A few decades ago, farmers and ranchers could grow marijuana, grow hemp, and sell their product.
Today, it’s possible to grow and sell the two hemp plants, as well as hemp seeds and industrial hemp.
Hemp seeds are harvested in the U.S. from hemp plants grown for fiber.
They can be used to make oil, biofuel, and textiles.
(Reuters) It all starts with genetics.
Today the most widely grown plant in the world is the marijuana plant, which is the primary crop for millions of people around the world.
Marijuana has been used in medicine for thousands of years.
It has also been used to treat a variety of ailments and is often considered to be an effective pain reliever.
For thousands of Americans, hemp seed oil has been a staple of their diet for years.
But now there are new varieties that are less bitter and more nutritious, so farmers can experiment with growing them for food.
There are also new strains of hemp grown for the production of a biofuel.
Hemp can also be used for building and insulation, as a biofuels component, and for packaging.
These new plants are starting to make their way into our food supply, too.
“The plant has been around for thousands and thousands of year,” said Brian G. Mather, the founder of Hemp Industries of America, a nonprofit that promotes the use of hemp in the United States.
“So you have a lot of genetic diversity.
You have a really diverse variety of the plant.
So there’s a lot going on.”
These new varieties have the potential to make a big difference in the nation’s food supply.
For the first time, researchers and scientists are working to understand how the plant is growing and how it’s changing the landscape for food production.
In an effort to better understand the genetics of this new crop, researchers are trying to figure out what’s driving the changes and what’s contributing to the success of these new strains.
Some scientists say it could help them to predict how to best grow these crops.
Others are hoping to learn more about how the plants are grown to get better insight into the potential impact on the environment.
“There are a lot more things that we can do, including in the agricultural industry, to understand the genetic makeup of the crop,” said Mather.
For example, farmers might want to know what kinds of genes they need to cultivate to achieve optimal yields, what the genetics tell them about where in the plant’s life cycle the plants will produce their maximum yield, and whether certain plants have better resistance to certain diseases.
This information might help determine whether a particular strain is the best for a particular crop.
Milling the Corn Belt: The Corn Belt Growing up in a farming family in rural Pennsylvania, it was a constant challenge growing corn for the family.
“You’d go to the field and the corn would just fall apart,” said David M. Dannemeyer, a farmer in Pittsburgh, Pennsylvania.
“It was like nothing that I’d ever seen.”
In the 1950s, a young farmer named David Harkness moved to the eastern United States and started growing corn in a barn.
“We were just trying to make it a little more productive, and we didn’t know where we were going to end up,” said Dannet.
DANNET METHOD: How farming changed with the introduction of genetically modified corn.
For decades, farmers in the southeastern United States planted corn in fields where weeds had developed resistance to glyphosate.
The result was a crop that was not just harder to grow, but it was also more toxic.
Today in some areas of the United State, glyphosate is still used for irrigation and is a key ingredient in a variety known as Roundup Ready.
“Roundup Ready” corn is genetically engineered to be resistant to glyphosate, and farmers are now growing more Roundup Ready crops in the eastern U.C. Sabine, a Monsanto plant, has been growing Roundup Ready corn for a few years in southeastern New Jersey.
Sabines roots can withstand a chemical called glyphosate.
DENNET MECHANISMS: The chemical used to protect the roots of corn from Roundup is called glyphosate-2.
“For us, the question was: What kind of resistance do we need to develop for the next generation?” said DANNEMEYER.
The answer came down to the genes.
“When we started with this we were really focused on developing the genetics for the new varieties,” said Kevin P. Fong, Monsanto’s chief scientist for glyphosate-resistant corn.
“And we wanted to figure that out before we went out and put them into the field.”
Fong and his team were able to find a gene that allowed for the best genetic characteristics of Roundup Ready, which they were able get into a variety called Monsanto’s new GE-T corn.
In the past, Monsanto has developed genetically modified seeds that contain the gene for a specific resistance gene.
The new GE corn is different.
It is genetically modified to contain a different gene