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Posts tagged: ERS

June is Dairy Month – a Time to Say Thanks to America’s Milk Producers

Roger Erickson takes pride in the success of his dairy operation in Clark County, Wis. NRCS photo.

Roger Erickson takes pride in the success of his dairy operation in Clark County, Wis. NRCS photo.

The next time you eat a cheese sandwich, drink a glass of cold milk, have an ice cream cone or a cup of yogurt on a walk through the park, thank the dairy farmers who made it all possible.  Now is a great time to do that because June is Dairy Month.

The dairy industry is an important economic engine in America. The farm value of milk production is second only to beef among livestock industries and is equal to corn. Milk is produced in all 50 states, with the major producing states in the West and North. Dairy farms, overwhelmingly family-owned and managed, are generally members of producer cooperatives. Read more »

The Case for Rural Wealth Creation

Book cover: "Rural Wealth Creation" edited by John Pender, Bruce A. Weber, Thomas G. Johnson, J. Matthew Fannin

Book cover: "Rural Wealth Creation" edited by John Pender, Bruce A. Weber, Thomas G. Johnson, J. Matthew Fannin

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 the USDA’s rich science and research portfolio.

Economic Research Service (ERS) economists may not wear trench coats and fedoras, but we are investigating significant developments affecting rural America.  In a new book, Rural Wealth Creation, which I co-edited with Bruce Weber, Tom Johnson, and Matt Fannin, we examined the role of wealth, which includes physical, financial, human, natural, social and other forms of assets, in achieving sustainable rural prosperity.

Strong communities depend upon strong local and regional economies, and prosperous local and regional economies depend on the creation, retention, and distribution of wealth, broadly defined. Wealth contributes to people’s well-being in many ways beyond increasing income. For example, many forms of wealth can provide resilience in tough economic times or enhance the ability of rural people to pursue innovative new opportunities. Read more »

100+ Years of Tracking Nutrients Available in the U.S. Food Supply

Nutrient Content of the U.S. Food Supply: Macronutrients per Capita per Day, 1909-2010. Click to enlarge.

Nutrient Content of the U.S. Food Supply: Macronutrients per Capita per Day, 1909-2010. Click to enlarge.

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 the USDA’s rich science and research portfolio.

What’s in the food we eat? Have you ever wondered if the foods past generations ate as children were more nutritious than the foods you now eat, or vice versa? Well, let’s take a look at the amount of nutrients available in foods for over 100 years!

The Nutrient Content of the U.S. Food Supply is a historical data series beginning with 1909, on the amounts of nutrients available in the food supply for consumption (not nutrients consumed), on a per capita per day basis, as well as percentage contributions of nutrients by major food groups. The series provides data for food calories and the calorie-yielding nutrients which are protein, carbohydrate, and fat (total, saturated, monounsaturated, polyunsaturated, and individual fatty acids); cholesterol; dietary fiber; 10 vitamins; and 9 minerals. Food supply nutrients are closely linked to food and nutrition policy, with prominence in areas related to nutrition monitoring, Federal dietary guidance, fortification policy, and food marketing strategies. Read more »

Farm Bill Listening Session: New and Expanding Opportunities for the Organic Industry

Steve Etka with the National Organic Coalition provides input during the listening session.  The session gave USDA the opportunity to hear from stakeholders about their priorities during the implementation process and the impact that the new provisions will have on their communities.

Steve Etka with the National Organic Coalition provides input during the listening session. The session gave USDA the opportunity to hear from stakeholders about their priorities during the implementation process and the impact that the new provisions will have on their communities.

Organic agriculture serves as an engine for rural development, representing a $35 billion industry in the United States alone. USDA is committed to protecting the integrity of organic products, and ensuring that all of our agencies work together to help the organic sector continue to grow.

Members of the organic community are important partners in these efforts. As Administrator of USDA’s Agricultural Marketing Service (AMS), which includes the National Organic Program, I have had the privilege of getting to know our organic stakeholders – visiting their farms and talking to them about their priorities – and I have been very impressed. Thanks to the recently passed Agricultural Act of 2014 (Farm Bill), USDA is now even better equipped to support the success of organic operations. Read more »

ERS’ Food Environment Atlas Maps the Interplay of Farmers’ Markets and SNAP

About one in every four farmers’ markets across the country reported accepting SNAP benefits in 2013, according to statistics found in ERS’s updated Food Environment Atlas.

About one in every four farmers’ markets across the country reported accepting SNAP benefits in 2013, according to statistics found in ERS’s updated Food Environment Atlas.

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.

As economists, we recognize that people respond to incentives, and prices are among the strongest incentives. So as the price of something falls, people will generally purchase more of it. It’s a principle that policymakers and health advocates sometimes apply to encourage healthy dietary choices—such as eating more fruits and vegetables. The Agricultural Act of 2014 sets up a new grant program to support projects that encourage participants in USDA’s Supplemental Nutrition Assistance Program, or SNAP, to buy more fruits and vegetables. The grants will provide Federal matching funds to nonprofit and governmental organizations for projects that reduce the cost of fruits and vegetables to SNAP recipients. Many of these efforts currently focus on increasing SNAP recipients’ buying power at farmers’ markets. Read more »

Better Nutrition Leads to a Better Life, Thanks to USDA Research

ARS scientists performed tests on low-fat yogurt to see how much oat fiber can be added without affecting key qualities of this popular dairy food.

ARS scientists performed tests on low-fat yogurt to see how much oat fiber can be added without affecting key qualities of this popular dairy food.

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 the USDA’s rich science and research portfolio.

All month long, USDA will highlight how employees and agencies in many different disciplines and agencies all work together with the common goal of Building a Healthier Next Generation.  So this seems like the right time to take a quick look back at some of the ways the four agencies that make up USDA’s Office of Research, Education and Economics are helping improve mealtime for your family.

Yogurt has been in the news a lot lately, and many of you reach for it as a healthy snack.  But what if we could make something that is already a smart choice even better?  If you are a regular reader of our Science Tuesday blog, you already know that the USDA’s Agricultural Research Service (ARS) scientists have found a way to make a healthy snack even better for you by adding fiber. They’ve added very small amounts (about a quarter-teaspoon’s worth) of a fiber-rich component of oats called beta-glucan to 8-ounce servings of low-fat yogurt without noticeably affecting key characteristics such as the yogurt’s thick, creamy texture that many of us love. Read more »