Innovation drives food business – Audio

Friday, January 6th, 2017

Paul Mitchell, Extension Agricultural Economist
Department of Agricultural and Applied Economics
UW-Madison College of Agricultural and Life Sciences
pdmitchell@wisc.edu
(608) 265-6514, (608) 263-3964
NOTE: Third in a series for 2017 Wisconsin Agricultural Outlook Forum Jan. 19
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AGENDA & REGISTRATION

2017 Wisconsin Agricultural Outlook Forum

2:56 – Total Time
0:19 – Food and beverage in Wisconsin
1:05 – Specialty cheese lead by example
1:40 – Craft beer improves margins
2:05 – Value added benefits
2:46 – Lead out

TRANSCRIPT

Sevie Kenyon: Taking a look at Wisconsin’s strong food and beverage industry we’re visiting today with Paul Mitchell, Department of Agricultural and Applied Economics, University of Wisconsin-Madison/Extension in the College of Agricultural and Life Sciences and I’m Sevie Kenyon. Paul, start out by giving us a snapshot of the food and beverage industry in Wisconsin.

Paul Mitchell: There’s a lot of food production in the state that happens, I mean obviously with the cheese and dairy. There’s other industries the same thing I’m thinking of the meat industry, we think of Johnsonville and the bratwurst stuff like that but there’s lots of smaller meats going on there as well as other large companies. Another sector is we’re a major canning and freezing of vegetables and that industry has been going through consolidation and shrinking but, we’re still a major player in that globally there’s certain parts of the world that love our canned sweet corn we ship a lot of it to Japan. The other one is fermentation a lot of the beverages we make, there’s a lot of pickles and pickled food, sauerkraut is another major crop here. People don’t think of those and that’s all what I call after the farm gate processing. Continue reading

Aronia Berry Benefits – Audio

Friday, December 9th, 2016

Bradley Bolling, Assistant Professor
Department of Food Science
UW-Madison College of Agricultural and Life Sciences
bwbolling@wisc.edu
(608) 890-0212

Total Time – 3:01
0:15 – Aronia Project
0:30 – Berry Facts
1:03 – Research targets
1:55 – Health Claims
2:40 – Eating the berries
2:52 – Lead Out

TRANSCRIPT

Sevie Kenyon: Getting the most out of your fruits and vegetables. We’re visiting today with Bradley Bolling, Department of Food Science, University of Wisconsin-Madison in the College of Agricultural and Life Sciences and I’m Sevie Kenyon. Bradley, give us an idea of what you are working on with your fruit project.

Bradley Bolling: We are working to better understand how aronia berry and the polyphenols and phytochemicals that are present in that berry can inhibit inflammation in a variety of chronic diseases. Continue reading