Fusarium xylarioides, a soil-borne fungus causes “Coffee wilt disease” that has a history of causing significant damages to coffee crops. There were outbreaks of the disease in 1920s which were managed appropriately. However, the disease re-merged in due course...
Scientists have developed an inexpensive sensor using PEGS technology which can test food freshness and can help reduce wastage due to discarding food prematurely (throwing away of food solely because it is close to (or passed) the use-by date,...
The Soil Microbial Fuel Cells (SMFCs) use naturally occurring bacteria in the soil to generate electricity. As a long-term, decentralised source of renewable power, the SMFCs could be perpetually deployed for real-time monitoring of various environmental conditions and can...
A recent report shows a sustainable agriculture initiative in China to achieve high crop yield and low use of fertilizers using an elaborate network of researchers, agents and farmers
Agriculture is defined as production, processing, promotion and distribution of agricultural...
The fungus Penicillium roqueforti is used in the production of blue-veined cheese. The exact mechanism behind the unique blue-green colour of the cheese was not well understood. University of Nottingham researchers have unravelled how the classic blue-green veining is...
Study describes a new mechanism which mediates the symbiont associations between plants and fungi. This opens up avenues to increase agricultural productivity in the future by growing better resilient crops that require less water, land and lesser use of...
Study shows growing food organically has higher impact on climate because of more land use
Organic food has become very popular in the last decade as consumers are becoming more aware and health and quality conscious. Organic food is produced...
