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In the heart of tropical Malaysia, a groundbreaking study is reshaping the future of onion cultivation, with implications that could reverberate through global agricultural markets. Led by Mahaletchumy Krishnamoorthy from the Department of Crop Scien

In the heart of Yogyakarta, a groundbreaking study led by Binti Nur Aisah from the Department of Agronomy at Universitas Gadjah Mada is reshaping the future of mungbean cultivation. The research, published in *Caraka Tani: Journal of Sustainable Agri

In the rapidly evolving landscape of food production, ensuring safety and quality while embracing sustainability is a complex challenge. A recent editorial published in *Frontiers in Microbiology* (translated from Spanish as “Frontiers in Microbiolog

In the heart of Bangladesh, researchers are unlocking new possibilities for soybean cultivation under drought conditions, a challenge that has long plagued farmers worldwide. Kaniz Fatema Jui, a dedicated agronomist from Bangabandhu Sheikh Mujibur Ra

In a world where health and sustainability are increasingly intertwined, a groundbreaking study published in *Future Foods* (translated from Turkish as “Gelecek Gıdaları”) is shedding light on the potential of anthocyanin-infused fermented beverages

In the heart of China, the Chaohu Lake Basin is undergoing significant changes, and a recent study led by Xiang Gao from the College of Resources and Environment at Anhui Agricultural University is shedding light on the dynamics of cultivated land in

In the heart of India, researchers have made a significant stride in the quest to boost rice yields, a discovery that could resonate globally as food demand escalates. Shobica Priya Ramasamy, a scientist at the Centre for Plant Breeding and Genetics,

In the heart of China’s Yunnan Province, a team of researchers led by Yingfeng Zhong from the College of Agronomy and Biotechnology at Yunnan Agricultural University has pioneered a novel approach to trace the origins of Gastrodia elata Blume, a high

In the bustling world of functional beverages, a new contender has emerged from an unlikely source: the coffee plant. Researchers have turned their attention to coffee leaves, typically discarded during coffee production, to create a tea with promisi

In the realm of food science and technology, a groundbreaking study has emerged that could revolutionize the way we think about fermented foods. Researchers at the Department of Food Science and Biotechnology at National Chung Hsing University in Tai