Produce Research
Hundreds of strawberry growers, researchers and industry members are expected to turn out for the Cal Poly Strawberry Center Field Day Aug. 8.
What artificial intelligence is, what it represents, its opportunities, benefits and potential threats were on the mind of industry leaders spanning the fresh produce supply chain.
The Food Safety Modernization Act’s new traceability final rule, the Leafy Greens Marketing Agreement’s leafy greens assessment tool and the “Romaine Test and Learn” study seek to raise the bar and improve food safety.
Growers, researchers, nonprofits and food companies are sparking innovation in fruit and vegetable seed breeding to nourish and inspire communities in the years ahead.
How the fresh produce industry is embracing the circular economy and reducing waste across the supply chain.
In honor of National Pollinator Week, the USDA and others are highlighting how to support birds, bees, bats and butterflies — and why they matter.
Longtime director Beth Mitcham is retiring after 31 years. Professors Irwin Donis-Gonzalez and Barbara Blanco-Ulate will serve as co-directors to lead the center into its next chapter.
Bioregenerative microgreens and mushroom food technologies were among the projects picked in the latest round of NASA’s Deep Space Food Challenge, which seeks ways to scale flavorful and nutritious food systems.
Like cooling overheated crowds on a hot day, Michigan State University researchers have found that blueberry bushes need misters to cool down and bear fruit.
The Organic Center and the Foundation for Food and Agriculture Research are funding over $2 million in projects to strengthen the organic label and support organic farmers.
Virginia Tech scientists are further developing snackable pepper varieties to grow vertically and flourish in controlled environment agriculture systems.
Applicants have until March 20, 2023, to submit climate-smart agriculture innovation technologies to the IFPA Fresh Field Catalyst program, a six-month tech accelerator focused on tackling produce industry challenges.
Ag experts and producers are sharing how they sift through the hype and find practical ways to move the needle.
In its latest report, the Pesticide Action Network has made the case for why growers should use less pesticide and urges produce buyers to accept fruits and vegetables with blemishes.
Growers across the western states are seeking new and novel ways to safeguard their crops and secure a stable water supply for the future.
After two years of research, California’s pesticide road map aims to reduce pesticide inputs in the state by 2050 and has gathered a cross-sector collaboration ready to dig into the work ahead.
NASA’s Plant Habitat scientists are growing space gardens with fresh vegetable favorites to supplement astronaut diets and help them endure long-duration space travel to the moon, Mars and beyond.
Less than 1% of food tested for pesticide residue in 2021 showed results exceeding EPA tolerance levels, according to an annual Pesticide Data Program report.
The Organic Farming Research Foundation executive director shares what she’s learned from farmers and the research she’s most excited about in 2023.
The Foundation for Food and Agriculture Research and other investors have awarded funds to New Mexico State University to explore potential water conservation from fallowing agricultural land in arid climates.
Researchers at the USDA’s Agricultural Research Service have discovered several species in Wisconsin soils that can kill major pests lurking in U.S. cranberry bogs in less than 72 hours.
Food and alcohol are leading New Year’s Eve spending anticipated in 2022, with most consumers celebrating at home or at modest parties, according to market research company Numerator.
A 40-year research project by the Rodale Institute has outlined how organic agriculture stacks up against conventional practices.
Tuskegee University has been awarded $2 million for organic agriculture research through a public-private matching grant.
The University of Florida, Texas A&M University and The Organic Center have been awarded over $2 million for a multi-year grant to find citrus greening solutions for organic producers, with hopes for broader application.
Food stamp participants will be able to select and pay for their groceries online during a new pilot in New York.
Four organizations and two scientists are receiving over $600,000 to further climate research and technical support from the Foundation for Food and Agriculture Research and The Organic Center.
California-based Elevated Foods granted $20 million from USDA to support farms and working lands with climate-smart ag practices and expand markets.
The Packer met with growers, retailers and innovators across the fresh produce supply chain to learn what sustainability looked like on their farm, ranch, grocery aisle and laboratory.
Resourceful farmers adapt to a changing climate, finding new ways to combat pests and conserve water
Innovative produce growers find new ways to reduce their impact, incorporating integrated pest management and water conservation strategies to grow fruits and vegetables more sustainably.