Kernza®: Perennial Grain for Climate and Food Security
Water pollution from fertilizer runoff and soil erosion are huge issues in Wisconsin, evident recently from the rain on top of ice last winter that caused flooding in many crop fields. While cover crops help reduce pollution and erosion, perennial plants have proven the best at mitigating these problems. The problem is that not many perennial crops exist that farmers can grow profitably.
This issue is what motivated Dr. Nicole Tautges at MFAI to pursue Kernza® research and production. Kernza is a perennial grain crop bred from a wild perennial grass that has been selected for improved grain and food characteristics. MFAI researchers are conducting research trials to develop production recommendations, like fertilizer rates and variety selection, for Wisconsin growers of Kernza. While these trials take several years to generate actionable data, MFAI is conducting outreach and working one-on-one with Wisconsin growers to develop Kernza production capacity in Wisconsin.
The hope is that Wisconsin-grown Kernza grain will be used by WI businesses to make bread, beer, distilled products, and other grain-centered food that is good for the environment, is produced locally, and keeps food dollars within Wisconsin communities.
Kernza® has the power to prevent and reverse
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Greenhouse gas emissions
Modern agricultural systems dominated by annual crops and separated crop and livestock production are responsible for 12% of the world’s emissions, contributing to climate change.
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Soil erosion
Annual agriculture systems without living roots and cover leave soil bare and exposed to the elements. Soil loss from corn-soybean systems in the Midwest lose on average 7.6 tons soil per acre per year, resulting in the permanent loss of a precious resource.
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Phosphorus loading to lakes
Annual agriculture systems devoid of living cover result in soil erosion and phosphorus fertilizer runoff, causing algal blooms, fish death, and danger to human recreators.
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Nitrate loading to groundwater
Annual agriculture systems result in bare ground devoid of living roots and plants, allowing leftover N fertilizer to leach down into groundwater, our precious drinking water resources.
Kernza In The Kitchen
Containing 18% protein, with flavor notes of walnut, cinnamon & brown butter, Kernza is not only a powerhouse grain crop in the field, but also a versatile flour in the kitchen.
Click on the tasty baked goods below to get recipes and learn more about baking with this new perennial grain that’s good for people, and the planet
Fresh Kernza Flour can be purchased in our Fields Best Shop, and at perennial-pantry.com
Ready to make the change to perennial?
The Kernza® Grower Guide!
The movement to perennialize agriculture seeks to better protect our surface and groundwaters, keep soil in place, store atmospheric carbon, restore ecosystems, and transform your local landscape – and we’re glad you’re here
This new guide provide growers with the information they need to grow and store Kernza perennial grain, from rotational planning and planting considerations, to management, combine settings, harvesting, and post-harvest handling. We also provide tips and references for where and how to explore market channels.
Download a digital copy for free here, or purchase a paper copy in our shop.
Kernza® in The News
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Kernza® in The News •
Ready to make the change to perennial?
Contact Dr. Nicole Tautges, agroecologist and Kernza researcher to learn more about growing Kernza, or using Kernza as an ingredient in your baking or brewing business.
(262) 642-3303 ex. 127 ; 509-432-6489