Project Type: Partnership
Funds awarded in 2020: $29,185.00
Projected End Date: 12/31/2022
Grant Recipient: University of Vermont and State Agricultural College
University of Vermont and State Agricultural College
Research results from taste and sensory evaluations with flint corn prepared for tortilla, grits, and raw.
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Farmers/Ranchers; Educators; Researchers; Consumers
This product is associated with the project "Expanding Local Markets through Evaluating Sensory Characteristics and Agronomic Performance of Flint Corn Varieties"