U.S. Department of Agriculture Agricultural Research Services
U.S. Government: Agencies/Departments/Divisions | Federal Agencies
Recent News About U.S. Department of Agriculture Agricultural Research Services
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Soil Disturbance Reduces Resilience of Rangelands to Climate Change
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USDA Research Facility in Lubbock Commemorates Over 20 Years of Contributions to the Livestock Industry
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Fun, Food, and Fitness for Healthy Families
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Pack Food Safety on your Next Hike or Camping Trip
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For the Love of Trees, Please Check Yours for Asian Longhorned Beetle
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Peanut Skins: More than Meets the Eye
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Oregon State University Berry Authority Bernadine Strik Presents the 2022 ARS B.Y. Morrison Memorial Lecture
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Researchers Enlist Sturdy Yeast to Help Make Cost-Effective Ethanol
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New ARS Food and Nutrition Research Briefs Issued
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ARS Asian Giant Hornet Specialist Is Part of New Exhibit at the National Museum of Natural History
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Hanging Out and Taking Selfies: DC9 Becomes a Teenager
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Recycling Used Beer Yeast for Environmental Protection
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USDA-ARS Releases Genome of the Voracious Desert Locust
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Collecting a Library of Bee Genomes
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Winter Honey Bees Show Resistance to a Common Insecticide
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Distinguished Nutrition Scientist Alice H. Lichtenstein Presents 2022 ARS Atwater Memorial Lecture
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A new corn germplasm resource developed by Agricultural Research Service (ARS) scientists in Wooster, Ohio, is now available to use for breeding commercially grown varieties that can withstand the synergistic viral disease, maize lethal necrosis (MLN).
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A scientist with the U.S. Department of Agriculture (USDA), Agricultural Research Service (ARS) assessed the current Healthy Vegetarian Dietary Pattern of the Dietary Guidelines for Americans (DGA)
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The largest, highest quality analysis of data ever conducted reveals that genetically modified Bt corn has little impact on nontarget insects and other organisms, especially compared to growing conventional corn.
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Quinoa (pronounced "KEEN-wah") is increasingly popular as a high-protein, slightly nutty flavored grain-like seed that can be made into flour for bread and pasta, used in soups and cereal, eaten as a snack food, and fermented into alcoholic beverages like beer.