You are here: Home / Publications / eNews / Second Quarter 2019

Second Quarter 2019

View FAPC activity that occurred during the second quarter of 2019 in the FAPC eNews.

About FAPC: Adding Value to Oklahoma
Featured Event: All You Knead to Know - An Artisan and Grain Workshop
Economic Impacts: Second Quarter 2019
Food Industry Project: For the Love of Meat
Research Area: Horticultural Products and Processing - William McGlynn
Featured Video: 2019 Food Product Innovation Competition
Featured Photo: Energy Reduction Award
Featured Article: From Scratch to Market: Commercializing a Food Product
Activity at FAPC: Second Quarter 2019
Fast Fact: Industry Advisory Committee

FAPC Building PhotoABOUT FAPC: Adding Value to Oklahoma

FAPC, a part of OSU's Division of Agricultural Sciences and Natural Resources, discovers, develops, and delivers technical and business information that stimulates and supports the growth of value-added food and agricultural products and processing in Oklahoma.

FEATURED EVENT: All You Knead to Know - An Artisan and Grain Workshop

FAPC held the first “All You Knead to Know – An Artisan and Grain Workshop” on May 15, 2019. About 30 home bakers, farmers, Extension educators, chefs and commercial food processors attended. The goal of the one-day workshop was to educate attendees about the source of their grain-sourced food and discuss generally held ideas about baking and small-grains agriculture.

Renee' Albers-Nelson, FAPC milling and baking specialist, discussed differences between many of the flours available at the grocery store. She explained the history and biology of wheat and the migration of buying patterns of consumers to white bread and white flour when they purchase. Albers-Nelson addressed USDA labeling differences in flours and explained what gluten is. She demonstrated how gluten could be removed from dough using water as the solvent.

The group was taken to a small demonstration wheat plot located in front of the Stillwater Community Center. This plot contains a variety of traditional and ancient wheat varieties, and several of the newly developed wheat varieties such as Smith’s Gold and Turkey Red. They were planted and grown side-by-side, so they could be viewed by the public and compared in their growth attributes. OSU wheat breeder Brett Carver addressed the group on hybridization and how it is, in-fact, a good thing to make the wheat better and more productive, such as higher yields and disease resistance.

The group made an additional stop at the OSU Magruder Plots. Brian Arnall, OSU precision nutrient management specialist, spoke about the history of OSU’s research wheat plots.

Workshop participants were able to see, firsthand, wheat growing in the fields and taste products made from several wheat varieties. Sandwiches and pasta salads were provided to participants at lunch for sensory characteristic comparisons and discussions.

The afternoon was filled with hands-on bread dough demonstrations led by guest speaker Jay Fernandez of Middleby Bakery Group of Plano, Texas. Fernandez talked about his 40 years of baking experience and explained how baking on a large scale (manufacturing production) is different than baking at home.

Chris Becker of Della Terra Pasta, a small artisan pasta company in Oklahoma City, discussed pasta-processing techniques using bronze dies, giving surface texture and coarseness to pasta, allowing pasta to hold sauce. He discussed how he used an Oklahoma developed variety, Smith’s Gold, in some of his dried pastas.

The conference was a resounding success and sponsored in part by the Oklahoma Wheat Commission. FAPC plans to offer the workshop annually.

ECONOMIC IMPACT: Second Quarter 2019

FAPC strives to add value to Oklahoma by providing economic impact to the state. Following is an estimate of economic impact during the fourth second quarter of 2019. These estimates represent the sales revenue of products that were the object of work at FAPC.




FAPC is assisting Siewe Siewe Siewe, a visiting assistant professor from the OSU Department of Geography and a native of Cameroon, Africa, with the production of food products made of cowskin. In Siewe's home country, cowskin is used as a form of meat in meals. FAPC worked with the U.S. Department of Agriculture in getting the by-product approved for human consumption as long as an appropriate safe production process could be developed. Currently, hides have little value in the U.S. and only are utilized in the leather industry, so a product of this nature could provide another option for use of cow hides.

RESEARCH AREA: Horticultural Products and Processing - William McGlynn

William McGlynn is a horticultural products and processing specialist at FAPC. His general interest areas include:

  1. Studies in quality improvement in Oklahoma wines.
  2. Studies on grape-processing waste.
  3. Studies on value-added peanut products.
  4. Studies in value-added produce and fruit products.

FEATURED VIDEO: 2019 Food Product Innovation Competition

📣 Calling all college students! FAPC is holding its third annual Food Product Innovation Competition! The event provides a venue for college students to share with the food industry creative and innovative ideas for new food and beverage products.

FEATURED PHOTO: Energy Reduction Award

FAPC participated in ProFood Tech 2019 Food and Beverage Trade Show March 26-28 in Chicago, Illinois. Several faculty, staff and students had the opportunity to attend the event and network with others in the food and beverage industry.

FEATURED ARTICLE: From Scratch to Market: Commercializing a Food Product

Your friends tell you your salsa is the best they ever tasted. Your mother has been serving her “world’s best” homemade jelly for years. Your grandmother’s pasta sauce is the hit of every family gathering. You think about selling your food product, but you don’t know where to begin.

FAPC has experts who specialize in helping entrepreneurs commercialize homemade recipes.

Read More

ACTIVITY AT FAPC: Second Quarter 2019

Building graphic

40 Key Client Projects.
20 Process Authority Letters.
10 Nutrition Label Sets.
57 Visitor Sessions and Tours with 708 Guests.
79 Media/News releases, Extension Reports and Feature Articles.
20 Continuing Education and Training Events wit 468 attendees.
16 beef, 25 hogs and 14 Lambs Harvested or Processed.


FAST FACT: Industry Advisory Committee

Did you know FAPC has an Industry Advisory Committee made up of food and agricultural industry leaders who are appointed by the highest positions of the Oklahoma state government? Curtis Jurgensmeyer, president and chief executive officer of J-M Farms, is the newest member of the committee. Appointed by the vice president for agricultural programs of OSU’s Division of Agricultural Sciences and Natural Resources, Curtis joins the 16-member board to help oversee the center’s mission and vision.

Read More