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FROM THE MARCH ISSUE: Yeast can be genetically modified through multiple techniques, all offering advancements for the ethanol industry. READ MORE
FROM THE MARCH ISSUE: Agricultural organizations in Kansas and Ohio have programs aimed at ethanol education, training teachers and even providing funding to ensure the knowledge is passed on to students. READ MORE
FROM THE MARCH ISSUE: Chippewa Valley Ethanol Co.’s Bob Jewell shares what he’s learned about efficiency through biofilm control. READ MORE
FROM THE MARCH ISSUE: Many plants decrease pH to treat bacterial contamination in fermentation, but this can cause numerous other issues. READ MORE
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