Hop ! WV NURSERY OWNER JUMPS INTO NEW INDUSTRY
The Market Bulletin“Telling the story of West Virginia Agriculture”KENT A. LEONHARDT, COMMISSIONERwww.agriculture.wv.govJOSEPH L. HATTON, DEPUTY COMMISSIONERNovember 2020 Volume 104, No. 11pmeH p!HoWV NURSERY OWNERJUMPS INTO NEW INDUSTRYCole Nurseries, in Pipestem, have been honing theircraft for 83 years. So, when a new industry in the statecame knocking, Norm Cole and Cole Nurseries answeredthe door with open arms.“It’s kind of an interesting path we took. I was paid toresearch medical marijuana for a company. I made a lot ofcontacts in the hemp industry. I have some friends that havemoved into the hemp industry and found out it was reallyexciting,” explains Cole.He said his connections and prior experience werefundamental in learning how to adapt a new industry intotheir pre-existing business model. Despite stepping intosomewhat unfamiliar soil, Cole Nurseries pulled from theirresources and were able to hit the ground running this pastsummer.“It’s kind of an interestingpath we took. I was paid toresearch medical marijuanafor a company. I made a lot ofcontacts in the hemp industry.I have some friends that havemoved into the hemp industryand found out it was reallyexciting.”– Norm Cole Cole Nurseries“We started researching it this summer. Back in June,we started doing our own seed. We started developingprocedures,” Cole says.As the hemp industry begins to grow in the state withthe roll-out of House Bill 2453 in 2017, many farms andagriculture entities have been looking towards the emergingindustry as an opportunity to broaden their horizons. Duringthe 2020 growing season, 270 licenses were granted thatallowed for 240 acres of possible hemp production acrossthe state. Being in operation since 1937, Cole Nurserieswas able to implement the infrastructure and methods theyalready had in place.“We had the facility, so I didn’t have to buy facilities.We just started researching and started doing some costanalysis and determined that it could be a profitable, viableindustry. We’ve brought some techniques from the nurseryindustry into the hemp industry,” Cole states. “So, some ofthe trays we use were designed for annuals and perennialsand we’re bringing that over to the hemp. It was probably asix-month path to decide to jump in.”Perhaps one of the keys to Cole Nurseries’ successis their ambition and willingness to develop a reputableproduct. While Pipestem is relatively a small town, the reachof the nursery is nationwide.“Basically, what we do well is we grow young plants.So, we are known for our ability to propagate, to startplants from other plants. We ship plants all over the country.We do Oregon, California, Texas,” says Cole. “So, we’vebeen doing this in the nursery industry for a long time.Hemp is just another plant and it’s kind of exciting too, toget into a new industry. It’s been challenging and we’vebeen working hard the last six months. I think we’re ready torelease it.”Being able to provide farmers with a sure-fire hempclone that eliminates the stress of growing hemp from aseed is another motivating factor behind the drive of ColeNurseries.“I think a lot of farmers have learned that seedlings arevery susceptible to fungus. They’re very susceptible to waterstress. They’re very susceptible to too much fertility, notenough fertility. So, if we can take that entire three to fourweek period away from the farmers and sell them a readymade plant, it’s going to make it a lot easier. They can focuson getting the plant in the ground, getting their land ready.They don’t have to worry about, you know, watching formales. They don’t have to worry about the fertility level andforgetting to water their seedlings,” Cole says.Most importantly, Cole Nurseries wants to provide adurable plant that will ultimately better the hemp industryand community as a whole.“We’d like to produce a very good plant for the price,give our customers a value-added plant. We’ll be able togrow a cutting, to grow a clone, to produce a plant that’svery uniform. It’s stabilized, and they can take that plantand put it in their fields. They don’t have to worry aboutseedlings,” explains Cole, “They don’t have to worry aboutmaintaining young plants. So, I just feel like producing avery healthy, vigorous, young plant is going to be a valuefor the local hemp industry.”Much of the payoff for Cole Nurseries is getting to seethe beautification of a landscape project as it’s completed.However, by stepping into the hemp industry, Norm and histeam will find themselves in a different position.“For me, it’s exciting because what I do every day isstart something from nothing,” Cole says enthusiastically.“So, when I get to work, I can take a cutting, I can take atwig and I can create a plant and I can create somethingin the nursery industry that’s going to beautify a yard. Inthe hemp industry, I’ll be able to produce a plant that canproduce CBD and CBG for the benefits of people.”All in all, Cole and his dedicated team just want tohelp. While the state and encompassing agriculture industryis working towards finding their spot in the world of hemp,Cole Nurseries is confident that their long-establishedbusiness practices and understanding of plant science willnot only be directly beneficial to themselves, but will beovertly positive for West Virginia agriculture collectively.2020 hemp facts458Growers applied fora 2020 hemp licensein the fall of 2019270Growers received a2020 hemp license240Approximate acresof hemp plantedduring the 2020season
Page 2The Market Bulletin, Volume 104, No. 11A New Appreciation for the FarmerFarming has always been one of the mostrespected professions in America, but the COVID-19pandemic has highlighted the importanceagriculture plays in our daily lives. A recent Galluppoll ranked agriculture and farming as one of themost favorable U.S. industrial sectors for the first timein 20 years. With 69 percent of Americans viewingagriculture in a positive light – an 11-point bumpfrom the previous year – it is clear that agriculturehas found a new appreciation during this pandemic.This renewed appreciation has led to many tangible,positive results for West Virginia’s agriculturaleconomy, including increased farm sales, growthwithin farmers’ markets and emphasis on nutritionprograms.Just this past year, we were notified that 5,000more head of cattle are being raised in WestVirginia. At the same time, USDA reports indicatethat honey and maple syrup production are wayup. Additionally, Community Supported Agriculture(CSA) and free seed programs have seen recordsubscriptions and meat processors are experiencinghuge back orders. We have even welcomed our firstcertified mushroom farm to the state. West Virginiaand its producers are taking advantage of this shiftto local by expanding agriculture through traditionaland niche, specialty crops with the mission to feedour citizens; that is what we call economic growth.Since farmers’ markets regulations were movedfrom local health to the West Virginia Department ofAgriculture in 2018, the number of known farmers’markets more than doubled from 109 to 227. A lotof this growth can be attributed to much neededchanges to cottage food laws, a cultural shift to localproduction, as well as our efforts to keep agricultureopen during the state shutdown. Increases in thenumber of markets means local producers cantap into new market opportunities which increasesaccess to fresh, local foods for our citizens. This winfor West Virginia would not have been possiblewithout the producers stepping up to fill nutritionalgaps and the loosening of government regulations.From SNAP Extension programs to increasedawareness surrounding FARMacy, policy makers arefinally seeing the value of healthy nutrition programs.These types of programs combine healthy, localproduce with dietary guidelines to ensure healthieroutcomes for participants. Their successes thusfar have even attracted the attention of corporategrocery chains such as Walmart, which awardeda 658,000 grant to the West Virginia UniversityExtension Service Family Nutrition Program to helpWest Virginians improve their health. Their goal isto increase access to fresh, healthy, locally grownfoods and research-based nutrition education.State leaders had already begun shifting support tothese types of programs, but the pandemic furtheraccelerated those efforts as we worked to ensuregood nutrition for our most vulnerable populations.Regardless, quality nutrition is crucial to overcomingthe current pandemic and future crises.To ensure our agricultural economy continuesto move forward, state and industry leaders need towork together to capture this renewed appreciationfor the American farmer. Despite the challenges thepandemic has brought, it has forced consumers tothink about our food chain differently. By placingan emphasis on fresher, healthier foods we canhelp foster lasting effects on our communities, aswell as help create a self-reliance that can betterprepare us for the future. This can occur only if weencourage consumers to really think about the foodthey eat and where it is grown. It will take education,as well as efforts to develop the next generation offarmers. But now is the time to have these crucialdiscussions. Let’s continue to highlight how importantthe American farmer is to our country.Kent Leonhardt, Commissioner of AgricultureKeeping Clean Produce Clean DuringHarvest and Postharvest HandlingThis is a continuation of our food safety articles,designed to simplify some of the ‘seemingly complex’food safety requirements under the FDA’s Food SafetyModernization Act (FSMA) Produce Safety Rule(PSR), to help raise awareness of and encourageaction in managing food safety risks. These articlesare meant to help you be more proactive ratherthan reactive by focusing on high risk food safetyareas and identifying hazards within your individualoperations. Again, we remind you that these articlesdo not replace attending a food safety trainingcourse to learn about the ‘whole-farm’ approachto managing food safety risks; these trainings areavailable in WV through the WV Food Safety TrainingTeam.This article helps address how to keep cleanproduce clean during the harvest and postharvesthandling stages. Harvest and postharvest handlingof raw fruits and vegetables (produce) adds value toyour products. However, failing to ensure proper foodsafety handling can result in pathogens inadvertentlycontaminating your products. Preventing harvestedproduce from becoming contaminated begins withgeneral good housekeeping practices, which willhelp to continue keeping produce clean during theharvest and postharvest handling process. As a ‘goodhousekeeping rule’, consider everything that touchesyour produce and have a plan for how to bestmanage these possible points of contamination.Basic housekeeping is fundamental on thefarm to keep clean things clean and prevent crosscontamination. Begin with organizing the farm sothat produce handling areas are separate from otherfarm activities that could introduce food safety risks(tractor repair/storage, pesticide mixing, equipmentstorage, etc.). Train workers on personal hygieneand cleanliness, and provide proper toilet andhandwashing facilities and break areas for employeesand farm visitors. Keep the general area clean and freeof pests by sweeping, emptying trash and cull piles/containers daily, cleaning up spills, and developingeffective pest control programs.Once basic housekeeping practices are in place,cleaning, sanitizing and disinfecting food-contactsurfaces such as reusable harvest containers, tools,grading tables and packing equipment, will helpreduce the presence of microorganisms. Some thingsin the packing and storage area may be constructedof materials that may be difficult to clean and sanitize(wooden bins with porous surfaces). Just because theseequipment and containers are difficult to maintain andclean does not mean that good practices cannot beimplemented. Remember, we are concerned with riskreduction, not necessarily risk elimination. Keep allequipment clean, establish cleaning schedules thatreduce contamination risks and prevent microorganismbuildup, and air-dry wooden surfaces after washing.Equipment and tools that cannot be maintained orcleaned properly may need to be discarded, andwhen acquiring new equipment and buildings,these should be designed to be easily cleaned andsanitized.Many farms have limited resources, andretrofitting and repurposing equipment is one wayto cut costs and utilize already available tools andequipment on the farm. Unfortunately, retrofittingequipment and using it in ways that it was notoriginally designed can introduce risks. So, makesure that changes or modifications to equipment willstill allow for cleaning and sanitizing.Farms also have different ‘packing operations’;some packing areas are fully enclosed, whileothers are open to the outside. Both are susceptibleto contamination. When thinking about how tomanage food safety risks during postharvesthandling, take into consideration the sources ofcontamination that are possible in the packingenvironment. Regardless of the type of packingarea, it is a requirement to clean and sanitize, andwhen necessary and appropriate, disinfect foodcontact surfaces. Make every effort to minimizestanding water as bacterial growth can act as asignificant source of contamination. Establish andmodify your pest management programs so it isappropriate for your packing operation to helpUnderstanding FSMA ProduceSafety Rules, cont. on page 3Funding for this article was made possible, in part, by a grant from the Food and Drug Administration, United States Department of Agriculture. The views expressed in written materials or publications andby speakers and moderators do not necessarily reflect the official policies of the Department of Health and Human Services; nor does any mention of trade names, commercial practices, or organizationimply endorsement by the United States Government.The Market Bulletin: Kent A. Leonhardt, Commissioner Joseph L. Hatton, Deputy Commissioner
The Market BulletinWV Livestock MarketsImportant to Producers and Agricultural EconomyDr. James Maxwell, State Veterinarian Jayme Garrett, Animal Disease Traceability CoordinatorLivestock markets serve several vital roles forWest Virginia animal producers. They providea locally reliable and competitive place toauction their animals and a convenient andcompetitive environment where order buyers,stocker operators and producers can competeat auction for livestock and ultimately placethem into the appropriate marketing channels.Livestock markets also have a longstandinghistory for providing important marketinformation to both buyers and sellers fordifferent classes of livestock.Standard trading practices are maintainedto fully represent livestock and encouragecompetitive bidding to secure the highest valuefor livestock auctioned. A broad cross-sectionof sellers can readily offer their animals, whilebuyers are presented a wide choice of animals.Livestock markets also benefit rural communitiesby directly providing jobs, as well as supportinglivestock producers and their on-farmemployees. The transparent nature of livestockauctions can reduce buyers’ and sellers’transaction costs and provide assurances locallivestock trade will be maintained.Livestock markets also serve as importanthubs for offloading sorting, commingling andre-shipping livestock both within WV and forinterstate commerce. Several WVDA-licensed livestock markets serve a key role by volunteering tobe WV Approved Tagging Sites, which are instrumental for animal identification which, has becomecritical for consumer-driven farm-to-fork traceability, as well as for rapid tracing for reportabledisease outbreaks. Sample collections for testing at livestock markets were instrumental for thenationwide eradication program for Brucella abortus which caused significant economic losses forproducers and can also cause disease in people.Seven current licensed/bonded livestock markets serve as WV Approved Tagging Sites and willbe featured in future articles highlighting their unique history, ownership and value-added featuresand functions for their communities and the animal industry of West Virginia.Understanding FSMA ProduceSafety Rules, cont. from page 2keep pests out and reduce pest entry.It is also important to design your wash andpacking house layout to prevent contamination.Wash and packhouse flow should move from dirtyto clean, without overlapping routes. Layouts thatare U- or L-shaped are good designs that will helpensure that clean produce won’t come into contactwith potential contaminants (truck tires, workersshoes or other sources). Additionally, defining zonesin the packinghouse can help you target cleaningand sanitation efforts. For example, Zone 1 areasshould be first priority for cleaning since it is a directfood-contact surface; Zone 2 is the area immediatelyadjacent to Zone 1 (floors); Zone 3 is the areaadjacent to Zone 2 (outside of produce washer); andZone 4 is any area that could impact the safety ofproduce, but may be outside the packing or producehandling environment.Keeping the harvest and post-handling areasorganized by having a cleaning process and a placefor tools and equipment can also help ensure that theyare clean and ready for the next use. Making use ofcolor coding (such as ‘green is clean’) or designatingareas for dirty and clean equipment to be placedwhen returning from the field can help minimizeconfusion, increase efficiency and help reduce risksby ensuring important cleaning and sanitation stepsare done properly each day.Remember, microbial contaminationis not the only concern on farms. Chemicaland physical contamination can also poserisks in wash and pack houses. Chemicalslike pesticides, detergents and sanitizers orphysical contaminants like broken glass,wood or metal splinters, or nuts and boltsthat accidentally end up in wash water or onclean produce can also pose serious threatsto public health. Be sure to manage for thesecontaminants as well.As always, records are critical toensuring the job gets done and is completedproperly. Recordkeeping for postharvesthandling and sanitation should includedetails on cleaning and sanitizing activities,pest management, building maintenanceand monitoring worker training onsanitation, packing area and cold storagecleaning and monitoring, and vehiclecleaning and inspections prior to loading.Contact Dee Singh-Knights at 304-2937606 or dosingh-knights@mail.wvu.edu ifyou have any questions, or to register fora Grower Produce Safety Training Courseto learn more about this and other requiredtrainings on how to comply with the FSMAPSR food safety requirements.Page 3Agritourism Goes OnDespite the PandemicIt could have been a bleak fall. Covid-19 forced thecancellations of big events like the WV Pumpkin Festival,Mountain State Forest Festival and the Preston CountyBuckwheat Festival. But more than two dozen WestVirginia agritourism farms decided to move forward withtheir fall events despite the pandemic.Orr’s Farm Market and Pumpkin Patch inMartinsburg scaled back their hours but still opened upto the public.“Here at the farm we went to shorter hours, 10-5,just to try and stay staffed up and meet the demands.We’re also doing our events by reservation only. Thathelped us spread people out so not everybody iscoming at the same time,” said Katy Orr-Dove.The Orr’s pumpkin patch, hayrides and corn mazeare a popular destination for families in the EasternPanhandle.“There’s been a lot of demand for agritourism.People just want to come out to the country, wantingsomething to brighten their day,” stressed Orr-Dove.The farm required masks in their farm market, whilevisitor were checking in and checking out and on thehayride to the pumpkin patch.“Once they arrive at the pumpkin patch, they’re freeto take their masks off because it’s outdoors, wide openspaces,” said Orr-Dove. “But our staff, no matter wherethey are on the farm, are wearing masks.”At Chandler Farm in Clendenin, owner BrandyChandler stressed their operation was all about safetyprecautions.“This year we particularly had to pay attention tohow we could space everything out. We have 150 acresso that was not a problem,” explained Chandler.The farm, which features a pumpkin patch, pettingzoo, food truck and games, also had plenty of handsanitizer, paper towels and bleach spray readilyavailable.“We have most of the same attractions thisyear. There were a few things the health departmentrecommended not doing, but overall, not a lot haschanged,” said Chandler.Little hands were able to pick out their favorite pumpkins at Orr’sFarm Market and Pumpkin Patch in Martinsburg.
The Market BulletinPage 5Comfort FoodAs the days get shorter and the temperatures begin to drop, now is the season for some tasty,comfort food! What’s more comforting than a bowl of homemade mac and cheese? This recipe iscreamy and delicious. You’ll love this recipe for chicken pot pie. It’s filled with veggies and toppedwith a buttery crust. And to finish off your meal, how about using up those last apples of the seasonto make a sweet apple crisp. Yum! If you have holiday recipes you’d like to share with us, send themto marketbulletin@wvda.us.Apple Crisp 6 apples - peeled, cored, and sliced2 tablespoons white sugar½ teaspoon ground cinnamon1 cup brown sugar¾ cup old-fashioned oats¾ cup all-purpose flour1 teaspoon ground cinnamon½ cup cold butterStep 1Preheat oven to 350 degrees FStep 2Toss apples with white sugar and 1/2teaspoon cinnamon in a medium bowl to coat;pour into a 9-inch square baking dish.Step 3Mix brown sugar, oats, flour, and 1 teaspooncinnamon in a separate bowl. Use a pastrycutter or 2 forks to mash cold butter into theoats mixture until the mixture resembles coarsecrumbs; spread over the apples to the edgesof the baking dish. Pat the topping gently untileven.Step 4Bake in preheated oven until golden brownand sides are bubbling, about 40 minutes.Mac and Cheese 8 ounces uncooked elbow macaroni2 cups shredded sharp Cheddar cheese½ cup grated Parmesan cheese3 cups milk¼ cup butter2 ½ tablespoons all-purpose flour2 tablespoons butter½ cup bread crumbs1 pinch paprikaStep 1Cook macaroni according to the packagedirections. Drain.Step 2In a saucepan, melt butter or margarineover medium heat. Stir in enough flour tomake a roux. Add milk to roux slowly, stirringconstantly. Stir in cheeses, and cook over lowheat until cheese is melted and the sauce is alittle thick. Put macaroni in large casserole dish,and pour sauce over macaroni. Stir well.Step 3Melt butter or margarine in a skillet overmedium heat. Add breadcrumbs and brown.Spread over the macaroni and cheese tocover. Sprinkle with a little paprika.Step 4Bake at 350 degrees F for 30 minutes. Servesides are bubbling, about 40 minutes.November2020Chicken Pot Pie 1 pound skinless, boneless chicken breasthalves - cubed 1 cup sliced carrots 1 cup frozen green peas ½ cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour ½ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon celery seed 1 ¾ cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crustsStep 1Preheat oven to 425 degrees FStep 2In a saucepan, combine chicken, carrots, peas,and celery. Add water to cover and boil for15 minutes. Remove from heat, drain and setaside.Step 3In the saucepan over medium heat, cookonions in butter until soft and translucent. Stirin flour, salt, pepper, and celery seed. Slowlystir in chicken broth and milk. Simmer overmedium-low heat until thick. Remove from heatand set aside.Step 4Place the chicken mixture in bottom pie crust.Pour hot liquid mixture over. Cover with topcrust, seal edges, and cut away excess dough.Make several small slits in the top to allowsteam to escape.Step 4Bake in the preheated oven for 30 to 35minutes, or until pastry is golden brown andfilling is bubbly. Cool for 10 minutes beforeserving.Bovine Spongiform Encephalopathy (BSE) (Mad Cow Disease) andSpecific Risk MaterialsBSE is a transmissible spongiform encephalopathy like scrapie in sheep, chronic wastingdisease in deer, and Creutzfeldt-Jakob disease (CJD) in man. It creates holes in the brain thatlead to central nervous disease signs and eventual death. The cause has been determined to bea prion, an abnormal protein which causes adjacent proteins to become abnormally shaped.It has been proven that BSE is transmissible to man and causes a CJD variant. In December of2004, the first case of BSE was diagnosed in the United States. This moved the Food SafetyInspection Service to implement inspection regulations based on what was known about thedisease. All cattle presented to the plant, custom or commercial, that are down and cannot getup, regardless of the reason, are automatically condemned. In cattle greater than thirty monthsof age, as determined by teeth, verifiable birth records, or registration certificates, the followingtissues are condemned: the brain, skull, eyes, trigeminal ganglia, spinal cord, vertebral column(excluding the vertebrae from the tail, the transverse processes of the thoracic and lumbarvertebrae, and the wings of the sacrum), and the dorsal root ganglia. All the items associatedwith the vertebral column may be removed on the slaughter floor or the spinal cord is removedon the slaughter floor and the rest is removed in the processing room. If the carcass must havethe rest removed in the processing room, it must be kept separate and identified in the cooler. TheWest Virginia Meat Inspection Bureau is dedicated to protecting the state’s meat supply. For moreinformation, please contact Quinton Jones at 304-558-2206.SEE APOTENTIALINVASIVEPEST?Send us a photo of the pest withyour name and contact info tobugbusters@wvda.us or304-558-2212.
Page 4The Market BulletinMillion Dollar FDA GrantAwarded to WVDA LabsThe U.S. Food and Drug Administration (FDA) has awarded the West Virginia Departmentof Agriculture (WVDA) a Laboratory Flexible Funding Model (LFFM) grant totaling 1.04million. The grant will be used for surveillance testing, new equipment and research anddevelopment of contaminants in human and animal food. The WVDA is one of only ninelabs in the country to receive this funding for chemistry development.“Department staff continue to find ways to support our agricultural industries, as wellas enhance the WVDA’s overall mission. This grant will bring much needed services to WestVirginia,” said Commissioner of Agriculture Kent Leonhardt. “Our laboratory staff continueto show they are one of the best in the country.”The monies will fund nine lab projects, which include: collecting and testing samples ofbaby food for lead and arsenic, collecting and testing animal food and canned pet foodfor Salmonella and testing samples of dry cereal for filth and decomposition. The grantwill also pay for the purchase of two, large pieces of specialized equipment: a wholegenome sequencing instrument and MagPix equipment for allergen testing.“The LFFM grant is of particular importance to the READ laboratories by offeringfunding for new equipment and support for two new programs to the state of WestVirginia, WGS for foodborne isolates and food allergen testing. We are also thrilledto enhance our surveillance programs for human and animal foods and provide a saferfood supply to our citizens,” said WVDA Regulatory Division Director Amie Minor.The WVDA Regulatory Division will be eligible for millions more in LFFM grants subject to availabilityand satisfactory progress of the current projects.For more information on the grant, contact WVDA Regulatory Division Director Amie Minorat aminor@wvda.us or 304-558-2227.HUNTERS HELPINGTHE HUNGRYSince 1992, Hunters Helping the Hungry has donated over 1 million pounds ofvenison to West Virginia’s two food banks feeding some of the state’sneediest families. With the help of the Governor’s One Shot Hunt, Share theHarvest Sunday and other forms of private donations, there are no processingfees for hunters who designate deer for the program. Thanks to thosegenerous hunters, 27,066 deer have been processed, providing nearly 1.4million meals to West Virginian families.YOU CAN MAKE A DIFFERENCE!From the first day of any deer season until December 31, hunters who legallyharvest a deer and wish to donate the meat to HHH can deliver the deer tothe nearest participating meat processor.The Mountaineer Food Bank and Facing Hunger Foodbank will then pick upthe donated venison to be distributed among a statewide network of 600charitable food pantries, senior centers, shelters and other feedingprograms.FOR MORE INFORMATION PLEASE CALL OR VISIT:304-924-6211 HTTP://WWW.WVDNR.GOV/HUNTING/HHH.SHTMWEST VIRGINIA DIVISION OF NATURAL RESOURCES
Page 6The Market BulletinWest VirginiaGrownRooted in the Mountain StateBARBOUR- Emerald Farms LLC- Layne’s Farm- Sickler FarmBERKELEY- Appalachian Orchard Company- Cox Family Winery- Geezer Ridge Farm- Heron’s Rest Farm- Kitchen’s Orchard & Kitchens FarmMarket LLC- Mountaineer Brand LLC- Raw Natural- Sister Sue’s- Taylor’s Farm Market- US Veteran Produced- Walnut Hill Farm- West Virginia Pure Maple Syrup- West Virginia Veteran Produced- WildflowerBRAXTON- Mary’s K9 Bakery LLC- Oh Edith/Little Fork Farm- Rose Petal SoapsBROOKE- Bethany College Apiary- Eric Freeland Farm- Family Roots FarmCABELL- Appalachian Apiculture- Good Horse Scents- R&R ProductsCLAY- Legacy Foods- Ordinary Evelyn’s- Sparks Hilltop Orchard- Sugar Bottom FarmDODDRIDGE- Sweet Wind Farm- Ryan FarmsFAYETTE- Almost Heaven Specialities- Butcher’s Apiary- Deep Mountain Farm- Five Springs Farm- Five Springs Farm Guesthouse- Greenbrier Dairy LLC- Up the Creek- Wild Mountain Soap CompanyGREENBRIER- Arbaugh Farm- Caring Acres Farm- Daniels Maple Syrup- Hero Honey - Valley View Farm- Mountain State Maple & Farm Co.- Sloping Acres- T L Fruits & VegetablesHAMPSHIRE- Kismet Acres Farm- Powder Keg Farms- Quick
Nov 11, 2020 · overtly positive for West Virginia agriculture collectively. 2020 hemp facts 458 Growers applied for a 2020 hemp license in the fall of 2019 Growers received a 270 2020 hemp license 240 Approximate acres of hemp planted during the 2020 season. Page 2 The Market Bulletin, Volume 104, No. 11
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