The Cornell Enology and Viticulture programs developed a three-session, eight-hour course entitled 'Basics of Winemaking' and delivered it at 10 locations to 50 aspiring winemakers throughout New York. A hands-on followup workshop at Geneva entitled 'Basics of Must and Wine Analysis' provided instruction to 16 of the participants.
Livestock farmers and custom butchers are finding it increasingly difficult to locate off-farm disposal for mortality and meat residuals. Prices for disposal of meat by-products are $20 per barrel or $50 per animal. Bovine mortality is up to $125 per animal in some locations, horses $200, swine $60. More than 20,000 livestock farms and 1,000 custom butchers in the Northeast have been left with increased expenses and/or no rendering service available.
Nutrition programming through Cooperative Extension programs focus not only on updated nutrition content but also the quality of program delivery and lasting behavioral impacts in the target audience. To this end, trainings on both nutrition content, facilitation methods and program management are delivered in county, regional, statewide and multi-state settings.
Oversight of the quality of nutrition education delivered through Cornell Cooperative Extension Associations is provided by this unit to ensure quality nutrition education and stewardship of funds.