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New Breeder, Haylage, Next Issue

Posted by | June 4, 2008

New Stone Fruit Breeder at WSU Prosser Center

Nnadozie Oraguzie, a senior scientist at New Zealand’s state-owned horticulture research institution, has assumed duties as stone fruit breeder-geneticist at the Washington State University Prosser Irrigated Agriculture Research and Extension Center. He will focus on development of new sweet cherry varieties suited for production in the Pacific Northwest.

“Dr. Oraguzie has an international reputation in his field of association genetics,” said Rick Knowles, professor and interim chair of WSU’s horticulture and landscape architecture department. “We were lucky to get him.”

“I’ve already met with some of the growers,” said Oraguzie, who started May 1. “I’m really looking forward to working with them to position them to lead the world in sweet cherries.”

At WSU, Oraguzie’s program will include the development and implementation of new genetic and genomic research tools that will assist in the creation of new varieties and maintenance and evaluation of existing stone fruit germplasm at Prosser.

Oraguzie’s research will complement other breeding, genetics and genomics programs in the horticulture department that focus on apple, raspberry and strawberry, according to Knowles.

For more information on the WSU Irrigated Agriculture Research and Extension Center in Prosser, please visit:

Nnadozie Oraguzie is WSU's new stone fruit breeder.

Nnadozie Oraguzie is WSU’s new stone fruit breeder

The Art and Science of Bagged Haylage

WSU Snohomish County Extension will present an in-depth lecture and on-farm demonstration of the art and science of making high quality haylage on Thursday, June 19, from 10 a.m. to 1 p.m. The workshop will be held at the Hereth Farm, 11930 Springhetti Road in Snohomish.

Haylage is made from the same crops as normal hay, but retains more moisture content. Using the proper equipment and storage, the technique significantly increases the food value retained while decreasing crop losses, always a worry in wet western Washington.

Participants will learn everything about haylage including wrapping techniques and equipment, the fermentation process, pH requirements, making harvest decisions, proper moisture content, when to use microbial additives, and which grass species work best.

Cost for the presentation is $35 per farm, organization or business (up to four people per farm). Space is limited and advance registration is required. To register, download the form at and mail with your check, or contact Karie Christensen at (425) 338-2400 or by email at

Learn how to make haylage at an upcoming WSU Snohomish Extension workshop.

Learn how to make haylage at an upcoming WSU Snohomish Extension workshop.

Next Issue June 18

We’re skipping an issue of On Solid Ground as our staff travel to the Association of Communications Excellence conference in Traverse City, Mich. Our next issue will be published on June 18.

At the ACE Conference we’ll be picking up an editorial award for On Solid Ground, as well as a writing award for “Expect Perfect Pairings.” We’ll also be networking with writers and media developers in the ag and natural resource fields, boning up on the latest in Web 2.0 technology and, of course, paying an open-minded visit to Michigan wine country.

“Expect Perfect Pairings” covers WSU’s educational offerings (undergraduate, graduate, and professional certificate programs), current research projects, and WSU’s 70-year history of service to the state’s growers and winemakers. If you’d like copies of our award-winning brochure for your tasting room, wine shop or agritourism destination, we’d be happy to supply you with some. Just drop On Solid Ground editor Brian Clark ( a line with your request and we’ll get those in the mail to you.

"Expect Perfect Pairings" earned a Gold ACE for excellence in writing. On Solid Ground won a Silver ACE for editorial excellence.

“Expect Perfect Pairings” garnered a Gold ACE for excellence in writing. On Solid Ground won a Silver ACE for editorial excellence.