Developing New Crops in Kentucky
Many Kentucky farmers will be facing some challenging times in the next few years as they attempt to find new crops and livestock enterprises that meet the changing needs of the consuming public. Farming as a business has certainly become more difficult as input prices have continued to climb, markets have consolidated, labor has become a greater challenge, and competition from other regions has become more assertive. Most people near to Kentucky agriculture are aware of the challenges facing tobacco and some of our other traditional farm enterprises.
Good farmers are still likely to be able to make a go of it as changes unfold amoung our basic commodities, but many others are looking for alternative enterprises.
I want to share with you briefly about an initiative at the University of Kentucky that is geared to help farmers better evaluate alternatives for these different enterprises. The New Crop Opportunity Center is an initiative that has received substantial Federal funding to look at the possibilities for new crops to be developed within the Commonwealth. The initial focus of the research has been on horticultural crops and specialty grains and has included evaluations of new varieties, new production systems, and marketing. Pilot programs have included on-farm demonstrations, greenhouse products, a huge number of different specialty peppers and edible soybeans. A significant effort to evaluate grapes has been launched as we have seen many farmers across the State planting new vineyards. Market research has been initiated that helps producers get a better understanding of consumer demand. Learning consumer preferences for different blueberry containers or preferred edamame varieties and preparations help producers know how to position their products in the market place.
On the specialty grain side, interesting marketing opportunities are emerging for identity preserved grains -- grains that are bread with special attributes for which certain consumers are willing to pay additional money to the producers that grow them.
Food-grade soybeans and soybeans produced under organic production systems are also being considered. We've seen quite a number of soy-based food products developing in the market place in these last several years. These products could generate opportunities for some of our farmers in Kentucky.
There is an enormous number of alternative enterprises farmers could consider just within horticultural and specialty grain crops. The University remains committed to investigating and research through programs like the New Crops Opportunity Center that will hopefully lead to greater opportunities for our farmers tomorrow.
For More Information
For additional information, please contact, Tim Woods.