Purdue University and Fort Valley State University Team Up for Solar Research
Ever buy veggies only to have them turn brown before you can use them? Purdue University and Fort Valley State University are teaming up to research how solar power can lengthen shelf life for your produce.
Solar power preservation, essentially sun-drying produce, will help producers prepare crops for shipping and in turn, will improve crop shelf life by dehydrating the produce. Not only will this prevent food waste for the consumer, farmers will also be able to receive tax incentives for sustainability.
Purdue and Fort Valley State make a perfect pair– read more about their grant research here.