Fighting Fungi with Fungi
Coffee rust has ravaged Latin American plantations for several years,
leading to reductions in annual coffee production of up to 30% in some
countries. A new study by University of Michigan researchers suggests
the coffee plants themselves may hold biological weapons that could
someday be harnessed in the fight against the coffee rust fungal
pathogen. The potential weapons are also fungi, a surprisingly diverse
community of more than 300 species of them, including 15 fungal parasites
living on coffee leaves, within or alongside the yellow blotches that mark coffee
rust lesions. The best-known of these so-called mycoparasites is white halo
fungus, which is known to attack insects and help keep coffee rust fungus in
check. “Latin America is experiencing unprecedented epidemics of coffee rust,
so identification of its natural enemies could aid in developing management
strategies or in pinpointing species that could be used for biocontrol,” says
Timothy James, a U-M mycologist.
(Source: sciencedaily.com)
MAXFACTS
GROWING TIPS, NEWS AND TRIVIA
Introducing Maca Root
Maca. It’s not the sound a parrot makes. Maca is a root native to the Andes
Mountains and a member of the radish family. Until recently, this veggie has been
widely overlooked, but this remarkable superfood fueled the Inca culture and was
known as the food of the gods for improving general health, balancing mood,
stamina, energy and, well, boom chicka wa wa…enhancing sexual desire. Maca is
mild-tasting with a subtle, earthy flavor, and can bolster nutrient density in a variety
of foods, from baked goods to soups. Maca root is available in powder, chip and
bar forms. Add maca to your next dish and let it do its magic.
(Source: eatcleaner.com)
The Next “It” Veggie: Kohlrabi
It might have a funny look and name, but this versatile veggie will take over the reigns as the next King
of the Veggies, enjoyed raw and cooked, from sticks to tortilla shells, noodles and everything in
between, says Mareya Ibrahim, a.k.a. The Fit Foodie. Kohlrabi made the list in Mareya’s Top 8
Healthy Food Trends Report for 2016 as the next “it” veggie. A member of the cabbage family,
kohlrabi is an even better source of vitamin C than oranges and is also a very good source
of dietary fiber, potassium, vitamin B6, copper and manganese. With only 27 calories per
100 g, kohlrabi has high water content, low sodium, no cholesterol and a subtle, sweet
flavor with a pleasing texture. “I adore kohlrabi because it’s got infinite possibilities,”
says Mareya. “I’ve used it in soups, mashes, hashes and served it in crunchy sticks, as a
substitute for noodles (koodles) and as a replacement for croutons.”
(Source: eatcleaner.com)
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Maximum Yield USA | January 2016