The 2019 Global Agricultural Productivity Report, shows agricultural productivity growth — increasing output of crops and livestock with existing or fewer inputs — is growing globally at an average annual rate of 1.63%.
Read moreFarmers in Colombia's maize-growing region of Córdoba had seen it all: too much rain one year, a searing drought the next. Yields were down and their livelihoods hung in the balance. To better deal with climate stress, farmers in Colombia's maize-growing region of Córdoba needed information services that would help them decide what varieties to plant, when they should sow and how they should manage their crops.
Read moreWith the help of new technologies, a team has confirmed that piranhas lose and regrow all the teeth on one side of their face multiple times throughout their lives. How they do it may help explain why the fish go to such efforts to replace their teeth.
Read moreResearchers have developed an improved assembly of the genome for the date palm using long-read sequencing technology. This improvement over the current versions of the genome will help advance further research, and also inform the propagation practices of this essential MENA region food source.
Read moreMicroscopic droplets on the surface of leaves give refuge to bacteria that otherwise may not survive during the dry daytime, according to a new study.
Read moreThe process of farming seafood in the ocean, known as mariculture, is a growing trend yet little is known about the trajectories of its development. That's why a team of researchers set out to shed some light on the industry.
Read moreA study has demonstrated the effectiveness of the technology known as genomic selection in a wheat improvement program.
Read moreThe flavors of fermented foods are heavily shaped by the fungi that grow on them, but the evolutionary origins of those fungi aren't well understood. Experimental findings offer microbiologists a new view on how those molds evolve from wild strains into the domesticated ones used in food production.
Read moreResearch on energy production from biomass usually focuses on the amount of energy generated. But it is also important to consider how much energy goes into the process, a component that is often neglected. A study from the University of Illinois takes a look at the bioconversion efficiency of two products often used as biomass for energy production, miscanthus giganteus and sugarcane bagasse.
Read moreFor the first-time we can take a molecular-level look at one of the world's deadliest crop killers.
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