The Dairy Education and Training Consortium (USDETC), supported with a National Institute of Food and Agriculture (NIFA) grant, provides hand-on training to college students with backgrounds in dairy science, animal science, and other ag-related concentrations.
USDA’s mission includes working with land grant universities, including minority serving institutions, to ensure continued education in agricultural is available to help fill anticipated demand for knowledgeable employees. Earlier this week, the Secretary signed an agreement continuing USDA’s support for Historically Black 1890’s Land-Grant Universities. Today we look at one of the ways USDA partners with Hispanic Serving Institutions.
The business of producing milk shows no signs of slowing down, and a USDA grant is ensuring the pipeline of future industry professionals doesn’t slow to a trickle.
In August 2014, farmers in 23 states produced more than 16.2 billion pounds of milk, up 2.6 percent from 2013. During that same period, the number of cows increased 8.58 million head, up 60,000. Read more »
Plant breeding can lead to new varieties that taste great and are easier to grow, giving you choices if you are growing them or getting them from a farmers market or grocery store.
Vegetables are becoming more flavorful and sustainable through plant breeding. Plant breeding is at the core of the seed-to-table movement—using selective breeding to develop plant varieties that possess exceptional culinary properties and the ability to thrive in a sustainable production system.
One plant variety leading the way in this movement is a series of mini-butternut squash developed by a Cornell University researcher, Michael Mazourek. He began the project as part of a $2.5 million Organic Agriculture Research and Extension Initiative (OREI) grant awarded to Oregon State University, which resulted in a national network of organic plant breeders, the Northern Vegetable Improvement Collaborative (NOVIC). The grant is funded by National Institute of Food and Agriculture (NIFA). Read more »
Maple syrup collection in a sugar bush. NIFA grants support camps that allow tribal youth to experience cultural tradition while learning about plant science. (iStock image)
Many children look forward to gathering pumpkins in the fall. For some Native American children, another well-loved tradition is gathering maple syrup in early spring. USDA’s National Institute of Food and Nutrition (NIFA) provides grants to support a unique camp where reservation youth can experience their cultural traditions while learning plant science.
Maple syrup is one of the oldest agricultural products in the United States and is one of the foods the first Americans shared with European settlers. Dr. Steven Dahlberg, director of Extension at White Earth Tribal and Community College (WETCC), used part of a $100,000 NIFA’s Tribal College Extension Grant to support four seasonal camps for at-risk youth, including one where they learn to keep their traditions alive at sugar bush camps. A “sugar bush” is a grove of maple trees used to produce syrup. Participants also discover how to transform watery maple sap into the syrup we know and love. In Minnesota, the Fond du Lac, Leech Lake, and White Earth tribes hold sugar bush camps in spring when most trees are full of sap. No fancy machinery is required here; campers use the traditional method of cooking sap over a wood fire, where it often takes days to process the syrup. Read more »
Spring is now upon us and many local farmers markets are opening with displays of brilliant and vibrant colors. Farmers across the country are making local foods available to their communities. USDA photo courtesy of Peter Wood, AMS.
Spring is upon us and many local farmers markets are opening with displays of brilliant and vibrant colors. The fresh air has more people talking about and buying local foods. In fact, data from the USDA Economic Research Service suggests that farmers across the country sold an estimated $6.1 billion in locally marketed foods in 2012. My agency, the Agricultural Marketing Service (AMS), plays a role in increasing these numbers by creating marketing opportunities for American farmers and local food businesses through the combination of applied research, technical services, and grant support.
As the demand for local food increases, food hubs are one way farmers can deliver more fresh food to retailers, schools, hospitals and restaurants. That’s why expanding local food efforts have focused on creating more food hubs. A food hub is an enterprise that helps farmers collect and gather local and regional agricultural products for distribution and marketing to wholesale, retail, and institutional customers. Read more »
Nothing is a basic as clean pure water for this generation and generations to come.
It’s a fact most of us learned in grammar school. More than seventy percent of the earth’s surface is water. On this 45th Earth Day, I can’t help but be proud to recognize the work that USDA Rural Development is doing to improve water quality and availability in Rural America. Today, USDA is announcing over $112 million in loans and grants to rural communities across the country for better water and wastewater systems.
To recognize Earth Day, today I visited the rural community of Henderson, Maryland. The town’s water system recently failed completely, leaving the 146 residents of Henderson without water. However, Rural Development stepped in to help. USDA is providing the town with a $175,000 Emergency Community Water Assistance Grant to make critically needed repairs to the system. Read more »
The National Institute of Food and Agriculture offers research grants to help respond to the world's water security issues. (iStock photo)
April 22 marks the 45th celebration of Earth Day, with its theme of “It’s our turn to lead.” The U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA) is a leader in its support of cutting-edge sustainable and organic agricultural research.
The USDA estimated that 31 percent—or 133 billion pounds—of the 430 billion pounds of the available food supply at the retail and consumer levels in 2010 went uneaten in the United States. It’s not just people throwing away food after “super sizing;” food waste can begin at the farm, where crops are sometimes not harvested because they lack a perfect appearance. Waste also occurs through spoilage or improper cooking.
As bad as this is in terms of not feeding the hungry, wasting food is also wasting energy, water, and everything else required to grow, process, transport, and prepare food. Improving resource efficiency would also decrease the amount of nitrogen released to the environment. Read more »