Oregon State University researchers have received a $1 million grant to study the impact of adding seaweed to the diets of beef cattle as a way to reduce greenhouse gas emissions.
Recent research has found that feeding seaweed can reduce methane emissions from cattle, most of which originates from enteric fermentation that is characteristic of their digestive process.
CORVALLIS, Ore. – Two mild habanero peppers known as “Notta Hotta” and “Mild Thing” that retain the peppers’ unique fruity and floral fragrances and flavors but have lower heat levels are being released by Oregon State University.
“We had chefs walking up to them and looking at them and saying, ‘I know in my mind you've told me they're not hot, but physically I'm preparing for intense heat when I taste these,’” said Jim Myers, a vegetable breeder at Oregon State who spent the last 25 years developing the peppers.
CORVALLIS, Ore. – Oregon State University’s Global Hemp Innovation Center will receive $5.5 million during the next five years to research new food, beverage and biobased industrial product uses of industrial hemp.
With the funding, researchers from Oregon State and the U.S. Department of Agriculture’s Agricultural Research Service will develop customized hemp genetics that meet the needs of biobased product manufacturers and are adapted to growing conditions in the western United States.
CORVALLIS, Ore. – A new, first-of-its-kind economic analysis finds that the annual economic impact of agritourism in Oregon’s Willamette Valley is nearly $1 billion.
The Oregon State University Extension Service and the OSU College of Agricultural Sciences produced “An Initial Economic Impact Estimate of Agritourism in Oregon's Willamette Valley,” which quantifies the economic effects of agritourism on the region’s farms and communities.
CORVALLIS, Ore. – A product used to control pest slugs on farms in multiple countries is deadly to least one type of native woodland snail endemic to the Pacific Northwest, according to scientists who say more study is needed before the product gains approval in the United States.
Dee Denver of the Oregon State University College of Science led a 10-week laboratory project that showed the effect of a biotool marketed as Nemaslug on the Pacific sideband snail. The study was published today in PLOS One.
CORVALLIS, Ore. – Once again, the eggs are ready to shake, rattle and roll.
For the 11th year, the world can watch chickens hatch via the Oregon State University Extension Service livestream.
The livestream started today and will document the chicks as they hatch. The cameras will remain on until March 21. The expected hatch date is March 18.
CORVALLIS, Ore. – Oregon State University’s Global Hemp Innovation Center has received a $10 million grant to work with 13 Native American Tribes to spur economic development in the western United States by developing manufacturing capabilities for materials and products made from hemp.
CORVALLIS, Ore. – Oregon State University will use a $3.5 million grant to lead a multi-state effort focused on developing new varieties of naked or hulless barley that appeal to chefs, brewers, distillers and farmers.
Most barley has a tough, unpalatable outer hull around the barley kernel that must be removed before the barley can be eaten. This process strips away most of the micronutrients and means it can no longer be called a whole grain.
CORVALLIS, Ore. – Spray on coatings for grapes in the vineyard have promise in preventing off flavors in wines that result from contact with wildfire smoke, according to new Oregon State University research.
Oregon State researchers are developing a product that vineyard managers could spray onto their grapes to protect from wildfire smoke before it reaches their vines. The researchers expect to have a spray coating to prevent smoke damage available in the next several years.
CORVALLIS, Ore. – Oregon State University scientists have sequenced the chia genome and in doing so provided a blueprint for future research that capitalizes on the nutritional and human health benefits of the plant.
