Podcasts about crop science

The Crop Science division of Bayer has announced the introduction of Vyconic™ soybeans, a new trait technology that will be the first to feature five herbicide tolerances all in one breakthrough trait. Cyndi Young spoke with North American Soybean Business Lead Kacy Perry at the unveiling. Vyconic soybeans have an anticipated market introduction in the U.S. by the 2027 planting season. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode we're talking about the ‘R' word, which still raises eyebrows in some circles – ‘rewilding' – alongside the concept of ‘circular farming' and we'll ask how they both fit with the sustainable farming incentive? How could you rewild parts of your farm, what does rewilding really mean today and how can the sustainable farming incentive help you to improve nature value on your farm, alongside your bank balance?Host Peter Green is joined by Jim Bliss who runs a consultancy called ‘Blissfully Wild', and worked at the Lowther Estate in Cumbria for a number of years. He's also a 2023 Nuffield scholar and he did his research on the links between rewilding and marginal farming.  Hugo Ellis is also on the panel. Hugo is a regenerative agronomist with regenerative consultancy group Terrafarmer. After studying at Duchy College and working in the dairy industry, Hugo worked as a trials manager for six years across a broad range of crops. He has also lectured in Agronomy and Crop Science and worked as an Assistant Manager on an estate in London.Farming Focus is the podcast for farmers in the South West of England, but is relevant for farmers outside of the region or indeed anyone in the wider industry or who has an interest in food and farming. For more information on Cornish Mutual visit cornishmutual.co.ukFor our podcast disclaimer click here. If you'd like to send us an email you can contact us at podcast@cornishmutual.co.ukTimestamps00:14 Peter introduces the episode.01:41 Jim introduces himself.02:47 Hugo introduces himself. 04:06 Jim talks about his own journey with rewilding. 06:30 Rewilding at Lowther Estate. 07:48 The power of network and connections. 08:30 Definitions of rewilding and circular farming.11:10 Is rewilding 'active' or 'passive'14:08 Diversification through the environment14:35 The principles of circular farming.17:00 Partnerships and joint ventures as part of a circular economy. 19:47 The transition - are there issues with transitioning from conventional to another model of farming or managing the land?21:25 Jim's thoughts on the SFI.25:00 Tapestry/ patchwork of different elements of habitats. 26:20 Market access to habitat creation. The importance and opportunity of an environmental story. 27:34 Cornish Mutual is running SFI workshops. 27:55 Advice for accessing SFI 30:23 Summing up - how does each guest see the future of land management in the UK evolving and will we see more rewilding on farms in future?33:46 Showstoppers.36:06 Peter rounds up the episode.  

One of the highlights of the Irish tillage calendar is the Teagasc National Tillage Conference, a must-attend event to hear about the latest research and advancements in the field.  For this week's Tillage Edge, Dr. Ewen Mullins, Head of Crop Science at Teagasc, gives a preview of what to expect this year.   You must register for the National Tillage conference in advance and can do so here:https://teagasc.clr.events/event/137544:national-tillage-conference-2025  For more episodes and information from the Tillage Edge podcast go to:https://www.teagasc.ie/crops/crops/the-tillage-edge-podcast/ Produced on behalf of Teagasc by LastCastMedia.com 

Join host Gene Cunningham and guest Elzandi Oosthuizen, Senior VP and Head of Corn Product Team at Bayer as they discuss Elzandi's path to Bayer and keeping the world's farmers connected in an everchanging field.   This conversation is an excerpt from the 2024 Bayer International Business Conference that took place on December 4, 2024, at Saint Louis University.Elzandi Oosthuizen is part of the global strategy leadership team at Bayer's Crop Science division where she leads the enterprise corn product team. She has held various global and regional leadership roles across the company's Seed & Traits, Crop Protection and Vegetable operations and lived and worked in several countries. Prior to her current role, she was part of the R&D leadership team leaning the crop technology team focusing on corn, soy and cotton crops. Before working in the corporate setting, she taught post graduate mathematics, and high school science and math for six years. She regularly advocates for S.T.E.M. education and is passionate about inspiring and developing people. Elzandi is passionate about promoting diversity and inclusion, as well as helping empower women.  She demonstrates this passion through her involvement in several initiatives over the past decade. She was a recipient of the 2024 Women in Agribusiness Demeter Award of Excellence, she was also an advisory board member for the 2019 Women in Food and Agriculture event and was named an Eisenhower Fellow for the Zhi-Xing 2017 program.Elzandi holds a Bachelor of Science in Natural Science and Mathematics and a Bachelor of Science Honors in Genetics from the University of Pretoria. She also holds a Master of Science in Agricultural and Horticultural Plant Breeding from University of the Free State and an MBA from North-West University in South Africa.View Guest, Elzandi Oosthuizen's LinkedIn

Bayer's Head of Crop Science offers a solution to lowering high food prices.

Join host Gene Cunningham and guest Jeremy Williams Ph.D., Head of Climate LLC, Digital Farming, and Commercial Ecosystems at Bayer, as they discuss how Climate LLC is working toward its mission of optimizing yields, maximizing efficiency, and reducing risks for farmers through innovative technologies and data-driven decision-making.Dr. Jeremy Williams serves as Head of Climate LLC, Digital Farming and Commercial Ecosystems for the Crop Science division of Bayer, where he leads a diverse team that develops digital tools to help unlock the next wave of Ag innovations. Based in Creve Coeur (St. Louis, Mo.), Jeremy is also a member of the Crop Science Executive Leadership and Commercial Leadership teams.  Previously, Jeremy served as a member of the Research & Development Leadership Team as SVP, Head of Plant Biotechnology for the Crop Science division of Bayer. In that role, he led a global team to enable a robust plant biotechnology pipeline developing highly effective solutions to strengthen a plant's resistance to insects, diseases and other environmental stresses. Jeremy has 20 years of diverse biotechnology and agrochemical R&D experience. He came to Bayer Crop Science in 2018, having served in several R&D leadership roles at Monsanto including as head of chemistry R&D. He began his career as one of the founding scientists at Divergence Inc, a St. Louis-based startup, where he held a variety of scientific research and leadership roles, including Vice President of Discovery Research, prior to the company's acquisition by Monsanto in 2011. He is a co-inventor of several patents held by Divergence and its collaborators, and he was named a Senior Monsanto Fellow in 2016. Jeremy is passionate about Inclusion and Diversity, and previously served as the President of the African Americans in Monsanto business resource network and as a sponsor for the WiSE Guys ally network. He is currently a member of the GROW Cabinet. Visit Guest Dr. Jeremy William's LinkedInFor more information about the 2024 Bayer International Business Conference and to buy tickets, visit the link below:https://www.slu.edu/business/centers/boeing-institute/events/international-business-conference/index.php

Send us a textDr. Angie Burnett, Ph.D. is Program Director at the Advanced Research and Invention Agency ( ARIA - https://www.aria.org.uk/ ), a UK organization created by an Act of Parliament, and sponsored by the Department for Science, Innovation, and Technology, to fund projects across a full spectrum of R&D disciplines, approaches, and institutions, per the ARIA mission statement to “Look beyond what exists today to the breakthroughs we'll need tomorrow”.Prior to this role, Dr. Burnett was a Research Associate in the Department of Plant Sciences, and a former David MacKay Research Associate at Darwin College and Cambridge Zero where her work focused on understanding the response of maize plants to high light and cold temperature stresses, and the genetic basis for stress tolerance, so that breeders can produce plants which are better able to withstand environmental stress.Dr. Burnett's background is in plant physiology. She holds a BA from the University of Cambridge and a PhD from the University of Sheffield, where she was awarded the inaugural PhD studentship from the Society for Experimental Biology. Before commencing her role at the University of Cambridge, she worked as a postdoctoral research associate at Brookhaven National Laboratory in the USA and as a Consultant at the Food and Agriculture Organization of the United Nations in Italy.Important Episode Links"Programmable Plants" Opportunity Space - https://www.aria.org.uk/wp-content/uploads/2024/02/ARIA-Programmable-Plants-v1.pdf"Synthetic Plants For A Sustainable Future" Program Thesis - https://www.aria.org.uk/wp-content/uploads/2024/06/ARIA-Synthetic-plants-for-a-sustainable-future.pdf#AngieBurnett #AdvancedResearchAndInventionAgency #ARIA #SyntheticPlants #PlantPhysiology #FoodSecurity #CropStress #CropYield #PlantBiotechnology#Genetics #PlantEnvironmentInteractions #ClimateChange #DepartmentForScienceInnovationAndTechnology #ProgressPotentialAndPossibilities #IraPastor #Podcast #Podcaster #STEM #Innovation #Technology #Science #ResearchSupport the show

Even when summer is over, the season peak flavor and nutrition in tomatoes is available all year long in cans or jars.  Lycopene, the antioxidant compound that makes tomatoes red, is even more available in tomatoes that have been turned in to tomato products and has been shown to be protective for diseases from cardiovasular to cancers. What if it is more than just the lycopene in the tomatoes that make a difference. That is the question being pursued at the The Ohio State University by Dr. Jessica Coooperstone's Lab where positive  protections have been found from tomatoes with or without lycopene.  Just when it seems that the tomato story can't get any better, we learn about the role "Alpha Tomatine" and the potential of making a great product better.  Jessica Cooperstone is Associate Professor in the department of Horticulture and Crop Science and the department of Food Science & Technology . www. CooperstoneLab.com

Die Themen in den Wissensnachrichten +++ Die winzigen Charles-Darwin-Frösche paaren sich über Kopf +++ So groß könnte der größte T-Rex gewesen sein +++ Wie wird der Kaffee-Anbau robuster? +++**********Weiterführende Quellen zu dieser Folge:The 'upside-down' sex life of a rare Indian frog revealed, BBC, 28.7.2024Why Do Only Some Cohort Studies Find Health Benefits From Low-Volume Alcohol Use? A Systematic Review and Meta-Analysis of Study Characteristics That May Bias Mortality Risk Estimates, Journal of Studies on Alcohol and Drugs, Juli 2024Ecology and Evolution, Estimation of maximum body size in fossil species: A case study using Tyrannosaurus rex, 24.7.2024Robust and smart: Inference on phenotypic plasticity of Coffea canephora reveals adaptation to alternative environments. Crop Science, 09.07.2024Unveiling the epigenetic impact of vegan vs. omnivorous diets on aging: insights from the Twins Nutrition Study (TwiNS). BMC Medicine, 29.7.2024Alle Quellen findet ihr hier.**********Ihr könnt uns auch auf diesen Kanälen folgen: Tiktok und Instagram.

#178:  Mwatima Juma joins Dave to discuss the powerful influence chemical companies have over African farming practices and the way agricultural policies are shaped across the continent. As support for transitioning acreage to organic grows in Europe and India, multinationals see Africa as a must-win market for selling their amendments. Dr. Mwatima Juma is a rural development specialist based in Zanzibar and the chairperson of the Tanzania Organic Agriculture Movement. She earned her  PhD in Agronomy and Crop Science from University of London Wye College. To watch a video version of this podcast please visit:https://www.realorganicproject.org/mwatima-juma-chemical-companies-african-agriculture-episode-one-hundred-seventy-eightThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Fans!https://www.realorganicproject.org/1000-real-fans/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

In this episode, host Lee Perkins sits down with Keith Dykes, the newest member of the JL Perkins Wealth Management team. Originally a Zoom call, this engaging interview explores Keith's background, family life, and journey to becoming a financial advisor. Learn about Keith's transition from agronomy to finance, his dedication to client service, and the values that align him perfectly with the team. Keith joined the JL Perkins Wealth Management team in 2023 as a financial advisor. His background includes being a successful entrepreneur & business owner with additional experience in Tax and Insurance. He graduated from the University of Georgia in 1998 with a BSA in Crop Science. When not at work, Keith enjoys spending time with his wife Lisa and his two daughters Ashlyn and Avery. He spends his spare time golfing, watching UGA football, hiking, traveling, and experiencing different cultures around the world.   Here's what we discuss in today's show: 0:49 - We've added another member to our wealth management team 2:19 – Lee and Keith have known each other for a dozen years 3:04 – More about Keith's family and original education experience at the University of Georgia 9:00 – Keith's early journey as a member of the JL team 15:53 – What Keith is looking forward to over the next year   Want to set up a meeting with us? Visit us here: http://talkwithjp.com Get more financial education at http://myretirementclarity.com

In this episode of The Crop Science Podcast Show, Dr. Hardeep Singh, an Assistant Professor and Cropping System Specialist, explores the intricacies of peanut and cotton rotations in the Florida Panhandle. Dr. Singh shares his expertise on peanut fertility, nitrogen management for cotton, cover crops, and the use of gypsum and lime for optimal crop health. Tune in to gain valuable insights on enhancing crop fertility and sustainability."Peanut, being a legume, doesn't need much of the nutrients, especially the nitrogen, which is big in other crops like cotton or corn." - Dr. Hardeep Singh(00:00) Highlight(01:00) Introduction (07:36) Differences in cotton growth: India vs. US(09:27) Cotton-Peanut rotation in Florida Panhandle(13:00) Peanut fertility and research insights(20:15) Current research projects on cotton (26:33) Stakeholder program for cotton(33:05) Final three questionsMeet the guest: Dr. Hardeep Singh is an Assistant Professor and Cropping System Specialist at the University of Florida. He earned his Ph.D. in Crop Science and M.S. in Horticultural Science from Oklahoma State University. With extensive experience in nutrient management and hydroponics, Dr. Singh has conducted significant research as a postdoctoral researcher at Kansas State University. His work focuses on enhancing crop productivity and sustainability, particularly in peanut and cotton rotations in the Florida Panhandle.The Crop Science Podcast Show is trusted and supported by the innovative companies:- KWS- CNH RemanAre you ready to unleash the podcasting potential of your company? wisenetix.co/custom-podcast

Clive Carter, General Secretary of the Irish Grain Growers and Padraig Flattery, Senior Climatologist at Met Eireann

Frank sits down with Pamela Sherratt, Turfgrass Specialist in the Department of Horticulture and Crop Science at THE Ohio State Unniversity. She has a BSc (Honors) in Horticulture from The University of Central Lancashire in England and her MS in Turfgrass Science from The Ohio State University.  In April Pam received the 2022-2023 CFAES Distinguished Teaching by a Lecturer Award that recognizes her expertise as an educator. Frank and Pam cover a wide range of topics related to training the next generations of turfgrass managers.

In a special cross-episode of The Crop Science and The Feed Science Podcast Show, we joined Dr. Adam Fahrenholz from North Carolina State University to discuss innovative strategies in nutrient management and the impact of technology on sustainable farming practices. As we know, understanding precision agriculture and nutrient management is essential for enhancing sustainability and efficiency in the crop and feed industry. Tune in to gain valuable insights into the future of agriculture."Precision agriculture optimizes crop management through data-driven decisions, significantly enhancing nutrient use efficiency."What you'll learn:(00:00) Highlight(00:55) Introduction(03:07) Precision agriculture and nutrient management(04:59) Technology's role in agriculture(12:15) On-site storage and grain quality(18:17) Advancements in sensor technology(21:02) Precision agriculture's role in sustainable farming(35:23) The final questionsMeet the guest: Dr. Adam Fahrenholz is currently an Assistant Professor at North Carolina State University, where he oversees the NCSU Feed Milling Program within the Department of Poultry Science. His role encompasses teaching, industry outreach, and pioneering feed manufacturing research, alongside serving as the faculty liaison to the NCSU Feed Mill Education Unit. With a focus on feed processing technology, animal performance, and the regulatory environment, the program aims at enhancing manufacturing efficiency and product quality. Holding a Ph.D., M.S, and B.S in Grain Science and Feed Science and Management from Kansas State University, Dr. Fahrenholz also offers consulting services to the feed industry, addressing manufacturing and quality control challenges.Also, catch Dr. Adam Fahrenholz as the host of "The Feed Science Podcast Show," where the brightest minds of the feed science industry share high-impact strategies and insights. Tune in to join the top 1% of the industry, keeping abreast of the latest research and trends. Explore this cutting-edge podcast for the latest in feed science innovation!The Crop Science Podcast Show is trusted and supported by innovative companies like:- KWSAre you ready to unleash the podcasting potential of your company? wisenetix.co/custom-podcast

In this episode of the Indiana Pioneer Agronomy podcast, hosts Carl Joern and Brian Shrader take a deep dive ... into the life and times of Brian Shrader. From growing up a ridge till farmer, to studying agriculture and becoming an agronomist, Brian discusses what makes him, HIM! 

A whole new era of communication in the crop industry is coming…Now, you have the brightest minds in the global crop industry -- right in your pocket!And what's best, you can listen to all of them while driving to the field, to a farm, traveling, or running errands. It's never been this good, and it's never been this simple.Welcome to The Crop Science Podcast Show -- a weekly podcast, where you'll find cutting-edge insights and all that's working in the global crop industry.Our aspiration: to always be the first place where you'll find cutting-edge insights and everything that's working.Visit us at cropsciencepodcast.comAre you ready to unleash the podcasting potential of your company? wisenetix.co/custom-podcast

Polo Ramírez conversó con el principal director invitado de la Orquesta Filarmónica de Santiago, Paolo Bortolameolli, quien interpretará la 9na sinfonía de Gustav Mahler en el Teatro Municipal de Santiago. Además, en Sin Spoilers, Paula Frederick comentó el estreno de Napoleón. Además, estuvo junto a la ingeniera agrónoma, profesora de la PUC y phd en Crop Science de la U.de Ohio, Alejandra Acuña, quien habló del secuestro de carbono y eficiencia del uso de agua en especies de céspedes en Chile.

Dr. Ralph Dewey is the Philip Morris Professor of Crop and Soil Sciences and Adjunct Professor of Plant and Microbial Biology at North Carolina State University (NCSU). Ralph uses the tools of molecular biology to identify and characterize genes of agronomic importance in crop species. When possible, he and his team alter those genes in ways that add value to the crop above and beyond what can be attained with traditional breeding approaches. Ralph and his team have done important work on the genetics of tobacco plants to decrease the hazards of smoking for people who still smoke. When Ralph has free time, he enjoys hanging out with his wife at their nearby beach condo and also watching college sports (particularly football and basketball). In addition, Ralph is working on writing his first novel. He was awarded his B.S. degree in biology from Utah State University, followed by his M.S. and Ph.D. in Crop Science from North Carolina State University. Afterwards, Ralph received an NSF Postdoctoral Research Fellowship in Plant Biology to conduct postdoctoral research at the Waksman Institute at Rutgers University. Ralph joined the faculty at NCSU in 1991. He has been issued 34 U.S. Patents for his discoveries in plant biotechnology, with several more pending, and he was awarded NCSU's Philip Morris endowed Professorship in 2009 for his research on harm reduction in tobacco. In this interview, Ralph shares more about his life and science.

Meg Tate (nee McCosker) (L: Meg McCosker) hails from Emerald, QLD, where her roots are firmly embedded in the world of crop production and livestock management. After high school, she studied a Bachelor's degree in Agriculture, with a specialisation in Crop Science and Agribusiness from CQ University. Prior to her most recent role as an Agriculture Workforce Officer, Meg served as an Agronomist, lending her expertise to the agricultural landscape of the Central Highlands region. In her capacity as an Agriculture Workforce Officer, Meg demonstrated her commitment to agricultural education and training. During her time at CHRRUP, Meg played a pivotal role in the conceptualisation and implementation of the LEADAg pilot program in 2022 and its expansion in 2023. Meg's journey has now taken her south to Goondiwindi, where she continues her contribution to the agricultural sector. Alongside her husband, she is poised to make further strides in this dynamic industry. Don't forget to send us an email if you know of a story that we should tell at hello@generationag.com.au *Become a Patreon Partner* - https://patreon.com/generationag Find us here: Instagram: @generation.ag Twitter: @generation_ag Website: www.generationag.com.au

Around $135million will be invested in Australian research to develop higher yielding and more nutritious crops, the State Government has introduced a rebate scheme for wineries willing to trial a plant growth regulator as a way to address a glut of red wine, and a delegation from France's Comite' Champagne and the Wine Origins Alliance has made its first visit to Australia as part of a campaign to better protect the name of wine producing regions.

This week we welcome Mitt Wardlaw into the Gamekeeper Studio to talk about his expertise in applying row crop science to food plots. Mitt's a smart guy who has lots of hands-on experience. We have a lively discussion on planting dates, cereal grains, annual and perennial clovers, myths around lime, the nutritional needs and timing of fertilizer applications, army worms, regenerative agricultural practices and more. It's a fascinating discussion on the “growing” process of a food plot, understanding the process, and harnessing this knowledge to make you a better Gamekeeper.  Listen, Learn and Enjoy.        Show Notes: Stay Connected with Mitt at MidSouth Resource Management: Instagram | Website Biologic's Quick-Sow Deer Plot is an easy to grow no-till food plot mix exclusively available at your local Tractor Supply store.Support the showStay connected with GameKeepers: Instagram: @mossyoakgamekeepers Facebook: @GameKeepers Twitter: @MOGameKeepers YouTube: @MossyOakGameKeepers Website: https://mossyoakgamekeeper.com/ Subscribe to Gamekeepers Magazine: https://bit.ly/GK_Magazine Buy a Single Issue of Gamekeepers Magazine: https://bit.ly/GK_Single_Issue Join our Newsletters: Field Notes - https://bit.ly/GKField_Notes | The Branch - https://bit.ly/the_branch Have a question for us or a podcast idea? Email us at gamekeepers@mossyoak.com

Every spring, lawn mowing season begins. But what if you could do LESS work and still have a great looking lawn? That's what Drs. Dom Petrella and Ed Nangle want to find out. The pair, from Ohio State ATI and the Department of Horticulture and Crop Science, teamed up with the Ohio Department of Agriculture to test fertilizer recommendations for home lawns. They hope to save homeowners time and money. Establishing a new lawn? Visit ohioline.osu.edu for fact sheet HYG-4027 from Ed Nangle and co-authors.

Golf course turf management is a delicate balance between environmental factors, turfgrass varieties, nutrients, and pest management. Dr. Ed Nangle shares his latest research project focusing on recommended nitrogen rates for new turfgrass cultivars popping up at newly renovated golf courses. And Dr. Dom Petrella explains how undergrads get hands-on experience in turfgrass research at Ohio State. Both specialize in turfgrass science with the Department of Crop Science and Ohio State ATI.

Testing turfgrass cultivars for shade tolerance traditionally involves screens. But grass grows in a wide range of shade conditions in home lawns, golf courses, and stadiums. Dr. Dom Petrella from the Department of Horticulture and Crop Science and Ohio State ATI explains how he'd like to optimize testing methods with gels to create cultivars more suited to their actual growing environment. And colleague Dr. Ed Nangle chimes in for our Dream Big segment.

Cooperatives have long been an integral part of the production ag system and agricultural economy. Today that role remains and is rapidly evolving as precision agriculture, technology and new entrants like biologicals and biostimulants become increasingly important in the pursuit of farm profitability and yield. Today we are joined by Co-Alliance Chief Strategy Officer, Phil Brewer, to talk about the co-op's rise to the 80-location powerhouse it is today, identifying innovations that hold promise for the farmer and keeping pace with the speed that innovation trickles into the agbioscience economy. He also talks about driving net farm income through data-driven insights, managing risk and the role of the organization in the future to ensure farmer success.  

Debbie Tucker | Head of People Organizational Development, North America, Crop Science, SyngentaDebbie's career spans over 20 years in human resources, including senior-level roles at Colgate-Palmolive, Honeywell, Bayer, Thermo Fisher Scientific, and Syngenta. As a global voice on culture, leadership, and organizational development, her change experience spans various industries, including consumer products, pharmaceuticals, crop science, and biotechnology. She was appointed to the board of the Triangle Society for Human Resources Management as Certification Chair, serving from 2018-2021. She also serves her community through Dress for Success as a Career Coach to underserved women re-entering the workforce. She is a member of Delta Sigma Theta, a non-profit organization that provides community service throughout the world.

Can plants communicate with each other? Do they know when they're under attack from pests? Can they tell one type of insect pest from another—say, an aphid from a caterpillar? The answer may surprise you. According to this week's podcast guest, Aaron Appleby, the answer to all three of these questions is a resounding yes. Appleby, a Ph.D. candidate at Washington State University in the Crop Science department, specializes in organic pesticides, with a focus on the hemp russet mite and fiber hemp. Appleby said his research at WSU involves bringing organic production to the Palouse region of Eastern Washington and North central Idaho, the largest wheat growing region in the United States. Appleby is also a certified crop advisor and owner of White Coat Laboratories, a cannabis research company in Pullman, Washington. “We are studying how plant volatiles can increase secondary metabolites and attract beneficial arthropods to your system to reduce pest pressure,” he said. Appleby said plants communicate with each other by releasing clouds of chemicals, which Appleby calls “plant screams.” For instance, if a plant is under attach by a certain pest, the plant will produce a chemical cloud containing information that surrounding plants will sense and decipher, giving them a heads up on an impending pest attack. Appleby said plants use as many as fifty chemicals to convey specific information. He likens the combinations of chemicals to our alphabet of 26 letter that we use to build words and sentences to convey meaning. “In much the same way, plants are able to combine these different chemicals in different ratios to convey different messages to their community,” he said. Is it possible to harness this communication system for commercial production? Can the communication among plants be enhanced to reduce our dependence on chemical fertilizers? Does this hyper-awareness mean that plants possess a form of consciousness? That's exactly what we're talking about on this podcast episode. Plus we have a check-in call with Jeremy Klettke of Davis Hemp Farming in Oregon. Aaron Appleby on LinkedIn https://www.linkedin.com/in/aaron-appleby-901113272/ Washington State University Department of Crop and Soil Sciences https://css.wsu.edu/ Davis Hemp Farm https://davishempfarms.com/ News Nuggets Introducing the 1st shoe made from CBD weed https://www.einnews.com/pr_news/627753860/introducing-the-1st-shoe-made-from-cbd-weed Prowl Studio develops "first injection-moulded chair that can be composted" https://www.dezeen.com/2023/04/17/prowl-studio-peel-chair-m4-factory-milan-design-week/ Don't Lose Hope For The U.S. Hemp Industry https://www.forbes.com/sites/roberthoban/2023/04/18/dont-lose-hope-for-the-us-hemp-industry/?sh=d323f776e4bb Thanks to our sponsors! IND HEMP https://indhemp.com/ Americhanvre Cast-Hemp https://americhanvre.com/ National Hemp Association https://nationalhempassociation.org/

Farmers and ranchers, don't self-disqualify yourselves from the carbon market until you have called Clay Craighton and had an honest conversation. Clay and Agoro Carbon Alliance are meeting farmers and ranchers where they are at and finding a host of ways to connect producers to the carbon market all while making them more profitable and their soil and natural resources better! Based in Clear Lake, Iowa, Clay Craighton is an experienced Agoro Carbon Alliance sales manager and agronomist who has worked in several realms of agriculture, from local family farms to fertilizer manufacturers. His specialty lies in soil sampling, carbon cropping, and sustainability.Clay earned his bachelor's degree in Agronomy and Crop Science from Iowa State University.Reach Clay at EMAIL: clay.craighton@agorocarbon.comWEBSITE: agorocarbonalliance.com/agoro-carbon-graze-masterPHONE: 641-529-6193Thank you for listening!Be sure to rate, review, and subscribe.HOST: Kerry HoffschneiderGUESTS: Clay Craighton, Agoro Carbon Alliance --CREDITS:Mitchell Roush, ProducerBibi Luevano, Cover ArtPurple Planet Music, Theme

Sustainability at Bayer means helping people thrive while reducing the company's ecological footprint. Klaus Kunz is responsible for ESG strategy at all three Bayer Divisions, Crop Science, Pharmaceuticals and Consumer Health. He believes that addressing food security, climate change and loss of biodiversity are the most material challenges in sustainable agriculture today. His work requires brutal transparency and detailed disclosure of related ESG measures at Bayer, the health and nutrition conglomerate. Our conversation in today's episode of The Sustainable Finance Podcast (SFP) begins and ends with Kunz's focus on transparency. Open the Attachments tab at the SFP BrightTALK channel link for more details about Bayer's Transparency and Sustainable Agriculture initiatives.

White sliced pan is of course a big seller in Irish and British supermarkets but is it possible to make a healthier alternative, without sacrificing taste? Well, a team of scientists in Reading University are working on a new idea to replicate white slice pan but that is made out of an ingredient with a tricky image - fava beans, once notoriously favoured by Hannibal Lector. Sean was joined by Donal O'Sullivan, Professor of Crop Science at the University of Reading...

John Gurrisi, R.E.H.S., is Vice President of Food Safety and Quality (FSQ) at Fresh Express. He has broad food safety responsibility for growing, manufacturing, new product assessment, customer collaboration, supplier management, and regulatory compliance. He leads a multidisciplinary food safety and quality team covering the U.S., Canada, and Mexico, and directs a multimillion-dollar implementation and investment budget. John holds numerous industry-critical food safety certifications and has contributed his technical expertise to wide-ranging industry initiatives. He serves as an active contributor to the Center for Produce Safety's Technical Committee and the International Fresh Produce Association's Food Safety Council, and is past Vice Chair and Executive Board Member of the Conference for Food Protection. Prior to joining Fresh Express, John led global fresh produce food safety and quality initiatives for Darden Restaurants, a premier full-service dining company with over 1,800 locations worldwide. German Rios is the Senior Director of FSQ for Fresh Express. He is responsible for food safety and quality assurance in growing, manufacturing, new product development, and customer collaboration. From a food safety standpoint, he manages the Fresh Express raw partner product program and ingredient suppliers, encompassing the U.S., Mexico, and Canada. In addition, German guides Fresh Express raw product suppliers on an ongoing basis, and leads the Fresh Express raw product growing and harvesting strategy in Central Mexico. German graduated from Cal Poly San Luis Obispo with a Crop Science degree. Throughout his career, German has had the opportunity to work in many different segments of the Fresh Express salad business including manufacturing, research and development, and agricultural operations. In this episode of Food Safety Matters, we speak with John and German [18:37] about: The various technical verification activities conducted by Fresh Express to ensure that food safety standards are upheld by growers that are partnered with the company Fresh Express' video series that highlights the company's food safety initiatives, such as continuous education and training for employees How Fresh Express embodies FDA's New Era of Smarter Food Safety by using technology to enable traceability and monitor its food safety procedures Ways in which Fresh Express continuously adapts its HACCP plans, and how the company communicates HACCP knowledge to employees by making sure food safety is always “on the agenda” for discussion The history of how Fresh Express became one of the first companies to create an FSQ program for produce crops, and how it has evolved over time to consider emerging hazards such as Cyclospora The complex inner workings of Fresh Express' traceability system, which uses scanners and radio frequency identification (RFID) tagging to provide real-time information about all raw materials used in the company's products How Fresh Express ensures microbial food safety through hygienic design and environmental monitoring at its Morrow, Georgia facility How Fresh Express' sampling and testing activities for growers have prepared the company to comply with FDA's revised agricultural water requirements under the Produce Safety Rule. News and Resources FDA Releases 2022 Food Code [3:12] Sustainable Organic Acid an Effective Disinfectant against Foodborne Pathogens, Biofilm [7:08] EFSA Determines Plastic Produced by Poly Recycling is Food Safe [9:45] Senate Confirms Esteban as USDA Under Secretary for Food Safety [13:31] Experts Call for Greater Collaboration, Funding for “Closer to Zero” Efforts [14:14] Food Safety Summit Register using discount code FSM23Podcast for 10% off! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Composting is taking diverse organic material and making a habitat for the microbes that will process the material. Jean Bonhotal, Director of Cornell Waste Management Institute in the Department of Soils and Crop Sciences explains that there are three necessary ingredients to make a great compost. First, the pile should start with carbon-like woodchips to help move air through. Second, add in wet waste like food or pomace. And third, top the pile with carbon. The most important factor in making compost is temperature. In fact, you do not need to turn piles. The organisms that break down compost generate temperatures that are about 90 to 150 degrees Fahrenheit. A great example of this is seen in mortality composting, used for livestock. These piles are created by layering 24 inches of woodchips, followed by the animal, and top with another 24 inches of wood chips. The animal will liquefy and then everything starts to mix as the microbes work. In 12 to 24 hours the pile will reach the desired 130 degrees Fahrenheit. While compost is not technically a fertilizer it has numerous benefits including imparting nutrients, pest resistance, helping with erosion control, and improving water holding capacity because it works like a sponge. Listen in to hear Jean's best advice on how to create great compost. References: 1/20/2023 REGISTER: Improving Soil Health with Compost & Vermiculture Tailgate 53: Producing Compost and Carbon Sequestration 106: What? Bury Charcoal in the Vineyard? 151: The Role of the Soil Microbiome in Soil Health 153: The Role of Nematodes in Soil Health Aerated Compost Tea Composting Handbook Compost Use for Improved Soil Poster Series Improving and Maintaining Compost Quality Niner Wine Estates SIP Certified Testing Composts Tipsheet: Compost Vineyard Team – Become a Member What Is Animal Mortality Composting? Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript Craig Macmillan  0:00  My guest today is Jean Bonhotal. She is Director of the Cornell Waste Management Institute. And he's also a Senior Extension Associate in the Integrative Plant Science Soil and Crop Science Section at Cornell University. And we're talking about compost today. Thanks for being here, Jean.   Jean Bonhotal  0:13  Thank you.   Craig Macmillan  0:14  I like to start with basics when we're talking about a topic. And sometimes it seems kind of silly, but it oftentimes shapes what we talk about. Let's start with a very basic definition. What exactly is compost.   Unknown Speaker  0:26  So I'm going to start with a definition before I get into composting, and that is what is organic, what is organic? When I'm using the term organic, this is what it will mean something that was once alive and is now dead, and needs to be managed. That comes with all different types of quality. But we are usually looking for clean feedstocks, that are organic in origin. So we don't want glass and plastic and other materials that really don't break down and have put a lot of plastic into our environment, because they break down into little tiny pieces, and they're still there. So I'll start with that. Composting is basically taking organic material, all different diverse, organic materials, preferably, and making a habitat for microbes, the microbes that are going to process these materials. When we're composting, we can do all of the work mechanically. But it doesn't really work that well because composting is a process. And if we set it up so that we have our carbon and nitrogen ratios, well balanced. And those are browns and greens, wet and dry materials. So those are the things that we need to balance, then we will have a proper habitat for the microbes to work in and they will thrive. The microbes are what make the heat in a compost. When we're composting very small volumes, we don't always have heat. And that's because we don't have the volume that we need for that composting to happen in commercial scale, we generally will have enough volume. So as long as we balance that carbon and nitrogen, we will have a very good compost that will actually work mostly by itself.   Craig Macmillan  2:29  So you need different kinds of microbes for taking action on different types of materials, whether they be high nitrogen or high carbon or whatever. Where did those bacteria and fungi, where do those come from?   Jean Bonhotal  2:40  They come from everywhere. They come from us breathing on the medium that we're putting in there they come from the air, their bio aerosolized is what we consider. So these things blow in, and we really don't have to inoculate most composts. The only reason we might need to inoculate a compost is because we've shut it down. Either we've put something in there that's too toxic for the organisms to work with, or we've made it too hot in that pile. The organisms that we're working with are thermophilic organisms, they generate temperatures that are about 90 to 150. And the actual range for thermophilic is more like 130. Those are the temperatures that we really like to reach 130 to 150 is really degrees Fahrenheit is really the temperatures that we want to heat want to reach.   Craig Macmillan  3:42  And that's because those are the ranges where these particular microbes are the most happy.   Jean Bonhotal  3:46  Yes, and the microbes are actually generating the heat. It's like putting 55th graders in a room you don't have to heat. They're giving off lots of energy and have to do anything else. They're doing the work and metabolizing all of that material.   We were talking about a range, what if we're not generating enough heat? What kinds of things happen then? Or what can we do to change that?   Well back up because that is dependent on size. So we have to have that volume and that and if we look at physics, that volume is three by three by three feet cubed. However, when we're working in cold climates, that is not large enough. So everything will freeze really, we have to have everything so perfect with that three by three by three cube that we're not likely to reach those temperatures. So it's really balancing the carbon and nitrogen the moisture. And because if like in arid climates where everything dries out horribly, we need to make sure there's enough moisture retained in that because these are aerobic organisms that are doing all the work. And we really need to make sure that they have that moisture, or else they can't really work. People think that worms make compost, and to an extent they do, there's vermicompost. And it's a different than thermophilic composting that I'm talking about. But Vermacomposting is done with epigeic worms. It's done in a 24 inch bed. So you're making that compost in kind of a shallow bed so that it won't heat up, because the worms are actually doing all of the work in that system. When worms come into a compost, or thermophilic compost, that's at the end of the process, they can't tolerate the heat in the thermophilic process. But they do like to process those organisms that are in there. So they will go in and actually process some of that material toward the end. And in some ways, you can tell that you have a more finished compost, because worms are actually able to thrive in there.   Craig Macmillan  6:07  Where did the worms come from?   Jean Bonhotal  6:09  Generally from the ground, if you're composting in a vessel, you're not going to have worms in there unless you had like warm eggs or something that were already in the medium, and hatched or something like that. So that's where those are coming from. So like indoor facilities generally wouldn't have an earthworm coming in and processing. And the epigeic worms are surface feeders, so they're coming up, they detect that something's up there to eat. And they'll just come to the surface, eat it, pull it down, up and down, you know, they can actually handle above 54 degrees, where a lot of worms dry out and die there. As they get if it gets too hot, and they get too dry.   Craig Macmillan  6:57  You had mentioned the right mix or blend the right kind of connection of different materials and other recipes that that work for certain practical applications are given certain materials, you want certain ratios, how does that work?   Jean Bonhotal  7:10  There are recipes out there. But basically, you have to look at everything as carbon and nitrogen. So if you're a vineyard that wants to compost, the pumice, all your all your promise while you're squeezing all that kind of material, then you're gonna have to look at that and figure out whether that's going to work by itself, just that promise. But you do have grape skins, and you have grape seeds in there. So the grape skins and the grape seeds actually can work together to create a good habitat and actually make things work or you have a pH of about four or five in those pressings. That's going to deter worms for a while it is going to deter some other organisms for a while, but things will start to get going. And that's how we tend to do that. If it's really sloppy and wet, it would be better to add a little bit more waste, but another waste, marry it with another waste, whether you have some manure or you know the if there are some animals on site, if you can mix in manure, or some shavings, or I don't usually like to put wood chips in because it makes a coarser compost for a vineyard. And we want generally want to find our compost.   Craig Macmillan  8:30  Which actually reminds me of something. There were two things that I had learned and that they may not be true when I was coming up and we're talking like 20 years ago. One was that you had to have manure as part of the mix, some kind of a manure there was one and then the second one was forget about using any kind of wood chip vines, anything like that, because they're not going to break down. And that's not going to work. So how is that accurate for either this ideas?   Jean Bonhotal  8:54  No, we have to use all of our carbon sources. Honestly, we do have to use all different carbon sources in different types of composting. I'll give you an example of facilities that by regulation, they're only allowed to compost leaf and yard waste. So they're not allowed to bring in food unless they have a permit to bring in food waste. So there's a lot of different rules that occur over municipalities. Some municipalities got the idea because they needed more nitrogen, there's a lot of carbon and your dry leaves and your woodchips and your woody waste. And I generally will say if I make a pile of sticks, which is all carbon, so all all different sticks and just put them in a pile. If I go back six months later, what is it going to be?   Craig Macmillan  9:42  Dried sticks?   Jean Bonhotal  9:43  A pile of sticks, because I don't have any real nitrogen there is nitrogen in there but I don't have enough in there to make that break down. So I do like to size reduce those chips, the woody waste and that's chipping off or grinding or something like that. And that will make things go better. If you need to compost just leaves, what the municipalities were doing was adding chemical fertilizer to them. Because the chemical fertilizer would bring the nitrogen in, you have to decide do you want to use the chemical nitrogen, the chemical fertilizer, or not in your process, but that will make it work because their carbon and their nitrogen, and we can do that.   Craig Macmillan  10:27  Do I need to do some analysis on these materials and figure out what I actually have and then make calculations from there.   Jean Bonhotal  10:33  So the ratios that we want to use are two to three to one. So I have a good picture of a bucket. And it could be any bucket, think of a cottage cheese container up to us eight yard bucket, I want one bucket of wet material, a very wet material. And then three buckets of very dry material. That's how we balance those ratios. But we are really some of it is like It's like making bread, we don't dump all the flour and all the water in at one time, we put in a little bit of time, because we need to balance out what that recipe actually needs. And the same thing happens in composting, the operators get very good at knowing, okay, that's really, really dry material. And that's really, really wet material. And I might even need to make because we can compost liquids, I might need to make a bowl to put that liquid in there or that really wet material in there so that it can stay in the pile. So I can use that moisture, mix it with the woody waste, and allow that to happen.   Craig Macmillan  11:42  This is beginning to get kind of intimidating. I was kind of hoping that I just would throw a bunch of stuff in a pile and walk away and come back and magically I now have compost.  Yeah, how do I figure this out, I guess we're gonna get my education?   Jean Bonhotal  11:58  So one of the ways we do small scale composting is we layer the materials in so we'll have a bin and we'll put carbon down at the bottom, make sure we have a good carbon layer because that's going to act as an air plenum on the bottom. So simple, just woodchips a pallet, something that's going to allow air to come in, then we'll put nitrogen or put in our wet waste, our food waste, our pumice, those materials, we're going to put carbon on top of that. So we never should be able to see what we're composting, it should always look like a pile of comp of compost. But I will talk a little bit about mortality composting and how we do that, because it really tells us how the whole thing is supposed to work. And what we do is we put down 24 inches of woodchips, then I'll put a cow in. And then I'll put 24 inches of woodchips over top of that, what happens in that is the cow starts to liquefy. And then it starts to mix with all of the material, all the all the microbes are starting to work. And everything starts mixing together in a very slow motion in 12 to 24 hours, I should have 130 degrees Fahrenheit in that pile. If I don't, then I've built it wrong. But generally even with we're composting right now with frozen animals, and we're able because of the size of our piles, we're able to do that, that heats up. So whatever the pile is, or the windrow is that heats up, and then the heat rises, and it actually convex around that that medium. So the organisms are getting all that and we don't have to do any turning. We don't have to turn at all. So we don't always turn and if I do that layering like I was talking about in a bin, if we layer it in a bin, then we will be able to do that and walk away and just let the rain and snow fall on it through the season. It'll be slower, but it will compost.   Craig Macmillan  14:11  So again, I had been under the impression that you always have to you have a regular schedule, you have to turn it to aerate it. And you also have to monitor the moisture. No you do not.   Jean Bonhotal  14:19  No. No. The only real tool that we use is temperature. We monitor temperatures in piles, we can tell everything that's going on in that pile is that making sure that it's working well or we need to add more water or we need to whatever we can tell that by temperature.   Craig Macmillan  14:39  If the temperature is getting too high. What do you do?   Jean Bonhotal  14:41  I do compost in arid places where our temperatures can get really high because our piles are too big. Okay, and then we really have to be careful because we can have spontaneous combustion. And our large ones I worked with some facilities in Idaho that around the Boise area, and they were in danger of combusting. And as they were like, what do we do? Well, if we add a lot of air real fast, we're going to be in trouble. If we add a lot of water real fast, we're going to be in trouble. So what we do is we, we will break those piles carefully, break those piles down, just deconstruct those, lay them in sheet, and then just make sure that they've cooled off, then we can build a pile again, but it can be a problem in hot and arid climates. And it can happen anywhere there are different manures like poultry manure will burn more easily than other manure because of the ammonia contents. Because of the just the nature of that material.   Craig Macmillan  15:45  What kind of temperatures are we talking about?   Jean Bonhotal  15:47  When we're getting over 170? I get nervous, especially if it's really hot, ambient temperature. We have to be careful about that.   Craig Macmillan  15:56  Excellent. Okay, that's useful. That's that we can keep that we can track that ourselves. Now, before we run out of time. We have time I just want to get to this topic, because I think there's a lot here. Now, oftentimes, compost is treated like a fertilizer, you say, oh, there's nutrients here. And we're doing it for that reason. But compost will do a lot of other things for you in terms of your soil.   Jean Bonhotal  16:18  Yes, and compost is not technically a fertilizer. So if I have a finished compost, it's not a fertilizer and doesn't follow the fertilizer rules. So there are rules that govern fertilizers and rules that cover compost, and so we have to be careful about that. So it does impart nutrients to our soil compost does impart nutrients to our soil, it helps with erosion control, it helps with water holding capacity, because compost acts like a sponge, and it will pull that moisture into the soil. And then the plants are able to use that when things get droughty. So we really want to use a lot of compost, if in my dreams, I would like to have three inches of compost spread on the whole terrestrial earth. Because I think we need it, it's the only way we can create or recreate our sustainable soils, our soils are very much bankrupt, we might put nutrients back on those soils, but we don't put the organic matter back on the soils, were able to take more of the corn crop. So less gets tilled in, and less of that organic matter is there so we don't have sustainable soils because of that. And compost can help us create and generate sustainable soils so that we don't have to do that. We don't have to constantly add fertilizer.   Craig Macmillan  17:49  Now that leads me to a couple of other things. So in terms of application in vineyards, it's very common to band compost right under the vines in the vine round and not in the middle. Some folks are experimenting with full on broadcasting across the whole surface, right and this has worked really well in range land contexts, which is interesting. And then there's a question about whether compost needs to be incorporated into the soil or does it need to be cultivated in what are your feelings about that for you know, a soil that's maybe a clay soil relatively dry.   Jean Bonhotal  18:23  I'll talk specifically for vineyards on this some vineyards will start their new plants their starts with like some vermiompost. And  vermicompost is a pretty popular product to use when we're putting our starts in. And these are like five year old vines that are just getting planted. And we really want these guys to go. So that will help with nutrients. It will help with soil aggregation, it will just make healthy soil. I have had a poster up before as because it says compost don't treat your soil like dirt. And that's really what we want to do. We want to compost we want to add compost so that we're not just dealing with mineral soils. And I think it's really important for us to be thinking about that way. So the adding a you know, an eight ounce cup of compost vermicompost into the holes is supposed to work very well. And a lot of people in California have actually experimented with that. From what I'm told. What their plant responses are, I haven't followed those. So I don't know. Broadcasting I've seen people more put it in the row middles so that they don't end up with a lot of bull wood in their vines because if they get the nutrients up against the vines at the wrong time, that can be problematic. So sometimes they'll even take immature compost and put that in the row middles. That keeps keeps grass down keeps weeds down, you'll still have some cover there. But then it slowly works its way into the vineyard.   Craig Macmillan  20:06  When you're referring to row middles you mean under the vine?   Jean Bonhotal  20:09  I mean, between the, the rows.   Craig Macmillan  20:11   Between the vines. Okay.   Jean Bonhotal  20:12  Yeah, I've seen that done a lot in New York, where people are using it that way. And sometimes we'll use an immature compost because that we call it a killer compost, which we shouldn't, but it kills the area, and it won't encourage the growth in the row middles. And it keeps it a little bit away from the vine for a little while, then by the next season, that's all integrated into that soil system.   Craig Macmillan  20:39  Fascinating. Fascinating. Now, what do you think about banding underneath the vine?   Jean Bonhotal  20:43  By banding, you mean just putting it right against the wood?   Craig Macmillan  20:48  Generally, just underneath the vine, not in the middle, the strategy there, I think is I'm trying to get a higher concentration, if you will, and I want to put it where the vine roots are going to be in. So they're going to be predominantly in the vine row, not not exclusively, but they're gonna be that's where the highest concentration of roots is going to be. So the idea is, hey, if I'm going to put five tons per acre on, let me put it on in a narrow band, like 18 inches, as opposed to, you know, eight feet, you know, in terms of in terms of width, it sounds like you're kind of more interested, if you would kind of recommend, you know, putting it in the middle as opposed to under the vine.   Jean Bonhotal  21:21  I don't have enough experience with grapes to recommend. So I'm not going to make that recommendation. This is what I'm seeing in the vineyard, the way the growers are choosing to actually experiment and see what is getting the nutrients to the plant at the right time. So what strategy is, is working best. Using the vermicompost in the hole that's been very productive using some of the row middles. I'm not sure about banding I have no experience with that. So I don't want to speak on that. I'm more of the compost production cleaning up the best person. You know, what, when we get the calls, this pile over here, stinks by the neighbor, then I step in and and try to get everything more productive.   Craig Macmillan  22:13  That makes sense that makes tons of sense. One other application that I do think you can speak to is erosion control. What role can compost have an erosion control.   Jean Bonhotal  22:22  We do a lot of work with compost, and I'm gonna share with you some posters that will give you simple compost use instructions. We work in agriculture, we work in erosion control, we work in urban garden gardens and farms. So there's all different possibilities with all different compost and every compost, even the compost that aren't the quality that we want for our vineyard. Every compost has a potential use, even if it's just daily covering a landfill, so that we've taken those metals or those that toxicity out of the environment, and at least concentrated it in smaller places so that maybe it can be recovered at some point when we figure that kind of stuff out.   Craig Macmillan  23:07  And the way this is working is that the compost is binding this soil somehow or is it reducing the impact of the raindrops or what's the mechanism.   Jean Bonhotal  23:17  We do both compost blankets and compost socks and erosion control. So the compost blankets we have blower trucks that can spray compost, it's a big big hose, we spray compost onto a hillside, when we put that blanket down. When the rain comes if the rain comes in, it hits the soil, it hits the soil and it makes mud and that mud starts running down the hill. And that's erosion. When it hits the compost, the compost acts like a sponge. And that sponge will just keep sucking in that moisture. And then slowly release it like a sponge will. And so the plants can use it better and it doesn't create those rivulets and the erosion that other things do.   Craig Macmillan  24:10  What kinds of rates per acre per square yard or what are we talking about?   Jean Bonhotal  24:15  For it depends on per crop. When we put a blanket down, we'll put in out about a inch blanket. So that's a visual, and we want to make sure that it's well covered I'd put one or two inches down easily, because that will start incooperating. Remember I told you about those worms? The worms will come up and start processing some of that material. And that'll only be incorporated in the soil in that way. So we don't actually incorporate we will seed put the blanket down and then we might hydro seed on top of that blanket. And that'll create cover some kind of cover crop whether it depends on our goals. We'll put whatever cover crop we might put red clover on our roadside we might put, you know, depends on where we are what we're putting in, but usually a low grow local plant. So we don't want to take you know, a plant from New York and put it in California, it's not going to produce the same way. We want to make sure that we are in the right conditions. We have the right plantings and all that and Soil and Water Conservation Districts which are all over the country. They give you guidance on what should go on to slopes. What should go into row middles, it depends on the plants though, and cooperative extension does a lot of that, what application do we need for what crop. One of the things that we are finding with soil blends and stuff when we're trying to bring in topsoil topsoil has lots of different definitions, a lot of times it's sand. Because we can't get topsoil, it's very difficult, we've used up a lot of our topsoil, and we don't have that rich earth to bring to someplace else to put that topsoil down. So we're working right now on grow tests to look at what percentage of compost should be mixed with the mineral soil, or with close to mineral soil or with the soil existing soil. And one of the things that we're finding is that we can really use in most for most crops, and for soil sustainability to build those soils, we can use about 50% compost in all of those, and we're getting really good results with crops. It does depend whether we're growing cabbages or grapes, or we really need those soils to be more sustainable. If our soils are sustainable, they'll increase the water holding capacity, you know, through the compost application, but they also help with pest resistance. So we'll have more pest resistance, because we have healthy soils, we have more competitors that are actually able to take things out instead of working in a chemical system where okay, the cut worms came in, and the cut worms are really happy to be working in. There's nothing telling them not to. And similarly with powdery mildews and some of the other diseases, we seem to have better results with having a healthy soil. So not just dust that we've added fertilizer to.   Craig Macmillan  27:32  Sure. And that makes total sense of any there are a lot of folks that are looking at this kind of a holistic plant science, plant physiology approach, which is what you're talking about. And there's a lot of exciting things going on and talking about compost being a part of it is really cool, basically at aout of advice or what one thing would you like people to know as far as their own compost production goes.   Jean Bonhotal  27:58  If you're producing compost, you're a microbe farmer. And that's what you really need to consider create a habitat that they're going to thrive in, and they'll do all the work for you. And that is my best piece of advice to anybody.   Craig Macmillan  28:14  That's great. And where can people find out more about you and your work?   Jean Bonhotal  28:17  I'm with Cornell Waste Management Institute at Cornell University. You can you can google us pretty easily.   Craig Macmillan  28:25  It's easy to find information about you. Yeah, and about the CWMI. So our guest today was Joan Bonhotal. She is the director of the Cornell Waste Management Institute. And she's also Senior Extension Associate with the Integrative Plant Science Soil and Crop Science section at Cornell University. Lots of great stuff is gonna be in the show notes. Again, we encourage you to look into this topic. It's exciting. There's a lot going on. Wouldn't you agree there's a lot of new science every year on this topic.   Jean Bonhotal  28:51  There is a lot a lot going on in composting, a lot going on in sustainable soil production and if we have sustainable soils, we will be able to grow healthy food and sustain healthy people. So there's just so much going on with all applications of composting.   Craig Macmillan  29:12  Very exciting.   Transcribed by https://otter.ai

Dr. Steve "Cotton" Brown is a renowned cotton agronomist with decades of experience in teaching, research, and extension. He graduated from Auburn University in 1978 and 1984 with B.S. and M.S. degrees in Agronomy and Soils, then received his PhD from Texas A&M in Crop Science. Since then, he has continued to push the envelope of research and excellence in agriculture, receiving multiple awards for achievement, service and excellence in the field of extension and teaching. Dr. Brown and Rees sat down recently to discuss all things cotton agronomics and the "Golden Era of the Seed" as Dr. Brown calls it. #informedag #informedagresearch #cotton #auburnextension #AuburnCSES #informedagpodcast #Auburngrad #auburncoag

Charles Isbell is a plant physiologist and Director of the Agricultural Research Service Institute of Crop Science at the USDA Agricultural Research Service. In this episode, Lexman and Charles discuss retroflexion, halation, and enunciation.

Nova Perrill Nova Perrill, winemaker for Foppiano Vineyards, is back on California Wine Country with Steve Jaxon and Dan Berger. He was on the show back in 2018 on this episode, and again this time in 2019. His last appearance was here, in 2021. Giovanni Foppiano founded Foppiano Vineyards in 1896. It is one of the oldest family-owned wineries in California. Try to imagine, as they do here, how Healdsburg in the 1890s was pure potential. The winery survived Prohibition by shipping dried grapes as a home winemaking kit. To ship to dry states, they had to add a flyer with a warning not to add water and sugar or else it would ferment. Nova tells about how he got started in the wine business. He studied at Cal Poly San Luis Obispo with a degree in Ecology. He liked marine biology, having grown up on the coast. Then he took a Master's in Crop Science. At the time the school was a dry campus and they learned about winemaking but did not make any. He got a job at Mount Eden where he laid the foundation of his knowledge, from start to finish. “Talk about grape to bottle, that was the experience I needed... Everything after that is creativity. Foppiano Vineyards Tastings They taste the first Foppiano wine, a Carignane. Foppiano Vineyards' location is south of Healdsburg, at the northern tip of the valley. It gets sunshine, but also cooling influences from the river. They grow all the usual French varietals that are grown here. Click the logo to visit our sponsor Bottle Barn online for up-to-the-minute bargains on wine, beer and spirits. Harry Duke asks Nova Perrill about how he made that transition from studying marine biology to winemaking. Many winemakers have told about a similar turn in their early career path. Nova tells about how he was never really committed to the first path and he also knew he had great interest in all things natural. He moved to the Santa Clara Valley after college and he simply sent his resumé to every winery in commuting distance. With agriculture, you have to enjoy working on nature's demands and timetable, no weekends, etc. “Grape growing is not this extravagant lifestyle… You've got to be able to appreciate that if you're going to make it.” Join the Rodney Strong mailing list to receive special offers, information on new releases, and more. Nova has brought some wines (pictured above). He brought a 2016 Chardonnay from Foppiano Estate. The acidity is keeping it lively and fresh. It has some creamy lemon curd flavor. Foppiano Vineyards does estate and reserve tastings and also large-party tastings. You can make reservations but drop-ins are also welcome. Nova Perrill explains that they strive to be casual and low-key. Being a historic winery and vineyard they try to capture that feeling for their guests. It is located right off Old Redwood Highway. It is only about five minutes from Healdsburg. Their wines are also available at Bottle Barn.

In this episode we visit with Frank Rademacher, a farmer from East Central Illinois with several years experience in sustainable practice changes on his farm.  Frank and his family farm a corn and soybean rotation and have been continuously been practicing no-till and cover cropping for the last 5-8 years. Using strategies like crimping high biomass cover crops, they're reducing synthetic use, growing non-GMO crops while building soil organic matter.  Frank has a bachelor's in Crop Science and Integrated Pest Management and currently works as a conservation specialist for Precision Conservation Management, a program funded by IL Corn/Soybean Associations. In this role he helps local farmers implement more conservation practices by providing economic/data, agronomy, and funding support.        

Bob Reiter Head of Research & Development, Crop Science at Bayer

Rodrigo Santos President of Crop Science Division, Bayer

Frank Terhorst Head of Strategy & Sustainability, Crop Science

Join the Women in Seed Production Network as we interview Therese Mullins, Science Development Lead in the Seed Production and Innovation team in Missouri. Therese has 20 years of experience in Crop Science across the Innovation Pipeline and has had the opportunity to work across laboratory, greenhouse, and field in Research and Development and Product Supply collaborating cross functionally to enable the delivery of new and innovative products to the market. Therese is passionate about people development, mentoring others, and championing talent and is actively engaged in local, regional, and global Business Resource Groups. Therese shares her expertise as a team lead and gives advice to new managers of people and projects. She provides tips on how to build your career as a confident woman/ally while also knowing when to 'give yourself grace'!

Hello and welcome to the ZimmCast. I'm Chuck Zimmerman. In this week's podcast I'm going to share a couple of speakers who have just been added to the AgNewsWire virtual newsroom for the Alltech ONE Conference. I thought you might be interested in their topics. Let's start out with Amy Bell-Elmohammed, Quality Manager for Alltech. Amy managed the Stay Curious Track for the conference. She will explain what that means. Next we'll turn to a topic area many of you are involved in which is crop science. Learn what Alltech is doing in this area from Steve Borst, Vice President of Alltech Crop Science. So, if you liked these topics you can find more if you register for the Alltech ONE Conference and look through all the virtual content. And, that's the ZimmComm for this week. I hope you enjoyed it and thank you for listening.

There are three levels of cold hardiness in grapes and understanding these can help growers select and manage the best varieties for their region. Imed Dami, Professor of Viticulture in the Department of Horticulture and Crop Science at The Ohio State University, explains cold tolerance and new information about the role of abscisic acid in ripening. First an overview of cold hardiness. The first level is very cold tender. A lot of these varieties are grown in California and they are not native to North America. Second, are cold hardy, or tolerant grapes. These are the native species to North America. And third are hybrid crosses. The majority of grapes being farmed fall into this category. New research is being done on abscisic acid, a plant hormone that induces dormancy. When sprayed around version, it can help send the plants into dormancy earlier and maintain a deeper dormancy which makes the grapevines more cold tolerant.   References: 2022-06-03 Roller Crimper Tailgate (Register) Abscisic Acid and Cold Hardiness in Grapes Buckeye Appellation Foliar Applied Abscisic Acid Increases ‘Chardonnay' Grapevine Bud Freezing Tolerance during Autumn Cold Acclimation Foliar Application of Abscisic Acid Increases Freezing Tolerance of Field-grown Vitis vinifera Cabernet franc Grapevines (Abstract only) Imed Dami (email) SIP Certified Sustainable Ag Expo November 14-16, 2022 Winter Injury to Grapevines and Methods of Protection Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org. Transcript Craig Macmillan  0:00  Our guest today is Imed Dami. He's Professor of Viticulture in the Department of Horticulture and Crop Science at The Ohio State University. Thanks for being on the show, Imed. So you're doing some pretty interesting work there in the Midwest or East, depending on who you ask. So you work in Ohio, and you work in cold hardiness of grapes, grape vines, which is the work you've been doing for quite a fair amount of time. Now, you did that as well, in your graduate work. What can you tell us about what the climatic conditions are like in Ohio, especially in regards to cold weather, that may not be seen another grape growing region to the US. So other listeners may not be familiar with kind of the challenges there are.   Imed Dami  0:35  So in terms of the growing season in Ohio, it could be similar to many other grape growing regions in the country. However, during the dormant season, in the winter, it is different, it is much colder in Ohio. So the way we determine you know, how cold it is, in Ohio, is there is this maps, it's called the plant called hardness map developed by USDA. And these maps are based on lowest temperature for 30 years during the coldest month of the year. So they put that information together, you know, and they come up with averages, and then they divide, you know, each state into different zones based on those minimum temperature. Okay. So for example, in Ohio, we have three zone. The minimum temperature range between zero and minus 15 fahrenheit. So that is cold. And then they designate you know, these zones, like a number and the letter. So, for example, in Ohio, we have the three zones, you know, designated as six B, six A and five B. However, the majority of the state falls in the what we call six A's zone, where temps range between minus five to minus 15. So that is very cold. So, how do we relate this to the grapes? Grape vines, typically, they start to see cold damage at temperature of zero fahrenheit, or lower. So you could see, you know, like grown grapes in the majority of the location in Ohio is challenging, you know, just because of how cold it gets during the winter. Just to give you like a point of reference, these numbers, you know, of the zones, the higher the number, the milder the winter is. So, for example, in California, the majority of the grape growing region, they fall in the region of 9, 10, and 11 zones. And in those zones, the minimum temperature doesn't fall below freezing. So that's why in California, you don't hear any, you know, problems about cold damage during the winter.   Craig Macmillan  2:44  That's in that brings up an interesting point. So, you know, you say damage happening at zero degrees fahrenheit, why is it the vine damaged and cell walls breaking and whatnot, when we get below freezing? If that vine is full of, you know, water, that it's taken up in the fall and things like that? Why is it why does it need to get so cold before we see damage?   Imed Dami  3:03  That's a good question. So the, the plants in general, they have a different mechanism of survival, you know, to cold. So when it comes to grape vines, the most sensitive part of the vine are the buds. And these buds, the way they survive winter is with the mechanism that we call a super cooling. So what super cooling is, is basically, the water or the solution, and the plant remains liquid, even below freezing temperatures. So that's how the grapevines you know, buds survive those minimum temperatures. So that is the mechanism by which grape vines survive. Of course, when you have a super cooling up to a point, in general, plants could super cool down to like minus 40 Fahrenheit, which is very cold. But it ranges you know, from let's say, like I said, you know, just below freezing all the way down to that. And the difference is the type of grape variety or species which I will be talking about later on.   Craig Macmillan  4:08  What is severe cold damage on grapes look like? Again, a lot of folks outside of the Midwest or the northern United States may not have ever seen anything like it before. And what kind of economic impacts are there?   Imed Dami  4:19  Sure, the vines you know, they have this parts that are above ground, and any part above the ground that is exposed to those minimum temperature could sustain cold damage. And then because there are different parts, the one that is the most sensitive are the buds, like I mentioned earlier, the way you identify a cold damage is by cutting through the bud. And then the typically, the buds are alive, they look green, and then when they are damaged, they look brown, so it's very easy to tell, you know, by visual observation. And then within grapevines, we have what we call the combpound buds, they call them compound because there is a primary, secondary, and tertiary bud. Primary bud actually is where the fruit comes from. Unfortunately, that is the most sensitive to cold. So what that means is every time you have cold damage, the primary bud is damaged, that means that's going to become like a loss, you know, in crops. And then the other tissue that is important that could also sustain damage is what we call the vascular tissues. These are basically the pipeline's you know, in the grapevine, primarily what we call the phloem, and the cambium. And those two actually, same thing, when you will cut through the cane, you know, or the corridor or the trunk, you'll see the color change to brown, which indicates cold damage. Though the worst case scenario is not only you have the canes damaged the cordon, the trunk, but also the whole vine, and basically, cold actually could cause complete vine death. So in terms of economic impact, it depends on the severity of the plant part that is damaged. So if you have only buds damaged, that's typically becomes you know, like a more like a crop loss. Same thing with more severe damage with the vascular tissue, let's say in cane, cordon, or trunk, you lose, you know, those parts of the vine like a cane, you may lose it or the cordon, or the trunk. The most severe damage is vine death, basically, the whole vine dies. In terms of economic impact for the vine damage. Actually, there is a study done in New York, where they estimated the loss, you know, from a dead vine due to cold. And their estimate is a loss of $155 per vine, and this is for vinifera. So if you extrapolate that to per acre is equivalent to $125,000 per acre in terms of losses. And the main reason is not only you have to buy new vines, you have to replace you know, remove the vines, do the replanting, and then also, the main thing is you have a loss of production for four years. And then basically, when we talk about wine grapes, you're not only losing the grapes, you are also losing the product, which is why for four years, and that's why the number is so high and significant.   Craig Macmillan  7:20  That's a good question. So if you have a bad winter, and you go in and you evaluate buds, and they're dead, and you then go into the cordon and look and say oh, that's not good. And then you work your way down into the trunk, and look at that, is it ever the case that you will hit a spot where there's still some vinifera that's alive towards where the rootstock graft union is that you could graft on to or that you might get some latent buds to come out.   Imed Dami  7:45  So, actually, I will talk about this later on in terms of the practices, you know, in the vineyard when we talk about grafted vines, which is, you know, common for vinifera. The reason why I mentioned this, because typically here we also grow hybrids, they're not grafte. With the grafted vines, you typically hear in the east, we mound soil around the graft union. So at the base of the trunk, you know, you see this what we call mounting or healing up around the vine. And the main reason is to protect you know, that graph tune because it's very sensitive. And then also the base of that trunk to avoid any damage in case of the worst case scenario, like you said. When do you have damaged, you know, all the way of the cordon and then the trunks. If you have that situation, then you save the base of that trunk. And then you have regrowth, you know, of the vine. So that's typically how it is done, it is not common here to graft over, you know, the vines when they are damaged. But that is typically the practice, you know,   Craig Macmillan  8:48  Which reminds you something else. So is this a temperature over time kind of a curve? Or is it a threshold? Once we hit this temperature it's done or is it need to be at a temperature for a period of time before the damage really shows up?   Imed Dami  9:03  Typically, when you reach like the temperature outside, you basically have the temperature outside and then the temperature of the tissue. When we talk about the small tissue like gray buds, they reach an equilibrium between the two. So as soon as it gets cold, you know, let's say two minus 10 in the outside it will be minus 10 in the buds as well. So in that case, you know, the the freezing of the water is instantaneous. It's like immediately. When you have tissues that are bigger, like the cordon or the trunks because they're thicker you know, just like you take a piece of wood you know and then the temperature usually outside is colder colder than the temperature in the trunk. So it takes more time for trunk to get damaged. You know it may be like hours before it really, yeah. So typically here in our situation, you know, when we have some these big events like the polar vortex back in 2014 Not only it got cold, but it's  stayed cold for a long time. And those are the worst scenarios, you know, because not only a damaging or the bad, but also, it damaged the trunks as well, because it's so cold, you know, for a long time.   Craig Macmillan  10:11  When we see this kind of an event, are we looking at a 100% loss across the vineyard?   Imed Dami  10:16  No, not typically. So, again, you know, I'd be mentioning this later on. The vines, you know, they tolerate cold based on their genetic makeup. So there are some varieties like the vinifera, they are very cold tender, they may sustained some damage, or more damaged than more cold tolerant or resistant varieties, like, you know, Concord, or some of the native grapes, you know, here grown in the east. So there are differences, you know, that you see, in terms of cold damage.   Craig Macmillan  10:49  Tell me more, you mentioned hybrids before and we're talking about different varieties, what can you tell us about the cold tolerance to cold hardiness of different varieties and what the genetic background might be on those and how plant breeding has addressed this problem maybe.   Imed Dami  11:03  So as I mentioned earlier, the cold hardens is actually a genetic trait. So what that means is the genetic makeup of each variety determines the cold hardens level of that variety. So it is in the genes, you know, of the viru. Based on that we have, like mainly three groups of grape types, if you want to call them The first group, what we call very cold, tender or cold sensitive, these are the group of the species vitis vinifera, these are basically the varieties grown in California. And the main reason why they're so tender, because they're not native to North America, they are used to more what we call a Mediterranean climate, you know, which is characterized by mild winters. So when we imported them here, and we grow them like in climates, like here in Ohio, it is very challenging because they're so tender. The other group, kind of the other extreme is what we call the cold hardy group, you know, or cold tolerant. These are native grapes. These are native species to North America, and we find them a lot here in eastern US, like vitis labrusca, an example of variety, like very popular varieties Concord. We also have other species like vitis riparia. So these are all native to this region. And those species are very cold, hard, you know, because they're used to the type of climate, you know, they are grown in. And then the third group is what we call the hybrid. So the hybrids are crosses between the vinifera and the native grapes. And the main reason why they develop these crosses is the vinifera basically provide the quality of the fruit, and eventually the wine. And then the native grapes provide the cold hardiness. In our industry, and generally, in the east, most of the grapes we grow actually are hybrids, because they tolerate a more cold, you know, than the vinifera. And there are several examples of varieties, old varieties like Vidal. Seyval, example of Chambourcin. And, and then we have now like a lot of new hybrids, like Traminette, Chardonel, are varieties are developed from New York program. And then we also have other very cold hardy do they call it super hardy varieties from the University of Minnesota like Frontenac, Marquette. These are very hardy varieties. And they are hybrids.   Craig Macmillan  13:28  Yeah, they were developed in Minnesota that have to be pretty darn hardy. You can see the challenge there. Tell us about your work around abscisic acid, I know that that's related to cold hardiness, that's related to sugar and other things. First of all, tell us what what is abscisic acid, ABA, what is abscisic acid.   Imed Dami  13:48  So abscisic acid acid actually is a plant hormone, it is naturally produced by the plan. And typically it is, it is associated with a lot of like physiological response by the plant. And one of them actually induces dormancy. Our idea when we use the abscisic acid is we try to kind of enhance dormancy by applying abscisic acid, you know. So we are adding more abscisic acid to the plant that produces its ow. And by doing that we could, our hypothesis at the time is can we change the dormancy like in terms of occurrence, you know, can we make it happen earlier because the earlier the vines enter into dormancy, the more prepared they are for the winter. And then number two, yeah, and then number two is the level of dormancy, the more dormant the vines, the better they do in the winter. And so when we applied abscisic acid actually did both. So while we are pleased with the responses. And then eventually vines, you know, not only they enter into dormancy earlier in the season, they also have a deeper dormancy. But then that actually was reflected later on in more cold hardy response by the vines that are treated with abscisic acid. So it was really a very positive response, you know, by applying that product. It was the first time this product was used in grapevines. And we're very excited to know by the response.   Craig Macmillan  15:21  How is it applied?   Imed Dami  15:22  We looked at the timing, you know, when is the best time to apply it. And what we found is actually, right after verasion during fruit ripening, when the leaves are still on the vines, you know, actually, the fruit is still maturing, we found that is the best time to apply abacisic acid. So this is basically sprayed, you know, it's a liquid, that you spray it on the canopy. And then that's it, then basically, we look at the response, you know, later in the fall, and then during the winter, so.   Craig Macmillan  15:56  You also mentioned a deeper dormancy. What does that mean? When is deeper dormancy?   Imed Dami  16:03  A deeper dormancy, that means the vines, you know, basically, during the fall, they began to enter into what we call dormant, you know, basically, they go into a state of like, asleep. When they do that, sometimes they don't go like into what I call, like a deep sleep, you know, and then that has to do with the climate, the conditions, you know, that they were exposed to every year depends also on the vine health, etc. When the vines enter into deeper dormancy, that means it takes more time and more effort to wake them up. And then when they are more dormant, they actually gain a more cold hardiness as compared to when they're not as as dominant. So, so that's what we mean by deeper dormancy.   Craig Macmillan  16:55  And that can be achieved by applying abscisic acid into the canopy, right around verasion?   Imed Dami  17:02  Yeah, we weren't able to do that. Exactly. So again, you know, like anything else. When you apply a product, you know, it works in some varieties, it doesn't work in others. It works in some climates, you know, not under others. So, we see sometimes this kind of inconsistency. But when we have a controlled environment, let's say in a greenhouse, we consistently see the response to abscisic acid by the plants. So basically, absciscic acid you could think of it as it mimics the environmental cues that typically the vines, you know, get from the environment because the vine, for the vines that go dormant and begin acclimating it has to have two clues from the. It's short days, as soon as the days become shorter, the vines you know, start to get dormant. And then the second clue or cue is the temperature. When he started to get colder, the virus begin to become more dominant and become more cold tolerant. So those are the two. And then we could replace those two cues, actually, by applying ABA.   Craig Macmillan  18:10  You know, actually, this brings up something that often or continually be been kind of confused about. How does the vine sense photoperiod? If the leaves are falling off or becoming cut off from the rest of the vine, is there another organ or way that the vine can sense what's going on with the light?   Imed Dami  18:30  Well, actually, they do that sensing when the leaves are still on.   Craig Macmillan  18:33  They do. Okay.   Imed Dami  18:34  Yeah, so the receptors really actually are by the leafs you know, and I think that's why probably even when we applied the ABA was more effective, you know, when the vines still have their leaves on. So that I mean when you think about like short days, you know, during the growing season that starts back in June. So it's such like a way early see and then actually, by that time the vines begin already sensing you know, this short days, they begin the process actually of cold acclimation. So cold acclamation, or we call the hardening off of the vines. Actually, it begins right when the fruit begins to ripen during verasion. So it happened like way early, you know, like in the summer, basically, you talking about July, you know, and you start to see the tissue, as they, as the fruit is ripening the vines actually at the same time is preparing for the winter at the same time. And then it will continue after the leaves are dropped. And then the vines become more sensitive to the temperature rather than the full period. So it becomes the second step is based mainly on the temperature.   Craig Macmillan  19:38  Interesting, interesting.   Imed Dami  19:39  And that's why during the winter because that is the coldest month, the vines you know, they sense these cold temperatures, and they reach actually their maximum cold hardens during the winter because they need it.   Craig Macmillan  19:51  And then it's the response to the warming temperatures that brings them out of dormancy.   Imed Dami  19:54  Exactly. And that basically happened like late winter like right now or early spring and that's why basically, the winds, you know, begin to wake up. And that phenomenon is typically driven exclusively by temperature. As it starts warming up, you know, in the spring, the vines, you know, begin to do, what we call deacclimate. So that means they lose their cold hardness, and then they start growing again.   Craig Macmillan  20:18  What can growers do, are specific practical things that growers can do to prepare for, or manage, or prevent damage to vines in these really cold areas.   Imed Dami  20:30  Sure, yes. In terms of like things that the growers could do, there are three main category, if you want to call them. The first one is what we call a preventative. So how do you prepare for the cold before even it happens. One of the main ways to do that actually is site selection. You have to have a very good site to grow the grapes, and avoid, you know, this minimum temperatures. So that is very critical. You know, especially for us here in the east. The other thing is selecting the proper variety. So like I mentioned, we have variety that are very sensitive dive right at a more cold hardy. So it's very important to match the cold hardness of that variety with the site where you're going to grow them. You cannot grow for example, vinifera in a site where it gets to minus 10, you know, every year, that is not possible. The other thing in terms of practices. And again, this is more unique, you know, to eastern US, is we train vines with multiple trunks. If you look at the vines, you know, in California, they all have a single trunk. For us here we have multiple trunks. So you could see a vine with two trunks, you know, they look like they are two vines, but they're not like one vine with two or more trunks. And the main reason is when we have a cold event, that cold event doesn't kill both of those trunks kills one and not the other, so they don't die simultaneously. So that is kind of like a kind of an insurance, you know, practice. And typically we see this in almost all grapevines. When we have injuries, you see one trying to get damaged and not the other. The other thing that I mentioned earlier, is we heal up the vines to protect the grafting union. So this practice actually is done every year, it is done in the fall, and then the vines have to be dehilled, or removing those mounds in the spring. So this is a common practice that we use for vinifera here in the east. And then the third one is what we call cultural practices. In terms of fertilization, crop management, anything basically improves fruit quality also is favorable for improving cold hardiness. In terms of during the cold event, the main thing that our growers, you know, some of them they use is what we call the wind machines. So when machines I know for example, in California, they're very common not to use for spring crops, but here we could use them for spring frost events as well as cold events in the winter, they are an effective tool. So finally, what I call practices by the grower after you do, you have like a cold event. So even though you do everything by the book, you don't have a good site, you have good varieties, you know, a suitable variety then you do the multiple trunks and cultural management, you still it gets cold enough, you know that you have damage. In that case, vines are trained or adjusted, you know, depends on severity of the damage. So for example, when we have only bud injury, we adjust pruning to compensate for those losses. And by doing that you could have a normal crop even though you lost some of the buds. So for example, if you lose 30% of the bugs, you could compensate pruning by adding you know 30% more buds you know, then how you typically prune those vines. And by doing so, you could have normal crop up to a point of course. Another more severe damage when we have trunk damage and basically die back you know of the vines. In that situation, we have to retrain the shoots. And typically the way we retain thse you know is kind of unique in the east. Like I said, we do multiple shoots or multiple trunks, it's very important to do that. And then the size of those shoots are important. We have to select shoots or canes that are pencil size. The main reason is big shoots or large canes we call them bullcanes are not favorable because they are more damaged by the cold. So selection of these shoots and canes, and how many shoots you trained are typical practices, you know, for retraining, winter damage vines.   Craig Macmillan  24:35  Well, is it better to cane prune or spur prune? Does that make a difference?   Imed Dami  24:40  Yeah, it doesn't. If your vines you know are typically prune spur or cane you know, it doesn't make difference. However, when you have injury after the fact and your vines let's say they are cane prune. What we found is it is best if you convert those vines into spur prune. And this is only when you have a severe damage of the buds. We found that when you do spur pruning, you had a better recovery, better crop than cane pruned vines. Again, this situation is only true when the vines sustained damage and like more severe damage of the buds. Then you could convert the virus into spur pruning. And then of course, you know, you could always go back to your original in our pruning later on to cane pruning, again, after like year one of the winter injury.   Craig Macmillan  25:31  All right, what, what's the best timing for pruning in a cold situation?   Imed Dami  25:36  In our situation here, timing, you know, is not critical. However, when you have large large vineyards, you know, you have to prune like over many months, we typically recommend that you prune the cold hardy varieties first, and the main reason is, you know, if you get like a cold damage, you haven't pruned you know, the code sensitive yet. So you could still leave, you know, more buds or more canes, like I mentioned, with the pruning adjustment. You leave the sense of variety last in terms of pruning, so we prune those last. That is kind of typical recommendation for our growers.   Craig Macmillan  26:09  Tell me a little bit about the role of ABA and sugar.   Imed Dami  26:15  One of our research focus, I mentioned, you know, ABA, but before that, actually, we looked at sugars. And what we found is like sugar production by the vines go hand in hand with the cold hardness of the vines as well. So what I mean by that is during the fall, when cold hardness keeps increasing during the fall, the sugar concentration also increases in the vine, in the bud and the vascular tissues. And then when it reaches the cold hardens its maximum during the winter, the level of sugar is also reached maximum at the time. And then in the spring, when the vine lose hardness, the level of sugars goes down again. So there's a very close relationship between cold hardiness and sugar accumulation. And one of the explanation is the sugars that are produced more by the vines, you know, is because they they provide what we call protection to the tissues, you know, they call them cryoprotectant. What we found in our research also is there is a specific group of sugars that we call raffinose family oligosaccharides, RFO. And these are like larger sugars, they have even closer relationship with cold hardiness and cold acclimation as well as dormancy. So in our recent research, what we found is when we apply abscisic acid to the plant, actually, that acts as a signal to produce sugars in the vine. So basically, ABA and induces sugar production. And we have demonstrated that in our recent research, and this is why we have this close relationship, you know, between the ABA role, and sugar production in the vines.   Craig Macmillan  27:50  Does that affect the sugar accumulation in the cluster? And the berries?   Imed Dami  27:53  No.   Craig Macmillan  27:54  Interesting.   Imed Dami  27:56  Because, you know, the time when the sugars are accumulating, let's say in the winter, the clusters are already gone, you know. So the vines actually, they don't only not only they accumulate sugars in the clusters, at the same time, they are accumulating sugars in the dormant tissues. They do it faster. Of course, once the vines are harvested, they do it at the bigger, faster rate, you know, so they call that actually kind of becomes like a major pool of sugar accumulations, you know. And that's how the vines you know, they have to have this reserves to overwinter, you know, properly.   Craig Macmillan  28:27  We've talked about a lot of different things. But is there one, one thing that you'd recommend to our listeners that are facing cold hardiness issues? What's the top? What's the top thing?   Imed Dami  28:38  The top thing? Wow, you know, like I mentioned earlier, it is very simple. I mean, really, in our industry, even though we've been around for a long time, one of the major issue and challenge, you know, in the east is selecting, you know, the proper variety in a given site. And that is really, it's work in progress. It's you know, like, in Europe, you know, they found this matching that we call terroir, over hundreds of years, you know. Even in California, you know, it's still a young industry. So imagine here in the east, we are still really learning about the best varieties, you know, in the best sites, and especially a lot of these hybrids are new to our industry. So we're trying to find you know, that match because really, and for me, that's I always find that the most challenging, you know, to our grower to find out, so.   Craig Macmillan  29:28  Where can people find out more about you and your work?   Imed Dami  29:30  One of the ways is, obviously my email address I could give it to you could contact me directly. It's dami.1.@osu.edu. And then there's more information in our website. You could Google grape wherever you know, Ohio and it will show up you know, it is called Buckeye Appalachian. There's a lot of information there about what I talked about. And then also it talks about our extension work you know, working with our industry as well. So I would say those are two good ways or resources, you know, to find out. In terms of information called harness. I mean, I know this is a long title. But we published you know, years ago, a book on cold hardiness of grapevines, it is available through Michigan State Extension. It is called Winter Injury to Grapevines and Methods of Protection. Everything I talked about, with a lot of details, and with more technical stuff, you know. It's like a over 100 pages book. And it is really an excellent resource, you know, for any growers, especially dealing with cold damage.   Craig Macmillan  30:51  That's fantastic. We're out of time for today, I want to think a guest, Imed Dami, Professor of Viticulture in the Department of Horticulture and Crop Science at The Ohio State University. This has been a fascinating conversation, for me. It's not an area that I really knew very much about, and I feel much more educated than I did. That's a book I might need to get from my bookshelf.   Imed Dami  31:12  Sure.   Craig Macmillan  31:13  So I want to thank you. I want to thank you again Imed. Check out our website for more podcasts. We've got many different topics and many different speakers at the Vineyard Team website. And thank you all again for listening to Sustainable Winegrowing with the Vineyard Team.   Transcribed by https://otter.ai

Here's you can find the app for curbing phosphorus loss: https://www.ars.usda.gov/news-events/news/research-news/2020/curbing-phosphorus-losses-theres-an-app-for-that/Jim Ippolito can be reached at Jim.Ippolito@ColoState.edu. For more of his work check out his over 230 peer and non-peer-reviewed articles. Need more of Soilent Green? Follow us on Instagram @soilentgreenpodcast where we post bonus content like pictures and diagrams of the topics discussed. We can also be reached by email: soilentgreenpodcast@gmail.com. Thanks for listening! 

Genetic Engineering and Society Center GES Colloquium - Tuesdays 12-1PM (via Zoom) NC State University | http://go.ncsu.edu/ges-colloquium GES Mediasite - See videos, full abstracts, speaker bios, and slides https://go.ncsu.edu/ges-mediasite Twitter - https://twitter.com/GESCenterNCSU Pioneering Work in Genetic Engineering of Crops and It's Adoption in Africa Florence M. Wambugu, PhD, DSc., Founding Director and CEO, Africa Harvest Biotech Foundation International Website | Twitter @AfricaHarvestKe & @DrFWambugu Factors influencing the adoption of GE crops in Africa, and Dr. Wambugu's pioneering work on GE sweetpotato and with the Africa Biofortified Sorghum (ABS) project. Abstract Despite huge adoption of Genetically Engineered (GE) Crops globally in the last two decades, the debate continues especially among interest groups in the public, policy makers, regulators & researchers. During the early days of GE Crops debate, anti-GE Lobby groups argued that Africa lacked capacity to regulate the GE technology and Africa policy makers feared they would lose trade with EU. These positions have changed and according to the latest report of the ISAAA Brief 55, on the Global Status of Commercialized GE Crops in 2019, Africa leads the progress among the regions of the world in adopting GE crops by doubling the number of adopting countries in 2019. Africa has been regarded as the region with the biggest potential to benefit from GE crop adoption because of the immense challenges relating to poverty, hunger, and malnutrition. However, from an initial list of limited GE crops adopters in 2018, Africa have significantly increased adopters from 2019 to harness the benefits of GE technology. Globally, different continents and regions have taken different positions, with the USA, Canada, Australia, China, and Latin America leading in adoption of GE crops, while the EU remains generally cautious on case-by-case basis by different states. However, Africa is rising from the negative influence of EU anti-GE lobby groups, based on fear of losing trade opportunities, telling by the increased GE confined field trails (CFTs) targeting food security crops. In this colloquium, Dr. Florence Wambugu will discuss the factors that earlier contributed, and continue to influence adoption of GE crops in Africa, highlighting GE Crops Research & Development by Africa Scientists using existing Biosafety laws. She will also discuss her pioneering work of GE Sweet-potato and promising GE work with Africa Biofortified Sorghum (ABS) Project in Africa. Related links: Dr. Wambugu profile on SourceWatch Speaker Bio Dr. Florence M. Wambugu is the Founding Director and Chief Executive Officer of Africa Harvest Biotech Foundation International (AHBFI) — also known as Africa Harvest — in Kenya since 2002. She is a plant pathologist with specialization in virology holding a Ph.D. from the University of Bath, England (1991), Post-Doctoral Research Associate – Biotechnology with a life science company in USA, and holds an Honorary Doctor of Science from University of Bath, England (2008). For over 30 years she has dedicated her life to agricultural research where she's made significant contributions to the improvement of sorghum, maize, pyrethrum, banana and sweet potato with significant impact on the livelihoods of smallholder farmers. Dr. Wambugu has authored/co-authored over 300 papers, publications, and books in local and international journals, written two books including “Modifying Africa”- How Biotechnology Can Benefit the Poor and Hungry (2001, 2004), and Biotechnology for Africa; Emergence, Initiatives and Future (2014) by Springer. Dr. Wambugu holds several awards and honors from local and international institutions in recognition of her work in Africa including first place medal winner in Global Development Network Awards under science and technology category in Year 2000 for the TC banana project impact. Named as one of the world top 100 most influential people in biotech today by the Scientific American Worldview special report 2015, Awarded Yara Prize 2008, from the Norway-based Yara Foundation for her significant contribution to fight hunger and poverty in Africa. Dr. Wambugu was awarded the Eve Woman of the year Award by the EVE Magazine, in February 2004 in East Africa in recognition of her contribution to science and its application to combat hunger and poverty in Africa. Another award was given to Dr. Wambugu by the South African government during the commemoration of 10 years of democratic rule for her consistent support to agricultural development. In 2002 she was awarded “Woman of the Year” recognition by the American Biographical Institute for empowering the power through increased food production. She is also a recipient of International Institute of Tropical Agriculture's (IITA) award in 1981 for successful establishment of a tissue culture laboratory in support of root and tuber crops germplasm improvement; KARI's 1989 Crop Science award for excellent performance in scientific conferences; International Potato Centre's (CIP) 1989 Regional Research award, for outstanding advancements in sweet potato research; Pyrethrum Marketing Board of Kenya 1990 farmers support award for successful establishment of a rapid micro-propagation laboratory for pyrethrum (Chrysanthemum) in 1986/7. Recognized by Virology Division of Horticultural Research International in England and KARI in 1991, as exemplary Ph.D. candidate for outstanding dissertation contributions on sweet potato virus disease research work done in Kenya, Monsanto Company Outstanding Performance Award for 1992 and 1993. Participated in key boards including Member of DuPont Biotech Advisory Panel-USA, International Plant Genetic Research Institute, UN Millennium Development goals Hunger Task Force, The Science Board of Bill and Melinda Gates Global Health Challenge and as a Council Member of the Science Technology and Society of Japan. GES Colloquium is jointly taught by Drs. Jen Baltzegar and Sumit Dhole, who you may contact with any class-specific questions. Please subscribe to the GES newsletter and Twitter for updates. GES Center - Integrating scientific knowledge & diverse public values in shaping the futures of biotechnology. Find out more at https://ges-center-lectures-ncsu.pinecast.co

Input costs are going up.  The risks of farming are going up.”  These are some of the main things Chris Turner is hearing from farmers.  On this episode, hosts Ryan Priest and Sal Sama are joined by Chris Turner, Head of U.S. Crop Science at Bayer, who describes himself as “just a farm guy from Missouri.”  Chris has been with Bayer for 24 years, and he oversees everything related to Bayer Crop Science and how it all goes to market in the United States. Ryan, Sal, and Chris discuss the rapid advancements Bayer's seen over the last few years and a glimpse into what can be expected moving forward.  Included in those advancements are developments within FieldView and even in the ways Bayer Crop Science is able to show the risks and benefits in using their products.  If you're curious about short corn, ways to grow more on an acre of ground, labor shortages, production, and supply chain challenges, you'll learn about that and more on today's episode!

Biopesticides sound like a fantastic idea—made from natural materials, target specific pests and biological processes, better for the environment. So why aren't more producers using them on farms? New research from Dr. Guil Signorini, an assistant professor in the Department of Horticulture and Crop Science, aims to survey professional agricultural producers, consultants, crop advisors, and Extension educators to find out why biopesticides aren't more widely implemented.

Nova Perrill Nova Perrill, winemaker at Foppiano Vineyards, is back on California Wine Country with Steve Jaxon and Dan Berger. He has been on this show before, the last time was this episode on April 24, 2019. The pronunciation FOH-ppi-a-no is Italian, FAH-ppi-a-no is American and you can take your pick. Foppiano winery is at the southern end of the city limits of Healdsburg.There have been grapes on that property for over 125 years. Southbound on the 101, take Old Redwood Hwy, and it's on your right next to the nursery. They have been there since 1896. They have specialized in Petit Syrah, which they have made since their founding. They were the first to put that name on a bottle in 1964. Family members drew the borders for the Russian River Valley AVA, Louis Foppiano was a leader in that process. This was a big decision, to draw the line between the warmer Dry Creek Valley and the Russian River Valley, which is cooler. During Prohibition, the homeowner was allowed to make 200 gallons each year untaxed. Dan Berger tells about how some people pooled their permits and made more than a single family limit. They also shipped fresh grapes and sacramental wine. They found a way to survive Prohibition. There is a famous photgraph of an IRS “Revenuer” in front of the winery, watching wine being dumped. Click the logo to visit our sponsor Bottle Barn online. Historically, Petit Syrah was the most important variety growing there. Russian River Valley is cool, but not so cool at its northern end, where they are. These wines age well in the bottle. They have fruit all the way until you open them. Nova Perrill has been at Foppiano Vineyards for seven years. He says it takes 5 solid years to get to know the vineyard, the operation and the people. Previously, Nova was the assistant winemaker at Dry Creek Vineyard, established in 1972 by David Stare. He made all the kinds of wine they produce, notably Sauvignon Blanc and Zinfandel. He was there for seven years. Before that, he was at Mt. Eden wines in Santa Cruz, run by Martin Ray. He sold his name to another winery. He was instrumental in passing better wine labeling laws in the 1940s. He himself learned from Paul Masson, who was a Frenchman who had a winery and specialized in sparkling wines. Today there is a top notch music venue on the Paul Masson property. He is a Cal Poly SLO grad, with a bachelor's in ecology. He took the MS in Crop Science, there, and learned about viticulture, then he applied those concepts at Mt. Eden. He is happy with having taken a hands-on approach from the beginning. All they ever did to the wine was add yeast, the rest was 100% in the vines and climate. That allows the “terroir” to express itself. Nova has pioneered his vineyard controls and vineyard management techniques. This Sauvignon Blanc will develop itself in the bottle over the next couple of years. Later Dan says it may be even better after 5 years. They have about 150 acres around the winery. They produce 1000 cases or less of each of these varietals grown on their estate. There is real depth that comes with age in a well-made wine. “The winemaker has to build this into the wine. It doesn't just happen.” Nova Perrill says that their Sauvignon Blanc vines are old and are visible from the 101. Dan Berger gets a little hint of lemon oil or lime and also a bit of fresh fig. Dan would decant it, to let the waxy component come out. Dan says that it's screw capped, which is good for aging, but means it will need some air to let its flavors out, after it is opened. Foppiano Vineyards is open for wine tastings, although they are not what they used to be, after the pandemic. Calling ahead is optional. They are open for outdoor tasting. Now they taste a 2020 Chardonnay. Nova says, if you start with high-quality fruit, all you have to do is not screw it up. “You can only make the wine worse.” There is brightness and complexity in the same bottle here. At first you sense fruit.

This week's guest on Open Mic is Lisa Safarian, Commercial Operations head for Crop Science, Bayer North America. In the midst of integrating two global agriculture businesses, Bayer is facing headwinds from litigation of existing products like Roundup, as well as one of the most challenging growing seasons in recent U.S. history. In this interview, Safarian talks about the company goal of providing new technology for farmers while at the same time, embracing a fresh commitment toward global sustainability.