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Ohio State University Extension


Recent Updates

  1. Drones for Spraying Pesticides—Opportunities and Challenges

    Jan 24, 2023

    Traditionally, aerial spraying of pesticides has been done using conventional fixed-wing aircraft or helicopters with a pilot onboard. However, this is changing. Small, remotely piloted aircraft are being used to apply pesticides around the world, especially in Southeast Asia. For example, about 30% of all agricultural spraying in South Korea, and about 40% of Japan’s rice crop, is sprayed using drones.
  2. Understanding How Soil Test Phosphorus Impacts Water Quality

    Jan 18, 2023

    Phosphorus (P) is an essential nutrient in crop production. However, excessive amounts of P in streams and lakes near crops can also lead to higher aquatic plant growth. This process, called eutrophication, results in depleted dissolved oxygen in water bodies. A soil test for P (STP) defines the agronomic need for a nutrient application of P to support crop yields and can indicate the increased risk of P loss in surface and tile water leaving a field.
  3. Elderberry Production in Ohio

    Jan 5, 2023

    Elderberries have been a medicinal plant and a landscape shrub dating back to prehistoric use (Brobst 2013) and have appeared in a written record in 400 BCE by Hippocrates (Williams 2021). Two main types of elderberries are American elderberry (Sambucus nigra (subsp. canadensis)) and European elderberry (S. nigra). During the last 20 years, elderberries have been trialed and planted as a fruit crop at the University of Missouri.
  4. Nutrient Management of Forage Crops Intended for Hay

    Nov 18, 2022

    A sound nutrient management plan is the foundation for productive forage stands. Nutrient management of grass, legume, or mixed legume grass hay crops begins with soil testing for pH and available nutrients. Often, soil pH, phosphorus (P), or potassium (K) levels limit hay yields in Ohio.
  5. COVID-19 and Deer Hunting Pathogen Safety

    Nov 17, 2022

    Recreational deer hunting is a popular sport throughout the United States and Ohio. In 2021, Ohio hunters officially harvested 196,988 deer, according to the Ohio Department of Natural Resources (ODNR), Division of Wildlife. Ohio’s average harvest from 2018 through 2021 is 184,746 deer per year (
  6. Pulsed Electric Field Processing Applications in the Food Industry

    Nov 9, 2022

    This fact sheet describes how pulsed electric field (PEF) processing is used to inactivate food microbes or modify the foods’ structures. What Is Pulsed Electric Field (PEF) Processing? Pulsed electric field (PEF) processing is a new food pasteurization method that uses short bursts of high voltage electric fields on foods to achieve desired microbial inactivation or modification of food structure.
  7. Application of High-Pressure-Based Technologies in the Food Industry

    Nov 1, 2022

    This fact sheet provides information on how high-pressure processing (HPP) is used to pasteurize food, improve food safety, and enhance food quality. 
  8. Chestnut Anthracnose

    Oct 27, 2022

    Chestnut anthracnose is a disease of culinary chestnut that is found in orchards throughout the eastern United States. The disease, caused by the fungus Colletotrichum henanense, has progressively become a major economic detriment to chestnut producers. Anthracnose lesions render the nuts unsaleable. If nuts with anthracnose symptoms are not culled, they exhibit increased post-harvest molds in cold storage compared to healthy nuts.
  9. Developing Phosphorus and Potassium Recommendations for Field Crops

    Oct 18, 2022

    Land-grant university fertilizer recommendations are determined using field studies to correlate soil test levels to crop yield response.
  10. Healthy Cooking for One or Two

    Oct 17, 2022

    One does not have to be a lonely number! Whether you are a senior citizen, college student, bachelor, or bachelorette, cooking for one or two can be easy and fun. Although finding the motivation to cook for yourself can sometimes be difficult, it is well worth it. According to Public Health Nutrition Journal, researchers found that frequent cooking at home leads to consuming fewer calories both at home and when eating out when compared to those who seldom cooked (Wolfson and Bleich 2015).