The challenges of sustainable food production
The push for more sustainable crops is spreading throughout agriculture, and California’s Central Valley is ground zero for the future of developing sustainable food production.
One of the largest food producing regions of the world, the Central Valley is home to massive industrial agriculture operation, small organic farmers, and plant breeders working to stay relevant in a quickly changing industry full of skeptical consumers.
According to Bayer’s Holly Butka, “it’s a multi-pronged force,” the necessary push to sustainable crops is being driven by consumer demand, the economics of farming and the development of technology helps farmers operate more efficiently.
Ultimately though it is a consumer-driven market and farmers and seed companies like Bayer want to produce products consumers will buy. When main concerns of consumers are taste, appearance, and sustainability, farmers and seed suppliers have their work cut out for them.
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