‘Forgotten’ Plants a Boon for Biodiversity

Feb 25, 2021

A disproportionate three quarters of human food consumption derives from only 12 plant species and five types of animal, according to a story published as part of “Follow the Food,” a series produced by Britain’s BBC.

More than half of plant-based calories and proteins derive from the three main staple crops, rice, maize and wheat.

Yet, at least 30,000 of the 350,000 known plant species are edible, according to the story. Despite this massive potential, only 170 species of plant are cultivated for food to a significant degree.

But uniformity can put plants in jeopardy. They are susceptible to disease and pests, food security risks that are exacerbated by climate change and tend to increase as diversity dips, which is why biodiversity is important in this context.

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Video: Dr. Emerson Nafziger: Nitrogen Fertilizer Rates for Corn

The Crop Science Podcast Show, Dr. Emerson Nafziger from the University of Illinois breaks down decades of nitrogen research. From the evolution of N rate guidelines to how soil health and hybrid genetics influence nitrogen use efficiency, this conversation unpacks the science behind smarter fertilization. Improving how we set nitrogen fertilizer rates for rainfed corn is a key focus. Discover why the MRTN model matters more than ever, and how shifting mindsets and better data can boost yields and environmental outcomes. Tune in now on all major platforms!

"The nitrogen that comes from soil mineralization is the first nitrogen the plant sees, and its role is underestimated."

Meet the guest:

Dr. Emerson Nafziger is Professor Emeritus of Crop Sciences at the University of Illinois at Urbana-Champaign, with degrees in agronomy from Ohio State, Purdue, and Illinois. His research has focused on nitrogen rate strategies and crop productivity. He co-developed the Maximum Return to Nitrogen (MRTN) model, which is widely used across the Midwest. His research spans N response trials, hybrid interactions, crop rotation effects, and yield stability.