- Jeremy probes into wild asses at Vaviblog.
- Mapping the evolution of pathogens. And in kinda related news…
- The European oyster needs diversity. Well, natch.
- The tree forests of Yunnan, and, concidentally, the story of how the secret of their product got out.
- The Kaçkar Mountains at Yusufeli, northeast Turkey are in trouble. Any crop wild relatives there, among the bears and other charismatic megafauna
- Speaking of Turkey, here’s how to make one of its delicacies. But hey, if you don’t have vine leaves, you can use this.
- Having fun with yams.
- Drori does pollen.
- FAO’s Mitigation of Climate Change in Agriculture (MICCA) Project. Any agrobiodiversity-related stuff? Need to explore…
- “…conserving species may only require specific activities, such as collect and distributing seeds.”
- African school feeding programme uses “local” products. What would Paarlberg say? You can find out here, if you have 90 minutes to spare.
- British boffins breed self-shearing sheep. No, really.
Nibbles: Peanut butter, Haiti relief, Afghan weed, VetMed
- There are no origins in food.
- Haitians get seeds. But of what kind(s)? Why not give some of them Carossier palm seeds to plant?
- Afghans are incredible cannabis farmers.
- Animals need traditional remedies too.
Nibbles: Medicinal plants, Gender, Seafood
- How should Africa’s medicinal plants be managed?
- How can agricultural research be engendered?
- What makes a shrimp sustainable?
Evaluating St John’s wort not as easy as it sounds
USDA researchers at Ames, Iowa are screening 180 accessions of St Johns wort (Hypericum) for biologically active compounds. I hope they’ll take into account phase of the moon in their evaluations:
Research on St. John’s wort (Hypericum perforatum, Hypericaceae) herb, one of the top ten herbal products in retail sales in the United States, has shown seasonal variation and differences due to cultivation location. Levels of hypericin and pseudohypericin, the compounds to which commercial products are usually standardized, were found to vary from 100 ppm to 5000 ppm from winter to summer. This remarkable quantitative difference in compounds could account for some of the differences in commercial products whose raw materials are usually from multiple sources. Additional studies with St. John’s wort found significant variation among wild and cultivated plants sourced from around the world.
The truth about açaí
I had no idea açaí (Euterpe oleracea) was such a big thing in the US. Anyway, now it’s a slightly smaller thing. But still tasty. And still obviously a success story among formerly neglected species. 1