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Georgia's Vidalia onions are available to purchase now. To keep their sweet taste around all year long, University of Georgia Cooperative Extension food safety experts say to store them in the freezer. CAES News
Georgia's Vidalia onions are available to purchase now. To keep their sweet taste around all year long, University of Georgia Cooperative Extension food safety experts say to store them in the freezer.
Freezing Onions
Georgia-grown Vidalia onions have hit the grocery and farmers market shelves. Farmers have been careful to handle the crop with kid gloves during the harvest. Now, consumers have to make sure to store them properly for long-term use.
Foods that top the “most wasted” list include spoiled meats, fruits and vegetables; prepared foods and ingredients that have expired; and unconsumed leftovers. CAES News
Foods that top the “most wasted” list include spoiled meats, fruits and vegetables; prepared foods and ingredients that have expired; and unconsumed leftovers.
Food Waste
Most Americans buy food knowing that they will likely throw some of it away. And, as incomes rise, so does the amount of food that’s wasted. These are just a few of the findings revealed by a food waste study conducted by University of Georgia economists in the College of Agricultural and Environmental Sciences.
Cartons of eggs at a UGA research facility. CAES News
Cartons of eggs at a UGA research facility.
Easter Food Safety
Easter is right around the corner, and while this holiday can mean different things to different people, many celebrate it with egg dyeing, Easter egg hunts and family meals. That means food safety needs to be part of these springtime traditions too.
Children enjoy a snack at school in Guyana in 2010. The school snack program used locally-sourced peanut butter and casava bread to supplement kids’ diets and stoke the local economy. The program was started with money and guidance from USAID’s Peanut Collaborative Research Program, the precursor to the Feed the Future Innovation Lab for Peanut. CAES News
Children enjoy a snack at school in Guyana in 2010. The school snack program used locally-sourced peanut butter and casava bread to supplement kids’ diets and stoke the local economy. The program was started with money and guidance from USAID’s Peanut Collaborative Research Program, the precursor to the Feed the Future Innovation Lab for Peanut.
Guyana school snacks
Seven years after a U.S.-led research project to increase peanut production ended, thousands of children in one of the most remote parts of the world continue to get a healthy snack every day, and women are bringing more income into the home through local small businesses.  
Peanut Innovation Lab Assistant Director Jamie Rhoads demonstrates a small-scale sheller in Malawi in March 2019 while working with the Malawi Agricultural Diversification Activity. Photo by Dave Hoisington CAES News
Peanut Innovation Lab Assistant Director Jamie Rhoads demonstrates a small-scale sheller in Malawi in March 2019 while working with the Malawi Agricultural Diversification Activity. Photo by Dave Hoisington
Malawi agriculture partnership
The Feed the Future Innovation Lab for Peanut at the University of Georgia partners with the U.S. Agency for International Development in Malawi to help farmers diversify their crops.
University of Georgia bacteriologist Govind Dev Kumar joined the faculty at the Center for Food Safety on the UGA Griffin campus in Griffin, Georgia, in September of 2018. CAES News
University of Georgia bacteriologist Govind Dev Kumar joined the faculty at the Center for Food Safety on the UGA Griffin campus in Griffin, Georgia, in September of 2018.
Pathogens’ Defense
When humans get sick, our immune systems kick into high gear. To help guard against disease, people are increasingly turning to antimicrobial agents — from soaps to wipes to hand sanitizers — to help kill germs. However, scientists have found that some strains of Salmonella pathogens have developed strategies to evade damage.
Eric Yirenkyi Danquah, founder of the West Africa Centre for Crop Improvement (WACCI), right, maize field with WACCI co-founder Kwame Offei, center, and maize breeder Martin Adjei. CAES News
Eric Yirenkyi Danquah, founder of the West Africa Centre for Crop Improvement (WACCI), right, maize field with WACCI co-founder Kwame Offei, center, and maize breeder Martin Adjei.
WACCI
Cassava, taro, cowpea: these are the crops that are going fuel the next phase of the green revolution. Today, African researchers are working to develop improved varieties of traditional African crops to meet local food security challenges.
Henk den Bakker is a food scientist with the University of Georgia Center for Food Safety, located on the UGA Griffin Campus. He received his master's degree in systematic biology, with a specialty in mycology and botany, from Leiden University in the Netherlands. His doctorate degree in mycology is from the National Herbarium of the Netherlands at Leiden University. He is a member of the American Society for Microbiology and the Genetics Society of America. CAES News
Henk den Bakker is a food scientist with the University of Georgia Center for Food Safety, located on the UGA Griffin Campus. He received his master's degree in systematic biology, with a specialty in mycology and botany, from Leiden University in the Netherlands. His doctorate degree in mycology is from the National Herbarium of the Netherlands at Leiden University. He is a member of the American Society for Microbiology and the Genetics Society of America.
Gene Search
University of Georgia food scientist Henk den Bakker is a member of an international team of researchers that has developed a way to quickly search massive amounts of DNA microbial data to identify specific genes, such as the genes responsible for drug-resistant bacteria.
Georgia 4-H Club members Beau Gabriel, from left, Vatavion Faust and Davison Willis make ziti as part of Oglethorpe County 4-H Club's Cooking to Share program with adult volunteer Jane Eason. CAES News
Georgia 4-H Club members Beau Gabriel, from left, Vatavion Faust and Davison Willis make ziti as part of Oglethorpe County 4-H Club's Cooking to Share program with adult volunteer Jane Eason.
Cooking to Share
They say that the quickest way into someone’s heart is through their stomach. For one group of Georgia 4-H club members, their heartfelt, healthy meals are touching the hearts of their community one family at a time.