Researchers at Okayama University of Science (OUS) have developed a new wine grape variety, “Muscat Shiragai,” by crossing the rare wild Shiraga grape—found only in Okayama Prefecture—with Muscat of Alexandria. The team, led by Professor Emeritus Takuji Hoshino, has filed for official registration of the new variety with Japan’s Ministry of Agriculture, Forestry and Fisheries. The project, launched in collaboration with Kurashiki City and Funao Winery, aims to revitalize the region through locally branded wine production. Early tastings of Muscat Shiragai grapes and wine have been well received for their sweetness, smooth flavor, and subtle Muscat aroma.

Allowing dairy cows to graze on fresh grass in open pastures for a significant proportion of the year seems more natural and sustainable. And there are proven advantages for the environment: stable grasslands promote biodiversity, protect the soil, and support carbon storage. However, farms face challenges as they are heavily dependent on the weather and the time of the year. Farming is more productive when the pastures have a wide variety of different grasses, herbs and legumes, such as clover and chicory. A research team at the University of Göttingen has analysed this strategy using a meta-analysis of a number of studies. The analysis showed that the diversity of pastureland has no effect on milk production or on emissions of the greenhouse gas methane, which cows emit mainly when they burp. However, a higher proportion of legumes can promote milk production. The results were published in the journal Food and Energy Security.

Researchers have developed a smartphone-based artificial intelligence system that accurately predicts the ripeness and internal quality of avocados.

Theanine, a unique amino acid responsible for tea's refreshing taste and calming effect, plays a central role in determining tea quality. 

Chlorinated organic pollutants (COPs), widely used in industry and agriculture, persist in soil and groundwater for decades and threaten ecosystems and human health. 

Recently, a research team led by Professor Wenfeng Cong from China Agricultural University, in collaboration with Dr. Wopke van der Werf from Wageningen University & Research in the Netherlands, revealed the changing trends of dietary zinc intake among Chinese adults and the underlying reasons by analyzing data from China Health and Nutrition Surveys conducted between 2004 and 2011. The study covered 21,266 adults aged 18–50 from 9 provinces and 3 municipalities directly under the central government in China. The results showed that from 2004 to 2011, the average daily zinc intake of Chinese adults decreased from 11.1 to 9.89 mg, and the proportion of people with insufficient intake increased from 23% to 37%, a growth of more than 60%. Notably, this trend was prevalent across different income groups—although the zinc intake of high-income groups was consistently higher than that of low-income groups, zinc intake in all income strata showed a downward trend. The related paper has been published in Frontiers of Agricultural Science and Engineering (DOI: 10.15302/J-FASE-2024584).