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Why Do We Need to Save the Bugs to Save Chocolates? Find Out!

Scientists at STRI find microbes benefits cocoa plants against pathogen

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Microbes, cocoa plants
chocolates can now be saved with the help of litter bugs. Pixabay
  • Scientist identified microbes which could save baby cacao plants from becoming infected with pathogens
  • Colletotrichum tropicale protect plants from potential enemies
  • Scientists gives us reasons to think twice before considering anti-littering

Washington D.C, JULY 18, 2017: Scientists at the Smithsonian Tropical Research Institute (STRI) in Panama, in their recent study found that exposing baby cacao plants to microbes from healthy adult cacao plants reduced the plant’s chance of becoming infected with the serious cacao pathogen, Phytophthora palmivora, by half. Microbes benefit plants against pathogens and other destructive diseases.

Here’s what seems to be good news for chocolate lovers! Researchers at STRI have found that Colletotrichum tropicale adds to the plants’ longevity apart from defending it against harmful diseases. This could help in the future, saving thousands of cacao plants. Cacao plants are prevalent in the regions of tropical South America.

“When human babies pass through the birth canal, their bodies pick up a suite of bacteria and fungi from their mother. These microbes strengthen their immune system and make the baby healthier,” said Natalie Christian, a doctoral student at the University of Indiana and lead author of the paper. “We showed that an analogous process happens in plants: adult cacao trees also pass along protective microbes to baby cacao plants,” added Christian.

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According to ANI report, the researchers at STRI have carried out a research work for the past 20 years, investigating the relationship between the plants and the microbes.  “A mother tree can infect her babies with pathogens that can kill them if they are too close by. In this most recent study, we show that parents can also have a positive effect by supplying babies with good microbiota.”  STRI staff scientist and co-author, Allen Herre. The study has been postulated in the journal Proceedings of the Royal Society B.

Cacao or cocoa tree’s seeds are processed into cocoa butter, chocolate, and cocoa powder. The trees often suffer damage ranging from 30 to 100 percent of their crops. However, with the recent breakthrough, some of the damages can be prevented resulting in the ample supply of cocoa products.

– Prepared by Puja Sinha. Twitter @pujas1994

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What is more Important than Sex, Chocolate or Alcohol? Wi-Fi : Survey

Nearly 75 percent of respondents said that Wi-Fi has improved their quality of life

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A person using Wi-Fi, Pixabay

London, Nov 20, 2016: The craze for wireless internet connection has gone up so much that almost half of the people now crave for Wi-Fi on the go even more than chocolate, alcohol and, yes, sex, show results of a new survey.

The ever-increasing influence of Wi-Fi on our daily lives was revealed in a recent survey of more than 1,700 people conducted by iPass, a leading provider of global mobile connectivity

The results showed that while 40 per cent of respondents chose Wi-Fi as their number one daily essential, 37 per cent chose sex, 14 per cent preferred chocolate and only nine per cent prioritised alcohol.

“We all want Wi-Fi first, because of faster speeds, lower prices and the better user experience it affords,” said Patricia Hume, Chief Commercial Officer of iPass.

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Nearly 75 per cent of respondents said that Wi-Fi has improved their quality of life, according to “The iPass Mobile Professional Report 2016”.

For mobile professionals who do not want to be stung by data bills or exorbitant roaming charges, Wi-Fi has also become a travel essential, influencing hotel, airport and other travel choices.

The survey showed that 72 per cent of respondents have chosen a hotel based on the Wi-Fi experience, with 21 per cent saying they do so all the time. It also showed that 72 percent respondents use free Wi-Fi at airports if it is available.

“Mobile professionals, in particular, expect to remain connected at all times, whether at home, travelling between client meetings, at their hotel or even inflight,” Hume added.

Sixty per cent of the respondents for the survey came from North America, and 40 per cent were from European countries.

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“The Wi-Fi experience is increasingly affecting mobile professionals’ travel choices, even at 30,000 feet, with more than a third of respondents having selected their airline based on its Wi-Fi connectivity offerings,” Hume pointed out.

“Long gone are the days when Wi-Fi was only a ‘nice-to-have’ at airports and inflight. Mobile professionals are no longer content to sit and wait for their flights. Instead, they want to remain productive or simply unwind during this valuable time,” Hume said.(IANS)

 

 

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Bugs from your beard may help produce antibiotcs

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Yes, that is right. Your beard is a place for millions of bacteria. And some of them can be used by scientists to produce newer antibiotics.

Research conducted in London has determined that some of the bacteria growing in men’s beards have antibiotic properties. The discovery is important at a time when the overuse of man-made antibiotics is making pathogenic bacteria strains increasingly resistant to treatment.

The video is brought to you by NewsGram in collaboration with Voice of America (VOA).(Image-urbanbeardsman.com)

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Move from Hershey’s to Haldiram’s: Cocoa deficit to cross 2 million metric tons by 2030

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By Ishan Kukreti

Prepare to say goodbye to that need-to-cheer-up chocolate bar, that lets-make-up chocolate bar, that late night wolfing of chocolate-chip ice cream tub, that killer of melancholy, that sex substitute for many. It’s no secret now. Everyone who is anyone in the chocolate manufacturing business, from coca farmers to ‘chocolate experts’ have the same thing to say. The world will very shortly face a crippling chocolate crisis.

Cocoa- the stuff of chocolate

The cocoa produce have been lower than chocolate consumption for a long time now. The chocolate hungry world, last year consumed 70,000 metric tons of cocoa above what was produced. This trend is likely to last till 2018 according to Bloomberg. Predictions are that the deficit will be as high as 2 million metric tons by 2030.

Bad climatic conditions, Ebola threat among other issues have been the factors behind the fall in cocoa production in West Africa, source of 70% of world’s cocoa.

Anyone with basic knowledge of economics can sense a threat here. The cocoa prices will sky rocket and in turn make chocolate a rare delicacy. In fact the trend can already be seen manifesting itself. Cocoa prices rose by 60% in the last few years and just the last year recorded a jump of 24% in the crop price.

Search for a rebound

But as they say, one man’s loss is another man’s gain, this loss of cocoa farmers will surely kick off a frenzied search for chocolate substitute. In fact the search has already started. And maybe the search party will go back happily with a box of Indian sweets from Haldiram’s or Bikaner.

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Can chocolate, which started from the New World find a substitute in the Old World? Can we imagine unwrapping a Ferrero Rocher to unveil a laddu? Tearing up the wrapper of Cadbury’s milk chocolate to eat little squares of barfi?

Necessity is the mother of all needs and tastes can be cultivated. How a man leaves his earlier addiction to find new ones to keep him company is all that the struggle ahead is about.