>> Narrator: From the Computer History Museum in the heart of Silicon Valley it's the Cube, covering food I.T., fork to farm, brought to you by Western Digital. >> Hey, welcome back, everybody. Jeffrey here with The Cube. We're at the Computer History Museum in Mountain View, California, at the Food I.T. show. About 350 people from academe, from food producers, somebody came all the way from New Zealand for this show. A lot of tech, big companies and start-ups talking about applying IT to food, everything from ag to consumption to your home kitchen to what do you do with the scraps that we all throw away. We're excited now to get to the "Big Brain" segment. We've got our Ph.D.s on here. We're excited to have Doctor Glenda Humiston. She's the V.P. of agriculture and natural resources for the University of California. Welcome. And also, Doctor Helene Dillard. She's the dean of the College of Agricultural and Environmental Sciences at UC Davis. Welcome. >> Thank you. >> So first off, we were talking a little bit before we turned the cameras on. Neither of you have been to this event before. Just kind of your impressions of the event in general? >> Glenda: I love seeing the mix of the folks here as you were saying in your intro. There's quite a diverse array of people, and I personally believe that's what's really going to help us find solutions moving forward, that cross-pollination. >> Helene: And I've enjoyed it, just seeing all the different people that are here, but then the interaction with the audience was very uniquely done, and I just think that's a real big positive for the show. >> So you guys were on a panel earlier today, and I thought one of the really interesting topics that came up on that panel was, what is good tech? You know, everybody wants it all, but unfortunately there's no free lunch, right? Something we all learned as kids. There's always a trade-off, and so people want perfect, organic, this-free, that-free, cage-free, at the same time they want it to look beautiful, be economical and delivered to their door on Amazon Prime within two hours. So it's interesting when we think of the trade-offs that we have to make in the food industry to kind of hit all these pieces, or can we hit all these pieces or how does stuff get prioritized? >> Well I think that for us, it's going to be a balance, and trying to figure out how do you provide the needs for all these different audiences and all the different things that they want and I don't think one farmer can do it for all these different groups that have different demands on what they're looking for. And some of the tradeoffs could be, as we go away from pesticides and from other things, we might have more blemishes. And those are still edible pieces of fruit and vegetables, it's just that maybe it's curly, maybe the carrot's not straight, you know, maybe it's forked, but it's still very edible. And so I think that we have to do a lot more to help educate consumers, help people understand that it doesn't have to look perfect to give you perfect nutrition. >> Right, right. >> Glenda: Yeah, yeah, Helene is absolutely right. Some of it's just education, but some of it's also us finding the new technology that is acceptable to the public. Part of the problem is we sometimes have researchers working on their own, trying to find the best solution to a problem and we're not socializing that with the public as we're moving forward. So then all of a sudden, here's this new type of technology and they're like, where did this come from? What does it mean to me? Do I need to worry about it? And that's one reason--we talked earlier on the panel too, about the need to really engage more of our citizens in the scientific process itself, and really start dealing with that scientific illiteracy that's out there. >> Because there was a lot of talk about transparency in the conversation-- >> Yes. >> Earlier today about what is transparency. Cause you always think about people complaining about genetically modified foods. Well what is genetically modified? Well, all you have to do is look at the picture of the first apple ever, and it was a tiny little nasty-looking thing that nobody would want to eat compared to what we see at the grocery store today. A different type of genetic modification, but still, you don't plant the ugly one, and you plant the ones that are bigger and have more fruit. Guess what, the next round has more fruit. So it does seem like a big education problem. >> It is, and yet, for the average human being out there, all you have to do is look at a chihuahua next to a Saint Bernard. None of that was done with a genetically modified technology and yet people just--they forget that we've been doing this for thousands of years. >> Jeffrey: Right, right. You talked about, Glenda, the VINE earlier on in the panel. What is the VINE? What's the VINE all about? >> Well, it's brand new. It's still getting rolled out. In fact, we announced it today. It's the Verde Innovation Network for Entrepreneurship. You know, you've got to think of a clever way to get that acronym in there >> Which comes first, the chicken or the egg? >> Basically it's our intent from University of California to catalyze regional innovation and entrepreneurship ecosystems. Part of what's driving that is we've got a fairly good amount of resources scattered around the state, even in some of our rural areas, on small business development centers, our community colleges, our county cooperative extension offices, and a host of other resources including lately, the last several years, incubators, accelerators, maker's labs. But they don't talk to each other, they don't work together. So we're trying to go in, region by region, and catalyze a coalition so that we can make sure that our innovators, our inventors out there, are able to go from idea to commercialization with all the support they need. Via just basic legal advice, on should they be patenting something. Access to people to discuss finances, access to people that can help them with business plans. Opportunities to partner with the University in joint research projects. Whatever it takes, make sure that for anybody in California they can access that kind of support. >> That's interesting. Obviously at Haas, and at Stanford, not far from here, you know, a lot of the technologies of such companies come out of, you know, kind of an entrepreneurial spin with a business-focused grad and often a tech grad in a tech world. You know, ton of stuff at Berkeley on that, but >> Yeah, but those folks this is really for ag >> are in urban areas >> If you're in a large urban area or you're near a major campus you've probably got access to most of that. If you're in agriculture, natural resources, and in particular, our more remote, rural communities, you typically have no access, or very little. >> Right. So biggest question is, Helene, so you're at Davis, right, obviously known as one of the top agricultural-focused schools certainly in the UC system, if not in the world. I mean, how is the role of academic institutions evolving in this space, as we move forward? >> I would say it's evolving in that we're getting more entrepreneurship on campus. So professors are being encouraged to look at what they're working on and see if there's patent potential for this. And also, we have a group on UC Davis campus called Innovation Access, but looking at how can they access this population of people with money and, you know, the startups to help them bring their thing to market? So that's becoming-- that's a very different campus than years ago. I think the other thing is, we're also encouraging our students to look at innovation. And so we have a competition called the Big Bang, and students participate in that. They do Hag-a-thon, they do all these kinds of things that we tend to think that only the adults are doing those but now the students are doing them as well. And so we're trying to push that entrepreneurship spirit out onto all of our campus, onto everyone on the campus. >> And I do want to emphasize that this isn't just for our students or our faculty. One of the key focuses of the VINE is all of our external partners, too. Just the farmers, the landowners, the average citizens we're working with out there. If they've got a great idea, we'd like to help them. >> Jeffrey: And what's nice about tech is, you know, tech is a vehicle you can change the world without having a big company. And I would imagine that ag is kind of-- big ag rolled up a lot of the smaller, midsize things, and there probably didn't feel like there was an opportunity that you could have this huge impact. But as we know, sitting across the street from Google, that via software and technology, you can have a huge impact far beyond the size and scope of your company. And I would imagine that this is a theme that you guys are playing off of pretty aggressively. >> Absolutely. I think that there are people on campus that are looking for small farm answers and mechanization as well as large farm answers. We have people that are working overseas in developing countries with really, really small farm answers. We have people that are working with the Driscolls and partnering up with some of these other big companies. >> We talked a little bit before we went on air about kind of the challenges of an academic institution, with some of the resources and scale. These are big, complicated problems. I mean, obviously water is kind of the elephant in the room at this conference, and it's not being talked about specifically I think they've got other water shows. Just drive up and down the valley by Turlock and Merced and you can see the signs. We want the water for the farms, not for the salmon in the streams, so where do the--the environmental impacts. So these are big, hairy problems. These are not simple solutions. So it does take a lot of the systems approach to think through, what are the tradeoffs of a free lunch? >> It really does take a systems approach, and that's one thing here in California, we're doing some very innovative work on. A great example that both UC Davis, my division, and other parts of the UC system are working on is Central Valley AgPlus Food and Beverage Manufacturing Consortium, which is 28 counties, the central valley and up into the Sierra. And what's exciting about it is, it is taking that holistic approach. It's looking at bringing around the table the folks from research and development, workforce, trained workforce, adequate infrastructure, financing, access to capital, supply chain infrastructure, and having them actually work together to decide what's needed, and leverage each other's resources. And I think that offers a lot of possibility moving forward. >> And I would say that at least in our college, and I would call the whole UC Davis, there's a lot of integration of that whole agriculture environmental space. So we've been working with the rice farmers on when can you flood the rice fields so that there's landing places for the migrating birds? Cause this is the Pacific flyway. And can we grow baby salmonids in that ricewater and then put them back in the bay? And they figured out a way to do that, and have it actually be like a fish hatchery, only even better, because we're not feeding them little tiny pellets, they're actually eating real food, (laughs) whole foods. >> And how has an evolution changed from, again, this is no different than anyplace else, an old school intuition, the way we've always done it versus really a more data driven, scientific approach where people are starting to realize there's a lot of data out there, we've got all this cool technology with the sensors and the cloud and edge computing and drones and a whole lot of ways to collect data in ways that we couldn't do before and analyze it in ways that we couldn't do before to start to change behavior, and be more data-driven as opposed to more intuition driven. >> I would say that what we're seeing is as this data starts to come in precision gets better. And so now that we understand that this corner of the field needs more water than the other side, we don't have to flood the whole thing all at once. You can start on the dry side and work over to the other side. So I think the precision is getting much, much better. And so with that precision comes water efficiency, chemical efficiency, so to me it's just getting better every time. >> And frankly, we're just at the beginning of that. We're just starting to really use drones extensively to gather that type of data. New ways of using satellite imagery, new way of using soil sensors. But one of the problems, one of the big challenges we have, back to infrastructure, is in many parts of your agricultural areas, access to the internet. That pipeline, broadband. If you've got thousand of sensors zapping information back you can fill up that pipeline pretty fast. It becomes a problem. >> Jeffrey: That pesky soft underbelly of the cloud, right? You've got to be connected. Well, we're out of time, unfortunately. I want to give you the last word for people that aren't as familiar with this, basically, myself included, what would you like to share with people that could kind of raise their awareness of what's happening with technology and agriculture? >> Well, I guess that I would start out saying not to be afraid of it, and to look at the technology that has come. Remember when we had the rotary dial phone? My son doesn't even know what that is! (laughs) >> Jeffrey: Mom, why do you say dial them up? >> Yeah, why do you say dial people up? So I think, looking at your rotary phone, now, looking at your smart phone, which has more computing power than your first Macintosh. It's very--the world is changing, and so why do we expect agriculture to stay in the 1800s mindset? It's moving too, and it's growing too, and it's getting better just like that iPhone that you have in your hand. >> I think I would add that to that, back to the citizen science, I would love people out there, anybody, average citizens young or old to know that there's opportunities for them to engage. If they're concerned about the science or the technology come work with us! We have over twenty thousand volunteers in our programs right now. We will happily take more. And they will have a chance to see, up close and personal, what this technology is and what it can do for them. >> Alright. Well that's great advice. We're going to leave it there, and Dr. Humiston, Dr. Dillard, thank you for taking a few moments out of your day. I'm Jeffrey. You're watching the Cube. We're at the Computer History Museum. Food IT. Learning all about the IT transformation in the agriculture industry. Also to the kitchen, your kitchen, the kitchen of the local restaurant and all the stuff that can happen with those scraps that we throw away at the end of the day. Thanks for watching, and we'll be right back after this short break. (electronic music)