Food Innovation Center – NJAES
Mike Deluca – Aquaculture Innovation Center
Thomas Grothues – Department of Marine and Coastal Sciences
Debbie Cole, Kendrin Dyitt – Rutgers Cooperative Extension 4-H Youth and Community Development
Rutgers University Aquaculture Innovation Center – NJAES
Marjorie Kaoplan – Rutgers Climate Institute
Out in Upper Deerfield Township in Cumberland County, surrounded by hundreds of acres of corn, are a few acres where Rutgers University researchers are growing the tomatoes of tomorrow… “We started breeding tomatoes that resist bruising,” said Jack Rabin, associate director of farm programs for Rutgers’ New Jersey Agricultural Experiment Station. “That’s where the train ran off the track. We were so good at what we were doing, we forgot that people wanted to have a sloppy, juicy thing that left juice running down their chin.” “If there’s one thing I’ve learned, it’s that there’s no such thing as the perfect tomato, said Extension Specialist Tom Orton as he stood among rows of tomato plants at the station’s field.
Oysters farmed on tidal flats have a flavor that seafood lovers crave… “The water quality (at the shoreline) imparts a unique sweet, salty flavor to the oyster,” said Mike DeLuca, the director of Rutgers University’s Aquaculture Innovation Center on Bayshore Road in Cape May. “Obviously growers don’t want to lose that.”
Joe Moro sold his restaurant in West Chester, Pennsylvania, several years ago and retired to North Cape May and the life of a Delaware Bay oyster farmer. Now he spends five days a week doing manual labor on the mud flats of the bay at low tide, growing…
Legislation to simplify the permit process for aquaculture projects such as oyster farms in state waters was approved Thursday by the Senate Economic Growth Committee… In 2013, Rutgers University released a survey of oyster farmers in New Jersey. The…
There’s definitely something in the ocean water that has South Jersey beachgoers all abuzz… It’s the crystal clear and tropically tinted ocean water, much different than the grayish color swimmers know along the Jersey Shore… “Rivers deposit fresh water sediment into the bays and oceans, and make the water murkier and less transparent,” said Bob Chant, a professor of marine sciences at Rutgers University.