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ARS researchers are developing new strategies to combat citrus greening

ARS researchers are working to counter Emerald Ash borers with releases of the parasitic wasp Tetrastichus planipennisi and gene-based control.

A team of ARS and Boyce Thompson Institute researchers in Ithaca, NY, may have found a weak link in the citrus-greening disease cycle.

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

ARS researchers have created silver nanoparticles whose antimicrobial properties can be passed directly into the cotton fibers that make up fabrics and textiles.

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

ARS Electron and Confocal Microscopy Research Unit helps expand the scientific understanding of microbes, pests, and pathogens that attack crops, infect livestock, and sicken thousands of people each year.

Researchers are exploring the use of robots to take on hazardous duties related to studying wind erosion of soils and the expansion of deserts.

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

A team led by ARS scientists in Wooster, OH, developed and tested the smarter sprayer technology.

Researchers have developed a self-propelled apple-harvest and in-field-sorting prototype machine.

ARS scientists investigated using a robotic vision system, RoTSE, to prune fruit trees during the winter.

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

ARS scientists have developed and released "Hidden Valley" meadow fescue.

ARS researchers developed a new heat treatment for use during the sugarcane juice clarification process to eliminate microbial contamination.

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.