U.S. farmers are looking for new crops that will help diversify their farms and increase their profits. With the rising popularity of natural products, some farmers are interested in growing medicinal herbs. The dietary supplement industry is
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Jeanine M. Davis and Jacqulyn T. Greenfield
Poster Session 24—Herbs, Spices, and Medicinals 1 19 July 2005, 1:15–2:00 p.m. Poster Hall–Ballroom E/F
Louis E. Petersen
190 WORKSHOP 22 (Abstr. 1055-1058) Production and Utilization of Herbs, Spices, and Medicinal Plants: Pacific Northwest and Caribbean
Manuel C. Palada and Stafford M.A. Crossm
190 WORKSHOP 22 (Abstr. 1055-1058) Production and Utilization of Herbs, Spices, and Medicinal Plants: Pacific Northwest and Caribbean
Weiguang Yi and Hazel Y. Wetzstein
Herbs and spices have been used not only as food preservatives and flavoring, but also as traditional medicines for thousands of years. Two-thirds of the world's population still relies on traditional medicines with herbal medicines the most common
Lon Johnson
190 WORKSHOP 22 (Abstr. 1055-1058) Production and Utilization of Herbs, Spices, and Medicinal Plants: Pacific Northwest and Caribbean
William J. Sciarappa, Jim Simon, Ramu Govindasamy, Kathleen Kelley, Frank Mangan, Shouan Zhang, Surendran Arumugam, Peter Nitzsche, Richard Van Vranken, Stephen Komar, Albert Ayeni, Gene McAvoy, Chung Park, William Reichert, David Byrnes, Qingli Wu, Brian Schilling, and Ricardo Orellana
identifying new specialty vegetables, greens, and herbs that can be grown economically on the east coast, our concept was to connect more precisely with consumer interest which mitigates grower risk and creates more opportunities for local agricultural
Annika E. Kohler and Roberto G. Lopez
The market demand for fresh, dried, and living culinary herbs has increased over the past decade. In 2019, the wholesale value of culinary herbs produced in the United States was $58.4 million, a 16% increase from 2009 ( USDA, 2010 , 2020
Danielle D. Treadwell, George J. Hochmuth, Robert C. Hochmuth, Eric H. Simonne, Lei L. Davis, Wanda L. Laughlin, Yuncong Li, Teresa Olczyk, Richard K. Sprenkel, and Lance S. Osborne
vegetable category, including herbs, has comprised the largest single sector of the organic foods market for several years [43% in 2005 ( OTA, 2006 )]. When questioned about limitations to increasing market share of organic products, 52% of stakeholders to
Gwendolyn Hawkins, Stephanie E. Burnett, and Lois B. Stack
green industry products such as container-grown vegetables, herbs, and ornamentals. Yet, there is little to suggest that the interest in organic, sustainable, and local products is limited to food. Identifying market interest in organic, sustainable, and