For decades, researchers have worked to improve cacao fermentation by controlling the microbes involved. Now, to their surprise, a team of Belgian researchers has discovered that the same species of yeast used in production of beer, bread, and wine works particularly well in chocolate fermentation.
Strawberries are sweet, juicy and delightful. Unfortunately, an expiring federal pesticide exemption could mean 2016 will be the end of strawberries in the US. How can we protect our strawberries from pests and comply with federal fumigant standards? In this Speaking of Chemistry video, Sophia Cai explains the problem and some possible solutions. Check it out here: https://youtu.be/noaec9-BmwU.
Long breeding work aimed at fine aroma hops results in high quality aroma aspects, which are used to produce the best beer. Czech hops are the security of the highest brewing quality in many breweries all over the world. Saaz
Good thinking by the Round Table on Responsible Soy (RTRS) to map where it is most — and least — environmentally responsible to extend soy cultivation in South America. “An interesting exercise, isn’t it?” they ask. No doubt it was
A loss of dietary diversity during the past 50 years could be a contributing factor to the rise in obesity, Type 2 diabetes, gastrointestinal problems and other diseases, according to a lecture by Mark Heiman, vice president and chief scientific officer at MicroBiome Therapeutics, at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists in Chicago.
Genetic differences between hemp and marijuana determine whether Cannabis plants have the potential for psychoactivity, a new study by University of Minnesota scientists shows. The study was published in the July 17 online edition of New Phytologist.
Rice is the staple food for more than half of the world's population, but the paddies it's grown in contributes up to 17 percent of global methane emissions -- about 100 million tons a year. Now, with the addition of a single gene, rice can be cultivated to emit virtually no methane, more starch for a richer food source and biomass for energy production, as announced in the July 30 edition of Nature and online.
This request for comment comes from Rob Bertram, Chief Scientist at the USAID Bureau for Food Security, which leads the U.S. government’s global hunger and food security initiative, Feed the Future. Feed the Future is in the process of enhancing its current cross-cutting theme of climate change in global food security by incorporating Climate Smart Agriculture (CSA) and would like your input!
USAID is seeking feedback on the climate smart agriculture (CSA) strategy of its Feed the Future programme. Recall that CSA has three objectives1 Sustainably increasing agricultural productivity and incomes. Adapting and building resilience to climate change. Reducing and/or removing greenhouse
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