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New gear eases logging operations

New portable gear for cableways makes strenuous Norwegian logging work a little easier.

Damming bogs can curb climate gases

Farmers can help reduce CO2 emissions by restoring bogs which were previously drained for agriculture.

Organic salmon has more Omega-3

A small share of Norwegian farmed salmon is produced organically. The organic product has the same quality as other farmed salmon, but has more Omega-3.

Adapting rice cultivation to climate changes

India’s millions of peasant farmers need to make their rice crops more robust in the face of the climate changes. A Norwegian-Indian project aims to increase crops also when little water is available.

Prospecting herring waste

The messy leftovers from herring processing could be put to better use. Enzymes from the fish parts can soon wind up in detergents or even in juice.

Salmon becomes what it eats

The diet of farmed salmon is no small-fry issue. The quality of the fats and proteins in feeds has quite an impact on the taste of the fish.

De-bugging strawberries and raspberries

Beetles do a lot of damage to Norwegian strawberries and raspberries. Scientists are seeking effective alternatives to insecticide.

Falling lemming populations

Due to irregular winters, the lemming cycle has stopped. This might in time change the whole ecosystem in the Arctic.

Creating sterile farmed fish

Fish spend a great deal of energy in sexual maturation and the aquaculture industry would like to avoid that by raising sterile fish. This would also prevent runaway farmed fish from mixing their genes with wild cousins. Norwegian researchers are on the case.

Pull, push and kill cabbage root flies

Cabbage root flies can devastate fields of cabbage and broccoli. But a clever defence has been developed using fungi, Chinese cabbage and clover.

Cheap hamburger could be choice steaks

Little Norwegian beef ends up being served as steaks. With new feeding and butchering techniques the country’s cattle could provide more whole cuts and less minced or ground beef.

A big salmon blow-up

New microscope technology can portray your dinner fish in a new light, through a mix of biology, handicraft – and art.

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