AGRICULTURE AND LIFE SCIENCESnews A Statutory College of the State University of New York, at Cornell University, Ithaca, NY APRIL 1978 Six Named Liberty Hyde Bailey Professors Six College professors have been elected Liberty Hyde Bailey Professors by the Cornell University Board of Trustees. The professorships were established in the College of Agriculture and Life Sciences to recognize faculty who have national and international reputations in agriculture and related sciences. The recommendations were made by Dean W Keith Kennedy upon the advice of a committee of distinguished faculty members Those named were Martin Alex­ ander. Harlan P Banks, Neal E Jensen, William T. Keeton. J Thomas Reid, and Kenneth L Robinson In 1976, Charles E Palm, formerly dean of the College, was the first to be accorded the honor. Liberty Hyde Bailey was dean of the College from 1903 to 1913. In 1904, he convinced state officials to appropriate funds to establish a New York State College of Agriculture at Cornell. He thus converted a regionally onented ag­ riculture school into a statutory institu­ tion with a much-expanded scope and re puution ALS, No Longer A Man’s World If your daughter wants to follow in your footsteps and attend the College of Agriculture and Life Sciences, don't be surprised. This year, about 45 percent of all applicants for admission are female, according to Dr. Leonard W. Feddema, director of admissions. “Women have historically shied away from the sciences because, until Bailey was also a key figure in elevating the study of horticulture to a science One of the country's first laboratories for observing, classifying, and experimenting with cultivated plants was organized with his founding of the Bailey Hortonum He wrote 65 books, edited about 100 more, and was instrumental in devising a system for disseminating practical knowledge about agriculture to farmers. Professor Martin Alexander of the Department of Agronomy is recog­ nized worldwide for his leadership in the field of soil microbiology and mi­ crobial ecology He is a prolific author and editor, with over 200 articles and two books to his credit. Among other awards and honors, he was elected a Fellow of both the American Association for the Ad­ vancement of Science and the Ameri­ can Society of Agronomy Alexander holds a joint appointment in the Divi­ sion of Biological Sciences at Cornell Professor Harlan P Banks, a member of the Division of Biological Sciences, has an international reputation in the field of botanical upage 2 very recently, any interest they have shown has been discouraged." says Feddema, who speaks regularly in high schools throughout New York State in an effort to acquaint all students, male and female, with the opportunities available at the College. "By talking to students, I have found that women were not only told it was unlady-likc to enter agriculture and re­ lated fields, but that there were no career possibilities to speak of. They would have to resign themselves to cleaning test-tubes while men did the 'important' work." When women ask Feddema about the College of Agriculture and Life Sciences, they are told of the many academic and career programs avail­ able If they have the required qualifica­ tions, women are encouraged to apply and study toward degrees in all fields As a result, women can now be found in all program areas in the Col­ lege In the areas of animal science, food science, the behavioral and social sciences, and the biological sciences, the number of women matriculants ac­ tually exceeds that of men Alumnae are finding jobs from which they have traditionally been excluded, such as county agents and members of gov­ ernment committees. By and large, w omen who enter the College of Agriculture and Life Sci­ ences do exceedingly well, according toFeddema. "Menhavcalwayshadthe advantage in agriculture." he says, "because of the popular belief that the field requires lots of physical labor, In view of how women perform academi­ cally and professionally, this should present no barrier As a matter of fact." Feddema concludes, "the only barrier now exists in women's minds." The new Liberty Hyde Bailey Professors, with Dean W. Keith Kennedy (standing) Seated, left to right Kenneth L Robinson. Neal F. Jensen. J. Thomas Reid. Martin Alexander. William T. Keeton. Harlan P Banks. Neal Jensen: He Tames Wild Grains If you like cookies, cakes, and ice crossed in all possible combinations, cream cones, it is highly likely that your life has been affected by the work of Neal F. Jensen Jensen, recently named Liberty Hyde Bailey Professor of Plant Breeding, is. among other things, responsible for developing new strains of wheat which ultimately make these products more plentiful and de­ lectable. During Jensen's 32 years on the Col­ lege faculty, he has been engaged in an intensive research effort to support the grain industry of the Northeast. He has introduced more than 20 varieties of wheat, barley, and oats which have proven superior in New York State and New England. His strains arc used worldwide for crossbreeding and are included in the USDA World Collec­ tion of Small Grains. “I have trouble determining what part of plant breeding is science and what pan is art," says Jensen, who inhabits a modest office on the fourth floor of Bradfield Hall. "In the past few years. I've realized that I’ve been de­ voting most of my time to honing my talents to perfect a craft And I don't know to what extent my successes or failures can be blamed on art or science." Jensen says he uses his scientific knowledge as the basis for his research. But the art. he maintains, is developing systems. "My greatest personal satis­ faction comes from the study of methodology; that is. how to proceed from one step in the breeding process to another.” It takes about 15 years to develop a grain variety In the planning stages, the parents are chosen with the breed­ ing objective in mind If, for instance, a strain is wanted that is resistant to a disease like leaf nisi, then the parents are selected from a Mock that is im­ mune They arc then mated in single crosses The hybrid seeds, which at this stage may number in the hundreds, arc then These initial steps take about two years. but the process is repeated every year. "It then takes about four years for the seeds to produce plants that breed true.” explains Jensen. The popula­ tions are sown in fields; their progress is observed through five generations. This process finally involves separating the lines that perform well from those that do not. The next stage is known as line evaluation. It consists of testing the hybrids that have survived to this point. "At this juncture, we assess the plants with the objectives we set in the plan­ ning stage in mind." Jensen continues. "We look for such things as kernel con­ formation. yield, disease and insect re­ sistance. and nutritional aspects." "A superior line worthy of release as a variety is found about once in five years." he says. "From 1951 to 1974 we introduced five superior wheat var­ ieties: Genesee. Avon. Yorkstar. Ar­ row. and Ticonderoga." The latest variety of wheat, intro­ duced last year, is named Houser, in honor of the late Professor Henry Houser Love, who was on the College staff for 41 years He was head of the Department of Plant Breeding and Biometry when he retired in 1949 and is the professor under whom Jensen com­ pleted his graduate study. "The numbers in a breeding project are large." Jensen remarks. "There arc millions of plants involved each year But, we do not waste the many lines that do not become varieties They arc saved and used for parents because of their outstanding qualities In wheat alone, the number of sources of germplasm in the U.S collection has reached 34,000 and is increasing at the rate of five percent a year. " After a few years of line cvalutation. the variety is entered in regional, na­ tional or international nurseries Within about two years it is released as a variety and goes m page 2 Greetings! Dear Alumni, Parents, and Friends Welcome to the College of Agriculture and Life Sciences Ne» s The mission ot the ( ollege is "to increase man s understanding of agricul­ tural production, marketing, life sciences, and the environment, to educate citizens for careers and leadership in these areas, and to translate new knowledge into action for the benefit of mankind " We are pursuing these goals through teaching, research, and public serv ice The future demands that young men and women prepare for the broad spectrum of challenges that lie ahead in agriculture and the biological sciences 1 his edition ot the s is designed to give you a wide exposure to the many activities in which our students and faculty are involved It is the purpose of the Aeivs to inform you about the College of Agriculture and Life Sciences We hope you will find it exciting and w ill send us your comments and questions and will suggest areas that might be covered in future issues Please visit the Campus whenever possible. Program Areas A Success The consolidation of the numerous fields of specialization al the College of Agric ulture and Life Sciences into pro­ gram areas has proven a great success over the past six years, according to two College administrators In 1972, more than 55 individual subjects were assembled into nine groups, each of which contains related spheres of study "The many specialties were very cumbersome to administrateexplains Registrar Donald C Burgett, who has been part of the reorganization since its inception "The change has made it easier on everyone." Among the nine program areas are Agricultural and Biological Engineer mg. which contains such subjects as agricultural engineering and agricul­ tural technology; Applied Economics and Business Technology, including such specialties as agricultural economics and food industry manage­ ment, Behavioral and Social Sciences, containing education and rural sociol­ ogy. among other related fields, and Environmental Studies, encompassing subjects from aquatic science to en­ tomology, and horticulture to environ­ mental conservation. The other program areas are Animal Sciences, Biological Sciences. Food Science, Plant Sciences, and General and Special Programs The latter group houses the fields of international ag­ riculture. and statistics and biometry It also includes general studies, a pro­ gram for students interested in a broad exposure to agriculture and life sci­ ences. They have the opportunity to select courses from any and all of the program areas. Burgett is quick to emphasize that this consolidation has not done away with the specialties themselves but given students more latitude when they Agriculture and Life Sci­ ences News is published by the New York State College of Agriculture and Life Sci­ ences, a Statutory College of the State University, at Cornell University, Ithaca, New York 14853 Assistant to the Dean: A. Bradford Carruth Editor: Richard A. Spingam Design: Susan H. Hartman Judith K. Bums choose courses "Before, freshmen were required to select one of the 56 specialties," he says "And most freshmen were not sure enough of their interests at that early stage " J Robert Cooke, director ot resident instruction, points out that the program areas have no administrative functions m and of themselves and were formed mainly for the sake of convenience. He explains, for example, that the admis­ Professors Named from pagr I science, and espe­ cially paleobotany. He has written one book on paleobotany and has wnlten or been the co-author of more than 100 scientific publications. He was head of the former Department of Botany for nine years. His awards include a Certificate of Merit from the Botanical Society of America and a Guggenheim Fellow­ ship at Cambridge He was Honorary Vice President of the XII International Botanical Congress in Leningrad and has received the Chancellor's Award for Excellence in Teaching from the State University of New York Former students of Professor Neal F Jensen of the Department of Plant Breeding and Biometry now occupy leading positions throughout the world. Jensen has developed and introduced more than 20 varieties of high-quality small grains He has received the New York Farmers Medal and a Distinguished Service Citation from the New York Agricultural Society. Jensen is a Fellow of the American Society of Agronomy and of the American Association for the Advancement of Science Professor William T. Keeton, of the Division of Biological Sciences, is a distinguished teacher, and author of the widely used text, Biological Science. He is in demand as a speaker and wil I be the keynote lecturer at the International Ornithological Congress in Berlin this year. Grains from page I into commercial production. The entire breeding process begins each year anew. Jensen emphasizes. In this way, there is a "pipeline" through which new varieties are continually appearing In the past, Jensen's research has been aimed mainly at soft winter wheats — the kind used in pastry flour New York has been primarily a pastry wheat producing state; so he has been trying to meet the needs of its milling industry. sions office finds it much easier to talk about the College in terms of nine pro gram areas than over 55 specialties It has also mude the faculty advising sys­ tem more effective by encouraging greater movement among the various subjects in a given held of interest "The major advantage u< the program areas is communication." Cooke says "Through this communication, the Col­ lege has become more efficient " Keeton has been a Schuyler-Gage Fellow and a Professor of Merit He is an elected member of the American Ornithologists' Union and a Fellow of the American Association for the Ad vancement of Science He was chair man of the Section of Neurobiology and Behavior in the Division of Biolog ical Sciences for six years Professor J Thomas Reul of the De parunenl of Animal Science has pub­ lished more than 235 articles in animal nutrition and energetics, biochemistry, and physiology He speaks all over the world and, in 1972, delivered the Sir John Hammond Memorial Lecture to the British Society of Animal Produc­ tion. One of the most honored scientists in his field. Reid has received a Guggenheim Fellowship, the Nutrition Research Award, the Borden Award of the American Dairy Science Associa lion, and the Morrison Award of the American Society of Animal Science Professor Kenneth L. Robinson of the Department of Agricultural Economics is recognized internation­ ally as a leader in his field He has held visiting professorships in Japan. Au­ stralia, Portugal, and Nigeria Robinson is co-author of the text Ag­ ricultural Product Prices, and he has written more than 150 articles for a variety of publications. In 1959 he re­ ceived the Professor of Merit Award and has been a consultant to the Na­ tional Science Foundation and the U.S. Department of Agriculture He also served on the New York Council of Economic Advisers. In the last ten years, however, he has spent about half of his time developing other wheats that are high in nutritional value. Faced with the increasing need for more high-protein foods, both here and abroad, he is attempting to boost protein levels. "The purpose of my work is to trans­ late what we know about genetics into the field of plant breeding," says Jen­ sen. "We're always looking for superior grain varieties. I'm happy I've succeeded m keeping good varieties available to the farmer." Cornell Publishes Bulletin on Houseplants With flowering and foliage plants, you can put nature to work in decorat­ ing your home They bring nature's beauty indoors But careful selection, and correct care and placement are es­ sential Experienced gardeners as well as be­ ginners who want to grow houseplants will welcome a new publication from Cornell Titled "The Selection, Cure and Use ol Plants in the Home." the bulletin was prepared by Professor Charles C Fischer and Professor Raymond T Fox of the College of Agriculture and Life Sciences The booklet, illustrated with many drawings and photographs, covers characteristics of popular houseplants, growth requirements, decorative uses, and the care of flowering plants Topics range from general maintenance and corrective measures for common trou­ bles, to dish gardens and containers for effective display Plant selection is made easier, loo Scores of plants are grouped according to their light requirements—direct sun­ light. indirect bright light, and low light. Gardeners will find the section on care of flowering plants especially in­ teresting. Il contains suggestions on prolonging the blooming period of many kinds of popular flowering plants. Factors that will make some plants continue to grow and bloom again are discussed, as well. Information is included on the Afri­ can violet, azalea, begonia. Christmas cactus and pepper, cyclamen. Easter lily, fuchsia, gardenia, geranium, gloxinia, impatiens, kalanchoe. or­ chids, and poinsettia. Copies arc available at 75 cents each from Mailing Room A. Building 7, Re­ search Park. Cornell University, Ithaca, N.Y 14853, or from counly Cooperative Extension offices. "The Selection, Care and Use of Plants in the Home” is also available through the brand-new edition of the Know-How Catalog. More information and directions on ordering, page 11. Green Thumbs Transform Slums in the Big Apple When you hear of Cooperative Ex­ tension. the thing most likely brought to mind is its benefit to rural America To residents of some of the most poverty-stricken areas of New York City, this is no longer so. thanks to one of its most recent metropolitan pro­ jects. the Urban Gardening Program The city-wide gardening effort, es­ tablished this past spring, has made vacant lots, which have nurtured noth­ ing but crime and decay, bloom with tomatoes, lettuce, and com. Cooperative Extension was created by an Act of Congress in 1914. to en­ sure that individuals and families would receive practical information about agriculture and home economics gleaned from research at America's land-grant colleges Since Cornell is New York's land­ grant university, the College of Ag­ riculture and Life Sciences and the Col­ lege of Human Ecology are the primary sources of the knowledge shared throughout the State The project in Fun City is part of a $1.5 million federal program to educate low-income urban communities about gardening and nutrition. Other cities affected are Chicago. Houston. Los Angeles. Philadelphia, and Detroit. New York's share is $500,000. With this money, a gardening pro­ gram office was set up in each borough, staffed with specialists in horticulture and nutrition employed by Cornell. Teams of professionals and volunteers supplied urban gardeners with tools, literature, advice, and even a gardening hot-line. In fact. Cooperative Extension helped in every stage It provided in­ formation on how to obtain the neces­ sary clearance to use vacant lots The staff gave advice on preparing the plots and the soil, planting and harvesting, and even cooking and preserving. Dur­ ing the summer, students from Cornell and other colleges in the State got into the act. Planting Guide Early Spring Late March. April, Early May Early Summer Mid-June Early July The existence and purpose of the project was communicated to inner-city dwellers with the co-operation of community organizations, block as­ sociations. schools, and religious groups. In addition, media coverage was excellent "Several major television stations featured the gardening program on their news broadcasts," says James S Spero, Cornell representative, New York City. "All major newspapers car­ ried stories and photographs of com­ munity groups of youth and adults working in gardens. Several stories were also picked up on the national wire services and used throughout the country." The reaction of most New Yorkers, even those who did not participate, was good Most people would just stop and Dean Kennedy (dark jacket) observes an urban garden on Baltic St. In Brooklyn, N Y Also pictured are Professor Robert I.. Bruce. Department of Education; Carl F. Gortzig (in shirt-sleeves) Chairman, Department of Floriculture and Ornamental Horticulture; and John Ameroso (in cap) Urban Garden Specialist. Brooklyn. N. Y. In background (from right to left) are Ken Davies, Garden Assistant, Brooklyn: Bill Worth. Plant Science Coordinator. Cooperative Extension: and James Spero, Cornell Representative. New York City. Here's a handy guide for planting your favorite garden vegetables. In each box. the top group of crops can usually be seeded in the early part of the planting period. The groups lower on the list are planted a week or so later. Peas Onions Lettuce Radish Spinach Turnip Rhubarb Parsley Endive Asparagus Broccoli Beets Cauliflower Brussels sprouts Early potatoes Salsify Snap beans Sweet com Chinese cabbage Celery Brussels sprouts Cabbage Carrots Mid-Spring Mid-May, Early June (after frost) Midsummer Mid-July, Early August Parsley Rutabagas Broccoli Cauliflower Beets Kale stare in amazement when they saw "five-foot com in the middle of a me­ tropolis," says Dan Goldman, a stu­ dent assistant from the College. Pass­ ing truck drivers would yell. "Right on! Tomato power'" as they drove by. The vandalism that has plagued other such gardening projects was almost ab­ sent from this program. Not all the rea­ sons are clear. But it is certain that an increased sense of community purpose and unity was present. Naomi Barber, a community worker who helped garden a large plot in the South Bronx during the summer black­ out. says there was looting and shoot­ ing all around, but the garden remained intact. Actually, there were many tangible and intangible benefits of the Urban Gardening Program. Vegetables were Snap beans Sweet corn Chard Cucumbers Tomatoes Eggplant Peppers Parsnip Winter squash Summer squash Dill New Zealand spinach Fall potatoes Muskmelons Watermelons Lima beans Head lettuce Beets Peas Collards Endive Kohlrabi Leaf lettuce Spinach Mustard Radish grown tn significant enough quantities that some families did not have to buy fresh greens during the summer "In community gardens, youth and adults learned about the process of growing vegetables, gained an appreci­ ation for the cost and effort of providing food, and learned to improve their diets as their gardening efforts motivated them to participate in nutrition educa­ tion workshops," explains Spero. "Community cooperation was very much in evidence," he continues, "as individuals and families who had hardly spoken to each other for years, worked together to plan, maintain, and harvest their gardens." lire success of the whole project was perhaps best summed up by one city gardener. "We are growing more than vegetables, we are growing hope.” Sprinkler is the Best Way to Water With the growing season just getting underway, here are a few tips on water­ ing your garden. Most vegetables are at least 90 percent water; so the daily water requirement is high. Additional water in the form of irri­ gation for those gardens that tend to get dry will be well rewarded in terms of better crop quality and yields, says Raymond Sheldrake. Jr., professor of vegetable crops. A critical time to water the garden is when sweet com begins to show tas­ sels, and when tomatoes, cucumbers, and summer squash begin to set fruit. "A dry situation that brings about wilting of plants for four or five days is really murder on tomatoes because such a condition often leads to dry rot or blossom end rot," Sheldrake points out. The ideal way is to supply a fairly uniform amount of moisture through­ out the entire growing season to insure that plants grow at a steady pace. The best thing to use is a garden sprinkler. Irrigate the garden with about one inch of water. The amount can be measured easily with empty coffee cans placed around the plot. Run the sprin­ kler until an inch of water collects in the cans. "You cannot do an effective job of irrigation by standing there with a hose and nozzle, squirting water on the gar­ den,” Sheldrake explains. "This rarely does more than wet the leaves and the surface of the soil, and a light sprin­ kling may do more harm than no water at all." To be effective, water should reach a depth of five to six inches. A good irrigation such as this will probably suffice for a week to 10 days "Leave the coffee cans out in the garden even when the sprinkler is not on to measure the rainfall that has fallen on the garden." Sheldrake suggests "A vegetable garden should receive at least one inch of rainfall every seven or 10 days at the most. If this doesn't happen, turn on the sprinkler." If water begins to puddle during irri­ gation, the sprinkler is putting out water faster than the soil can take it up. So. water the garden slowly. Sheldrake says. Oh! And another thing. Many gar­ deners think it is harmful to water when the sun is out. "This is an old-wives tale." says Sheldrake, “and it doesn't really make any difference at all." Long Island Research Laboratory Expanded Cornell's Long bland Vegetable Re­ search Farm at Riverhead. N Y.. and the Onia mentals Laboratory at Far nnngdale have merged to form the Long Island Horticultural Research Laboratory al Riverhead A new office laboratory facility, ded­ icated on November I. 1977, is firm evidence that the University intends to maintain and expand its technological support of agriculture on Long Island The new building cost approxi matcly $300,000 Local growers and the agricultural industry on Long Island raised $91.000 to help finance H The Suffolk County Legislature contributed $25,000, and $150,000 was made available by the College of Agriculture and Life Sciences The balance will be lent by the College The new facility is a one-story, wood-frame structure providing 6.000 square feet of floor space for offices and laboratories The old structure at Riverhead was built in 1931 and failed to meet current research needs and State building codes. The station maintains 52 acres for a w ide range of field experiments involv­ ing vegetables, small fruits, grapes, and ornamental crops There are also six greenhouses and four equipment storage buildings Riverhead is staffed with six scien­ tists who specialize in vegetable crops, floriculture and ornamental horticul­ ture. entomology, and plant pathology An authority in the diseases affecting flowers will soon join them. In addi­ tion. a number of students from Cornell and other colleges work there each summer The merger of the Riverhead Vcgc table Research Farm and the Ornamen­ tals Laboratory In Farmingdale was, in pan. made necessary by the eastward movement of commercial nursery and florist enterprises. "The expansion of research and ex­ tension programs at the Riverhead facility is an expression of optimism by farmers on Long Island and Cornell University for the future ol agriculture on Long island." comments Professor G Wilbur Bill" Sellcck. supenn lendcnl of the laboratory Pointing to the enormous market in the New York metropolitan area and other nearby urban centers, Sellcck says that he secs an ever-growing de mand for a wide variety of high quality food, ornamentals, flowers, and other agricultural products produced on Long Island "The strength of this experiment sta­ tion lies in its multi-disciplinary ap­ proach to the solution of problems plaguing Long Island farmers," says Sellcck "This is a unique advantage to this concentrated grow ing area because most experiment facilities have re­ search responsibilities beyond those dictated by local agricultural needs "Through coordination of research, extension, and agricultural industry on Long Island, it is expected that a strong and viable agricultural industry will continue to contribute significantly to the economy of Long Island " Suffolk County has 60,000 acres of productive farmland and an annual farm income of more than $80 million, making it the Stale's leading agricul­ tural county It produces about 50 per­ cent of the State's potatoes and ranks first in nursery crops, flowers, and sod production Although potatoes and other vege­ tables are still important income­ producing crops, the future seems to point to greater development of the or­ namental horticulture and greenhouse industries. Suffolk also leads the Stale in popu- lulion growth !*hc county population (now al I 25 million) is increasing at a rate of 40.000 persons a year Despite rapid urbanization and a decrease in farm acreage, the county has main­ tained its prominence in agriculture. Th»isduc.mnosrtullnw-'«^ practical application o conducted at the Rtverhcad andIt ar mi»gdalcl»boratorica>Con>e||.“*i,l* agricultural experiment stat.ons at ration of turfgrasscs on »od■ home lawns, golf courses, and parks arc also m progress The results from these studies should help Long lslan‘’_ era combat nitrate build-up in the groundwater, the Island's mam source of drinking water Scientists are experimenting with hydroponic culture — growing crops without sod Plants are grown with nu- trients added to the waler Sometimes referred to as soilless farming or waler culture. this system is being investigated in hopes of lowering the production costs of certain greenhouse crops Hydroponic culture has been used experimentally in grow­ ing tomatoes, lettuce, and ixher vege. tables, as well as gourds and flowers. Recent interest in grapes, particu­ larly those varieties used in making wine, has led to the expert mental plant­ ing of 28 strains The adaptability of leading European grapes will be evaluated Cornell specialists believe Long Is­ land to be a favorable environment for grape production because of the light, sandy soils, inild winters, and a longer growing season than that in Upstate New York Suffolk County Cooperative Exten­ sion seeks to share the knowledge gained from research with Long Island growers Extension personnel not only report findings, but participate in many research projects at Riverhead, as well Experiments done in Ithaca and Geneva also contribute significantly to the Suf folk County Extension programs Boyce Thompson Institute Nears Completion The new building that will bring the Boyce Thompson Institute for Plant Research to Ithaca is nearing comple­ tion The $8.5 million facility was begun in the fall of 1976 and will be ready for occupancy this summer The Institute was located in Yonkers. New York; but because of overcrowd­ ing. the directors were forced to seek another location. Cornell invited the Institute to build on the Ithaca campus, and the N.Y, S. Legislature approved funding for constructing the new facil­ ity. The architects. Ulnch Franzen and Associates of New York City also de­ "S ‘iva n"^>j ra Boyce Thompson Institute in final stages of construction. January, 1978. signed Cornell's Emerson and Bradfield Halls, and the Veterinary Re­ search Tower. "The Boyce Thompson Institute will operate as a separate entity," says Joseph F Metz. Jr..director of planning and facilities for the College of Agricul­ ture and Life Sciences. "But it will become an integral part of Cornell." The Boyce Thompson Institute is known internationally for its research in such fields as regulation of plant grow th, causes of plant diseases, chem­ ical and biological control of pests, and the effects of air pollution on plants Manure and Algae Produce Animal Feed The idea of using manure to produce methane gas is beginning to catch on. Now. it turns out. this procedure has even greater value, since it can yield a high-grade animal feed as well, reports Wilson G. Pond, professor of animal science A blue-green alga. Arthrospira platensis. has been found to grow rapidly in the residue of swine waste following methane production. It has a very high protein content and. when fed to laboratory rats, was discovered to be as good a source of protein as soy beans. The alga has a 55- to 60-pcrcent protein content, as compared to com with 10percent and wheat with 12 to 15 percent. It is also high in lysine and tryptophan, two anuno acids necessary for growth and survival, which are pre­ sent at low levels m most plants. The research leading up to this dis­ covery was done by Po Chung, work­ ing under Pond’s guidance. Chemist Earl F. Walker and Professor John Kingsbury also worked on the project. Chung is now director of the live­ stock research program for lhe Agency for International Development-Joint Commission on Rural Reconstruction in Taipei. Chung and Pond grew the algae in a simple bottomless wooden frame lined with polyethylene sheeting resting on a table top. They found the best growth was obtained when the sw me waste w as allowed to ferment for 10 days and was then dripped into the framed structure which held a water mixture of the waste and the algae Artificial light was used for photosynthesis. The algae grow quickly. Based on the experimental data. 20 to 40 tons per acre per year could be produced, mea­ sured on a dry-mater basis By com­ parison. com yields three tons of dry matter per acre The research is continuing outdoors in sunlight Manure from other animal species is also being tested The algae can be fed to animals in the same form in which it is produced, it can be ensiled, or it can be spread to dry, especially in tropical areas, accord­ ing to Pond. Processing requires little land and. therefore, does not compete with crop space The potential of this alga as a source of high-protein feed is great because it grows rapidly on an abundant waste product using only the sun as an energy source. Year in Mexico- A Fulfilling Adventure by PETER J. JOHNSON Animal Science. '78 i my frcshman year at Cornell I decided to apply for the position open to one Corneil Agriculture student per year, to study in Mexico during his or her junior year. 1 had always wanted to learn another language, meet and live with people of a different culture, and just be on my own for a while. After the initial selection process, the College Exchange Program Com­ mittee conducted several private inter­ views to decide who would be the one to go I was fortunate enough to be the student chosen. So. 1 began to prepare for my year in Mexico, which was to be the first time I was completely on my own in a strange country where most people do not speak English I can only think of good adjectives like "fantastic." “excellent." and "very enlightening." to describe my feelings about my year in Mexico. J loved it there. 1 arrived in Monterrey. Mexico, at the end of June 1976, not knowing how to converse in Spanish very well and knowing no one in the city. These two facts did not scare me. I looked on the coming year as a great personal challenge. 1 look an intensive Spanish summer course for five weeks (35 hours per week) but found that I really could not speak Spanish well until August, when regular classes began and I mixed in with all the Mexicans. Everyone was friendly and within a short time I had many close friends. I was quickly carried into the mainstream of Mexican culture be­ cause 1 put the restriction on myself that, while in Mexico, 1 would speak only in Spanish. After a while, the lan­ guage became so natural that I was thinking in it as well Many times 1 was successful in passing myself off as a Mexican because of my fluency. The university where 1 was studying. El Instituto Tecnologico y de Studios Superiores de Monterrey, has a very strong agricultural program. My ani­ mal science labs consisted of many field trips to farms and ranches, con­ tinually exposing me to agriculture on a working level, not just a theoretical one. Of course, everything was in Spanish. My dairy cattle class once took a weekend field trip to Torreon, one of the largest dairy centers in Mexico We found many dairy operations, from small enterprises with as few as 35 head of cattle, all the way up to a 900-head herd For my dairy cattie lab. we were put1 in charge of 32 of the University’s ani­ mals and were expected to care for them as if we were the farmers who owned them. Identification, brucellosis testing, dehorning, and palpation to de­ tect pregnancies or abnormalities were our principal duties In addition, we vaccinated against brucellosis, calcu­ lated the relative value of each cow. and tested for mastitis. One of my friends had to take blood samples from 80 cows and steers for his thesis work He taught me the easiest way to get blood from the jugular vein and the necessary safety precautions. International Agriculture at Cornell by L. W. ZUIDEMA Assistant Director. Program m International Agriculture The College’s focus on agricultural and roral development in the Third Worid was organized m 1963 with the establishment of what is now called the Program in International Agriculture. At that time, the D.rector of Interna­ tional Agnculture. Kenneth L Turk, worked with the faculty to develop an on-campus program for students in­ terested in the agnculture of the de­ veloping regions of the world In the 15 years since its inception, this project has continued to grow in response to changing circumstances and educational directions. Now it en­ compasses a wide range of teaching, research, and extension activities Today, it is possible for ALS students to choose from more than 40 courses dealing with international agnculture and rural development. Several sem­ inar scries, films and special short courses help keep students informed about current issues and developments abroad, particularly in Third World countries where problems are often serious and complex. Those working towards advanced degrees can find many research oppor­ tunities by participation in research projects in international agnculture al­ ready in existence There arc also new projects being established with interna­ tional and national research organiza­ tions in the developing countries. Last year, about 60 College graduate stu­ dents gathered data for their disserta­ tions in Third World nations. A portion of the research effort at the College of Agriculture and Life Sci­ ences is also devoted to problems rclal ing to the agriculture of the developing world. Organizations funding (his re­ search include the U.S. Agency for In­ ternational Development (AID), the National Science Foundation, and the Ford and Rockefeller foundations. United Nations agencies. The World Bank, foreign governments, and inter­ national agriculture research centers also contribute. Recently, the College has had major research commitments in the areas of tropical soils, diseases and pests, plant breeding for crops grown in the tropics, water resources management, technical change and income distribution, and nutrition in developing countries. Interdisciplinary research efforts are receiving increased attention. Last since we were dealing with many cattle crossbred with the zebu, a feisty tropi­ cal species with excellent resistance to tropical temperatures and diseases. I have seen the gamut of Mexican livestock production operations, from the poorest and lowliest all the way up to the richest and most elegant. I made it a point to talk with the peasant farmers as much as possible. One weekend a few friends and I stayed at a descried semi-run-down ranch. Di­ rectly outside the grounds was an "ejido." An "ejido” consists of a group of families (in this case about 40) that form a cohesive unit or town and devote themselves to cooperative farm­ ing. I talked with some of the "ejidatarios” and came to understand some of the basic problems that con­ front them. The more I saw ranches and did prac­ tical work. the more I knew that I loved that kind of life. One of my goals, to travel and see as much of Mexico as possible, I am happy to say. was fulfilled. I took ad­ vantage of every opportunity to travel. year, six students from six disciplines completed their PhD degrees after working together at CIMMYT. the In­ ternational Maize and Wheat lm provement Center in Mexico, on sepa­ rate studies dealing with com varieties suitable for fanners in the tropics This year, an interdisciplinary group of several faculty and graduate students is developing a research project, in cooperation with the Inter-american In­ stitute for Agricultural Sciences, which will focus on methods of meeting the needs of small fanners in the moun­ tainous regions of Ecuador. Recent federal legislation holds much promise for an increase in fund­ ing for research projects which will benefit farmers in the developing world. Title XII of the Foreign Assist­ ance Act. passed in 1975, sets an au­ spicious new relationship between major American agricultural univer­ sities and U.S. AID. Funds are now becoming available for collaborative research between U.S. universities and institutions abroad and for increasing the internal capacity of our institutions to serve international agriculture and rural development Apart from the broadening effect on faculty and students at Cornell, some of our international research has helped agriculture in New York State and the U.S. in general. Disease- and insect- resistant genetic materials from abroad have been incorporated into newly re­ leased varieties of potatoes, com, and beans. Other benefits include the develop­ ment and application to New York State of new methodologies in soil research, the enhancement of rural development research, and the development of food processing techniques. In order to help students and the gen­ eral public acquire a better understand­ ing of the world food situation, the Pro- As a result, I saw the wide spectrum of lifestyles that characterize the different geographic zones in Mexico: desert, temperate, tropical, and mountainous. During Christmas vacation I tra­ velled with a few friends for the entire 32-day period. The bus was our pri­ mary means of transportation, not only because it was very cheap, but because it was the only way the poorer people could get from place to place. So, in a sense, 1 was actually "living” the cul­ ture by riding the bus. Through my travels I saw both the popular tourist sites and some of the spats that the Mexican government would prefer people did not sec. The ravenous poverty among the lower class will be imprinted on my mind forever. Equally unerasablc will be the fervid effort some agriculture professors and technicians arc expending to improve agricultural yields through the educa­ tion of the people and through the in­ troduction of new technology. 1 plan to maintain contact with some of these professors. In fact, I have already sent .1 JI gram in International Agriculture has recently been expanded through a three ycar grant from the U.S. Office of Education. HEW A Center for the Analysis of World Food Issues (CAWFI) has been established. This serves to improve our study oppor­ tunities on campus and to initiate an outreach program dealing with the in­ ternational food situation Currently, CAWFI is assisting sev­ eral small liberal arts colleges in the area with their courses dealing with worid famine. To widen this effort, dis­ cussion papers will be published this summer for the use of schools and community groups. Recently, a Cornell speakers’ bureau on world food issues was established. A brochure containing information on 35 members of the College faculty who are willing to speak to individuals and groups is now available. A complemen­ tary outreach activity of the College is the Program on Food Policy in Cooperative Extension. The Program in International Ag­ riculture seeks to broaden the under­ standing of both faculty and students through instruction and research It also strive* to share Us findings beyond the borders of the University. Constant ef­ forts are made to provide a stimulating environment for students who will make important decisions regarding food, one of our basic needs. More information about any of the projects of the Program in International Agriculture is available through the Program in In­ ternational Agriculture, 252 Roberts Hall. them three shipmenu of Cooperative Extension bulletins. My year abroad has definitely aided in my development as a person. It has opened and expanded my ideas and thoughts from the secure campus of Cornell to an insecure world of poverty, suffering, and hope. I believe I now have a better understanding of and ap­ preciation for some of this hemi­ sphere’s major problems, and I hold an optimistic outlook for their resolution EDITOR S NOTE: Peter Johnson went to Mexico as part of the Overseas Academic Pro­ gram of the College of Agriculture and Life Sciences. The program offers op­ portunities for a broadened education to about 12 students per year. There are two exchange programs with univer­ sities in Mexico and Sweden. Also, stu­ dents may study at the University of Reading in England and the University of Dublin in Ireland. Credit received for academic work may be transferred to meet graduation requirements at Cornell. Department of Food Science: Not Just Food for Thought by RICHARD A. SP1NGARN Chicken hotdogs and frozen French toast are easy to find in most any supermarket. And, if some people at the Department of Food Science have their way. Seafood Crispies and Sloppy Jonahs will be just as common on your grocer's shelf. Since I960, a research team headed by Robert C Baker, professor of food science, has been trying to find ways to help the poultry industry meet the needs of today's consumer, while attempting to cut down on waste. More recently, they have directed a lot of their energy toward the seafood trade, which throws away thousands of tons of nutritious "trash" fish each year. It all started almost 20 years ago when Baker, Lawrence B Darrah. June Darflcr, and Emma Mulnix were asked by former Dean Charles Palm and Dr. Robert Young to help the ailing poultry industry. Farmers were getting low prices. Innovations were needed to in­ crease consumption and thus cause greater demand. "A quick survey in Syracuse, New York, told me that we as an industry were not giving the consumers what they wanted," says Baker, who has been the mastermind behind Corneil's internationally-known advances in this aspect of food science. "I found that the problem was a lack of new poultry products that would give consumers the convenience they wanted." At that time the red-meat industry's push toward convenience foods was well underway. This was crippling poultry marketers, who were still con­ centrating on selling whole chickens and c8gs. "1 have often heard that the red-meat industry doesn't make that much money on steaks and roasts," Baker says, “but they find convenience prod­ ucts very lucrative." One of the big problems with which he was faced was trying to find ways to use chicken in these products instead of red meat. By 1968, Food Science had de­ veloped 38 new poultry meat and egg products and had test-marketed 23 of these. Cornell was not the only univer­ sity that worked in this area But by means of a joint effort with Dana Good­ rich, professor of marketing, it was — and still is — the only one to bring its research from the laboratories of academia to the supermarket shelf. Goodrich has the packages designed and sets up a test-marketing strategy. The foods are sold under the name of Cayuga Brand, with recipes included "To the extent we are able to measure consumer response. commericaJ inter­ ests have better information when de­ ciding whether to manufacture the product," Gixidrich explains. Baker’s staff now maintains a mail­ ing list whose members in the poultry industry regularly receive information about the new products and processes developed by the Department of Food Science. There arc over 1,000 businesses, large and small, in the United States and over 350 in both Canada and Great Britain Other coun­ tries that receive this information in­ clude Germany, France, Italy, Spain. Israel. Greece, Australia, and Japan. The poultry industry was not always receptive to Baker's work. The feeling was that the consumer would not accept chicken in products that were univer­ sally associated with red meat. "We had people say that chicken and hotdogs just don't go together." Baker says. "In fact, to some, it was down­ right nauseating Today this doesn't appear to be true. 1 hear many consum­ ers here in Ithaca say they purchase chicken franks because they are low in fat and easy to digest.” Many large food manufacturers were also against Baker's efforts. They felt that Cornell should confine itself to re­ search and not get involved in product development. But Baker likens his projects to those in many other areas ot agriculture. “When we come up with a new animal feed, nobody resents it. So why should people get that way when, instead of feed, we develop food?” In addition to giving a shot in the arm to the poultry industry, these foods cut down on waste. The ingredients in­ clude parts that used to be thrown away, such as necks and backs. As a result of the determination and ingenuity of Baker and others working with him, chicken hotdogs are now being manufactured by 57 different companies. Other such chicken prod­ ucts are common fare at lunch and de­ licatessen counters all over the country. Chicken sticks, chicken salami and baloney, and chicken rolls and loaves are just a few for which Cornell can take credit. Baker is holding high hopes for the next product—chicken ham. Along with his research into the uses of chicken meat, Baker has concerned himself with making eggs a con­ venience food. In the mid-1940s, an­ nual egg consumption was over 400 eggs per capita. A few years ago it was measured at less than 300. Baker admits that the reputation eggs have for high cholesterol is responsible for some of the decline. But part of the blame must be placed on the lack of convenience items, he says. In that same Syracuse, New York, survey, 1.000 people were asked why they were eating fewer eggs. The most popular answer was that they did not have the time to prepare them, and that was back in 1960. In addition, mothers stated that their children didn't like eggs or that each wanted eggs prepared in a different way. "In my opinion." Baker says, “the real cause for the drop in egg consump­ tion in the United States was the drop­ ping of a hearty breakfast. Many of us can remember when you just couldn't start the day without two eggs So, without breakfast, industry was hurt. Also, people were missing the nu­ tritional value of eggs.” One of the first products that Baker and his team introduced was frozen French toast. "All the consumer had to do was remove the toast from the pack­ age and drop it in the toaster for one minute. The product sold well at both the retail and institutional levels." Omelets were also successful. Be­ cause labor costs in restaurants are so high, the pnee of cutting up peppers. onions and ham is prohibitive. Baker found a way to blend all these ingre­ dients with eggs and put them in a package He has also introduced egg pizza, which substitutes eggs for pastry; Hard Cooked Egg Rolls, which eliminate the need to cook and peel hard-boiled eggs; Tren. a drink of eggs mixed with apple juice; and even Hi-Pro cookies, which have all the nutritional value of eggs, but can be put in children's lunch boxes. The newest aspect of Baker's re­ search is seafood. Fish is a highly nu­ tritious food that is low in fat and takes less energy to harvest than red meats, or even grain. The Select Committee on Nutrition and Human Needs of the U.S. Senate has set as one of its dietary goals to "decrease the consumption of [red] meats and increase lhe consumption of poultry and fish." One avenue which, until recently, went unexplored is the use of so-called “trash" fish. Now, due largely to a grant by New York's Sea Grant Insti­ tute, the Department of Food Science has introduced several foods using these species, and there are more in the offing. There are a number of reasons these "underutilized species" of fish have gone untapped, according to Baker. "For one thing, some have names that automatically put up a psychological bamcr. If you tell people they're eating sucker, crappies, and cancer fish, they're not going to be overly en­ thusiastic." Perhaps the main reason is that some of the fish have too many bones, or bones that arc not easily removed But with the invention of de-boning devices for fish, this is no longer a problem. Fish is fed under pressure into machines that push it against tiny holes. Steps in processing Hard Cooked Egg Rolls. They let the flesh come through, but retain the material that is not edible. Similar machines, incidentally, have been used by Baker in his processing of poultry. One product that has been test- marketed in Ithaca stores is Seafood Chowder. It is available in both New England and Manhattan styles. “It contains 28 percent under- utihzed apcciea. IO percent from scallops, which are normally thrown away, and 35 percent waste juices from the clam industry." Baker says. Another product of "trash" fish is Frozen Minced Fish. This contains sucker taken from Lake Superior. De­ partment of Food Science researchers test-marketed it in six supermarkets in Rochester, New York, and found that consumers were receptive. Over an 11-week period from December 1976 to February 1977 sales showed a sur­ prising stability and even increased in each of the last four weeks. “We are a hamburger society," says Joe M. Regenstein, assistant professor of food science. "Over 40 percent of all beef sold in America is in the form of hamburger. With products such as the Frozen Minced Fish, you can do the same things with fish as you can do with hamburger. "Our fish products run only 2 per­ cent fat—and that's polyunsaturated." explains Regenstein proudly. "Minced fish products offer a wider range of meal choices to dieters and others con­ cerned about their health. In fact, fish can be used freely in diets of people whose consumption of traditional meats is restricted for medical or reli­ gious reasons.” The next new fish product will be called Seafood Crispies. Baker says they Will look just like fried scallops. "We're trying to get the seafood indus­ try off the ground in the use of fish that is usually wasted." he says. What with increasing concern for the world food supply and the reputation the U.S. has for being the most waste­ ful country on earth, this research seems ever more important and neces­ sary. Nutritious, wholesome, and good-tasting meals are being made from food that would normally be thrown away. Cornell Names First William I. Myers Professor Robert S Smith, professor of farm finance, has been named the first Wil­ liam I. Myers Professor of Agricultural Finance by the Cornell University Board of Trustees This new endowed chair in the Col­ lege of Agnculture and Life Sciences is a memorial to the former dean and fac­ ulty member William I Myers, who developed the concept of the Farm Credit Bank System. Myers’s ideas laid the foundation for the legislation that created the Coopera­ tive Fann Credit System He was ap­ pointed the second governor of the 4o*»nS Smith Farm Credit Administration by Presi­ dent Roosevelt He also advised Presi­ dents Truman and Eisenhower, several New York Stale governors, the State legislature, and numerous commis­ sions. committees, foundations, and businesses in the field of agricultural finance Indeed, funds for the endowed pro­ fessorship were contnbuted by many of the organizations served by Myen, in­ cluding foundations, businesses, and financial institutions concerned with agnculture, as well as faculty, alumni, and fnends of the former dean Fund­ raising efforts for the W I Myers Pro­ fessorship are still underway It is hciped that the holders of this new professorship will continue the spint of Dean Myers's work, to seek innovative means of serving agriculture in the field of finance. Robert S Smith, who has been a leader in agnculture for more than 35 years, will now devote his time to re­ search and teaching in the field of fi­ nance He will continue as a consultant to the Farm Credit Banks of Spring­ field. Mass . as well Smith received his B S . M S . and Ph D degrees from Cornell After completing his graduate studies, he joined the College faculty. In I960. Smith went to Israel for one year as a farm management adviser to the Israeli Ministry of Agnculture and Israeli Extension Service. Six years later he received a Foundation for Economic Education Fellowship for study at the Bank of America in San Francisco, and in 1968. he spent six months in Iran as an adviser to the na­ tion’s Agncultural Development Fund The Farm Credit Banks of Spnng- ficld honored Smith for his expertise in farm credit management, farm finan cial planning, and lax management by giving him their first Agricultural Counselor Award in 1965. The Internal Revenue Service has presented him a Public Service Award College Plans Two New Buildings New York Slate has allocated $1.5 million to the College of Agriculture and Life Sciences for the architectural planning of two new buildings to be located on the Quad The new struc­ tures will have a total of over 120,000 square feet of floor space The first building should be ready for occupancy by 1983, according to Joseph F. Metz. Jr., director of planning and facilities The projected cost for both is approximately $14 million The facilities will house the depart­ ments now in Roberts Hall, East Roberts Hall, and Stone. Comstock, and Caldwell. These buildings were all constructed in the early part of this cen­ tury and no longer meet the health and safety standards set by the Office of •for his outstanding contribution in in­ forming the taxpaying public and con­ tributing to public understanding of Internal Revenue Laws ” In addition to his research and exten­ sion work. Smith has a reputation as an exceptional classroom teacher He has taught courses in farm finance, per­ sonal finance management, and tax management He was given the Profes­ sor of Merit Award by the College’s 1972 senior class, for outstanding per formance as a teacher and adviser Safety and Health Administration To be located on the west end of the Quad, the first building will contain the College's administrative offices and the Departments of Communication Arts. Education, and Media Services In addition, biology classrooms and labs will be included The blueprints will not show tradi­ tional rows of individual offices In­ stead. the interior design will consist of large rooms with movable partitions "This will provide us with the flexi­ bility of adjusting space as our needs change." says Metz “It should also cut down on renovation costs." The second building will house En­ tomology and Landscape Architecture Waste Not—Want Not bv R. E. KRAUSS N.Y.S. Agricultural Experiment Station, Geneva. N.Y. Since 1882 the Geneva Agncultural Experiment Station has been in exis­ tence to promote agnculture through scientific investigation. In 1923 it be­ came an integral part of Cornell Uni­ versity and is now known throughout the world as one of the leading horticul­ tural research institutes. The Station's pnmary assignment is to conduct scientific investigations rela­ tive to the very large and lucrative fruit and vegetable processing industry in New York State There are about 65 full-tune scien­ tists on the staff, plus 275 additional employees The operating budget of the Station is approximately $5 million an­ nually. the bulk of which is provided by the State through its appropriation to the College of Agriculture and Life Sciences One example of the type of research that is vital to the processing industry­ may well illustrate how the Station re­ sponds to the needs of its constituency Sauerkraut is a major food product in New York In fact, 40 percent of the sauerkraut consumed in the United States is produced in the three counties of Ontario. Yales, and Wayne, all of which are in the Geneva area Because kraut cabbage is more than 90 percent water by weight, there is a tremendous amount of liquid waste produced during processing A rela­ tively small sauerkraut manufacturing plant produces waste that is equivalent to that produced by a small city with a population of 15.000. Both food processors tn New York and elsewhere, and scientists al the Geneva Station, have been studying this problem for a number of years A plant breeder in the Department of Seed and Vegetable Sciences here has been able to develop a new variety of cab­ bage that has a much higher solids content. This one improvement has markedly reduced the amount of liquid effluent produced by processors It has also in­ creased the amount of sauerkraut that