Source: UNIV OF WISCONSIN submitted to
CREATION OF REGIONAL AND LOCAL MAIZE FOOD SYSTEMS (PRODUCTS INTEGRATING BREEDERS, GROWERS, SUPPLY CHAINS AND END USERS)
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
OTHER GRANTS
Reporting Frequency
Annual
Accession No.
1026715
Grant No.
2021-51300-34912
Cumulative Award Amt.
$42,749.00
Proposal No.
2021-02935
Multistate No.
(N/A)
Project Start Date
Aug 1, 2021
Project End Date
Sep 30, 2022
Grant Year
2021
Program Code
[113.A]- Organic Agriculture Research & Extension Initiative
Project Director
Tracy, W. F.
Recipient Organization
UNIV OF WISCONSIN
21 N PARK ST STE 6401
MADISON,WI 53715-1218
Performing Department
Agronomy
Non Technical Summary
We propose a series of online planning grant sessions that will lead to a full OREI proposal in 2022, as well as additional research and networking to identify and document those who are disparately working on specialty maize breeding, maize variety conservation, maize culinary preservation/perpetuation/promotion, and maize culinary innovation. We define culinary maize as maize specifically selected for its organoleptic and food qualities. The goal of the planning sessions is to bring together stakeholders from throughout the organic culinary maize value chain in order to identify opportunities and challenges for expanded production of organic, value-added food maize. Our long-term goal is to provide organic growers, end-users and consumers with nutritious, high-value maize and systems that are economically rewarding and sustainable. Currently, organic culinary maize production is challenged by limited information about the best varieties, availability of quality seed, production best practices, including appropriate equipment for small and medium scale diversified growers and inadequate networking among growers and end-users. The burgeoning local tortilleria scene, along with growing immigrant populations and a renaissance of indigenous First Nation foodways in many parts of the country means that demand for culinary maize is growing - with much of this demand currently being met with imported maize. Likewise, a revival of Southern Foodways including products like hominy, grits, and cornbread creates specific regional market opportunities. In many parts of the country polenta is better known than ever, though infrequently locally produced. Innovative uses of maize - such as in miso and other fermented products are in their infancy. Other relatively obscure (in the US) types of fresh maizes, (tender kernel) elotes, chocleros, and waxy corn remain to be adapted and enhanced. Sweet corn designed for raw consumption like a banana offers new opportunities. All of the above beg for the creation of regional and local maize food systems which link present and potential organic producers with creative end users, the majority of whom desire organically produced maize for their products. To understand such systems and make them viable, we also propose to investigate the economics and potential supply chains including identity preservation and storage.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
100%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
20215101060100%
Knowledge Area
202 - Plant Genetic Resources;

Subject Of Investigation
1510 - Corn;

Field Of Science
1060 - Biology (whole systems);
Goals / Objectives
Maize is presently a dominant part of American agriculture and, indirectly, a significant part of the American diet. There are well-documented environmental and public health problems with large scale, conventional maize monoculture. There are also valid critiques at the role of maize products in processed foods that have contributed to the many health crises faced presently in the United States. Due to these issues, maize is often demonized in sustainable agriculture and health-oriented circles (i.e. in the writings of Michael Pollan and the film King Corn). This project seeks to clarify that maize itself is not to blame for these issues and that, in actuality, the species can play an extremely important role in productive, sustainable agricultural systems and healthy diets. To fulfill this promise, the diversity of maize needs to be better explored, grown, promoted, and made available to end users and consumers. Many heirloom varieties are well adapted to organic agriculture through selection by farmers before chemical fertilizers were available and the fact that as open pollinated populations there is still enormous variation that can be further selected for specific environments. Many of these heirlooms were for human consumption and have specific culinary qualities including multiple culinary uses from the same variety. Market opportunities for farmers from cultural groups for whom maize is significant should be expanded and access to maize based products expanded for these populations, as well as American eaters more broadly. There is work being carried out towards such goals but at present efforts are fractured and/or discipline bound. We seek to create a vibrant, well-connected community of researchers, growers, and end-users to increase the market for culinary corns in the US.
Project Methods
The planning grant proposal grew out of a recognition among collaborators and stakeholders of the growing interest in culinary corns and the lack of national or regional efforts to coordinate the development of regionally based maize food systems by creating opportunities for collaboration among researchers, breeders, germplasm curators, growers and the myriad of end users. Having witnessed and participated in similar work with other crops, it was felt that a concerted effort focussed on culinary corns could help organize the many stakeholders and move such work forwards. By bringing together these stakeholders, both unique regional issues and broader national issues and opportunities can be identified that could inform a full OREI proposal.The first planning grant session is planned for June 2021 via Zoom, followed by in person or on-line regional hub meetings, according to COVID situation at the time. Two subsequent on-line meetings will be held. These will be scheduled to ensure sufficient opportunity to compile outcomes, assign responsibilities, and prepare a full proposal for submission in 2022. In this planning grant, we propose to develop a plan for a full OREI proposal, via in-depth discussion and engagement with key research, producer, and end-user stakeholders over the months of the meetings. The full proposal will focus on strengthening public sector value-added culinary corn research with the long-term goals of ensuring the availability and utilization of genetic resources and stimulating economic development by strengthening local production and consumption of culinary corns, identifying agronomic, genetic, and marketing gaps in need of attention.The following topics and a preliminary set of discussion points will be addressed in the initial planning sessions - one among principal collaborators and one in each region.National and regional germplasm resources, Market demand, Economics, Crop protection, Foods, and Outreach.The meeting format will include presentations from key stakeholders to be identified and recruited. The day will begin with introductions by attendees followed by setting the stage with an explanation of the rationale for bringing stakeholders together to investigate a formal collaboration and the vision and potential for organic culinary corns.

Progress 08/01/21 to 09/30/22

Outputs
Target Audience:Audiences: Indigenous growers, organic farmers, backyard gardeners, seed preservation organizations, foodways preservation societies, crop conservation specialists, crop breeders, millers, masa makers, restaurateurs, food truck operators, and consumers. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?We have spent additional time to consider ways to include Native Peoples in ways that foster connection and communication while leaving autonomy for their independent decision making within the project. In fact, we have decided to take extra time this year to start some pilot projects to experiment with the logistics required to provide the seed, grain storage, and evaluation capacity needed to create an impact. How have the results been disseminated to communities of interest?Seed of historic culinary varieties have been shared with farmers of the Lumbee tribe to help start culinary projects for the tribe, in an evolving collaboration. Seed was also shared with an African American farmer in North Carolina who is producing seed for himself and for distribution to other farmers who will participate in the next year. A grain storage workshop was held with the Pawnee Tribe of Oklahoma with a Grain Pro representative to provide an opportunity to see if hermetic storage technology would be helpful for their needs. We also provided funding for a culinary event with decision making about the scope, objectives and timing left to tribal members as a pilot exploration into Indigenous autonomy while participating in a larger project. Large increases of grain have been accomplished in Madison, Wisconsin to enable multiple chefs to simultaneously evaluate and exchange information on a small set of varieties. The mechanics of the exchange of evaluations among chefs is being worked out through this pilot project. In the Pacific Northwest, there is an exchange of information on variety performance between a group of farmers and researchers to identify suitable varieties. These materials are also being shared with chefs to begin the process of evaluation. All these experiences are pilot projects informative to the full proposal to enable a larger project to be scaled effectively. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? PROGRESS: 2021/08 TO 2022/07 Target Audience: key players in culinary corn (breeders, collection curators, ancestral seed keepers, growers, extensionists, millers, tortilla makers, chefs, and culinary influencers), Our work began with the creation of a survey that was sent to individuals identified for invitations to planning meetings to evaluate interest levels, concerns and needs. The survey received 55 responses, mainly from the Midwest (32.7%) and Southeast with 32.7%, Pacific Northwest participants were 16.4 % and other areas participating were Northeast, Upper Midwest, Hawaii, and Arizona. The highest participation was from present maize growers (38.2%); maize processors (36.4%); consumers (32.7%); and researchers (30.9%). Constraints that growers face were animal predation, availability of well adapted varieties, availability of marketable varieties, harvesting equipment, post-harvest handling and storage, all cited by 48.1% of participants, access to markets (44.4%) and weed competitiveness/cultivation (37%). Most needed interventions were screening new varieties and development of equipment 58.5% each. Selection work with existing varieties, and breeding of new varieties 56.1% and consumer education 53.7%. The types of maize that participants said they wished they had access to were: Blue Dent 54.3%, Large Kernelled 42.9%, Blue Flint and Red Dent 37.1% We conducted five on-line planning grant meetings, initiating with a meeting of Nation Committee Members (representing the target regions and the breadth of the project) held on June 28th, 2021. In total there were 95 attendees to the on-line planning meetings, a portion were attendees in multiple meetings. Regional Meetings were held in the Pacific Northwest (date?), South (Sept 16th, 2021), and Great Lakes Regions Oct. 5th, 2021) (minutes, and recordings are available as Annexes.) We concluded with a meeting of the National Committee Members on Nov. 16th, 2021, to review the outcomes of the regional meetings and surveys. We formed working groups, and the principal investigators began discussions of the proposal. We had a strong concern to appropriately integrate Native Seedkeepers and Indigenous Food sovereignty efforts, since culinary corn is based on First Nations maize varieties.

Publications