Here’s one that’s hard to characterize: scientists in the US and Brazil say that common vegetables contain many of the chemicals that chemists need to perform their research, and that scientists in the developing countries, who often lack the funds to buy reagents, should make use of these resources. I’m not competent to judge but the paper, in the Journal of Natural Products, contains a pretty impressive list of things you can make (chemically) from vegetables.
How to halt desertification
IRD in France has released the results of a long study of the Jeffara region of Tunisia, which has been very prone to desertification. The study pinpoints the role of agriculture and the use of natural resources as key factors in the spread of deserts, but acknowledges the very complex interactions at work. The press release concludes:
“[D]egradation can be checked by prohibiting the development of endangered natural environments for cultivation. However, real practical alternatives must in that case be proposed to farmers, in the agriculture sector, through maintenance of a certain diversified production in their holdings and enhancing commercial value of high-quality local or regional produce, but also by means of diversification of activities and of sources of revenue other than farming. This diversification would offer people improved flexibility to face up to climatic and economic hazards and enable them to manage better their families’ financial resources. In addition, the effort government has made in water management, through the CES, could be enhanced by schemes for desalinating brackish water and recycling waste water.”
But can they find a way to diversify and add value before the farmlands, soils and water have vanished completely?
New tomatoes promise better nutrition
The World Vegetable Center rounds up its work on tomatoes in a recent feature. A new cherry tomato released in Taiwan promises three to five times more beta-carotene than currently available varieties. But, I wonder, finger ever on the pulse, is it the right sort of beta-carotene? Is it the trans form or the cis form, so much more readily absorbed? Either way, the new tomatoes are more than merely sources of vitamin A precursors. They are also higher in citric acid and ascorbic acid (vitamin C), and the higher levels of vitamin C make more iron available when the tomatoes are cooked with mung beans.
(Useless) friends in high places
No less a gardener than Prince Charles (of England) does not like the EU seed marketing legislation, and admits that he could be considered a criminal for saving and distributing unregistered varieties. I have not seen any comments from him on the proposals for the future. But his opinion carries not the slightest bit of weight with the regulators, I promise. I wonder whether he has seen my own modest proposal? Probably not.
What farmers need to learn
Tomato farmers in Ghana have committed suicide after they failed to sell their crop, according to Ghanaweb.com. Apparently a new factory promised to buy all the tomatoes they could grow, and then failed to start on time. I’m sorry for those farmers, but I’m horrified that anyone could put their faith in one buyer — not yet functional — and one crop. I thought it was only modern, high-tech farmers who failed to appreciate the buffering benefits of agricultural biodiversity.