By the Numbers
Extraordinary events that California farmers, ranchers and agricultural communities faced in 2023 underscored what the more than 26,000 members of the California Farm Bureau already knew: Our farmers and ranchers will rise to any challenge to produce the food and fiber that America needs, even as those challenges may change dramatically.
Farm Bureau fought for our agricultural communities and way of life, while providing our members with our full range of services in 2023. These numbers tell the story.
Being part of the California Farm Bureau means adding to the combined strength of a membership that includes more than 26,000 farmers, ranchers and families throughout the agricultural community. Together, we work tirelessly to advocate and protect the future and quality of life for all California farmers and ranchers.
Join us in standing up for California’s farmers and ranchers!
Being a member pays off. Enjoy discounts and special pricing from major business and agricultural partners.
Add your voice to the combined strength of more than 26,000 farmers, ranchers and families throughout the agricultural community to advance agricultural interests for the greater good.
Help support the future of California agriculture and ensure high quality, locally grown food for tomorrow.
Take the next step towards a successful future in agriculture and continue the tradition of representing farmers and ranchers across California.
If you have questions or want to join by phone, please contact us | (800) 698-3276 | cfbf@cfbf.com
At 4 a.m. in Lodi, Alex Noriega, foreman for the agricultural service provider Fowler Brothers, climbed onto an excavator to rip apart discarded grapevines and drop them into a cement-lined steel box called an air curtain burner for smokeless burning. The disposal method is one of a few options San Joaquin Valley farmers have turned to as the region phases out open agricultural burning.
Learn moreCrops and livestock across the state continue to take a beating as California farmers work to reduce impacts of a lingering heat wave that has increased their costs and jeopardized production. With prolonged triple-digit temperatures pummeling the state’s key agricultural regions—topping 110 degrees in some areas—farmers are irrigating fields more frequently, deploying misters and fans to cool livestock, and shortening daytime work for agricultural employees or working after sundown.
Learn moreAs summer approaches, chef Rich Mead can count on multiple diners at his Corona Del Mar restaurant asking, “When are you going to have the peach pizza?” They’re talking about the prosciutto and peach pizza with pesto, mozzarella and fontina cheese, one of the most anticipated seasonal dishes at Farmhouse at Roger’s Gardens, Mead’s outdoor restaurant at the back of a 7-acre nursery.
Learn moreA vineyard is in every glass of wine you drink. So, too, are a thousand decisions that result in wines showing not only the character of the vineyard but the people who create them. What to plant where in the vineyard, when to pick and how to barrel and age the wine all contribute and reflect the preferences of the winery owner and the winemaker tasked with interpreting that vision.
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