It’s important to remember that the best, cheapest solutions aren’t necessarily the ones that emerge from patent-seeking laboratories.
by Tom Philpott, via Food Democracy Now:
Imagine if Monsanto announced the debut of a genetically engineered superfood—a vegetable rich in protein and essential vitamins and minerals, perfectly adapted to Africa’s soils and changing climate.
There’d be howls of protest, no doubt, from anti-GMO activists. But also great adulation—possibly a World Food Prize—along with stern lectures about how anti-science romanticism must not impede heroic corporate efforts to “feed the world.”
Thing is, such superfoods exist in Africa. They exist thanks not to the genius and beneficence of a foreign company, but rather through millennia of interactions between Africa’s farmers and its landscape. And while their popularity waned in recent decades as urbanization has swept through the continent, they’re gaining renewed interest from food-security experts and urban dwellers alike, reports a new article by Rachel Cernansky in Nature.
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