Nibbles

June 23, 2007June 24, 2007

Earthworm genetic diversity

Earthworms are agricultural biodiversity too!

June 22, 2007June 23, 2007

Microbial resources

FAO has a paper on agricultural microbial genetic resources.

June 22, 2007June 22, 2007

EC wants a biodiversity database

The European Commission wants a Biodiversity knowledge base. I wonder whether it wants ag in there.

June 22, 2007

Garlic in the press

The beginning of a panic about the garlic deficit with China? Via Food Museum Blog.

June 22, 2007

Potholes on the Tequila Trail

Tequila vs maize in the homeland of both.

1. Grinding, fermenting, and detoxifying our way to bigger brains — an anthropologist makes the case that food processing, historically women’s work, did as much for human evolution as the mammoth-spearing got credit for.
2. Speaking of transforming raw ingredients into something civilization-defining: a Japanese temple has been quietly perfecting vegan cooking for 700 years, no marketing department required.
3. Meanwhile in the Philippines, Naturland, the international association for organic farming from Germany, is linking up with Global Seed Savers Philippines, to help farmers get their hands on indigenous crop diversity before it disappears.
4. If you want to see what “future-proofing seeds” looks like at scale, the National Soybean Germplasm Collection just turned 100: a century of squirreling away soybean diversity, just in case.
5. Kazakhstan wants in on the squirreling too: plans are moving forward for a new genebank to safeguard agricultural biodiversity across Islamic Organization for Food Security member states.
6. The University of Reading is also 100, and in celebration scientists there harvested beans from the university’s cacao collection (yes, it has a cacao collection) to make Britain’s first homegrown chocolate bar since 1932, a novelty act with a serious undertone: climate change is squeezing cocoa’s traditional growing belt.
7. And in Italy, the squeeze is already showing up on the balance sheet: Parmesan’s “Fort Knox” — $350 million of cheese squirreled away as loan collateral — is feeling the heat, with rising cooling costs and falling yields rattling wine and olive oil too.
Published on August 16, 2026