Department of Soil and Geological Sciences is organizing a guest seminar presentation by Professor Raymond Weil from the University of Maryland, USA.
Topic: Enhancing the nutritional quality and yield of legumes through sulfur fertility
Abstract
Legume seeds like common beans and groundnuts, are a major source of protein (plus starch, oil, vitamins, and minerals) for the world’s population. The nutritional value of legume protein is usually limited by low amounts of two sulfur (S)-containing amino acids, methionine, and cysteine (MET+CYS) that are essential for humans. My work on US soybeans showed that S deficiency in soil can result in seeds dramatically lower in MET+CYS and that alleviating S deficiency can double MET+CYS. These S-containing amino acids are essential for complete proteins and promote intestinal adsorption of iron and zinc, which are limiting nutritional factors in sub-Saharan Africa. Relatively expensive interventions using methionine, iron, and zinc supplementation have improved human nutritional status, but advances in soil and crop nutrition could provide low-cost easily available alternatives to these expensive options. In sub-Saharan Africa, including Malawi and Tanzania, soils are widely deficient in S because of low inherent supplies, little atmospheric input from fossil fuel, and large losses with dry season burning of vegetative matter. Additionally, S use in soil amendments declined during recent decades with the replacement of ammonium sulfate and single super phosphate by urea and diammonium phosphate. Increasing S content in pulses could greatly improve the nutritional quality of crops relevant to smallholder farmers across sub-Saharan Africa. Fortunately, S is found in gypsum deposits, which are ubiquitous among sub-Saharan African countries. Our work aims to determine the extent and locations where low S in protein is a significant problem, and then develop and promote low-cost, easily implemented solutions based. Collaborate with faculty and graduate students in Tanzania and Malawi aims to survey the extent of S deficiency by collecting grain legume (groundnut, bean, soybean) samples from local markets and smallholder farms, along with corresponding soils where possible, and conduct field trials on low-S soils to determine the effects of several S materials and rates on yields while producing seed samples for amino acid analysis.
Biography of Professor Ray R Weil
Ray R. Weil is a Professor of Soil Science in the Environmental Science and Technology Department at the University of Maryland. He conducts research, teaches undergraduate and graduate courses, and consults with environmental and farming communities. He earned a BS in Crops and Soils from Michigan State University, an MS in Agronomy from Purdue University, and a Ph.D. in Soil Ecology from Virginia Tech. He has mentored 50+ MS and Ph.D. students in the US and numerous others at universities in other countries. His ecological approach to soil science is exemplified in the 11th – 15th editions of the most widely adopted, translated, and cited textbook in soil science, The Nature and Properties of Soils. His research focuses on soil organic matter and plant management to enhance soil health and nutrient cycling for environmental quality and agricultural sustainability. His expertise in diagnosing soil-related problems has helped to improve food production by both large-scale and village farmers in many countries. He has worked with village farmers in Africa since his Peace Corps days in 1970 and with the Tarahumara in Mexico since 2005. His lab has developed methods for soil microbial biomass and permanganate oxidizable carbon (POXC) that are used as sensitive indicators of soil health by researchers around the world. He is a leading expert in soil fertility, soil health, cover crops (especially the forage or tillage radish which he pioneered), and in finding practical solutions that allow farmers to do well while doing right by our land and water resources.
Delivery mode: Face to Face
Venue: MLT 8
Date: Thursday, 29th February 2024
Time: 11:00 Am -13:00 Pm
You are warmly welcome
