Research by USDA-ARS scientists and cooperative partner, WholeVine Products, have shown that Chardonnay grape seed flours reduce cholesterol and weight gain in lab studies. USDA-ARS photo by Peggy Greb.
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.
What happens to seeds from wine grapes? They’re typically put in compost, mixed in cattle feed, or dumped in landfills. But this may be seen as a waste for bakers who like cooking with specialty ingredients and those of us who are looking for foods that could benefit our health.
The USDA’s Agricultural Research Service (ARS) is partnering with WholeVine Products in Sonoma, California, to explore the health benefits of unique wine grape seed flours, which can be used in breads, cookies, crackers and other goodies. Read more »
Close up of damage on a grape cluster with EGVM webbing and the head of larva emerging. Photo courtesy of the Napa County Agricultural Commissioner's Office.
Last fall, the results of trapping for the European Grapevine Moth (Lobesia botrana or EGVM) in California were recounted during a conference call for the partners working to eradicate this invasive insect: zero, zero, zero, one moth.
We’ve gone from more than 100,000 EGVM trapped in 2010 to just one in 2014. This success makes the EGVM detection and eradication partnership one of the most effective programs for the Animal and Plant Health Inspection Service (APHIS), the California Department of Food and Agriculture (CDFA), county departments of agriculture, University of California Cooperative Extension (UC Coop), and growers in the last decade. Read more »
Just 609 gallons more - then Vermont would have produced a million gallons of maple syrup in 2012! That could cover a lot of waffles and pancakes. Check back next week for another state spotlight from the 2012 Census of Agriculture.
The Census of Agriculture is the most complete account of U.S. farms and ranches and the people who operate them. Every Thursday USDA’s National Agricultural Statistics Service will highlight new Census data and the power of the information to shape the future of American agriculture.
Farming is pretty sweet in Vermont. After all, our producers rule U.S. maple syrup production. According to the 2012 Census of Agriculture, Vermont’s 1,523 “sugar makers” produced just under a million gallons of this sweet syrup. That’s more than 44 percent of all the maple syrup produced in the United States. The 2015 maple season will be starting soon. Daytime temperatures in the 30s and 40s with nighttime temperatures below freezing are needed for the maple sap to start flowing.
While Vermont’s terrain is excellent for maple trees, our hills and valleys are also pretty ideal for livestock. The dairy sector stands out in Vermont with about 900 dairy farms that generated more than 65 percent of the total value of agricultural product sales in 2012. That’s more than $504 million and makes us one of the top 20 states by value of sales of milk from cows. You have to admit that’s pretty impressive, considering that we are one of the smallest states in the union. More than 428,000 acres of our cropland are dedicated to corn and hay forage crops, largely supporting the dairy sector. Read more »
A sampling of the signature 'Emilia' blend from George Paul Vinegars of Cody, Nebraska. (Photo Credit Alan J. Bartels / NebraskaLife)
Fifteen years ago, George Johnson and his daughter, Emily, began their first foray into winemaking, vinifying local wild grapes and other fruits in their home in rural Cody, Nebraska. At the suggestion of a family friend, they began to experiment with turning their uniquely flavored wines into vinegar, and today, Johnson operates one of the most successful independent vinegar businesses in the nation. With customers in every state and the loyalty of top chefs in Omaha, St. Louis, and Chicago, George Paul Vinegars offers a product ripe with old-world methodology and modern entrepreneurial spirit.
With the help of a $40,000 USDA Value-Added Producer Grant, the Johnsons conducted a feasibility study to gauge the likelihood of success for an independent vinegary in rural Nebraska, and were thrilled when the study indicated enormous potential for their unique product. With continued support from a Nebraska Agricultural Innovation Value-Added Agriculture grant from the Nebraska Rural Development Commission, George Paul Vinegars produces seven handcrafted varieties ranging from standards like apple cider and raspberry vinegars to more specialized flavors, including Johnson’s signature “Emilia” blend. Read more »
Last week, President and Mrs. Obama hosted France’s President, Francois Hollande for a State Dinner on the South Lawn of the White House. State Dinners are a way to celebrate U.S. relations with international friends and allies. Past dinners at the White House during the Obama Administration have hosted visiting heads of state from nations including India, Mexico, China, Germany, and Great Britain. In many ways, these events are an opportunity to demonstrate and celebrate for invited guests and the world, the cultural and culinary heritages of our country.
The State Dinner last week was an excellent example, highlighting the diversity of American agricultural and rural products that our nation has to offer. The dinner celebrated the “best of American cuisine” and featured dry-aged rib eye beef from Colorado, trout from Maine, cheese from Vermont, chocolate from Hawaii, and potatoes from New York, Idaho, and California. The wines served at the dinner included excellent selections featuring California, Washington State, and Virginia offerings. However, beyond the menu itself an equally impressive feature was the visible presence of American cut flowers that decorated and added a stunning visual touch for guests at the White House. The floral arrangements displayed at the dinner included: Read more »
This is the ninth installment of the Organic 101 series that explores different aspects of the USDA organic regulations.
According to a 2011 survey by the Organic Trade Association, organic beverages made up about 12% of total organic food sales growth. Organic wine contributed to that growth, matching pace with conventional wine purchases. So what is organic wine?
As with other USDA organic products, organic wine is made without using prohibited substances or genetic engineering (see Allowed and Prohibited Substances). It undergoes the same rigorous requirements of USDA organic certification as other products throughout its lifecycle (see Five Steps to Organic Certification). And, in addition to being overseen by the USDA National Organic Program, it has to meet the requirements of the Alcohol and Tobacco Tax and Trade Bureau, especially for sulfite labeling requirements. Read more »