Crop Improvement and Genetics research unit scientists have streamlined the process to insert multiple genes into a crop plant, and developed a reliable method that will make it easier to breed a variety of crops, such as potatoes, rice and oranges, with vastly improved traits. More

Bioproducts Research Unit scientists are developing value-added products from waste remaining after food production or processing. Read more about bioproducts research at WRRC.

ARS scientists in Healthy Processed Foods (HPFR) and the National Clonal Germplasm Repository (Davis, CA) identified the best cultivars for making dried chip-style persimmons, so that this California fruit may be enjoyed year round. Learn more at the HPFR persimmon project website.

Scientists in the Produce Safety and Microbiology and Crop Improvement and Protection (Salinas, CA) research units have documented a link between downy mildew disease lesions and colonization of E. coli O157:H7 on lettuce leaf surfaces. More

Scientists in the Foodborne Toxin Detection and Prevention research unit developed a highly sensitive test for all known strains of Shiga toxin-producing E. coli bacteria. The novel antibodies used in the new test may also lead to treatments for foodborne illness. More

The Invasive Species and Pollinator Health research unit continues ARS's legacy of biological control (BC) programs for invasive species. This Scotch Broom seed weevil is one agent successfully introduced through BC research at Albany. More

WRRC received its second ACS National Historic Chemical Landmark on August 29, 2013. Photo: Ron Buttery, shown here adjusting a gas chromatography apparatus, was the first to identify the compound primarily responsible for the flavor of aromatic rice. More

Inspired by the USDA's People's Garden Initiative, the Agricultural Research Service (WRRC and PGEC) and Forest Service in Albany, CA, maintain an educational community outreach garden, with help from Ocean View Elementary School students. Click image to visit our garden's homepage.

Thanks to research by plant physiologist Merle Weaver at WRRC, tomorrow's tomatoes may have less water and more solids. The fiber-rich concentrate becomes the starting point for most of the other tomato-based foods at your market. Learn more about how USDA supports cutting edge science and innovation.