The University of California’s impact extends beyond education and research, playing a significant role in the development of many foods found in grocery stores across the United States. Through partnerships with growers and ranchers, UC’s agricultural research has contributed to the abundance of fruits, vegetables, nuts, and other staples consumed daily.
One example is the mandarin variety known as Tango, marketed under names like Wonderful Halos and Cuties. Developed at UC Riverside after two decades of research, this seedless mandarin has increased revenue for farmers and changed snacking habits across the country. Other varieties such as Gold Nugget mandarins and Oro Blanco grapefruit also originated from UC Riverside breeding programs.
Strawberries are another crop shaped by UC innovation. The UC Davis Public Strawberry Breeding Program has released over 70 varieties during its seven decades of operation. These efforts have made strawberries a year-round crop in California and increased yields significantly since the 1950s. Today, about 60 percent of strawberries consumed worldwide come from varieties developed at UC Davis.
Avocado breeding at UCLA and later at UC Riverside led to new varieties such as Luna avocado, recognized by Time magazine in 2023 for its flavor and shelf life. “It’s the perfect combination for planting. Luna exponentially increases the productivity of Hass, and vice versa,” said Jose Antonio Aguilera, a partner at Jaliscavo.
UC Davis researchers revolutionized tomato harvesting in the 1950s by inventing a machine capable of mechanically picking tomatoes along with developing a suitable tomato variety known as the “square tomato.” This advancement paved the way for large-scale production of processed tomato products like ketchup and pizza sauce.
Wine grape cultivation has also benefited from UC expertise. Professor Harold Olmo at UC Davis developed 30 grape varieties including disease-resistant Chardonnay grapes that now dominate California vineyards. Chardonnay is currently grown on nearly 100,000 acres statewide.
Almond production in California owes much to UC research that began after crop failures in the 1920s. Ongoing work at campuses such as UC Davis continues to address challenges like pests and diseases while improving growing techniques.
Pistachios have become an important drought-resistant crop for California farmers thanks to advances made possible by genetic mapping conducted at UC Davis. Nearly all American pistachios are grown in California.
Walnut cultivation relies heavily on varieties developed through the UC Davis Walnut Breeding Program; these account for most walnut trees sold in state nurseries and a large share of production.
UC Riverside contributed to asparagus farming with high-yielding disease-resistant varieties such as UC 157.
The university’s influence extends even to roses through its Foundation Plant Services program at UC Davis, which supplies virus-tested cultivars nationwide.
Researchers at UC Davis have also worked on gluten-free wheat by deleting specific genes responsible for gluten proteins without affecting bread quality—a step forward for people with celiac disease.
Peach growers benefit from almost a century of collaboration with University of California scientists who develop new fruit varieties suited to changing conditions.
UC Cooperative Extension provides ongoing support to farmers across California by sharing technology updates and strategies for adapting agriculture to future challenges such as climate change or water scarcity. Research initiatives include developing flood-resistant rice for use abroad and maintaining food supply resilience domestically.
“It’s the perfect combination for planting. Luna exponentially increases the productivity of Hass, and vice versa,” said Jose Antonio Aguilera, a partner at Jaliscavo.
