By looking into the plant world, researchers are expanding human appreciation of ascorbic acid -- vitamin C. There is no doubt that this vitamin is key to human health or that people get it from the foods they eat.
Sub-Saharan Africa is the only region in the world where poverty keeps getting worse, a Cornell economist says. His new mission: to head up a major, collaborative research effort with a strong focus on policy that will have a major impact on improving the lives of millions of poor Africans.
Fearful that a little eggnog or Caesar salad dressing might send you to bed with a Salmonella-related illness? The chances are slight, but they’re even slimmer if your eggs are produced in New York, thanks to the Salmonella Control Program conducted by the Unit of Avian Medicine at Cornell University’s College of Veterinary Medicine.
Farmer-owned fruit and vegetable cooperatives that wholesale produce to restaurants, supermarkets and institutions could become a valuable marketing strategy to help sustain the agriculture industry in the Northeast.
Farmer-owned fruit and vegetable cooperatives that wholesale produce to restaurants, supermarkets and institutions could become a valuable marketing strategy to help sustain the agriculture industry in the Northeast, according to a recent report by a Cornell University group.
Ranking as one of the world's greatest scientific and social achievements, the Green Revolution saved millions from starvation in the 1960s and 70s. Now, faced with increasing population growth, environmental degradation and problems of hunger, Cornell University scientists believe the future is bleak.
The U.S. Environmental Protection Agency has granted a one-year approval for a novel plant protectant that has been tested at Cornell University as a seed coating for onions. This new treatment promises to help save New York's onion crop, providing that it can gain full approval for use beyond 1996.