[Mick]

And if you think agricultural jobs do not require a college education, you are hopelessly out of touch with the way in which the world's food supply is produced. Today's agriculture requires extensive knowledge of technology, biology, physiology, plant science, chemistry, geology, hydrology, mechanics and a slew of other topics. Americans recognized the need for college-level education in agriculture back in the 19th century.  The Morrill Acts of 1862 and 1890 provided for the creation of land-grant colleges for the purpose of teaching  agriculture, engineering and military tactics.

My family has a vertically-integrated business that involves farms, dryers, canneries and the like.  It was started by my grandfather, Stanford class of '42.  It's a glamorous business, they transform French plums into prunes, and pack, sell and distribute it worldwide.  In the late 1970s/early 1980s (which is when I last worked in the business) they sold product in 48 countries.  At the time, about 85% of the world's prunes were grown in California.  I distinctly recall talking to my uncle about technology in the business; they used sensors on the outside of prunes to measure internal pressure which indicated sugar content.  That would indicate whether the plums/prunes would ultimately end up as juice, concentrate or prunes for sale in various conditions.

[Mick]

And if you think agricultural jobs do not require a college education, you are hopelessly out of touch with the way in which the world's food supply is produced. Today's agriculture requires extensive knowledge of technology, biology, physiology, plant science, chemistry, geology, hydrology, mechanics and a slew of other topics. Americans recognized the need for college-level education in agriculture back in the 19th century.  The Morrill Acts of 1862 and 1890 provided for the creation of land-grant colleges for the purpose of teaching  agriculture, engineering and military tactics.

My family has a vertically-integrated business that involves farms, dryers, canneries and the like.  It was started by my grandfather, Stanford class of '42.  It's a glamorous business, they transform French plums into prunes, and pack, sell and distribute it worldwide.  In the late 1970s/early 1980s (which is when I last worked in the business) they sold product in 48 countries.  At the time, about 85% of the world's prunes were grown in California.  I distinctly recall talking to my uncle about technology in the business; they used sensors on the outside of prunes to measure internal pressure which indicated sugar content.  That would indicate whether the plums/prunes would ultimately end up as juice, concentrate or prunes for sale in various conditions.