Volume 2 | Issue 1
DISCOVER UNIVERSITY OF ILLINOIS COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES
WHAT WE DO + WHY IT MATTERS
At its core, research within the College of Agricultural, Consumer and Environmental Sciences (ACES) centers on improving lives. With expertise in agriculture and the environment, family and communities, and health and wellness, our reach is both broad and deep. Uniting us is a reliance on the latest innovations in data and technology, as well as a deep commitment to solving realworld problems affecting Central Illinois, the United States, and the globe. Here, we showcase a fraction of our world-class research in the area of agriculture and the environment, addressing the unique needs of farmers in the context of COVID-19, innovating in the organic sector, improving water quality, and more.
FARMER MENTAL HEALTH AND COVID-19 While popular media has covered some issues in agriculture related to COVID-19, to date no research evidence exists demonstrating impacts of the pandemic on the mental health of farmers, especially with regards to Illinois. Research has demonstrated that psychological distress among producers is associated with higher rates of injury as well as lower rates of adopting new technologies. In a project at the very intersection of agriculture and health, ACES researchers are collecting data from agricultural producers in Illinois about the impacts of COVID-19 on their day-to-day operations and finances, as well as on their mental health. So far, the team has collected nearly 2,700 responses. Once completed, Illinois Extension educators will use the findings to share useful mental health information and resources.
The most common stressors for producers include unpredictable weather, fluctuating market prices, changing policies and tariffs, long hours, and safety risks associated with operating heavy machinery.
IMPROVING ORGANIC CORN Organic corn is an attractive option for many producers, with its reduced environmental footprint and ability to fetch higher premiums in the marketplace. However, little information and even fewer seed options exist to allow for scale-up. In a transdisciplinary project, Illinois scientists and regional farmers are collaborating to develop tasty, nutrient-rich, processing-ready organic corn options that thrive in Midwestern growing conditions. Illinois breeders and soil scientists are working with organic producers across the Midwest, collecting crucial data on varietal performance in real-world, on-farm scenarios. Illinois experts are investigating business and intellectual property considerations, and studying the processing and nutritional quality of the final food products. With this project, a more robust organic corn market is on its way.
Researchers are working with farmers to improve organic corn options, aiming to deliver bettertasting, more nutritious products to consumers.