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What food crisis? Global food prices drop 7% while UK study says half of all food is wasted

January 10, 2013

Back in July the World Food and Agriculture Organsiation was warning about run-away food prices and a potential world food crisis. Yet two reports today would suggest that alarmism about food is just as unreal as that about man-made global warming:

1. Economic Times: Global food prices fell by 7.0 per cent in 2012 from the level the previous year, the UN’s Food and Agriculture Organisation said on Thursday, assuaging worries a few months ago that the world could be heading for a food crisis. 
The FAO added that prices had fallen in December for the third month in a row. 
The Rome-based FAO’s Food Price Index averaged 212 points in 2012, a drop of 7.0 per cent owing largely to falls in the prices of sugar, dairy products and oil. 
According to the FAO’s index, a monthly measure of changes in a basket of food commodities, prices dropped in December by 1.1 per cent to 209 points, down for the third month from the 263 points registered in August. 
“The result marks a reversal from the situation last July, when sharply rising prices prompted fears of a new food crisis,” said Jomo Sundaram from FAO’s Economic and Social Development Department. 

2. BBC: As much as half of the world’s food, amounting to two billion tonnes worth, is wasted, a UK-based report has claimed.

The Institution of Mechanical Engineers said the waste was being caused by poor storage, strict sell-by dates, bulk offers and consumer fussiness. The study also found that up to 30% of vegetables in the UK were not harvested because of their physical appearance. The institution’s Dr Tim Fox said the level of waste was “staggering”.

The report said that between 30% and 50% of the four billion tonnes of food produced around the world each year went to waste. It suggested that half the food bought in Europe and the US was thrown away. Dr Fox, head of energy and environment at the Institution of Mechanical Engineers, said: “The amount of food wasted and lost around the world is staggering. This is food that could be used to feed the world’s growing population – as well as those in hunger today. …..

It only reinforces the view that the world will be well able to feed its 9 billion + people by 2050. But being able to will not ensure that everybody is fed. There will no doubt be distribution issues and food supplies may not be equitably available to all the world’s population. There will still be cases of starvation and malnourished children even if more people  than ever before will be adequately fed and clothed. But there will be no catastrophic global food crisis.

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Food production can double and solutions are available for feeding the planet

October 14, 2011

A new study shows that alarmist, Malthusian, doomsday scenarios regarding feeding the world’s population which may reach 9 billion in 2050 are not justified.

A team of researchers from Canada, the U.S., Sweden and Germany has concluded from modelling results that it is feasible to double the world’s food production while reducing the environmental impacts of agriculture. Their findings were recently published in the journal Nature.

Solutions for a cultivated planet, by Jonathan A. Foley, Navin Ramankutty, Kate A. Brauman, Emily S. Cassidy, James S. Gerber, Matt Johnston, Nathaniel D. Mueller, Christine O’Connell, Deepak K. Ray, Paul C. West, Christian Balzer, Elena M. Bennett, Stephen R. Carpenter, Jason Hill, Chad Monfreda, Stephen Polasky, Johan Rockström, John Sheehan, Stefan Siebert, David Tilman, David P. M. Zaks. . Nature, 2011; DOI: 10.1038/nature10452

Science Daily:

By combining information gathered from crop records and satellite images from around the world, they have been able to create new models of agricultural systems and their environmental impacts that are truly global in scope. ….

The researchers recommend:

  1. Halting farmland expansion and land clearing for agricultural purposes, particularly in the tropical rainforest. This can be achieved using incentives such as payment for ecosystem services, certification and ecotourism. This change will yield huge environmental benefits without dramatically cutting into agricultural production or economic well-being.
  2. Improving agricultural yields. Many farming regions in Africa, Latin America and Eastern Europe are not living up to their potential for producing crops — something known as “yield gaps.” Improved use of existing crop varieties, better management and improved genetics could increase current food production nearly by 60 per cent.
  3. Supplementing the land more strategically. Current use of water, nutrients and agricultural chemicals suffers from what the research team calls “Goldilocks’ Problem”: too much in some places, too little in others, rarely just right. Strategic reallocation could substantially boost the benefit we get from precious inputs.
  4. Shifting diets. Growing animal feed or biofuels on prime croplands, no matter how efficiently, is a drain on human food supply. Dedicating croplands to direct human food production could boost calories produced per person by nearly 50 per cent. Even shifting nonfood uses such as animal feed or biofuel production away from prime cropland could make a big difference.
  5. Reducing waste. One-third of the food produced by farms ends up discarded, spoiled or eaten by pests. Eliminating waste in the path that food takes from farm to mouth could boost food available for consumption another 50 per cent.

The study also outlines approaches to the problem that would help policy-makers reach informed decisions about the agricultural choices facing them. “For the first time, we have shown that it is possible to both feed a hungry world and protect a threatened planet,” said lead author Jonathan Foley, head of the University of Minnesota’s Institute on the Environment. “It will take serious work. But we can do it.”

Related:

Malthusian doomsday postponed – indefinitely 

7 billion people from October 31st by UN decree – but it is an opportunity not a problem

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Malthusian doomsday postponed – indefinitely

September 21, 2011

In August I wrote:

Sometime soon the world’s population will exceed 7 billion. No one knows exactly when. According to the UN Population Reference Bureau, this will happen on 31st October in India or in China. The world’s 6 billionth living person was “suppposedly” born just 11 years ago in Bosnia, and world population is expected to reach 9 billion by 2050. …

But I am no Malthusian and have a strong belief that the catastrophe theories are fundamentally misguided. Peak gas will never happen. Peak oil is a long way away and will be mitigated by new ways of creating oil substitutes as oil price increases. All the dismal forecasts of food production not being able to cope with population have not transpired. …..

Today Matt Ridley, author of The Rational Optimist, has an excellent piece on his blog which is also published in the Ottawa Citizen:

Room for all

…… Clearly it is possible at least for a while to escape the fate forecast by Robert Malthus, the pessimistic mathematical cleric, in 1798. We’ve been proving Malthus wrong for more than 200 years. And now the population explosion is fading. Fertility rates are falling all over the world: in Bangladesh down from 6.8 children per woman in 1955 to 2.7 today; China – 5.6 to 1.7; Iran – 7 to 1.7; Nigeria – 6.5 to 5.2; Brazil 6.1 to 1.8; Yemen – 8.3 to 5.1. 

The rate of growth of world population has halved since the 1960s; the absolute number added to the population each year has been falling for more than 20 years. According to the United Nations, population will probably cease growing altogether by 2070. This miraculous collapse of fertility has not been caused by Malthusian misery, or coercion (except in China), but by the very opposite: enrichment, urbanization, female emancipation, education and above all the defeat of child mortality – which means that women start to plan families rather than continue breeding. ……

Already huge swaths of the world are being released from farming and reforested. New England is now 80 per cent woodland, where it was once 70 per cent farm land. Italy and England have more woodland than for many centuries. Moose, coyotes, beavers and bears are back in places where they have not been for centuries. France has a wolf problem; Scotland a deer problem. It is the poor countries, not the affluent ones, that are losing forest. Haiti, with its near total dependence on renewable power (wood), is 98-percent deforested and counting.

Read the entire article.

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My medicinal chillies

August 26, 2011

Spanish priests in the New World were once a little wary of chillies – considering them an aphrodisiac and something which could inflame passions and therefore possibly a creation of the devil. They preached against indulgence in something “as hot as hell’s brimstone”. The opposition by the priests may have helped chillies gain popularity.

Women drying chillies image: news.bbc.co.uk

Chillies are known to be helpful against hypertension and against pain. They are antimicrobial and aid salivation.  It is thought that capsaicin is an effective defense against a fungus that attacks chili seeds. In fact, experiments have shown that the same species of wild chili plant produces a lot of capsaicin in an environment where the fungus is likely to grow, and very little in drier areas where the fungus is not a danger. Perhaps a liking for chillies is one of the key features distinguishing humans  from other mammals. Family legend has it that my own liking of chillies results from my grandmother coating my thumb in chillie powder as an infant to try and stop me from sucking it!!

But the list of medicinal benefits that chillies can provide is growing.

Now comes evidence in a new paper that chillies are effective against sinus inflammations as well.

Jonathan A. Bernstein, Benjamin P. Davis, Jillian K. Picard, Jennifer P. Cooper, Shu Zheng, Linda S. Levin. A randomized, double-blind, parallel trial comparing capsaicin nasal spray with placebo in subjects with a significant component of nonallergic rhinitis. Annals of Allergy, Asthma & Immunology, 2011; 107 (2): 171 DOI:10.1016/j.anai.2011.05.016

The authors conclude: This is the first controlled trial demonstrating intranasal capsaicin, when used continuously over 2 weeks, rapidly and safely improves symptoms in rhinitis subjects with a significant NAR component.

Science Daily

Hot chili peppers are known to make people “tear up,” but a new study led by University of Cincinnati allergy researcher Jonathan Bernstein, MD, found that a nasal spray containing an ingredient derived from hot chili peppers (Capsicum annum) may help people “clear up” certain types of sinus inflammation. 

The study, which appears in the August 2011 edition of Annals of Allergy, Asthma & Immunology, compares the use of the Capsicum annum nasal spray to a placebo nasal spray in 44 subjects with a significant component of nonallergic rhinitis (i.e., nasal congestion, sinus pain, sinus pressure) for a period of two weeks.

Capsicum annum contains capsaicin, which is the main component of chili peppers and produces a hot sensation. Capsaicin is also the active ingredient in several topical medications used for temporary pain relief. …. This is the first controlled trial where capsaicin was able to be used on a continuous basis to control symptoms. It is considered a significant advance, “because we don’t really have good therapies for non-allergic rhinitis,” says Bernstein, adding that in previous trials the ingredient was too hot to administer without anaesthesia.

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Dark chocolate is a “super-food”

February 13, 2011
Dark chocolate.

Dark chocolate: Image via Wikipedia

Cacao seeds are a super-fruit and dark chocolate is a super-food with health giving properties superior to many fruit juices.

This comes from a peer reviewed paper in Chemistry Central Journal even if the study was conducted by scientists at the Hershey Centre for Health & Nutrition. To satisfy my own preferences for dark chocolate I am willing to overlook the fact that the Hershey Centre for Health and Nutrition has probably never found any negative effects of chocolate!!

However heating chocolate destroyed its health giving properties.

Cacao seeds are a “Super Fruit”: A comparative analysis of various fruit powders and products by Stephen J Crozier, Amy G Preston,  W Jeffrey Hurst , Mark J Payne , Julie Mann, Larry Hainly  and Debra L Miller, Chemistry Central Journal 2011, 5:5

doi:10.1186/1752-153X-5-5

The Telegraph reports:

Researchers found that chocolate contains more healthy plant compounds, gram-for-gram, than many fruit juices.

In a test, they found that powdered dark chocolate contained more antioxidants and polyphenols – all of which are thought to protect the body from diseases such as cancer, and heart conditions.

Superfoods are usually classed as those high in antioxidants – compounds which prevent oxidisation and can stop healthy cells from being damaged.

Researchers made comparisons between single servings of dark chocolate, cocoa, hot chocolate mix, and fruit juices including acai berries, cranberries and pomegranates

The research showed that both dark chocolate and cocoa had more antioxidant activity and more flavonols than fruit.

Dr Debra Millar, the lead author, said that the results showed that chocolate should be labelled a “superfruit”.

“Cacao seeds should be considered a ‘super fruit’ and products derived from cacao seed extracts, such as natural cocoa powder and dark chocolate, as ‘super foods’,” she said. …….  However heating chocolate destroyed any health giving properties, they discovered.


 

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Blueberries and chocolates keep blood pressure in check !

January 15, 2011
Blueberry

Image via Wikipedia

This is good news!

New studies have found that specific properties of blueberries may help reduce the risks of developing high blood pressure. Blueberries contain high concentrations of anthocyanins and are very antioxidant rich. Anthocyanins are very dark in color, usually blue, purple or dark red. Other foods with similar antioxidant qualities are red wine, chocolate, tea, vegetables, and some grains.

For the study, scientists fromHarvard University analyzed information of about 135,000 women and nearly 50,000 men. Individuals were followed for 14 years and were asked to complete health surveys every two years. Each person also had their diet analyzed every four years. None of the individuals experienced hypertension at the start of the research period.

During the study, about 35,000 individuals became hypertensive. Researchers found that individuals consuming a large amount of food containing anthocyanins noticed an 8 percent lower risk of developing hypertension than those who consumed very little. Additionally, people under the age of 60 noticed the most benefit from these antioxidants.

For this study, blueberries appeared to be more effective than strawberries for preventing hypertension.

Red wine followed by dark chocolate and a good helping of blueberries – is something I can live with.

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No food crisis in sight: World can feed its 9 billion in 2050

January 13, 2011
Smaller cropped version, made for Template:Agr...

Image via Wikipedia

Doomsday proponents will not like this new on-line publication in Nature and are already beginning to object. But I see no resource or food crunch that cannot be addressed by human ingenuity and the development of technology.

Paillard, S., Treyer, S. & Dorin, B. Agrimonde: Scenarios and Challenges for Feeding the World in 2050 (Editions Quae, 2011) doi:10.1038/news.2011.14

From Nature News:

Future of food could be bright: French agencies’ study punctures assumptions about the state of global agriculture.

The world will be able to feed the predicted 2050 population of nine billion people, according to two French agricultural research organizations. In a joint report published today, they lay out findings gleaned from 2006 to 2008 that could overturn some current assumptions about the state of global farming.

The report, titledAgrimonde, is published by the French National Institute for Agricultural Research (INRA) and the Centre for International Cooperation in Agronomic Research for Development (CIRAD), both headquartered in Paris. It contains some surprise findings on Africa and other regions — the latest results from an ongoing study by the two research agencies.

Agricultural productivity in Africa doubled between 1961 and 2003 — a finding that overturns most assumptions “and is one of the most surprising results of our work”, Patrick Caron, CIRAD’s director-general for research and strategy, told reporters last night.

African productivity remains the lowest in the world, however, averaging 10,000 kilocalories per hectare (kcal ha–1) compared with 20,000 kcal ha–1 globally and 25,000 kcal ha–1 in Asia. Productivity elsewhere doubled or tripled over the same period.

Asia scored higher on productivity than in other studies, because the agencies looked at aggregate rather than independent annual yields of wheat, rice and other crops, explains Bruno Dorin, an economist at CIRAD and one of the report’s authors. “In Asia, the wheat yield may be lower, but if you take account of rice and other crops grown in the same year, the total yield is higher,” he says.

Another finding to emerge is that major reserves of potential farmland exist across the globe, especially in Africa and Latin America, Dorin says. “The 1.5 billion hectares of land now cultivated could be increased to 4 billion, but this would of course be at the expense of pastures and forests, which are a reservoir of biodiversity and carbon,” he adds.

Read the original article:

http://www.nature.com/news/2011/110112/full/news.2011.14.html


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Tasting Sour – Add a dash of protons

November 26, 2010
Schematic drawing of a taste bud

Taste bud: image via Wikipedia

Each taste bud on human or animal tongues contain around 50 receptor cells. Each of the receptor cells then reacts to one of the 5 primary tastes – sour and salty are detected with ion channels while sweet, bitter and umami (savoury) are detected by G protein coupled receptors. There is some debate as to whether there is a sixth primary taste that distinguishes fat content. At one time it was thought that different parts of the tongue responded to different tastes but it is now clear that all tastes are detected by all parts of the tongue.

New research has studied the mechanism by which sour is detected.

Rui B. Chang, Hang Waters, Emily R. Liman: A proton current drives action potentials in genetically identified sour taste cells. Proceedings of the National Academy of Sciences, 2010; DOI:10.1073/pnas.1013664107

Science Daily has the story:

Neurobiology researchers at the University of Southern California have made a surprising discovery about how some cells respond to sour tastes.

Sour is the sensation evoked by substances that are acidic, such as lemons and pickles. The more acidic the substance, the more sour the taste. Acids release protons. How protons activate the taste system had not been understood. The USC team expected to find protons from acids binding to the outside of the cell and opening a pore in the membrane that would allow sodium to enter the cell. Sodium’s entry would send an electrical response to the brain, announcing the sensation that we perceive as sour.

Instead, the researchers found that the protons were entering the cell and causing the electrical response directly.

The finding is to be published in the Proceedings of the National Academy of Sciences (PNAS). “In order to understand how sour works, we need to understand how the cells that are responsive to sour detect the protons,” said senior author Emily Liman, associate professor of neurobiology in the USC College of Letters, Arts and Sciences.

“In the past, it’s been difficult to address this question because the taste buds on the tongue are heterogeneous. Among the 50 or so cells in each taste bud there are cells responding to each of the five tastes. But if we want to know how sour works, we need to measure activity specifically in the sour sensitive taste cells and determine what is special about them that allows them to respond to protons.”

Liman and her team bred genetically modified mice and marked their sour cells with a yellow florescent protein. Then they recorded the electrical responses from just those cells to protons. The ability to sense protons with a mechanism that does not rely on sodium has important implications for how different tastes interact, Liman speculates. “This mechanism is very appropriate for the taste system because we can eat something that has a lot of protons and not much sodium or other ions, and the taste system will still be able to detect sour,” she said. “It makes sense that nature would have built a taste cell like this, so as not to confuse salty with sour.”

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Almonds help fight viruses – but don’t peel them!

November 2, 2010
Shelled (right) and unshelled (left) almonds

Shelled and unsheld almonds: Image via Wikipedia

I love almonds anyway but I note that this research is funded by the Almond Board of California. I cannot help wondering what negative effects of eating almonds have been observed but will never be reported.

The Telegraph:

Researchers found almond skins improved the ability of the white blood cells to detect viruses while also increasing the body’s ability to prevent viruses from replicating and so spreading inside the body. They discovered that even after the almonds had been digested in the gut, there was still an increase in the immune system’s defence against viruses.

The scientists, who are based at the Institute of Food Research in Norwich and the Policlinico Universitario in Messina, Italy, said their findings suggest that the nuts can increase the immune system’s ability to fight off a wide range of viruses, including those that cause flu and the common cold.

Dr Giuseppina Mandalari, from the Institute of Food Research, said: “Almond skins are able to stimulate the immune response and thus contribute to an antiviral immune defence.”

The researchers, whose work is published in the scientific journal Immunology Letters and was funded by the Almond Board of California, found that even after digestion in a laboratory simulation of a human gut, the almonds skins were still able to increase the immune response.

They tested the immune response to infection by the Herpes Simplex Virus 2, which can cause cold sores and is a notoriously difficult virus to treat due to its ability to evade the immune system by dampening down the body’s inflammatory response.

They found that almond skin extracts were effective against even this virus.

But they found that almond skins that had been removed through blanching in boiling water, which is common process to remove skins from almonds, had little effect on the immune system.

The researchers say they are still to identify exactly what it is in almond skins that cause the antiviral activity, but they believe it could be due to compounds known as polyphenols.

It is thought they increase the sensitivity of white blood cells known as helper T cells, which are involved in fighting off viruses. They said it was likely that other nuts may also have this sort of activity.

Dr Martin Wickham, who was also involved in the study at the Institute of Food Research, said: “It is an area of huge interest to find natural alternatives that will have an antiviral activity. Nutritional guidelines recommend eating around three ounces a day to benefit from the fibre and other nutritional components in almonds, but we have still to do the work to see whether this would be enough to have an antiviral affect. This was just an initial study to find out if almond skins have this antiviral activity. The herpes simplex virus is a very good model of viral infection because it is known to evade the immune system, so because the almonds had an impact on this virus, it is fair to assume that it will have an impact on other viruses.”

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Chilies: The real difference between humans and animals

September 22, 2010

As Paul Bloom, a Yale psychologist, puts it, “Philosophers have often looked for the defining feature of humans — language, rationality, culture and so on. I’d stick with this: Man is the only animal that likes Tabasco sauce.”

Chilies

From the New York Times:

Indian Jolokia pepper

Jolokia chili

Habaneros are very hot, although there’s a lot of variation. On the standard Scoville heat scale (Bell peppers 0, the hottest Indian jolokia peppers 1,000,000) orange habaneros run 100,000 to 350,000. By comparison, jalapenos can go anywhere from 5,000 to 50,000. Two percent capsaicin bear spray is advertised at 3.3 million units, and pure capsaicin — the chemical that causes the pain — hits 16 million.

Some experts argue that we like chilies because they are good for us. They can help lower blood pressure, may have some antimicrobial effects, and they increase salivation, which is good if you eat a boring diet based on one bland staple crop like corn or rice. The pain of chilies can even kill other pain, a concept supported by recent research.

I can identify with this.  Bring on the vengaya chutney.

My Vengaya chutney:

Vengaya chutney

2 large onions, a fistful of dried red (Indian) chilies, a chunk of ginger, 4 cloves of garlic, 2 Habanero chilies.

Blend together into a paste. Add chilies to suit for colour and heat.

Garnish with a teaspoon each of mustard seeds and urad dal, 2 bay leaves heated for 90 seconds in hot oil.

Serve as relish on anything and with everything.

  • Spread on bread and serve grilled or roasted
  • spread on bread when making sandwiches
  • add a teaspoon to any soup (or any gravy for that matter)
  • spread on any meat before grilling (or after grilling if you prefer the raw heat)
  • add a tablespoon while tossing pasta
  • eat traditionally as an accompaniment to idlis and dosais.

The NYT continues:

Others, notably Dr. Paul Rozin at the University of Pennsylvania, argue that the beneficial effects are too small to explain the great human love of chili-spiced food. “I don’t think they have anything to do with why people eat and like it,” he said in an interview. Dr. Rozin, who studies other human emotions and likes and dislikes (“I am the father of disgust inpsychology,” he says) thinks that we’re in it for the pain. “This is a theory,” he emphasizes. “I don’t know that this is true.”

But he has evidence for what he calls benign masochism. For example, he tested chili eaters by gradually increasing the pain, or, as the pros call it, the pungency, of the food, right up to the point at which the subjects said they just could not go further. When asked after the test what level of heat they liked the best, they chose the highest level they could stand, “just below the level of unbearable pain.” As Delbert McClinton sings (about a different line of research), “It felt so good to hurt so bad.”

The story of how chilies got their heat is pretty straightforward. A recent study suggested that capsaicin is an effective defense against a fungusthat attacks chili seeds. In fact, experiments have shown that the same species of wild chili plant produces a lot of capsaicin in an environment where the fungus is likely to grow, and very little in drier areas where the fungus is not a danger.

The fact that capsaicin causes pain to mammals seems to be accidental. There’s no evolutionary percentage in preventing animals from eating the peppers, which fall off the plant when ripe. Birds, which also eat fruits, don’t have the same biochemical pain pathway, so they don’t suffer at all from capsaicin. But in mammals it stimulates the very same pain receptors that respond to actual heat. Chili pungency is not technically a taste; it is the sensation of burning, mediated by the same mechanism that would let you know that someone had set your tongue on fire.

No one knows for sure why humans would find pleasure in pain, but Dr. Rozin suggests that there’s a thrill, similar to the fun of riding a roller coaster. “Humans and only humans get to enjoy events that are innately negative, that produce emotions or feelings that we are programmed to avoid when we come to realize that they are actually not threats,” he said. “Mind over body. My body thinks I’m in trouble, but I know I’m not.” And it says, hand me another jalapeño.

Other mammals have not joined the party. “There is not a single animal that likes hot pepper,” Dr. Rozin said. Or asPaul Bloom, a Yale psychologist, puts it, “Philosophers have often looked for the defining feature of humans — language, rationality, culture and so on. I’d stick with this: Man is the only animal that likes Tabasco sauce.”

As James Gorman, the author of the NYT article puts it:

A taste for chilies has no deep meaning, no evolutionary value. It’s just a taste for chilies. I might add, though, that since it takes such a complicated brain and weird self-awareness to enjoy something that is inherently not enjoyable, only the animal with the biggest brain and the most intricate mind can do it. Take heart, chili heads. It’s not dumb to eat the fire, it’s a sign of high intelligence.

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