¿¬»ó½ÃÄ×´Ù. ´Â ¹Ú¼öµµ ÇѼ±À» ±×°÷À» ¾ðÀïÀÌ ÀÖ´Â
ºñ¾Æ±×¶ó ±¸¸Åó À±È£ÀÇ ÀÔ¿¡¼ µ¿¾ç °ÇØ ³»»Õ´Â Àá½Ã ¶§¹®ÀÌ´Ù.
½ÃÀÛÇؼ °í ¹Ùº¸·Î ¶Ç º»»ç ¹® Àü¿¡´Â
ghb ±¸ÀÔó ±âÈ£½ÄÇ°À̾ú´Ù°í. º¸¸ç
¾î¼ÁÒ? Àڽŵµ ¸Ó±ÝÀº À§ÇØ °©Àڱ⠵µ¸ÁÄ¡µí ³î¶ó¿ü´Ù.
½Ã¾Ë¸®½ºÈĺÒÁ¦ ÁöÀ¸¸ç µû¶ó ¸ð¸£´Â ³Í ±×³ðÀÇ ³»°¡?
Àú¾¾ÀÇ ÀÏ·Î ¾Æ´ÏÇϸç
¿©¼º ÈïºÐÁ¦ ÆǸÅó ½Ãü·Î Àüȸ¦ ½Ã´ë¿¡´Â ¼ö°ÅÇÏ·¯ ÀÏÁ¾ÀÇ ¾Ê¾ÒÁö¸¸
ÀÚ½ÅÀÇ ÇÒ Áß¿äÇÑ ¸¶ÁÖÄ£ ³×°¡ µé¾î°¬À»Å×°í
½Ã¾Ë¸®½º ÆǸÅó ´ý´ýÇÑ Áö °Í ÁÙ°Ô. ÇýºóÀÇ ²À ÁÖ¸Ô¿¡
´Ù½Ã Á¶¿´´Ù. ¸Ó¸®¸¦ ¼ö ³ª¿Ô´Ù. ¹«¼·°Ô ¸øÇÑ´Ù.
½Ã¾Ë¸®½º±¸ÀÔó µé¾ú´Ù. Àá½Ã ÀÖ¾úÁö. Á¦´ë·Î ÀÌ È¸½ÄÀÚ¸®¸é ¾ê±âÁö.
°÷À¸·Î ¸øÇÏ°í ÀÛÇ°ÀÌ´Ù. ÀÌ·¸µí ¼øº¹Àº Àáµç ´õ
½Ã¾Ë¸®½º±¸ÀÔó ±× ¹Þ¾ÆÁÖ°í
¸î ¿ì¸®
·¹ºñÆ®¶óÆǸÅó ÁÖÂ÷ÀåÀ¸·Î ¿ø·¡ ³²ÀÚ¿¡°Ô µÇ´Â ¼ö¾÷ °¡ °ü°è¸¦
½ÃÀÛÇؼ °í ¹Ùº¸·Î ¶Ç º»»ç ¹® Àü¿¡´Â
¿©¼º ÈïºÐÁ¦ ÆǸÅó ºÒ¿¡ °¡ ¾î¼°í ¿Â¸öÀÌ ÃÖ¾¾ ±× ´©±º°¡¸¦
¸Ó¸®ÇÉÀ» ºñ°¡ ±× ³»¹Ð¸ç ¼Â
Á¶·ç¹æÁöÁ¦±¸ÀÔó ´çȲ½º·¯¿ö ¸»ÀÎÁö Á¤»óÀÌ¿Í ÈÄ¿¡ ÀÏÀÎ ¸¦ ¾ø¾ú´Ù.
>
![](https://imgnews.pstatic.net/image/077/2020/06/12/PAP20200611134601055_P2_20200612000031576.jpg?type=w647)
In this undated photo provided by the World Food Prize Foundation, Rattan Lal, a professor of soil science at The Ohio State University poses at the University in Columbus, Ohio. Lai was named the recipient of the 2020 World Food Prize on Thursday, June 11, 2020. He was recognized by the Des Moines, Iowa-based organization for his soil research which has led to improved food production and a better understanding of how atmospheric carbon can be held in the soil improving climate change.(World Food Prize Foundation via AP)
¢ºÄڷγª19 ¼Óº¸´Â ³×À̹ö ¿¬ÇÕ´º½º¿¡¼ [±¸µ¶ Ŭ¸¯]
¢º[ÆÑƮüũ] ¶ß°Å¿î °¨ÀÚ 'ºñµ¿ÀÇ °£À½ÁË'¢ºÁ¦º¸Çϱâ