EM8981j_ProcessedFreshVegetables.pdf

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Citeable URL: https://ir.library.oregonstate.edu/concern/open_educational_resources/kw52j8466

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Attribute Name	Values
Creator	Oregon State University. Extension Service Oregon State University. Department of Horticulture Brewer, Linda J. Burt, Lawrence A. White, Linda D. (Linda Dee) Sugar, David Strik, Bernadine C. (Bernadine Cornelia), 1962- Skinkis, P. (Patty) Seavert, Clark F. Regan, Richard Olsen, Jeff L. McReynolds, Bob Kaiser, C. (Clive) Fletcher, Richard A. Cook, Thomas W. Castagnoli, S. Bondi, Michael C. Azarenko, A. N. (Anita Nina) Andrews, N. (Nick) Mertz, Chris Chilton, Mike Weeks, Tom
Abstract	Oregon has a rich history in the production of fruits, berries, vegetables, and ornamental crops; the state’s national and international reputation for delivering high-quality products is well-established and well-deserved. In the past, agriculture and forestry were the foundation of Oregon’s economy. Although other activities now are equal in size to these land-based enterprises, agriculture continues to make a significant contribution to Oregon’s economic well-being. Oregon agriculture has not been immune to the impacts of economic globalization. Production, processing, marketing technologies, and the American palate are changing rapidly. More than ever before, producers, processors, and marketers link their success in agriculture to creativity and entrepreneurism.
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	EM8981j_ProcessedFreshVegetables.pdf	2017-07-06	Public	Download