In a recent investigation, wood scientists found that bags labeled as "cypress" contain only 50 percent cypress, while other bags contained no cypress at all
While low levels of salt can improve the flavor of wine, in excess it can lead to unpalatable tastes, reduce fruit yield and damage the long-term health of grapevines
Researchers are investigating the potential use of a wild/weedy, locally adapted Chenopodium species as a breeding partner with quinoa in an effort to "re-domesticate" quinoa into a form suitable for crop production
The fact that consumers purchase produce to satisfy their senses—not necessarily for its nutrients—should prove particularly important for growers and grocers to understand
Understanding how grape buds respond to subzero temperatures is of paramount concern to vineyard managers in New York and other northerly grape-producing states
“There is still more research needed to decide if growers in the area could make a good profit from avocados and sustain the crops from disease."
We’ve updated our Privacy Policy to make it clearer how we use your personal data. Please read our Cookie Policy to learn how we use cookies to provide you with a better experience.