Browse Economics and Money Stories - Page 54

University of Georgia horticulturalist Paul Thomas can’t think of any common gift plants that are necessarily poisonous -- most of the poisonous plants are those cut for Christmas decorations. He can, however, think of one that will light a child’s or pet’s mouth on fire.

A pecan-loving disease enjoyed Georgia’s wet summer weather and is now blamed for cutting what was expected to be a large crop, says a University of Georgia pecan specialist. But farmers still expect to have an “on” year.

A recent University of Georgia report shows that Georgia farmers will need 20 percent more water to grow their crops in the next four decades. They’ll need it to meet increased food demand and to compete globally.

Volatile spring weather and diseases have left Georgia’s tobacco crop hurting, as farmers prepare to harvest what could be their worst yields in decades, says a University of Georgia tobacco specialist.

“Most of our water demand could be supplied by harvested rainwater,” said Frank Henning, a former watershed agent with UGA Cooperative Extension. “It would be a win-win-win development. Rainwater harvesting can improve water conservation, reduce storm water problems and reduce the need to construct expensive reservoirs.”

For the second time in two years, a nationwide outbreak of salmonellosis has been tied to peanut products. This time, more than 570 people have been sickened and more than 1,700 products have been taken off supermarket shelves so far, in what is now the largest food-related recall in the country’s history.

When the numbers are totaled, food and fiber production are the dominate drivers of Georgia’s economic engine, according to a report by the University of Georgia.

Food prices are up, and gasoline costs more than ever. Most paychecks have stayed the same, but there are ways to make them seem like they too are growing, says a financial expert with the University of Georgia.

University of Georgia researchers have developed an effective technology for reducing contamination of dangerous bacteria on food.