Better chocolate with microbes

For decades, researchers have worked to improve cacao fermentation by controlling the microbes involved. Now, to their surprise, a team of Belgian researchers has discovered that the same species of yeast used in production ...

A silo fire doesn't have to ruin all stored silage

(PhysOrg.com) -- Sometimes, when harvest conditions are less than ideal, silage with lower-than-optimum moisture levels is put into a silo, potentially leading to excessive heating and a spontaneous-combustion fire.