Nibbles: Bees, Bourbon, Cattle, Ug99, Horses, Neanderthal, Bear, Organic, Flowers
- Bees? We don’t need no stinkin’ bees.
- “…a distinct product of America…”
- Friesians? We don’t need no stinkin’ Friesians.
- Kenya tests for Ug99 resistance.
- Iceland’s horses walk funny.
- Neanderthals ate snails.
- Bear meat? We don’t need no stinkin’ bear meat.
- Organic agriculture in China gets NPR treatment, survives.
- Rice? We don’t need no stinkin’ rice.
Asweddumized
As designated rice-editor at the Agricultural Biodiversity Weblog, this clipping from The Nation, a Sri Lankan newspaper, landed on my desk. But I am not sure what to make of it.
Researchers (or farmers?) have discovered a (new?) type of rice that can be vegetatively propagated:
The long Mavee rice plant can be cut in pieces and sown to grow as any normal rice. It took the researchers nearly six years to find the specific qualities in the Mavee cultivation, and those plants that contained this quality were later named as Maha Mavee.
Mavee is a variety, maha means wet season (as opposed to yala, the dry season). And as it grows up to “10 feet during flash floods” (that’s quick!) I suppose it is a ‘deep-water’ or ‘floating’ rice type.
So what? Well, the newspaper calls them miracle plants. According to “attorney-at-law and a renowned environmentalist,” Jagath Gunawardane, this is a big deal:
The discovery of this new method of vegetative propagation is likely to revolutionise the entire industry. The Government now needs to help the farmers maintain this cultivation technique, and also prevent companies from claiming patent rights for this ground breaking breakthrough in the agricultural field.
Presumably because of savings in seed cost. Interesting. But then again there are four or five “miracle rices” discovered every year…
To briefly go off on a tangent in an area that I am not a total dummy about, I recently learned the word “asweddumized.” I came across it in the (English language) agricultural statistics of Sri Lanka. I was told that the word was first introduced in 1958 by S.W.R.D. Bandaranayaike, then the Sri Lankan Prime Minister. It stems from the Sinhala word “aswaddanawa,†meaning converting forest land into cultivatable land that has bunds for retaining either irrigation or rainwater, mainly for rice.
But back to the subject at hand. What do you think the prospects are for Maha Mavee? Are there examples of normally seed propagated crops that become vegetatively propagated? Fruit trees through grafting is one example, but that is for a different reason: the propagation of a particular genotype, rather than saving seeds.
People have tried the opposite with potatoes. It seems obvious: ‘true’ (botanical) potato seed is much cheaper than seed tubers, carries fewer diseases, can be stored, etc. But this has not been very successful. Potato was too variable from seed (which makes it so much fun to try this at home), as quality (uniformity and size) is important in the market, and yields were lower. The International Potato Center (CIP) has worked on these issues, and Hubert Zandstra (a former director of CIP) remains optimistic about these seeds, and particularly about their benefits to poor farmers. He thinks that early ‘bulking’ (the formation of tubers) and apomixis may save the day for true potato seed.
Nibbles: Peas
- Rebsie has exciting pea news. Seriously.
Nibble This
Jacob kindly suggested I nibble the world’s hottest chilli, but I’m no sucker. I’ll give it the full treatment.
The Economist has devoted a long article to what it cutely calls Global Warming, exploring Why the world has taken to chilies. This is something I’ve had a long-term interest in, as good an excuse to ramble as any.
First off, Luigi’s nibble last year of the World’s Hottest Chile was clearly no such thing, as even then Michael Michaud had made the selection that was to become Dorset Naga. ((Question: Did he register the variety? Apparently yes, although I forgot to ask when I last saw him.
Second question: Just how repeatable are those measurements anyway?
Third question: Aside from marketing, who cares that much about the numbers?)) That said, to my inexpert eye Dorset Naga and Bhut Jolokia do look very similar. Any chance of a DNA read-out?
Secondly, Michael Michaud is an all around good egg, and I hope he is profiting from his crazy hot chili. He and Joy, at South Devon Chilli Farm, have been unfailingly generous with their time, expertise and encouragement, and not just to me.
Then there’s the whole question of why people willingly subject themselves to the pain of hot chillies. ((Forget about bacteriocidal properties or any of that stuff.)) Long ago and far away, ((1986, in Laredo, TX, and elsewhere, with the much-loved and sorely missed Marion Zunz.)) best beloved, I made a television documentary called Why dogs don’t like chilli but some like it hot, which explored this very question. We spoke at length with Paul Rozin, who has studied the topic, and much else about food and taste, in depth and who has concluded that what may begin as thrill-seeking show-off behaviour becomes not quite an addiction, but certainly a craving.
Which, surprise, surprise, is exactly what The Economist concludes, more than 20 years on.
[P]ain relief. The bloodstream floods with endorphins—the closest thing to morphine that the body produces. The result is a high. And the more capsaicin you ingest, the bigger and better it gets.
…
In the same way as young people may come to like alcohol, tobacco and coffee (all of which initially taste nasty, but deliver a pleasurable chemical kick), chili-eating normally starts off as a social habit, bolstered by what Mr Rozin calls “benign masochism”: doing something painful and seemingly dangerous, in the knowledge that it won’t do any permanent harm. The adrenalin kick plus the natural opiates form an unbeatable combination for thrill-seekers.
At least that much is unchanged, unlike the holder of the World’s Hottest Chili.