Shiitake Marketing and Value Added Development Program

This project was undertaken in cooperation with the Shiitake Growers Association of Wisconsin with funding by the Wisconsin State Agricultural Development and Diversification Program. The objectives of the Shiitake Marketing and Value Added Development program were to: Develop promotional materials targeted for culinary institutes, universities and technical schools with Restaurant Management Programs. Disseminate the promotional materials and test for marketing effectiveness. Develop at least three value added products using shiitake. Develop package design/graphics and labeling for the value added products.Contracting Agency: Shiitake Growers Association of Wisconsin Funding Agency: Wisconsin State Agricultural Development and Diversification Progra

Nutritional Analysis and Development of Promotional Materials for Shiitake Mushroom Producers in Wisconsin

Research Objectives: To perform nutritional analysis on Wisconsin-grown Shiitake mushrooms in both the fresh and commercially freeze-dried forms including the following nutrients: protein, fat, carbohydrate, amino acids, fatty acids, vitamins A, B, C, ergosterol (pro-vitamin D),. and minerals. To develop promotional materials incorporating nutritional analysis, storage information, and recipes.UW-System Applied Research Grant University of Wisconsin-Stou

Summary Report for the Research Project: Development of Initial Strategies for the Promotion, Marketing, Distribution, and Packaging of Shiitake Mushrooms

UW-Stout Faculty Research Initiative Program SHIIGAW: Shiitake Growers Assoc. of Wis. River Country Resource Conservation & Development Counci

Growing the Psychiatry Workforce Through Expansion or Creation of Residencies and Fellowships: the Results of a Survey by the AADPRT Workforce Task Force.

ObjectiveThe USA needs to produce more psychiatrists to meet projected workforce deficits. The American Association of Directors of Psychiatric Residency Training Directors (AADPRT) sought to examine opportunities for and obstacles to expanding or creating residencies and fellowships.MethodsIn November 2019, the authors conducted a survey of residency and fellowship directors. The survey gathered information about new positions, new programs, participation in interprofessional education, and loss of residency or fellowship positions.ResultsThe survey was distributed to psychiatry residency (N=231) and fellowship (N=194) directors, with a response rate of 33.4%. One quarter of responding residencies and fellowships reported creating new programs; 24.7% of residency and 17.5% of fellowships reported expansion. The most common reason to develop or expand programs was the shortage of psychiatrists, with the local institution as the most common funding source. Fifty-seven percent reported that they had wanted to expand, but faced barriers, primarily lack of funding. Recruitment and retention of faculty are major challenges. Psychiatry departments frequently (87.5%) participate in interprofessional education, generally perceived as positive. Unfortunately, 15.7% of respondents reported loss of positions or closure of programs.ConclusionsCreating and expanding residencies and fellowships are common strategies for addressing the shortage of psychiatrists. Barriers include lack of funding and challenges recruiting/retaining faculty. The loss of residency/fellowship positions or closure of programs is a worrisome trend

Analysis of the headspace aroma compounds of walnuts (Juglans regia L.)

The aroma volatiles of walnuts from three different geographical locations were studied. Over 110 compounds were identified in the headspace volatiles, many for the first time as walnut components. Walnuts from China and the Ukraine contained high levels of lipid-derived volatiles, in particular hexanal, pentanal, 1-hexanol and 1-pentanol from linoleic acid breakdown, and 1-penten-3-ol from alpha-linolenic acid breakdown. Chilean walnuts, however, contained high levels of alkylbenzenes of molecular weight 120, with the lipid-derived aldehydes and alcohols present at much lower levels than in the other two walnut samples. The relationship between the fatty acid composition of the walnuts and their volatile composition is discussed. Copyright (C) 2005 John Wiley & Sons, Ltd