Corn

Kernels of Transparency: Sustainably Sourcing Corn

By John Wiebold
Summary: 

Editor’s note: This is the third story in a series focusing on our commitment to sustainably source our top ten priority ingredients used in General Mills products by 2020. Read the first two pieces, which highlight our progress with oats and wheat

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Editor’s note: This is the third story in a series focusing on our commitment to sustainably source our top ten priority ingredients used in General Mills products by 2020. Read the first two pieces, which highlight our progress with oats and wheat

Getting Our Hands Dirty: What's Next in Sustainable Agriculture

Why Investing in Sustainable Agriculture is Vital to our Health and our Wealth
Blog

Welcome to the new "Investing in Sustainable Agriculture” issue of the award-winning GreenMoney Journal. The issue feature numerous insightful articles on the current state of and the future of Agriculture. The four top articles are:

• Organic Economics In A World of Industrial Agriculture: Applying the Power of Nature 
by Harn Soper, founder of Sustainable Farm Partners

• Sustainability Through the Kitchen Window of a Coffee Farmer 
by Kenneth Lander, chief sustainability officer and co-founder of Thrive Farmers

Fighting Hunger from the Ground Up

By Mark Edge, Water Efficient Maize for Africa Partnership Lead at Monsanto
Blog

Imagine if a lack of rainfall stood between you and your ability to feed your children.

For millions of families around the world, this is a daily reality. And for family farmers from Kansas to Kenya, drought and pests can mean the difference between a bountiful harvest and a meager one that compromises their ability to put food on their tables … and ours.

The United Crops of America

By Brandie Piper, Monsanto Corporate Engagement
Blog

The United States has a diverse climate and the ability to grow all kinds of crops throughout the country. And while farmers in most of the United States grow a lot of corn, soybeans, wheat and cotton (these crops, called “commodity” or “row” crops, account for almost 240 million acres of the 325 million acres planted to crops), farmers also grow a wide range of fruits and vegetables, from apples to lettuce to pumpkins, and everything in between.

Earth Day and Corn Farming: 45 Years of Progress

By Robert T. Fraley, Chief Technology Officer, Monsanto
Blog

Imagine, as the world grows more hot and crowded, nothaving to using more land for farms but returning some of it instead to forest and grassland. Imagine the reductions in soil erosion and water consumption, the decline of greenhouse gas emissions, and a host of other benefits for our planet.

It’s possible. Corn farmers have shown how.

Plant Breeding Helps Farmers Have Better Harvests

By Sam Eathington, Monsanto Vice President, Global Plant Breeding
Blog

Anyone who has a backyard garden knows that growing food can be challenging. Some years, it’s really dry, and even when you water in the morning and in the evening, your garden still looks thirsty. Other years, an unknown disease or insect sets in—your plants look feeble, and they produce fewer harvestable fruits and vegetables. After all the day-in and day-out work, this outcome is quite discouraging – knowing for all your effort, you’ll probably harvest less, and it likely won’t taste as good.

Study Suggests How Corn Came to U.S.

By Nick Weber, Digital Communications Manager, Monsanto
Blog

Have you ever wondered how corn made its way to the United States? Understanding the history of corn and the crop’s migration to the U.S. has long been a challenge, but a new study might help shed some light on the past.

The study highlights how corn traveled from Mexico to the United States, along with all of the changes that took place in the crop as early hunters and gatherers used selection – picking the best plants from the previous harvest for the next season’s planting.  Natural selection and traditional breeding together have improved the crop over time.

Enactus Students in Kenya Turn Food Waste into Fuel

Multimedia with summary

Food waste or fuel, what do you see?

A Kenyan Enactus team came up with a way to turn food waste into fuel for stoves. They taught 36 people to make corncobs into briquettes that are used in place of charcoal. The new fuel source is sustainable, cuts down on costs and requires less transportation because the new sustainable fuel is locally abundant. A message about the corncob briquettes reached over 20 million Kenyans and now 35 institutions are using the alternative source of fuel.

New Report: Water and Climate Risks Are a Growing Threat to U.S. Corn Production

Growing number of food, livestock and retail companies are responding with push for more sustainable growing practices
Press Release

BOSTON, MA, June 11, 2014 /3BL Media/ – A new Ceres report released today shows that water and climate change risks are rising in the $67 billion U.S. corn sector, contributing to production and price volatility and growing concern by corn buyers that the nation’s largest crop needs to be grown more sustainably.

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