Colleagues at FAO and Bioversity International have a paper out in the Journal of Food Composition and Analysis entitled “Food composition is fundamental to the cross-cutting initiative on biodiversity for food and nutrition.” The cross-cutting initiative in question is that on biodiversity for food and nutrition which the CBD asked FAO to lead, in collaboration with Bioversity. And by the “food composition” of the title the authors mean databases which document the nutritional value of foods not just at the level of species, as currently, but of the different varieties and cultivars within species. These will in a way be a central pillar of the initiative. We’ve talked here before about the extensive variation that can exist among varieties in nutritional composition, for glycaemic index, say. And we’ve repeatedly highlighted the work of Lois Englberger and her Pohnpei colleagues in this field, for example. So it is good to hear that food composition tables and databases will be improved to allow the inclusion of infra-specific data. Populating the databases will be something else, of course. The data will need to come from existing genetic resources databases, which currently do not as a rule contain much in the way of this kind of information and are not necessarily equipped to handle it. So this initiative will involve a marriage between two database communities, that of nutritionists and that of genebanks. A difficult trick to pull off. Necessary, and long overdue, but difficult. Stay tuned.
Nibbles: Plant bombs, Reindeer and caribou, Livestock wild relatives, Agricultural geography of North Korea, Cyclone rehabilitation, AVRDC, Kew, Organic, Farmers and climate change
- Jacob alerts me that our “throw duplicates of all accessions from an airplane flying across Africa” Gedanken experiment may be closer to realization than we thought.
- Reindeer in trouble. In other news, there are 7 subspecies of the things.
- Indonesia looks to its threatened livestock wild relatives.
- Agriculture (among other things) in North Korea.
- Buffalo distributed in Myanmar. From where?
- Local vegetables promoted in the Philippines.
- More inspirational stuff on the Millennium Seed Bank from Jonathan Drori.
- Organizations Involved in Organic Plant Breeding Projects and Education. Not as many as you’d think.
- “Learning centres” helping farmers identify challenges, adapt to climate change.
Go Local recognized by CDC
We’ve often referred here to the sterling efforts of Lois Englberger and the Go Local team in Pohnpei in promoting agrobiodiversity-based solutions to the many, grave health and nutrition problems afflicting Pacific Islanders. The karat banana story is only one example.
Now we hear that the National Association of Chronic Disease Directors (NACDD) and Center of Disease Control and Prevention (CDC) have listed the Go Local campaign as one of their success stories in reducing the burden of chronic disease across the U.S. The full list is online. Look under Federated States on Micronesia (p.29). Congratulations to the Island Food Community of Pohnpei, the NGO behind Go Local. Some of the other success stories also look interesting.
Nibbles: Qat, GAIN, Dates, Mandarin, Eucalypts
- Qat not good for water.
- Global Alliance for Improved Nutrition (GAIN) announces Amsterdam Initiative on Malnutrition (AIM), to eliminate malnutrition for 100 million people in Africa by 2015.
- Eating dates dates back over 4,000 years.
- Intercropping with guava may save citrus from greening on Java.
- To identify salinity tolerant eucalypts, use response of height to salinity, rather than mean height.
Fermented diversity
Luigi’s post on The glut of bugs in your gut opened a window here on a neglected aspect of biodiversity: the bacteria associated with certain foods and those associated with digesting that food. In all the background murmuring about probiotics and prebiotics, I’ve been hearing a lot of good sense from Seth Roberts. He’s the self-experimenter who devised the Shangri-La Diet (which isn’t a diet but a way of regulating appetite) and of late he’s been blogging more and more about fermented foods.
The things Roberts has noted are plentiful and diverse — I won’t summarize them here — but I can say that I’ve yet to meet a fermented food, in the widest sense, that I didn’t like. I also like playing with a few ferments myself. Of course there are fermentation fanatics, not just for the process as a whole but for particular “miracle mushrooms” and the like. ((To which, naturally, I have no intention of linking.)) And that puts some peoples’ backs up. But there is also probably a lot of good sense in making use not only of a diversity of ingredients, but also in a diversity of ways of processing them, outside and inside the body.