Can we have higher yields and better taste? Using a natural extract from the fungus Pseudozyma aphidis, this method improves the firmness and natural sugar content of crops like tomatoes and melons while significantly boosting production. This discovery offers a practical path to meeting global food demands without compromising the health of the planet or produce quality. Furthermore, because the approach uses stable microbial secretions instead of live cultures, it ensures consistent and reliable performance across various agricultural environments and climates.

Summary: Fungus-powered farming delivers higher yields and better-tasting crops, says study

Researchers at the Hebrew University of Jerusalem have found that an extract from the yeast-like fungus Pseudozyma aphidis can significantly boost crop yields while improving produce quality. Unlike previous approaches using live fungal cultures — which are difficult to apply consistently at scale — the team used a secreted extract, making results more reliable across different climates and environments.

Testing on tomatoes, corn, and melons showed an 18% improvement in tomato germination rates, flowering one to two weeks earlier, over 60% more ripe tomato fruit by weight, and melon yields five times greater than untreated plants. Tomatoes also scored higher in taste tests for firmness, sweetness, and aroma. The extract works by producing auxin-like plant hormones and siderophores that help plants absorb iron.

The researchers say the approach offers a practical, eco-friendly alternative to synthetic fertilisers and pesticides, supporting food security without the associated environmental costs. The team plans to continue refining the extraction process to identify the specific compounds responsible for these effects.