ELSEWHERE IN AG UTILIZATION
BY DAN LEMKE
CARTOONS © UNCLE HYGGLY / POUNCE.COM
Editors 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 USDA's research arm.
Bond, bacteria, bond
 The
tiny, gut-dwelling bacteria that break down fiber in cows
and other herbivores’ diets could one day find their way
into furniture and other wood products.
An ARS scientist has discovered that the sticky outer
coating these microbes secrete is an ideal base for a wood
“glue.”
Through fermentation, the adhesive residue becomes strong
enough to bind wood products such as plywood and
particleboard. The biologically-based glue can withstand
moisture and may replace up to 45 percent of traditional
adhesives in some wood products.
One source of the bacterial residues is ethanol production.
Source: USDA-ARS, July 20, 2004
Soy wipes up
 Cleaning
up graffiti just got a whole lot easier with a new
soybean-based wipe. Soy Technologies has developed SoyGreen¨
Graffiti Wipes, a towelette that removes everything from
lipstick to paint.
The one-sided wipes have an abrasive texture and are
saturated with methyl soyate. The moderately-strong solvent
is environmentally safe and the wipes are non-toxic,
biodegradable and non-flammable. They may replace
petroleum-based mineral spirits that are widely used in
graffiti clean-up.
Source: Biobased Solutions, July 2004
Video veggies
Some elementary school students are eating more fruits and
veggies because of a new computer game.
Behavioral nutrition scientists at the Children’s Nutrition
Research Center in Houston, Texas designed the “Squire’s
Quest.” The game features “Kingdom of 5a lot,” which is
invaded by snakes and moles attempting to destroy fruit and
vegetable crops. The king and queen enlist the help of
student “squires” who face challenges related to drinking
more juices and eating more fruits and vegetables. The
squires gain points by preparing recipes in a virtual
kitchen using healthy foods.
Tested on more than 1,500 fourth-graders in Houston, the
computer game resulted in a one-serving-per-day increase in
fruit and vegetable consumption in only five weeks.
Source: USDA-ARS, August 6, 2004
A meaty alternative
Flavor- and texture-challenged vegetarian-protein entrees
have not been favored by many fine-restaurant chefs.
However, a Canadian company has developed a meat alternative
that it claims feels and tastes like meat.
The high-moisture, vegetable-protein “Gardein” is being
received enthusiastically by several restaurants, including
Rubina Grill and Tamarind in Vancouver, Canada. The veggie
protein is not billed as a meat substitute on the menu, but
presented on its own merits. Chef Shaffeen Jamal of Rubina
says the new protein is a “giant leap” for vegetarian
cuisine.
Source: Soyatech, July 1, 2004
Saved by
the wild spud
 The
wild Mexican cousins of U.S. domestic potatoes may save
America’s favorite veggie from its worst enemy - late
blight.
ARS scientists have found a gene from the wild spud helps
shrug off attacks by microbes that cause late-blight
disease. Through breeding, researchers were able to identify
the gene that resists the blight. The resistance gene can be
hybridized with the domesticated tubers to produce potatoes
less likely to be affected by the disease.
Source: USDA-ARS, August 9,2004
Biodegradable telly
It wraps around your wrist, is waterproof, lets you make
phone calls and access the internet. Best of all, it’s
biodegradable. Called the Tag, this flexible phone is almost
market ready after years of research by NEC Designs of
Tokyo. Tag is made with a biodegradable polymer that breaks
down to organic matter once the phone is discarded.
Source: Sydney (Australia) Morning Herald, July 27, 2004
Hola biodiesel
Renewable-fuel production is not just a Midwestern pursuit.
Two biodiesel plants are being planned in Puerto Rico that
would use recycled cooking oil and grease as feedstocks. One
facility is designed to produce 15 million gallons per year;
the other will generate 4 to 6 million gallons.
The engineering firms designing the two plants say the
island nation doesn’t produce enough cooking oil to support
the biodiesel capacity, so the companies will likely need to
purchase raw commodities from mainland U.S. sources.
Source: Soyatech.com,
August 17, 2004
Double scoop of antioxidants
 Ice
cream connoisseurs “down under” can eat to their health,
thanks to grape extracts. An Australian company is marketing
polyphenol extracts, derived from the seeds and fruit of
grapes left over from winemaking.
The nutraceutical ingredient is being added to a low-fat ice
cream called Chocollo, sold at nearly 300 Wendy’s Ice Cream
franchises in Australia.
Polyphenols have antioxidant characteristics that have been
shown to aid in heart health, cancer prevention and act as
anti-inflammatory agents.
Source:
Foodnavigator.com, July 26, 2004
Low-carb soy
Two snack food makers have developed products to help their
companies rebound from losses because of consumers’ growing
appetites for low-carbohydrate foods. UTZ Quality Foods and
Snyder’s of Hanover have created soy-based products such as
Soy-Teins and Carb-Fix Pretzel Sticks that meet Aktins and
South Beach diet requirements.
Both companies felt a sales bite when consumers started
shunning carbo-laden snacks such as potato chips and
pretzels. Both UTZ and Snyder’s plan to keep their
traditional snack line in addition to the soy-based, low-carb
line.
Source: York Daily Record, August 10, 2004
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