Building on coconut

The World Bank’s Development Marketplace 2009 is continuing to feature stories from the winners on its web site. And that’s good because we can scan them as they come up and draw attention to those that involve agricultural biodiversity. Today’s pick, a project from Samoa to build traditional houses “as models of ‘safer, accessible, resilient, and sustainable housing'”.

What’s particularly nice about this is the idea that traditional Samoan houses depend absolutely on agricultural products like the coconut fibre rope that people use to lash the components together. Modern houses built from steel reinforced concrete and corrugated metal cannot withstand cyclones, and their materials become deadly flying objects during storms. Hence the “innovation” of rediscovering traditional methods and material. Might help conserve coconut diversity too, I suppose.

Oh, and in case you were wondering about more obvious, though no less traditional, things to do with coconuts, why not download Coconut Recipes, from Bioversity International and COGENT?

Which came first, beer or bread?

Rachel Laudan tackles the perennial question that keeps food and agriculture nerds awake long into the night … by saying it’s a bad question and asking some better ones.

What problems did grains solve, what tools did humans have? Well, the problem they solved was one of fuel. Humans need fuel. Grains, if you can process them for fewer calories than you get out at the end, are great sources of fuel. Maybe you can even increase the calories by processing.

Blast! That’s another blog I’m going to have to subscribe to. h/t The Scientist Gardener.

Nibbles: Quince, Coffee, Chocolate, Nutrition, Africa

Reviving an old rice for sake’s sake

“Use it or lose it” is a frequent refrain among those who want to conserve genetic resources. We strive to point out that nothing is ever useless, we just haven’t discovered the uses yet. Sometimes, though, the use is well-known. Brewers, especially the more traditional types, often swear by specific varieties of their raw material. Golden Promise, a famous malting barley, is spoken of fondly by bearded men in sandals clutching a pint of warm cloudy brew. So I shouldn’t be surprised that the same is true of Nihonshu (日本酒). A long article at The Japan Times explains how sake makers are increasingly trying to use traditional old rice varieties.

Wataribune was used in 1939 to develop the now-dominant Yamada Nishiki strain. It had been widely used in sake making for centuries but fell into near-extinction around 50 years ago. Though it was rumored to yield brews of great depth and complexity, it was notoriously difficult to grow. The plant’s tall stalks made it vulnerable to typhoons, while its long growing season exacerbated the risks. [Takaaki] Yamauchi proposed an initiative to revive the strain, but few farmers were willing to gamble on such an uncertain enterprise.

fg20091030d1c.jpg The article goes on to describe how the master brewer eventually found 14 grams of Wataribune rice in the genebank at the National Agricultural Institute in Tsukuba, and parlayed that into a range of award-winning sakes. The photo, by article author Melinda Joe, shows how easily Wataribune rice grains fall from the ears of the stalk, making it a challenging rice strain to work with. There’s a lot more in the article, about rice varieties in sake and about ordinary Japanese people who are spearheading a movement towards more regional diversity in rice, including groups that reclaim and regenerate abandoned rice paddies.