Oct–Dec 2014, Vol. 23, No. 4
Ag Innovation News
–by Amanda Wanke For 25 years, AURI has been an essential resource for businesses and entrepreneurs in Minnesota, helping with the development of new and improved products and processes. From research and development to market development and networking resources, AURI staff have helped numerous Minnesota businesses so that those businesses can grow Minnesota’s economy, […]
–by Jonathan Eisenthal photos by Rolf Hagberg For more than a decade, AURI has recognized those businesses and small entrepreneurs who have excelled in innovation with its Ag Innovator of the Year Award. To look down the roll of honorees is to see inspiration and invention. Often these businesses take something that’s waste, or a […]
–by Liz Morrison photos by Rolf Hagberg Start with good ideas. Research their commercial potential. Get that research into the hands of entrepreneurs who can run with it. Follow up with hands-on technical assistance to bring innovations to market. For 25 years, this has been AURI’s approach to commercializing new value-added agricultural products. It starts […]
The changing face of microbiology Humanity has relied on microbial fermentation for thousands of years for the production of wine, beer, yogurt and bread. Today, the significance of microbiology has not diminished with microbes still being used for the production of food and increasingly fuels and chemicals. The reduction in cost for genetic tools and […]
–by Liz Morrison Minnesota’s small meat processing industry is entering a critical transition period, as aging owners approach retirement, and aging facilities need modernizing. That’s according to a new AURI survey of Minnesota’s 280 small meat and poultry processors. The study, released in May, found that two-thirds of the owner-operators of small meat processing plants […]
As AURI celebrates 25 years of growing small businesses and supporting Minnesota agriculture, it is a time of looking back and looking forward.
Reducing the salt content of American cheese slices doesn’t increase the survival of Listeria monocytogenes, a University of Minnesota study has found.