Authors
1
Researcher, Department of Soil and Water Conservation and Watershed Management, Agricultural Research and Natural Resources Center, Kerman Province, Agricultural Research, Education and Development Organization, Kerman, Iran.
2
1Assistant Professor, Department of Soil Conservation and Watershed Management Research, Khuzestan Agricultural and Natural Resource Research Center, Agricultural Research, Education and Extension Organization, Ahwaz, Iran.
Abstract
In this research, data was analyzed and evaluated using a completed questionnaire from experts and locals in the area, along with library and field studies, and the preparation of documentary films and photos. Locations in Kerman province where remnants of traditional soil conservation methods were present were identified. Potential weaknesses of the methods were determined through information gathering from users or field observations. Given that part of Kerman province is desert and arid, traditional soil conservation methods were identified, examined, and studied. The research results led to the identification of 21 traditional and modern soil conservation methods, which require an integrated approach, participation from all stakeholders, adequate budget allocation, and continuous monitoring of implementation. The combination of indigenous knowledge, modern science, and new technologies, especially in stabilizing sand and identifying centers, along with a focus on sustainable management of resources (water, soil, vegetation, livestock), is the key to success in reducing erosion and restoring sensitive ecosystems in Kerman province. Furthermore, the research results indicated that despite the significant activities carried out in the field of desertification in the province, the vast amount of desert land and the high volume of remaining work require more attention from the provincial authorities and the allocation of special funds to accelerate desertification activities in order to shorten the execution time of projects and make them more effective.
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