Technology and Information Fusion Needs to Address the Food, Energy, Water Systems (FEWS) Nexus Challenges

In response to the Food, Energy, Water Systems (FEWS) Nexus Challenge grant awarded by NSF, the team of investigators led by David Ebert, along with Christian Butzke, Melba Crawford, Phillip Owens, and Dimitrios Peroulis conducted a two-day workshop in Napa, California on November 5th and 6th, 2015. The workshop addressed the emerging issues in the food/energy/water systems throughout the diverse geography of the United States and over various crops and environmental conditions to better understand and model and ultimately devise a solution for the challenges to the FEWS nexus. One of the intended outcomes of the workshop was to generate a report that will chart the research challenges and opportunities for solving these challenges and have an impact on scientific fields including, sensing technology, hydrology, soil science, climate, data fusion, analysis, visualization, and data driven decision 2 making, as well as agricultural production, local and regional economies, sustainability and planning. The information contained in this post-workshop report serves as that foundation.In response to the Food, Energy, Water Systems (FEWS) Nexus Challenge grant awarded by NSF, the team of investigators led by David Ebert, along with Christian Butzke, Melba Crawford, Phillip Owens, and Dimitrios Peroulis conducted a two-day workshop in Napa, California on November 5th and 6th, 2015. The workshop addressed the emerging issues in the food/energy/water systems throughout the diverse geography of the United States and over various crops and environmental conditions to better understand and model and ultimately devise a solution for the challenges to the FEWS nexus. One of the intended outcomes of the workshop was to generate a report that will chart the research challenges and opportunities for solving these challenges and have an impact on scientific fields including, sensing technology, hydrology, soil science, climate, data fusion, analysis, visualization, and data driven decision 2 making, as well as agricultural production, local and regional economies, sustainability and planning. The information contained in this post-workshop report serves as that foundation

Discussions on Increasing the Sustainability of Perennial Crops Through Informed Precision Decision-Making

In order to better understand the struggles and practices of growers in improving sustainability, two one-day workshops were conducted in California in April, 2018. The workshops brought together local growers, academic research groups, local, regional, and state agencies, and sustainability groups to discuss practical ways to increase sustainability, economic, environmental, and community, through the adoption of new technologies (see appendix for a list of attendees). All attendees were knowledgeable about the concept of sustainability in growing perennial crops. For readers who might be less familiar with the concept, here we provide an exemplar definition by the California Sustainable Winegrowing Alliance: “The vision of the Sustainable Winegrowing Program is the long-term sustainability of the California wine community. To place the concept of sustainability into the context of winegrowing, the program defines sustainable winegrowing as growing and winemaking practices that are sensitive to the environment (Environmentally Sound), responsive to the needs and interests of society-at-large (Socially Equitable), and are economically feasible to implement and maintain (Economically Feasible).

«Image and performance enhancing drugs» im Freizeitsport

Zur Verbesserung von Aussehen oder Leistung wird im Fitness-Bereich neben Supplementen auch auf Medikamente zurückgegriffen. Diese Anwender von «Image and performance enhancing drugs» sind nicht leicht zu identifizieren. Aufgrund von fehlendem Bewusstsein für die Thematik sind sie bei ihrer Suche nach medizinischem Rat von Stigmatisierung betroffen

Feasibility of producing pear wine: Pears produce premium sparkling wine

Pear growers and packers continue to need profitable market channels for fruit that is not packed for fresh market or canned. Off-grade fruit that is designated for the juicing market frequently gives growers and packers poor returns unless there are significant shortages of fruit juice concentrates in the marketplace. Finding a use for these fruit in the creation of a higher priced, value-added premium product could greatly strengthen the performance of this segment of the pear market and at the same time use the off-season production capacity of sparkling wineries. Our experiments demonstrate that an ultrapremium-quality cider can be made from juice grade Bartlett pears. Pear fruit should be ripe for optimum flavors and aromas