2013 Delphos Herald Agriculture Tab

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a specialsupplement to

THE DELPHOS

HERALD

March 2013



2 – The Herald Agricultural Tab March 2013

800-451-2709 • SchraderAuction.com

For more info., call for brochures or visit our website

Armstrong Stables Personal Property Auction

Tue, Mar 19, 10:00 AMEast Moline, Illinois Rock Island Co. Quad Cities

Allen & Dekalb County, IN Land

127 Acres Ofered in 8 Tracts Tue, Mar 19, 6:00 PMAuburn, IN Allen & Dekalb County

Prime Tillable Farmland

152 +/ Acres Ofered in 2 Tracts Tue, Mar 19, 1:00 PMDeWitt County, IL Just South o Farmer City

Lawrence County, IN Land Auction

300 +/ Acres Ofered in 2 TractsWed, Mar 20, 11:00 AMBedord, Indiana Lawrence County

Prime Indiana Farmland

414.5 +/ Acres Ofered in 6 Tracts Thu, Mar 21, 10:00 AMMontpelier, IN Jay County

Shelby County, Iowa Land Auction

160 +/ Acres Ofered in 1 Tract Thu, Mar 21, 5:00 PMElk Horn, Iowa Shelby County

Pocahontas County, Iowa Land Auction

116 +/ Acres Ofered in 1 Tract

Thu, Mar 21, 10:00 AMPocahontas, Iowa Pocahontas County

Southwestern Michigan Real Estate Auction

19.14 +/ AcresMon, Mar 25, 7:00 PMWhite Pigeon, MI St. Joseph County

Ohio Farm Equipment Auction - Bid Online

Wed, Mar 27, 1:00 PMCreston, OHBid Online

Horn Farm Equipent Estate Auction - Bid OnlineFarm Equipment Fertilizer Equipment Vehicles

Thu, Mar 28, 10:00 AMNew Philadelphia, Ohio

Gardner Estate Auction

476 +/ Acres Ofered in 8 TractsMon, Apr 8, 6:00 PMArgos, IN Marshall County Walnut Township

Kosciusko County Farm Auction

80 +/ Acres Ofered in 2 Tracts Thu, Apr 11, 6:00 PMWarsaw, IN Kosciusko County Wayne Township

SPECIALISTS IN SELLING LAND AND FARM EQUIPMENT SINCE 1944

For Some Owners, It May be Your Best Time to Sell a Farm or Equipment.

DOUBLE-DIGIT GROWTH. Land in much o Corn Belt continues to show doubledigit increases in value, based on Schrader’s auctions as wellas a recent report by the Federal Reserve Bank o Chicago, which determined that or the 12 months ending in November 2012, prices wereup 18 percent in Iowa, 15 percent in Illinois, and 11 percent in Indiana.

PROVIDING LOCAL ExPERTISEWITH A NATIONAL PRESENCE.

FARMLAND & FARM EQUIPMENT PRICES REMAIN VERY STRONG!

UPCOMINGAUCTIONS

“It was my pleasure to work with Schrader Real Estate & Auction Co. on the sale

of Anderson Circle Farm. Everyone in your organization that we worked with

impressed me with their enthusiasm, professionalism, and dedication to our

success. In my opinion, Schrader has an unbeatable combination of people,

process, and professionalism. We were extremely pleased with the outcome and

would highly recommend them to anyone.”

Sincerely,

Michael E. McCaw CEO

DOUBLE-DIGITAL GROWTH. Land in much of the Corn Belt continues to show double-digit increases in value, based on Schrader’s auctions aswell as a recent report by the Federal Reserve Bank of Chicago, which determined that for the 12 months ending in November 2012, priceswere up 18 percent in Iowa, 15 percent in Illinois, and 11 percent in Indiana.



March 2013 The Herald Agricultural Tab – 3

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Researchers studying data from 600 fields in 20 coun-tries have found that managed honey bees are not as suc-cessful at pollinating crops as wild insects, primarily wildbees, suggesting the continuing loss of wild insects inmany agricultural landscapes has negative consequencesfor crop harvests.

The study, which prompts an urgent call to maintainand manage pollinator diversity for long-term agricultur-al production, is published today in the journal Science.

The 50 international researchers, including Lawrence

Harder, professor in the Department of Biological Sci-ences in the Faculty of Science at the University of Cal-gary, analyzed data from 41 crop systems around theworld including fruits, seeds, nuts, and coffee to examinethe consequences of having abundant wild pollinators forcrop pollination.

“Our study demonstrates that production of many fruitand seed crops that make diets interesting, such as to-matoes, coffee and watermelon, is limited because theirflowers are not adequately pollinated,” says Harder. “Wealso show that adding more honey bees often does not fixthis problem, but that increased service by wild insectswould help.”

Flowers of most crops need to receive pollen before

making seeds and fruits, a process that is enhanced by in-sects that visit flowers. These pollinators, including bees,flies, butterflies and beetles, usually live in natural orsemi-natural habitats, such as the edges of forests, hedge-

rows or grasslands. As these habitats are lost, primarily

owing to conversion to agriculture, the abundance anddiversity of pollinators decline and crops receive fewervisits from wild insects.

The study found that the proportion of flowers pro-ducing fruits was considerably lower in sites with fewerwild insects visiting crop flowers. Therefore, the reduc-tion of wild insects in agricultural landscapes will likelyimpact both our natural heritage and agricultural harvest.

“Paradoxically, most common approaches to increaseagricultural efficiency, such as cultivation of all available

land and the use of pesticides, reduce the abundance andvariety of wild insects that could increase production of these crops,” says Harder. “Our study highlights the ben-efits of considering this paradox in designing and imple-menting agricultural systems.”

The study suggests that new practices for integratedmanagement of both honey bees and wild insects will en-hance global yields of animal-pollinated crops and pro-mote long-term agricultural production. These practicesshould include conservation or restoration of natural orsemi-natural areas within croplands, promotion of a va-riety of land use, addition of diverse floral and nestingresources, and more prudent use of insecticides that cankill pollinators.

Loss of Wild Insects

Hurts Crops Around the World




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Though farming was once big business in the UnitedStates, by 2012 less than 1 percent of Americans wereprofessional farmers. Many challenges face today’sfarmers, many of which are largely unknown to the gen-eral public.

Many people have an outdated view of a farm as asmall, family-owned and operated parcel of land wherelivestock is raised in open pens and crops are hand-har-vested when ripe. The reality is that modern-day farms

have had to overhaul operations to meet demand andremain competitively priced while adapting to the ever-changing ways technology infiltrates all parts of life.Each of these factors present obstacles for today’s farm-ers.

TechnologyRural farming communities are expected to make an

effort to integrate modern technology into an industrythat has been around for centuries. But such a transitionin rural areas, where communications systems may notbe as up-to-date as those in urban areas, is not always so

easy.According to the Manitoba Rural Adaptation Coun-cil, a shift from a resource-based to an information-basedeconomy, compounded by the rapid introduction and ex-pansion of new technology in the workplace, has alteredfarm operation and the skills in demand. Older workerswho have been schooled in one way of agriculture mayhave a significant impact on labor supply and the vitalityof farming as a career. Younger adults who are knowl-edgeable in technology may no longer seek out agricul-tural careers.

Decrease in farming as an occupation

The United States Environmental Protection Agencysays that only about 960,000 Americans claim farming astheir principal occupation. As that figure has dwindled,the average age of farmers continues to rise, as the Bu-reau of Labor Statistics notes that roughly 40 percent of

the farmers in this country are 55 years old or older. Thishas led to concerns about the long-term health of familyfarms throughout the United States.

Environmental concernsMany farmers have come under scrutiny for how

farming impacts the environment. A growing emphasison sustainability and conservation has led many peopleto protest certain farming practices. Protesters claim thatcertain practices, such as raising livestock, can pollutewater, while the use of fertilizers and chemical pesticidesis bad for the environment. Many farmers, however, havealtered their methods to be more environmentally friend-

ly and self-sustainable in the process.Climate change is another environmental issue farm-

ers must deal with. Strong storms and severe droughtshave made farming even more challenging.

Financial fall-outThe ongoing recession of the last half-decade has also

affected farmers. In November of 2012, the United StatesBureau of Labor Statistics indicated that the unemploy-ment rate within the agriculture, forestry, fishing, andhunting industries was at 13.6 percent, far higher thanthe national unemployment rate. As a result, many farm

families have found themselves stuck between a rock anda hard place, as rising costs for equipment and technol-ogy are being coupled with decreasing profits and risingunemployment.

Further complicating matters is competition fromcorporations and international food producers who havemade it difficult for family farmers to turn a significantprofit. Many family farmers rely on loans and lines of credit to survive, but thanks to changes in the financialsector that saw banks become less willing to extend linesof credit, some farmers are facing bankruptcy.

Though it can be easy for those who do not work in

the agricultural industry to overlook the struggles facingtoday’s agricultural professionals, a greater understand-ing of those struggles and the challenges that lay aheadcan benefit the industry and its employees down the road.(MCC)

Challenges facing farmers

today and tomorrow

Greater public awareness of agricultural challenges

could help the industry in the future.




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Improving climate protection

in the agricultural sectorAgriculture is responsible for around ten to twelve per-cent of all greenhouse gases attributable to human activities.This raises the question of how these emissions could be re-duced. A recent study has investigated -- for the first time-- the full range of factors that contribute to greenhouse gasemissions, namely soil and climate conditions, the agricul-tural model and the farming intensity on both organic andconventional holdings. The study has enabled scientists todevelop a new model that will allow agricultural landholdersto determine and improve their climate balance.

As part of the study, scientists investigated 40 organicand 40 conventional agricultural holdings across Germa-ny’s four agricultural regions. They focused exclusively oncrop and dairy farms. The scientists recorded all relevantclimate gas streams during the entire production process,including methane, nitrous oxide and carbon dioxide. In thecase of dairy farms, they also factored in the purchase of soybean meal from South America and all related green-house gas emissions.

Strategies for improving climate balanceFossil fuels, above all diesel, are one of the main sourc-

es of CO2 emissions in agriculture. However, greenhouse

gases are also emitted during the manufacture of mineralnitrogen fertilizers and pesticides, agricultural machinesand equipment.

“There are different ways of improving a farm’s cli-mate balance,” explains Professor Kurt-Jürgen Hülsbergenfrom Technische Universität München (TUM). “One ef-fective strategy is for landholders to grow feed themselvesrather than purchase soy from another source. Farms canalso streamline production processes and deploy moderntechnology to obtain higher yields without increasing theamount of energy required.”

In crop farming, increasing nitrogen efficiency is a keyfactor. High levels of nitrous oxide are released into the en-

vironment if crops are unable to utilize all of the nitrogenfertilizer that was spread. The production of nitrogen fertil-izer is also energy intensive, which further increases theclimate balance of unused nitrogen.

In contrast, the greenhouse gas CO2 can be stored longterm as humus in the soil, and thus eliminated from the cli-mate balance. “This can be achieved by planting legumesas part of a diversified crop rotation strategy,” explainsProfessor Gerold Rahmann at the Thünen Institute. “Us-ing soil less intensively and applying organic fertilizer alsohelps.”

Topping the charts: organic versus conventional farming

Organic farming is more energy efficient and producesless land-specific CO2 emissions. This advantage, how-ever, is offset by the significantly lower yields achieved

through organic farming practices. The pilot organic cropfarms produce around twenty percent less emissions peryield unit than conventional holdings.

Organic dairy farms use more plant fodder grown on siteand do not import soybean meal. This strategy pays off, ac-cording to Hülsbergen: “The pilot organic farms we lookedat emit around 200 grams less CO2 per kilogram of milkthan conventional farms with the same milk yield.”

Most interestingly, the investigations show that yieldsand greenhouse gas emissions fluctuate significantly be-

tween different organic farms in some cases to an evengreater extent than the fluctuations between organic andconventional holdings. This demonstrates that the individ-ual know-how of farm managers plays an important rolein the greenhouse gas balance and that there is significantpotential for improvement at individual farms.

Putting theory into practiceThis is the first time that a study has provided a 360-de-

gree overview of climate-relevant factors impacting allemissions related to livestock and crop farming. “We have aworkable model that will enable us to identify the causes of low energy efficiency and high greenhouse gas emissions,”

adds Hülsbergen. “We are now optimizing this model sothat it can be used directly by climate change advisors inthe agricultural sector.”




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In an effort to live a more environ-mentally friendly lifestyle, consumershave embraced organic foods in recordnumbers. They stand behind the idea thatorganic products are not only better forthem, but also better for the planet. But theclaims that organic food is safer, healthierand more eco-friendly may be more hypethan fact. Some organic foods are not all

that they seem to be, and when you dig forthe dirt on “organic,” you might be sur-prised at what you find.

The variety of organic products avail-able at specialty food stores and moretraditional supermarkets has increasedconsiderably. Food purists and environ-mentalists support this growing trend.Certified organic foods are grown withoutthe use of pesticides, synthetic fertilizers,sewage sludge, genetically modified or-ganisms or ionizing radiation. Organicallyproduced meats are from animals that donot take antibiotics or growth hormones toproduce heartier cuts. The USDA Nation-al Organic Program sees to it that organicfoods meet these stringent requirementsand also that any companies that handleor process organic food before it gets tothe supermarket or restaurant are certifiedas well.

However, consumers who embrace or-ganic products might not be getting whatthey think they are. The term “organic”conjures up images of local produce

stands and farmers diligently caring fortheir crops. However, as organic foodshave grown in popularity and the organicfood industry has become a multi-billiondollar industry, the methods of bring-

ing these foods to a store near you havechanged. While consumers may believethat organic broccoli was trucked in froma farm down the road, it actually mayhave traveled thousands of miles -- negat-ing many environmental benefits in theprocess.

Many smaller organic businesses havefelt the pressure to keep up with main-stream foods and have joined the ranksof commercial food production. In fact,some smaller companies have actually

been bought out by large food giants. Or-ganic Cow, a Vermont milk producer, nowoperates under the auspices of Horizon, acompany based in Colorado. CascadianFarm, which produces organic frozen

dinners among other items, is a subsid-iary of General Mills. Many mainstreamfood companies have their own organicalter egos, which would no doubt surpriseconsumers who support the organic foodmovement.

Even true organic foods shipped fromsmall farms over short distances may notbe able to meet the hype of the organicmoniker. Plant physiologist and biologistAlex Avery’s 2007 book titled “The TruthAbout Organic Foods” talks about origins

of organic food and dispels some of themyths that prevail. Avery notes that or-ganic foods are not pesticide-free becauseall vegetables contain about five percentof their weight in natural pesticides, some

of which may be just as potent as man-made varieties. Avery also notes that morethan 95 percent of conventional meat anddairy products in the United States are to-tally free of antibiotics and 99.5 percentof it is free of synthetic hormones. Onlyone sample in 400 violates the antibioticlimits set by the FDA. Avery also statesthat there are no nutritional differences

between organic and conventionally pro-duced foods, which debunks the myththat organic foods are more nutritionallysound.

Organic foods also may contribute to ahigher carbon footprint. Instead of usingchemical fertilizers to feed produce, theuse of animal manure may mean clearingout land for grazing and creating its ownproblems in off-gassing and water con-tamination that has been associated withraising livestock. Furthermore, the U.K.Department of Environment and Rural Af-fairs states, “A shift towards a local foodsystem, and away from a supermarket-based food system with its central distri-bution depots, lean supply chains and big,full trucks, might actually increase thenumber of food-vehicle miles being trav-eled locally, because things would movearound in a larger number of smaller, lessefficiently packed vehicles.”

Champions of organic foods are sure tostand by the claims that organic foods arebetter. Many organic foods are nutrition-

ally sound and rely on more natural grow-ing methods. Yet consumers should keepan open mind about both organic foodsand their commercially produced counter-parts. MCC

Organic claims

not always accurate

There are many consumers that would like to believe that organic foods arehealthier and better for the environment. But some research indicates that theseclaims may not be justified.




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How to

keep your land pest-free(StatePoint) Spending time outdoors canrecharge the soul and bring the family to-gether. In your own backyard you can findbeauty, enjoyment and a place to connectwith nature -- so long as you make sure tomaintain all those beautiful trees and plants.

Whether you have a garden, woodlands ornatural landscaping on your property, you’llwant to keep your land healthy and free of unwanted pests. And experts say that wood-

lands need special attention.“Although trees look strong, woodlandecosystems are particularly vulnerable tonatural and man-made dangers that can grad-ually reduce the health and beauty of yourwoods,” says Mike Burns, forester and pro-gram resource manager with the AmericanForest Foundation.

A U.S. Forest Service assessment releasedlast December predicts that as many as 34million acres of forestland could be lost inthe United States during the next 50 years,and that all regions in the United States will

experience increased stress from natural di-

sasters and pest infestations.Luckily, there are steps landowners can

take to help keep trees and woodlands safefrom pests:• Keep an eye out for changes. On trees,

spots of yellow or brown or some thinningneedles might be the effects of naturalshading on lower limbs -- or it might be adisease or insect that’s about to spread to

other trees.

• Stay informed about threats in your area.Contact your state forestry agency or statedepartment of natural resources to findout what’s bugging your area.

• Monitor for pests and signs of diseaseevery month or two. Check trees on thetrunk, limbs, twigs, under peeling bark

and leaves -- the most likely places to findinjuries. Keep your eye open for thingsthat look out of the ordinary.

• Online resources can help you become abetter steward of your land. If you ownsome woodlands, consider signing up

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A drought that plagued most of theUnited States in the summer of 2012decimated soybean and corn crops acrossAmerica’s heartland. According to Re-uters, during the drought ratings for cornand soybeans fell to their lowest sincethe major drought of 1988 and majorfarm states, such as Iowa, Nebraska, Il-

linois, Missouri, and Kansas, were notable to produce enough crop necessaryto meet food and feed demands. To fur-ther exacerbate the shortage, the UnitedStates government still mandates that 42percent of this year’s crop be turned intoethanol as part of the Renewable FuelStandard adopted in 2005, angering somefarmers.

Livestock producers who rely on cornfor feed are angry that the mandate has notbeen modified in lieu of the record-break-ing drought and shortages. Corn prices al-

ready are at all-time highs, and requiring

that 42 percent of the yield be relegatedto fuel will considerably drive up the costof the remaining corn. Not only will live-stock farmers be affected but so will thosewho enjoy corn in everything from breadsto cereals. Consumers on limited budgetsmay find corn is simply too expensive.

Ranchers and farmers are not the only

ones hurting as a result of the corn short-age. The ethanol plants themselves arealso feeling the crunch. A lack of cornmeans that many plants are remaining idleor not working at capacity. Some plantsare not breaking even in terms of opera-tional costs, potentially costing individu-als their jobs.

However, supporters of the ethanol re-quirement are concerned that removingthe allotted ethanol amounts from fuelwill further drive up the cost of filling upat the pump. Drivers have already experi-

enced high gas prices, and many are feel-

ing the effect on their wallets. The result is

a catch-22 where no one wins.

Despite the talks, some economists saythat the ethanol mandate suspension maydo little to lower the cost of corn. Agri-cultural economist Scott Irwin from theUniversity of Illinois says that because of the backlog of demand of corn for fuel, itwould be a few months before any pricechange would reach the market. Plus,

the change would be nominal because itwould be hard to implement such wide-spread changes in corn for fuel consump-tion since the country has come to dependon a set amount.

High summertime temperatures com-bined with historically low rainfall totalsthis past season devastated many corncrops that would be put to use as animalfeed and ethanol fuel. The debate overwhether or not ethanol mandates shouldbe temporarily ceased is bound to con-tinue until corn supplies are replenished.

(MCC)

Drought affecting corn crops

prompts ethanol debate




Greve Chrysler Jeep Dodge of Van Wert

Tips to

start compostingfor your garden

(StatePoint) It doesn’t matter if you’re a gardening novice trying tosupplement your dinner table withsome home-grown veggies or an en-trepreneur that earns a living off theland, composting is a simple way togo green and help save the environ-ment.

You don’t have to be an environ-mentalist to compost, either. Com-post, which is organic matter thathas been decomposed and recycledand used for fertilizing soil, is greatfor your garden and will help reducelandfill waste. In addition, compost-ing in your home garden will helpyou save money.

“Using compost means your gar-den will be more cost-effective be-

cause you will have to spend lesson fertilizers, insecticides, and fun-gicides for a given harvest of anycrop,” says Brett L. Markham, authorof “The Mini Farming Guide to Com-posting,” the latest in his Mini Farm-ing book series.

Across the country people are em-bracing the concept of self-sufficien-cy and preparedness, “mini farming”anywhere, from rooftop urban gar-dens to suburban backyards to larger

land plots. Growing food is easierthan ever and composting is a hugepart of this movement.

Markham, who also has writtenthe bestselling “Mini Farming: Self-Sufficiency on 1/4 Acre” as well asmini farming guides to fermentingand vegetable gardening, offers thesegardening tips to get started on com-posting:

• Composting is a natural form of recycling, so use food waste, grassclippings, coffee grounds and even

paper as compost. Just be sure toshred the paper first to speed up theprocess.

• Start your compost pile in a con-venient spot, and make sure it is semi-shaded and well-drained.

• Add bulking agents such as woodchips to accelerate the breakdown of organic materials, allowing the fin-ished material to fully stabilize and

mature through a curing process. Addleaves, straw, or hay along with grassclippings or green manures for plentyof bulk.

Each layer should be no more thantwo inches so that the grass clippingsor leaves don’t get matted down toform a layer impermeable to air.

• Keep the compost moist. Eitherwater it yourself or let rain take care

of it. The compost should be moist,but not soaked.• Cover the compost pile to help

retain moisture and heat. This willalso help prevent the compost frombeing over-watered by the rain.

• Turn the compost pile with ashovel or a fork to aerate the pile. Itis important to water the pile as youturn it as well. Turning the pile addsoxygen to the compost which is nec-essary to get the most out of your pile.

• Once you add the compost to

your garden, you’ll be ready to startplanting in two to five weeks!

You can learn more about com-posting, mini farming, and self-suffi-ciency at www.MarkhamFarm.com/mainsite.

Composting is the first easy step tohelping the environment while grow-ing your own food. So make the mostout of your garden, and start digging!




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(StatePoint) Cooking from the gardenis not like cooking from the store. There’snothing more tasty, nutritious and satisfyingthan fresh, homemade meals made from thefruits, vegetables and herbs you grew your-self.

Experts say that even with modestamounts of time and space, you can grow anorganic garden plot that feeds your familyall year long.

“The simplest methods of gardeningwork best,” says Barbara Damrosch, organicgardening expert and co–author of the newbook, “The Four Season Farm Gardener’sCookbook,” which serves as both a gardenguide and a healthful cookbook. “There isvery little you can’t accomplish in the gar-den if you trust the systems that are alreadyin place.”

Damrosch and co-author Eliot Colemancontend that organic vegetable gardening isnot only healthful for you and your family,but is also good for the planet and can makea serious dent in your food expenses.

They are offering these great tips to any-one looking to grow and cook their own

food:• When choosing which plants to grow,

consider how much space you have. Salad

crops, for example, give you the most va-riety in a garden of limited size. Considerprioritizing crops whose flavor is most no-

tably lacking in supermarket varieties, suchas tomatoes, strawberries, cucumbers andmelons.

• It helps to get to know different plantson a family basis. Family groupings arevery important in planning how to rotatethe crops in your garden from year to year,and much of the techniques that work forone vegetable, apply equally well to itscousins.

• Don’t let weeds get ahead of you. Oncethey’ve gained the upper hand, getting ridof them can seem almost impossible. Theideal time to control weeds is when they aretiny, right after they first appear. Take theextra time to plant in straight lines, whichcan help with weed control.

• Veteran gardeners tend to be support-ive resources to newcomers. Let friendswith green thumbs share their enthusiasmand expertise with you. Or get involved inan organic community garden, where thereis no shortage of experienced gardeners toconsult.

• Pass up the modern habit of eating anycrop, any time of year by letting your gardenfeed you. Fruits and vegetables that comefrom halfway around the world were oftenharvested far too early and can have a dis-appointing, bland taste. By planning mealsfrom your garden, you’ll become a morecreative, improvisational cook.

More gardening tips can be found atwww.fourseasonfarm.com.

Eating is one of the most importantthings we do, so don’t just settle for whatthe supermarket has to offer. Gardening canrevolutionize the way you eat, and help youtake greater control of your family’s nutri-tion.

Grow what you eat

Cook what you grow

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Food science expert says

Genetically modified cropsare overregulatedIt has been almost 20 years since the first genetically

modified foods showed up in produce aisles throughoutthe United States and the rest of the world, but contro-versy continues to surround the products and their regu-lation.

Bruce Chassy, a professor emeritus of food scienceand human nutrition at the University of Illinois at Urba-na-Champaign, believes that after thousands of researchstudies and worldwide planting, “genetically modifiedfoods pose no special risks to consumers or the environ-ment” and are overregulated.

Chassy elaborated on this conclusion at the 2013 meet-ing of the American Association for the Advancement of Science in Boston on Feb. 17. During his talk, “Regulat-ing the Safety of Foods and Feeds Derived From Geneti-

cally Modified Crops,” Chassy shared his view that theoverregulation of GM crops actually hurts the environ-ment, reduces global health and burdens the consumer.

Farmers have witnessed the advantages of GM cropsfirsthand through increases in their yields and profit, and

decreases in their labor, energy consumption, pesticideuse and greenhouse gas emissions, Chassy said.Despite these benefits, various regulatory agencies

require newly developed GM crops to be put to the testwith rigorous safety evaluations that include molecularcharacterization, toxicological evaluation, allergenicityassessments, compositional analysis and feeding studies.This extensive testing takes five to 10 years and coststens of millions of dollars, and Chassy argues that thisprocess “wastes resources and diverts attention from real

food safety issues.”“With more than half of the world’s population now

living in countries that have adopted GM crops, it mightbe appropriate to reduce the regulatory scrutiny of GMcrops to a level that is commensurate with science-based

risk assessment,” Chassy said.During his talk, Chassy chronicled the scientific testsused in pre-market safety assessments of GM foods andelaborate on the evidence from thousands of researchstudies and expansive GM plantings that he says showthese crops do not present risks to consumers or the envi-ronment. The overregulation of GM foods is a responsenot to scientific evidence, Chassy said, but to a globalcampaign that disseminates misinformation and fearabout these food sources.

for the My Land Plan resource, launchedby the American Forest Foundation. MyLand Plan can help you connect with up-to-date information about pest threats,map your land’s boundaries and recordchanges over time, all at www.MyLand-Plan.org. You can explore the website’snewly expanded invasive pest and patho-gen section and locate professional ser-

vices available for your needs.• If you suspect an outbreak, collect samples

of tree damage and any associated peststo accurately identify the problem, whichmay have more than one cause. Take pic-

tures and notes on your trees’ symptoms.Often pictures are enough for an expert toidentify the problem and help you figureout what to do next. Next steps can beidentified by your state forestry agency ordepartment of natural resources.

• If you discover an insect that you suspectmight be a danger to your trees, seal it ina container and store it in the freezer until

you can deliver it to a proper authority.In the long run, nature might well be in-

vincible, but in the short run, residents mayneed a helping hand to protect local land tokeep trees healthy.

Pest-free (Continued from page 7)




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The increasing production and use of antibiotics,about half of which is used in animal production, ismirrored by the growing number of antibiotic resistancegenes, or ARGs, effectively reducing antibiotics’ abilityto fend off diseases -- in animals and humans.

A study in the current issue of the Proceedings of theNational Academy of Sciences shows that China -- theworld’s largest producer and consumer of antibiotics-- and many other countries don’t monitor the powerfulmedicine’s usage or impact on the environment.

On Chinese commercial pig farms, researchers found

149 unique ARGs, some at levels 192 to 28,000 timeshigher than the control samples, said James Tiedje,Michigan State University Distinguished Professor of microbiology and molecular genetics and of plant, soiland microbial sciences, and one of the co-authors.

“Our research took place in China, but it reflectswhat’s happening in many places around the world,”said Tiedje, part of the research team led by Yong-GuanZhu of the Chinese Academy of Sciences. “The WorldOrganization for Animal Health and the U.S. Food andDrug Administration have been advocating for improvedregulation of veterinary antibiotic use because those

genes don’tstay local.”

Antibioticsin China areweakly regu-lated, and thecountry usesfour times moreantibiotics forveterinary usethan in the

United States.Since the medi-cine is poorlyabsorbed byanimals, muchof it ends up inmanure -- anestimated 700million tonsannually fromChina alone. This is traditionally spread as fertilizer, soldas compost or ends up downstream in rivers or ground-

water, taking ARGs with them. Along with hitchingrides in fertilizer, ARGs also are spread via internationaltrade, immigration and recreational travel.

Daily exposure to antibiotics, such as those in animalfeed, allows microbes carrying ARGs to thrive. In somecases, these antibiotic resistant genes become highlymobile, meaning they can be transferred to other bacteriathat can cause illness in humans. This is a big concernbecause the infections they cause can’t be treated withantibiotics.

ARGs can reach the general population through food

crops, drinking water and interactions with farm work-ers. Because of this undesirable cycle, ARGs pose apotential global risk to human health and should be clas-sified as pollutants, said Tiedje, an MSU AgBioResearchscientist.

“It is urgent that we protect the effectiveness of ourcurrent antibiotics because discovering new ones isextremely difficult,” Zhu said. “Multidrug resistance isa global problem and must be addressed in a compre-hensive manner, and one area that needs to be addressedis more judicious use and management of wastes thatcontain ARGs.”

Unchecked antibiotic use in animals

May affect global human health

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Corn cobs eyed

for bioenergy production

Microbes team up to boost plants stress tollerance

Corn crop residues are often left on harvested fields toprotect soil quality, but they could become an important rawmaterial in cellulosic ethanol production. U.S. Departmentof Agriculture (USDA) research indicates that soil qualitywould not decline if post-harvest corn cob residues wereremoved from fields.

This work, led by Agricultural Research Service (ARS)soil scientist Brian Wienhold, supports the USDA priorityof developing new sources of bioenergy. ARS is USDA’schief intramural scientific research agency.

Wienhold, with the ARS Agroecosystem Management

Research Unit in Lincoln, Neb., led studies that comparedrunoff rates and sediment loss from no-till corn fields wherepostharvest crop residues were either removed or retained.

The scientists also removed cobs from half of the test plotsthat were protected by the residues.

After the test plots were established, the scien-tists generated two simulated rainfall events. Thefirst occurred when the fields were dry, and the nextoccurred 24 hours later when the soils were almostcompletely saturated.

During the first event, on plots where residue wasremoved, runoff began around 200 seconds after the “rain”began. Runoff from plots protected by residues didn’t startuntil around 240 seconds after it started to “rain.”

Runoff from the residue-free plots contained 30 percentmore sediment than runoff from all the residue-protectedplots. But the presence or absence of cobs on the residue-

protected plots did not significantly affect sediment lossrates.

Wienhold’s team concluded that even though cob resi-dues did slightly delay the onset of runoff, sediment lossrates were not significantly affected by the presence orabsence of the cobs. The results indicated that the cobscould be removed from other residue and used for bioen-ergy feedstock without significantly interfering with therole of crop residues in protecting soils.

In a related study, Wienhold examined how the removalof cob residues affected soil nutrient levels. Over the course

of a year, his sampling indicated that cobs were a source of soil potassium, but that they weren’t a significant source of any other plant nutrients.

While most farmers consider viruses andfungi potential threats to their crops, thesemicrobes can help wild plants adapt toextreme conditions, according to a PennState virologist.

Discovering how microbes collaborateto improve the hardiness of plants is akey to sustainable agriculture that can helpmeet increasing food demands, in additionto avoiding possible conflicts over scareresources, said Marilyn Roossinck, profes-sor of plant pathology and environmentalmicrobiology, and biology.

“It’s a security issue,” Roossinck said.“The amount of arable land is shrinking ascities are growing, and climate change isalso affecting our ability to grow enoughfood and food shortages can lead to unrest

and wars.”Population growth makes this researchimportant as well, Roossinck added.

“The global population is heading toward9 billion and incidents of drought like we hadrecently are all concerns,” said Roossinck.

“We need to start taking this seriously.”Roossinck, who reports on the find-

ings Feb. 17 at the annual meeting of theAmerican Association for the Advancementof Science in Boston, said that she and her

colleagues found an example of a collabora-tion between plants and viruses that conferdrought tolerance to many different cropplants.

The researchers tested four differentviruses and several different plants, includ-ing crops such as rice, tomato, squash andbeets, and showed that the viruses increasedthe plants’ ability to tolerate drought. Virusinfection also provided cold tolerance insome cases.

A leafy plant, related to a common weedknown as lamb’s quarter, was also infected

with a virus that caused a local infection.The infection was enough to boost theplant’s drought tolerance and may mean thatthe virus does not have to actively replicatein the cells where the resistance to droughtoccurs, according to Roossinck.

In studies on plants that thrive in thevolcanic soils of Costa Rica and in the hot,geothermal ground in Yellowstone NationalPark, viruses and fungi work together withplants to confer temperature hardiness, said

Roossinck. Researchers found that fungiand a type of grass -- tropical panic grass

-- found in Yellowstone National Park growtogether in temperatures above 125 degreesFahrenheit. If the plant and fungus are sepa-rated, however, both die in the same heatlevels.

Because viruses are often present in plantSee MICROBES, page 15




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PuttingYour

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PersPective

The nursery rhyme does not state, “Old MacDonald had a farm and onthis farm there was a bunch of dangerous things.” But maybe it should?

Farmers perform an essential service, providing food and other prod-ucts that consumers commonly take for granted. The inner workings of a farm are something to treat with respect. Most of the families who liveand work on a farm understand the potential hazards of such an environ-ment. However, individuals visiting a farm may be unaware of these dan-gers. Understanding farm safety helps keep everyone safe.

According to the organization Kids Health, the age groups at greatestrisk for injury on farms are children ages 3 to 4 and teenagers ages 13 to

14. Most injuries can be prevented, though, with a little education andprecautionary measures.

MachineryThere are many different forms of machinery on a farm to help keep it

working efficiently. These items can pose serious safety risks. Althoughtractors are the type of farm equipment that causes the most injuries, someadults still think it is safe to allow children to ride along.

Injuries that may result from farm machinery include pinching of clothing or parts of the body, where a person may become trapped inthe gears or components of equipment; cuts from equipment that shearscrops; bruising or cuts from projectiles thrown by mowers or other fieldequipment; and crushing or trapping injuries from machinery that falls ortips over.

AnimalsPart of the excitement of visiting a farm is seeing and petting the ani-

mals. Although many animals may be docile and domesticated, they canstill be unpredictable. Animals that are startled by yelling or loud noises

also may become restless and dangerous.Children should understand that animals may unintentionally cause in-

juries. It may be in a horse’s defense mechanism to kick when it is scared.To avoid such injuries, never approach animals from behind. Also, whenbaby animals are present, a female may be protective of her brood and goon the defensive.

Another inadvertent injury that may occur is from bacteria or virusesfrom the animals. Animal feces may contain bacteria, and there may beother microorganisms on the animals themselves. It is a smart idea to al-ways wash your hands after handling a farm animal to prevent the spread

of disease.Here are some other precautions that can be taken when visiting

a farm.* Don’t allow children to wander around unsupervised.* Rides on farm equipment should be discouraged.* Before starting machinery, operators should locate children and other

guests and clear them from the work area.* Don’t allow children near machinery.* Children under the age of 16 should not be allowed to operate any farm

vehicles.* Watch for hand tools or other equipment, and keep children away from

them.* Do not touch animals unless a farm worker allows it. Then follow his

or her instructions.* Don’t provoke farm animals or attempt to startle them.* Supervise children around ponds, feeding troughs or manure lagoons. It

only takes a few inches of water to pose a drowning risk.Farms are interesting places to visit, especially for children. Safety

should always be a priority when visiting a farm. (MCC)

Safety essential

when visiting a farm

15




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Microbes (Continued from page 13)

fungi, Roossinck wondered if viruses playeda role in the reaction.

“I noticed that all of the samples fromthe geothermal soils had a virus, so itseemed worth it to take a deeper look,” saidRoossinck.

The researchers found that there was noheat tolerance without the virus. Once theresearchers cured the fungus of the virus,the plant was unable to withstand the heat.When the virus was reintroduced, the plantregained heat tolerance.

“A virus is absolutely required for thermaltolerance,” said Roossinck. “If you cure thefungus of the virus, you no longer have the

thermal tolerance.”While researchers do not entirely under-

stand the role of viruses in helping plantswithstand extreme conditions, Roossincksaid that future research may help the agri-cultural industry naturally develop hardierplants, rather than rely on chemical solutionsthat threaten the environment.

“The question is, can we restore the natu-ral level of microbes in plants and growthem better and more tolerant of environ-mental stress like heat and drought, or patho-gens?” Roossinck said. “This may lead tomore natural methods of creating crops thatare more heat, drought and stress tolerant.”

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16 Th H ld A i lt l T b M h 2013

2013 Delphos Herald Agriculture Tab

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