A Savior for Salt-Ravaged Farmland
the common glasswort plant. This succulent thrives in harsh environments and offers a multitude of benefits.
Koshida and her colleagues have developed a new grafting method that makes glasswort cultivation significantly easier and more efficient, holding particular promise for developing countries.
The global cost of salt damage to agricultural products is estimated at a staggering 500 million euros. Glasswort, already consumed as a vegetable in Europe, could provide a valuable source of income for farmers in affected regions.
While glasswort colonies exist in Japan, the species is designated as endangered and protected. However, recent studies have highlighted its potential for various applications, including land remediation, biofuel production, and even the development of anti-aging and anti-cancer drugs.
The key challenge to mass production lies in the delicate and complex germination process. Koshida, along with lecturer Yoshikazu Ito and project professor Koji Kawagishi, have developed a novel propagation method that addresses this issue.
Their experiment involved selecting glasswort plants of specific size and cutting them into sections. These cuttings were then soaked in a mixture of sodium chloride and nutrient solution, resulting in root growth within a temperature-controlled environment.
The success rate of this method is remarkably high, with over 90% of cuttings sprouting roots within a short period. This surpasses the efficiency of conventional methods and opens doors for selective breeding and stable market supply.
Professor Toru Maruo of Chiba University acknowledges the significance of this research, emphasizing its potential to benefit developing countries through mass production and local industry development.
Koshida's inspiration for this project stemmed from her undergraduate studies, where she learned about the remarkable resilience of glasswort in harsh environments. Intrigued by its nutritional value and commercial potential, she recognized its potential as a "savior of the world."
However, the challenges associated with its cultivation, particularly the varying salt concentration requirements throughout its lifespan, posed a significant obstacle. Koshida's innovative approach of planting cuttings offered a solution to this problem.
The research team's findings, published in the Journal of Horticultural Science and Biotechnology, pave the way for further exploration of glasswort's potential. They have also obtained samples from various locations in Hokkaido, including the Notoroko seawater lake, to facilitate future studies.
Koshida envisions a future where visitors to Notoroko can not only admire the vast glasswort colonies but also enjoy delicious glasswort tempura at nearby inns. This vision underscores the potential of this remarkable plant to transform not only agriculture but also local economies and culinary experiences.