广西的火龙果又火了。最近，很多朋友晒出了自己拍的火龙果灯海——如梦似幻的点点灯光照亮旷野，一片宏大的灯光秀场之下，火龙果默默地开花结果。 火龙果种植园定期开始上演的大型灯光秀，是为了让火龙果"不睡觉"，促进生产，从而让我们能在更多时段吃到美味营养的火龙果。 骗火龙果也有大讲究 火龙果原产于中美洲沙漠地区，喜光喜热，植株需要充分沐浴在每天长达12小时光照之下才能顺利开花结果。因此，灯光的信号能让每一株火龙果都能开启 清醒模式。目前的应用型研究发现，通过冷光LED灯模拟日光的方式，能够有效提前引导火龙果开花、延长开花周期，以达成火龙果的稳定供应。 这样种火龙果多费电啊！怎么火龙果还卖得这么便宜？ 其实，费电与否要根据每一颗火龙果的生产成本来权衡。基于火龙果特性来说，不补光就意味着没产量，那么怎么补就成了省钱的关键。 首先，种植园现在基本舍弃了最初使用的传统的荧光粉螺旋式节能灯，选择了球泡型LED半导体固态光源。 LED提供的是冷光源，这能避免温度过热，可以近距离给火龙果补光。有的时候，人们还会在LED光源的基础上加上光敏传感器，感应到光照不足时自动启 动补光系统，这样能以最省钱的方式最大程度提高单位光能的光合效率 ...

Core Insights - The article discusses the intersection of food science and culinary arts, highlighting how data analysis is transforming recipe creation and flavor pairing [6][10]. Group 1: Research Findings - Researchers analyzed 56,498 recipes from various geographic regions, including North America, Western Europe, Southern Europe, Latin America, and East Asia, to identify common patterns in ingredient usage [9]. - The average recipe contains eight ingredients, with a notable prevalence of certain key ingredients, such as eggs, which appeared in one-third of the analyzed recipes [9]. - In North America and Western Europe, the number of shared flavor compounds between ingredients exceeded random expectations, while in East Asian cuisines, the opposite was true, indicating a unique approach to ingredient pairing [10]. Group 2: Flavor Compounds - Certain ingredient combinations, such as chocolate and blue cheese, share over 70 flavor compounds, suggesting unexpected culinary pairings [6]. - Dairy products and fruits exhibit chemical similarities to alcoholic beverages, which may explain their frequent pairing in recipes [6]. - Mushrooms were found to have no statistically significant overlap in flavor compounds with other foods, indicating their unique flavor profile [6]. Group 3: Limitations of the Study - The study's limitations include vague definitions of regional cuisines and a lack of focus on the availability of ingredients worldwide, which may affect the applicability of the findings [9].

Core Viewpoint - The event "Economic Forest Autumn Consumption Season" is organized to celebrate the 2025 Chinese Farmers' Harvest Festival, showcasing the achievements of Guangdong's forestry industry and promoting high-quality forest products to consumers [9][10][15]. Group 1: Event Overview - The event will take place on October 16 in Qingyuan City, hosted by the Guangdong Forestry Bureau and Qingyuan Municipal Government [7][8]. - Over 70 leading forestry enterprises from 21 cities in Guangdong will participate, presenting hundreds of high-quality forest products [11][34][81]. Group 2: Objectives and Significance - This event serves as a significant platform for displaying the strength of Guangdong's forestry industry and meeting consumer demand for quality forest products [17][18]. - It aims to activate the consumption potential of forest products and support rural revitalization, contributing to the high-quality development of the forestry industry [20][21]. Group 3: Product Highlights - The event will feature a variety of forest products, including forest fungi, tea, fruits, medicinal plants, honey, and more, showcasing the ecological advantages of Guangdong [37][38][39][40]. - Notable products include Qingyuan's bamboo shoots, Yingde black tea, and various local specialties from different regions of Guangdong [42][44][46][48]. Group 4: Consumer Engagement - The event is designed to enhance consumer experience with activities such as tasting sessions, cultural performances, and opportunities for direct purchases from producers [90][91]. - It emphasizes the importance of quality assurance, with products undergoing strict testing and some being traceable throughout the supply chain [83].

Core Insights - The article discusses various foods that possess cancer-preventive properties, emphasizing the importance of a balanced diet to reduce cancer risk. Group 1: Cancer-Preventive Foods - Cruciferous vegetables like broccoli can reduce overall cancer risk by up to 36% and are beneficial against specific cancers such as lung, stomach, and breast cancer [2] - Whole grains are rich in dietary fiber, which helps maintain gut health and reduces the risk of colorectal cancer [4] - Consuming soy products can significantly lower cancer risk, with a daily increase of 150 grams linked to a 35% reduction in risk [5] - Carrots can lower cancer risk by 20% when consumed weekly at 400 grams [7] - Eating mushrooms daily can reduce cancer risk by 45% [8] - Fatty fish like salmon are rich in Omega-3 fatty acids, which have anti-inflammatory properties that may help lower cancer risk [10] - Daily consumption of onions can decrease liver cancer risk by 33% [11] - Nuts can improve survival rates in colon cancer patients, with a 57% increase in overall survival for those consuming them regularly [12] - Citrus fruits are high in vitamin C and flavonoids, which can enhance immunity and lower cancer risk [14] - Regular tea consumption is associated with reduced cancer risk and overall mortality [15] Group 2: Dietary Recommendations - A balanced and diverse diet is essential, including plenty of vegetables and fruits rich in vitamins and antioxidants [17] - Limit intake of processed and red meats, as they are linked to cancer risks [19] - Reduce consumption of high-sugar, high-fat, and fried foods to avoid promoting tumor growth [21] - Control portion sizes to maintain a healthy weight, as obesity is a risk factor for various cancers [22]

Core Insights - AUGA group reported a consolidated net loss of EUR 4.30 million for the first half of 2025, an improvement from a loss of EUR 6.87 million in the same period of 2024 [1][2] - The Group's EBITDA increased to EUR 6.60 million in the first half of 2025, compared to EUR 6.43 million in the first half of 2024 [1][2] - Sales revenue decreased by 11% to EUR 30.77 million in the first half of 2025, down from EUR 34.67 million in the same period of 2024 [2][3] Financial Performance - Gross profit for the first half of 2025 was EUR 2.82 million, down from EUR 3.45 million in the first half of 2024 [1][2] - The Crop growing segment reported a loss of EUR 1.34 million in the first half of 2025, a significant decline from a profit of EUR 1.52 million in the same period of 2024 [4] - The Dairy segment achieved a gross profit of EUR 3.31 million, which is 3.8 times higher than in the first half of 2024, driven by a 5% increase in milk production and a 20% increase in income [6] Segment Analysis - The Crop growing segment's revenue was impacted by a 36.7% decrease in the recorded value of crop production, totaling EUR 23.11 million compared to EUR 36.51 million in the first half of 2024 [4][5] - The Mushroom growing segment saw a 12% decrease in production, resulting in a gross profit of EUR 0.62 million, down from EUR 0.94 million in 2024 [7] - The Fast-Moving Consumer Goods segment's sales revenue reached nearly EUR 2 million, up from EUR 1.42 million in the same period in 2024, with a gross profit of EUR 0.22 million [8] Cost Management - Selling and administrative expenses were reduced to EUR 4.77 million in the first half of 2025, down from EUR 5.53 million in the first half of 2024, reflecting ongoing cost control measures [9] - The Group reduced cultivated areas by 6.8% and incurred 22.3% lower costs for growing products, totaling EUR 26.93 million compared to EUR 34.67 million in the first half of 2024 [5]

经常听到身边人聊天，谈到食物的营养时，会说"四条腿的不如两条腿的，两条腿的不如一条腿的"。这里的"一条腿"，指的就是蘑菇。小小蘑菇真的这么神 奇吗？它究竟有哪些健康价值？ 01 每天一个蘑菇，有不少健康益处 经常吃蘑菇的人患癌症风险更低 研究者对小鼠进行了两组实验，一组是给予它们含纤维素的高脂肪饲料，另一组则是含有几丁质纤维的等热量高脂肪饲料。经过对比观察发现，与接受含有 几丁质纤维高脂肪饲料喂养的小鼠相比，用含纤维素高脂肪饲料喂养的小鼠体重明显增长。 2021年，美国宾夕法尼亚州立大学的团队发表在《营养进展》的一项研究发现，食用更多的蘑菇可以降低患癌症的风险。 研究人员分析了19500多名癌症患者的数据，探讨了食用蘑菇与癌症风险之间的关系。结果显示，与不吃蘑菇的人相比，每天吃18克蘑菇的人患癌症的风险 降低了45%。 目前，对蘑菇有助防癌的机制还不太清楚，科学家推测可能是因为蘑菇有麦角硫因。麦角硫因是一种独特而有效的抗氧化剂和细胞保护剂，可能有助于防止 氧化应激并降低患癌症的风险（尤其是乳腺癌）。 常吃蘑菇有助于缓解认知功能减退 除了防癌，经常食用蘑菇可能有益于缓解衰老过程中的认知功能减退。2024年1月， ...

Core Insights - A study conducted by researchers from Kyoto University and Osaka University indicates a correlation between gut microbiome diversity and postpartum depression symptoms in women [2] - The research involved 344 women with infants aged 0 to 4 years, analyzing their fecal samples to assess gut microbiome diversity and its relationship with depression and physical symptoms [2] Group 1: Research Findings - Women exhibiting more pronounced postpartum depression symptoms showed lower gut microbiome diversity, particularly a reduced relative abundance of bacteria associated with short-chain fatty acid production [2] - Short-chain fatty acids, produced by beneficial gut bacteria breaking down dietary fiber, are crucial for gut health and serve as a primary energy source for gut cells [2] - Participants with higher intake of foods such as soy products, natto, yogurt, seaweed, mushrooms, and whole grains reported milder postpartum depression symptoms and better overall health [2] Group 2: Prevalence and Symptoms - The prevalence of postpartum depression symptoms among women has reached 25% to 30%, with the condition potentially lasting from the perinatal period up to 4 to 5 years postpartum [2] - Common symptoms of postpartum depression include low mood, loss of interest in previously enjoyed activities, sleep disturbances, appetite loss, fatigue, feelings of helplessness, and irritability [2]

Group 1 - A new study in Japan indicates that women with more pronounced postpartum depression symptoms have lower gut microbiome diversity [1] - The research involved 344 women raising children aged 0 to 4 years, analyzing their stool samples to assess gut microbiome diversity and depression levels [1] - Higher intake of soy products, fermented foods, seaweed, and mushrooms is associated with milder postpartum depression symptoms and healthier gut microbiomes [1] Group 2 - Postpartum depression symptoms include low mood, loss of interest in previously enjoyed activities, sleep disturbances, appetite loss, fatigue, helplessness, and irritability [2] - The prevalence of postpartum depression symptoms among women has reached 25% to 30%, with potential persistence for 4 to 5 years postpartum [2]

Core Insights - The article highlights the potential of mushroom cultivation and the innovative use of "fungus grass" technology in improving nutrition for school children in Rwanda [1][2] - The initiative aims to address the challenges of providing nutritious meals in schools while supporting local agriculture and community development [1][2] Group 1: Technology and Innovation - Fungus grass, developed by Professor Lin Zhanxi in the 1980s, serves as a substrate for mushroom cultivation and has multiple applications, including livestock feed and ecological restoration [1] - The training program on fungus grass technology attracted 57 participants from five African countries, focusing on its various uses in mushroom cultivation and other agricultural practices [2] Group 2: Educational and Economic Impact - The implementation of fungus grass technology allows schools to provide balanced and affordable meals, with mushrooms becoming a staple in the students' diet [2] - The initiative not only aims to improve daily nutrition but also seeks to generate additional income for schools through the sale of surplus products [2] Group 3: Future Prospects - The Rwanda Agricultural and Animal Resources Ministry, along with the United Nations and Chinese institutions, plans to conduct targeted training for more educational institutions to translate this technology into tangible results [2] - The overarching goal is to promote educational and innovative solutions that can bring about significant changes in rural communities [2]

Core Insights - AUGA Group reported audited revenue of EUR 85.4 million for 2024, an increase from EUR 77.4 million in 2023, but incurred a net loss of EUR 32.4 million compared to a net loss of EUR 18.4 million in 2023 [2][4] Financial Performance - The Group's net loss for 2024 was significantly higher than the previously announced unaudited net loss of EUR 26.9 million, with a difference of EUR 5.575 million primarily due to impairment of intangible assets [7][8] - The crop segment was the largest contributor to the losses, with a total loss of EUR 10.48 million attributed to increased production costs, lower prices, and unfavorable weather conditions [6][11] Operational Challenges - The Group faced challenges in refinancing bonds and extending financing agreements, leading to initiated restructuring processes [4] - Despite the difficulties, the Group aimed to ensure a successful 2025 harvest season and improve operational efficiency to meet stakeholder expectations [5] Variance in Financial Results - The audited EBITDA was reported at EUR 0.075 million, significantly lower than the revised forecast of EUR 11.5 million, with higher operating costs and worse-than-expected results in crop production and biomethane segments [9][11] - The mushroom growing segment also underperformed, with gross profit of EUR 1.59 million compared to a forecast of EUR 2.2 million [11]