Though it may look haphazard, the network of intertwining plant roots snaking through the soil actually represents a deliberate process. Root growth is guided by chemical snapshots taken by young roots, allowing them to detect obstructions and coordinate the paths they take, new research led by Florida Institute of Technology finds.

Roots compete for and share resources with neighboring roots, as well as with billions of microbes. Until now, however, little has been known about how plants coordinate construction of these complex subterranean assemblies.

A new Cornell University study shows that deforestation and subsequent use of lands for agriculture or pasture, especially in tropical regions, contribute more to climate change than previously thought.

On the steep farming slopes of China, Bozhi Wu and his research associates are finding ways to improve economic and environmental stability.

Studies have previously estimated that the amount of land worldwide suitable for growing coffee could shrink by an estimated 50 percent by 2050 as global temperatures rise, rain patterns change, and ecosystems shift due to climate change. But a new study in the Proceedings of the National Academy of Sciences predicts a far worse situation for Latin America, the world’s largest coffee supplier: The region could lose nearly 90 percent of its coffee-growing land by mid-century.

Backyard chickens are permitted in a number of Canadian cities, including Vancouver, Victoria, Whitehorse and some boroughs of Montréal.

Wanda Martin would like to see Saskatoon on that list.

Dipping its beak into the sweet nectar of a flower, a hummingbird is doing more than getting a meal – it’s contributing to a microbial community that could potentially determine the fate of that flower. Recognizing that this fleeting interaction could have major implications on crop success and the health of pollinator species, the research group led by Tadashi Fukami, an associate professor of biology at Stanford, has studied the relationships between pollinators, microbes and plants for nearly a decade.

Maple syrup has been a Canadian staple for centuries and although many food-manufacturing processes have become automated, maple syrup is still largely made by small producers and bought from roadside stands and markets.

The Ontario Maple Syrup Producers Association (OMSPA), which represents more than 600 producers across the province, noticed there was a problem with this value chain. After receiving a large number of complaints about mould in maple syrup,­ OMSPA called in Carleton Chemistry Prof. David Miller — an expert on fungi and fungal toxins in food — to see if he could crack the sugary conundrum.

Researchers led by Scripps Institution of Oceanography at the University of California San Diego have determined that major changes in plant behavior have occurred over the past 40 years, using measurements of subtle changes in the carbon dioxide (CO2) currently found in the atmosphere.

The two main isotopes, or atomic forms, of carbon are carbon-12 (12C) and carbon-13 (13C). As CO2 has risen since the late 19th century, the ratio of 13C to 12C in atmospheric CO2 has decreased. That’s in part because the CO2 produced by the combustion of fossil fuels has a low 13C/12C ratio. There are other factors in nature as well, however, that have influenced the rate of decrease in the isotopic ratio.  The measured rate of decrease in the isotopic ratio turns out to be different than what scientists previously expected.

Scat-sniffing research dogs are helping scientists map out a plan to save reclusive jaguars, pumas, bush dogs and other endangered carnivores in the increasingly fragmented forests of northeastern Argentina, according to a new study from Washington University in St. Louis.

According to the head of the works Tatiana Volova, Professor of SibFU and the Head of Laboratory in the Institute of Biophysics KSC of SB RAS, development of a new generation of drugs with the use of bio-decomposable materials which decompose under the influence of the microflora to innocuous products and provide a gradual release of the active principle into the soil, is the newest area of research in the field of agriculture. For example, nitrogen is one of the elements, which is often lacking for the growth and development of plants. Plant-available nitrogen in the soil is usually small. Moreover, its compounds are chemically very mobile and easily leached from the soil. In this connection there is the task of developing such forms of nitrogen fertilizers that provide slow release nitrogen and the constancy of its concentration in the soil.