Today's Edition
SARA ALZAABI (AL AIN REGION)
From genetically modified plants that can thrive in arid climates to a robot that cuts grass, next-generation agricultural innovations are on display at the Emirates Agricultural Conference and Exhibition currently underway at ADNEC Centre Al Ain.
The exhibition brings together a wide range of researchers, innovators, and sustainability experts, each highlighting how science and technology are being adapted to boost efficiency, strengthen food security, and address environmental challenges.
Mariam Al Nuaimi, Laboratory Specialist I at the Khalifa Centre for Genetic Engineering and Biotechnology, highlighted research efforts aimed at enhancing crop resilience in desert environments.
"We focus on studying the genetics of plants and crops; mainly desert plants in the UAE," she told Aletihad.
At the exhibition, the centre is showcasing genetically modified plants designed to show specific traits: some with increased antioxidant levels, and others with improved tolerance to salinity and the UAE's climatic conditions, Al Nuaimi said.
Among these innovations is a special kind of grass that has been developed to contain antioxidant and a dwarf gene. "This grass can be used for landscaping, requires less water, and is more tolerant to salinity," she said. "We also study the microbiome of desert plants like the desert melon, and we saw that its increased growth in the UAE climate."
Beyond genetic research, government and municipal entities are also showcasing how smart technologies are transforming agricultural planning and land management.
Al Ain Municipality, for example, is presenting its remote-controlled grass-cutting robot, which improves efficiency and reduces the need for on-site labour.
Eng Fatima Al Alawi, Design Project Engineer at Al Ain City Municipality, said the development of such tools highlighted the increased focus on creating "smarter, more efficient, and sustainable solutions."
Eng Hessa Al Ahbabi, Lead Project Engineer, also spoke about an AI-driven platform that expedites the process of landscape design.
"The project is an artificial intelligence platform that reviews garden design plans, reducing processing time from five to 10 working days to approximately two hours," she said.
The outputs at this stage are very encouraging, Al Ahbabi noted, adding that the system also supports training while ensuring that the engineer remains responsible for reviewing and approving all observations.
Alya Al Kaabi, Project Manager of Wadi Tarabat, highlighted a major agricultural project that could see as many as 10,000 fruit trees planted in just one hour, thanks to automated irrigation and smart fertilisation systems.
"We previously needed around 50 workers, whereas today only one worker is required - reducing the process from 15 days to one hour," Al Kaabi said.
Sustainability and Wellness
Sustainability is another a central theme across the exhibition, with initiatives focused on reducing waste and maximising resource efficiency.
Latifa Al Blooshi, Project Officer at the National Food Loss and Waste Initiative, Ne'ma, highlighted efforts to convert food waste into value-added materials through innovation, circular design, and sustainable practices.
"Ne'ma reinforces the role of creativity and technology in supporting the goal of reducing food loss and waste by 50% by 2030," she said.
The vision translates to some of the most unique products in the market: Date seeds are turned into coffee, while apple peels become bags, wallets and accessories.
"These are just some of the ideas developed by local and Emirati innovators and supported by the initiative," Al Blooshi said.
For Dr Rehab Al Ameri, Founder and Managing Director of a UAE-based food and beverage brand, making the most of byproducts is also a priority. "We utilise cuts of fruit and vegetables to do other products like wellness salads and savoury meals," Dr Al Ameri said.
After all, their concept focuses on getting all-natural products to the market. "[These are are based on natural ingredients] from farm to bottle without any additive, without any preservative," she said.
The ultimate goal is to offer healthier options that do not compromise taste. "It could be healthy but it is still tasty and enjoyable."
