The Agricultural Research Service (ARS) is the principal in-house research agency of the United States Department of Agriculture (USDA). ARS is one of four agencies in USDA's Research, Education and Economics mission area. ARS is charged with extending the nation's scientific knowledge and solving agricultural problems through its four national program areas: nutrition, food safety and quality; animal production and protection; natural resources and sustainable agricultural systems; and crop production and protection.
Fruit pest's favorite aromas turned against it
A blend of odors that attracts spotted wing drosophila (SWD) flies has been developed into a new lure product for improved monitoring and control of these tree-fruit and berry pests.
Studies steadily advance cellulosic ethanol prospects
At the Agricultural Research Service's Bioenergy Research Unit in Peoria, Illinois, field work and bench investigations keep ARS scientists on the scientific front lines of converting biomass into cellulosic ...
Protecting the flavor of mandarin oranges
Fresh and juicy mandarin oranges are good for you and have a delightfully sweet flavor that makes them a favorite of kids and adults alike.
Detecting and preventing disease in trout
Each year, the rainbow trout industry suffers significant economic losses due to bacterial cold-water disease, caused by the bacterium Flavobacterium psychrophilum. The disease also affects salmon and other ...
Weather-tracking tool helps track migrating insects
Corn earworms (also known as cotton bollworms) cost cotton producers an estimated $200 million a year in lost crops and control expenses, and they are notoriously hard to track because they migrate at night. ...
Compound from bacteria could be useful against pecan scab
Plant pathogens can cause disease and yield loss in many crops, including nut trees such as pecan, known scientifically as Carya illinoinensis. Pecan scab, caused by the plant-pathogenic fungus Fusicladium ...
Fungi eyed to tackle weedy menace of american west
Russian thistle, Salsola tragus (tumbleweed), has become an icon of the American West since arriving in the 1870s as a flax seed contaminant. Make no mistake, though: The weed is a menace. It outcompetes ...
Certain compounds stimulate mosquito taste receptors
Mosquitoes not only have a sense of smell for certain insect repellents, but they also have a sense of taste for these chemicals, according to U.S. Department of Agriculture (USDA) scientists.
Finding long-term links between weather and cattle production
Decades of data kept by U.S. Department of Agriculture (USDA) scientists are providing valuable information about how seasonal weather patterns affect cattle production.
Pelting weeds with particles instead of spraying them with herbicides
It takes real grit to control tenacious weeds. Although determination is an important attribute in farmers, U.S. Department of Agriculture (USDA) agronomist Frank Forcella is counting on grit of another kind in his approach ...
Process turns barley into high-protein fish food
For centuries, barley has been used in beverages, soups, stews, breads, and other foods. It also has become a major component in livestock feeds for cattle, sheep, pigs, and other animals. But for fish, barley ...
Reducing fertilizer use with a more accurate soil test
Farmers face a balancing act when deciding how much fertilizer to apply. Applying too much wastes money and adds to nutrient runoff problems. Applying too little reduces yields.
Calcium makes for an environmentally friendly pickle
George Washington had a collection of 476 kinds of pickles. To prevent scurvy, Christopher Columbus stocked pickles on the Niña, Pinta, and Santa Maria. Julius Caesar, believing pickles to be invigorating, ...
ARS scientists help improve soil carbon calculations
A potential source of error in calculating soil carbon budgets has been identified by scientists at the U.S. Department of Agriculture (USDA).
Beta-carotene bioavailability of orange-fleshed honeydew
Eating fruits and vegetables is not often thought of as a "treatment." But according to researchers, there are more than 100 million people worldwide who have vitamin A deficiency, and for some of them, consuming ...