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    <title>LSU AgCenter . Fall</title>
    <link>http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/index.htm</link>
    <description>The LSU AgCenter exists to develop and deliver practical, useful, life-enhancing information to the citizens of Louisiana.</description>
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    <copyright>Copyright2011, LSU AgCenter</copyright>
    <ttl>180</ttl>
    <managingEditor>webmaster@agcenter.lsu.edu</managingEditor>
    <webMaster>web@agcenter.lsu.edu</webMaster>
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    <pubDate>Thu, 22 Sep 2011 00:00:00 GMT</pubDate>
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      <title>LSU AgCenter . Fall</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/index.htm</link>
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    <item>
      <title>Dried Shrimp Processing in Louisiana</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/Dried+Shrimp+Processing+in+Louisiana.htm</link>
      <pubDate>Thu, 05 May 2005 20:34:24 GMT</pubDate>
      <description><![CDATA[Louisiana has the nation’s most productive commercial shrimp fishery, landing about 100 million pounds a year with a dockside value of $150 million. White and brown shrimp make up most of Louisiana’s harvest. - Full Content set to .]]></description>
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      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
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      <title>Protamine and Collagen, Two Value-added Products from Louisiana Seafood Processing Facilities</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/Protamine+and+Collagen+Two+Valueadded+Products+from+Louisiana+Seafood+Processing+Facilities.htm</link>
      <pubDate>Thu, 05 May 2005 20:14:28 GMT</pubDate>
      <description><![CDATA[The United Nations Food and Agriculture Organization has estimated that by 2025 global aquaculture will provide more than half of the world’s seafood supply. Now it is about 35 percent to 40 percent. - Full Content set to .]]></description>
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      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
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        <title>seafood processing facility</title>
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      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
    </item>
    <item>
      <title>Ohmic Heating: A Value-added Food Processing Tool</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/Ohmic+Heating+A+Valueadded+Food+Processing+Tool.htm</link>
      <pubDate>Thu, 05 May 2005 21:13:11 GMT</pubDate>
      <description><![CDATA[Ohmic heating is a food processing method in which an alternating electrical current is passed through a food sample. This results in internal energy generation in foods. This produces an inside-out heating pattern, which is much faster than conventional outside-in heating. Ohmic heating is somewhat similar to microwave heating but with very different frequencies. - Full Content set to .]]></description>
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      <dc:creator>MLima@agcenter.lsu.edu (Marybeth Lima)</dc:creator>
      <image url="http://www.lsuagcenter.com/NR/rdonlyres/75EBD1CE-FE33-4DBF-B3B1-B10BC0239DB7/10700/oh.bmp" title="Julianne Forman">
        <url>http://www.lsuagcenter.com/NR/rdonlyres/75EBD1CE-FE33-4DBF-B3B1-B10BC0239DB7/10700/oh.bmp</url>
        <title>Julianne Forman</title>
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      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
    </item>
    <item>
      <title>Novel Beef Products from Undesirable Cut</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/Novel+Beef+Products+from+Undesirable+Cut.htm</link>
      <pubDate>Thu, 05 May 2005 21:02:56 GMT</pubDate>
      <description><![CDATA[Processed beef products in the U.S. market include sausages and cured, canned, dehydrated and convenience meat items. The convenience and snack meat products make up about 2 percent of the total meat production. - Full Content set to .]]></description>
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      <dc:creator>Error@agcenter.lsu.edu (Error)</dc:creator>
      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
    </item>
    <item>
      <title>Value-added from Agricultural and Aquacultural Byproducts and Wastes</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/Valueadded+from+Agricultural+and+Aquacultural+Byproducts+and+Wastes.htm</link>
      <pubDate>Thu, 05 May 2005 15:06:03 GMT</pubDate>
      <description><![CDATA[The term “value-added” broadly means “adding value to a product.” For food items, adding value implies a degree of innovation that makes a product more desirable to consumers, perhaps in terms of shelf stability, improved functionality, better color, texture, flavor and more convenience. - Full Content set to .]]></description>
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      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
      <image url="http://www.lsuagcenter.com/NR/rdonlyres/B6475AAE-B547-445C-AA2A-F5C1DA9DF92E/0/Prinyawiwatkul_Witoon2010DSCF6183.jpg" title="Witoon Prinyawiwatkul">
        <url>http://www.lsuagcenter.com/NR/rdonlyres/B6475AAE-B547-445C-AA2A-F5C1DA9DF92E/0/Prinyawiwatkul_Witoon2010DSCF6183.jpg</url>
        <title>Witoon Prinyawiwatkul</title>
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      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
    </item>
    <item>
      <title>Value-added Products Provide Broader Base for State’s Economy</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/Valueadded+Products+Provide+Broader+Base+for+States+Economy.htm</link>
      <pubDate>Thu, 05 May 2005 14:51:14 GMT</pubDate>
      <description><![CDATA[Value-added industries and activities are fundamental to agriculture’s viability, stability and contribution to economic development of the state. In general, value-added means any activity or process that increases the market value or utility of a product to consumers. - Full Content set to .]]></description>
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      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
      <image url="http://www.lsuagcenter.com/NR/rdonlyres/BC718368-CDEA-4580-A2DF-EEA0DCC1C169/10613/gu.bmp" title="Leo J. Guedry">
        <url>http://www.lsuagcenter.com/NR/rdonlyres/BC718368-CDEA-4580-A2DF-EEA0DCC1C169/10613/gu.bmp</url>
        <title>Leo J. Guedry</title>
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      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
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    <item>
      <title>Microbes and Food</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/Microbes+and+Food.htm</link>
      <pubDate>Thu, 05 May 2005 21:22:50 GMT</pubDate>
      <description><![CDATA[The overwhelming majority of microbes in the world are not harmful to humans. Food processing researchers have established two kinds of microorganisms that are undesirable in food: spoilage microorganisms, which spoil the food but are not toxic to consume, and pathogenic microorganisms. - Full Content set to .]]></description>
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      <dc:creator>MLima@agcenter.lsu.edu (Marybeth Lima)</dc:creator>
      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
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    <item>
      <title>Bioconversion of Processing Byproducts and Wastes</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/Bioconversion+of+Processing+Byproducts+and+Wastes.htm</link>
      <pubDate>Fri, 06 May 2005 13:52:00 GMT</pubDate>
      <description><![CDATA[The usable carbon and nutrients contained in rice hulls and bran, sugarcane bagasse and sweet potato skins, which are Louisiana agricultural byproducts, may be converted by microorganisms to high-value products. LSU AgCenter researchers are developing bioconversion processes that can be used to produce specialty or nutra-ceutical compounds from these byproducts. - Full Content set to .]]></description>
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      <dc:creator>web@agcenter.lsu.edu (LSU AgCenter)</dc:creator>
      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
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      <title>Biorefinery and Sugarcane</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/Biorefinery+and+Sugarcane.htm</link>
      <pubDate>Fri, 06 May 2005 14:01:56 GMT</pubDate>
      <description><![CDATA[The large-scale and economic diversification of sucrose in other than food products has not been realized. The biorefinery concept can solve this problem. - Full Content set to .]]></description>
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      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
      <image url="http://www.lsuagcenter.com/NR/rdonlyres/07C65CED-F5FC-4F32-84F9-9E58F5587FEB/10718/sc.bmp" title="sugarcane">
        <url>http://www.lsuagcenter.com/NR/rdonlyres/07C65CED-F5FC-4F32-84F9-9E58F5587FEB/10718/sc.bmp</url>
        <title>sugarcane</title>
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      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
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      <title>Producing Nonwoven Materials from Sugarcane</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/Producing+Nonwoven+Materials+from+Sugarcane.htm</link>
      <pubDate>Fri, 06 May 2005 14:13:54 GMT</pubDate>
      <description><![CDATA[The LSU AgCenter is conducting research on converting bagasse into value-added nonwoven materials. This research involves procedures for bagasse fiber extraction, bagasse fiber processing and bagasse fiber formation into nonwoven materials. It also involves methods of evaluating nonwoven bagasse products, including fiber bonding structure, mechanical and physical properties, and biodegradability. - Full Content set to .]]></description>
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      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
      <image url="http://www.lsuagcenter.com/NR/rdonlyres/94D23E42-9625-482C-8B61-4BCB794F266D/10721/table.jpg" title="table 1">
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        <title>table 1</title>
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      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
    </item>
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      <title>Mayhaw-Muscadine Fruit Juice Drink: A Competitor for Cranberry?</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/MayhawMuscadine+Fruit+Juice+Drink+A+Competitor+for+Cranberry.htm</link>
      <pubDate>Fri, 06 May 2005 13:30:37 GMT</pubDate>
      <description><![CDATA[The cranberry was once an obscure, regional fruit that through research and marketing has been propelled to a commodity with international demand. LSU AgCenter researchers hope that the mayhaw may also achieve such prominence, and research projects are under way. The following study involves mayhaw-muscadine juice blends. - Full Content set to .]]></description>
      <guid isPermaLink="true">http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/MayhawMuscadine+Fruit+Juice+Drink+A+Competitor+for+Cranberry.htm</guid>
      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
      <image url="http://www.lsuagcenter.com/NR/rdonlyres/9083A6FD-4962-4DC2-B942-D4F6233529C9/10710/cr.bmp" title="Alfred Trappey ">
        <url>http://www.lsuagcenter.com/NR/rdonlyres/9083A6FD-4962-4DC2-B942-D4F6233529C9/10710/cr.bmp</url>
        <title>Alfred Trappey </title>
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      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
    </item>
    <item>
      <title>Sugarcane History</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/Sugarcane+History.htm</link>
      <pubDate>Fri, 06 May 2005 14:09:01 GMT</pubDate>
      <description><![CDATA[The history of sugarcane began in New Guinea, which is the home of a cultivated form of sugarcane. In ancient times, people migrating from the Indochina area to New Guinea encountered different types of wild sugarcane. High-fiber forms were used for construction; softer and juicier forms were propagated in gardens for chewing. - Full Content set to .]]></description>
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      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
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      <title>Value-added Forest Products: Opportunities for Growth</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/Valueadded+Forest+Products+Opportunities+for+Growth.htm</link>
      <pubDate>Fri, 06 May 2005 13:42:03 GMT</pubDate>
      <description><![CDATA[Solid wood forest products as opposed to pulp and paper products can be characterized broadly as primary or secondary. This classification is not always clear, but most industry observers agree that primary products are those produced directly from raw timber input. Examples include chips, lumber, veneer, plywood and their byproducts. - Full Content set to .]]></description>
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      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
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      <title>LSU AgCenter Targets Ukrainian Farmers</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/LSU+AgCenter+Targets+Ukrainian+Farmers.htm</link>
      <pubDate>Fri, 06 May 2005 14:19:11 GMT</pubDate>
      <description><![CDATA[The LSU AgCenter is operating a program in Ukraine that is a model for how to run a successful educational effort in a country formerly part of the Soviet bloc. The program, “Improving Income of Private Ukrainian Agricultural Producers,” targets farmers with fewer than 250 hectares and household plot owners (HPOs). - Full Content set to .]]></description>
      <guid isPermaLink="true">http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/LSU+AgCenter+Targets+Ukrainian+Farmers.htm</guid>
      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
      <image url="http://www.lsuagcenter.com/NR/rdonlyres/3F4A5FD7-395D-4FCD-BCBF-A9CFE3DE23FD/10726/lar.bmp" title="Larry Brock">
        <url>http://www.lsuagcenter.com/NR/rdonlyres/3F4A5FD7-395D-4FCD-BCBF-A9CFE3DE23FD/10726/lar.bmp</url>
        <title>Larry Brock</title>
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      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
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      <title>A Multidisciplinary Approach to New Product Development</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/A+Multidisciplinary+Approach+to+New+Product+Development.htm</link>
      <pubDate>Fri, 06 May 2005 13:11:52 GMT</pubDate>
      <description><![CDATA[In recent years, many large food and beverage companies have adopted team approaches to new product development. The approach typically involves both a marketing department and a research and development department generating product ideas, concepts and ultimately prototypes, which are subsequently tested in selected target markets. - Full Content set to .]]></description>
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      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
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        <title>illustration</title>
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      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
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      <title>Resistant Starch from Rice, A New Source of ‘Fiber’</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/Resistant+Starch+from+Rice+A+New+Source+of+Fiber.htm</link>
      <pubDate>Thu, 05 May 2005 20:58:17 GMT</pubDate>
      <description><![CDATA[Resistant starch is chemically not a fiber; however, there is an effort to have it declared so because it acts like soluble fiber in the gastrointestinal tract, thus providing the health benefits of fiber. Resistant starch and soluble fiber ferment in the small intestine—conferring their health effects. - Full Content set to .]]></description>
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      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
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      <title>Louisiana Agriculture Magazine Fall 2002</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/Louisiana+Agriculture+Magazine+Fall+2002.htm</link>
      <pubDate>Fri, 22 Apr 2005 19:06:55 GMT</pubDate>
      <description><![CDATA[Vol. 45, No. 4 - Full Content set to .]]></description>
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      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
      <image url="http://www.lsuagcenter.com/NR/rdonlyres/1DA83B2B-C127-4A2A-90F0-60DADA644719/69281/cover2002fall.jpg" title="Cover Page">
        <url>http://www.lsuagcenter.com/NR/rdonlyres/1DA83B2B-C127-4A2A-90F0-60DADA644719/69281/cover2002fall.jpg</url>
        <title>Cover Page</title>
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      <category domain="http://www.lsuagcenter.com/en/communications/publications/agmag/archive/2002/fall/"><![CDATA[Fall]]></category>
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      <title>Soybean, A Source of Functional Food Ingredients</title>
      <link>http://www.lsuagcenter.com/en/communications/publications/agmag/Archive/2002/Fall/Soybean+A+Source+of+Functional+Food+Ingredients.htm</link>
      <pubDate>Thu, 05 May 2005 15:08:59 GMT</pubDate>
      <description><![CDATA[Soy flour and more highly purified soy proteins contain a number of constituents that can be used in combating a variety of diseases. Soy isofla-vones may prevent diseases associated with post-menopausal women such as osteoporosis and coronary heart disease. - Full Content set to .]]></description>
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      <dc:creator>SGodber@agcenter.lsu.edu (J. Samuel Godber)</dc:creator>
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        <url>http://www.lsuagcenter.com/NR/rdonlyres/9CB2242D-6563-4798-962F-E56E0702C660/10618/sb.bmp</url>
        <title>soybeans</title>
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