11/12/12: Stories on measuring mycotoxins and the impact of carbon dioxide on wheat quality

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• Higher carbon dioxide levels mean poorer wheat quality according to a study by the University of Gothenburg. published in the  journal Global Change Biology. Increased levels of atmospheric carbon dioxide decrease protein content of wheat and as a consequence the nutritional quality suffers. Read more...

• Better weather data promises to give insight into mycotoxin risks in grain. Refinement of the HGCA's mycotoxin risk-assessment tool, which was first developed in 2006 after Brussels introduced legal limits in grain, will give greater accuracy. Read more...

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