Engineers at Lancaster University are working with industrial partners at Cellucomp Ltd. UK to research how concrete mixtures can be strengthened and made more environmentally friendly by adding ‘nano platelets’ extracted from the fibres of root vegetables.
The work, which is being supported with £195,000 by the European Union’s Horizon 2020 funding, will build on findings from early tests that have demonstrated that concrete mixtures including nano platelets from sugar beet or carrot significantly improve the mechanical properties of concrete.
These vegetable-composite concretes were also found to out-perform all commercially available cement additives, such as graphene and carbon nanotubes and at a much lower cost.
The root vegetable nano platelets work both to increase the amount of calcium silicate hydrate – the main substance that controls the performance of concrete, and stop any cracks that appear in the concrete.
By increasing the performance of concrete, smaller quantities are needed in construction.
The construction industry is urgently seeking ways in which to curb its carbon emissions. The production of ordinary Portland cement, one of the main ingredients for concrete, is very carbon intensive – its production accounts for eight per cent of total global CO2 emissions. This is forecast to double in the next 30 years due to rising demand.
The proof-of-concept studies showed that adding the root vegetable nano platelets resulted in a saving of 40kg of ordinary Portland cement per cubic metre of concrete – which gives a saving of 40kg of CO2 for the same volume. This is because the greater strength of the root vegetable mixture means smaller sections of concrete are required in buildings.
Professor Mohamed Saafi from Lancaster University’s Engineering Department and lead researcher, believes root vegetable concrete vegetables could go a long way to reducing construction carbon emissions.
He said: “These novel cement nanocomposites are made by combining ordinary Portland cement with nano platelets extracted from waste root vegetables taken from the food industry.
“The composites are not only superior to current cement products in terms of mechanical and microstructure properties, but also use smaller amounts of cement. This significantly reduces both the energy consumption and CO2 emissions associated with cement manufacturing.”
The vegetable-based cementitious composites were also found to have a denser microstructure, which is important to prevent corrosion and increasing the lifespan of the materials.
The research project is also looking at adding very thin sheets made from vegetable nano platelets to existing concrete structures to reinforce their strength. The researchers believe that the vegetable nanofibre-based sheets will out-perform existing alternatives, such as carbon fibre. This is partly because concrete beams reinforced with the sheets will be able to bend more, which would help deflect potentially damaging forces.
The two-year research project will investigate the science behind the results of the proof-of-concept studies to gain a fuller understanding of how the vegetable nano platelet fibres enhance the concrete mix. The researchers will also seek to optimise the concrete performance to help produce a mixture that can be used in the construction industry.
Cellucomp Ltd already uses fibres from root vegetables to manufacture more durable paints.
Dr Eric Whale from Cellucomp Ltd said: “We are excited to be continuing our collaboration with Professor Saafi and developing new applications for our materials, where we can bring environmental and performance benefits.”
E.W. Gaze Seeds Co. was founded in Newfoundland in 1925. It specializes in selling “high-quality vegetable and flower seeds,” according to the company’s website.
“It was actually (Phytocultures) that reached out to us originally to try out the new potato seeds they have been working on for a few years,” said Jackson McLean, assistant manager of E.W. Gaze Seeds Co. “We got them to send us in a bunch of samples that we could give out to our customers, which I thought was a great idea ... to test them out because they have never been grown here before.” | READ MORE
Using a $770,000, three-year grant from the USDA, Gary Vallad, associate professor of plant pathology, hopes to harness the advantages of fungi known as trichoderma to fight Fusarium wilt.
Vallad will work on the project with Seogchan Kang, Beth Gugino and Terrence Bell from the department of plant pathology and environmental microbiology at Pennsylvania State University and Priscila Chaverri from the department of plant science and landscape architecture at the University of Maryland.
Scientists hope to use trichoderma to supplement various pest-management methods to help control Fusarium wilt, Vallad said.
Trichoderma are ubiquitous fungi in soil and on plants, and they have been used in agriculture as biological control agents, he said.
UF/IFAS researchers have used trichoderma to try to control pathogens, but with little to no success. With this new round of research, they hope to understand what factors limit the fungus’ benefits as a biological control agent, Vallad said. That way, they hope to develop ways to increase its ability to control Fusarium wilt.
Growers began using other fumigants as methyl bromide was gradually phased out from 2005 until it was completely phased out of use in 2012, Vallad said. As growers tried various ways to control diseases, including alternative fumigants, they saw a re-emergence in soil-borne pathogens and pests on many specialty crops, including tomatoes, peppers, eggplant, watermelon, cantaloupes and strawberries, Vallad said.
When the project starts July 1, UF/IFAS researchers will do most of their experiments on trichoderma at the GCREC, but they’ll also use crops from commercial farmers during the project.
Vallad emphasizes that their research goes beyond Florida’s borders. Studies in Pennsylvania and Maryland will likely focus on small to medium-sized farm operations.
“We are focusing on tomato production Florida, Maryland and Pennsylvania,” he said. “We hope that our findings will help improve management of Fusarium wilt with trichoderma-based biological control agents.”
The same concept applies when using living organisms for pest control. Whether you are using parasitoid wasps, predatory mites, microorganisms, or nematodes, you need to know whether your biocontrols are compatible with each other and any other pest management products you plan to use.
For example, a biocontrol fungus might be killed if you tank mix it with (or apply it just before) a chemical fungicide. Insecticides (whether or not they are biological) could be harmful to natural enemy insects and mites. Even some beneficial insects are not compatible with each other because they may eat each other instead of (or in addition to) the pest. | READ MORE
Potato blight, caused by a water mould called Phytophthora infestans, can rapidly obliterate potato crops, and is one of the biggest problems in potato farming.
Working together, scientists from Wageningen University & Research and Teagasc, the Irish Agriculture and Food Development Authority, have developed a two-pronged approach: a genetically modified potato, along with a new pest management strategy, that combine for healthy crops with minimal fungicide use. | READ MORE
Potato is the third most important crop in human nutrition, after wheat and rice. Knowing and improving its agronomic, nutritional and industrial aspects is essential and in this task a group of researchers specialized in biotechnology of the INTA Balcarce is focused.
Recently, with a trajectory more than 7 years in gene editing technologies, they were able to confirm that the DNA sequence had been modified, while they hope to corroborate the shutdown of the gene that causes enzymatic browning in potatoes ( Solanum tuberosum L. ).
When applying this technique, the team led by Feingold focused on a polyphenol oxidase gene, whose enzyme causes browning in tubers when they are cut and exposed to air. | For the full story, CLICK HERE.
But just like in human medicine, the bacteria that cause fire blight are becoming increasingly resistant to streptomycin. Farmers are turning to new antibiotics, but it’s widely acknowledged that it’s only a matter of time before bacteria become resistant to any new chemical. That’s why a group of scientists from the University of Illinois and Nanjing Agricultural University in China are studying two new antibiotics—kasugamycin and blasticidin S—while there’s still time.
“Kasugamycin has been proven effective against this bacterium on apples and pears, but we didn’t know what the mechanism was. We wanted to see exactly how it’s killing the bacteria. If bacteria develop resistance later on, we will know more about how to attack the problem,” says Youfu Zhao, associate professor of plant pathology in the Department of Crop Sciences at U of I, and co-author on a new study published in Molecular Plant-Microbe Interactions.
The bacterium that causes fire blight, Erwinia amylovora, is a relative of E. coli, a frequently tested model system for antibiotic sensitivity and resistance. Studies in E. coli have shown that kasugamycin and blasticidin S both enter bacterial cells through two transporters spanning the cell membrane. These ATP-binding cassette (ABC) transporters are known as oligopeptide permease and dipeptide permease, or Opp and Dpp for short.
The transporters normally ferry small proteins from one side of the membrane to the other, but the antibiotics can hijack Opp and Dpp to get inside. Once inside the cell, the antibiotics attack a critical gene, ksgA, which leads to the bacterium’s death.
Zhao and his team wanted to know if the same process was occurring in Erwinia amylovora.
They created mutant strains of the bacterium with dysfunctional Opp and Dpp transporters, and exposed them to kasugamycin and blasticidin S.
The researchers found that the mutant strains were resistant to the antibiotics, suggesting that Opp and Dpp were the gatekeepers in Erwinia amylovora, too.
Zhao and his team also found a gene, RcsB, that regulates Opp and Dpp expression. “If there is higher expression under nutrient limited conditions, that means antibiotics can be transported really fast and kill the bacteria very efficiently,” he says.
The researchers have more work ahead of them to determine how Opp/Dpp and RcsB could be manipulated in Erwinia amylovora to make it even more sensitive to the new antibiotics, but Zhao is optimistic.
“By gaining a comprehensive understanding of the mechanisms of resistance, we can develop methods to prevent it. In the future, we could possibly change the formula of kasugamycin so that it can transport efficiently into bacteria and kill it even at low concentrations,” he says. “We need to understand it before it happens.”
The article, “Loss-of-function mutations in the Dpp and Opp permeases render Erwinia amylovora resistant to kasugamycin and blasticidin S,” is published in Molecular Plant-Microbe Interactions [DOI: 10.1094/MPMI-01-18-0007-R]. Additional authors include Yixin Ge, Jae Hoon Lee, and Baishi Hu. The work was supported by a grant from USDA’s National Institute of Food and Agriculture.
In 2016 and 2017, Cheryl Trueman compared several different cucumber downy mildew control programs in plots at the University of Guelph Ridgetown Campus.
Different product rotations included:
- Bravo-only applied 6 times.
- A high input strategy that focused on optimal control and resistance management: Orondis Ultra A+B; Torrent; Zampro; Orondis Ultra A+B; Torrent; Zampro.
- A low-input strategy that focused on early control and resistance management, switching to lower-cost fungicides in the final weeks of harvest: Orondis Ultra A + B (plus Bravo); Torrent; Zampro; Bravo; Bravo; Bravo.
- A single application of Orondis Ultra, applied early followed by the other targeted downy mildew fungicides (Orondis Ultra A + B; Torrent ; Zampro; Torrent; Zampro; Torrent).
- Control – no fungicides applied.
Under these conditions final yields for both the high input and single Orondis Ultra (in rotation) were both significantly higher than the Bravo only programs and yield for the high input program were significantly higher than all other treatments.
When pressure was moderate in 2017, the high input and single Orondis Ultra in rotation program were very effective. All fungicide programs except Bravo only increased both fruit number and yield by weight.
Biologists at the University of California San Diego have developed a method of manipulating the genes of an agricultural pest that has invaded much of the United States and caused millions of dollars in damage to high-value berry and other fruit crops.
Research led by Anna Buchman in the lab of Omar Akbari, a new UC San Diego insect genetics professor, describes the world’s first “gene drive” system—a mechanism for manipulating genetic inheritance—in Drosophila suzukii, a fruit fly commonly known as the spotted-wing drosophila.
As reported in the Proceedings of the National Academy of Sciences, Buchman and her colleagues developed a gene drive system termed Medea (named after the mythological Greek enchantress who killed her offspring) in which a synthetic “toxin” and a corresponding “antidote” function to dramatically influence inheritance rates with nearly perfect efficiency.
“We’ve designed a gene drive system that dramatically biases inheritance in these flies and can spread through their populations,” said Buchman. “It bypasses normal inheritance rules. It’s a new method for manipulating populations of these invasive pests, which don’t belong here in the first place.”
Native to Japan, the highly invasive fly was first found on the West Coast in 2008 and has now been reported in more than 40 states.
The spotted wing drosophila uses a sharp organ known as an ovipositor to pierce ripening fruit and deposit eggs directly inside the crop, making it much more damaging than other drosophila flies that lay eggs only on top of decaying fruit. Drosophila suzukii has reportedly caused more than $39 million in revenue losses for the California raspberry industry alone and an estimated $700 million overall per year in the U.S.
In contained cage experiments of spotted wing drosophila using the synthetic Medea system, the researchers reported up to 100 percent effective inheritance bias in populations descending 19 generations.
“We envision, for example, replacing wild flies with flies that are alive but can’t lay eggs directly in blueberries,” said Buchman.
Applications for the new synthetic gene drive system could include spreading genetic elements that confer susceptibility to certain environmental factors, such as temperature.
If a certain temperature is reached, for example, the genes within the modified spotted wing flies would trigger its death. Other species of fruit flies would not be impacted by this system.
“This is the first gene drive system in a major worldwide crop pest,” said Akbari, who recently moved his lab to UC San Diego from UC Riverside, where the research began. “Given that some strains demonstrated 100 per cent non-Mendelian transmission ratios, far greater than the 50 percent expected for normal Mendelian transmission, this system could in the future be used to control populations of D. suzukii.”
Another possibility for the new gene drive system would be to enhance susceptibility to environmentally friendly insecticides already used in the agricultural industry.
“I think everybody wants access to quality fresh produce that’s not contaminated with anything and not treated with toxic pesticides, and so if we don’t deal with Drosophila suzukii, crop losses will continue and might lead to higher prices,” said Buchman. “So this gene drive system is a biologically friendly, environmentally friendly way to protect an important part of our food supply.”
Co-authors of the paper include: John Marshall of UC Berkeley, Dennis Ostrovski of UC Riverside and Ting Yang of UC Riverside and now UC San Diego. The California Cherry Board supported the research through a grant.
Fruit grower Bart Van Parijs, from Oeselgem, Belgium, has conducted a trial in open field-grown raspberries using the biofungicide Prestop 4B as the ‘medicine’ against Botrytis.
Bart first heard about this technique at a seminar a few years ago. “With most of the results relating to protected crops I was curious to know what the effects would be in open field raspberry crops”, explains Bart Van Parijs, who owns the 12-hectare biological fruit company, Purfruit in Oeselgem. This enterprising operation grows up to 15 species of fruit, has a pick your own fruit farm, a terrace and a shop. It also regularly welcomes groups and classes.
Protection against Botrytis
A biological grower as Bart Van Parijs cannot use any chemical products to protect their crops against Botrytis − which causes fruit to rot. As the fungus remains latent during flowering, the damage only becomes visible during harvest or storage.
The biofungicide Prestop 4B contains the beneficial fungus Gliocladium catenulatum J1446. Using Flying Doctors, the bumblebees continuously carry the biofungicide to the flowers during pollination, affording protection against Botrytis and preventing the fruit from being harmed.
Beneficial fungus present
Biobest deployed the Flying Doctors with Prestop 4B in the raspberry crops in spring. At the end of May, flowers were collected from plots that were, and others that were not, pollinated by Flying Doctors.
The flowers were examined for the presence of Gliocladium. The beneficial fungus was found in both plots. The fact that a certain percentage of Gliocladium was also found on the untreated crop is due to the distance between the plots. Since they were not far apart, some bumblebees also pollinated the plot that did not receive any treatment. Still, the plot treated by Flying Doctors showed a much higher presence of Gliocladium – namely 80 per cent.
No fruit rot after storage
During harvest in early July, Biobest performed a new trial: raspberries from plots that were and others that were not pollinated were harvested and stored at a temperature of 10°C.
Biobest researcher Soraya França explained, “After two weeks there was no sign of fruit rot in the raspberries treated by Flying Doctors. On the other hand, 30 per cent of the raspberries from the untreated area were affected.
Extended shelf life is positive
Commenting on the results, Bart Van Parijs said, “the shelf life of raspberries is limited, especially in humid periods. Thanks to Flying Doctors with Prestop 4B, raspberries can be kept longer in the fridge, which is reassuring. During humid periods, I normally advise my fruit garden customers to consume the fruit they have picked the next day at the latest. This year I could confidently say that the berries could be kept a few days before being eaten. I will be using Flying Doctors again this year.”
Alberta Agriculture and Forestry (AF) has been tracking local food demand trends in various direct to consumer market channels, including on-farm retail, farmers’ markets, and community supported agriculture (CSA) since 2004.
“Local food sales through direct to consumer market channels have more than doubled since 2008,” says Christine Anderson, local foods specialist with AF. “We are expecting sales from this past year to reach $1.2 billion.”
The Study of Local Food Demand in Alberta 2016 found that food spending at farmers’ markets, farm retail, and restaurants serving local food in Alberta exceeded $1.5 billion in that year.
The 2016 Census of Agriculture included a question about farms selling food directly to consumers. It found that about five per cent, or 2,062 farms in Alberta, sold food directly to consumers, below the national average of 12.6 per cent.
“That breaks down to one Alberta farm selling directly to consumers for every 1,972 Albertans,” says Anderson. “When compared to the national average of one direct to consumer farm for every 1,434 people, there is a clear opportunity for new farms to enter the direct sales market in Alberta.”
Of those 2,062 Alberta farms selling directly to consumers, 35 per cent were new entrants to direct to consumer market channels. Beef cattle farms represented the highest proportion of new entrants at 21 per cent, followed by apiculture at 12 per cent, and animal combination farming at 11 per cent.
More than two-thirds of the new entrants were small farms with annual sales less than $50,000, 18 per cent were medium-sized, and 10 per cent were large with sales in excess of $250,000.
Most farms, or 85 per cent, sold food and products directly to consumers either at a farm gate, stand, kiosk, or U-pick operation. About 20 per cent sold their product at farmers’ markets, and six per cent through CSA.
“Census data indicates that direct marketing farms yielded higher than average profitability compared to farms that did not sell directly to consumers,” explains Anderson. “The profitability ratios of some direct marketing farms were further improved if they sold value-added products through farmers’ markets or CSAs.”
Farms marketing directly to consumers also showed a higher average of gross farm receipts to farm area at $442 per acre, compared to farms that did not sell directly to consumers with $349 per acre.
“Direct marketing farms also revealed a higher percentage of female operators, at 38 per cent, than other types of farms, at 31 per cent,” notes Anderson. “Interestingly, Alberta has more female direct marketing farm operators than the national average, which is 36 per cent.”
The data also showed that young operators who were under the age of 35 were more involved in farm direct marketing in Alberta: Nine per cent compared to eight per cent province-wide in all agriculture operations.
For a more information on opportunities in direct to consumer marketing, visit Explore Local or contact Christine Anderson local foods specialist with Alberta Agriculture and Forestry.
The Agriculture and Agri-Food Canada research centre in Kentville, N.S., is undertaking a renovation of a lab workspace of 400-square metres to accommodate new grape and wine research.
A Cambridge Nova Scotia construction company has been awarded a contract to renovate an existing pilot plant space in the research centre. The space will be retrofit and converted into a wine research lab.
The development is part of a multi-dimensional research approach at the Kentville centre in support of Nova Scotia grape growers and vintners.
A new scientist, food-wine chemist Shawna MacKinnon has been hired to run the lab.
There will be areas where grapes grown in the local vineyards will be brought in, evaluated and crushed for use in wine production, processing and bottling.
The new facility will include spaces for the fermentation of white and red wines at a wide range of temperatures and volumes, a wine cellar, and a room where wine, created at the centre, can be tasted, tested and sampled by a panel.
The goal is to improve agricultural productivity and support the Nova Scotia government’s goal of increasing vine acreage from 800 acres to 2,000 acres by 2020.
The renovation and installation work is expected to be completed later this year.
The renovation will build on a $400,000 research project in support of the local grape and wine sector currently underway at the Kentville centre on grape varieties, growing techniques and conditions.
To date 70 sites, about 1,000 acres of N.S. vineyards have been mapped for insect pests and grapevine viruses and bacteria. Soil, topography, and climate are also being assessed to see how these factors affect wine taste, flavour and wine quality. Samples were taken from vineyards throughout the province.
A monitoring system is in place to measure the effect of cold weather on grape vines and wine grape winter hardiness. A two-acre research vineyard has been established to study local and European grape varieties.
This vineyard will be used to further analyze factors that influence vine health, hardiness, and wine quality. Information on grape maturity prior to harvest is being collected. A light-emitting hand-held device is being evaluated for its ability to pinpoint grape ripeness to identify the best harvest time which is a key factor in the production of high quality wines.
The single-celled organism responsible for turning sugars into alcohol experiences stress which changes its performance during fermentation. For vintners, stressed yeast introduces difficult production dilemmas that can change the efficiency and even flavor during winemaking.
Patrick Gibney, assistant professor in the department of food science at Cornell University, is on a mission to help New York state wineries. Gibney is working out how metabolic pathways within a yeast cell determine those changes, with implications for how wine is produced.
“Yeast has many significant, perhaps underappreciated, impacts on the public,” Gibney said. “It is critical for producing beer, wine and cider. Yeast is also a common food ingredient additive and is used to produce vaccines and other compounds in the biotech industry. This tiny organism has an enormous impact on human life.”
Yeast has a long history as a model to understand the inner workings of eukaryote cell biology. Gibney, who has been researching yeast for the last 15 years, is interested in factors that affect whether cells become more resistant to stress.
“In other industries, product uniformity is prized, but for winemakers, the year-to-year variations are often more valuable,” Gibney said. “There are dozens of fungi and bacteria that could all make the process go very wrong — or they might add combinations of flavors or odors that are really good. It’s very complex.”
Gibney is collaborating with E&J Gallo Winery scientists and research teams as he applies his expertise in yeast biology to improve production across the wine industry.
In the summer of 2017, the company invited Gibney to meet people involved with wine production from different perspectives: microbiology, quality control, systems biology, and chemistry. Those conversations are already reaping benefits, as Gibney has outlined several major projects for which he and Gallo scientists are crafting research plans.
One project would tackle sluggish fermentations. “Sometimes you’re fermenting and it slows or stops completely. It’s often a microbiology problem,” Gibney said. He plans to gather samples from New York state wineries that have had this issue and inspect them at their most basic levels.
For Gibney, the research is an opportunity to benefit the wine industry in New York and beyond: “It’s exciting to contribute to the scientific research already coming from CALS and help make advances that will help winemakers innovate with their products.”
The research institute, established in 1996 in partnership with the Grape Growers of Ontario, the Wine Council of Ontario, and the Winery and Grower Alliance of Ontario, has tackled significant vineyard and winemaking issues, elevating local tipple to world-class status in the process.
It’s done so by taking on the multi-coloured Asian lady beetle, which can taint an entire vintage, and kept many bottles of wine tasting their finest in the process. It has 20 years of research dedicated to icewine production and authentication to ensure integrity for Canadian versions of the sweet nectar.
The effects of climate change on grape growing, sparkling wine production, and resveratrol and the Ontario wine industry also get serious research attention at CCOVI to the benefit of Ontario vintners and grape growers.
Most recently, CCOVI received nearly $2 million in funding from the Canada Foundation for Innovation and the Ontario Research Fund to build its one-of-a-kind Augmented Reality, Virtual Reality and Sensory Reality Consumer Laboratory. It will be known as R3CL and will be the world’s first mediated-reality wine laboratory, combining sights, smells and sounds to help researchers study the science of consumer choice in the wine industry.
CCOVI’s research is so vital to the industry that an economic impact study pegged its contribution to the Ontario economy at $91 million annually. It also creates the equivalent of more than 300 jobs a year thanks to its research outputs.
Some of the most significant impacts can be credited to its cold hardiness research and flagship VineAlert program, which warns grape growers about cold weather events so they can use their wind machines and other techniques more effectively to protect their vines from cold damage.
VineAlert spared more than $7 million in crop losses in 2014-15, which converted to nearly $74 million in wine sales.
But CCOVI and its team of scientists, led by director Debbie Inglis, aren’t stopping there. Their work is positioning CCOVI to be the Canadian centre of excellence for cool climate viticulture, oenology, wine business, policy and culture with a mandate to advance the industry nationally, not just locally.
CCOVI’s intrepid VineAlert program is being rolled out across Canada thanks to partnerships in Summerland, B.C., and Kemptville, N.S. Equipment and testing methods to determine cold hardiness are being tried on for size in both provinces right now.
“We’re hoping within the next year that we’re going to be able to make the VineAlert program national,” Inglis said.
The Fizz Club, which provides professional development, and shares knowledge and research among sparkling wine producers also went national in 2017. And CCOVI is developing a domestic, certified “clean plant” program for grapevines to supply the industry with plant material that’s free of disease.
“The larger impact has been in Ontario but we’re starting to branch out and see that impact across Canada,” Inglis said.
The new information will provide updated national, provincial and commodity-specific labour market information that will clarify the state of the Canadian agricultural labour market and ways to minimize labour shortages in the future.
The two-year project will augment CAHRC’s previously released Labour Market Information (LMI) research that determined annual farm cash receipt losses to Canadian producers due to job vacancies at $1.5 B or three per cent of the industry’s total value in sales.
Based on 2014 figures, the LMI research estimated the current gap between labour demand and the domestic workforce as 59,000 jobs. That means primary agriculture had the highest industry job vacancy rate of all sectors at seven per cent.
Projections indicated that by 2025, the Canadian agri-workforce could be short workers for 114,000 jobs. The new research will update the forecast through to 2029.
“Understanding the evolving needs of agricultural labour challenges across the country and across commodities will facilitate the development of informed and relevant initiatives by industry stakeholders to ensure the future viability and growth of Canadian farms,” explains Portia MacDonald-Dewhirst, executive director of CAHRC.
CAHRC’s research will examine the specific labour needs of all aspects of on-farm production including: apiculture; aquaculture; beef; dairy; field fruit and vegetables; greenhouse, nursery and floriculture; grains and oilseeds; poultry and eggs; sheep and goats; swine; and the tree fruit and vine industries.
The new research will update the demand and supply model of the agricultural workforce with information about projected employment growth, seasonality of labour demand, and labour supply inflows and outflows including immigration, inter-sector mobility, and retirements, as well as temporary foreign workers. It will also conduct secondary investigations and analyses focused on the participation of women and indigenous people in the agricultural workforce.
“The labour gap needs to be filled,” says Debra Hauer, manager of CAHRC’s AgriLMI Program. “To achieve this, we will examine groups that are currently under-represented in the agricultural workforce, particularly women and indigenous people, as well as continue to encourage new Canadians to make a career in agriculture. Removing barriers will improve access to job opportunities and help address labour shortages by increasing the agricultural labour pool.”
The new research findings will be unveiled at a national AgriWorkforce Summit for employers, employment serving agencies, government, education, and industry associations. Additionally, a series of presentations will be delivered to industry associations detailing national, provincial or commodity-specific labour market information.
Funded in part by the Government of Canada’s Sectoral Initiatives Program, the Council is collaborating with federal and provincial government departments, leading agriculture organizations and agricultural colleges and training providers to ensure that the needs of this industry research are fully understood and addressed.
Though it’s no longer the most popular apple in America—since its heyday in the 1980s, it’s been overtaken by newer, tastier varieties—the Delicious remains the most heavily produced apple in the United States. Which means that, even though we’ve long since caught on, you can still find the red scourge everywhere.
This raises some important questions. Why do we keep growing 2.7 billion pounds of Red Delicious apples every year? And are growers still excited by the Delicious or are they stuck between a declining market and an orchard they can’t afford to tear up? For the full story, CLICK HERE.
The international team increased the levels of a photosynthetic protein (PsbS) to conserve water by tricking plants into partially closing their stomata, the microscopic pores in the leaf that allow water to escape. Stomata are the gatekeepers to plants: When open, carbon dioxide enters the plant to fuel photosynthesis, but water is allowed to escape through the process of transpiration. | READ MORE
The project developed in response to research needs identified in the 2016 Cider Research and Innovation Strategy is a partnership with the Ontario Craft Cider Association and the Ontario Apple Growers. The strategy aims to see seven million litres of Ontario craft cider come to market by 2020.
“Our work is about developing a better understanding of who the cider consumer is, and the sensory, flavour and taste profiles they’re looking for in a cider,” says Amy Bowen, research director, Consumer Insights at Vineland Research and Innovation Centre (Vineland).
Bowen used Vineland’s trained sensory panel to develop a lexicon of 22 sensory attributes to describe taste, aroma, flavour, mouthfeel and colour of hard apple ciders. The same panel then applied those attributes to 50 cider brands currently available to consumers through the LCBO and Ontario cideries.
Next, 228 cider-drinking consumers rated their liking for a subset of those 50 ciders, and described each one using a provided list of terms. They also completed a questionnaire about consumption and purchase habits.
“We identified two main segments of consumers, one that was driven by sweet, fruit-forward flavour profiles, and another panel that was driven by less sweet, balanced, and more complex flavours,” Bowen says.
She notes there are significant differences in flavour and ingredients in domestic and imported ciders available to consumers through the LCBO.
Craft ciders are made from 100 per cent Ontario apples, while others are made in Canada using apple concentrate, and some imported ciders contain little fruit juice at all (less than 20 per cent).
Interestingly, two of three top-rated ciders tasted by study participants are not among the top five-selling cider brands at the LCBO.
“We want to develop ciders using 100 per cent Ontario apples that meet a sensory profile that consumers respond to,” she says. “If someone is looking for an apple cider, and they want a dry one or a sweet one, understanding those profiles allows us to be flexible in using mixes of apples that are well adapted to our industry.”
But if the industry is going to meet its growth targets, an additional 16,000 tonnes of apples – or 1.45 million trees – will be required. Work is underway to determine which apple varieties meet the climate, yield and taste profiles ideal to growing the cider industry.
“We need to think strategically,” Bowen says. “It’s a big, long-term investment to put an apple orchard in the ground. There’s a huge opportunity to look at how the apple variety mix aligns and meets the needs of this growing industry, to keep it profitable and flavourful.”
This project was funded in part through Growing Forward 2 (GF2), a federal-provincial-territorial initiative.
UVic biologist Peter Constabel's research found that berries of the salal plant beat blueberries hands-down for two key compounds associated with health benefits. The study is published this month in the international journal of plant chemistry, biochemistry, and molecular biology, Phytochemistry. | READ MORE
Little was previously known about the beetle's origin as a pest, particularly how it developed the ability to consume potatoes and decimate entire fields so quickly. With its unique ability to adapt to pesticides almost faster than the industry can keep up, this beetle is consistently an issue for potato farmers. Using investigative evolutionary biology to determine the origins of this beetle and understand the pest's genetic makeup better, industry can better target pest management strategies to combat pesticide resistance and ultimately improve the potato industry.
The United States is the fourth largest producer of potatoes worldwide, producing over 20 million tons of potatoes each year. By comparing the genetics of pre-agriculture potato beetles, before the pest began to consume potatoes, to post-agriculture potato beetles, Dr. David Hawthorne of the Entomology Department and his team hope to understand why and how the beetle is developing resistance so quickly, and what can be done to slow resistance.
"The Colorado potato beetle is almost always one of the first insects to develop resistance to any pesticide. In fact, many contribute the entire pesticide arms race and development of pesticides to this particular beetle, which can destroy entire fields very easily," says Hawthorne.
"With this study," explains Hawthorne, "we were trying to gain insight into two major questions: Where did the potato beetle come from? And why do they evolve resistance so quickly? This would have major implications in controlling the pest, since the more growers have to spray, the greater their costs and risk to the surrounding environment. We need a strategy to weigh our options and determine the best way to control these pests without overspraying or even torching entire fields overrun with beetles, which has happened in the past when there has been no effective pesticide options."
Hawthorne and his team found that populations of beetles eating potatoes are most closely related to nightshade eaters in the Plains states. Beetles from Mexico, a possible source of the pest populations, were far too distantly related to have been the source of this beetles.
"Before they became pests, the plains beetles first evolved a taste for potatoes," says Hawthorne. "Some non-pest populations still don't eat them and will prefer the weeds surrounding the potatoes, but not the potatoes themselves. This is just one way that populations may differ."
By understanding the distinctions between these populations and which beetles are the source of current pest populations, more targeted pest management strategies can be developed based on the specific genetic makeup of the beetles, leading to more effective and less spraying.
Hawthorne describes this work as almost forensic biology, tracking the evolution and movement of this beetle across time and geography.
"I like that this work is very interdisciplinary," says Dr. Hawthorne. "It is about taking all the puzzle pieces and trying to put the whole story together to have the biggest impact on the field. Ultimately, this work is a major step towards understanding one of the most harmful pests, and has significant implications in controlling the population, keeping the potato industry stable, and fighting pesticide resistance and overspraying."
Dr. Hawthorne's study was published in The Journal of Economic Entomology.
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