Tag: food

The Future of Organic Viticulture: Embracing Fungus Resistant Grape Varieties in Texas

The global wine industry is witnessing a pivotal shift towards organic practices, a trend strongly reflected in the Lone Star State. Although Texas’s organic grape production is currently led by only 3 farmers cultivating over 200 acres, this growing segment is set to change the Texas wine landscape. This rise in organic viticulture, coupled with an increasing consumer interest in organic wines over the last decade, sets the stage for a deeper exploration of innovative solutions like Fungus Resistant Grape (FRG) varieties.

Why Organic? The Texas Perspective

In Texas, where the climate varies from the arid conditions of the High Plains to the humid Gulf Coast, viticulturists face a unique set of challenges. Disease pressure, particularly from fungal pathogens, is a significant concern that can compromise grape quality and yield. Herein lies the importance of FRG varieties, which offer hope for organic viticulture in Texas and similar environments. The adoption of these disease-resistant varieties can not only enhance the sustainability of vineyards but also align with the growing consumer demand for wines produced “environmentally friendly.” There is a tremendous amount of evidence that the organic label has a huge and growing recognition with consumers, and they are buying organic at an ever-increasing rate.

The Organic Wine Boom

Nationally and globally, the last decade has seen a marked increase in interest and sales of organic wines. Consumers are increasingly drawn to organic labels, not just for the perceived health benefits but also for their environmental impact. This shifting preference underscores the need for viticulture practices that prioritize ecological balance and sustainability. In Texas, where the wine industry is as dynamic as it is diverse, the integration of FRG varieties into organic viticulture holds the promise of meeting this demand while addressing the agronomic challenges of organic grape production.

Disease Resistance: A Game-Changer for Organic Viticulture

In past research FRG varieties such as Regent and many others have demonstrated remarkable resilience against fungal diseases that commonly afflict vineyards, reducing the reliance on fungicides and thus supporting organic farming principles (Pedneault and Provost, 2016). The most common Fungus-Resistant Grape (FRG) varieties grown and sold today include:

Regent

  1. Regent: Developed in Germany, Regent is popular in cooler wine regions due to its resistance to both downy and powdery mildew. It produces red wines with deep color and robust flavors.
  2. Marechal Foch: An early-ripening variety known for its resistance to several grape diseases, including downy mildew. It is used to make a range of wines from light reds to rich, full-bodied wines with dark fruit flavors.
  3. Seyval Blanc: This variety is resistant to powdery mildew and is versatile in winemaking, used for producing everything from sparkling wines to well-balanced still whites.
  4. Solaris: Bred in Sweden, Solaris is resistant to most fungal diseases and is suitable for organic viticulture. It produces aromatic white wines with high acidity and tropical fruit flavors.
  5. Marquette: A cold-hardy variety developed by the University of Minnesota, Marquette is resistant to downy and powdery mildew and produces medium-bodied red wines with notes of cherry, blackberry, and spices.
  6. Camminare Noir: developed by the University of California, Davis, as part of their breeding program for disease-resistant grapes, is a hybrid cross between a Vitis vinifera wine grape variety (94%) and American species known for their disease resistance. It is highly resistant to Pierces disease (PD), powdery mildew and downy mildew, making it particularly well-suited for regions where these fungal diseases are significant challenges.
  7. Crimson Cabernet: developed by David and Ann Munson in Missouri, USA, is a hybrid of Norton (Vitis aestivalis, native to North America) and Cabernet Sauvignon. Bred specifically for cold climates, it offers excellent resistance to PD and to fungal diseases, including black rot and mildews. Norton contributes exceptional disease resistance and cold hardiness, while Cabernet Sauvignon imparts high wine quality and a recognizable flavor profile.
  8. Paseante Noir: Produces wines similar to Pinot Noir, offering a light to medium body with delicate fruit flavors and good structure. It is resistant to Pierce’s Disease and moderately resistant to fungal diseases like powdery mildew. This variety is ideal for warmer regions with high PD pressure but performs well in less disease-prone areas too.
  9. Errante Noir: Produces full-bodied red wines reminiscent of Syrah, with rich fruit flavors, good tannin structure, and aging potential. It combines strong resistance to Pierce’s Disease with moderate fungal resistance, making it an excellent option for growers in hot climates with heavy PD pressure.
  10. Ambulo Blanc: White variety that resembles Sauvignon Blanc in its crisp acidity, citrus notes, and fresh aromatics. It offers high resistance to Pierce’s Disease and moderate fungal resistance, making it suitable for humid, warm regions where white grape production is challenging.
  11. Caminante Blanc: Produces wines akin to Chardonnay, with balanced acidity and flavors of apple, pear, and subtle oak when barrel aged. It is highly resistant to Pierce’s Disease and moderately resistant to fungal pathogens, thriving in regions with significant PD pressure while supporting premium white wine production.

Regarding the use of FRG varieties in Texas, these varieties could translate to lower production costs, reduced environmental impact, and the potential for higher yields—key factors in the sustainability equation of organic viticulture. However, Texas’s diverse climate and the presence of various grape diseases make the state a potential area for adopting FRG varieties. The interest in sustainable and organic viticulture in Texas, along with the challenges posed by fungal diseases, suggest that FRG varieties could offer valuable solutions for Texan vineyards looking to reduce chemical inputs and manage disease more effectively.

Taste the Difference: The “Organoleptic” Advantage

Beyond the agronomic benefits, the organoleptic qualities (fancy word for a food or wine that stimulates our sense of taste or smell) of wines produced from FRG varieties offer a great argument for their adoption. Initial tastings and analyses reveal that these wines can compete with, if not exceed, the sensory profiles of wines made from traditional grape varieties (ones demanded now because they are considered superior). The promise of rich, complex flavors, coupled with the environmental benefits of organic viticulture, presents a compelling value proposition to consumers and wine “connoisseurs” alike. FRG varieties can change the industry for the better if allowed to by the very industry keeping them out!

Looking Ahead: Organic Viticulture in Texas

The growth of organic grape production in Texas, though in its early stages, is indicative of a broader trend towards sustainable viticulture practices. As the interest in organic wines continues to surge, the role of FRG varieties in enabling eco-friendly and economically viable grape production becomes increasingly significant. For Texas, a state known for its agricultural innovation and resilience, the adoption of FRG varieties and increase in organic viticulture could mean a significant change for the Texas wine industry—one that is sustainable, flavorful, and aligned with the increasing global shift towards organic production.

The trends surrounding Fungus-Resistant Grape (FRG) varieties reflect an intersection of sustainability, consumer preferences, and technological advancements. These trends are shaping the future of viticulture and winemaking, positioning FRG varieties as a pivotal innovation in the industry. Here are some key trends:

1. Increased Adoption in Organic Viticulture

FRG varieties are gaining traction among organic vineyards due to their inherent resistance to common fungal diseases, which reduces the need for synthetic chemical treatments.

2. Consumer Awareness and Acceptance

There’s a growing awareness among consumers about the environmental and health impacts of pesticide use in agriculture. As a result, wines produced from FRG varieties are increasingly seen as a healthier and more sustainable option. However, consumer acceptance varies, with a large segment of the market very cautious about genetically modified organisms (GMOs). FRG varieties are mostly being developed through traditional breeding methods rather than genetic engineering making them attractive to organic growers and consumers.

3. Technological Advancements in Breeding

Advances in breeding technologies, including genetic mapping and marker-assisted selection (these are approved organic practices), have significantly improved the quality and disease resistance of FRG varieties. These technological advancements enable the development of new varieties that retain the desired sensory qualities of traditional Vitis vinifera grapes while incorporating disease resistance from other grape species.

4. Regulatory and Policy Shifts

Changes in regulations and policies are influencing the adoption of FRG varieties. Some European regions are recognizing the benefits of these grapes in reducing chemical inputs and are adjusting regulations to support their use. Additionally, there’s a push for clearer labeling practices to inform consumers about the sustainable attributes of wines made from FRG varieties, especially organically produced FRG varieties!

5. Economic and Environmental Sustainability

The economic benefits of adopting FRG varieties are becoming more apparent to growers, including reduced costs associated with disease management and potential for higher yields due to decreased disease pressure.

6. Focus on Quality and Sensory Profiles

Initially, concerns existed about the sensory qualities of wines made from FRG varieties. However, ongoing research and development efforts focus on breeding FRG varieties that produce high-quality wines, comparable to those made from traditional grape varieties. This includes optimizing viticultural practices and winemaking techniques to enhance the sensory profiles of FRG wines.

7. Collaborative Research and Development

There’s a trend towards collaborative efforts among research institutions, breeders, and the wine industry to develop and promote FRG varieties. These collaborations aim to pool resources and knowledge to address the challenges of climate change, disease pressure, and sustainability in viticulture.

In summary, the trends for FRG varieties are driven by a confluence of sustainability concerns, technological innovations, and evolving consumer preferences. These trends highlight the growing importance of FRG varieties in the future of sustainable winemaking and organic viticulture.

As we witness the expansion of organic viticulture in Texas, the future of wine production appears promising. With each vineyard turning to Fungus Resistant Grape varieties, we edge closer to a wine industry that is not only kinder to the planet but also offers wines of exceptional quality and taste. The path forward for Texas and the wine world at large is clear: embracing organic practices and the innovative potential of FRG varieties is not just a trend, but the future of sustainable viticulture.

Source: Pedneault, K., & Provost, C. (2016). Fungus Resistant Grape Varieties as a Suitable Alternative for Organic Wine Production: Benefits, Limits, and Challenges. Scientia Horticulturae, 208, 57-77.

Here is an article from Florida by way of resistant grape varieties from UC-Davis. It follows along the lines of my blog here.

Disease-resistant wine grapes could be boon for Florida’s viticulture

Resources for Organic (click to view)

USDA seeks applications for value-added grant program to help farmers and ranchers seek new markets

The USDA is now accepting applications for grants to help agricultural producers maximize the value of their products and venture into new and better markets.

The USDA is making the grants available under the Value-Added Producer Grants program. (Click that link to go to the USDA webpage about the grant) The grants help farmers and ranchers generate new products, create marketing opportunities, and increase their incomes through value-added activities.

Eligible applicants include independent producers, agricultural producer groups, farmer or rancher cooperatives, and majority-controlled producer-based business ventures.

The USDA may award up to $75,000 for planning activities or up to $250,000 for working capital expenses related to producing and marketing a value-added agricultural product.

Planning activities may include conducting feasibility studies and developing business plans. Working capital expenses may include costs associated with processing, marketing, advertising, inventory and salaries.

The USDA is particularly interested in applications that will advance Biden-Harris Administration priorities to:

• Reduce climate pollution and increase resilience to the impacts of climate change through economic support to rural communities.

• Ensure all rural residents have equitable access to Rural Development (RD) programs and benefits from RD-funded projects;

• Help rural communities recover economically through more and better market opportunities and through improved infrastructure.

Here is great information on the grant program sent out after the webinar. It explains a lot about the program and helps know better how to apply. Just click this link. (Value Added Producer Grant Info).

Paper applications must be postmarked and delivered by mail, email or in person to the state office where the project is proposed by close of business on April 16, 2024. Electronic applications will be accepted via Grants.gov until 11:59 p.m. Eastern Time on April 11, 2024.

Purple Tomatoes – They are not all the same!

This is a picture of the “Purple Tomato” developed and sold by Norfolk Healthy Produce. According to the press release from the John Innes Centre it is a high-anthocyanin purple tomato developed nearly 2 decades ago. Here are a couple of paragraphs from the article below.

Nathan Pumplin, CEO of Norfolk Healthy Produce, said: “We are thrilled to offer these first-of-a-kind seeds to home gardeners. Our tomato is just a tomato – you can grow it in your garden next to your Sun Golds and Purple Cherokees, and other favorite varieties. We share our gratitude to the thousands of fans who have expressed their interest and encouragement through our website.” 

The company says that surveys with American consumers showed that 80% are interested to eat, purchase and grow the purple tomato, knowing that it is bioengineered (as a genetically modified organism, or GMO). Only 5% of consumers were not interested. I seriously doubt this last sentence and wonder how accurately they surveyed customers!

These pictures are of the YOOM tomato. This purple tomato was introduced last year and as you can see also has the purple color and because of that color it has high anthocyanins like other purple vegetables and fruit.

The Yoom tomato is not developed using GMO technology like the “Purple Tomato.” Instead, Yoom tomatoes are the result of conventional breeding techniques. These techniques involve selecting parent plants with desirable traits and crossbreeding them over multiple generations to produce offspring that express those traits. The Yoom tomato, known for its distinctive purple color and high levels of antioxidants, particularly anthocyanins, was developed through this traditional method of plant breeding. (Article in Vegetable Grower News)

The purple color is a natural trait that some tomato varieties exhibit, enhanced through the selection process to appeal to consumers looking for novel and potentially healthier options in their diets. The development of such varieties focuses on enhancing flavor, nutritional content, and visual appeal without the need for genetic modification techniques like CRISPR-Cas9 or GMO.

Conventional breeding remains a powerful tool in developing new plant varieties, allowing for the gradual improvement of crops with respect to taste, yield, disease resistance, and nutritional content. While CRISPR technology offers precise gene editing capabilities, it’s important to distinguish between crops developed through genetic modification and those, like the Yoom tomato, that are the result of selective breeding practices.

Organic growers need to be aware of this powerful difference and don’t be fooled by others who want you to grow the Purple Tomato without realizing the difference. Recently I was asked about organic farmers growing the Purple Tomato. I was caught completely unaware because I knew about YOOM and so thought this was the tomato they were referring to. It was not the YOOM, and you need to know it is not legal or ethical for you to grow the “Purple Tomato” unless you grow the YOOM Purple Tomato.

Lastly, YOOM is not a certified organic seed variety (YET), at least that I can find. There may be some organic seed offered soon but you will need to talk to your certifier about using conventional YOOM seed based on the fact that it is from conventional breeding and is the only tomato variety with these traits.

News Updates below: Click links for a new twist to this story!

Rotten tomato: Biotech company makes false claim about its GMO purple tomato

GM purple tomato company targets non-GMO seed company over alleged patent infringement.

Plant breeders and seed retailers are increasingly living in fear of legal threats from GMO developer companies. Report: Claire Robinson

The company that is commercializing the GM purple so-called “anti-cancer” tomato has targeted a non-GMO heirloom seed company over alleged patent infringement.

(Click the heading above for a link to this article)

Organic Corn Resources

Finding a corn variety adapted to Texas extremes can be very difficult. At this time, I just don’t know of too many certified organic corn varieties that can make it through the difficult hot nights in most of Texas except maybe the northern panhandle area of Texas. Even in those area many growers have tried to bring in corn varieties popular in the Midwest and they just don’t yield well.

That said, I have tried to list varieties that Texas organic growers have grown and continue to grow. The companies listed may or may not have varieties adapted to Texas, but you have their contact information to check. If you see anything I need to add, change or delete please let me know. This is an ongoing project and one that will continually be updated and changed.

Click a link below to scroll down!

Updated 3/12/25

  1. Corn Varieties Used for Organic
  2. Seed Contacts:
  3. Organic Corn Buyers:
  4. Resources (just click to see)

Corn Varieties Used for Organic

  • Pioneer Yellow – P0075, P0157, P0487, P1185, P1197, P1222, P1359, 6381, 5353, P1608, P1639, P1718, P1870, P17677 (available in 2025), and (not sure about availability – P1751, P33Y74, P1422, 63T1GH, 6589ZZ, P33774)
  • Pioneer White – P1790W, P1306W, P1543W (available in 2025), and (not sure about availability – 1639 and 32B10)
  • Partners Brand – PB 11802 (118 day), CL 860 (116 day), and PB 8580 (115 day)
  • Seitec Genetics – 6345, 6381
  • BH Genetics – 8780, 8700, 8590, 8555, 8420, 8443W, 8121

Seed Contacts:

This list does not necessarily mean that these companies have corn varieties adapted for Texas. Companies continue to develop varieties that work in areas they have not traditionally grown in and so some testing helps know and use new materials.

Pioneer

  • I am in contact with Pioneer to get contact information soon. Till then check with your local rep if you have one?

New Deal Grain

  • 501 E Main St, New Deal, TX 79350
  • Office: (806) 784-2750

Partners Brand

B-H Genetics

  • 5933 Fm 1157, Ganado, TX 77962
  • Office: (361) 771-2755
  • seed corn, sorghum, sorghum-sudangrass

Seitec Genetics

Beck’s Hybrids/Great Harvest Organics

  • 6767 E. 276th Street, Atlanta, IN 46031
  • (800) 937-2325
  • Corn, Corn Silage, Soybeans, Wheat, Alfalfa, Milo/Sorghum, Forage and Cover Crop

Albert Lea Seed/Blue River Organic Seed/Viking Non-GMO

  • 1414 West main Street Albert Lea MN 56007
  • seedhouse@alseed.com
  • Work: (800) 352-5247
  • www.alseed.com
  • corn, soybeans, alfalfa, wheat, oats, cover crops, wildflowers, native grasses, CRP

De Dell Seeds

American Organic Seed

Falk’s Seed Farm

  • 1170 High 9 NE Murdock MN 56271
  • falkseed@westtechwb.com
  • (320) 875-4341
  • www.falkseed.com
  • soybeans, corn, forages, small grains

Foundation Organic

Genetic Enterprises International

Master’s Choice

Welter Seed and Honey Company

Byron Seeds

  • 775 N 350 E Rockville IN 47872
  • duane@byronseeds.us
  • (800) 801-3596
  • http://byronseeds.net/
  • alfalfa, corn, clover, cover crop, grasses, mixes

Organic Corn Buyers:

Enger Farms

McDowell Feed Source

Coyote Creek Organic Feed Mill

Deaf Smith County Grain

Panhandle Milling

Heartland Co-op

Triple Nickel

Pink Rose Organix

Resources (just click to see)

Organic Peanut Resources

Peanut Varieties for Organic

If you are interested in growing organic peanuts, they are a great crop and an excellent rotation to other non-legume crops. Fortunately, peanut varieties have never been developed with genetic engineering and so there is no worry about that issue.  The potential is there for breeders, but the industry has stayed away from that type of breeding because of consumer preferences.  Be sure that any seed treatments applied are OMRI approved and okayed by your certifier.

Click a link below to scroll down.

  1. Peanut Varieties for Organic
  2. Four Peanut Variety Types Used
    1. Runner Varieties
    2. Spanish Varieties
    3. Valencia Varieties
    4. Virginia Varieties
  3. Contacts for Seed Varieties and/or Organic Peanut Contracts:
    1. Peanut Seed Varieties Only
    2. Seed Varieties and/or Organic Buyer
  4. Resources for Organic Peanuts – Just click a link below to see!

Four Peanut Variety Types Used

Runner Varieties

Georgia 09B, AG-18, NemaTAM II, IPG 517, Georgia 16HO, Tamrun OL11, ACI 3321, ACI 222, IPG 417, ACI 198, Tamrun OL18L, Tamrun OL19

Spanish Varieties

Tamnut OL06, IPG 3628, IPG QR-14, OLin, Schubert, ACI Span17, AT 9899-14

Valencia Varieties

IPG 1288, TamVal OL14

Virginia Varieties

ACI 351, ACI 442

Contacts for Seed Varieties and/or Organic Peanut Contracts:

Peanut Seed Varieties Only

International Peanut Group (IPG)

  • Gregory, Mark
  • Mobile: (806) 632-3068
  • Email: mark.gregory@ipgseed.com
  • Wann, Dylan Dr.
  • Mobile: (307) 532-0850
  • Email: dylan.wann@ipgseed.com

Texas A&M AgriLife Foundation Seed

  • Stephens, Sean
  • Bus: (940) 552-6227
  • Mobile: (940) 839-6694
  • Email: Sean.Stephens@ag.tamu.edu

AgResearch Consultants Inc. (ACI)

  • Carden, Mark
  • Mobile: (229) 805-0044
  • Email: mark.carden@aciseeds.com

Seed Varieties and/or Organic Buyer

Birdsong Peanuts

  • Carlisle, Jeff
  • Mobile: (432) 209-2488
  • Email: jcarlisle@birdsongpeanuts.com
  • Martens, David
  • Mobile: (432) 788-1262
  • Email: dmartens@birdsonpeanuts.com
  • Loewen, Richard
  • Mobile: (432) 209-5967
  • Email: rloewen@birdsongpeanuts.com
  • Letkeman, Pete
  • Mobile: (432) 788-4001
  • Email: pletkeman@birdsongpeanuts.com

Golden Peanut

  • Hord, Kyle
  • Bus: (806) 487-6792
  • Mobile: (806) 777-9971
  • Email: kyle.hord@goldenpeanut.com

Portales Select – Hampton Farms

  • Harth, Justin
  • Mobile: (806) 787-2093
  • Email: jharth@hamptonfarms.com

Algrano Peanuts

  • Lollar, Jeffrey
  • Bus: (806) 525-4370
  • Mobile: (806) 241-7255
  • Email: jeffrey.lollar@algranopeanuts.com

TriCo Peanut

  • Froesse, Pete
  • Bus: (806) 215-0957
  • Mobile: (432) 788-7052
  • Email: petefroesse@tricopeanut.com

Resources for Organic Peanuts – Just click a link below to see!

Where Do Seedless Watermelons Come From?

One of my first Seedless Watermelon Trials, Comanche County Texas

I have been asked on numerous occasions “Where Do Seedless Watermelons Come From?” or “How do you get seed from a seedless watermelon?” Well, the process is simple but lengthy, taking two generations but the end result is fantastic.

First, you need to understand a little about chromosomes, the threadlike bodies that contain genes for development. A regular watermelon has two sets of chromosomes and is called a diploid (di for two). A plant breeder will take a diploid watermelon seed and treat it with a chemical called colchicine. Colchicine will cause the seed to develop a melon with four sets of chromosomes called a tetraploid (tetra for four). This melon is grown out and the seed harvested for the next growing season. This tetraploid seed is planted and begins to grow but the plant is covered with a spun row cover to prevent any pollination so that the plant breeder can pollinate at the right time with a diploid melon variety. These melons will grow and the seed from them will be harvested. The cross of tetraploid plant with a diploid plant result in triploid seed. This plant has three sets of chromosomes and is the “mule” of the watermelon family. This seed when planted will produce a seedless melon meaning it is sterile. You may see some sort of seed like “carcass” but that is soft and not developed shown in the picture below. They don’t affect the taste or the quality.

Seedless melons are really a favorite of the urban clientele. They don’t buy grapes with seeds, and they don’t like melons with seeds (what do you do with the seeds in a nice restaurant). They are excellent for salad bars and are sold in grocery stores sliced and ready to eat. Seedless watermelons are typically smaller and so fit easily in the refrigerator, another plus for the urban American. One of the first and most popular seedless varieties was Tri-X 313. I was told that the Tri-X meant triploid, the first 3 was 3 months maturity and the 13 was the typical weight of 13 pounds per melon. Sounds good anyway!

Organic Seedless Melons – Florida Fields to Forks

Growing seedless melons are a little different than the typical watermelon. First this seed is very fragile and must be germinated under higher-than-normal germination temperatures. We will germinate seeds in chambers with 90+ degree temperatures. This forces the seed to quickly germinate and begin to grow versus a cold soil in the field which will slow seed germination enough that most seedless plants won’t make it. Because of its temperamental nature a seedless watermelon is grown as a transplant first and then moved into the field later after getting a good root system established. These seeds cost from 17¢ to 50¢ a piece and growing the actual plant in a pot to be transplanted costs another 15¢ for a total of approximately 50¢ per plant. The germination percentage is low for seedless, around 80%, so that cost can go up even more. It takes about 1500 to 1700 plants per acre or about $600.00 per acre of planted seedless melons, a lot of money and still 80 days till harvest.

Seedless has other good traits besides being seedless. They are very productive, generally producing more melons than any other hybrid if grown properly. They are also disease tolerant plants resisting many of the diseases that other melons quickly die from and seedless are good shippers, holding flavor for a long time.

I mentioned that the seedless is the “mule” of melons, well a watermelon produces both male and female flowers so that we can plant one variety in a field and bees can pollinate with no trouble. A seedless melon produces a male flower that cannot pollinate another melon so to get by this we have to plant seeded variety melons in rows next to the seedless rows to insure good pollination. I have seen mix-ups in the field where seedless plants covered 10 solid rows so that the outside two rows were the only ones with melons. Having a pollinator row for seedless is mandatory if you want seedless melons, a fact you should know if you want to try growing seedless melons.

Is a seedless melon organic?  Absolutely. Colchicine is a naturally occurring alkaloid compound found in certain plant species, primarily the Colchicum autumnale plant, also known as autumn crocus or meadow saffron. Colchicum autumnale is native to Europe and Asia. The alkaloid colchicine is extracted from the seeds, corms (underground storage organs), and other parts of this plant. It can be applied to the seeds or plants, and this causes the doubling of the chromosomes. This process seems unnatural but in nature it is not that rare to find naturally occurring tetraploid melons!

Colchicine has been used for centuries in traditional medicine, particularly in the treatment of gout and certain inflammatory conditions. However, it is important to note that colchicine can be toxic in high doses, so it should only be used under medical supervision. In organic production the melons should be treated with the naturally derived colchicine not the synthetic. As always, check with your CERTIFIER first!