Tag: shrimp

Gulf Spill Raises Questions About Imported Seafood

  • Right now, Congress is considering a bill that would give the FDA a lot more authority over imported seafood. (Photo courtesy of the NOAA)

The oil spill in the Gulf of Mexico is looming over the seafood industry. Prices for things like shrimp and crab are going up. It might mean we’ll see even more imported seafood in the coming months. But as Tanya Ott reports, some people are questioning the safety of imported seafood:

Transcript

The oil spill in the Gulf of Mexico is looming over the seafood industry. Prices for things like shrimp and crab are going up. It might mean we’ll see even more imported seafood in the coming months. But as Tanya Ott reports, some people are questioning the safety of imported seafood:

Tom Robey runs around like a mad man. Or maybe a mad scientist. His laboratory is the kitchen.

“This is the beginning of New Orleans barbecue sauce for our shrimp dish. So it’s brown garlic and black pepper and rosemary and beer.”

Robey is executive chef at Veranda on Highland in Birmingham, Alabama. His specialty is regional seafood: Louisiana crawfish, Florida crab, Alabama shrimp.

When the Deepwater Horizon oil rig exploded last month spewing oil into the Gulf, Robey shelled out nearly 3-thousand dollars to stockpile 600 pounds of shrimp.

And it’s a good thing, because officials closed some of the fishing grounds. It’s not clear how extensive and long-term the damage to Gulf seafood will be. Early tests don’t show substantial chemical contamination, but monitoring might have to continue for decades. Meanwhile, industry officials expect a shortage of domestic seafood. And other countries are ready to fill the gap.

We already import about 80% of our seafood. But the oil spill is expected to drive that number higher.

Tom Robey says he’ll take seafood off the menu before he serves imports.

“I’m nervous about, like, how that seafood was handled, how it was fed, if it was farmed raised. I mean every day there’s some kind of recall one or another coming from China.”

He may have reason to be nervous.

“I think it’s really a buyer beware issue.”

Caroline Smith DeWaal is director of food safety for the Washington DC-based Center for Science in the Public Interest. She says when state regulators tested imported shrimp they found it was contaminated with antibiotics and other chemical residues that are illegal in the US. Dewaal says there’s evidence some imported shrimp are grown in contaminated ponds.

Supporters of the industry say – while some tests have caught problems – that doesn’t mean all imported seafood is bad.

Norbert Sporns say there’s no need to worry. He’s CEO of a Seattle-based company called HQ Sustainable Maritime Industries. They farm tilapia – mostly in China. Sporns says the US has an international certification process that is rigorous and will catch potential problems.

“Prior to export we are subject to a series of tests. Once a product lands in the United States there are other tests that can be administered by the FDA on a spot check basis, so there are multiple levels of security in place.”

But the FDA only inspects about 2 percent of imports.

Ken Albala is a food historian at University of the Pacific in Stockton, California. He teaches about food policy and environmental issues. He says the cattle industry has been tightly regulated, but:

“Fishing hasn’t been.. And when you’re talking about a several thousand pound cow versus a bass – let alone a shrimp. I don’t see how they could ever begin to inspect consistently what’s coming in from abroad. Definitely not.”

Right now, Congress is considering a bill that would give the FDA a lot more authority over imported seafood. So far, the bill has passed the house and is waiting to be picked up in the Senate.

So – consumers who want to eat shrimp – and boy do we love our shrimp! – are faced with two choices:

Trust that random spot checks find any problems with seafood imports…

Or pay more for domestic, wild harvested shrimp …

And that price could go even higher if the oil spill in the gulf contaminates a good part of the domestic supply.

For The Environment Report, I’m Tanya Ott.

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Oil Spill Worse by the Day

  • The gulf region is the world's largest producer of oysters and shrimp(Photo courtesy of the NOAA)

When an oil rig off the coast of Louisiana exploded last week, gulf coast officials knew they had a problem on their hands. But as Tanya Ott reports from Alabama, everyday they find it’s worse than they originally thought.

Transcript

When an oil rig off the coast of Louisiana exploded last week, gulf coast officials knew they had a problem on their hands. But as Tanya Ott reports from Alabama, everyday they find it’s worse than they originally thought.

It’s estimated more than 200-thousand gallons of oil are spewing out of the well each day. Cleaning up using chemicals causes problems because it might make it easier for marine animals to eat the oil. Burning the oil on the water is not great either. Casi Callaway is with the environmental group Mobile Baykeeper.

“The air quality impacts from it and therefore the health impacts from it are great – and frankly unknown.”

It’s not just an environmental crisis. It’s an economic crisis. This area is the world’s largest producer of oysters and shrimp. And the pristine gulf coast beaches fuel a tourism industry worth 20-billion dollars a year.

For the Environment Report, I’m Tanya Ott.

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Seagrass Beds Declining

  • Recent studies show about a third of all sea grasses have disappeared worldwide.(Photo courtesy of NOAA/Heather Dine)

The Gulf of Mexico is losing sea grass beds at an alarming rate. According to a new aerial survey, Mobile Bay has lost nearly 14-hundred acres of sea grass beds in the last few years. And as Tanya Ott reports, that could affect your dinner plate:

Transcript

The Gulf of Mexico is losing sea grass beds at an alarming rate. According to a new aerial survey, Mobile Bay has lost nearly 14-hundred acres of sea grass beds in the last few years. And as Tanya Ott reports, that could affect your dinner plate.

Americans love shrimp. And shrimp love sea grass beds. But as Tanya Ott reports sea grass beds are dying at an alarming rate.

Each American eats on average four pounds of shrimp a year. But a new aerial survey of the Gulf of Mexico finds the place where shrimp, crab and a lot of different fish find their food is disappearing. Scientists say agricultural runoff and sediment from development are killing off sea grass beds. Dauphin Island Sea Lab scientist Ken Heck says part of the problem is PR. Sea grass beds just are’t as sexy as some other ecosystems.

“Many people know about coral reefs and they know about tropical rain forests. But sea grass habitats are a bit under-loved and under-appreciated.”

Sea grass decline isn’t just a problem in the Gulf of Mexico. Heck is part of team doing a global sea grass census. He says worldwide a third of sea grass beds have disappeared.

For The Environment Report, I’m Tanya Ott.

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Where Nothing Can Survive

  • Shrimpers have seen their catches dwindle down from thousands of pounds of shrimp a day to very little due to the dead zone in the Gulf of Mexico. (Photo by Samara Freemark)

Every summer, thousands of
square miles of the Gulf of
Mexico die. The Dead Zone is
caused by pollution that flows
down the Mississippi River. It’s
runoff from factories, sewer
plants, and farms. And it causes
a lot of problems for fishermen
in the area. This year, the Dead
Zone is projected to be huge –
maybe the largest ever. Samara Freemark explains:

Transcript

Every summer, thousands of
square miles of the Gulf of
Mexico die. The Dead Zone is
caused by pollution that flows
down the Mississippi River. It’s
runoff from factories, sewer
plants, and farms. And it causes
a lot of problems for fishermen
in the area. This year, the Dead
Zone is projected to be huge –
maybe the largest ever. Samara Freemark explains:

Imagine for a moment you’re a shrimp fisherman. Every day you send out your fleet to the same waters you’ve fished for decades. And your boats pull in a lot of shrimp- thousands of pounds a day, millions a year. And then one day, a normal summer day, you send the boats out, and they come back empty.

“You go from about 5000 pounds to nothing. It’s dead. That’s why they call it the dead zone.”

That’s Dean Blanchard. He runs the largest shrimp company in America- Dean Blanchard Seafood. 


Blanchard started seeing the dead zone about five years ago, but it’s not a new phenomenon. For a long time, nutrient fertilizer from upstream has run into the Mississippi River and from there, into the Gulf. It fertilizes big algae blooms– and when the algae decays, it sucks oxygen out of the water, making it impossible for fish to live there.

What’s new is how much fertilizer there is now.

“It’s not natural.”

Nancy Rabalais is a marine biologist at LUMCON. That’s Louisiana’s center for marine research. She says that over the past several decades there’s been a surge in fertilizer use in the Corn Belt states. That eventually ends up in the Gulf.

“We’re having 300 times more than we did in the 1950s. And it’s just over loaded the system.”

Rabalais predicts this year’s dead zone will be almost three times as big as it was twenty years ago – more than 8000 square miles.

Of course, the bigger the zone, the further out shrimpers like Dean Blanchard have to send their boats. That means a lot of wasted time, fuel, and wages.

And the zones might mean even bigger problems. Don Scavia is a professor at the School of Natural Resources at the University of Michigan.

“There’s a half a billion dollar shrimp industry in the gulf. And the shrimp depend on that habitat. And what we’re concerned about is that if the dead zone continues or even grows, that fishery may collapse.”

Congress is taking some measures to address the problem. Conservation programs in the Farm Bill work to reduce how much fertilizer farmers use, and how they apply it.

But there’s something else in the Farm Bill too – a lot of subsidy programs. Those pay for ethanol production. Which means more corn. Which means a lot more fertilizer.

“And what is debated every 5 years is how much funding will go into those conservation programs, relative to funding going into subsidy programs. And, by far, the subsidies win.” (laughs)

Scavia says for every $1 spent on conservation programs in the Corn Belt, $500 go to subsidizing crops.


Shrimper Dean Blanchard says he’s not sure how long he can live with that balance, especially as he watches the dead zone grow.

“How big is this thing going to get? If we kill the oceans we have problems. We have serious problems.”

But Don Scavia is hopeful. He says we know exactly how to reduce nutrient runoff – in fact, the basic programs are already in place. It’s just a matter of Congress choosing the right funding priorities.

For The Environment Report, I’m Samara Freemark.

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States: More Money Needed to Shrink Dead Zone

  • A shrimp boat. Shrimp can't survive in the oxygen-depleted water in the Dead Zone so the EPA is trying to control runoff. (Photo by Lester Graham)

The EPA has revised a plan to control polluted runoff from 31 states that
contribute to the Dead Zone in the Gulf of Mexico. But states say there needs to
be more money too. Chuck Quirmbach reports:

Transcript

The EPA has revised a plan to control polluted runoff from 31 states that
contribute to the Dead Zone in the Gulf of Mexico. But states say there needs to
be more money too. Chuck Quirmbach reports:


Fertilizers such as nitrogen and phosphorus run off farm fields in
the Mississippi River basin. The nutrients then wash down the river, leading to
excessive algae growth in the Gulf of Mexico. That creates a dead zone of
20,000 square kilometers that harms shrimp and other species.


An EPA task force has released a plan that puts the states in the lead role for
cutting nutrients. But panel member Russell Rasmussen says what’s missing are
the billions of dollars needed to shrink the Dead Zone by the stated target of
75%:


“There just haven’t been the resources brought to bear to achieve that goal and it
doesn’t look like they’re going to be there between now and 2015.”


The EPA says major environmental progress in the Gulf is less a question of cost
and more about public-private partnerships.


For the Environment Report, I’m Chuck Quirmbach.

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Ethanol Part 2: Widening the Dead Zone?

  • Farmer Laura Krouse says the ethanol boom has been great for corn farmers, who she says are finally getting a fair price for their corn. But she says she's worried that there's not enough being done fast enough to reduce the dead zone in the Gulf of Mexico. (Photo by Rebecca Williams)

Scientists are predicting the Dead Zone in the Gulf of Mexico will reach its largest size ever this summer. Fish and shrimp can’t survive in the Dead Zone. It’s believed to be mainly caused by fertilizer washed from farm fields across the nation. Rebecca Williams reports some scientists say demand for ethanol made from corn could make the Dead Zone even bigger:

Transcript

Scientists are predicting the dead zone in the Gulf of Mexico will reach its largest size ever this summer. Fish and shrimp can’t survive in the dead zone. It’s believed to be mainly caused by fertilizer washed from farm fields across the nation. Rebecca Williams reports some scientists say demand for ethanol made from corn could make the dead zone even bigger:


(Sound of tractor raking hay)


“It’s the perfect Iowa day, you know?”


Laura Krouse is tearing apart a bale of hay to mulch her tomatoes.
She’s a thousand miles from the Gulf of Mexico. But she points out,
what happens on farms here ends up affecting life way down South:


“This watershed I live in drains 25% of Iowa. And we’re one of the
richest farming states in the nation – of course we have something to
do with it.”


By “it,” Krouse means the dead zone. All or parts of 31 farm states
drain into the Mississippi River, which empties into the Gulf.
Scientists point to nitrogen fertilizer used on farm fields as the main
cause of the dead zone. All that nitrogen causes an enormous algae
bloom. When the algae dies it drops to the ocean floor. Bacteria eat
the algae and they rob the water of oxygen.


This summer, the dead zone’s predicted to reach a record size. It could get as big as the state of New Jersey.


Laura Krouse has been trying to cut back her own role in the dead zone.
Five years ago, she added something to her farm that’s rare around here.
Krouse cut some of the tile lines that drain water from her farm, and
replaced part of her farmland with a prairie wetland. She says that
made her neighbors nervous:


“We just don’t see people taking land out of production in Iowa very
frequently.”


Wetlands like this one remove nitrogen from the water that flows from
farm fields.


It’s one of the things a government task force on the dead zone
recommended to cut nitrogen loading into the Gulf.


But instead of a big push to restore wetlands, the economic landscape
is changing in the other direction. Demand for ethanol has led to
historically high corn prices. And that’s encouraging farmers to grow
more corn. A USDA report says farmers have planted 14 million more
acres of corn this year than last year. It’s the most corn planted in
the U.S. in more than 50 years.


Laura Krouse says this is not good for the Gulf of Mexico:


“I’m concerned about all the extra corn because it requires nitrogen to
produce that corn and no matter how careful we are and no matter how
expensive it is which causes us to be more and more careful with
application, nitrogen as a molecule just wants to get away. It is
leaky.”


When it rains, nitrogen runs quickly from farm fields and gets into
creeks and rivers. The federal government’s task force on the dead zone has been trying to
tackle all this.


Don Scavia led a group of scientists advising the task force under the
Clinton Administration. The Bush Administration convened a new science
panel to review the original science panel’s work. Don Scavia says
since then, there’s been very little progress in shrinking the dead
zone, or what scientists call an area of hypoxia:


“In fact what we’ve seen in the last year is just the opposite with
this push towards corn-based ethanol production. Even acres that were
set aside into conservation are coming back out into production, into
corn, and the increased nitrogen load to the Gulf this year and the projected record
hypoxia is probably caused by this increased corn production.”


Scavia says if the dead zone keeps increasing, the Gulf shrimping
industry could collapse.


Ironically, the new science panel appointed by the Bush White House is
calling for even bigger cuts in nitrogen than the first panel appointed
by the Clinton Administration. They want to reduce nitrogen from farm
fields and other sources by 40 to 45 percent.


Don Parrish is with the American Farm Bureau. He says those reductions
are too much:


“Those are going to be really difficult and they could cause
significant economic dislocation at a time when I think we need to be
thinking about the products that agriculture produces, and those are
important.”


There’s no question corn for ethanol is at the top of that list right
now. Ethanol’s popular. It’s making farmers richer. It’s making the
chemical companies that supply nitrogen richer. The government task
force has to figure out how to cut back on all the nitrogen that’s
needed to grow all the corn… that’s needed for billions of gallons of
ethanol.


For the Environment Report, I’m Rebecca Williams.

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Hitchhiking Invaders Keep Coming

The recent appearance of a new invasive species shows just how easily an even worse invader could make its way into the Great Lakes. Rebecca Williams reports the invaders are hitching a ride in the ballast water of foreign ships:

Transcript

The recent appearance of a new invasive species shows just how easily an
even worse invader could make its way into the Great Lakes. Rebecca
Williams reports the invaders are hitching a ride in the ballast water of
foreign ships:


The new shrimp that’s here is called the bloody red mysid. Scientists say
the shrimp eat tiny organisms at the bottom of the food web… and could
compete with fish for food.


Steve Pothoven is a fisheries biologist with the Great Lakes Environmental
Research Lab. He discovered thousands of the shrimp near Lake Michigan.


“They’re originally from the Ponto-Caspian region, which is the Black and
Caspian Seas. The Ponto-Caspian is the same region that zebra mussels,
quaggas mussels are from, gobies, so that’s the region we’ve got a lot of
the more recent well known invaders.”


Scientists have an eye out for another invader from that same region. It’s
called the killer shrimp. It’s known for biting and shredding its victims…
and doesn’t always eat what it kills. Some scientists are worried if it
gets in, the killer shrimp could cause even more devastation to the Great
Lakes food web.


For the Environment Report, I’m Rebecca Williams.

Disappearing Act at Bottom of Food Chain

A researcher says the decline of some tiny aquatic animals at the bottom of the food chain continues in the Great Lakes. The GLRC’s Chuck Quirmbach reports:

Transcript

A researcher says the decline of some tiny aquatic animals at
the bottom of the food chain continues in the Great Lakes. The
GLRC’s Chuck Quirmbach reports:


There’ve already been some signs that organisms vital as food for
Great Lakes fish are dropping in numbers. Now comes the first batch of data collected
for the EPA in all five lakes from 2001 to 2005.


Project Director Mary Balcer of the University of Wisconsin-Superior
highlights one species that seems to be in more trouble:


“One of the more important things is that the diaporeia are disappearing. These are small
shrimp-like animals that live down in the bottom sediment. And scientists had been noting
decline in Lake Michigan and Lake Huron for several years and our data confirms that
the organism are continuing to go down in numbers.”


Balcer says scientists believe zebra mussels might stealing the food
the tiny organisms used to eat.


For the GLRC, I’m Chuck Quirmbach

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Indoor Shrimp Farming: A New Market?

  • Russ Allen breeds and grows thousands of shrimp in a barn in his backyard. The entire process is contained. There's no water coming in or going out, and there's no waste leaving his farm. (Photo by Corbin Sullivan)

Recently, shrimp surpassed tuna as the most-consumed seafood in the United States. Most of the shrimp Americans eat is produced in Southeast Asia, India, Mexico and Brazil. Russ Allen wants to change that. He’s opened one of the world’s few indoor shrimp farms in the Midwest. Allen says his operation meets an obvious market demand, is good for the environment, and presents a new economic opportunity for the country. The Great Lakes Radio Consortium’s Erin Toner reports:

Transcript

Recently, shrimp surpassed tuna as the most-consumed seafood in the
United States. Most of the shrimp Americans eat is produced in
Southeast Asia, India, Mexico and Brazil. Russ Allen wants to change
that. He’s opened one of the world’s few indoor shrimp farms in the
Midwest. Allen says his operation meets an obvious market demand, is
good for the environment, and presents a new economic opportunity for
the country. The Great Lakes Radio Consortium’s Erin Toner reports:


In a big blue barn in Russ Allen’s backyard, there are thousands of
shrimp… beady-eyed, bacteria-munching, bottom-feeders.


Here, the life cycle of the shrimp starts in the breeding center, where
two big tanks of water mimic a place 150 feet deep off the shore of the
ocean where the water quality and temperature are stable. Allen says
it’s the perfect environment for shrimp to mate.


“Like in just about all animals the male chases the female, and they do a
little courtship dance, and then the male will deposit a spermatophore on
the female and when she spawns, the eggs pass through the
spermatophore, are fertilized and then go out into the water.”


A few months later, the shrimp end up in the production room where all
they do is eat, and sometimes, if they get excited or spooked, they jump
right out of their tanks.


“They don’t like light…”


“Oh (laughing)! Do you ever have them hit you as you’re standing
here?”


“Oh yeah, that’s why we have the nets up so they don’t jump.”


Russ Allen has been farming shrimp for three decades. He started in
Ecuador, and then went to Belize, where he started the country’s first
shrimp farms.


Allen and his wife moved back to Michigan in 1990, when he started
designing his indoor shrimp farm. It finally opened for business about a
year ago, and now, he’s selling all the shrimp he produces.


(Sound of shrimp market)


Allen says his indoor shrimp farm is one of the first of its kind in the
world. There’s no waste leaving his farm, so pollution’s not an issue,
and because there’s no water coming in or going out, there’s no danger
of introducing diseases into his system.


Allen says an indoor farm also moves shrimp farming away from fragile
coastal ecosystems. That’s where most of the industry has developed
around the world.


“In a place like the United States with all the development on the
coastline and land costs, you can’t really do it anywhere near the ocean
anyway. So, if you’re going to have a viable shrimp farming system in
the United States, you need to move it away from – you know – these coastal areas.”


But indoor farms haven’t always been a viable option, either.


In the 1980s, a handful of them opened in the U.S., including a big one in
Chicago. They all failed because the technology didn’t work quite right,
and because the cost of production made them unable to compete with
outdoor farms.


Bill More is a shrimp farming consultant and vice president of the
Aquaculture Certification Council. He says now, indoor shrimp farmers
have a better chance of making a go of it.


“Coming from third-world countries, there’s been a lot of issues with
illegal antibiotics being found in shrimp. There’s been environmental
and social issues that environmentalists have come down hard upon. It’s
sort of prompted the opportunity for a good indoor system where
you could manage those and you didn’t challenge the environment.”


But More says creating and maintaining a clean, organic indoor shrimp
farm is still very expensive, and it seems an even bigger problem now
that the price of shrimp is the lowest it’s been in a decade.


Shrimp farmer Russ Allen says he’s invested several million dollars in
his business. He’s the only guy in the game right now, which he
admits is good for business, but he doesn’t want it that way. He says
he’d like to see the industry grow in Michigan, and throughout the
country.


“In order to do that the government has got to be a partner in this, and
that has been the challenge… that when you don’t have an industry, you
don’t have lobbyists and nobody listens to you and you can’t get an
industry until they do listen to you. So, that’s been our real challenge
right now.”


Allen says he wants the government to offer tax breaks and other
financial assistance to the aquaculture industry like it does to other
sectors of the economy, but he says he can’t even get some local elected
officials to come and see his shrimp farm. He says with so many
companies moving jobs and factories overseas, he thinks government
leaders should be looking for ways to help new and perhaps
unconventional industries like his, grow.


For the GLRC, I’m Erin Toner.

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Action Plan Not Enough to Shrink Gulf ‘Dead Zone’

  • Small shrimp fishers are concerned about the Gulf of Mexico 'dead zone' because shrimp can't survive in the oxygen depleted water. (Photo by Lester Graham)

The government has been working with agriculture, environmentalists and scientists to come up with a way to reduce the size of a ‘dead zone’ in the Gulf of Mexico. The dead zone causes problems for the fisheries in the Gulf. It’s believed the dead zone is caused by excess nitrogen on farm fields in the Midwest that’s washed to the Mississippi River and then to the Gulf. A government task force has determined that if the flow of nitrogen into the Gulf can be cut by 30 percent, the size of the dead zone can be reduced. The Great Lakes Radio Consortium’s Lester Graham reports… a new study predicts a 30 percent reduction won’t be enough to make a difference:

Transcript

The government has been working with agriculture, environmentalists and scientists to
come up with a way to reduce the size of a ‘dead zone’ in the Gulf of Mexico. The dead
zone causes problems for the fisheries in the Gulf. It’s believed the dead zone is caused
by excess nitrogen on farm fields in the Midwest that’s washed to the Mississippi River
and then to the Gulf. A government task force has determined that if the flow of nitrogen
into the Gulf can be cut by 30 percent, the size of the dead zone can be reduced. The
Great Lakes Radio Consortium’s Lester Graham reports… a new study predicts a 30
percent reduction won’t be enough to make a difference:


The idea that fertilizer used on a corn field in the Midwest can cause a ‘dead zone’ in the Gulf of Mexico
is hard to fathom. But when you realize that all or parts of 31 farm states drain into the
Mississippi basin, it becomes a little easier to understand. Excess nitrogen causes a huge algae
bloom in the Gulf. When the vegetation dies, it decays on the bottom and bacteria feed
on it. The huge expanse of bacteria depletes the oxygen.


Nancy Rabalais is a professor with the Louisiana Universities Marine Consortium. She
says most life under the water needs that oxygen to survive.


“The oxygen is depleted in the water column so that the fish and shrimp, anything that
can swim, leaves the area. All the indicators show that it’s gotten much worse since the
1950’s to present, and that’s consistent with the increase in nitrogen in the Mississippi
River.”


Since 1985, Rabalais has been measuring the size of the dead zone every year. The zone
ranges in size from about 2,000 square miles to about 10,000 square miles.
That’s about the size of Lake Erie.


Jerald Horst is a biologist with the Louisiana Sea Grant. He says it’s hard to know the
exact impact on life under the sea…


“Very difficult to say ‘Gee, this year the shrimp
production is down somewhat because of hypoxia,’ or whether the shrimp production is
down somewhat because of a host of other environmental factors.”


But the fear is the hypoxic zone could stop being a dead zone that shrinks and grows
– and one year disappeared altogether… and instead become a permanent dead zone where nothing would ever live. That’s happened in a few other places on the globe such
as the Black Sea. It’s not clear that the same kind of thing can happen in the Gulf, but
signs are ominous. Horst says upwellings of oxygen-starved water near the shore after a
storm used to be very, very rare. Lately, they’ve become more and more frequent. He
says it means the problem is getting worse.


There’s still a lot of debate about whether the dead zone in the Gulf is a serious problem.
But, at this point, most agricultural agencies and farm groups have stopped disputing the
science and whether their nitrogen is causing the problem. Now they’re trying to figure
out the best and cheapest way to deal with it.


The government task force that’s working on the problem has arrived at an Action Plan;
the task force has determined the amount of nitrogen getting into the Mississippi River
needs to be cut by 30 percent to reduce the Gulf zone by half in ten years.


Donald Scavia has been working on the problem. He was involved in the debate when he
was a senior scientist with the National Oceanic and Atmospheric Administration. He’s
retired from NOAA and now directs the Michigan Sea Grant. From his office at the
University of Michigan, Scavia explained how the task force arrived at the figure.


“We agreed to a 30 percent reduction because it was similar to what was done in other
places, probably acceptable to the community and will head us in the right direction.”


After arriving in Michigan, Scavia started research to determine if a 30 percent reduction
would do the job. Using three very different computer models, Scavia and his team
learned that they could actually predict the size of the dead zone from year to year…


“From that analysis, that not only looked at the size of the zone, but actually looked at
potential inter-annual variability caused by changes in climate, changes in weather say
that probably 35 to 45 percent nitrogen load reduction’s going to be needed to get to that
goal in most years.”


Scavia’s study was published in the journal Estuaries.


A 35 to 45 percent reduction is a much tougher goal than the 30 percent the task force is
recommending. As it is, states were planning massive artificial wetlands and extensive
drainage programs to soak up excess nitrogen before it got to the tributaries that fed the
Mississippi River. They also planned to get farmers to reduce the amount of nitrogen
they’re using. That’s a tough sell for a couple of reasons. First of all, it would have to be
voluntary because nitrogen use is nearly completely unregulated. Second, farmers
often use what they call an insurance application of nitrogen… they use a little more than
is actually needed to get a good crop, because nitrogen is relatively cheap. The excess
often ends up washed into ditches and streams and creeks and rivers… and finally to the
Mississippi and the Gulf of Mexico’s dead zone. So… cutting nitrogen flow into the
Mississippi by 30 percent was a huge task. Cutting nitrogen by as much as 45 percent… well… you can imagine…


For the Great Lakes Radio Consortium, this is Lester Graham.

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