Research: Culinary and Agritourism Research

This work is supported by Critical Agriculture Research and Extension (CARE) grant no. VTN32556 from the USDA National Institute of Food and Agriculture. We are grateful to the many farmers who took time to complete the survey.

Key takeaways: With lower fruit set leading to lower yields and September wildfire smoke impacting harvest decisions, yield per harvested acre decreased by 24% and harvested acreage declined by 6.4% resulting in a 29% reduction in grape production—more than 30,000 tons less than in 2019. The estimated value of wine grape production decreased 34% or…

This report is an excerpt of a larger study and summarizes participation in culinary experiences and the extent to which…

The study was conducted to assess regional reputation associated with Oregon wine and to increase understanding of factors associated with…

This study was designed to explore a number of aspects related to Oregon visitors’ shopping and dining experiences. More specifically…