offered again in summer 2022. “One of my goals for this program was to bring UW students as close as possible to the country, its culture and its people,” says course instructor Aurelie Rakotondrafara, an associate professor of plant pathology. “And there are lessons here for every UW student: Every time we eat, we participate in agriculture.” The program was established in 2018 by Jiwan Palta, now a professor emeritus of horticulture, inspired by the numerous links between Madison and Obihiro. The two municipalities are sister cities, and their universities have an official research collaboration to improve potato quality and production. Obihiro, on the island of Hokkaido, shares a common latitude with Wisconsin of 43 degrees north, so the two areas experience similar climates and seasonal changes. There are notable differences, too — such as Hokkaido’s volcanic ash soils. Hokkaido’s farmers produce some of the same products as Wisconsin’s farmers — potatoes, soybeans and dairy, for example — and they experience some of the same challenges such as soil conservation. “[My farm’s] volcanic ash soil is very easy to till but has… poor drainage. For soil management, I am trying to avoid excessive tillage because the soils are very fragile,” crop farmer Yuichi Sato explained during a virtual field trip to his farm, where he grows a five-year rotation of potato-wheat-wheat-sugar beet-beans. Students in the program learned about the different approaches the two countries take, based on cultural, geographic, and agricultural factors. “I liked being able to converse with the professors regarding dairy farming in Japan and how different and similar it is to farming here in Wisconsin,” says Rachel Schumann, a Farm and Industry Short Course student studying agricultural business, whose family owns Blue Prairie Holstein in Blue Mounds, Wisconsin. “As a member of a dairy farming family, it was interesting to hear how low the fertility rate is on Japanese farms, and how small their farms are compared to those in Wisconsin. Big dairy farms in Japan are 80 to 100 cows, whereas my family has a 1,000 cow dairy here.” The course also introduced students to Japanese culture. Ahead of their first meeting with OUAVM faculty and students, UW students learned Japanese etiquette. They could also earn extra credit through “A Little Bit of Culture” lessons, where they learned about the traditional Japanese tea ceremony, gift wrapping, manga (graphic novels) and more. In their course evaluations, students reported strongly enjoying the live interactions with professors, farmers and fellow undergraduates. And on the other side of the globe, the course provided meaningful experiences for the Japanese students who volunteered to help produce the field trip videos and participate in classroom discussions. Some had their own study abroad plans derailed by the coronavirus pandemic. “I enjoyed it a lot! We had the opportunity to interact with UW students, discussing Japanese culture and [having] chit chat sessions, asking questions to each other,” says Ai Yamazaki, a senior studying animal production at OUAVM. “It was a great chance to learn new [English] vocabulary related to agriculture and get to know students from the States.” The warm feelings were mutual. “Although being in Japan would have been more immersive, being able to interact with the students of Obihiro was fun,” says Schumann. “They were so interested in us American students, just like we were interested in them.” For more information or to register for the program, visit https://studyabroad.wisc.edu/program/?programId=650. PrevNext
