UW-Madison yields bounty of organic ag research

Three colour carrots

Photo by Flickr user Thom Wong [The Sunday Best], used under a Creative Commons license (CC BY-NC-ND 2.0)

A new report [PDF] highlights research at the University of Wisconsin-Madison that’s meant to contribute to the success of organic farming in our state (and beyond). As Bob Mitchell writes for UW-Madison News,

The report, published by the UW-Madison Center for Integrated Agricultural Systems (CIAS) and the Wisconsin Department of Agriculture, Trade and Consumer Protection, summarizes 23 studies conducted by researchers in the university’s College of Agricultural and Life Sciences (CALS) in partnership with farmers across the state. The scientists are evaluating production practices for many of the state’s main agricultural products — dairy forages and pasture, soybeans, potatoes, vegetables and fruits, among others — as well as farm management and marketing.

The report also takes a more in-depth look at how some of the organic research projects have benefited the state’s farmers.

The study summaries make for pretty interesting reading. For example, Mitchell highlights efforts to develop an organic, no-till system that’s been 8 years in the making. Another that caught my eye in the report is an ongoing USDA-funded program to develop better organic carrots; as its summary explains,

Significant progress has been made in carrot breeding for conventional production systems, such as breeding for nutritionally superior varieties across multiple color classes including orange, red, purple and yellow. While these high-value carrot varieties are in demand, much of this germplasm has not been improved for organic systems. Organic producers need varieties that germinate rapidly with good seedling vigor, compete with weeds, resist pests, take up nutrients efficiently and are broadly adapted to organic growing conditions.

For more, check out Mitchell’s overview and the full report [PDF].

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