The University of California’s influence extends beyond education and research, shaping what appears on grocery store shelves across the United States. Many foods commonly found in homes, from fruit to nuts to wine, have been developed through the university’s agricultural research programs and partnerships with growers throughout California.
UC Riverside is responsible for developing seedless mandarin varieties such as the Tango, marketed under names like Cuties and Wonderful Halos. After years of breeding work, UC scientists created a fruit that increased farmer revenue by making mandarins easier to eat and sell. “Mandarins are just the start of how UC has transformed your grocery store run — learn more about how the UC Riverside College of Natural & Agricultural Sciences has changed the world here,” according to the university.
Strawberry production has also been shaped by UC Davis’s Public Strawberry Breeding Program. Over seventy years, it has released more than 70 varieties and increased yields fivefold since the 1950s. These cultivars now account for approximately 60 percent of global strawberry consumption.
Avocado lovers may soon see a new variety in stores: Luna avocado. Developed over decades at UCLA and then UC Riverside, Luna was named an “Invention of the Year” by Time magazine in 2023 for its taste and shelf life. According to Jose Antonio Aguilera of Jaliscavo, “It’s the perfect combination for planting. Luna exponentially increases the productivity of Hass, and vice versa.”
UC Davis also played a key role in revolutionizing tomato harvesting by developing both a mechanical harvester and a tomato variety suited to machine picking in the late 1950s. This advancement allowed large-scale processing for products like ketchup and pizza sauce.
Wine production benefits from grape varieties bred at UC Davis by Professor Harold Olmo. Chardonnay grapes developed through his work are now grown on nearly 100,000 acres statewide.
Almonds—California’s second most valuable crop—have seen improvements due to UC research into pollination and disease resistance. Efforts continue at campuses including UC Merced, where students develop ways to reduce dust during harvests.
Pistachios have become one of California’s most lucrative crops with help from genome sequencing conducted at UC Davis, which supports sustainable breeding efforts.
Nearly all walnut trees sold in California nurseries originate from cultivars developed at UC Davis. The campus also sequenced the walnut genome to help ensure future crop resilience.
Asparagus farmers grow high-yielding varieties like UC 157 bred at UC Riverside, while rose nurseries benefit from virus-tested stock maintained by Foundation Plant Services at UC Davis.
Researchers at UC Davis are working on gluten-free wheat by deleting genes responsible for problematic proteins while preserving baking qualities.
Peach growers depend on varieties bred through public programs at UC; half of U.S.-processed peaches come from California’s Central Valley.
Through its Cooperative Extension network, the University continues supporting growers with technology adoption and climate-resilient food systems. The university states: “Through experiments and demonstrations across California, the UC Cooperative Extension ensures state growers have access and information to the latest technology to feed America so we can build the future together.”
“Stand Up for UC and research that not only saves lives, but nourishes them,” urges the University of California System.
