varieties

Perennial Rice | Earth Wise

December 9, 2022 By EarthWise Leave a Comment

People have been cultivating rice for more than 9,000 years. Cultivated rice is an annual crop which is often extended to two crops a year by a process called ratooning, which is cutting back annual rice to obtain a second, weaker harvest.

An extensive project involving multiple institutions in China, the U.S., and Australia has been developing perennial rice. The researchers developed it through hybridization, crossing a type of Asian domesticated annual rice with a wild perennial rice from Africa. Using modern genetic tools to identify candidate plants, the team identified a promising hybrid in 2007, planted large-scale field experiments in 2016, and released the first commercial perennial rice variety, called PR23, in 2018.

The researchers spent five years studying the performance of the perennial rice alongside annual rice on farms in China’s Yunnan Province. For the most part, the yield of the perennial rice was equivalent to that of annual rice over a period of four years.

Because farmers don’t have to plant rice each season, growing perennial rice requires almost 60% less labor and saves nearly half the costs of seed, fertilizer, and other inputs.

Perennial rice is already changing the lives of more than 55,000 smallholder farmers in southern China and Uganda. The economic benefits vary by location, but overall profit increases ranged from 17% to 161% over annual rice.

There are already three perennial rice varieties available to farmers, but researchers aren’t done refining the crop. They plan to use their methodology to enhance traits such as aroma, disease resistance, and drought tolerance to newer versions.

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Farmers in China, Uganda move to high-yielding, cost-saving perennial rice

Photo, posted February 25, 2002, courtesy of Matthieu Lelievre via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

A Better Way To Recycle Plastics | Earth Wise

November 10, 2022 By EarthWise Leave a Comment

The global accumulation of plastic waste is an ever-growing problem. At least five billion tons of the stuff has accumulated on land and sea and is even showing up in the bodies of animals and humans. Recycling plastic instead of making even more of it seems like an essential thing to do but it has proven to be extremely challenging.

The main problem is that plastics come in many different varieties and the ways of breaking them down into a form that can be reused are very specific to each type of plastic. Sorting plastic waste by plastic type is extremely impractical at large scale. Certainly, most consumers can’t do it themselves. As a result, most plastic gathered in recycling programs ends up in landfills.

New research at MIT has developed a chemical process using a catalyst based on cobalt that is very effective at breaking down a variety of plastics, including polyethylene and polypropylene, which are the two most widely produced plastics. The MIT process breaks plastics down into propane. Propane can be used as a fuel or as a feedstock for making many different products, including new plastics.

Plastics are hard to recycle because their long-chain molecules are very stable and difficult to break apart. Most chemical methods for breaking their chemical bonds produce a random mix of different molecules which would somehow have to be sorted out in order to be useful for anything.

The new process uses a catalyst called a zeolite that contains cobalt nanoparticles. The catalyst selectively breaks down various plastic polymer molecules and turns more than 80% of them into propane.

The researchers are still studying the economics and logistics of the method, but it looks quite promising.

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New process could enable more efficient plastics recycling

Photo, posted April 25, 2016, courtesy of NOAA Coral Reef Ecosystem Program via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Has Wheat Changed for the Worse? | Earth Wise

September 11, 2020 By EarthWise Leave a Comment

In recent years, the number of people affected by celiac disease, wheat allergies, or gluten or wheat sensitivity has increased dramatically. Why this should be is not well understood. One theory is that modern wheat varieties contain more immunoreactive protein than those used in the past. Researchers at two German research institutions investigated this issue in detail.

Wheat grains contain about 70% starch. Proteins constitute 10 to 12% of wheat, and nearly 80% of that protein is gluten. Gluten is a compound mixture of two types of protein subgroups: gliadins and glutenins.

The researchers investigated the protein content of 60 preferred wheat varieties in use during the period between 1891 and 2010, making use of an extensive seed archive. They selected 5 leading wheat varieties for each decade over that 120-year period and cultivated the plants under the same geographical and climate conditions.

The results were that the modern wheat varieties actually contain slightly less protein than old ones. Gluten content itself has been essentially constant over the 120 years, although the proportion of gliadins (which are the prime suspect for causing undesired immune responses) was actually 18% lower while the proportion of glutenins was 25% higher.

Overall, they found no evidence that the immunoreactive potential of wheat has changed over the years as a result of the cultivation factors.

The researchers note that some of the other, less significant proteins in wheat have not been investigated with regard to their physiological effects, so there is more work to be done. But so far, the culprit for increasing wheat sensitivity has not been found.

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Is modern wheat off the hook?

Photo, posted July 3, 2009, courtesy of Clare Black via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.