Scientists Breed Salt-Loving Crops, But World Is Slow to Bite – Bloomberg

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“Ethical Markets welcomes this new information on progress in Dubai by the International Center for Biosaline Agriculture on their successful development of salt-loving, halophyte food plants, as well as the work on aviation fuels, following our own  Green Transition Scoreboard reports; “Capturing CO2 While Improving Human Nutrition & Health: 2018“.  Free download from www.ethicalmarkets.com and our companion TV program with NASA Chief Scientist Dennis Bushnell “Investing in Saltwater Agriculture“.

~Hazel Henderson, Editor “

Scientists Breed Salt-Loving Crops, But World Is Slow to Bite – Bloomberg

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  • Researchers growing plants like quinoa to beat climate change
  • So-called halophyte crops used for salads, fodder and biofuels

    Scientists in Dubai are developing crops like quinoa that can thrive in the salty soils intruding into the world’s croplands. Winning over enough people to eat them is proving a greater challenge.

    At an experimental farm within sight of the world’s tallest skyscraper, researchers at the International Center for Biosaline Agriculture are trying to help farmers in the Middle East and beyond earn a living from unlikely plants known as halophytes. These plants, from trendy quinoa to obscure salicornia, flourish in salty and arid environments where staple crops like wheat or rice would wither.

    An ICBA scientist checks the temperature of the leaves of ripening quinoa in Dubai. Source: ICBA

    Concerns about climate change, population growth, and the degradation of fertile farmlands add urgency to the work of ICBA, which runs on a shoestring budget of $15 million a year. The United Nations estimates that food production must increase 60 percent in thirty years to meet demand, while gains in crop yields are slowing.

    “You can see the disaster coming. I can’t understand why more people aren’t acting to prevent it,” says Ismahane Elouafi, ICBA’s director general. Governments are reluctant to invest in new foods and remain tethered to staple crops that “are just too demanding on water.” [READ MORE]

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