Here’s a story about breeders’ efforts to perfect the jack-o’-lantern.Â A clue: it’s all in the peduncle. And there’s apparently no “gene-splicing” involved!
Would you eat a purple pizza? Breeders at Oregon State University are hoping you would, because they’re a couple of years away from releasing a purple tomato hybrid, the colour apparently coming from a wild relative. Read about it here. Supposed to be better for you too…
There’s a discussion of marker assisted selection (MAS) in, of all places, the Guardian. The writer, Jeremy Rifkin, tries to sell MAS as a consumer-friendly alternative to GM, but judging by some of the comments that is not going to be a universally successful strategy.
Is biofortification still the next big thing, or is it yesterday’s news already? Anyway, here’s an article on an Australia-Uganda collaboration on bananas funded by the Bill and Melinda Gates Foundation. But Pohnpei nutritionist Dr Lois Englberger has reminded me that foods do not contain vitamin A, as implied in the article. They contain vitamin A precursors, provitamin A carotenoids, mainly beta-carotene, which the body uses to synthesize vitamin A.
There’s an alpaca improvement project based at the Munay Paq’ocha laboratory (“beautiful alpaca” in Quechua) in a place called Macusani in the highlands of southern Peru where they measure follicle density, fibre diameter and elasticity and use the data to choose the best parents for their breeding programme. The BBC is there. See also this piece on the use of microchips to track the alpaca herd.