Forskere på institut i Helsinki er nået frem til, at podning kan skabe mere klimamodstandsdygtige afgrøder og højne ernæringsværdien af grøntsagerne – teknik kendt i Japan siden 1920erne, men som kan udbredes overalt.
BANGKOK, 19 September 2012 (IRIN): Disease and climate-resilient (modstandsdygtige) vegetables can be cultivated by grafting (pode) parts of one vegetable to another, producing a hardy plant that withstands soil-borne diseases and harsh weather, and which can improve nutrient-anaemic diets, experts say.
Vegetable grafting was first recorded in the 1920s in Japan, according to the Helsinki-based International Society of Food, Agriculture and Environment (ISFAE), which estimated more than half of Japan’s vegetables in 2003 were cultivated through grafting, a trend that continues to the present.
Asia’s intensive land use on small farming plots located in a disaster-prone (udsat) region, coupled with high rates of “chronic” malnutrition caused by lack of nutrients (næringsstoffer), have made vegetable grafting more common here than in other regions, according to the Taiwan-based Asian Vegetable Research and Development Centre (AVRDC).
“By applying grafting technology, farmers can produce high value and nutritious vegetables even during harsh weather,” said Joko Mariyono, a scientist at AVRDC.
In many developing countries, food policies mostly focus on under-nutrition (lack of calories resulting in acute malnutrition) and overlook solutions to fight chronic malnutrition (fejlernæring), according to the World Health Organization.
The agency estimates at least 170 million children are affected by “stunting” worldwide, a sign of such malnutrition where children are too short for their age.
Increased yields, incomes
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http://www.irinnews.org/Report/96344/FOOD-Grafting-hardier-more-nutritious-vegetables
