Kelp meal, a supplement made from a common brown seaweed, has become popular among organic farmers, but other species of seaweed and processing methods could offer greater benefits to cow health, milk productivity and the environment. Over the next four years, the team, which includes researchers from UVM, Bigelow Laboratory for Ocean Sciences, the University of New Hampshire and Syracuse University, as well as collaborators across the Northeast, will explore the nutrient profile of various seaweed species and processing methods, how those nutrients impact animal health and milk quality, and how they cycle back through the pasture soil via urine and manure.
“One of the unique aspects of this project is our focus on how seaweed supplements might affect the flow of nutrients from manure to soils and then back to the forages that cows eat,” noted Alix Contosta, research assistant professor at the University of New Hampshire.
Cultivating seaweed for feed also has the potential to expand the aquaculture industry in the Northeast, home to 40% of the nation’s organic dairies, thereby improving supply chain efficiencies and strengthening local economies.
“Maine has a nascent organic seaweed industry that is diversifying the species farmers cultivate and always looking for new market opportunities. Organic dairy may represent the early adopter sector for innovative seaweed-based feed additives that could be applicable to other cattle industries,” said Nichole Price, senior research scientist at the Bigelow Laboratory for Ocean Sciences.
The project also includes an important outreach element interviewing farmers, producers and industry partners to better understand the market opportunity for seaweed as well as educational and demonstration opportunities to help further adoption of seaweed as a more sustainable feed option.
“What I’m especially excited about is this systems approach, something I think is a particular strength of our university and regional partnerships,” said David Conner, professor in the UVM Department of Community Development and Applied Economics who will oversee the supply chain aspect of the project. “The extent to which we can improve linkages among local businesses, the better it is for the local economy and the more resilient food systems we can build. This work could help us relocalize dairy supply chains to improve dairy viability in Vermont and the region.”
Source : uvm.edu