With the average cow producing 1000 times more methane than a human, meat production plays a big role in greenhouse gas emissions. But in a world where there’s a growing appetite for meat, how can our food system keep everyone happy while reducing its environmental impact?
After decades of effort, scientists are finally figuring out how insects develop resistance to...
The Food and Drug Administration is moving to collect more information on antibiotics used in...
The Agriculture Department has developed the first government certification and labeling for foods that are free of genetically modified ingredients.
“Ancient relationship” between fungi and plant roots creates genetic expression that leads to more root growth. Common fungus could one day be used as ‘bio-fertilizer’, replacing mined phosphate which is now depleted to the point of impending fertilizer crisis.
The national fast-food chain rid its menu of genetically-modified ingredients this week, but other restaurants might not find it as easy to go cold-turkey from the genetically engineering crops currently dominating the market.
The intricately woven genetic makeup of Upland cotton has been decoded for the first time in the ancient plant’s history.
The U.S. Department of Agriculture is working on a vaccine to counter a deadly strain of bird flu, as losses to poultry producers mount.
The report studied more than 3,500 known plant species and determined that 22 percent are considered rare, in decline, endangered or possibly extinct.
Kansas farmers are paying for genetic research to figure out exactly why some people struggle to digest wheat.
New labeling on the world's most popular weed killer as a likely cause of cancer is raising more questions for an aerial spraying program in Colombia that underpins U.S.-financed efforts to wipe out cocaine crops.
Silibinin has an outstanding safety profile in humans and is currently used for the treatment of liver disease and poisoning.
Eerie fluorescent blue patches of water glimmering off Hong Kong's seashore are magnificent, disturbing and potentially toxic.
The new regulations surpass standards required by U.S. Environmental Protection Agency.
These companies have an interesting year ahead of them.
Latest analysis of prehistoric bones show there is no anatomical reason why a person born today could not develop the skeletal strength of a prehistoric forager or a modern orangutan. Findings support the idea that activity throughout life is the key to building bone strength and preventing osteoporosis risk in later years, say researchers.
Releasing genetically engineered fruit flies into the wild could prove to be a cheap, effective and environmentally friendly way of pest control according to scientists at the University of East Anglia and Oxitec Ltd. This collaborative research study, with UEA shows that this approach is effective and once appropriate regulatory approvals are received the technology will offer growers a safe and effective route to protect their crops.
The intimate interaction between a plant and its environment has sent some puzzling cues to scientists trying to determine how, at the molecular level, a plant becomes infected by bacteria. At this level, researchers have found that plants sometimes beckon the bacteria in a seemingly counterintuitive action to its health.
For soil microbiology, it is the best of times. While no one has undertaken an accurate census, a spoonful of soil holds hundreds of billions of microbial cells, encompassing thousands of species. Researchers have now published the largest soil DNA sequencing effort to date.
Scientists have identified genetic traits in cattle that might allow farmers to breed livestock with increased resistance to bovine tuberculosis (TB). The study, which compared the genetic code of TB-infected animals with that of disease-free cattle, could help to impact on a disease that leads to major economic losses worldwide.
Curtin University researchers have found a way to breed disease-resistant wheat with no downside, potentially bringing multi-million dollar savings to Australia’s agricultural industry. According to John Curtin Distinguished Professor Richard Oliver, Director of the Australian Centre for Necrotrophic Fungal Pathogens at Curtin, farmers can lose more than 0.35 tonnes per hectare in wheat yields to Yellow Spot, even after applying fungicide.
Scientists have for the first time sequenced an ancient RNA genome—of a barley virus once believed to be only 150 years old— pushing its origin back at least 2,000 years and revealing how intense farming at the time of the Crusades contributed to its spread.
As scientists forecast the impacts of climate change, one missing piece of the puzzle is what will happen to the carbon in the soil and the microbes that control the fate of this carbon as the planet warms. Scientists studying grasslands in Oklahoma have discovered that an increase of 2 degrees Celsius in the air temperature above the soil creates significant changes to the microbial ecosystem underground.
As the abundance of genetically modified (GM) foods continues to grow, so does the demand for monitoring and labeling them. The genes of GM plants used for food are tweaked to make them more healthful or pest-resistant, but some consumers are wary of such changes.
Following its recent synonymisation with Meloidogyne ulmi, a species known to parasitize elm trees in Europe, it has become clear that M. mali has been in the Netherlands for more than fifty years. Evidences given by the authors suggest that M. mali was probably introduced during the breeding program on Elms against the Dutch Elm Disease (DED).
New research has revealed one genetic mechanism for hybrid vigor, a property of plant breeding that has been exploited to boost yield since the early 20th century. Teasing out the hidden subtleties of a type of hybrid vigor involving just one gene has provided the scientists with means to tweak the length of time that bushy tomato varieties can produce flowers, which leads to a substantially higher fruit yield.
Using the largest dated evolutionary tree of flowering plants ever assembled, a new study suggests how plants developed traits to withstand low temperatures, with implications that human-induced climate change may pose a bigger threat than initially thought to plants and global agriculture.
Citing a potential threat to public health, the Food and Drug Administration is taking steps toward phasing out the use of some antibiotics in animals processed for meat.
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