Farming

Each summer, nearly 25,000 acres (10,000 hectares) of rice is cultivated in the Florida Everglades Agricultural Area, a roughly 1,100-square-mile (2,800-square-kilometer) area south of Lake Okeechobee. Farming here requires a delicate touch. The area has lost nearly 6 feet (1.8 meters) of soil in the past century through a process called subsidence. One way to slow down this subsidence and preserve the nutrient-rich soil is to flood the area during Florida’s rainy season and use the fields to grow rice. The fields are flooded using water from adjacent canals. Once the water dries up or seeps away, the rice is harvested. The Conversation asked Associate professor Jehangir Bhadha, an expert in soil sustainability at the University of Florida, how the university got involved with growing rice and what environmental benefits it’s produced. What is the history behind growing rice in the Everglades? Rice was grown in the Everglades Agricultural Area for a brief period...

Food’s role in climate change has emerged as one of the defining challenges of our time. The journey of a steak, fruit or salad from the vast expanses of agricultural lands to the plates on our tables leaves a significant footprint on the environment. As earth, climate and atmospheric scientists, we track global greenhouse gas emissions and just published the most comprehensive assessment yet of a powerful greenhouse gas from food production: nitrous oxide, or N₂O. After carbon dioxide and methane, N₂O is the most consequential greenhouse gas humans are releasing into the atmosphere. While there is less N₂O than carbon dioxide in the atmosphere, it is 300 times more powerful at warming the planet, and it remains in the atmosphere, holding in heat, for over a century. Today, atmospheric N₂O levels are about 25% higher than before the Industrial Revolution, and they’re still rising at an accelerating rate....

In Argentina, where beef is a symbol of national pride, a government-led partnership has started certifying certain livestock as carbon neutral. It’s a big step that shouldn’t be underestimated, but getting the certification process right is crucial. The world’s livestock sector is a key driver of climate change, contributing around 12% of global greenhouse gas emissions. Two-thirds of agriculture’s annual greenhouse gas emissions come from livestock, with raising cattle for meat typically being the most emissions-intensive activity. While shifting diets to plant-based foods and alternative proteins can help reduce emissions, global meat consumption is growing with an expanding population and rising prosperity. There are ways that livestock producers can reduce those emissions. However, beyond social pressure, ranchers have few incentives to do so. Unless those steps to reduce emissions also increase productivity, they typically become costs with little...

Curious Kids is a series for children of all ages. If you have a question you’d like an expert to answer, send it to curiouskidsus@theconversation.com. What is dirt? – Belle and Ryatt, ages 7 and 5, Keystone, South Dakota When you think about dirt, you might picture the rock dust that gets on your pants. But there’s so much more going on in the ground under our feet. When I began studying soil, I was amazed at how much of it is actually alive. Soil is teeming with life, and not just the earthworms that you see on rainy days. Keeping this vibrant world healthy is crucial for food, forests and flowers to grow and for the animals that live in the ground to thrive. Here’s a closer look at what’s down there and how it all works together. Soil is a vibrant ecosystem. Gabriel Jimenez via Unsplash, CC BY-SA...

Cotton is one of the most valuable crops grown in the U.S., with a harvest value of some US$7 billion yearly. It is cultivated across a crescent of 17 states stretching from Virginia to California and is used in virtually every type of clothing, as well as in medical supplies and home goods such as upholstery. Cotton grows inside a hard, fibrous case called a boll. About 100 days after planting, the bolls mature and split open, revealing thousands of fluffy white fibers inside. Each boll contains 20 to 40 seeds with fibers attached to them, which is why the cotton plant’s fruit is called seed cotton. Picking cotton manually, as is still done in some major producing countries, is a meticulous task. Workers have to bend to reach the bolls and can hurt their hands on hard, dry parts of the plants. To harvest the seed cotton, they have to grab and twist it to separate it from the boll without leaving fiber behind. Starting in the 1930s, cotton farmers in the U.S. shifted f...

In dozens of archaeological discoveries around the world, from the once-successful reservoirs and canals of Angkor Wat in Cambodia to the deserted Viking colonies of Greenland, new evidence paints pictures of civilizations struggling with unforeseen climate changes and the reality that their farming practices had become unsustainable. Among these discoveries are also success stories, where ancient farming practices helped civilizations survive the hard times. Zuni farmers in the southwestern United States made it through long stretches of extremely low rainfall between A.D. 1200 and 1400 by embracing small-scale, decentralized irrigation systems. Farmers in Ghana coped with severe droughts from 1450 to 1650 by planting indigenous African grains, like drought-tolerant pearl millet. Ancient practices like these are gaining new interest today. As countries face unprecedented heat waves, storms and melting glaciers, some farmers and international development organizations are rea...

Cocoa fruit contains other valuable ingredients that have been underutilised until now, the researchers say. Scientists in Switzerland have invented a way to make chocolate healthier and more sustainable. No Oompa Loompas, chocolate rivers or magical gum were involved in the making of this new treat – simply a fresh look at the whole cocoa fruit. Typically, only cocoa beans and pulp are extracted for our chocolate bars. But researchers at the ETH Zurich federal technology institute have discovered that the cocoa pod husk can be used too, as a replacement for granulated sugar. Their new recipe involves taking what’s known as the endocarp, the inner layer of the fruit shell, and mixing it with some of the pulp surrounding the beans to make a sweet cocoa jelly. “This means that farmers can not only sell the beans, but also dry out the juice from the pulp and the endocarp, grind it into powder and sell that as well,” explain...