Quotulatiousness

June 6, 2011

Oxfam’s latest report a Curate’s Egg

Filed under: Economics, Food, Government — Tags: , , , — Nicholas @ 09:44

Tim Worstall points out the good bits first:

Oxfam’s latest campaign, “Grow”, seems so lovely and cuddly that to criticise it is almost like torturing puppies. What could be wrong with trying to feed the hungry and thus make the world a better place? Alas, if wishes were kings we could all be monarchs for the day and what’s wrong with the campaign is not the initial wish but the list of damn fool things it intends to do.

Praise first: Oxfam is quite right that there are several entirely stupid things that are being done about food currently. The first and most obvious is the biofuels nonsense: food should go into people, or at least animals we can eat, not into cars. But the European Union has insisted that 10 per cent (to rise to 15 per cent) of all petrol/diesel must be made from plants instead. Oxfam seems to think that this will reduce emissions: despite every scientist worthy of his slide rule pointing out that growing and processing the plants emits more than the oil being replaced.

Another policy we should stop yesterday is the subsidy of the rich world’s farmers. Can’t make a profit growing what people want to eat? Then stop and do something else. We say this to car makers, to buggy whip makers and there’s nothing about wading in cow shit that makes farming any different. New Zealand did it and farming profits went up.

Well, that’s about it for the good:

And then the report goes entirely doolally over commodities speculation, over futures and options. One of the points the report makes (in one of the good bits) is that price volatility is damaging both to producers and consumers. So we’d like to have some method of dampening such volatility. At which point it insists that this means we must lessen speculation in foodstuffs. But, umm, speculation in foodstuffs is what dampens price volatility in foodstuffs.

If any Oxfam type happens to read this by mischance, here’s why. To make money in commodities you have to buy low and sell high. When you buy low you prevent prices from falling further, in fact you raise them: maybe only a little depending on how much of the market you’re buying, but raise them you do. Good, so we’ve just reduced the slumping of prices which do so much damage to farmers. When you sell high you’re increasing the supply onto the market at a time of shortage. This reduces the price volatility at the high end which does such damage to consumers. So, our speculator making money reduces price volatility: it’s only the speculator who buys high and sells low who increases it and as he goes bust very quickly we don’t need to worry about him.

The term in the headline explained.

June 5, 2011

The Marmite affair hits Port Hope

Filed under: Britain, Bureaucracy, Cancon, Food, Health — Tags: , — Nicholas @ 10:57

Apparently the bureaucratic reach of Danish food nannies now extends as far as Port Hope, Ontario. I dropped in to the British Pantry to stock up on my usual assortment of pickled onions, crisps, toffees, and floral gums, to discover that not only did they not have any Marmite, they couldn’t get any more. This is serious . . . food DefCon Three level serious.

A quick interrogation of the sales person revealed that this is due to some strong disinformation activity on the part of the anti-Marmite faction: “Oh, we can’t bring that in anymore because it’s got beef extract in it. We’re not allowed to import that without a beef importing permit.”

My (sadly) empty jar of Marmite proclaims on the front that it’s 100% Vegetarian:

20110605-105004.jpg
100% Vegetarian
20110605-105347.jpg
Ingredients: Yeast Extract
Salt
Vegetable Extract
Niacin
Thiamin
Spice Extracts (contains Celery)
Riboflavin
Folic Acid
Vitamin B12

June 3, 2011

QotD: New York City, the capital city of Nanny State

Filed under: Bureaucracy, Food, Government, Quotations, USA — Tags: , , , , — Nicholas @ 11:49

The lowest blow in City Hall’s war on wicked food is its recurring efforts to ban the buying of fizzy pop with food stamps. In an initiative that could easily be titled ‘No Coke for poor black folk’, the Bloombergers have sought federal permission to prevent welfare recipients from using government cash to purchase fizzy drinks. The killjoyism of this campaign, the Scrooge-infused miserabilism of it, is astounding. City Hall has launched an advertising campaign demonising sugary drinks as one of the great evils of our time, and its internal email correspondence about the campaign, which was leaked to the New York Times, shines a rather harsh light on the evidence-lite nastiness of the modern-day nudge-and-nanny industry. Scientific advisers emailed Thomas Farley, Bloomberg’s overactive health adviser, to say that the ad’s claim that drinking pop can make you gain 10 or 15 pounds is ‘simplistic’ and ‘exaggerated’. Overriding them, Farley responded: ‘I think what people fear is getting fat, so we need some statement about what is bad about consuming so many calories.’ Who needs evidence when you have fear? The ad shows human fat gurgling from the top of a can of soda. One City Hall employee could barely conceal his excitement: it is ‘deliciously disgusting’, he said in one of the emails that was leaked.

‘Deliciously disgusting’ — that just about sums up how New York’s new rulers view the huddled masses of this extravagant city. In a complete reversal of the traditional democratic relationship, Bloomberg and co don’t consider it their duty to mirror the desires and outlook of those who elected them. They want to remake New Yorkers as models of what they consider to be healthy citizenship. Much of this stuff comes from Thomas Farley, who is championed by both Bloomberg and the liberal media as an admirably thin jogging aficionado who believes in the power of the nudge to remould the citizenry. He is a ‘superman’, the New York Times recently gushed, who has ‘grasshopper-like legs’ (eurgh), a result of the fact that ‘he exercises seven days a week, loves his vegetables and has never smoked a cigarette’ (boring). This fanboy fluff piece was illustrated with a picture of Farley leading a workout of not-so-thin black New Yorkers, his grasshopper-like legs just as sure a sign of his superiority as his white skin would have been 100 years ago.

Brendan O’Neill, “The men who killed New York”, The Spectator, 2011-06-04

June 2, 2011

When menu translators go feral: “Timid and rapidly grown prostitutes”

Filed under: Food, Humour — Tags: — Nicholas @ 12:16

Victor Mair finds the menu items lost something, but gained humour, in the translation:

The basic Bèn School Method seems to be to look each content word up in a bilingual dictionary, and to pick the most amusing and least grammatical option among the alternatives on offer. The word order of the translation seems to be a semi-random compromise among the various languages involved.

H/T to Tom Vinson for the link.

May 29, 2011

More on the Anglo-Danish Marmite affair

Filed under: Britain, Bureaucracy, Europe, Food, Health — Tags: , , , , — Nicholas @ 10:34

Colby Cosh rounds up the details on the Marmite affair:

Nothing stirs the blood of the British like a nice slapfight over European regulation, and this goes double when food is involved. The UK press has found its latest excuse for tut-tutting and finger-waggling in the unlikeliest of places: at the bottom of the squat, distinctive little jar in which the vile breakfast spread Marmite is sold. This week, English-language journals in Denmark reported that the Scandinavian kingdom’s food regulator was having the dark brown yeast extract cleared from the shelves of shops which serve Brit expatriates.

The British reared up as one, displaying a spirit of indignant unity. “What have the Danes ever done for global cuisine?” thundered the Belfast Telegraph, breaking Godwin’s Law into splinters over its knurled Ultonian knee. (Unfortunately, a good answer might be “Not given it Marmite, at any rate.”) Fans of the quasi-foodstuff gathered on Facebook to form a “Marmite army”. Social campaigners used the ban to call attention to dubious patches in Denmark’s record on human rights and environmentalism.

As he points out, nobody at the Danish food nanny office suddenly issued a ban: technically Marmite had never been cleared for import at all. So it’s just a matter of filling in a form or two and Bob’s your uncle? Not quite:

Marmite’s status as a “fortified food” has apparently only just been noticed, and the DVFA says that “it has not received an application for marketing in Denmark of Marmite or similar products with added vitamins or minerals.” A glance at the DVFA’s procedure for obtaining approval to market these foods reveals why brand owner Unilever might not be in such a hurry to file. (And it also reveals that free-trade fanatics like me should probably rein in their admiration for the EU’s trade barriers just a little.) The agency not only requires compliance with EU-wide regulations, but insists that each product pass an “individual risk assessment” performed using a made-in-Denmark scientific procedure.

May 26, 2011

The Danish Marmite affair thickens

Filed under: Britain, Bureaucracy, Europe, Food, Health — Tags: , , , — Nicholas @ 09:50

Lester Haines has the latest on the plight of ex-pat Brits suffering under a dictatorial food regime in Denmark:

According to this official statement, neither Marmite nor its Oz rival Vegemite are banned in Denmark, because they’ve never actually been approved for sale.

A 2004 law controls the distribution of products with “added vitamins, minerals or other substances”, and in order to punt such foodstuffs, they “need to be approved by the Danish Veterinary and Food Administration before the product can be marketed”.

[. . .]

In effect, then, those shops selling Marmite are dealing in unauthorised enhanced substances.

We and the Daily Mail have no doubt that any attempt to legalise Marmite would be met with a swift rejection, in defiance of EU directives on free trade. As Copenhagen-based expat Lyndsay Jensen put it: “They don’t like it because it’s foreign. But if they want to take my Marmite off me, they’ll have to wrench it from my cold dead hands.”

It’s been said that Marmite is an “acquired taste”, but Denmark’s health regulators are moving quickly to ensure that Danes never have the opportunity to develop that taste. Of course, like most other forms of prohibition, it might actually increase the attractiveness of the “forbidden fruit”.

Denmark has a long coastline, so smuggling in the little black jars across the North Sea would be quite possible . . .

May 25, 2011

Denmark moves to save its citizens from Marmite

Filed under: Bureaucracy, Europe, Food, Health — Tags: , , — Nicholas @ 07:22

Danish diners will no longer be subject to the horrors of Marmite, thanks to swift and decisive action by the country’s Veterinary and Food Administration:

According to the advert, you either love it or hate it. As far as Marmite goes, the Danish government hates the stuff. That at least is the conclusion that many foreigners have drawn following a ban on the sticky brown yeast extract.

The sales ban enforces a law restricting products fortified with added vitamins. Food giant Kellogg’s withdrew some brands of breakfast cereal from Denmark when the legislation passed in 2004, but until now Marmite had escaped the attention of Danish authorities.

“What am I supposed to put on my toast now?” asked British advertising executive Colin Smith, who has lived in the country for six years. “I still have a bit left in the cupboard, but it’s not going to last long.”

I celebrated the decision by having some Marmite on crackers for lunch yesterday. More for me!

Update: “Let the rise of the Marmite Army begin!”:

“Spread the word, but most importantly spread the Marmite,” wrote Kelly. “On every street in good old Denmark, show ’em what they’re missing after they’ve banned this iconic product from our supermarket shelves! Make it a Marmite day everyday folks! Let the rise of the Marmite army begin!”

But even on the page, opinion remained divided. A perplexed Ray Weaver wrote: “but… it’s horrible…”

On the page calling for a boycott of Danish goods, fan Joe Figg feared the ban could have far-reaching consequences. “This dastardly move could bring about global warming of toast,” he wrote. While Mark Salisbury wrote: “Down with spread fascism!”

April 2, 2011

The continued risk of antibiotic resistance

Filed under: Food, Health — Tags: , — Nicholas @ 11:59

The Economist has a good piece on the problems with mis-use of antibiotics:

Convenience and laziness top the list of causes of antibiotic resistance. That is because those who misuse these drugs mostly do not pay the cost. Antibiotics work against bacteria, not viruses, yet patients who press their doctors to prescribe them for viral infections such as colds or influenza are seldom harmed by their self-indulgence. Nor are the doctors who write useless prescriptions in order to rid their surgeries of such hypochondriacs. The hypochondriacs can, though, act as breeding grounds for resistant bacteria that may infect others. Even when the drug has been correctly prescribed, those who fail to finish the course are similarly guilty of promoting resistance. In some parts of the world, even prescription is unnecessary. Many antibiotics are bought over the counter, with neither diagnosis nor proper recommendations for use, multiplying still further the number of human reaction vessels from which resistance can emerge.

Nor is the problem confined to people. Analysing official figures, Louise Slaughter, an American congresswoman who is also a microbiologist, calculates that four-fifths of the antibiotics used in America are given to livestock, often to get perfectly healthy animals to grow faster. That is convenient, because it produces cheaper meat, but it creates yet more opportunities for bugs to evolve resistance.

All this matters because antibiotic resistance has both medical and financial costs. It causes longer and more serious illnesses, lengthening people’s stays in hospital and complicating their treatment. Sometimes people die unnecessarily. In one study, which sampled almost 1,400 patients at Cook County hospital in Chicago, researchers found resistant strains of bacteria infecting 188 people, 12 of whom died because they could not be treated adequately. At the moment, resistant bacteria threaten mostly children, the old, cancer patients and the chronically ill (especially those infected with HIV). However, there could be worse to come. Nearly 450,000 new cases of multidrug-resistant tuberculosis are recorded each year; one-third of these people die from the disease. More than a quarter of new cases of TB identified recently in parts of Russia were of this troublesome kind.

March 30, 2011

For the bacon fans

Filed under: Food, Randomness, USA — Tags: , — Nicholas @ 07:19

Restaurants have been known to capitalize on food trends, but few dare go as far as Denny’s:

Denny’s is bringing on the bacon.

The all-American diner is about to begin advertising a new limited-time menu of seven bacon-centric items for breakfast, lunch and dinner dubbed “Baconalia.” While the bacon trend has been several years in the making, the $548 million chain is capitalizing on it now because “we truly believe the bacon trend is here to stay” said John Dillon, VP-marketing and product development at Denny’s. “We’re not on the cutting edge, but, we’re really bringing it mainstream by being the first chain to offer it on a fully dedicated menu. No chain has embraced it like we have.”

Among the items included in Baconalia are Bacon Meatloaf, Ultimate Bacon Breakfast Triple Bacon Sampler — with, you guessed it, three kinds of bacon — as well as items that employ more unconventional uses for bacon, such as Bacon Flapjacks and the Maple Bacon Sundae, an ice-cream sundae with maple-flavored syrup and sprinkling of bacon. Mr. Dillon said that so far, the sundae has generated the most buzz and excitement.

March 20, 2011

Stilton cheese

Filed under: Britain, Bureaucracy, Europe, Food, Law — Tags: , — Nicholas @ 11:48

In the comments to a post at BoingBoing about something called a shooter’s sandwich (which itself sounds remarkably edible) was a link to Huntsman cheese. I’ve actually had Huntsman cheese, although I didn’t know it had a formal name: it’s Stilton and Double Gloucester cheeses in alternating layers (very tasty).

Having already made myself hungry — I got up late this morning and still haven’t had breakfast — I followed the link for Stilton cheese to discover the following little bit of EU nomenclature inanity:

Stilton is a type of English cheese, known for its characteristic strong smell and taste. It is produced in two varieties: the well-known blue and the lesser-known white. Both have been granted the status of a protected designation of origin by the European Commission, together one of only seventeen British products to have such a designation. Only cheese produced in the three English counties of Derbyshire, Leicestershire, and Nottinghamshire — and made according to a strict code — may be called “Stilton”. This means that cheese produced in Stilton, the village in Cambridgeshire for which the cheese is named, would not legally be allowed to be called Stilton Cheese.

Absurd, right? Well, for a change, there is actually a good reason for the restriction:

It is commonly believed that the pioneer of blue Stilton was Cooper Thornhill, owner of the Bell Inn on the Great North Road, in the village of Stilton, Huntingdonshire. Traditional legend has it that in 1730, Thornhill discovered a distinctive blue cheese while visiting a small farm near Melton Mowbray in rural Leicestershire — possibly in Wymondham. He fell in love with the cheese and made a business arrangement that granted the Bell Inn exclusive marketing rights to blue Stilton. Soon thereafter, wagon loads of cheese were being delivered to the inn. Since the main stagecoach routes from London to Northern England passed through the village of Stilton he was able to promote the sale of this cheese and the fame of Stilton rapidly spread. However, the first known written reference to Stilton cheese was in William Stukeley’s Itinerarium Curiosum, letter V, dated October 1722, and in his 1724 work A tour thro’ the Whole Island of Great Britain Daniel Defoe describes Stilton cheese as “famous”.

So the cheese called “Stilton” isn’t actually made in Stilton. However, the Bell Inn is still there, and you can indeed get a meal with Stilton cheese in the building that helped to make it famous. I’d dig out my photos of the building, but I was there in the pre-digital photography age, so I’m not at all certain where they are . . .

March 2, 2011

Love it or hate it: Marmite and social media

Filed under: Britain, Food, Randomness — Tags: , , — Nicholas @ 00:06

Oddly enough, I just picked up a jar of Marmite recently, not having tasted the stuff for literally decades. I love the stuff, but I can understand why others might hate it:

When it comes to evoking passionate debate British brand Marmite has proven controversy can help build buzz and sales. This brown savory spread made from yeast extract has an incredibly distinctive flavor. 15 years ago Marmite’s own “Love It or Hate It” campaign evolved out of a difference of tastes among the creative team at DDB London. One loved the brown, savory spread and one hated it. The campaign’s longevity and fame reflects the fact that even in its country of origin, the brand’s strong taste is “challenging.” (Few Americans can even stand the idea of Marmite and it is questionable whether many Brits would if they had not been introduced to the taste as children.)

[. . .]

The “Love it or Hate It” campaign brought to an end five years of stagnating sales and a weakening brand and led to sustained, penetration-led growth of around 5% each year for the next five years.

When sales once again started to slow in 2002 the campaign idea proved flexible enough to help revive the brand’s fortunes once again. The campaign was enlisted to introduce a new, “squeezy” container and extend usage to sandwiches. Messing with a much loved brand is never easy, but astute brand management involved ardent fans with the relaunch and enlisted another British icon, Paddington Bear, to bring the brand back to growth. In 2010, the brand spoofed the British elections. Love and Hate parties battled it out to either build a shrine to the brand or rename it “Tarmite.”

The fact that people are so passionate about the brand (for or against) means that Marmite’s “Love It or Hate It” campaign is a natural fit with social media. According to Contagious Magazine, some 200,000 fans were already on Facebook as self-declared Marmite lovers long before the official page was launched in 2008.Today the brand has a fully fledged social media presence with over 500,000 people liking the brand and 182,000 liking The Marmite Hate Party (Dedicated to Stop the Spread of Marmite by reducing, and ultimately terminating, its production and consumption).

Damn. Now I’ve gone and made myself hungry . . .

February 23, 2011

Now you can’t have “Cornish Pasties” unless they’re from Cornwall

Filed under: Britain, Bureaucracy, Europe, Food — Tags: , , — Nicholas @ 09:16

Apparently the poor bakers of Cornwall have been driven to the edge by unfair competition. They’ve been fighting the tide of so called “Cornish Pasties” that have never been within hundreds of miles of Cornwall. Now, thanks to the intrepid bureaucrats of Brussels, the Cornish Pasty now has the same kind of name protection as Champagne:

Aficionados of the Cornish pasty will in future be assured that their pasty is the real deal, following a European Commission ruling that only pasties prepared in Cornwall in the traditonal way can be labelled “Cornish”.

Cornish maiden bearing platter of genuine Cornish pasties. Photo: Cornish Pasty AssociationThe announcement that the pasty has been granted “protected geographical indication” (PGI) marks a great day for the Cornish Pasty Association, which for nine years has battled to protect its product from pretenders pumping out non-traditional imitations “inferior in both quality and taste”.

I’ve always been a big fan of “Cornish Pasties”, but I now discover that I’ve apparently been cheated all these years: I’ve never actually eaten a “real” Cornish Pasty in my entire life! (And given that I’ve never been to Cornwall, I may never try one . . .)

February 11, 2011

How “those evil speculators” actually provide a very useful public service

Filed under: Economics, Food, History, Liberty, Politics — Tags: , , — Nicholas @ 07:59

Tim Worstall has a very good summary of Adam Smith’s explanation of the very useful public service provided by speculators:

Back to food: this is exactly the argument that Adam Smith put forward to explain the activities of a wheat merchant (Wealth of Nations, Book IV, Chapter V, start at para 40, here, for a decent dose of 18th century prose). When wheat is plentiful (although he calls it corn — the English did not call maize corn until some time later), say after a harvest, the merchant buys it up and stores it. He then waits until prices have risen before he sells it. If his expected shortage in the future doesn’t arrive then he’s shit out of luck and loses money. If it does, then the happy populace now have wheat to eat. For, and here’s the crucial point: what our merchant, our speculator, has done is move prices through time.

If we all ate wheat like it was that bounteous time just after harvest all the time then we would run out of wheat entirely before the next harvest. Prices would, at that point, become really rather high. However, by buying in the time of plenty, he’s raised prices in that time of plenty: thus making everyone consume a little less in that Harvest Festival gluttony. He’s also lowered prices in the Hungry Time (in medieval times, the six weeks before the harvest was indeed known as this, it was the worst time of year for food supplies) because he has at least some grain available rather than none.

So we’ve reduced price volatility, stretched the available supply over more time, possibly even stopped some starvation, by someone being enough of a bastard to speculate on food prices.

Now note, this is physical speculation, actual purchase, taking delivery and storage.

Derivatives speculation, using futures and options, has less effect on prices. It gives us information about what people think prices might be in the future, for sure, but it will only affect today’s prices if high future prices lead to that actual physical storage and hoarding. Which could happen, to be sure, but won’t necessarily.

All of this leads us to what people like M Sarkozy are trying to say and what the WDM are screaming about. The latter, in their report linked above, come right out and say that as more people are playing with food derivatives, this is what has been pushing up food prices. This is nonsensical, in the absence of any physical hoarding. For a start, WDM seems not to realise than a futures market is zero sum: for any profit made by someone then someone else must have made an equal and opposite loss. For everyone going long (betting on a price rise) someone else must have made an equal and opposite bet going short (betting that prices will fall). That’s just how these markets are. It really doesn’t matter to spot (current) prices whether three people are betting £50 or 30,000 are betting $50bn: there will be an equal and opposite number of people long as there are short, by definition.

So it absolutely cannot be that “more people speculating increases food prices”.

WDM’s second point is that more speculation means more volatility in prices: something that almost all economists would regard with a very jaundiced eye. For the general assumption is that futures act upon prices as does Smith’s wheat merchant: they reduce price volatility. Fortunately, the WDM, in its own report, provide us with an example of this. In the 2006/8 price rises, it notes that there’s a deep and liquid speculative market for wheat and corn (maize), while there’s only a very thin one for rice. And yet it was rice that was vastly more volatile in price in this period: despite the fact that it was wheat and maize which people were turning into ethanol for cars (the true cause of the price rises) rather than rice.

The price of a good is also a signal of availability: the more scarce the item is, the higher the price will go. The higher the price goes, the greater the incentive to either limit the use of the item or to search for substitute goods. This is a key feature of free markets: without the price change signalling, consumers cannot accurately guage whether to increase or decrease their use of a particular good. This is why the worst possible reaction to a sudden price increase is price controls: remember the first oil crisis in the 1970s? Price controls meant that people could still buy gasoline at the “old” price . . . until there wasn’t enough to go around. Controlling the price creates artificial shortages and fails to rationally indicate to consumers to conserve or limit their consumption.

Reif produces first Canadian raisins

Filed under: Cancon, Food, Randomness, Wine — Tags: — Nicholas @ 07:14

I always figured that we were too far north to produce raisins, despite our large-and-growing grape crops. Just because it was widely thought doesn’t mean it’s true:

“Originally, the idea was to make an appassimento-style wine that involves the drying of grapes that is common in a region of Italy where they make Amarone-style wines,” explains Reif Estate winemaker Roberto DiDomenico. DiDomenico and Reif Estate owner Klaus Reif, a 13th-generation winemaker who immigrated from Germany in the early 1980s and bought his uncle’s Niagara winery in 1987, had some contacts in Simcoe’s tobacco country. “We learned that there would be some kilns available as the tobacco industry has been waning,” says DiDomenico. They purchased two refurbished kilns that were shipped up to Reif Estates in the spring of 2009. And that’s when the process began. Almost. Explains Reif, “Our grapes that we use for the appassimento winemaking process were not yet ready, so we had these two kilns sitting here and we thought, what should we do with them now?”

Wine is made from grapes with seeds while raisins are generally made from seedless grapes. Niagara is wine country, but as luck would have it, a friend of Reif’s, John Klassen, who grows table grapes for supermarkets, happened to stop by the winery for a visit. “He was telling us that his grapes were ripe, but the supermarkets didn’t want them anymore,” says Reif. With those plump, juicy Sovereign Coronation grapes destined for the birds, Reif said, “Bring them in; we’ll try to make raisins.” (While most raisins are made from green grapes, these Niagara raisins are made from red grapes.) DiDomenico and Reif put the grapes in the tobacco kilns for three to four weeks to raisin-up.

December 23, 2010

Some interesting links

Filed under: Food, Randomness — Tags: , , , — Nicholas @ 00:06

A few links to follow at your leisure, as they’re not in any sense time-critical:

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