{"id":41403,"date":"2022-03-16T17:25:51","date_gmt":"2022-03-16T21:25:51","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=41403"},"modified":"2022-03-16T17:25:51","modified_gmt":"2022-03-16T21:25:51","slug":"cows-and-carbon-how-a-pinch-of-seaweed-a-day-could-keep-the-methane-away","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cows-and-carbon-how-a-pinch-of-seaweed-a-day-could-keep-the-methane-away\/","title":{"rendered":"Cows and Carbon: How a Pinch of Seaweed a Day could Keep the Methane Away"},"content":{"rendered":"

Cows enjoying seaweed feed at Straus Dairy Farms<\/em><\/p>\n

Cows produce a ton of methane, a fact that weighs heavy on the dairy industry\u2019s tortured brow. The greenhouse gas is the second largest contributor to climate change after carbon dioxide, and cows can\u2019t help but release a huge percentage of the global output. Farmers have gotten creative, installing digesters that capture gas from the cow\u2019s backside, but the majority of bovine methane emissions are coming out the other end in the form of planet-warming burps.<\/p>\n

This problem has followed Joan Salwen around her entire life. The granddaughter of Iowa  farmers, Salwen grew up in awe of her grandpa\u2019s care for his animals and could never quite reconcile that image with the noxious stats she heard about their emissions. A decades-long career in education and consulting took Salwen away from the family farm, but this impregnable question hounded her and was at the top of her mind when she accepted a research fellowship at Stanford University in 2016. It was there, poring over academic journals one night, that she came across an article that would change her life\u2014and possibly the global livestock industry.<\/p>\n

The paper Salwen found detailed a small Australian study that had produced a whopping 99 percent reduction in methane emissions from cow burps by feeding the animals a red seaweed called Asparagopsis taxiformis. Native to warm waters the world over, A. taxiformis is known as limu kohu (or red sea plume) to Hawaiians, who sprinkle it on poke. These fern-like algae grow in swaying fronds at the edge of reefs, and turn into a deep ruby fluff when dried. What the Australian study was saying\u2014that this innocent, Muppety substance was capable of almost completely blocking methane production in a cow\u2019s gut\u2014definitely seemed too good to be true. But Salwen needed to be sure\u2014and she figured if anyone in the US would know, it\u2019d be Ermias Kebreab.<\/p>\n

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Seaweed nursery at Blue Ocean Barns<\/em><\/p><\/div>\n

Kebreab teaches at the University of California, Davis\u2019s Department of Animal Science and chairs the United Nations Food and Agriculture Organization\u2019s subcommittee on feed additives. A. taxiformis wasn\u2019t on his research agenda yet, so Salwen asked if he\u2019d be willing to explore it with her if she fundraised some support. He agreed, with a few caveats. \u201cHe said, \u2018Please don\u2019t tell anybody that we\u2019ll be able to match 90 percent reduction,\u2019\u201d Salwen recalls. \u201c\u2018If you need to set expectations, think about 15 or 20 percent as being enormously significant and dramatic and breakthrough.\u2019\u201d Even with the lower estimates, they secured the funding for a proof-of-concept that began in flasks and beakers (for animal welfare reasons), then graduated to a robotic cow stomach called a RUSITEC (rumen simulation technique). When no adverse effects were detected, they moved on to live dairy cows\u2014but Salwen wasn\u2019t counting her chickens. \u201cI really am an optimistic and glass-half-full person, and yet I was reticent to declare victory too early,\u201d she says.<\/p>\n

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Seaweed growout room at Blue Ocean Barns<\/em><\/p><\/div>\n

Kebreab was certain the reduction benefits would diminish over time, while Salwen wanted to see if if efficiency gains would be made that could make the product more appealing to farmers. (A. taxiformis works by blocking the conversion of hydrogen and carbon into methane in a cow\u2019s stomach, so it was possible that barring that reaction could leave behind valuable unused energy.) It wasn\u2019t until their 147-day beef trial in 2019 that they started to realize this might actually work. \u201cDuring [that] trial, we did see that cattle were able to maintain their weight gain rate. They were eating a little bit less feed overall, they were just making better use of [it],\u201d Salwen says. It was also during this trial that they realized methane reductions not only persisted over time, but actually got better. Taste testers at Organic Valley headquarters in Wisconsin were finding no impact on the flavor of the milk, and similar tests were reporting zero change in beef tenderness or flavor; external research in Australia and Pennsylvania mirrored these results. It was time for the first US commercial dairy trial, which took place in the summer of 2021 at Straus Family Creamery<\/a>.<\/p>\n

\"\"<\/a>

Albert Straus in front of the methane digester at Straus Dairy Farm<\/em><\/p><\/div>\n

Albert Straus has made it his lifelong mission to keep dairy farming viable (a fact we\u2019ve reported on in this magazine<\/a>). At his creamery and farm in Marshall California, he\u2019s created a carbon-neutral model that strives not just to reduce climate change, but reverse it via composting, rotational grazing, methane digesters, and electric vehicles\u2014so it was only natural that he would host the first commercial trial of Joan Salwen\u2019s new company, Blue Ocean Barns<\/a>. Last August, Straus separated two groups of cows from his main herd and began adding a quarter pound of seaweed to each cow\u2019s 45-pound daily ration. Blue Ocean Barns and the team at UC Davis set up self-service GreenFeed machines to measure the cows\u2019 methane output, using alfalfa cookies as bait. Over the two months that followed, the team watched as results came in, showing methane reductions ranging from 52 percent to 90 percent\u2014a huge success. When I spoke to Straus in December 2021, he was planning to start feeding his cows the supplement as soon as it achieved state-wide approval, and he\u2019s not the only interested cheesemaker. Over in Modesto, California, Brian Fiscalini of Fiscalini Farms<\/a> is cautiously considering a trial, though he\u2019s wary of disrupting his high-producing herd.<\/p>\n

\"\"<\/a>

Blue Ocean Barns seaweed supplement at Straus Dairy Farm<\/em><\/p><\/div>\n

\u201cIf one or two ingredients are off, we can run into problems that take time to recover from. I think we still have a lot to learn about these feeds,\u201d he says, reflecting the reality that selling the product to farmers could be the biggest hurdle Salwen will have to overcome. \u201cMost dairy farmers are not going to spend money on a feed product that does not also improve components in the milk,\u201d Fiscalini says. \u201cI think that speaks more to thin margins in the dairy business and not to the farmers\u2019 commitment towards sustainability.\u201d<\/p>\n

Indeed, a frequent sticking point for detractors is the environmental impact of growing, drying, and transporting as much seaweed as would be necessary to produce significant methane reduction. \u201cWhere\u2019s the seaweed coming from?\u201d This is the question George Crave of Crave Brothers Farmstead Cheese<\/a> asked me, and he wasn\u2019t the only one. Crave runs a methane digester on his farm in Waterloo, Wisconsin, and cares deeply about sustainability, but he\u2019s not convinced that A. taxiformis is the solution. \u201cA lot of the cows in the country are milked in Kansas, Utah, Idaho,\u201d Crave says. \u201cWe have corn and soybeans and alfalfa right out our back doors, you know? The seaweed\u2019s not out our back door.\u201d<\/p>\n

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Seaweed research at the Bigelow Laboratory for Ocean Sciences<\/em><\/p><\/div>\n

Or at least it isn\u2019t yet. At the Bigelow Laboratory for Ocean Sciences<\/a> in East Boothbay, Maine, ecologist Nichole Price is prototyping a tank that could grow microalgae on site at a dairy farm, using natural farming byproducts to fertilize growth. \u201cSo in fact,\u201d Price says, \u201cthe shortest transportation distance will be for those farms in the middle of the country!\u201d Price\u2019s team replicates ocean conditions by adding nutrients to the tank culture, creating an environment that also protects the plants from contaminants like heavy metals. Her team\u2019s working hypothesis is that pairing these fast-growing microalgae from interior states with native ocean-farmed algae that require no excess water or fertilizer could vastly expand the scalability of the seaweed solution.<\/p>\n

\"\"<\/a>

Straus Dairy Farms’ Greenfeeder machine<\/em><\/p><\/div>\n

This tank-to-table model would dovetail nicely with the \u201ceat local\u201d ethos of the artisan cheese industry, with its emphasis on how local flora and fauna infuse animal milk. \u201cThere\u2019s terroir and there\u2019s merroir,\u201d Joan Salwen says. Her company grows A. taxiformis in vertical tanks using deep sea water near the coasts of Kailua-Kona, Hawaii, and San Diego, California. Though excited about the growth potential in Price\u2019s research, Salwen expressed an inexplicable pull toward algae grown at sea. She pointed to the example of wine grapes: \u201cWhere they grow matters, and I feel that way about our seaweed.\u201d<\/p>\n

To assess how this merroir might affect cheese (especially the name-controlled and heavily regulated elders of the European artisan world), I turned to Matt Benham, a cheesemaker at Jasper Hill Farm<\/a> who has also cut curd at Beecher\u2019s Handmade, Mozzarella House, and Arethusa Farm. Benham used his 2020 Daphne Zepos Teaching Award to study how feed practices contribute to the expression of particular cheeses, so he seemed well-situated to consider seaweed\u2019s potential role. \u201cI don’t think that the use of these products inherently represents a step back for the industry,\u201d he says. \u201cThere’s a lot of emphasis placed on tradition and typicity in the international artisan cheese community, [but] it’s important to recognize that even those cheeses that we consider to be traditional have undergone evolution over a number of decades in response to changes in farming context, regulatory climate, or technological evolution.\u201d Benham raised the example of Stilton, which predates pasteurization but now must be pasteurized by definition. \u201cLikely, within a few years, there will be debates among AOP producer groups as to whether to permit one supplement or another in their feed regimen\u2026 It may take longer for that adoption to occur in the artisan cheese community, but I think ultimately it will.\u201d<\/p>\n

MONEY TALKS<\/h4>\n

Few will say how much any of this is going to cost (or who is going to pay for it) yet, but there\u2019s no such thing as a free seaweed lunch. We asked a few of the different players to weigh in on the money question.<\/p>\n

\"\"<\/a><\/p>\n

\u201cIt may be the right thing to do, but until we’re able to effectively communicate to the average supermarket consumer that a given product is more ecologically responsible than the product beside it, then we’re going to struggle to monetize the additional effort\/expense associated with some of these supplements or additives.\u201d \u2014MATT BENHAM, JASPER HILL FARM<\/p>\n

\"\"<\/a><\/p>\n

\u201cMost farmers are free enterprise people where we\u2019re not really waiting for the government to come up with plans for us, but realistically if our energy and our environment are of real national, international, world interest, then maybe there should be some types of subsidies or incentives\u2026because we just can\u2019t do it ourselves.\u201d \u2014GEORGE CRAVE, CRAVE BROTHERS FARMSTEAD CHEESE<\/p>\n

\"\"<\/a><\/p>\n

\u201cPotentially the pressure for companies such as Burger King or Starbucks to reduce their footprint will push them toward supporting their farmers to use feed additives. A carbon trading scheme [could] also help in further adoption of feed additives worldwide.\u201d \u2014ERMIAS KEBREAB, UC DAVIS\/BLUE OCEAN BARNS<\/p>\n

FRIENDLY COMPETITION<\/h4>\n

Alongside Blue Ocean Barns, many climate-conscious players are engaged in a virtuous (and ever-so-slightly capitalist) game of one-upsmanship. While most report smaller methane reductions than A. taxiformis, this is one game where, no matter who wins, we all win.<\/p>\n

Kowbucha:<\/strong> From veteran global dairy coop Fonterra, this feed additive works via methane-busting probiotic strains.<\/p>\n

Bovaer:<\/strong> DSM\u2019s Bovaer employs a methanogenesis inhibitor called 3-NOP that\u2019s been approved for use in Brazil and Chile, with European clearance forthcoming.<\/p>\n

Zelp mask:<\/strong> This bovine wearable from London-based start-up Zelp converts methane into CO2; they\u2019re currently partnering with Cargill to test the halter on UK farms.<\/p>\n

Vaccines:<\/strong> Fonterra is also developing a vaccine that would, in theory, introduce antibodies that inhibit the conversion of hydrogen into methane.<\/p>\n

Flax:<\/strong> Several studies have shown that adding a little bit of flax to a cow\u2019s feed reduces methane output by 10 to 20 percent.<\/p>\n

Mootral:<\/strong> These garlic- and citrus-infused feed pellets are made by a Swiss-British company that claims their product cuts methane by 30 percent.<\/p>\n

Agolin:<\/strong> An essential oil blend composed of coriander, clove, and carrot oils, Swiss-made Agolin has shown 10 percent methane reduction in cows fed 1 gram per day.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cows enjoying seaweed feed at Straus Dairy Farms Cows produce a ton of methane, a fact that weighs heavy on the dairy industry\u2019s tortured brow. The greenhouse gas is the second largest contributor to climate change after carbon dioxide, and cows can\u2019t help but release a huge percentage of the global output. Farmers have gotten […]<\/p>\n","protected":false},"author":106,"featured_media":41408,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[26354],"tags":[27959,16592,4048,27963,27962,1104,27961,27958,27960],"coauthors":[21812],"class_list":["post-41403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories","tag-blue-ocean-barns","tag-cows","tag-dairy-cows","tag-dairy-farming","tag-fiscanlini-farms","tag-jasper-hill-farm","tag-methane-output","tag-seaweed-feed","tag-straus-dairy-farms"],"acf":[],"yoast_head":"\nCows and Carbon: How a Pinch of Seaweed a Day could Keep the Methane Away - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cows-and-carbon-how-a-pinch-of-seaweed-a-day-could-keep-the-methane-away\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cows and Carbon: How a Pinch of Seaweed a Day could Keep the Methane Away\" \/>\n<meta property=\"og:description\" content=\"Cows enjoying seaweed feed at Straus Dairy Farms Cows produce a ton of methane, a fact that weighs heavy on the dairy industry\u2019s tortured brow. 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