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As a result, DeKalb was the leader in U.S. hybrid seed corn sales from the mid-1930s until the mid-1970s (Crabb 1948. Roberts 1999). [2] In 1982 DeKalb formed a joint venture with Pfizer, called DeKalb-Pfizer Genetics, and in 1985 the name was changed to DeKalb Corporation. The seed business was spun off as DeKalb Genetics Corporation in 1988. [4]
Kohlrabi has been created by artificial selection for lateral meristem growth (a swollen, nearly spherical shape); its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).
FS Services and Illinois Grain Corporation merged in 1980 to form Growmark. [3] Growmark gained the 37 member cooperatives in Ontario when it acquired United Co-operatives of Ontario in 1994. [3] It entered the northeastern U.S. market in 2002 by purchasing Agway's seed and agronomy businesses, including Seedway. [3] [4] FAST STOP logo
The dish has three different names in Germany – Blaukraut (“blue cabbage”) in the South, Rotkraut (“red cabbage”) in Central Germany, and Rotkohl (also “red cabbage” – kohl is a ...
In 2008 KWS and the Dutch Van Rijn Group established a joint venture in breeding potato seeds and in April 2011 KWS acquired the remaining interests in Van Rijn and formed the subsidiary KWS POTATO B.V. [7] In September 2011 it founded a joint venture with the Chinese company Kenfeng to manage the production and distribution of corn seed in ...
This is a list of cabbage dishes and foods. Cabbage ( Brassica oleracea or variants) is a leafy green or purple biennial plant , grown as an annual vegetable crop for its dense-leaved heads. Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white.
Sauerkraut (/ ˈ s aʊ. ər ˌ k r aʊ t /; German: [ˈzaʊ.ɐˌkʁaʊt] ⓘ, lit. ' sour cabbage ') [1] is finely cut raw cabbage that has been fermented by various lactic acid bacteria. [2] [3] It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the ...
Crop diversity is the biological foundation of agriculture, and is the raw material plant breeders and farmers use to adapt crop varieties to pests and diseases.In the future, this crop diversity will play a central role in helping agriculture adjust to climate change and adapt to water and energy constraints.
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