More Locally Grown Broccoli Coming to a Farm near You

Recently, it was announced that NC State would be working in conjunction with other universities as well as private entities to develop a broccoli suitable for large-scale production on the east coast. Jeanine Davis, Associate Professor and Extension specialist in department of Horticultural Science at NC State University, near Asheville explains:

“We grow beautiful broccoli in North Carolina. that is not an issue -  we can grow it. It’s just traditionally the broccoli we buy in our supermarkets comes from the large production areas in California and Arizona, and that’s what we’re hoping to change.”

Davis says that interest in local food is what’s driving, in part, this research project:

“The large, local food movement, the interest in supporting our local farmers, the rise in cost of energy, it costs so much money now to transport that broccoli across the country, this is a new opportunity.”

The goal is to develop a broccoli variety that is truly suited to the eastern seaboard:

“We’re working with a number of breeders and private seed companies to help varieties that are really good for our conditions, instead of just taking the best varieties from the west and trying to grow them in the east.”

Davis says that most would agree the fresher the broccoli, the better:

“Broccoli, it dehydrates very quickly, you know that limp broccoli that you get that isn’t any fun to have, you know a lot of that has to do with keeping the humidity high around the broccoli, getting it fresh, you know there’s nothing like getting broccoli fresh out of the garden. And so the closer you grow it to where you’re going to sell it, the fresher it’s going to be. So, if we could grow broccoli in North Carolina for our Carolina customers you’re going to have more youthful broccoli.”

More Locally Grown Broccoli coming to a Farm near You - Part II

Jeanine Davis, Association Professor and Extension specialist in department of Horticultural Science at NC State University, near Asheville tells us about bringing large-scale broccoli production to the east coast. Several universities and private entities are involved in this project with the goal to bring fresher broccoli to the eastern half of the country, lowering transportation costs and providing a fresher, more wholesome product.

There are several cool season crops grown along the I-95 corridor, Davis explains why broccoli:

“There are a lot of cool season crops, but broccoli is one that’s really been increasing in popularity. It is a very versatile vegetable, as we’ve talked, you can eat it fresh, you can eat it cooked, it can go into a wide variety of dishes, it is sold frozen and fresh and it’s one that’s had a lot of research on it to show it’s many health benefits.”

Davis discusses the size and scope of the project:

“Very big project that includes universities and companies all up and down the east coast. It is actually a project funded by the US Department of Agriculture and the lead institution is Cornell University up in New York, and we have partners at the University of Maine, and Virginia, Tennessee and South Carolina, we’re also working with a USDA breeder there, and several private seed companies. So, it’s a very big project, it’s a $3.2 million grant.”

While broccoli is being grown throughout most of the state:

“Probably most of the state. We do already have people growing broccoli on a commercial scale in Watauga County area, we have people down in Sampson County growing it, some of our big vegetable producers down there are already growing broccoli, and we know that we can grow it throughout the mountain region. I think most everywhere, the only place that I have not observed broccoli growing, and it could be there and I just haven’t seen it, is right along the coast.”

Davis closes with these thoughts on the project:

“I encourage people to keep their eyes out for locally grown broccoli this year, because as this project gets started, of course we’ll all be starting small, and the more we can show support for the local produce, the faster the industry will grow.”

Jeanine Davis, Associate Professor and Extension specialist in department of Horticultural Science at NC State University

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