Researchers have apparently engineered lettuce to express higher levels of the sCAX1 gene which pumps calcium into the cell’s vacuole, leading to 25-32% higher levels of the nutrient in the leaves. Sadly, there’s nothing in the article about genetic variation in Ca content among different varieties, so it’s not clear whether these increases could have been achieved by conventional breeding. Anyway, despite the paper, which I nibbled yesterday, showing the possibility of a link between Ca content and bitterness, there was apparently no difference in bitterness between the normal and biofortified lettuces. So that’s allright then.
Bananas on the radio
Voice of America has five (count them!) articles and podcasts on the banana in Africa. Going to take me a while to get through the whole lot, but I’ll try to post a summary when I do.
Yes we have orange bananas
We’ve nibbled the new New Agriculturist but not highlighted specifically, I think, the fact that it has a special on bananas. And African bananas in particular. Coincidentally, there’s a paper out in Food Chemistry on genetic variability in carotenoid content within Musa .
Nibbles: Brew, India, Coffee, Quinoa, Sheep, Snails, Maps
- Beer diversity to die for. Luigi comments: “Only 300?”
- Giant claims, some false, for genetic resources in North-East India.
- Coffee good for wild tree biodiversity. Joe unavailable for comment.
- How Alejandro Bonifacio saved quinoa. PROINPA comments: “And me?”
- Sheep manure’s contribution to Portuguese rye agriculture.
- Circum-Mediterranean escargotières.
- Map it or lose it.
Nibbles: GE, Grazing, Vanilla blight
- Broccoli’s goodies engineered into tobacco. Jeremy comments: “Let them eat broccoli”.
- Australians discover diversity: livestock graze grain (plants)!
- Unidentified blight strikes Malagasy vanilla: lack of diversity to blame.