Agricultural Biodiversity Weblog
Agrobiodiversity is crops, livestock, foodways, microbes, pollinators, wild relatives …
A large conference on indigenous vegetables and legumes ended last week in Hyderabad, India. A press report gives little detail, but abstracts are available here and one may expect the proceedings to be published.
The conference was organised jointly by The World Vegetable Center, the International Crops Research Institute for Semi-Arid Tropics (ICRISAT), Bioversity International, the International Society for Horticultural Science (ISHS) and the Global Horticulture Initiative.
Research at the University of Minnesota suggests that growing diverse mixtures of perennials on relatively poor land in a way that mimics natural grasslands is – surprise! – a better way of producing biofuels than intensive monocultures of maize or soybeans. This will run and run. I bet tinkering with the species composition and perhaps breeding some of the component species will be next, and lead to significant improvements in the system. While we wait for that though, here’s what Grist calls a two-week crash course on biofuels.
Prashant Mishra gives an Indian NGO’s perspective on sorghum and why many Indian farmers refer to it as Jowar Mata — Mother Sorghum. Even after the advances of the Green Revolution, sorghum thrives and sustains the very poorest people in marginal lands.
Recent media reports that Neanderthals were occasional cannibals and that women may have accompanied the men on their hunts got me thinking about the Neanderthal diet in general. In particular, did they eat much in the way of plant products at all? While meat was clearly the mainstay of the diet, it does seem from this interesting rebuttal of the hunting women hypothesis that: Â
Vegetable foods may well have been part of Middle Paleolithic diets in Eurasia, but these were more like salads, snacks, and desserts than energy-rich staples…Large underground storage organs are common among plant taxa in arid sub-Saharan Africa, but the high-yield edible plant foods of temperate and Mediterranean Eurasia tend to be seeds and nuts that, while potentially nutritious, require more effort to collect and process and thus afford low net yields (Kuhn and Stiner 2006:957).
Wouldn’t it be great to be able to promote some underutilized nut as a Neanderthal dessert? Or perhaps that would not be such a clever idea, given that the Neanderthals died out… Anyway, although some of the information sources listed seem somewhat suspect, there is a compendium of internet resources on the “paleolithic diet” here.