University scientists showed off the eight cloned cows that are all alike genetically. The scientific advancement took years to develop, but a scientist with the University of Georgia's College of Agricultural and Environmental Sciences says you could soon find cheaper beef in the meat counter because of the cloning science. "So we believe that the cloning process will make it less expensive to produce the animals and the industry will pass it on to the consumers." That was Steve Stice with the College of Agricultural and Environmental Sciences. The first two healthy cloned calves were born this past February , and in the next four months, another six. The FDA will have to approve the new technique before beef from the cows can be sold. Future plans call for the same cloning technique to be used on pigs. John Harrell, University of Georgia College of Agricultural and Environmental Sciences, reporting from Tifton.

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Many farmers lose yields in corn, peanuts, and pearl millet when they are contaminated with a mycotoxins. A mycotoxin most farmers are familiar with in Georgia is aflatoxin. David Wilson, a Scientist with the University of Georgia's College of Agricultural and Environmental Sciences says mycotoxins can hit farmers hard in the pocketbook. "Mycotoxins in Georgia are probably the most important marketing problems that we have, because they're things that buyers worry about and it affects price as well as quality." David Wilson with the College of Agricultural and Environmental Sciences. The University scientist used a package approach when looking at the problem. Areas researched include when the crop was planted, how fertilizer was applied, and how the crop was harvested to insure quality. The study indicated that crop management approaches may help minimize the impact of mycotoxin contamination, especially in corn. John Harrell, University of Georgia College of Agricultural and Environmental Sciences, reporting from Tifton.

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The disorder, called lactose intolerance affects approximately twenty five percent of the American public. It occurs more often in African Americans, Hispanics, Native Americans, and Asian Americans. Connie Crawley, a Food and Nutrition Specialist with the University of Georgia Extension Service says there are several warning signs that could indicate lactose intolerance. "Yes it can be things like diarrhea and gas and cramping, and it depends on the person, everyone's slightly different, there are some people that really have the problem but it's so minor that as long as they control the amount of dairy products that they consume, they don't usually have any symptoms." Connie Crawley with the College of Family and Consumer Sciences. If you experience discomfort after consuming milk and other dairy foods, see your doctor. Tests can be performed to confirm whether or not you have trouble digesting lactose. John Harrell, University of Georgia College of Agricultural and Environmental Sciences, reporting from Tifton.

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The food-borne pathogen called arcobacter has recently been linked to gastritis and other illnesses in humans. The pathogen has been detected in drinking water supplies and raw meats, including pork products. But a scientist with the University of Georgia's College of Agricultural and Environmental Sciences says no food related illnesses caused by this pathogen have been reported in Georgia. He adds arcobacter is similar to other food-borne pathogens. "Arcobacter was at least given a different name, classification about eight or nine years ago. In some ways it's similar as far as the illness that might be produced by, it also is somewhat similar in some of its growth characteristics, but it's also got some differences." That was Mark Harrison with the College of Agricultural and Environmental Sciences. The University scientist evaluated the effect of environmental factors that would reduce the incidence of arcobacter in raw and processed ground meats. Data acquired from the research can be used by processors and regulatory agencies to evaluate whether or not this food pathogen can survive in foods that have a minimum amount of processing. John Harrell, University of Georgia College of Agricultural and Environmental Sciences, reporting from Tifton.

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Problems with water repellent soil in turf grass occurs in areas where the root zone is mostly sand. If the problem is serious, too much water can be applied in an attempt to wet the soil. Water repellent soils can also cause turf grass to die. Keith Karnok, a scientist with the University of Georgia's College of Agricultural and Environmental Sciences says microorganisms in the soil cause most of the water repellent problems. "Is produced by microorganisms in the soil. And this is a natural process and it just happens, and when this coating on these sand particles falls to a certain level of moisture, in other words starts drying out, it becomes very water repellent, water will actually roll off those sand particles." Keith Karnok with the College of Agricultural and Environmental Sciences, who adds there has been only limited success at controlling the problem with fungicides. The University scientist plans to conduct more research, looking for a solution to all problems with water resistant soil. John Harrell, University of Georgia College of Agricultural and Environmental Sciences, reporting from Tifton.

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