USDA Chief Scientist and Research, Education, and Economics Under Secretary Catherine Woteki (left) works with Global Open Data for Agriculture and Nutrition (GODAN) partners to make agricultural and nutritional data available, accessible, and usable for unrestricted use worldwide.
Open agriculture and nutrition data is a powerful tool for long-term sustainable development. The Global Open Data for Agriculture and Nutrition (GODAN) initiative – comprising more than 350 international organizations representing governments, donors, businesses, and not-for-profits – continues to be a leader in advocating for the adoption of open data policies. GODAN’s focus on opening agriculture and nutrition data as a mechanism to support sustainable development has the potential to solve longstanding global food security challenges.
As a founding partner of GODAN, the United States Government (USG) has implemented policy to support the creation of open data resources and provided technical support to make open data work for agriculture and nutrition—through the release of open data sets, through the development of standards that allow different types of data sets to be integrated with one another, and through the creation of new databases to house open data. The U.S. Department of Agriculture (USDA) has served as the U.S. Government lead on the GODAN initiative since its creation in 2013, and has been highly involved in open data efforts. Read more »
National Scholar Atiya Stewart cultivated her passions through internships.
I’m not sure that there are many 1890 National Scholar interns who are “ambassadors” of their university and who are planning a career in farming. But then, I never considered myself an average student. My experience during my undergraduate years perhaps is not typical. Not only was I a USDA 1890 National Scholar, but I also served as the “queen” of my university all while maintaining a 3.5 cumulative grade point average.
Though I never envisioned myself at the University of Maryland Eastern Shore, my undergraduate experience has taught me that it doesn’t matter where you attend school. What matters is how hard you work, getting an education and taking advantage of opportunities. The most important opportunities that I made sure I’d take advantage of as an undergraduate student were internships, which I believe are imperative for students to undertake prior to graduating. Read more »
Thermotherapy trucks cover infected citrus trees with a canopy to heat treat them significantly reducing the amount of disease in the trees and increasing their productivity.
The Florida citrus industry is under siege and the invader is a tiny bug called the Asian citrus psyllid (ACP). The ACP spreads a disease known as Huanglongbing (HLB) or citrus greening, and together they are destroying groves that have been cultivated by families for generations.
But all is not lost. USDA’s Animal and Plant Health Inspection Service (APHIS) is working closely with State and Federal partners such as the Agricultural Research Service and National Institute of Food and Agriculture, as well as State departments of agriculture and the citrus industry in Florida, California, Arizona and Texas to develop short-term solutions to help protect groves while researchers focus on longer-term projects that may one day put an end to this devastating pest and disease combo. Read more »
Sage grouse are the iconic species of the West’s sagebrush sea. Photo by Tim Griffiths, NRCS.
Removing invading conifer trees improves the health of sagebrush ecosystems, providing better habitat for wildlife and better forage for livestock. And now, new science shows these efforts may also help improve late-season water availability, which is crucial for ecosystems in the arid West.
According to the Sage Grouse Initiative (SGI)’s newest Science to Solutions report – which summarized research from USDA’s Agricultural Research Service (ARS) – a sagebrush-dominated watershed holds water in snow drifts an average of nine days longer than one dominated by juniper trees. Read more »
USDA’s National Agricultural Library launches its latest Web exhibit “How Did We Can?” on home canning in the United States.
July is the height of summer grilling season, and throughout the month USDA is highlighting changes made to the U.S. food safety system over the course of this Administration. For an interactive look at USDA’s work to ensure your food is safe, visit the USDA Results project on Medium.com and read Chapter Seven: Safer Food and Greater Consumer Confidence.
The USDA’s National Agricultural Library (NAL) recently launched its newest online exhibit, “How Did We Can? —The Evolution of Home Canning Practices.” The exhibit follows the evolution of home canning in the United States and the progression of associated food safety guidelines. Canning aids in food preservation by removing microorganisms responsible for decay through heating and creating a seal to prevent recontamination. Home canning held an important role in 20th century food preservation, particularly through the two World Wars, and continues to be practiced today.
“How Did We Can?” highlights changes in home canning guidelines based on a growing understanding of bacteriology. Around the turn of the 20th century, the four most prominent canning techniques were oven, open-kettle, water bath, and pressure canning. By the end of World War II, the USDA recommended only two techniques: water bath for high-acid foods and pressure canning for low-acid foods. Those recommendations remain the same under the current USDA Complete Guide to Home Canning. Read more »
When ARS researchers wrote the definitive report on the composition of honey in 1962, they made it possible to detect whether other substances might have been added, thus allowing consumers to have confidence when the label says “100 percent honey.” (USDA-ARS photo by Scott Bauer).
This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA’s rich science and research portfolio.
When you buy packaged foods at the grocery store, who makes sure what it says on the outside is true on the inside—whether you are reading “100 percent sweet honey” or checking the calories in a serving of nuts?
It never says so on the label, but many times the surety rests on the science of the Agricultural Research Service (ARS). Read more »