‘Sour’ grapes: Berry damage, fruit flies worsen wine

Damaged grape berries combined with vinegar flies are a recipe for promoting sour rot, a disease that lowers vineyard yields and wine quality. 

No, China is not buying up all US farmland

Research from Wendong Zhang of Dyson and collaborators shows that countries classified by the federal government as “adversary,” such as China, held only 1% of the roughly 40 million acres of foreign-owned farmland as of 2020.

Houlton to Vatican climate summit: Ag is ‘most powerful weapon’

At last week’s Vatican climate change meeting, Ben Houlton (CALS) spoke on how the global agricultural sector could remove large volumes of atmospheric carbon.

High stalks: Could rhubarb be New York state’s next big crop?

A little sour, a little sweet, a tiny bit vegetal: New rhubarb cultivars could be a significant boon to the state’s wines, beers, distilled spirits and hard ciders.

Tuskegee University joins Center for Research on Programmable Plant Systems (CROPPS)

Tuskegee University has become the latest partner of the Center for Research on Programmable Plant Systems (CROPPS), a Science and Technology Center funded by the U.S. National Science Foundation aimed at developing tools to communicate with plants and the associated organisms that make up their microbiomes.

Around Cornell

NY FarmNet brings suicide prevention education to communities across NYS

NY FarmNet is bringing the Talk Saves Lives suicide prevention education program to bring rural communities throughout New York state.

Around Cornell

New method produces fresher, tastier cold-pressed Concord grape juice

Cornell AgriTech’s first-of-its-kind research combines the nonthermal processing technologies of pulsed electric field and high-pressure processing.

New research initiative tackles pressing global development issues

CIDER unites 24 faculty across campus and the world, along with students, staff, researchers and external partners, to create and share knowledge.

Faculty Cooking Throw Down dishes up camaraderie

Teams of faculty members tested their culinary skills by preparing an entree featuring sea bass and a secret ingredient.