WEBVTT
Kind: captions
Language: en

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[Music]

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[Narrator] This urban supermarket shopper is buying
a package of fresh shiitake mushrooms

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harvested many miles away
on a farm in rural Virginia.

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It's a luxury that's taken for granted by the
average consumer

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but it couldn't have happened without a
lot of behind the scenes planning and

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the cooperative efforts of a number of
Virginia farmers

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who were looking to supplement dwindling
income from traditional farm crops.

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So far more than 200 Virginia landowners
have started commercial shiitake

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mushroom production,
although most of them continue to raise

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traditional farm products.
Andy Hankins of Virginia State University

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serves as Virginia's
extension specialist in alternative

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agriculture.
The mushroom industry in Virginia

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started in 1981 when a group of Korean
nationals started the elix corporation

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in Buckingham county.
They moved to Buckingham county because

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there's a short wood pulpwood industry
there and they had a very

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excellent access to thousands of the
right size

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oak logs that they need for production.
They provided consulting services for

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a handful of growers and the industry
got started all through the state

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after several interested extension
agents got started

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spreading the word about shiitake
production and it spread from

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from neighbor to neighbor and then the
national

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farm magazines got on the scene and they
printed a lot

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of articles about shiitake mushroom
production

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elix corporation came to Virginia in
1981

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with a large operation in Buckingham
county

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but there was one particular farmer in
Madison county named Buddy Hale he was a

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dairy farmer there
and actually when I started as a county

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agent in Madison county in 1983
he showed me the mushroom production

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that he was doing and i was just
fascinated by it

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and i could also see that he was making
some money so he and i

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really spread a lot of information from
that one particular county

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just because he was a very open
individual who allowed

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a lot of people to come to his farm for
farm tours

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so many of the national farm magazines
came there to for interviews about

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the mushroom production 1983 we formed
an association called appalachian

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mushroom growers
and appalachian mushroom growers was

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designed to help the growers first learn
a lot about production

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and they knew even then that we would
need a lot of marketing information

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well as a parent organization
this this group of 300 people began

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working towards development of a
mushroom marketing cooperative

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and these people met
week after week for a full year every

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two weeks
they get together and have three hour

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meetings just planning the development
of the cooperative these kind of things

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do not happen quickly and easily
and since the production was spread all

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over the state of virginia
the steering committee members were

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having to often drive
150 200 miles to get to the meetings so

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if anyone ever begins work with a
an agricultural industry that is spread

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over a wide region
they've got to have very committed

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people as more and more producers become
skilled at mushroom production finding

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markets for the crop becomes an
important consideration

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the early industry was based to a large
extent upon trade to the

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gourmet restaurants in virginia and in
washington dc area

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and it was a excellent kind of business
growers could

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produce just even 25 50 75 pounds of
mushrooms a week

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and sell them at very good wholesale
prices about five dollars a pound

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we had a situation where we had over 200
shiitake mushroom producers in the state

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of virginia
all producing mushrooms for one small

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market which was the gourmet
restaurant trade and the word got around

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that the market was flooded well that
particular market was flooded

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but that is not the only market that
there could be for shiitake mushrooms

00:05:16.880 --> 00:05:22.000
other markets could be supermarket chain
stores that is where a huge amount of

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fresh produce is sold and a huge amount
of mushrooms are sold

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another market could be institutions
such as the military into hospitals into

00:05:29.520 --> 00:05:32.240
prisons
right now we're at this business

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management and marketing development
stage

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that is must be successful for
any further activity to take place

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despite the large and growing demand for
fresh produce across the country

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it's difficult for an individual grower
to gain access to fresh produce markets

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most people buy their produce at the
supermarket and modern chains won't buy

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small amounts directly from a farmer
they need large shipments of a

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consistent quality week after week
most of your big chain store buyers

00:06:06.479 --> 00:06:11.520
prefer to work through a middleman
when you're a buyer for produce you've

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got to deal in two things you've got to
have a constant

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supply and a constant quality
you can do that working through a broker

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who is basically working up and down the
east coast for example

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he uh he knows where the supply is he
knows how to go for it you work with an

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individual farmer such as john smith
if he if he goes to a buyer and says i'm

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going to be in business
this long i'm going to be in business my

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market one day is three weeks and i'm
gonna have this product this much

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product for this long
then he's got a better chance of getting

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in the door
if he works with a group then that group

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a group working through
a cooperative type thing can expand

00:06:49.759 --> 00:06:52.000
their
marketing wonder because you've got more

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growers and you can tell them you're
going to have this much product for this

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long
these chains usually have a regional

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distribution center that supplies
all of the stores in the region with the

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same produce at the same price
a large farming operation with hundreds

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of acres
and a substantial investment could

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supply enough produce for supermarket
chains

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but a typical virginia farmer cannot
the mission of the corporate extension

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service program at virginia state
university is to focus on small farm

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development
and development of alternative

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enterprises
suitable for small farmers shiitake

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mushroom fits into a small farmer's
program perfectly because of the fact

00:07:37.599 --> 00:07:41.680
that it is
high in in labor it requires a lot of

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labor but it does not require
a great deal of capital so a small

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farmer can go into mushroom production
without having

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to make a large investment so it fits
very well

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into a small farmer's program 80 percent
of virginia

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farmers are considered to be smaller
farmers so it's our

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intent to help those farmers increase
their income

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along with trying to return
profitability to virginia agriculture in

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general
the extension service and other state

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agencies can help producers gain access
to supermarket

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processing and institutional market
channels

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virginia tech extension agricultural
economist dr

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charles cole believes the
well-structured agricultural industry

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must be developed for every crop that's
grown

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the planning committee for the virginia
shiitake mushroom marketing cooperative

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had put together four very clearly
defined channels

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the wholesale retail the food service
the military market

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and the further processing market it was
felt by the

00:08:47.279 --> 00:08:51.360
mushroom committee that the wholesale
retail market

00:08:51.360 --> 00:08:56.000
had the greatest amount of potential for
a test market

00:08:56.240 --> 00:09:02.800
accordingly the market was divided
into five different segments and

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detailed plans were developed for each
of these segments

00:09:06.880 --> 00:09:09.920
in the case of the the shiitake mushroom
market

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we looked at the retail store and
set up the information that we needed to

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learn from the test market from the
retail store

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and then immediately before that
uh enterprise in the channel we looked

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at the distribution
then the packing then the assembly

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and the production so you see that we
worked

00:09:35.680 --> 00:09:39.120
from the front end of the channel to the
back end

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now the value of this exercise is to
make sure that the prices

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charged at the retail end are adequate
to cover the margins

00:09:47.120 --> 00:09:54.240
in each of the channels that will be
the product will be flowing through so

00:09:54.240 --> 00:09:59.839
in the case of the retail industry
the price was mapped out and then the

00:09:59.839 --> 00:10:03.120
enterprise was set up to look at
distribution

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packing assembly and production
in the test marketing situation we look

00:10:09.519 --> 00:10:12.560
carefully
at how we were going to maintain the

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quality of the product
in the marketing channel from harvest to

00:10:17.360 --> 00:10:20.959
the retail store it was very important
to maintain

00:10:20.959 --> 00:10:25.360
a certain temperature gradient in that
total process

00:10:25.360 --> 00:10:28.560
it was also very important for us to
have a

00:10:28.560 --> 00:10:34.480
very detailed analysis of the cost
the cost at each of these sectors in the

00:10:34.480 --> 00:10:38.079
marketing channel
so as we put together the detailed

00:10:38.079 --> 00:10:42.079
planning we had the
refrigerated truck cost for the

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distribution channel
and the assembly channel because at all

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times the product was being refrigerated
from the time it was harvested off the

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logs until it was put on the
the retail shelf in the supermarket

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in addition to that some very detailed
work was done at the packing plant to

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make sure
that the product was assembled and then

00:11:06.399 --> 00:11:09.600
packed in accordance with a standard
specification

00:11:09.600 --> 00:11:12.880
that was asked for by the retail market
manager

00:11:12.880 --> 00:11:16.880
in this case instead of packing the
mushrooms in bulk they were packed in

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three and a half
ounce containers and approximately 20

00:11:20.320 --> 00:11:23.040
different
cost elements were involved from the

00:11:23.040 --> 00:11:25.440
time the
product came in the front door the

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packing plant until it went onto the
truck

00:11:28.079 --> 00:11:33.760
for distribution leaders in the virginia
mushroom industry are using a systems

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approach to the development of this
enterprise

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five essential segments are being
developed at the same time

00:11:41.040 --> 00:11:48.000
these include production
assembly packing

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distribution and retail sales
this model can be used for many high

00:11:54.800 --> 00:12:00.399
high-value intensively cultivated crop
and livestock products

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in virginia shiitake mushrooms are grown
on natural hardwood logs

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chestnut oak works best because its
thick coarse bark resists competing

00:12:09.920 --> 00:12:15.680
fungi which can reduce
yields white oak logs also work well

00:12:15.680 --> 00:12:20.240
but the red oak family should be avoided
because they are easily infested by

00:12:20.240 --> 00:12:25.760
other wood rotting fungi producers must
learn all of the standard production

00:12:25.760 --> 00:12:29.279
procedures before attempting to grow
shiitake mushrooms

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or any other agricultural product before
1980 no one ever grew shiitake mushrooms

00:12:35.279 --> 00:12:38.399
in virginia
as growers tried to transfer a

00:12:38.399 --> 00:12:43.200
production method that works in korea
to central virginia conditions some

00:12:43.200 --> 00:12:47.440
production
problems had to be overcome

00:12:47.440 --> 00:12:50.800
whenever a new alternative crop
enterprise is attempted

00:12:50.800 --> 00:12:54.959
there will be problems first there will
be biological problems

00:12:54.959 --> 00:12:59.200
like insects diseases and weather
extremes

00:12:59.200 --> 00:13:02.560
there will also be human factors to
consider

00:13:02.560 --> 00:13:07.040
it's sometimes difficult for farmers who
are used to growing large fields of row

00:13:07.040 --> 00:13:09.920
crops
to switch to an intensively cultivated

00:13:09.920 --> 00:13:13.519
high value crop
they must learn to pay close attention

00:13:13.519 --> 00:13:18.399
to minut details in order to grow a
marketable crop

00:13:18.399 --> 00:13:22.000
logs for mushroom production must be cut
from healthy trees

00:13:22.000 --> 00:13:26.560
between november and february if trees
are cut in warmer weather

00:13:26.560 --> 00:13:29.839
when sap is flowing the logs lose their
bark

00:13:29.839 --> 00:13:33.680
it's important for the logs to retain
tight strong bark for mushroom

00:13:33.680 --> 00:13:38.000
production
mushroom spawn is planted into holes

00:13:38.000 --> 00:13:41.360
that are drilled into the logs at
regular intervals

00:13:41.360 --> 00:13:44.880
an average log will be planted in 20
different inoculation

00:13:44.880 --> 00:13:48.000
sites the spawn is sealed into each hole
with

00:13:48.000 --> 00:13:53.199
polyfoam or wax plugs
from this site the mushroom fungus will

00:13:53.199 --> 00:13:58.160
branch out into the surrounding wood
and in four to six months the log will

00:13:58.160 --> 00:14:03.920
be completely colonized by the fungus
the inoculated logs are arranged in

00:14:03.920 --> 00:14:07.839
diagonal rows
they need at least a 70 percent canopy

00:14:07.839 --> 00:14:12.000
of shade for
optimum mushroom production shiitake

00:14:12.000 --> 00:14:16.079
mushrooms grow quickly
in warm weather they mature in just four

00:14:16.079 --> 00:14:19.760
days
growing mushrooms use nutrients found in

00:14:19.760 --> 00:14:24.480
the sapwood layer of the log
the mushrooms often have to be harvested

00:14:24.480 --> 00:14:28.399
twice a day to catch them at their best
stage of development

00:14:28.399 --> 00:14:31.680
for best quality they should be tightly
cupped

00:14:31.680 --> 00:14:37.040
the caps can be harvested with a sharp
knife or by hand

00:14:37.040 --> 00:14:40.959
producers have learned to expect
mushroom growth after extended periods

00:14:40.959 --> 00:14:44.800
of rain
so they soak the logs in water for 24

00:14:44.800 --> 00:14:50.160
hours to initiate fruiting and maintain
regular harvests

00:14:50.160 --> 00:14:54.560
since mushrooms emerge when the relative
humidity is at 80 percent

00:14:54.560 --> 00:14:59.360
growers cover their racks of logs with
clear plastic this maintains humidity

00:14:59.360 --> 00:15:04.320
around the logs on dry windy days
several early virginia mushroom

00:15:04.320 --> 00:15:09.279
producers suffered losses due to a
competing fungus called hypoxalin

00:15:09.279 --> 00:15:12.399
growers learned that some tree species
like chestnut

00:15:12.399 --> 00:15:18.240
oak can resist the black fungus other
wood rotting organisms like coriolis

00:15:18.240 --> 00:15:22.959
versacolor
or turkey tail can attack mushroom logs

00:15:22.959 --> 00:15:26.079
growers now know sanitation around the
growing yard

00:15:26.079 --> 00:15:31.759
helps to reduce competing fungi they've
also learned that good sanitation can

00:15:31.759 --> 00:15:35.440
prevent
problems with mushroom quality insect

00:15:35.440 --> 00:15:38.880
control is another consideration in
mushroom production

00:15:38.880 --> 00:15:42.880
growers must be certain that no insects
are present during harvest

00:15:42.880 --> 00:15:47.680
slugs various beetles and other insects
can destroy a crop

00:15:47.680 --> 00:15:53.120
birds squirrels and deer also feed upon
shiitake from time to time

00:15:53.120 --> 00:15:57.360
to develop any industry production must
become standardized so that a large

00:15:57.360 --> 00:16:02.079
volume of the same quality
product can be assembled routinely all

00:16:02.079 --> 00:16:07.120
growers must adopt the same
most effective production practices

00:16:07.120 --> 00:16:11.759
there's uh research going on to help the
smaller producer of some of these

00:16:11.759 --> 00:16:16.399
specialty crops like
shiitake in ways that they can uh

00:16:16.399 --> 00:16:20.399
produce and handle and market their
products most efficiently and give

00:16:20.399 --> 00:16:25.279
as much money back to the to the farm as
possible

00:16:25.279 --> 00:16:29.519
the major aspects i guess or
considerations for

00:16:29.519 --> 00:16:34.720
a log producer are his quality and his
cost of production

00:16:34.720 --> 00:16:38.160
and if he can keep his quality very high
and his cost of production

00:16:38.160 --> 00:16:42.320
relatively competitive if not lower than
his competition

00:16:42.320 --> 00:16:46.480
he'll have a good opportunity to succeed
in this business

00:16:46.480 --> 00:16:51.120
commercial mushroom growers in virginia
are scattered over a wide geographical

00:16:51.120 --> 00:16:54.880
region
with at least one grower in each of 95

00:16:54.880 --> 00:16:58.480
counties
most are in rural areas far from

00:16:58.480 --> 00:17:03.120
supermarket chain distribution centers
these growers formed a mushroom

00:17:03.120 --> 00:17:07.600
marketing cooperative to assemble
large volumes of shiitake mushrooms for

00:17:07.600 --> 00:17:11.039
the supermarkets
as well as to transport the produce to a

00:17:11.039 --> 00:17:15.919
central packing facility
the cooperatives set up four regional

00:17:15.919 --> 00:17:20.319
assembly points where growers take their
mushrooms to be placed into large

00:17:20.319 --> 00:17:24.319
walk-in coolers
each week a refrigerated truck arrives

00:17:24.319 --> 00:17:27.760
at the assembly points to pick up the
mushrooms and deliver them to the

00:17:27.760 --> 00:17:32.160
packing facility
virginia tech agricultural engineers

00:17:32.160 --> 00:17:34.799
designed a packing line for the
cooperative

00:17:34.799 --> 00:17:38.720
since every minute spent on grading and
packing costs money

00:17:38.720 --> 00:17:42.640
several designs were tried to save time
and labor

00:17:42.640 --> 00:17:46.000
packing materials also add to the cost
of production

00:17:46.000 --> 00:17:50.640
the cooperative decided on a clear
package so that consumers could easily

00:17:50.640 --> 00:17:55.200
see what they were purchasing
dr jean hock was one of the engineers

00:17:55.200 --> 00:17:59.120
involved in the project
and the things that we we had to

00:17:59.120 --> 00:18:02.559
consider in developing this packaging
line because there had not been a

00:18:02.559 --> 00:18:07.760
similar packaging line like this
in existence was the uh first of all the

00:18:07.760 --> 00:18:12.320
package what kind of package could we
use and how we were going to enclose it

00:18:12.320 --> 00:18:16.240
and how to coordinate that and integrate
that with the

00:18:16.240 --> 00:18:22.880
the sorting and the weighing uh
segment of the packaging line

00:18:22.880 --> 00:18:27.280
this led to the development of this uh
rotating disk

00:18:27.280 --> 00:18:31.039
on which the sorted mushrooms were
placed and from which

00:18:31.039 --> 00:18:34.960
the weighers could select the mushrooms
that they needed to pack the three and a

00:18:34.960 --> 00:18:39.520
half ounce packages
that then went on into the ceiling of

00:18:39.520 --> 00:18:44.160
this packages machine
that we were able to purchase that would

00:18:44.160 --> 00:18:48.880
wrap
and the package and then provide a

00:18:48.880 --> 00:18:52.480
label for the place for the label we
also

00:18:52.480 --> 00:18:57.520
had to provide ventilation for this
package we have to have

00:18:57.520 --> 00:19:03.600
oxygen around mushrooms in the package
we also had to work with the the box a

00:19:03.600 --> 00:19:06.880
carton in which the individual packages
were placed

00:19:06.880 --> 00:19:10.080
because we had to provide a certain
number of these in each

00:19:10.080 --> 00:19:13.760
package to the grocery store and they
also

00:19:13.760 --> 00:19:18.000
had to we had to make sure that the
packages were not

00:19:18.000 --> 00:19:24.240
crushed or smashed in in transit
so we had to come up with the the

00:19:24.240 --> 00:19:29.600
partitions there were no standards for
grating shiitake mushrooms in the united

00:19:29.600 --> 00:19:34.240
states before this program got started
grades that were used for dried

00:19:34.240 --> 00:19:39.440
mushrooms in oriental countries did not
apply to the fresh virginia product

00:19:39.440 --> 00:19:43.200
the virginia mushroom marketing
cooperative decided to display only

00:19:43.200 --> 00:19:46.880
perfect quality
or grade 1 mushrooms for sale in

00:19:46.880 --> 00:19:49.919
supermarkets
growers who were used to selling all

00:19:49.919 --> 00:19:54.640
their mushrooms to restaurant suppliers
had to adjust to stringent new quality

00:19:54.640 --> 00:19:58.080
standards that were imposed for
supermarket sales

00:19:58.080 --> 00:20:01.679
mushrooms that did not meet these
standards were called by the graders and

00:20:01.679 --> 00:20:06.480
disposed of
essentially our role was to look at the

00:20:06.480 --> 00:20:10.400
quality control of the mushroom through
the whole process

00:20:10.400 --> 00:20:15.200
and what we were looking at is the
initial condition of the mushrooms when

00:20:15.200 --> 00:20:20.159
we picked them up at the
distribution sites from the growers

00:20:20.159 --> 00:20:25.440
and then follow them through the whole
process we did find some problems with

00:20:25.440 --> 00:20:28.880
outside contamination not microorganisms
but

00:20:28.880 --> 00:20:33.120
things like chainsaw filings that one
man had

00:20:33.120 --> 00:20:37.760
filed his chainsaw several months ago in
an area where he was working

00:20:37.760 --> 00:20:41.520
with the mushrooms when he was packing
them and they had filtered onto the

00:20:41.520 --> 00:20:46.640
boxes and gotten onto the mushrooms
the same with cat hair someone had their

00:20:46.640 --> 00:20:49.039
cat in the
in the area where they were sorting the

00:20:49.039 --> 00:20:51.520
mushrooms and picked up that kind of
thing

00:20:51.520 --> 00:20:55.360
all things that were really easily
controlled if the growers

00:20:55.360 --> 00:21:00.640
thought about it the same thing we had
some contamination that seemed to be

00:21:00.640 --> 00:21:04.080
spread by the knife as they were
harvesting them if they used a little

00:21:04.080 --> 00:21:08.480
bit of sanitation between
every so often in the process of

00:21:08.480 --> 00:21:11.679
harvesting them
that that should control control that

00:21:11.679 --> 00:21:15.760
type of thing
once they're packed cases of mushrooms

00:21:15.760 --> 00:21:20.240
are returned to the refrigerated trucks
for shipment to the supermarket chain

00:21:20.240 --> 00:21:24.159
distribution center
at this stage quality control and

00:21:24.159 --> 00:21:29.280
transit becomes important
especially if the distance is far

00:21:29.280 --> 00:21:32.480
one of the first things to keep in mind
that the produce is

00:21:32.480 --> 00:21:36.960
at its peak when it's picked it is never
going to get any better

00:21:36.960 --> 00:21:40.480
so what you have to do is handle it in
such a way that you

00:21:40.480 --> 00:21:45.360
do that you lose as little quality as
possible over time

00:21:45.360 --> 00:21:49.200
one of the first considerations is to
harvest

00:21:49.200 --> 00:21:53.679
good quality product it's just like a
computer if you have garbage in you get

00:21:53.679 --> 00:21:57.919
garbage out of it
second thing is to handle the product in

00:21:57.919 --> 00:22:00.799
such a way as to do the least amount of
damage

00:22:00.799 --> 00:22:04.720
most of the damage from handling shows
up later in the distribution process it

00:22:04.720 --> 00:22:09.200
doesn't show up at the time
that it occurs the next item is to

00:22:09.200 --> 00:22:12.960
select a
pro a package that will protect

00:22:12.960 --> 00:22:18.720
and hold the product in one spot
and third and most important is to

00:22:18.720 --> 00:22:24.400
provide adequate refrigeration
at all steps of the distribution process

00:22:24.400 --> 00:22:30.559
that you can at the distribution center
ownership of the mushrooms is passed

00:22:30.559 --> 00:22:35.280
from the growers cooperative
to the supermarket corporation it's more

00:22:35.280 --> 00:22:39.280
efficient to make one stop at a central
distribution center

00:22:39.280 --> 00:22:42.960
than to deliver to different stores at
different locations

00:22:42.960 --> 00:22:46.640
but there must be enough of the product
to supply all of the stores in the

00:22:46.640 --> 00:22:51.280
region
successful sales is the most crucial

00:22:51.280 --> 00:22:53.760
factor in the development of an
agricultural

00:22:53.760 --> 00:22:58.799
industry with shiitake mushrooms
consumer education plays a role in

00:22:58.799 --> 00:23:03.200
acceptance at the retail store
according to susan mayo marketing

00:23:03.200 --> 00:23:08.000
specialist for farm fresh incorporated
the factors that will accept the

00:23:08.000 --> 00:23:13.600
consumer acceptance of the product
is education i think what we found at

00:23:13.600 --> 00:23:17.600
store level is
the fact that consumers as they got a

00:23:17.600 --> 00:23:21.280
chance to
see the product and to also taste it we

00:23:21.280 --> 00:23:24.400
had more favorable sales during the time
the product was actually being

00:23:24.400 --> 00:23:26.960
demonstrated
and also our demonstrators were

00:23:26.960 --> 00:23:30.159
demonstrating the product also said
there were repeat sales

00:23:30.159 --> 00:23:33.120
the following week that customers that
came back looking for the particular

00:23:33.120 --> 00:23:37.120
item
also the packaging is key a package that

00:23:37.120 --> 00:23:40.880
represents a product that the consumer
can see and also gives the appearance

00:23:40.880 --> 00:23:43.279
that it's fresh and has some shelf life
to it

00:23:43.279 --> 00:23:46.480
as well as perhaps some accompanying
literature you know some information the

00:23:46.480 --> 00:23:50.080
consumer can take back with them
read about the product and also recipe

00:23:50.080 --> 00:23:55.520
information so the consumer can use it
what you've seen is a systems approach

00:23:55.520 --> 00:23:58.960
to the development of alternative crop
enterprises

00:23:58.960 --> 00:24:03.200
it will become more and more important
for those who work in agriculture to pay

00:24:03.200 --> 00:24:05.520
attention to
every phase of their business

00:24:05.520 --> 00:24:11.840
development during these changing times
it is of extreme value to spend an

00:24:11.840 --> 00:24:15.600
adequate amount of time
in the planning process if we are going

00:24:15.600 --> 00:24:19.760
to be successful
with the marketing ventures it's

00:24:19.760 --> 00:24:23.520
important to have
all of the details dealt with and

00:24:23.520 --> 00:24:26.799
understood
before the actual marketing process

00:24:26.799 --> 00:24:30.400
takes place
i just would like to see this kind of a

00:24:30.400 --> 00:24:34.080
program go on
for any specialty crops that try to come

00:24:34.080 --> 00:24:38.720
along in the future
people feel i think a loyalty to those

00:24:38.720 --> 00:24:40.960
products that are grown in their very
own state

00:24:40.960 --> 00:24:44.320
and if those products are available in
the supplies that we need and they're

00:24:44.320 --> 00:24:47.360
priced competitively
is certainly something that we'd like to

00:24:47.360 --> 00:24:50.240
tap those resources and use products
that are grown in our state and support

00:24:50.240 --> 00:25:13.900
our own farmers

00:27:51.679 --> 00:27:53.760
you