David and Soraya Bertioli, who are leading Peanut Innovation Lab projects that build on their groundbreaking work to map the peanut genome, were honored Thursday night at the closing of the 51st Annual American Peanut Research and Education Society conference.
The two scientists took home the
American Peanut Council Research Award, while David Bertioli also won the Corteva Agriscience Award for Research and Education.
Soraya Bertioli heads project, Use of novel genetic diversity for peanut varietal development in East Africa, work that involves tapping into wild relatives of peanut to provide new alleles to improve cultivated species to have resistance to groundnut rosette disease (GRD).
David Bertioli leads Incorporating new wild alleles to improve elite West African peanut cultivars, work focused in West Africa where the process has resulted in six new Senegalese varieties with improved yield stability, haulm mass, higher yield and larger seeds.
Aggrey Gama, a Malawian food scientist, conducted research at UGA’s Griffin campus under the direction of Koushik Adhikari. (Photo by Allison Floyd)
Aggrey Gama has successfully defended his Ph.D. dissertation at University of Georgia under the Legume Scholars Program and returned to his home in Malawi.
Gama was the first student to complete a PhD under the Legume Scholars Program, a project funded by the Innovation Labs for Peanut and Legumes, as well as ICRISAT, to facilitate grain legume research and bring talents young researchers forward.
Gama investigated groundnut value addition and safety in the Food Science & Technology Department at the University of Georgia under Dr. Koushik Adhikari. Dr. Wanjiku Gichohi from ICRISAT is his CGIAR advisor.
With his research, he has developed a nutrient rich peanut-based drink and conducted consumer acceptance and nutritional testing in Malawi. He evaluated various peanut varieties grown in Malawi to select the most appropriate in terms of nutrient composition and sensory characteristics. The sensory profiles revealed significant differences among the varieties. The research also included an assessment of the dominant factors affecting food choice in Malawi.
The West Africa Centre for Crop Improvement (WACCI) is taking applications for PhD in plant breeding at WACCI, University of Ghana. Successful applicants will be enrolled in January 2020 as the 13th cohort of students in the WACCI PhD Plant Breeding training programme.
Prospective students must have a master’s degree in plant breeding, plant genetics, plant pathology, horticulture, crop science, applied entomology, applied nematology or related fields, and be able to pay for the program through a scholarship or personal funds.
Applications are due by July 31.
Check out the WACCI fee schedule or apply for admission.
Do you want to recognize a scientist who is doing outstanding research through a Feed the Future Innovation Lab?
The Board for International Food and Agricultural Development (BIFAD) is accepting nominations for the BIFAD Award for Scientific Excellence in a Feed the Future Innovation Lab. Each year, the Board recognizes a recipient in both the Senior Researcher (or Research Team) and Student Researcher categories.
The nominees are judged based on:
- Scientific and technical merit of the research;
- Relevance of the research to developing countries’ national and/or regional agricultural research priorities;
- Potential for the research to contribute to improvements in food security, nutrition, resilience and inclusive, sustainable economic growth;
- Evidence of commitment to capacity building.
The full Call for Nominations and submission portal can be accessed on the BIFAD Awards page and at www.aplu.org/bifad.
Please direct any questions regarding the award or application process to firstname.lastname@example.org.
Can we breed a peanut plant for flavor? The people at The Peanut Foundation think so.
The foundation, which initiated the Peanut Genome Initiative to map the genetic code of the peanut plant, is proposing a second phase of the work. Phase II of the initiative would use the genomic (not GMO) tools developed during the first phase to breed peanuts with improved traits, including:
- disease resistance (initially focusing on leafspot);
- aflatoxin resistance;
- drought tolerance; and
- flavor conservation.
Flavor conservation was perhaps the most controversial part of this proposal, the foundation said, as some people believe that flavor traits are too complex and genetic traits are inseparable from environmental factors.
But research into other foods has tied flavor to genes, including tomato, which lost genes for flavor as breeders selected for color, shelf-life and other traits.
In. a recent paper published in “Nature,” researchers describe a rare allele selected against during domestication that impacts the flavor of commercial tomatoes. (more…)
Elmhurst has discontinued its line of peanut drinks just two years after launching the products. The change includes Milked Peanuts-Chocolate, Chocolate Peanut Protein and Vanilla Protein Shakes. The company stopped making the original Milked Peanuts drink at the end of last year.
“We made this tough decision based on manufacturing difficulties involving peanuts,” Elmhurst said in a statement to its customers. “By removing this ingredient from our portfolio, we will create more capacity—both in research and production—for the exploration of new, innovative products.”
“Members and alternates at the National Peanut Board, our farm families and staff are disappointed, but we still believe a peanut milk product would be welcomed by consumers who enjoy alternative milks,” said Bob Parker, president and CEO of the National Peanut Board. “We are confident that a peanut milk product with an equivalent nutrition profile to dairy milk; with the same amounts of protein, calcium, Vitamin D and other fortification, at a price point competitive with existing alternative nut milks would be a success.”
Peanut and nutrition advocates were excited when Elmhurst, a former dairy milk producer in New York, launched the product in 2017. While other nut milks may contain water and fillers, Milked Peanuts contained just five ingredients, mostly healthy peanuts.
The NPB plans to contact other makers of alternative milks to draw attention to the potential for peanut milk products.
The Feed the Future Innovation Lab for Fish is accepting proposals for research projects west Africa, east Africa, and Asia.
The lab intends to fund approximately 10 proposals for up to three years and with budgets in the $200,000 to $800,000 range. Current lab activities are in Bangladesh, Nigeria, Kenya, and Zambia. Other Feed the Future target and aligned countries may be considered if justified.
Areas of inquiry include advancing the productivity frontier, reducing and mitigating risk to fish production systems, and improving human outcomes. Successful proposals also will integrate four crosscutting themes: gender mainstreaming and youth engagement, improving human nutrition, resilience of fish value chains and households, and capacity building.
The competition is open to any qualified research, educational, governmental, private sector, or non-profit institution globally that has a Data Universal Numbering System (DUNS) and is registered in the System for Award Management.
Concept papers are due May 24, and final proposals by July 24. More information about the funding opportunity and complete application instructions on the lab’s Piestar page.