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April 12, 2011
· Future farm: A sunless, rainless room indoors
· USDA may increase fruit, veggies in schools
· Japan quake and the country’s food supply
· California farm exports to Japan uncertain
· Astronaut food much better than mush in a tube
Future farm: A sunless, rainless room indoors
(AP
via Yahoo! News) DEN BOSCH,
The perfect crop field could be inside a windowless building
with meticulously controlled light, temperature, humidity, air quality and
nutrition. It could be in a
Advocates say this, or something like it, may be an answer to the world's food problems.
"In order to keep a planet that's worth living on, we have to change our methods," says Gertjan Meeuws, of PlantLab, a private research company.
The world already is having trouble feeding itself. Half the people on Earth live in cities, and nearly half of those — about 3 billion — are hungry or malnourished. Food prices, currently soaring, are buffeted by droughts, floods and the cost of energy required to plant, fertilize, harvest and transport it.
And prices will only get more unstable. Climate change makes long-term crop planning uncertain. Farmers in many parts of the world already are draining available water resources to the last drop. And the world is getting more crowded: by mid-century, the global population will grow from 6.8 billion to 9 billion, the U.N. predicts.
To feed so many people may require expanding farmland at the expense of forests and wilderness, or finding ways to radically increase crop yields.
Meeuws and three other Dutch bioengineers have taken the concept of a greenhouse a step further, growing vegetables, herbs and house plants in enclosed and regulated environments where even natural light is excluded.
In their research station, strawberries, yellow peppers, basil and banana plants take on an eerie pink glow under red and blue bulbs of Light-Emitting Diodes, or LEDs. Water trickles into the pans when needed and all excess is recycled, and the temperature is kept constant. Lights go on and off, simulating day and night, but according to the rhythm of the plant — which may be better at shorter cycles than 24 hours — rather than the rotation of the Earth.
In a larger "climate chamber" a few miles away, a
nursery is nurturing cuttings of fittonia, a colorful
house plant, in two layers of 70 square meters (750 sq. feet) each. Blasts of
mist keep the room humid, and the temperature is similar to the plants' native
The Dutch researchers say they plan to build a
commercial-sized building in the
Meeuws says a building of 100 sq meters (1,075 sq. feet) and 14 layers of plants could provide a daily diet of 200 grams (7 ounces) of fresh fruit and vegetables to the entire population of Den Bosch, about 140,000 people. Their idea is not to grow foods that require much space, like corn or potatoes. "We are looking at the top of the pyramid where we have high value and low volume," he said.
Sunlight is not only unnecessary but can be harmful, says Meeuws. Plants need only specific wavelengths of light to grow, but in nature they must adapt to the full range of light as a matter of survival. When light and other natural elements are manipulated, the plants become more efficient, using less energy to grow.
"Nature is good, but too much nature is killing," said Meeuws, standing in a steaming cubicle amid racks of what he called "happy plants."
For more than a decade the four researchers have been tinkering with combinations of light, soil and temperature on a variety of plants, and now say their growth rate is three times faster than under greenhouse conditions. They use no pesticides, and about 90 percent less water than outdoors agriculture. While LED bulbs are expensive, the cost is steadily dropping.
Olaf van Kooten, a professor of horticulture at Wageningen University who has observed the project but has no stake in it, says a kilogram (2.2 pounds) of tomatoes grown in Israeli fields needs 60 liters (16 gallons) of water, while those grown in a Dutch greenhouse require one-quarter of that. "With this system it is possible in principle to produce a kilo of tomatoes with a little over one liter of water," he said.
The notion of multistory greenhouses has been around for a
while. Dickson Despommier, a retired
"Over the last five year urban farming has really gained traction," Despommier said in a telephone interview.
Despommier argues that city farming means producing food near the consumer, eliminating the need to transport it long distances at great costs of fuel and spoilage and with little dependency on the immediate climate.
The science behind LED lighting in agriculture "is quite rigorous and well known," he said, and the costs are dropping dramatically. The next development, organic light-emitting diodes or OLEDs, which can be packed onto thin film and wrapped around a plant, will be even more efficiently tuned to its needs.
One of the more dramatic applications of plant-growing chambers under LED lights was by NASA, which installed them in the space Shuttle and the space station Mir in the 1990s as part of its experiment with microgravity.
"This system is a first clear step that has to grow," Van Kooten says, but more research is needed and people need to get used to the idea of sunless, landless agriculture.
"But it's clear to me a system like this is necessary."
USDA may increase fruit, veggies in schools
(United Fresh) – USDA has proposed new rules for Nutrition Standards in the National School Lunch and School Breakfast Programs. For the first time in 15 years, USDA rules will align school meals with the Dietary Guidelines. Overall, the goal of the proposed rule is to require schools to serve healthier school meals, including more fruits, vegetables, whole grains, fat free/low-fat milk, and less sodium and saturated fat. The proposed changes are very comprehensive.
The greatest change proposed for school breakfast is the increase in fruit, which doubles from the current requirement to 1 cup per day. For school lunch, the greatest change is the increase in fruits and vegetables, an increase of almost 4 servings a week. Since children eat less than half of the daily amount of fruits and vegetables recommended for good health, serving more fruits and vegetables in school meals will increase their overall consumption and help start these young consumers on a lifetime of healthy eating.
Specifically regarding fruits and vegetables, the proposed rule includes provisions that will:
Require schools to serve double the amount of fruit at breakfast
Require schools to double the amount of fruits and vegetables served at lunch
Require schools to serve both a fruit and a vegetable at lunch
Require schools to serve a colorful variety of vegetables every week
United Fresh supports these elements of the proposed rule, but opposes one significant provision in the proposal that limits starchy vegetables, including white potatoes, corn and peas. That proposal is not aligned with the Dietary Guidelines, and inappropriately restricts a healthy vegetable.
USDA is accepting public comments on the proposed rule until April 13. We urge all produce industry members to share your views with USDA. You can simply copy our sample letter, use our sample letter and edit it to add your specific comments, or draft your own letter. Every letter counts.
To submit comments please open our sample letter for suggestions on items you might mention in your comments. If you prefer, simply cut and paste the sample letter into the on-line government comment form, or save the letter and upload it using the "browse" tab. Complete your contact information, and select "submit".
Remember, USDA is accepting public comments on the proposed rule until April 13. The proposed rule is very positive for fruits and vegetables, although we also want to carry a strong message that restricting starchy vegetables does not follow the U.S. Dietary Guidelines. It's important that USDA hears from the produce industry, so we hope you'll share your views with USDA today!
Japan
(scoop.co.nz) – Although the full impact of the Japan earthquake and tsunami remains unknown, the effect on Japan’s food and agriculture industry could be dire and felt far beyond Japan’s borders, say Rabobank analysts.
The combined effects of food-safety concerns and supply
shortages are likely to limit exports and cause imports to rise. The overall
impact on the global food commodity market may be moderate, but imports from
the
Jean-Yves Chow, Senior Industry Analyst North East Asia, is
the lead author of the report at Rabobank’s Food and Agri Research department: “While the situation is still
evolving, the domino effect of the disaster will likely result in more imports
from trade partners, such as the US, Australia and China. The radiation issues
at the
Key points
• Temporary contraction in demand with prioritization to staple and long-shelf- life product
• Imports from trade partners such as the
• Imports of seafood, meat, fruit and vegetables in particular likely to grow
• Safeguard tariff system for beef and pork imports may require adjustment
• Sectors with little direct damage experiencing temporary production problems due to regular power shortages
• Need for new food security strategy to improve domestic and international confidence in Japanese food products
• Overall impact on global trade likely to be moderate
Rabobank analysis of impact per sector
Rice
The earthquake had no immediate impact on rice production but concerns about soil contamination, either through salinity or radiation, will affect the next planting in April and May. High year-end stocks means the availability of rice is not immediately threatened so there is no immediate need for imports in response to the natural disaster.
Grains
Meat
A significant part of
Dairy
The damaged area accounts for 15% of
Fruits and Vegetables
There are reports that the earthquake and the tsunami
destroyed some vegetable farms and orchards in the northeastern part of
and fruits could harm local consumer confidence, at least in the short term. Consequentlyvegetable and fruit imports are expected to increase, in the coming months,.
Seafood
The seafood producing industry in
Full Report (PDF)
http://img.scoop.co.nz/media/pdfs/1104/Rabobank_Japan_Earthquake_April_2011.pdf
California
farm exports to Japan
(sacbee.com) – Immediately after last month's earthquake that devastated parts of Japan, California farm exports were halted as transportation hubs and communications systems were hobbled and cargo was limited to relief supplies.
Now that
Radioactive material being released by
On Thursday, the largest aftershock yet, magnitude 7.1, rattled the island nation. Electrical shortages resulting from gaps in the nuclear power supply are expected to cause rolling blackouts that could knock out cold storage units.
Also to be considered are potential shifts in trade patterns, as Japanese importers and consumers may shun some products considered luxury foods, or may want more premium foods as a way to offset economic and emotional stress.
The effect of radiation leaks on
"
Angulo said rains early in the
asparagus season kept supply low, but recent warm weather ratcheted up
harvesting, packing and shipping of the green spears in the Stockton Delta area
and
Tom Gotelli, plant manager of OG
Packing in
"Shipments couldn't get in, and if it was in a
warehouse, it didn't move," said Gotelli, who
represents Mexican asparagus growers exporting to
California asparagus is typically shipped by air, but flights were embargoed and bumped by relief supplies going into Japan just after the disaster, said Dan Miller, director of field operations for Jacobs, Malcolm & Burtt, a Lodi-based international wholesaler and distributor.
He said air deliveries right after the disaster sat at airports because fuel supplies for ground transportation were limited to essential products.
"Now,
In a normal year, 10 percent of
"I have to believe perceptions of food safety issues
will benefit us," he said.
Cold storage may not be as much of an issue as
Along with asparagus,
At a recent meeting of grape and fruit growers, California
Department of Food and Agriculture Secretary Karen Ross said
She cautioned that
Only a small portion of the state's strawberry crop is
shipped to
"Immediately after the disaster, there were obviously no orders, because the infrastructure for communications and shipping was damaged," said Carolyn O'Donnell, communications director for the California Strawberry Commission. "There's been limited cargo space on flights because of relief efforts." O'Donnell said cold storage is a concern for fresh produce.
"We've gotten word of rolling blackouts because of
damaged power sources, so in many parts of
James Christie, president of Bryant Christie Inc. in Sacramento, said electrical shortages were a concern early on, but he's been assured by Japanese importers that those problems will have been ironed out by the time cherries are shipped in late April and May.
Ports and warehouses in the devastated northeastern region are useless, however, said one of Christie's Japanese trade partners.
"There was an initial shock, but they seem to be back on track," Christie said of Japanese importers.
He said cherries may be considered a luxury item, which could curtail demand.
"But luxury food items may be more in demand," Christie said. "These simple pleasures may be welcome during these times."
Tim Johnson, president and chief executive officer of
California Rice Commission, said he doesn't see any immediate changes in rice
exports to
Susan Brauner, Blue Diamond Almond spokeswoman, said she sees no detrimental impact from the disaster. In fact, Japanese orders may rise in the coming months, as the country grapples with the potential of domestic food contaminated by radiation.
"Our sales are doing very well, and shipments are arriving," she said. "They might like to receive products that are safer, even if it's a matter of perception."
Astronaut food much better than mush in a tube
(Eds
note: Today marks the 50th anniversary of the first human space
flight)
(The Globe and Mail) – Space food has come a long way since the early days of Tang orange drink and mushy meals packaged in aluminum squeeze tubes.
When astronaut Chris Hadfield took over as the first Canadian commander of the International Space Station, he found the food’s improved since the last time he was up there.
Astronauts on the space station now have access to more than 300 food and beverage items, mostly provided by NASA and the Russian Federal Space Agency, including everything from U.S.-made tomato basil soup and chicken fajitas to Russian pork goulash and jellied pike-perch quenelles.
“We do have more and more variety than we’ve ever had before,” says Vickie Kloeris, manager for the ISS food system at the National Aeronautics and Space Administration.
According to the Canadian Space Agency, NASA provides almost all of the food consumed by Canadian astronauts. So when Mr. Hadfield, the newly named commander, joins the space station in December, 2012, he’ll likely be feasting on the same meals as the rest of his international colleagues.
Fortunately for him, NASA scientists are constantly trying to replicate what’s available on Earth.
In recent years, the
Ms. Kloeris says they are currently deconstructing Mr. Sosa’s winning lacquered short ribs with pea puree, pickled mushrooms and horseradish crème fraîche to ensure it can be transported and consumed in a microgravity environment.
The aim is to give astronauts a final product that tastes similar to the original dish by the next space mission in November, or the one in February.
Space food these days is good, Ms. Kloeris says. But make no mistake: “There is no way a chef would call it gourmet.”
Space food must be able to withstand temperature changes and be easy to reconstitute and serve months later, since astronauts can be in orbit for six months at a time.
With Mr. Sosa’s dish, for example, “we’re having to change things about the recipe so that it will freeze-dry,” Ms. Kloeris explains. “For instance, the meat is going to have to be cut into very small pieces. It cannot be intact short ribs. It won’t freeze-dry that way.”
Different components of the original dish were served at differing temperatures, but the final version must include all the elements in a single package, to which astronauts need only add hot water.
Other space-food challenges include bread, says NASA spokesman Kelly Humphries, because it tends to release a lot of crumbs that can clog up the space station’s vents.
“Probably one of the most popular breads in orbit is the tortilla because it’s not a crumby type of food – and I don’t mean that in the quality,” Mr. Humphries says.
Food also tastes different to astronauts in orbit, Ms. Kloeris says. She compares eating in space to eating while suffering from a cold.
“They’re eating out of a funky little package instead of a plate like we do down here, so it’s harder for them to get the aroma of the food. Plus in microgravity the heat doesn’t rise like it does down here,” she says, so the aromas don’t waft up to the nose. “Also, they’re in a closed environment where who knows what other smells and odours compete.”
That’s why astronauts typically prefer spicy foods that have a strong aroma, she says, adding they also tend to miss crunchy textures, as their processed meals typically lack the crispiness of fresh produce.
While NASA’s and Russia’s space programs each contribute about half the food on the space station, Canada’s own space program has yet to successfully launch its own food kits.
According to The Canadian Press, the federal government
spent more than $400,000 to develop Canadian meals for astronauts, only to have
the project halted in late 2008 when the two researchers from Agriculture and
In the end, only a few commercial items such as maple-leaf-shaped cookies, smoked salmon and beef jerky have been sent to space.
End Transmission