Determining acceptance and rejection of nano-enabled agriculture: A case study of the New Zealand wine industry

Siimes, Nikolai; Sharp, Emma L.; Lewis, Nick; Kah, Mélanie

doi:10.1016/j.impact.2022.100432

Cited by 8 publications

(4 citation statements)

References 38 publications

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“…No signi cant differences (p = 0.83) were observed in the gross income between the control and the nano-priming. The potential cost of nanotechnology is a crucial concern for farmers and one of the main factors considered for investing in this new technology [72]. Farmers from the wine industry of New Zealand expressed acceptance of this novel technology if the nanotechnology can signi cantly reduce the cost of production, shorten production time, or enhance quality without increasing cost.…”

Section: Effect Of Nano-priming On the Nutritional Quality Of Oti Bea...mentioning

confidence: 99%

“…Farmers from the wine industry of New Zealand expressed acceptance of this novel technology if the nanotechnology can signi cantly reduce the cost of production, shorten production time, or enhance quality without increasing cost. Indeed, they also expressed that they are willing to prioritize quality over pro tability [72]. As mentioned above, nanopriming is a cheaper approach for implementing NPs in agriculture compared to the foliar or soil supply of NPs because, for the OTI bean cultivar, nano-priming did not affect germination; however, plant height, the total number of nodules, and seed K, and Zn concentrations were higher than those of the control (unprimed seeds).…”

Section: Effect Of Nano-priming On the Nutritional Quality Of Oti Bea...mentioning

confidence: 99%

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Nano-priming of Phaseolus vulgaris OTI cultivar with cobalt ferrite nanoparticles enhances the mineral composition of progeny seeds

Perea-Vélez,

Carrillo-González,

González-Chávez

et al. 2024

Preprint

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Nano-priming is an emerging application of nanotechnology in agriculture intending to increase crop yield and nutritional quality, while reducing fertilizer applications. This study aimed to investigate the effects of seed priming with citrate-coated CoFe2O4 nanoparticles (NPs) suspensions (10, 20, and 40 mg NPs L− 1) on the life cycle of the Phaseolus vulgaris L. OTI cultivar and evaluate the technology costs. The effect of nano-priming was assessed in the germination, flowering, and harvest stages. Unprimed and hydro-primed seeds were negative and positive controls, respectively. Nano-priming with CoFe2O4 NPs had no effect neither on the germination nor on plant nutrition (in the flowering stage) of OTI beans compared to unprimed and hydro-primed seeds. In contrast, nitrogenase activity (343.3 ± 1.1 µmol h− 1 plant− 1 of C2H4 ) was detected in the plants from the 40 mg kg− 1 nano-primed seeds. The K concentration of progeny seeds from nano-priming with 10, 20, and 40 mg NPs L− 1 increased significantly by 3%, 16%, and 13% compared to the control seeds. The Zn concentration in the seeds from nano-priming with 10 mg NPs L− 1 was 27% higher than in the control and 28% higher than in the hydro-primed seeds. When nano-priming with 40 mg NPs L− 1, the Zn concentration was 5% and 6% higher than the control and hydro-primed seeds. The calculated cost of nano-priming seeds per ha ranged from 121 to 143 USD. In this regard, nano-priming of bean seeds with citrate-coated CoFe2O4 NPs could be a low-cost approach to achieve nutritional security and agricultural sustainability.

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Section: Effect Of Nano-priming On the Nutritional Quality Of Oti Bea...mentioning

confidence: 99%

Section: Effect Of Nano-priming On the Nutritional Quality Of Oti Bea...mentioning

confidence: 99%

Nano-priming of Phaseolus vulgaris OTI cultivar with cobalt ferrite nanoparticles enhances the mineral composition of progeny seeds

Perea-Vélez,

Carrillo-González,

González-Chávez

et al. 2024

Preprint

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“…Wine can fall into one of two traditions. The first is as a peasant object whose ‘meanings (and qualities) … are inherent in its collective consumption and the social conditions it creates’ (Siimes, 2022, p. 14). Wine is after all the ‘original local commodity’ (Krzywoszynska, 2012).…”

Section: Travelling With Brett: When Brett's Social Life Becomes Spatialmentioning

confidence: 99%

“…At play are powerful discourses; narratives that are constantly rehearsed by winemakers, intermediaries and marketeers (Brice, 2014; Krzywoszynska, 2015; Overton, 2022; Smith Maguire, 2013). Wine relies on national identities and brands, such as New Zealand's clean and green association, the vivid imagery of The Lord of the Rings , Americas Cup teams, or the All Blacks (Banks et al, 2007; Siimes, 2022). Extrinsic factors such as origin, label, place of bottling, type of bottle, certification and cues linked to tradition greatly influence quality perception (Junni, 2022; Krzywoszynska, 2015; Parga Dans et al, 2019).…”

Section: Travelling With Brett: When Brett's Social Life Becomes Spatialmentioning

confidence: 99%

Having a drink with awkward Brett: Brettanomyces, taste(s) and wine/markets

Siimes

2023

N Z Geog

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Brettanomyces (Brett) is an awkward, a yeast subject to much debate in the wine world. Brett changes taste profiles, but not in any simple or stable way. In doing this, Brett is an active agent in the making of wine, the social construction of taste/quality and the social experience of wine drinking/expertise. This article draws on ongoing ethnographic and auto‐ethnographic research to argue that Brett's entanglement in social relations with humans is geographically and socially varied. Brett has different relations in natural wines for example. Coming to know Brett is therefore inherently relational, a sensorial and cultural experience as much as a matter of science.

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