Managing one farm is a big job; managing a network of four teaching and research farms for the University of Georgia takes a different breed of farmer.

University of Georgia vegetable horticulturist Tim Coolong received the Donnie H. Morris Award of Excellence in Extension during the Southeast Regional Fruit and Vegetable Conference in Savannah, Georgia, on Jan. 12.

Jason Wallace, an assistant professor at the University of Georgia College of Agricultural and Environmental Sciences (CAES), has received one of nine 2018 New Innovator in Food and Agriculture Research Awards from the Foundation for Food and Agriculture Research (FFAR).

In agricultural research, scientists across disciplines often find themselves working to address the same issues as colleagues at other institutions. To help advance and streamline this important work, funding from the U.S. Department of Agriculture (USDA) allows land-grant university scientists to work collectively to answer questions with a broad scope.

Tomatoes have been bred to create a wide array of colors, shapes and sizes, but not much commercial work has been done on breeding tomatoes that taste good.

The University of Georgia has been awarded a $2 million grant from the U.S. Department of Agriculture National Institute of Food and Agriculture to develop organic methods of controlling the Spotted Wing Drosophila (SWD). 

University of Georgia professor Kris Braman has been named one of nine cohorts in the 2018-2019 Women’s Leadership Fellows Program at UGA.

With the advent of CRISPR technologies and other precise genome editing methods, it has become faster and easier for crop scientists to breed new varieties. But there are still a few technical roadblocks that need to be overcome.

While many people know that the microbes in our guts are an important part of our health, many are unaware that microbes are just as important to our crops.

From elongated tubes to near-perfect spheres, vegetables come in almost every size and shape. But what differentiates a fingerling potato from a russet or a Roma tomato from a beefsteak? Researchers at the University of Georgia College of Agricultural and Environmental Sciences recently found the genetic mechanism that controls the shape of some of our favorite fruits, vegetables and grains.