Benefit of bees even bigger than thought. Bees have a much greater economic value than is widely known, according to a scientific probe into strawberry-growing published on Wednesday. Strawberries pollinated by bees were of far higher commercial value than fruit that was self-pollinated or pollinated by the wind. They were heavier, firmer and redder and had a longer shelf life, researchers in Germany found. Bees are under threat from hive "collapse", a disorder that some have linked to pesticides and pollution. According to a 2011 report by the UN Environment Programme (UNEP), pollination by bees and other insects contributed about 153 billion euros ($204 billion), or 9.5 percent, of the total global value of food production.
But such estimates could be far short of the mark, the new study said. A team led by Bjoern Klatt at the Department of Crop Sciences at the University of Goettingen in Germany planted nine commercial strawberry varieties in an experimental field. In commercial terms, this is a big deal, said the study. Interactive Infographic: Meat Production In 2050. Developed countries consume about 40 percent of meat worldwide. According to the UN, that figure will fall to 30 percent by 2050, driven by population growth and dietary changes in developing countries, even as total global consumption rises from 280 to 500 million tons. The inclusion of more meat in developing-world diets may help feed undernourished populations, but it will also require existing farmland to be far more productive. If current trends continue to 2050, farmland will grow by only 20 percent, but fertilizer and pesticide use will more than double. To feed a hungry growing world, agricultural ecologists need to know who will be eating more meat, and where.
Click the year labels to compare today's meat consumption worldwide with projected values for 2050. This article originally appeared in the November 2013 issue of Popular Science. Eco-Fruit Farming: Reducing Pesticides while Promoting Best Farming Techniques. In a 2005 study conducted by the Pesticide Data Program (under the US Department of Agriculture), out of 774 apples that were analyzed in the United States, 727 samples detected residues of pesticides - that's a whopping 98%! Furthermore, apples rank number 1 on the Environmental Working Group's "Dirty Dozen" list, which ranks fruits and vegetables on their levels of pesticides.
Why are these colorful fruits laced with so many pesticides? In order for farmers to have a successful growing season, they often use pesticides and insecticides on their produce, which has positive effects for crop yields, but also has hazardous negative effects on the environment and potentially for consumers. The problem is two-fold: apple growers want to use the best techniques to grow their crops, and agricultural scientists want to reduce pesticide use.
IPM includes using weather data to predict where disease may emerge and to anticipate conditions where insect pests may start to cut into profits. An Ingenious Way to Save Half-Eaten Fruit, Without Plastic Baggies | Wired Design. Food Huggers is a line of silicone caps for keeping half-eaten fruits and veggies fresh. Photo: Food Huggers They come in four sizes, ensuring a snug fit on a variety of eats. Photo: Food Huggers It's a clever, non-wasteful alternative to the usual plastic baggy. Photo: Food Huggers Think of all the tomatoes you'll save! Photo: Food Huggers An Apple gettin' hugged. Photo: Food Huggers Nice orange pep gettin' hugged. Photo: Food Huggers The designers came up with an avocado-specific piece as a stretch goal for their successful Kickstarter campaign.Photo: Food HuggersThey come in a buncha colors, too.
Food Huggers is a line of silicone caps for keeping half-eaten fruits and veggies fresh. Good on you. In a sense, the Food Huggers were a product of guilt. Adrienne McNicholas and Michelle Ivankovic have been there too. In a sense, the Food Huggers were a product of guilt. After experimenting with dozens of chunks of silicone, they zeroed in on a workable design. Look at all that huggin’. 2014TrendForecast.pdf. Is this what we'll eat in the future? Spices Of The Future: Now Manufactured By Yeast? Back in the 1600s, the spice trade played an active role in determining colonial conquests, with wars fought over nutmeg and cloves.
But if contemporary biologists were able to time-travel, and--bear with me--hand colonial traders some modern yeast technology, the global organization of nation-states might have turned out completely differently. Today, companies are sourcing spices and flavors that can be generated by genetically modified organisms in homegrown labs. From the New York Times: “It’s just like brewing beer, but rather than spit out alcohol, the yeast spits out these products,” said Jay D. Keasling, a co-founder of Amyris, a company based here that is a pioneer in the field. However, while yeast makes alcohol naturally, it would not produce the spices without the extensive genetic rejiggering, which is called synthetic biology... One Swiss company, Evolva, is rolling out a product called “vanillin,” an organic compound made from the synthetic yeast. FDA draft risk profile on pathogens and filth in spices. Current pathogen control measures in spices may not adequately protect public health, according to the US Food and Drug Administration (FDA).
The agency has completed a draft risk profile on pathogens and filth in spices due to outbreaks caused by the consumption of Salmonella-contaminated spices in the US. It will be published in the Federal Register on Monday (4 November) and comments are open for 60 days. FDA said it was in response to a large outbreak of Salmonella Rissen infections in 2008 to 2009 associated with ground white pepper and in 2009 to 2010, a larger outbreak of Salmonella Montevideo infections linked to products containing black and red pepper. It formed part of a three-year FDA study that spice shipments into the US had double the Salmonella contamination compared to other imported foods .
A risk profile is a document that describes the current state of knowledge, describes mitigation and control mechanisms and identifies critical knowledge gaps. Failures in the system. Chickens to benefit from biofuel bonanza. Chickens could be the unexpected beneficiaries of the growing biofuels industry, feeding on proteins retrieved from the fermenters used to brew bioethanol, thanks to research supported by the Engineering and Physical Sciences Research Council (EPSRC). It has long been known that the yeasty broth left over after bioethanol production is nutritious, but it has taken a collaboration between Nottingham Trent University and AB Agri, the agricultural division of Associated British Foods, to prove that Yeast Protein Concentrate (YPC) can be separated from the fibrous cereal matter.
The researchers have also shown that YPC may be a cost-competitive substitute for imported soya-based and similar high-value protein feeds currently used in the diets of chickens bred for meat production. EPSRC CASE student Dawn Scholey examined the composition of the newly isolated, patented YPC in a series of experiments, which showed that it can be readily digested by chickens. World faces global wine shortage - report. 30 October 2013Last updated at 14:07 ET Global wine production peaked in 2004, and is continuing to fall, the report says The world is facing a wine shortage, with global consumer demand already significantly outstripping supply, a report has warned.
The research by America's Morgan Stanley financial services firm says demand for wine "exceeded supply by 300m cases in 2012". It describes this as "the deepest shortfall in over 40 years of records". Last year, production also dropped to its lowest levels in more than four decades. Global production has been steadily declining since its peak in 2004, when supply outweighed demand by about 600m cases. 'Main drivers' Continue reading the main story World's largest wine consumers France, US - both 12% Italy, China - both 9% Germany - 8% UK, Russia - both 5% Spain, Argentina - both 4% Source: Morgan Stanley At the same time, there are currently more than one million wine producers worldwide, making some 2.8bn cases each year.
Build Your Own Emergency Meals For The Next Disaster--With Free Discarded Food. Less than a mile away from where Hurricane Sandy once engulfed the Staten Island ferry pier and shut down transportation for nearly a week, artist Tattfoo Tan has a small sign posted on his front door. “DON’T DESPAIR,” it reads. “BE PREPARED.” Tan greets guests for the opening of his latest work in a khaki shirt, cargo pants, and a flint striker on his belt loop.
For someone who has spent much of the past two years training himself in disaster preparedness, Tan appears upbeat, and smiles warmly as he introduces guests to several large, military-grade cargo boxes of dehydrated food under a tarp. These are meals Tan’s prepared himself, first by sneaking food waste from an undisclosed grocery store, cooking the ingredients, drying the results, and packaging them to last. “MRE” stands for Meals Ready to Eat, and Tan stores them in medical cases he bought from Iraq war veterans on eBay. Tan’s tackled food security issues in his past work, too. Year-round English apples 'nearing' English apples could be on the shelves 12 months of the year within the next decade. That is the view of English Apples & Pears’ chief executive Adrian Barlow, who believes changes in attitude and technology have paved, and will continue to pave, the way to such a development.
Barlow relayed his vision to those gathered at the English Apples & Pears’ season launch dinner on Tuesday, including growers who, despite suffering the coldest spring for 50 years, are now experiencing their latest season since 1985. He said: “The number of changes that have taken place in recent years shows the potential for certain varieties to be on the shelves for 12 months of the year. “Go back ten years, and it was the case that retailers felt there was a demarcation in the European – including the UK –and Southern Hemisphere seasons. Mid-August to early April was seen as the European season, followed by the Southern Hemisphere, but that attitude has now changed completely.” McGill students win $1M for urban food security project. CTV Montreal Published Monday, September 23, 2013 10:56PM EDT Last Updated Tuesday, September 24, 2013 1:12PM EDT A group of McGill students has been awarded $1 million to help create a company that will farm insects.
The Hult Prize was awarded to McGill University's Aspire team by former president Bill Clinton Monday evening at an event in New York City. The McGill crew, which consisted of MBA students from the Desautels Faculty of Management, beat out some 10,000 colleges and universities from 150 countries in the running for the prize. The goal was to address global food insecurity in urban slums. The United Nations’ Food and Agriculture Organization reports that insects are eaten seasonally by 2.5 billion people worldwide. The team’s project promotes innovations in insect farming to provide year-round access to nutritious foods that include insect ingredients. Watch the video below for more information on the project and the prize: How carbon nanotubes could save you from spoiled food.
Carbon nanotubes – tiny rolled-up sheets of carbon atoms – are one of the most intriguing new materials that could be used in a new generation of electronics. As my colleague Signe Brewster reported on Wednesday, Stanford researchers have created the first carbon nanotube computer, but the material also has a variety of other applications, particularly in the creation of new sensors. For years now, scientists have been able to create carbon nanotube-based gas sensors. However, as with other new carbon-based materials such as graphene, very cheap manufacturing techniques are key to its widespread potential future deployment. Which is why new research from the Technische Universität München (TUM) in Germany is so interesting. Smart food packaging TUM researchers announced this week that they can now fabricate carbon nanotube-based gas sensors directly onto thin film, through a large-area process that basically involves spraying the stuff in a very uniform, consistent fashion.
Okisto: A new Greek way of getting dinner. 22 September 2013Last updated at 19:40 ET By Theopi Skarlatos BBC News, Athens Marilena Zachou making tabbouleh in her kitchen The traditional way of getting dinner is buy food and cook it, or to go to a restaurant. But what if someone in a nearby street has cooked more than they need and is ready to share it for a small fee? It's already happening in the Greek capital and will soon be starting in London. It's time for Marilena Zachou to get up, make a Greek coffee, get the kids fed and off to school. And when the peace and quiet descends at 10am, the cooking begins. Today it is moussaka. She gently fries the onion and minced lamb in olive oil. She uploads details of the dish and watches the screen as people from the area order their portions.
There will be no wasted food in her household today. This morning ritual is not unique to Zachou. Foteini Mangana, another Cookisto cook, and her spinach pie "I just could never calculate the correct portion amounts for my family," Zachou says.