All About Late Blight -- September 1, 2009

What is Late Blight?

Late Blight is a plant disease that mainly attacks potatoes and tomatoes.  While it is not at all harmful to humans, it has the potential to wipe out whole fields of these crops.  Plants that appear to be healthy one day can be totally destroyed by Late Blight in a matter of a few days.  Probably most disconcerting is rapid pace at which the disease spreads.  A single open lesion on a plant can produce hundreds of thousands of spores that can easily make their way to a neighboring field.  The most famous case of the Late Blight’s devastating capabilities was the Irish potato famine, which was caused in part by the disease.

What makes this year different?

Late Blight is not uncommon in the Northeast.  Most farmers expect to get it in some form or another every year.  This year, however, the disease came much earlier than usual, catching everyone off guard (as the name implies, Late Blight usually arrives late in the growing season).  Typically, the consecutive days of hot, dry weather are enough to burn off an outbreak and keep it from spreading. This year’s cool, wet weather of June allowed the disease to spread rapidly, destroying everything in its path.  Many experts also believe that the suspected cause of the outbreak, tomato seedlings from big-box retailers, created a scenario with many hosts, spread all over the region.

How does it affect farmers?

Late Blight can have a devastating effect on farmers.  Those that get the disease often lose their whole crop.  Organic farmers have been hit especially hard because they are limited in how they can treat the disease.  Other farmers who aren’t affected still might be hurting because of the high costs of the preventative measures it takes to keep the disease from spreading to their fields.  Furthermore, all farmers have been hit hard by the unusual weather this year.  Many plants have been stunted fruiting later and producing a smaller harvest than usual. 

On a financial level, tomatoes are a valuable cash crop that often pays for the debts that many farmers take on in the early season.  Losing tomatoes can be devastating.  One Greenmarket farmer estimated his losses to be upwards of $40,000.  Such losses dwarf the price increases that consumers may see this year.

What can you do?

If you grow tomatoes at home, be alert to the signs of contagious diseases.  Use the many resources available on the web such as the Cornell Cooperative Extension.  As Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns, points out, “when you start a garden, no matter how small, you become part of an agricultural network that binds you to other farmers and gardeners.”  When you buy your seedlings, buy them from small, regional nurseries.  Buying seedlings that travelled 2000 miles isn’t much different than buying tomatoes that traveled that same distance.  Plus, the plant sales often keep farmers solvent during the spring when few crops are ready to bring to market. 

KEEP SUPPORTING YOUR LOCAL FARMERS.  Tough times like these are when farmers most need the support of loyal customers.  Be willing to try different products.  Farmers do their part to promote agricultural diversity by growing a large variety of fruits and vegetables, but consumers can also help promote diversity through what they buy.  Summing up the problem facing farmers at market this season, Bill Maxwell, a Greenmarket farmer said, “I have huge, beautiful cauliflowers, but I’m not going to make a lot of money on that in July.  People want their tomatoes.”  A little bit more cauliflower might be good for everyone this year.

Locally Grown Tomatoes are Safe -- June 19, 2008

Consumer Alert - New York Grown Tomatoes Safe to Consume; Not Linked to Salmonellosis Outbreak

New York State Agriculture Commissioner Patrick Hooker today clarified for consumers that New York grown tomatoes are safe to consume, and have not been linked to the recent salmonellosis outbreak in raw red plum, raw red Roma, or raw round red tomatoes. The U.S. Food and Drug Administration (FDA) confirmed this information late yesterday and expanded its list of production areas not associated with the outbreak to include New York.

On June 7, 2008, FDA alerted consumers nationwide that a salmonellosis outbreak appears to be linked to consumption of certain types of raw red tomatoes and products containing raw red tomatoes. The specific type and source of tomatoes are under investigation. However, preliminary data suggests that raw red plum, raw red Roma, or raw round red tomatoes are the cause.

At this time, FDA recommends that consumers limit their tomato consumption to tomatoes that have not been implicated in the outbreak which include cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached, and tomatoes grown at home. Also, FDA recommends consuming raw red plum, raw red Roma, or raw red round tomatoes only if grown and harvested from the states and countries listed on FDA’s website at http://www.fda.gov/oc/opacom/hottopics/tomatoes.html.

While New York State is a significant producer of tomatoes and ranks 13th in the nation for tomato production, New York’s tomato season typically does not start until later this month. However, there are a handful of greenhouse operations throughout the State that are offering New York grown tomatoes, which are safe to consume and have not been linked to the recent salmonella outbreak.

Consumers who are unsure of where the tomatoes are from that they have in their home are encouraged to contact the store or place of purchase for that information. Consumers should also be aware that raw tomatoes are often used in the preparation of fresh salsa, guacamole, and pico de gallo, are part of fillings for tortillas, and are used in other dishes.

Restaurants, grocery stores, and food service operators have been advised by the FDA not to offer for sale or service raw red plum, Roma, or red tomatoes and products made from these types of tomatoes unless they are listed on the FDA website.

For current information on the salmonellosis outbreak that appears to be linked to certain types of raw red tomatoes, visit the FDA website at http://www.fda.gov/oc/opacom/hottopics/tomatoes.html.

Food Safety Alert
Tuesday, June 10, 2008
Contact: Jessica A. Chittenden
518-457-3136
jessica.chittenden@agmkt.state.ny.us
NYS Agriculture & Markets Food Safety Division
http://www.agmkt.state.ny.us/AD/alertList.asp?year=2008