Campbell, S. Michael (author), Gamon, Julia (author), Roe, Roger (author), and Department of Agricultural Education and Studies, Iowa State University, Ames, IA
Format:
Journal article
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C08021
James F. Evans Collection, All of the 100 county Extension offices in Iowa have a set of six water quality videotapes available for use by clientele. The state water quality Extension specialist designed the high quality tapes, each 20 minutes long, to be viewed at home by clients who had water questions. The question was: "Should video by used again as an educational delivery method?" Responses to a telephone survey of county office assistants indicated a wide variation in the use of video tapes, although over 75% liked the idea of information via tapes. The counties needed assistance with publicity and displays, something that area media specialists might provide. (original)
Baker, James L. (author), Miller, Gerry (author), Vaughan, Marilyn (author), and Integrated Farm Management Demonstration Program, Iowa State University; Integrated Farm Management Demonstration Program, Iowa State University
Format:
Journal article
Publication Date:
1991
Published:
Ames, IA : Iowa State University, Cooperative Extension Service
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 93 Document Number: C06928
7pgs, The grape and wine industry in Iowa is based on non-Vitis vinifera grapes, which are not well-known and come with their own set of challenges. An industry survey revealed that wine business and marketing are the main concerns for the Iowa grape and wine industry members. The educational resources already provided by Extension personnel were highly appreciated and events should be offered in several locations around Iowa. The main topics of roundtables and discussions should be about vineyard management and winemaking practices, specifically practices to avoid microbial spoilage, to reduce wine acidity and to select appropriate yeasts for fermentation.
