The Oklahoma State University Robert M. Kerr Food and Agricultural Products Center continued to support innovation and growth of food and agricultural businesses throughout Oklahoma in 2019, providing a total economic impact of more than $28 million.
Protein options, refrigerated snacks, a new generation of foodies and more are on the menu for 2020, as the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center selects the hottest food trends for the upcoming year.
An upcoming workshop hosted by OSU's Department of Horticulture and Landscape Architecture will provide valuable information about soilless food production.
