An aging U.S. waterway infrastructure – which carries more than 60 percent of America’s grain and other commodity exports -- may be set to get a funding boost from Congress that will allow for more than a facelift....More
What sits on the grocery shelf is often not what it seems — especially regarding olive oil, honey, fish and wine. Americans pay $10 billion to $15 billion annually for fake food — often due to product laundering, dilution and intentionally false labeling....More
Cotton is more than a wonder fiber. After cotton is plucked from fields and packed in gins — cottonseed is only just beginning to be processed. Cottonseed value continues to climb, and at Delta Oil Mill, Jonestown, Miss., managed by Scott Middleton, Jr., cottonseed processing has been rolling since 1942.
With planting dates closing fast, farmers are preparing equipment for fieldwork. The winter of 2012-2013 has been mild, with temperatures rarely below freezing. Here are a series of Delta agriculture images from late fall through the mild winter.
A fire ant attack is a moment of blind panic; an initial frozen blink of time when you realize you’re being swarmed by ant devils. Panic steps aside for primal instinct and fits of bucking, jumping and flailing with movements only seen at the wildest of tent revivals....More
A quartet of agricultural social media “rock stars” offered tips and encouragement to farmers and ranchers at a strategic engagement conference during the American Farm Bureau Federation’s ninety-fourth Annual Meeting....More
Government officials, community leaders and educators discussed the current situation and the future of Internet connectivity in rural areas of Louisiana at the Connect My Louisiana broadband summit held on Jan. 15....More
In terms of tractor and other farm machinery purchases, “there was a huge windfall in the 2013 tax legislation,” says Roger McEowen, director of Iowa State University’s Center for Agricultural Law and Taxation....More
Oysters and prunes may not have a lot in common, but in Subramaniam Sathivel’s lab, these are two of the products chefs are working with to develop new foods for consumers. The LSU AgCenter food engineer specializes in cryopreservation and shelf stabilization of foods....More