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Posts in category: News

Craft Brewery Field Day

Posted on October 11, 2017, in Ag Innovation News

By AURI This past July, AURI and its client, Vertical Malt, hosted a Craft Brew Field Day in Crookston, MN, that brought together groups from throughout the craft brewing industry, from farmers to brewers. AURI saw it as an opportunity to highlight the successes of the project and the business itself, as well as offer […]

New Study Shows Promise for Biomass Cooling

Posted on October 6, 2016, in Ag Innovation News

Earlier this year a new feasibility study, conducted in part by AURI, showed biomass cooling can be a viable option for small-to-medium sized commercial, industrial and residential units. The research results, which are part of the Biomass for Cooling System Technologies: A Feasibility Guide, also identifies innovations that utilize biomass as the essential wellspring of energy for cooling systems.

Vertical Malt

Crookston’s Craft Maltsters

Posted on July 6, 2016, in News

By Liz Morrison Beer lovers Adam Wagner of Fisher and his father, Tim Wagner, a fourth-generation Red River Valley farmer, have launched an independent craft malting company. Last December, Vertical Malt opened a “micro” malt house in Crookston to malt small batches of barley grown on the Wagner Family’s 2,100-acre farm in Polk County. The […]

Connecting the Biobased Dots

Posted on July 6, 2016, in Ag Innovation News, News

Numerous surveys show that when given the choice, consumers would rather purchase products made from renewable, biobased ingredients than those from non-renewable products like petroleum. AURI collaborates with the U.S. Department of Agriculture (USDA) to help give consumers access to information on biobased products while helping Minnesota businesses take advantage of market opportunities.

New Study Shows Extreme Promise for Biomass Cooling

Posted on June 20, 2016, in News

http://rrfn.com/indepth/070816%20AURI.MP3 A new feasibility study conducted in part by the Agricultural Utilization Research Institute (AURI), shows biomass cooling can be a viable option for small-to-medium sized commercial, industrial and residential units. The research results, which are part of the Biomass for Cooling System Technologies: A Feasibility Guide, also identifies innovations that utilize biomass as the […]

Can agriculture residue help clean water?

Posted on January 4, 2016, in News

http://rrfn.com/indepth/012216%20AURI.MP3 –by Jonathan Eisenthal Since the beginning of agriculture, farmers have prided themselves on leaving nothing to waste. A research project funded by AURI, Minnesota Corn Research & Promotion Council and the U.S. Department of Agriculture’s Agricultural Research Service (USDA-ARS) could lead to farmers making use of agricultural residue in a device called a denitrifying […]

cheese slices

Couple launches artisan cheese making company at family dairy farm

Posted on October 5, 2015, in Ag Innovation News, AURI News, News

–by Jonathan Eisenthal Alise Sjostrom realized a longtime dream with the launch in July 2014, of Redhead Creamery, an artisan cheese maker, located on the dairy farm where she grew up. The dairy herd and the cheese company, located near Brooten, Minnesota, are jointly owned by Alise, her husband, Lucas, and her parents, Jerry and […]

biochar

Building on biochar

Posted on March 12, 2015, in Ag Innovation News, AURI News, News

>Listen to a radio segment on biochar –by Dan Lemke The inspiration for a newly-patented mobile gasification unit (Patent #8888874) came when Curtis Borchert’s wife read about the benefits of biochar for improving soil quality in an organic gardening magazine. Borchert, of Ada, Minnesota, attempted to produce biochar for his wife’s garden by sealing wood […]

Dairy cattle

Cutting the cost of feed

Posted on April 11, 2014, in Ag Innovation News

–by Liz Morrison Soaring hay prices sparked innovation at a Raymond, Minn., feed company. Short supplies of alfalfa and skyrocketing prices forced Minnesota Valley Alfalfa Producers (MnVAP) to cut production of alfalfa feed pellets by more than 40 percent in 2013. But the co-op rebounded by developing a more economical and nutritious substitute for alfalfa […]

fork, new uses for wheat and barley

More whole grain foods on the menu

Posted on April 3, 2013, in Ag Innovation News

–by Liz Morrison Coming up on school menus: bread, pasta, tortillas, pizza, pancakes and other foods made with nutritious whole grains. New federal standards for school meals, which are designed to combat rising rates of childhood obesity, will require more whole grains, like wheat and barley. The requirements offer opportunities for Minnesota farmers and food […]