Latest USDA's Agricultural Research Service Stories
The Weed Science Society of America honored nearly three dozen individuals for their outstanding contributions to the field of weed science this week at the WSSA annual meeting in Vancouver, Canada.
Festive cookies, served at year-end holiday gatherings, may in the future be made with a larger proportion of whole-grain flour instead of familiar, highly refined white flour.
Adding a charred biomass material called biochar to glacial soils can help reduce emissions of the greenhouse gases carbon dioxide and nitrous oxide.
U.S. Department of Agriculture (USDA) scientists are playing a key role in efforts to contain the emerald ash borer's destructive march through the nation's forests.
Eating raw or undercooked mollusks may pose a safety hazard if they are harvested from waters polluted with pathogenic microbes, so USDA scientists are studying ways to enhance the food safety of these popular shellfish,
Burgers, meat loaf and other lean ground beef favorites may be made from "trim," the meat that's left over after steaks and roasts have been carved from a side of beef.
Two U.S. Department of Agriculture (USDA) scientists may have discovered "the map to El Dorado" for the American elmâ€”a previously hidden population of elms that carry genes for resistance to Dutch elm disease.
U.S. Department of Agriculture (USDA) scientists trying to help Florida growers find a replacement for methyl bromide are studying an alternative soil treatment that uses molasses as one of its ingredients.
A team of U.S. Department of Agriculture (USDA) scientists has given growers in the Piedmont guidance on how to restore degraded soils and make the land productive.