Under threat
Reading Time: 3 minutesROME: The first-ever report of its kind presents mounting and worrying evidence that the biodiversity that underpins our food systems is disappearing – putting the future of our food, livelihoods, health and environment under severe threat. Once lost, warns FAO’s State of the World’s Biodiversity for Food and Agriculture report, launched today, biodiversity for food and agriculture – i.e. all the species that support our food systems and sustain […]
Researchers show how coffee growers can optimise profits sustainably
Reading Time: < 1 minuteAS is true for many agricultural products, the process for growing coffee is complex. Increased use of fertiliser and pesticides will likely lead to higher crop yields, but at significant cost to wildlife populations and human health. Using fewer agrochemicals is more environmentally friendly, but requires farmers to face increased risks of losing crops to pests and disease. A forthcoming paper led by researcher Juan Nicolás […]
Eating mushrooms may reduce the risk of cognitive decline
Reading Time: < 1 minuteA TEAM from the Department of Psychological Medicine and Department of Biochemistry at the Yong Loo Lin School of Medicine at the National University of Singapore (NUS) has found that seniors who consume more than two standard portions of mushrooms weekly may have 50 per cent reduced odds of having mild cognitive impairment (MCI). A portion was defined as three quarters of a cup of cooked […]
Scientists capture bacteria that eat and breathe electricity
Reading Time: < 1 minuteFOR the first time, scientists at Washington State University captured tiny creatures that can “eat” pollution and generate electricity in the process. The team, led Abdelrhman Mohamed trekked into the depths of Yellowstone National Park to extract these bacteria, which are adapted to living in geysers and hot springs that can reach over 90 C. They carefully left a few electrodes inserted […]
Scientists crack genome of superfood seaweed, ito-mozuku
Reading Time: < 1 minuteFOR the first time, researchers unveil the genome of ito-mozuku (Nemacystus decipiens), the popular Japanese brown seaweed, providing data that could help farmers better grow the health food. The study, published March 14, 2019 in Scientific Reports, presents the world’s first draft genome of ito-mozuku. Just three years ago, the unit released the first draft genome of another local species of edible seaweed, Cladosiphon okamuranus, called Okinawa mozuku. […]