Fonterra researchers have moved out of the lab and onto the farm for the next stage of trials on the company’s in-house Kowbucha project, aimed at offering a solution to livestock methane emissions.
The project has centred on developing a culture-based solution to emissions, sourced from the co-operative’s extensive library of culture strains that encompass almost 80 years of assorted cultured product strains used in cheeses and yoghurts.
Fonterra head of strategy and innovation Mark Piper says after sorting through thousands of culture strains some had been identified as having potential for reducing greenhouse gas (GHG) emissions from cows.