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(Ulreung=Yonhap News) Reporter Son Dae-seong = Four ingredients from Ulleung, North Gyeongsang Province, have been listed in the "Ark of Taste" by the International Slow Food Biodiversity Foundation. According to Ulleung County on the 25th, the International Slow Food Biodiversity Foundation recently registered Ulleung's specialty ingredients and foods, including rhubarb, dumebu (wild chives), bujigyeongnamul (a type of wild vegetable), and ojingeo nureonchang (squid ink stew) and baekchangjjigae (white squid stew), in the Ark of Taste. The International Slow Food Biodiversity Foundation, headquartered in Italy, has been running the Ark of Taste project since 1996 to record endangered species and food cultural heritage to prevent their extinction and to raise awareness. Rhubarb is a type of seaweed found in the waters around Ulleungdo, and it is often used in ssam (wrapped dish) or as a side dish. Dumebuchu is a wild ingredient that grows in the mountains and is commonly used in pickled vegetables and side dishes. Bujigyeongnamul is a type of watercress found in Ulleungdo, known for its soft texture, and it is often used in side dishes or pickled vegetables. Ojingeo nureonchang and baekchangjjigae are dishes made using squid ink. In Ulleung, items already listed in the Ark of Taste include seommalnari, ttukso, Ulleunghonggamja (Ulleung red potatoes), songongchi (baby anchovy), oksusuyetcheongju (corn syrup liquor), ulleungginyeopdolgim (Ulleung long-leaf laver), mulleunggeonguigi (globe thistle), and myeongi, bringing the total number of listed items to 12. The mayor of the southern region said, "In the future, we will make efforts to discover items for listing in the Ark of Taste to increase the brand value of Ulleungdo's food." sds123@yna.co.kr

The advancement of mechanized planting has been transforming sugarcane production in Brazil, offering greater efficiency, economy, and environmental care. According to Hudson Rezende, an agro-technician, the adoption of this technology provides agility, precision, and standardization of operations, in addition to reducing losses and the excessive use of inputs.

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