Staple Crops Quotes

A few words explanatory of that famine may not be amiss to some of our readers. The staple food of the Irish peasantry was the potato; all other agricultural produce, grains and cattle, was sold to pay the landlord’s rent. The ordinary value of the potato crop was yearly approximately twenty million pounds in English money; in 1848, in the midst of the famine the value of agricultural produce in Ireland was £44,958,120. In that year the entire potato crop was a failure, and to that fact the famine is placidly attributed, yet those figures amply prove that there was food enough in the country to feed double the population, were the laws of capitalist society set aside, and human rights elevated to their proper position.

By 1860, two of every three of the relatively few Americans whose wealth surpassed $100,000 lived below the Mason-Dixon Line. New York at that time had fewer millionaires per capita than Mississippi. South Carolina was the richest state in the Union. The source of southern wealth was staple crops—particularly cotton—produced by enslaved men, women, and children for world markets. So matchless were the profits that more money was invested in slaves than in industry and railroads.

Over the past fifteen years, the iconoclastic mathematician Irakli Loladze has isolated a dramatic effect of carbon dioxide on human nutrition unanticipated by plant physiologists: it can make plants bigger, but those bigger plants are less nutritious. “Every leaf and every grass blade on earth makes more and more sugars as CO2 levels keep rising,” Loladze told Politico, in a story about his work headlined “The Great Nutrient Collapse.” “We are witnessing the greatest injection of carbohydrates into the biosphere in human history—[an] injection that dilutes other nutrients in our food supply.” Since 1950, much of the good stuff in the plants we grow—protein, calcium, iron, vitamin C, to name just four—has declined by as much as one-third, a landmark 2004 study showed. Everything is becoming more like junk food. Even the protein content of bee pollen has dropped by a third. The problem has gotten worse as carbon concentrations have gotten worse. Recently, researchers estimated that by 2050 as many as 150 million people in the developing world will be at risk of protein deficiency as the result of nutrient collapse, since so many of the world’s poor depend on crops, rather than animal meat, for protein; 138 million could suffer from a deficiency of zinc, essential to healthy pregnancies; and 1.4 billion could face a dramatic decline in dietary iron—pointing to a possible epidemic of anemia. In 2018, a team led by Chunwu Zhu looked at the protein content of eighteen different strains of rice, the staple crop for more than 2 billion people, and found that more carbon dioxide in the air produced nutritional declines across the board—drops in protein content, as well as in iron, zinc, and vitamins B1, B2, B5, and B9. Really everything but vitamin E. Overall, the researchers found that, acting just through that single crop, rice, carbon emissions could imperil the health of 600 million people. In previous centuries, empires were built on that crop. Climate change promises another, an empire of hunger, erected among the world’s poor.

To be fair, the House of Lagos let loose a virus that wiped out a staple crop.” “To be fair, you can go fuck yourself because we had nothing to do with that and you know it.” “I’ve missed you, Kiva. You and your marvelous way with the word ‘fuck.’” “No you haven’t, but thank you anyway.” Ghreni

Love and war,” he said, “are Earth’s two staple commodities. We’ve been turning them both out in bumper crops since the beginning of time.

The sole domestic animals of modern New Guinea, the pig and chicken and dog, arrived from Southeast Asia by way of Indonesia within the last several thousand years. As a result, while New Guinea lowlanders obtain protein from the fish they catch, New Guinea highland farmer populations suffer from severe protein limitation, because the staple crops that provide most of their calories (taro and sweet potato) are low in protein. Taro, for example, consists of barely 1 percent protein, much worse than even white rice, and far below the levels of the Fertile Crescent’s wheats and pulses (8–14 percent and 20–25 percent protein, respectively).

Right now we’re enjoying first generation GE crops; soon we’ll have versions that can grow in drought conditions, in saline conditions, crops that are nutritionally fortified, that act as medicines, that increase yields and lower the use for pesticides, herbicides, and fossil fuels. The best designs will do many of these things at once. The Gates Foundation–led effort BioCassava Plus aims to take cassava, one of the world’s largest staple crops, fortify it with protein, vitamins A and E, iron, and zinc; lower its natural cyanide content, make it virus resistant, and storable for two weeks (instead of one day). By 2020, this one genetically modified crop could radically improve the health of the 250 million people for whom it is a daily meal.

More food is good, but agricultural diets can provoke mismatch diseases. One of the biggest problems is a loss of nutritional variety and quality. Hunter-gatherers survive because they eat just about anything and everything that is edible. Hunter-gatherers therefore necessarily consume an extremely diverse diet, typically including many dozens of plant species in any given season.26 In contrast, farmers sacrifice quality and diversity for quantity by focusing their efforts on just a few staple crops with high yields. It is likely that more than 50 percent of the calories you consume today derived from rice, corn, wheat, or potatoes. Other crops that have sometimes served as staples for farmers include grains like millet, barley, and rye and starchy roots such as taro and cassava. Staple crops can be grown easily in massive quantities, they are rich in calories, and they can be stored for long periods of time after harvest. One of their chief drawbacks, however, is that they tend to be much less rich in vitamins and minerals than most of the wild plants consumed by hunter-gatherers and other primates.27 Farmers who rely too much on staple crops without supplemental foods such as meat, fruits, and other vegetables (especially legumes) risk nutritional deficiencies. Unlike hunter-gatherers, farmers are susceptible to diseases such as scurvy (from insufficient vitamin C), pellagra (from insufficient vitamin B3), beriberi (from insufficient vitamin B1), goiter (from insufficient iodine), and anemia (from insufficient iron).28 Relying heavily on a few crops—sometimes just one crop—has other serious disadvantages, the biggest being the potential for periodic food shortages and famine. Humans,

We discover the bumps are milpa, small mounds of earth on which complementary crops were planted. Unlike linear plowing, which encourages water runoff and soil erosion, the circular pattern traps rainfall. Each mound is planted with a cluster of the Three Sisters that were the staples of Indian agriculture: corn, beans, and squash. The corn provided a stalk for the beans to climb, while also shading the vulnerable beans. The ground cover from the squash stabilized the soil, and the bean roots kept the soil fertile by providing nitrogen. As a final touch, marigolds and other natural pesticides were planted around each mound to keep harmful insects away. Altogether it was a system so perfect that in some Central American countries too poor to adopt linear plowing with machinery, artificial pesticides, and monocrops of agribusiness, the same milpa have been producing just fine for four thousand years. 19 Not only that, but milpa can be planted in forests without clear-cutting the trees; at most, by removing a few branches to let sunlight through on a mound. This method was a major reason why three-fifths of all food staples in the world were developed in the Americas.

Goldman Sachs hoards rice, wheat, corn, sugar and livestock and jacks up commodity prices around the globe so that poor families can no longer afford basic staples and literally starve. Goldman Sachs is able to carry out its malfeasance at home and in global markets because it has former officials filtered throughout the government and lavishly funds compliant politicians—including Barack Obama, who received $1 million from employees at Goldman Sachs in 2008 when he ran for president. These politicians, in return, permit Goldman Sachs to ignore security laws that under a functioning judiciary system would see the firm indicted for felony fraud. Or, as in the case of Bill Clinton, these politicians pass laws such as the 2000 Commodity Futures Modernization Act that effectively removed all oversight and outside control over the speculation in commodities, one of the major reasons food prices have soared. In 2008 and again in 2010 prices for crops such as rice, wheat and corn doubled and even tripled, making life precarious for hundreds of millions of people. And it was all done so a few corporate oligarchs, the 1 percent, could make personal fortunes in the tens and hundreds of millions of dollars. Despite a damning 650-page Senate subcommittee investigation report, no individual at Goldman Sachs has been indicted, although the report accuses Goldman of defrauding its clients.319

The foragers’ secret of success, which protected them from starvation and malnutrition, was their varied diet. Farmers tend to eat a very limited and unbalanced diet. Especially in premodern times, most of the calories feeding an agricultural population came from a single crop – such as wheat, potatoes or rice – that lacks some of the vitamins, minerals and other nutritional materials humans need. The typical peasant in traditional China ate rice for breakfast, rice for lunch and rice for dinner. If she was lucky, she could expect to eat the same on the following day. By contrast, ancient foragers regularly ate dozens of different foodstuffs. The peasant’s ancient ancestor, the forager, may have eaten berries and mushrooms for breakfast; fruits, snails and turtle for lunch; and rabbit steak with wild onions for dinner. Tomorrow’s menu might have been completely different. This variety ensured that the ancient foragers received all the necessary nutrients. Furthermore, by not being dependent on any single kind of food, they were less liable to suffer when one particular food source failed. Agricultural societies are ravaged by famine when drought, fire or earthquake devastates the annual rice or potato crop. Forager societies were hardly immune to natural disasters, and suffered from periods of want and hunger, but they were usually able to deal with such calamities more easily. If they lost some of their staple foodstuffs, they could gather or hunt other species, or move to a less affected area. Ancient foragers also suffered less from infectious diseases. Most of the infectious diseases that have plagued agricultural and industrial societies (such as smallpox, measles and tuberculosis) originated in domesticated animals and were transferred to humans only after the Agricultural Revolution. Ancient foragers, who had domesticated only dogs, were free of these scourges. Moreover, most people in agricultural and industrial societies lived in dense, unhygienic permanent settlements – ideal hotbeds for disease. Foragers roamed the land in small bands that could not sustain epidemics. The wholesome and varied diet, the relatively short working week, and the rarity of infectious diseases have led many experts to define pre-agricultural forager societies as ‘the original affluent societies’.

As demand for cotton grew, slavery was considered indispensable as a means of maximizing profit for this labor-intensive staple crop. Equally important, as we shall see, slaves could be financed—that is, purchased on credit. In financial parlance this is called leverage. Planters had one objective: increased cotton production. Arguments about the optimum size of a cotton farm are irrelevant because of slavery’s financing characteristic. Simply put, the goal was more cotton, which called for financing the purchase of more land and more slaves. Because a mechanical means of solving cotton’s production needs did not exist until the mid-twentieth century, cotton demanded an endless supply of black bodies as long as the price of cotton permitted financing. The Northerner Frederick Law Olmsted, author of The Cotton Kingdom (1861), attributed slavery’s growth to cotton production that had

As demand for cotton grew, slavery was considered indispensable as a means of maximizing profit for this labor-intensive staple crop. Equally important, as we shall see, slaves could be financed—that is, purchased on credit. In financial parlance this is called leverage. Planters had one objective: increased cotton production. Arguments about the optimum size of a cotton farm are irrelevant because of slavery’s financing characteristic. Simply put, the goal was more cotton, which called for financing the purchase of more land and more slaves. Because a mechanical means of solving cotton’s production needs did not exist until the mid-twentieth century, cotton demanded an endless supply of black bodies as long as the price of cotton permitted financing. The Northerner Frederick Law Olmsted,

A century or two later, when they began reaching the islands of Polynesia, European observers found that the sweet potato was an important staple in many of the islands of the central and eastern Pacific. At Easter Island in 1722, Jacob Roggeveen was offered sweet potatoes in trade; in Hawai‘i, one of Cook’s officers reported that they were so plentiful “the poorest natives would throw them into our Ships for Nothing”; and in New Zealand, where many traditional Polynesian food crops would not grow because of the climate, visitors found extensive sweet potato plantations. Indeed, the first “absolute botanical proof” of the plant’s presence in Polynesia—proof that these early observers were not conflating it with the visually similar but botanically distinct yam—is an herbarium specimen collected in New Zealand in 1769 by Joseph Banks.

Amazonia was not a dead end where the environment ineluctably strangled cultures in their cradles. It was a source of social and technological innovation of continental importance. By about four thousand years ago the Indians of the lower Amazon were growing crops—at least 138 of them, according to a recent tally. The staple then as now was manioc (or cassava, as it is sometimes called), a hefty root that Brazilians roast, chop, fry, ferment, and grind into an amazing variety of foods.

For the dangers of an economy absolutely dominated by a single staple crop were as clear in the seventeenth century as they are nowadays. Dependence on one primary product leaves the producers at the mercy of the market, with its recurring gluts and lowered prices, and its recurring shortage of money. Primary producers are normally at the mercy of their customers anyway: but if they have diversified their products they can at least hope to live off the sales of the others when the sales of one – say, cocoa – have declined, in volume or in value. To

The staple crop of the highlands was the potato, which unlike maize regularly grows at altitudes of 14,000 feet; the tubers, cultivated in hundreds of varieties, can be left in the ground for as long as a year (as long as the soil stays above 27°F), to be dug up and cooked when needed. Even frozen potatoes could be used. After letting freezing night temperatures break down the tubers’ cell walls, Andean farmers stomped out the water content to make dried chuño, a nigh-indestructible foodstuff that could be stored for years.

Far below him, the River Lune wound its serpentine curves across the wide flood plane: beneath the clear September sky the water shone blue, flowing out to Morecambe Bay, whose golden sands gleamed palely in the western distance. On the opposite side of the valley the ground rose in a series of ridges, wooded in places, but in the main showing the chequered carpet of farm land: intense green of the fog grass in the rich rivers dales, pale gold of stubble on the higher levels, blue-green of unharvested kale and mangold crops, lighter green of pasture. The sun caught the stone farm buildings of the hamlet of Gressthwaite, half hidden among the trees mid-way up the slope across the river. Far beyond to the north, the blue hills of the Lake District stood out clear against the sky - Scafell, the Langdale Pikes, and Helvellyn. Staple had climbed them all, and he knew every ridge and notch of the blue outlines. Behind him, on the farther side of the wall, the fell was clothed in heather, its fragrance heavy with the sweetness of honey. At his feet the rough pasture, in which bracken and bramble and bilberry mingled, sloped down to the richer pasture of the lower levels. Staple stood very still, his hands gripping his stick, enjoying the keen wind which whistled round him, in his ears the call of peewits and curlews, while his grey eyes dwelt lovingly on the rich valley and embracing hills. His mind was not given to formulating his thoughts in explicit words, and it would have been alien to him to express the facile enthusiasm of the more vocal southern Englishman, but he was conscious of some warmth of comfort which dwelt in the wide prospect, of an unchanging certainty in an unstable and changing world.

Still more striking, the people who built Stonehenge were not farmers, or not in the usual sense. They had once been; but the practice of erecting and dismantling grand monuments coincides with a period when the peoples of Britain, having adopted the Neolithic farming economy from continental Europe, appear to have turned their backs on at least one crucial aspect of it: abandoning the cultivation of cereals and returning, from around 3300 BC, to the collection of hazelnuts as their staple source of plant food. On the other hand, they kept hold of their domestic pigs and herds of cattle, feasting on them seasonally at nearby Durrington Walls, a prosperous town of some thousands of people – with its own Woodhenge – in winter, but largely empty and abandoned in summer. The builders of Stonehenge seem to have been neither foragers nor herders, but something in between.41 All this is crucial because it’s hard to imagine how giving up agriculture could have been anything but a self-conscious decision. There is no evidence that one population displaced another, or that farmers were somehow overwhelmed by powerful foragers who forced them to abandon their crops. The Neolithic inhabitants of England appear to have taken the measure of cereal-farming and collectively decided that they preferred to live another way.

The other conclusion we can draw from the evidence, Scott says, is that there is a crucial, direct link between the cultivation of cereal crops and the birth of the first states. It’s not that cereal grains were humankind’s only staples; it’s just that they were the only ones that encouraged the formation of states. “History records no cassava states, no sago, yam, taro, plantain, breadfruit or sweet potato states,” he writes. What was so special about grains? The answer will make sense to anyone who has ever filled out a Form 1040: grain, unlike other crops, is easy to tax. Some crops (potatoes, sweet potatoes, cassava) are buried and so can be hidden from the tax collector, and, even if discovered, they must be dug up individually and laboriously. Other crops (notably, legumes) ripen at different intervals, or yield harvests throughout a growing season rather than along a fixed trajectory of unripe to ripe—in other words, the taxman can’t come once and get his proper due. Only grains are, in Scott’s words, “visible, divisible, assessable, storable, transportable, and ‘rationable.’” Other crops have some of these advantages, but only cereal grains have them all, and so grain became “the main food starch, the unit of taxation in kind, and the basis for a hegemonic agrarian calendar.” The taxman can come, assess the fields, set a level of tax, then come back and make sure he’s got his share of the harvest.

Just because rice has served as our staple crop for thousands of years doesn't guarantee its perpetual role. The shift in climate necessitates crops that exhibit greater resilience and reduced dependence on resources.

Just as a river finds new courses when the landscape shifts, our staple crops must chart a new course to navigate the terrain of climate change.

Let me tell you what is insane and irrational. Corporate-based agribusiness that relies on mono-crop specialization for export and huge inputs of petroleum-based fertilizer... that harms local ecosystems and drives peasants from the countryside into the cities, into shantytowns and slums... that’s insane. Turning lands previously geared to food cultivation into land to grow fuel crops like ethanol, and the development of an export-oriented agriculture where you have exotic flowers being raised for export while poor people go hungry... that’s insane. Making countries become increasingly dependent on the world market for food staples that are subject to the vagaries of world prices... that is the height of irrationality and insanity.

Every time we sit down to breakfast, we are likely to be benefiting from a dozen such prehistoric inventions. Who was the first person to figure out that you could make bread rise by the addition of those microorganisms we call yeasts? We have no idea, but we can be almost certain she was a woman and would most likely not be considered ‘white’ if she tried to immigrate to a European country today; and we definitely know her achievement continues to enrich the lives of billions of people. What we also know is that such discoveries were, again, based on centuries of accumulated knowledge and experimentation – recall how the basic principles of agriculture were known long before anyone applied them systematically – and that the results of such experiments were often preserved and transmitted through ritual, games and forms of play (or even more, perhaps, at the point where ritual, games and play shade into each other). ‘Gardens of Adonis’ are a fitting symbol here. Knowledge about the nutritious properties and growth cycles of what would later become staple crops, feeding vast populations – wheat, rice, corn – was initially maintained through ritual play farming of exactly this sort. Nor was this pattern of discovery limited to crops. Ceramics were first invented, long before the Neolithic, to make figurines, miniature models of animals and other subjects, and only later cooking and storage vessels. Mining is first attested as a way of obtaining minerals to be used as pigments, with the extraction of metals for industrial use coming only much later. Mesoamerican societies never employed wheeled transport; but we know they were familiar with spokes, wheels and axles since they made toy versions of them for children. Greek scientists famously came up with the principle of the steam engine, but only employed it to make temple doors that appeared to open of their own accord, or similar theatrical illusions. Chinese scientists, equally famously, first employed gunpowder for fireworks.

Buckwheat: Buckwheat is not related to wheat, so it is a favorable grain for wheat-sensitive people. It is also rich in protein and fiber and has been shown to lower cholesterol. Buckwheat groats can be soaked in advance and then used to make porridge, a seasoned side dish, or crackers. Kasha is toasted buckwheat. Millet: This versatile, gluten-free grain is a staple crop in India and Africa. Mildly sweet and nutty, it can be used in both main dishes and desserts. Depending on the length of time it is cooked, it can be slightly crunchy or soft and creamy. Serve it with stir-fried dishes, add it to salads, or make a breakfast porridge with cooked millet, nuts, seeds, and fruit. Quinoa: Although quinoa is usually considered a whole grain, it is actually a seed. It is a good protein source and cooks in just ten to fifteen minutes. Rinse quinoa before cooking because it is coated with a bitter compound called saponin. Quinoa tastes great by itself, or for a substantial salad, toss it with veggies, nuts, and a flavored vinegar or light dressing. It makes a great addition to veggie burgers and even works well in breakfast or dessert puddings.

Knowledge about the nutritious properties and growth cycles of what would later become staple crops, feeding vast populations – wheat, rice, corn – was initially maintained through ritual play farming of exactly this sort. Nor was this pattern of discovery limited to crops. Ceramics were first invented, long before the Neolithic, to make figurines, miniature models of animals and other subjects, and only later cooking and storage vessels. Mining is first attested as a way of obtaining minerals to be used as pigments, with the extraction of metals for industrial use coming only much later. Mesoamerican societies never employed wheeled transport; but we know they were familiar with spokes, wheels and axles since they made toy versions of them for children. Greek scientists famously came up with the principle of the steam engine, but only employed it to make temple doors that appeared to open of their own accord, or similar theatrical illusions. Chinese scientists, equally famously, first employed gunpowder for fireworks.

LYING WARS The war in Iraq grew out of the need to correct an error made by Geography when she put the West’s oil under the East’s sand. But no war is honest enough to confess: “I kill to steal.” “The devil’s shit,” as oil is called by its victims, has caused many wars and will certainly cause many more. In Sudan, for instance, a huge number of people lost their lives between the final years of the twentieth century and the first years of the twenty-first, in an oil war that disguised itself as an ethnic and religious conflict. Derricks and drills, pipes and pipelines sprouted as if by magic in villages turned to ashes and in fields of ruined crops. In the Darfur region, where the butchery continues, the people, all Muslim, began to hate each other when they discovered there might be oil under their feet. The killing in the hills of Rwanda also claimed to be an ethnic and religious war, even though killers and killed were all Catholics. Hatred, a colonial legacy, stemmed from the time when Belgium decreed that those who raised cattle were Tutsis and those who grew crops were Hutus, and that the Tutsi minority ought to dominate the Hutu majority. In recent years, another multitude lost their lives in the Democratic Republic of the Congo in the service of foreign companies fighting over coltan. That rare mineral is an essential ingredient in cell phones, computers, microchips, and batteries, all of which are staples of the mass media. The media, however, forgot to mention coltan in their scant coverage of the war.

All of our uncertainties about nutrition should not obscure the plain fact that the chronic diseases that now kill most of us can be traced directly to the industrialization of our food: the rise of highly processed foods and refined grains; the use of chemicals to raise plants and animals in huge monocultures; the superabundance of cheap calories of sugar and fat produced by modern agriculture; and the narrowing of the biological diversity of the human diet to a tiny handful of staple crops, notably wheat, corn, and soy.

In Europe, corn (wheat) is the major crop, and a staple part of our diets

plants vary, but the basic rule of thumb for staple cereal crops grown at optimal temperature is that for every degree of warming, yields decline by 10 percent. Some estimates run higher. Which means that if the planet is five degrees warmer at the end of the century, when projections suggest we may have as many as 50 percent more people to feed, we may also have 50 percent less grain to give them.

The paper, in the journal Environmental Research, said that rising carbon dioxide levels, by speeding plant growth, seem to have reduced the amount of protein in basic staple crops, a finding so startling that, for many years, agronomists had overlooked hints that it was happening. But it seems to be true: when researchers grow grain at the carbon dioxide levels we expect for later this century, they find that minerals such as calcium and iron drop by 8 percent, and protein by about the same amount.