Here’s Why More And More Farmers Are Growing Crops That Nobody Eats

Agriculture has been the lifeblood of the human race for thousands of years, allowing farmers to use natural resources to grow foods we need to survive.

But a range of modern factors have resulted in some fundamental changes to how — and why — farmers decide to plant certain crops. Let's delve into some of these factors.

Doing more with less

Not all of these changes make sense on the surface, but we’ll start with one that does. In response to space limitations and climate change, farmers have been forced to grow a greater yield within the farmland they have available.

Innovative watering strategies, more effective pesticides, richer fertilizer, and genetic modification have contributed to the ability to maximize crops at a rate unheard of just decades ago. And some farmers stand out from the pack — like David Hula of Virginia, who has won the National Corn Yield Contest more than a dozen times.

Last year, his nearly 624 bushels per acre was more than three and a half times higher than the national average.

Now, a more pressing focus for U.S. farmers involves exporting these strategies to underdeveloped nations where farmers are only able to grow a fraction of the yield that American farms produce.

Supply and demand

Corn and soybeans are two of the most widely grown crops, but a surprising amount of it never reaches the plates of hungry humans around the world. So where does it go?

• 45% of corn is used to create biofuel
• Nearly that much is needed to feed livestock
• About 75% of soybeans become animal feed

While it’s easy to make the case that fuel and livestock feed are important, it means that other crops aren’t getting as much attention. And data scientist James Gerber says that’s by design because corn and soybeans receive a disproportionate level of government subsidies.

Chris Agee February 14th, 2024

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