By optimizing the levels of an enzyme in bacteria strains, researchers in South Korea have found a way to produce grape flavoring without requiring toxic acid catalysts.
State control over every input market hinders farmers from innovating and improving their lives.
Food is synonymous with Southeast Asia. From the mouth-watering delicacies on the streets of Thailand, Cambodia, Malaysia and the Philippines – just to name a few – to the Michelin starred restaurants that serve fine dining quality cuisine with a dash of authentic local flavours.
Yet, there is pressure on our food system to produce 70 percent more food to feed a population of 10 billion people globally by 2050. By then, the population of ASEAN is slated to reach 700 million and its food demand is estimated to increase by 40 percent. It is then imperative to achieve food security, without expanding crop or pastureland all while reducing greenhouse gas (GHG) emissions.
We have to make farming sexy,” asserts Emmanuel Ansah-Amprofi from Ghana, quoted in a New York Times article last week. A former immigration lawyer-turned-farmer, he is among a growing number of young, college-educated Africans out to show that agriculture can be exciting and profitable, and not the poor man’s profession it is commonly known to be.