The Supplant Company is preparing to debut a distinctly low-tech product with huge potential for disruption: flour from fiber. The most common type of flour is created from wheat kernelsContinue Reading
Increasing concentration of carbon dioxide and the associated rise in temperatures is affecting life on earth at different scales. Agricultural scientists are worried over sustaining food production and productivity ofContinue Reading
Scientists have identified regions in the wheat genome responsible for concentration of zinc in wheat grain. They have also identified candidate genes involved in zinc concentration in wheat. The findingsContinue Reading
Micronutrient deficiency is a major challenge in India. Agronomic fortification of food grains could be used to compensate micronutrient levels in grains but it leads to nutrient wastage as wellContinue Reading
