Current Projects
Enhancing Microbial Recuirtment and Persistence in Cover Crop Mixtures for Control of Soilborne Pathogens in Chile Pepper
Description:
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:
- Lead: Soum Sanogo
- Phillip Lujan
External Partner:
- New Mexico Chile Association
Saffron: A High Value, Low Input Crop For Small Farms of Northern New Mexico
Description:
New Mexico has a rich tradition of using medicinal herbs, particularly among Native American and Hispanic communities. Small-scale farmers in northern New Mexico, facing water shortages exacerbated by climate change, are shifting from traditional crops to high-value alternatives. Saffron (Crocus sativus L.), the world's most expensive spice, appears to be well-adapted to the climate conditions of northern New Mexico and thus has potential for adoption by small scale farmers in the region. This program aims to introduce low-input, high-value crops, focusing on Saffron’s feasibility in northern New Mexico. Research conducted in 2023 and 2024 indicates that saffron can thrive in the region's climate, showing promising stigma production in the initial years. Saffron is well-suited for dry areas, particularly in USDA plant cold hardiness zones 5-9. Although local market potential is uncertain, the US saffron market was valued at $360 million in 2023, with significant imports suggesting strong demand.
Key Faculty:
- Lead: Saeid Zehtab Salmasi
Production of Natural Low Calorie Sweeteners
Description:
The COVID-19 lockdown triggered several negative food-related behaviors (e.g., food hoarding, emotional and mindless eating) that might have worsened the already alarming rates of obesity in the U.S.A. The work proposed here studies the synthesis of low-calorie natural sweeteners (e.g., D-tagatose, D-allulose, and D-Xylulose) from abundant byproduct streams. The increased consumption of sugar-sweetened foods during the current pandemic reveals a dire outlook of obesity and an increase in the already staggering healthcare costs. Producing low-calorie natural sweeteners from inexpensive and abundant carbohydrates will have social benefits beyond expanding the portfolio of reduced-calorie foods without compromising the craving for a sweet taste.
Key Faculty:
Aquaponics – Sustainable Urban Agriculture
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. And the clean water is cycled back to the fish. The focus will be to increase the sustainability of fish feed by substituting fish meal in the feed with high-protein algae, vegetable, or insect meal.
Key Faculty:
- Lead: Wiebke Boeing
External Partners:
Jujube Cultivar, Dongzao, Cold Storage Study and Value-Added Product Development
Description:
Late frost is a critical issue challenging fruit production in central and northern New Mexico. In the past 15 years, we tested different alternative crops like berries and tree fruit species. Jujube (Ziziphus jujuba Mill.), a deciduous fruit species with nutritious fruit, leafed out 4-6 weeks later than most temperate fruit species. We had long-term cultivar trials at three locations in northern (Alcalde), central (Los Lunas), and southern (Leyendecker) New Mexico. Jujube has been proven well-adapted to soil and weather conditions in New Mexico especially in central and southern parts. To extend the fresh fruit supply period, we conducted a preliminary cold storage study of Dongzao in a walking cooler at Los Lunas in 2024. We noticed that fruit cracking/bruise and petiole-end opening were the starting points of mold. Due to the small fruit size, careful picking with fruit petioles would help, but it is labor intensive. Fungicide treatment would be another choice. We will test several treatments to extend the cold storage life of fresh jujube fruit in fall 2025.
So far, the majority of dry jujube fruit has been imported from China. As jujube acreage increases in the US, growers need more marketing outlets for their crops in addition to fresh fruit and dry fruit. Jujube processing and value-added product development in the US is almost blank. This will be a long-term project, and we start with some basic ones like jujube fresh cut, freeze-dried products, jujube and pecan/walnut combo (a pitted dry jujube fruit with a half walnut/pecan inside) in 2025.
Key Faculty:
Assessment and Mitigation of Mycotoxin Contamination in the New Mexico Red Chile and Paprika Production Chain
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 as 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 of mycotoxins, and guide the reduction of mycotoxin pollution and exposure levels.
Key Faculty:
- Lead PI: Luis Sabillón
- Co-PI: Soum Sanogo
External Partners:
- New Mexico Chile Association
Effects of Chile Pepper Waste on Lipid Oxidation and Color Stability in Beef Patties
Description:
Chile processing is one of the most important economic activities in New Mexico. Salsas and chile powder are the primary final products of this industry. During salsa production, residual seeds and pulp are discarded as waste. However, this waste contains natural compounds that can be exploited for biotechnological and commercial applications. With this study, we aim to evaluate the effects of chile pepper waste on lipid oxidation and color stability in beef patties.
Key Faculty:
- Lead: Francine Mezzomo Giotto