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
Region: Northeast
State: Vermont
Project Leader:
Roy Desrochers
University of Vermont and State Agricultural College
Description:
Research results from taste and sensory evaluations with flint corn prepared for tortilla, grits, and raw.
Type:
Fact Sheet
File:
Download file (PDF)
Target audiences:
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"
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.