Oregon State study focuses on challenges facing food and beverage companies seeking to export

A new Oregon State University study that examined exporting practices of Oregon food and beverage companies found that the likelihood of exporting increases with firm size and length of time in business and that the COVID-19 pandemic reduced the ability of firms to export.

Large increase of brown marmorated stink bugs poses serious threat to Oregon crops

It’s unclear why the population of brown marmorated stink bug exploded this year. Like other insects, the population of the shield-shaped brown marmorated stink bug (BMSB) varies from year to year depending on climatic factors.

OSU veterinary laboratory partnering with state to boost testing for chronic wasting disease in deer

Faster and more widespread testing for chronic wasting disease in deer is now possible due to a new partnership between the Oregon Veterinary Diagnostic Laboratory at Oregon State University’s Carlson College of Veterinary Medicine and the Oregon Department of Fish and Wildlife.

Construction starts on Oregon State agrivoltaics farm that will merge agriculture and solar energy

Construction is underway on a $1.5 million project that will allow Oregon State University researchers to further optimize agrivoltaic systems that involve co-developing land for both solar photovoltaic power and agriculture.

Extension Family and Community Health faculty take home national awards

Awards come from National Extension Association of Family and Consumer Sciences

Hemp byproducts are good alternative feed for lambs, Oregon State study finds

An Oregon State University study found that spent hemp biomass – the main byproduct of the cannabinoid (CBD) extraction process of hemp – can be included in lamb diets without any major detrimental effects to the health of the animals or their meat quality.

Genetically modified yeast yields intense hop aromas in beer, Oregon State research finds

Oregon State University brewing researchers and a team of bioengineers have shown that a genetically modified yeast strain can alter the fermentation process to create beers with significantly more pronounced hop aromas.

Oregon State and partners will receive $50 million grant to develop climate-smart potatoes

Oregon State University has been awarded a $50 million grant from the U.S. Department of Agriculture to work with farmers and Native American Tribes on cropping practices that can enhance soil health and reduce the carbon footprint of the Pacific Northwest potato industry.

Growing environment impacts aroma of hops and beers brewed with them, Oregon State study finds

Hops of the same variety grown in Oregon and Washington and beers brewed with those hops have different chemical properties and aroma profiles, a new Oregon State University study found.

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