Maple syrup, agave, and honey are well-known for their roles as sweeteners. As such, their primary constituents are simple sugars such as sucrose and fructose. But scientists exploring the composition of these sweeteners are finding them to be surprisingly complicated.
These sweet mixtures contain many other classes of compounds, especially polyphenols, some of which may have bioactivity that imparts health benefits. Scientists hope to identify the beneficial compounds and eventually increase their concentration in sweeteners, so sweets can be more than just treats. Researchers described their latest findings in a symposium sponsored by the Division of Agricultural & Food Chemistry at the American Chemical Society national meeting held last month in Dallas.
"These vegetables are part of our common cultural heritage, and our goal is to make sure these seeds remain in the public domain for people to use in the future," says UW-Madison horticulture professor and plant breeder Irwin Goldman, who helped write the pledge.
Goldman will release two carrot varieties he developed-named Sovereign and Oranje in the spirit of the event-at a public ceremony Thursday's public ceremony, which is set for 11 a.m. on the front lawn of the UW-Madison's Microbial Sciences Building, 1550 Linden Drive.
The Open Source Seed Initiative (OSSI) was established in 2011 by public plant breeders, farmers, non-governmental organization staff and sustainable food systems advocates from around the nation concerned about the decreasing availability of plant germplasm-seeds-for public plant breeders and farmer-breeders to work with.
The New York Times on the integration of farms with communities. This wouldn't scale to meet American eating habits (diversity and caloric), it could do a good job of supplying fresh produce. Of course this is back to the future - local farms were once common as were home food gardens.
These will be very attractive to some people and perhaps they will attract enough to make a sustainable business. The area we live in had a few local community farms including an excellent dairy, but none survive.
probably fun, but my understanding is that food pairing diagrams are very primitive at this point - not to mention preparation and cooking technique has a lot to do with flavor (flavor is a very complex subject!). But still an interesting area to investigate.