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  2. DeKalb Genetics Corporation - Wikipedia

    en.wikipedia.org/wiki/DEKALB_Genetics_Corporation

    As a result, DeKalb was the leader in U.S. hybrid seed corn sales from the mid-1930s until the mid-1970s (Crabb 1948. Roberts 1999). [2] In 1982 DeKalb formed a joint venture with Pfizer, called DeKalb-Pfizer Genetics, and in 1985 the name was changed to DeKalb Corporation. The seed business was spun off as DeKalb Genetics Corporation in 1988. [4]

  3. Kohlrabi - Wikipedia

    en.wikipedia.org/wiki/Kohlrabi

    Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).

  4. KWS Saat - Wikipedia

    en.wikipedia.org/wiki/KWS_Saat

    In 2008 KWS and the Dutch Van Rijn Group established a joint venture in breeding potato seeds and in April 2011 KWS acquired the remaining interests in Van Rijn and formed the subsidiary KWS POTATO B.V. [7] In September 2011 it founded a joint venture with the Chinese company Kenfeng to manage the production and distribution of corn seed in ...

  5. Blaukraut (German Red Cabbage) - AOL

    www.aol.com/lifestyle/2014-12-28-blaukraut...

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  6. Gurney's Seed and Nursery Company - Wikipedia

    en.wikipedia.org/wiki/Gurney's_Seed_and_Nursery...

    Upon Charles W. Gurney's death in 1913, his sons and nephew continued the seed and nursery business. In 1919, Deloss Butler Gurney, one of the Colonel's sons, became CEO. The company diversified and grew quickly. By 1924, the Gurney seed house was one of the largest in the world, receiving orders from 46 of the 50 states and many foreign ...

  7. Sauerkraut - Wikipedia

    en.wikipedia.org/wiki/Sauerkraut

    Sauerkraut (/ ˈ s aʊ. ər ˌ k r aʊ t /; German: [ˈzaʊ.ɐˌkʁaʊt] ⓘ, lit. ' sour cabbage ') [1] is finely cut raw cabbage that has been fermented by various lactic acid bacteria. [2] [3] It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the ...

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