Farmed Out: How Will Climate Change Impact World Food Supplies?
A new study attempts to estimate the effects of climate change on global agriculture--and outline ways to mitigate its most dire consequences
By David Biello
September 30, 2009
Link to full article below
The people of East Africa once again face a devastating drought this year: Crops wither and fail from Kenya to Ethiopia, livestock drop dead and famine spreads. Although, historically, such droughts are not uncommon in this region, their frequency seems to have increased in recent years, raising prices for staple foods, such as maize.
This scenario may simply be a taste of a world undergoing climate change in the mid–21st century, according to a new report from the International Food Policy Research Institute (IFPRI), a Washington, D.C.–based organization seeking an end to hunger and poverty through appropriate local, national and international agricultural policies. By IFPRI's estimate, 25 million more children will be malnourished in 2050 due to the impact of climate change on global agriculture.
"Higher temperatures and changes in precipitation result in pressure on yields from important crops in much of the world," says IFPRI agricultural economist Gerald Nelson, an author of the report, "Climate Change, Agriculture, and Food Security: Impacts and Costs of Adaptation to 2050". "Biological impacts on crop yields work through the economic system resulting in reduced production, higher crop and meat prices, and a reduction in cereal consumption. This reduction means reduced calorie intake and increased childhood malnutrition."
Nelson and his colleagues, working with funding from the World Bank and Asian Development Bank, estimated global agricultural impacts by pairing IFPRI's own economic models for crop yields with climate models for precipitation and temperature from the U.S. National Center for Atmospheric Research and Australia's Commonwealth Scientific and Industrial Research Organization. Assuming a world that is slow to adapt to climate change and focused on regional self-reliance, the researchers found that children in the developing world—which are the countries expected to provide the bulk of population growth to nine billion or more by mid-century—will be hardest hit.
"It's not economic development that matters in this case, it's the location on the surface of the Earth," Nelson notes. Without better crop varieties or other agricultural technology improvements, irrigated wheat yields, for example, will fall at least 20 percent by 2050 as a result of global warming, and south Asia as well as parts of sub-Saharan Africa will face the worst effects.
Even without climate change, population pressure alone will cause a spike in food prices without intervention, according to IFPRI's economic model. For example, without climate change, wheat prices might rise from $113 per metric ton in 2000 to $158 per metric ton in 2050—an increase of 39 percent. Similarly, rice prices would soar by 62 percent, maize by 63 percent. But factoring in climate change will boost wheat prices by at least 170 percent and rice by a minimum of 113 percent; the cost of maize will be at least 148 percent higher than at the turn of the century by mid-century.
Nor will the developed world go unscathed. Research published in the Proceedings of the National Academies of Science in August noted that corn, soybean and cotton yields in the U.S. will drop precipitously because of additional days where the temperature is above 30 degrees Celsius.
Part of the problem is that the benefits of better plant growth, thanks to higher carbon dioxide concentrations (plants use CO2 for photosynthesis) are more than offset by the impact of higher temperatures and differing precipitation. "If you grow a plant in a bell jar in a lab and increase the CO2 inside, the plants will perform better. [But] will those results translate into farmer's fields? Evidence that we've been getting from farmer's fields suggests perhaps not," Nelson says. And that means fewer calories per person would be available in 2050.
To prevent this agricultural crisis, Nelson estimates, would require an investment of at least $7 billion per year in the most affected countries in Asia, Africa and Latin America for increased agricultural research into, for example, drought-resistant crop varieties. "Crop and livestock productivity–enhancing research, including biotechnology, will be essential to help overcome stresses due to climate change," the report's authors wrote.
These areas will also need expanded rural road and irrigation infrastructure as well as improvements to the efficiency of that irrigation.
Climate change's glacial meltwaters will not aid such irrigation projects. "The glaciers, particularly in the Himalayas, may disappear and cause some of the major rivers to become much more variable, which will have negative effects on yields in south Asia," Nelson notes. At the same time, traditional seed varieties and livestock breeds that might provide a genetic resource to adapt to climate change are being lost.
Crop diseases and insect pests will also thrive in a hotter or more humid climate, and the report does not take into account issues such as current agricultural lands swamped by rising sea levels. "These are conservative estimates," Nelson adds. "Some elements we left out could make those numbers even higher."
Even those areas that will benefit from a changed climate, such as a potential expansion in regional climates amenable to certain crops in Canada, for example, will not solve the problem. "The problem is you'd have to grow corn on some pretty rocky soils," Nelson explains. "It's not clear that you'd get more production even if climate favors them."
And expanding agriculture to feed more people may simply exacerbate climate change. Deforestation, largely driven by conversion to cropland, accounts for roughly 16 percent of global emissions of the carbon dioxide warming the atmosphere.
There is hope, of course. IFPRI's fellows in the Consultative Group on International Agricultural Research system are developing, for example, drought-tolerant or heat-resistant varieties of staple crops such as wheat and rice. And various efforts such as the Millennium Villages in East Africa may speed adaptation. Already, the Kenyan village of Sauri has boosted maize yields with the help of an influx of donor cash. And some Indian farmers in the state of Bihar have begun to plant hybrid rice strains because they are drought-tolerant and can be planted on lands that were previously difficult to successfully cultivate.
"Agriculture is the sector most likely to be affected by changes in climate of all sectors of society," Nelson adds. "Investment will not guarantee that all negative impacts can be overcome, but business as usual will guarantee disastrous consequences for the human race."
To read the full, excellent article: http://www.scientificamerican.com/article.cfm?id=how-will-climate-change-impact-world-food-supplies&sc=DD_20090930
Showing posts with label issue: starvation. Show all posts
Showing posts with label issue: starvation. Show all posts
Saturday, October 3, 2009
Wednesday, February 11, 2009
Help yourself and the planet - Eat less meat
Help yourself and the planet - Eat less meat
By Marialisa Calta
Tuesday, February 10, 2009
http://www.douglasdispatch.com/articles/2009/02/10/news/food/doc4991f0ca0ea31650138960.txt
When a consummate “foodie” like Mark Bittman — New York Times food columnist, bestselling cookbook author, food blogger, PBS food-show star — starts advocating a vegan diet, it’s time to drop the foie gras and listen up. Even if it’s just a partially vegan diet, or, as Bittman puts it, a “vegan until 6” daily regimen.
In his new book, “Food Matters: A Guide to Conscious Eating with More Than 75 Recipes” (Simon & Schuster, 2008), Bittman does everyone who cares about his or her own health as well as the health of the planet a huge favor by simply and plainly putting the two concerns together. His conclusion: Our diets may be killing us, and they are not helping the environment, either. Just one example: According to Bittman, industrial meat production is responsible, worldwide, for one-fifth of the production of greenhouse gases. Couple that with the research that has linked diets high in animal protein to cardiac disease and certain cancers, and Bittman’s solution seems like a no-brainer: Eat less meat. “If we all ate the equivalent of three fewer cheeseburgers (or cheeseburger equivalencies) a week,” he told a radio interviewer recently, “it would be the equivalent of taking all the SUVs in the United States off the road.” And we would get healthier and
lose weight. He certainly did.
A couple of years ago, Bittman found that his concerns over global problems related to food production dovetailed with his concerns over personal problems related to his food consumption. He found himself overweight, and suffering from high blood pressure, high blood sugar and high cholesterol. His doctor advised him to adopt a vegan diet (one free of all animal products, including eggs, dairy and honey). Bittman, instead, decided to eat an animal-free diet for two meals a day, and, in the evening — as he said in the interview — to do “pretty much what I want.” The results? He has cut his animal-protein consumption by two-thirds and lost 35 pounds, with dramatic reductions in cholesterol, blood pressure and blood sugar. He describes his daytime diet as relying heavily on whole grains, legumes, vegetables and fruits; no processed foods, refined carbs or added sugars. But he is not too proud to admit — as he did on the radio — that on the
evening of Super Bowl Sunday, he ate “Super Bowl food,” including hot dogs.
“Are your choices going to be perfect and free of hypocrisy? I’d be lying if I said mine were,” he writes. “But I can’t repeat it enough: The aggregate of even the smallest changes equals big changes.”
If the idea of veganism — or Bittman’s philosophy of “less-meatarianism” — scares you, rest assured it doesn’t have to be complicated. Substitute a bowl of oatmeal for a bacon-and-egg breakfast. For lunch, have a salad with chickpeas on it instead of chicken. And there are books to help. Vegan cook Nava Atlas has come through with “Vegan Soups and Hearty Stews for All Seasons” (Broadway Books, 2009). She is also the author of “Vegan Express” (Broadway Books, 2008).
TACO SOUP
4 cups water
1/2 cup uncooked bulgur
1 tablespoon olive oil
1 large onion, peeled and chopped
2 to 3 cloves garlic, peeled and minced
1 medium green bell pepper, stemmed, seeded and finely chopped
4 cups cooked pinto beans or 2 (14- to 16-ounce) cans, rinsed and drained
1 (28-ounce) can salt-free crushed tomatoes
1/4 cup chopped mild green chilies, fresh or canned, optional
1/4 cup chopped fresh cilantro (optional)
1 teaspoon ground cumin
1 teaspoon dried oregano
For garnish:
1 to 1-1/2 cups grated cheddar-style, nondairy cheese
thinly shredded romaine or other lettuce
1 cup finely diced tomato
stone-ground tortilla chips
Bring 1 cup of the water to a boil in a small saucepan. Add the bulgur and simmer, covered, for 15 minutes or until the water is absorbed.
Heat the oil in a soup pot. Add the onion and cook, stirring, over medium heat until translucent, about 5 minutes. Add the garlic and pepper, and continue to cook, stirring frequently, until all are turning golden, at least 5 minutes more.
Add the beans, tomatoes, chilies and cilantro (if using), cumin and oregano, the cooked bulgur and the remaining 3 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes. Remove from heat.
Assemble each serving: Fill each bowl about two-thirds full with soup. Top with some grated cheese, shredded lettuce and diced tomatoes. Serve tortilla chips on the side or, if desired, line the perimeter with chips, points facing upward, for a star-shaped effect. The chips can be used to scoop the solid parts of the soup or eaten as an accompaniment.
Yield: 6 servings
Recipe from “Vegan Soups and Hearty Stews for All Seasons” by Nava Atlas (Broadway Books, 2009)
MOROCCAN VEGETABLE STEW
1-1/2 tablespoons olive oil
2 large onions, peeled and chopped
2 medium potatoes, scrubbed and cut into 3/4-inch chunks
2 heaping cups, peeled 3/4-inch chunks butternut squash or sugar (pie) pumpkin
2 large carrots, peeled and coarsely chopped
1 (14- to 16-ounce) can salt-free diced tomatoes
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
water, as needed
1 (14- to 16-ounce) can chickpeas, drained and rinsed
salt and freshly ground pepper to taste
1 cup uncooked couscous, preferably whole grain
1/4 to 1/2 cup minced fresh parsley
Heat the oil in a soup pot. Add the onions and cook, stirring, over medium heat until golden, about 10 to 12 minutes.
Add the potatoes, squash (or pumpkin), carrots, tomatoes, cumin and turmeric. Add enough water to cover all but about 1/2-inch of the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 35 to 40 minutes, or until the vegetables are tender.
Stir in the chickpeas, then season with salt and pepper. Simmer over very low heat for 10 to 15 minutes longer.
Meanwhile, bring 2 cups of water to a boil in a small saucepan. Stir in the couscous, cover, and remove from the heat. Let stand for 10 minutes, then fluff with a fork.
To serve, place a small amount of couscous in each soup bowl, then ladle some stew over it and sprinkle with parsley.
Yield: at least 6 servings
Recipe from “Vegan Soups and Hearty Stews for All Seasons” by Nava Atlas (Broadway Books, 2009)
BREAKFAST COUSCOUS
1-1/2 cups water
pinch of salt
1 cup uncooked couscous, preferably whole grain
1 cup fresh fruit, cut into bite-sized pieces, if needed (bananas, apples, berries, etc.)
1/4 cup chopped nuts (optional)
1/4 cup dried fruit (raisins, dates, coconut, etc.)
drizzle of maple syrup to taste
Put the water, salt and couscous in a pot. Bring to a boil, cover, remove from heat, and let steep for 10 minutes. Add the remaining ingredients, and serve.
Yield: 4 servings
Recipe from “Food Matters” by Mark Bittman (Simon & Schuster, 2008)
Marialisa Calta is the author of “Barbarians at the Plate: Taming and Feeding the American Family” (Perigee, 2005). For more information, go to http://www.marialisacalta.com
By Marialisa Calta
Tuesday, February 10, 2009
http://www.douglasdispatch.com/articles/2009/02/10/news/food/doc4991f0ca0ea31650138960.txt
When a consummate “foodie” like Mark Bittman — New York Times food columnist, bestselling cookbook author, food blogger, PBS food-show star — starts advocating a vegan diet, it’s time to drop the foie gras and listen up. Even if it’s just a partially vegan diet, or, as Bittman puts it, a “vegan until 6” daily regimen.
In his new book, “Food Matters: A Guide to Conscious Eating with More Than 75 Recipes” (Simon & Schuster, 2008), Bittman does everyone who cares about his or her own health as well as the health of the planet a huge favor by simply and plainly putting the two concerns together. His conclusion: Our diets may be killing us, and they are not helping the environment, either. Just one example: According to Bittman, industrial meat production is responsible, worldwide, for one-fifth of the production of greenhouse gases. Couple that with the research that has linked diets high in animal protein to cardiac disease and certain cancers, and Bittman’s solution seems like a no-brainer: Eat less meat. “If we all ate the equivalent of three fewer cheeseburgers (or cheeseburger equivalencies) a week,” he told a radio interviewer recently, “it would be the equivalent of taking all the SUVs in the United States off the road.” And we would get healthier and
lose weight. He certainly did.
A couple of years ago, Bittman found that his concerns over global problems related to food production dovetailed with his concerns over personal problems related to his food consumption. He found himself overweight, and suffering from high blood pressure, high blood sugar and high cholesterol. His doctor advised him to adopt a vegan diet (one free of all animal products, including eggs, dairy and honey). Bittman, instead, decided to eat an animal-free diet for two meals a day, and, in the evening — as he said in the interview — to do “pretty much what I want.” The results? He has cut his animal-protein consumption by two-thirds and lost 35 pounds, with dramatic reductions in cholesterol, blood pressure and blood sugar. He describes his daytime diet as relying heavily on whole grains, legumes, vegetables and fruits; no processed foods, refined carbs or added sugars. But he is not too proud to admit — as he did on the radio — that on the
evening of Super Bowl Sunday, he ate “Super Bowl food,” including hot dogs.
“Are your choices going to be perfect and free of hypocrisy? I’d be lying if I said mine were,” he writes. “But I can’t repeat it enough: The aggregate of even the smallest changes equals big changes.”
If the idea of veganism — or Bittman’s philosophy of “less-meatarianism” — scares you, rest assured it doesn’t have to be complicated. Substitute a bowl of oatmeal for a bacon-and-egg breakfast. For lunch, have a salad with chickpeas on it instead of chicken. And there are books to help. Vegan cook Nava Atlas has come through with “Vegan Soups and Hearty Stews for All Seasons” (Broadway Books, 2009). She is also the author of “Vegan Express” (Broadway Books, 2008).
TACO SOUP
4 cups water
1/2 cup uncooked bulgur
1 tablespoon olive oil
1 large onion, peeled and chopped
2 to 3 cloves garlic, peeled and minced
1 medium green bell pepper, stemmed, seeded and finely chopped
4 cups cooked pinto beans or 2 (14- to 16-ounce) cans, rinsed and drained
1 (28-ounce) can salt-free crushed tomatoes
1/4 cup chopped mild green chilies, fresh or canned, optional
1/4 cup chopped fresh cilantro (optional)
1 teaspoon ground cumin
1 teaspoon dried oregano
For garnish:
1 to 1-1/2 cups grated cheddar-style, nondairy cheese
thinly shredded romaine or other lettuce
1 cup finely diced tomato
stone-ground tortilla chips
Bring 1 cup of the water to a boil in a small saucepan. Add the bulgur and simmer, covered, for 15 minutes or until the water is absorbed.
Heat the oil in a soup pot. Add the onion and cook, stirring, over medium heat until translucent, about 5 minutes. Add the garlic and pepper, and continue to cook, stirring frequently, until all are turning golden, at least 5 minutes more.
Add the beans, tomatoes, chilies and cilantro (if using), cumin and oregano, the cooked bulgur and the remaining 3 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes. Remove from heat.
Assemble each serving: Fill each bowl about two-thirds full with soup. Top with some grated cheese, shredded lettuce and diced tomatoes. Serve tortilla chips on the side or, if desired, line the perimeter with chips, points facing upward, for a star-shaped effect. The chips can be used to scoop the solid parts of the soup or eaten as an accompaniment.
Yield: 6 servings
Recipe from “Vegan Soups and Hearty Stews for All Seasons” by Nava Atlas (Broadway Books, 2009)
MOROCCAN VEGETABLE STEW
1-1/2 tablespoons olive oil
2 large onions, peeled and chopped
2 medium potatoes, scrubbed and cut into 3/4-inch chunks
2 heaping cups, peeled 3/4-inch chunks butternut squash or sugar (pie) pumpkin
2 large carrots, peeled and coarsely chopped
1 (14- to 16-ounce) can salt-free diced tomatoes
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
water, as needed
1 (14- to 16-ounce) can chickpeas, drained and rinsed
salt and freshly ground pepper to taste
1 cup uncooked couscous, preferably whole grain
1/4 to 1/2 cup minced fresh parsley
Heat the oil in a soup pot. Add the onions and cook, stirring, over medium heat until golden, about 10 to 12 minutes.
Add the potatoes, squash (or pumpkin), carrots, tomatoes, cumin and turmeric. Add enough water to cover all but about 1/2-inch of the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 35 to 40 minutes, or until the vegetables are tender.
Stir in the chickpeas, then season with salt and pepper. Simmer over very low heat for 10 to 15 minutes longer.
Meanwhile, bring 2 cups of water to a boil in a small saucepan. Stir in the couscous, cover, and remove from the heat. Let stand for 10 minutes, then fluff with a fork.
To serve, place a small amount of couscous in each soup bowl, then ladle some stew over it and sprinkle with parsley.
Yield: at least 6 servings
Recipe from “Vegan Soups and Hearty Stews for All Seasons” by Nava Atlas (Broadway Books, 2009)
BREAKFAST COUSCOUS
1-1/2 cups water
pinch of salt
1 cup uncooked couscous, preferably whole grain
1 cup fresh fruit, cut into bite-sized pieces, if needed (bananas, apples, berries, etc.)
1/4 cup chopped nuts (optional)
1/4 cup dried fruit (raisins, dates, coconut, etc.)
drizzle of maple syrup to taste
Put the water, salt and couscous in a pot. Bring to a boil, cover, remove from heat, and let steep for 10 minutes. Add the remaining ingredients, and serve.
Yield: 4 servings
Recipe from “Food Matters” by Mark Bittman (Simon & Schuster, 2008)
Marialisa Calta is the author of “Barbarians at the Plate: Taming and Feeding the American Family” (Perigee, 2005). For more information, go to http://www.marialisacalta.com
Wednesday, October 22, 2008
Organic Farming "Could Feed Africa"
Organic farming 'could feed Africa'
source: http://www.independent.co.uk/news/world/africa/organic-farming-could-feed-africa-968641.html
Traditional practices increase yield by 128 per cent in east Africa, says UN
By Daniel Howden in Nairobi
Wednesday, 22 October 2008
New evidence suggests that organic practices - derided by some as a Western lifestyle fad - are delivering sharp increases in yields, improvements in the soil and a boost in the income of Africa's small farmers
Getty
New evidence suggests that organic practices - derided by some as a Western lifestyle fad - are delivering sharp increases in yields, improvements in the soil and a boost in the income of Africa's small farmers
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Organic farming offers Africa the best chance of breaking the cycle of poverty and malnutrition it has been locked in for decades, according to a major study from the United Nations to be presented today.
New evidence suggests that organic practices – derided by some as a Western lifestyle fad – are delivering sharp increases in yields, improvements in the soil and a boost in the income of Africa's small farmers who remain among the poorest people on earth. The head of the UN's Environment Programme, Achim Steiner, said the report "indicates that the potential contribution of organic farming to feeding the world maybe far higher than many had supposed".
The "green revolution" in agriculture in the 1960s – when the production of food caught and surpassed the needs of the global population for the first time – largely bypassed Africa. Whereas each person today has 25 per cent more food on average than they did in 1960, in Africa they have 10 per cent less.
A combination of increasing population, decreasing rainfall and soil fertility and a surge in food prices has left Africa uniquely vulnerable to famine. Climate change is expected to make a bad situation worse by increasing the frequency of droughts and floods.
It has been conventional wisdom among African governments that modern, mechanised agriculture was needed to close the gap but efforts in this direction have had little impact on food poverty and done nothing to create a sustainable approach. Now, the global food crisis has led to renewed calls for a massive modernisation of agriculture on the hungriest continent on the planet, with calls to push ahead with genetically modified crops and large industrial farms to avoid potentially disastrous starvation.
Last month the UK's former chief scientist Sir David King said anti-scientific attitudes among Western NGOs and the UN were responsible for holding back a much-needed green revolution in Africa. "The problem is that the Western world's move toward organic farming – a lifestyle choice for a community with surplus food – and against agricultural technology in general and GM in particular, has been adopted across the whole of Africa, with the exception of South Africa, with devastating consequences," he said.
The research conducted by the UN Environment Programme suggests that organic, small-scale farming can deliver the increased yields which were thought to be the preserve of industrial farming, without the environmental and social damage which that form of agriculture brings with it.
An analysis of 114 projects in 24 African countries found that yields had more than doubled where organic, or near-organic practices had been used. That increase in yield jumped to 128 per cent in east Africa.
"Organic farming can often lead to polarised views," said Mr Steiner, a former economist. "With some viewing it as a saviour and others as a niche product or something of a luxury... this report suggests it could make a serious contribution to tackling poverty and food insecurity."
The study found that organic practices outperformed traditional methods and chemical-intensive conventional farming. It also found strong environmental benefits such as improved soil fertility, better retention of water and resistance to drought. And the research highlighted the role that learning organic practices could have in improving local education. Backers of GM foods insist that a technological fix is needed to feed the world. But this form of agriculture requires cash to buy the patented seeds and herbicides – both at record high prices currently – needed to grow GM crops.
Regional farming experts have long called for "good farming", rather than exclusively GM or organic. Better seeds, crop rotation, irrigation and access to markets all help farmers. Organic certification in countries such as the UK and Australia still presents an insurmountable barrier to most African exporters, the report points out. It calls for greater access to markets so farmers can get the best prices for their products.
Kenyan farmer: 'I wanted to see how UK did it'
Henry Murage had to travel a long way to solve problems trying to farm a smallholding on the western slopes of Mount Kenya. He spent five months in the UK, studying with the experts at Garden Organic a charity in the Midlands. "I wanted to see how it was being done in the UK and was convinced we could do some of the same things here," he says.
On his return 10 years ago, he set up the Mt Kenya Organic Farm, aimed at aiding other small farmers fighting the semi-arid conditions. He believes organic soil management can help retain moisture and protect against crop failure. The true test came during the devastating drought of2000-02, when Mr Murage's vegetable gardens fared better than his neighbours'. At least 300 farmers have visited his gardens and taken up at least one of the practices he espouses. "Organic can feed the people in rural areas," he says. "It's sustainable and what we produce now we can go on producing."
Saving money on fertilisers and pesticides helps farmers afford better seeds, and composting and crop rotation are improving the soil. Traditional maize, beans and livestock farming in the area have been supplemented with new crops from borage seeds to cayenne peppers and honey, with buyers from the US to Europe. Now he is growing camomile for herbal tea, with buyers from the UK and Germany both interested.
Interesting
source: http://www.independent.co.uk/news/world/africa/organic-farming-could-feed-africa-968641.html
Traditional practices increase yield by 128 per cent in east Africa, says UN
By Daniel Howden in Nairobi
Wednesday, 22 October 2008
New evidence suggests that organic practices - derided by some as a Western lifestyle fad - are delivering sharp increases in yields, improvements in the soil and a boost in the income of Africa's small farmers
Getty
New evidence suggests that organic practices - derided by some as a Western lifestyle fad - are delivering sharp increases in yields, improvements in the soil and a boost in the income of Africa's small farmers
* Photos enlarge
* Print Print
* Email Email
Search Search Go
Independent.co.uk Web
Bookmark & Share
* Digg It
* del.icio.us
What are these?
Change font size: A | A | A
Organic farming offers Africa the best chance of breaking the cycle of poverty and malnutrition it has been locked in for decades, according to a major study from the United Nations to be presented today.
New evidence suggests that organic practices – derided by some as a Western lifestyle fad – are delivering sharp increases in yields, improvements in the soil and a boost in the income of Africa's small farmers who remain among the poorest people on earth. The head of the UN's Environment Programme, Achim Steiner, said the report "indicates that the potential contribution of organic farming to feeding the world maybe far higher than many had supposed".
The "green revolution" in agriculture in the 1960s – when the production of food caught and surpassed the needs of the global population for the first time – largely bypassed Africa. Whereas each person today has 25 per cent more food on average than they did in 1960, in Africa they have 10 per cent less.
A combination of increasing population, decreasing rainfall and soil fertility and a surge in food prices has left Africa uniquely vulnerable to famine. Climate change is expected to make a bad situation worse by increasing the frequency of droughts and floods.
It has been conventional wisdom among African governments that modern, mechanised agriculture was needed to close the gap but efforts in this direction have had little impact on food poverty and done nothing to create a sustainable approach. Now, the global food crisis has led to renewed calls for a massive modernisation of agriculture on the hungriest continent on the planet, with calls to push ahead with genetically modified crops and large industrial farms to avoid potentially disastrous starvation.
Last month the UK's former chief scientist Sir David King said anti-scientific attitudes among Western NGOs and the UN were responsible for holding back a much-needed green revolution in Africa. "The problem is that the Western world's move toward organic farming – a lifestyle choice for a community with surplus food – and against agricultural technology in general and GM in particular, has been adopted across the whole of Africa, with the exception of South Africa, with devastating consequences," he said.
The research conducted by the UN Environment Programme suggests that organic, small-scale farming can deliver the increased yields which were thought to be the preserve of industrial farming, without the environmental and social damage which that form of agriculture brings with it.
An analysis of 114 projects in 24 African countries found that yields had more than doubled where organic, or near-organic practices had been used. That increase in yield jumped to 128 per cent in east Africa.
"Organic farming can often lead to polarised views," said Mr Steiner, a former economist. "With some viewing it as a saviour and others as a niche product or something of a luxury... this report suggests it could make a serious contribution to tackling poverty and food insecurity."
The study found that organic practices outperformed traditional methods and chemical-intensive conventional farming. It also found strong environmental benefits such as improved soil fertility, better retention of water and resistance to drought. And the research highlighted the role that learning organic practices could have in improving local education. Backers of GM foods insist that a technological fix is needed to feed the world. But this form of agriculture requires cash to buy the patented seeds and herbicides – both at record high prices currently – needed to grow GM crops.
Regional farming experts have long called for "good farming", rather than exclusively GM or organic. Better seeds, crop rotation, irrigation and access to markets all help farmers. Organic certification in countries such as the UK and Australia still presents an insurmountable barrier to most African exporters, the report points out. It calls for greater access to markets so farmers can get the best prices for their products.
Kenyan farmer: 'I wanted to see how UK did it'
Henry Murage had to travel a long way to solve problems trying to farm a smallholding on the western slopes of Mount Kenya. He spent five months in the UK, studying with the experts at Garden Organic a charity in the Midlands. "I wanted to see how it was being done in the UK and was convinced we could do some of the same things here," he says.
On his return 10 years ago, he set up the Mt Kenya Organic Farm, aimed at aiding other small farmers fighting the semi-arid conditions. He believes organic soil management can help retain moisture and protect against crop failure. The true test came during the devastating drought of2000-02, when Mr Murage's vegetable gardens fared better than his neighbours'. At least 300 farmers have visited his gardens and taken up at least one of the practices he espouses. "Organic can feed the people in rural areas," he says. "It's sustainable and what we produce now we can go on producing."
Saving money on fertilisers and pesticides helps farmers afford better seeds, and composting and crop rotation are improving the soil. Traditional maize, beans and livestock farming in the area have been supplemented with new crops from borage seeds to cayenne peppers and honey, with buyers from the US to Europe. Now he is growing camomile for herbal tea, with buyers from the UK and Germany both interested.
Interesting
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