Transcript – Digging In: The Future of Food

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For us to successfully and sustainably feed our global population, the farm and agriculture community must have a good working relationship with governments. They also need the consumer to understand where their food comes from and how it is grown and made. Only then, will farmers be profitable and be able to continue to adopt to a changing climate and exciting new technologies.

First, let’s start with the basics:
You are all one of 600 million farmers in the world, and almost 2 million in the United States. The average farm size is 466 acres. Of course, we hear of the demise of the family farm, but if you look at farmland in 1885, when you first began, total acreage was 354 million, the size of Alaska, and today it is 876 million acres. About the size of Alaska, California, Texas, and Nebraska. 95% are family farms. Each year, on average, one U.S. farm feeds 170 people in the world.

We can appreciate Elon Musk with DOGE, SpaceX, and Tesla. Or Jensen Huang with Nvidia – the scaffolding of AI. But without the basics of food, we would go the way of the Mayan Civilization.

Our history is replete with advances in food production. Beginning with the shift from hunters to gatherers to mass cultivation. But going from chasing animals down with a bow and arrow to driving a John Deere tractor took about 13,000 years. Then, our population was 5 million and today we are 8.2 billion. In the next five years we will add the entire population of the United States to the world. In the next 15 years, we will add three more United States’ population to the world for a total of 9.7 billion people.

What makes this exciting is that the changes in agriculture are moving at the speed of light. In the next 15 years, we will make more advancements in agriculture than we have in the past 13,000 years. We have amazing innovative technology, better inputs, and more responsible production and natural resource management tools.

We also have the moral obligation to keep people and animals alive and healthy by increasing our agricultural production by 50%. We must be even more efficient as demand for food will exceed freshwater supply by 40%.

Today, we grow and produce 3,000 calories for each of the 8.2 billion people around the world. As an aside, on average, we eat 2,000 calories and we throw away the remaining 1,000 calories. I am sure you have heard about food waste.

Population and income levels drive food. Once you begin making more than $3,000 a year, you incorporate more protein into your diet.. Protein, mainly from cows, chickens, pork, all need to be fed – primarily corn and soybeans.

The world produces about 9.9 billion metric tons or primary crops each year. If you were to put all the food we grow on a freight train, it would circle the earth about 50 times.

To feed the growing population, and it’s need for protein, we need between 45 – 55 million metric tonnes a year. Just for fun, we go back to the train. For corn, the train goes from Minneapolis to the North Pole. For soybeans, it goes from Minneapolis to Singapore.

Let’s talk about the role of government: today is food security, tariffs, and biofuels.

The first thing I would like you to remember is the importance of global food security. You will do anything when you and your family are hungry. If you think people will get into fist fights over a tank of gas, just imagine what you might do to make sure your family is fed. If you are a Somalian, you could become a pirate. If you live in Venezuela, where over 87% of the population received some sort of food subsidy, you would turn to crime. The number one cause of hunger around the world is not lack of food, it is civil wars, inter-country conflict, and governmental interference.

Take one of our most favorite foods: chocolate. The U.S. supply chain of $4 billion starts in West Africa where governmental interference has stripped farmers of healthy profits and where child labor is an issue. Now, add on four years of underperforming yields due to weather and climate and it is no surprise that the price of cocoa has gone from 2,000 a ton to a high of 12,000/ton earlier this year. I can assure you that the farmer is not getting even $2,000.. Because of government mismanagement, cocoa is picking up its beans and headed elsewhere, mostly likely Brazil. Of course the recent trade announcement has only created more uncertainly as Ivory Coast and Ghana face 21% and 10% tariffs to export their cocoa to the U.S.

This brings us to the importance of trade.
The U.S. agriculture trade is in a deficit of $37b from a trade surplus of $35b as of 2014. We still export about 20% of our agricultural products. Most of that is big ag: corn, soybeans, canola, cotton.. For every $1.00 of ag exports, we have $2.00 of domestic economic activity. What happened to our agriculture?

Part of the story is the stronger dollar making imports cheaper. We still make enough calories to feed every American, but we are importing more products such as tropical fruits, coffee, and cocoa that we don’t produce here. For instance, bananas our our number one import. We like international variety in our imported beer and wine: think Corona Beer and European vineyards. And because our labor costs are higher than other countries, we are importing more vegetables and processed foods that we could profitably make here.

Without fair trade, U.S. farmers are under economic stress. There is a global surplus of soybeans and corn, futures are down, and the uncertainty of Trump’s new tariff policy is foreboding. . Our top trading partners are where the tariffs are going to hurt the most: Canada, Mexico, for imports and China for exports.

Uncertainty is difficult. At what point will the immigration and fentanyl issues be resolved? How long will Trump use tariffs for leverage against Chinese investment in Canada and Mexico?

What impact will retaliatory tariffs have? Particularly with China? US corn and soybeans are export dependent. 51% of our soybeans are exported to China, Argentina, Japan, Mexico and Spain. Think about that, half of our soybean crop is part of the tariff war.

Brazil is our number one competitor and together we supply over 80% of global soybeans for animal feed and cooking oil. Tariff wars cause us to lose market share. After the US-China trade war in 2017, the US market share of soybeans to China went from about 45% to 20% whereas Brazil’s is now 70%.

With Corn, 30% is exported in the form Mexico, Japan, China, Columbia, and Canada.

Besides trade, how did we get to this global surplus? All roads lead to oil.

Since the oil shocks and the environmental awakening of the 1970s, we have seen steady growth and farmer dependence on ethanol and other biofuels. Today about 40% of our corn crop is used for ethanol and 45% of soybean oil is used for biofuels.

Biofuels are one of the reasons of our oversupply. Since the 70s, farmers have added yield and acreage to accommodate the fuel and food needs of our country and the world. Biofuels are critical for farmer profitability. Breakeven for corn is around $5.25 bushel, today’s price is 4.68/bu. For soybean breakeven is about $12.50 bushel, today, we are at $9.97/bu. You can see the immediate effect of tariffs and biofuel uncertainty and record global stocks.

The Trump 2.0 Administration is more favorable, toward biofuels than his first administration. On his first day, he released the American Energy policy that ‘unleashes America’s affordable and reliable energy.” The U.S. leads the world in biofuel production. Back to the train, each year, this train would go half-way around the Earth’s circumference.

As I mentioned earlier, food consumption is expected to increase – and so is global energy. It is anticipated to increase by about 24% over the next 15 years. Demand for AI data centers and electric vehicles are certainly part of it but the bulk will be rising demand in and China (depending on how they handle the tariffs), SE Asia, India, and S.America. Are biofuels part of the conversation?

One positive piece of news is the coalition between big energy and big ag working together to push the EPA to increase the biofuel mandate. The conversation around energy will be interesting in the coming days or months given OPEC might reduce production by 400,000 barrels a day.

The question for farmers, is , Will there be a subsidy? The Inflation Reduction Act, while overall controversial, did have a $1.25 credit for biofuel production. Trump also gave farmers $28 billion to offset the China trade war of 2017. There is talk today of giving farmer’s tariff funds to offset any additional China import issues.

What is the answer for farmers? Tariffs and biofuels policies are a challenge at the moment. But the anticipated global growth can balance this out. Of course, there will always be weather disruptions. No one, with any pride, likes a handout. We are in a unique economic time – and not just for agriculture. It is an interesting situation for sure

As I mentioned, food unites all of us. Growing food sustainably is important.

There is a lot of emphasis on regenerative agriculture. Keeping your soil healthy, enhancing your crop nutrients, not letting water run off your fields and increasing your yield – is no easy feat. It can mean. no-till farming and cover crops which in turn means healthier soil and less synthetic inputs. The beauty of regenerative agriculture is that it can be uniquely applied to each farmer, location, weather pattern, and differentiated crops.

General Mills, Pepsi, Unilever, Walmart, Danone, Nestle are just a few CPG companies that have committed to sourcing ingredients from regenerative ag. Cargill, and, I don’t like to admit, ADM also, and other buyers partner with farmers to help them make the financial commitment for regen ag.

Now comes the exciting technology: Precision Agriculture uses technology to manage farms more efficiently by using real time data to make informed and immediate decisions about where to apply fertilizer, pesticides, water, and seeds on distinct parts of the field.

John Deere is solving both the agricultural labor issue and addressing sustainability. I was speaking with Aaron Wetzel, VP of Production & Precision Ag Production systems at John Deere. They have asked themselves, ‘How do we best help our customers be more successful?” The answer? Technology. They are not just a tractor company anymore. A few years ago, they paid hundreds of millions of dollars to hire just 65 software engineers from Silicon Valley. Their investment has paid off. It is not easy to remake yourself from a plow to a software company after 180 years

They have See and Spray technology on their tractors which enables each spray nozzle to recognize a weed, spray it, all without herbicide drifting to nearby plants. Their farmers have reduced their chemical inputs by 60%. For more on John Deere, I am putting a plug in for a Dirt to Dinner podcast I did with Aaron.

John Deere Isn’t the only one on the field. AGCO, Trimble, CASE, and DJI Agriculture are just a few at the forefront of this revolution, developing integrated solutions that combine advanced software platforms with sophisticated machinery.

I see the future, and it is robotics. The autonomous tractors are the real revolution. Basically, these are just gigantic robots moving down the field. The John Deere tractors can till, plant seeds, and harvest on their own. They have 16 cameras for a 360-degree view, powered by 2 NVidia chips. Farmers can precisely farm from the dinner table, from a conference, reducing labor, inputs, and of course, increasing yield.

These autonomous machines rely on inputs such as cameras, light radar, satellites, density altitude, and other environmental sensors. They learn, make spot decisions, and then move some type of actuator like a wheel, a sprayer, an arm, or any part of a robot. This information goes into the cloud to help train other machines. But not just like machines. A John Deere combine can train a John Deere lawn mower or a construction vehicle.

What used to take days and lots of labor to harvest anything from lettuce to Brussels sprouts, now can take only minutes. Machines are not just more efficient; they have an autonomous life of their own. Greenfield robotics is an AI powered robot pulling weeds all day and all night. No herbicide and no labor needed. Farm-ng has an automated robot that can tailor seeding, weeding, and compost spreading to a specific crop. It can cut down weekly labor by 50-80%. Robotics Plus, purchased by Yamaha Motor, combines data analytics and automation in the field to produce growing insights for farmers.

Who would have thought that agriculture would be the forefront of physical AI.

These machines are not just on the field. I think of the ‘factory of the future’ where labor is needed for dangerous jobs, heavy lifting, or monotonous tasks such as packing fruit. I have seen entire sections of processing plants, that used to have 50 people, are incredibly productive without a human in sight. That is the future of agriculture – and many other industries.

To be honest, no one is ordering a brand new autonomous John Deere tractor if their corn and soy is underwater. I mentioned the importance of government policy. I mentioned that the way we are farming is changing at the speed of light. What is equally important is consumer education.

Misinformed people make bad decisions – about their diets and ultimately the health and well-being of their families. They support quick fixes to complex problems – and risk undoing much of the incredibly productive, efficient food system that we have today. I honestly think people think we should deliver our eggs via bicycles and cook with beef tallow.

I will do a speed finish with just a few examples of misinformation:

  • GMOs let the world meet its food needs, sustainably. There are no health issues to humans, soil, or water with GMOs. Which leads to glyphosate.
  • Roundup Ready, if used correctly, in your backyard or on the farm field is safe for humans, water, and soil. Regenerative agriculture works the best with genetically modified crops to be resistant to glyphosate.
  • Oilseeds, canola, soy, corn, and palm are fine to cook with. It is all about the smoke point, not the oil ingredients
  • Organic still has chemicals. They are just ‘natural’.
  • You must eat a bathtub full of red M&Ms every day in order to be negatively impacted from the red dye.
  • Processed food is not terrible if you eat it as a treat and not depend on it as a food.
  • Eggs are one of the best whole nutritious foods.

As a farmer, or investor in farmland, you are the ones who feed us every day. Successful agricultural profits, like most other businesses, with less regulation, fair trade policies, and educated consumer choices. There is not one country in the world that doesn’t rely on imports or exports for food and agriculture. The U.S. has built the best food system the world has ever seen by embracing change and making it work for us, not against us.

Digging In: The Future of Food

In her speech, Lucy highlighted the remarkable growth in agricultural output alongside a surging global population and the imperative for increased production. She also discussed the impact of governmental policies, particularly concerning trade, tariffs and biofuels, on the profitability of American farms.

Lucy also dug into the transformative role of technology, such as precision agriculture and autonomous robotics, in enhancing efficiency and sustainability, and ended with the need for consumer education to understand food production and supporting informed choices.

Click here to access the transcript of this episode, and visit our D2D podcast page to listen in on our other episodes. Happy listening!

Digging In with John Deere’s Aaron Wetzel

A key theme throughout Aaron and Lucy’s discussion is John Deere’s enduring success.

This is largely attributed to its commitment to customers, focus on quality and innovation, and doing things the right way by creating value for the customer, addressing labor challenges, and promoting sustainability through technology.

In this way, Wetzel details how John Deere has transformed itself from a machinery manufacturer to a customer-centric technology company. With proprietary technologies like See & Spray for precise weed control and advancements in automation across agriculture, turf, and construction, John Deere leverages machine learning across its strong dealer network.

Looking forward, John Deere aims to remain customer-focused and utilize AI to improve operations and help feed a growing population.

Click here to access the transcript of this episode.

Transcript: Digging In with John Deere’s Aaron Wetzel

Lucy Stitzer: Welcome to our Dirt to Dinner podcast with Aaron Wetzel, Vice President at John Deere with their Production and Precision Ag Production Systems. Growing up on a farm in Illinois, Aaron has over three decades of experience at John Deere. He is a seasoned leader and expert in the global ag industry, holding roles across sales, marketing, finance, and product development. Speaking with Aaron, I was so impressed with John Deere’s running journey from the self-scouring steel plow in 1837 to the John Deere tractors to the company’s evolution into a pure technology company serving their farmer customers. We welcome Aaron Wetzel.

Good morning, Aaron. Thank you so much for joining Dirt to Dinner and we are very excited to have you on our podcast. Why don’t you tell us a little bit about yourself and a little bit about your introduction to John Deere?

Aaron Wetzel: I have been fortunate to work for John Deere now 37 years. I always like to say I started when I was 10, but that’s not real. I  started right in the middle of my college studies at Augustana College. I was studying accounting and became a summer student working at our corporate offices in Molen, Illinois. And that  ultimately transferred into full-time employment.

On my graduation, upon working for Deere, I started in the accounting finance function. I quickly realized that accounting was not necessarily what I wanted to do. It was a great foundation to have, but I wanted to  make the beans instead of count beans. And so I moved into the sales and marketing function and worked my way through the organization.

I’ve been fortunate in my career to work internationally. I lived and worked in Europe for a few years and also lived and worked in Latin America primarily in Brazil running our Brazil operations for several years from 2007 to 2012. I’ve worked in not only sales and marketing but in manufacturing and product development.

I’ve worked in our financial services business as a chief marketing officer for John Financial and  today I lead our production and precision ag business. So really the culmination of coming together of our equipment and technologies and how we create value for customers. And so it’s as I look back as a farm kid from central Illinois never in my wildest dreams, what I have imagined, who have experienced what I’ve experienced and lived where I’ve lived, all as a result of my career at John Deere.

That’s a great story, a great career. And so tell me how John Deere has been running like a deer since 1845. So what values have kept you at John Deere and that have also kept John Deere going for over 180 years?

I would say first and foremost is our commitment to our customer. You know, I think that’s what has enabled Deere to exist for now nearly 200 years is through the thick and thin of agriculture in the good times and the bad times, Deere is there and working to support the customers that we serve, looking at the opportunities to help create value for them and  we’ve been doing that over and over and reinventing ourselves as a company over that almost 200-year history.

I think another thing that’s important is our focus on commitment to quality and innovation. We’re continually bringing the latest in technologies to our customers and that started in even in the iron space with the self-scouring plow back in 1837 that started the whole company and we’ve been very much focused on how do we bring that innovation but it’s it’s steeped in us having a deep understanding of the customers that we serve.

As I’ve worked across the globe I also think our commitment to  what we call all the how in doing things the right way has also enabled Deere to navigate through challenging times and make sure that we’re doing the things that are right for our customers and that’s what’s kept me at Deere and it’s been an amazing journey but at the end of the day what passions me to get out of bed every morning is what can we do to help create new value for customers and as a as a farm kid myself and making decisions as growing up in the mid-80s when it was a very challenging time in agriculture farming was not an option for me to be able to be in the industry and to be able to do what we do is really rewarding.

So creating value for the customer and that means helping them become more profitable, helping them with their labor and helping them be as sustainable as possible given the times really with the new technology starting as you said earlier with the plow, you know, changing the plow so instead of just going straight through it can dig up the earth a little bit better and make it easier for the farmer.

Were there some tough years. Were there lessons that you’ve learned that have carried you through to today?

Yeah, I would say, in agriculture is a series of really great times and a series of challenging times. And  that’s been the interesting piece during my 37-year history is I’ve seen both. I’ve seen the really positive euphoric times, but I’ve also worked through some challenging times. And for our business, it’s again staying focused on what the customers need. How do we create new opportunities to deliver value for them?

I think about working in Brazil during the 2008 financial crisis and a significant change in credit availability caused a tremendous decrease in  demand for products and we needed to get creative in how we manage our business, how we manage our inventories, but also keeping in mind what customers are going through. And so with with our financial services business. How did we step in and help them through a really challenging time by offering credit available to them?

That’s I think probably in the most critical times our John Financial, the financial services side of our business has been a real key  partner in working with our customers, especially during times of hardship and being able to work specifically with customers in their specific needs and then arranging payment options that need their cash flow requirements to be able to navigate through a challenging time. And I think that’s what’s helped Deere navigate over nearly 200 years of history is that real close connection we’ve built with our customers.

I can imagine that the John Deere financial was a lifeline for customers, especially in 2008. So all of your inventions are helping the farmer become more productive as I said earlier, more profitable, more sustainable. And how did you end up just focusing on the customer? Did you make a conscious effort with your focus is completely on the customer and anything that you invest in to grow is all pertaining to the customer.

I mean it sounds so obvious and it sounds so clear but was there ever a time in your history where you veered off and you had different focus and you were focused on more on machinery or doing something different than your eye only on the customer?

Yeah, it’s been a very long journey of transformation for our company. Lucy, you said it well. You know, if I look back 25, 30 years ago, we were a very product focused company and  machines, bigger, stronger, faster, wider machines to be able to maximize productivity for a person in the cab. And we optimized our business around each of those products, whether it’s a combine, a tractor, a planter, or a sprayer.

What’s been exciting over the past few years as we’ve really doubled down on our technology stack and reorganized our company around our customers. Like today, I’m responsible for the portfolio of opportunities to serve the large scale producers in our business. So, corn and soybean producers, sugarcane, small grains, and cotton producers globally. And so now we’re optimizing our business around what does the customer need?

And it’s that combination of the technology with the product to create that value. And that’s been a real exciting time for me to see that trans information take place, but it’s also helped our business accelerate some of our developments in the technology space to create that value for customers. And really, it’s bringing that technology to help us more precisely place seed, chemical, and nutrients in a time where customers are very much focused on their bottom lines and how do they optimize their inputs.

By doing that, a more precise placement, we’re seeing customers improve their yields because  you’re doing the job better, doing the job of planting better, you’re doing the job of spraying better. And that’s continuing to propel our investments to say how do we create those values in those particular production systems that  help those customers and help us. And so that transition of just being a singular product focus to now being a customer focus is aligning our investments. It’s aligning the organization  our channel and really more deeply understanding the challenges our customers face every day in field.

And you’re really helping the customers make the world a better place, feed more people on existing land sustainably. That’s a higher purpose than just making machines. So before we go into the technology, can you just explain to our listeners a little bit about what kind of crops the farmers harvest? You know, corn, soybeans, cotton, but you also work with lettuce farmers? So what’s the broad range of farmers? And then you also are in construction and timber.

We also have a business focused on turf. So as I said earlier, we’ve we’ll separate our businesses kind of into three separate categories. We have our what we call our production and precision ag business which is what I’m responsible for in creating value for customers that produce corn and soybeans, small grains. So that would be wheat, canola, lentils primarily in Canada, Australia, the great plain states of the US, Europe, sugarcane producers primarily Brazil but also Australia and parts of Asia and some in United States. And then cotton, a fiber that is important for the clothes that we wear and produced in the US, Asia, but also in Brazil predominantly.

And so we’re creating a portfolio of products to help customers produce those crops and technologies to help them do it more sustainably and with better focus on their input. So that’s the production precision ag business. The small ag and turf business we call is really focused on dairy and livestock customers. So bailing, mowing, as well as high value crops. So that would be lettuce producers, orange producers, orchard and vineyards and we’re building out a suite of technologies that we can then leverage from our production and precision ag business into those segments to create the value for customers in a similar manner of more precisely placing chemicals and nutrients.

And in some instances it’s on our own machines, but also in a lot of instances it’s on non- Deere crops. And so being able to take advantage of the technology suite that we’ve got to create value for them were focused in that business. And then we have a turf business that’s a part of that which is commercial landscapers, homeowners, golf courses where we create a series of products that enable us to help create value for them and doing the job faster.

So, I worked in that business for a very long time in my career and on our consumer space, for example. I love having a very nice looking yard, but I don’t want to do it. So, I outsource it to a commercial landscaper that does it for me. And so, we create the machines to be able to do that for them. And then we have our construction and forestry business. So again, all the machines that are in place for earth moving.

You mentioned the timber. So our forestry business that helps harvest lumber around the globe to produce  pulp and paper. And then we have a road building business through an acquisition called Verkett that  gave us a leading position in building roads around the world.

So those I would say are the main business units of Deere today that encapsulate our global operations and then we have some supporting services like our aftermarket business so the part support that’s mission critical for our customers and then we have our financial services business that I mentioned so we really cover the gamut.

When people think of John Deere, you mostly think of farming but didn’t really realize that you were in the lawn and turf and really the timber business as well as road building.

And then in the center of all of that we have what we call our technology stack and that’s really the organization that builds and develops the leading technologies to create the value for customers that we then incorporate into each of these customer segments and product portfolios that I mentioned earlier.

Well, let’s move into technology and I think we can start with the See and Spray technology which is very exciting.

It’s an exciting technology. It’s one that we’ve been working on for quite some time. It’s really helping customers tremendously save on inputs with our technology. We’ve got a series of cameras systems computing on the machine itself. highspeed computing and machine learning capabilities that as a customer is going through the field at 15 miles an hour with their self-propelled sprayer.

We have the technology on the back of the sprayer that’s controlling the nozzle system on the boom that’s only spraying the weeds. And  I’ll use the analogy I go back to being the kid that was 8 years old in a field in central Illinois and we used to walk beans. I don’t know if you walk beans, but we walk beans to kill the wheats. And I always had this dream that I said, “Why can’t we have like a laser beam that would just shoot down the field and only kill the weeds. So I don’t have to be out there walking beans as a kid.

And what’s exciting now nearly 50 years later is the technology exists and we have machines now traversing through fields only killing weeds and that is saving our customers nearly 60% chemicals and in today’s environment that is a significant portion of their P&L and that’s really helping them save money in a time where commodity prices are the challenging and that’s helping them improve their profitability especially at this period of time.

That also not only is it saving them money, it’s also more sustainable for the environment because we’re putting down less chemicals. And so it’s a win-win from being able to improve profits, but also the environmental impact is very positive. And we’re doing that through incorporating these leading technologies into our machines ultimately to create this value for customers.

So does the customer have to program for its specific crop or does the machine just know exactly, okay, this is soy, this is corn, this is what it is, this is how much distances between the rows and knows exactly what to do?

Yeah, it knows. So, we’re spending an enormous amount of time and energy and investment to train the models. As we said, it’s got a machine learning model. So, it’s we’ve taking these machines across thousands and thousands of acres to educate the model on what’s a weed, what’s a soybean,  we train it into different crops and then once we feel confident on where that  particular performance is then we will make it available to customers.

And so right now we’re in soybeans and cotton and we intend to expand that across all of the crop segments that customers produce. And so  it takes some time to get the machine learning capabilities in place, but as it gets faster as we continue to develop into each crop because we learn from one to apply it to the next. And so that’s what’s super exciting about the technology.

It’s the pace of with which it improves and the ability for us to then take that not only to different crops but we take it to different geographies. Crops grown in central Illinois or Iowa slightly different than what we see growing in Brazil. So we need to train the capabilities for those particular applications in that and we’re doing that as well. So we intend to take this capability not only across crops but across the world in terms of offering to customers

Is there something or someone on the tractor monitoring them, making sure that they don’t veer and go astray?

Yeah, so these are it’s designed for a self-propelled sprayer. So, it’s a dedicated machine form that does spraying. You still need to have a person in the cab that’s operating the product, but we have other technologies that are enabling customers to do things in an autonomous way.

And that’s another key pillar of our strategy going forward from a technology perspective to help address some of the challenges customer face and that’s tough.

We’ll talk about the automation in a little bit. When you’re spraying, one question one would have is: is there drift a little bit over to the crop so the crop has to be Roundup Ready or it has to have that, as well?

So there are there are special nozzles that we have that help reduce drift. Drift is a concern for many customers. We have a pulse width modulation system on our sprayers that increase the droplet size so that it reduces the drift and we’ve launched that technology probably about 10 years ago that  is now widely used by our customers and it really addresses that concern you just had around drift because there are some chemicals that are very concerning for customers in terms of drift.

Let’s say you’re spraying  Roundup Ready soybeans and you’ve got a corn field next to you. You got to make sure that reduce that drift otherwise you’ll have a negative impact. So our technologies and our products are positioned for customers to be able to do that to the best of their ability.

And then how about nutrients? Does the same machine do nutrients as well?

Nope. We will be able to do nitrogen and you can do a myriad of other opportunities but  those are still in development but today it’s really focused on glyphosate and other weed management chemicals.

So you were talking about when you were younger and you were walking through soy and you were spraying the weeds and you thought well wouldn’t it be great if there was a laser that would get rid of weeds. There are some tractors out there that have robotic weed pullers and I don’t know have if the laser is available but is that something you’re moving towards is eliminating the weeds without any spray?

We see those opportunities. A lot of startup companies today that are looking at mechanical weeding solutions. A lot of those are primarily focused in the European markets. We have not specifically targeted any investments in that space primarily because the productivity of those machines for the customers that we want to serve in our primary markets like the US and Brazil and corn and soybean producers whereas the main lead investment areas for our technologies.

It’s really not hitting the productivity levels that those customers are looking for. So, we’ve really started, we’ve really stayed focused on the CN spray and the machine learning and the cameras and the computing capabilities that deliver on that productivity that those customers are looking for.

So, now let’s move on to automation. I was at a conference somewhere and someone was on their phone and he’s like, “Yeah, I’m farming my field.” And I was like, “Wow, that’s interesting.” So, he was on his phone and could program his tractor. So that’s what you see as the future is farmers can stay home and have a nice dinner and their tractors will just be moving through the fields 24/7?

Yeah, it is  definitely a vision we have for our future and what customers are able to do. You know, if we think about our customers we serve today, labor is becoming a greater challenge for them. Finding qualified labor to do the work and because of that we’ve really made some investments in automation of jobs so that you can put less qualified workers in the cab, but also in fully autonomous solutions.

 And that’s what’s exciting is to see where we’re going with this technology opportunity to really create a whole new opportunity of value for customers. And that’s getting the operator out of the cab over the long haul. Not only are we doing that in our large ag customer space, we’re doing it across the portfolio.

And I don’t know if you saw the most recent consumer electronic show that we participate in where we showcased our focus on autonomous solutions not only for our large ag producers but for orchard and vineyards and for our construction customers. And what the unique opportunity Deere has is we have this centralized tech stack that is developing the capabilities and then we take that and leverage it into the various customer applications.

And so there we had the same technology opportunity move from large ag producer We had the same camera systems and computing capabilities on a small zero turn mower for a commercial landscaper. We had that same technology stacked into an orchard and vineyard application for customers to blast spray or mow through the vineyards and orchards.

And then we had an example of that same technology being applied to earth marine business with dump trucks being autonomously maneuvered through a job site. And so that’s the power I think of what Deere is able to provide is making some investments around one customer segment but then leveraging that across many and creating a whole new stream of value for them.

That’s incredible. So you have the same technology for a lawn mower that you do for a huge combine and then for cutting down trees. And how is that programmed and how do you teach the machine what to look out for or what not to run into where to go? And you’re using satellite imagery or using Blue River technology?

So, we’re using an acquisition that we made back in 2017, Blue River. It is a machine learning capability that combined with the camera system that we’re developing to place on each of the machines, those images that are being captured, we’re really looking at what’s in front and around the machine. And  if we see people or animals, we stop and then determine if the area is now free and then allow the machine to proceed forward. And again, like I talked about in the CNS spray opportunity where we’re educating the algorithms to discern what is weed and what is crop in all of the various crops.

We’re doing the same thing from an autonomy perspective to learn more about what do obstacles look like in a corn field, what do obstacles look like on a golf course, what do obstacles look like on a job site. So that we educate that to understand when those obstacles arise, stop the machine. and then allow it to clear and then allow it to be. And so that’s really the work that we’re doing, not too dissimilar from what automotive industry is doing.

And I think what’s unique is we’re sharing a lot of the same challenges automotive has, but we’re also having additional complexity because we’re doing jobs. We’re not just moving people from point A to point B. We’re out tilling the soil. We’re planting the seed. We’re spraying the crop. We’re  mowing the turf. So we’ve got to also ensure that the job is being done to the level of satisfaction that the customer expects and that’s an additional complexity we have in this whole new autonomous world.

I think that’s just absolutely incredible and I think you’re way more advanced than automated driving because driving you have all these nuances. What does the stop sign look like? What if the stop sign is bent…is it still a stop sign? You have to put so many other inputs into the driving aspect, but you still have a lot of inputs on the farmer.

The difference between a farm and my backyard and the golf course – there’s just a huge variety. So, the technology, did you have to buy or acquire or hire a lot of programmers to do this? I mean, how did you come about just going from making a machine, thinking about a great engine to now programming the machine to do everything that one can do without someone sitting in the cab?

It’s been a journey building the technology capabilities I would say over 20 plus years. It started with initial investment we made in a company called NavCom in 1999 that gave us the global positioning capabilities to drive really basic what we call autotrack and that was just driving the machine straight through the field and reducing the overlap of the implements that increase productivity and then we fast forward to today or in the near term where we talked about the Blue River acquisition in 2017 that gave us machine learning capabilities.

In 2019, we bought a company called Bear Flag that also was working in the autonomy space and in 2020 we purchased a company called Harvest Profit that helps customers identify really their P&L income statements for their operations and that those are some of the basic tenants of  elements of our technology stack in addition to our own development opportunities of us going out and hire ing software engineers to do the work of embedding a lot of the electronic capabilities into the machines.

Building the capability of getting the data from the field into the cloud and then  a team of folks to help us analyze the data and help support customers in decisioning and managing their operations from their phone. And like you mentioned at the very beginning of this question, I’ve been in numerous conferences where the customer I’m talking to will show up with his phone. He’ll say, I’ve got my operations going on. And they’ll open up their operation center and they’ll show me where their tractors are and their combines and what they’re doing. And it’s changing the game for many of our producers that they don’t need to be in the farm every single day. They can do it remotely.

And so it’s really freeing up their time to do other things that are more  productive for them or more value added for them. But it ensures that the job is still getting done. We’ve really, I would say, been on a very long-term journey that we’re accelerating here. within the past five or six years but  and we’ll continue to accelerate that as we see more and more opportunities for customers.

So what are you going to do with artificial intelligence and how are you going to utilize that going forward? I mean you certainly are using it to an extent right now for machine learning and trying to program the machines for today. But what do you do with all the data and how do you do any predictive analysis or where are you taking that?

AI is relatively new and I think companies are trying to figure out exactly how to make the best use of it and what questions to ask and again how to do predictive analysis. We are at the forefront of our artificial intelligence. You know the key opportunities that we see right now is how do we help do the job better.

You know the See & Spray capabilities, the autonomy capabilities, other automation of job steps is another application for us to take advantage of. You know you mentioned about the customer’s data. We’ve been very firm in saying that the data that that we’re collecting is the customer’s data and so they choose who they want to share that data with and we enable that sharing of data to happen but it’s all at the decision of the customers.

where does AI go in agriculture? I think we’re still trying to figure that out. We have an enormous amount of data and insights and so how do we help customers at the end of the day make better decisions in their operations? How do they better optimize their machine performance? We have an enormous amount of data just on the machines themselves. in terms of regular maintenance  engagement with their dealer.

We have data around the execution of the job and ultimately the yields that come out of all of those job steps during the course of a growing season. And so we’re starting to work with customers to say what are you looking for in your future? What are the problems that you’re facing? And how can we work with you with the data to help solve those problems? And I would say we’re at the infancy of that right now, but it’s definitely going to be impactful for customers. And it first starts with building a robust data set that I think we’re uniquely positioned to have to be able to then create those insights for the long term.

I would think it would be helpful when it comes to variant weather patterns, flooding, droughts, you could reprogram or you’d have to reprogram your machine to adhere to very wet circumstances but still get the same yield that you would want to get for just a regular year.

Yeah, it’s interesting. We just were at a recent farm show and using the data in a macro level, we’ve actually been able to help educate customers that if you plant soybeans earlier, it actually has a positive impact on yield and by 5%. And so, and that’s meaningful for producers, especially in today’s environment, that just the day or the planting window that you start  has a meaningful impact on what your actual yield outcome is.

And we’ve done that based on  us looking at the data to say, “Hey, there’s an opportunity here, customer, for you do something different. And that’s one example of how we’re using data to help customers do the job better.

Or if it’s a very wet spring and it’s planting season, maybe you would reconfigure the tractor to plant differently. So, why would a farmer choose John Deere over your competitors? You’ve given us all sorts of advantages, but your competition must be doing some of the same things that you’re doing.

That’s a great question, and I have a great deal of respect for the competitors that we compete with in our industry. You know, we’re all out trying to serve our customers, but I think why the customers choose Deere and I think it’s really a combination of several factors.

One, it’s the quality and the performance of our products that are in the field day in day out. It’s the technology that we have incorporated into those machines. It’s the seamless flow of data into the John Deere operations center that helps them manage their operations more efficiently and effectively. And I think the final piece is really around our dealers and the dealer network that we’ve established around the world is I believe second to none in terms of how we support our customers in the field.

And at the end of the day, we can have all the great technology and we can do all great things, but the machine has got to work in the field. And that’s what our dealers do every day is ensure that the customers have the product and the technology they need to do the job. And they’re there if something happens, they reduce the downtime and ensure that customers are up and running, especially during critical times during the course of the year, planting, harvest, spraying, and customers rely on those dealers. They’re one of their trusted advisers.

So, I think that combination of product, technology, and channel really differentiates Deere in the markets that we serve, and that’s what helps us garner the support from customers, and I’m very thankful for the customers that do business with us.

Is there any question that I didn’t ask you that you would like to answer or leave our listeners with any other key insights?

You know, I say deer’s been around for nearly 200 years. We want to be around for at least another 200 years and we’re going to do that by staying maniacally focused on the customers and how do we continue to reinvent ourselves year-over-year to understand the challenges that customers face.

We’re committed to make the investments necessary to create that value for them. We want to continue to be their trusted partner on this journey of helping them create the value in their operations. We want to do that through the products that we create, the technologies, and the combination of those together supported by our channel that at the end of the day gives them the confidence they need to do out and do the job.

And especially in challenging times, we’re there for them to  help them be more productive and more sustainable for the future. And at the end of the day, we got a growing population to feed and we want we are excited to be a part of that and more importantly to partner with our customers to make that happen.

Well, thank you very much, Aaron, for making the world a better place through our farmers and through sustainability and having everyone have a better yield and enable us to feed a growing population on existing land. We won’t need to put more land under plow because of John Deere.

How Toxic is Glyphosate?

Glyphosate is the most controversial pesticide in the world, even though it is the most studied and generally deemed as safe by many governmental bodies across the globe. Once again, it is currently in the spotlight because U.S. Secretary of Health & Human Services, Robert F. Kennedy, Jr., has opposed herbicides, particularly glyphosate.

However, the science is not confirmed and there is no consensus among the scientific community that, if used properly, will cause human health issues.

Research has also shown that if your skin is exposed to it, only 2% is absorbed.  And if, by chance you drink it, eat it, or inhale it, only 30% will be absorbed and you will eliminate it within 48 hours and 100% of any remaining residue will be gone within seven days. Is this absorption enough to be detrimental to human health?

What is Glyphosate?

Glyphosate, commonly known as Roundup, is one of the most popular and widely used herbicides on the farm and at home.

It doesn’t just kill weeds; it kills anything green, including farm crops such as corn, soybeans, cotton, canola, sugar beets, and alfalfa. These crops have all been genetically modified so that the farmer can spray glyphosate after the crop emerges from the ground and kill the weeds, but not the crop.

Glyphosate works by disrupting the shikimic acid pathway. This process allows plants to make certain proteins that they need for their growth. Humans and mammals get their amino acids by eating protein, while plants make them on their own.

When glyphosate is sprayed onto a plant, it is absorbed through the leaves, drops down into the roots and disrupts the plant’s ability to absorb nutrients from the soil. Thus, the plant cannot make its own proteins and dies.

Advantages of Glyphosate

  • Inexpensive and less toxic: The farmer only needs a small amount, about the size of a can of soda, per acre. Because so little is used, glyphosate is inexpensive compared to other herbicides. Also, glyphosate is less toxic than alternatives such as dicamba and atrazine.
  • Increased Yield: Weeds compete with crops for sunlight and soil nutrients. By killing the weeds, the crops can thrive, thus increasing farmers’ yields while reducing crop losses. Without glyphosate, there would not be as much food produced as there is today. The farmer can also farm more acreage, thus producing a larger harvest and increased profits.
  • Regenerative Agriculture: No-till farming means that the farmer doesn’t have to turn over the soil to kill the weeds. This also helps with climate change adaptability. No till farming gives farmers a great advantage as it preserves soil moisture, prevents erosion, reduces fuel consumption, reduces GHGs by ‘less iron on the ground’ and benefits insect diversity. No till farming also preserves the beneficial soil microbiota that provide nutrients for plants. Before glyphosate, no till was not very successful as the weeds took over the field.

Disadvantages of Glyphosate

  • Glyphosate kills all plants: If it is sprayed near a non-GMO plant or crop, it will kill the plant or crop along with the weeds.
  • Run-off: Glyphosate binds tightly to the soil, making it unlikely to reach deeper groundwater. However, since it lasts in the soil for 8 days, it can still run-off to a nearby watershed, along with the soil.
  • Weed Resistance: Approximately 20+ weeds have developed resistance to glyphosate. Users must go to other, potentially more toxic, herbicides to mix with it to eliminate weeds.
  • Trace amounts in food: Trace amounts have been found in various foods, which raises concerns for human health. To dry out wheat and oats before harvest, about 30% of farmers spray it to speed up the drying process. Trace amounts get into the processing facilities that make cookies, breads, etc. However, since we do not have a shikimic pathway, our bodies flush these trace amounts through via our urine. And we would have to eat about 1,000 loaves of bread a day to have a negative health effect.
  • Health concerns while using: Even though the EPA and other organizations generally consider glyphosate safe when used as directed, some studies have linked it to non-Hodgkin’s lymphoma. Workers in the fields often don’t use masks or protective equipment. After long periods of spraying, they could have health issues.

What do Governmental Organizations Say?

Most governing bodies across the globe do not find conclusive evidence showing negative effects. However, some have based on animal studies.

Here are a few examples:

  • The U.S. Environmental Protection Agency (EPA) summarized the impact of glyphosate on human health. They found no risks to concern, no indication that children are more sensitive to glyphosate, no indication that it is an endocrine disruptor, and no evidence that glyphosate causes cancer in humans.
  • The European Union, European Chemicals Agency and the European Food Safety Authority showed that there is currently no scientific or legal justification for a ban. This was last reviewed in 2023 and will be reviewed again in 2033.
  • The World Health Organization’s International Agency for Research on Cancer (IARC) states that glyphosate is ‘probably carcinogenic to humans’ based on limited evidence of cancer in humans but sufficient evidence in experimental animals or strong evidence of a carcinogenic mechanism.
  • Health Canada found that, ‘when used according to the label instructions, products containing glyphosate are not expected to pose risks of concern to human health or the environment.’ They also monitor the compliance rate of food residues to their residue standards. They found a 4% compliance rate.

What Do Scientists Say?

We spoke to three scientists to hear their views on Glyphosate.

While there were different views on its effect on soil health, all agreed that it is the least toxic of the herbicides on the market.

They also all agreed that if you use it at home with safety glasses, rubber gloves, boots, you will have little risk or exposure; it is the farm workers in the fields spraying all day long without protective wear who are most at risk for non-Hodgkin’s lymphoma.

Dr. Ila Cote is a toxicologist with expertise in environmental risk assessment and the interface of science and public policy. Her research focuses on causes of cancer and respiratory diseases and development of risk assessment approaches.

I first asked her if she uses it in her yard to kill weeds. She said yes. “It is not a very toxic chemical.” She went on to say that “unprotected farm workers will experience the highest risk.”

Dr. Cote agrees with the IARC when it comes to concerns about cancer:

“I am not as convinced that glyphosate does not pose a substantial risk to public health. Part of the problem is something can be of relatively low risk but if that risk is applied to everyone the increased numbers of cancers attributable to that risk can be substantial.”

– Dr. Ila Cote

Dan Wysocki is an Extension Soil Scientists at Oregon State University and past Regional Director at Soil and Water Conservation Society. He stated studies that showed it was safe for humans and the environment.

“I ask the thousands of farmers I speak with: ‘what would happen if you didn’t use glyphosate?’ There would be more tillage and more tractors emitting GHGs and disturbing the soil. Prior to biotechnology for glyphosate resistant crops, there were suites of chemicals used on these crops, and they were generally more toxic and applied more frequently and in greater amounts than glyphosate.

I am more worried about soil run-off into the watersheds than I am about glyphosate in the environment. If soil leaves the farm, so do the nutrients and the soil health. Eroding soil creates more risk than glyphosate does in the watershed.”

– Dan Wysocki

Ken Roseboro, Editor of The Organic & Non-GMO Report, has covered the controversy over glyphosate herbicide for 15 years as a journalist, noting research and various studies on its negative environmental and human health impacts, especially on farm workers and groundskeepers.

“Regenerative agriculture is the long-term solution. A lot of farmers who are doing great work on this and have found that their synthetic inputs have significantly decreased. Their yield drops initially, but as soil health increases, yields have been just as competitive as conventional agriculture.”

Ken Roseboro

What is next?

There is no doubt about controversy surrounding glyphosate.

This is only exasperated by the class action lawsuit toward Monsanto, now Bayer. Approximately 10,000 plaintiffs have sued Monsanto for their physical and emotional injury after using glyphosate either on the field or as Roundup for several years. We would like to remind the reader that when a company reaches a settlement, often it is not because they are guilty but to reduce millions in legal fees.

In any case, the poison is in the dose.

Trace amounts found in food or water probably won’t harm you and your body will flush it out. If you use it in your yard, wear a mask and gloves. If you are a farm worker spraying it all day long, wear a mask, gloves, eye protection, and maybe even protective clothes. Those of us who do not use it and randomly ingest trace amounts are not at risk.

Regenerative agriculture sounds like an easy solution, but it has varying degrees of effectiveness depending on the crop, the farm, the location, the weather patterns, and the soil.  It includes cover crops. For example, where oats were used as a cover crop, farmers were able to reduce their synthetic inputs by 50%.

Technology is now playing a role in helping farmers control their weeds.

Consider these examples a demonstration of ways that farmers and companies are implementing technology to merge precision agriculture with regenerative agriculture:

John Deere has a new See & Spray technology where their tractors can identify and spray a particular weed and not the entire crop. This brings precision ag to a whole new level.

One farmer invented Greenfield Robotics, an AI powered robot that identifies weeds and picks them, thus reducing herbicides in the field.

Seeing significant opportunity in this regenerative ag-focused technology, Chipotle, the fast casual restaurant, has backed and invested in this company.

 

Why are biofuels important?

Biofuels have become an increasingly important component of both U.S. agricultural and energy policies, with reaches in farming, sustainable energy production, and food security.

Building on our biofuel podcast with Colin Murphy of UC Davis and our sustainable aviation fuels article, Dirt to Dinner will look at the complex biofuels story with a new series of articles on the subject. Let’s start with the basics…

What are biofuels?

When driving your car, you might picture your engine consuming ancient crushed plants and sea creatures as the fuel bringing you to your destination. But do you also picture your engine burning liquid corn?

Biofuels are a sustainable fuel that affects all aspects of transportation.

Biofuels are a petroleum-alternative fuel that gives you the ability to drive, fly, or receive your Amazon delivery while using corn, soybeans, algae, beef tallow, or even used cooking oil as fuel in the gas tank.

Biofuels capture the solar energy that drives photosynthesis in plants and ultimately, animals, and converts it into energy. Emitting fewer carbon emissions than petroleum, the stock materials for biofuels are referred to as “biomass.”

Corn and soybean oil are major sources for the raw material needed to produce biofuels. But myriad other materials can also be sources of biomass, including wheat, sugarcane, canola and other naturally grown renewable crops and products.

What are the types of biofuels?

Biofuels are made into two products: ethanol and jet fuel.  Ethanol is made through fermentation, mainly from the sugar in corn and some plants. Diesel is made from fats in cooking oils, animal fats, and oilseeds.

The U.S. Energy Information Administration (EIA) notes these primary types of biofuels:

  • Ethanol: an alcohol fuel blended up to 20% with petroleum gasoline for vehicles.
  • Biodiesel: a biofuel usually blended with petroleum diesel for consumption. Biodiesel can be made from a variety of oily materials, animal fats, vegetable oils, recycled cooking oils, even algae. Regular diesel engines can handle up to 20% of biodiesel. This category represents the second-largest share of U.S. biofuel production and consumption at 9 percent in 2022.
  • Renewable diesel: a fuel chemically like petroleum diesel fuel used as a drop-in fuel or a petroleum diesel blend. This means that it can replace 100% of petroleum diesel without damaging the engine – and it doesn’t freeze. A bonus in long, cold winters. It accounts for about 8 percent of total U.S. biofuel production and 9 percent of consumption (2022).
  • Biogas: a fuel that can supply the power grid. This process breaks down material such as agricultural waste, manure, municipal waste, sewage, and food waste with an anaerobic digestor to create methane. This is like natural gas and is used as such.
  • SAF: a sustainable aviation fuel that comes from corn, oilseeds, algea, fats, oils, and in the future, garbage. These ‘feedstocks’ are used to replace Jet A engine fuel. Today’s jet engines can only take on 50% of their fuel as SAF without changing their configuration. Right now, the market is not even 10%.
  • Other” biofuels: a catch-all grouping that covers such things as renewable heating oil, renewable naphtha, renewable gasoline, and other biofuels that are in various stages of development and commercialization. Biomass is rich in the complex hydrocarbons that characterize jet fuel and other products.

The biofuels industry often refers to the evolving mix of types in terms of “generations”.  First generation biofuels are made from edible biomass. Second generation biofuels are derived from non-edible biomass, including rice husks, straw and even sawdust. Third generation refers to algae biomass, and the fourth algae that is genetically engineered specifically for biofuel production.

How are biofuels used today?

Biofuels are used as energy sources, most commonly but not exclusively in transportation-related fuels.

The ethanol blended into gasoline probably is most visible and recognized biofuel for the average person. Some form of biofuel has been around almost from beginning of civilization, but the modern biofuel world has been built around the development of the internal combustion engine.

Ethanol was first used as far back as 1826 to power an engine, and its production actually taxed by the federal government to help fund the Civil War. It also proved to be an attractive fuel source during the 1920s and 1930s, and especially during World War II to help contend with gasoline shortages. (For additional detail on the history of ethanol, visit the Energy Information Administration at https://www.eia.gov.)

Beginning in the 1970s, anyone remember those long gas lines during the OPEC oil crisis?) and through to today, rising petroleum costs and ambitious environmental objectives have helped fuel legislative efforts to expand biofuels and in particular ethanol. Because of air pollution, and today’s global warming, numerous scientific and environmental groups made reduction in the use of fossil fuels a top priority.

For example, comments made in Science Direct seemed to summarize the case for finding alternative sources of energy – and the reasoning behind public policy that supported development of a viable ethanol industry:

Over 80 percent of the world’s energy requirement was met by coal and natural gas in 2014. The 2014 United Nations Environment Emission Gap Report estimated that the road transportation sector produced 54 gigatons of greenhouse gases that year and is expected to produce 87 gigatons of greenhouse gases by 2050, posing a threat to public health, transportation, and the environment.

Government-mandated use of ethanol has driven a steady expansion in ethanol demand. At this time, as much as 82 percent of the biofuel produced in the United States is in the form of ethanol, with 72 percent added gasoline for vehicle use. The remaining uses of ethanol are random categories such as solvents, cosmetics, pharmaceuticals, antifreeze, plastics…the list is endless.

Further growing biofuel’s demand is its utility in the energy space. Bioenergy helps generate heat and electricity, with sources generating an estimated 150 gigawatts of power in 2023, according to Statista. That’s the same amount of wind-power generated in the United States in 2023. Or to use a transportation analogy, the same power generated by 620,000 base-model Ford Mustangs!

A Growing Market

Crude oil daily production averaged 13,228 barrels a day in 2024 with biofuels accounting for 1,375 barrels, an uptick from 2023’s 1,299 and 2022’s 1,203 barrels.

In 2023, over 98 percent of U.S. gasoline contains at least 10 percent ethanol, representing about one-tenth of the fuel used in all U.S. vehicles.

Analysis by the consulting firm McKinsey predicts demand for sustainable fuels will quadruple by 2050, with the sustainable fuel making up as much as 37 percent of all energy used in the transportation sector.

The USDA estimates the value of exports of U.S. biofuels in 2024 reached $5.1 billion, with a three-year average of biofuel exports at $5.2 billion, with most going to Canada and Europe.

Fuel ethanol accounted for the largest share of gross and net exports of biofuels. But the value of biodiesel and blends enjoyed a noteworthy three-year average of $1.3 billion.

The University of Michigan’s Center for Sustainable Systems projects annual increases in biofuel demand in the range of 10 to 11 percent. 

Grandview Research analysis placed the size of the global biofuel market at $99.5 billion in 2023, with an expected compound annual growth rate of 11.3 percent from 2024 to 2030.  Grandview estimated the U.S. biofuel market at $31.93 billion in 2023, with a CAGR of 11.8 percent between 2024 and 2030. 

In plain terms, the biofuel market is huge – and growing.

The Global Perspective

The rising global concern over climate change also helped spark an increase in use of biofuels around the world. The biggest biofuel-using countries all around the world are the United States, Brazil, Canada, and most European countries, Australia, China and Thailand.

The enormous productive capacity of the U.S. agricultural system has become a major factor in meeting the rising global demand for biofuels. Brazil also is a major player in global biofuel production and trade, capitalizing on its enormous growth in production of crops, notably soybeans.  (Soybean oil is an especially important source of biomass.)

In our next look at biofuels, Dirt to Dinner will dive into the importance of biofuels for American farmers – the increasing proportion and variety of crops going for biofuel production, and the economic implications of that market growth. 

How Not to “Buy Now!”

The documentary BUY NOW! has ignited important conversations about the impact of consumerism on waste and environmental degradation.

The Scale of Food Waste

The documentary highlights startling statistics, such as the fact that nearly one-third of all food produced goes uneaten each year, amounting to approximately 1.3 billion tons annually.

It also illustrates the systemic inefficiencies in food supply chains, from overproduction and spoilage during transport, to the rejection of perfectly good produce due to cosmetic imperfections.

BUY NOW! also draws attention to the environmental toll, emphasizing the greenhouse gas emissions associated with wasted food decomposing in landfills and the squandering of water, energy, and labor invested in food production.

Food waste is a staggering global issue. This represents not only a waste of resources but also a significant contribution to greenhouse gas emissions when food ends up in landfills. Addressing this issue requires systemic change as well as individual action.

What Can Consumers Do?

Reducing food waste starts at home.

The documentary does a good job of equipping consumers with practical tips at the end of the film, showing how individual efforts can complement systemic change.

Here are actionable and specific steps individuals can take:

Plan Meals and Shop Smart:

  • Use apps like Mealime, Paprika, Yummly, and Plan to Eat to organize meal plans and ensure groceries are used efficiently.
  • Make a detailed shopping list and stick to it, avoiding impulse buys.
  • Consider batch cooking and freezing portions to reduce the chance of food going bad before it’s used.
  • Schedule a “fridge clean-out meal” each week to use up items that are close to expiring.
  • Store your food properly to reduce spoilage and lengthen shelf life.

Embrace Imperfections:

  • Purchase “ugly” produce from companies like Misfits Market or Imperfect Foods.
  • Learn to read labels correctly: “best by” indicates peak quality, not safety, and “use by” typically refers to safety for perishable items. Many foods are safe to eat beyond their printed dates if stored properly.

Use Leftovers Creatively:

  • Reimagine leftovers with recipe inspiration from websites like Love Food Hate Waste, or the Supercook app, which suggests recipes based on ingredients you already have.
  • Use vegetable scraps to make stock or soups, and freeze excess stock in ice cube trays for easy use.

Compost:

  • Use composting services like CompostNow, Lomi, or ShareWaste.
  • To start composting at home:
    • Get a bin or designate an outdoor pile.
    • Layer “greens” (fruit and vegetable scraps) with “browns” (dry leaves or cardboard) for balance.
    • Avoid composting meat, dairy, or oils unless you have a specialized system.
    • Turn the pile occasionally to aerate it, speeding up decomposition.

Donate Excess:

  • National organizations like Feeding America and Food Rescue US accept donations of surplus food.
  • Support local food banks and initiatives like community fridges.
  • Apps like OLIO connect neighbors to share surplus food within their communities.

By adopting these strategies, consumers can play a critical role in reducing food waste and supporting a more sustainable food system.

How CPG Companies Are Making a Difference

BUY NOW! doesn’t shy away from critiquing the role that major corporations, including those in the CPG sector, have played in contributing to waste and environmental harm. However, it also acknowledges that some of these companies are learning from past mistakes and stepping up to the challenge.

While their efforts are not without shortcomings, there has been a notable shift in recent years toward adopting more sustainable practices. It’s important to highlight these positive changes, as they show how companies can leverage their influence and resources to drive meaningful impact.

Many CPG companies are stepping up to address food waste and sustainability issues. Here are some of their noteworthy initiatives:

Reducing Food Waste in Supply Chains

  • Unilever: The company uses AI-powered systems to optimize inventory and reduce waste in manufacturing and distribution.
  • Nestlé: Partners with food rescue organizations like Feeding America to redirect surplus food to communities in need.

Minimizing Carbon Footprints

  • General Mills: Committed to net-zero emissions by 2050, they’ve invested in renewable energy sources like wind farms and optimized their logistics to cut transportation emissions.
  • Kellogg’s: Introduced carbon footprint labeling on packaging to encourage sustainable consumer choices.

Promoting Regenerative Farming

  • Cargill: Partnering with farmers to implement regenerative agriculture practices, such as cover cropping and reduced tillage, to improve soil health and sequester carbon. Cargill has also committed to advancing sustainable water management and supporting local farming communities.
  • Danone: Actively supports regenerative agriculture practices, including no-till farming and cover cropping, through its farmer partnerships.
  • PepsiCo: Announced a $216 million commitment to expand regenerative farming practices across 7 million acres by 2030.

Sourcing Locally and Responsibly

  • Ben & Jerry’s: Sources dairy from local farms that adhere to sustainable and ethical practices.
  • Clif Bar: Prioritizes organic and locally sourced ingredients to minimize its environmental impact.

Innovating with Upcycled Ingredients

  • ReGrained: Upcycles spent grain from brewing beer into snack bars and baking flour.
  • Rubies in the Rubble: Creates condiments using surplus produce that would otherwise go to waste.

Collaborative Efforts for Greater Impact

BUY NOW! primarily focuses on corporate responsibility and does not delve deeply into the role of consumer decision-making in addressing food waste.

While CPG companies undoubtedly have a significant influence and bear responsibility for their practices, it is equally crucial to acknowledge that governmental policies that incentivize sustainable practices and consumer behavior are also paramount in driving demand and reducing waste. The choices individuals make—from buying only what they need to support brands that prioritize sustainability—can amplify or diminish the impact of corporate efforts.

For readers interested in delving deeper into the topic of food waste, here are some recommended reads from Dirt to Dinner that highlight the complexities of food waste and offer some other actionable steps to address the issue:

The Year Ahead in Food & Health

Drawing from various consumer insights and data outlook reports on food and nutrition trends, this article outlines the key themes shaping the industry for 2025.

Personalized Nutrition Through Data-Driven Approaches

There is no ‘one size fits all’. Intuitively, we know this, but do we approach our food – and thus our health – with an individualistic view? For instance, your blood sugar responds very differently to the same food that your spouse or friend are eating. Today, advancements in technology and access to biometric data are enabling highly personalized nutrition solutions.

Google ‘personalized nutrition’ and a host of options pop up.  There are multiple choices to test one’s blood, food allergies, and genomics to see what foods are best for you. Many people have also started to wear a glucose monitor just to see how foods affect their blood sugars.

Biofach, as well as other trend reports, highlights that wearable devices and apps will increasingly guide dietary choices tailored to individual metabolic responses, activity levels, and genetic predispositions. This aligns with a broader shift toward precision health, where food and nutrition play central roles in preventative care.

The need for interdisciplinary collaboration—combining nutrition science, genomics, and data analytics—is increasingly evident. Digital health literacy is becoming crucial to navigate this evolving landscape.

The Rise of Regenerative Ag & Climate-Positive Foods

Sustainability is no longer a buzzword but a mandate. Regenerative agriculture practices—which restore soil health, enhance biodiversity, and sequester carbon—are gaining momentum. This is mirrored in The Packer’s report on produce trends, which predicts a growing demand for foods that not only reduce environmental impact but actively contribute to climate solutions.

Here are several companies that have committed to purchasing food from regenerative agriculture sources:

  • Cargill has invested in regenerative agriculture initiatives to promote sustainable farming practices.
  • Kellogg Company has made commitments to support sustainable agriculture and promote regenerative practices in its supply chain.
  • Nestlé has announced initiatives to source ingredients from regenerative agriculture systems to improve sustainability.
  • Danone has committed to regenerative agriculture practices and aims to partner with farmers to enhance biodiversity and sustainability.
  • General Mills is actively investing in regenerative agriculture practices, particularly in its supply chain for grains.
  • Unilever has pledged to promote regenerative agriculture in sourcing ingredients for its products.
  • PepsiCo has initiatives focused on regenerative agriculture to improve soil health and sustainability in its agriculture supply chain.
  • McDonald’s has been exploring regenerative agriculture practices to enhance sustainability in its sourcing efforts.

These companies are increasingly looking to support agricultural practices that benefit the environment and communities while enhancing the resilience of food systems.

Key insights also highlight increasing concern about climate change’s impact on food production. For example, 57% of US fruit consumers worry about its effects on fruit availability. These concerns are pushing brands to educate about regenerative practices and explore innovative methods like agrivoltaic farming, which combines solar energy production with crop cultivation.

Expanding studies on the nutritional quality of produce grown through regenerative practices and transparent labeling can further communicate these benefits.

Integrating topics like soil health and carbon farming into broader discussions can foster greater awareness and adoption.

Plant-Forward Diets with Global Inspirations

The plant-based movement is evolving into plant-forward eating, emphasizing the diversity of plant ingredients over strict vegetarianism.

PepsiCo’s trends highlight an increasing appetite for culturally inspired plant-based options, such as jackfruit tacos and lentil curries. The Packer’s research similarly emphasizes exotic produce like yuzu and dragon fruit, which are finding their way into mainstream markets.

Mintel’s concept of “Rule Rebellion” explores the dualities of indulgence and health. Increasingly, unconventional food combinations—like pairing fries with salad—strike a balance between health-conscious choices and indulgent cravings.

This trend opens opportunities to explore the health benefits and applications of diverse plant foods.

Incorporating global perspectives in discussions about nutrition and culinary uses is key to leveraging this shift.

Functional Foods and Beverages: Beyond Basic Nutrition

The demand for foods and beverages that offer specific health benefits beyond basic nutrition is rising. According to PepsiCo, functional ingredients such as adaptogens, probiotics, and nootropics will dominate shelves in 2025. These products promise to support mental clarity, gut health, and stress management, reflecting a post-pandemic focus on holistic well-being.

It’s equally important to avoid foods that are high in empty calories, such as sugary drinks and processed snacks, which can crowd out nutrient-dense options. Meal prepping and mindful eating can help balance protein intake across the day, ensuring that each meal includes a good source of this vital nutrient.

The trend reflects a broader shift toward functional eating, where meals are not just a source of energy but are tailored to support specific health outcomes.

This trend falls in line with Mintel’s findings that suggest a shift in the definition of “food as medicine.” With the rise of weight-loss medications like Ozempic, there is an emphasis on foods that meet essential nutritional needs, focusing on simplified claims about protein, fiber, and vitamin content.

Validating these claims through rigorous studies and understanding their proper use will be critical for navigating this trend.

Food Tech: Lab-Grown & AI-Powered Solutions

Consumer reports also emphasizes the potential of lab-grown meat and dairy to reduce the environmental footprint of traditional agriculture. Meanwhile, AI is revolutionizing food production, optimizing everything from crop yields to personalized meal recommendations. These innovations address the twin challenges of feeding a growing global population and mitigating climate change.

Mintel’s “Hybrid Harvests” highlights the need to bridge tradition and technology in agriculture. Combining advancements like gene editing with time-honored farming practices can create efficient, sustainable food systems.

The Rise of High-Protein Meals

High-protein diets are emerging as a dominant trend for 2025, driven by increased awareness of protein’s role in supporting overall health. And today, high-protein products are becoming more diverse and accessible, catering to a range of dietary preferences and lifestyles.

Achieving adequate protein intake can be simple with some planning. Incorporating lean protein sources like chicken, fish, eggs, and plant-based options such as tofu, lentils, and quinoa can make meals nutrient-dense without excessive calories. Protein-rich snacks like Greek yogurt or nuts also contribute to daily totals.

Shifts Away from Certain Practices in 2025

As new research emerges, some practices and trends are being left behind. The focus on sustainability, transparency, and functionality means there is less emphasis on overly processed foods that lack clear nutritional benefits. Artificial ingredients and heavily refined sugars are being scrutinized more closely, with many products reformulated to meet cleaner-label standards.

The popularity of low-fat diets is also declining as the understanding of healthy fats improves. Nutritional research now supports balanced fat intake, including sources like avocados, nuts, and olive oil, for their role in heart health and satiety. People are beginning to understand that healthy fats don’t make you fat. It is excess sugar that ends up on your waistline. Additionally, the reliance on calorie-counting as a primary tool for weight management is being replaced by approaches that emphasize nutrient density and overall dietary quality.

Single-use plastics in food packaging are another area seeing a major shift. As environmental concerns take center stage, brands are increasingly adopting biodegradable or reusable packaging solutions. An increasing awareness of nanoplastics that end up inside your cells – even your brain – are moving people away from plastic water bottles if not other food packaging. These changes reflect a broader move toward practices that prioritize long-term health—both for individuals and the planet.

Here’s how cows can ‘go green’

This past summer, we read about Danish farmers paying a carbon tax on their cows and pigs. Starting in 2030, they will pay about $43 per ton of carbon dioxide emissions equivalent. But despite cows and pigs 9% contribution to global methane, cows can actually play a positive role in climate change.

Just like this example illustrates, dairy cow and cattle farms are often criticized for their methane emissions and manure runoff, which are believed to significantly contribute to climate change.

However, let’s challenge this assumption by exploring how farmers manage their farms and ranches to positively impact the environment. Here are some ways farmers and ranchers are reducing methane output and enhancing environmental sustainability.

Land management

Many of us outside of the ag sector are surprised to learn that livestock and dairy cows are one of the best tools for land management.

Ranchers who allow their cattle to graze on grasslands practice regenerative agriculture, which benefits the environment in multiple ways. Grazing animals contribute nutrients to the soil, promoting healthy plant growth and supporting native wildlife. Additionally, healthy soil absorbs rainfall more effectively, reducing water runoff into roads, streams, and wetlands.

Research from the Soil Health Institute highlights that livestock grazing improves soil health by increasing organic matter and enhancing soil structure, which helps retain moisture and nutrients. This method of land management not only sustains livestock but also promotes a balanced ecosystem.

Emissions reduction

A study by The Nature Conservancy, “Reducing Climate Impacts of Beef Production,” shows that ranchers who manage both grasslands and livestock can cut emissions by up to 50%. This approach is particularly effective in the U.S. and Brazil.

When cattle graze, their hooves help mix seeds into the soil, and their manure acts as a natural fertilizer, promoting plant growth and creating a carbon sink. For example, Texas rancher Meredith Ellis sequesters 2,500 tons of carbon annually, equivalent to removing 551 cars from the road.

A 2020 meta-analysis published in Global Change Biology supports these findings, indicating that managed grazing systems can significantly reduce greenhouse gas emissions compared to conventional farming methods.

Pasture management

While 95% of cattle begin their lives on grass, they typically finish in feedlots. There’s a debate over which system is better for the environment.

Surprisingly, grass-fed cattle emit approximately 20% more methane than feedlot cattle because it takes longer for them to reach market weight.

Animal Nutrition

Animal nutrition companies are actively researching ways to reduce methane emissions through diet. Studies have shown that specific feed additives can reduce methane emissions by 30% to 50%. According to a 2022 study in Animal Feed Science and Technology, optimized feedlot diets result in less methane production compared to roughage-heavy grass diets.

Most recently, a study published in the Proceedings of the National Academy of Sciences showed that a pelleted form of seaweed added to the animal feed can reduce methane by an average of 38% without adversely affecting the animal.

Dairy digesters

The dairy industry has utilized anaerobic methane digesters for years to manage waste and reduce emissions. These systems capture methane from manure, converting it into electricity for the farm or selling it back to the grid.

California’s commitment to reducing dairy methane emissions by 40% by 2030 is largely driven by the implementation of digesters. According to a report by the California Air Resources Board, farms using these systems are greenhouse gas-negative, meaning they offset more emissions than they produce.

Carbon-neutral cows

Contrary to popular belief, cows are effectively carbon-neutral emitters over time. When cows consume plants, they intake carbohydrates containing carbon.

Through digestion, some of this carbon is released as methane, which is a potent greenhouse gas but only remains in the atmosphere for about eleven to twelve years. It then breaks down into carbon dioxide and water through hydroxyl oxidation.

A 2021 study published in Frontiers in Sustainable Food Systems explains that this cycle ensures that the methane emitted by cows is part of a short-term carbon cycle, balancing out over time.

Interested in learning more?

One of our favorite sources for learning about this topic is Dr. Frank Mitloehner, a professor and air quality specialist at University California, Davis.

Dr. Mitloehner is a leader in helping governments understand cattle, methane emissions, and solutions to mitigate climate change. He has a practical and optimistic approach for solving cattle’s contribution to climate change. You can listen to his podcast with Damien Mason on The Business of Agriculture.

For further reading and detailed research, refer to:

Fighting Fear of Our Food System

SPOILER ALERT: Your food is safe. We have one of the safest food systems in the world. In fact, we’re here updating and reposting this from several years ago with the continued, glowing outlook of our system.

Unfortunately, the news cycle hasn’t changed much either…some might say it’s gotten worse.  Just turn on any screen and get ready for a barrage of fear.  It’s nearly impossible to escape the constant avalanche of reports targeting a threat or cause for worry.

And if I don’t already fear the food, some people want me to feel guilty for not just what I eat, but almost for even eating at all.  

My So-Called Wrongdoings

Think I’m crazy?  Sit down in your local diner and order a meal.  Let’s go for comfort food: meatloaf, mac and cheese, and a side salad with Thousand Island dressing.  Oh, and some apple pie with ice cream for dessert.  A glass of ice water with lemon, and maybe a nice cup of really good coffee to cap things off.

So what have I just done here?  How does this food get me into a maze of controversies about human, animal and environmental welfare? 

Let’s look at it piece by piece, or bite by bite, if you prefer.

Let’s start with the meatloaf…

It’s hamburger, plus some breadcrumbs, some spices and maybe a few chunks of peppers or mushrooms.  Maybe I sprinkle some salt and pepper on it, and a touch of ketchup, just for flavor.

  • Should I be eating beef at all? It takes lots of water and feed grains to bring an animal to market.  It gave off a lot of greenhouse gas while it fattened up, too.  It may have been finished off for market confined in a feedlot, and maybe injected with antibiotics at some point.  It certainly didn’t enjoy the trip to the processing plant.  Dietitians tell me too much red meat will clog my arteries, or at least contribute to those extra pounds I seem to carry these days. And if I eat it more than five days a week, I might get Alzheimer’s.
  • I probably didn’t need all that salt, either. It could kick up my blood pressure.
  • And what was in those breadcrumbs? Were they from stale old bread they had lying around?  Was it made from GMO crops?  If so, should I worry?
  • What about those peppers and mushrooms? How do I know they were grown responsibly, without taking up too much water, or using too much fertilizer and pesticides?  And were the people who picked them paid fairly and treated well?
  • Did they add an egg to the meatloaf? My mom used to do that. But if they did, was that egg from a happy, free-range chicken? Was it fed antibiotics? How much cholesterol does the egg add?
  • Ketchup…organic tomatoes, or mass-produced in a hothouse or grown hydroponically in an indoor farm somewhere?  Picked by whom?  Were they paid fairly?  And using how much added sugar? What is ascorbic acid, or citric acid anyway, and why in the world is it in there?

Now I’m afraid to even think about the mac & cheese…

  • What grain did they use to make the macaroni? Is it also a GMO crop?
  • Is the cheese really cheese? What kinds of preservatives, colorings, flavorings and anti-coagulants are squirming around in there, just waiting for me to eat them up?

As for the salad…

  • Where in the heck did this Romaine lettuce come from? Should I worry about food poisoning?
  • And what about the tomato, and the cucumber, and that reddish stuff that looks like an onion…is it local? How did it get here?  How many hands have actually touched the food I’m about to eat?  Who checked to make sure it’s clean, fresh and safe?
  • As for the dressing, did it come out of a bottle or a 20-gallon vat somewhere?

You know, I used to love my apple pie…

Now I’m feeling a little squeamish about it!

  • Who is this mysterious Mrs. Smith, and just where is this bucolic Pepperidge Farm, anyway? How do I know it wasn’t some team of minimum-wage newbies on an assembly line churning out my mass-produced pie?
  • Just where did these apples come from?  How much sugar is in there?  Or is it high fructose corn syrup?  Or maybe some alternative sweetener made from the leaves of a plant the Aztecs once used to smoke to get high?  Is the crust an actual food, or maybe some form of biodegradable, flavor-enhanced cellulose?
  • The ice cream isn’t really helping, either. Did the cows who supplied the milk have drugs used on them to stimulate more milk production?  Were they treated humanely?  How was the milk handled?  How much sugar went into the mix in making this?  How much artificial flavor?

Maybe a sip of water will help calm me down…

But wait a minute.

  • Did this come out of the tap, or from a bottle? What kind of pipes are in the city’s water system?  Who checks the water for contamination, and for what kind, and when? And are there microplastics?  Will I get cancer from drinking this water?
  • And what about that slice of lemon? Did anybody wash that lemon before they cut it up?  How long has it been lying around waiting to be plunked into somebody’s water, or iced tea, or finger bowl?  Where did it come from, anyway?

Let’s just forget about the coffee…and the sugar or artificial sweetener I put in it, or the milk.  I no longer care where the coffee beans came from, or who picked them, or much of anything else.  I certainly don’t care if the milk came from a cow or an almond.  I don’t even want to think about how much energy was needed to cook all this, or to heat the hot water they will use to wash up.

Wasteful Worries

Now my appetite is pretty much gone, thanks to all this thinking I’ve been doing.  So what do I do with all this left-over food on the plate?

  • If I don’t do something with it, they will just scrape it off into the garbage and send it to the local landfill. It will decompose slowly, I suppose.  But while it does, it will generate still more greenhouse gas.  Food waste in landfills already accounts for 7 percent of all greenhouse gas emissions worldwide.  My contribution here could pollute the water table, if the landfill isn’t up to spec.  Am I more responsible for global warming if I eat this food, or if I throw it out?
  • Maybe the diner will call the local food bank and make sure the left-overs go to good use – you know, for a needy person, or a soup kitchen, or something like that.

Or maybe I just stop eating.

Phew….I just woke up from my nightmare.

But this sounds ridiculous, doesn’t it?

However, this is just a superficial look at some of the issues that surround the food we eat these days.

Actually, there are a great many more than these to consider….real, serious issues that people in the food sector wrestle with every day in trying to satisfy the public demand for safe, sustainable food.

OK, Now Here’s the Good News…

Educating worried consumers on our food system is one of the big reasons why we created this blog, so you’re in luck.

People want to know more about our food system: where their food comes from, how it is produced, how it is delivered, how we keep it safe and make it as wholesome as possible, and more.  We all need to know, and, frankly, we should know.  And thankfully, farmers have a great story to tell.

There is no way to adequately describe the commitment, the resilience, the innovative and entrepreneurial spirit of the men and women who produce, farm, ranch, and those who manufacture the food products, and those who prepare the food we need and want.

We look forward to continued innovation and advancement in our established food system. And what we hear is loud, clear and unequivocal faith in the future of food.

“This growing fear has the potential to sideline, deter, critical technologies that we already use, and derail technologies in the pipeline, that we already know how to achieve.”

– Former U.S. Secretary of Agriculture, Sonny Perdue

Never underestimate our farmers & food producers

When commitment, capability and capital converge combine with their oversight, look out. All things are possible — including food that people don’t fear, and a food system that doesn’t induce guilt.

If you want to learn more about how our food is grown, food safety, and food waste, take a look at these posts for more information. We hope this collection of posts puts your mind at ease so you can rightfully enjoy your food produced by some of the hardest-working people in the world:

Farming and production:

Food safety:

Food waste:

Government resources:

Maybe our food system isn’t perfect yet. We need all the intelligence and technologies possible to feed a growing population while regenerating the land.

We’re doing a better job today than we did yesterday, and we’ll do a better job tomorrow than we do today.

Indeed, it’s a great big world of possibilities — except maybe for a decent-tasting diet cola.

New Ag Leadership Faces Tough Agenda

The shock waves from Donald Trump’s surprisingly big victory in the presidential election were still rippling across Washington when speculation began about what the change in administrations will mean for agriculture.

Change is in the Air

No matter how many of the rumors prove to be true, it’s certain the changes at the White House — and on Capitol Hill — will usher in a new and somewhat different approach to policies and programs for farmers and everyone else along the food chain from dirt to dinner.

The most immediate effect when the 119th Congress now set to convene January 2, 2025, will be a shift in committee chairs from Democrat to Republican in the U.S. Senate. The Agriculture Committee, now with Sen. Debbie Stabenow (D-Michigan) as chair, will see the top spot likely pass to the current ranking Republican committee member, Sen. John Boozman (R-Arkansas).

“It is clear voters have demanded new leadership in the Senate and a return to the agenda President Trump has fiercely championed,” Boozman said after the election results were announced.

Boozman continues, “I look forward to helping the president-elect and this incoming Republican Senate majority restore prosperity, border security and public safety. The Senate Agriculture Committee will refocus on strengthening our rural communities and we will provide farmers and ranchers the policies and support they desperately need to remain viable.

Rep. Glenn Thompson (R-Pennsylvania) is expected to retain the chair. Thompson’s long family history in the dairy industry has been highly valuable in his more than a decade as an agriculture committee member, and as ranking minority member.

Nonetheless, efforts to enact the long-overdue Farm Bill in the lame-duck session planned for the final weeks of 2024 aren’t expected to produce legislation. Key legislative issues with higher political priorities – such as continuing government funding and hurricane relief – will make strong demands on the limited time remaining this year.

Just as important, the two parties remain divided on several key Farm Bill issues, mostly on where and how to spend the enormous amounts of money involved in the omnibus legislation, including funding for the increasingly expensive Supplemental Nutrition Assistance Program (SNAP, now at about $113 billion per year) and ambitious green-oriented programs.

Who Will Be Secretary of Agriculture?

Several well-known names have been floated as possible replacements for current Secretary of Agriculture. But few if any observers are ready to place a big bet on any individual as the Trump team evaluates and begins to fill all cabinet positions — including State, Treasury, Defense, Attorney General, Interior, Agriculture, Commerce, Labor, Health and Human Services, Housing and Urban Development, Transportation, Energy, Education, Veterans Affairs, and Homeland Security.

At the top of the Ag Secretary speculation list is Rep. Thomas Massie (R-Kentucky). Massie has commented publicly that he is “open” to taking the top USDA spot in the next Trump Administration. Massie’s growing close relationship with Trump supporter Robert F. Kennedy, Jr., also has been carefully noted by observers of the Washington political jungle.

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“President Trump’s resounding victory secured a mandate for big ideas like reversing chronic disease, conserving our land and empowering farmers,” Massie said in post-election comments cited by the Lexington Herald-Leader. He went on to note that no offer had been made from the Trump team as yet, despite suggestions of his leading candidacy from another prominent name in agricultural circles – Joel Salatin.

“I’ve been contacted by the Trump transition team to hold some sort of position within the USDA and have accepted one of the six Advisor to the Secretary spots,” Salatin wrote in his blog.  “My favorite congressman, Thomas Massie from Kentucky, has agreed to go in as Secretary of Agriculture.”

Salatin has gained fame – some say notoriety – for his maverick approach to farming and farm policy in general.  He is a prolific author on food issues, an active farmer and self-professed “Christian libertarian environmentalist capitalist lunatic farmer.”

Consider just a few of the titles of Salatin’s list of publications:

  • Folks, This Ain’t Normal: A Farmer’s Advice for Happier Hens, Healthier People, and a Better World  – sustainability and food production, local food systems
  • The Sheer Ecstasy of Being a Lunatic Farmer – farming in real life, and the benefits of sustainable farming
  • Everything I want To Do Is Illegal: War Stories from the Local Food Front – the different ways food policy shapes our food-choice freedom
  • The Marvelous Pigness of Pigs: Respecting and Caring for All God’s Creations – the link between pig raising and closeness to God
  • You Can Farm: The Entrepreneurs Guide to Start & Succeed in a Farming Enterprise – farming opportunities for true entrepreneurs

His family cleared land and set up successful diversified farming operations in Venezuela before coming to America, where they began farming in 1961 in Virginia. As a high school student, Salatin began his own business enterprise, selling a variety of farm products in local markets.

Salatin today operates Polyface Farm in the Shenandoah Valley of Virginia, raising livestock and selling meat, and generally promoting a “totally free market… without government regulations.”  His works champion policies designed to give farmers more control, allowing individual leadership in conservation and responsible environmental stewardship. His outspoken views and energy seem to resonate strongly with the Trump camp, regardless of his future official or unofficial role within the new administration.

But Massie remains far from the only name mentioned for the USDA top spot

Another contender may be former Rep. Mike Conaway, the former chair and ranking member of the House Agriculture Committee, who left Congress in 2021. His supporters cite two important advantages for the former West Texas legislator.  One is his robust experience in dealing with the last Farm Bill and all its political machinations.

Perhaps equally important, Conaway served as chair of the House Ethics Committee and the House Intelligence Committee during its investigation of Russian interference in Trump’s 2016 campaign. His leadership in presenting a finding of no collusion between Russia and the Trump campaign was noted then – and no doubt remembered by a President who values and rewards loyalty.Southerners note that in his last Administration,
Trump tapped former Governor George “Sonny” Perdue as USDA Secretary. Perdue served just as loyally through the tumultuous period of trade relations between the United States and China, even as the rising tensions cut deeply into exports of U.S commodities to China. USDA estimated that the tariff wars accounted for 95 percent of the $27 billion decline in farm exports between mid-2018 and late 2019. USDA also noted that soybeans made up 71 percent of the lost trade.
Perdue moved on to become chancellor of the University System of his home state of Georgia. But another Georgia name also has surfaced in the leadership discussions – Vincent Mearl Duvall – know far and wide in national agricultural circles as “Zippy” Duvall. (The noteworthy nickname allegedly is linked to his Caesarian birth.)
Duval is a third-generation farmer, beginning in dairy and expanding into production of beef cows, broilers, hay and other commodities. In his spare time, he also is President of the American Farm Bureau Federation – the largest general farm organization in the United States. He comes from a major agricultural state producing 40 different commodities and has traveled extensively across all parts of the U.S. farming system.
His supporters also note that his professed strong religious faith is very much in line with the values espoused by the President-elect. “I’m going to get up every day and do that, for you. We are the strength and the hope for this country and all around the world because we will provide the nourishment. There’s no human right more precious than the right to eat,” he told Farm Progress. “I believe we’re here as farmers to be stewards to God’s great works.”

What Challenges Will the New Ag Leadership Face?

Whoever wins the leadership derby will face a daunting list of challenges.

Farmers worry about soft commodity prices and tough competition for foreign sales. Most also point to the uncertainties created by the failure to pass the omnibus Farm Bill, and the continuing deadlock on spending priorities and decision-making authorities for remaining unspent “green” dollars authorized by the Inflation Reduction Act of 2022.

But the elephant in the barnyard in a new Trump Administration is clearly trade.

The President-elect repeatedly stated his intention to impose tariffs on imported goods — including a possible blanket 60 percent tariff on imports from China.

As of Oct. 31, U.S. soybean sales for export to China in 2024-25 were a 16-year, non-trade-war low.

Further, China accounts for only 44% of total U.S. soybean sales, an 18-year low when once again excluding the trade-war years of 2018 and 2019.

– Reuters, November 8, 2024

In 2022, China was sending $536 billion in exports to the United States; last year it had dropped to $427 billion. U.S. exports to China totaled about $150 billion.

Lower-level tariffs for other imports also have been reported, but regardless of the final level of any such new tariffs, the farm community fears resumption of another disruptive and costly trade war with the world, and in particular China. The lingering effects of trade conflicts with China in the first Trump Administration are still with farmers, particularly soybean farmers. With higher tariffs on sales to the United States, China simply turned to other suppliers.

Brazil has emerged rapidly as a major competitor for the United States in international markets, including the important China market. Brazil in 2022 passed the United States as the world’s largest soybean producer, with 120.7 million tons of bean production, compared with 116.4 million for the United States. Brazil’s soybean acreage is projected to grow to 117 million acres in the coming year. The United States is projected to harvest 86.1 million acres, according to USDA.

The United States and Brazil supply over 80 percent of soybean global exports, while China accounts for about 60 percent of total soybean imports. Soybeans are the largest agricultural commodity exported to China by both the United States and Brazil. Over the last five years, Brazil has come to depend on the China market, with almost 75 percent of their exported soybeans headed to China.  For the United States, that figure is more like 50 percent.

Trump’s first administration kept farmers onside with generous subsidies to offset lost U.S. sales to China from the trade war. Soybean farmers received $5.4 billion more in aid than they lost in price impact, a University of California-Davis study found.

 Another trade war could cost soy farmers $3.6 billion to $5.9 billion in annual production value, depending on how the dispute plays out, according to an October study from the National Corn Growers Association and American Soybean Association.

For corn, Brazil overtook the U.S. as China’s top supplier in 2023, just one year after Beijing approved purchases from the South American agricultural powerhouse.

 – Reuters, November 7, 2024

Biofuels: The other elephant in the room

The nomination of former New York Rep. Lee Zelden as head of the Environmental Protection Agency (EPA) adds to the evidence of a much stronger focus on strengthening U.S. energy production through expanded oil and gas production. Zelden has publicly noted President-elect Trump’s desire for EPA to play a significant role in re-establishing what he called “energy dominance.”

Zelden was among many Republicans voting against the 2022 Inflation Reduction Act and previous green-focused Biden legislative initiatives. Environmental advocacy groups have given him very low approval ratings – unlike President-elect Trump’s high opinion of him.

Agriculture’s greatest stake in Zelden’s role as EPA head may be his approach to the standing focus on biofuels as a key element of Biden’s green agenda.  Currently, roughly 40 percent of U.S. corn goes into production of ethanol and other biofuels, and as much as 46% of the U.S. soybean crop.

Any shift toward greater reliance on traditional fossil fuels as a cornerstone of U.S. energy policy has the potential to create significant bearish pressure on commodity prices – at a time farmers already cite the adverse effects of soft commodity prices on their economic vitality.

Added to the possibility of economic fallout from renewed trade tensions with China under a new Trump administration, the farm community is closely watching the growing roster of policy leaders sharing Trump’s views and priorities – and perhaps holding its collective breath.

Understanding food labels

Here I am at Costco, getting far too many things for my family of four. As I try to navigate my unwieldy cart, I see a new product – avocado oil spray. Apparently, it has a higher smoke point for cooking AND healthy fats!

But, wait…look at all these labels: organic, non-GMO, all natural, glyphosate residue-free, gluten free…what? Avocados have gluten!?

It happens to all of us: we’re hit with a barrage of food labels every time we go grocery shopping.

Many of us assume the more labels, the higher quality the product…but you’d be mistaken.

Food companies are in a constant battle to prove superiority of their products, even at the expense of the truth. But how are we to know if a label is informative or just a marketing ploy?

Below, we’ve compiled summaries on each popular food label so you can decide which is most meaningful to you…and which ones are gimmicks.

ORGANIC

What it means:

  • USDA organic products have strict production and labeling requirements.

    • These requirements demand that approved food items are produced using no genetic engineering or ionizing radiation and with natural pesticides and fertilizers. Organic products are overseen by authorized personnel of the USDA National Organic Program.

Don’t be fooled:

  • Several USDA-certified organic labels exist, so just because you see “organic” in the label, don’t assume the entire product is organic

    • “100% Organic” indicates it’s a fully organic product
    • The “Organic” label indicates at least 95% if the product is organic
    • “Made with Organic Ingredients” indicates at least 70% of the product is organic

CERTIFIED HUMANE

What it means:

Don’t be fooled:

  • Producers don’t need to do anything after receiving USDA permission, so if this is really important to you, stick with a third-party humane verifier.

GRASS-FED

What it means:

  • Grass-fed” is a term used for cow, sheep and goat products to indicate the animals’ diet is primarily comprised of pasture grass, hay, and forage.

    • To claim “grass-fed”, the USDA’s Food Safety & Inspection Service requires documentation stating that animals have access to a pasture during most of its life. Feedlots are allowed during weaning and in the months before harvesting.

  • However, products with the American Grassfed label indicate that the ruminating animals had continuous access to pasture and a diet of 100% forage. Cage confinement, hormones and all antibiotics are expressly prohibited by the organization.

Don’t be fooled:

NON-GMO

There are only 11 GMO crops currently approved for consumption in the U.S.: alfalfa, Arctic apples, canola, corn, cotton, papaya, Pinkglow pineapples, potatoes (select varieties), soybeans, squash (select varieties), and sugar beets

That’s it. No GMO wheat, strawberries, tomatoes, rice, chickens, etc. 

GMO crops are proven completely safe for consumption and have the same nutritional profile as their non-GMO counterparts.

What it means:

  • When you see food products with a “non-GMO” label at the grocery store, it either means:

    • The food product is made from a crop with a GMO counterpart and the producer chose to use the non-GMO version. For instance, tortilla corn chips made from non-GMO corn.

    • You’re paying extra for a label on a product with no GMO alternative: think avocados, strawberry jam, and hummus

Don’t be fooled:

The Non-GMO Project approves companies to use their “non-GMO verified” logo, even on non-GMO alternative products. 

With no FDA or USDA regulation for the term, “non-GMO”, organizations like this can take advantage of consumers who don’t know which crops have GMO counterparts. Think avocado oil, or even products with no genes in the first place, like salt and bottled water.

  • If avoiding GMOs is important to you, look for the logo on products with a GMO counterpart (see above list)

  • Organic products will always be non-GMO products; however, non-GMO products are not necessarily organic

CAGE FREE & FREE RANGE

What it means:

Don’t be fooled:

NO ADDED HORMONES

What it means:

  • Beef and sheep producers sometimes administer hormones to help their livestock enter the meat market more quickly. And the same goes for dairy cow producers, though fewer farms practice this now.

  • Labels showing “no hormones added” or “no hormones administered” are allowed if these producers can prove that no hormones were used during the animal’s life.

Don’t be fooled:

NO ANTIBIOTICS ADDED

What it means:

  • The USDA approves the labels, “No antibiotics administered,” “no antibiotics added” and “raised without antibiotics”, if producers can prove that antibiotics were not administered at any point.

Don’t be fooled:

GLUTEN FREE

What it means:

  • Gluten is a general name for the proteins found in cereal grains, like wheat, barley and rye and informs those with a gluten allergy or celiac disease that the product is safe for their consumption.

Don’t be fooled:

  • This label is being used on products that don’t normally include cereal grains (think sugar, rice and corn products), thus becoming another marketing gimmick.

  • Also, know that gluten-free products are not healthier, as gluten-free substitutes may contain other additives. In fact, many gluten-free products are higher in saturated fat and sugar.

 

NATURAL

What it means:

  • The terms, “100% Natural”, “Made with natural ingredients”, and “All natural”, are not closely monitored by any government agency. Because of this, food companies apply these claims and fancy logos to make us believe their product is superior.

Don’t be fooled:

  • The labels don’t really mean anything at all. These products can still contain hormones, antibiotics, pesticides…really anything

  • And there’s not much relief in sight: since 2016, the FDA has been discussing how to regulate this term, but with no standard set

So eat your veggies and fruits with abandon!

No matter the labels or lack thereof, fresh produce will only promote a healthier you.

And here’s a quick reference chart for your next grocery run:

Click here to download chart

Bird Flu: Another Pandemic?

As of this writing, in 2024 only three dairy farm workers have caught this virus. However, the concern is that it has been transmitted to humans from dairy cows and could potentially be transmitted from human to human. As of today, there is no evidence that it has transferred from person to person.

We spoke to Dr. Kenneth Odde, veterinarian, beef cattle operator, and former Professor at Kansas State University. who stated:

“The risk of a pandemic is very low. It will never be zero, but with everything I understand, it is low”. 

Let’s start at the beginning…

In 1996, H5N1 was first detected in domestic waterfowl in southern China. It then spread to farmed poultry. A small number of people caught the virus who worked in very close proximity to their birds: touching, feeding, and cleaning their cages.

Over time, 860 people were identified with the virus and there was a 50% death rate.  Governments and companies around the world began preparing for a pandemic.

However, the virus stayed mainly in Asia and was fairly dormant until 2003 when it affected widespread poultry.

Wild birds then spread H5N1 to Africa, the Middle East, and Europe. The H5N1 virus continues to evolve and has become well-adapted to spread efficiently among wild birds and poultry. In 2021, new variants of the H5N1 virus were spread by wild birds in the U.S. and Canada.

Because wild birds easily spread it, commercial poultry flocks have been affected across the country.  H5N1 is highly pathogenic (deadly) to birds, and when one bird gets it, the entire flock is at risk and is culled. While not as prevalent, this has affected backyard poultry operations as well.

In March of 2023, we wrote about how H5N1 has affected mammals all over the country: sea lions, minks, otters, foxes, and even bears.  At the time, the CDC said that these bird flu viruses didn’t have the ability to bind to the human respiratory system.

H5N1 in the news today

The concern today is that the virus has spread from wild birds to dairy cows.

Unlike birds, dairy cows are only mildly sick for about 7 – 10 days. Once a bird infects one cow, the virus spreads from cow to cow by contact with either through their respiratory system and/or unpasteurized milk droplets. For instance, workers could unknowingly spread the unpasteurized milk among cows.  Or the milking equipment and transport vehicles could carry droplets of infected milk.

So far, in 2024, there have been three human cases with dairy farm workers. As a result, two individuals just had a minor eye infection which was easily resolved with antiviral medicine. The third did get flu-like symptoms and recovered with Tamiflu.

Because this is not widely tested among people, it is hard to know if more farm workers have had flu-like symptoms that would be attributed to H5N1. Symptoms can appear to be a mild cold or flu. Neither of these would make one think to go to a Dr. for an Avian Influenza test.

But there are a lot of unanswered questions. Why do some birds and animals react differently to the same virus?  For instance, why do mammals such as sea lions, otters, and bears die from H5N1, and dairy cows can recover?

Dr. Odde explained that there is a difference in how a species receives the virus. Recent research shows that the receptor influences influenza symptoms within poultry or mammals. Receptors are proteins within the body that let a virus enter the cell.  He also emphasized that many studies are being conducted right now to understand how the virus passes between and among species.

As you know, the best way to stay healthy is to wash your hands before touching your nose, eyes, and mouth. This is because humans have receptors in our respiratory system and you can get sick when a virus touches our respiratory system. The same principle applies to H5N1. Dr. Odde also reminded us that we have had much exposure to the flu over the decades so that humans will have some resistance to H5N1.

Chickens seem to be more susceptible as they receive the virus through their trachea in their respiratory system. Ducks do not have the same mortality rate and early studies show that the virus enters the cells through a different receptor.

Dairy cows receive the virus in their mammary glands as well as their respiratory system. This is not common and is a cause for concern for the replication of H5N1. As of this writing, H5N1 has been detected in 12 states and 92 herds.

Sources for USDA data: Commercial flock detections by state; HPAI in domestic livestock

Is our food safe?

Yes!

There is no need to be worried about the milk from the grocery store. The pasteurization process kills all bacteria and viruses.  99% of all dairy farmers who sell milk for public consumption follow the Pasteurized Milk Ordinance and participate in the Grade “A” milk program.

To be sure this applied with H5N1, the FDA took milk samples from retail locations in 17 states representing 132 milk processing locations in 38 states. H5N1 was not present in any of the samples.

Raw milk poses the danger. Some people think that raw milk has more amino acids, vitamins, and minerals and is a better choice for your immune system. That is not necessarily true as homogenization and pasteurization doesn’t kill the benefits of milk, it only kills the pathogens. Drinking raw milk, can lead to food-borne illnesses, including H5N1 if it is present.

Eggs are safe to eat. Because Avian Influenza rapidly affects a poultry flock, the eggs are not sold on the market. However, like milk, if you cook your eggs properly and do not eat a raw egg, the chance of getting H5N1 is reduced even further.

The USDA is confident that the meat supply is safe. Ground beef samples were collected in states where dairy herds have tested positive for H5N1 and no virus particles were present. Cooking burgers to 120, 145, and 160 degrees Fahrenheit ensures further safety.

The USDA also reminds us that safe poultry follows the same guidelines as all meats. If handled and cooked properly, poultry is safe. As a reminder, CLEAN, SEPARATE, COOK, and CHILL are good guidelines for safe food in your kitchen.

Backyard poultry can also be affected by wild birds. If one of your chickens dies unexpectedly, you should get it tested by your veterinarian. Also, wash your hands after handling your chickens and the eggs. And of course, cook your eggs properly.

How is the government maintaining food safety with H5N1?

Three government agencies are focused on solving Avian Influenza:

  • The FDA is testing milk, poultry, and beef to ensure it is safe
  • The CDC  protects public health, actively monitors the situation, and provides updates
  • The USDA is overseeing dairy producers and proper herd management

In particular, the USDA has added $824 million, to the $1.3 million designed for poultry, to give dairy producers the ability to monitor the health of their herds with continual testing to understand the scope of H5N1.

Once a farm has been disease-free for three weeks, they can then move their animals to different farms.  This will also give the USDA an understanding of how producers with affected herds can show elimination of the virus.

Going beyond just the USDA, we spoke to Dr. Lisa Koonin, Founder and Principal at Health Preparedness Partners which helps businesses, nonprofits and governments plan for future health emergencies. She is also an Adjunct Professor at Indiana University. During her 30+ year career at the CDC, she worked as a Director and Deputy Director of the agency’s Influenza Coordination Unit.

“For every human infection that occurs, we are that much closer to a pandemic because the virus adapts to a human and can spread to other people or to animals and then to people.”

– Dr. Lisa Koonin

Dr. Koonin identified six suggestions for these agencies to prevent H5N1 from a widespread dairy pandemic.

  • Increase virus surveillance. Test dairy workers and cows in both affected and non-affected areas
  • Increase wastewater testing. Sewers that test positive for viruses and bacteria can give us an early warning if it is in the community.
  • Promote worker safety. Make sure that farm workers have protective equipment available.
  • Communicate with farmers and producers. It is important that those who operate dairy production and poultry farms know how to test, prevent and detect outbreaks.
  • Stay away from raw milk. Raw milk can contain a number of disease-causing viruses and bacteria, including H5N1.
  • Communicate with the public. It is important that current information about what is known about the outbreak is provided to the public in a timely way. People should avoid close, long, or unprotected exposures to sick or dead animals, including wild birds, poultry, other domesticated birds, and other wild or domesticated animals (including cows).
  • Prepare vaccines. It is not known if this virus will spread and become a widespread outbreak. However, several countries are developing and procuring vaccines just in case they are needed.

Does my produce have pesticide residues?

In the realm of healthy eating, fruits and vegetables reign supreme. However, alongside their abundant vitamins, minerals, and other micronutrients, we’re bombarded with a reminder of a less savory and potentially harmful aspect: the presence of pesticide residues on our produce.

A Brief History of Pesticides & the EPA

But first, let’s get one thing straight: pesticides have a very necessary place in our global food system. Without products like insecticides, fungicides and other pesticide types, all crops would be prone to rot, leading to famine, disease, global hunger…just to name a few. If we suddenly nixed all pesticides, our current situation with egregious food waste in this country would seem inconsequential.

However, too much of a seemingly good thing always has unintended consequences. In the 1940s, the advent of powerful broad-spectrum pesticides, like DDT, gave farmers an effective, long-lasting tool to protect their animals and crops from insects. Furthermore, these powerful tools also helped combat malaria, typhus, and other insect-born human diseases.

But then its surge in application came at a cost.

By the ‘60s, word got out that excessive use of DDT posed unacceptable acute and long-term health risks to humans, including seizures, birth defects, and cancer, as well as damaging wildlife and the environment. In response to the outcry, the U.S. government took swift action and created the Environmental Protection Agency (EPA) to protect human health and the environment from toxic chemicals, including now-prohibited pesticides like DDT, aldrin, and hexachlorobenzene (HCB).

Pesticide Reporting

Now, in conjunction with the USDA, various crops are monitored annually for pesticide residues with the annual Pesticide Data Program (PDP).

capion here

This year’s report is based on data from the 2022/23 season and includes multiple samples from over 20 fresh crops, like green beans, potatoes, and blueberries. Popular crops not tested this particular season, like apples, oranges, and avocadoes, will be included in the next rotation of tested crops.

The USDA then reports its findings in a comprehensive summary released on the PDP website. Once released to the public, consumer information agencies like Consumer Reports and the Environmental Working Group reinterpret the USDA’s findings to create these derivative reports, like the notorious “Dirty Dozen” list.

When you use the massive PDP database to start weaving information together across various crops over a multitude of years, you often find a conflicting story. Suddenly, these reports stating that you’re ingesting endocrine-disrupting and cancer-causing nerve agents feel sensational, at best, against the opposing PDP data that show a downward trend year-over-year in highly toxic pesticides.

Non-governmental or non-academic, consumer-centric reports can generate fear and deceive us into believing that ingesting any fresh fruit or vegetable is detrimental to our overall health, or that organic produce is free from all pesticides.

Despite the many claims in these consumer reports, available evidence suggests that the low levels of pesticide residues typically found on produce are unlikely to make most people sick or cause cancer.

Focusing on Facts

With that stated, we can’t ignore some of the pesticide residue data these reports found. Specifically, reports from the PDP and Consumer Reports shared the below facts based on information from the PDP database when the USDA’s initiative began in 1994:

The good news:

  • 99% of the samples tested in this year’s report had residues below the EPA’s legal limits (or “tolerances”)
  • 28% didn’t have any detectible pesticide residues

  • Despite growing fears about the long-term effects of Roundup, or glyphosate, the controversial herbicide was only detected on crops largely intended for animal feed – soybean grain and corn grain
  • The World Health Organization (WHO), and its Joint Meeting on Pesticide Residues (JMPR) committee, have found that pesticide residues in food are unlikely to cause cancer in people through dietary exposure:

“JMPR’s risk assessment found that based on the weight-of-evidence approach, these compounds are unlikely to cause cancer in people via dietary exposure. This means it is possible to establish safe exposure levels – acceptable daily intakes (ADI) – for consumers.”

The bad news:

  • Green beans had numerous residues exceeding current tolerance levels
    • The USDA found 16 unique pesticides on these samples, some of which the EPA canceled use or banned over a decade ago, like methamidophos
  • Of all produce exceeding EPA tolerances, 66% were from imported crops
    • Crop samples from Mexico reported the highest residue levels, including green bean samples with multiple residues exceeding EPA tolerances
    • Largely imported crops include blueberries, grapes, tomatoes and watermelon (rind removed).

An Optimistic Outlook

Though some of these findings sound concerning, we found plenty of information that shows the needle moving in the right direction.

Here are some of the highlights we found in these reports over the last few years, plus some information gathered from conducting our own research in the PDP database and other farming resources:

Lower toxicity

  • D2D analysis shows top residues found across most fresh produce crops are less toxic than previously reported years, as indicated by WHOs pesticide toxicity classifications
    • Lesser toxic fungicides include boscalid, azoxystrobin, and fluopyram; insecticides bifenthrin and imidacloprid

Increased localization

  • The USDA’s most considerable residue risks stem from just a few pesticides concentrated in specific foods grown on a small fraction of U.S. farmland
    • CR’s food safety expert, James E. Rogers, emphasizes that this concentrated risk makes it easier to identify problems and develop targeted solutions.

Better technology

  • Farmers and food producers continue to implement improved pest management practices, including advanced technologies
    • Precision ag systems in the field
      • AgZen’s patented pesticide droplet optimizer
      • FruitScout’s crop load manager platform
      • John Deere’s comprehensive machinery and production management tools
    • Scientific applications for crop management

What can we do right now?

It’s more like what you can’t do.

It feels counterintuitive, but don’t eat fewer fruits and vegetables because of pesticide concerns. The health benefits of eating lots of produce far outweigh the potential risks from these residues.

There’s no doubt about it: produce is loaded with vitamins, minerals, and micronutrients necessary for a healthy body and well-functioning brain.

If anything, we all should eat more produce.

And yes, while some pesticides can negatively affect health and the environment, the levels found on most produce are extremely low and not linked to adverse health effects.

If we follow the food-prep tips below, the surface residues will be largely eliminated, allowing us to enjoy our fresh foods without fear.

  • Wash fruits and veggies under running water for 15 to 20 seconds.
    • For those especially concerned about residues, consider one of the following methods:
      • Soak your fresh produce in a bath for a few minutes with 5 parts water and 1 part vinegar, then rinse; or
      • Soak your produce in a solution of one teaspoon of baking soda per two cups of cold water for 10-15 minutes, then rinse
  • Peel and trim produce when possible
  • Eat a variety of produce from different sources to reduce exposure to a single pesticide or environmental contaminant
    • If you can only tolerate certain produce items, consider purchasing the following alternatives:
      • Selecting the organic counterpart, which the PDP reports to have fewer residues despite having the same nutrient density as conventional
      • Frozen produce has already been through rigorous cleaning and processing, further reducing residues than its fresh counterparts
  • Try to stick with produce farmed in the U.S.

The key is moderation and making informed choices, not eliminating nutrient-rich produce from your diet due to pesticide fears.

Is Whole-Fat Dairy Healthy?

Current consumer attitudes toward milk and dairy products are increasingly influenced by health concerns, environmental considerations, and the rise of plant-based alternatives. Many consumers have moved toward low-fat dairy options or non-dairy substitutes, perceiving them as healthier choices due to longstanding recommendations to limit saturated fat intake.

Findings from the latest dairy study highlight the potential cardiometabolic benefits of full-fat dairy. By presenting evidence that full-fat dairy may not only be harmless but potentially beneficial, these insights could encourage consumers to reconsider their choices in the dairy aisle.

This shift could lead to a renewed interest in whole-milk products and fermented dairy, balancing the dietary landscape with a broader acceptance of various dairy fat contents based on individual health benefits rather than a one-size-fits-all dietary guideline.

The comprehensive review, “Whole-Milk Dairy Foods and Cardiometabolic Health: Dairy Fat and Beyond,” authored by Avinash Pokala and colleagues , challenges longstanding beliefs about the relationship between full-fat dairy consumption and cardiometabolic health.

Historically, full-fat dairy products, which are high in saturated fats, have been thought to contribute to cardiovascular disease and type 2 diabetes. This study scrutinizes this hypothesis by reviewing recent evidence from observational studies and randomized controlled trials.

Scope and Key Findings

The review critically examines extensive research to assess the impact of full-fat dairy products on health. It categorizes the evidence based on the type of dairy product (fermented vs. non-fermented) and explores the role of specific components like milk polar lipids. The study also considers how the dairy food matrix—comprising fats, proteins, and bioactive molecules—interacts to influence health outcomes.

Cardiometabolic Activities of Dairy Fat

Contrary to previous guidelines that recommend limiting full-fat dairy, the study finds that dairy fat intake has a neutral to beneficial effect on cardiometabolic health. It references several large-scale studies and meta-analyses which suggest that full-fat dairy consumption does not increase the risk of cardiovascular disease (CVD) and may, in fact, offer protective benefits against metabolic syndrome (MetS) and diabetes.

Positive Effects of Fermented Dairy Products

Fermented products like yogurt and cheese consistently show beneficial effects in improving lipid profiles and potentially lowering CVD risk. For example, a meta-analysis cited in the review demonstrates that yogurt consumption is associated with a reduced risk of type 2 diabetes, attributing these effects to the fermentation process which may enhance the bioavailability of bioactive peptides and other nutrients.

Role of Milk Polar Lipids

Milk polar lipids, concentrated in the milk fat globule membrane, are shown to improve blood lipid profiles and contribute to cardiovascular health. The study discusses evidence from controlled trials where milk polar lipids were found to regulate lipid absorption, reduce inflammation, and improve gut health, thereby offering a mechanistic explanation for the cardioprotective effects of full-fat dairy.

Reevaluation of Dietary Recommendations 

The review strongly advocates for updated dietary guidelines that reflect the complexity of dairy foods and their varied impacts on health. It suggests that the current recommendations may oversimplify the effects of fats found in dairy products and do not account for the protective components like polar lipids and probiotics found in fermented dairy.

Several previous studies align with these findings, supporting the beneficial effects of full-fat dairy on cardiometabolic health. For instance, the Prospective Urban Rural Epidemiology study found that higher dairy fat intake was associated with lower risk of diabetes and high blood pressure.

Additionally, a systematic review and meta-analysis published in the European Journal of Nutrition concluded that dairy consumption, irrespective of fat content, was linked to reduced risks of metabolic syndrome, hypertension, diabetes, and obesity. These studies collectively challenge the traditional views on dairy fat and support a more differentiated understanding of its impact on health.

Implications at the Grocery Store

The review encourages consumers not to avoid full-fat dairy categorically. Instead, it suggests evaluating the overall nutritional content and considering personal health needs. For instance, individuals without a high risk of cardiovascular issues might benefit from including full-fat dairy in their diet.

Additionally, consumers should note the specific benefits of fermented dairy products. These products not only aid in digestion due to their probiotic content but also provide enhanced cardiometabolic benefits. This study underscores the importance of personalized dietary choices that consider the nutritional benefits of dairy products in the context of an overall diet and individual health profiles.

Dairy Considerations beyond Diet

Outside of the obvious health take aways for consumers based on the new information in this study, consumers are increasingly making their dietary choices based on both nutrition and environmental considerations.

The dairy industry has the potential to contribute positively to environmental sustainability through various innovative practices and technologies. Here are some ways the industry can help the environment:

Sustainable Farming Practices

By adopting more sustainable farming practices, such as managed grazing, the dairy industry can enhance soil health, increase carbon sequestration, and reduce greenhouse gas emissions. Managed grazing involves rotating dairy cattle through pasture lands, which can help maintain soil fertility and reduce erosion.

Renewable Energy

Dairy farms can utilize manure as a resource by converting it into biogas through anaerobic digestion. This process not only reduces methane emissions—a potent greenhouse gas—but also produces renewable energy that can power the farm and potentially supply electricity to local communities.

Efficient Use of Resources

Implementing precision agriculture techniques can help dairy farmers use water, feed, and energy more efficiently. Precision feeding programs optimize the amount of feed for cattle, reducing waste and minimizing the environmental impact of feed production.

Waste Recycling

By improving waste recycling processes, dairy farms can turn by-products like manure and wastewater into valuable resources such as organic fertilizers and irrigation water, thereby reducing dependency on chemical fertilizers and promoting water conservation.

Packaging Innovations

The dairy industry can also make a significant environmental impact by innovating in packaging solutions. Developing biodegradable or recyclable packaging can reduce waste and the carbon footprint associated with traditional plastic packaging.

Collaboration & Certification

Engaging in partnerships with environmental organizations can help dairy farms implement best practices and become certified in sustainable agricultural methods. Certifications can serve as a signal to consumers who are concerned about the environmental impact of their purchases.

Educating Consumers 

The industry has a role in educating consumers about the importance of sustainable dairy production and the environmental benefits of supporting local and sustainably produced dairy products.

By focusing on these areas, the dairy industry can transform from being part of the environmental problem to an active part of the solution, contributing to a more sustainable agricultural sector and helping mitigate the impact of climate change.