New DNA markers promote Finnish rye breeding
Thursday, March 19, 2009 - 10:28
in Biology & Nature
Healthy dark rye bread is a staple of the Finnish diet, but nowadays most of the rye used by bakeries is imported from other countries. Rye is less widely cultivated in Finland than other crops because the subsidies are low and the plant is sensitive to weather conditions, meaning that the crop yield is often small and baking quality poor...
Read the whole article on Science Centric
More from Science Centric
Related
- Fortified cassava could provide a day's nutrition in a single mealMon, 30 Jun 2008, 10:22:04 EDT
- Greatest thing since sliced bread: New data offer important clues toward improving wheat yieldsTue, 10 Mar 2009, 14:27:24 EDT
- Competitive, trade-friendly nations weather volatile crop yields bestMon, 23 Nov 2009, 14:37:49 EST
- Crop models help increase yield per unit of water usedMon, 4 May 2009, 10:29:37 EDT
- MSU scientist helps map potato genome, hope to improve crop yieldThu, 24 Sep 2009, 14:37:28 EDT