Developing a method to estimate the costs of soil erosion in high-risk Scottish catchments: final report
Report from a project which developed and used an ecosystem service framework approach to estimate the costs of soil erosion in Scotland, for five study catchments.
Appendix 8. Classification of IACS crops into the economic model (and erosion rate class)
Table 75 shows the descriptions of the IACS land use classes (and their associated erosion rate class) and how these have been classified for the economic model.
PREDOM_LU | IACS class | Economics class | Erosion Rate Class |
---|---|---|---|
CMIX | Arable silage for stock feed | Improved grass | Improved grass |
ARTC | Artichokes | Artichokes | Intensive arable |
ASPG | Asparagus | Asparagus | Intensive arable |
BEAN | Beans for human consumption | Beans | Extensive arable |
BLB | Bilberries (and other fruits of the genus vaccinium) | Soft fruit | Horticulture |
BKB | Blackberries | Soft fruit | Horticulture |
BLR | Blackcurrants | Soft fruit | Horticulture |
BFLO | Bulbs/flowers | Bulbs | Intensive arable |
COMM | Common grazing | Rough grazing |
Rough grazing |
FALW | Fallow | Fallow | Extensive arable |
FB | Field beans | Beans | Extensive arable |
BSFS | Flower bulbs and cut flowers | Bulbs | Intensive arable |
GSB | Gooseberries | Soft fruit | Horticulture |
PGRS | Grass over 5 years | Improved grass | Improved grass |
TGRS | Grass under 5 years | Improved grass | Improved grass |
LLO | Land let out to others | Llo | Extensive arable |
LIEM | Lfass ineligible environmental management | Improved grass | Improved grass |
LIN | Linseed | Linseed | Extensive arable |
MAIZ | Maize | Maize | Intensive arable |
MC | Mixed cereals | Cereals | Extensive arable |
NF_IB | Non-food setaside - barley for industrial use | Barley | Extensive arable |
NF_SRC | Non-food setaside - forest trees short cycle | Woodland | Woodland |
NF_HEAR | Non-food setaside - high erucic acid rapeseed | Osr | Extensive arable |
NF_IO | Non-food setaside - oilseed rape for | Osr | Extensive |
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