The world's first laboratory-grown burger could be ready to taste within the next 12 months, according to scientists at the Maastricht University.
The researchers are working on producing a burger from 10,000 stem cells extracted from cattle and left to multiply, producing muscle tissue that will then be used to make burgers, according to online site Foodnavigator.com
In 2009, researchers at the university grew strips of pork using similar methods, while fish fillets were grown in a New York laboratory using cells taken from goldfish muscle tissue.
Organic ways benefit bugs
New research by ecologists at Trinity College Dublin has proven that organic farming benefits insect biodiversity, insect-flower interactions and pollination of wild plants.
The study by PhD student Eileen Power and lecturer Dr Jane Stout showed that insect-flower interaction networks on organic farms were larger, and that there were more flowers on organic farms which attracted a higher number of bees, compared to non-organic ones.
Biodiversity contributes at least €2.6bn annually to the Irish economy, according to the National Biodiversity Centre.
Tesco hands locals Â¤3m
Tesco Ireland has recruited 35 new small local suppliers to supply €3m worth of new products, following two local supplier road shows.
Most of the new suppliers are serving stores in their local region and some nationally, while two of the exhibitors -- Glenillen and Kooky Dough -- have secured export listings for their products in Britain.
IGA sheep conference
The Irish Grassland Association's annual sheep conference and farm walk will take place tomorrow at the Newpark Hotel, Kilkenny, at 9.30am and afterwards the farm of William Hutchinson.
Topics will include breeding strategies for profitable sheep production, high lamb performance at grass and the future direction of national sheep research programmes.
For information, or to book, visit www.irishgrassland.com or call 087 962 6483.