Progress 09/01/20 to 08/31/24
Outputs
Target Audience:Supply chain actors for the U.S elderberry supply chain, with particular attention towards a niche audience of small-scale, regionally-based producers and processors in California. A secondary audience is all small and mid-scale farmers engaged in on-farm drying and processing of fruit and herbs, as well as small and mid-scale value-added food manufacturers. Changes/Problems:We did not reach our project's proposed goal of issuing 40 certificates of PCQI/PSA training completion, despite having offered our niche audience two distinct PCQI training opportunties (led by project partners, UC Davis Department of Food Science & Technology) and multiple PSA training opportunities (organized by UC Agriculture & Natural Resources colleagues with the UC Small Farm Food Safety team). The lower than anticipated interest in PCQI and PSA trainings may be due to audience perception that these certifications are not immediately applicable to their context. A needs assessment survey conducted by the project team in 2021 found 42% of respondents (n=45) were growing, harvesting, and/or processing elderberry/flowers for home-use only. 52% of participants (n=67) across four 2023-2024 workshops self-identified as homesteader/gardeners, while 35% self-identified as farmer/ranchers and only 12% reported selling value-added products. However, workshop participants overall reported increased intent to engage in elderberry sales and value-added processing in the future, indicating that PCQI/PSA certifications may be needed at an upcoming time. While our project fell short of our goal on the number of PCQI/PSA training certificates issued, we slightly exceeded our goal of workshop/webinar participation, and succeeded in creating relevant resources that remain accessible beyond the project term. What opportunities for training and professional development has the project provided?The project team supported two California elderberry processors/handlers in completing a Preventive Controls Qualified Individual (PCQI) training. How have the results been disseminated to communities of interest?The suite of elderberry food safety resources (4 written guides and 4 educational videos, all available in English and Spanish) were shared with participants and registrants of the 2024 workshops, with collaborators and clientele in our networks, in UC SAREP's quarterly e-newsletter, as well as posted on Food Safety Resource Clearinghouse and compiled on UC SAREP's California Elderberries website. These resources were also shared via SAREP's two outreach channels for topics related to California elderberry: an electronic mailing list (813 subscribers) for announcements and an email listserv (411 subscribers). What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Activities carried out under this project addressed the goal of increasing understanding of food safety practices for harvesting and processing elderberry, with particular attention towards a niche audience of small-scale, regionally-based producers and processors in California. Western blue elderberry (Sambucus nigra spp. cerulea) grows widely throughout California's natural landscapes and is commonly included in hedgerows: linear strips of perennial plants grown along farm edges for the purpose of enhancing biodiversity, sequestering carbon, and providing habitat for insects, birds and wildlife. At the same time, there is strong interest in the marketplace for elderberry value-added products (syrups, jams, jellies, etc.), indicating that elderberries grown in hedgerows can generate farm income conjointly with conservation benefits. In 2019, a market survey of California food retailers, herbalists, and specialty food producers underscored this commercial potential, with the majority of respondents finding insufficient elderberry supply and stating a strong desire to purchase California-grown. A survey of elderberry harvesters and processors conducted by this project in 2021 indicated a strong need for food safety education, particularly related to harvesting and handling, drying methods, and freezing methods. Responding to identified audience interest in education on food safety and processing regulations related to elderberry, our project team - composed of Univ of CA Davis Food Science & Technology (FS&T) and Univ of CA Sustainable Agriculture Research & Education Program (SAREP) personnel - created a suite of resources and hosted a series of workshops and webinars. In 2022, the project team organized a two-part webinar series addressing food safety considerations and best practices for harvesting, handling and processing elderberries and flowers. The first webinar covered food safety best practices for harvesting, destemming, and washing berries and flowers. Food safety and regulatory implications of harvest location, and an overview of California's Cottage Food law were also covered. The second webinar discussed food safety best practices for drying, freezing, and processing berries and flowers. An overview of the Processed Food Registration for value-added product making was also included. Both webinars included presentations by UC Davis' Food Science & Technology experts as well as elderberry product practitioners. Webinar 1 had 23 participants and 123 registrants. Webinar 2 had 17 participants and 120 registrants. Recordings of both webinars were emailed to all 125 unique registrants as a follow-up to the events. In 2023 and 2024, the project team organized four interactive workshops (two in Yolo County, CA and two in Modoc County, CA) on best practices for harvesting, handling, drying, and freezing of elderberries, including hands-on learning, equipment demonstrations, classroom lectures, remarks from elderberry product entrepreneurs, and perspectives from Indigenous guest speakers. Registration and waitlists for all four workshops totaled 133 individuals, indicating strong continued interest in the topic. Due to their participatory nature, each workshop was capped at 20 participants, totaling 80 for all four workshops combined. In addition, we coordinated a small workshop on hedgerows, elderberry, food safety, and value-added product opportunities in partnership with a Central Valley beginning farmer training program specifically serving women, veterans, and BIPOC communities, attended by 5 participants. Seventy-eight percent (n=67) of total workshop participants affirmed that they learned a new concept or practice to reduce food safety risks, and provided an example. Participants reported knowledge gain related to various food safety and food processing topic areas, including strategies for minimizing food safety risks during harvest and post-harvest, selecting and using sanitizers, and approaches to destemming and drying. The average participant reported a basic knowledge level before the workshop (5.3 out of 10 on a Likert scale) and an experienced knowledge level (7.5 out of 10) after the workshop. 69% of workshop participants said they intend to make a change to their farm, business, or home use based on something they learned, and provided an example. One attendee responded, "Make my processing more consistent, cleaner and documented," and another specified, "adding sanitizer to batch water." Participants valued the workshop experience overall. Comments from the evaluations included: ·"The material presented was very clear and organized. It was awesome to have time for Q&A throughout the day as I learned a lot from other people's questions. The entire staff was super knowledgeable, friendly, and engaging. Really awesome day. Would definitely recommend to others." ·"Very well organized. A complete pleasure to attend. Very informative." ·"A lot of great info. Learned about elderberries and the process." Additionally, participants indicated stronger intent to adopt or engage with various elderberry processes, including making value-added products, freezing, drying, growing, and selling. In 2022, elderberry was the #2 selling herbal supplement in the U.S. mainstream market with over $200 million in sales, indicating the crop's potential to enhance emerging food economies and markets. As a free-standing complement to the workshops, our team developed a series of four short 3-8 minute educational videos and four 12-page full-color best practice guides, all available in English and in Spanish. As of early December 2024, the videos have collectively received over 1,000 views and the guides have over 750 views.
Publications
- Type:
Websites
Status:
Published
Year Published:
2024
Citation:
Baddorf, Alicia; Engelskirchen, Gwenael; Farrar, Kristen; DiCaprio, Erin; Ramos, Thais; Liao, Ruofen; Tosta, Isabella (2024). Food Safety Best Practices for Elderberry Harvest. https://ucanr.edu/sites/Elderberry/files/401500.pdf
(EN) https://ucanr.edu/sites/Elderberry/FoodSafety/Harvest/
(SP) https://ucanr.edu/sites/Elderberry/FoodSafety/Harvest-SPANISH/
- Type:
Websites
Status:
Published
Year Published:
2024
Citation:
* Baddorf, Alicia; Engelskirchen, Gwenael; Farrar, Kristen; DiCaprio, Erin; Ramos, Thais; Liao, Ruofen; Tosta, Isabella (2024). Food Safety Best Practices for Elderberry Post-Harvest Handling.
https://ucanr.edu/sites/Elderberry/files/401501.pdf
(EN) https://ucanr.edu/sites/Elderberry/FoodSafety/Post-Harvest/
(SP) https://ucanr.edu/sites/Elderberry/FoodSafety/Post-Harvest-Spanish/
- Type:
Websites
Status:
Published
Year Published:
2024
Citation:
Baddorf, Alicia; Engelskirchen, Gwenael; Farrar, Kristen; DiCaprio, Erin; Ramos, Thais; Liao, Ruofen; Tosta, Isabella (2024). Food Safety Best Practices for Elderberry Drying. https://ucanr.edu/sites/Elderberry/files/401503.pdf
(EN) https://ucanr.edu/sites/Elderberry/FoodSafety/Drying/
(SP) https://ucanr.edu/sites/Elderberry/FoodSafety/Drying-Spanish/
- Type:
Websites
Status:
Published
Year Published:
2024
Citation:
Baddorf, Alicia; Engelskirchen, Gwenael; Farrar, Kristen; DiCaprio, Erin; Ramos, Thais; Liao, Ruofen; Tosta, Isabella (2024). Food Safety Best Practices for Elderberry Freezing, Storage, and Holding. https://ucanr.edu/sites/Elderberry/files/401502.pdf
(EN) https://ucanr.edu/sites/Elderberry/FoodSafety/Freezing-Storage-Holding/
(SP) https://ucanr.edu/sites/Elderberry/FoodSafety/Freezing-Spanish/
|
Progress 09/01/22 to 08/31/23
Outputs
Target Audience:Supply chain actors for the U.S elderberry supply chain, with particular attention towards a niche audience of small-scale, regionally-based producers and processors in California. A secondary audience is all small and mid-scale farmers engaged in on-farm drying and processing of fruit and herbs, as well as small and mid-scale value-added food manufacturers. Changes/Problems:Our project saw much lower than anticipated participation in the PCQI and PSA trainings, despite comprehensive outreach efforts. We believe this may have to do with the fact that many in our niche audience of elderberry growers and product-makers are not required to complete these trainings. A needs assessment survey conducted by the project team in 2021 found 42% of respondents (n=45) were growing, harvesting, and/or processing elderberry/flowers for home-use only. We do not expect to reach our project's proposed goal of issuing 40 certificates of completion, despite having offered our niche audience two PCQI training opportunties (led by project partners, UC Davis Department of Food Science & Technology) and multiple PSA training opportunities (organized by institutional colleagues with the UC Small Farm Food Safety team). The project team has made progress on the guidance documents related to food safety best practices on these topics: 1) Harvesting Elderberry Fruit & Flowers, 2) Post-Harvest Handling of Elderberry Fruit & Flowers, 3) Drying of Elderberry Fruit & Flowers, and 4) Freezing, Storage and Holding of Elderberry Fruit & Flowers. In spring 2023, the team decided to revisit the guides to make them more accessible to a practitioner audience by simplifying the language and layout. The project team has also been taking steps to make the content accessible in accordance with the Americans with Disabilities Act. The guides will be translated into Spanish and made available via UC SAREP's elderberry website, mailing list, the Food Safety Clearinghouse website, and broader elderberry networks. Due to continued position vacancies and staff transitions, both at UC SAREP and with our project subcontractor, UC Davis Department of Food Science & Technology, a second NCE was requested and approved in March 2023. The project team expects completion of all project deliverables by Aug 31, 2024. What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?Presentation at the Western Regional Center to Enhance Food Safety Annual Meeting (May 2023). Food safety related resources were shared with 20 participants following the Elderberry Harvesting, Handling, & Processing workshop in August 2023. Resources included sample logsheets for wildlife monitoring, and links to existing guidelines for cleaning and sanitizing tools and equipment, selecting proper sanitizers, and post-harvest wash water treatment. What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period, the project team plans to: Finalize, layout, and translate into Spanish four educational guides; Finalize educational videos to accompany the educational guides; Organize 2 or 3 additional workshops (virtual or in person) on Best Practices for Elderberry Food Safety; Create a new food safety section on SAREP's Elderberry in California website; Disseminate all of the above via UC SAREP's elderberry mailing list, ANR outreach channels, UC Davis Food Safety website, various elderberry related Facebook groups, and to the Food Safety Resource Clearinghouse; Conduct final project evaluation from all participants who engaged with activities of the project.
Impacts
What was accomplished under these goals?
PCQI trainings: The project team recruited participation of California elderberry processors, product makers and handlers in two in-person PCQI trainings, one held in March 2023 and one held in September 2023. Two "Preventive Controls Qualified Individual" certificates were awarded in March. Two additional (one processor and one grower) expressed interest but did not ultimately attend a course. The PCQI trainings were offered by project collaborators at UC Davis Department of Food Science & Technology and led by co-PI Erin DiCaprio. UC SAREP promoted the PCQI trainings to the Elderberry in California list-serv (328 subscribers) and to the West Coast Elderberry Growers email list (over 100 recipients). One participant evaluation for the PCQI course reported improving their knowledge of FSMA Preventive Controls for Human Food Rule from "no previous knowledge of requirements" to "very knowledgeable" after taking the course. Examples of knowledge gains from the course include how to: develop a food safety plan, develop a flow diagram, conduct a hazard analysis, and implement preventive controls. PSA trainings: The project team recruited California elderberry growers for a series of virtual PSA trainings offered by the UC Small Farm Food Safety team. Our UC colleagues initiated these trainings independently of our FSOP project, and our project team decided it would be more effective to amplify the existing trainings rather than duplicate efforts. Trainings were offered in May 2023, and over various dates from October through December 2023. Our project team's outreach consisted of repeated announcements about the PSA trainings to UC SAREP's elderberry mailing list, listserv, social media groups, and August workshop attendees. Announcements were attractively formatted in MailChimp and included a brief FAQ section with "Why should I attend this training?" and "Where can I learn more about whether this training applies to me?" Prospective participants reached through our targeted outreach were offered subsidized course fees and asked a screening question about how they worked with elderberry (e.g., growing, processing, handling, etc.) in order to ensure alignment with our intended audience. Four people expressed interest in attending, but as of the end of September, UC SAREP's recruitments resulted in 0 PSA/AFDO Certificates of Course Completion. Drying demonstrations: In July 2023, the UC Davis Department of Food Science & Technology team conducted an elderberry drying demo at the pilot plant at UC Davis, using three different drying techniques: cabinet dryer, food dehydrator, and freeze dryer. The goal of this demo was to give participants at the upcoming August workshop an opportunity to observe and compare various drying techniques. The total run times for the different drying methods were 5 hours 33 minutes (cabinet dryer), 5 hours 19 minutes (food dehydrator), and 5 days (freeze dryer). Brix, texture, pH, color, water activity, and moisture content measurements were performed for documentation and quality purposes. At the workshop, the participants were presented with the final dried berries along with all the measurements.
Publications
|
Progress 09/01/20 to 08/31/21
Outputs
Target Audience:Supply chain actors for the U.S elderberry supply chain, with particular attention towards a niche audience of small-scale, regionally-based producers and processors in California. A secondary audience is all small and mid-scale farmers engaged in on-farm drying and processing of fruit and herbs, as well as small and mid-scale value-added food manufacturers. Changes/Problems:Changes to staffing levels delayed progress on some of the project deliverables. The pandemic surge during the late summer months made it difficult to travel for site visits during a peak harvest window. What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?In upcoming project period, the team will conduct additional site visits to 2 - 3 processors of elderberry and 3 - 4 growers/harvesters. Our team expects to complete the 4 info guides in January 2022 and have them translated into Spanish by March 2022, at which point they will be available for download on UC SAREP's elderberry website and disseminated across existing networks of elderberry growers. We will collect samples of dried elderberries from a regional herb cooperative and evaluate the aw in order to assess the efficacy of the solar drying process to achieve an aw below 0.85. We plan to host an educational webinar on Cottage Food, Processed Food Registration and GAP certification for a targeted elderberry audience in Feb 2022. Two trainings for processors and growers (PCQI and PSA) will be held in March and April 2022. Grower workshops will be organized in 4 - 5 different regions of California from May through August 2022. Video clips will be filmed, edited and translated in June and July 2022.
Impacts
What was accomplished under these goals?
The project team completed a review of food safety literature and extension guides pertaining to elderberry and elderflower harvesting, handling and processing. Because limited information exists specific to this crop, we used blueberry as a proxy and also reviewed literature pertaining to blueberry harvesting, handling, washing and sorting, freezing, drying and storage. A review of the literature confirmed that food safety considerations specific to elder include potential toxicity (highest concentration in the stems and leaves) and ensuring that acidity levels are suitable for home processing. Additionally, elderberry and flowers are often harvested under wild rather than cultivated conditions, making harvest and sanitation practices of particular importance. In June 2021, the project team disseminated a 43-question online survey to understand current practices and food safety information needs of individuals/enterprises who are harvesting, handling and/or processing elder fruit and flowers. The survey was intended to bolster stakeholder input that would have been gathered from in-person site visits, but which were difficult to accomplish due to the pandemic. The survey was shared online via known elder networks and received 61 responses. Greatest number of survey responses were from California (43%) and the Midwest (20%). When asked to indicate applicable regulatory schemes (e.g. Cottage Foods, Processed Foods Registration) the selections with the greatest number of responses were "Don't know / not sure" (27%) and "None of the above" (27%), confirming that there is a need for education with this target audience. The specific food safety topics that received the greatest interest from respondents were 1) best practices for harvesting and handling (71%), 2) best practices for drying methods (65%), and 3) best practices for freezing methods (65%). According to survey responses, the most common product made with elderberries is syrup and the most common products made with elderflowers are cordials and teas. More respondents reported freezing berries than drying, and over ¼ of the respondents said that they do not currently have food safety policies and procedures in place for their operation. Four site visits were conducted in spring/summer 2021, all to small-scale farms with elderberry production located in the northern Central Valley of California. Two of the farms are actively making elderberry value-added products, one is harvesting for direct sale and one is investigating possibilities for making value-added products. An additional farm was contacted for a site visit but was unavailable. We also met with representatives from a nutraceutical corporation to learn about practices in elderberry processing at a larger scale. The project team devoted time to building relationships within existing elderberry networks and identifying producers and processors for additional site visits. We introduced the project and its objectives at a West Coast Elderberry Workshop (Feb 2021) and at the Sierra Tribal Forum (Aug 2021). Both of these will serve as venues for future outreach and recruitment for workshops. Since elderberry is a crop with significance to American Indians, several attempts were made via email to connect with the Tribal Food Safety Alliance about this project.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Conference presentation at the National Farm Viability Conference submitted in June 2021, accepted in August. https://www.farmviabilityconference.com/ (October 2021). Panel presentation on elderberry included segment titled Food safety practices: an important part of getting product to market .
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Webinar presentation at the Lead Regional Coordination Center Food Safety Outreach Program Roundtable. Enhancing food safety capacity of western elderberry producers: best practices for harvest and processing (April 2021) Zoom Webinar.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Webinar presentation at the Western Regional Center to Enhance Food Safety Annual Meeting. Enhancing food safety capacity of western elderberry producers: best practices for harvest and processing (May 2021) Zoom Webinar.
|