1. Food and Agriculture and its Impact on Ohio’s Economy Bobby D. Moser Vice-President for Agricultural Administration & Dean October 30, 2007

2. Is Ohio an Urban or an Agricultural State?

3. Urban Features 11 million in population Three major metropolitan areas Densely populated state –Ranked 6 th nationally in population –Ranked 35 th in state size

4. Agriculture Features One of Ohio’s largest industries Contributes $93.8 billion to state’s economy –11% of total economy –$1 of every $9 of output Industry employs over 984,000 Ohioans –15% of total employment –1 of every 7 jobs Major exporter –$58.7 billion domestic –$4.7 billion foreign

5. Food & Agriculture Industry Diverse –Nationally ranked in the top 10 of most major commodities (soybeans, corn, eggs, dairy & swine) –Outstanding fruit & vegetable industry –Growing green industry (nursery, landscaping & horticulture) –Ranked 5 th nationally in food processing –A major forest processing industry

6. –Largest manufacturer of all natural Swiss cheese in the United States – Brewster Dairy in Brewster – Largest soup plant in the world – Campbell’s in Napoleon –Largest ketchup plant in the world – HJ Heinz in Fremont –Largest yogurt plant in the world – Dannon in Minster Home-Grown Success Ohio is home to...

7. Natural resource base –One-third of the state is forested Water Quality –Lake Erie –Ohio River –Tributaries Food & Agriculture Industry

8. Rural Urban Interface

9. Our “Ecological Paradigm” Production Efficient Environmental Compatibility Economic Viability Social Responsibility

10. Agbiosciences Food, Nutrition & Health Environment Bio-based energy, products OARDC Battelle Report Research-based Impacts Soybean ($837M) Research products: value-added products, high yield, disease resistant, high quality varieties Impacts: $191 million in annual value-added output $67 million in income for Ohioans 4,030 jobs in Ohio Research-based Impacts Soybean ($837M) Research products: value-added products, high yield, disease resistant, high quality varieties Impacts: $191 million in annual value-added output $67 million in income for Ohioans 4,030 jobs in Ohio

11. Food, Nutrition & Health

12. Manual hybridizationField testing SoybeansTofu Development of Value-Added Foods

13. Magnetic Resonance Imaging of Bread Wheat Bread Soy Bread Soy Bread Research

14. The CAFFRE mission is to serve as a catalyst for research and development of novel functional foods and components that will enhance health and quality of life for people of all ages. TOMATOES FOR PROSTATE HEALTH Developed a high lycopene tomato juice fortified with soy isoflavones. Began with growing special high lycopene tomatoes, developed the functional beverage, evaluated the bioavailability of the compounds, and examined the acceptability of the product in the market. Effect on prostate cancer currently being evaluated in a human clinical study. BLACK RASPBERRIES STUDIED TO PREVENT GASTROINTESTINAL CANCERS Berries influence prevention of oral, esophageal, and colon cancers. Products developed from freeze-dried black raspberries. Ongoing clinical study to evaluate the effect of a lozenge on oral cancer recurrence.. C A F F R E Center for Advanced Functional Foods Research & Entrepreneurship

15. A small fraction of market eggs contains the bacterium Salmonella Salmonella causes a major food- transmitted disease called salmonellosis The government set a goal to achieve Salmonella-free eggs by 2010, but the needed technology is not currently available. OSU egg decontamination process using ozone Egg decontamination by OSU process Using ozone as a powerful sanitizer, OSU researchers developed the technology to produce safe and fresh eggs. The new process should be in production lines be the end of the year. Food Safety Salmonella in Eggs

16. Food Safety High pressure with or without addition of external heat makes safe, superior quality food products Value added heat sensitive foods Satisfy consumer demand for “fresh like” foods with minimum use of preservatives Pressure pasteurized products are commercially available Juices, fruit snack, ham, oysters, jam, guacamole, poultry, chopped onion, sliced meat Shelf-stable foods are not yet commercialized Mashed potato, eggs, pasta, whole-muscle meats, coffee, tea Multi disciplinary team oriented research Food safety and quality of low-acid foods Identify least processed zone to ensure safety Technology transfer and industrial outreach High Pressure Food Pasteurization & Sterilization

17. Environment

18. Water Quality The Dead Zone: Anoxic Hypolimnion Too much phosphorus leads to too much algae. When the algae dies and sinks to the bottom in the Central Basin of Lake Erie, the decomposition process uses all of the oxygen and creates the “Dead Zone.”

19. Upper Sugar Creek Farmer Partners Team with Ohio EPA to Improve the Water Quality NSF GK-12 Grant Teaching Science through Learning about Local Stream Ecology Sugar Creek Water Quality Project Water Quality

20. Bio-Based Energy, Products

21. Bio Fuels Food Food Supplies Supplies Non-FoodSupply Soybeans, fats & greases (largest sources of biodiesel) Potential to displace 5-10% of our diesel Corn (largest volume grain and source of EtOH in U.S.) Potential to displace 10-20% of our gasoline Over 1 billion tons/year of lignocellulosic biomass (trees, grasses, etc.) could be available in the U.S. Potential to displace 30-50% of our gasoline U.S. Biomass Resource Potentials

22. Ohio Corn Ethanol Plants Ohio Corn Ethanol Plants (3-15-07) 6 Under Construction 8 Seeking Permits - not under construction 9 Working with ODOD but have not applied for permits

23. Ohio Soy Biodiesel Facilities 3 Current Soy Biodiesel Production Facilities 35 million gallons 16 Proposed Soy Biodiesel Production Facilities 176 million gallons TOTAL 2008 PRODUCTION Current + Proposed + Increased Production 245 million gallons

24. Potential Energy Sources in Ohio (Billions Btu’s) All Biomass to Energy

25. Technologies for Tomorrow Ohio Third Frontier: Wright Project ($1.5 M) matched with Federal funds ($1.75 M) Ohio Biomass Anaerobic Digestion Renewable Energy Integrated technologies for the biological conversion of biomass into scalable energy systems Biogas Solid Oxide Fuel Cell

26. Improved animal waste management Renewable energy resource Distributed generation of electricity and heat Odor control Reduced atmospheric emissions Value added product options Improved animal waste management Renewable energy resource Distributed generation of electricity and heat Odor control Reduced atmospheric emissions Value added product options Planned BioGas Co-Digestion Plant OARDC, Wooster Campus Livestock Waste Management & Green Energy Production

27. Technologies for Tomorrow Ohio’s Agricultural Output $79.6 Billion Ohio’s Polymer Output (Chemicals, Plastics, Rubber Materials) $49 Billion OBIC

28. New Industrial Crop for Natural Rubber Taraxacum kok-saghyz

29. Maximizing Nitrogen and Seed Placement, Fuel, and Reducing Operator Fatigue Through Use of Automatic GPS Guidance Systems Nathan Watermeier, Ohio Geospatial Extension Program, 2007 Automatic Guidance Systems - Self-Steering - Centimeter Accuracy - Controlled Traffic - Reduced Operator Fatigue Automatic GPS Guidance Systems

30. Value-Added Industry Food, Nutrition & Health Environment Bio-Based Energy & Products Agriculture’s Impact on Ohio’s Economy Agriculture $93.8 billion

31. The College of Food, Agricultural, and Environmental Sciences