Developing the right blend of microbes that is most helpful for plants can take a lot of time and effort. Now, the team is adding a new, natural source of beneficial bacteria: the microbiome from fish aquaculture.
For many oyster farmers, wholesale distributors are an essential link between individual companies who harvest seafood and the public, who consume the majority of their seafood in restaurants. In March and April of 2020, aquaculture growers reported that the vast majority of their sales to processors, restaurants, and distributors were drastically reduced.
The Virginia Coastal Policy Center at W&M Law School welcomes a new assistant director, Gray Montrose.
Each HACCP class covers seven steps: identify food hazards, determine what steps can control these hazards, the critical limits needed to eliminate the hazards, and establishing monitoring procedures, corrective actions, verification procedures, and record-keeping.
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