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Oregon State University Extension Service has just published a new 34-page guide for berry and grape food safety concerns: “Promoting the Safety of Northwest Fresh and Processed Berries.” The illustrated guide is for those in the produce or food industry to keep berries, grapes and their products safe for consumption. Ordering information.
OSU's Department of Food Science and Technology and Extension Service will offer a 2-day course titled "Enhancing Microbial Safety of Fresh and Processed Berries," Nov. 12 and 13, 2003 in Portland for berry fruit and grape growers, suppliers who provide fruits for processors, processors of berry fruit juices, purees, and concentrates and regulators. Fee and registration information.
Oregon State University and Washington State University will offer "Northwest Food Business 101: Helping New Food Industry Entrants" from 1 to 5 p.m. Nov. 6, 2003 at the Food Innovation Center in Portland. The workshop costs $50. Registration info.
Ranchers, farmers, community leaders, teachers and research scientists are all among the 41 men and women to be honored as Diamond Pioneers Tuesday, Oct. 14, by the Oregon State University College of Agricultural Sciences.
: Small fruits are big business and support many small farms in the Northwest. In 2002, the farmgate value of berries and wine grapes was $109 million in Oregon. Processed, small fruits were worth about $350 million in 2002. Overall these products had an estimated gross economic impact of $900 million. The Pacific Northwest congressional delegation, with the special support of U.S. Rep. Darlene Hooley, recently announced funding of $397,000 for the Northwest Center for Small Fruits Research (NCSFR) in Corvallis, for fiscal 2004.
The Oregon State University Extension Service has recognized several "outstanding cooperators" at a special presentation ceremony sponsored by the OSU Extension Association.