UMES Extension Archive
Agritourism Program
Maryland Agritourism: A Baseline Profile 2023
K.U. Ejiogu, E.N. Escobar and M. Kairo
Collaboration: L. Peña-Lévano
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Maryland Agritourism – A Baseline Profile
A poster to the International Workshop on Agritourism (Burlington, VT – Aug. 30-Sept 2, 2022)
Kingsley Ejiogu and E.N. Escobar
Collaboration: L. Peña-Lévano
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Food Safety
Drying Herbs? What are the guidelines in the State of Maryland?
The goal of drying herbs is to create a safe product with a long shelf life. The Maryland Department of Health (MDH) defines a dried product’s safety through measuring the water activity (Aw), which represents the amount of water available for bacteria, yeast, and mold growth. This is different from water content.
To reach the desired moisture level, the MDH recommends utilizing a commercial food dehydrator or a commercial dryer, which uses combinations of temperature, humidity and air flow that can be controlled.
Worker Training Tips
Reducing Cross-Contamination between Animals and Produce
What Face Mask is Right for the Job?
Dr. Jennifer Timmons, Assistant Professor
Department of Agriculture, Food and Resources Sciences
Dr. Jon Moyle, Extension Poultry Specialist,
University of Maryland College Park
This publication has been peer-reviewed!
