Food waste gone gourmet? That's what happened when a butternut squash processor asked researchers at Cornell's Food Venture Center to evaluate the company's waste products. Their squash seeds have been turned into tasty oil and will now be used in local restaurants.

After Cornell's researchers recommended pressing the wasted squash seeds for oil, the processing company approached a local business, Stony Brook Cookie Co., as a potential market. The oil didn't make the best baking ingredient, but Stony Brook did see potential for the oil to become a specialty product. Because the roasted seeds make excellent food-grade oil for salad dressings, sauteing and such, Stony Brook has decided to sell the oil in stores and directly to restaurants under a new brand name, Stony Brook WholeHeartedFoods.

Food innovation centers are playing an important role in localizing our food system and helping farmers, ranchers, and entrepreneurs discover creative ways to process and market their products. Many states already enjoy these centers, while others, like Montana, are working hard to establish them.

Source: New York Ag Connection

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xcv
written by Louis vuitton bags, March 01, 2010

thanks a lot for the share

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