Serving Clovis, Portales and the Surrounding Communities
Serving Clovis, Portales and the Surrounding Communities
New Mexico is blessed with a strong and diverse agriculture industry, both culturally and in what we produce. I love to share how our producers grow everything to fill your plate!
Last week was National Ag Week. This is the perfect opportunity to reflect upon what it takes to fill the plate. Before we take a bite or a drink of whatever delicious products we have on our tables, let's take a moment to appreciate our food and beverages.
Let's not just think about the actual product, but consider all the time, effort and hard work that went into getting the product from the original source to your kitchen table.
First, of course, let's consider what's produced right here in New Mexico:
• Chile is planted in March. Green chile is harvested 120 days later, with red chile being harvested 45 days after that.
• Beef. Most cattle are processed when they're between 18 and 30 months old.
• Pecans. Starting with a nursery tree, and depending on variety, climate, and soil type, pecans can take approximately 6-to-8 years or more to begin producing a crop. Commercial production usually begins from 8-to-10 years after planting.
• Milk. Production begins when dairy heifers are approximately 24 months old.
• Cheese production takes anywhere from four hours to several months, depending on the variety (not including the two years it takes to produce the first milk from the cow).
• Onions are planted in the fall or spring and harvested 5-to-7 months later.
• Lettuce is planted in the spring or fall and harvested 30-to-75 days after planting.
When we think about beef and dairy products, let's not forget about what those animals need to sustain themselves before those products reach the consumer. In 2019, New Mexico's hay harvest totaled 245,000 acres, including 160,000 acres of alfalfa. The state produced 954,000 tons of hay, which included 784,000 tons of alfalfa. The value of production of hay in New Mexico was $211.8 million. A good hay field can take approximately two years to establish.
As you can see, the food we all enjoy can take months or even years to get from the farm or ranch to your plate. The producers risk drought, floods, hail, freezing temperatures, animal health issues and much more as they tend to what eventually becomes the food we enjoy. Because producers are dedicated to growing your food, you have the opportunity to do other things to provide for your families.
I am grateful for our New Mexico farmers and ranchers. They work hard 365 days a year, plan years in advance to be able to deliver a bounty to the consumer and are integral to our local communities.
Before you say “Cheers!” or “Salud!” before your next meal, take a moment to reflect upon the people, effort, time and care that went into filling your plate and glass. For without them, there would be no local food to enjoy.
Jeff Witte is the New Mexico agriculture secretary. Contact him at:
