In Nature Genetics, a multi-institutional team including DOE Joint Genome Institute researchers sequenced and assembled the genomes of the five major cotton lineages to provide breeders with genetic level insights on crop improvements. The genomes are available on JGI’s plant data portal Phytozome.
Globalisation has revolutionised food production and consumption in recent decades and cultivation has become more efficient As a result, diets have diversified and food availability has increased in various parts of the globe.
A new study shows that about half the land currently needed to grow food crops could be spared if attainable crop yields were achieved globally and crops were grown where they are most productive.
Short-Term Carbon Indicates Long-Term Nitrogen
Disruptions caused to the food and agriculture sector’s supply chains by the COVID-19 pandemic are being analyzed by the Texas A&M AgriLife-led Center of Excellence for Cross-Border Threat Screening and Supply Chain Defense Center, or CBTS, a Department of Homeland Security Science and Technology Center of Excellence.
Animal milk was essential to east African herders at least 5,000 years ago, according to a new study. The research is important for understanding the history of milk drinking worldwide.
High-fructan wheat provides benefits for growers and consumers.
A new study in The Economic Journal finds that societies with a history of farming crops heavily reliant on labor effort prefer harder work and longer hours.
Agricultural economist explains COVID-19 impact on food markets
An ounce of preparation in the spring for a summer of garden bounty.
A newly published study sheds light on how insecticides commonly applied to crops affect monarch caterpillars. Conservation efforts to protect monarch butterfly populations depend on planting milkweed on agricultural land, but doing so may put caterpillars in close proximity to harmful insecticides.
Integrated Crop-Livestock System Brings More Sustainability to Flooded Rice
Saltwater intrusion means farmers must adapt their management practices.
Scientists report that the content of potentially health-promoting antioxidants in coffee brewed without heat can differ significantly from a cup of joe prepared the traditional way, particularly for dark roasts.
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