From shells to spuds: UMaine using lobster by-product to fight potato pathogens

Can powdered lobster shells prevent potato disease? Scientists at the University of Maine are evaluating a novel shell-to-spud combination that could connect two cornerstones of Maine’s food system.

Working in the lab of Associate Professor Jianjun Hao, Katie Ashley, a plant science Ph.D student, is assessing how different concentrations of cooked, dried and ground lobster shells could cultivate beneficial microbes that ward off potato pathogens in the soil. Read more

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