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The industry is looking to recapture lost markets with high-oleic oil.

A new book by Michele Payn-Knoper aims to help food producers and consumers build meaningful relationships and to facilitate positive conversations.

Dixon Ridge Farms taps into a process called bio-gasification to create its own on-farm energy.

Robotic feeders work well as long as calves are checked frequently.

POET, one of the nation’s leading ethanol producers, continues to develop new technology even as criticism mounts for an end to the federal ethanol mandate.

The New York native works as an extension agent educating people about consumer and commercial horticulture.

Agricultural and food companies are converting what were formerly thought of as waste products into profit centers, according to a new report, “Don’t Waste a Drop,”

Yield losses due to compaction in tracked areas can range between 10% and 20%.

Organic growing practices, genetically modified organisms and other subjects are highlighted in this week’s segment.

By using crop residue you can reduce erosion potential, increase water storage capacity and, with tillage and rotation tweaking, create a nitrogen credit for future crops by building organic matter.