Tag: crop

Growing Grass for Ethanol

  • Eric Rund raises corn and soy on his Illinois farm but is experimenting with 'Miscanthus x giganteus', a hybrid grass that could become a major feedstock for cellulosic ethanol - if the market ever matures. (Photo by Shawn Allee)

The US is in the middle of an
ethanol revolution, or at least it’s
supposed to be. Scientists want to
develop ethanol that doesn’t use corn
– so food prices won’t go up. They’ve
found a tall grass called miscanthus that
can produce loads of ethanol – but they
haven’t perfected it yet. Shawn Allee reports some are trying to grow
miscanthus before the ethanol revolution
arrives:

Transcript

The US is in the middle of an
ethanol revolution, or at least it’s
supposed to be. Scientists want to
develop ethanol that doesn’t use corn
– so food prices won’t go up. They’ve
found a tall grass called miscanthus that
can produce loads of ethanol – but they
haven’t perfected it yet. Shawn Allee reports some are trying to grow
miscanthus before the ethanol revolution
arrives:

You won’t find much miscanthus near Decatur, Illinois.

Nope. Corn is crop number one.

But all this corn-growing has a downside.

Agronomist Stephen John offers to show it to me.

Shawn Allee: “Where are we?”

Stephan John: “Well, we’re near the upper end of Lake Decatur, looking across at
the city’s dredge. Right now that dredge that is sucking up sediment from the lake
bottom.”

John says corn can leave ground bare, and rain washes dirt and fertilizer pollution into
this lake.

“Some of that nitrogen gets into streams and ditches into Lake Decatur, which had
to develop a facility to protect drinking water.”

John wants farmers to protect soil from erosion and use less fertilizer.

One option is to grow grasses that hold soil and use less nitrogen. One candidate is that
miscanthus grass the ethanol industry’s interested in.

Problem is, no one buys miscanthus yet.

“So, the trick is how do you make it economically viable to get those grasses onto the
land, how do you make that attractive?”

John says people are working on that problem.

Farmer Eric Rund stands near a patch of miscanthus grass. He’s a pretty tall guy, but the
grass is even taller.

Shawn Allee: “I’m putting my hand through here.”

Eric Rund: “It’s like a jungle in there, it’s like bamboo growth or something.”

Rund says corn farmers get kinda freaked out by miscanthus. It doesn’t grow from seed,
and unlike corn, it takes years to produce.

He says farmers need to experiment with it.

“And if we do that now, when ethanol production comes along, we will then have a
reliable source of biomass for the ethanol plant.”

Rund says some farmers would grow miscanthus just to protect water and soil. But to
make it mainstream, it’s gotta be profitable.

“That’s the key. No farmer’s going to plant much of it unless there’s a market for it
and there’s no market for it unless there’s a steady supply of it, so the two are going
to have to grow together.”

But what if that takes a while for the ethanol industry to come knocking? Who would use
Rund’s miscanthus?

I meet a guy who’s working on a solution.

Gary Letterly: “What would you like to do, where would you like to start?”

Shawn Allee: “I want to see your furnace.”

I’m with Gary Letterly. He works with the University of Illinois.

He says in corn country, some people heat their homes with corn pellets.
That gave him an idea on how to heat his office.

“And what you see here, it was a corn furnace, and we thought it would be just
great if we could use that furnace and burn grass pellets.

Right next to the modified furnace, there’s a plastic hopper full of miscanthus pellets.

They look like rabbit or hamster food, and they smell like grass.

“Look at high energy costs. This was very competitive with natural gas, and the very
nice thing is being able to keep this value very close to home. The grass was
produced within fifteen miles, the furnaces were produced within five miles, and the
grass was processed into a pellet within 30 miles.”

Letterly says miscanthus offers enough local economic and environmental benefits that
people should look into it now.

It already has potential to be a kind of super-star plant, with or without help from an
ethanol industry may never come.

For The Environment Report, I’m Shawn Allee.

Related Links

Animal-Powered Farming

  • Dan Macon, owner of Flying Mule Farm, and his mule, Frisbee (Photo by Tamara Keith)

With fuel prices through the roof,
many people are changing their routines to
save money. Tamara Keith brings
us this story of a farmer who’s abandoned
his tractor for something much more fuel
efficient:

Transcript

With fuel prices through the roof,
many people are changing their routines to
save money. Tamara Keith brings
us this story of a farmer who’s abandoned
his tractor for something much more fuel
efficient:

“Step up.” (kissing noises)

Meet Dan Macon and his mule Frisbee.

“Frisbee is a 7 year old mule and she was born here at our place. And she got
her name because I promised my oldest daughter, who was then 3, that if she got
up with me when the mule was born she could pick the name.”

“Step up. Good girl.”

On this day Macon and Frisbee are plowing to prepare a patch of land to plant
for the fall. Macon’s Flying Mule Farm is in the California foothill town of
Auburn. And he says it’s 100% animal powered.

“We have a sign now in our farmer’s market stall that says mule powered
vegetables. We use no pesticides, no synthetic fertilizers and no petroleum in
producing our vegetables. And we joke with them that we haven’t harmed any
tractors in producing their goodies.”

He sells his squash, kale, potatoes and other produce at two local farmer’s
markets. He also supplies restaurants in nearby resort towns.

At this point Macon is only farming a quarter of an acre, but hopes to expand
soon. He holds a pair of leather reins as he follows Frisbee in circles around
the small field. He directs her movements with vocal cues, kissing sounds and
pressure applied to the reins. And it seems to work, some of the time.

Tamara Keith: “Seems like it could be a matter of debate as to who’s in
charge.”

Dan Macon: (laughs) “Well as I tell people who have seen pictures of us
doing it, the mule’s the one with the long ears and the guy in the hat is the
jackass.”

Macon has been farming for 7 years and, until this year, he used a gas and
diesel powered tractors. He made the switch for philosophical reasons rather
than economic ones, but it’s penciling out financially too.

“And then diesel went to $5 a gallon and it seemed like a really good
decision.”

And Macon isn’t the only farmer doing this. Animal powered farming,
particularly with horses, is growing in popularity nationwide.

Lynn Miller is editor of the Small Farmer’s Journal. He says 400,000 people
are using animals to farm, and only half of them are Amish.

“I’m predicting within two to three years an additional quarter of a million
people will join the ranks of those who choose animal powered, not as a
throwback, not a return to a nostalgic past, but because it is a practical and
viable option for the future.”

Macon uses organic farming practices, but Frisbee kind of fertilizes the soil as
she goes – if you know what I mean. So, his produce can’t be certified
organic. Macon says he isn’t concerned about his lack of certification.

“I think knowing your farmer is far more important to food safety than any
regulatory program. And if you know your farmer, and your farmer stands
behind what he or she is producing for you, then you’re going to be insured of a
safe product, and that’s how our relationship works with our customers.”

There are other advantages to farming with a mule, says Macon. He’s not
much of a mechanic, so when his tractor broke down in the past he’d have to
call someone to repair it. Now if his source of traction has a problem, he can
just call his wife. She’s a large animal veterinarian.

For The Environment Report, I’m Tamara Keith.

Related Links

Facebook for Farmers’ Food

  • Bob Gavlak and his partners organize freshly-harvested produce in their cooling truck. (Photo by Julie Grant)

Most twenty year olds use online
networking sites. But most farmers don’t.
Until now. A team of recent college grads
is using their internet savvy to connect
farms and restaurants. Julie Grant reports:

Transcript

Most twenty year olds use online
networking sites. But most farmers don’t.
Until now. A team of recent college grads
is using their internet savvy to connect
farms and restaurants. Julie Grant reports:

Last summer Matt Szugye entered a college business school
competition. His team needed to make a plan for a new
business. They started throwing around ideas.

“It just happened, that the night before I was at a restaurant
talking with an owner, and they were telling me about the
trials and tribulations of starting their restaurant with the idea
that they would serve seasonal, local produce.”

But the restaurant owner couldn’t get food like onions,
zucchini or tomatoes directly from local farms. Szugye’s
team studied the idea. Lots of people in the food business
were saying the same things. Things like this:

“So I’m getting things shipped in from other states.”

That’s Donna Chriszt. She’s the owner and chef at Dish Deli
and Catering. It’s a small, gourmet deli in a downtown
Cleveland neighborhood.

“And the amount of fossil fuels that are coming out of that,
we hated. So, it’s not what I wanted to do for my
community.”

So now that the college team knew there was demand for a
product, they contacted farmers. Eureka. There was also a
supply. Lots of farmers wanted new ways to sell their fruits
and vegetables locally.

The team put together a plan for a distribution business – to
pickup produce from farms and deliver it to nearby
restaurants.

They decided they could use the internet.

It would work a little like an online dating service. Each
farmer could list what’s available and set the price. The
restaurant owners could browse through the list and place
their orders. The college students’ business plan would be
the match-maker.

The team won their business school contest.

After graduation this Spring, they launched an actual
business based on their model.

They call it Fresh Fork.

Donna Chriszt was thrilled.

“I was like hallelujah. Thank God someone will be able to
help a small place like me by doing all the foot work.”

(sound of a factory)

After picking up produce from farmers, Fresh Fork Team
member Bob Gavlak is finally getting back to the distribution
center. It’s 10 p.m. It could have gone a lot sooner, but he
got caught up talking with the farmers about what they’re
growing and how their kids are doing, you know, forging
relationships.

(sound of a cooling truck)

The team now has to move racks of produce in a cooling
truck. Then they organize it all.

“This is where we’re going tomorrow, is Dish Deli and
Catering. And you can see Knoble Farms. They have some
corn.”

When Gavlak and his partners started planning this
business, they didn’t quite get why there was such a fuss
about local food.

They were still college students fueled by Ramen and fast
food.

So they spent some time on the food prep line at an upscale
local restaurant – cutting onions, stirring soup – for hours.
Not pouring soup out of a bag like a lot of places. Gavlak
says he started to understand.

“I would go to the store and I’d have strawberries, and I’d be
like, ‘oh, these are so good’. But then, when we had
strawberries here in the spring and early summer, it’s like I’d
never had a strawberry before. It’s just seeing the difference
that happens between a product that’s fresh and homegrown
and the product that isn’t.”

The team finishes sorting all their fresh produce at midnight.
They’ve got to get up at the crack of dawn to deliver to 8
restaurants, a grocery store, and a hospital.

(sound of Dish Deli)

When Gavlak brings her order, deli owner Donna Chriszt
inspects the cucumbers, rhubarb, and red skin potatoes.

“And our big bushel of corn. And everything looks great. It’s
always exciting when it comes in, because we’re like, ‘what
are we going to do with this?’”

This week, they’re planning rhubarb cobbler, potato salad
and fresh pickles for a neighborhood festival.

Gavlak smiles. He’s says it makes him feel good that the
business he and his college buddies designed, Fresh Fork,
is connecting farms and restaurants and getting people
fresh, locally grown food.

He finishes the order, and then walks into Chriszt’s deli to
have some lunch.

For The Environment Report, I’m Julie Grant.

Related Links

Green Side of Floods

  • Flooded corn in southern Illinois (Photo by Robert Kaufmann, courtesy of FEMA)

The flooding in the Midwest has destroyed
people’s homes and businesses. It’s also caused
some environmental problems. But reporter Alex
Heuer finds flooding can also benefit the
environment:

Transcript

The flooding in the Midwest has destroyed
people’s homes and businesses. It’s also caused
some environmental problems. But reporter Alex
Heuer finds flooding can also benefit the
environment:

When rivers flood, they can wash pesticides and fertilizers from farm fields
into backyards, homes, and even into drinking water supplies. Floods also
destroy crops on the low-lying farm fields.


But, those lowlands are fertile soil because of flooding.

Sean Jenkins is the Director of the Western Illinois University Kibbe Life Sciences
Station. He says flood waters carry soil and nutrients that benefit crops and wild plants.

“A lot of areas you get sediment build-up, which gives more
nutrients for the plants, so you can actually have more vigorous growth in certain areas the next year after
a flood.”

Some of the trees in the river bottomlands along the Mississippi have
adapted to frequent flooding. Jenkins says silver maples and Eastern
cottonwoods can survive in flood waters for months and then do even better
the following years.

That’s good, because trees can help slow the rush of
the flood waters when they come again.

For The Environment Report, I’m Alex Heuer.

Related Links

Wheat Farmers Reconsider Biotech

  • Wheat farmers are re-considering the genetically modified seed question (Photo courtesy of the USDA)

You’ve probably noticed the price of
bread is a lot higher than just a year ago.
A big reason is higher wheat prices. Bakeries
are trying to figure how to keep costs down,
and farmers think they have an answer: develop
genetically modified wheat seeds. Julie Grant
reports:

Transcript

You’ve probably noticed the price of
bread is a lot higher than just a year ago.
A big reason is higher wheat prices. Bakeries
are trying to figure how to keep costs down,
and farmers think they have an answer: develop
genetically modified wheat seeds. Julie Grant
reports:

Nearly every major US crop is grown with genetically modified seeds – corn,
soybeans, cotton.

Biotech companies take genes from other organisms and put
them into corn and soybean seeds. This alters the behavior
of crops. One of the most used alters crops to withstand
herbicides. So, when an herbicide is sprayed, it kills the
weeds, but the crops survive.

But wheat producers said thank you, but no, to those genetically altered seeds.

Daren Coppock is chief of the National Wheat Growers Association. He says a
lot of wheat farmers didn’t need the genetically altered traits being offered.

First, weeds just aren’t a big problem in some types of wheat.

And second, Coppock says wheat growers were worried about the export market
in Europe and Japan. In those countries, they call genetically altered crops
‘Frankenfoods’.

“And so, it was something where some of our members would get the benefit, but
everybody faced potential risk of having customers say, ‘we don’t want this in
wheat.’”

Since the farmers didn’t want it, Coppock says Monsanto and the other big seed
companies dropped research into biotech wheat. That was five years ago.
Coppock says turning down biotech has since proven to be a bad move for
wheat growers.

Now, the big biotech companies don’t do as much research on how to improve
wheat, including breeding drought resistant varieties. Drought in Australia and
Canada is part of the reason there’s a wheat shortage now, making prices
higher.

“And so the conclusion that the industry basically has come to is, we have to do
something to change the competitiveness equation or we will end up, wheat will
end up, being a minor crop.”

And that could mean wheat shortages in the future.

So wheat farmers are re-considering the genetically modified seed question.
They think asking for new biotech wheat strains might kick start research on
wheat.

Bakers say something needs to be done – wheat prices are way high. And the
people who bake breads, muffins, cookies, and cakes are concerned.

Lee Sanders is with the American Bakers Association, which represents
Pepperidge Farms, Sara Lee, and many smaller bakeries.

“When wheat prices go up 173% in one year, it certainly effects how bakers can
do business. And how smaller bakers, in particular, if they can keep their doors
open.”

Those rising wheat prices are being passed on to consumers. A loaf of bread
that cost $2.50 last year has jumped to $2.85.

But bakers aren’t convinced biotech seeds will lower wheat prices. They’re more
concerned about how their customers will respond to the idea of genetically
modified wheat.

(supermarket sound)

Shoppers in the bread aisle at this Ohio supermarket have mixed views.

“We buy the cheapest bread we can find, so it wouldn’t make much difference.”

(laughs) “If it’s bread and it’s 70 cents, I buy it. It doesn’t bother me at all.”

“I don’t know, it just doesn’t sound good. I mean, I don’t mind paying a little bit
more for bread. Everything else is more expensive now too.”

“If it would keep prices down, I’d probably actually go with genetically altered
wheat.”

You might not realize it, but you’re already eating lots of genetically modified
foods. They’re added to all kinds of processed foods, from frozen foods to juices
and cereals.

The US government says they’re safe – so they’re not labeled.

But people in many other countries are more aware – and a lot more concerned
about biotech foods.

Doug Gurian Sherman is a senior scientist with the Union of Concerned
Scientists. If American wheat goes biotech, he says farmers will probably lose
their export markets.

“They can go elsewhere and they will go elsewhere. They really are trying to
avoid it for any kind of human food use.”

Even if wheat growers can persuade Monsanto and the others to start
researching genetically modified wheat, it will take at least five to ten years
before anything is in the field.

By then, farmers say, climate change may make
some places so dry that people will need biotech wheat whether they like it or
not.

For The Environment Report, I’m Julie Grant.

Related Links

Tomato Ban Smashes Some Farmers

  • The tomato ban was really tough on some farmers (Photo by J. Beavers, courtesy of the USDA)

The Food and Drug Administration continues
to investigate the source of tainted tomatoes that
sickened more than 160 people. It’s narrowing down
the source of the salmonella bacteria, and has lifted
a ban on tomato sales in many states. Julie Grant
reports on how the ban has affected tomato growers:

Transcript

The Food and Drug Administration continues
to investigate the source of tainted tomatoes that
sickened more than 160 people. It’s narrowing down
the source of the salmonella bacteria, and has lifted
a ban on tomato sales in many states. Julie Grant
reports on how the ban has affected tomato growers:

It’s been a tough June for Florida tomato growers – who
grow 90% of the nation’s tomatoes. It’s not that they’ve
been working too hard – it’s that they haven’t been able to
work.

Lisa Lochridge is with the Florida Fruit and Vegetable
Association.

“Business pretty much ground to a halt for Florida tomato
growers. There were tomatoes out in the fields left, there
were tomatoes in the packing houses just sitting there, there
were tomatoes on trucks that were being turned away.”

Lockridge says Florida growers will have lost 500-million
dollars as a result of the ban. Now that the ban has been
lifted in Florida, she says growers are restarting business
and shipping tomatoes to the stores, cafeterias and
restaurants that want them.

For The Environment Report, I’m Julie Grant.

Related Links

Beekeeper Points Finger at Pesticides

  • One theory behind the bee loss is pesticides (Photo by Robert Flynn, courtesy of the USDA)

Honeybees are dying at an alarming rate.
Some beekeepers have lost their entire hives.
It’s been tough for food growers too. That’s
because honeybees pollinate up to a third of
the foods we eat. Mark Brush checked in with
a commercial beekeeper to see how pollinating
is going this year:

Transcript

Honeybees are dying at an alarming rate.
Some beekeepers have lost their entire hives.
It’s been tough for food growers too. That’s
because honeybees pollinate up to a third of
the foods we eat. Mark Brush checked in with
a commercial beekeeper to see how pollinating
is going this year:

“Well, there’s twelve months on the calendar and I think we’re busy for thirteen of ’em.”

That’s Dave Hackenburg. He trucks his bees year-round all over the country to pollinate
crops. He says, so far, there have been enough bees to cover most of the crops. But with
bees continuing to die – he’s not sure how much longer beekeepers can keep up.

Hackenburg is convinced that pesticides – known as nicotinoids – are behind the loss in
honeybees.

“I can lay down a road map where bees have been – that have been on these crops where
these products are used – within two to three months afterwards – we start to see the
colonies collapse. Bees that didn’t go to these crops, set out in the woods, away from pesticides, are doing fine.”

Researchers are investigating pesticides as one possible cause. They’re also looking at
viruses, stress, and a lack of genetic diversity as other possibilities.

For The Environment Report, I’m Mark Brush.

Related Links

Today’s Signs of Warming Planet

  • The classic photograph of the Earth, taken by the Apollo 17 crew on December 7, 1972 traveling toward the moon (Photo courtesy of NASA-JSC Gateway to Astronaut Photography of Earth)

Climate change is already affecting crops,
forests, water and wildlife. That’s according to
a new government report. Lester Graham reports:

Transcript

Climate change is already affecting crops,
forests, water and wildlife. That’s according to
a new government report. Lester Graham reports:

Climate change is not something that’s coming. It’s here, according to a report from the
U.S. Climate Change Science Program.

Peter Backlund is one of the chief authors of the new report.

“What was really striking was just how many different changes have been documented
and how much is changing more rapidly than we would have expected ten or fifteen
years ago. And we’re seeing widespread impacts sooner than we expected.”

The report basically says for every good thing climate change brings, there’s something
bad.

Faster growing crops, but more crop failures. Warmer winters mean livestock
survive better, but then hotter summers will be harder on the animals. And there are already
more forest fires and more insects killing trees.

For The Environment Report, this is Lester Graham.

Related Links

Food Prices to Stay High

  • Corn production in Colorado. (Photo by Scott Bauer, courtesy of the USDA Agricultural Research Service)

Food prices are expected to keep rising in the
coming year. That’s at least partly because farmers plan
to plant less corn. Dustin Dwyer reports:

Transcript

Food prices are expected to keep rising in the
coming year. That’s at least partly because farmers plan
to plant less corn. Dustin Dwyer reports:

Jim Hilker is an agricultural economist at Michigan State University. He says the
demand for corn is high right now.

“Ethanol’s probably the biggest driver of it, but there’s also been very strong corn
exports.”

Hilker says those exports are going to countries where the wheat crop has
come in lower than expected.

But with all the demand for corn, the U.S. Department of Agriculture says
farmers across the country are planning to plant about 8% less
corn this year, compared to last year. Last year farmers did plant more corn
than they had in more than 50 years. This year, corn production should still
be high, but it might not keep pace with demand.

Hilker says that could mean higher prices for food.

But he says there are a lot of other factors to consider when it comes to
food prices. He says gas is a big one, since food has to be transported.

For The Environment Report, I’m Dustin Dwyer.

Related Links

Food to Fuel Drives Wheat Prices

  • Mary Morran at Avalon International Breads in Detroit (Photo by Sarah Hulett)

Short supply and high demand for wheat means
prices are at record levels, and rising. But the high
cost of wheat is bad news for people who buy it. And
in North America, where most people’s diets are based
on wheat, that means just about everyone. Sarah Hulett
has this look at what’s behind the run-up in prices:

Transcript

Short supply and high demand for wheat means
prices are at record levels, and rising. But the high
cost of wheat is bad news for people who buy it. And
in North America, where most people’s diets are based
on wheat, that means just about everyone. Sarah Hulett
has this look at what’s behind the run-up in prices:

Jackie Victor is sitting on a stack of 50-pound bags of organic wheat flour inside the
bakery she co-owns. And these days, it’s a pretty expensive seat.

Victor says in the last year, what she pays for those bags of flour has doubled.

“So it’s a very scary time, and I don’t think just – really for the industry, although it is
scary for us – it should be a warning sign for the country that something here is amiss.”

In the fall, Victor raised her retail prices at Avalon International Breads in Detroit.

So a loaf of bread that comes out of this batch getting mixed by baker Kevin Boyer will
cost you 50 to 75 cents more today.

“This is the multigrain bread. This is our Motown Multigrain.”

Soon, one of those loaves will probably cost even more, because the price of flour keeps going up.

(forklift sound)

Avalon Bakery buys its flour from Dawn Food Products. Inside one of its central
warehouses, forklift operators move pallets of baking ingredients into tractor-trailors. It smells like a kitchen pantry. And that’s basically what this is: a gigantic
pantry full of baking ingredients that will be shipped all over the world.

Miles Jones points out a pallet full of wheat gluten, which is used in most commercially-produced baked goods.

“That’s vital wheat gluten there. The price of that vital wheat gluten, just as an example,
has about tripled here in the last six months.”

Jones is co-chairman of the board at Dawn Foods. He’s been in the baking industry for close to four decades, and he says he’s never seen prices so high.

There are several reasons for the spike in wheat prices. Drought and other bad weather
wiped out a lot of the global wheat crop over the past two years. And fast-developing countries like China
and India are consuming more food made from wheat.

And then there’s the ethanol factor. More farmers are planting corn to sell to ethanol
refineries. Jones says that’s gobbling up land that used to be planted with wheat and other
crops. And he says it’s put us on a dangerous path.

“The end results are in the paper every day. You can see the skyrocketing food prices. And when you start trading food for energy, that’s not a good trade long-term.”

With wheat prices at record levels, more farmers might decide to plant it this year. That would boost supply and bring prices down.

Bruce Babcock is an economist, and he heads the center for Agricultural and Rural Development at Iowa State University. He says the test for that theory will be the amount of spring wheat that gets planted in April and May.

“The problem of course, for farmers, it’s not really a problem, it’s a great thing for farmers, is that they can pick wheat or soybeans or canola or any crop and the price is out of this world. So because the price of everything else is up so high, I don’t think we’ll see wheat increase as much as we would hope.”

Babcock says there is some good news on the global supply front. Australia and Argentina are expected to harvest a normal amount of wheat this year. Those are two major wheat producers that had a couple of years of terrible crops.

A big question will be whether farmers in the US and Canada will get the kind of weather they need and a bumper wheat crop this year.

For The Environment Report, I’m Sarah Hulett.

Related Links