The Arkansas Food Innovation Center is helping entrepreneurs turn homemade recipes into big business. The University of Arkansas Division of Ag takes us inside the state-of-the-art facility.
The 45,000 square foot facility offers 24/7 scheduling options, making it accessible to all.
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Paul Neiffer joined us to explain how USDA’s base acre expansion will be calculated, outline key deadlines for farmers, and discuss how the changes tie into farm program decisions and the broader Farm Bill outlook.
The trip is giving them a firsthand look at farming beyond the U.S.
The non-profit organization is helping feed communities while creating pathways for at-risk youth.
Expanded export financing could provide greater support for ag sales abroad if buyers and lenders use the additional tools.
The Purdue student team joins us to discuss how they developed Soy-Seal, their innovative soybean-based adhesive tape, and its potential ag impact.
