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A Bad Year For California Rice | Earth Wise

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Rice production is the third largest cereal crop in the United States after corn and wheat.  Four regions in the country produce almost the entire U.S. rice crop:  the Arkansas Grand Prairie, the Mississippi Delta, the Gulf Coast, and the Sacramento Valley in California.  Arkansas is the largest producer of rice in the country by far, but California ranks second.

A combination of drought and water shortages in the Sacramento Valley has taken a major toll on the California rice crop.  This year, rice growers have only planted half as much grain as usual.  The changes in rice plantings in California are so substantial that they are easily visible from space.

In Colusa and Glenn counties, rice acreage this year dropped by 84 and 75 percent respectively, compared to 2021.  Farther to the east, in Butte Country, rice acreage was down by 17%.  The change was smaller there because farmers in that county had more groundwater to tap into.

According to the USDA, the California rice crop will be reduced by 38% this year, making it the smallest rice crop in the state since 1977.  California mostly grows short- and medium-grained rice, which is used in dishes like sushi, paella, and risotto.  Arkansas and other states produce most of the long-grain rice such as basmati and jasmine rice.

In late September, there was a burst of rain, which offered some short-term relief for farmers.  However, it will take much more wet weather to ease the ongoing drought conditions.  As of the end of September, over 40% of California remained in extreme drought and 17% was in exceptional drought.

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A Rough Year for Rice in California

Photo, posted March 21, 2020, courtesy of Ajay Suresh via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Carbon Storage In Harvested Wood | Earth Wise

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Trees are an exceedingly important carbon sink on our planet.  For this reason, deforestation is a major contributor to climate change.  But when trees are harvested for wood products like lumber, much of the carbon in that wood continues to be stored.  Even when a wood product is discarded at the end of its useful life, it can keep storing carbon.

Over 90% of new single-family homes in the U.S. are built with wood.  Each year, about 400,000 homes, apartment buildings, and other housing units are lost to floods and other natural disasters.  Others fall apart from decay or are torn down to be replaced with newer structures.  Given how much carbon is stored in houses, it is important to understand what the future trajectory of residential structures will be.

A new study by the USDA Forest Service published in the journal PLOS ONE looks at the future of harvested wood products in residential structures.  According to the study, wood products in these structures will continue to increase the country’s carbon storage for the next 50 years. 

Even after residential structures reach the end of their useful life and much of the materials end up in landfills (which is typical in this country), the wood products do not immediately release their carbon.  It may take decades for that to happen.

The study looked at various scenarios for future home construction.  Although housing starts are projected to decline in the future, residential housing and the need to maintain existing structures are projected to continue to increase carbon storage in wood products for the next several decades.

The role of trees as a carbon sink does not end when they are harvested for their wood.

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Carbon Storage in Harvested Wood Products

Photo, posted January 27, 2022, courtesy of Luke McKernan via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Essential Oils And Organic Crops | Earth Wise

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Essential oils are concentrated liquids extracted from plants.  They are called “essential” in the sense that they contain the essence of the fragrance that is characteristic of the plant.  Essential does not mean indispensable or usable by the human body.  But despite that fact, essential oils have been used in folk medicine throughout history. 

In recent times, essential oils have frequently been used in aromatherapy.  Generally speaking, medicinal uses of essential oils are controversial, and, in some cases, they have even been demonstrated to be dangerous.

Research has shown that essential oils have potential as natural pesticides.  Recently, the USDA has funded research into the use of essential oils to battle pests and diseases of organic crops.

U.S. organic food sales topped $50 billion in 2018 and fruits, vegetables, and other specialty crops combined make up more than a third of organic sales.  In order to meet consumer demand, farmers need ways to battle pests and diseases that often accompany organic crop growth.

A four-year project at the University of Hawaii at Manoa is entitled “Plant Safety, Horticultural Benefits, and Disease Efficacy of Essential Oils for Use in Organically Grown Fruit Crops:  From the Farm to the Consumer.”   The researchers will work with certified organic producers in Hawaii, Florida, South Carolina, Georgia, and California to evaluate the effectiveness of plant essential oils on major fruit pathogens such as avocado scab, anthracnose fungal disease, and powdery mildew on targeted tropical and temperate fruit crops such as avocado, mango, blueberry, and peach.

The goal is increase orchard productivity of the expanding organic fruit industry.

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Essential oils could keep pests, disease from organic crops

Photo, posted January 6, 2015, courtesy of Abi Porter via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Humans And Vertebrate Mortality

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According to a new study, more than one-quarter of the planet’s land vertebrates die because of humans.  This is a “disproportionately huge effect” on the other land vertebrates that share planet’s surface with us. 

Researchers from the SUNY College of Environmental Science and Forestry and the U.S. Department of Agriculture reviewed 1,114 published studies in which nearly 43,000 animals had perished.  Their study, which was recently published in the journal Global Ecology and Biogeography, found that 28% of the animals’ deaths were directly attributable to humans.  The other 72% died from natural sources.  

Mammals, birds, reptiles, and amphibians that died between 1970 and 2018 in the Americas, Asia, Africa, Europe, and Oceania were the foundation of the study.  All of these vertebrates had been either collared or tagged as part of other research projects. 

The researchers point out that humans are only one among more than 35,000 species of terrestrial vertebrates globally.  The fact that humans are responsible for more than one-quarter of their deaths illustrates the profound magnitude of the problem.  And that statistic is just the direct causes.  According to the researchers, when urban growth and other land use changes that erode habitat are considered, the human impact is likely even greater. 

The study found that the impact of humans across all the different species was not equal. In fact, larger animals were more likely to be killed by humans than smaller animals. Adult animals were more likely to be killed by humans than juveniles. 

The researchers conclude that humans are such a major contributor to terrestrial vertebrate mortality that they could potentially impact both evolutionary processes and ecosystem functioning. 

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On the land, one-quarter of vertebrates die because of humans

Photo, posted March 6, 2019, courtesy of USFWS Midwest Region via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

The Labeling Of GMO Foods

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American consumers will soon be able to discern whether or not foods contain genetically-modified ingredients.  The USDA’s so-called ‘National Bioengineered Food Disclosure Standard’ will be required for foods that have been altered in a way that doesn’t occur naturally. The mandatory compliance date is January 1st, 2022. 

While this does sound like great news, there are some major drawbacks.  The new guidelines use the uncommon term “bioengineered” instead of “genetically-modified” or “GMO.” The guidelines also allow the disclosure of bioengineered (or B.E.) ingredients in several formats: as text, a symbol, a phone number (that consumers can call for more info), or a digital link printed on the packaging.  Companies are allowed to use a QR code that asks consumers to “scan here for more food information.”  Scanning the QR code will bring consumers to a website where the GMO disclosure can be found. 

Advocates of the various labeling options say it’ll make it easier and faster for companies to comply with the new guidelines.  But critics worry consumers will find it confusing and restrict access for those without smartphones.  They say that companies who elect to use a QR code or phone number should be required to include the word “bioengineered” on their packaging.

Another drawback is that products won’t have to be labeled as ‘bioengineered’ if they’ve been processed to the point where their bioengineered DNA can’t be detected.  Examples include refined beet sugar, soybean oil, and high fructose corn syrup.  

The fight over the labeling of GMO foods has raged for many years.  But this labeling mandate falls short of consumer expectations by hiding the information about GMOs instead of disclosing it. We should expect better. 

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Government lays out the rules for labeling for genetically modified foods

Photo, posted August 24, 2015, courtesy of Rob Bertholf via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Labeling Genetically Engineered Foods

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There has been a great deal of debate over mandating labels for genetically engineered foods.  On the pro side, people argue that they have a right to know whether what they are eating contains GMO – or as they are also called GE — ingredients.  On the con side, people argue that the aversion toward GE is unfounded and that labeling foods will simply drive away consumers undeservedly.

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Organic Food Is Increasingly Affordable

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Organic food is increasingly popular.  Food chains like Sprouts and Whole Foods as well as local food coops and health food stores have led the charge.  More recently, major supermarket chains have growing organic departments in their stores.  In fact, in 2015, sales of organic foods in the U.S. reached $43 billion, an increase of 11% over just the the previous year. 

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