Tuesday, July 30, 2013
What can Madagascar teach us about rice and water?
Lisa Palmer in the Guardian (UK): The idea that a simple grain like rice could change the world may seem far-fetched. But as a growing population and climate change put pressure on a hot, hungry planet, rice is playing an increasingly important role.
Rice is a major source of calories for half of the world's population, and how rice is grown affects yields and affects the environment. Irrigated rice is normally covered with water. Flooding rice paddies suppresses weed growth, but it also uses enormous quantities of water and increases methane emissions when plant matter decomposes in flooded fields.
Twenty-five years ago small holder farms in Madagascar began growing rice using a methodology that doesn't flood rice paddies continuously. With aerated soil, rather than flooded fields, farmers plant single, young seedlings directly into rows along with nutrients. The rice produces deeper roots and since the field isn't flooded, the roots of the plants don't suffocate. The result is stronger root and larger plants that produce heavier grain. And, in addition to using less water, the method requires less land preparation and fertiliser, although more weeding is required.
Growers produce more grain per hectare, conserve water resources, and create fewer environmental impacts. The system has spread from farmer to farmer, and 2.5 million of them in 50 countries have adopted these methods.
Now, a California-based company, Lotus Foods, is promoting this agriculture method, called the system of rice intensification (SRI) by providing farmers access to a global marketplace. Branded under the More Crop Per Drop label, the company sells six varieties of SRI-grown rice, including Madagascar Pink Rice. "Flooding rice paddies uses a third of our planet's freshwater resources," says Caryl Levine, co-owner of Lotus Foods, adding that the agriculture business doesn't like this method because "there is nothing to buy and it is so farmer friendly."...
Rice growing in the Madagascar highlands, shot by Jean-Louis Vandevivère, Wikimedia Commons via Flickr, under the Creative Commons Attribution-Share Alike 2.0 Generic license
Rice is a major source of calories for half of the world's population, and how rice is grown affects yields and affects the environment. Irrigated rice is normally covered with water. Flooding rice paddies suppresses weed growth, but it also uses enormous quantities of water and increases methane emissions when plant matter decomposes in flooded fields.
Twenty-five years ago small holder farms in Madagascar began growing rice using a methodology that doesn't flood rice paddies continuously. With aerated soil, rather than flooded fields, farmers plant single, young seedlings directly into rows along with nutrients. The rice produces deeper roots and since the field isn't flooded, the roots of the plants don't suffocate. The result is stronger root and larger plants that produce heavier grain. And, in addition to using less water, the method requires less land preparation and fertiliser, although more weeding is required.
Growers produce more grain per hectare, conserve water resources, and create fewer environmental impacts. The system has spread from farmer to farmer, and 2.5 million of them in 50 countries have adopted these methods.
Now, a California-based company, Lotus Foods, is promoting this agriculture method, called the system of rice intensification (SRI) by providing farmers access to a global marketplace. Branded under the More Crop Per Drop label, the company sells six varieties of SRI-grown rice, including Madagascar Pink Rice. "Flooding rice paddies uses a third of our planet's freshwater resources," says Caryl Levine, co-owner of Lotus Foods, adding that the agriculture business doesn't like this method because "there is nothing to buy and it is so farmer friendly."...
Rice growing in the Madagascar highlands, shot by Jean-Louis Vandevivère, Wikimedia Commons via Flickr, under the Creative Commons Attribution-Share Alike 2.0 Generic license
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