But AGIC also warned grain growers to be aware of the distinction between climate change and long-term weather patterns.

Commissioner of Natural Resources for NSW and member of the Wentworth Group of Concerned Scientists, John Williams, said that today’s farmers were used to having twice as much rainfall and riverflow as the federation generation (1900-1950).

He also said that the historical 50 year weather cycles that are in existence have their basis in meteorological patterns.

Mr Williams said that for Australian agriculture to be sustainable it must be able to cope with decade long dry sequences.

There were opportunities, however, for Australian agriculture to capitalise on climate change with the possibility of growing crops in areas that are currently too wet and cool to produce grain.

David Miller from the Iowa Farm Bureau said similar 50 year climate cycles occurred in the US.

“We need to have grandfathers teaching their grandsons and daughters about farming systems, not their fathers," Mr Miller said.

“Every second generation will see the same type of weather pattern as the natural system goes through its 50 year cycle.

“We need to recognise these weather cycles before we can begin to understand the impact of climate change.”

Monsanto’s vice resident of Consumer Traits, David Stark, spoke of the issues surrounding food, fibre and fuel and told delegates that over the next 50 years, the industry will have to produce as much food as has been produced in the history of mankind, and in a way that protects the environment.

Mr Stark outlined the range of issues now confronting consumers, including sustainability, affordability and nutrition.

“Environmental problems aren’t the only thing confronting the grains industry.

"With food prices continuing to climb, there are almost a billion people hungry and malnourished," he said.

"On the other hand, there are people suffering from obesity, diabetes and heart disease due to poor diets.

“How do we produce enough food, fibre and fuel, protect the environment, and make healthy food accessible and affordable for everyone?

“This challenge goes way beyond any one company, industry or technology, we’re committed to doing what we can to help,” Mr Stark said.