Showing results for: Plant/crop science
Several companies are using microbes to improve crop performance. One of them is Indigo, which uses machine learning to identify the microbes associated with healthy plants and then coats seedlings with these microbes. Indigo’s method has increased wheat yields by 15% and cotton yields by 14% in trials.
The Food Ethics Council has published a free, special edition, online magazine – ‘For whom? Questioning the food and farming research agenda' – that brings together the thoughts and opinions of over 30 experts.
This journalistic photo and video reportage on the National Geographic website shows some of the most high-tech farming methods in the world, based in the Netherlands.
This study by US- and New Zealand-based researchers estimates the effect of elevated CO2 (eCO2) on the edible protein content of crop plants, and subsequently on protein intake and protein deficiency risk globally, by country. The basis for this study is that 76% of the world’s population derives most of their daily protein from plants, and that a meta-analysis by Myers, et al. (2014) revealed that plant nutrient content (of various types including protein, iron and zinc) changes under elevated CO2.
This research brings together data from 389 field trials to determine how the root and shoot biomass, and carbon (C) stocks of major crops correlate to soil C in different environmental conditions. The analysis found all crops allocated more C to their shoots than roots. The greatest C allocation to roots was in grasses (which also had the highest plant biomass production).
This Data Science Insights talk hosted by Thomson Reuters sees presentations from Professor Nilay Shah from Imperial College, Judith Batchelar, Director of Brand at UK supermarket chain Sainsbury’s, and Derek Scuffell, Head of R&D Information Systems at Syngenta, who share insights on how their supply chains are driven by data. They discuss how advances in genetically modified foods and in agricultural technology could help prevent food shortages and price fluctuations and help the world feed itself by 2025.
In this post in the Conversation, crop scientist Matthew Wallenstein, Associate Professor and Director at the Innovation Center for Sustainable Agriculture, Colorado State University, discusses the potential of natural microbes to improve agriculture and make it more sustainable.
This chapter by Elias Fereres and Francisco J. Villalobos in the book Principles of Agronomy for Sustainable Agriculture argues that sustainable intensification of production would be best achieved through continuous, small productivity improvements rather than through a few revolutionary discoveries, at least in the medium term.
This paper by researchers in the US and Australia reports the findings of a long-term field-trial-based investigation into the effect of elevated carbon dioxide concentrations (CO2) on soy yield and drought tolerance. Their findings challenge the widely-held belief that crop yield will be increased by elevated CO2 (the so-called CO2 fertilisation effect) both because of increased photosynthetic rate, and because of lower susceptibility to drought: it has long been assumed that in higher CO2 conditions, stomatal conductance will be lower, leading to slower water loss from the leaves, slower water uptake from the roots, and consequently more moisture remaining in the soil for longer, thereby sustaining crops in limited rainfall.
A paper published in the journal Cell argues that the current rate of increase in crop yields is insufficient to meet business-as-usual anticipated growth in demand for food (it cites one projection that the world will need 85% more primary foodstuffs by 2050, relative to 2013).
This new book addresses how the collective pooling and management of shared plant genetic resources for food and agriculture can be supported through laws regulating access to genetic resources and the sharing of benefits arising from their use.