Summer work lays the groundwork for Yuma’s winter vegetable harvest
YUMA, Ariz. (KYMA) - While Yuma is known around the world as the Winter Vegetable Capital of the World, the work that makes those crops possible begins long before the first seeds are planted.
At the University of Arizona Yuma Agricultural Center, crews are spending the hottest months of the year preparing research fields for the upcoming fall and winter growing season.
The fields are used to support research projects for major agricultural companies, with the goal of improving crop production and farming practices.
Before vegetables such as lettuce, broccoli, carrots, and cauliflower can be planted, crews carefully prepare the soil by disking, chiseling, and leveling the fields.
According to farm managers, proper land preparation is one of the most important steps in producing a successful crop.
"It all starts with the ground," said Mesa Farm Manager Angel Perez. "If the soil isn't prepared correctly, everything that comes afterward becomes more difficult."
In addition to soil preparation, the center plants rotational crops such as Sudan grass and teff during the summer.
The crops help restore nutrients to the soil, reduce wind erosion, and suppress plant diseases before the next vegetable season begins.
Water conservation is another major focus. Using GPS-guided laser-leveling technology, crews create uniform fields that allow irrigation water to flow more efficiently while helping flush excess salts below the root zone.
The process improves soil conditions while maximizing every drop of water in Yuma's desert climate.
The agricultural center has also added new tractors equipped with advanced technology to improve precision and productivity as research fields are prepared.
Valley Farm Manager Stuart Bennett said technology continues to play a critical role in modern agriculture.
"Technology is big in farming," Bennett said. "You have to keep up with technology."
From precision irrigation and soil management to crop rotation and modern equipment, the work taking place during Yuma's hottest months helps lay the foundation for the region's world-renowned winter vegetable industry and the harvests that will follow.
