North Carolina Farmers Turn to Sesame, an Ancient Crop That is Popular Again

Oct 20, 2023

By Bradley George

Sesame has been a staple in kitchens around the world for centuries. But North Carolina farmers are taking a new interest in the tiny seeds, thanks to a program run by the state Department of Agriculture and Consumer Services.

It may be an ancient crop, but sesame is hot right now thanks to the growing popularity of hummus and tahini, a type of paste. Sesame oils are also used to make cosmetics.

Most American sesame is grown in the West and Midwest, but North Carolina State University Assistant Professor David Suchoff said the grain can thrive in the sandy soils of Eastern North Carolina and the Sandhills. He’s working with farmers in 16 counties who are giving sesame a try.

"We see that it fits very well into our traditional row cropping systems, meaning it can be put in rotation with corn and soybeans and sweet potatoes and so on,” Suchoff said. “It doesn't really require farmers to purchase any new equipment. So, if they're already producing small grains, they have everything they need to grow and harvest this crop."

Sesame is the latest crop in NCDA&CS’ New Emerging Crops Program, which encourages farmers to diversify their crop rotations. Past efforts have focused on hemp, hops, and purple carrots.

Click here to see more...

Video: Root Exudates, Soil Biology, and How Plants Recruit Microbes | Field Talk Friday

Field Talk Friday | Dr. John Murphy | Root Exudates, Soil Biology, and How Plants Recruit Microbes

Most of us spend our time managing what we can see above ground—plant height, leaf color, stand counts, and yield potential. But the deeper you dig into agronomy, the more you realize that some of the most important processes driving crop performance are happening just millimeters below the surface.

In this episode of Field Talk Friday, Dr. John Murphy continues the soil biology series by diving into one of the most fascinating topics in modern agronomy: root exudates and the role they play in shaping the microbial world around plant roots.

Roots are not passive structures simply pulling nutrients out of the soil. They are active participants in the underground ecosystem. Plants constantly release compounds into the soil—sugars, amino acids, organic acids, and other molecules—that act as both energy sources and signals for soil microbes.