| Abstract: | SUMMARY Specialization is the foundation of contemporary agriculture, yet until the early decades of the 20th century, enterprise diversity was the norm. As agriculture has become more specialized in the intervening years, yields have increased dramatically, but so too have a range of economic, environmental, and health problems. This contribution presents evidence that specialization is an ecologically dysfunctional design for food production, a thesis which is supported by the predominance of problem-solving research in the contemporary literature. As demonstrated by Louis Bromfield in the 1940s and by organic and sustainable farmers today, the strategic integration of crops and livestock/ forage enterprises avoids many of the problems of specialization, while also capturing economic and ecological synergies denied to specialist producers. In addition to providing human foodstuffs, forage-based livestock production also offers a range of novel opportunities to channel natural processes to the service of humanity, from carbon sequestration and site remediation to non-chemical vegetation management. |
