Spatial Production Allocation Model ( SPAM), 2005 Beta Version, from IFPRI ( Harvest Choice). Global Wheat Cultivation. Darker colors indicate areas where more wheat is grown. For global production we are referring to this export map and this international trade database. For the European Union, we are using this data browser. In the US, we are using this interactive map. As new wildfires arise on agricultural land, we look for local tools to aid our research. Where is wheat grown? We are using a variety of resources to track wheat production in different regions of the world. Where are there wildfires? We are using this NASA Fire Map to track wildfires around the globe over time. An agricultural burn is planned, wanted, and controlled.
The delineation is simple: a wildfire or brush fire is unplanned, unwanted, and uncontrolled. What is the ecology of fire? There are many types of fire that affect agricultural lands. We have recently contacted the USDA to start the process of locating samples of smoke-tainted wheat to begin our testing and research into sequencing their microbial communities. If increased fires will increase the number of crops with smoke taint, then value will decrease. Wheat is graded before it is sold based on a number of factors, smoke taint being one of them. For the WILDFIRE LOAF project we are particularly interested in locations and moments where wildfires on or near wheat fields have impacted the crop, either by direct burning or through smoke taint. Wildfires impact many landscapes including the agricultural lands that are used to grow wheat. As we make connections across scales-from the microbial to the planetary-we are asking: what is the future of this iconic and commodified ingredient? Climate change is increasing the number and severity of wildfires and this has direct implications for the ways that food products are farmed, assessed, processed and eaten.
How do wildfires affect the smell, taste and texture of bread? Wildfire Loaf is an ongoing research project to taste-test and genetically sequence sourdough starters made from smoke-tainted wheat.