- The rich diversity of aphrodisiac foods. Is it February again?
- Why bother doing it myself when someone else had already stuck the knife in The New Statesman.
- Making the Nagoya Protocol work at the community level. I know, let’s have a meeting. But will the ISF be invited?
- June’s Berry-go-Round botany blog carnival is up, with a few relevancies:
- Weeds revisited and rejoiced in.
- A hero of restoration ecology remembered and refound.
- The prickly pear as metaphor is apt and appropriate.
- How green is the cacao industry? This green.
- Yeah but does it qualify as an innovation system?
How to improve nutrition
Bob Ziegler, DG of IRRI, explains why the world needs biofortified staples:
Take the example of rice, the staple food for more than half of the world’s population – including more than half a billion of the world’s poorest in Asia. These people often eat rice and little else. While rice is an excellent food, it does not have all the vitamins and minerals a person needs – so many of these people don‘t get enough essential nutrients like iron, zinc, and vitamin A.
A diverse and nutritious diet is the best option, sadly however, this is often too expensive or simply unavailable.
Simple, eh?
Global Biodiversity Informatics Conference 2012…
…is off and running in Copenhagen
The Global Biodiversity Informatics Conference (GBIC) will convene expertise in the fields of biodiversity informatics, genomics, earth observation, natural history collections, biodiversity research and policy needed to set such collaboration in motion.
Follow it on Twitter. See the presentations.
allowing access to relevant environmental data and predict, anywhere on earth, on any res, at any time, as a service for anyone #gbic2012
— Donat Agosti (@myrmoteras) July 2, 2012
Report on it here, if you like.
LATER: Oh gosh, there’s also this today: 2nd LCIRAH Annual Workshop “The Role of Agricultural and Food Systems Research in Combating Chronic Disease for Development.” Here’s the hashtag.
Brainfood: Brassica breeding, NUS breeding, Soybean domestication, Bambara groundnut, Jatropha chain, Setaria drought tolerance
- Developing genetic resources for pre-breeding in Brassica oleracea L.: an overview of the UK perspective. Genebanks will set you free.
- Competitive underutilized crops will depend on the state funding of breeding programmes: an opinion on the example of Europe. Divert some subsidies paid directly to farmers to a Europe-wide breeding programme devoted to NUS.
- Analysis of average standardized SSR allele size supports domestication of soybean along the Yellow River. The middle part, to be precise, where it loops north.
- Bambara nut: A review of utlisation, market potential and crop improvement. Need some functioning value chains, for pity’s sake. That’s why previous promotion efforts failed miserably. Not because they’re, well, not that great a crop? In fact they’re drought-tolerant, tasty, nutritious; but difficult to process, prepare. So do market research to inform breeding.
- State-of-the-art of the Jatropha curcas productive chain: From sowing to biodiesel and by-products. Value chains? You want value chains? I’ve got a state-of-the-art one right here.
- Validation of an allele-specific marker associated with dehydration stress tolerance in a core set of foxtail millet accessions. The marker explains about 27% of total variation in dehydration tolerance in a core collection, which is apparently pretty good.
Nibbles: C4 rice breeding, Tomato genes, Fruit/nut wild relatives, Peruvian cuisine
- C4 rice: it’s really very, very complicated. And Ford Denison on the reason. Kinda.
- Speaking of tradeoffs, this tomato taste vs colour story is everywhere. What is it about the (lack of) taste of tomatoes that gets people so riled up? And I wonder what the ones grown in Alaska taste like.
- I International Symposium on Wild Relatives of Subtropical and Temperate Fruit and Nut Crops: the abstracts are online. Does it include the tomato. Nope, not getting into that one.
- There are several subtropical and temperate fruit involved in Peruvian cuisine. Right? Come on, help me out with these segues.