FOR IMMEDIATE RELEASE:

CONTACT INFORMATION:

Esther Gowin

University of Arkansas Resiliency Center

(479) 220-2749

resc@uark.edu

resiliency.uark.edu

A NEW RESEARCH ARTICLE REVEALS METHODS FOR A SUSTAINABLE CROP

PRODUCTION IN SOUTH AFRICA

FAYETTEVILLE, Ark. June 15, 2021 — A recently published article in Global Food

Security by faculty of the University of Arkansas Department for Agriculture Economics

and Agribusiness shows data proving methods that reduce the environmental and

economic impact of maize production.

White maize, corn used as a staple food for the majority of South Africa’s population, is

the only staple crop produced on a widespread commercial basis using genetically

modified cultivars. Using data collected by the Grain Crops Institute of the South African

Agricultural Research Council, the article explains food security benefits such as

additional rations, higher yields and a reduction in environmental damage are attributed

to the genetically modified maize.

Kristiina Ala-Kokko, an author of the article and a Graduate Research Assistant at the

University of Arkansas, said it is important to investigate the concerns of genetically

modified food and examine its efficiency in improving economic outcomes as well as

being beneficial for the environment.

“The new technologies in food are always controversial and GM (genetically modified) is

especially so for a number of reasons,” Ala-Kokko said. “I think answering these kinds

of questions is really important so we can give both consumers and producers the

power to make informed decisions.”

The article concludes that agricultural technologies such as genetically modified foods

may be among the most progressive methods to combating food insecurity, especially in

a hotter and drier future climate. The article was made available for public access in

May 2021.

For additional information, contact Esther Gowin at (479) 220-2749 or resc@uark.edu.

ABOUT THE UNIVERSITY OF ARKANSAS RESILIENCY CENTER:

The University of Arkansas Resiliency Center is an interdisciplinary research, education

and outreach center hosted by the Fay Jones School of Architecture and Design, in

collaboration with the Sam M. Walton College of Business and the College of

Engineering. The mission of the Resiliency Center is to explore how the characteristics

of food, water, and community systems make them resilient (or fragile) and to develop
strategies for increasing the resiliency of these critical life-support systems. The center

partners with organizations and programs around the world to solve complex problems

in water, food and community resiliency using a systems approach that explores,

simulates and designs solutions on various micro to global scales.

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