Tag Archives: Food

A ‘Glocal’ Food Crisis

Submitted by Steven Kaszab Wheat prices have tumbled from its peak when Russia had invaded the Ukraine, but one of the worlds most consumed items remains in short supply and that the global hunger crisis still remains. Much like oil, steel and beef, wheat shifts its price and availability in response to many complex factors such as geopolitics and the

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Cost of Living Matter (2) – A Time to Remain Unborn

Some ‘insane’ Barbadians are asking the question again – is the standard of living we have become accustomed tosustainable. Is it sensible for us `a net importer and purchaser of foreign currency to promote and implement policies that guarantee we must BORROW billions in foreign and local dollars to fund the short fall not covered from taxes collected in the

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Is a Global Food Shortage Coming?

Rumblings around the globe are predicting a food shortage, but can the citizens believe the power-driven politicians and the lying leaders? Even leaders of sovereign nations are known to manipulate and spew falsehoods. Why? Because they can – especially when the mainstream media is in their back pocket and their front pocket.   Is it more a matter of supply chain

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Import it First Attitude!

It is often bandied about the ministry of agriculture (MOA) has more employees with PhDs than most places. However, if you try to plot a correlation between national agriculture output and number of post grad certifications in the MOA, there is a negligible positive.  The late prime minister Owen Arthur warned Barbadians of storm clouds on the horizon and that

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Dr. Lucas Responds to Peter Webster’s Deleterious Effect of Seaweed on Soils Piece

Submitted by Robert D. Lucas, Ph.D. and CFS, Certified Food Scientist   [Barbados Underground] The Editor Barbados Underground Bridgetown, Barbados West Indies Dear Sir/Madam, There was an article in the Nation of 26th July entitled “How to handle sargassum” by Mr. Peter Webster. Webster in paragraph one seems to have a problem with “however, if large concentrations of sodium salts

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What to do with Sargassum

Submitted by Robert D. Lucas,Ph.D. and CFS, Certified Food Scientist The Editor Barbados Underground Bridgetown, Barbados West Indies Dear Sir/Madam, The following is an overview of the uses of seaweed in the food industry. Suggestions are also proposed for prospective uses of the product. Seaweeds belong to a group commonly called macro-algae or  hydrocolloids in the food industry. The  latter

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City of Bridgetown Upbraided!

A City of Bridgetown member expresses disgust! I’m informing you to the fact that I take offense to your ad on health and nutrition in Barbados Today page 4. This ad features photos of blueberries and strawberries. These fruits are extra-regional while we have local fruits such as Avocado, Soursop, Bajan Cherry etc which are just as if not more

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Alienating the Junk Food Industry

The Barbados Advocate editorial of yesterday addressed a controversial position taken by Dr. Trevor Hassell regarding the addiction of our people to junk food especially the youth. What are the whys and wherefores we need to debate to save the health our people? – Barbados Underground As much as we understand the authenticity of his call and, indeed, largely sympathise

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Aquaponic Farming is Growing

Submitted by Damian Hinkson With a decade of experience in Aquaponic(AP) farming I am very happy to see AP systems now being created all over the island. The benefit of producing vegetables using fish manure rather than land animal’s or chemical fertilizers are many but the most attractive is the fact that your irrigation and fertilization is done automatically. Raising

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Producing Local Food to Feed Tourists–Can We Do It?

Hardly a week seems to go by without one or two prominent figures calling for, or in some cases demanding, more use of local produce by our tourism industry and especially restaurants. First, I absolutely and totally support this objective but I wonder if the energy expended in trying to make this happen is entirely well placed or in fact truly balanced.

Some time ago the dairy farmers were complaining about being forced to accept lower prices and reduced quotas, the virtual monopoly milk processing entity unilaterally stopped making yogurts locally, pretty much a basic serving menu article in most hotels and alternative accommodation offerings. No-one can convince me that it is cheaper to bring in a foreign made refrigerated alternative across 6,000 or more miles by road and ship and for the wholesale distributors to always disperse them within the stated sell by date. There has to be waste and spoilage.

I also understand the economics of mass branded cheeses like Cheddar, but surely there are specialty items that can be made locally like double cream, feta and cottage cheese which are largely imported with a huge drain of foreign currency.

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Understanding Aquaponics and Growing Food

Submitted by Damien Hinkson My first true commercial farm upgrade to aquaponics (AP) is complete, the first of many more as the commercial farmers are rushing to exploit the labor saving qualities of AP. This type of farming comfortably puts you in the .3 to .7 worker per acre range, amazingly, with no additional labour skill sets required. This reduction

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