Scientists have re-engineered certain cereal crops so that they can better brace for flooding in world where extreme weather is becoming the new norm.
In a new breakthrough study, scientists have successfully tricked plants into tolerating drought and given vegetation across the globe hope of survival amidst the world's ever-changing climate.
It has long been suspected, especially among farmers, that rainstorms can lead to harmful pathogens that wreak havoc on plants. And now, research has for the first time caught this phenomenon on camera, and possibly paved the way for disease-resistant crops.
With the world growing increasingly warmer, experts have estimated that we are actually due to gain a great deal of farmland, even if the crop yield that that land could see may actually decrease. However, finding this land so that it can quickly be put to use remains a challenge. Now, two new global maps may provide some help in the search for fresh farmland.
Scientists trying to reconstruct the history of yellowhammers in New Zealand show how these small, colorful and seemingly innocent birds went from heroes to zeros in just a matter of 15 years.
The origin of agriculture more than 10,000 years ago may be key to the world's future food security, according to new research.
Boosts in crop productivity such as corn reportedly cause an upswing in the carbon dioxide cycle, according to a new study, meaning plants are pulling in more atmospheric carbon as well as releasing more.
The US Department of Agriculture (USDA) has reportedly deregulated a new genetically modified potato, adding the product to an exclusive list of now nine lab-made GMO food crops that can be sold in the United States.
Africa is in the midst of a major agricultural crisis, with the quality of the continent's soil degrading at an alarming rate. However, new research has revealed that efforts to improve this situation are working, doubling to tripling crop yield in affected areas within the last five years.
Rising carbon dioxide (CO2) levels are zapping greens and legumes of their nutrients, according to a new study in the journal Nature.