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Microbial products for Agriculture |
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Microbial products for Agriculture |
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Microbiological techniques are central to the production, harvesting and use of many agricultural products. The use of microbial techniques includes the design or delivery of microorganisms for the control of pests (biocontrol agents or biopesticides), as fertilizers (biofertilizers) and for fermentation and food processing techniques.
Many production and post-production processes already in use by farmers have a microbiological basis and that the extent of use of microbiological techniques in agriculture is grossly under reported by focusing only on the use of microbiological techniques which emanated from `modern' laboratories, rather than also on the use of microbiological techniques developed as indigenous or local knowledge of farmers and consumers. |
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Microbial agents for the biocontrol of pests
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Although considerable use of classical pesticides persists, in some countries there is a trend towards using newer pesticides that are more selective, less toxic to humans and the environment, and require less application per hectare to be effective. A small but growing percentage of these are biopesticides, including microbial pesticides like Bacillus thuringiensis (Bt), and biocontrol agents such as pheromones, growth regulators and plant hormones. In addition, there is growing acceptance of use of such alternative pest control agents in various forms of Integrated Pest Management (IPM). Biocontrol agents, or biopesticides, range from the classic Bacillus thuringiensis (Bt) to Trichoderma, Verticillium, Bauveria, Bacillus subtilis to plant extracts, entomophagic nematodes or entomopathogenic viruses, such as nucleopolyhedrosis virus (NPV). Examples from FAO-BioDeC : Reported research on biological control agents is only at the laboratory phase in Africa, with emphasis on application to cowpea in Ghana and Kenya, sorghum in Ethiopia, Kenya and Zimbabwe, banana in South Africa, Uganda and Zimbabwe, cassava in Malawi and sugar cane in South Africa. Egypt and Morocco are researching biocontrol of Fusarium in date palm. |
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Biological nitrogen fixation (BNF) refers to the process of microorganisms fixing atmospheric nitrogen, mostly within subsoil plant nodules, and making it available for assimilation by plants. Since nitrogen is a major constituent of protein, its availability is a key limiting factor in crop production. Rhizobia are the most studied and important genera of nitrogen fixing bacteria, but also a number of endophytic bacteria are now known as nitrogen fixing organisms. Use of biofertilisers, such as Rhizobium or other symbiotic and non-symbiotic species for atmospheric nitrogen fixation represents a more environmentally-friendly alternative to chemically generated fertilizers. Other microorganisms, such as Mycorrhiza, are active in establishing symbiosis with cultivated plants and forest trees, and facilitate phosphorus uptake. Inoculation with these fungi has proven to be an efficient way to substitute or complement phosphorus-based chemical fertilization.
Examples from FAO-BioDeC: In Africa, research into biofertilisers for sorghum is ongoing in Ethiopia, Kenya and Zimbabwe, for cowpea in Cameroon, for groundnut and bambara groundnut in Madagascar, and for rice in Rwanda, with unspecified work in Burkina Faso, Cote d'Ivoire, the Democratic Republic of the Congo, Kenya, Rwanda and Senegal. In Morocco, there is research into Rhizobium in food legumes. The UNESCO Microbiological Resources Centre (MIRCEN) project at the University of Nairobi in Kenya has, since 1981, developed a Rhizobium inoculant known as BIOFIX, currently the main inoculant available on the local market. |
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Biotechnology in the food processing sector targets the selection and improvement of microorganisms with the objectives of improving process control, yields and efficiency as well as the quality, safety and consistency of bioprocessed products (FAO, 2004a). These microorganisms are used in fermentation; the process of bioconversion of organic substances by microorganisms and/or enzymes (complex proteins) of microbial, plant or animal origin. Fermentation is one of the oldest forms of food processing which is applied globally. In developing countries, fermented foods are produced primarily at the household and village level, where they find wide consumer acceptance. Food fermentations contribute substantially to food safety and food security, particularly in the rural areas of many developing countries.
Examples from FAO-BioDeC: The extent of application of biotechnologies such as fermentation technology and various food processing techniques is immense and difficult to monitor. In Africa, research phase initiatives are underway in the fermentation of banana in Kenya and Zimbabwe, cowpea in Cameroon, cassava in Nigeria, with unspecified research in Burkina Faso. |
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Environmental biotechnology can be defined as the development, use and regulation of biological systems for remediation of contaminated environments (land, air, water), and for environment-friendly processes (green manufacturing technologies and sustainable development). The FAO-BioDeC database reveals few environmental biotechnology initiatives of relevance to food and agriculture underway in the countries surveyed. |
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