By Amanda Chandler Food Processing • Renewable Energy 0 Comments

How a Central California winery uses worms in wine production

Worms are helping a Valley winery on its path to becoming more green. Olympic-sized swimming pools at O’Neill Winery are actually beds filled with worms helping the company become greener. “Our technology at BioFiltro, what it is is the star of the show is the worm. Ultimately, the worms are known as an ecosystem or environmental engineers,” said Mai Ann Healy, BioFiltro spokesperson.

BioFiltro, an international company, was able to go through Fresno State’s Valley Ventures program that focuses on water, engineering and technology businesses. The worms are known for converting waste or organic matter. Water is spread across the worm beds and goes through levels of wood chips, river rocks, drainage cells and exit pipes. “So within four hours, our worms are getting fed, getting full and also producing more microbes and bacteria that’s furthering helping us reduce and convert waste into beneficial byproducts,” Healy said.

The technology allows the company to take about 80 million gallons of processed water and clean it. O’Neill Winery is the seventh-largest winery in California. They produce wines and spirits sold around the United States. “So what we are trying to do is provide a sustainable process so that we can have a facility that is environmentally stewards, that is reducing our carbon footprint, reducing/minimizing our waste,” said Phil Castro, senior director of winery operations. O’Neill said they’ve taken steps to be more green with solar energy and the BioFilitro system.

They’re able to save water and use that for crop irrigation and reduce the amount of water they use. “So we can ensure for generations to come that there’s water available to continue the great process of agriculture,” Castro said. A sustainable process and technology thriving here in the Valley.

https://abc30.com/wine-worms-wastewater-water-filtration/10540942/

By Amanda Chandler Commercial • New Developments 0 Comments

NEW EAGLE MOUNTAIN CASINO BUILD KICKS OFF IN PORTERVILLE

Nearly 200 people were in attendance earlier this month for the groundbreaking of the new Eagle Mountain Casino in Porterville. The casino, currently located on the Tule River Reservation in the foothills, will be moving 20 miles down the mountain near the Porterville Airport. Located on 40 acres at 2760 W. Yowlumne Ave., the new casino will have 1,750 slot machines, table games, a 2,000-seat event center and a few restaurants on 100,000 square-foot property.

An artist’s rendering show the interior and exterior of the new Eagle Mountain Casino being built in Porterville.  “When we put those shovels in the ground, my heart goes out thanking you who put in the long hours, those of you walked the halls in DC and the State Capitol, those that moved machines all night long, those that worked double shifts because it was so busy and you didn’t want to leave your teammates hanging there—I thank you on behalf of the tribe, tribal members, descendants, and everyone whose been benefiting,” said William Garfield, Tule River Tribe chairman.

National hospitality design firm HGB designed the casino and W.E. O’Neil was selected to do the construction. W.E. O’Neill has offices all over the Western U.S. The casino will integrate local key elements of the tribal land and the tribe’s relationship with it. It will feature a lodge aesthetic with wood and stone structural expressions, according to a news release. “Since we began the planning and design process, the ownership team has always been extremely open and professional in sharing their project vision and goals, inviting our team to become partners in their development journey,” said Joe Baruffaldi, principal at HBG Design. “They have immersed the design team in tribal culture and heritage and graciously embraced our conceptual storytelling as it extends into the architectural and interior design aesthetic.”

The new Eagle Mountain Casino is expected to open in December 2022. The casino project is expected to create approximately 400 construction jobs and 300 or more full-time and part-time casino operation jobs. “Moving forward, this is about our people and our neighbors working together to make a project that is going to benefit us all. Providing additional law enforcement, fire protection and EMS services and ensure everyone is kept safe and enjoyable time,” said Tribal Chairman Neil Peyron.

https://thebusinessjournal.com/new-eagle-mountain-casino-build-kicks-off-in-porterville/

By Amanda Chandler Food Processing • Manufacturing 0 Comments

Japanese ag firm settling into new Valley residence

With spring also blooms a company that has taken root in the Central Valley in recent years. Manda Fermentation USA Inc., the US brand of Manda Fermentation Co., Ltd., a Japanese organic food manufacturer founded in 1987, has expanded its presence in the San Joaquin Valley since it first made connections with the state of Fresno in 2019.

Through a series of business launches, Manda leaders were made aware of the valley’s agricultural wealth and potential. While things started with research and development – attempts to figure out how mandas products can aid in harvesting and harvesting – the company has since expanded into growing a variety of crops in the Central Valley for markets across the nation and arrive around the world. It participates in community test gardens, brings its products to more local stores, and joins the Fresno County Farm Bureau.

Clay Gilpin, market development manager at Manda USA, said the Covid-19 pandemic had delayed some of the company’s planned outreach activities, but there was a positive trend that emerged during the lockdowns. According to an analysis of the monthly U.S. retail census report from Breck’s, an online Dutch flower and garden store, the gardening industry saw sales surge despite the pandemic. Building materials and garden retail sales increased 8.6% between spring 2019 and spring 2020. “We made gardening a very popular hobby because people stayed at home – that ties in with the trend of people growing their own food and wanting to know where the food is coming from,” said Gilpin.

Manda USA sees new demographics as they target different customers. Manda has its fertilizer product Manda Harvest in local stores, including Alert-O-Lite’s new garden section, a True Value and a central fish market. Central Fish may be shipping mandas fermented food supplements in the future. Currently, Manda USA sells its larger fertilizer products direct to farmers for local use in almonds, blueberries and citrus fruits. It will also be used for olives in the near future.

In areas outside the Central Valley, Manda works with rice, walnuts, canola, corn and cannabis, among other things. Cannabis responded very well to Manda’s fertilizer products and produced larger buds on the plant. Gilpin said the company hopes to get involved as cannabis cultivation increases in our area. Manda has also tested its products at Community Life Garden, an organic community garden in Reedley. Manda has several test fields that demonstrate the effects of Manda Harvest on crops such as potatoes, onions, zucchini and radishes. The fertilizer is free to farmers who wish to use it for their crops, and most of the food grown in the garden is donated to a faith-based food bank.

Gilpin said the company is trying to keep in touch with the Ag community and beyond, which is why joining the Fresno County Farm Bureau has served as a valuable resource. “Your publications are very helpful in giving us an insight into what is going on in the marketplace, especially here in Fresno County,” said Gilpin. “It’s a way to create press releases and talk to the community. After all, we want to advertise in these publications because they reach our target market – farmers who grow organically. “

Plans to build a facility in the Central Valley, possibly for an administration office, have been postponed due to Covid-19, but Gilpin said the company is still open to a number of possible partnerships and locations elsewhere. There are visions of creating a kind of hub at the farmers’ market with other companies to join Manda’s local efforts. Gilpin said Manda USA is trying to provide the resources to grow better food while making more money in the process. “I can imagine that this will also happen in Fresno if we find the right partners and the right location,” said Gilpin. “Given our mission and the nature of our business, we would likely try revitalizing an older building and building it in an area like downtown Fresno or the Tower District to implement those ideas.”

https://thebuildersnews.com/japanese-ag-firm-settling-into-new-valley-residence/

By Amanda Chandler Economy • Energy 0 Comments

Bakersfield looks to add 30 electric vehicle charging stations throughout city

The Bakersfield City Council is poised to dramatically expand the number of electric vehicle charging stations available on public property. At Wednesday’s meeting, the council is scheduled to vote on an agreement that would add 30 ChargePoint charging stations to six city-owned areas of Bakersfield, including the 18th Street and Eye Street parking structure. That’s a big jump from the four city-operated charging stations currently operating out of the Amtrak Station downtown.

There are 71 charging locations throughout Kern County, with 42 in Bakersfield, meaning the six proposed locations would increase the total by around 15 percent. However, those locations are in places like hospital parking lots and car dealerships, potentially unavailable to the general public. If approved, the new charging stations would be installed at The Park at Riverwalk, the parking lot across the street from Cal State Bakersfield on Stockdale Highway, City Hall South, Mechanics Bank Arena, McMurtrey Aquatic Center, and the downtown parking structure.

Unlike the Amtrak electric vehicle charging stations downtown, the new additions will be Level 2 chargers, which charge faster than Level 1. The city is taking advantage of funds provided by the San Joaquin Valley Air Pollution Control District and the California Energy Commission to complete the proposal. The $266,000 combined will fund around 80 percent of the project. The funding is just one part of a state plan to put more electric vehicles on the road. California has a goal of 5 million zero emission vehicles on the road by 2030 and 250,000 charging stations by 2025.

As more and more funding becomes available for zero transmission projects, these proposed charging stations could be just the beginning. “It’s going to really expand. We are talking with different privately-owned gas stations that are interested in putting them in,” said Linda Urata, a regional planner for Kern Council of Governments who focuses on electric vehicles. “You’re going to see huge growth in the next two years.”

Lately, charging options have increased for electric vehicle owners. In January, the state Department of Transportation opened nine new stations throughout the Central Valley, including one at the Tejon Pass and in Delano and the city of McFarland recently held a groundbreaking ceremony for a new station. More are planned for cities such as Arvin, Wasco and Shafter. But questions remain about how popular the charging stations will be. Kern COG Executive Director Ahron Hakimi described demand for the products as a “chicken and egg” scenario. Consumers may be more liable to buy an electric vehicle if more charging stations were available, but more charging stations might not be built without the purchase of more vehicles. “In the three years that I owned the Chevy Volt, I think I charged it, other than home, less than five times. That gives you an example of how many chargers are out there,” he said. “If we want as a society more EVs, than we absolutely have to invest in more places to charge.”

The city plans to watch how often each charging station is used to determine if more are necessary. “It’s a trial project,” said Assistant Public Works Director Stuart Patteson. “I’m sure they will get used. The intent is for them to be entered into whatever databases exist that direct people to EV charging stations, but until we have them in place for a while, it’s hard to say how well they will be utilized.”

https://www.bakersfield.com/news/bakersfield-looks-to-add-30-electric-vehicle-charging-stations-throughout-city/article_b4a0cdb4-a22a-11eb-9cf4-c73267a32dd6.html

By Amanda Chandler Renewable Energy 0 Comments

Renewable diesel revives refinery on Rosedale

A major industrial property that has sat idle for years in the heart of Bakersfield is coming back to life to refine used cooking oil, rendered animal fats and a canola-related grain called camelina. Torrance-based biofuels company Global Clean Energy Holdings Inc. is refurbishing equipment and ramping up hiring so by the end of this year it can fire up part of the former Big West refinery on Rosedale Highway.

The plan is to start at 15,000 barrels per day — more than 25,000 gallons per hour — of renewable diesel. As a petroleum refinery it processed almost three times that volume until it was shut down about eight years ago by a former owner, Dallas-based Alon USA Energy Inc. Not including contractors or vendors, about 115 employees are expected to work on the site once preparations are complete. That’s roughly half what the refinery employed previously. Also, most of the new activity will be limited to the southernmost portion of the complex. But the new owner, having paid $40 million for the complex last year after securing $365 million in financing for the project, hopes to boost production even as it expects to demolish or sell off some 85 percent of the refinery’s equipment.

A senior executive said the company’s also looking at the feasibility of covering part of the more than 400-acre property with photovoltaic solar panels that would help reduce the operation’s carbon footprint. Local observers say Global Clean Energy’s efforts point to a bright future for Kern County’s economic diversification and transition to greater production of bioenergy serving California’s climate goals. “This is exactly what we need, basically retooling these facilities to expand our capabilities in renewable fuels,” said Nick Ortiz, president and CEO of the Greater Bakersfield Chamber of Commerce.

https://www.bakersfield.com/news/renewable-diesel-revives-refinery-on-rosedale/article_fe82b3a8-9eeb-11eb-aae1-db8e795f2868.html

By Amanda Chandler New Developments 0 Comments

Fruit-breeder IFG breaks ground on $12 million campus near McFarland

Even for a company with customers and employees spread across 15 countries, it felt a little clunky shuttling between greenhouses in Edison, laboratory space near Delano, a cold-storage facility in Shafter and headquarters in Bakersfield.

That sort of decentralized operating model will be drawing to a close after fruit-breeder IFG launched construction Tuesday of a 160-acre facility west of McFarland that will provide room for everything from research and administration to licensee-training and consumer taste-testing. “These are critical things,” project manager Tom Bracken said following an early-afternoon toast to the groundbreaking on a mostly empty lot surrounded by commercial orchards. “To be able to have it all in one space is obviously much more effective.”

IFG, short for International Fruit Genetics, combined the groundbreaking with its 20-year anniversary celebration in a ceremony that highlighted not just the company’s humble origins but also a decidedly science-based future. CEO Andy Higgins also took the opportunity Tuesday to unveil the $12 million project’s name: Fruitworks / The IFG Discovery Center.

The name intentionally avoids the word “innovation,” which Higgins said seems overused these days. But that doesn’t mean there won’t be plenty of innovating going on at a site planned to include 28,000 square feet of lab and support buildings plus 25,000 square feet of greenhouses. Already experimentation is apparent with hundreds of cherry saplings taking root at the site. Using only traditional hybridization techniques, as opposed to genetic modification procedures viewed with skepticism by many consumers, the company has incorporated the DNA of Taiwanese cherries selected for their ability to grow in climates where cold weather is in short supply.

Company founder, shareholder and board member Jack Pandol Jr. told Tuesday’s crowd the saplings will lead to delicious, firm fruit that within five to 10 years will allow Kern County growers to produce cherries even if the preceding winter didn’t offer the minimum number of “chill hours” most cherry trees historically require.

https://www.bakersfield.com/news/fruit-breeder-ifg-breaks-ground-on-12-million-campus-near-mcfarland/article_1545c586-a21a-11eb-9b67-03b225b8310b.html

By Amanda Chandler Energy 0 Comments

Tesla has new plan in Fresno County at Harris Ranch. It’d be world’s largest e-station

According to several reports, and confirmed on Harris Ranch’s social media earlier this month, Tesla has applied to build what could be the worlds largest Supercharger at the beef ranch’s massive resort spot just off the I-5 in Coalinga.

If approved, the plan would expand Harris Ranch’s current 18 Supercharger stalls (where drivers recharge their vehicles) to possibly more than 100. This would make it larger than a recently built facility in Shanghai, which has 72 stalls of V2 and V3 superchargers, and larger than a 62 stall V3 Supercharger station in the works in Santa Monica.

Already, there are 56 V3 Supercharger stalls operating just up the I-5 in Firebaugh. That facility, on West Panoche Road, opened in November, with a convenience store and restaurant on site.

Tesla has long seen the section of I-5 running through Fresno County, and Harris Ranch specifically, as an important part of its electric car infrastructure.The company put one of its first Superchargers at Harris Ranch and chose it as the location for its short-lived battery swap program.

https://www.msn.com/en-us/autos/news/tesla-has-new-plan-in-fresno-county-at-harris-ranch-itd-be-worlds-largest-e-station/ar-BB1fJm8M?ocid=uxbndlbing

By Amanda Chandler Education • Manufacturing 0 Comments

EDUCATIONAL PROGRAMS AIM TO EXPAND MANUFACTURING WORKFORCE

In recent years higher-education institutions in Fresno have attempted to evolve and expand to meet the demands of the Central Valley manufacturing industry. According to the San Joaquin Valley Manufacturing Alliance, the industry employs more than 100,000 residents of the Central Valley and accounts for $15 billion of the area’s gross domestic product.

Over the last decade, educational programs have made great strides to partner with the industry to create the kind of employees they need, said Mike Betts, CEO of the Betts Company in Fresno. “The level of collaboration, cooperation and trusting relationships that have been built in this community over the last 5-10 years is off the charts,” Betts said. “It keeps building on itself to where we are doing remarkable things, it’s a community effort.”

One significant advance was the integration of dual credits for high school manufacturing programs at Fresno City College, said Robert Pimentel, FCC vice president of Educational Services and Institutional Effectiveness. Before late 2015, FCC couldn’t offer dual enrollment to high school students because California state law required any course the college offered must be open to the public. High schools didn’t want their campus to be open to any member of the public in order to offer the courses, Pimentel said.

In October 2015 Assembly Bill 288 changed those rules, and instead of requiring students to spend a semester testing out of courses they took in high school, FCC could offer their courses with college credit for the high school students exclusively. This change allows students to work towards an associates degree in high school and offers students a chance to take college courses for free, Pimentel said. The change also allowed companies to partner more closely in ensuring workers with the skills they need are able to access the right education from a young age, Betts said. “We try to offer a pathway between high school and university, or into the industry,” Pimentel said. “We are using that pathway to close equity gaps for students.”

Educational programs aim to expand manufacturing workforce – The Business Journal

By Amanda Chandler Food Processing 0 Comments

SAY CHEESE: MANTECA SET TO BECOME INTERNATIONAL ARTISAN CHEESE HUB

Glen & Cellar — a premium natural food products firm headquartered in Ireland’s Tipperary County — has selected Manteca as its base to break into the United States market. The venture represents a co-op of  Ireland artisan cheese producers that has been working for the past 2½ years with City of Manteca Economic Development Manager Don Smail  to distribute its products to American  consumers.

The lure of Manteca is three-fold. *Manteca had a shuttered cheese factory with an expansive area in place to store and age up to 1,600 pallets of cheese wheels. *It is midway between Seattle and San Diego just off Interstate 5 that serves one of their four targeted American regional markets. *It is close to a point of entry via the Port of Oakland.

Glen & Cellar is taking what could be a four phased approach. The first test shipment arrived Thursday night at San Francisco International Airport. It cleared customs and initially was shipped to Sunnvalley Meats due to the need of an established American firm to receive the goods. The company is now distributing samples to potential retail vendors as well as a number of ecommerce sites. It already has a deal in place with igourmet.com — a high price point specialty gourmet food website. Glen & Cellar cheese will soon be available via that site. Smail said while COVID-19 issues delayed plans for the firm to break into the American market, the shift in shopping habits during the pandemic has made consumers more receptive to having food shipped to their homes.

Shipping directly to American retailers from Ireland is problematic for several reasons. First it would take weeks to do so. The other issue is the dearth of refrigerated storage in Ireland. This way once enough cheese is produced to fill a temperature controlled shipping container it starts what can be a six to eight weeks or longer journey to Oakland. Even if the cheese is delayed in route, nothing is lost as it is aging. The co-op produces more than a hundred varieties of cheese. Among the first samples being distributed are cheddar, gouda, and emmental. Glen & Cellar is also working with European producers with the goal of selling hundreds of various artisan cheese varieties produced on farms on the Continent. They deal only with producers that grass feed their cows.

As the firm ramps up its retail network that expect will include e-commerce sites as well as specialty delis, they will start shipping temperature controlled containers  that can hold 22,000 pounds of cheese. They will be shipped via the Panama Canal to the Port of Oakland. They will then be taken to the former Cal Suprema Cheese plant on North Airport Way just north of Crothall Laundry Services and south of 5.11 Tactical. The cheese plant had a large refrigerator area expansion completed just before  closing  15 years ago. It is large enough to hold 1,600 pallets stacked with cheese. The goal is to have the cheese age for roughly 18 months in Manteca. Then it would be cut, wrapped and shipped to customers. Given there is a 25 percent tariff on imported cheese, the company’s business plan uses the aging process to its advantage.

How it works is simple. If the cheese is 2 months old when it arrives in Oakland, it could be valued at $5 per pound. Since cheese grows in value as it ages, at 18 months it could be worth $12. Under existing law when the product is actually sold it is taxed at the value that it was when it entered the country. The Manteca location would double initially as an aging, cutting, and packaging facility as well as a West Coast distribution center to retailers. It would also supply packaged cheese to three other regional distribution centers in the country. The company hopes to eventually start making artisan cheeses in Manteca. If it does they will employ a process mandated in Ireland that eliminates the smell and prohibits the dumping of brine that creates havoc with underground water supplies due to its high salinity.

While firms such as Hilmar Cheese ship their brine to a de-salinization plant in Oakland, the Irish cheese concern has perfected a process that recycles the brine and adds what salt was lost in the cheese making process. Smail noted the brine they are using is more than  5 years old. That eliminates the odors that plagued Cam Suprema Cheese when it operated in northwest Manteca. It also Smail is hopeful that Glen & Ellen will get to a fourth phase involving retail sales from there Manteca location.

https://www.mantecabulletin.com/news/local-news/say-cheese-manteca-set-become-international-artisan-cheese-hub/

By Amanda Chandler Hi-Tech • Renewable Energy 0 Comments

Arvin potato plant orders Kern’s first microgrid to boost energy resiliency, efficiency

Microgrid technology promising greater energy flexibility and independence arrived in Kern Wednesday with the start of construction on an integrated power generation and storage system at an 1,100-employee ag facility in Arvin. The 5-megawatt solar, natural gas and battery installation Concentric Power Inc. is building at Tasteful Selections’ specialty potato plant will use advanced computer systems to increase efficiency and allow the operation to continue during external disruptions to its power.

Touted as the first such system in the county, the $12 million project kicked off engineering almost a year and a half ago. Solar panels went up between November and January, and the installation is expected to become fully operational by fall, cutting the plant’s power bill by an estimated 40 percent. Microgrids have become more popular in recent years as wider adoption of photovoltaic solar panels and batteries has increased demand for systems that can effectively coordinate them. The idea is to improve energy resilience while also integrating demand for energy with on-site production, shifting resources when necessary to meet real-time needs for electricity.

Senior executives at Tasteful Selections said the project will keep the lights on and refrigerators running when power goes out around the plant, which they said has happened in the past for three or more hours at a time. Losing electricity for even four hours can cause product degradation, they said, and an outage lasting days could cost millions of dollars in damage to the miniature potatoes it washes, stores and packages for shipment. “We always knew we needed to add something” to ensure energy resiliency, said the company’s chief operating officer, Nathan Bender. His father, CEO Bob Bender, said the company expects to pay off the microgrid’s cost within four to five years. Nathan noted the inclusion of natural gas as “firm power” adds a backup source while also producing heat that can be incorporated into the plant’s refrigeration units, thereby offsetting cooling costs.

At a ceremonial gathering Wednesday of dignitaries and employees of both companies, Concentric’s founder and CEO, Brian Curtis, said his Salinas-based organization will be responsible for not only designing and building the microgrid but that it will also maintain and service it for the installation’s lifetime of 25-plus years. It is the company’s first such project in the Central Valley. Its other installations are in the Salinas and Silicon valleys, Curtis said, adding that the biggest of its projects is a 5.3-megawatt microgrid in the Monterey area.

Concentric’s software and controls choose which energy source to use in real time, he explained. Such decisions are based on an understanding of the plant’s critical, essential and non-essential functions, he said: Certain compressors and fans may be turned on or off as needed, with respect for their operational tolerances. Curtis said Concentric hopes to build additional microgrids serving industrial ag processors in the Central Valley. The company expects to open an office in or near Bakersfield, possibly near Meadows Field Airport, within three to six months. “We’ve got a lot of good traction here and we’re excited to be coming to Kern,” Curtis said. The Central Valley “is just a huge market for what we’re doing.” The company works on large scales and doesn’t expect to serve residential needs, he said, adding, “This isn’t the kind of thing you’d put on your house.”

Tasteful Selections at 13003 Di Giorgio Road has expanded physically three times since starting in 2010. The Benders said the company now supplies half the U.S. market for small, specialty potatoes and is now the biggest such company in the country, if not the world.

https://www.bakersfield.com/news/arvin-potato-plant-orders-kerns-first-microgrid-to-boost-energy-resiliency-efficiency/article_428fd7e6-8cdc-11eb-97b9-b73ab67b6853.html