The University of California (UC) has played a significant role in the development of many foods commonly found in grocery stores across the United States. Through research and collaboration with growers and ranchers, UC’s agricultural innovations have influenced a wide range of products.
One example is the mandarin variety known as Tango, which was developed at UC Riverside. This seedless mandarin, marketed under names such as Wonderful Halos and Cuties, resulted from two decades of research. Scientists bred this fruit to be seedless, increasing revenue for farmers and making mandarins a popular snack option. Other mandarins like Gold Nugget and citrus varieties such as Oro Blanco grapefruit also originated from UC Riverside breeding programs.
Strawberries are another area where UC has had an impact. The UC Davis Public Strawberry Breeding Program has released over 70 varieties in the past seventy years, turning strawberries into a year-round crop in California and increasing yields significantly. According to the program, about 60 percent of strawberries consumed worldwide come from varieties developed at UC Davis.
Avocado breeding at UC began at UCLA and later moved to UC Riverside nearly seventy years ago. The Luna avocado, recognized by Time magazine in 2023 for its qualities, is expected to reach supermarkets soon. Jose Antonio Aguilera, a partner at Jaliscavo, commented on its potential: “It’s the perfect combination for planting. Luna exponentially increases the productivity of Hass, and vice versa.” Other avocados like Lamb and Gem were also developed by UC Riverside.
In tomato processing, a major change occurred when Jack Hanna and Coby Lorenzen at UC Davis invented both a mechanical harvester and a tomato variety tough enough for machine harvesting in the 1950s. This innovation led to nearly all U.S.-grown tomatoes for processed foods being harvested mechanically today.
UC Davis professor Harold Olmo contributed to viticulture by developing thirty grape varieties including Chardonnay grapes that are now widely planted throughout California. Chardonnay is currently the most common white wine grape in the state and central to California’s wine industry.
Almonds have become California’s second-most valuable agricultural product after dairy due partly to research conducted by UC scientists since the 1920s. Their work addressed pollination challenges following major crop failures and continues today with new pest management techniques and machinery improvements aimed at reducing dust during harvests.
Pistachios are almost entirely grown in California—99 percent of U.S. production—and generate close to $3 billion annually for the state. Recent efforts at UC Davis include creating a detailed DNA map of pistachios to support sustainable breeding programs.
Walnut cultivation has also benefited from over twenty cultivars developed through the Walnut Breeding Program at UC Davis; these account for most walnut trees sold in California nurseries.
Asparagus varieties such as UC 157 were created by researchers at UC Riverside; this particular type is known for high yield and disease resistance.
UC Davis Foundation Plant Services maintains one of the largest public collections of virus-tested roses used by nurseries nationwide.
Research teams at UC Davis have worked on wheat varieties without certain gluten proteins while maintaining breadmaking quality—a step toward producing wheat safe for people with celiac disease.
Peach breeding efforts have been ongoing at UC for nearly a century, supporting growers primarily in California’s Central Valley region.
Looking ahead, University of California researchers continue exploring new technologies such as big data applications in agriculture, groundwater replenishment strategies, climate-resilient crops, and flood-resistant rice distributed internationally—all aimed at supporting food security amid changing conditions.
