Could Sustainable Farming Affect Ergot Risk in Barley?

At first glance this explanation might seem straightforward, but nature is rarely that simple. Recent work in Scotland has found that oats grown in organic systems contained lower levels of mycotoxins (indicators of fungal infection) than those grown in conventional systems. This could simply reflect differences in crop rotations, as organic systems often include break crops that reduce fungal carryover from one season to the next. However, there may also be something more interesting at play. Greater diversity within organic farming systems may be helping crops become more resilient to fungal attack. Exploring whether this is the case will form part of my research over the next four years.

As the climate becomes increasingly unpredictable and arable farmers face growing challenges, understanding how farming practices influence disease risk will become even more important. If we can better predict when conditions favour ergot, farmers may be able to adapt management practices accordingly, avoiding certain practices in high-risk years and returning to them when the risk is lower. Ultimately, the aim is to help farmers strike the right balance between protecting crop quality, maintaining soil health and supporting the wider farm environment.

Have you seen an increase in ergot or Fusarium in your spring barley? I’d love to hear from you. Please reach out to me at samantha.kitchen@sruc.ac.uk.

Samantha Kitchen, SRUC