Cornell has developed the first variety of spring malting barley designed to succeed in New York’s wet climate and support the state’s $5 billion craft beer industry. All it needs now is a name.
Some farmers will be facing a difficult conundrum amid climate change, according to a new study by researchers from Cornell and Washington State universities: either increasingly experience revenue volatility, or choose a more predictable decrease in crop yields.
Smart drones that distribute beneficial insects on crops, packaging materials to extend the shelf life of bread – these are a couple of the innovations to be featured at the virtual Grow-NY Food and Ag Summit, Nov. 17-18.
A new Cornell study finds that when small-scale farmers are trained in food safety protocols and develop a farm food safety plan, new markets open up to them, leading to an overall gain in revenue.
In a study of New York state apple orchards, Cornell plant pathologists have identified a new fungal pathogen that causes bitter rot disease in apples.
To help protect farmworkers and slow the spread of COVID-19 in rural New York, the Cornell Farmworker Program is mobilizing local support to make and distribute face masks across the state.
With a $3 million National Science Foundation grant, Cornell researchers are creating a new approach to architecture by learning how plants and animals form internal structures.
Cornell researchers analyzed farmer preferences and found that the softness of cooked cassava is a major influence on what kinds of varieties farmers actually adopt.
The fabled Silk Road is responsible for one of our favorite and most valuable fruits: the domesticated apple. Researchers have now assembled complete reference genomes and pan-genomes for the apple and its two main wild progenitors.