By Andi Anderson
Michigan State University (MSU) is spearheading two innovative research projects aimed at advancing sustainable practices within the state's agricultural sector.
Funded by dedicated sustainability initiatives, these projects address critical challenges faced by organic vegetable growers and wine grape producers.
The first project, supported by the Douglas and Maria Bayer New Initiatives Fund for Sustainable Agriculture, delves into reduced tillage methods for organic vegetables. Led by Dr. James DeDecker, Director of the Upper Peninsula Research and Extension Center, the research team will investigate the impact of these methods on soil health, greenhouse gas emissions, and overall vegetable crop production.
Collaboration with Northern Michigan University and a local farm ensures the study's findings translate directly to real-world practices, benefiting organic vegetable growers across the state.
The second project, funded by the Sustainable Michigan Fund, tackles sour rot, a devastating disease impacting Michigan's wine grape industry. Led by Dr. Ilce Medina Meza, Assistant Professor in the Department of Biosystems and Agricultural Engineering, the research explores the potential of nanotechnology in combating this disease.
In collaboration with Iowa State University, Dr. Medina Meza's team will investigate the antimicrobial properties of grape pomace, a byproduct of winemaking, and develop methods for controlled release of these properties to grapevines, offering a sustainable alternative to traditional fungicides.
Both projects represent significant advancements in sustainable agricultural practices for Michigan's key industries. The anticipated research outcomes hold promise for improved soil health, reduced environmental impact, and enhanced disease control, ultimately benefiting both organic vegetable growers and wine grape producers within the state.
Photo Credit: michigan-state-univsersity-msu
Categories: Michigan, Education