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Category: School of Agriculture, Food & Wine

Legume inoculant comparison: on-seed trumps in-furrow

On-seed application of peat slurry has provided the best nodulation, grain yield and nitrogen fixation in experiments comparing different methods of inoculating legumes. The research, conducted by Waite scientists with Grains Research and Development Corporation (GRDC) funding, concluded that on-seed inoculation was “consistently superior” to in-furrow inoculation in terms of nodulation and crop productivity.

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Parish Pavilion bee house opened at Waite

On 4 September, in-between two hail storms, a new bee enclosure at Waite was opened. The enclosure has been named the ‘Parish Pavilion’ after Jo Parish, who is a driven honey bee researcher currently in the second year of her PhD in the School of Agriculture, Food and Wine here at Waite.

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What makes the best fertiliser?

Australian soils tend to be old and nutrient-poor meaning that farmers often need to use fertilisers on their crops to supply them with the nutrients essential to growth – such as nitrogen, phosphorus and potassium. But what is the best source of phosphorus for plants? Is it better to use organic amendments such as animal […]

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Waite students shine at BeaCUR 2017

On Friday 18 August 2017 a group of second year Bachelor of Viticulture and Oenology students presented the findings of a ground breaking study on ecological memory of drought stress at The University of Adelaide’s third annual Beacon Conference of Undergraduate Research (BeaCUR).

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Enhancing Livelihoods and Food Security from Agroforestry and Community Forestry in Nepal

Nepal is a beautiful and mountainous landlocked central Himalayan country with a population of 26 million – just over that of Australia. Sixty-six percent of the population derives their livelihoods through agriculture, tree resources and forest products. Nepal also struggles with high levels of hunger and poverty, with 41% of its population reportedly under-nourished and […]

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Going nuts for new almond varieties

Australia is now the second biggest producer of almonds in the world, with most being exported to India. The Waite-based Australian Almond Breeding Program has been a successful collaboration between the University of Adelaide and the Almond Board of Australia and it’s growers since 1997. Funded through Horticulture Innovation Australia, the program employs classical breeding […]

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Colin Rivers: Reflections on 50 years at the Waite

2017 marks 50 years since Colin Rivers, Technical Officer with the Fertiliser Technology Research Centre (FTRC), started here at the Waite. His passion for his work is amazing. Over the years, Colin has enjoyed helping hundreds of postgraduate students with their studies, has a dogged determination to solve problems and in recent years has produced […]

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Tall Poppy Award for Dr Jayakumar Bose

Plant scientist Dr Jayakumar Bose has been named a 2017 South Australian Tall Poppy in recognition of his work at the Australian Research Council Centre of Excellence in Plant Energy Biology at the University of Adelaide here at Waite, as well as his earlier scientific endeavours. The Young Tall Poppy Science Awards are presented annually […]

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Wine sensory event combines taste and sound

The Waite Research Institute and School of Ag, Food and Wine recently hosted a public event at Urrbrae House combining wine and sound

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Waite 3MT winners

The Three Minute Thesis (3MT) celebrates the exciting research conducted by PhD students. Twelve Waite students participated in the School of Ag, Food and Wine heat.

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