How are we going to feed our world? Graduate students who come to UC Davis are biting off big pieces of that global question.
They have a big mission: making wine-grape production more sustainable, predicting what’s going to happen to farmworkers as they become educated, making sure that chocolate is also a sweet experience for cacao farmers and — get this — improving lima beans (you are invited to laugh about that one).
Read and get inspired.
Sustainability for California grape growers
By Michael Levy,
In my first major research project at Davis, I’ve been figuring out what makes wine-grape growers adopt environmental practices and certifications.
We survey the growers throughout California and then analyze the data to answer questions such as, “How does who you know affect whether you’ll join an environmental certification program?”
By understanding what makes farmers adopt environmental practices, I can help policymakers and outreach specialists help farmers make a profit while protecting their communities and the environment.
People tend to lump social science with the humanities, but as someone with degrees in chemistry and biology, I can say that what I’m doing is “hard science,” working to develop an academic movement that applies rigorous hypothesis-testing methods to complex social systems.
Ixtepec, Oaxaca, southern Mexico: Immigrants from Central America travel north, most to the United States, but some will find work in Mexico along the way. (Diane Charlton/photo)
Mexico is in a transitional phase where it exports farm labor to the United States while simultaneously importing farm labor from Central America. (Diane Charlton/photo)
Bananas grow in Caristay, Veracruz, eastern Mexico. The Veracruz economy depends largely on petroleum and agriculture. (Diane Charlton/photo)
In Oaxaca, a woman sells fruits and vegetables at one of the local produce markets in the city. (Diane Charlton/photo)
Most residents in the Oaxacan sierra grow corn and beans along with fruits and vegetables. (Diane Charlton/photo)
Most residents in the southern Mexican sierra are farmers. Many families have members who migrated to the U.S. or to the city to work. (Diane Charlton/photo)
Children harvest limes in a rural town in Oaxaca. How will improved access to schools affect children's decisions to work on family farms or to migrate to urban areas? (Diane Charlton/photo)
The future of migrant farmworkers
By Diane Charlton,
Living in California, surrounded by farms, I’ve been interested to learn about the immigrants who come here to work in agriculture.
My adviser, , and I find that the probability that an individual from rural Mexico works in agriculture — whether working in Mexico or the U.S. — is declining.
Now, I am investigating why the farm labor supply is decreasing. My hypothesis is that better access to education in rural Mexico reduces the probability that younger generations work in agriculture — and consequently U.S. and Mexican farms must compete for a diminishing supply of farm labor.
I am researching whether Mexican policies that improve access to education simultaneously shrink the supply of farm labor to U.S. and Mexican farms, implying that immigration policy will have limited influence on the future farm labor supply in the U.S.
Through her research, graduate student Melissa Schweisguth, third from left, hopes to raise the livelihoods of farmers like these in Côte d’Ivoire. (Niava Landry/photo)
This cacao cooperative sign in Côte d’Ivoire shows logos for Fairtrade and Utz certifications, and a statement against child labor. (Melissa Schweisguth/photo)
For Melissa’s research, surveyors interviewed 300 cacao farmers about costs, income, yields, farming practices, markets, training and perceptions of well-being. (Melissa Schweisguth/photo)
Cacao beans, the primary ingredient in chocolate, grow inside pods on cacao trees. (Melissa Schweisguth/photo)
Some farmers raise cacao seedlings, which must be protected with a shade canopy. (Melissa Schweisguth/photo)
This fresh cacao pod shows sweet pulp surrounding the beans. Beans and pulp are fermented to develop cacao's flavor. (Melissa Schweisguth/photo)
After fermentation, cacao beans are dried in the sun, (Melissa Schweisguth/photo)
Cacao is a major source of income in rural communities in Côte d'Ivoire's cacao regions (Melissa Schweisguth/photo)
Sustainable cacao: Does certification pay?
By Melissa Schweisguth, and
I’m a bit of a chocolate fanatic … but want to know the chocolate I enjoy helps improve livelihoods in cacao farming communities. Certifications promising economic, social and environmental sustainability appear on more chocolate bars every day, leaving me curious if these really benefit farmers.
Certifications typically add costs for farmers—and consumers and companies. Many smallholders live near poverty, so it’s especially critical to verify if these added costs really improve their profits and well-being. Little independent research has explored this.
This led me to survey 300 farmers and co-ops in Côte d’Ivoire in Western Africa, to compare economic outcomes and perceptions across Rainforest Alliance, Utz Certified and noncertified farmers. I asked them about costs and income to determine profits, and their perceptions about their economic and general well-being. I am working on the analysis now.
I hope my research will help producers and buyers make informed decisions about certification, and improve cacao community well-being. You can see where we conducted our survey on .
Melissa has an invitation for readers: She has been accepted to present her research in the on April 4 and invites readers to attend.
Graduate student Sarah Dohle and Antonia Palkovic, assistant specialist in the Department of Plant Sciences, plant lima beans and add bacterial inoculum. (Darshan Dohle/photo)
For her research, Dohle records germination counts for about 300 different types of lima beans in an experimental field. (Jorge Berney/photo)
The bean team counts plant germinations on a farmer’s property in Westley, Calif. (Sarah Dohle/photo)
Field assistant Laura Gamiño collects lygus bugs to evaluate insect pressure and find resistant beans. (Sarah Dohle/photo)
Dohle (foreground) works with Phil Roberts (center background) from UC Riverside and undergraduate Saarah Kuzay to phenotype nematode damage on roots. (Antonia Palkovic/photo)
Many work on harvesting at the UC Davis bean “lab,” including graduate students, Professor Paul Gepts and the field crew. (Sarah Dohle/photo)
Palkovic cuts beans at dawn while they are still wet with dew. (Sarah Dohle/photo)
Another field season is wrapped up by Dohle, Palkovic, Gamiño and two summer crew members at UC Davis. (Sarah Dohle/photo)
Past and present bean lab members: Jorge Berney, Sarah Dohle, Paige Hamilton, Saarah Kuzay, Jan Lim, Katherine Grazier, Paul Gepts. (Sarah Dohle/photo)
Lima beans: ‘poster’ plant for sustainability
By Sarah Dohle,
I really enjoy watching people grin or laugh out loud when I say that I research lima beans. It’s a memorable introduction and a wonderfully approachable way to get people curious about science and the potential of agriculture research.
On a more serious note, I can tell you that I’m working to improve crops for more sustainable farming practices. My project includes using next-generation sequencing technology to find genes associated with pest resistance to facilitate breeding improved crop varieties, in particular lima beans.
There are advantages to researching this plant at UC Davis. The lima bean breeding program is only one of two in the country. And, what we learn from lima beans can be applied to other crops as well.
I have the opportunity to work with scientists and farmers, and my research is a nice combination of lab and field work with potential for travel. In fact, I’m applying for a USAID National Science Foundation grant to collaborate with the in Colombia and work on lima bean research in the tropics during the winter.
Update on March 24: I've tentatively been awarded the USAID NSF fellowship (the final announcement will be in a couple of weeks), which means I'll be heading to Cali, Colombia, in October!
Sarah invites readers to at UC Davis on April 11, 2014.
Visit theto learn more about how UC Davis is feeding the world.