Ongoing Research Projects
The Science of Sotol: A New Era for an Ancient Spirit
For centuries, sotol has been harvested from the wild deserts of the U.S.–Mexico borderlands, prized for its resilience, cultural heritage, and the distinctive spirit it produces. Today, demand is rising faster than wild populations can sustain.
Our work bridges that gap. By combining genomics, plant biology, and chemistry with on-the-ground partnerships between researchers, distillers, and growers, we are building the scientific foundation to cultivate sotol as a sustainable crop. The goal is simple: protect wild sotol, support a growing craft spirits industry, and establish a new agricultural opportunity for arid lands.
This is a project about plants, people, and places, and ensuring that one of the Southwest's most iconic species has a future as rich as its past.
Key Faculty:
- Sara Fuentes-Soriano
- Jennifer Randall
- Donovan Bailey
Other NMSU Collaborators:
- Omar Holguin
- Luis Sabillon Galeas
- Sergio Martinez-Monteagudo
- Claudia Galvan
- Chaddy Robinson
External Collaborators:
- José Ines Palma Escamilla, Universidad Autonoma de Chihuahua
- Chris Schaefer, Dry Point Distillers, Las Cruces NM
Aquaponics: A Simple Loop to Sustainability
Description:
In the arid Southwest, freshwater resources are dwindling at a dazzling rate. In order to continue growing crops, we need to consider more efficient ways for agriculture to reduce overconsumption of our water, protect natural aquatic ecosystems, and work towards a sustainable future. This project will simultaneously grow fish and crops in recirculating aquaponic systems. Fish excrete ammonia via their gills. Bacterial convert ammonia into nitrate, which is taken up by plants as an important nutrient. The clean water is then cycled back to the fish. The focus will be to increase sustainability of fish feed by substituting fish meal in the feed with high protein algae, plant, or insect meal.
Key Faculty:
Lead: Wiebke Boeing
External Collaborators (including universities or community groups):
- University of University of Arizona and Santa Fe Community College
- Local K-12 School
- Mescalero Fish Hatchery and Southwestern Native Aquatic Resources and Recovery Center
Supporting the NM Wine Industry through Scientific Analysis
The wine analysis website showcases the analytical tools we use and describes techniques that help ensure better and more consistent winery products. Both the cost and methodology used are described to convey full transparency to our industry partners.
To learn more, go to wineanalysis.nmsu.edu
Key Faculty:
- Donald Caldwell, Wine Extension Specialist
- Gonzalo Miyagusuku-Crusado, Food Scientist
Other NMSU Collaborators:
- Mark Marsalis, Los Lunas
- Kevin Lombard, Farmington
External Collaborators:
- NVEELC
- EVEF
Saffron in New Mexico
Description:
Small-scale farmers in northern New Mexico, facing water scarcity intensified by climate change, are exploring high-value, low-input crops as alternatives to traditional farming. Saffron (Crocus sativus L.), the world’s most expensive spice, has shown strong adaptability to the region’s climate in research conducted from 2023 to 2025, producing promising yields under dry conditions typical of USDA zones 5–9. With the U.S. saffron market valued at $360 million in 2023 and largely dependent on imports, domestic production offers significant economic potential. This program seeks to evaluate the feasibility of saffron as a sustainable, profitable crop for small-scale farmers in northern New Mexico.
Key Faculty:
Lead: Saeid Zehtab Salmasi
Other NMSU Collaborators:
Sustainable Agriculture Science Center at Alcalde
Reducing Risks of Contamination in NM Red Chile and Paprika
Description:
Red chile and paprika crops are used in the manufacture of a wide variety of food products that are popular among consumers. In the United States, New Mexico is the leading state in chile (non-bell pepper, Capsicum annuum) farming, with red chile and paprika accounting for about 12% of the state’s overall production. The majority of the red chile and paprika crop is dehydrated and crushed into flakes or powder for use in a wide variety of foodstuffs. Mycotoxin surveillance studies around the world have reported the presence of fungal secondary metabolites in these products such aflatoxins (AFs), ochratoxin A (OTA), and fumonisins (FUMs). The presence of mycotoxin-producing fungi in the field or during storage may result in reduced yield, quality, and safety of red chile/paprika-based products. The consumption of mycotoxin-contaminated foods/feeds may have detrimental consequences in the health of humans and animals.
To the best of our knowledge, there is no information available about critical points of mycotoxin contamination over different stages of the red chile/paprika production chain in New Mexico. In addition, no information about mycotoxin contamination in red chile/paprika pods and derived products commercialized in local New Mexico markets is available in the literature. The assessment of the prevalence of mycotoxins in the red chile/paprika production chain will enable the New Mexico Chile Industry to understand the status of the presence and extent of mycotoxin contamination and take countermeasures to mitigate potential food safety issues. In addition, this project will allow the identification of production stages at which mycotoxin contamination is found, enhance people’s awareness to mycotoxins, and guide the reduction of mycotoxin pollution and exposure levels.
Key Faculty:
- Lead PI: Luis Sabillón
- Co-PI: Soum Sanogo
External Collaborators:
- New Mexico Chile Association
Supporting the Chile Industry through Healthier Soil
Description:
Farmers may be able to improve production and health of chile by using cover crops in conjunction with biologicals before chile seasons. This research strives to identify how to facilitate the best microbial environment for chile growth, and how to improve moisture retention in the soil through biomass.
Cover crops are important components of crop production with benefits to soil health in terms of increasing soil organic matter, fertility, and microbial activities. Various producers within the chile industry in New Mexico are exploring cover crops as a way of establishing microbial balance in soil to reduce the impact of soilborne pathogens. Discussions have centered on how to achieve this microbial balance by applying biologicals in cover crops several years before chile. A commonly adopted practice is the use of cover crop mixtures, with two or more plant species. The composition of the mixtures may affect the establishment and persistence of the beneficial microbes. Additionally, water availability may also affect microbial establishment and survival in cover crop mixtures. The objectives of this project are: 1) to determine the efficacy of cover crop mixtures on microbial recruitment; 2) to determine the efficacy of cover crop mixtures on microbial survival in soil following application of biologicals; and 3) to evaluate microbial survival and microbial biomass in cover crop mixtures under varying soil moisture levels.
Key Faculty:
- Soum Sanogo
- Co-PI: Phillip Lujan
External Collaborators:
- New Mexico Chile Association
Jujube: The NM-Grown Fruit
Description:
Late spring frost is a critical challenge for fruit production in central and northern New Mexico. Over the past 15 years, we have evaluated alternative crops, including berries and various tree fruit species. Among these, jujube (Ziziphus jujuba Mill.) has shown strong potential. This deciduous fruit species produces highly nutritious fruit and leafs out 4–6 weeks later than most temperate fruit crops, significantly reducing the risk of frost injury. Long-term cultivar trials conducted at three locations across New Mexico have demonstrated that jujube is well adapted to the state’s soil and climatic conditions, particularly in central and southern regions.
To extend the fresh fruit supply period, we conducted a preliminary cold storage study of the cultivar Dongzao in a walk-in cooler at Los Lunas in 2024. We observed that fruit cracking or bruising and pedicel-end opening were primary entry points for fungal infection and subsequent mold development. In 2025, we expanded the study to include four treatments: control, Mentor fungicide, Scholar fungicide, and an ethylene absorbent (EA). In addition, fruit were harvested earlier than in 2024, at the creamy and first-red stages. Results showed that fungicide treatments effectively sealed the pedicel-end opening and protected fruit from fungal infection, with no visible mold observed after nine weeks of cold storage. In contrast, the control and EA treatments had 25–40% mold incidence by week six.
Jujube processing and value-added product development in the United States remain largely unexplored. As jujube plantings increase, expanding marketing options will become increasingly important. This long-term effort will focus on developing processed and snack products and will involve collaboration with Chef Pete Mitchell and Dr. Efren Delgado.
For the sour jujube germplasm in the Las Cruces and El Paso areas, several samples previously stood out for their high concentrations of anthocyanidins and other metabolites. These selections were re-sampled in late August 2025 to confirm their phytochemical profiles. If confirmed, they may have potential for health-oriented food products or ornamental use due to their distinctive long, decorative branchlets.
Key Faculty:
- Shengrui Yao
- Pete Mitchell
- Efren Delgado
Other NMSU Collaborators:
- Alcalde Center
- Los Lunas Center
- Leyendecker Center
Improving Oxidative and Frying Stability of Tallow
Description:
Recent scrutiny of seed oils due to their high omega-6 content and oxidative instability has renewed interest in traditional animal fats such as tallow for frying. Tallow offers superior thermal stability, reduced oxidation risk, and favorable sensory attributes, making it a promising alternative for quick service restaurants (QSRs). Yet, research on tallow degradation during frying remains limited and often relies on advanced analytical techniques impractical for QSRs, which typically assess oil quality using simple metrics such as total polar materials (TPM) using a handheld probe and oil color. This research aims to enhance the frying stability of tallow through antioxidant and surfactant combinations, while developing rapid, QSR-relevant assessment methods. The first objective is to create a frying methodology that accurately replicates QSR conditions for reproducible testing. The second objective evaluates
antioxidant and surfactant systems to limit oxidative and hydrolytic degradation. The third explores correlations between TPM, color, and other degradation parameters to establish practical indicators of oil quality. Rooted in NMSU’s-CESFAS commitment to agricultural innovation and regional food systems, this interdisciplinary effort brings together the Food Science and Technology and the Meat Science programs. The anticipated outcomes will provide economic, environmental, and public health benefits, positioning NMSU as a leader in sustainable frying research.
Key Faculty:
- Francine Mezzomo Giotto
Other NMSU Collaborators:
- Gonzalo Miyagusuku Cruzado
NM Food Supply Chains: Assessing Gaps and Opportunities
Description:
As investigators and researchers under NMSU CESFAS, we are conducting a research project to better understand the supply chain of value-added providers and service providers within the agricultural and food distribution sectors of New Mexico. Our target population includes a range of agriculture stakeholders such as manufacturers, processors, brokers, packing and grading facilities (value-adding providers), as well as warehousing services, aggregators/brokers, food distributors, and providers of labeling and packaging (service providers). To gather data, we will use a structured questionnaire designed to capture insights on operational models, challenges, and opportunities within these segments. Participants will be invited to take part in the research study through phone calls and virtual meetings. Our approach is designed to be participatory and flexible, ensuring we capture both quantitative and qualitative data across a diverse and representative sample.
The scientific purpose of this research is to generate a deeper understanding of how value-adding and service providers contribute to the efficiency, resilience, and sustainability of regional agricultural supply chains as well as the supply chain of New Mexico. By systematically collecting and analyzing data from key stakeholders, we aim to identify structural patterns, operational challenges, and innovation opportunities within the food system infrastructure.
IRB Approved:
Protocol Number: 2505186906
Key Faculty:
- Chaddy Robinson, Co-PI
- Alex Wilson, Co-PI
Other NMSU Collaborators:
- Marisol Olivas (Research Assistant/graduate student)
Value-Added Internships: Students Connect with Stakeholders to Explore Food Production
Description:
CESFAS welcomes value-added companies to host CESFAS interns from May through August each year. NMSU students will prepare a written executive summary and presentation based on their internship experience. These experiences provide students with real work experience while allowing stakeholders the opportunity to assess the students’ skill set and work ethic. These workforce development opportunities will assist CESFAS with building the network of stakeholders while providing NMSU students with connections and employment.
Key Faculty:
- Chaddy Robinson
Other NMSU Collaborators:
- Seco Spice
- Hatch Chile Store
- Barker Produce
- Frontier Food Hub
- Olam Food Ingredients
- Mesilla Valley Maze
- Stampede Culinary Partners
Jujube Snacks That Support New Mexico Agriculture
Description:
Several types of jujube snacks are readily available for purchase from China. These snacks, although delicious and available for purchase, do not use New Mexican-grown jujubes. New Mexican-grown jujubes could be used to create similar Chinese-style snack foods for United States consumers to purchase, bearing the seal “Grown in New Mexico” and “Manufactured in New Mexico.” This would provide agricultural benefits for farmers and the State. The intention would be to adapt New Mexican flavors to these snacks., such as green chile, roasted pecans, roasted pistachios, and roasted piñon nuts, giving a Southwestern twist to traditional Chinese jujube snacks.
Key Faculty:
- Chef Pete Mitchell
Food Producers Can Access Food Testing for Safety and Regulation
Description:
The NMSU Food Safety Laboratory (FSL), housed within the College of Agricultural, Consumer and Environmental Sciences (ACES), represents a revitalized era of partnership between New Mexico State University and the state's diverse food industry. As a core facility of the Center of Excellence in Sustainable Food and Agricultural Systems (CESFAS), the FSL is a dynamic hub where cutting-edge analytical services, regulatory expertise, and student-powered innovation converge to protect public health and bolster the regional food economy.
The mission of the FSL is to advance food safety and public health by delivering accessible, world-class analytical testing, expert consultation, and workforce development for New Mexico’s growers, processors, and entrepreneurs.
Key pillars include:
- Technical Excellence & ISO 17025 Readiness: The FSL is currently undergoing a rigorous transformation to achieve ISO/IEC 17025 accreditation. This international standard serves as the gold-point for laboratory competence, ensuring that our analytical data is accurate, repeatable, and legally defensible. By offering accredited testing in-state, we provide New Mexico producers with a high-integrity, local alternative to out-of-state commercial labs.
- The Student-Powered Model: Unique to NMSU, our laboratory is powered by high-caliber graduate student analysts. Under the direct supervision of expert faculty and senior technicians, these students apply their academic training to solve real-world industry challenges. This "win-win" model provides clients with meticulous, detail-oriented service while training the next generation of food safety leaders who will go on to work in New Mexico’s regulatory and industrial sectors.
- Comprehensive Industry Support: We provide more than just data; we provide solutions. Our services span the entire supply chain:
- Pathogen Detection: Utilizing both classical microbiology and cutting-edge Next-Generation Sequencing (NGS) for source tracking and metagenomics.
- Quality & Stability: Conducting shelf-life studies, challenge studies, and providing official Process Review Letters for regulatory approval.
- Compliance: Helping growers navigate the FSMA Produce Safety Rule through specialized water and environmental testing.
- Workforce Development & Consulting: The FSL serves as a premier training center, offering certified HACCP, PCQI, and Better Process Control School (BPCS) workshops. We empower the local workforce with the certifications needed to meet federal mandates and expand their market reach.
Key Faculty:
- Luis Sabillon
Yellowhorn: A Drought-Resilient Crop for New Mexico
Description:
This project advances yellowhorn (Xanthoceras sorbifolium) as a climate-resilient oilseed for New Mexico. Yellowhorn thrives under drought, high temperatures, and saline soils, making it well suited for the state’s challenging growing conditions. Its kernels contain 55-70% oil rich in unsaturated fatty acids and valuable compounds such as nervonic acid, along with protein-rich co-products.
Our work focuses on optimizing oil extraction technologies and characterizing oil quality to support commercial production. Using controlled mechanical pressing studies, we identified processing conditions that maximize oil yield (~48%) while maintaining high-quality standards for oxidation and nutritional stability. Importantly, oil quality is largely determined by seed characteristics rather than processing conditions, providing flexibility for industry scale-up.
Beyond food applications, yellowhorn supports a circular bioeconomy. Co-products such as protein-rich meal and bioactive compounds can be used in animal feed, functional foods, nutraceuticals, and industrial materials. The crop can also contribute to soil stabilization, carbon sequestration, and sustainable land use by enabling production on marginal or degraded lands. Overall, this project provides the scientific, technological, and regulatory foundation to position yellowhorn as a new value-added crop for New Mexico, supporting agricultural diversification, climate resilience, and rural economic development.
To learn more, go to https://www.mdpi.com/2071-1050/18/7/3223
Key Faculty:
- Gonzalo Miyagusuku-Cruzado, PhD
Other NMSU Collaborators:
- Elora Roberts, MSc
- Govinda Sapkota, PhD
- Efren Delgado, PhD
- Pilja Vitale, PhD
- Jeff Anderson, MSc
Educational Outreach: Applying Research to Solve Problems
Description:
The department translates CESFAS research and findings into outreach and educational materials through digital media, such as social media campaigns, games, animations, videos and virtual reality programs. The primary task of this project is to communicate the work of existing CESFAS faculty and projects to the general public, share important findings and milestones, and establish CESFAS through a branding campaign as a Center of Excellence, defining outcomes in terms of benefit to New Mexicans. This will include work on the CESFAS website, and possible videos and social media educational campaigns.
As requested, the team will also further the missions of additional projects. For example, based on partnership with the NM Chile Association, the team compiled social media resources for an educational social media campaign which communicates the role of NM chile researchers and research in the popularity and continued cultural importance of chile.
Key Faculty:
- Barbara Chamberlin