An international team of researchers led by the University of New Hampshire has sequenced the shea tree’s genome, providing a valuable resource for the strategic development of the species which is best known for the popular product shea butter—a multimillion-dollar ingredient used in cosmetics, personal care products, pharmaceuticals and chocolate.
A new platform housing data from over 100 apple varieties could shave years off of the breeding process and enable data-driven assessments of how to boost the health benefits of America’s favorite fruit.
Two new publications examining cassava flowering reveal insights into the genetic and environmental factors underpinning one of the world’s most critical food security crops.
Overlooked little millet is a promising grain for our future climate. New research shows which varieties perform the best.
Four Texas A&M College of Agriculture and Life Sciences Department of Soil and Crop Sciences plant breeding program development projects have been funded by the U.S. Department of Agriculture’s National Institute of Food and Agriculture, NIFA. These programs are aimed at enhancing sorghum, corn, peanut and wheat cultivars for farmer use.
A $300,000 investment from New York state has paved the way for a new hops breeding program at Cornell AgriTech, which will grow and develop signature New York hops varieties – selected for high yield, preferred flavors and disease resistance – in support of the state’s $3.4 billion craft brewing industry.
Scientists have invested great time and effort into making connections between a crop’s genotype and its phenotype. But environmental conditions play a role as well. Iowa State University researchers untangle those complex interactions with the help of advanced data analytics in a newly published study.
U.S. soybean breeding programs have slowed as current varieties are too closely related
Genomics research helps develop high-yielding, drought tolerant lines of chickpea
Twenty-year process involved evaluating malting barley germplasm strains, breeding efforts
Scientists uncover genetic traits to breed better barley for northern environments
Researchers uncover natural disease resistance in chickpeas as a harmful pathogen develops resistance to fungicide.
Research uses plant breeding and biotechnology to remove proteins associated with food allergies.
A new Cornell University study found that harmful mutations in sorghum landraces – early domesticated crops – decreased compared to their wild relatives through the course of domestication and breeding.
New dry beans from UC Davis combine desirable qualities for both farmers and consumers
Programs could disappear as they see reduced budgets, staffing
The fabled Silk Road is responsible for one of our favorite and most valuable fruits: the domesticated apple. Cornell University researchers have now assembled complete reference genomes and pan-genomes for the apple and its two main wild progenitors.
Genetic tests help search and manage USDA’s rice genetic repository
“wild and weedy” kin often have desirable traits valuable for today’s breeders
A Cornell University scientist is leading a multi-institution team that’s helping turn diverse and ancient grains into staple foods throughout the Northeast and Midwest, thanks to a three-year, $2 million grant from the U.S. Department of Agriculture (USDA).
This fall, apple lovers can look forward to three new varieties from the oldest apple breeding program in the U.S. — located at Cornell AgriTech in Geneva, New York, part of the College of Agriculture and Life Sciences (CALS).
A new study shows how two responses in separate locations inside plant cells work in concert to help corn plants respond to heat stress. The research was made possible by the Enviratron, an innovative plant sciences facility at Iowa State University that utilizes a robotic rover and highly controlled growth chambers.
Scientists in Cornell University’s NextGen Cassava project have uncovered new details regarding cassava’s genetic architecture that may help breeders more easily pinpoint traits for one of Africa’s most vital crops.
Decreasing access to funding, technology, and knowledge in U.S. plant breeding programs could negatively impact our future food security.
The U.S. Department of Energy (DOE) awarded a five-year, $13 million grant to a nationwide research project to genetically strengthen Thlaspi arvense, commonly known as pennycress, for use in sustainable energy efforts.
The National Science Foundation recently awarded Margaret Frank, assistant professor of plant biology at Cornell University, a $1.3 million Faculty Early Career Development Program grant for her study of mRNA communication in plants.
Applying zinc to the leaves of bread wheat can increase wheat grain zinc concentrations and improve its nutritional content.
Innovative plant breeders at Cornell’s College of Agriculture and Life Sciences are creating new fruits and vegetables that wow consumers, have longer growing seasons and are more resistant to diseases, insects and weather.
Alfred Ozimati is breeding the latest in disease-resistant cassava that meets the needs of subsistence farmers, thanks to the NextGen Cassava project run by Cornell University.
New Brunswick, N.J. (March 3, 2020) – A Rutgers University–New Brunswick tomato breeding team known for developing the ‘Rutgers 250’ tomato has created ‘Scarlet Sunrise,’ a unique and flavorful bicolor grape tomato. The team at Rutgers’ New Jersey Agricultural Experiment Station…
Study investigates plant behavior when exposed to higher carbon dioxide levels.
Cornell University researchers analyzed farmer preferences and found that the softness of cooked cassava is a major influence on what kinds of varieties farmers actually adopt.
A Cornell University researcher has developed a new, flavorful and highly productive cherry tomato – that ripens green. The new variety, dubbed Jaded, was created by Phillip Griffiths, associate professor of horticulture at Cornell Agritech, who bred it from four heirloom tomato varieties.
As the hemp industry grows, producers face the risk of cultivating a crop that can become unusable – and illegal – if it develops too much of the psychoactive chemical THC. Cornell University researchers have determined that a hemp plant’s propensity to ‘go hot’ – become too high in THC – is determined by genetics, not as a stress response to growing conditions, contrary to popular belief.