Carbon Dioxide and its’ Effect on Agriculture

Although living organisms emit carbon dioxide (CO2), in this context it is considered as a pollutant. For this specific context, CO2 is defined also as the modes of transportation, the use of power plants, factories and so on. And as industries are expanding, more of the gaseous CO2 is being released resulting in an increased overall atmospheric temperature in addition to affecting the growth of agriculture.

Furthermore, plants need CO2 to survive. One way in which this process is completed is by taking advantage of photosynthesis. In a study completed by researcher, Elliot Campbell, data found that over the past decade, humans have contributed to the identified increase in photosynthesis. This increase of photosynthesis has been at a rate of 30%.  At first, the results overall suggested that with increased amounts of carbon dioxide present, there will be an increase in crop abundance, which therefore benefits the farmers.

But, the results are not as simple as they may sound. Increased amounts of photosynthesis does not translate to a direct increase in produce. Other influential factors of agricultural growth are due to the advancements of seed variants, irrigation systems and fertilizers. Surprisingly, research has found that more CO2 can make plants less nutritious. With an increased presence of CO2 it has been found that plants contain lower concentrations of  important nutrients such as potassium, nitrogen and copper. Higher rates of carbon dioxide also result in a faster rate in which microbes take up nutrients. This acceleration in microbe action prevents the plants from taking up valuable nutrients through their roots. The lack of nutrients further can make humans more vulnerable for diseases including pneumonia and malaria. Furthermore, increased carbon dioxide levels have also influence the concentrations of iron. Iron is a crucial in helping pump oxygen throughout the body.  This research suggests that the “rate of iron deficiency” will increase from 21% to 27% in the next 10 years. 

            There needs to be an increase in awareness and communication about how to decrease an individuals’ carbon footprint. Our own use of fossil fuels decreases the nutrient value in our produce and weakens our immune system.