Guilherme Preis, Activate Participant
One of the things I enjoy the most about the Activate: Minnesota Pork Leadership Cohort is the opportunity to learn from other areas of agriculture. Throughout our trip to California, we had the opportunity to visit several agricultural operations and learn from people working across different parts of the industry. Two stops that particularly stood out to me were Driscoll’s and Full Belly Farm on July 22 and 23. The two operations are very different, but both gave us ideas that connected back to pork production.
On July 22, we visited a Driscoll’s plant propagation facility that ships approximately 13 million plants annually. The entire process begins with mother plants maintained in highly controlled laboratory environments. These plants are multiplied through several stages before being sent to growers to produce strawberries, raspberries, blackberries, and blueberries.
What stood out most to me was how similar their biosecurity program was to what we see in the swine industry. Their facilities are divided into color- and number-coded zones, with controlled movement between areas. Bacteria are their main contamination concern, and although their goal is to remain below 3%, they generally operate at less than 1%.Seeing that level of attention to biosecurity in another industry reinforced how important prevention and consistency are in protecting the health and quality of what we produce.
Similar to what we also see in the swine industry, Driscoll’s develops the genetics, propagates the plants, provides the plants and production protocols to growers, and then markets the fruit. The fruit is graded based on quality, which directly impacts the price paid to the grower. That connection between genetics, production practices, quality and ultimately value was especially interesting to see from a different perspective.
Finishing our lab visits, we stopped at Driscoll’s entomology laboratory, where we learned how beneficial insects are used to control pests and reduce crop damage. As someone who works in swine genetics, I could not help but notice how both industries rely heavily on science, research, and innovation to produce high-quality products. While the products and production systems are very different, the commitment to improving genetics, managing health and using science to make better decisions felt very familiar.
To finish the visit, we had the chance to pick fresh blackberries and participate in a strawberry tasting, where Driscoll’s let us compare several strawberry varieties currently in development. It was really interesting to taste the differences between them, and by the end, our group had a pretty clear consensus on our two favorite varieties!
The next morning, Lyla hosted us at Full Belly Farm, a 400-acre organic farm with approximately 90 employees. The farm grows over 100 different crops, including fruits, vegetables, flowers, and nuts, while also raising chickens and hogs that are mostly used on the farm.
To stay true to their organic farming philosophy, they use a variety of tools, including sulfur, essential oils, and other integrated pest management practices to protect their crops. It was interesting to see how much thought and planning goes into organic production and the different challenges that come with managing such a diverse operation.
I was also impressed by how intentional they are about creating value from everything they produce. Fruits and vegetables that do not meet fresh-market standards can be dried or turned into other products sold on the farm. They also host weddings and other events and sell much of their production directly to consumers through farmers’ markets. Rather than viewing something as a waste or a product that does not meet one standard, they look for another way to create value from it.
Finally, one thing that really stuck with me was their people. Several employees have been with Full Belly Farm for decades, with some working there for around 35 years. That experience allows them to perfect their craft, but it also says a lot about the culture the farm has built and its commitment to retaining employees.
These two visits reminded me that many of the principles behind successful agriculture are shared across industries. Biosecurity, employee retention, innovation, quality control, sustainability, and finding ways to add value are just as important in berry and vegetable production as they are in pork production. Taking the time to learn how other agricultural businesses approach similar challenges can give us new perspectives that we can bring back to the pork industry.
