Perennial Legumes for Boosting Beef Productivity with Dr Rowan Smith (TIA)

This year Farmers for Climate Action is taking a closer look at how Tasmanian graziers can become more climate-smart via an online and in-person series, Climate-Smart Tasmanian Grazing.

At this webinar attendees heard from Tasmanian Institute of Agriculture (TIA) Research Fellow Dr Rowan Smith on the latest in growing red meat productivity through the selection and establishment of perennial legumes.

Our first event for 2021 was a Campbell Town site visit held on 19 January, where attendees took a closer look at Dr Smith’s new research that promises to boost beef productivity and enhance resilience in the face of a changing climate. Dr Smith will share the latest from the Campbell Town site for all those unable to make the day.

The research will help grow productivity in the red meat industry by identifying and establishing perennial legume species that can successfully persist to fill feed gaps and improve tolerance and productivity under waterlogging.

Dr Smith’s project aims to take a region-focused approach to improve the proportion of legumes in the high rainfall regions of the North West Coast and low-medium rainfall region of the Tasmanian Midlands.

Photo credit: Brett Hall

Authorised by F. Davis 6 Lewis Drive, Castlemaine VIC 3450

Acknowledgments:

‘Growing red meat productivity through the selection and establishment of perennial legumes’ is jointly funded by TIA and the MLA Donor Company in association with the Livestock Productivity Partnership.

Research Team: Rowan Smith, Beth Penrose, Adam Langworthy, Gary Martin, Joanna Talbot.

‘TIA’s Herbage Development Program’ is jointly funded by TIA and the State Government.

Research Team: Rowan Smith, Beth Penrose, Gary Martin, Joanna Talbot
Student contributions from: Kristy Stevenson, Hugh McShane.