By Richard Lehnert|2013-11-24T18:43:29+00:00September 1st, 2012|
A new method of drying fruit using microwave heating and vacuum technology is being tested in a wide range of
By Geraldine Warner|2013-11-24T18:26:32+00:00September 1st, 2012|
Julie Pittsinger checks on her four-year-old planting of Pinot Meunier, one of the grapes traditionally used to make Champagne.
By Geraldine Warner|2013-11-24T18:39:21+00:00September 1st, 2012|
Scientists are testing a sweet idea that might help organic cherry growers manage insects, birds, and diseases all in one
By Geraldine Warner|2013-11-24T18:21:57+00:00September 1st, 2012|
David Granastein, sustainable agriculture specialist at Washington State University, takes a close look at the ingredients in Kyle Mathison’s compost.
By Richard Lehnert|2014-07-07T08:32:25+00:00September 1st, 2012|
Apple growers in Canada’s Quebec Province march to the beat of a different drummer. They are much more tightly organized
By Richard Lehnert|2014-07-07T08:35:31+00:00September 1st, 2012|
For a relatively small industry with annual apple production of about 6 million bushels, the apple growers of Quebec have
By Richard Lehnert|2013-11-24T18:31:50+00:00September 1st, 2012|
The Arctic Granny and Arctic Golden keep their white flesh after slicing.
Photo Courtesy of Neal Carter
The core idea is simple
By Richard Lehnert|2014-07-02T16:46:11+00:00September 1st, 2012|
Four pear cultivars—Bartlett, d’Anjou, Bosc, and Comice—dominate supermarket shelves across the United States, and they’re great pears. But do they
By Geraldine Warner|2013-11-12T11:27:40+00:00September 1st, 2012|
Though a no-organophosphate codling moth control program is more expensive at first, it’s not long before growers are saving money,