Soybean plants with fewer leaves yield more.

Soybean plants with fewer leaves yield more according to a recent study published in Global Change Biology. The paper found that soybean plants produce too many leaves, most of which are shaded and inefficient, thereby wasting resources like water, carbon and nitrogen. The Use of computer model simulations, scientists have predicted that modern soybean crops produce more leaves than they need to the detriment of yield -- a problem made worse by rising atmospheric carbon dioxide. They tested their prediction by removing about one third of the emerging leaves on soybeans and found an 8 percent increase in seed yield in replicated trials. They attribute this boost in yield to increased photosynthesis, decreased respiration, and diversion of resources that would have been invested in more leaves than seeds. The reduction in leaves allows more sun light to penetrate through the canopy making the whole plant more productive, and it also reduces crop water demand, according to the project lead Praveen Kumar, Lovell Professor of Civil and Environmental Engineering at the University of Illinois. The model predicted that a 30-40 percent decrease in leaf area would increase yields by 8-10 percent in field trials, they decreased leaf area (by manually cutting off new leaflets) by just 5 percent and still increased yields by 8 percent. The researchers are planning to move a step further with bioengineed plants or search for varieties that naturally have fewer leaves to test these preliminary findings on a larger scale.The smaller the leaf numbers the higher the yield.

African swine fever and avian influenza rock Europe

African swine fever and avian influenza rock Europe: Sausages derived from pigs infected with African swine fever (ASF) have been identified in Moscow, while Europe continues to battle a growing bird flu epidemic.

Sodium Free Safety for Processed Meat.

The trend for sodium reduction in meat products is clear. Food companies want to comply to the WHO advice to reduce sodium content, but often struggle with increased costs , shelf-life or flavor impact. This white paper explains how the safety and shelf-life of your meat product can be increased without any addition of sodium and at lower costs than your current way of preservation. Provian® K is a pH neutral free flowing white powder with excellent antimicrobial properties. Research results show that Provian® K is already effective at levels as low as 0.5%. The data show that Provian® K protects meat products from growth of pathogens and extends shelf-life by inhibition of the growth of Lactic acid bacteria. Download

3D printed meat opportunity analysed by Australia

3D printed meat opportunity analysed by Australia: 3D printed meat technology could be the “next big advancement” for the protein industry, according to a research paper published by Meat and Livestock Australia (MLA).

Bird flu outbreaks rock poultry sector as prices rise

Bird flu outbreaks rock poultry sector as prices rise: Waves of avian influenza (AI) across Europe, Asia and Africa could impact the poultry industry just as broiler prices rise and feed costs drop.

Bird flu on Britain’s doorstep as virus hits Calais

Bird flu on Britain’s doorstep as virus hits Calais: A highly pathogenic H5N8 avian influenza (AI) strain has been detected in a flock of wild ducks in Calais, putting UK authorities on high alert.

Salmonella and thanksgiving turkey.

Human salmonella infections linked to live poultry. Salmonella is estimated to cause millions of foodborne illnesses around the world with over 30,000 hospitalizations and several deaths. Most persons infected with Salmonella have diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most individuals recover without treatment. In some cases, diarrhea may be so severe that the patient needs to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites. In these cases, Salmonella can cause death unless the person is treated promptly with antibiotics. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness. Salmonella infections have trailed this year's thanksgiving as the bacteria reportedly survived cooking turkeys served for dinner.At least 33 customers of an American restaurant were sickened from the turkey served as part of a Thanksgiving dinner.Another 19 illnesses were reported after Thanksgiving with Salmonella suspected as the cause of the illnesses. At least 9 clusters of customers are involved. The sickened developed symptoms such as fever, abdominal pain, vomiting and diarrhea within about six to 69 hours. The foods eaten included imported American turkeys, vegetables, apple pie and pumpkin pie.continue