This enormous achievement is possible through a combination of tradition and innovation that has secured California’s status as the most productive agricultural state for more than 50 years. Farmers and ranchers blend old-fashioned notions of patience and perseverance with cutting-edge technologies and advanced agricultural practices. The result is a highly adaptable and diverse industry encompassing more than 350 plant and animal commodities.

California's agricultural abundance is a reflection of the people who made the Golden State their home. In the process, they brought their agricultural heritage with them. Early California farmers and ranchers were the Spanish missionaries, followed by Mexicans, Japanese, Chinese and Russians. Today, nearly every nationality is represented in California agriculture.

The California Department of Food and Agriculture strives to support this tradition of innovation and agricultural diversity by working with private industry, academia and public sector agencies. These partnerships allow the department to adapt public policy to a rapidly changing industry – California agriculture.

Early History
The California Department of Food and Agriculture traces its roots back to 1880 when the Legislature appointed a seven-member State Board of Viticulture to protect grape vines from phylloxera root rot. Social and technological changes around the turn-of-the-century created the need for additional agricultural protection and consumer assurance.

In 1899, California pioneered the fight to keep the Mexican fruit fly out of the United States. In 1911, California officials began inspecting the baggage of ship passengers from Hawaii in response to a discovery of the Mediterranean fruit fly on the island. Increased automobile use in the 1920s led to the state's first agricultural border inspection station to prevent introduction of the alfalfa weevil.

In 1919, the California Legislature created a single department responsible for protecting and promoting agriculture. For 90 years, the California Department of Food and Agriculture has fulfilled its mission in a manner that encourages farming, ranching and agribusiness, while protecting consumers and natural resources.

Among its 2,300 employees statewide are scientists, veterinarians, economists, marketing specialists, laboratory technicians, administrators and communicators. These skilled individuals work to help our farmers feed America and the world in a sustainable way.

Inspectors examine meat, poultry, vegetables, fruits, dairy and other foods to ensure safety and quality; pest eradication teams work to prevent infestations of unwanted pests and diseases; international trade representatives help growers create new markets for their products overseas; and biological control researchers work to discover new, environmentally friendly alternatives to pesticides. These are just a few of the vital functions performed by the department’s many professionals.

In partnership with other governmental agencies and the agricultural industry, the California Department of Food and Agriculture will continue to protect agriculture and promote its growth.