- Aussies test perennial wheat. Luigi asks: should they be growing wheat at all?
- What is the world’s most obscure crop? The Archaeobotanist makes his case: Spodiopogon formosanus Rendle.
- Tourism does for “red rice.”
- “The Wonjoku family in Muea was renowned for the manufacture of hoes, cutlasses, knives, chisels, spears, axes, brass bangles, brass spindles and tools for uprooting stumps of elephant grass.”
- Nestlé says its new R&D centre in Abidjan will help it source high-quality raw materials of cocoa, coffee and cassava locally, “which in turn will raise the income and the quality of life of local farmers.” Hope conservation gets a look-in.
US readies itself for Roquefort flood
The iniquitous 300% tariffs imposed by the last administration on Roquefort cheese are to go. The sterling campaigning efforts of the Société Roquefort have thus been deservedly rewarded. Good news for American cheese lovers. And Occitan shepherds. Let agrobiodiversity and its products be free!
What gives wine its taste
It’s good practice to throw garbage into your vineyard, apparently. Always has been. Don’t believe me? Read the article, watch the video.
Nibbles: Adam Forbes, Squash, Native Americans, Gardens, Buffalo, Pastoralism, Primula, IPR
- Global seed searcher Adam Forbes check in.
- Filipinos greet new squashes.
- Smithsonian special feature on the American Indian. Not much agrobiodiversity, but still.
- Reviews of a couple of interesting gardening books.
- Asian Buffalo Congress 2009.
- Policies that work for pastoral environments.
- “Farmers are being encouraged to graze fewer, rarer animals, and that means the fields can sustain traditional wild flowers. It is a sweet-smelling plant and cattle and sheep love to eat it.” It is the cowslip.
- Case studies on intellectual property in agriculture and forestry.
Fungus flavours fermented food
Did you know that…
[t]he edible fungus Monascus purpureus imparts a distinct flavor and red color when added to fermented rice dishes such as those served in Asia.
Neither did I. But the boffins at USDA do.