Category Archives: Agri

Could GMO crops benefit to solve the climate crisis?

cropsThe growth rate of crop harvests in the coming decades will have serious implications for the global food supply under climate change. If the relative yield gains assessed here are any indication of the potential for other crops and/or regions, then the adoption of new technologies such as GE varieties may constitute a potentially fruitful adaptation strategy for counter harmonizing the effects of climate change. There’s not going to be one singular resolution to solve the problem of climate change. In reality, it’s going to take a multi-pronged method compressing everything from reducing our individual carbon footprints to potentially more extreme solutions such as geoengineering. GMO crops cultivate with more healthy and deeper roots that are capable of storing increased amounts of carbon underground for longer; thereby reducing CO2 in the atmosphere. This is based on their detection of a gene which dictates the depth to which plant roots grow in soil. Their goal is to entirely shrink the carbon footprint of global crop cultivation by doing away with the need for synthetic fertilizers, which account for about 5% of humanity’s total greenhouse gas productions. Through extensive DNA manipulations, scientists are optimistic they can engineer a self-fertilizing affiliation between crop species and root-dwelling microbes, obviating the need for artificial fertilizer. No similar interdependence exists between bacteria and corn, wheat, rice, or any other cereal crop critical to modern diets and livestock feeds. This chemical treatment would be unessential, however, if scientists could build a legume-like symbiosis into the crops in Agriculture field.

The appearance of artificial fertilizers, pesticides, and high-cultivated crop diversities during the Green Revolution of the mid-20th century largely replaced these practices, ushering in a new era of bountiful food production but at a high environmental cost in genetically modified foods. Transgenic crops often get a bad rap for being more about corporate incomes than about benefits to humanity and the environment and for good reason. Technologies such as Roundup Ready ultimately only spurred the increase of super weeds that required even more toxic pest control, and decimated populations of frogs, insects, and other wildlife, all while making billions of dollars for Monsanto.

Detection of E.Coli in Drinking Water

agreeTo rapidly detect the presence of E.coli in potable water food scientists now can use a bacteriophage a genetically engineered virus. In preference to sending water samples to laboratories and counting on days for results, this new test may be administered locally to obtain solutions in a few hours.

Drinking water contaminated with E. coli is a major public health concern. This phage can detect their host bacteria in sensitive situations, which mean low-cost bacteria detection assays for field use—like food safety, animal health, bio-threat detection and medical diagnostics can be provided.?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????

The bacteriophage carries a gene for an enzyme luciferase, similar to the protein that gives fireflies radiance. The luciferase is fused to a carbohydrate binder, so that when the bacteriophage reveals the E. coli in water, a contamination begins, and the fusion enzyme is made. When released, the enzyme sticks to cellulose fibres and begins to luminesce. After the bacteriophage binds to the E. coli, the phage shoots its DNA into the microorganism.

The bacteriophage then breaks open the bacterium, releasing the enzyme as well as additional phage to attack other E. coli. This bacteriophage detects an indicator. If the test determines the presence of E. coli, the water should not be drunk.

Improper sanitation of drinking water leads to a large number of preventable diseases worldwide. Phage focussed detection technology have the capability to promptly determine if a water supply is secure to drink, an end result that serves to straight away enhance  lifestyles of people via the prevention of disease.

Juice Turned to Microcapsule Powder

1aThe pomegranate is a fruit wealthy in antioxidants, with anti-hypertensive residences and is proven to help lessen degrees of glucose within the blood; however, because it’s miles a seasonal fruit is hard to consume all through the year. So, to reap its benefits in any month a microencapsulation process from pomegranate juice was designed.

The innovation is that not like different business displays, this one does no longer lose the natural residences of the fruit within the microencapsulation procedure.

The method is composed of converting the natural pomegranate juice into small dust particles that may be dissolved in water. Its method allows holding the product and allows the antioxidants to reach the digestive tract.1b

The researcher says that the idea for this product came after observing that people do not consume the pomegranate because of the difficulty and laziness to peel the fruit. They ensure that the process is relevant in Hidalgo because it is the second largest producer of pomegranate at a national level; however, it is not exploited as expected despite being a fruit which reduces hypertension, triglycerides and glucose levels.

The assets of the pomegranate are better than grapefruit, cranberry, and grape or black and green tea, which might be considered an excellent source of antioxidants.

The method of microencapsulation consists in changing the pomegranate right into a powder. Microencapsulation makes the product strong, as it protects it from the environment and forestalls the oxidation of its compounds.1c

The microencapsulation innovation of the UAEH researcher makes use of a technological method by using which herbal and dietary homes are not misplaced. Further, the microcapsules useful resource within the higher adsorption of the antioxidants because the pills are progressively broken inside the digestive tract, which does now not show up with the herbal juice because it loses effectiveness because of the pH of the stomach.

The pomegranate, and in particular the microencapsulated presentation, is anti-diabetic by reducing the levels of sugar in the blood, which means it can be used in the treatment of this condition. It also reduces some of the signs and symptoms of metabolic syndrome as the index of the circumference, high blood pressure and triglyceride degrees.

Modern Animal Farming

The competition to produce inexpensive meat, eggs, and dairy products has led animal agribusiness to treat animals as objects and commodities. The worldwide trend is to replace small family farms with “factory farms”-large warehouses where animals are confined in crowded cages or restrictive pens.

Chickens Raised for Meat:

Virtually all birds raised for food are factory farmed. Inside the densely populated sheds, vast amounts of waste accumulate. The resulting ammonia levels commonly cause painful burns to the birds’ skin, eyes, and respiratory tracts.

Today’s broiler reaches market, weight in about one third of the time it took the traditional broiler. This rapid growth rate has been accompanied by an increasingly high incidence of conditions that cause suffering, such as ascites and painful skeletal deformities. According to Professor John Webster of the University of Bristol’s School of Veterinary Science, “Broilers are the only livestock that are in chronic pain for the last 20% of their lives.” In order to avoid problems of reproduction and lameness associated with obesity, broilers used for breeding are severely feed restricted.

Egg-Laying Hens:

Packed in cages (usually less than half a square foot of floor space per bird), hens can become immobilized and die of asphyxiation or dehydration. Decomposing corpses are found in cages with live birds. To cut losses from birds pecking each other, farmers remove a third to a half of the beak from egg-laying hens, breeding chickens, and most turkeys and ducks. Without pain relief, the beak is partially amputated with a heated blade; or the end is damaged with a laser, infrared beam, or powerful electric spark and sloughs off days later. The birds suffer severe pain for weeks. Some, unable to eat afterwards, starve.

Each week, hundreds of thousands of laying hens die on farms. Most endure one to two years of battery-cage confinement before they’re disposed of as “spent hens.” By the time their egg production declines, the birds’ skeletons are so fragile that many suffer broken bones as they’re removed from the cages. Male chicks, of no economic value to the egg industry, are typically macerated (ground up alive) or gassed. In some cases, they are simply thrown into garbage bags alive, as depicted in the picture below of chicks dead and dying in a dumpster behind a hatchery.


 Dairy Cows :

For many people, dairy farming conjures up images of small herds of cows leisurely grazing on open pastures. Although scenes like this still exist in the world, most milk is produced by cows raised in intensive production systems. Some cows are housed indoors year-round, and lactating cows are often kept restrained in tie stalls or stanchions.


Although they don’t reach mature size until at least 4 years old, dairy cows first give birth at about 2 years of age and are usually bred again. It is unprofitable to keep dairy cows alive once their milk production declines. Each year, approximately one quarter of the cows who survive the farms are sent to slaughter, most often due to reproductive problems or mastitis.  Cows can live more than 20 years, however they’re usually slaughtered and used to produce ground beef at about 5 years of age, after roughly 2.5 lactations.

Fish :

The fastest growing food-producing sector is aquaculture; one of two fish eaten is now raised on a farm rather than caught in the wild. As with other forms of animal agriculture, the practices employed by fish farmers are designed to increase profitability but can reduce the well-being of the fish. Welfare concerns include: poor water quality, aggression, injuries, and disease associated with inappropriate stocking densities; health problems due to selection for fast growth; handling and removal from water during routine husbandry procedures; food deprivation during disease treatment and before harvest; and pain during slaughter.


Flavr Savr Tomatoes

In the world of rapidly progressing agricultural technology, genetically modified foods are the subject of many debates. Tomatoes were the first commercially produced genetically modified, or GM, food. They sparked differing views about the new technology and initiated the broadening and continuing political, economic and health-related controversy about subsequently developed GM foods.

Flavr Savr tomatoes were introduced to consumers by Calgene in 1994 after receiving the U.S. Food and Drug Administration’s approval with the distinction of generally recognized as safe, or GRAS. For GRAS status, a substance must have published, peer-reviewed scientific studies to support its safety status. At the Alliance for Bio-Integrity website, published internal documents between an FDA compliance officer and the FDA biotechnology coordinator in 1992 illustrate how some FDA scientists questioned the wide-reaching new policy that allows GM foods to be approved by the companies that developed them. Risk factors were not addressed in full. Safety evaluations and labeling were not required for GM tomatoes, and companies are allowed to release new GM foods with no public announcement or identification of the product as being GM.


Flavr Savr tomatoes were created by introducing genetic material that would reverse the natural softening of the fruit. Tomatoes produce an enzyme called polygalacturonase, or PG, as they ripen. It breaks down the cell walls as the fruit ripens, causing the tomato to soften and decay. Genetic material was manipulated to prevent the production of PG. The genes were then cloned and inserted into cells to create Flavr Savr tomato plants. After an initial peak in popularity in GM tomato paste and tomato products, Flavr Savr tomatoes lost economic viability for commercial production, and consumers began to avoid them. They have not been commercially produced since 1997.


Another company, DNA Plant Technology, developed another GM tomato that was not economically successful. The company combined genes from an Arctic flounder with tomato DNA in an attempt to create cold-hardy tomato plants. The project was abandoned and the so-called fish tomatoes were never marketed. The controversial transgenic GM processes use genes from one species to be inserted into another species, such as fish genes into tomatoes, creating mutated, damaged DNA and interrupted unnatural DNA sequences.

Much of the controversy over the safety of genetically modifying foods is because of the process itself. Manipulated genetic material is either “shot” into cells using a “gene gun,” or it is introduced into the cells by invasive bacteria that carry the new genetic material and deposit it in the cells. Both methods are unpredictable; they damage the cells, and uncontrollable mutations occur.

Reducing Ammonia Emission from Cattle

Reducing ammonia 1

According to a study, advanced barn design, cleaning strategies, and manure treatment could lessen ammonia emissions from commercial dairy livestock barns by 17 to 50. A list of techniques and technologies that could provide the greatest reductions in ammonia emissions has been presented.

Reactive nitrogen pollution and, ammonia pollutants in trendy have effects on both the surroundings and human fitness; it could result in algal blooms in freshwater, threatening aquatic wildlife, and contribute to smog that damages human fitness.

There is a lack of data on how to regulate the discharge of reactive nitrogen into protected natural ecosystems. The study aimed to assess to what extent management and design technologies could reduce emissions in full-scale commercial dairy cattle cubicle barns.

Reducing ammonia 2

A model of ammonia emissions that was designed to calculate the ammonia emission reductions potential of new or adapted dairy cattle barns was used. It incorporated management technologies and processes designed to reduce pollution.

In North-Western Europe, dairy cattle are normally housed in huge barns, in which they’re kept loose, and manure, that’s the supply of ammonia emissions, is eliminated and stored in a pit under the barn. Quite a number of things contribute to how tons ammonia escapes from the manure into the air, which includes chemical approaches, temperature, and air glide.

The new study assesses the emissions reduction potential of a number of techniques, including flushing with water, floor scraping, using different types of flooring and manure acidification.

Cow manure won’t be the most glamorous issue for studies, but the reality is that how we cope with waste has a prime impact on the health of our environment. This study presents a beneficial set of interventions that farmers and agriculture policymakers can use to tell their compliance with guidelines.

Phosphorous Additive in Foods May Cause Kidney Diseases


Advanced kidney sickness patients have an inventory of foods they apprehend to avoid due to the fact they evidently contain a high stage of the mineral phosphorus, which is hard for compromised kidneys to expel. But researchers have located that the first-rate deal of processed and fast meals truly consists of phosphorus components which may be just as dangerous for these patients.

Excessive blood tiers of phosphorus can lead to heart disorder, bone sickness, or even demise amongst sufferers with superior kidney disease. This is why these patients should avoid ingredients with naturally high stages of phosphorus – which includes dairy products, meats, nuts and whole grains. The studies group found that it has emerged as a more and more common exercise by way of meals manufacturers to encompass phosphorus additives, such as sodium phosphate or pyrophosphate, to processed ingredients. The components are used to decorate flavor and shelf existence –mainly in meats, cheeses, baked goods, and liquids – and it is very tough for consumers to realize whether or not these additives are present in products.

Fat, calories, and sodium content are required to be indexed on nutrition labels, however, phosphorus isn’t. This makes it impossible for kidney disease sufferers to understand how much phosphorus they are ingesting. It was discovered that whilst chicken is often on dialysis patients’ ‘secure list’ of meals to consume, chicken from rapid food and restaurants regularly consists of this phosphorus additive. The researchers located they were capable to significantly decrease phosphorus stages amongst superior kidney sickness sufferers when they were taught to keep away from meals containing phosphorus components.


The researchers assigned advanced kidney disease patients receiving dialysis remedy to a manipulate group that received ordinary care or to an intervention organization that became taught to keep away from additive containing foods whilst shopping groceries or eating at rapid meals restaurants. After three months, phosphorus ranges declined and 1/2 instances more in the intervention organization than inside the manage institution. The have a look at findings are maximumly applicable to the half a million Americans with advanced kidney sickness and the 10 million greater with the slight kidney ailment. but, the look at authors word that even people with regular kidney characteristic can be stricken by those components seeing that previous studies have determined that excessive phosphorus diets appear to lower bone density and boom fracture hazard as nicely.


Phosphorus is already abundant in evidently-happening meals, by using including even more phosphorus to our meals supply; we may be exceeding the frame’s regulatory capacity, specifically for those with kidney disease. We want to restriction using those components until their impact is better understood or at the least inspire the Food and Drug management to require meals manufacturers to record phosphorus content on nutrition meals labels.


Aloe Vera gel is approved for its therapeutic impact on the burned skin but inside the future, you may be eating the gel as a healthful additive. Researchers say they have got developed a gel from the tropical plant that can be used as an edible coating to prolong the best and safety of the produce. The gel, which does not seem to have an effect on meals taste or appearance, shows promise as a safe, herbal and environmentally-pleasant opportunity to traditional synthetic preservatives that are presently applied to crops after harvesting.


Although edible coatings have been evolved to keep food freshness, the new coating is thought to be the first from Aloe Vera. The researchers dipped a group of grapes into Aloe Vera gel and saved them for five weeks below the low temperature at the same time as exposing a group of untreated grapes to the equal conditions. The gel can also be applied as a twig. The untreated grapes degraded in approximately 7 days, while the gel-covered grapes were properly-preserved for up to 35 days under the same experimental situations. The gel-treated grapes had less weight reduction, had been firmer and had less coloration change than the untreated grapes, measures which correspond to better freshness.


The researchers accepted that the gel works via a combination of mechanisms. The gel appears to act as a natural barrier to moisture and oxygen that could speed meals deterioration but the gel also complements meals protection, the scientists say. Primarily based on preceding research by others, Aloe Vera gel appears to contain various antibiotic and antifungal compounds which could probably put off or inhibit microorganisms which are accountable for foodborne contamination in people as well as meals spoilage.

Even though the effects of Aloe gel on human intake had been no longer immediately, the coating is assumed to be safe. Aloe Vera gel has been used as a functional factor in a few meals and liquids for years similarly to preserving grapes, that are relatively perishable, the gel can be implemented to different fruits and veggies. It may provide a greener alternative to sulphur dioxide and other synthetic meals preservatives which can be normally used on produce and increasingly more the goal of health issues.

The Role of Soil Animals and Its Process in Agriculture

The role of earthworm as a standout amongst the most critical gatherings of biological community designs in human-adjusted and common habitats has been progressively perceived just during the most recent 30 years, yet worms and people have been acting together in building landscapes for millennia. This relationship is very much spoken to in the pre-Columbian raised fields, in the flood-prone area inclined territory, yet additionally by the conceivably noteworthy role of earthworms in the development and strength of Amazonian Dark Earths. The soil is naturally, biologically, and physically adjusted; supplements are translocated; the natural issue is deteriorated and changed; and the encompassing biota interfaces as an expansive symphony where the soil musicians play together on the different instruments however where earthworms plays the main part, improving microbial movement and by and large fortifying plant development.


Role of Earthworm

Earthworms influence pedogenesis in two principal courses: first by altering soil profiles through bioturbation and second by their impacts on disintegration and supplement cycling. Bioturbation through tunnelling and casting moves material inside and between soil horizons, mixing organic and inorganic parts; moreover, it annihilates totals and makes new ones, changing porosity, air circulation, and water invasion. Earthworm feeding on natural materials of different ages expands comminution, fortifying microbial movement and influencing disintegration rates and supplement cycling. Soil scraped area and mixing in the product and gizzard, together with stomach related catalysts and microbial action in gut entry, influence mineral weathering, and the introduction of soil platelets. The particular significance of earthworm to pedogenetic forms relies upon the environmental classification of the specific worm, which fills in as a culmination of worm work in the dirt.


There are three principle known classifications albeit transitional classifications among these can be utilized for species that don’t entirely fit the framework. Earthworms are one of the three best bioturbators and biological system designs in soils, together with ants and termites and their activities are known to influence pedogenesis, the right now acknowledged model for the beginning does exclude the part of environmental engineers. These soil macroinvertebrates might be imperative “fixings” in ADE beginning and support, so this model has been revised so as to incorporate the activity of biological system engineers.

Earthworms can ingest biochar particles both in situ and ex-situ that is, in the field and upon expansion to the soil. There is some proof that biochar might be dangerous to an earthworm, however, not all examinations have recognized such an impact. The primer outcomes displayed here demonstrate a high extent of Pontoscolex species and Ocnerodrilidae in ADE. Future work must spotlight on deciding if this biodiversity is illustrative of ADE all through Amazonia, both under agriculture and native forest.



Fresh and marine ecosystems are going to be deeply suffering from processes like ocean acidification, coral bleaching and altered watercourse flow with obvious impacts on fisherfolk, however, it’s not with regards to what happens to the fish. Fishing communities are at risk of water level rise and their livelihoods are vulnerable by storms and extreme weather.

Fisheries are already speedily evolving because of overutilization and globalization. They’ll suffer from a big selection of various impacts from global climate change, which can be unpredictable and stunning. Global climate change goes to be an enormous challenge to each sector of society. As per the report, capturing of marine fisheries is already facing multiple challenges because of overfishing; home ground loss and weak management are poorly positioned to agitate new issues stemming from global climate change. Tiny island developing states that rely upon fisheries and cultivation for a minimum of 50% of their animal super molecule intake is in a very significantly vulnerable position.


Some 520 million folks rely on fisheries and cultivation as a supply of protein and financial gain. For 400 million of the poorest of those, fish provides half of their animal protein and dietary minerals. Several coastal and fishing communities already live in precarious and vulnerable conditions thanks to economic condition and rural underdevelopment, with their eudemonia typically undermined by over-exploitation of fisheries resources and degraded ecosystems.

Warming in Africa and central Asia is anticipated to be higher than the worldwide mean, and predictions counsel that by 2100 important negative impacts are going to be felt across 25% of Africa’s upcountry aquatic ecosystems.


Fish farming also will be affected. Water level rise over future decades can increase upstream salinity, poignant fish farms. A crucial issue highlighted by the report relates to however well such communities are going to be ready to adapt to vary, the region’s ‘adaptive capacity’ to reply to temperature change is low, rendering communities there extremely vulnerable even to minor changes in climate and temperature.