When you bite into a perfectly roasted sweetpotato, you probably don’t think about the decades of research that made that flavor possible. But in Goldsboro, North Carolina, the food and beverage industry came together to honor someone who has dedicated his career to making sure North Carolina remains the sweetpotato capital of the world.
At the North Carolina Sweetpotato Commission’s Annual Meeting, Dr. Craig Yencho was presented with the prestigious 2026 Distinguished Service Award: a recognition that celebrates his extraordinary contributions to the state’s sweetpotato growers and the broader agricultural community. It’s a well-deserved honor for a scientist whose work has generated billions in revenue and transformed how we grow, harvest, and enjoy this beloved root vegetable.
A Legacy Built on Innovation and Collaboration
The NC Sweetpotato Commission’s Distinguished Service Award isn’t handed out lightly. It’s reserved for individuals who have rendered outstanding service to North Carolina’s sweetpotato industry, and Dr. Yencho’s resume reads like a masterclass in agricultural excellence.
As the William Neal Reynolds Distinguished Professor in the Department of Horticultural Science at NC State’s College of Agricultural and Life Sciences, Dr. Yencho has spent decades pushing the boundaries of what’s possible in sweetpotato cultivation. His work spans everything from developing new cultivation techniques to improving pest management practices and innovating new varieties that thrive in North Carolina’s climate.
What sets Dr. Yencho apart isn’t just his research prowess: it’s his ability to bridge the gap between the laboratory and the field. He understands that scientific breakthroughs mean nothing if they can’t be practically applied by the growers who put food on our tables.
The Covington Revolution: A $4 Billion Success Story
If you’ve enjoyed a North Carolina sweetpotato in the past two decades, chances are you’ve tasted Dr. Yencho’s most significant contribution to the food and beverage industry: the Covington variety.
Introduced in 2005, the Covington sweetpotato was a game-changer. Known for its exceptional yield, rich flavor, impressive nutritional value, and appealing appearance, this variety quickly became the gold standard. Today, the Covington commands nearly 90 percent of North Carolina’s sweetpotato crop production and accounts for 20 percent of sweetpotato crop acreage nationwide.
The numbers tell an incredible story. The Covington variety has generated nearly $4 billion in farm gate revenue for North Carolina farmers. That’s not just a statistic: it’s livelihoods, family farms sustained, and communities thriving because one researcher asked, “What if we could do this better?”
This kind of impact is exactly why the food service industry depends on innovators like Dr. Yencho. Restaurant owners and food and beverage managers looking for consistent, high-quality local ingredients can thank researchers who prioritize both quality and scalability.
Beyond Borders: A Global Impact on Food Security
Dr. Yencho’s influence extends far beyond the borders of North Carolina. His commitment to improving food security has led him to breed sweetpotato varieties specifically designed for tropical and subtropical conditions in developing nations.
His research has elevated sweetpotato crop standards in Sub-Saharan Africa, where an estimated 10 million households have benefited from biofortified sweetpotatoes over the past decade. These aren’t just crops: they’re lifelines for communities struggling with malnutrition and food insecurity.
This global perspective earned Dr. Yencho the 2024 Oliver Max Gardner Award, the highest honor the UNC Board of Governors confers on faculty. The award recognizes faculty who have “made the greatest contribution to the welfare of the human race.” It’s a fitting description for someone whose work feeds millions around the world.
New Leadership for a Sweet Future
The NCSC Annual Meeting wasn’t just about looking back at achievements: it was also about looking forward. The Commission elected a new slate of officers to guide the industry through the coming year:
2026 NCSC Officers:
- President: Craig West, West Family Farms (re-elected, previously Vice-President)
- Vice-President: Brent Leggett, Leggett Farming Partnership
- Secretary/Treasurer: Thomas Joyner, Nash Produce (re-elected)
The remaining Board of Directors represents a diverse cross-section of North Carolina’s sweetpotato industry:
- Richard Anderson, Anderson Farms
- José “Pepe” Calderon, Barnes Farming/FarmPak
- Sarah Carraway, Lancaster Farms
- Rob Glover, Rob Glover Farms
- Kim LeQuire, Kornegay Family Farms & Produce
- Annette Starling, Millstream Farms
- Scott Sullivan, Sullivan Farms
- Trey Wilson, Ham Farms
- Lyn Vick, Vick Family Farms
This leadership team brings together generations of farming expertise and a shared commitment to advancing the industry.
Looking Ahead: Optimism in the Industry
Michelle Grainger, Executive Director of the NCSC, expressed enthusiasm about the year ahead.
“Our Board is looking forward to a successful sweet year,” Grainger remarked. “Looking ahead, the industry is optimistic that our efforts will help push consumption and position our state as a dependable and reliable source: known for its quality and consistency.”
This optimism is well-founded. North Carolina’s sweetpotato industry continues to grow, driven by consumer demand for healthy meals and sustainable, locally-sourced ingredients. For food and beverage companies and hospitality professionals, this means reliable access to a versatile, nutritious ingredient that’s trending upward.
A Fun Fact for Food and Beverage Professionals
Here’s something that might surprise you: sweetpotato is officially one word. Not “sweet potato.” Just sweetpotato. The North Carolina Sweetpotato Commission is pretty serious about this distinction, and you can learn more about the reasoning on their website at ncsweetpotatoes.com.
It’s a small detail, but for menu innovation and food labeling, these things matter. Now you know!
Why This Matters for the Hospitality Industry
For restaurant owners, food and beverage directors, and hospitality managers, Dr. Yencho’s work represents something essential: the behind-the-scenes innovation that makes farm-to-table dining possible.
When you’re sourcing local ingredients, developing seasonal menus, or responding to food and beverage trends around plant-based dining and sustainable food brands, you’re building on the foundation that researchers like Dr. Yencho have laid. His commitment to quality, consistency, and sustainability aligns perfectly with what today’s consumers demand.
North Carolina’s sweetpotato industry exemplifies what’s possible when science, agriculture, and business work together. As the food service industry continues to prioritize local food sourcing and food and beverage sustainability, partnerships with organizations like the NCSC become increasingly valuable.
About the North Carolina Sweetpotato Commission
Founded in 1961, the North Carolina Sweetpotato Commission is a nonprofit corporation comprising over 300 sweetpotato producers, along with packers and business associates who support them. The NCSC is committed to supporting its growers and increasing sweetpotato consumption through education, promotional activities, research, and honorable horticultural practices.
For delicious recipes, videos, and more information about North Carolina sweetpotatoes, visit ncsweetpotatoes.com.
Raising a Glass (of Sweetpotato Smoothie?) to Dr. Yencho
Dr. Craig Yencho’s Distinguished Service Award is more than a plaque on a wall: it’s recognition of a career spent making agriculture better, farmers more prosperous, and food more accessible around the globe. His work reminds us that behind every great ingredient is often a dedicated scientist who asked, “What if?”
As the food and beverage industry continues to evolve, we need more innovators like Dr. Yencho bridging the gap between research and real-world application. Congratulations to Dr. Yencho on this well-deserved honor, and here’s to another year of sweet success for North Carolina’s signature crop.
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Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
