To the cow new Zealand They are serving them Cocktails usually associated with hipsters in New York or London.
Use the name “Kobcha, To pay tribute to the popular fermented drink Kombucha, one of the largest dairy producers in the world, Fonterra Cooperative, Is running a test to see if it has reached Reduce the amount of methane produced by the country’s 4.9 million milk steaks.
The supplement is the latest effort made by farmers to solve increasingly worrying problems because they The country is committed to achieving its zero emission goal. Unlike most advanced economies, New Zealand relies heavily on agriculture, especially cattle and sheep, so although other countries are committed to reducing carbon dioxide, the country’s gas production in animal stomachs is even more problematic.
Fonterra has been producing cheese and yogurt since 1920 and is currently testing which of these new products can reduce The number of methane cows when digesting grass fed by cows.
“The fermentation produced by these cultures has a great digestive effect not only for humans but also for animals.Said Jeremy Hill, the chief scientist of the cooperative. Kowbucha is one of the possible candidates for the dairy cooperative, and the company is also considering other options, including some seaweed.
The technology of this product is still in the early stages of research, just like other methods to solve the cow problem. Faced with the question of how to implement it on the pasture most of the time for dairy cowsAnd whether farmers can afford it. However, for New Zealand, it is essential to achieve its environmental goals.
Methane made from carbon and hydrogen is 56 times more effective than carbon dioxide in combating global warming. The Intergovernmental Panel on Climate Change, supported by the United Nations, estimates that by 2030, the world needs to reduce this gas by 40% to 45% in order to limit warming to 1.5°C. In addition, since methane has only stayed in the atmosphere for ten years, compared with carbon dioxide, reducing the production of carbon dioxide may bring relatively fast benefits. Carbon dioxide has a history of hundreds of years.
He said: “If we don’t take care of agriculture, we will never reach the goal of low temperature rise.” Drew Shindell, Is the lead author of the United Nations research article on the future of methane.
However, the science behind reducing digestive gas from dairy cows is much more difficult than curbing other methane emissions (such as burning in oil and gas fields or leaking from landfills). Cattle and other ruminants use microbes in their stomachs to break down tough fibers that humans cannot digest. As a result, curbing the methane they produce may require adjustments to the biology and physiology of animals..