Missouri’s soybean farmers are seeing new opportunities with their investment into development of a soy-based golf ball. Researchers are developing cores for golf balls from soybean-based materials such as soybean meal. They’re also working on a soybean-based outer layer.
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Researchers at the University of Nebraska Medical Center were the first to report back in July 2020 that the virus that causes COVID-19 was present in small particles exhaled by infected people.
Peas are a popular source of protein – their production has a limited environmental footprint and they’re economically beneficial for farmers. Breeding efforts are improving the nutritional content of peas, but the gains aren’t happening fast enough to meet growing demand. To accelerate pea research, the Foundation for Food & Agriculture Research, with additional funding from Open Philanthropy, is awarding a $1 million Plant Protein Enhancement Project grant to North Dakota State University. North Dakota State researchers will build genomic resources, breeding models and tools for improving total protein content in peas.
Visitors stopped at different trial plots to learn about tools for controlling weeds, best methods of potato storage, cover crops, irrigation techniques, potato virus Y, and new insecticides for common pests.