“Just about everything we eat has had some form of selective breeding applied to it,” says Professor Dean Jerry. “Chicken is a great example of this; what we consume today has been bred to be fast growing and lean.” Professor Jerry is an Aquaculture Geneticist at JCU: James Cook University, Australia and is the lead researcher on our Value-Adding to Pearl Oysters research project with Broken Bay Pearl Farm. We caught up with him to learn about the data driven approach to selectively breeding the Akoya oyster, which is traditionally farmed for their high-value pearls. Click here to read more: (fb)

Congratulations to Worimi man and Food Agility PhD student, Joshua Gilbert, on the upcoming release of his book, Australia's Agricultural Identity: An Aboriginal Yarn. The book explores a new approach to Indigenous culture and farming, combining ancient knowledge and practices with new technology and insights, and is due for release on 27 May 2025. https://www.penguin.com.au/books/australias-agricultural-identity-an-aboriginal-yarn-9781761047374 #ausag #agriculture #indigenousagriculture #australia (fb)