The story of osoyos fruit in the wild is not about to end

It’s not quite clear what happened to the osooyos fruit from which so many people are still harvesting them.

The fruit, originally from the Philippines, was harvested in the early 1900s in the south-west corner of the island.

Since then, it has been grown for its flesh, oil and juice, and eaten in many parts of the world.

But the fruit has long been in danger from a fungus that has turned its fruit into a pest.

The fungus, P. cv. agranulosum, is the cause of a number of diseases and has become a significant threat to the tropical fruit industry.

A report by the Food and Agriculture Organization of the United Nations found that, in the last decade, there has been a sharp decline in the availability of the oloos fruit and that many areas of the Philippines are in the grip of the fungus.

In some regions, the prevalence of P. agradula in the local environment is as high as 80 per cent, making it the most severe of the disease-causing fungi in the region.

“It’s one of the biggest problems in the world,” says Jonathan Rundle, who directs the research and advocacy program at the Centre for Tropical Agriculture and Food Security (CTAFS) in Jakarta, Indonesia.

“We’ve been dealing with this for many years.

We’ve been able to find very little progress in terms of reducing the prevalence and the severity of this disease.”

The problem is particularly acute in the southern parts of Indonesia, where many people grow osooys.

The region is home to the country’s oldest and largest osoya plantation, located in the province of Bali.

There are now around 1,200 plantations, including a third of the country, according to Rundle.

“It’s not only an issue for the plantations, it’s an issue in the communities, as well,” he says.

“I think that we need to address this urgently.”

The problem is compounded by the fact that the fungus is spreading in the tropical region.

In the 1980s, the fungus began to spread in the tropics.

It was initially found in Asia, where it was found in a number oso yos fruits, but soon spread to the Americas.

The pathogen, which is a single-celled organism, grows in trees and is able to grow at temperatures below 1,000 degrees Celsius, which means it can survive in the rainforest and tropical jungle.

It can also survive in water, which makes it very difficult to control.

But when the fruit is harvested it is sent to farmers, who then send it to the supermarket where it is eaten.

One way to control the disease is to use chemicals.

This includes spraying with pesticides and fungicides, which kill the fungus before it can spread.

Another method is to harvest the fruit and cook it in an oven, which can be difficult to remove the fungus from the flesh, and this can also cause the fungus to grow back.

But the problem is that in Indonesia, a huge number of people don’t have access to such equipment, and they are often left to harvest osoys by hand, and are not protected from the disease.

“A lot of people in Indonesia don’t know that there are chemicals that can be used to kill the disease, and that people are also able to eat them,” says Rundle and his team.

Many farmers in the country still harvest ovoys in the bush, and many of the regions in which they harvest the ovoy have little access to pesticides, and therefore the food is not eaten in these regions.

The solution is not easy, but Rundle hopes that, with help from other scientists, he will be able to get the word out about this issue.

“There is a lot of research being done on how to reduce the spread of the infection and to reduce foodborne disease in the agricultural sector, but it is still a challenge to get it out in the open,” he said.

As the fungus has spread and the number of plantations has decreased, more and more osoies are being harvested by hand.

“For people in the villages, it is just not possible to harvest it, because the forest is not there,” says Aisha Yewon, the director of the National Osoy Food Programme (NOFAP).

“They can’t get it from the forest, they can’t reach the area where they harvest it.”

For Yewont, who is also the coordinator of the Indonesian Fruit Farmers Federation, the problem with this approach is that it is difficult to determine how much of the food the farmers are actually eating is from the ozo plants, and how much is from other food sources.

“You can’t really know what is actually eaten in those areas,” she said. 

“It is not clear how much food is actually going to end up in the

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