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ARS researchers discovered that bees collect pollen from centipedegrass flower heads.

ARS scientists have developed yellow bean varieties that contain more absorbable iron.

ARS researchers developed a new spawning aid for female channel catfish resulting in increased egg yield.

A long-term honey bee monitoring network helps researchers to better understand colony performance and survivorship over multiple seasons.

ARS researchers are studying genetics and breeding to make honey bees more resilient.

ARS scientists created a new potato variety with greater yields and better processing qualities, especially for making chips and fries.

Researchers with the ARS Honey Bee Breeding, Genetics, and Physiology Research Unit have identified a region of the honey bee genome linked to reduced colony defensiveness.

ARS researchers released two new varieties of blackberry: ‘Twilight’ and ‘Hall’s Beauty.’

Putting honey bees into indoor cold storage in October rather than November increases their chances of surviving the winter.

Learn about the Keepsake strawberry developed by ARS

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

Good food going bad is a sad thing when many people are going hungry, but ARS researchers have addressed that issue.

Collaboration between ARS scientists and more than 30 national and international institutions resulted in two new pollinator bee genome sequences.

ARS researchers are focusing on the honey bee “microbiome”—the bacteria and other microbes that inhabit the insect's gut.

ARS scientists have developed a biodegradable edible film from casein, a milk protein, which can be used as a food wrap.

Two oilseed crops that are good for pollinators—pennycress and camelina—can fit into profitable rotations with corn and soybeans.

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

Collaboration between ARS scientists and more than 30 national and international institutions resulted in two new pollinator bee genome sequences.

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

ARS scientists, in collaboration with the Children's Hospital Oakland Research Institute, developed a low-calorie, fruit-based snack bar fortified with micronutrients and fiber.