farming

On the Radio- The benefits of rotational grazing

climatechangeisreal Farming, Land, On the Radio, Soil, Uncategorized , , , ,

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Rooter Ranch in Texas uses the rotational grazing method. (USDA/flickr)

Eden DeWald | July 2, 2018

This week’s segment gives insight into rotational grazing and how it can benefit farmers.

Transcript:

Iowa farmers may be able to use conservation grazing as a way to help encourage prairie growth.

The is the Iowa Environmental Focus.

Wendy Johnson, a farmer in Charles City, likes her livestock to graze in free range patterns to improve both the quality of life for the animals and the health of the pasture. She often allows two or more different types of animals to engage in multi species grazing, a method that allows livestock to graze as they please, and fertilize the land with their waste.

Will Harris, a farmer in Bluffton, Georgia, expanded his business exponentially using careful planning and a similar free range method. After observing the grazing patterns of different livestock, he realized that these patterns could be applied to the prairie as well.

According to the Grazing Animals Project, conservation grazing involves using a mix of different livestock that enjoy eating different types of plants. This method helps control species of plants that over dominate the prairie, and encourages the growth of smaller, less dominant plant types. Johnson and Harris both hope that their method of rotational grazing will be more widely implemented by other small farmers in Iowa.

For more information, visit iowa-environmental-focus-dot-org.

From the UI Center for Global and Regional Environmental Research, Sara E. Mason.

The impact of climate change on food yield and nutrition

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Leafy greens can provide calcium, magnesium, and potassium. (ccharmon/flickr)

Eden DeWald | June 13th, 2018

A new study, conducted by a team from the London School of Hygiene & Tropical Medicine, studies the effect that consequences of climate change will have on the yield and nutritional content of vegetables and legumes. The environmental changes analyzed in the study include any change found in ambient temperature, salinity, water availability, and concentration of carbon dioxide and ozone in the atmosphere. The study complied information from 174 published papers, which utilized a total of 1,540 studies, and conclusions based on the information which encompassed data from 40 different counties.

Variations of each environmental factor analyzed changed prospective vegetable and legume yields in different ways. For example, an increase in carbon dioxide levels was found to increase the mean yields overall, whereas an increase in tropospheric ozone concentration was found to decrease mean yields overall. However, an increase in carbon dioxide was the only factor studied that would produced an increase in mean yields, and all others were found to incur a decrease in average yields. The study could not make an overall comment about a change in food nutrition, but two papers that were analyzed found that an increase in carbon dioxide and ozone resulted significantly  decreased nutrient concentrations within root vegetables.

Vegetables and legumes provide many vital nutrients such as potassium, vitamin C, folate, and dietary fiber. They are cost effective diet staples for many people around the world. A decrease in means yields could negatively affect public health, decrease agriculture revenues, and make living a healthy life style even more expensive.

 

Important factors in preserving biodiversity on coffee plantations

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Black coffee beans begin as red cherry-like fruits on a tree. (Coffee Management Services/flickr)

Jenna Ladd | April 19, 2018

As final exams loom closer, many students may find themselves relying a little too heavily on coffee to get them by. But what is the relationship between the black midnight oil and biodiversity?

There are two distinct coffee plants that produce the stuff that fills students’ mugs: coffee arabica and coffee robusta. Arabica plants provide fuel for the coffee connoisseur as its flavor is know for being smoother, richer and more nuanced than coffee robusta. The two plants require different growing conditions, too. Arabica does well in areas that are partly shaded by surrounding canopy while robusta grows better in cleared out areas with more sun.

Researchers from the Wildlife Conservation Society, Princeton University and the University of Wisconsin-Madison sought to determine whether there was a difference in impacts on biodiversity between the two plants. They collected bird species biodiversity data from coffee plantations in Western Gnats, India between 2013 and 2015. Some of the plantations grew arabica coffee while others grew robusta. Those areas producing arabica had roughly 95 percent canopy tree cover, and those areas growing robusta had 80 percent canopy tree cover. Shockingly, however, this had little effect on bird biodiversity. The difference between the number of species each of the areas supported was not significant.

“An encouraging result of the study is that coffee production in the Western Ghats, a global biodiversity hotspot, can be a win-win for birds and farmer,” said lead author Charlotte Chang to SIERRA magazine.

The story is not the same on a global scale, however. It has become increasingly popular for coffee farmers in South America and other parts of Asia to clear-cut forests around coffee plantations to make harvesting easier and increase plant productivity.

Researchers suggest that coffee consumers take more time to consider in what conditions their cup of joe was grown. If coffee is labeled Rainforest Alliance Certified or Bird Friendly, it is likely have had less of a negative impact on land use and biodiversity.

Hot, drier weather poses risks to beer production

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Hops, the grain that gives India Pale Ales their distinct, bitter flavor, has become more expensive as Northwestern weather grows hotter. (Josh Delp/flickr)
Jenna Ladd | March 16, 2018

Per tradition, many will head to a pub for a beer tomorrow to ring in St. Patrick’s Day. Few, however, are likely to think about the way our changing climate impacts beer production.

Beer is made with a fermented grain, namely barely and hops, and water. All these key ingredients become more difficult to source as weather becomes more extreme.

More than seventy percent of hops, which give some beers their bitter flavor, are produced in Washington state, specifically in the Yakima Basin. NOAA National Centers for Environment Information reports that in 2015, that area of Washington faced severe drought conditions from June through August. In fact, hop’s whole growing season in Washington that year was uncommonly warm. The state still managed to produce nearly 60 million pounds of hops, but yields for certain varieties of the grain were much lower than expected. The warmer weather in that region is expected to continue hurting hop production, specifically European varieties that are grown there.

Brewing beer also requires great quantities of water. Drought conditions in many parts of California have made beer production difficult and costly. For taste, brewers prefer to use river and lake water, but as river flows reduce and reservoirs run dry, many breweries have had to switch to groundwater. Groundwater is typically mineral-rich and can give beer a funny taste. Some brewers have likened it to “brewing with Alka-Seltzer.”

In 2015, top breweries released a statement detailing the way climate change affects production,

“Warmer temperatures and extreme weather events are harming the production of hops, a critical ingredient of beer that grows primarily in the Pacific Northwest. Rising demand and lower yields have driven the price of hops up by more than 250% over the past decade. Clean water resources, another key ingredient, are also becoming scarcer in the West as a result of climate-related droughts and reduced snow pack.”

New Belgium and Sierra Nevada are among many breweries that have implemented internal energy conservation practices. Sierra Nevada uses more than 10,000 solar panels to supply energy to its California brewery and New Belgium employees started giving up their bonuses to purchase wind turbines for the company over twenty years ago.  As grains, water and energy become more costly, brewers and consumers alike may benefit from considering the ecological impact each pint of beer has this Saturday.

 

Climate change to cause chocolate scare

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Cacao trees do best within about 20 degrees of the equator. (Rain/flickr)
Jenna Ladd | October 31, 2017

Trick-or-treaters will bound from door-to-door this evening hoping to take home one of the world’s sweetest treats: chocolate.

While Halloween may feel like business-as-usual tonight in Iowa, chocolate producers across the globe are feeling the heat of climate change.

Chocolate is made from cocoa beans, which can only be cultivated very close to the Earth’s equator. This part of the world provides little temperature variability, lots of humidity and rain, nitrogen-rich soils and protection from wind that cacao trees need to thrive. Most of the world’s chocolate comes from cocoa beans grown in Côte d’Ivoire, Ghana, and Indonesia.

If the climate change continues unabated, these regions of the world are expected to warm by  3.8°F before 2050. It’s not necessarily the heat that will hurt cacao trees, it’s a decrease in humidity. About two-thirds of the world’s chocolate comes from Western Africa, where precipitation is not increasing to offset the effects of a hotter climate and drought has been a major problem in recent years.

Kevin Rabinovitch, a spokesperson for Mars, Incorporated, told Yale’s Climate Connections, “As temperatures rise and rainfall patterns change, some of the current cocoa-producing regions may become less suitable for producing cocoa.”

Rising temperatures and less rainfall may push cocoa growing operations in Côte d’Ivoire and Ghana up some 800 feet in elevation in order to keep up with demand, according to NOAA.

For its part, Rabinovitch explained that Mars is taking steps to reduce carbon emissions from its products by 67 percent before 2050. Cacao farmers are adapting to drought and temperature spikes by selectively breeding more drought resistant crops and planting cacao trees under taller rainforest trees for shade cover.

Tom Vilsack to deliver lecture next month

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Tom Vilsack currently leads the U.S. Dairy Export Council. (Iowa State University)
Jenna Ladd | October 25, 2017

Tom Vilsack will deliver a lecture at Iowa State University as a part of the National Affairs Series: “When American Values Are in Conflict” next month.

Vilsack served as Governor of Iowa from 1999 through 2007. His lecture, titled “Agriculture and Climate Change,” however, will center more around his work as Secretary of the U.S. Department of Agriculture (USDA) during the Obama administration. As USDA Secretary, Vilsack helped to develop and manage programs related to rural electrification, community mental health and refinancing farm homes, to name a few. He also managed the federal school lunch program and the Supplemental Nutrition Assistance Program (SNAP).

Vilsack currently serves as president and CEO of the U.S. Dairy Export Council, “a non-profit, independent membership organization that represents the global trade interests of U.S. dairy producers, proprietary processors and cooperatives, ingredient suppliers and export traders.”

Additional details about the lecture can be found here.

What: “Agriculture and Climate Change” lecture by Tom Vilsack

Where: Iowa State University Memorial Union-Great Hall

When: Thursday, November 16 at 7:00 pm

Cost: free, open to public

Clean Water-Livable Communities conference next month in Fairfield

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Jenna Ladd | October 24, 2017

A statewide conference titled “Clean Water-Livable Communities” is scheduled to take place in Fairfield, Iowa on Thursday, November 9th from 9:00 am to 4:00 pm.

The conference will center around strategies to make clean water a top economic priority in Iowa. Four panel sessions are scheduled including: Iowa Water Overview; Robust, well-managed soils create clean water; Funding our clean water solutions; and Economic opportunities that result from clean water.

John Ikerd will be featured as the day’s keynote speaker. After receiving his PhD in Agricultural Economics from the University of Missouri, Ikerd worked in traditional agriculture for about a decade before he shifted his focus to sustainable agriculture during the farm crisis of the 1980’s. Since then, the Missouri-native has published six books about sustainable agriculture and economics, including Sustainable Capitalism: A Matter of Common Sense and Small Farms are Real Farms: Sustaining People Through Agriculture. Ikerd now lives in Fairfield, Iowa and co-teaches a Sustainable Economics course at Maharishi University of Management.

The conference is organized by the American Sustainable Business Council, Iowa Natural Heritage Foundation, Southeast Iowa Food Hub and the Iowa Chapter of the Sierra Club. Tickets will be available soon at http://www.fairfieldacc.com/site/buy-tickets.html.

What: Statewide Conference Clean Water-Livable Communities

Where: Fairfield Arts and Convention Center, 200 N. Main Street, Fairfield, Iowa

When: Thursday, November 9th from  9:00 am to 4:00 pm

Cost: $35 for non-students, $20 for students (includes lunch)