Farming out of sync with fall in greenhouse gas
Meanwhile, greenhouse-gas (GHG) emissions have to be tackled urgently to keep the rise in global temperature below the critical two degrees Centrigrade.
GHG figures, just released by the Environmental Protection Agency, show that Ireland’s GHGs fell by 0.7%, to 57.81m tonnes, in 2013.
Emissions fell in the energy, industry and commercial services sectors.
But levels for the agriculture, transport, household, and waste sectors rose in 2013. The increase in agriculture (2.6%) is driven by the use of synthetic fertiliser and higher animal numbers, reflecting ongoing expansion in milk production.
Agriculture is the highest emitter, at 32.3% of the total.
Ireland will meet its 2013 emission limit, set by the EU, for key sectors, including agriculture, transport, households and waste.
However, the increase in emissions points to significant challenges in achieving long-term reductions and in transitioning to a low-carbon economy.
EPA senior manager, Dr Eimear Cotter, said: “In terms of agriculture, we need action to deliver a carbon-neutral agri-food sector, by 2050, that encompasses sustainable land- management, including forestry. This will require commitment at national, EU and international level.”
Dairy cow numbers were 2% higher in 2013, compared with 2012, and other cattle increased by 2.2%. Sheep numbers increased 1.5% (it is the third year sheep increased), while pig numbers fell 1.4%.
European leaders recently set an objective of a 40% reduction in GHG, from 1990 levels, by 2030.
However, they also agreed, for the first time, that credit be given, in future, for carbon sequestered in forestry, and to give credit, also, for farming practices, such as keeping cows on permanent grassland, which has a substantially lower GHG emission and carbon footprint than intensive milk-production systems. This ends the danger of Ireland being penalised for expanding its dairy herd, while intensive systems with far greater carbon emissions were not penalised.
This was a significant step forward for Ireland — even if the Irish argument, that credit be given for carbon sequestered in permanent grassland, has yet to be won.
The questions remain: can Irish agriculture be a carbon-neutral agri-food sector by 2050?; what will be the economic effect?; and what impact will it have on how agriculture develops?
An obvious solution is a reduction in cattle numbers, but this is not practical and, furthermore, if animals are reduced in this country the deficit will be made up in other countries, which will result in a lot more GHG globally.
However, changes to agricultural practices can significantly reduce GHG emissions, without unduly affecting profitability. In fact, most emission-reducing practices on farms increase profitability.
In the context of dairying, higher-yielding cows offer scope for reducing emissions. Irish cows, on average, are producing less than 70% of their genetic milk potential. An improvement in genetic merit and higher output per cow, mainly from improved pastures, will be a feature of Irish dairying in future. Advocates of high cow numbers and low yields per cow will, hopefully, disappear.
However, with the demise of milk quotas in sight and the likelihood of a big expansion in dairying, higher-yielding cows will not reduce the present levels of emissions from dairying, but will minimise increases in emissions from expansion in cow numbers, as well as optimising profits.
Food Harvest 2020 envisages a 50% increase in milk production, which could mean an extra 350,000 dairy cows. However, this increase in cow numbers is not necessary. Instead, if the 40%-plus of our dairy replacements that calve at around three-year-olds could be changed to two-year-old calving, fewer extra cows would be needed.
Other strategies for minimising emissions from dairying include longer grazing seasons, improved pasture digestibility, feeding oils, and increased clover in swards — all of which should also improve profit.
Replacing some grass silage with maize silage or whole crop will also minimise GHG emissions.
Trials with enzymes, and other products that change digestion to reduce methane (one of the GHGs), are showing promise. Research in this area of animal production is ongoing.
Even though the carbon footprint (emissions) of Irish beef production has been proven to be among the lowest in Europe, one of the biggest changes that can reduce emissions is earlier slaughtering of beef animals, and more bull beef.
With more efficiency in the beef sector, tens of thousands of animals that are slaughtered between the age of 30 and 48 months could be removed from the system.
This does not necessarily mean lower profits. Higher-quality grass and clover can play a huge role in reducing age to slaughter.
Recent studies show that emissions are reduced by 40% on top farms, compared with average beef producers.
Other strategies, such as including coconut oil in rations, and finishing cattle on all-concentrate diets, will have a very significant effect in reducing emissions.
The effects of nitrous oxide, which is a major contributor to GHG from agriculture, can be significantly reduced by the proper use and timing of fertiliser and slurry. Spreading slurry in spring, and the use of the trailing shoe or band spreader, will reduce emissions of GHG into the atmosphere. Increased use of urea, as a source of nitrogen, will also help.
Changing tillage practices, such as minimum cultivation, and rotations, will also be helpful. Various innovations (such as the radio-wave energised water developed by Professor Austin Darragh and Dr JJ Leahy, of Limerick University) can reduce carbon-dioxide emissions and be of significant economic advantage to farmers and to the country.
Forestry also has an important role to play in minimising GHG.
The growing of biomass crops has the potential to mitigate the impact of GHG equivalent to almost 3m tonnes of CO2 per annum.
The most important aspect of GHG, for agriculture, is to ensure that improvements in technical efficiencies will overcome any changes that will have to be made to reduce emissions.
The world needs massive increases in food production to feed a growing population — and Ireland can produce food efficiently.
Expansion in Irish agriculture must not be stifled by green regulations. We cannot afford to destroy our present generation of farmers by actions that may, or may not, be of benefit to generations in the distant future.
Ireland is an agricultural country that is mainly growing some type of grass, and this has huge beneficial effects on GHG reduction.
Reducing production in Ireland would only lead to increased production in less environmentally friendly countries and to a rise in imports. Because of its carbon efficiency, Ireland’s role as a food producer must not be restricted.
