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Scientists have assembled a collection of yeasts that convert agriculture waste into bio-oil, which is then easily converted into biodiesel or renewable jet fuel.

ARS researchers recently developed and released three new pea cultivars that can be grown in the cooler months.

In recent years, farmers in the southeastern United States have struggled with the invasive guava root-knot nematode.

Scientists have identified a tomato gene that's responsible for the softening process in the fruit as it matures, and found a way to inhibit the gene, keeping tomatoes firmer, longer.

ARS researchers examined rhododendron plants growing in native stands, looking for microbes that cause diseases that affect other plants.

Researchers developed a forecast tool to determine which areas have the highest probability of a large rangeland fire.

ARS scientists have developed 'Liberty' a new switchgrass that is well adapted to the Upper Midwest and produces 530 gallons of bioethanol per acre.

Research at the ARS Western Human Nutrition Research Center revealed that consuming a new type of wheat may help control blood sugar.

ARS and University of California-Berkeley scientists are evaluating the potential of a parasitoid wasp to control the fruit fly, spotted wing drosophila.

Scientists are producing new strains of cotton that offer both quality and abundance.

ARS scientists are investigating ways to ensure agriculture can produce renewable fuels that will help diminish our carbon footprint.

ARS scientists are combatting pests and diseases affecting avocado production in the U.S.

Scientists conducted research on how farm management practices could maximize elephant grass’s utility as a bioethanol feedstock.

ARS scientists found that methyl benzoate can repel, and even kill, other insects and pests, including the spotted wing drosophila fly.

ARS scientists are investigating ways to ensure agriculture can produce renewable fuels that will help diminish our carbon footprint.

ARS scientists are investigating ways to ensure agriculture can produce renewable fuels that will help diminish our carbon footprint.

A new variety of sugarcane has high fiber content, excellent regrowth ability, high stalk population, cold tolerance, disease resistance, and excellent biomass yield.

Scientists conducted research on how farm management practices could maximize elephant grass’s utility as a bioethanol feedstock.

ARS has been a central player in the Wheat Productivity Enhancement Program for Pakistan, a decade-long international collaboration.

Scientists are looking into how they can improve upon the grass cattle put in their bellies and you put in your tank.

ARS scientists successfully used tung oil as the starting material for a new additive to improve the performance of diesel fuel.

Learn about the Keepsake strawberry developed by ARS

Scientists are using dogs to sniff out citrus orchards for the devastating pathogen HBL, also known as Citrus Greening.

Researchers found a way to distinguish between two citrus diseases that are similar in appearance, but dangerously different.

A way to control mold while keeping the strawberries fresh and tasty.

ARS scientists recently released “Contender” peanut, which is high in oleic fatty acids.

The National Plant Germplasm System--a collection of seeds, cuttings, bud wood, rootstocks, and other plant material--has had over 209,700 accessions shipped to 81 countries.

ARS researchers decided to examine the genetics that underpin broccoli's ability to cope with heat stress.

ARS researchers in Oregon have bred more than 20 varieties of hops since the 1950s.

ARS scientists are exploring ways to convert household waste into methane and ethanol that can be used to power trucks or generators

ARS scientists released two new varieties of potatoes—'Clearwater Russet' and 'Blazer Russet'—that will be used by McDonald's for French fries.

ARS researchers are improving bioenergy production to advance the economic feasibility of producing high-quality biodiesel and jet fuels from renewable biomass.

ARS scientists and collaborators developed and released the new OLé peanut.