Genes in the Field

Released on by International Plant Genetic Resources Institute
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  • Genes in the Field Book Detail

  • Author : International Plant Genetic Resources Institute
  • Release Date : 2000
  • Publisher : CRC Press
  • Genre : Nature
  • Pages : 306
  • ISBN 13 :
  • File Size : 1,1 MB
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Genes in the Field by International Plant Genetic Resources Institute PDF Summary

Book Description: Genes in the Field: Conserving Plant Diversity on Farms is a comprehensive collection of papers focusing on agricultural conservation and diversity issues throughout the world. Recently, regional and local farm seed variety has been reduced because of increased population, agricultural science and technology and the integration of the world's many diverse cultures. Because of this, diversity on individual farms across wide regions is threatened by modern crop varieties that have been bred for broad adaptation, resistance to disease, and other risk factors such as their ability to better use water, fertilizer, and higher yields. The concern of the farmers to maintain production levels and income often seems incompatible with those whose focus is on the maintenance of viable and sustainable ecosystems and maintaining genetic diversity. Exploring and understanding these different concerns is an essential starting point for answering some of the key questions about the implementation of "on farm" conservation and the role of local cultivators in sustainable development.

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Genes in the Field

Genes in the Field

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Genes in the Field: Conserving Plant Diversity on Farms is a comprehensive collection of papers focusing on agricultural conservation and diversity issues throu

Genes in the Field

Genes in the Field

File Size : 1,1 MB
Total View : 5807 Views
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Genes in the Field provides an interdisciplinary foundation for an important new conservation program: maintaining biological resources of crop plants within th

Safety of Genetically Engineered Foods

Safety of Genetically Engineered Foods

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Assists policymakers in evaluating the appropriate scientific methods for detecting unintended changes in food and assessing the potential for adverse health ef