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November 3, 2017 CapitalPress.com 3 Meet the makers of Idaho’s biggest potatoes By JOHN O’CONNELL Capital Press Craft brewers aim to revive public hop breeding By MATEUSZ PERKOWSKI Capital Press Craft brewers hope to give private hop breeders some more competition by funding a USDA-administered public breeding program based in Or- egon. The goal is to develop new public hop cultivars that are resistant to common fungal diseases and can be cultivated without licensing agreements by farmers in the Northwest and elsewhere. In recent years, the trend has increasingly been for new varieties to be patented by pri- vate breeders, said Michelle Palacios, administrator of the Oregon Hop Commission. “We’re seeing the public varieties become less and less competitive,” Palacios said. Private breeders often want to closely control distribution of their hop cultivars, so their agreements with farmers are similar to contract production, said Fred Geschwill, a farm- er near Woodburn, Ore., and president of the Hop Research Council. “Their licensing agree- ments are very tight,” Geschwill said. “I grow it, give it back to them, then they sell it to the marketplace.” Private breeders can bet- ter regulate supply and de- mand under this scenario, but farmers have less control over planting decisions and brewers have fewer suppliers competing for their business, he said. While growers can still turn to traditional public culti- vars, some of them have been losing their resistance to pow- dery mildew and other diseas- es over time. For example, Cascade aro- ma hops have long been an industry staple but now they’re getting “long in the tooth,” said Chuck Skypeck, techni- cal brewing projects manager with the Brewers Association, which will contribute an undis- closed sum to public breeding over five years. “You can’t live on your good graces forever. You need to keep things in the pipeline,” said Skypeck. As public funding for hop breeding has dried up in recent decades, the U.S. brewing in- dustry has seen a resurgence — from fewer than 100 brew- eries in the 1970s, the number is expected to reach 6,000 by the end of 2017, he said. “That landscape has changed,” he said. Craft breweries don’t just need hops to impart bitterness, they rely on aroma varieties to create unique flavors that differentiate their brands, Sky- peck said. Unless they have desirable agronomic qualities and dis- ease resistance, though, even the tastiest hops won’t gain traction on the farm, he said. There currently isn’t a reli- able mechanism for new hop varieties to be tested by brew- ers and growers, Skypeck said. Aside from providing fund- ing to USDA for breeding, the Brewers Association plans to form an advisor panel with members from both industries to guide research, he said. Tri- als of potential cultivars will also be studied in breweries and on farms. “There are usually a lot more misses than there are hits,” Skypeck said of the breeding process. Money from the Brewers Association will pay for one post-doctoral breeder position as well as a technician, said Ryan Hayes, a geneticist with USDA’s Agricultural Research Service. The hiring process has already begun for the post-doctoral position. Once the initial five-year deal with USDA expires, the Brewers Association can enter into another agreement with the agency, he said. Cultivars suited to moist Western Oregon may also be successful in New York and other regions where hop pro- duction is seeing a revival, said Geschwill. As long as they source a certain portion of their ingre- dients from within New York, for example, farmers in that state can launch on-site brew- eries, he said. Grass Expertise. LET’S TALK! GREENWAY SEEDS Caldwell, Idaho • Alan Greenway, Seedsman Cell: 298-259-9159 • MSG: 298-454-8342 Over 40 Years Experience Alan Greenway, Seedsman 44-1/108 Mateusz Perkowski/Capital Press File Hops are cut in preparation for harvest. Craft brewers are funding public hop breeding under a program administered by USDA. WEISER, Idaho — Chris and Sharolyn Schofield have carved a unique niche in the art world — making colossal sculptures of Idaho Russet Burbank potatoes. Though the Weiser cou- ple has thus far avoided the spotlight, their creations are recognized nationwide. Tens of thousands of on- lookers witness the dropping of their giant, glowing pota- to in downtown Boise each New Year’s Eve. And the 6-ton spud they created for the Idaho Potato Commis- sion’s Great Big Idaho Pota- to Truck has traveled about 150,000 miles, visiting 7,200 cities while promoting the Courtesy of Sharolyn Schofield Idaho brand. Chris and Sharolyn Schofield created a 6-ton spud for the Idaho Potato Commission’s Great Big The Schofields — found- Idaho Potato Truck. It has traveled about 150,000 miles, visiting 7,200 cities. ers of Schofield Design — are building their fourth giant vibrations and even boot potato. It is a replacement for prints made by NASA astro- the IPC’s original oversized nauts who stood on it during traveling tuber. The IPC in- a parade. The Schofields troduced the truck in 2011 to celebrate its 75th anniversa- made a repair kit and trained ry, planning on a single tour the truck’s crew to make on- but keeping it on the road the-road fixes. They give the ever since, based on its pop- potato a major touch-up fol- ularity. lowing each national trek. IPC President and CEO “In the beginning, it was Frank Muir initially worried just another job, but it’s been the truck would be “hokey” if six years and it’s got a special the potato wasn’t convincing. place in our family,” Chris Instead, Muir believes it’s said. “We have our heart and become part of “American soul in this one, and when we pop culture.” He said peo- see it go, we’re sad.” ple often drive hours for the For the New Year’s Eve chance to see the truck. Potato drop, the Schofields “One of the testaments created a low-budget foam to their ability to create au- model, which they later re- thentic art is that the No. placed with a fiberglass ver- 1 question wherever the sion for greater longevity. truck drives is, ‘Is it real?’” IPC’s next potato will Muir said. “The fact that also be made of fiberglass, people would even think a cutting out about half the 12,000-pound potato is real weight. is amazing.” They’re taking measure- Sharolyn is a certified ments from the original po- Courtesy of Sharolyn Schofield structural welder. Chris Chris and Sharolyn Schofield in front of the giant potato they built for tato so the new spud will grew up in the construction the Idaho Potato Commission’s Great Big Idaho Potato Truck. The fit perfectly into a square trade and has taken sculpt- Weiser, Idaho, couple is building a replacement potato for the truck. frame, mounted on springs, ing classes. He’s experienced that Sharolyn designed and A hidden door at the front welded to affix the spud to in building indoor climb- ized trough to make the rus- ing walls and used a simi- set “skin,” used concrete dye of the potato allows the truck the truck’s flatbed. Special lar construction approach for color and protected the crew to access the interior for LED lighting on the truck storage. to make IPC’s first potato. sculpture with a sealant. will illuminate the new spud Over the years, the potato during night parades. The “We’re pretty critical of The Schofields took the best features from several large our projects,” Sharolyn said. has sustained damage from potato should be finished Idaho spuds Muir sent them “We want things to look just overhanging branches, fre- by March, in time for the quent cracks caused by road truck’s next tour. to make a composite design. right.” Based on their sketch, they fabricated metal ribs, which they welded together and covered with plywood, and then foam, which Chris cut into a potato shape. They then covered the exterior with a thin layer of polymerized concrete. They developed a special- WE SPECIALIZE IN BULK BAGS! BAGS: • Seed Bags • Fertilizer Bags • Feed Bags • Potato Bags • Printed Bags • Plain Bags • Bulk Bags • Totes • Woven Polypropylene • Bopp • Polyethylene • Pocket Bags • Roll Stock & More! 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