If you’ve ever worked in a restaurant, you’ve probably heard the term “86” which basically means that they’re out of something. Could the same thing be an issue for pumpkin for the holidays?
We all know the COVID-19 pandemic has the world dealing with shortages of products thanks to shipping and staffing problems. Produce is no different unfortunately, and on top of it, some weather issues in the Midwest and other key pumpkin producing areas were really impacted causing shortages to our beloved pumpkin crop!
Unfortunately in some areas of the country, excessive rain, poor weather and a fungus outbreak already limited the number of pumpkins for Halloween and fall decorating (especially Jack-o’-lantern style pumpkins). These factors caused a seven percent increase in price compared to 2020.
A fungus impacting pumpkins (Phytophthora capsica) dating all the way back to the Irish Potato Famine of the mid-1800s is reemerged this year especially in Illinois for the third time in 30 years. Why is this important? Illinois is the number one producer of pumpkins, especially canning pumpkins. Morton, IL is the home of Libby’s. Illinois produces three times more pumpkins than any other state in the U.S. The Pantagraph reports that Nestle USA owns around 5,000 pumpkin-dedicated acres in Morton, IL. That crop becomes Libby’s canned pumpkin that is used all over the nation for pumpkin everything—including fueling our tastebuds for those Thanksgiving pumpkin pies!
Illinois supplies about 80-percent of canned pumpkin products for the nation and many farmers are reporting they lost as much as 25 to 30 percent of their crop this season to this fast-spreading fungus.
Significant rain events back-to-back and higher temperatures across west-central Illinois and northwest toward Morton, IL fields created the perfect formula for the fungus to start destroying crop roots and growth. Duane Friend, from the University of Illinois Extension shared with the local media that “Standing water fuels the fungus and crops that are low to the ground will help spread it. It helps create the spores and then it can spread through the soil…it then will spread from the soil through the crops.”
The same fungus could also impact other crops such as bell peppers, melons, cucumbers, zucchini and squash in various areas of the country also impacted by continuous rain events.
Dr. Mohammad Babadoost, professor and faculty Extension specialist at the University of Illinois in Urbana-Champaign writes frequently about fungicide treatments that can be applied in situations such as these. This tool is one of the best ways to battle the fungus, Babadoost shares with production growers and other industry professionals. These treatments are used only when necessary to contain the fungus from devastating the valuable crop and are very well regulated before reaching the end user of the farmers’ crop.
It’s important to communicate these topics. In a world where consumers want an abundant and cheap supply of everything, we must remember that having a good yield for the world is critical and doesn’t come without challenges. Where people demand “chemical free” or “No GMOs” for example, this comes at a heavy cost for so many. It’s the farmers job to protect their fields, which means they need medicine, nutrients, “bug spray” and more just like we do!
So the next time you want to make pumpkin bread, pumpkin pie or other yummy pumpkin items needing pumpkin puree, remember the farmer working hard to keep that crop healthy so we all can give thanks this holiday season.
Michelle Miller aka “The Farm Babe” is a full time advocate for agriculture. She is a contributing columnist for the GLP and AGDaily. An internationally recognized keynote speaker, writer, and online influencer, she is passionate about bridging the gap between farmers and consumers by giving science a bigger voice. Michelle resides on a timber farm in north central Florida. Learn more at www.thefarmbabe.com
