83 percent of all calories produced on farmland are producing for 10 crops, whose performance is decreasing due to climate change, according to a new study led by the University of Minnesota, conducted with researchers from the University of Oxford and the University of Copenhagen.
The 10 crops are: barley, cassava, corn, oil palm, rapeseed, rice, sorghum, soybeans, sugar cane and wheat.
1% less calories
Climate change affects both the production, transformation, distribution and consumption of food, toyes as to the availability of safe and safe food.
The study mentioned indicates an average reduction of approximately 1 percent of consumable calories from these 10 main crops. Crop reduction ranges from a 13.4 percent decrease for oil palm to a 3.5 percent increase for soybeans.
As the lead author explains, Deepak Rayfrom the Institute of Environment at the University of Minnesota, recent climate change has increased the yields of certain crops in some areas of the Midwest of the United States, but has reduced many others: half of all countries suffering from food insecurity They are experiencing declines in crop production, as are some rich industrialized countries in Western Europe.
These global high-resolution crop statistics databases have also been used to help identify how global crop production changes over time, explains the co-author. Snigdhansu Chatterjee from the University of Minnesota School of Statistics:
This is a very complex system, so a careful component of statistical modeling and data science is crucial to understanding the dependencies and cascading effects of small or large changes.
And that not only temperatures have consequences on production, rains also influence, that alter the entire flowering process. There are even studies that have focused on how climate change influences the taste and characteristics of food. Most of them have already found that, in the fruit, the increase in temperatures affects the phenology of many species of fruit trees. The global warming also favors the transfer of the geographical distribution area of the pathogens and shortens their incubation period.