2023
Dotty dots on trees
0 Dotty dots on trees Plants exist in close association with microbes, both on the surface (epiphytes) and inside (endophytes). These microbes are also known as the second genome of plants that help fight against biotic and abiotic stressors. The ElmAsh project will explore microbiomes of different ash genotypes to identify and grow […]
1 June 2023
A delicate balance
0 A delicate balance A collaboration between Teagasc and the Agri-Food and Biosciences Institute is aiming to better understand viral-bacterial interaction in the poultry gut and its effect on food safety. The gut is home to a highly complex ecosystem comprising various microbiomes (microorganisms that live within a given environment, such as the […]
1 June 2023
Celebrating REDP’s impact on farming and policy
0 Celebrating REDP’s impact on farming and policy Teagasc’s Rural Economy and Development Programme (REDP) strives to make an impact on the agri-food sector by bringing together several streams of work at different disciplinary, strategic and temporal scales. As part of its latest peer review process, the REDP team selected six case studies […]
1 June 2023
No more PET peeves?
0 No more PET peeves? Recycled polyethylene terephthalate (rPET) is a sustainable packaging alternative to support the circular economy using recycled materials and minimising waste. The team behind the Leaf No Waste project at Teagasc Ashtown is currently investigating and trialling the use of novel rPET for fresh produce packaging using an automatic […]
1 June 2023
Getting to know – Norina Coppinger
0 Getting to know – Norina Coppinger Norina Coppinger graduated with a BA in European Studies, Social Research & Spanish from the University of Limerick in 1993, and is now a Campus Administrator at Teagasc Athenry. Here, Norina talks about her career highlights and her love for travelling. What is your role at […]
7 March 2023
Benefits of once-a-day milking
0 Benefits of once-a-day milking Work carried out at Teagasc Moorepark suggests that once-a-day milking does not impact Cheddar cheese composition and can improve cheese yield and some sensory and nutritional attributes. Richard Page (left) and Prabin Lamichhane cut milk gel as part of the process of making Cheddar cheese at Teagasc Food […]
7 March 2023
Counting sheep emissions
0 Counting sheep emissions Experts at Teagasc have been using life cycle assessment, an internationally recognised methodology, to calculate the environmental performance of average sheep systems in Ireland and to determine the effect of recommended practices. Ireland is the largest net exporter of sheep meat within the European Union, with the sheep sector […]
7 March 2023
Genetics: a move in the right direction
0 Genetics: a move in the right direction The sheep industry is facing challenging times, with increased input costs, resistance to parasitic infection treatments and pressures to meet greenhouse gas targets. While genetics are not the silver bullet, they are a proven solution. Recent studies have proven that 5 star animals deliver more […]
7 March 2023
The rings of truth
0 The rings of truth Researchers at Teagasc are looking at the basics of dendrochronology in forestry research – using tree ring analysis to explore the impact of climatic stress on tree growth performance and physiological responses. Projections of increased temperature coupled with decreasing precipitation during the growing season have the potential to […]
7 March 2023
Overcoming the pathogen hurdle
0 Overcoming the pathogen hurdle Climate change, the energy crisis and the drive for agricultural sustainability have moved anaerobic digestion centre stage. Teagasc researchers are investigating and eliminating bacterial, viral and parasitic pathogens in feed stock and digestate. Anaerobic digestion will sanitise organic waste while providing cheap, sustainable energy and fertiliser Wastewater treatment […]
7 March 2023