Aside from traditional classroom instruction, the College of Agriculture supports a "learn by doing" environment through sponsored student enterprise projects. Using the latest technology on the Cal Poly Pomona fields, facilities, and in the greenhouses, students have the opportunity to learn everything about food production from start to finish. All of the products eventually end up for sale in the Farm Store, sold to distributors, or given to local food banks. A large part of the proceeds go back to the students to support their educational expenses and activities. Please click on the Farm Store home page for items currently available.
Students Joanne O'Sullivan and Andrew Esterson found the experience of organic farming to be both challenging and rewarding. They grew a garden of organic produce like tomatoes, peas, beets, and a variety of lettuce. They even have chickens raised organically for their eggs.
WORLD'S HOTTEST LITTLE PEPPER
Ghost peppers or bhut jolokia have the distinction of being one of the hottest peppers in the world. Students who work with them in the hydroponics greenhouse must handle with care. In addition to being hotter than a habanero, the ghost pepper was the hot item in the Farm Store and were bought up quickly.
SAUSAGE WITH A KICK
Members of the Meat Club were challenged to come up with a sausage that included Cal Poly Pomona green and gold spirit. From left to right, Jeannie Knuchell, Sara Beth Dick and Brittany Ball present Broncowurst filled with parsley and yellow seeds which wa sold at the Meat Lab and the Farm Store.
MAINTAINING A VINEYARD
Jonathan Allred, a Plant Science major, picks zinfandel grapes that he has helped grow at the Horsehill Vineyard at Cal Poly Pomona. The grapes eventually produce zinfandel rose and red zinfandel wine that was sold at the Farm Store and the Restaurant at Kellogg Ranch.
STUDENTS CREATE A MARKETING DISPLAY
Food Marketing & Agribusiness Management students work on a Horsehill wine display in the Farm Store. Pictured from right to left are Leo Carrera, Tatiana Assemian, and Fiona O'Connor. These students were part of the Food Marketing Team that developed a marketing plan for selling the wine.
HYDROPONICALLY GROWN basil
Kirk Weatherton, a Plant Science major, tends hydroponic basil in the AGRIscapes greenhouses. Once harvested, the fresh basil was sold in the Farm Store.
Jalapenos are a popular item in Mexican cooking. Growing them became a specialty of three College of Agriculture students. The trio included Cesar Gonzales (pictured), Miguel Macias, and Daniel Pinedo. Over 22,000 plants were grown and about 265,000 peppers harvested on Spadra Ranch. A new fertilization system was developed in the process. Both sweet and hot jalapenos were sold in the Farm Store.
BUILDing AN IRRIGATION LINE
A group of students learned to assemble an irrigation line for the Verti-Grow hydroponic planting system. The produce grown in the system provides a U-pick experience for customers of the Farm Store.
HARVESTing HYDROPONIC PLANTS
Sarah Ulloa, an Agronomy student, oversees the growing of hydroponic Komatsuna or Japanese Mustard Spinach. This large leafy vegetable is a popular item for the Farm Store to sell at farmer's markets. Sarah is about to deliver a fresh batch to the Farm Store.
GROWING AND HARVESTING WATERMELONS
Annette Hernandez knows a lot about watermelons thanks to her hands-on experience. Everything from irrigation schedules, planting, weeding and marketing is part of the deal. Several varieties such as seeded, seedless, and orange flesh watermelons were grown and later sold to a distributor and were also available at the Farm Store.