By Kelly Daynard for AgInnovation Ontario
Kitchener – As an international development student at Wilfrid Laurier University in Waterloo, Jeremy Hedges was always interested in companies that showed leadership in environmental innovation.
One year after graduation, this entrepreneur is the owner of Inksmith, a Kitchener-based 3D printing company rapidly becoming recognized for its leading-edge work in incorporating bioplastics in its technology.
Inksmith is a full service 3D printing bureau for 3D printing, selling 3D printers and filament as well as printing and design services. 3D printing is a technology that prints – or makes – three dimensional solid objects from a digital file, using plastics (or spools of filament) as their medium. Continue reading
By Matt McIntosh for AgInnovation Ontario
St Catharines – Brock University researchers are looking for growth – fungal growth that is – and they are doing it with agriculture in mind.
PhD students Larissa Barelli, Soumya Moonjely, and Shasha Hu are trying to understand the relationship between entomopathogenic fungi – a naturally occurring bug-killer – and plants.
By studying how the ground-based fungi work within the soil, they could develop an effective and more naturally derived method of pest control that also promotes plant growth.
“These fungi exist all over the globe. There are numerous varieties in Ontario alone, and each has its own unique characteristics and target insects,” says Barelli. Continue reading
By Jeanine Moyer for AgInnovation Ontario
Guelph ON 19 July 2016 – The latest use for soy could fight food poisoning. University of Guelph researchers are using soy extracts – isoflavones and peptides – to prevent the growth of microbial pathogens that cause food-borne illnesses.
Extracting natural agents from soy could benefit the food industry by replacing synthetic additives currently used to protect foods. The extracts have been found to combat common microbes and reduce bacterial contamination in food.
“It’s an ideal solution,” says Suresh Neethirajan, University of Guelph engineering professor and director of the BioNano Laboratory. “Soy is a safe, common food that’s been consumed for thousands of years and now we can use it to make the food we eat safer by preventing harmful bacterial growth.” Continue reading
This story comes to us from Soy 20/20
By Lilian Schaer for Soy 20/20
Niagara Escarpment – What do soybean farmers and Ontario’s famous Bruce Trail have in common? More than you might think.
The Bruce Trail, popular with hikers, runs the length of the Niagara Escarpment, a UNESCO World Biosphere reserve, from Niagara to Tobermory, Ontario. It is maintained by a team of volunteers, who use their chain saws and other equipment to manage the trail and keep it useable and safe.
All that equipment leaves an environmental footprint, though – oil residues from chain saw cutting, volatile organics from combustion, and sometimes respiratory irritation for sawyers during extended periods of cutting. Continue reading
Chlorophyll extracted from soybean leaves – tubes on the right show inoculated plants
By Lilian Schaer for AgInnovation Ontario
Peterborough – Researchers at Trent University have discovered beneficial plant bacteria that could be used to produce more field crops like soybeans without having to farm additional land.
These bacteria, Methylobacterium , which already occur naturally in soybeans, produce plant hormones called cytokinins that promote the growth of both the plant itself and its seeds.
Now, work by Dr. Neil Emery, Professor of Biology and Vice President, Research at Trent, and fellow researcher Dr. Anna Kisiala has identified how to harness those natural hormones to encourage soybean plant health and strength and increase seed size and pod numbers. Continue reading