Category: Uncategorized

Smart Sensing in Organic Systems: How Drones, Satellites, and Sensors Help Detect Crop Stress Before It Happens

Smart sensing is transforming how we understand plant health in organic systems. By integrating satellite and drone imagery, in-field sensors, and artificial intelligence, we can now detect stress in crops long before symptoms appear. This technology doesn’t replace the farmer’s eye—it strengthens it, helping us protect soil biology, use resources more wisely, and make better management decisions.

Learning from Students and Staying Curious

This past Saturday (October 18), a group of high school students invited me to speak about their project on smart plant monitoring. They were designing a device to track plant health in real time. Their questions—about soil, light, and water—were sharp and curious. It reminded me why I love this field: whether we’re students or seasoned farmers, we’re all learning how to listen to plants a little better.

Their project also made me reflect on how far we’ve come. When I started in Extension, plant monitoring meant walking fields, taking notes, and maybe digging a soil sample. Now, we’re using satellites orbiting hundreds of miles above the earth and sensors no bigger than a pencil eraser to understand how crops respond to their environment.

From Satellites to Soil: The New Eyes of Agriculture

In organic production, timing is everything. A crop under stress can lose days of growth before we even notice it. But RGB drone and satellite imaging now allow us to spot stress early by detecting subtle changes in leaf color, canopy density, or reflectance.

Even more advanced are multispectral and hyperspectral sensors, which measure how plants reflect light across visible and infrared wavelengths. These patterns can reveal water stress, nitrogen deficiency, or disease pressure—well before a plant wilts or yellows.1

Thermal cameras add another layer. Drought-stressed plants reduce transpiration, causing leaf temperature to rise—a change that infrared sensors can detect long before visible damage occurs.2

Once the imagery is captured, we still rely on ground-truthing—walking to the coordinates, checking the crop, soil, and often pulling tissue samples. This blend of technology and touch keeps data meaningful.

Predictive Systems: Seeing Stress Before It Starts

The most exciting progress in recent years has been predictive capability. AI-powered analytics now integrate drone imagery, IoT soil data, and weather patterns to learn what “normal” looks like for a crop. When the system detects deviations—like a drop in chlorophyll fluorescence or a rise in leaf temperature—it flags them early.3

One powerful method is solar-induced chlorophyll fluorescence (SIF), which measures photosynthetic efficiency. Subtle declines in fluorescence intensity can indicate stress from drought, salinity, or nutrient imbalance days before the plant shows visible symptoms.4

Meanwhile, IoT sensor networks are spreading across fields. These small devices monitor soil moisture, pH, canopy temperature, and even sap flow, sending real-time data to cloud dashboards that can automatically adjust irrigation schedules.5

This isn’t just smart—it’s proactive agriculture.

Image acquisition setups using different sensors (i) DJI Matrice 600 Pro with a Sony Alpha 7R II, 42.4-megapixel RGB camera mounted on it(Sapkota, 2021), (ii) A close-range laboratory imaging system with a Micro-Hyperspec VNIR sensor in controlled lighting condition (Dao et al., 2021a), (iii) HyperCam on the tripod, Fluke TiR1, Lci leaf porometer, Infragold as well as dry and wet references targets (Gerhards et al., 2016) (iv) Chamber equipped with two Raspberry Pi 3B + and an ArduCam Noir Camera with a motorized IR-CUT filter and two infrared LEDs (Sakeef et al., 2023).6

Why This Matters for Organic Systems

Organic farming depends on living systems—soil microbes, organic matter, and ecological balance. Unlike conventional systems, we can’t rely on quick chemical fixes. We need to detect stress early enough to respond biologically—through irrigation management, microbial inoculants, or balanced foliar nutrition.

Smart sensing tools help us manage that complexity. When we combine spectral imagery, soil data, and climate information, we begin to see the farm as an interconnected ecosystem rather than a collection of separate fields.

Monitoring also supports stewardship. Water-quality sensors can now detect salinity and bicarbonate buildup that harm roots over time. Linking those readings with AI-derived stress maps helps producers align soil chemistry, water quality, and plant physiology in one continuous feedback system.7

The Human Element Still Matters

Even with all this technology, the farmer’s experience is irreplaceable. Data can tell us something changed, but it takes experience to know why. Was that NDVI dip caused by poor drainage, pests, or a timing issue in irrigation?

Technology should not distance us from the field—it should bring better insight to our decisions. As I often tell growers, just as computers need rebooting, we occasionally need to “reboot” our interpretation—to align the data with what we know from hands-on experience.

A Partnership Between Grower, Plant, and Sensor

When those students asked how technology fits into farming, I told them this: smart monitoring doesn’t make agriculture less human—it makes it more informed.

The future of organic production is a partnership between the grower, the plant, and the sensor. When all three communicate clearly, we grow more than crops—we grow understanding. And in that understanding lies the future of any sustainable agriculture.

Further Reading

References

  1. Dutta, D. et al. (2025). “Hyperspectral Imaging in Agriculture: A Review of Advances and Applications.” Precision Agriculture, 26(3): 445–463. ↩︎
  2. Cendrero-Mateo, M.P. et al. (2025). “Thermal and Spectral Signatures of Plant Stress.” Frontiers in Plant Science, 16:31928. https://doi.org/10.3389/fpls.2025.1631928 ↩︎
  3. Chlingaryan, A. et al. (2025). “Machine Learning for Predictive Stress Detection in Crops.” Computers and Electronics in Agriculture, 218:107546. https://www.sciencedirect.com/science/article/pii/S0168169924011256 ↩︎
  4. Guanter, L. et al. (2024). “Solar-Induced Fluorescence for Assessing Vegetation Photosynthesis.” NASA Earthdata Training Series. https://www.earthdata.nasa.gov/learn/trainings/solar-induced-fluorescence-sif-observations-assessing-vegetation-changes-related ↩︎
  5. Ahmad, L. & Nabi, F. (2024). Agriculture 5.0: Integrating AI, IoT, and Machine Learning in Precision Farming. CRC Press. ↩︎
  6. Chlingaryan, A. et al. (2025). “Machine Learning for Predictive Stress Detection in Crops.” Computers and Electronics in Agriculture, 218:107546. https://www.sciencedirect.com/science/article/pii/S0168169924011256 ↩︎
  7. Gómez-Candón, D. et al. (2025). “Integrating Water Quality Sensors and Remote Sensing for Sustainable Irrigation.” Agricultural Water Management, 298:108072. ↩︎

New Organic Guar from Texas A&M AgriLife

by Dr. Waltram Ravelombola1

Texas A&M AgriLife recently released one of the first organic guar varieties in the country: ‘TAMG 101’ and ‘TAMG 102‘.2 Even though guar might not be a popular legume, many of us have used guar products in various forms. Guar is a drought- and heat-tolerant legume. In the U.S., it is grown in Texas, New Mexico, Oklahoma, and Arizona.

Guar seeds have galactomannan, known as guar gum, which has multiple uses. It is used as ingredient in various food applications such as ice cream, dairy products, cheese, salad dressing, etc. The increasing demand in organic products using guar gum as food ingredients has significantly increased nationally. This requires the availability of organic guar in the market, necessitating the need for guar varieties adapted to organic production systems.

Therefore, these new organic guar varieties will be vital to provide domestically produced organic guar gum for the food industry. Guar can also fix atmospheric nitrogen, which is important in enhancing soil fertility in organic farming production.

Figure 1. Plants and seeds of organic ‘TAMG 101’ (Ravelombola et al. 2025)

Figure 2. Plant and seeds of organic ‘TAMG 102’ (Ravelombola et al. 2025)

  1. Waltram Ravelombola, Assistant Professor, Organic & Specialty Crop Breeding, Texas A&M AgriLife Research, 11708 Hwy 70 S, Vernon, TX.
    Email: waltram.ravelombola@ag.tamu.edu Phone: 940-647-3911
    Ph.D. Agricultural, Food, and Life Sciences, University of Arkansas, 2020
    M.S. Statistics and Analytics, University of Arkansas, 2020
    M.S. Cell and Molecular Biology, University of Arkansas, 2017
    M.S. Agricultural Engineering, University of Antananarivo, 2014
    Professional Summary
    Specialty: Organic and Specialty Crop Breeding
    Research: My research focuses on developing specialty crop and row crop cultivars that are suitable to the organic cropping systems in Texas and beyond. The breeding program focuses on developing cultivars with acceptable yields, high nutritional values, good agronomic performance, and better tolerance to abiotic stresses such as heat, drought, and salinity, and biotic stresses such as pests and diseases. Our approach integrates conventional and modern tools in plant breeding. Research also focuses on understanding the genetic basis of abiotic and biotic stresses in specialty crops (guar, cowpea, lentils…). Research topics also include genomic selection and high-throughput phenotyping.
    Support Staff and Students: Aurora Manley, Philip Hinson, Caroline Ruhl ↩︎
  2. Ravelombola, W., Manley, A., & Stephens, S. (2025). ‘TAMG 101’ and ‘TAMG 102’: New Organic Guar for the Southern United States. HortScience, 60(11), 1957–1958. https://doi.org/10.21273/HORTSCI18007-24 ↩︎

2025 Sorghum Variety Testing

In case you didn’t know I want to emphasize that Texas A&M AgriLife Research and Extension have an extensive variety testing program for corn, cotton, sorghum, peanuts, wheat, sunflower, soybean, silage, forages, rice, oilseeds, and more than I can count!

The trials are conducted in farmer fields and on Texas A&M AgriLife Research Stations across the state with companies that want to see how their varieties perform in multiple locations. Here is a YouTube video showing the process.

Recently Katrina Horn with Variety Testing sent out the pdf files for 8 tests conducted from the Rio Grande Valley up to Central Texas including San Angelo. There are still three test sites to be harvested located in the South Plains and Panhandle, but still, we are getting great information to be able to think about next year’s planting season. Why is this important now for organic sorghum growers?

Many, many sorghum seed companies will set aside sorghum seed for organic growers that is not seed treated. Unfortunately, they will treat the rest of their seed inventory making it unavailable to organic growers because it is treated seed. I wish it was easier but at least we can get seed, in most cases, if we are just a little bit pushy with a seed dealer!

Since we still have some more test sites to add I probably should wait a month or two, but I think it is better to be thinking about sorghum now. Here is all the 8 tests we have results for as of now. Just click the button below.

2025 Sorghum Variety Test Results

Photo: Sorghum Partners R&D (https://sorghumpartners.com/rd/)

Okay, you have all the results which is a huge amount of information for each test site and for the varieties. Please take a look at all the information, you will be surprised. Now let me give you some summary information that might help you focus your thoughts.

CompanyVarietyTest Ranking (in the significant top)
DeKalbDKS 44-071,1,3,4
DeKalbDKS 36-071,2,2
Dyna-GroM62GB361,4,5,6
DeKalbDKS 43-764,6,9
Integra (Wilbur Ellis)G3665 2,3,4,8 (only planted in 6 tests!)
Sorghum PartnersSP65M601,2
DeKalbDKS 49-762,3,4
DeKalbDKS 43-764,6,9

As a note of explanation! I looked at all the tests (8) and looked at only the top varieties in the test by significance. What I mean is that these top varieties were statistically better than all the others in the test. If a variety was statistically better in more than one test, I put it on this list and gave you its ranking from the test where it was statically significant. So, all, except one variety, were in all 8 tests. Some varieties you may see in the overall results may rank high, but to make this list they need to rank in at least two tests and rank significantly! Clear as mud?

What I am hoping does come through is that these varieties seem to do well across locations and would be worth looking at for organic growers – if you can get untreated seed. That is the question?

Organic Cotton Market Summary

If you missed getting a copy of the USDA Organic Cotton Market Summary put out by the Agricultural Marketing Service, then let me provide the report here. This report is for the 2024 market year and typically this report comes out in August of the next year or in this case, August 2025.

Production

The 2024 organic Upland and American Pima cotton production in the U.S. totaled 56,717 bales, according to information collected from organic producers, marketing associations, and gins that process organic cotton. Production increased by 17,458 bales from the previous year. An additional 1,201 transitional bales were reported. Texas continues to lead organic cotton plantings and production, with additional acreage in Arizona, California, and New Mexico.

Cottonseed

Organic cottonseed prices ranged from 385 to 620 dollars per ton. This compares to 235 to 385 dollars per ton for conventional cotton. Cottonseed yields ranged from 460 to 775 pounds of seed per bale of ginned lint. With most of the cottonseed being sold to organic dairies, some was saved for oil and livestock feed.

2025 Crop Outlook

Early season storms and a tornado destroyed many acres in Texas and were not replanted in organic American Pima because of a lack of available planting seed. Some fields were replanted with organic Upland. The stands that survived advanced with the above-average April through July rainfall. Abundant rainfall encouraged weed populations to explode, and fields were cultivated to mitigate weeds. Hoe crews manually removed stray weeds hidden in the rows. Stands in Arizona, California and New Mexico progressed and were regularly irrigated. Demand was very light.

My comments

Last year’s organic prices were a rollercoaster, and many dryland producers just didn’t get timely rains to give them a harvest. This year again prices started the year down and have continued to be bearish. Offers of $1.50 on upland were possible but limited.

You are special and everybody knows it!

Yes, if you are certified organic you are special and yes, everybody knows it or can know it! I have many, many opportunities to speak to groups about organic every year. I do my best to tell people that really don’t know about organic, what is involved in being certified organic, and then to describe the people who grow, process and sell organic products. Most of the groups I speak to, have no clue that you as a certified organic entity have your business name, your address, your email, your phone and more in a database for all the world to see – did you as a certified organic farmer or processor know that?

Well, it is true! For instance, do you know about this farm?

This is the Kirov Farm called Peresvet. You are looking at a portion of their organic certificate that I downloaded from the Organic Integrity Database (OID). But there is more:

In this picture you can see that Sun Xun grows Maize (corn), Soybeans and Wheat. I can call Mr. Xun on the phone if I want to make an international call because he lives in the Kirov District of the Russian Federation. Or I can email him and ask a quick question about maybe buying his wheat crop.

Based on this certificate, I now know pretty much everything about this organic operation I need to know to make contact and begin a discussion about his crops and a possible purchase or even a collaboration to expand our markets. This is exactly how I am able to send you a newsletter by email or mail since I can get both off of the OID website!

I asked Chat GPT to give me more information about this place and here is what it said:

The listing you shared is for an organic operation certified in the Russian Federation, specifically in Primorsky Krai within the Kirov District.

  • Primorsky Krai is a region in the Russian Far East, bordering China and North Korea, and stretching to the Pacific Ocean.
  • The Kirov District is one of the administrative divisions inside Primorsky Krai.
  • The crops listed (maize, soybeans, wheat) are fairly typical for the region, which has a mix of fertile plains and a temperate climate suitable for grains and legumes.

So, the only thing I am missing is a physical address so I could look up the farm on Google Earth but we are getting pretty close! I asked Chat GPT to do more searching and here is the result:

  • In QIMA’s “Supplier Details / Food Certifications Database,” “Peresvet” LLC (Kirov Farm) is listed with registry RU007-1, address in Kirov District, Primorsky Krai, and products: soybean, wheat, maize. ibd.com.br
  • In IBD’s certified operator list, LLC “Peresvet” (Kirov Farm) is listed under organic certification (CA23319/24), with the same RU007-1 ID. ibd.com.br
  • In Russian corporate registry data (via “saby.ru”), there is a company ООО Пересвет (Peresvet LLC) registered in Primorsky Krai / Ussuriysk with INN 7720493313, with a general director named Трачук Дарья Сергеевна (Trachuk Darya Sergeevna). Saby
  • That same registry listing shows that “wholesale grain trade” is its main business (among many activity codes) and that the authorized capital is quite small (50,000 ₽) compared to the vast acreage declared in OID. Saby
  • The registry also indicates the business was registered on 16 January 2020. Saby
  • In “spark-interfax.ru” (an information aggregator), ООО Пересвет has 119 (or 106 in other listings) registered types of business activities (OKVED codes), and the head or sole owner is the same Darya Trachuk. spark-interfax.ru

Okay, Okay I know I have proved my point!!

There is a lot that the OID can tell us about organic throughout the world, and you are a part of that world. I like to think that you are part of a large “family” since you all share both the benefits and rules of being in that organic family. We know that Mr. Xun yearly gets inspected and so do you!

Now that you know that information is in the database is there more information out there? Yes, there is a lot of information out there and it can be used a multitude of ways! First, you already know one way and that is for a mailing list like the one I use to send out email or mailed newsletters every month. I just go to the webpage https:// organic.ams.usda.gov/integrity/Home and then I do an advanced search. This allows me to sort the database on several criteria but for me, I want to know all the organic entities in Texas. I simply list Texas as the state and then search. In seconds I see the screen filled with all the Certified Texas Organic Entities, which includes both growers and handlers. I can then download that list to an Excel Spreadsheet (it has a place to click to download) which allows me to look at the data very in-depth.

Above is just a small screenshot of the Excel Spreadsheet I downloaded of all certified organic entities in Texas. If you want a closer look at the information, just click here: OID Certification for Texas

I can also find out if we grow any organic cotton in Texas and who grows it. I can find out who buys organic cotton in Texas and even who is making products from organic cotton in Texas. I can look up organic acres, find phone numbers, locate certifiers, I can see if you have a website, in fact there are many other places for you to tell the world about your business or advertise your business!

So, that leads me to ask why aren’t you using this as a business tool? If you are in the organic world then you can only buy or sell in the organic world and here is a free opportunity to advertise to that world. Unfortunately, I find so many mistakes in the database that I wonder if you are even paying attention! Wrong addresses, no addresses, bad emails, wrong crops, wrong products, misspelled names, no zip code, no company name. One of my pet peeves is to have your consultants name or their phone number and email as the contact person in the database. That just signals to folks that you don’t want to be contacted by anyone!

Here is my Call to Action: Claim Your Space

I have some thoughts – the database already tells the world you’re certified organic. Why not make it work for you?

  • Look up your entry. It is easy and I hope you now know how!
  • Make sure your contact information is correct. Call your certifier.
  • Make sure your products are listed correctly. Call your certifier.
  • Share the link with buyers: “You can find us in the USDA Organic Integrity Database.” That link can be a link to your Organic information like this:
  • Click this link! or like this Click this link!

Because you are special—and yes, everybody really does know it.

Why Bread Tastes Better in Europe Than in the U.S. and Does it Matter?

If you’ve ever traveled to Europe and wondered why the bread, pasta, or croissants taste so much better, you’re not imagining things. Organic wheat products in Europe really do have a different flavor and texture compared to what we’re used to in the United States. The reasons come down to how wheat is grown, milled, and baked—and even what people expect when they buy bread.

I have had opportunities to work all over the world and most of those travels end up going through Europe. One of the truly delightful things to do when in Europe is just to walk the streets looking at shops and many of those are bakeries. The smell is unbelievable, and the taste is beyond compare. I was visiting with a friend of mine who lived in Paris for a number of years. He said they bought bread fresh daily versus maybe once a week here. There the dough would take hours to rise, and you could walk in a shop and watch it. Here, it is never anything to watch and certainly something that happens fast.

How Much Wheat Do We Eat?

The average American eats about 130 pounds (58–60 kg) of wheat each year, while Europeans eat closer to 200 pounds (90 kg). That’s about 50% more! For Europeans, bread and pasta are still part of almost every meal. In the U.S., diet trends like low-carb and gluten-free have pushed wheat down the list.

But, let me ask a question! Which group has more problems with weight – so it is not the consumption of wheat products – is it?

The Wheat Itself

In the U.S., most organic wheat is bred for high yields and disease resistance. That’s great for farmers but not always for flavor. The result can be wheat with really strong gluten—perfect for making bread chewy, but sometimes too tough. In Europe, many organic farms still grow older varieties like spelt, einkorn, and emmer, or modern wheats chosen for taste as much as for yield. That’s why European bread often feels lighter and more flavorful. I have bought organic breads when I can find them and unfortunately, they taste bland and tough!

Milling Matters

How the grain is ground also makes a difference. In the U.S., organic flour is often very “whole”—meaning it keeps lots of bran and germ. That’s healthy, but it can make bread heavier and a bit bitter. In Europe, countries set rules for flour types, like French Type 65 or Italian Type 00, which allow for partial sifting. The flour still has nutrition, but the bread turns out softer, lighter, and often tastier.

The Secret of Fermentation

In American organic bakeries, loaves are often made quickly—mixed, baked, and on the shelf the same day. In Europe, bakers take their time. Long fermentations, sometimes 16 to 24 hours, bring out natural sweetness, make bread easier to digest, and build that classic sourdough flavor.

What People Expect

In the U.S., shoppers often buy organic bread because it’s “healthy.” A dense, hearty loaf feels like you’re getting your money’s worth. In Europe, bread is part of everyday life, so even organic loaves have to win people over with taste and texture first.

A Side-by-Side Example

  • U.S. Organic Loaf: 100% whole wheat, baked in a few hours, dark, dense, and chewy.
  • French Organic Baguette: flour sifted just enough, fermented for over 16 hours, crisp crust, airy inside, and nutty flavor.

Both are organic—but they couldn’t be more different.

The Takeaway

So why does bread taste better in Europe? It’s not just nostalgia from your travels. It’s the wheat varieties, the flour standards, and the time bakers are willing to invest. If the U.S. wants organic bread that rivals Europe’s, we might need to rethink what we value most—nutrition on the label, or flavor on the table. I think we have a great product on the farm, and we need it to be a great product at the bakery!