Wisconsins effort to save native corn

By Blake Jackson

A partnership between crop scientists at the University of Wisconsin–Madison and the Ho-Chunk Nation is safeguarding traditional corn varieties while supporting sustainable agriculture practices. The project, based at the university’s West Madison Agricultural Research Station, focuses on increasing seed stocks of rare Ho-Chunk corn varieties, such as Speckled, Bronze Beauty, and Ho-Chunk White. This initiative is part of a broader USDA-funded collaboration to support Indigenous food sovereignty and traditional farming methods.

When the Ho-Chunk Nation Department of Agriculture recognized that some of its crops were at risk, it collaborated with Bill Tracy, a professor of plant and agroecosystem sciences. Unlike conventional methods that rely on genetic modifications or cross-breeding for increased productivity, Tracy and his team prioritized preserving the integrity of the traditional corn varieties.

To achieve this, the team employed sustainable farming techniques such as reduced tillage, planting cover crops, and growing companion crops that benefit corn growth. In addition, they adhered to the Ho-Chunk Nation's preference for organic farming by avoiding herbicides, although this required innovative strategies to manage weeds. The team also worked on adapting machinery to support traditional farming methods.

One major challenge was preventing cross-pollination with commercial corn grown in Wisconsin. The scientists addressed this by hand-pollinating the Ho-Chunk corn varieties and covering the ears with protective bags. This meticulous process enabled the team to hand-pollinate over 3,500 ears of corn, yielding around 420,000 seeds—enough to plant approximately 30 acres of corn in the next growing season.

The Ho-Chunk Nation had previously been limited to planting only five acres of these traditional corn varieties each year. With the seeds now stored at UW–Madison, the Nation is preparing to expand its cultivation efforts.

“As a land grant faculty member, I really believe the job is about service,” said Tracy. “Native farmers are trying to do something good for their environment and they’re working very hard to do something good for their community. I’m passionate about helping them.”

This collaboration highlights the vital role of service and community engagement in agricultural science, blending tradition with innovation to preserve Indigenous food systems for future generations.

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