November 18, 2013

18/11/13: Michigan State University to host post-production program; growing demand for gluten-free; boosting crop yields without GM

Field crop producers across Michigan, USA are constantly striving to produce high yielding, top quality grain. It's not just the work that goes in to producing crops that determines profitability. Post production is also crucial. In order to market top quality grain, growers and elevator operators must manage factors that can impact grain quality in bins. 

Mindful of the importance of post production, Michigan State University's Extension (MSUE), an administrative branch of the university, will be hosting a stored grain management and fumigation program. 

The program, which will feature a range of talks by industry experts, will take place at the MSU Livestock Pavilion on 12 December 2013 from 9am - 3:30pm.

How much will it cost?
The total cost of the program is US$65 per person, which covers lunch and printed materials. A breakout session is being planned for growers that have a fumigation standard for soil fumigation.
Full release and registration details available here....

According to global market research company NPD Group, the demand for gluten-free food products is growing rapidly. 

Recently, the U.S. Department of Agriculture (USDA) reported that wheat flour consumption has fallen to a 22-year low. It is believed that this figure is a result of gluten-free promotions by authors such as William Davis, author of 2011’s 'Wheat Belly,' and David Perlmutter, who released 'Grain Brain' earlier this year. 

In his book, Davis brands wheat as “the world’s most destructive dietary ingredient,” while Perlmutter suggests grains are a “terrorist group” that “are silently destroying your brain.”

Speaking about the new trend, researcher Packaged Facts estimated that the US market for gluten-free foods will rise from US$4.2 billion in 2012 to $6.6 billion by 2017.
Full story here...

Kaiima Bio-Agritech, an Israeli seed technology firm which aims to boost global crop yields without the aid of genetic modification (GM), has announced it will sow its first commercial seeds within the next three years.

The company has revealed it has developed a way to greatly speed up the multiplication of the genome of crops, known as genome doubling, without changing their DNA, or genetic fingerprint.

The Hebrew word for sustainability, Kaiima is certainly living up to its name sake, stating that by 2016 it expects to be able to deliver to growers the basis for producing seeds for enhanced wheat, corn and rice for food and castor for bio-fuel and bio-polymer production.
Full story available here...

A variety of foods made from wheat.
A variety of foods made from wheat. (Photo credit: Wikipedia)
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