TOPIC AREA GRASSLAND

Grassland is one of the most important forms of land use in Lower Saxony, covering around 700,000 hectares. It is primarily used for the production of fodder and thus for the production of milk and meat. The production of energy (biogas) is also important. However, grassland also helps to protect the climate, soil and groundwater, is an important habitat for plants and animals and has a significant impact on the landscape.

With an average yield per hectare of 80 dt dry matter with three cuts per year and a protein content of 15% (based on dry matter), grassland can produce over 820,000 tons of crude protein. Lower Saxony and Bavaria account for almost half of the entire German dairy cow population. Grazing on grassland is therefore extremely important in Lower Saxony. Although grazing is very positive from an animal welfare perspective, there are a number of issues with regard to sustainable use, including methane production by ruminants. However, losses of biodiversity are also seen in connection with the agricultural use of grassland.

Alternatives to the intensive form of grassland management for the production of animal proteins and fats, as practiced today in large parts of Lower Saxony’s dairy regions, are therefore of particular interest from an ecological point of view. The direct extraction of concentrated protein from green biomass for use in animal fattening has also already been described. The direct use of the extracted protein in human nutrition has also already been investigated in partial aspects, but there are currently no studies available that allow a further evaluation of the potential of this protein source with regard to economy and ecology. However, since the development of grassland protein through technical processes, without conversion by ruminants, provides significantly higher yields, the integration of this novel protein source into the overall evaluation of land use must be included against the background of possible future CO₂ pricing in agriculture.

There is still a considerable need for research before directly obtained protein from green biomass can be used commercially. In addition to the development of suitable technical systems and the determination of process costs, the technological functionality of the protein and its suitability as a foodstuff (novel food) must be clarified.