In the first study to test people who eat foods that have been bred for higher-than-normal concentrations of micronutrients, nutritional sciences professor Jere Haas and colleagues found that the iron status of women who ate iron-rich rice was 20 percent higher than those who ate traditional rice. (November 29, 2005)
The impact of new wine shipment legislation, the 2007 Farm Bill and trends in specialty crops are a few of the highlighted topics that will be explored at the annual Agribusiness Economic Outlook Conference Dec. 6 at Cornell University. (November 23, 2005)
A pre-seed workshop at the newly opened Cornell Agriculture and Food Technology Park in Geneva, N.Y., gave entrepreneur wanabees some tools to bridge the gap between lab research and a start-up company. (November 23, 2005)
A federal agency and four start-up businesses are the first tenants at the Cornell Agriculture and Food Technology Park, in Geneva, N.Y., which was dedicated Nov. 16. (November 16, 2005)
This harvest season, families across the Southern Tier have received 81 tons of fresh fruits and vegetables thanks to faculty and staff at Cornell University's Homer C. Thompson Farm in Freeville. (November 15, 2005)
Organic farming produces the same yields of corn and soybeans as does conventional farming, but uses 30 percent less energy, less water and no pesticides, a review of a 22-year farming trial study concludes.
Turning plants such as corn, soybeans and sunflowers into fuel uses much more energy than the resulting ethanol or biodiesel generates, according to a new Cornell University and University of California-Berkeley study.
In a world plagued by shortages of water, three facts stand out in an analysis by Cornell ecologists: Less than 1 percent of water on the planet is fresh water; agriculture in the United States consumes 80 percent of the available fresh water.
According to a new study by Cornell University food scientists, led by Rui Hai Liu, M.D., Ph.D., associate professor of food science, shallots, Western Yellow, pungent yellow and Northern Red onions are higher in anti-cancer chemicals than other varieties tested. (Oct. 7, 2004)
