50+ Years-A Statewide Mission

Research at BRECBreeding, Physiology, and Plant Protection

Research at BREC

What’s New?Rainout Shelters

What’s NewSalt Water Shrimp?!

BiofuelsMiscanthus gigantheus

Mixed Stand of Natives-Good For Wildlife and Livestock

Research-Cover Crops/Soil Health/Sustainability

Tillage Radish in Late OctoberLeft-planted August Right volunteer

0.75 lbs5.75 lbs

A Thick Mulch-No-Till

Cover Crops In Vegetable Production

A New Project Organic Grain Production

A New Project: Pollinators/Diversity Using Natives and Cover Crops

Field Days, Clinics and Workshops

Hail School Native Plant Field Day Weed/IPM Field Day Crop Injury and Diagnostic

Clinic Integrating Bob White

Quail in Agriculture Tomato Festival FFA Field Day Numerous Septic Systems

Installation and Inspections

Crop Injury and Diagnostic Clinic

Outreach and ExtensionIPM Field Day

This is Where We Were 10 Years AgoHow Do We Reach Out to

Those Who Are Not Traditionally Our

Audience?

Farmer Yield Day

Modern Agriculture, Conservation and Wildlife on

the Same Page

Quail Harvested in Illinois

0

500000

1000000

1500000

2000000

2500000

3000000

1956

1960

1964

1968

1972

1976

1980

1984

1988

1992

1996

2000

2004

Year

Qu

ail

Har

vest

ed

What Does Everyone Like That We Can Really Promote?

Tomato Festival

Tomato Festival

Tomato Festival

Tomato Festival

Tomato Festival Results 2012 Ratings based on 1-5 with 1 being the best

Cultivar/Variety Rating

Paul Robeson 1.00 Green Doctors 1.73 Sunsugar 1.86 Cour de Bue 2.00 Garden Peach 2.08 Tomatillo Purple 2.09 Cherry Roma 2.16 Galinas 2.19 Lemon Boy 2.19 Sungold 2.23 Sweets Treats Hybrid 2.26 Pink Brandymaster 2.27 Carbon 2.28 Cisineros Tomatillo 2.33 Pineapple Tomatillo 2.33 Yellow Cherry 2.33 Pink Show Me 2.35 Chocolate Cherry 2.36 Mountain Spring 2.36 Husk Cherry Goldie 2.37 Yellow Husk Tomato 2.38 Mr. Stripey 2.38 Pink Girl 2.39 Favorite Cherry Red 2.40 Sweet Seedless 2.41 Tangerine 2.50 Missouri Pink Love Apple 2.52 Toma Verde Tomatillo 2.52 Purple Callabash 2.53 Bradley 2.54 Red Brandywine 2.55 Purple Russian 2.57 Orange Paruche 2.58

Pink Brandywine 2.59 Orange Oxheart 2.59 Sweet Chelsea 2.60 Fletcher 2.61 Zmirucht 2.63 Mountain Gold 2.66 Ozark Wonder 2.66 BHN 589 2.66 Beefmaster 2.66 Goliath 2.68 Trust 2.68 Delicious 2.69 Goldie 2.70 Mr. Underwoods Pink German Giant 2.70 Red Bounty 2.71 Black Pear 2.71 Ground Cherry 2.72 Scarlet Red 2.72 Security 28 2.73 Napa Grape 2.74 Biltmore 2.74 Jet Star 2.75 Mountain Delight 2.75 Ultra Sweet 2.76 Mountain Pride 2.77 Big Daddy 2.79 Supersonic 2.80 Arkansas Traveler 2.80 Rose de Berne 2.84 Mortage Lifter 2.86 Dixie Golden Giant 2.88 Sugary Hybrid 2.88 Believe It or Not 2.88 Dagma's Perfection 2.88 Green Zebra 2.89 Peron 2.89 Clear Pink Early 2.90 Tasti-Lee 2.91 Dr. Wyches Yellow 2.92 Rose 2.94 HM 8849 2.95 Heatwave II 2.95 Persimmon 2.95

Sweet Corn-What’s Your Favorite?

Just For Fun!Sweet Corn Tasting

2012 Sweet Corn Taste Test

Ratings Based on 1-5 with 1 being the best

Hybrid Rating

GSS0966 1.50

Obsession II 1.50

Ambrosia 1.71

BC0822 1.75

Symmetry 1.80

BSS0977 1.88

Jackpot 1.92

Cinderella 1.92

Mirai 351BC 2.00

Honey Select 2.06

WH0809 2.10

Ka Ching 2.25

Xtra Tender 3673 2.25

BC0805 2.40

BSS0982 2.63

Providence 2.70

Incredible 2.77

GH0851 2.80

Applause 2.96

Innovation 3.04

Awesome 3.08

Peaches and Cream 3.32

Bodacious 3.71

Added Melons Too

Donations to the Mid Missouri Food Bank

Educational Events and Demonstrations

Gene Zoo

Biofuel Garden

Day Lilly Demonstration

Native Plant Gardens

Passive Solar Greenhouse

Educational Activities

Undergraduate Education

FFA Field Day

FFA Field Day

Numerous School Groups

Corn Maze

Partners In Education-Fishing Day

School Groups

School Groups

Even My Own Kids

Fulton School For the Deaf

Community

Girl Scouts and Boy Scouts

McCambridge House

Big Brothers/Big Sisters

Breast Cancer Awareness

Out of the Ordinary!

Fresh Water Shrimp or Prawns

Freshwater Prawns

Freshwater Prawns

Freshwater PrawnsHarvest

Fresh Water PrawnHarvest

Vegetable Research and Campus Dining

Campus Dining-A Survey

Each student through out 4.5 oz of food each meal

250 tons/year!

400 big round bales!

What If We Could Make Compost Out Of the Food Waste?

Food Waste Horse Bedding

MU’s Campus Dining halls generate 3,000+ gallons of

Waste Vegetable Oil annually. This WVO will be

converted into biodiesel.

An estimated 40% of all food produced in the country is discarded, according to a new federal report. Each day, every person in the U.S. puts about 1,400 calories worth of food in the garbage, according to researchers at the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). Food waste has increased 50% since previous estimates were made in 1974, and now totals some 150 trillion calories per year. SOURCE: CALIFORNIA EMERGENCY FOODLINK

Zero Carbon Footprint Vegetable & Compost Production SystemUniversity of Missouri Bradford Research & Education Center & MU Campus Dining

Tim Reinbott, BREC Superintendent; Eric Cartwright, MU Campus Dining; Steven Kirk, MU Division of Plant Sciences

Several large-scale composting methods exist. These include: Windrow, Aerated Windrow, Aerated Static Pile, In-Vessel, Containerized In-Vessel, Rotating Drum and Bag Systems. Variables include: cost, compost consistency, time, labor and area requirements.

The University of Missouri Animal Sciences and Veterinary Medicine produce 1500 tons of manure and bedding material each year. MU’s Campus Dining produces 270 tons of food waste annually.

BREC can serve as a model for similar institutions by providing a working example for alternative waste management. Food waste from Campus Dining will be collected and taken to BREC, mixed with animal manures and beddings as needed to balance any nitrogen or carbon requirements, and composted to create the optimum soil amendment to be used to grow produce that will then be sold back to Campus Dining completing the circle. In addition to the compost utilized by horticultural researchers and students to grow vegetables, excess compost can be applied to larger fields such as sweet corn, pumpkins, melons and other crops, as well as be used as a soil amendment by MU’s Landscape Services and the Mizzou Botanical Garden.

There is a growing interest in locally produced food by the general public and in our school systems. This proposed system is the

essence of Community Development, and can serve as a model of how food waste from any type of cafeteria (school, business,

institutional) can be utilized to produce a valuable commodity. Similar systems could be used to provide schools with a healthy source of

locally grown food, and provide vegetable producers with a creative way to convert so called waste materials into assets to sell at local

farmers markets and to the general public. The cost/benefits realized from not sending materials to the landfill could be substantial.

Biodiesel will power the trucks, tractors & equipment used for vegetable production as well as pick-up and delivery of food waist and produce to and from campus. Carbon Credits will be used to off-set any other energy needs for this project.

Compost Facility-$35,000 Mid Missouri Solid Waste District and $35,000 from Campus Dining

Composting Operation-Food Waste

Time of Composting

Passive Composting (no turning)– Leaves-2 years

Infrequent Turning– Leaves-6 months to a year

Frequent Turning– Manure + leaves-1 to 4 months

Aerated Static Pile– Manure+leaves-5 weeks

–

Aerated Static Pile

Dr. Steve BorgeltWorking With Students on the Aeration System

In the Process of Composting

Finished Product With Opportunities for Student Entrepreneurship

MU Students Growing Vegetables to Take to Campus Dining

First Produce of the Year

Completing the Circle

Compostable Tableware Welcome Back Bash!

MU’s Campus Dining halls generate 3,000+ gallons of

Waste Vegetable Oil annually. This WVO will be

converted into biodiesel.

An estimated 40% of all food produced in the country is discarded, according to a new federal report. Each day, every person in the U.S. puts about 1,400 calories worth of food in the garbage, according to researchers at the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). Food waste has increased 50% since previous estimates were made in 1974, and now totals some 150 trillion calories per year. SOURCE: CALIFORNIA EMERGENCY FOODLINK

Zero Carbon Footprint Vegetable & Compost Production SystemUniversity of Missouri Bradford Research & Education Center & MU Campus Dining

Tim Reinbott, BREC Superintendent; Eric Cartwright, MU Campus Dining; Steven Kirk, MU Division of Plant Sciences

Several large-scale composting methods exist. These include: Windrow, Aerated Windrow, Aerated Static Pile, In-Vessel, Containerized In-Vessel, Rotating Drum and Bag Systems. Variables include: cost, compost consistency, time, labor and area requirements.

The University of Missouri Animal Sciences and Veterinary Medicine produce 1500 tons of manure and bedding material each year. MU’s Campus Dining produces 270 tons of food waste annually.

BREC can serve as a model for similar institutions by providing a working example for alternative waste management. Food waste from Campus Dining will be collected and taken to BREC, mixed with animal manures and beddings as needed to balance any nitrogen or carbon requirements, and composted to create the optimum soil amendment to be used to grow produce that will then be sold back to Campus Dining completing the circle. In addition to the compost utilized by horticultural researchers and students to grow vegetables, excess compost can be applied to larger fields such as sweet corn, pumpkins, melons and other crops, as well as be used as a soil amendment by MU’s Landscape Services and the Mizzou Botanical Garden.

There is a growing interest in locally produced food by the general public and in our school systems. This proposed system is the

essence of Community Development, and can serve as a model of how food waste from any type of cafeteria (school, business,

institutional) can be utilized to produce a valuable commodity. Similar systems could be used to provide schools with a healthy source of

locally grown food, and provide vegetable producers with a creative way to convert so called waste materials into assets to sell at local

farmers markets and to the general public. The cost/benefits realized from not sending materials to the landfill could be substantial.

Biodiesel will power the trucks, tractors & equipment used for vegetable production as well as pick-up and delivery of food waist and produce to and from campus. Carbon Credits will be used to off-set any other energy needs for this project.

Let’s Make It Green!

Campus Dining Goes Through 3,000 gallons of Waste Vegetable Oil Each Year!

Make It Into Biodiesel!$10,000 Missouri Soybean Association

50 gallons every 48 hours

By product Glycerol which contains methanol

Challenge to remove the methanol, then the Glycerin can be– Composted– Burned– Animal feed– Made into soap

Biodiesel

Questions? Comments?

http://aes.missouri.edu/bradford