Quotulatiousness

August 20, 2015

One of the slickest marketing campaigns of our time

Filed under: Environment, Europe, Food, Health, USA — Tags: , , , , — Nicholas @ 04:00

In Forbes, Henry I. Miller and Drew L. Kershen explain why they think organic farming is, as they term it, a “colossal hoax” that promises far more than it can possibly deliver:

Consumers of organic foods are getting both more and less than they bargained for. On both counts, it’s not good.

Many people who pay the huge premium — often more than 100% — for organic foods do so because they’re afraid of pesticides. If that’s their rationale, they misunderstand the nuances of organic agriculture. Although it’s true that synthetic chemical pesticides are generally prohibited, there is a lengthy list of exceptions listed in the Organic Foods Production Act, while most “natural” ones are permitted. However, “organic” pesticides can be toxic. As evolutionary biologist Christie Wilcox explained in a 2012 Scientific American article (“Are lower pesticide residues a good reason to buy organic? Probably not.”): “Organic pesticides pose the same health risks as non-organic ones.”

Another poorly recognized aspect of this issue is that the vast majority of pesticidal substances that we consume are in our diets “naturally” and are present in organic foods as well as non-organic ones. In a classic study, UC Berkeley biochemist Bruce Ames and his colleagues found that “99.99 percent (by weight) of the pesticides in the American diet are chemicals that plants produce to defend themselves.” Moreover, “natural and synthetic chemicals are equally likely to be positive in animal cancer tests.” Thus, consumers who buy organic to avoid pesticide exposure are focusing their attention on just one-hundredth of 1% of the pesticides they consume.

Some consumers think that the USDA National Organic Program (NOP) requires certified organic products to be free of ingredients from “GMOs,” organisms crafted with molecular techniques of genetic engineering. Wrong again. USDA does not require organic products to be GMO-free. (In any case, the methods used to create so-called GMOs are an extension, or refinement, of older techniques for genetic modification that have been used for a century or more.)

August 9, 2015

QotD: The distinctive scent of the Black Forest

Filed under: Europe, Germany, History, Humour — Tags: , — Nicholas @ 01:00

There was one night when, tired out and far from town or village, we slept in a Black Forest farmhouse. The great charm about the Black Forest house is its sociability. The cows are in the next room, the horses are upstairs, the geese and ducks are in the kitchen, while the pigs, the children, and the chickens live all over the place.

You are dressing, when you hear a grunt behind you.

“Good-morning! Don’t happen to have any potato peelings in here? No, I see you haven’t; good-bye.”

Next there is a cackle, and you see the neck of an old hen stretched round the corner.

“Fine morning, isn’t it? You don’t mind my bringing this worm of mine in here, do you? It is so difficult in this house to find a room where one can enjoy one’s food with any quietness. From a chicken I have always been a slow eater, and when a dozen — there, I thought they wouldn’t leave me alone. Now they’ll all want a bit. You don’t mind my getting on the bed, do you? Perhaps here they won’t notice me.”

While you are dressing various shock heads peer in at the door; they evidently regard the room as a temporary menagerie. You cannot tell whether the heads belong to boys or girls; you can only hope they are all male. It is of no use shutting the door, because there is nothing to fasten it by, and the moment you are gone they push it open again. You breakfast as the Prodigal Son is generally represented feeding: a pig or two drop in to keep you company; a party of elderly geese criticise you from the door; you gather from their whispers, added to their shocked expression, that they are talking scandal about you. Maybe a cow will condescend to give a glance in.

This Noah’s Ark arrangement it is, I suppose, that gives to the Black Forest home its distinctive scent. It is not a scent you can liken to any one thing. It is as if you took roses and Limburger cheese and hair oil, some heather and onions, peaches and soapsuds, together with a dash of sea air and a corpse, and mixed them up together. You cannot define any particular odour, but you feel they are all there — all the odours that the world has yet discovered. People who live in these houses are fond of this mixture. They do not open the window and lose any of it; they keep it carefully bottled up. If you want any other scent, you can go outside and smell the wood violets and the pines; inside there is the house; and after a while, I am told, you get used to it, so that you miss it, and are unable to go to sleep in any other atmosphere.

Jerome K. Jerome, Three Men on the Bummel, 1914.

July 16, 2015

“Biodynamic” wine-making – New Age woo-woo marketing bullshit … that sells

Filed under: Business, Science, USA, Wine — Tags: , , — Nicholas @ 04:00

On a recent wine tour in the Beamsville Bench region, I watched a fascinating interaction between a winery representative and a potential purchaser. Out of respect, I won’t identify the winery (although there are a few in both Beamsville and Niagara who profess to be “biodynamic” wineries), but the question was asked and the poor winery employee had to fight against her own clear instincts and try to describe in positive terms the utter bullshit that is “biodynamic” theory. Kindly, the questioner allowed her off the hook quickly and our group moved off to taste some other wines.

At Boing-Boing, Maggie Koerth-Baker links to an older article at the SF Weekly saying:

[…] biodynamic farming is, essentially, organic farming … plus a heaping helping of astrology, mysticism and some delightfully medieval-gothic growth preparations. (One involved taking fresh cow skulls, stuffing them with oak bark, burying them at the fall Equinox, unearthing in spring and adding minute amounts of the resulting goop to compost piles. Ostensibly to promote healing in plants.) Perhaps unsurprisingly, large, independent, peer-reviewed studies haven’t found much of a difference between biodynamic and organic grapes. Now, some folks like biodynamic wine, and that’s cool. I just think people ought to know what it is they’re paying a premium for.

The link is broken, but from the old URL, it’s probably this one:

When asked just what was going on, Eierman shot a glance at Jessica LaBounty, Benziger’s marketing manager, who closed her eyes and gave a quick nod. The gardener proceeded to explain that the severed heads were a vital ingredient in Biodynamic Preparation No. 505: Finely ground oak bark will be placed into the cows’ fresh skulls and stored in a shallow, moist hole or rain bucket throughout autumn and winter. The resultant concoction is then applied, in nearly undetectable quantities, to the gargantuan compost piles; Benziger’s promotional literature claims it “stimulates the plant’s immune system and promotes healing.”

Light-years from the surreal scenes at the Sonoma winery, glasses tinkled and forks hit plates of house-marinated olives in a dimly lit San Francisco storefront. Sharply dressed men and their attractive dates laughed over full pours of red and white at Yield Wine Bar in San Francisco’s up-and-coming Dogpatch neighborhood. Nearly half of the 50 wines served that night were grown Biodynamically — a fact prominently displayed on the bar’s menu. When asked what, exactly, this means, bar co-owner Chris Tavelli described Biodynamics as “the highest level of organics, you know, organic above organic.”

Among those who earn a living selling wine to the general public, this was a typical answer. Those with a vested interest in moving Biodynamic wines almost invariably use the words “natural” and “holistic” — terms that are malleable and vague, but near and dear to every San Franciscan’s heart. Its producers and sellers describe the process as “organic to the nth degree,” “the Rolls-Royce of organic farming,” or, simply, “the new organic.”

It’s an explanation Tavelli and fellow wine merchants have to make — or, more accurately, not make — now more than ever. Winemakers recently began aggressively marketing their Biodynamic status as a selling point, claiming their product to be both the “greenest” and most distinctive-tasting available. In San Francisco, Jeff Daniels of the Wine Club has added 10 new Biodynamic labels in the last year alone; Kirk Walker of K & L Wine Merchants says customer queries about Biodynamic wines have jumped in the past few years from roughly one a week to more than 30. Dozens of other San Francisco winesellers concur that they’ve augmented the number of Biodynamic wines they carry by four, five, or even 10 times of late. National chains report the same, and rank San Francisco as perhaps the nation’s top consumer of Biodynamic wine.

May 29, 2015

“The historian’s blindfolds”

Filed under: Europe, History, Religion — Tags: , , , , — Nicholas @ 03:00

Sarah Hoyt coined the term “the historian’s blindfolds” to describe historical situations where “the ‘everyone knows’ [happenings don’t] get recorded, and the ‘never happens’ or ‘happens so rarely it’s big and sensational’ gets recorded ALL the time”:

I’ve – for instance – for the last several years been very suspicious of Dickens, because my other sources for the time (not just primary sources, but those writing often in a family/biography) context paint quite a different picture.

I mean, yes, there were horrible conditions at the time, but they were horrible conditions by our perspective, and we live in an era of superabundance. And the underclass lived very disordered lives. Well, I read student doc. Our underclass just uses different substances and is better fed. Go to Student Doc “Things I learn from my patients” (it’s not coming up for me, hence not linked. Also, prepare to lose hours there. [This might the site]) BUT as “bad” as the industrial revolution might have been, it attracted droves of farmers from the countryside. And having seen it happen in real time in India and China, I’m no longer able to believe the propaganda that they were “forced” off their lands.

Farming looks like a lovely, bucolic occupation to those who have never done any, but the farming they did at the time involved no tractors, no milking machines. It was inadequate tools and inadequate strength beating inadequate livelihood out of inadequate (in most places) soil. Yeah, to paraphrase Mark Twain, the girls wove wreaths for Michaelmas, and everyone danced around the Maypole, but in between there was a very harsh reality that made the rather horrible conditions in the early mills seem like heaven and depopulated the countryside and packed the cities – as we see now in China and India.

So, our first problem with finding out if there really was a “first night” right for the seigneur is to figure out the difference between the accounts and the truth. There is no direct evidence, but remember all the recording of the times was done by church men who might very well not know what was going on. Sometimes, granted, it was willful not know. The village priest determinedly didn’t know of certain things that went on around May Day and I’m fairly sure would continue not knowing if he walked in on it and saw it. Because he wasn’t stupid and stuff that’s been going on for two thousand years and yet is of a nature not to be co-opted into the church celebration of this or that saint (St. Anthony and St. John with bonfires and wild herbs and jumping over the fires, and trekking to the city and across the city to see the sunrise on the sea, for instance, for Summer solstice. Yeah. Perfectly normal Catholic tradition) couldn’t be stopped cold, but knowing about it would mar his ability to preach against certain things which he must preach against. (“It was a morning in May—” And for the record this particularly guppie always thought going amaying is about gathering the flowers to put in every entrance to the house to word off evil spirits. But I am an ODD and often unable to see what’s right before my eyes because I was told it was different.)

The problem of the “first night” is compound by several issues: we’re talking a span of about 2000 years. It’s about sex and everyone lies about sex, or shuts up about it, which can be the same. We have fundamental disagreements on the basic nature of men and women. And that’s what I’m going to go with. Because that’s the interesting part.

May 15, 2015

This is why California’s water shortage is really a lack of accurate pricing

Filed under: Economics, Government, USA — Tags: , , , — Nicholas @ 05:00

David Henderson explains:

Of the 80 million acre feet a year of water use in California, only 2.8 million acre feet are used for toilets, showers, faucets, etc. That’s only 3.5 percent of all water used.

One crop, alfalfa, by contrast, uses 5.3 million acre feet. Assuming a linear relationship between the amount of water used to grow alfalfa and the amount of alfalfa grown, if we cut the amount of alfalfa by only 10 percent, that would free up 0.53 million acre feet of water, which means we wouldn’t need to cut our use by the approximately 20 percent that Jerry Brown wants us to.

What is the market value of the alfalfa crop? Alexander quotes a study putting it at $860 million per year. So, assuming, for simplicity, a horizontal demand curve for alfalfa, a cut of 10% would reduce alfalfa revenue by $86 million. (With a more-realistic downward-sloping demand for alfalfa, alfalfa farmers would lose less revenue but consumers would pay more.) With a California population of about 38 million, each person could pay $2.26 to alfalfa growers not to grow that 10%. Given that the alfalfa growers use other resources besides water, they would be much better off taking the payment.

May 6, 2015

China’s burgeoning wine industry

Filed under: Business, China, Wine — Tags: , , — Nicholas @ 05:00

At The Diplomat, Jack Detsch looks at the rapidly increasing Chinese wine sector:

China has surpassed France, the world’s foremost producer and exporter of wine, in total acreage, but don’t expect to bring a Ningxia over to a dinner party any time soon.

“I think they largely have the wrong grapes planted,” Geoff Kruth, Chief Operation Officer of the Guild of Sommeliers, a Sonoma-based non-profit, says. “They’re trying to model Bordeaux and plant cabernet – things that may not even really grow well there.”

Production is still on the rise, with China pushing through the ranks from the world’s eighth largest producer of wine in 2013 to the sixth biggest in 2016, due to growing acreage and soaring domestic demand. Wine consumption in China has increased by nearly 45 percent in the past 15 years, and vine planting jumped by 5 percent in 2014 alone, up to a total of 1.97 million acres, according to the International Organization of Vine and Wine. Chinese consumers have an especially discerning palate for red wine. In 2013, China became the world’s largest market for reds, a lucky color in folklore, downing 1.86 billion bottles, moving past France in that category. Per capita consumption is also on the rise.

But many Chinese vineyards aren’t producing wines yet, and much of the acreage dedicated to growing grapes is still used for appetizers and brandy, not wine. The majority of wine producers in Eastern and Western China, where companies in Xinjiang, Ningxia, and Gonsu have had success, produce bulk wine. At times, they’ve been competitive on a global level: in 2011, Jia Bei Lan, a winery in Ningxia, took home a coveted international gold medal for its 2009 Bordeaux blend.

April 30, 2015

Organic wines as mere marketing buzz and gimickry

Filed under: Business, Health, Science, Wine — Tags: , , , — Nicholas @ 02:00

At VinePair, Kathleen Willcox explains why the “organic” label on your wine may be little more than a marketing ploy:

A lot of the buzz and imagery about organics appears to be just that – empty sound bites and gimmicks created by folks eager to cash in on the increasingly lucrative organic market. Where does that leave us? Not in an easy place.

Falling for marketers’ ploys is practically a full-time occupation in America (I’m not the only one who’s bought multiple cartons of fat-free ice cream hoping, this time, to finally find “creamy fat-free vanilla bliss” right?). Consumers’ perception of what organic agriculture is vs. the reality, and the halo of virtue with which it is bequeathed (and conventional agriculture’s implicit pair of devil’s horns) is, arguably, one of the biggest boondoggles in our culture today. More than half of Americans (55%) go organic because they believe it’s healthier. Meanwhile, there is really no evidence to back that assumption up. And even organic farmers use pesticides (sorry random lady at the bar). They just happen to be “natural.”

It’s never been a better time for organic marketers and companies. The market for organic food and beverages worldwide was estimated to be $80.4 billion in 2013 and is set to reach $161.5 billion in 2018, a compound annual growth rate of 15% per year. North America has the biggest market share, and will be responsible for roughly $66.2 billion by 2018.

But in the rush to get organic products out the door (and fulfill the public’s desire for healthier, more environmentally responsible products), some producers are often doing little more than following the letter of the USDA law to earn the “organic” label, consequences to the environment and our overall health be damned. In fact, from what producers and studies revealed, it may actually be worse for the environment and your body to buy organic wine from a large manufacturer instead of buying wine produced from grapes on a smaller vineyard sprayed judiciously with synthetic pesticides by a hands-on farmer.

March 1, 2015

What colour is your barn?

Filed under: History, Law, USA — Tags: , , — Nicholas @ 03:00

In Mother Jones, Kevin Drum looks at an interesting bit of data from the 1800s:

Here’s the background. Homicides increased dramatically between 1900-11, but most of that appears to be the result of increased rural homicides, not urban homicides. If lead exposure is part of the reason, it would mean that rural areas were exposed to increasing levels of lead about 20 years earlier, around 1880 or so. But why? Nevin suggests that the answer to this question starts with another question: Why are barns red?

    The national roadProfessional painters in the 1800s prepared house paint by mixing linseed oil with white lead paste. About 90% of Americans lived in rural areas in the mid-1800s, and subsistence farmers could make linseed (flaxseed) oil, but few had access to white lead, so they mixed linseed oil with red rust to kill fungi that trapped moisture and increased wood decay. Red barns are still a tradition in most USA farming regions but white barns are the norm along the path of the old National Road. Why?

    ….The reason the red barn tradition never took root along that path is likely because the National Road made freight, including white lead, accessible to nearby farmers. USA lead output was a relatively stable 1000 to 2000 tons per year from 1801-1825, but lead output was 15,000 to 30,000 tons per year from the mid-1830s through the mid-1860s after the completion of the National Road.

    ….The first American patent for “ready-mixed” paint was filed in 1867; railroads built almost 120,000 track miles from 1850 to 1900; and Sears Roebuck and other mail-order catalogs combined volume buying, railroad transport, and rural free parcel post delivery to provide economical rural access to a wide variety of products in the 1890s.

    The murder arrest rate in large cities was more than seven times the national homicide rate from 1900-1904 because lead paint in the 1870s was available in large cities but unavailable in most rural areas. The early-1900s convergence in rural and urban murder rates was presaged by a late-1800s convergence in rural and urban lead paint exposure.

February 12, 2015

EU governments and GM crops

Filed under: Africa, Bureaucracy, Economics, Europe — Tags: , , , , , — Nicholas @ 04:00

Last month, Matt Ridley ran down the benefits to farmers, consumers, ecologists and the environment itself that the European Union has been resisting mightily all these years:

Scientifically, the argument over GM crops is as good as over. With nearly half a billion acres growing GM crops worldwide, the facts are in. Biotech crops are on average safer, cheaper and better for the environment than conventional crops. Their benefits accrue disproportionately to farmers in poor countries. The best evidence comes in the form of a “meta-analysis” — a study of studies — carried out by two scientists at Göttingen University, in Germany.

The strength of such an analysis is that it avoids cherry-picking and anecdotal evidence. It found that GM crops have reduced the quantity of pesticide used by farmers by an average of 37 per cent and increased crop yields by 22 per cent. The greatest gains in yield and profit were in the developing world.

If Europe had adopted these crops 15 years ago: rape farmers would be spraying far less pyrethroid or neo-nicotinoid insecticides to control flea beetles, so there would be far less risk to bees; potato farmers would not need to be spraying fungicides up to 15 times a year to control blight; and wheat farmers would not be facing stagnant yields and increasing pesticide resistance among aphids, meaning farmland bird numbers would be up.

Oh, and all that nonsense about GM crops giving control of seeds to big American companies? The patent on the first GM crops has just expired, so you can grow them from your own seed if you prefer and, anyway, conventionally bred varieties are also controlled for a period by those who produce them.

African farmers have been mostly denied genetically modified crops by the machinations of the churches and the greens, aided by the European Union’s demand that imports not be transgenically improved. Otherwise, African farmers would now be better able to combat drought, pests, vitamin deficiency and toxic contamination, while not having to buy so many sprays and risk their lives applying them.

I made this point recently to a charity that works with farmers in Africa and does not oppose GM crops but has so far not dared say so. Put your head above the parapet, I urged. We cannot do that, they replied, because we have to work with other, bigger green charities and they would punish us mercilessly if we broke ranks. Is the bullying really that bad? Yes, they replied.

Yet the Green Blob realises that it has made a mistake here. Not a financial mistake — it made a fortune out of donations during the heyday of stoking alarm about GM crops in the late 1990s — but the realisation that all it has achieved is to prolong the use of sprays and delay the retreat of hunger.

January 26, 2015

Balancing the art and the science in winemaking

Filed under: Australia, Science, Wine — Tags: , , — Nicholas @ 03:00

In Cosmos, Andrew Masterson investigates what is still an art and what has been codified as science:

“With commercial yeast you get certainty – you can sleep at night,” says Bicknell. “But how do you make wine more interesting? You exploit the metabolic processes of different yeast species.”

Bicknell’s faith in wild yeasts adds stress at fermentation time, but the pay-off is multi-award-winning wines regularly acknowledged as some of the best in Australia. “The wines do taste different, even if there’s no way you can show that statistically,” Bicknell says. “The only way to really know is to taste.”

Exploiting the diverse and fluctuating populations of wild yeasts found on the plants, fruit and in the air of vineyards is “the new black” (not to mention red and white) in oenology. The practice is becoming more commonplace among artisan winemakers. Even some of the giant commercial wine corporations are investing in the method.

Wild fermentation, says Bicknell, represents the intersection of science, craft and philosophy. But it could also form the basis of a profound shift in the narrative of wine. The more we study winemaking’s microbes, the more it appears they might explain one of the wine industry’s most beloved, but vaguest, terms: terroir.

Terroir is a wonderful marketing term,” says David Mills, a microbiologist at UC Davis, who studies microbes in wine. “But it’s not a science.”

The French word terroir is difficult to translate. The closest translation is “soil”, but that is just one of its components. Terroir connotes the unique sense of place – the soils, the topography and the microclimate. It’s what makes the wines of Bordeaux or Australia’s Coonawarra so distinctive, and so inimitable.

Sommeliers like Ren Lim, former captain of the Oxford University Blind Tasting Society (and a PhD biophysics student) will tell you merely from swirling a mouthful of Cabernet Sauvignon which Australian winery produced it.

“The ones from Margaret River often give off a more pronounced green pepper note, a note found commonly in Cabernets grown in regions which experience pronounced maritime influences. Coonawarra Cabernets are somewhat different and unique in their own way. They are often minty and have a eucalyptus or menthol note in addition to the usual ripe blackcurrant notes. The green pepper note is often suppressed under the menthol notes. Nonetheless, the Cabernet structure remains in both these wines.”

It’s a feat that Mills does not question. “I don’t doubt regionality exists, but what causes it is a whole other set of issues.”

November 30, 2014

Bad politics, bad economics and the “great chocolate shortage”

Filed under: Africa, Economics, Food, Government — Tags: , , — Nicholas @ 00:04

Tim Worstall explains that the fuss and bother in European newspapers about the “market failure” in the chocolate supply is actually a governmental failure (a market sufficiently bothered by legislation and regulation):

The last few days have seen us regaled with a series of stories about how the world is going to run out of chocolate. That would be, I think we can all agree, almost as bad as running out of bacon. So it’s worth thinking through the reasons as to why we might be running out. After all, cocoa, from which chocolate is made, is a plant, it’s obviously renewable in that it grows each season. So how can we be running out of something we farm? The answer is, in part at least, that there’s some bad public policy at the root of this. As there usually is when something that shouldn’t happen does.

Here’s the basic story in a nutshell:

    A recent chocolate shortage has seen cocoa farmers unable to keep up with the public’s insatiable appetite for the treat–and the world’s largest chocolate producers, drought, Ebola and a fungal disease may all be to blame.

Much of the world’s chocolate comes from West Africa so the disruption by the Ebola outbreak is one obvious part of it. But the shortage is not something immediate, it’s something that has been coming for some years. Ebola is right now, not a medium term influence. Drought similarly, that’s a short term thing, and this is a medium term problem. It’s also true that as the world gets richer more people can afford and thus desire that delicious chocolate.

[…]

Ahhh…the government is paying the farmers £1 a kg or so and the market is indicating that supply and demand will balance at £1.88 a kg. So, what we’ve actually got here is some price fixing. And the price to the producers is fixed well below the market clearing price (although the government most certainly gets that market price). So, we’ve a wedge in between the prices that consumers are willing to pay for a certain volume and the price that the farmers get for production. So, therefore, instead of it being the price that balances supply and demand we end up with an imbalance of the supply and demand as a result of the price fixing.

This is how it always goes, of course, whenever anyone tries to fix a price. If that price is fixed above the market clearing one then producers make more than anyone wants to consume (think the EU and agriculture, leading to butter mountains and wine lakes). If the price is fixed below the market clearing one then producers don’t make as much as people want to consume. This is why it’s near impossible to get an apartment anywhere where there is rent control. And if prices are fixed at the market clearing price then why bother in the first place? Quite apart from the fact that we’ve got to use the market itself to calculate the market clearing price.

October 27, 2014

Beware the stoner sheep!

Filed under: Britain, Food, Humour, Law — Tags: , — Nicholas @ 07:21

In The Register, news you can use!

A flock of sheep that are about to meet their maker at the abattoir got high on cannabis plants worth £4,000, after the drugs were ditched in a Surrey field.

“My sheep weren’t quite on their backs with legs in the air but they probably had the munchies,” farm shop manager Nellie Budd told local rag the Surrey Mirror.

“They haven’t had any other side effects but I’ll tell you about the meat next week.”

The stash of marijuana plants, which were each roughly three foot tall, were dumped at the edge of Fanny’s Farm in Markedge Lane, the paper reported. Budd’s shop was just 200 yards from where the drugs were fly-tipped, apparently.

Police told Budd that the cannabis had a street value of about £4,000.

October 19, 2014

Developing salt-tolerant vegetables

Filed under: Environment, Food, Science — Tags: , , , — Nicholas @ 12:22

Tracy McVeigh on a Dutch experiment to develop food crops that can be irrigated with salt water:

Here, on one of the Netherlands’ northernmost islands, windswept Texel (pronounced Tessel) surrounded by encroaching ocean and salt marshes that seep sea water under its dykes and into ditches and canals, an enterprising farmer has taken the radical step of embracing salt water instead of fighting to keep it out. And now he thinks he might just help feed the world.

Inspired by sea cabbage, 59-year-old Marc van Rijsselberghe set up Salt Farm Texel and teamed up with the Free University in Amsterdam, which sent him [researcher Dr Arjen] de Vos to look at the possibility of growing food using non-fresh water. Their non-GM, non-laboratory-based experiments had help from an elderly Dutch farmer who has a geekish knowledge of thousands of different potato varieties.

“The world’s water is 89% salinated, 50% of agricultural land is threatened by salt water, and there are millions of people living in salt-contaminated areas. So it’s not hard to see we have a slight problem,” said van Rijsselberghe. “Up until now everyone has been concentrating on how to turn the salt water into fresh water; we are looking at what nature has already provided us with.”

October 2, 2014

The Aral Sea, Uzbek cotton, forced labour, and the clothing industry

Filed under: Asia, Environment, Health — Tags: , , , , , — Nicholas @ 09:07

As reported the other day, what was once the world’s fourth largest lake, the Aral Sea, has almost completely dried up due to Soviet water diversion projects of the late 1950s and early 1960s:

In the early 1960s, the Soviet government decided the two rivers that fed the Aral Sea, the Amu Darya in the south and the Syr Darya in the east, would be diverted to irrigate the desert, in an attempt to grow rice, melons, cereals, and cotton.

This was part of the Soviet plan for cotton, or “white gold”, to become a major export. This temporarily succeeded, and in 1988, Uzbekistan was the world’s largest exporter of cotton.

The Soviet government made a deliberate choice to sacrifice the Aral Sea to create a vast new cotton-growing region in Uzbekistan. It was clearly quite successful, depending on how you choose to measure success.

The disappearance of the lake was no surprise to the Soviets; they expected it to happen long before. As early as 1964, Aleksandr Asarin at the Hydroproject Institute pointed out that the lake was doomed, explaining, “It was part of the five-year plans, approved by the council of ministers and the Politburo. Nobody on a lower level would dare to say a word contradicting those plans, even if it was the fate of the Aral Sea.”

The reaction to the predictions varied. Some Soviet experts apparently considered the Aral to be “nature’s error”, and a Soviet engineer said in 1968, “it is obvious to everyone that the evaporation of the Aral Sea is inevitable.”

The drying-out of the Aral was not just bad news for the fishermen of the region: it was a full-blown environmental disaster, as the former lake bottom was heavily polluted:

The receding sea has left huge plains covered with salt and toxic chemicals – the results of weapons testing, industrial projects, and pesticides and fertilizer runoff – which are picked up and carried away by the wind as toxic dust and spread to the surrounding area. The land around the Aral Sea is heavily polluted, and the people living in the area are suffering from a lack of fresh water and health problems, including high rates of certain forms of cancer and lung diseases. Respiratory illnesses, including tuberculosis (most of which is drug resistant) and cancer, digestive disorders, anaemia, and infectious diseases are common ailments in the region. Liver, kidney, and eye problems can also be attributed to the toxic dust storms. Health concerns associated with the region are a cause for an unusually high fatality rate amongst vulnerable parts of the population. The child mortality rate is 75 in every 1,000 newborns and maternity death is 12 in every 1,000 women. Crops in the region are destroyed by salt being deposited onto the land. Vast salt plains exposed by the shrinking Aral have produced dust storms, making regional winters colder and summers hotter.

The Aral Sea fishing industry, which in its heyday had employed some 40,000 and reportedly produced one-sixth of the Soviet Union’s entire fish catch, has been devastated, and former fishing towns along the original shores have become ship graveyards. The town of Moynaq in Uzbekistan had a thriving harbor and fishing industry that employed about 30,000 people; now it lies miles from the shore. Fishing boats lie scattered on the dry land that was once covered by water; many have been there for 20 years.

"Waterfront" of Aralsk, Kazakhstan, formerly on the banks of the Aral Sea. Photo taken Spring 2003 by Staecker. (Via Wikipedia)

“Waterfront” of Aralsk, Kazakhstan, formerly on the banks of the Aral Sea. Photo taken Spring 2003 by Staecker. (Via Wikipedia)

So, tragic as all this is, what does it have to do with the clothing industry? The Guardian‘s Tansy Hoskins points out that due to the murky supply chains, it’s almost impossible to find out where the cotton used by many international clothing firms actually originates, and the Uzbek cotton fields are worked by forced labour:

The harvest of Uzbek cotton is taking place right now — it started on the 5 September and is expected to last until the end of October. The harvest itself is also a horror story, on top of the environmental devastation, this is cotton picked using forced labour. Every year hundreds of thousands of people are systematically sent to work in the fields by the government.

Under pressure from campaigners, in 2012, Uzbek authorities banned the use of child labour in the cotton harvest, but it is a ban that is routinely flouted. In 2013 there were 11 deaths during the harvest (pdf), including a six year old child, Amirbek Rakhmatov, who accompanied his mother to the fields and suffocated after falling asleep on a cotton truck.

Campaigners have also managed to get 153 fashion brands to sign a pledge to never knowingly use Uzbek cotton. Anti-Slavery International have worked on this fashion campaign but acknowledge that despite successes there is still a long way to go.

“Not knowingly using Uzbek cotton and actually ensuring that you don’t use Uzbek cotton are two completely different things,” explains Jakub Sobik, press officer at Anti-Slavery International.

One major problem that Sobik points out is that much of the Uzbek cotton crop now ends up in Bangladesh and China — key suppliers for European brands. “Whilst it is very hard to trace the cotton back to where it comes from because the supply chain is so subcontracted and deregulated, brands have a responsibility to ensure that slave picked cotton is not polluting their own supply chain.”

September 22, 2014

Reason.tv – Matt Ridley on How Fossil Fuels are Greening the Planet

Filed under: Economics, Environment, Food, Science — Tags: , — Nicholas @ 08:29

Published on 13 Mar 2013

Matt Ridley, author of The Red Queen, Genome, The Rational Optimist and other books, dropped by Reason‘s studio in Los Angeles last month to talk about a curious global trend that is just starting to receive attention. Over the past three decades, our planet has gotten greener!

Even stranger, the greening of the planet in recent decades appears to be happening because of, not despite, our reliance on fossil fuels. While environmentalists often talk about how bad stuff like CO2 causes bad things to happen like global warming, it turns out that the plants aren’t complaining.

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