Many of the foods found on a traditional Thanksgiving dinner plate are mainstays of Minnesota farms. Minnesota leads the nation in production of turkey, red potatoes and green peas. University of Minnesota Extension conducts innovative research and partners with businesses to keep the state food industry strong. For example, Extension poultry specialist Sally Noll and her team are studying different compositions of poult (young turkey) feed in order to boost future growth of turkeys. This research can help producers get the highest-performing turkeys for their feed investment, which is 70 percent of the cost of raising a turkey. Additionally, wheat yields in northwest Minnesota have been improving by about 1.6 bushels per acre per year since the mid-1990s , as a result of University of Minnesota research on high-yield varieties, protein content, straw strength and management of diseases such as scab and leaf rust. University of Minnesota research and extension efforts have also contributed to great advancements in potato, butter, honey, and fruit and vegetable production.

Read more about how University of Minnesota research has developed the state food production industry here.