Food and Agriculture and its Impact on Ohio’s Economy

1. Food and Agriculture and itsImpact 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 6th nationally in population • Ranked 35th 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 5th nationally in food processing • A major forest processing industry

6. Home-Grown Success Ohio is home to . . . • 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

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

8. Rural Urban Interface

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

10. OARDC Battelle Report • Agbiosciences • Food, Nutrition & Health • Environment • Bio-based energy, products • 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. Development of Value-Added Foods Manual hybridization Field testing Tofu Soybeans

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

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. C A F F R E Center for Advanced Functional Foods Research & Entrepreneurship 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. .

15. Food Safety Salmonella in Eggs • 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 decontaminationprocess 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.

16. Food Safety High Pressure Food Pasteurization & Sterilization 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

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

20. Bio-Based Energy, Products

21. Food Supplies Non-Food Supply Bio Fuels U.S. Biomass Resource Potentials • 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

22. 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 Facilities35 million gallons 16 Proposed Soy Biodiesel Production Facilities 176 million gallons TOTAL 2008 PRODUCTIONCurrent+ Proposed+ Increased Production245 million gallons

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

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

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

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

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

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

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

31. The College of Food, Agricultural, and Environmental Sciences Bringing Knowledge to Life