“An Okanagan-based company is thrilled that their latest trademarked non-browning apple has been green-lit for sale on Canadian shelves, after a history of public nerves surrounding genetically modified crops.
Okanagan Specialty Fruits is the developer and grower behind ‘Arctic apple’ varieties, sold pre-sliced or diced with the promise of staying fresh and avoiding browning for up to 28 days thanks to bioengineering tweaks to the apples’ genetic codes.”
From Castanet.
New Zealand Department of Conservation | Conservation & Biodiversity
“A rat eradication operation took place on the atoll’s Home and Cooks islets over August and September 2023. Monitoring to confirm the atoll’s rat-free status was recently completed, with trail cameras and traps showing no evidence whatsoever of rats.
Arthur Neale, the atoll’s Executive Officer, says Palmerston’s rat-free status means the world to him and everyone else who lives on the atoll…
‘Benefits from the rat eradication are already evident. Our food security has improved massively. Fruits like guava, mango and star fruit are now abundant and free from rat damage. Our nu mangaro (a coconut tree variety) are thriving. Vegetables, especially cucumbers, have seen an astonishing increase in yield.
‘We’re very excited to see more native species now rats are no longer eating them. Seedlings of tamanu and puka are increasing and we’re seeing and hearing more birds. Wood pigeons and red-tailed tropic birds have returned to Home Islet. Crabs and lizards appear to be more abundant.'”
“Researchers have created what they think is the largest chunk of meat grown in the laboratory yet, thanks to a designer ‘circulatory system’ that delivers nutrients and oxygen into the growing tissue.
Shoji Takeuchi, a biohybrid system engineer at the University of Tokyo, and colleagues report growing a single piece of chicken that measures 7 centimetres long, 4 centimetres wide and 2.25 centimetres thick. Weighing in at 11 grams, it is about the size of a chicken nugget. The work was reported today in Trends in Biotechnology.
The meat hasn’t yet been made with food-grade materials, so it isn’t ready for consumers’ plates and the team hasn’t tasted it. But the researchers are talking to several companies about developing the technology further.”
From Nature.
“As AI continues to grow, experts say that the wine industry is proof that businesses can integrate the technology efficiently to supplement labor without displacing a workforce. New agricultural tech like AI can help farmers to cut back on waste, and to run more efficient and sustainable vineyards by monitoring water use and helping determine when and where to use products like fertilizers or pest control. AI-backed tractors and irrigation systems, farmer say, can minimize water use by analyzing soil or vines, while also helping farmers to manage acres of vineyards by providing more accurate data on the health of a crop or what a season’s yield will be.
Other facets of the wine industry have also started adopting the tech, from using generative AI to create custom wine labels to turning to ChatGPT to develop, label and price an entire bottle.”
From Associated Press.
“In what’s been called a world first, consumers in the UK are now able to buy a pet treat made with lab-grown meat.
The treat contains plant-based ingredients and 4% chicken meat cultivated in a lab by Meatly, a London-based startup that last year became the first company in the world to get regulatory approval for this type of meat to be used in pet food.”
From CNN.
