Pulse Crops Improve Energy Intensity and Productivity of Cereal Production in Montana, USA

Burgess, Macdonald H.; Miller, Perry R.; Jones, Clain

doi:10.1080/10440046.2012.672380

Cited by 33 publications

(18 citation statements)

References 63 publications

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“…Soil nitrate N averaged 6 to 22 kg ha -1 greater in pea-wheat than in the wheat-only systems (P < 0.01). This is consistent with many previous reports in semiarid contexts within Saskatchewan and Montana (Miller et al, 2002(Miller et al, , 2003(Miller et al, , 2006(Miller et al, , 2011Miller and Holmes 2005;Burgess et al, 2012), yet inconsistent with another study in this region (O'Dea et al, 2013). Table 5 presents the key input costs for each system during 2009 to 2012.…”

Section: Crop Production and Qualitysupporting

confidence: 80%

Pea in Rotation with Wheat Reduced Uncertainty of Economic Returns in Southwest Montana

et al. 2015

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Pea (Pisum sativum L.) is increasingly being rotated with wheat (Triticum aestivum L.) in Montana. Our objective was to compare economic net returns among wheat-only and pea-wheat systems during an established 4-yr crop rotation. e experimental design included three wheat-only (tilled fallow-wheat, no-till fallow-wheat, no-till continuous wheat) and three no-till peawheat (pea-wheat, pea brown manure-wheat, and pea forage-wheat) systems as main plots, and high and low available N rates as subplots. Net returns were calculated as the di erence between market revenues and operation and input costs associated with machinery, seed and seed treatment, fertilizer, and pesticides. Gross returns for wheat were adjusted to re ect grain protein at " at" and "sharp" discount/premium schedules based on historical Montana elevator schedules. Cumulative net returns were calculated for four scenarios including high and low available N rates and at and sharp protein discount/premium schedules. Pea-wheat consistently had the greatest net returns among the six systems studied. Pea fallow-wheat systems exhibited greater economic stability across scenarios but had greater 4-yr returns (US$287 ha -1 ) than fallow-wheat systems only under the low N rate and sharp protein discount schedule scenario. We concluded that pea-wheat systems can reduce net return uncertainties relative to wheat-only systems under contrasting N fertility regimes, and variable wheat protein discount schedules in southwestern Montana. is implies that pea-wheat rotations, which protected wheat yield and/or protein levels under varying N fertility management, can reduce farmers' exposure to annual economic variability.

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Section: Crop Production and Qualitysupporting

confidence: 80%

Pea in Rotation with Wheat Reduced Uncertainty of Economic Returns in Southwest Montana

et al. 2015

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“…In western Canada, N fertilizers, in combination with on‐farm fuel use, can comprise more than 80% of the total energy input in traditional production systems (Zentner et al., 2004). The ability of PCs to fix atmospheric N (Burgess, Miller, & Jones, 2012; Hossain et al., 2016) results in decreased fertilizer N requirements for the crop rotation and therefore costs (Gan, Liang, Wang, & McConkey, 2011b; Liu, Cutforth, Chai, & Gan, 2016). St. Luce et al.…”

Section: Introductionmentioning

confidence: 99%

Economics of pulse crop frequency and sequence in a wheat‐based rotation

et al. 2020

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Pulse crops (PC) have become an essential part of cropping systems in the northern Great Plains. Despite agronomic benefits of rotating pulses with cereal crops, knowledge of the economics of PC frequency and sequence in a rotation is limited. A field study was conducted from 2010 to 2014 at three locations in western Canada to evaluate the effects of rotating a cereal crop with a range of PC at different frequencies and sequences on the economic returns and risk of both the entire rotation and each individual crop. Crops in rotation included spring wheat (Triticum aestivum L.) (W), field pea (Pisum sativum L.) (P), chickpea (Cicer arietinum L.) (C), lentil (Lens culinaris Medik) (L), and Oriental mustard (Brassica juncea L.) (M). Thirteen 4-yr-cycle crop rotation treatments, along with a continuous wheat treatment as a baseline, were included. Treatments were arranged in a randomized complete block design with four replicates at each site-year. The net revenue (NR) was defined as the income remaining after paying all monetary, land and ownership, and labor costs. Crop rotation had a significant effect on average annual NR. The most profitable rotations were L-L-L-W and P-M-L-W. These rotations provided CAN$330 and $235 yr -1 ha -1 higher NR, respectively, than the baseline, and were most preferable by risk-averse producers. The economic ranking of the rotations remained the same with different crop price scenarios. Preceding PC also had a positive impact on the succeeding wheat crop NR.This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

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“…They are revered for their low environmental impact. For example, they fix nitrogen in the soil, which reduces their need for fertilizers (Burgess, Miller, & Jones, ). Additionally, they can lower the carbon footprint of other rotating crops by reducing the amount of greenhouse gases released, relative to their nitrogen‐fertilized systems (Gan, Liang, Wang, & McConkey, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours

Chan

Masatcioglu

Köksel

2019

J Food Process Engineering

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Pulse flours are nutritionally dense ingredients that can increase protein and fiber contents of extruded foods to create healthier snacks. However, extruding with such ingredients can deteriorate desirable physical properties such as expansion. The use of physical blowing agents (e.g., gases) can counter this. In this study, N2 and CO2 gases were used to investigate the impact of blowing agents on physical properties of red lentil and yellow pea extrudates. Microscopy imaging of extrudate cross‐sections showed increased number of cells brought about by gas injection. Some textural parameters, such as crunchiness, were positively affected by gas use regardless of pulse type, whereas others, such as bowl life, were a function of both pulse and gas type. The greatest changes in overall extrudate color and lightness were observed for red lentil with N2 gas injection. The use of physical blowing agents during food extrusion presents great potential in manipulating extrudate expansion, microstructure, texture, and color, with N2 gas well suited for red lentil extrudates in dry form and CO2 gas well suited for yellow pea extrudates in wet form. Practical applications Physical blowing agent‐assisted extrusion is a novel technology for the food industry's ability to control aerated food structure and texture. As such, the concentration and solubility of blowing agents may be manipulated to enhance the physical properties of high protein‐ and high fiber‐aerated foods, including ready‐to‐eat snacks, breakfast cereals, and gluten‐free products. The use of physical blowing agent‐assisted extrusion has tremendous potential for the development of nutritionally dense, plant‐based aerated foods with consumer appeal. The results obtained are useful for the food industry because incorporation of such food products into our daily diets, through processing them using innovative technologies, not only adds value to plants (e.g., pulses and cereals) but also has potential health, economic, and ecological benefits for the society.

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Pulse Crops Improve Energy Intensity and Productivity of Cereal Production in Montana, USA

Cited by 33 publications

References 63 publications

Pea in Rotation with Wheat Reduced Uncertainty of Economic Returns in Southwest Montana

Pea in Rotation with Wheat Reduced Uncertainty of Economic Returns in Southwest Montana

Economics of pulse crop frequency and sequence in a wheat‐based rotation

Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours

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