By Joan Olson

Editor’s note: As a service to our readers, we provide news about the work of others in the ag utilization arena. Often, research done elsewhere complements AURI’s work. (Please note that ARS is the research arm of the USDA.)

Wheaties make strong concrete

ARS scientists are providing a wheat-based aggregate to Artlo Industries, Inc. of Perris, Calif., to develop, test and commercialize lightweight concrete products. Artlo Industries will judge whether wheat-starch concrete is suitable for exterior panels in high-rise office buildings and for precast products like planters, fountains, tables and benches.

Source: Gregory Glenn, ARS Western Regional Research Center, Albany, CA, (510) 559-5677, gmg@pw.usda.gov.

Dressed in corn fiber

Kanebo Spinning Corp. of Japan makes clothing from a natural fiber synthesized with lactic acid from cornstarch. Patterned after polyester, the corn fiber is attractive for its silky feel, dimensional stability and the fact that it’s a non-petroleum, biodegradable product. The polylactic acid (PLA) polymers also offer good moisture management and blend well with cotton.

A spokesperson for Cargill Dow Polymers, which supplies Kanebo Corp. with PLA polymers to produce the corn fiber, says annual capacity should reach 15 million pounds by the end of this year.

Cargill Dow Polymers plans to construct a world-scale commercial facility by 2001. According to projections, the PLA polymers could soon compete with hydrocarbon-based thermoplastics in a broad range of applications. This new market could utilize as much as 50 million tons of corn annually.

Source: U.S. Grains Council, (202) 789-0789.

Give cancer a razzberry

Ellagic acid, a substance abundant in raspberry, strawberry and blackberry seeds, is a natural food component that scientists have proven to inhibit cancer. Berry seeds are usually discarded, but if a product can be developed from ellagic acid that helps prevent cancer, then growers can sell the pulp and skin of their berries for juice or jelly, and the seeds for ellagic acid products.

Source: Winston Bash, Ohio State Food Industries Center, (330) 263-3700.

Pulping for ethanol

Central Michigan University has received a $14,000 matching grant to conduct research on ethanol production from sugar beet pulp. Pulp will be supplied by Monitor Sugar Co. in Bay City, Mich.

Sugar beet pulp is a low to moderate value byproduct, usually dried and pelleted into a cattle feed supplement. CMU hopes to create a higher value market for pulp.

Source: Joy Doran, Central Michigan University, (517) 774-7585; Paul Pfenninger, vice president of agriculture, Monitor Sugar Company, (517) 686-0161.

Soynut and jelly

Ground roasted soybeans called “soynut butter” are taking off with health conscious consumers who want the benefits of soy. Soynut butter’s flavor is a bit milder than peanut butter’s, but it has about 30 percent less fat.

Health Trip Foods, Inc. of Concord, Mass. was launched in 1996 with soynut butter as its flagship product; in three years, sales grew from $15,000 to $300,000. Worthington Foods in Ohio sells its own version of soynut butter.

Sources: Health Trip Foods (978) 287-0200; Worthington Foods (614) 885-9511 or www.WFDS.com.

Linters under wrap

A processing technique could breathe economic life into linters — short, curly cottonseed hairs with low commercial value. Linters are shaved off the seed once the longer staple fibers are removed in the cotton gin. Because linters don’t readily process into a cohesive sheet, or batt, without unraveling, they are often ground into pulp for paper.

ARS textile engineers developed a technique that forces linters to wrap around staple fibers in the batt. Absorbent wipes, cosmetic pads and other non-woven products made from the new blend offer the same look, feel and quality as products containing 100 percent staple fibers. Researchers are seeking a commercial partner to refine the technology.

Source: D. V. Parikh, ARS Southern Regional Research Center, New Orleans, LA, (504) 286-4541.

Farmer beer

Chequamegon Farms, an organic farm in northern Wisconsin, used an $11,475 Agricultural Development and Diversification grant from the state of Wisconsin to explore small-scale microbrewing.

Ken Raspotnik grew nine varieties of organic hops and brewers’ barley and built a barley dryer/smoker. By malting barley and brewing the beer on his farm, Raspotnik was able to refine his specialty beer recipes. According to an article in the Progressive Farmer, he increased the value of his organic brewer’s barley from $2 to more than $20 per bushel by malting it himself.

Source: May/June Progressive Farmer.

Chickens feed the cows

For gestating and lactating cows, poultry manure is a viable alternative to soy meal-based protein supplements, say Ohio State University scientists. For cows on limit-fed, high-concentrate diets, poultry manure was equally effective in providing supplemental protein and minerals. The poultry manure feed can reduce feed costs by 35 percent.

Source: Steve Loerch, Ohio State University, (330) 263-3900.

Soy sales soar

Soy foods — an expansive category which includes tofu, soymilk and a wide array of meat alternatives — are experiencing strong growth and broad-based acceptance among both mainstream and natural foods shoppers. Sales of soymilk grew 53 percent in mainstream supermarkets and 24 percent in natural food stores this past year. Meat alternatives exploded as well, growing 53 percent in mainstream supermarkets and 20 percent in natural food stores this last year.

Yo-So not so-so

“Yo-So! The non-dairy, yogurt-cultured soy drink sensation” was proposed by four University of Illinois students to extend soymilk’s market into mainstream America.

The students developed the fruit-flavored soymilk as part of SoyLutions ’99, a contest sponsored by the Illinois Soybean Association and the Illinois Soybean Checkoff Board. Contest ideas must demonstrate the potential to increase soybean utilization or consumption.

Source: Illinois Soybean Association, Theresa Miller, (309) 662-3373.

Bring on the beef

A newly discovered fatty acid in beef may help turn negative perceptions of red meat around. In numerous animal studies, conjugated linoleic acid, or CLA, has been shown to have anti-carcinogenic, anti-diabetic and anti-atherogenic (arterial degeneration) properties. It can also enhance immune response and positively affect growth, health and body fat levels. CLA is found primarily in beef, lamb and dairy products. Research is continuing with funding from beef check-off funds.