seed ratio which enables more efficient processing, the cultivars KSU-Atwood, Susquehanna, and Sunflower are good choices for pawpaw growers and processors. We conducted sweet sorghum pressing and syrup making demonstrations for Third Thursday Workshop events in September and October 2010. Sweet sorghum was grown at three small farm scales and all land, labor and energy inputs were recorded over the entire season. Vendors were contacted for a purchasing a mobile kitchen for use by small farmers; a mobile kitchen will be available for the 2012 growing season. Subcontract awards were distributed to the University of Kentucky and North Carolina State University in late summer to initiate product awareness, interest and willingness-to-pay surveys. An information booth was created and pawpaw processing and production information distributed to over 250 attendees at the Kentucky State Horticultural Society meetings in Jan, 2011. A Third Thursday Thing Workshop was held in August on MarketReady Producer Sales Training for approximately 100 people. Sweet sorghum pressing and syrup making demonstrations were held atThird Thursday events in September and October 2010. A workshop was organized on "Advances in Pawpaw Processing: Presentations and Roundtable" as part of the fall Third International Pawpaw Conference. A poster on sweet sorghum production at a range of small farm scales was presented at the at the 20th Annual Southern Sustainable Agriculture Working Group meeting in Chattanooga TN and at the 16th Biennial ARD Research Symposium in Atlanta, GA. Master Baker Gary Gottenbusch with Servatii's (Cincinnati, OH) and a number of Chefs were visited and will collaborate on making pawpaw menu items for the Third International Pawpaw Conference Pawpaw Extravaganza Dinner to introduce food critics and the public to the uses of pawpaw. Townsend Sorghum Mill, one of Kentucky's largest sweet sorghum producers, in Jeffersonville KY was visited and sweet sorghum transplanting vs. direct seeding, regionally adapted varieties, sweet sorghum juice extraction at different scales, syrup production, and bioethanol production from sweet sorghum at different scales were discussed. Three videos were developed on pawpaw pruning and propagation for YouTube and the KSU Pawpaw Website. PARTICIPANTS: Individuals. Dr. Kirk Pomper, the project PD, designed experiments, analyzed data, assisted in data collection and production of crops, delivered talks to growers, extension and research personnel, developed field days, answered grower questions via email, letters, and visits, mentored undergraduate students, and served as webmaster for pawpaw research results. Ms. Sheri Crabtree and Mr. Jeremiah Lowe, project Co-Investigators, assisted in designing experiments, analyzed data, assisted in data collection and production of pawpaw, delivered talks to growers, extension and research personnel, developed field days, answered grower questions via email, letters, and visits, and mentored undergraduate students. Dr. Michael Bomford, project Co-Investigator, designed experiments, analyzed data, assisted in data collection and production of sorghum, delivered talks to growers, extension and research personnel, developed field days, answered grower questions via email, letters, and visits, mentored undergraduate students, and served as webmaster for sorghum research results. Dr. Marion Simon, project Co-Investigator, coordinated several pawpaw and sorghum workshops for small farmers. University Collaborations: Dr. Tim Woods, University of Kentucky, has planned consumer surveys concerning pawpaw and sorghum. Mr. Robert Perry, University of Kentucky, developed pawpaw recipes for pawpaw workshops. Dr. Mike Parker, North Carolina State University, is planning processing workshops, product tasting events, and Horticulture agent participation in NC. Grower Collaborations: We have collaborative relationships with the Organic Association of Kentucky, Ohio Pawpaw Growers Association, and the PawPaw Foundation. We have collaborative research relationships with pawpaw growers Neal Peterson Berryville, VA, Mr. Roland McIntosh, Stanton, KY, Ms. Ilze Sillers Versailles, KY, Dr. Ron Powell, Cincinnati, OH, Mr. Larry Brandenburg (Chairman, Organic Association of Kentucky), and Mr. Brian Geier (Organic sorghum grower). Training or professional development. Two undergraduate students assisted in pawpaw processing experiments. TARGET AUDIENCES: Target audiences. In an effort to meet the needs of small family farms and limited resource farmers in Kentucky and the southeastern United States, research and educational approaches in processing and food safety were addressed by this project by developing new niche crops for production in these regions. This project also impacts entrepreneurs, farmers markets, and other specialty fruit retailers. Kentucky and the southeast U.S. are continuing to make a transition from tobacco to new crops, therefore, processed products of pawpaw and sweet sorghum could provide high value crops for this region. This project could therefore significantly impact low-income minority farmers by providing new crop and market opportunities for these individuals. Efforts. Events held included KSU farm field days, Kentucky State Horticultural Society meeting, a community festival, Kentucky Nut Growers Association meetings, Small Limited-Resource/Minority Farmers Conference, multiple tours of KSU orchards, and distribution of extension guides that communicated information to farmers and the public about pawpaw and sorghum. Two undergraduate students assisted in pawpaw processing experiments. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Change in Knowledge. Participants will learn how to safely commercially process fruits and vegetables, including pawpaw pulp and organic sorghum syrup. New and improved processing methods will protect consumers from food borne illness. Pawpaw and sorghum syrup product and organic preference surveys will be conducted at Farmers' markets, as well as a grower intention survey. These surveys will direct farmer and entrepreneur actions in the future for pawpaw and sorghum products. Growers and processors will improve skills and policy discussions will be influenced by increase knowledge of these crops and available markets. Change in Actions. Growers will adopt improved methods of pawpaw and sorghum production, including organic production. Use of commercial processing techniques by farmers for fruits and vegetables will avoid consumer illness and increase profit margins for growers with the adoption of new products. Growers will adopt harvest and processing practices that lead to the sale of pawpaw pulp that is free of bacteria and seed alkaloid contamination which will prevent consumer illness. Growers will directly apply information from publications generated and actively apply practical policy and decision-making knowledge. Change in conditions. Local production of new high-value niche crops and value-added products by small and limited resource farmers will support local communities and improved quality of life. Organic production methods will protect the environment. Health of the public will improve through a safer local food supply through new fruit and vegetable processing training and access to a mobile kitchen. Small family farms and rural communities will benefit through new economic opportunities.

Publications

  • Bomford, M. K. and A. F. Silvernail. 2011. Land, Labor, and Energy Efficiency of Alterative Biofuel Feedstock Crops at Three Farm Scales. Association of Research Directors 16th Biennial Research Symposium Program and Abstracts, pg. 128.
  • Pomper, K.W., and S.B. Crabtree. YouTube Video: Pruning Pawpaw Trees To Generate Budwood. http://www.youtube.com/watchv=bnF79zyJ--I&feature=youtu.be. June 2011.
  • Crabtree, S.B. and K.W. Pomper. YouTube Video: Pawpaw: Planting Seeds. http://www.youtube.com/watchv=shEzzxc2h8U. June 2011.
  • Crabtree, S.B. and K.W. Pomper. YouTube Video: Pawpaw: Chip-budding Trees. http://www.youtube.com/watchv=3whSrfne9zM&feature=related. June 2011.