Research has been unveiled that could reduce greenhouse gas emissions from farms while boosting production at the same time.
AgResearch says it is trying to make one of sheep and cattle's favourite foods, white clover, environmentally safer.
At present, the state institute says, a white clover diet produces too little protein and too much methane gas - but condensed tannins can change that, says spokesperson Jimmy Suttie, boosting meat or milk production and cutting greenhouse gases.
Mr Suttie says there is an inoperative gene that could boost tannin levels in white clover leaves, and staff are working to find a way to activate it.
Commercial release a long way off yet
AgResearch says however that it will take at least another 15 years to commercially release the new clover. Dr Suttie says some of the work will be done overseas, as they expect it will take years to get trials of the clover approved here.
Nearly half of New Zealand's greenhouse gas emissions come from agriculture.
