This issue of Almond Facts highlights Green Business Certified plants, an introduction to our 2021-22 Blue Diamond Growers Foundation scholarship recipients, and the latest from the Director of Sustainability.
NEWS, VIEWS, AND INDUSTRY INSIGHT
JULY‒AUGUST 2023
Kelli Evans, Blue Diamond Almond Grower, Named “Member of the Year” by the Almond Alliance
Blue Diamond , Turlock Celebrates Turning 10!
The USDA Climate-Smart Farming Grant Program has Launched!
All Top Self-Fertile Varieties Now Available
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Blue Diamond Growers does not endorse or verify statements made by advertisers within this publication.
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ALMOND FACTS
JULY–AUG 2023
Contents
8 FIELD TEAM 10 NEWS IN A NUTSHELL 16 CORNERING THE MARKET 18 GROWING THE GOODNESS 32 ADVOCACY REPORT 34 CULTIVATING SUSTAINABILITY 38 IN YOUR ORCHARD 42 CLASSIFIED ADS
Turlock was recognized for its achievements by elected officials at the 10-year anniversary celebration
Features 6 President’s Corner Kai outlines the struggles the almond industry currently faces and how Blue Diamond is addressing those challenges. He also discusses Blue Diamond ’s progress in implementing sustainable practices and how we are making those practices accessible to growers. 20 Blue Diamond , Turlock Celebrates 10 Years of Operations Blue Diamond ’s Turlock plant celebrated their 10-year milestone of operation. The Turlock facility hosted an anniversary luncheon where Blue Diamond employees, Senior Board members, Blue Diamond growers and elected officials celebrated.
30 Kelli Evans: Grower, Advocate & Mother Third-generation California farmer and Blue Diamond grower, Kelli Evans, was named 2023 Almond Alliance “Member of the Year.” Her recent work has helped secure funds for a new Pollinator Habitat program, and she has given California growers a greater voice in state and national legislatures. 34 Sustainably Speaking Blue Diamond’s Dr. Dan Sonke, Director of Sustainability, discusses the USDA Climate-Smart Farming Grant program that has been officially launched. He also discusses the Orchard Stewardship Incentive Program, customer partnerships and manufacturing sustainability.
ON THE COVER: Blue Diamond celebrates the 10-year anniversary of its Turlock facility; a huge milestone for the company and local community!
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JULY–AUGUST 2023
BOARD OF DIRECTORS Dan Cummings, Chairman of the Board | Chico Stephen Van Duyn, Vice Chairman | Modesto Dale Van Groningen | Ripon John Monroe | Arbuckle George A. te Velde | Escalon Nick Blom | Modesto Dan Mendenhall | Winton
Matthew Efird | Fresno Kent Stenderup | Arvin Joe Huston | Monterey Kristin Daley | San Francisco
OFFICERS Kai Bockmann, President and CEO Dean LaVallee, Chief Financial Officer/ Chief Operating Officer
ALMOND FACTS STAFF Blue Diamond Growers Communications Department, communications@bdgrowers.com Mari J. Patterson, Acting Managing Editor Jake Sonke, Contributing Writer Mel Machado, Contributing Photographer Gray Allen, Advertising Sales 916.783.4334 & 916.765.3234
Blue Diamond , the world’s largest processor and marketer of almonds, exports to over 100 countries.
Almond Facts , established in 1922, is published bimonthly by Blue Diamond Growers , 1802 C Street, Sacramento, California 95811. Address all correspondence to the Editor, Almond Facts , P.O. Box 1768, Sacramento, California 95812. Advertising subscription rates provided upon request. Blue Diamond is a registered trademark and marketing brand of Blue Diamond Growers . Other registered trademarks are The Almond People, Smokehouse, Golden State, Celebration, From the Valleys of California, Confetti and Almond Facts . Blue Diamond Growers does not endorse or verify statements made by advertisers within this publication. Blue Diamond reserves the right to refuse advertising. All rights reserved. Reproduction in whole or in part without written permission is prohibited.
© Blue Diamond Growers 2023
AlmondFacts.com
BlueDiamond.com
The Best Clonal Rootstocks Most major varieties are available in 2023 including:
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JOHN DUARTE At Large (209) 531-6874
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Blue Diamond Growers does not endorse or verify statements made by advertisers within this publication.
PRESIDENT’S CORNER
I enjoyed getting the opportunity to talk with many of you at the recent District Meetings held throughout the state. This was my first chance to participate, and I was impressed with the turnout and the honest, thoughtful conversation at each session.
It’s no secret that the industry is facing extraordinary challenges this crop year as a result of numerous factors combined. During the District Meetings, Mel Machado listed out just some of the unique influences that have contributed to this year’s challenges — an outlier 2020 crop yield that impacted market pricing and drove up inventory carryout; unprecedented supply chain and shipping disruptions produced by the COVID pandemic, unforeseen fiscal impacts fueled by inflation; global challenges and high interest rates that in some instances tripled input costs for our growers; and, of course, the extreme weather conditions growers faced during bloom. Mel eloquently summed it up by saying, “Farmers are a resilient bunch, and if we faced any of those factors by themselves, we could have handled it without pause. But all of those factors building together makes it impossible to avoid significant impacts.” So for all those reasons and more, yes, we are facing considerable headwinds as an industry. But I want to assure you that your Blue Diamond team is up for the challenge. We’ve spent the last two months building a strategic plan for the next three years from the ground up to address the unique challenges and opportunities we foresee for the co-op. Over the last century, Blue Diamond Growers has thrived on a solid foundation built by supplying quality almonds that meet the needs
of our customers and markets around the globe. However, given the unique challenges we are facing this year, it’s important to recognize that what got us to where we are today is not what’s going to ensure our success tomorrow. So I’ve challenged our leadership teams across the co-op — Innovation, Sales and Marketing, Manufacturing, Procurement, IT — to dive deep and think outside the box to find solutions that expand markets and uses for your high-quality almonds. We’re also looking at ways to cut costs and increase efficiencies across every area of our co-op. Maximizing our global supply chain and procurement partnerships to help reduce our growers’ input costs is just one example of those opportunities. You will hear more about this in the coming months. As I write this, we’ve just launched our USDA Partnerships for Climate-Smart Commodities Grant Program, which offers financial incentives and no-cost seed to Blue Diamond growers for implementing cover crops or conservation cover on your acreage. Since the announcement of the USDA grant award last year, our Sustainability and Member Relations teams have been working tirelessly to bring this grant to life. Thank you all for your patience in this process. In addition to helping sequester carbon, these practices, which many of you already implement, further enhance soil health and resiliency of your orchards.
Kai Bockmann President & CEO
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ALMOND FACTS
Speaking of that commitment to sustainability, I want to take a moment to acknowledge a significant milestone that we shared at the recent District Meetings. Currently more than fifty percent of Blue Diamond acreage is now enrolled in our Orchard Stewardship Incentive Program (OSIP). That is the largest amount of almond acreage in the world participating in a sustainability effort! What’s more, over fifteen percent of Blue Diamond ’s acreage is now Bee Friendly Farming certified. That accomplishment matters deeply to our employees, communities, customers and consumers around the world, and is a remarkable testament to your dedication to being responsible stewards of lands you farm. We are actively communicating these efforts to key customers to enhance sales and make your cooperative their preferred supplier. I’m pleased to report that our planning efforts for the 2023 Annual Growers Meeting are well underway for November 15, 2023, at the DoubleTree Hotel in Modesto. We’re utilizing attendee feedback and lessons learned to develop a productive and informative agenda that allows you all an opportunity to hear about and experience the latest innovations from our co-op. I look forward to seeing you all there. With almond harvest just around the corner, we are entering into the busiest time of year for you, our hard-working grower-owners. On behalf of Blue Diamond ’s 1,800 team members, I wish you all favorable weather conditions and a successful harvest season!
Kai Bockmann President & CEO
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JULY–AUGUST 2023
FIELD TEAM
Regional Managers
Vice President, Member Relations Mel Machado (209) 545-6222 – Salida (209) 531-6352 – Cellular Director, Member Relations (North) Ben Goudie (209) 225-0413 Director, Member Relations (South)
Tehama, Butte, Glenn, Sutter, & Yuba Christine Ivory, (530) 518-9109
Colusa, Yolo & Solano John Aja, (530) 338-6440 Sacramento County, San Joaquin County, North of Hwy 205 & East of San Joaquin River KC Clendenin, (209) 596-5375 San Joaquin County, West of San Joaquin River & South of Hwy 205 Stanislaus County, North of Tuolumne River & Hwy 132 Justin Elam, (209) 303-7306 Stanislaus County, East of Hwy 99, South of Tuolumne River Brian Noeller, (209) 417-2010 Stanislaus County, West of Hwy 99, South of Tuolumne River, South of Grayson & Howard Road’s West of San Joaquin River Merced County, North of Merced River & Hills Ferry & Stuhr Roads Trent Voss, (209) 470-5981 Merced County, South of Merced River & Hills Ferry Merced County, South of Hwy 140 Madera County, North of Avenue 12, Firebaugh Blvd, Avenue 7½, & W. Nees Avenue Carla Youngblood, (559) 240-0906 Madera County, South of Avenue 12, Firebaugh Blvd, Avenue 7½ & W. Nees Avenue, Fresno County, North of Hwy 201/Avenue 400, North of Conejo Avenue & Kamm Fresno County, South of Hwy 201/Avenue 400, South of Conejo Avenue & Kamm Avenue, East of Derrick Avenue, Tulare County, Kings County, & Kern County Anthony Scudder, (559) 470-9731 Membership Office Jennifer Claussen Supervisor – Member Relations Administration (209) 545-6225 & Stuhr Roads, North of Hwy 140 Kenny Miyamoto, (209) 323-8454 Avenue, West of Derrick Avenue Ashley Correia, (559) 356-1584
Christopher Miller (559) 310-5085
Daniel Dekeyrel Member Relations Coordinator (Delivery Tags) (209) 545-6261
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ALMOND FACTS
2023 Grower Liaisons Committee Members
LEGEND
DISTRICT 1
DISTRICT 2 Maryann Warmerdam Don Bransford
Brian Erickson Stacy Gore Jerry Montz Steve Carlos Fred Montgomery
Chairman Vice-Chairman Ex-Officio Director Appointed (Member-at-Large)
Ryan Finnen Brian Cahill Jake Driver Ron Tadlock Jake Spooner
Daniel Varner Greg Overton
Almond Board Alternate Almond Board Director Almond Board Chair
Amy Abele Kelli Evans
Darcy Jones Kevin Davies Timothy Perraie John Nock Meredith Christopher Dan Cummings W. Howard Isom
Carole M. Cain Catherine Cain Josh Pippit John Monroe Elaine Rominger Gerald Rominger
DISTRICT 3
DISTRICT 4
Don Van Vliet Rick Phillips Louie Tallerico
Kevin Van Laar Rick Morris Paul Adrian Wayne Bruns Tim Roos Mike Ballatore Dawn Price Ian Koetsier Lance Ioppini Wesley Eisenga Matt Visser Rick Van Vliet George te Velde
Mike Bogetti Allen Sipma Bert Van Ryn Rudy Mussi Zack Reinstein Bruce Oosterkamp Donald Drake Noah Andersen Dirk Van Laar Dale Van Groningen John Thoming
For Grower Liaison contact information, please contact your regional manager.
Kevin Fondse Kenneth Roos
DISTRICT 5
DISTRICT 6
DISTRICT 8
DISTRICT 9
DISTRICT 7
John De Visser Manuel Furtado Lucas Van Duyn Grant Ardis
Christine Gemperle Frank Borba Michael Mora
Ryan Indart Lee Erickson Norman Pretzer Steve Bains Mike Yager Neil Amaral Mason McKinney Blake Little Colin Unruh Daniel Babshoff Melvin Lubisich Nayiri Saghdejian Matt Efird George Goshgarian Aldo Sansoni
Gurcharan Dhillon Kyle Balakian Keith Gilbert Karamjit Jhandi Mark Tos Benjamin Wilson Paramjit Dosanjh Lisa Marroquin Shaminder S. Brar Gerard A. Loaiza Chris Couture Pete Romanini Kent Stenderup Clinton Shick
Galen Miyamoto Joe Sansoni Jimmi Atwal Louis Bandoni David P. Souza James Ohki Jason Chandler Dan Smith Dan Clendenin Rodney L. Voumard Michael Temnyk Rodney E. Ratzlaff Jr.
Paul Danbom Eric Genzoli Rod Vilas
Brandon Riddle Mark Giannini Dennis Bowers Arthur Bowman Matt Fredriks Harry (Sonny) Johns Danielle Higby LeBeouf Tim Baker Stephen Van Duyn Neil Van Duyn
Rick Alvernaz Gary Marchy Dirk Van Konyenburg Justin Romero Derek Coelho Robert Mailloux Nick Blom Charles Crivelli III Steve Vilas Bill Brush
Dan Mendenhall Robert J. Weimer
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JULY–AUGUST 2023
NEWS IN A NUTSHELL
Blue Diamond Growers Annual Meeting Voting What is a Proxy & Why is a Quorum Needed at Annual Meeting? The Blue Diamond Annual Meeting is more than a luncheon or a social gathering; it is a required business meeting that is defined in the cooperative’s bylaws. To be valid, a quorum of the membership must be present, either in person or by proxy. Since it is a business meeting, the quorum is required if a motion is made from the floor and a vote of the membership is called for. Annual General Election It is time once again for the Blue Diamond annual general elections. This is a great opportunity for you to exercise one of your fundamental rights as a voting member to shape the future of your Blue Diamond Growers cooperative: electing members of the Board of Directors and Grower Liaison Committees. This year, you have the opportunity to vote for District Directors in districts 3, 5 and 7. You also have the opportunity to vote for Grower Liaisons in each of the nine districts. Ballots will be mailed the week of October 9 to voting members with Crop Agency Agreements. Voting will close on November 3, 2023. Only ballots received by this date will be counted. Your vote matters! Be sure to submit your ballot in plenty of time so your vote is received before this deadline. How to Vote Like last year, there are three ways to vote: paper ballot, online, or by phone. Your election packet will include the paper ballot, return envelope and instructions for online and phone voting. This year, if you choose to vote by proxy, you will be able to return the Proxy Card by mail or assign a proxy online.
1
2
BY PHONE 3
ONLINE
PAPER
Like last year, you will be able to vote by paper ballot, online or by phone.
BALLOT
1
2
This year, you will be able to return the proxy card by mail or assign a proxy online.
PROXY CARD
ONLINE
PAPER
Make Sure You Are Represented — Return the Proxy Card! Not sure if you can attend the annual meeting ? No problem! You may assign your vote to a proxy, another voting member, to vote on your behalf. This year, you will be able to return the Proxy Card by mail or assign a proxy online. Mail in your Proxy Card (separate from the ballot) and rest assured that you are being represented in the election and annual meeting, even if you can’t directly participate. If you do decide to attend the meeting yourself, know that your presence always comes first. The Proxy Card is a backup plan for if you can’t attend.
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ALMOND FACTS
113 th
Grower Annual Meeting Survey
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JULY–AUGUST 2023
NEWS IN A NUTSHELL
#WeAreBlueDiamond Social Media Activity Blue Diamond has started the summer off strong! To kick off the summer season, we welcomed our 2023 summer interns. It’s always an exciting time for us because this is an opportunity for us to work with our future leaders. We recognized Pollinator Week and the importance of pollinators for our growers and almonds. Blue Diamond partnered with Brightseed to help discover the hidden health benefits of our almonds using cutting-edge AI technology. We loved seeing our new Honey Butter flavor snack almonds being shared on some of our growers’ social media profiles. We also hosted 30 members of the Membership Leader Program, where they learned more about the co-op’s manufacturing, supply chain and marketing divisions, met with some of our board members and took a tour of our Salida facility. Last, but not least, our Turlock site celebrated its 10-year anniversary with employees, government officials and association representatives.
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ALMOND FACTS
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Blue Diamond Growers does not endorse or verify statements made by advertisers within this publication.
BLUE DIAMOND INVESTMENT PROGRAMS Current Investment Rates available as of August 1, 2023
Blue Diamond Growers offers members short-term and long- term investment programs. The objective of these programs is to serve as a competitive investment alternative for our members and provide Blue Diamond Growers with a steady source of funds. The interest rates effective August 1, 2023, for the program are listed here:
Short-Term Investment Certificate (STIC)
Long-Term Investment Certificate (LTIC) (Maturity Date of 6/30/2026)
Initial Investment Required
$1,000
$50,000
Interest Rate
6.25%
4.25%
(Variable, subject to change)
(Fixed rate)
For more information, contact your local Regional Manager, or Member Services at (209) 545-6225.
This summary does not constitute an offer to sell or a solicitation to purchase investment certificates. We will provide a package of documents for the programs to those members who are California residents and who express an interest in participating in the program.
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JULY–AUGUST 2023
NEWS IN A NUTSHELL
Ingredients • 1/2 pound sheets filo dough, frozen • 2 cups blanched almonds, ground • 3/4 cup sugar • 1 teaspoon lemon rind, grated • 3/4 teaspoon cinnamon, ground • 1 cup unsalted butter, melted • Almonds, sliced for garnish Baklava Difficulty: Hard Servings: 24
Recipe and image courtesy of the National Honey Board.
Directions For Baklava:
1. Thaw filo dough for 8 hours in the refrigerator, if frozen. Unfold sheets of filo dough so they lie flat. Cover with waxed paper, then a damp towel, to prevent them from drying out. 2. Preheat oven to 325°F. 3. In a medium-sized bowl combine ground almonds, sugar, lemon rind, and cinnamon. Generously butter an 8 to 9-inch-square pan. 4. Carefully fold two sheets of filo to fit pan; place in pan one at a time, brushing each with butter. Sprinkle about 3 tablespoons of the almond mixture over the top sheet. Fold one sheet of filo to fit pan; brush with butter. Sprinkle evenly with another 3 tablespoons of almond mixture. 5. Continue to add layers, using 1 folded sheet of filo, a generous brushing of butter, and 3 to 4 tablespoons almond mixture for each, until nut mixture is used up (there should be about 10 nut-filled layers). 6. Fold the remaining 2 to 3 sheets of filo to fit the pan. Place on top, brushing each with butter before adding the next. 7. With a very sharp knife, carefully cut diagonally across the pan to make small diamond shapes — about 11/2-inches on a side — cutting all the way to the bottom of the pan. 8. Pour on any remaining butter. 9. Bake until golden brown (about 45 minutes). For Honey and Rose Water Syrup (last four ingredients): 10. Combine sugar and the water in a 11/2-quart saucepan; bring to a boil, stirring. Mix in honey and cook until syrup boils again. Remove from heat; mix in rose water. 11. Pour warm honey and rose water syrup over top. 12. Decorate each piece with an almond slice. Cool before serving.
• 1/4 cup sugar • 1/4 cup water • 1 cup honey • 1 tablespoon rose water
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ALMOND FACTS
Crispy Almond Fish Tacos with Homemade Almond Tortillas by Chef Amanda Freitag Time: 60 minutes Difficulty: Medium Servings: up to 8
Ingredients Fish Tacos:
Directions Fish Tacos:
• 2 cups red cabbage, shredded finely • 3 limes, some juiced for 2 tablespoons and the rest cut into wedges • 1 teaspoons fine sea salt, divided • cup sour cream • 2 teaspoons of your favorite hot sauce • 1 pound of firm fish (mahi-mahi, cod, or grouper) • 1/2 tablespoon smoked paprika • teaspoon sea salt • 1 large egg • 1 tablespoon water • cup Blue Diamond Almond Flour® • cup cornmeal • teaspoon salt • teaspoon black pepper • cup salsa verde (jarred or homemade) • cup cilantro leaves
1. In a medium sized bowl, mix the shredded cabbage with the two tablespoons of lime juice and season with a half teaspoon of salt. Massage the lime and salt into the cabbage and let marinate and wilt while preparing the fish. 2. For the sour cream, add a sprinkle of salt and pepper, a dash of your favorite hot sauce, and a quarter teaspoon of salt and mix to combine. Reserve. 3. Combine the paprika/chili powder with 3/4 teaspoon of fine sea salt. Cut the fish into 1-inch thick finger size pieces. Sprinkle the seasoning over all of the fish. 4. In a medium bowl, crack open the egg and beat with the water. In a separate small baking dish, combine the almond flour, cornmeal, salt and pepper. Piece by piece, dip the fish fingers into the egg, shake off any excess and dredge in the flour/cornmeal mix until fully coated. Reserve on a plate. 5. Heat 2 tablespoons of vegetable oil in a medium sauté pan on medium high heat. Place the fish fingers in the pan and sear on one side without moving for 2-3 minutes. Turn and sear on all sides until the fish is cooked (7-10 minutes). Remove the fish from the pan to a clean plate to rest for 5 minutes. Almond Flour Tortillas ( optional ): 6. In a medium bowl, combine the masa, almond flour and water. Using your hands mix them very well until a solid ball of dough is formed. Wrap with plastic wrap and let set in the refrigerator for 30 minutes. 7. Divide the dough into 8 golf ball-sized balls. Using a tortilla press or rolling pin, flatten each dough ball into tortillas, 1/ 16 -of an inch thick. 8. Heat a griddle on medium high heat and cook each tortilla for one minute, flip it over, and cook for one more minute. Remove the tortillas when ready and keep them warm, wrapped in aluminum foil until ready to assemble the tacos. 9. To assemble: place tortillas into a taco holder or on a plate, add a teaspoon of salsa verde, top with the fish, then chipotle cream. Then add cabbage and cilantro to finish. Serve each taco with a lime wedge for squeezing.
• Sliced jalapenos ( optional ) • 2 tablespoons vegetable oil • Tortillas ( Almond Flour recipe included )
Almond Flour Tortillas: • 1 cup Blue Diamond Almond Flour® • 3/4 cup masa harina • 3/4 cup water
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JULY–AUGUST 2023
CORNERING THE MARKET
Blue Diamond ’s New Honey Butter Almonds Hitting Shelves for a Limited Time Only As the 6-ounce can of Chilé ʼn Lime finishes its six-month rotation to store shelves, Blue Diamond Growers is replacing it with an all-new flavor, also available for a limited time. For the next six months, Honey Butter Flavored Almonds are available at Walmart, the Blue Diamond Nut & Gift Shops, as well as through our online store at bluediamondstore.com. Inspired by the popular Korean Honey Butter Chips, these snack almonds boast a velvety smooth blend of honey and buttery flavor.
“We never stop innovating at Blue Diamond .” said Maya Erwin, Vice President of Innovation and R&D, Blue Diamond Growers . “Honey Butter Almonds were proudly developed by Blue Diamond ’s R&D scientists to create the perfect flavor
balance. Our goal is to ensure that our consumers never have to search outside our products to find every flavor category they crave. These snack almonds satisfy the sweet and salty flavor blend beloved by so many — but be sure to try them before they’re swapped out for another exciting flavor!” Honey Butter Almonds, available in the iconic, 6-ounce can, are high in antioxidant Vitamin E, have 5g protein per serving, and are ketogenic and kosher certified.
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ALMOND FACTS
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Blue Diamond Growers does not endorse or verify statements made by advertisers within this publication.
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JULY–AUGUST 2023
GROWING THE GOODNESS
Blue Diamond , Turlock Celebrates 10 Years of Operations This June, Blue Diamond’s Turlock plant celebrated its tenth year of operation, a vital milestone for the youngest addition to the cooperative’s manufacturing power. To mark the occasion, the Turlock facility hosted “Turlock Turns 10,” an anniversary luncheon, where plant employees rubbed shoulders with elected officials and interns shook hands with senior board members. It was a colorful scene, with many of the roughly 175 attendees dressed in a wide variety of Blue Diamond shirts and hats.
In 2012, Blue Diamond broke ground on a plot of land in Turlock, CA, that would become the cooperative’s single largest investment since its founding in 1910. At 255,000 square feet (nearly six acres), the Turlock plant is an impressive, state-of-the-art almond processing facility. The plant boasts a variety of processing lines, including production lines for almond flour and a substance known as “bev-base,” a core ingredient in Blue Diamond ’s top-selling Almond Breeze ® . As Turlock’s site director, Travis Hill put it in his commemorative speech, “whether it’s your favorite cereal, candy, or breakfast bar, if it has almonds, it likely came from Turlock.” Blue Diamond is committed to staying engaged with the local community, and the Turlock Turns 10 event was evidence of that commitment. Andrea Fragoza, the Department Lead for Environmental Health and Safety at the Turlock Blue Diamond facility, and a Master Sergeant
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ALMOND FACTS
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JULY–AUGUST 2023
GROWING THE GOODNESS
in the Salvation Army led the luncheon attendees in the Pledge of Allegiance, after which Salvation Army Captain Jeff Breazeale led the luncheon in a meaningful invocation before lunch. The Salvation Army, a longtime social outreach partner of Blue Diamond , was not the only member of the Turlock community present. Other special guests included representatives from the City of Turlock and the Turlock City Council, from the Stanislaus County Board of Supervisors, and from the offices of Congressman John Duarte, Senator Marie Alvarado-Gil and Assemblymember Juan Alanis. Each congressional office took time to publicly recognize Blue Diamond , Turlock for its contributions to the Stanislaus County community and to California’s economic success. The Turlock Turns 10 event emphasized the tight-knit community that Blue Diamond , Turlock enjoys. In 2013, the
plant was manned by a team of 35 employees, a staff that has grown to over 160 employees. To celebrate the team members who were pivotal to Blue Diamond , Turlock’s launch ten years ago, the luncheon featured video interviews with a group of ten-year Turlock employees. Through the interviews, attendees heard what drew these long-term employees to Blue Diamond and learned of their future plans and, of course, their favorite Blue Diamond products. Blue Diamond , Turlock has received its fair share of recognition over the past ten years. In 2014, Food Engineering Magazine named Turlock the 2014 “Plant of the Year,” following the plant’s expansion to include the bev-base and almond flour lines. A few years later, in June 2021, Blue Diamond , Turlock was Green Business Certified by the Modesto Chamber of Commerce’s California Green Business Network.
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ALMOND FACTS
The Turlock plant’s ten-year anniversary marks a major milestone in the co-op’s history. In ten short years, Turlock’s processing and manufacturing abilities have boosted Blue Diamond ’s production abilities and have provided more opportunities for product development and sales boosts. We’re looking forward to continued growth of the Turlock site and what the next ten years brings to Blue Diamond .
Summer Selfie Snapshots There’s a lot of Blue Diamond pride throughout the co-op and employees love showcasing all the great products available. Summer vacations or staycations are the perfect time to show off our snack nuts, Almond Breeze ® and Nut-Thins ® in unique locations. So we challenged employees to make their summer a little more festive by showing us how they enjoy Blue Diamond while on their adventures. Whether it was snacking on Smokehouse next to the pool, wearing a Blue Diamond windbreaker while rafting down a Utah river, or even bringing a pack of Blueberry to an uber-popular pop concert, our Blue Diamond team had fun promoting our high-quality almonds and products all summer. Thank you to all the employees (and growers!) who represented our fantastic cooperative this summer!
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JULY–AUGUST 2023
GROWING THE GOODNESS
Meet Blue Diamond ’s 2023 Summer Interns!
This summer, Blue Diamond was joined by 16 college interns participating in a 12-week internship program. The Blue Diamond Intern Program creates a unique development experience through meaningful, project-based work, cohort group meetings, development sessions, team building events, field and site tours, and regular coaching. We’re excited to share that over the years, several of our interns have been hired as full-time Blue Diamond team members following their internship. That says a lot about the excellent caliber of our interns and the quality of their experience at Blue Diamond . The 2023 class of interns will be integrated with our teams in Corporate Communications, Engineering, Finance, Government Affairs, IT, Logistics, Maintenance, Manufacturing, Marketing, Operations, Process Improvement, Procurement, Project Management, Supply Chain and Sustainability. They will gain valuable insight into the almond industry while learning new marketable skills and developing key relationships within their teams. We are pleased to have the following interns in our program this summer while they work on special projects:
Madison Bavaro , Texas A&M, Operations (Turlock). Project: 5S of Maintenance Shop — 2 Tool Cabinets, Lean Practitioner Certification (Phase 1), and reducing spillage on the IBB line (same project, separate areas/lines).
Anthony Do , CSU Sacramento, Global Supply Tech. (Sacramento). Project: Establishing a priority matrix and building a priority/project database. Mark Hanson , Brigham Young University, Project Engineering (Salida). Project: MPL1 Grader Room Upgrade and the MPL HVAC Upgrade projects. Louis Heinzer , CSU Sacramento, FP&A (Sacramento). Project: Bev Base Split Model, Forecast & Analysis. McKenzie Hoff , CSU Global Logistics (Sacramento). Project: Aged product and reduce scrap, end of line product process tracker.
Yuval Braeman , UC Davis, Supply Chain (Sacramento).
Project: Corrugated displays and recommendations for improvement. Sam Davison , UC Davis, Procurement (Sacramento). Project: Market Research: Agricultural Supply Companies, Bulk Ordering.
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Abegale Jones , University of Pittsburgh, Maintenance (Sacramento). Project: Identifying obsolete parts and updating the inventory management systems (iMaint/ SAP/ Zeus). Beth Miller , UC Davis, Government Affairs (Sacramento). Project: Local advocacy projects, working cross- functionally with supply chain on a food donation project. Envira Muran , UC Berkeley, Operations Excellence (Sacramento). Project: Reducing unplanned plan downtime on all lines/all sites and data analysis.
James Nguyen , UC Davis, Project Management (Sacramento). Project: Vendpak Automation — upgrade machines/communication card to allow for remote support; Review SOP documents to improve post audit. Maria Rechdouni , UC Davis, Sustainability (Sacramento). Project: Pillars, establish/determine systems and processes that manage and validate data; Corporate Environmental Reporting; Community Giving Grants. Jake Sonke , Covenant College, Corporate Communications (Sacramento). Project: Expand internal newsletter, social media coordination/page cohesion.
Yasmin Vasquez , CSU Stanislaus, Operations (Turlock). Project: 5S of Maintenance Shop — 2 Tool Cabinets, Lean Practitioner Certification (Phase 1); Reducing spillage on the IBB line (same project, separate areas/lines). Grant Wiebe , California Poly SLO – Process Improvement (Salida). Project: Implementing brand digital platform (POKA) on operation floors of Main Processing Line and Manufacturing buildings. Zachary Wong , San Jose State University, IT Projects (Sacramento). Project: Implementation of Klein LMS SSO; Development of Annual Cybersecurity Training .
Blue Diamond Growers does not endorse or verify statements made by advertisers within this publication.
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25 Students Awarded Blue Diamond Growers Foundation Scholarship
To ensure the success of agriculture in the years to come, it will demand the dedication and hard work of the next generation. The Blue Diamond Growers Foundation selected 25 young people to receive a scholarship for the 2023–2024 academic year. The Foundation assists students who are passionate about making a difference in their communities and influencing the future of agriculture. Meet this year’s Blue Diamond Growers Foundation scholarship recipients and read excerpts from each of their essays where they described their goals for the future.
and energy to give back to my community, making positive changes that will benefit my industry, my society, and the lives of people around me.
McKayla Aiken (Hilmar, CA) Fall 2023 School: UC Davis Major: Ag Development
I hope to become a missionary and work for a non-profit in Africa or Latin America to help developing communities learn sustainable farming techniques. I grew up in Tanzania, and love that culture and way of life, but many developing countries, like Tanzania, struggle to grow adequate crops to sustain their populations. I want to equip these developing countries with the knowledge and skills needed to adequately provide for their populations. I now live in California, so I see the constant struggles that farmers face in keeping up with the demands of a growing population. I want to help California’s global ag market expand to benefit developing countries around the world.
Madison Andrade (Visalia, CA) Fall 2023 School: Cal Poly, SLO Major: Agribusiness After college, I plan to return to Tulare County and pursue a career as an ag economist, using the management skills I acquire in college to serve my county in various leadership roles. I want
to come back to my hometown and help Tulare County achieve the rank of number one ag producer. I’ve been blessed to be surrounded by Tulare County’s amazing dairy industry, and I want to effect positive change for others and for Tulare County as a whole.
Amelia Bettencourt (Turlock, CA) Fall 2023 School: Cal Poly, SLO Major: Agribusiness Once I complete my education, I plan to begin my career as a marketing analyst for an ag company, specifically marketing for the food industry. This interest stems from my work in high
Janessa Alba (Springville, CA) Fall 2023 School: Cal Poly, SLO Major: Agribusiness Management After I get my degree, I hope to work in sales and marketing for an Ag business, eventually working my way up to Administration/CEO. I want to continue growing my engagement
school involving food production, such as vegetable cultivation. I am also pursuing this career field because of my natural math abilities and love for critical thinking. With this career choice I’ll have the opportunity to connect the
and knowledge in community service and the ag industry, especially in the political process that surrounds our nation’s ag needs. I want to be a leader, mentor, and advocate for my community and for the ag industry. I want to use my time
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ag industry to the public. I feel that is important for people to know where their food comes from, so they can hopefully grow their appreciation of ag.
and major will help me accomplish my goals and desires. Through my career, I can help build better machines for performing specialty ag purposes. I want to make different machines like harvesting equipment, sprayers, mowers, and more implements. I want to help with develop and design equipment to be more environmentally friendly and that is more efficient and effective for farmers.
Gabriel Borges (Fresno, CA) Fall 2023 School: CSU Fresno Major: Horticulture My goal for higher education is to combine my love for design and floral horticulture and to achieve a position in the floral industry. For me, bloom season is one of the most important stages of
Avery Fowler (Wilton, CA) Fall 2023 School: Corban University Major: Ag Science I have a passion for issues related to family-run farms and am often disheartened by the lack of government support in ensuring that family farm legacies can be continued, especially
growth during a crop season. I would like to help California’s ag industry continue to grow and to continue to be the best producer of ag commodities in the world. We need leaders to help create jobs for our society and I plan to be one of those leaders. My family has been involved in the ag industry for generations and has always had a positive influence on the ag industry. I believe I can do the same for California’s ag community and for society in general.
when facing intense economic hardships. I have decided to pursue a bachelor’s degree in ag science to learn about various ag sectors. I want to use this education to analyze public policy and understand the government’s impact on the ag sector. This will lead to a career in ag policy, where in the role of advisor, lobbyist, or lawyer, I can increase cooperative efforts between legislators and farmers, uniting them under a common goal: to provide food for a growing world population. I hope this will benefit society, creating better farming policies and practices to increase access to food and to boost the American economy.
Haylie Caetano (Riverdale, CA) Fall 2023 School: Reedley College Major: Plant and Soil Science Ag feeds the world. Without it, we would all starve. I was raised in a small town in the heart of the Central Valley where there are more cows than people and my great-grandparents
Trista Fry (Kingsburg, CA) Fall 2023 School: CSU Fresno or UC Davis Major: Plant and Soil Science Plants, trees, soil and science fascinate me, and farming has been in my family for generations. I am especially astonished by genes. The fact that the
have owned a farming business for most of their lives, so I have had the opportunity to see first-hand what it’s all about. I want to pursue a career in either farm management or in the sales aspect of the ag industry. The ag industry has so much to offer for people and I want to play a role in it. My knowledge will help farmers remain in business and will improve yield productivity.
whole code for our being is microscopically stored within cells that carry out the functions it has inscribed within it, without us even realizing, is mind-blowing. I think that there is untapped potential in studying DNA and genes. By learning more about plant genetics and DNA, I believe that I can help farmers continue farming more sustainably for generations to come. Leaning how we can use technology to edit genes, making them more resistant to changing climates, pests, and diseases, will let us feed the world’s growing population more sustainably.
Caleb Callison (Hanford, CA) Fall 2023 School: Cal Poly, SLO Major: Ag Systems Management My dream career is to manufacture, modify, and troubleshoot ag
equipment like tractors, semi-trucks, farm implements, and trailers. I have a passion for welding, fabrication and ag equipment, and I firmly believe that this college
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Kaylen Jaime (Rancho Cordova, CA) Fall 2023 School: Cal Poly, SLO Major: Ag Communications Over the past five years, I have competed at various public speaking competitions at the state level. During my time competing, I studied and collected farmers’ stories, shared
Karli Lanzi (Artois, CA) Fall 2023 School: Oklahoma State University Major: Ag Education I hope to become a high school Ag teacher. Coming from a small farming community, there is a great need for ag education. Through teaching, I can
their kind smiles and walked through bits of their life. As I learned about the struggles and joys of the people who I interviewed, I developed a love for the ag community. This newfound love motivated me to share their stories with society and encouraged me to research careers as an ag lobbyist or a public relations specialist to help bridge the disconnect between the ag industry and its growing consumer population. With my college education, I want to contribute my growing knowledge of the ag industry toward a position that will help further my goal to educate consumers about the significance of ag in their daily lives.
directly impact the people who are the future leaders of our world and of our ag industry. Cultivating young adults and their leadership career and advocating the positive message surrounding ag are more ways I pursue my passions as a teacher. I hope to make the same positive impact on my future students, just like my Ag teachers did for me.
Meika Lauppe (Nicolaus, CA) Fall 2023 School: Arizona State University Major: Agribusiness I have always had a passion for investing and finances, but I hate to see big corporations buy the farmland around us and hurt the ag industry.
Megan Kroon (Farmington, CA) Fall 2023 School: Dordt University Major: Agribusiness As a student pursuing an ag degree, I am learning the value of a strong center to ag education. My educational intentions are simple; I am learning about the ag industry as it stands
Through agribusiness and real estate, I can help farmers and businesses learn to invest their money into the ag industry. This can include showing ag community members how to maximize their profits by buying a flying service, a new dryer for their commodity, expanding their farm, and more. The more I can drive the ag industry to invest its resources back into the same industry, the stronger the industry can become. Through my agribusiness major I want to understand the industry better and to continue to help strengthen and innovate an already successful industry.
today and my own place in it. I plan to use my degree to serve others, and although I have yet to find a specific way of doing so, I know that a career in ag should always be centered around service. This mindset will benefit society, especially as science and technology make more advancements in our world that will affect the ag industry. My experience in California walnut and almond production has been one of the core reasons why I am pursuing this degree. With strong individuals helping produce the food supply of the world, our industry will grow as a whole, not only in how we see ourselves but also in how others view us and our practices.
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is one of the largest ag providers in the world, I want to help the companies that fuel the economy. The ag industry is highly under-appreciated, resulting in a lack of support for those who work in the ag world. My goal is to help these corporations feed America efficiently so that society will begin to thrive as they receive their food from successful farmers.
Christina Moitozo (Gustine, CA) Fall 2023 School: Oklahoma State University Major: Ag Communications I have a passion for ag and the dedicated, hard-working people involved with this industry. I grew up in Gustine, California, a small farming
Holly Rudnic k (Bakersfield, CA) Fall 2023 School: Cal Poly, SLO Major: Ag Communications I understand the hard work that goes into raising livestock and how important it is to keep family ranches and farms for the next generation to enjoy. A major in Ag Communications will give
community with row crops, orchards and dairy operations. This has allowed me to have a clear view to the benefits of ag, the hardships that exist and the people who work every day to produce food for our nation and world. My local 4-H club, FFA chapter and family farm operation educated me on the importance of this industry, but also the various challenges that our industry is faced with each day. As I began applying for college and deciding on a potential major to study, I wanted to address the challenges that ag faces with government officials and a general population who do not have an ag background and could view the industry negatively.
me the knowledge and skills to advocate for the ag industry and for family farms and ranches. I would like to expand positive messaging about the health benefits of our local ag commodities. I would also like to focus on the legacy of what ranching and farming means to our local economy and to the world’s food supply. I want to write for ag magazines, newsletters, government agencies and social media platforms. I also want to give back to my community by educating children about the importance our local ag has in our world. Ag is very important to me because it reflects my passions and achievements. It has taught me about hard work and responsibility, and it brings me joy to bring healthy food to our tables. I am looking forward to a bright future for not only myself but for the next generation.
Kaylie Ramos (Fresno, CA) Fall 2023 School: CSU Fresno Major: Ag Education My goal is to be an educator, teaching future generations about the importance and opportunities of the ag industry. I want to be a good example that current leaders in our
industry, my peers, my future students can be proud of, look up to and make an impact in their lives for the better. As the world advances, it seems that people do not understand the significance of farming, animal production and forest management. If we do not continue to increase awareness of the incredible benefits of the ag industry, we are doing an injustice to future generations.
Kelsey Solimine (Modesto, CA) Fall 2023 School: Cal Poly, SLO Major: Agribusiness Marketing is an extremely important aspect within the ag business because it determines where and how ag products are shipped or advertised and ensures that certain areas are
Reagan Richard (Visalia, CA) Fall 2023 School: Cal Poly, SLO Major: Agribusiness
provided with the correct farm and food supplies where needed. Ag marketing can also impact the income of farmers, and when it done correctly, it can lead to an increased income for farmers, and better prices for ag products. With the building of my leadership skills, along with my education at Cal Poly SLO, I want to make a positive impact in this area.
I have a strong passion within the ag industry. Using my degree, I want to manage large corporation’s finances, and guide them for useful loans. These businesses include dairies, farmers, and packaging producers all over the state. As California
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Emily Sonke (Roseville, CA) Fall 2023 School: Covenant College Major: History I am pursuing a career as an archivist in a corporate or museum setting. I want to make art and history available
Julie Sporleder (Acampo, CA) Fall 2023 School: Cal Poly, SLO Major: Plant and Soil Science My long-term goal is to own a wine label and business so I can serve my community as a local winemaker. I want to implement support for the future of our ag industry, just like others
to the public so that everyone can learn more about culture from art, records, furniture, or other historical objects. History is relevant to all people and has so much to tell us about who we are. I am passionate about protecting art and artifacts from those who would wish to harm it through destruction, theft, or forgery. The job of the archivist is to make sure people don’t forget what came before them. Archiving helps us remember what is important to us and to celebrate accomplishments. It also serves as inspiration because new ideas are built on old ideas.
have done for me. I wish to build relationships with ag producers and work alongside them to produce quality wines. I have also witnessed the benefits of support from ag businesses that help students attend leadership conferences within the FFA. As an ag producer, I hope to donate to students in these organizations to provide students with the experiences that I am grateful to have had.
Cade Stafford (Live Oak, CA) Fall 2023 School: Oklahoma State University Major: Agribusiness Young farmers in California are a dying breed. Our state needs more people seek a career in the production ag industry to preserve our way of life and
Alyssa Sozinho (Visalia, CA) Fall 2023 School: Cal Poly, SLO Major: Ag Education My parents do not have a disposable income to pay for me to go to college, so I will be working to put myself through college. I am heavily involved in leadership positions at school and
keep California the largest farming state in the country. I plan to continue farming and grow my company while in college pursuing my degrees. I hope to become a Certified Pest Control Advisor after college, and I have considered continuing my education afterward by attending law school. Within our community, I see the number of children that have no interest in the future of California ag, and it is quite concerning. I believe staying active in organizations like 4-H and FFA has allowed me to be an influence on my peers as well as younger children who might also pursue a career in the ag industry. All it takes is one good mentor, one good experience, or even one good story and you are hooked for life.
at church, and hard work and dedication are important concepts to me. After I graduate, I plan to come back to the Central Valley as a teacher. I feel blessed to have grown up around the ag industry and I want to show my future students the importance of the ag world. Through hard work and education, it is important that I give back to my community after I graduate.
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