The Science Behind Your Salad

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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The Science Behind Your Salad will shine a spotlight on the innovation, technology, digital and sustainability for healthy food made by BASF in Agriculture.

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