Effects of microflora composition in the phyllosphere on biological regulation of grapevine fungal diseases

Aqueous fermentation extracts of composted microbiologically active substrates reduced significantly the infestation of grapevine leaves with Plasmopara viticola under growth chamber conditions. Enhancement of efficacy was available through the enrichment of the extracts with nutrients - like sucrose and brewer's yeast - or with a natural surfactant (methylized cellulose). Studies on the microbial composition of the phyllosphere showed that the quantity of the total number of colony forming units, of yeasts/filametous fungi, of enterobacteria, of pseudomonads and of aerobic bacilli depends on the specific amendments to the extracts and on the microclimatic conditions. They ace responsible for the differences in efficiency of the various extracts against P. viticola. Appropriate investigations on the phyllosphere in a field experiment resulted in a different composition of the microflora, though the same combinations of extract amendments were used. This is caused by the varying environmental conditions. In spite of the changed microflora, the disease suppressing effects against Urcinula necator were preserved

A Role For Icrisat In Enhancing And Maintaining Genetic Resources On-Farm

CGIAR centers have made a major global contribution to ex situ conservation of crop genetic resources. Some centers have also made detailedsocio-anthropologicaIstudies ofmanda'te crops in traditional farmingsystems and, more recently, farmerparticipatory research is becoming part of crop irnprovementprograrns. Centers can expand these studies to develop strategies for on-farm conservation in close collaboration will) nalional agricultural research and extension systems, NGOs and farmers. A specific role for ICRISAT is firmly based on its locations in centers of crop diversity and traditional agriculture; its complement of experienced crop scientists and extensive databases; ils capacityto analyzegenetic, environmental, andgenotypexenvironmentinteractions as determinants of crop productivity; its close relalionships with netionalprograms; anditsgrowing involvement in farn~erparticipato ry research, The expertise and experience of lCt7lSA Tand other CGlAR centers can make a major contribution to the dynamic conservation, enhancement and utilization of agrobiodiversity on-farm for tl~bee nefits of farmers and global foodproduct/on

Phosphorus uptake and use efficiency of diverse West and Central African sorghum genotypes under field conditions in Mali

Aims Sorghum [Sorghum bicolor (L.) Moench], a staple crop in West and Central Africa (WCA), is mostly cultivated on soils with low phosphorus (P) availability and thus adaptation to those conditions is vital for food security. Assessment of genotypic variation of WCA sorghum for P uptake and P use efficiency is undertaken to understand the diversity available and opportunities for its use. Method We assessed mature plant yield, P uptake and P use efficiency traits of 70 diverse WCA sorghum genotypes under –P (no P fertilization) and + P field conditions in Mali in 2010, to discover differences among all genotypes tested and between and within specific genotype groups. Results Large significant genotypic variation for P uptake and P use efficiency traits were observed for all genotypes among and within landrace and researcher bred pools under –P conditions. P uptake traits had a larger genotypic variation than P use efficiency traits. Landrace genotypes showed generally higher P uptake and grain P concentration while formally bred genotypes exhibited a higher P use efficiency. Photoperiod sensitivity was related to higher P uptake. Conclusion Genotypic selection for P uptake and P use efficiency traits to improve adaptation to low P soils is possible in sorghum. Use and further study of WCA sorghums for adaptation to low P availability is appropriate as this germplasm shows large variation for P uptake and use efficiency and higher levels of P use efficiency than other important cereals

“An Be Jigi”: Collective cooking, whole grains, and technology transfer in Mali

This paper addresses how available resources, food security, technology, and culture are shaping the choices rural Malian women are making to ensure the health, energy, and well-being of their families. This research contributed to evaluating an eight-year research project (An Be Jigi) targeting improved nutrition. The study, performed over four months, used semi-structured interviews of 120 women in six villages in Mali to assess the identified issues with qualitative and quantitative approaches. This paper describes the history of the An Be Jigi project, whole-grain processing techniques, and group cooking for knowledge sharing with rural women for improved nutrition. Interviews revealed substantial adoption of whole-grain processing techniques and women’s appreciation of the nutritional benefits of those techniques. The women engaged in group cooking (cuisines collectives) appreciated the activities and mentioned multiple benefits from using them. Women identified access to mills, and to some extent the social stigma of laziness and poverty associated with whole-grain food, as limiting factors of adoption. This study of women’s practices and perceptions regarding use of whole grain tells a story of changing consumption habits being shaped by culture, technology, knowledge, and available resources. Malian women are agents of change and care in their adoption of new techniques and recipes for the improved nutrition of young children and households