Soybean Innovation Lab Assists Crop Production in Africa
The transition from traditional crops such as cowpea or cassava to a major commercial crop such as soybean is fraught with challenges
University of Illinois College of Agricultural, Consumer and Environmental Sciences
Articles by University of Illinois College of Agricultural, Consumer and Environmental Sciences
Copper Boosts Pig Growth, and Now We Know Why
According to new research, the element seems to enhance pigs' ability to utilize fat after absorption, resulting in increased energy utilization of the entire diet
Common Feed Ingredient Tested Safe in Bulls
Until now, no one had studied the effects of distillers grains—a common feed ingredient—on bull development and fertility
New Artificial Intelligence Algorithm Better Predicts Corn Yield
A new University of Illinois study offers a promising approach to efficiently and accurately process precision agriculture data
Impact Mill Kills Nearly 100 Percent of Us Agronomic Weed Seeds in Lab Study
In a recent study, researchers wanted to see how the Harrington Seed Destructor handled common US agronomic weeds without the complications of real field conditions
Nanosatellites Improve Detection of Early-Season Corn Nitrogen Stress
Being able to detect and address changes in crop nutrient status in real time is vitally important to avoid damage at critical periods and optimize yield
Sweet Corn Growers, Processors Could Dramatically Increase Yield, Profit
Recent research shows that certain hybrids are naturally density tolerant, and their performance improves when planted at higher population sizes
Yield-Boosting Stay-Green Gene Identified from 118-Year-Old Experiment in Corn
When the gene is turned off, field-grown elite hybrids yield 4.6 bushels more per acre on average than standard plants
From Corn to Flake: Health-Promoting Phenolic Acids Lost during Food Processing
For many Americans, highly processed foods are on the menu for breakfast, lunch, and dinner
Walnuts Impact Gut Microbiome and Improve Health
Previous research that prompted this microbial research showed that the amount of energy (calories) derived from walnuts after we eat them is less than previously thought