Collaborating to Preserve the World's Diminishing Soil Resources
The National Science Foundation (NSF) is partnering with the National Institute of Food and Agriculture (NIFA) and United Kingdom Research and Innovation (UKRI) to unlock the mysteries of the chemical and biological processes occurring within our soil.
Mice and Mushrooms: Non-Picky Eaters More Effective at Spreading Spores than Previously Thought
Small mammals such as mice and chipmunks who are not picky eaters play a more important role than previously known in dispersing the spores of wild mushrooms and truffles, according to new research from the New Hampshire Agricultural Experiment Station at the University of New Hampshire.
NIFA Supports Disaster Education through EDEN
USDA's National Institute of Food and Agriculture (NIFA) supports disaster education through the Extension Disaster Education Network (EDEN).
ePaint Serving Biofouling Solutions
ePaint is a company located in East Falmouth, Massachusetts, that has received support from the NIFA’s Small Business Innovation Research program (SBIR).
'Functional Ice' Shows Food Industry How to Keep Cool and Reduce Loss
Over 133 billion pounds of food per year is lost due to waste at different stages in the farm-to-fork continuum.
University of New Hampshire Research Supports Granite State’s Native Bees
Bees are essential for most of the fruit and vegetable crops produced in New England. The value of pollination to agriculture is estimated at more than $200 billion a year worldwide. However, the abundance of and diversity of pollinators are declining in landscapes across the United States.
Experiment Station Researchers Develop Online Kiwiberry Production Guide for the Northeast
Prospective kiwiberry growers in the Northeast now have a roadmap to help them grow this emerging specialty fruit crop. Researchers with the New Hampshire Agricultural Experiment Station at the University of New Hampshire (UNH) have produced an online guide that provides in-depth, regionally relevant information.
Wildfires Alter Stream Chemistry for Years
Changes Result in Much Lower Levels of Vital Energy Sources for Organisms Living in Water