Waves of golden flowers can currently be seen rippling in the wind across many parts of the world as the oilseed rape (Brassica napus L.) harvest is approaching. But it is in Canada that the crop is a real success story. Oilseed rape grown there is a derivative known as canola. Canola oil is a highly versatile oil used for both animal and human consumption.

The oil is low in saturated fats, so it is very healthy. In this episode we hear from farmers who produce rich golden oils and dressings from rapeseed and we hear about a real farming gamechanger for canola growers: InVigor canola seed. A hybrid canola seed that not only increases yield but also reduces something that is the bane of canola and rapeseed growers around the world: pod shatter.

Pod shatter leads to millions of dollars of seeds being lost when the pods that contain the so-called ‘black gold’ – the seeds that are crushed to make the oil – are shattered by wind and rain before the farmers can get the crop in. With the pod shatter reduction technology, this can now be a problem consigned to the past.

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In this episode we discover the story behind the sweet, crisp, crunch of the salad leaves. From iceberg to Lollo Rosso, from radicchio to endive, the choice of salad ingredients is extensive. The flavours are equally varied from peppery to pea flavoured and plenty in between. We discover the story of the Frenchman who spent his days dressing the salads of London’s High Society in the 1800s and we explore the subterranean growing techniques that could revolutionise the way leaves are cultivated in the future.

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Every year 350 million tonnes of soybean are grown. More than three-quarters of global soy is fed to livestock for meat and dairy production. Most of the rest is used for biofuels, industry or vegetable oils.

Whilst just 7% of soy is used directly as food for us to eat, the crop is packed with protein and is a valuable contributor to global health. This episode looks at breakthroughs in the production of the crop and we look at some of the foods that are made from soy from milk to tofu. It’s a vital crop that, if produced sustainably, could be a gamechanger when it comes to improving nutrition.

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In this surprise bonus episode, we’ll talk about the meaning of wheat from a seasonal perspective: Different Christmas food habits around the world, explained first-hand from BASF Agricultural Solutions employees. Thanks to all colleagues for joining the podcast to share about the meaning of wheat during holiday season. We wish you a refreshing holiday season and a happy and healthy new year. Subscribe to “The Science behind your Salad” wherever you get your podcasts so you don’t miss an episode – you'll hear from us again in 2022 with lots of more exciting stories.

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In this, the second episode exploring the importance of wheat as a crop globally, we discover the ways in which farmers can safeguard their crops against a host of challenges such as the weather and crop diseases.

The end result of all of the toil spent by the farmers around the globe working on their wheat crops? Fantastic tasting bread, pasta, cakes, biscuits and even beer.

Jane Craigie bakes her own bread and whilst doing so meets a super-hero in the world of wheat: Revysol!

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The story of wheat begins 10,000 years ago and becomes the tale of the biggest crop on the planet. Wheat covers more of the earth than any other crop and is a leading source of vegetable protein for all of us, wherever we are in the world.

From early origins in the ‘Fertile Crescent’ which is modern day Iran, Turkey and Afghanistan where three simple grasses came together to become one species, the crop has become synonymous with bread, pastries, pizzas, pasta, noodles, biscuits and cookies, pies, cereals, muffins. The list is virtually endless.

So how do scientists ensure that farmers can grow enough of the crop to feed an ever-growing population of hungry mouths, in the face of challenging climatic conditions? In this episode of The Science Behind Your Salad we explore the world of hybrid wheat: the breeding of a crop that will provide resilience for the coming decades.

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Seeds are the building blocks of agriculture. You can have the perfect land, the most fertile soil and optimum growing conditions, the perfect climate and all the latest technology, but without good quality seed, you're not going to produce anything.

The Science Behind Your Salad explores the world of seeds: from edible snacks and salad toppers, to the ways in which scientists ensure that farmers have the best quality seed possible to give their crops a good start in life and to ensure that those who needs seeds have regular access to the supplies they need.

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In the second episode devoted to one of the biggest crops on the planet: rice, Jane Craigie explores the way in which rice production in Australia is producing some of the world’s highest yields whilst using minimal amounts of water, and improving wildlife habitats. Across the globe Erik Andrus is in Vermont, USA where he practises Aigamo – the Japanese method of raising rice crops along side ducks. And Russell Reinke from IRRI explains the origins and development of Golden Rice that could deliver vital doses of vitamin A to those most at need. We explore the background to this controversial crop and look at how the story is everchanging.

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Rice is staple food for over half the world’s population, and when you think of how the crop grows, an image of shimmering paddy fields, with ankle deep water springs to mind. 

In this episode of The Science Behind Your Salad we discover that this method of rice production is a huge contributor of greenhouse gases and so the tide is turning away from the paddy field system, towards something called Direct Seeded Rice. 

We also discover the way to cook perfect, plump, fluffy rice. 

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Jane Craigie traces the origins of the humble tomato from a small hairy specimen to a juicy plump red fruit, and discovers the science and technology behind the delicious ingredient.

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