Category: Threats

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Nibbles: Légumes oubliés, Mazes, Poultry, Business, Roquefort, Herb, Evolution, Benin, Egyptian pigs, New York food, Cabbage pest control, Cider making

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Istanbul on the Rhine

ResearchBlogging.orgGood news for sun-loving Germans. By 2071-2080 parts of their country are going to have the climate that parts of Greece have now. That’s according to a paper in Plant Ecology which ran a bunch of climate change models for Europe. ((Bergmann, J., Pompe, S., Ohlemüller, R., Freiberg, M., Klotz, S., & Kühn, I. (2009). The Iberian Peninsula as a potential source for the plant species pool in Germany under projected climate change. Plant Ecology. DOI: 10.1007/s11258-009-9664-6.)) Have a look at the money map.

germany

On the left are today’s Germany-like climates in Europe. On the right is where Germany’s future climates can be found right now. Germany will basically have the climate that France has now, but with significant bits of Spain, Italy, Greece and even Turkey thrown in.

Not surprisingly, the authors go on to suggest that this will have consequences for the country’s flora. They calculate that up to 1300 Spanish and Portuguese plant species not currently growing in Germany could find climatic conditions there to their liking by 2071 (edaphic conditions and the biotic environment are another thing, of course). That would be quite a significant northeasterly migration. It would be interesting to know how many crop wild relatives that might include. It would be even more interesting to know what will happen to individual crops, the olive and grape, for instance.

Today’s young Germans might be able to enjoy Mediterranean holidays at home by the time they retire, with the diet to match, zero-food-miles olive oil included. Who said climate change was going to be all bad?

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Unintended consequences of cacao breeding

I’ll be in Ecuador later this week, but alas nowhere near “the upriver area of the Guayas River Basin in the lowlands of southwestern Ecuador”. If I were, you know that I would be investigating arriba chocolate and beans with all the assets at my disposal. Instead I’m relying on a post at a very interesting artisanal chocolate blog, Destination Ecuador. ((Incidentally, one of the most visually challenging blogs I’ve seen in a long time; to see the text of links I have to ensure that the mouse is hovering inside the post, which turns the background grey, which makes the yellow text of the links almost visible, if I squint. Whatever their designer is using, I’ll have some.))

The problem seems to be that the Nacional bean — source of arriba chocolate — is susceptible to witches broom, and is being replaced by a variety called CCN-51, and “while a very good quality chocolate can be made from CCN-51, it requires different fermentation and post-harvest treatment from Nacional beans”. It also tastes different. Currently, however, there’s absolutely no incentive for growers or buyers to separate CCN-51 from Nacional. Arriba carries a price premium as chocolate, but the beans don’t, and as a result one could pay the premium for non-arriba chocolate. In other words, a rip-off.

The post is very informative about the forces that act on cacao biodiversity and marketing — and will make me look more carefully at any chocolate I do chance upon.