2013 FAPC Annual Report

13 REPORT

CONTENTS 03 04 DIRECTOR’S MESSAGE

14 FEATURED PROJECT

05 ABOUT FAPC

16 DISCIPLINE PROJECTS, CONTINUED

06 INDUSTRY ADVISORY COMMITTEE DonationsDonations DonationsDonations DonationsDonations

SUPPORT 07 FOUNDATION FOCUS DonationsDonations DonationsDonations DonationsDonations

$

08 FINANCIAL HIGHLIGHTS

25 FACULTY & STAFF

2013

26 YEAR IN REVIEW

Managing Editor & Graphic Designer

Mandy Gross - FAPC Manager of Communications Services

Editor

Rebecca Bailey - FAPC Communications Graduate Assistant

Robert M. Kerr Food & Agricultural Products Center

09 DISCIPLINE PROJECTS

148 FAPC-OSU, Stillwater, OK 74078-6055 405-744-6071 | 405-744-6313 FAX www.fapc.biz | fapc@okstate.edu

Oklahoma State University, in compliance with Title VI and VII of the Civil Rights Act of 1964, Executive Order 11246 as amended, Title IX of the Education Amendments of 1972, Americans with Disabilities Act of 1990, and other federal laws and regulations, does not discriminate on the basis of race, color, national origin, sex, age, religion, disability, or status as a veteran in any of its policies, practices or procedures. This includes but is not limited to admissions, employment, financial aid, and educational services. This publication is printed and issued by Oklahoma State University as authorized by the vice president, dean and director of the Division of Agricultural Sciences and Natural Resources and has been prepared and distributed at a cost of $2,200 for 700 copies. 0214 MHG.

04 DIRECTOR’S MESSAGE J. Roy Escoubas

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he Robert M. Kerr Food & Agricultural Products Center is a state-of-the-art facility that’s unique in the United States, and it is here to help Oklahoma food processors.

It is a research, product development, business and marketing, and technical assistance resource for the Oklahoma food and agribusiness industries.

This 96,000-square-foot stand-alone facility has animal harvesting, food manufacturing, sensory profiling, food research, food microbiology and analytical laboratory facilities. FAPC has conference facilities and applications laboratories for demonstrations and prototype testing. The center has approximately 15,000 square feet of active research space, 16,000 square feet of active food-processing space, 3,200 square feet of conference space, and more than 10,000 square feet of refrigerated and freezer space.

As it enters its 17th year, FAPC continues to contribute significantly to the Oklahoma economy. According to an economic impact study, FAPC has a $200 million-plus impact on the state’s economy each year and launched about 65 entrepreneurial businesses that have added about 330 jobs in 35 Oklahoma communities.

FAPC has eight faculty members working in food process engineering, oilseed chemistry, cereal chemistry, horticultural products and processing, food industry economics, food microbiology and value-added wood products. There are 11 professional and three technical staff members in food process engineering, food microbiology, food sensory analysis, food harvest and processing technology, total quality management, global food safety programs, communications and media support, and marketing and business management. In 2013, FAPC trained more than 1,600 industry clients in more than 60 workshops and participated in more than 150 client projects.

Oklahoma leaders including the governor, Senate president pro tempore and House speaker appoint FAPC’s Industry Advisory Committee members. In 2013, the chair of the advisory committee is Paul Schatte, vice president and co-owner of Head Country Foods in Ponca City, Okla.; the vice chair is Nancy Addington, manager of transportation at the Associated Wholesale Grocers in Oklahoma City; and the secretary is Tommy Kramer, executive director of Durant (Okla.) Industrial Authority. The immediate past president is David Howard of Unitherm Food Systems in Bristow, Okla.

FAPC strives to serve the Oklahoma food and agribusiness industries with best science and technology, and best business practices to help them compete in a global market. Leading work areas and trends include food safety, food traceability, food quality, food sourcing, sustainability, convenience and food costs. These work areas and trends are expected to drive the food industry and will continue to be manifested by retail and food-service consumer demands.

FAPC is experienced, prepared and ready to serve the state’s food processing and agribusiness industries. We can help you grow and be profitable. Contact us and allow us to assist you.

Dr. J. Roy Escoubas FAPC Director

ABOUT FAPC 05

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or many, Oklahoma’s agricultural and food industries evoke thoughts of wheat and cattle. While this is a rich part of Oklahoma’s heritage and a significant portion of our economy, many of these commodities are currently sent to other states or even other countries for further processing into the bakery, meat and other products that reach the consumer’s table.

to faculty and staff with expertise in business and technical disciplines.

FAPC, located in Stillwater, on the campus of Oklahoma State University, strives to keep the products, jobs and dollars in Oklahoma.

By offering large and small businesses, producers and entrepreneurs access to faculty and staff with expertise in business and technical disciplines, FAPC strives to discover, develop and deliver information that will stimulate and support the growth of value-added food and agricultural products and processing in Oklahoma.

FAPC offers large and small businesses, producers and entrepreneurs of Oklahoma, as well as other states, access

FAPC’s research laboratories, pilot-processing facilities, educational programs and seminars keep food and agricultural processors and entrepreneurs on the forefront of cutting-edge value-added processing and technology.

Adding Value to Oklahoma

06 INDUSTRY ADVISORY COMMITTEE

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June 6, 2013

APC has the privilege of an oversight committee to help guide the center. The Oklahoma Legislature established the Industry Advisory Committee to serve as an advisory board for FAPC.

The 16 members of the committee are Oklahoma agricultural leaders, appointed by the highest positions of the Oklahoma state government and the vice president and dean of OSU’s Division of Agricultural Sciences and Natural Resources. The committee assists, counsels and gives leadership to FAPC.

Current Members Nancy Addington, Associated Wholesale Grocers Luis Bogran, Bemis Curwood Edward Clements, Clements Foods Co. Gary Crane, Ralph’s Packing Co. Scott Dvorak, Dvorak Farms John Griffin, Griffin Food Co. David Howard, Unitherm Food Systems Virgil Jurgensmeyer, J-M Farms Rodger Kerr, Southwest Technology Center Tommy Kramer, Durant Industrial Authority John Patrick Lopez, Lopez Foods David McLaughlin, AdvancePierre Foods Allen Mills, Reasor’s Inc. Paul Schatte, Head Country Foods John Williams, Chef’s Requested Foods Mike Woods, OSU’s Division of Agricultural

Sciences and Natural Resources The committee met twice during 2013. The first meeting was held on June 6, 2013, at FAPC, and the second meeting was held Nov. 7, 2013, at the Oklahoma State Capitol.

Nov. 7, 2013

FOUNDATION FOCUS 07

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APC established the Foundation Focus Program to enable the center to accomplish its mission with increased financial support from private donors. With these funds, FAPC is able to focus on delivering even greater economic impact to Oklahoma as it continues to serve the state’s value-added agricultural industry.

FAPC would like to recognize the following 2013 donors:

Allied Custom Gypsum Nancy Andrews Veneta Banskalieva Danielle Bellmer Tim and Jody Bowser Braum’s Inc. Michael Bronnenberg Jim and Martha Brooks Terra Brown Cedar Hill Seasonings Chef’s Requested Foods Consumers IGA Dvorak Farms Nurhan Dunford DuPont Nutrtition and Health Guadalupe Davila-El Rassi Roy and Judy Escoubas Wayne and Lori Fancher Field’s Pies Colleen Fleming Kyle Flynn Steve Gilliland Stan Gilliland Andrea Graves John Griffin Mandy Gross

Bucky Gwartney Hall of Fame Book Trader Taylor Hansen Head Country Foods Robert Henrickson Hideaway Restaurant Salim Hiziroglu Rodney Holcomb Joyce Hufford Virgil Jurgensmeyer Youri Joh Erin Johnson Palgunan Kalyanaraman Rodger Kerr Angie Lathrop Amy Lindeman Gretchin Mafi William McGlynn David McLaughlin Allen Mills Mountain Country Foods Peter Muriana Adrian Nault Jake and Renee Nelson Angela Nobles Nutrition Physiology Holdings

Oklahoma Beef Council Oklahoma Folding Carton Oklahoma Pork Council Oklahoma Texas Meat Processors Association Old World Beef Co. Olive Garden Rodney Orrell Poultry Federation Producers Cooperative Oil Mill Ralph’s Packing Co. Patricia Rayas-Duarte Darren Scott Shawnee Milling Co. Karen Smith Stillwater Centennial Rotary Club Stonegate Gourmet Suan’s Foods Triple S Farms Unitherm Food Systems Value Added Products John Williams Derek and Brenita Walker Whole Foods Market Chuck and Susan Willoughby Meizhen Xie Jason Young

08 FINANCIAL HIGHLIGHTS Working Funds

State Sourced

Fee-Based Sourced

$3,215,913 $2,826,393 $389,520

State-Sourced Funds $2,826,393

Research $2,011,721 Extension

$814,672

Fee-Based Funds

Conference and Training Accounts

$389,520

Sponsored Programs Research Grant Funding

$504,295

Small Projects and Applied Product Development Accounts Pilot Plant Processing Accounts

Total Available Funds

State-Sourced Funds

Fee-Based Funds Sponsored Program Grant Funds

Disposition of Funds

State-Sourced Funds

Fee-Based Funds Sponsored Program Grant Funds

Disposition of Funded Activities

Research and Product Development Outreach Activities

Disposition of Budgeted Resources

Salaries and Benefits Maintenance, Operational and Facility Small Projects and Market Development

Disposition of Fee-Based Funds

Conferences and Training Programs Pilot Plant Processing Programs Small Projects and Applied Product Development Projects

Foundation Focus Activities

Endowed and Non-Endowed Gifts In-Kind Gifts

$148,534 $117,509 $123,477

$3,720,208 $2,826,393 $389,520 $504,295

76.0% 10.5% 13.5%

71.2% 28.8%

94.0% 5.0% 1.0%

38.1% 31.7% 30.2%

$110,464

$81,108 $29,356

AGRIBUSINESS ECONOMICS 09

Developing local food systems in the South

Farmers’ Markets

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he objective of this project was to combine the efforts, knowledge and experiences of land-grant university researchers and extension specialists from Southern states to better assist in developing local food systems. Local food systems include food hubs, farmers’ markets, Community Supported Agriculture efforts, farm-to-school programs, local-grown retail programs and local food cooperatives.

Approach Local food marketing has been a relatively small but growing segment of the food industry. FAPC and other land-grant universities have received numerous requests for assistance from growers, processors and consumers interested in local food system development.

Agricultural economists from Southern land-grant universities and the USDA met in Rogers, Ark., in May 2013 to identify the core issues affecting the development and success of local food systems. The core issues identified during the two-day meeting were divided into four primary areas: market and supply chain, consumer demand analysis, economic, social and environmental outcomes and food safety. Participants agreed to focus their efforts in the development of educational materials and helpful tools for each of these four areas, plus a general overview of local food system opportunities.

Benefits Once completed, the effort will provide multiple benefits for producers and consumers participating in local food systems.

Benefits for producers will include more educational programs and templates to help them understand the costs and benefits of pursuing different marketing channels for their locally grown and processed food items. Benefits for consumers will include more information on price comparisons, certifications of identity for the food products they purchase, and a better understanding of their options for finding and purchasing local food products.

The land-grant universities in the South will also benefit from a better set of tools to address requests for assistance in local food system development.

Economic Impact This effort will potentially improve the profitability of local food producers and the future viability of farmers markets, Community Supported Agriculture and retail marketing efforts related to local foods, and also potentially assist consumers and producers in identifying and acting on market opportunities for locally grown food products.

Continuing Work Reports on issues and research/extension opportunities are being completed. Findings from the project have already been used to set priority areas for project funding by the USDA Southern Risk Management Education Center and the Southern Sustainable Agriculture Research and Education program.

Publications A special issue of Choices, a publication of the Agricultural and Applied Economics Association, including a series of articles, is being prepared for publication. Information is forthcoming on the USDA Southern Risk Management Education Center website.

Funding The USDA Southern Risk Management Education Center funded this effort.

Collaborators Rodney Holcomb, FAPC agricultural economist, was the primary investigator on this project. Other collaborators included Harold L. Goodwin and Ron Rainey, University of Arkansas; Timothy Woods, University of Kentucky; Marco Palma, Texas A&M University; Margarita Velandia, University of Tennessee; Rebecca Dunning, North Carolina State University; and Kimberly Morgan and Eric Bendfeldt, Virginia Tech University.

10 ANALYTICAL SERVICES Keeping ground beef red with rosemary

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he objective of this project was to study the effect of different rosemary concentration and processing stages on the color of ground beef during storage and to analyze the rosemary’s functional compounds.

Approach Color is vital in appealing to consumers buying meat. Ground beef is more likely than pork or poultry to discolor during storage.

Studies with such natural antioxidants as rosemary, oregano, etc., have shown the quality of meat and meat products could be preserved. In the United States, the use of antioxidants is subject to regulations under the U.S. Department of Agriculture’s Food Safety and Inspection Service. The FSIS Directive 7120.1, 4/30/2013, approved a concentration of rosemary of up to 1,000 ppm in a final product formulation. As carnosol and carnosic acid have been found to account for more than 90 percent of the antioxidant properties of rosemary extract, the sum of these two compounds is suggested as a criteria to estimate the level of rosemary applied. Ground beef from FAPC, ground beef with different fat/lean ratios and lean beef from the market were used in this study. Concentrations of 100, 200 and 1,000 ppm of rosemary extract were applied at different processing stages.

Samples were stored at 1 degree Celsius, 4 degrees Celsius and 7 degrees Celsius. Daily visual observations and photographs of meat color were taken and recorded. The analysis of oxidative constituents, rosmerinic acid, carnosol and carnosic acid in the rosemary oil extract, as well as in the treated meat were determined by high-performance liquid chromatography.

The results found no visual difference between the treated and non-treated samples, no matter the differences in fat/lean ratios or the rosemary concentrations. The concentration of 1,000 ppm of rosemary extract applied before grinding lean beef extended the visual appeal by four to five extra days to 11 days total.

It was concluded that ground beef’s red color could be preserved longer when rosemary is applied before grinding at a concentration of 1,000 ppm and the meat is stored at 1 degree Celsius.

Benefits The results show that the proper rosemary concentration, meat-processing stage and display conditions can reduce the risk of color changes during storage, which will benefit meat industry and producers.

Economic Impact The economic impact has not been substantiated. However, the loss of value due to the rapid discoloration of ground beef in retail markets offers an opportunity to seek ways to expand shelf life during display in the stores. This study demonstrated that using rosemary could preserve ground beef’s color appeal longer, which could have a positive impact on meat producers and the meat industry as a whole.

Continuing Work Research will continue to evaluate rosemary functional compounds, oxidative stability and fatty acid composition of different categories of ground beef during display time.

Publications Results of this study will be presented during the 2014 FAPC Research Symposium.

Funding FAPC provided the funding for this study.

Collaborators Guadalupe Davila El-Rassi, FAPC analytical services manager, was the primary investigator on the project. Other collaborators included Veneta Banskalieva, FAPC analytical services research specialist, and Angie Lathrop, FAPC analytical services research specialist.

CEREAL CHEMISTRY 11

Nutrition boost: Merging fermentations lead to better food

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he objective of this project was to develop a food ingredient from fermented wheat and soy kernels.

Approach Fermented products have a number of nutritional advantages such as the improved availability of nutrients and the formation of unique components that support good health. Fermented products from bread, cheese, sausages and yogurt are found worldwide. An Indonesian staple is fermented soybean paste, known as tempe, which contains a number of biologically active compounds that support good health. FAPC researchers developed a new, savory food ingredient made of wheat and soybean tempe that can be used in the production of different types of breads and snacks.

Benefits Novel savory products can be prepared when the new fermented ingredient is used. Consumers will find more minerals when using the new fermented ingredient versus using wheat flour alone.

Another potential benefit is the production of more vitamins and digestible peptides from wheat and soy sources.

Economic Impact Economic impact includes the development of new products made with whole grains that have more available nutrients with the use of an extra fermentation step or treatment, improving the absorption of minerals.

Continuing Work This project will continue, as the levels of the new fermented ingredient must be determined for each application to identify maximum benefits.

Publications No publications have been published at this time; however, this project will result in a dissertation.

Funding FAPC provided funding for this project.

Collaborators Patricia Rayas-Duarte, FAPC cereal chemist, was the principal investigator of this project and Erni Murtini, food science graduate student, served as a collaborator.

Bulk Fresh Tempe

12 COMMUNICATIONS Shining with ‘SUNUP TV’

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he objective of this project was to develop a partnership with SUNUP TV, a weekly agricultural television program by OSU’s Agricultural Communications Services, to produce monthly food-related segments for the show.

Approach FAPC developed a National Recognition Team to provide opportunities for the center to showcase its services and programs.

One of the team’s ideas was to offer food-related information via a television segment. Since FAPC works closely with OSU’s Division of Agricultural Sciences and Natural Resources, which houses SUNUP TV, partnering with it was a perfect fit. FAPC met with SUNUP TV producers to discuss the project and developed a plan of providing monthly segments that include beneficial facts about food products that would interest SUNUP TV’s audience.

Food Why’s Segments

Benefits One of the goals of FAPC is to generate information that is beneficial to the food and agricultural industry. The Food Why’s segments provide food-related information that is important for agricultural producers and consumers.

Economic Impact FAPC’s presence on SUNUP TV reminds viewers of the importance of buying Made In Oklahoma products. In 2012, the MIO Coalition membership employed more than 25,000 people and generated more than $3.5 billion in sales; 85 percent of that was sales exported to other states and countries. Also, viewers gain an appreciation for food and how it is raised, processed and delivered to market as well as the importance of food safety research.

Continuing Work FAPC will continue to work with SUNUP TV to provide a monthly Food Why’s segment.

Publications No publications have resulted from this project; however, SUNUP TV airs weekly on OETA statewide, and the Food Why’s segments are posted online at SUNUP TV and FAPC’s websites and YouTube pages.

Funding FAPC provided funding for this project.

Collaborators Mandy Gross, FAPC communications services manager, was the principal investigator on this project. Other collaborators included FAPC’s National Recognition Team: Erin Johnson, FAPC business/marketing client coordinator; Chuck Willoughby, FAPC business and marketing relations manager; Rodney Holcomb, FAPC agricultural economist; Dani Bellmer, FAPC food process engineer; Nurhan Dunford, FAPC oil/oilseed specialist; and Veneta Banskalieva, FAPC analytical research specialist.

FOOD ENGINEERING 13

Fully automating a pie-packaging line

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he objective of this project was to automate the uncuffing process of The Bama Companies, Inc.’s handheld pie packaging line.

Prototype Design

Approach Uncuffing is traditionally a manual operation that involves the manipulation of a plastic bag placed in a cardboard box. The bag is “cuffed” over the outside of the box during the packaging process and must be “uncuffed” to close the box after filling it with pies.

A three-person senior design team from OSU’s biosystems and agricultural engineering department was tasked with solving this problem with Bama. The project was assigned as the major portion of the Senior Engineering Design Project I and II classes that span two semesters.

Benefits Potential benefits of this project include lower costs and higher quality food products for consumers, as well as new equipment to save labor expenses and prevent repetitive motion disorders.

Economic Impact The economic impact includes labor savings as eight full-time employees can be reassigned to more productive tasks; annual wage savings potential is about $280,000; and medical claims savings as the equipment is expected to reduce claims for repetitive motion disorder and save an unspecified amount of money associated with the cost of leave and medical treatment.

Continuing Work Bama has received a preliminary design and prototype uncuffer to test and evaluate for implementation.

Publications No publications have resulted from this project. This project covers a proprietary process and results will not be published.

Funding Bama funded the equipment and supplies for this project. OSU’s biosystems and agricultural engineering department provided the teaching funds for laboratory space, equipment and supplies.

FAPC provided technical assistance and transportation.

Collaborators Tim Bowser, FAPC food process engineer, was the principal investigator on this project. Other collaborators included project leader Andrew McMahan, Justin Frazier and Denise Young, undergraduate students; J.K. Evicks, graduate student and environmental manager for Bama; and Paul Weckler, biosystems and agricultural engineering associate professor.

14 FEATURED PROJECT

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he objective of this project was to develop a partnership with Whole Foods Market to help provide quality food products while creating and sustaining jobs in Oklahoma.

Approach FAPC offered training programs and assisted entrepreneurial clients one-on-one to help expand the retail market of the companies and identify products that meet Whole Foods’ objective and vision.

FAPC also helped clients meet Whole Foods’ food safety and traceability program requirements, including helping with reformulation in some cases to comply with Whole Foods’ ingredients restrictions.

In helping these small startup Oklahoma companies create unique products to meet Whole Foods’ standards, FAPC also assisted with regulatory compliance, including labeling requirements, food safety and accountability. The education aspect of FAPC services is focused not only on the food processor but also the retail establishment.

Companies do not always know what questions to ask and how to solve the issues that evolve when dealing with a large retail business, so FAPC serves as a resource for those companies.

Benefits Getting a presence in Whole Foods helps companies establish their credibility and gives them a chance to build their brands statewide, regionally and even nationally. Whole Foods offers companies the chance to “test the waters” and resolve common issues that can arise as a growing food company, such as distribution, increasing product production, marketing, packaging and quality.

Ziegelmeier & Co. of Ada and Suan’s Foods of Oklahoma City are two examples of Made in Oklahoma companies that sought assistance from FAPC and starting selling their products at Whole Foods.

Gaytha and Kelly Ziegelmeier of Ziegelmeier & Co. began their toasted pecan butter business in 2010 after attending FAPC’s Basic Training workshop. After receiving equipment and scaleup assistance from FAPC in 2011, the Ziegelmeiers began selling two variations of their products to the Whole Foods Market in Tulsa, Okla. Two years later, Whole Foods has six Ziegelmeier pecan butter products in 24 locations in four states.

The Ziegelmeiers attribute their success to working with Whole Foods.

“Without the opportunity and support from Whole Foods, our business would be non-existent,” Gaytha says. “Whole Foods has given us the unique gift of hanging in there with us while we have grown. Their high standards and expectations have made us grow into a strong and efficient company.”

Suan Grant owns Suan’s Foods, which produces scotch bonnet-based condiments with Suan’s Scotch Bonnet Pepper Jelly

BUSINESS & MARKETING 15

The ‘Whole’ Story

Successful Partnership

as her signature product. Grant’s chili pepper products are available in all Whole Foods’ Oklahoma locations and in Little Rock, Ark. Her products have been approved for the Texas market and should be available this summer.

Grant also gives thanks to Whole Foods for helping to grow her business.

“I appreciate Whole Foods’ well-trained staff and the willingness to sample any of my eight scotch bonnet-based condiment products,” Grant says. “Whole Foods has given me the opportunity to establish my brand; they want me to succeed.”

Economic Impact Sales data from Whole Foods has shown a significant economic impact on the state, region and nation.

According to Whole Foods, its annual sales of fresh produce and packaged foods for Oklahoma-based companies totaled $2.3 million from 2011 to 2013; $985,000 of these sales were in 2013. Using an input-output analysis multiplier of 2.19, Whole Foods’ sales in 2013 of Oklahoma food products contributed an additional $1.2 million throughout the local economy, leading to a total economic impact of $2.2 million.

Sales tax revenues resulting from this economic activity generate the funding necessary to support essential services such as education, health services and police and fire protection.

Continuing Work FAPC continues to partner with Whole Foods and assist more entrepreneurial clients and established companies to sell their products at Whole Foods’ locations.

Publications One news release and one FAPC Flash have been published as a result of this project.

Funding FAPC clients provided their own funding to meet Whole Foods’ requirements.

Whole Foods funded its staff’s educational trainings at FAPC. In addition, Whole Foods funded FAPC’s efforts to gain organic certification to assist companies with developing organic products.

Collaborators Andrea Graves, FAPC business planning and marketing specialist, was the principal investigator on this project. Other collaborators included Jim Brooks, FAPC business and marketing services manager; Mandy Gross, FAPC communications services manager; Erin Johnson, FAPC business/marketing client coordinator; Darren Scott, FAPC food scientist/sensory specialist; Chuck Willoughby, FAPC business and marketing relations manager; and Jason Young, FAPC quality management and Global Food Safety Initiative specialist.

16 FOOD MICROBIOLOGY

Fired up: Does a gas flame improve onion safety?

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he objective of this project was to measure the effectiveness of processing whole onions in a gas-fired flame grill in killing any indigenous microorganisms (aerobic plate count, yeast and mold). FAPC worked with Unitherm Foodsystems Inc. in Bristow, Okla., on this project.

Approach Onions are one of the largest volume vegetables used in the food industry. Because of their growth in the ground, they are subject to a variety of environmental insults or bacterial contamination that can be carried into post-harvest processing areas.

Because of an outbreak of Listeria monocytogenes with field-produced cantaloupe, L. monocytogenes is a pathogen of concern for fruits and vegetables. However, any gastrointestinal pathogen, such as Listeria, E. coli, Salmonella, Campylobacter, etc., is capable of being shed in feces and could potentially be a contaminant on any fruit or vegetable grown outdoors.

A post-harvest process to eliminate potential pathogen contamination can lead to safe onion products for human consumption.

Gas-Fired Flame Grill

Benefits The potential benefit for both consumers and the food industry is the reduction or elimination of a potentially destructive pathogen. For example, when onions — even if only from one company — are involved in an outbreak, people stop using/eating them regardless of source.

This flame process minimizes the amount of wasted onion that is often generated when these products are post-harvest processed manually, where an excess of useable onion product is removed.

Also, onions’ multiple layers and paper-thin outer layers makes them suitable for such a process that removes the outer layer, where the organisms are located, by burning them off via a flame oven. Then, a water stream can readily wash away the residual ashes.

Economic Impact Unitherm Foodsystems has received positive press, inquiries and sales involving this type of process for onions.

Continuing Work Further studies will be completed using the flame oven to maximize microbial reduction while minimizing yield loss of onions.

Publications Unitherm Foodsystems has developed marketing brochures using FAPC data and produced an article for a trade journal magazine.

Funding Unitherm Foodsystems provided funding for this project.

Collaborators Peter Muriana, FAPC food microbiologist, was the principal investigator on this project. Chuck Willoughby, FAPC business and marketing relations manager, served as a collaborator.

HORTICULTURAL PROCESSING 17

Promoting state wines at 2013 OK Wine Forum

Oklahoma Wines

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he objective of this project was to showcase, sample and talk about Oklahoma wines in a nationally attended and recognized wine forum.

Approach Oklahoma wineries were invited to submit Oklahoma-grown and produced wines for possible inclusion in the 2013 Oklahoma Wine Forum. Quality testing was conducted and, with the participation of a panel composed of both OSU Hotel and Restaurant Administration and FAPC personnel, four Oklahoma wines were chosen. These wines were sampled at a seminar, “A Taste of Oklahoma Terroir,” held April 13, 2013, at the Wine Forum of Oklahoma.

During the seminar, a brief history of the Oklahoma grape and wine industry was presented. After a brief introduction of each wine, the selected wines were presented in Oklahoma Grape Industry Council wineglasses purchased especially for the tasting.

Each winemaker spoke about the style and intended market of his wine, followed by a question-and-answer session.

Benefits This project resulted in greater awareness of the still-young Oklahoma grape and wine industry, its unique “red earth terrior” and the improvements made in grape and wine quality over time. The publicity associated with this event helped to elevate the visibility of high-quality Oklahoma wines in the industry and in the marketplace, especially the Oklahoma market. Further, the positive carry-over from this publicity will benefit 250 small wineries and vineyards located throughout the state. In addition, hospitality workers and others in the wine industry were made aware that high-quality Oklahoma wines are available through Oklahoma distributors or directly from Oklahoma winemakers.

Economic Impact Oklahoma wine sales comprised only about 1.8 percent of the market share for wine sold in Oklahoma in 2010; clearly, there is substantial opportunity to grow that market share. Ongoing quality evaluation and marketing projects will help the Oklahoma grape and wine industry grow in positive and progressive ways by informing and educating Oklahoma’s wine-drinking public, hospitality students and government officials about the industry and its products. Continued growth market share for Oklahoma wines will allow relatively small, mostly rural vineyard and winery businesses to become more important contributors to Oklahoma’s business economy, adding tax revenue, tourism, agritourism, rural economic development, social quality of life and economic diversity to the state.

Continuing Work This project is complete. Wine forum organizers said they were pleasantly surprised by the degree of participation in the seminar and expressed a desire to have additional seminars to showcase Oklahoma wine products in future wine forums.

Publications A news release was disseminated about this project, and a feature article was published in OSU’s Vanguard magazine.

Funding In-kind support from OGIC and grant dollars provided through the Oklahoma Department of Commerce’s Oklahoma Viticulture and Enology Fund provided funding for this project.

Collaborators William McGlynn, FAPC horticultural products processing specialist, was the primary investigator on this project. Other collaborators included Gene Clifton and Jill Stichler, OGIC; Philippe Garmy and Steven Ruby, HRAD; Andrea Graves, FAPC business planning and marketing specialist; and Mandy Gross, FAPC manager of communications services.

18 MEAT SCIENCE

Establishing an adjunct professor in food science

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Industry Collaboration he objective of this project was to strengthen the mutually beneficial relationships between FAPC, OSU and the food industry through professional interactions.

Approach In August 2013, an OSU adjunct professor in food science was established and awarded to Mac Orcutt of St. Louis. He is a science fellow with Solae, a division of DuPont Health and Nutrition, which aims to provide solutions that increase food production while lowering costs and promote good health by lessening lifestyle diseases.

Orcutt has worked with OSU faculty and staff across multiple academic units, including FAPC, for about 10 years. He has provided guest lectures on numerous topics at various OSU venues. Faculty, staff and students have realized past and current networking opportunities with him through professional organizations, which include the Institute of Food Technologists and American Meat Science Association.

Orcutt’s history with OSU, coupled with his expertise in and exposure to domestic and international food manufacturing sectors, provide opportunity for future collaboration between OSU and DuPont Health and Nutrition.

Benefits DuPont Health and Nutrition identifies itself as a premier specialty food ingredient and food safety leader. The company’s expertise paired with FAPC programs can deliver a unique combination of food and nutrition science to food industry clients and each other.

Orcutt’s position as the faculty instructor for an OSU processed meats course is one example of this. Students enrolled in this

course appreciate the benefit of interacting with an instructor with a broad exposure to the processed meats industries.

Economic Impact Exposure to the latest and most comprehensive processing technologies, ingredients, packaging systems and regulatory compliance is important to survival and critical to the general thriftiness of the state’s food and agricultural processing industries. The value of this contemporariness is often not recognized until the future. This partnership realized through the adjunct professorship will foster the delivery of these critical issues to FAPC’s clients and stakeholders.

Continuing Work The adjunct professorship does not have a completion goal targeted. In addition to Orcutt’s current and future teaching contributions to the students of OSU, there are various confidential research-oriented projects that have been strategized between DuPont Health and Nutrition and FAPC. Additionally, there may be future activities where each entity realizes benefit from the other’s infrastructure (processing services, laboratory services and technical services).

Publications No publications have resulted from this project at this time.

Funding OSU’s Division of Agricultural Sciences and Natural Resources (DASNR), department of animal science, FAPC, and DuPont Health and Nutrition provided funding for this project.

Collaborators Jake Nelson, FAPC meat processing specialist, was the principal investigator on this project. Other collaborators included Clint Rusk, Deb VanOverbeke and Gretchen Mafi, animal science; Roy Escoubas, FAPC director; and members of DASNR’s administration.

MILLING & BAKING 19

Adding dog treats to Fairview’s Best lineup

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The objective of this project was to create an organic, tasty dog treat incorporating organic whole-wheat flour produced by Fairview’s Best in Fairview, Okla.

Approach The client wanted an organic dog treat that appeared homemade.

FAPC’s researchers evaluated possible dog treat recipes for ease of manufacturing. Treats were fed to dogs to determine the palatability of the products. Once a recipe was identified, FAPC sourced organic and healthy ingredients.

At that time, FAPC was not licensed to produce organic dog treats, so the center went through an audit process to become an organic certified manufacturing facility through the Oklahoma Department of Agriculture, Food and Forestry. Whole Foods Market helped fund the licensing fee for the organic certification. Once awarded with the organic certification, FAPC was audited during production of the organic dog treats.

Benefits Consumers have the option of a Made in Oklahoma dog treat that utilizes organic Oklahoma-grown and milled flour with the label designed and printed in Oklahoma.

Economic Impact An additional product line for Fairview’s Best is expected to increase revenue and visibility for the company and its products.

Continuing Work FAPC will continue to assist Fairview’s Best with organic production of dog treats for marketing and sales.

Publications A feature article was published in the summer/fall 2013 issue of Cowboy Journal, and a news release was distributed as a result of this project.

Funding This project was funded by Fairview’s Best of John’s Farm owned by the Gosney family of Fairview.

Collaborators Renee Albers-Nelson, FAPC milling and baking specialist, was the primary investigator on this project. Other collaborators included Palgunan Kalyanaraman, FAPC wheat research specialist, and Taylor Hansen, food science undergraduate student.

Organic Dog Treats

20 OIL/OILSEED CHEMISTRY Using native algae to end food versus fuel debate

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he objective of this study was to screen 18 Oklahoma native microalgae strains for their biomass productivity, oil accumulation and wastewater remediation potential.

Approach The microalgae strains were isolated from the Salt Plains National Wildlife Refuge in Oklahoma in 1998.The strains are being cultured and grown in a medium that is optimized and recommended for each strain by the botanists who isolated and identified the strains. Growth profile (biomass production in time), maximum cell concentration in the growth medium, cell doubling time, oil content of algal biomass, fatty acid composition of the oil and the health beneficial bioactive content of the biomass extracts, including vitamin E, phytosterols, policosanols, carotenoids and total phenolic contents are being determined. The strains that grow well in the optimized medium will be ranked based on their biomass productivity and oil content.

The top five strains (minimum 2 g dry biomass/L productivity and 20 percent oil in the dry biomass) will be further evaluated on animal wastewater from the swine and cattle housing facilities at the OSU farm and frac water obtained from fracking sites operating in the state.

Analyzing the wastewater samples before and after algae growth and algal cell separation will monitor the wastewater remediation capacity of microalgae. The samples will be analyzed under standard water quality test protocols for conductivity, total dissolved solids, pH, chemical oxygen demand, biological oxygen demand, total carbon, nitrogen and phosphorous contents.

Benefits Microalgae-derived biofuels do not have the major drawbacks associated with the first- and second-generation biofuels.

Microalgae growth does not require cropland and negates the

ongoing food versus biofuel debate. Other potential impact and expected outcomes of the project include: a) identification of high biomass productivity and oil content of native Oklahoma algae strains, which can be used for bioproduct manufacturing; b) integration of wastewater treatment and biofuel feedstock production systems; c) improved understanding of carbon, nutrient (N, P) and other industrial contaminant sequestrations in algal systems; and d) trained students and extension personnel.

Microalgae

Economic Impact Integration of wastewater treatment and production of feedstock for bioproduct manufacturing could improve the economic viability of both processes.

Continuing Work The research is ongoing. This project began in June 2013 and is funded for two years. The current focus includes growing microalgae in optimized mediums. The tests in wastewater must be performed, and data analysis must be completed to finish the project.

Publications No publications have resulted yet; however, it is expected this project will result in one dissertation, one master’s thesis and several extension, peer-reviewed journal and magazine articles.

Funding Funding for this project was provided by the Oklahoma Center for the Advancement of Science and Technology (OCAST).

Collaborators Nurhan Dunford, FAPC oil/oilseed specialist, was the primary investigator of this project. Other collaborators included Nan Zhou, graduate student; Sheyda Chamaki, doctoral student; and Meizhen Xie, research assistant.

PILOT PLANT 21

Expanding Whitmore Farms’ beef markets

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The objective of this project was to process and private label beef for Whitmore Farms at farmers’ markets.

Approach Whitmore Farms schedules an average of two beef cattle per month to be harvested and processed at FAPC. Whitmore markets its beef as whole beef, sides of beef or single steaks for farmers’ markets. Whole beef or sides of beef that Whitmore has sold to individual customers are processed to each one’s specifications, and individual cuts are processed to Whitmore’s specifications. FAPC processes half of the beef as side orders; the rest is packaged for sale at farmers’ markets or through the Oklahoma Food Cooperative.

Benefits Whitmore Farms is rising up to meet the increasing demand for locally grown foods. Thanks to this project, consumers can purchase locally raised and produced Whitmore Farms beef at the food cooperative or at farmers’ markets.

Economic Impact Being able to produce a locally grown product allows Whitmore Farms to add a dimension to its offerings. Whitmore Farms also produces and sells produce at farmers’ markets.

Continuing Work The project is complete.

Publications No publications have resulted from this project.

Funding Whitmore Farms funded this project by providing FAPC processing fees for the service.

Collaborators Kyle Flynn, FAPC meat pilot plant manager, was the primary investigator on the project. Other collaborators included Jacob Nelson, FAPC value-added meat processing specialist, and numerous student employees of the FAPC Pilot Plant.

Whitmore Farms’ Private Label Beef

22 PRODUCT DEVELOPMENT

Not so cut-and-dried: Developing shelf-stable dry mixes

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he objective of this project was to help a client determine if it could manufacture several dry-mix products currently being co-packed by an outside company.

Approach FAPC worked with the client to formulate and manufacture several test batches of different dry mixes that utilized both the client’s raw materials and ingredient guidelines as specifications.

Ensuring the ingredients had sufficiently low moisture content was important so the dry mixes maintained shelf stability while stored at room temperature.

Small batches of the client’s current products were made in the test kitchen to allow collection of basic information about the processes, weights and formulation yield. Observations were made on the products both as dry mixes and in their finished states. After the initial testing was completed, batches of prototypes that were based on the client’s recipes were manufactured using ingredients sourced from bulk suppliers.

Initial evaluations determined the prototypes were sufficiently close in flavor to the target products, but there were some differences in appearance and texture. However, it was concluded that these differences were not significant and would not be noticeable to the consumer.

Benefits Consumers have access to foods that can be safely stored at room temperature.

Economic Impact The client may be able to utilize in-house production of the prototypes to lower its expenditures and manufacture products faster and less expensively.

Continuing Work The client is evaluating the prototypes to determine if the products can be produced in-house at the same price point as the out-of-state manufacturer makes them.

Publications No publications have been published as a result of this project.

Funding The client and FAPC provided funding for this project.

Collaborators Darren Scott, FAPC food scientist/sensory specialist, was the principal investigator on this project. Other collaborators included Renee Nelson, FAPC milling and baking specialist, and Chuck Willoughby, FAPC business and marketing relations manager.

QUALITY CONTROL & MANAGEMENT 23

Global safety with Field’s Pies

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he objective of this project was for Field’s Pies, based in Paul’s Valley, Okla., to meet certification requirements for the British Retail Consortium food safety standard.

Approach Libby Griffith and Jenny Wallace of Field’s Pies attended FAPC’s British Retail Consortium Workshop, presented by Food Safety Net Services, to better understand the BRC implementation requirements.

Over several months, Jason Young, FAPC quality management specialist and Global Food Safety Initiative specialist, met with Griffith, Field’s Pies BRC coordinator, and the management team to discuss the BRC criteria. Young helped them conduct a gap analysis to identify what food safety programs were already implemented and which programs needed to be written and implemented to meet the BRC criteria.

Young guided Libby by the use of model programs and helped her to write standard operating procedures and records to meet the BRC criteria. Several prerequisite programs were written and rewritten to find the best means of implementation for a small processing facility.

Although food safety was not new to Field’s Pies, the programs to meet the BRC requirements were. Field’s spent hours writing standard operating procedures, creating records and training its operational personnel in the requirements of the new programs, and researching scientific documents to support the food safety plan.

Benefits The benefits of this project are the additional layers of food safety programs implemented at Field’s Pies to protect the

consumer from potential food safety hazards. In addition, this offers consumer increased food safety confidence, which leads to additional sales.

Economic Impact Field’s Pies’ largest customer has been pushing for Global Food Safety Initiative credentials to continue business with the company. With FAPC’s help, Field’s Pies has kept this large account and put on a second shift in order to meet the customer’s demand. The facility now runs two shifts with 45 employees, compared with one shift and 25 employees prior to becoming BRC certified.

Continuing Work GFSI programs such as the BRC scheme are dynamic programs that must be verified and validated annually. One aspect of verification is internal audits, and FAPC will continue to work with Field’s Pies to meet internal auditing requirements.

Publications FAPC has generated several additional model programs for the BRC program, which includes hazard analysis and critical control points plans and multiple prerequisite programs.

Funding The FAPC-GFSI program provided funding for this project.

Collaborators Jason Young, FAPC quality management and GFSI specialist, was the primary investigator on this project. Other collaborators included William McGlynn, FAPC horticultural products processing specialist; Chuck Willoughby, FAPC business and marketing relations manager; Tim Bowser, FAPC food process engineer; and the FAPC Analytical Services Laboratory.

24 VALUE-ADDED WOOD PRODUCTS Developing products with Eastern red cedar

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Wood Plastic Composites he objective of this project was to evaluate some properties of experimental wood plastic composite samples manufactured from nanoclay-added Eastern red cedar (Juniperus virginiana L.) particles.

Approach Wood plastic composites were manufactured using extruder and injection molding equipment. The mixing process was carried out in a small blender with a capacity of 80 ml to avoid possible loss of the nanoclay and to have more homogeneous distribution of high-density polyethylene in the mixture. Mixtures of 40 percent Eastern red cedar wood particles and 60 percent high-density polyethylene were given 3 percent and 6 percent nanoclay.

All samples, including control specimens without any clay, were mixed with 1 percent maleic anhydride polypropylene as a coupling agent. Compound was fed through a screw-type extruder before shredding the strands into granules and producing dog-bone shape samples employing an injection molding setup.

Physical and mechanical properties of the samples, including thickness swelling, water absorption, tensile strength and surface roughness, were tested. Control specimens made with no clay had the lowest dimensional stability while those manufactured with 6 percent clay resulted in enhanced thickness swelling and water absorption characteristics. Tensile strength of the samples slightly decreased with increasing clay content. Surface roughness — defined by average roughness of the three types of samples — increased when exposed to the water-soaking test.

Benefits This project directly addresses development of value-added wood and plastic-based products from underutilized invasive Eastern red cedar by enhancing their overall properties. The importance of this project lies in its potential to expand the use of red cedar fiber.

Economic Impact Currently, there is no information on properties of wood-plastic composite made from Eastern red cedar-added nanoclay. This project develops initial data on such product so wood from Eastern red cedar can be considered raw material to manufacture value-added material.

Continuing Work In the next phase of this study, samples having different ratios of wood and plastic content including nanoclay will be manufactured.

Publications One manuscript is being prepared for a journal related to material characterization.

Funding OSU Planning Grants for interdisciplinary programs provided funding for this project.

Collaborators Salim Hiziroglu, FAPC value-added wood products specialist, was the primary investigator on this project. Collaborators included Sriharsa Karamuri, graduate student, and Kaan Kalkan, associate professor in the department of mechanical and aerospace engineering.

FACULTY & STAFF 25

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APC houses 28 resident faculty and staff members who represent business and technology disciplines of communications, business and marketing, agricultural and food industry economics, horticultural products, grain products, milling and baking, oilseed products, food engineering, bioenergy products, food safety and microbiology, food processing and technology, quality management and wood products.

Administrative Staff Roy Escoubas, Ph.D. Director roy.escoubas@okstate.edu Lori Fancher Administrative Assistant lori.fancher@okstate.edu Joyce Hufford Senior Financial Assistant joyce.hufford@okstate.edu Karen Smith Workshop Coordinator/Administrative Support Assistant I karenl.smith@okstate.edu Terra Brown Receptionist/Administrative Support Assistant II terra.blevins10@okstate.edu Faculty Danielle Bellmer, Ph.D. Food Engineer danielle.bellmer@okstate.edu

Timothy Bowser, Ph.D. Food Engineer bowser@okstate.edu Nurhan Dunford, Ph.D. Oil/Oilseed Specialist nurhan.dunford@okstate.edu Salim Hiziroglu, Ph.D. Wood Products Specialist salim.hiziroglu@okstate.edu Rodney Holcomb, Ph.D. Agribusiness Economic Specialist rodney.holcomb@okstate.edu William McGlynn, Ph.D. Horticultural Products Processing Specialist william.mcglynn@okstate.edu Peter Muriana, Ph.D. Food Microbiologist peter.muriana@okstate.edu

Patricia Rayas, Ph.D. Cereal Chemist pat.rayas_duarte@okstate.edu

Renee Albers-Nelson Milling and Baking Specialist renee.albers_nelson@okstate.edu

Professional Staff Jim Brooks Business and Marketing Services Manager jim.brooks@okstate.edu

Darren Scott, Ph.D. Food Scientist/Sensory Specialist darren.scott@okstate.edu

Guadalupe Davila-El Rassi, Ph.D. Analytical Services Manager guadalupe.davila_de_el_rassi@ okstate.edu Kyle Flynn Meat Pilot Plant Manager kyle.flynn@okstate.edu

Chuck Willoughby Business and Marketing Relations Manager chuck.willoughby@okstate.edu Jason Young Quality Management/GFSI Specialist jason.young@okstate.edu

Andrea Graves Business Planning and Marketing Specialist andrea.graves@okstate.edu

Technical Staff Veneta Banskalieva, Ph.D. Analytical Services Research Specialist veneta.banskalieva-dobreva@ okstate.edu

Mandy Gross Communications Services Manager mandy.gross@okstate.edu

Palgunan Kalyanaraman Wheat Research Specialist palgunan.kalyanaraman@okstate.edu

Erin Johnson Business and Marketing Client Coordinator erin.joy.early@okstate.edu

Angie Lathrop Analytical Services Research Specialist angie.lathrop@okstate.edu

Jacob Nelson Meat Processing Specialist/ Facilities Manager jacob.nelson@okstate.edu

Dhiraj Gautam, Ph.D. Food Microbiology Laboratory Manager/Postdoctoral Fellow dhiraj.gautam@okstate.edu

26 YEAR IN REVIEW

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APC had a sucessful 2013 year and participated in a variety of activities to continue to stimulate and support the growth of value-added food and agricultural processing in Oklahoma. The following are a summary of activities for the 2013 calendar year.

Client Projects GFSI Company Assistance Visitors’ Sessions and Tour Groups

Academic Research Highlights

Published Peer-reviewed Journal Articles

135 10 2,050 107

Book Chapters Theses and Dissertations Patent Actions Scholarly Presentations/Activities

Process Authority Letters Issued

44

Nutritional Label Sets Issued

News and Media Relations

News Releases

45

364

Feature Articles Extension Reports Flash Reports Media Activities

Workshop and Conference Activities

Workshop and Conference Attendees Trade Show Events

Animals Harvested and Processed

Beef Hog Lamb Goats

61 1,552 8 616

20 ANNUAL