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Smart farming tools set to help slash grain losses nationwide
China DailyJuly 29, 2025
China has intensified efforts to build a nationwide food loss reduction system that covers production, storage, distribution and consumption, officials said at a recent conference in Shandong province.
The Ministry of Agriculture and Rural Affairs has rolled out targeted strategies along the agricultural supply chain — from field to table — with a focus on improving farm management, disaster prevention, storage and transportation, Vice-Minister Zhang Zhili said.
In 2024, mechanical harvest loss rates for wheat stood at 0.93 percent, rice at 1.76 percent and corn at 2.06 percent — a drop of 1 to 2 percentage points compared with 2021, Zhang said at the 2025 International Conference on Reducing Food Loss and Waste.
More than 25 billion kilograms of grain loss have been prevented in the past three years. Losses due to pests and diseases were kept below 5 percent, and losses in grain and oil processing were reduced to under 1 percent, Zhang added.
At a forum on mechanized loss reduction, Ma Jianhai, head of an agricultural machinery cooperative in Weifang, Shandong, shared how his team improved yields through better equipment and training.
"By improving the skills of machine operators and optimizing agricultural equipment, the cooperative's wheat yield increased from 6 metric tons per hectare to 9 tons, and its corn yield rose from 7.5 tons to 9.7 tons per hectare since it was founded in 2013," Ma said.
You think you're just eating "cheese"?
Think again.
90% of the American cheese on store shelves right now is made with a lab-engineered fake rennet called FPC — fermentation-produced chymosin.
And it was originally developed and patented by Pfizer in 1990. Yeah, that Pfizer.
Here's how they did it: They took the gene for chymosin (the key clotting enzyme from a calf's stomach), spliced it into Aspergillus Niger — black mold — using CRISPR gene-editing tech, then let the mold ferment in giant vats like some dystopian bio-reactor. The result? A synthetic enzyme that's cheaper, faster, and more consistent than the real thing.
Big Food loved it. No more baby calves. No supply limits. Just endless, uniform cheese bricks rolling off the line. FDA called it "substantially equivalent" to real rennet and gave it GRAS status with zero long-term human safety studies — just a 90-day rat trial. Sound familiar?
The worst part? This stuff isn't even listed properly.
On ingredient labels it hides behind ...
