Summary: <br> <a href="https://twitter.com/intent/tweet?url=http%3A%2F%2Fwww.talkingbiotechpodcast.com%2F265-onion-domestication-and-improvement%2F&via=talkingbiotech" class="twitter-share-button" data-size="large">Tweet</a><br> <a href="https://i0.wp.com/www.talkingbiotechpodcast.com/wp-content/uploads/2020/11/265-Havey-Cover.jpg"></a><br> The onion has tremendous value in culinary applications all over the world. Where did it come from? What are the major breeding efforts and the important traits. Today’s podcast discusses the onion’s origin and future directions with Dr. Michael Havey, USDA-ARS/University of Wisconsin onion breeder. He speaks of the onion’s interesting background, its surprising genome, and traits that will define the onion of the future. A very interesting discussion of an important world food crop.<br> <a href="https://haveylab.horticulture.wisc.edu/">Havey Lab Website </a><br>
