Food/Nutrition
Nancy Kavazanjian Nancy Kavazanjian
shared this article 3 years ago
Topics: Pesticides, Organic, Vegetables, Agriculture Global, Food/Nutrition,

Kerala Agricultural University study finds pesticide residue in ‘organic’ vegetables

A study of vegetables conducted by the Pesticide Residue Analytical Laboratory (PRAL) of Kerala Agriculture University at the College of Agriculture at Vellayani in Thiruvananthapuram, has intriguing findings about pesticide contamination levels of the vegetables we eat. Of the 5.6% vegetables found to have pesticide residue from its sample, 11.2% were those labelled ‘organic’, and had traces of chemical contamination from pesticides and insecticides.

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John LaRose Jr. John LaRose Jr.
shared this article 4 years ago
Topics: Fruit, Economics, Food/Nutrition, Sustainability, Ag Global Specialty Food, Ag South America,
Nancy Kavazanjian Nancy Kavazanjian
shared this article 4 years ago
Topics: Food/Nutrition,
John LaRose Jr. John LaRose Jr.
shared this article 4 years ago
Topics: Education U.S. NorthEast, Economics, Food/Nutrition, Research, Ag India, Ag Global Specialty Food, World Hunger, World Population,
Nancy Kavazanjian Nancy Kavazanjian
shared this article 4 years ago
Topics: Livestock/Meat, Agriculture US, Food/Nutrition,
Randy Krotz Randy Krotz
shared this article 4 years ago
Topics: Agriculture US, Agriculture Global, Food/Nutrition, GMO's, Ag Tech, Consumer/Retail,

An article I missed late last month.

Learning to Love G.M.O.s

Overblown fears have turned the public against genetically modified food. But the potential benefits have never been greater.

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Nancy Kavazanjian Nancy Kavazanjian
shared this article 4 years ago
Topics: Food/Nutrition,
Nancy Kavazanjian Nancy Kavazanjian
shared this article 4 years ago
Topics: Livestock/Meat, Food/Nutrition, Cellular Meat,

Factors influencing the expansion of Meatless Meat

Introduction As the meatless meat industry seeks to expand its market, a number of factors will influence its success. This article discusses two main factors: consumer acceptability – whether consumers are willing to eat and substitute meatless meat –  and…

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