Vol. 11, No. 2
This edition of Ag Innovation News was originally published in approximately April of 2002.
Download the PDF
Ag Innovation News
It is difficult to gauge impact. A professional athlete’s statistics, for instance, may belie his true value to the team. His clubhouse contributions and
Farmer-owned pork plant starts processing Dawson, Minn. — Minnesota’s newest pork processing facility is up and running. The Prairie Farmers Cooperative plant began processing
Cold Spring, Minn. — As co-owner of a compost venture, Brad Matuska knows how to make good dirt. Now he is bagging
By Cindy Green Photos by Rolf Hagberg Clara City, Minn. — At the Java River cafe in Montevideo, Minn., proprietor Patrick Moore serves up
Oakdale, Minn. — Greener Pastures, which makes more than a dozen grain-based fertilizers and turf products, has developed natural weed-killers using sugar beet molasses.
Editor’s note: This is the second installment in a series exploring AURI and the services it provides Minnesota. The first segment surveyed AURI’s mission
Perham, Minn. — Dairy farm wastes could someday heat homes and dry clothes for residents of a northern Minnesota town. That’s according to Little
Busy building a “better mousetrap?” Inventions usually take months, even years, of concentrated work to be market ready. But all the research, design, testing,
Redwood Falls, Minn. — Ag inventions will see the light of the sun at Minnesota’s renowned “invention convention” this year. AURI is joining the
Editor’s note: As a service to our readers, we provide news about the work of others in the ag utilization arena. Often, research done
The sites below may seem “a little of this” and “a little of that,” but they all contain serious information about agriculture. Some are
St. Paul, Minn. — A Minnesota company is greasing the way for soy-based lubricants to move into global industrial markets. Cortec Corporation finds soy-based
Crookston, Minn. — Minnesota’s top cash crop could travel the world as food and drink if a new farmer-owned processor of identity-preserved and food-grade
