
Conservationists 'shocked' by coral bed deterioration in Cornwall
'Very sombre atmosphere'
Organised by Cornwall Council and Natural England, the forum aimed to increase collaboration and create an action plan for the protection of Cornwall's maerl bed.Mr Slater said: "It was a shocking sight. "The area, which was previously purple and beautiful, is now covered with a thick layer of brown, fluffy algae. "We've surveyed here regularly for the past eight years and I have never seen the maerl beds looking like this."It was a very sombre atmosphere."Cornwall Wildlife Trust said mobile fishing gear was damaging maerl beds, as well as a deterioration in water quality.It added scallop dredges and beam trawls, which could destroy up to 70% of the live maerl nodules, were of "particular concern".
Mr Slater said: "Maerl grows so slowly. If you lose it, there's very little chance you'll be able to grow it back; certainly not within our lifetime."Maerl beds, which also act as a vital carbon store, were recently classified as irreplaceable marine habitats by Natural England, Cornwall Wildlife Trust said.The trust said it was working with farmers to reduce agricultural run-off and with fishers on sustainable management practises.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


The Guardian
42 minutes ago
- The Guardian
Scientists claim to have unlocked ‘secret sauce' needed for fine chocolate
Whether you enjoy an aromatic bar with notes of caramel or something less fancy, chocolate can have many tastes. Now researchers say they have shed fresh light on a key ingredient that could open the door to new flavours. They claim to have unpicked how and why the bacteria and fungi involved in the fermentation of cocoa beans influence the flavour of chocolate. 'We understand now what microbes we need and what they're doing. And I think that opens up the opportunity … to be a lot more directed [about] how we make our chocolate in terms of its flavour.' said Prof David Salt, co-author of the work from the University of Nottingham. Writing in the journal Nature Microbiology, the team report how they studied beans fermented at cocoa farms in three different regions of Colombia – Santander, Huila and Antioquia. The researchers found that while the fermentation process was similar for the Santander and Huila farms, the beans at the Antioquia farm showed different temperature and pH patterns, which was most probably down to the presence and activity of a different group of microbes. Further research revealed that while cocoa liquor made from the beans at Santander and Huila farms had fruity, floral, citrus notes – similar to the characteristics of a fine flavour cocoa from Madagascar – the cocoa liquor made from the beans at Antioquia lacked the fruity, floral, citrus flavours, in some ways resembling the liquor from fermented beans from the Ivory Coast and Ghana that are used in bulk chocolate production. The team then used genetic sequencing to identify the microbes involved in cocoa bean fermentation from multiple sites in Colombia and beyond, explore the genes they contained, and hence identify the flavour substances they could produce during fermentation. As a result, the researchers identified nine microbes that together were predicted to produce the notes of a fine flavour cocoa. They then introduced this community to sterile cocoa beans, and allowed them to ferment. The upshot, said Salt, was a cocoa with floral, fruity and citrus notes and a recognisable cocoa flavour but with reduced astringency and bitterness. 'I call it the secret sauce,' said Salt. He said the findings could have a number of applications, including helping cocoa farmers find ways to promote the presence of the key microbes during fermentation to ensure they can reproduce conditions required for high quality cocoa. It could even help with the current crisis in the cost of chocolate, said Salt, suggesting that if cocoa farmers were able to produce more flavourful cocoa, less would be needed during production. And there was another possibility. 'You could bring in either inoculums [of microbes] that could bring in particular flavours, new flavours that you just don't see normally in cocoa,' he said. 'Or you could actually come up with strategies to bias a fermentation, to come up with new flavours.'


The Independent
an hour ago
- The Independent
How worms could be used in future mental health treatments
Scientists at the University of Reading have discovered that tiny flatworms, known as planaria, could serve as an alternative to rodents in developing treatments for mental health disorders. The research found that these worms react to psychiatric drugs, such as haloperidol, in a similar way to mice and rats, becoming less active. This breakthrough could aid in the development of new treatments for conditions like schizophrenia and hallucinations, building on previous studies using planaria for epilepsy and drug addiction research. Professor Vitaliy Khutoryanskiy, who led the study, highlighted that using flatworms involves significantly fewer ethical concerns compared to mammals. The adoption of planaria in research could potentially reduce the high number of mice and rats, close to a million annually, currently used in UK laboratories.


The Independent
3 hours ago
- The Independent
Tiny worms found in ponds and river could help treat schizophrenia
Tiny flatworms which usually live in ponds, rivers and streams could replace lab rats in the development of treatments for schizophrenia, drug addiction and other mental health disorders, after scientists discovered the worms react to certain drugs in a similar way to rodents. The worms come from a family known as planaria, with some species previously thought to be "immortal" due to their unique regenerative abilities, which includes the ability to regenerate lost body parts, including entire brains. A team of scientists at the University of Reading gave the worms haloperidol, a drug used to treat mental health conditions, and found the worms became much less active, just like mice and rats do. Previous studies have used planaria to research epilepsy treatments and to investigate drug addiction, as the flatworms exhibit signs of withdrawal symptoms. This new study could help to develop treatments for mental health conditions such as schizophrenia and hallucinations. A 2024 study reported that one in 69 UK adults are using anti-psychotic medication long-term. Professor Vitaliy Khutoryanskiy, who led the study from the University of Reading, said: "This finding adds to growing evidence that tiny flatworms like planaria could play a valuable role in how we study the brain. They display certain responses to psychiatric drugs that resemble those seen in mammals, but using them involves far fewer ethical concerns." According to UK government data, 882,000 mice and 144,060 rats were used in animal research in 2023. A 2016 study suggested the use of rats and mice in neuroscience had risen from 20 per cent in the 1980s, to over 50 per cent by the 2010s. Despite efforts to make research more ethical, scientists still rely heavily on rodents for testing. The researchers said using flatworms for studying brain conditions could potentially reduce the number of rodents used by scientists. Professor Khutoryanskiy added: "Close to a million mice and rats are used in UK research each year, but using planaria instead could potentially cut those numbers and still give us the answers we need to develop better treatments for people with serious mental health conditions. It's good for science and it's good for animal welfare."