Video timeline: 00:36 Soy Sauce 08:16 Wagashi 19:27 Mochi 27:12 Bonsai Scissors 37:45 Black Vinegar
We saw how soy sauce is aged in century-old wooden barrels, how vinegar is fermented using an ancient method, and how sweets that only aristocrats and emperors could eat 400 years ago are prepared today.
Video timeline: 0:00 Intro 1:48 History of cassava 2:58 Growing issues 5:42: How garri and fufu are made 6:54 Transportation issues 7:36 How cassava is processed 10:06 Global demand is so high for cassava
Challenges along the country’s entire supply chain have caused hundreds of millions of dollars in cassava spoilage. But one entrepreneur, Yemisi Iranloye, thinks she has the solution. She’s introduced higher-yielding seed varieties and moved processing plants closer to farms.
Now, her farmers earn four times more for their product, and her cassava starch and sorbitol have landed her clients like Nestle and Unilever. Could Yemisi’s model be the way for Nigeria to feed itself and cash in on exports?
The western U.S. is experience a megadrought so severe, it is the driest two decades in at least 1,200 years. And no sector has felt the impact more than agriculture, which takes up about 70% of the world’s freshwater. With water resources becoming more scarce, several companies are working to improve irrigation efficiency and help sustain food production in a future where extreme climate may be more common.
Chapters: Ch. 1: 2:08 The West’s drought Ch. 2 4:48 Water in agriculture Ch. 3 8:02 Smarter irrigation Ch. 4 11:08 Indoor farming Ch. 5 13:11 Future technologies
Even the ancient Greeks, wealthy Romans and Emperor August were big asparagus fans. Presumably, the Romans with their expansionist campaigns were behind its quick spread in Europe, including in Germany.
Today, Germany is one of the leading producers of asparagus in Europe. But why are Germans so crazy about the “white gold”? Our reporter Brant Dennis visits an asparagus farm during harvest, to see what exactly makes this funny-looking vegetable so popular.
Over one-third of greenhouse-gas emissions come from food production. For a greener future, this urgently needs to change. What’s the future of food in a more sustainable world? Our experts answer your questions.
Video timeline: 00:00 – Food’s environmental impact 00:44 – Why it’s important to make food sustainable 01:34 – Will everyone have to give up meat? 02:13 – Can lab-grown meat be scaled up? 03:32 – Could nutrients and vitamins be added to new foods? 04:52 – Will insects become a new staple food? 05:35 – Why small-scale farming isn’t the main solution 06:51 – Is vertical farming more sustainable? 07:36 – Will consumers accept new foods?
With years of civil war having severely reduced agricultural output in South Sudan, Thai peacekeepers have set up agricultural demonstration plots in the capital city of Juba to teach residents how to successfully grow their own food using contemporary farming practices.
South Sudan, officially known as the Republic of South Sudan, is a landlocked country in east/central Africa.
Rice farmers like Mike Frugé of Cajun Crawfish in Louisiana figured out that the two year growing cycle of crawfish synced perfectly with the two year cycle of the rice crop. He shows us how his rice fields are seeded with baby crawfish every other year, creating a new source of food and income for farmers in the area.
Credits: Host: Daniel Geneen Producer/Director: Connor Reid Camera: Connor Reid, Matthew Koesy Editor: Mike Imhoff
Boomers Daily 