“Climate change has always been very obvious to me, and it has always been widely acknowledged that we grew up in the Hunter Valley wine community and have more and more harvest dates,” Alisdair said.
Warmer winters reduce the time to harvest grapes with the optimum sugar content, creating labor and space issues for farms that have to process the entire harvest in days.
“The high heat wave generation and very low rainfall make a significant difference during the growing season,” he said.
Rebecca Darbyshire, senior research scientist at CSIRO, said the gradual change in seasons “exacerbates the problem of global warming.”
“The increase in summer heat is becoming more and more problematic. You can set up a net, but for now it only takes us,” said Dr. Derbyshire.
Meteorological station records show that in some parts of the country, the average annual temperature rose by up to 3 degrees between 2000 and 2020.
During that period, farm profitability declined by more than 100% in parts of Australia compared to the mid-to-late 1900s. This is a recent study by the Ministry of Agriculture, Water and Environment on the effects of climate change in Australia. The farm was found.
The impact of climate change on agriculture is felt by both producers and consumers, as about 93% of the food consumed by Australians is grown on land.
Cherry farmer Chris Hall said he is also working on changing Young’s rainfall patterns and warming in the summer.
“There are more hail and thunderstorms, which are causing the fruit to crack,” he said. “On the other hand, we see shaking from rain to 40 degrees and cook fruits on the trees.”
Water supply was also an issue during the dry months.
“Before 2000, we used dam water for irrigation, but it wasn’t enough after that. Before 2000, the dam was about four out of five, but now it’s one in five years. It’s full of times, “he said.
Instead, farmers rely on bore water dredged from underground reservoirs, which can lead to undernourishment of plants and deterioration of soil quality over time, including high levels of salt and chloride. It poses a unique new challenge of being there.
Hall also said he was worried about running out of groundwater reserves.
“Boa may have taken millions of years to make groundwater, and if we lose it, we’re not going to get it back,” he said.
How farmers are adapting
Hall has turned to regenerative agriculture in the last three years, saving hundreds of liters of water and seeing his crops less susceptible to droughts, heat waves, storms and diseases. increase.
This approach involves increasing the amount of organic matter and microorganisms in the soil, eliminating pesticides and other chemicals, and promoting biodiversity.
“We found that for every percent of the excess organic matter in the soil, we could store 170 liters of extra water per hectare,” Hall said.
“That is, you can capture much more water from a big storm, while you used to capture a few inches and the rest all run down.”
Talock said improving soil health had similar results for vines.
“The increase in organic carbon in the soil has improved water retention, leading to better nutrient degradation and better access to those nutrients for the vines,” he said.
Tarock’s company is also carbon-neutral throughout its growth and winemaking processes to offset its environmental footprint.
He and Tasmanian salad and herb grower Anthony Houston, 69, of many farmers set aside to restore and plant parts of the land for carbon capture and biodiversity. Just me.
“Because that’s right, we have secured 1300 hectares for land restoration and carbon capture,” said Houston.
“Farmers own and manage so much land that if the federal government can develop appropriate policies and national plans to encourage more farmers to do so, we will all do it. I’ll put it off. “
What will happen to the future of farmers and consumers
Farmers and scientists are developing new varieties that are better suited to new conditions, as climate change can reduce the viability of existing fruit varieties, but the process is decades long.
“”[For mangoes] That work began in the 1990s, but there are still no better commercial varieties than what we have, “Scurr said.
“Creating a new variety 20 or 30 years ago takes a lot of time and patience.
“And producing new varieties does nothing to trees that are already in production. It takes 10 years for mango trees to bear fruit, so it is not possible for farmers to cut mangoes. It’s a big thing. “
Scarr said that as yields continue to decline, prices for popular fruits and vegetables will rise.
“Consumers should expect to pay more for food as well as fruits as climate change occurs. Small crops cost the same hectares as large crops,” he said.
Fiona Davis, CEO of Farmers for Climate Action, a group advocating change within the agricultural sector and from the federal government, said climate change could also affect the overall survival of some fruits. Said.
“It will be much harder to grow some of our favorite fruits, such as cherries,” she said.
“We have a window at the end of the opportunity and we need to take action now, so we are unaware that we will be in that position decades from now.”
How Climate Change Threatens Australia’s Favorite Fruits
Source link How Climate Change Threatens Australia’s Favorite Fruits