Many consumers today feel out of touch with how their food is produced and are disturbed by a lot of what they hear about it through their social networks or other sources of information. If it is necessary to assign fault for this phenomenon, I think we could blame Jethro Tull. Jethro Tull!? Ian An
Initially, CPWF assumed an unfolding global crisis of water scarcity, a close link between water scarcity and poverty, and an overriding need to produce more food with less water. Through its research, the program found that things are a bit more complicated: Water is usually not physically...
We might not fully agree, but it has a key insight. All of us- including people living in poverty- have complicated, demanding lives. So simple availability doesn’t mean that even life-changing services like vaccines and HIV tests stay at the top of our minds.
Last year, at a Washington State University (WSU) Building Soils for Better Crops conference, farmers from Kansas, North Dakota, and Colorado all spoke on the benefits they were seeing from using multi-species cover crops. These cover crop “cocktails” consist of 8 or more species chosen to maximize
Annapolis, MD; February 3, 2014 -- Previous studies from China, Spain, and the United States on genetically modified (GM) rice, cotton, and maize have concluded that the biodiversity of insects and related arthropods in GM crop fields was essentially the same as that among conventional crops. Now a new study from South Africa shows similar results.
Knowledge that can contribute to sustainable biodiversity management and conservation can differ between men and women within a community. Find out how taking a participatory research approach to gather that knowledge is proving fruitful.
Wheat, like many other staple cereals, contains low levels of the essential micronutrients iron and zinc. Up to two billion people worldwide suffer from iron and zinc deficiencies, particularly in regions with predominantly cereal-based diets. Although wheat flour is commonly fortified during processing, an attractive and more sustainable solution is biofortification, which requires developing new varieties of wheat with inherently higher iron and zinc content in their grains. Until now most studies aimed at increasing iron and zinc content in wheat grains have focused on discovering natural variation in progenitor or related species. However, recent developments in genomics and transformation have led to a step change in targeted research on wheat at a molecular level. We discuss promising approaches to improve iron and zinc content in wheat using knowledge gained in model grasses. We explore how the latest resources developed in wheat, including sequenced genomes and mutant populations, can be exploited for biofortification. We also highlight the key research and practical challenges that remain in improving iron and zinc content in wheat.
Many traditional crops are tolerant of drought, flooding, pests or other stressful conditions so they are valuable food sources when other crops fail. Such crops are becoming more important with climate change but we need your help to document them.
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