Tag: Crop science

The majority of corn grown in the United States today, and in many other parts of the world, is genetically modified. A prime example of this is Bt corn, a variety engineered to resist specific insect pests. This modification significantly reduces the need for chemical insecticide applications, offering a built-in defense mechanism against crop-damaging insects.

According to a 2014 Pew Research Center survey, only 37% of American adults considered genetically modified foods safe to eat, contrasting sharply with the 88% of scientists who held this view. This significant perception gap underlines the complex and often contentious debate surrounding the pros and cons of genetically modified foods.

Rice is a staple food for over half of the world's population, making its cultivation and nutritional requirements a critical area of study. To achieve high yields and produce nutrient-rich grains, rice plants depend on a specific set of essential chemical elements.

Studies have shown that genetically modified (GM) crops can increase yields by up to 22% and improve farm profits by 68%. So, what are three pros of GMO foods, and how do they impact modern agriculture and the global food supply?

According to the World Health Organization, micronutrient malnutrition affects more than half of the world's population. This widespread issue underscores the critical importance of understanding what factors influence micronutrient availability, whether for plant growth in agriculture or for human health through dietary intake. The journey of a micronutrient from its source to its utilization is a complex process influenced by a range of environmental and biological variables.

According to agricultural data, common fruits and vegetables contain between 70% and 95% water by weight. The remaining solid material is what is meant by dry matter, a critical metric for determining the nutritional value and quality of various organic products.

As a global food crop, soybean, or *Glycine max*, is second only to corn in volume produced in the U.S. and is a major source of protein and oil worldwide. This article delves into the characteristics that define what is a typical Glycine max, exploring its botanical traits, life cycle, and versatile uses.

Sucrose is a carbohydrate created naturally by plants, algae, and cyanobacteria, but not by other organisms. This essential molecule is the product of photosynthesis, serving as a vital energy source for the plant before being harvested for commercial use as table sugar.

Currently, there are no genetically modified varieties of olive trees commercially available anywhere in the world. Despite this fact, extensive scientific research explores the potential for genetic modification to improve traits like disease resistance, drought tolerance, and oil quality, representing a complex area of agricultural science.

According to agricultural data, almond hulls contain an average of about 5.7% crude protein on a dry matter basis. This relatively low crude protein content is why this abundant agricultural byproduct is often used as a carbohydrate-rich energy source for livestock rather than as a primary protein source.