Fungus-powered farming delivers higher yields and better-tasting crops, says study

Can we have higher yields and better taste? Using a natural extract from the fungus Pseudozyma aphidis, this method improves the firmness and natural sugar content of crops like tomatoes and melons while significantly boosting production. This discovery offers a practical path to meeting global food demands without compromising the health of the planet or produce quality. Furthermore, because the approach uses stable microbial secretions instead of live cultures, it ensures consistent and reliable performance across various agricultural environments and climates.