Monthly Archives: May 2013

Sustainable Intensification: Making Science the Solution for African Agriculture

This post of mine originally appeared on Huffington Post here.

As the expiration date of the Millennium Development Goals draws closer, our promise to eradicate extreme hunger and poverty remains largely unfulfilled. In sub-Saharan Africa,over 200 million people (nearly 23% of the population) are chronically hungry and 40% of children under the age of five are stunted due to malnutrition. As a global community, we urgently need to establish new models for addressing these challenges.

Science-based agriculture offers such a solution – not only tackling food insecurity but also overlapping with multiple, interacting global threats, from managing scarce supplies of land and water to minimizing carbon emissions and post-harvest losses. Whilst no silver bullet exists to eliminate these threats, scientific approaches can go a long way to manage them. Across the agricultural value chain from agricultural research laboratories to agronomists and extension workers in the field and processors and exporters, scientific interventions can help people at each step to make African agriculture a great deal more productive and resilient, as well as more viable as a livelihood and business for the continent’s farmers.

The Chicago Council’s Global Food Security Symposium and its upcoming report, Advancing Global Food Security: The Power of Science, Trade, and Business, will discuss this very question of how to capitalize on the power of science to end hunger. Similarly, arecent report from the Montpellier Panel outlines a new paradigm for African smallholders focusing on ‘sustainable intensification.’ The term refers to equipping farmers with the innovations required to navigate the joint goals of producing more nutritious food and boosting incomes whilst preserving the environment, adapting to climate change and reducing food waste.

This concept is by no means new but has typically been associated with larger commercial farms and with other regions of the world. Conversely, crop yields in Africa have remained largely stagnant, only 4% of cultivated land in Africa is irrigated, and 75% of soils on the continent are classified as degraded. If African agriculture does not adapt, under current climate predictions, even current yield levels will decrease by 1.5% by 2050.

Happily, we need not accept these bleak projections as inevitable. Science-based solutions can give African smallholders access to the context-specific innovations they need to reverse this reality. They will allow African farmers to boost their productivity sustainably – balancing higher production and productivity with socio-economic realities (especially amongst smallholders) as well as sound environmental management.

The Montpellier Panel report divides the sustainable intensification process into three categories. The first is ecological intensification, in which natural ecosystems are managed more effectively. Practices include the planting of faidherbia trees, a leguminous tree species which sheds its nitrogen-rich leaves during the wet season, thereby providing nutrients to crops planted below, allowing sunlight in as well as fixing two tons or more per hectare of carbon to the soil.

The second category is genetic intensification, that develops crops and livestock better suited to various challenges, for instance, achieving higher yields, withstanding extreme temperatures, and also being more nutritious, such as in the case of orange-fleshed sweet potatoes in Mozambique that have doubled citizens’ daily intake of essential mineral Vitamin A.

The final facet is socio-economic intensification, which looks to create more of an enabling environment for farmers and others to learn, share, collaborate and support. This encompasses efficient farmer organizations and cooperatives and robust land rights as well as improved infrastructure for storing and transporting crops, and high quality extension services to provide farmers with the training they need.

In order to realize this vision of sustainable intensification in a way that will work for African smallholders, several concrete actions can be taken. First, the policy environment for the food and agriculture sector must become more socially inclusive and business-friendly in order to promote participation and cooperation. Local enterprises in Africa should be encouraged, by both streamlining yet pressure-testing current legal requirements and regional trading regulations.

Investment can also be facilitated by encouraging the private sector, public sector, civil society and knowledge institutes to collaboratively determine the outcomes they all desire, which should also enable strategic partnerships to grow. Providing fundamental inputs such as good quality seeds and the right amount of fertilizers must be prioritized, especially oriented to reach smallholder farmers. Public services such as healthcare, education, water and sanitation are also crucial for a healthy and empowered agricultural workforce.

The challenges are great, but the window of opportunity is greater. Science-based solutions for African agriculture have the potential to achieve synergistic outcomes for a more prosperous and resilient Africa.

 

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DAY 4: Eating on £1 per Day

On Day 4 of eating on £1 a day, I felt as if I was spending my entire life preparing and cooking.

I woke up in the morning and made porridge for breakfast and then also had to prepare some boiled white rice for lunch.  I also still had four of my five apples left and needed to come up with a way to use them (I wasn’t enjoying how tart they were so had avoided eating them earlier in the week.)

So I decided to make a simple apple tart — one for me and one for my friend who is also eating on £1 a day this week.  Pastry ingredients were quite simple: equal parts butter and white flour with slightly less equivalent of water.  Then just mix the butter and flour together and then drip on the water as you go until you get the right consistency and then thinly slice apple and lay it along the top of the pastry and sprinkle a bit of sugar on top:

Making pastry Rolling out  pastry Apple tarts ready for the oven

I was able to afford the butter, flour and sugar because I will not be using my second can of baked beans (37p) and probably the last two of my five apples (20p).  I should say though that this is technically not abiding by the rules of the campaign as I would have had to buy the entire block of butter and an entire bag of flour and  sugar (which I did not).

Put the tarts into the oven at Gas Mark 5, and in about 10 minutes or so, they were ready.  I put a bit of extra sugar on top and then caramelised it with my blowtorch (again, thank you, technology):

Caramelising the sugarApple tarts

They turned out pretty well.  I still have to deliver the second tart. I hope it goes down a treat.

Dinner was much the same as earlier in the week: boiled potatoes with chives, two dry-fried eggs and mixed vegetables although I was able to harvest some rocket leaves from my garden, which was a real treat.

Dinner Day 4

Relative Poverty

I think that most people, when they think of poverty, think in absolute terms.  In essence, this is what the £1 a day challenge is all about — determine a minimal level of physical subsistence required (i.e. £1 a day) and then anyone who falls under that line is considered poor.

In reality, poverty is much more complex a phenomenon than that.  “Relative poverty” is defined not in absolute terms but based on the average standard of living in the society where you live. Similarly, policymakers and practitioners are also debating whether additional metrics (other than income) should be factored in, such as life span, education and even “happiness”.

So far this week, I seem to have been able to give myself enough food each day, but I definitely have felt deprived in the context of others around me.  A good lesson to reflect on for the remainder of the week.

DAY 3: Eating on £1 per Day

I’m just about finished with Day Three of eating for £1 a day.  I am starting to get into the flow of how this all works.  The eating itself is actually getting easier, but two things I’ve noticed which are different than my typical routine:

  1. How much I think about food. At night I think about what my next day’s meals will be. The next morning, I have to remember to bring my Tupperware of lunch with me in the morning. At lunch and during the afternoon, I think about what I am going to make for dinner. And every once in a while, I worry that I will run out of food before the week is over — not a nice feeling.
  2. How much time I spend actually making food. Cooking two meals a day (breakfast and dinner) takes a lot more time than I remembered.  Having gotten out of the habit of cooking so often during the week, I find myself consciously rearranging plans to make sure I can be home in time to eat.  I even skipped an after-work lecture tonight because of it.

As for meals, I had a good breakfast of porridge and a frozen banana which I’d stuck in the freezer on Sunday because they were already getting too ripe (You could buy twice as many ripe bananas for the same price). And for lunch, I had more leftovers of my lentil and rice concoction.

Dinner was, again, surprisingly good.  I ended up straining the last bits of lentil stew along with my remaining half tin of baked beans in order to separate the beans from the liquids. Once the liquid was separated, I took leftover boiled potatoes from Tuesday’s dinner and mashed all of the solids up together into two vegetarian patties.

Straining lentils and beansSolids and liquids separated

I dry-fried the bean patties and warmed up the sauce and some frozen mixed vegetables.  It was actually really good and cost less than 50p to make.

Bean patties with mixed vegetables

Role of Technology

My broader reflection for today is on the role of technology in helping us eat well.  I used my freezer to keep my bananas from spoiling, I used my refrigerator to store my leftover lentils, I transported my lunch in plastic Tupperware (which was reheated in a microwave) , and I crisped up my bean patties on a non-stick pan (to avoid the cost of expensive cooking oil).

We forget how much of a role technology plays in our food storage, transport and preparation.  For many farmers in the developing world, this is not their reality.  While we waste about a third of our food (yes, a third) as consumer waste, farmers in developing countries lose between 5 -30% due to poor or non-existing storage and transport in what is called “post-harvest losses“.  In other words, they bag up their maize (or whatever other crop they’ve grown) after harvest, but it gets attacked by pests and diseases like rats or molds before it can get eaten.  Or there’s no good road to transport the crops to markets so it spoils before it can be sold.  In my view, this is one of the most important and challenging problems that the agricultural world should address (perhaps second only to increasing agricultural productivity).

Thank you, Tupperware, non-stick pan, refrigerator and freezer and, yes, even the microwave.

DAY 2: Eating on £1 per Day

Day Two of eating on only £1 per day went quite well.  I felt full and satisfied, if only a little bored or constrained by the lack of options.

For lunch, I had the leftover lentil stew and rice concoction that I had made for dinner the previous night.

Lentil stew with rice_£1 a day

Not great surprises in the recipe — lentils, water, salt/pepper and the frozen mixed vegetables for the stew and steamed rice — except for the fact that I could turn to my herb garden for a bunch of fresh rosemary and then also fresh chives for mixing in with the rice and over the top at the end.

Gardening at home

Having a herb garden has made a big difference already, and coincidentally home gardens are also one of the best ways to improve the nutrition of the rural poor. At an event held in Parliament by the UK Hunger Alliance on Monday Night, they launched a report which recommended home gardens as one solution fighting malnutrition (Did you know that among children under age five globally, 26 percent of them are stunted in their growth and 16 percent are underweight?). The home gardens supply them with a broader range of nutritious foods such as  leafy vegetables, eggs or poultry meat for their families but also — if there is extra food leftover — they can sell the surplus food to make some extra money.

Dinner

As I sat at the pub with a glass of water in my hand, my friend Emily graciously tried to convince me that her buying me a pint would be the equivalent of a friend or family member helping someone out if they were short on cash one week.  What awesome friends I have, as it wasn’t the first such offer (and a great reminder of the importance of informal “safety nets” for the poor).  But I declined the offer and made my way home to cook dinner.

At a stretch,this recipe is like breakfast for dinner. I boiled some potatoes and mixed them with half a can of baked beans and then dry-fried an egg which went on top along with some more of my fresh chives. It was actually quite good.

Egg baked beans potato_ £1 a day

Thanks for all the nice emails so far.  Feel free to leave comments below as well!