Farms.com Home   News

3 reasons P.E.I.'s soil is in decline

 
A 20-year study of soil health on P.E.I. is showing an overall decline in organic matter.
 
The study was launched by the provincial Department of Agriculture in 1998. Over the course of three-year cycles soil samples have been taken from 600 sites around the Island and compared over the years.
 
"Our general soil health is starting to decline, so obviously it is a major concern," said Barry Thompson of the provincial Agriculture Department.
 
 
"What we're doing is not only are we kind of having a drop in organic matter, we're actually losing our water-holding capacity."
 
Agriculture Canada researcher Judith Nyiraneza identified three main causes for the decline.
  • Increased erosion in heavy rain events.
  • A declining number of livestock operations, providing less manure for the soil.
  • Frequent tillage.
"This is an average," said Nyrianeza of the trend.
 
"There may be some farmers who are doing better and some who are doing worse than the overall trend."
 
Source : CBC

Trending Video

2. Unpacking the Complex Nature of Flavour Chemistry in Pea

Video: 2. Unpacking the Complex Nature of Flavour Chemistry in Pea


>> Guidance for Analyzing Flavour Compounds in Peas
>> Relevance of gustation and somatosensory perceptions in research
>> Strategies for identifying perceptible flavour molecules in peas
>> Importance of sensory-guided approaches
>> Research Highlights: Impact of ultra-high temperature processing and storage conditions on pea protein aroma, Molecular origins of off-tastes in pea, Umami in pea protein – MSG levels in commercial samples and importance of umami-enhancing compounds, NMR methods to evaluate protein-flavour binding behaviour and mechanisms

This video is part of the Pulse Discovery Series: Addressing Flavour Challenges in Pulse Ingredients, an in-depth course exploring flavour drivers, processing considerations, and formulation strategies for pulse ingredients.