- 10,000,000 pages of biodiversity: among them 84 articles on agriculture.
- The road to scientific expertise for Maryam Imbumi began with a stomach ache.
- It’s wasp versus wasp to save native wiliwili.
- Domesticating big fish in the Amazon. Really big.
- Indian institute churning out salt-tolerant varieties.
Hot air on climate change?
Over before it began, in the sense that nothing actually happens until we report it here, the first meeting of the Ad Hoc Technical Expert Group (AHTEG) on Biodiversity and Climate Change of the Convention on Biological Diversity (CBD) took place in London from 17-21 November 2008. Did AHTEG consider either the impact of climate change of the diversity of crops and their wild relatives, or the need to crops and their wild relatives to mitigate the impacts of climate change?
Our source does not say, and I simply don’t know, and a quick glance at the list of meeting documents is no help. Someone, enlighten us, please.
Nibbles: Cotton, Market, Genebank, Bees
- When Cotton was King.
- America’s longest-operating outdoor market.
- Australia builds a genebank for native plants. Some crop wild relatives may be involved, I guess.
- Undergraduate review of colony collapse disorder. Resist the temptation to mark. Or don’t.
Ancient wheats brought up to date in Hungary
Quite by coincidence, while Luigi was digesting cereal diversity and nutrition, I was reading about an effort to bring ancient wheats up to date, also centred in Hungary. Geza Kovács of the Agricultural Research Institute of the Hungarian Academy of Sciences has overseen a project that looked at 250 einkorn (Triticum monococcum) and 130 emmer (T. dicoccum) samples from various genebanks and screened them to see how well they performed and what kind of grain they produced. The best 20 were selected for further breeding, with a particular eye on their performance in organic systems and how well they met the needs of end users such as bakers and consumers. 1
Two particularly promising new einkorn varieties emerged, with “acceptable” yield compared to a bread wheat and significantly higher protein content. Other varieties have undetectable levels of gluten, which might make them suitable for people with gluten allergies. Some are also high in fat-soluble anti-oxidants. Some of the new emmers also show great promise, with protein levels higher than standard bread wheat and a high level of carotenoids.
Kovács also speculates that some of the new varieties may be a good source to resurrect the production of ancient foods such as frikeh. This is made from wheat, harvested at a critical point when the seeds are plump but still green and not yet mature. The seeds are dried and then burned. Frikeh is delicious — I tried some in Aleppo once — and could be an excellent snack for health-conscious consumers, and those who just want to eat something good that preserves diversity.