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 floating vegetable market on Dal Lake is in Srinagar, Kashmir, where locals trade out of their canoes. The produce sold here is grown in floating gardens.. The rich ecosystem of this wetland produces plenty of tomatoes, cucumbers, water chestnuts and the famous nadru (lotus roots, a delicacy in the Kashmir Valley).
They gather in the centre of the lake at dawn, and disappear just as sunlight hits the waters.
And fields that once yielded this delicate spice have become sites for new housing construction. Climate change is threatening the production of all kinds of foods from cloves in India to eels in Japan and Spain. Here are 10 expensive, and vulnerable, foods and why climate change is making them so much more expensive.
Boomers Daily 