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Life sciences/Plant sciences/Horticulture/Agronomy/Crop science/Crop production

AAAS-Campbell Award for Vegetable Research
“Real-World” Tests Confirm Neonicotinoids Harm Bees
Antibiotic Resistance Fight Needs Fresh Multidisciplinary Strategy
2014 Annual Meeting: Using Natural Resources to Help Agriculture Respond to Climate Change
<em>Science</em>: Painkiller Compounds Synthesized from Yeast
The technique produces tiny amounts of the opioid molecules, but the process might someday reduce the manufacture time of certain medications.
Researchers at AAAS Annual Meeting Explore the Challenge of Feeding 9 Billion People
AAAS and Uzbek Life Scientists Identify Opportunities for Future Bioengagement Through Collaborative Research Efforts

Agricultural and environmental challenges—including water management and climate change—as well as human health issues, from infectious diseases to cancers, are being evaluated as potential areas for future research collaboration between the United States and Uzbekistan, AAAS has reported.

Climate Change and Other Problems Urgently Need Attention, Says Top Public Funder of Global Environmental Protection Projects

Naoko Ishii, CEO of the Global Environmental Facility, speaking at the eighth Hitachi lecture. [AAAS/Carla Schaffer]

Naoko Ishii, CEO of the Global Environmental Facility, speaking at the eighth Hitachi lecture.
[AAAS/Carla Schaffer]

<em>Science</em>: Wild Insects Are Crucial Pollinators of Crops

Wild insects pollinate major agricultural crops—from cotton to blueberries—more effectively than hives of honeybees managed by humans, according to a massive international study.

In their report in the 1 March issue of Science, Lucas Garibaldi of Universidad Nacional de Río Negro in Argentina and colleagues also conclude that honeybees only add to the pollinating power of the wild insects, and can’t replace their pollination services.

Science: Breeding Tomatoes to Look Pretty Sacrifices Their Sweetness

For about 70 years, breeders have selected tomato varieties with uniformly light green fruit before ripening. These tomatoes then turn red evenly as they ripen, and they look nice in a supermarket display.

Researchers now have pinpointed the molecular changes responsible for this “uniform ripening” trait of many modern tomatoes. But these changes, they show, also reduce the fruit’s sugar content.

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