The Guardian reports that, together with the Free University in Amsterdam, 59-year-old Marc van Rijsselberghe set up Salt Farm Texel, a non-GM approach that looks at growing food "using non-fresh water."
But where does all that salt go? Aren’t we in danger of overdosing on salt if we eat the Salt Farm Texel crops? “What we find is that, if you tease a plant with salt, it compensates with more sugar,” said de Vos. “The strawberries we grow, for example, are very sweet. So nine times out of ten the salt is retained in the leaves of the plant, so you’d have to eat many many kilos of potatoes before you’d exceed your recommended salt intake. But some of the salads are heavy with salt, you wouldn’t eat them by the bucketful.
From the Salt Farm Texel website:
SaltFarmTexel is specialized in evaluating the salt tolerance of conventional crops and halophytes, large-scale screening of possible salt tolerant cultivars, and development of saline agricultural practises. By facilitating the development and introduction of saline crops, SaltFarmTexel wants to contribute to the development of saline agriculture as a working concept. With over 1 billion hectares of salinized soil worldwide, and rising, the potential is enormous. By cultivating saline crops, saline soils can be seen as an opportunity to increase agricultural production.
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