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Old DNA reveals Viking impacts on flora and fauna

Vikings’ navigational skills and travels led to more than plundering and cultural exchanges. It also spread Scandinavian plants and animals to places abroad – and likewise brought foreign flora and fauna to the Nordic countries.

Super salmon training starts early

Healthier, stronger, bigger: this is a goal for Norwegian farm-raised salmon—and Harald Takle is their personal trainer.

Rounding up a cattle virus in human noses

Watch where you sneeze! Humans can make cows sick by transmitting a virus from barn to barn – sometimes in their noses.

We carry viruses from barn to barn

Pneumonia is a mounting problem in barns.

Scientists want to make liquid manure smell a bit better

Ammonia causes the disgusting smell of urine in liquid manure from pigs and cattle. Scientists are not far from finding a way of stopping the formation of ammonia, although, this will not entirely remove the smell.

Danish biologist catches sea snakes with his bare hands

Thanks to a fearless Danish scientist we now know more about the many species of venomous sea snakes.

Happy farmer, happy cow

To succeed with farm animals, you should enjoy yourself and be kind and calm. The result will be happy cows and more milk.

Human vaccines to aid farmed fish

Scientists will use compounds from human vaccines to improve vaccines for aquaculture fish stocks.

OPINION: Peak phosphorus and implications for India

One of the biggest risks that the world is facing right now is that of the ‘peak phosphorus’ crisis.

Catching Atlantic cod in green light

Using fish pots and green light, Swedish fishermen want to prevent seals from stealing their catch.

Skagerrak prawn stocks on the rebound

For years catches of shrimp have been shrinking and fishermen have had good reason to be concerned about their livelihoods. But the crunch on these crustaceans in the Skagerrak seems to be letting up.

Why Japanese connoisseurs love Norwegian mackerel

There's nothing fishy about it: an advanced MRI machine explains exactly why the Japanese prefer Norwegian mackerel. The secret is in the fat.