New ways to feed the world are emerging through technology and environmental stewardship
A food lover’s journey from farm to table
Genetic engineering has become a valuable scientific tool. It has enabled us to gain tremendous insight into the mechanisms of plant reproduction, disease resistance and other useful traits. However, commercial use of this technology has not lived up to expectations and has created serious hurdles for plant breeders. That in turn hampers genetic progress and innovation.
Oregon’s $5 billion-a-year agriculture industry needs new breeds of grains, nuts, fruits and vegetables. Some food crops become vulnerable to disease and pests. Others must evolve to match the changing needs of farmers and consumers.
Strapped into a small holding device, the honeybee amiably wiggles its antennae. Like a toddler in a highchair, it seems to reach greedily for the dropper with sugar water that appears over its head. As its mouth opens, its tongue darts out for a taste of the sweet liquid.
If your taste buds yearn for home-grown tomatoes, spinach, onions, garlic, lettuce, potatoes and cukes, but your garden is the size of a postage stamp, Al Shay has an idea for you.