IAAS WORLD Summer/Autumn 2008
The International Association of Students in Agriculture and Related Sciences
Taste of IAAS IAAS— —Food From Around the World!
IAAS World Magazine Summer—Autumn 2008
Table of Contents 3-
The Editors Page
4-
Wakatobi Islands, The Real Underwater Paradise (Indonesia)
6-
My first encounter with IAAS (Poland)
7-
Seminar Report (Nigeria)
11 -
Bike Tour (Belarus)
12 -
Coffee and Genetics (Germany)
15 -
Memoriam
16 -
Arts Festival Report (USA)
18 -
International Conference on Fruits and Vegetables (Portugal)
19 -
Water Policy Conference (ICA/NASULGC)
20 -
EC! & Recipes!
26 -
CC! & Recipes!
32 -
Directors Meeting of the Americas (USA)
34 -
Pounded Yam and Egusi Soup from Yourba Culture (Nigeria)
36 -
Pounded Yam, the Nigerian Delicacy (Nigeria)
Special Thanks To Olga Khalioukova from Ukraine for Submitting Photos for the front and back of the magazine. Thanks for always being on top of submitting such great photos! PMK
IAAS is an international non-governmental organisation, completely student driven, non-profit making and independent from other organisations, from religion and/or political affiliations. It is the largest one targeting the field of life sciences gathering students in general agriculture, plant and animal production, agricultural economics, agribusiness, food sciences, forestry, landscape architecture, environmental sciences and biotechnology are all associated with IAAS. 2 The International Association of Students in Agriculture and Related Sciences
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The Editors Page For the past five and a half years, I have been a student at the University of Illinois at UrbanaChampaign. At the end of December I will graduate and move proudly into the workforce. Looking back at my accomplishments over the past several years, I look forward to my future and the many opportunities that IAAS has given me over the past couple of years. Many of us have seen many changes in our countries over the past few years. Some of us have seen changes in leaders, changes in borders, changes in economies and changes in policies. As we see all of these changes happening all around us, and in many cases in our own homes, remember all of the things that we all have in common. A love for travel, a love for understanding each other, and a love for agricultural and related sciences. Remember to take the time to put yourselves in others shoes before passing judgment and remember that we are all students working to promote the exchange of experience, knowledge and ideas, and to improve the mutual understanding between students in the field of agriculture and related sciences all over the world! It has been a pleasure to serve as your editor! Bon AppĂŠtit!
Paul M. Kirbach IAAS-USA Note: The views, opinions, and findings expressed in this magazine are not specifically endorsed by IAAS International, the EC, sponsors, donors, or editor and are in the full responsibility of the article authors. Full Copyright 2008/Reproductions prohibited. 3 The International Association of Students in Agriculture and Related Sciences
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WAKATOBI ISLANDS, the REAL UNDERWATER PARADISE A Successful Marine Conservation Program In the map of the Indonesian archipelago, Wakatobi is known as namely Kepulauan ‘Tukang Besi’. In early Wakatobi is gathered with Buton regency, but after 2002 Wakatobi is separated with Buton regency to form a new regency with the name as Wakatobi regency. The regency consists of four main islands and several small islands. In geographically Wakatobi regency situated between 12301500 BT dan 0501500-0601000 LS (length ± 160 km). these four main islands are made the name of Wakatobi namely WA (Wangiwangi island), KA (Kaledupa island), TO (Tomia island) and BI (Binongko island). Wakatobi regency covers an area are about 1.400 hectares and the area of coral reefs are about 900 hectares from the total of the area. The islands are also famous as the second largest barrier after great barrier reef in Australia. The regency consist of 39 islands and 7 of them are inhabited
with the total of population for 100.563, while the rest remain uninhabited. According to Operation Wallacea. In 2006 (an NGO that work for research and conservation in Indonesia) that this area to be the richest of biodiversity of coral reefs all over the world, so people call its as ‚world’s triangle coral reefs centre‛. Where inside of the area there are 425 species of fish and 750 species of coral reefs from the total of coral reef in the world. If its compare with two centre sites of diving in Caribbean Sea just has only for 50 species of coral reefs and Red Sea in Egypt just only 350 species of coral reefs. By this reason Wakatobi area is known as ‘real underwater paradise’. In spite of a regency, Wakatobi also have known as Taman National Kepulauan Wakatobi (TNKW) or Wakatobi National Park (WNP) since it declared in 1996. It gives Wakatobi the unique characteristic of the regency in Indonesia even in the world having the same width the National Park area. The unique of the island makes Wakatobi as the underwater marine tourism object and the prominent cultural tourism object that is incomparable with other marine tourism place to be visited by anybody. Wakatobi marine national park provides the highest biodiversity of coral reefs with various of place are in wide to dive as walls, slopes, sea mounds and underwater ridges. Soft
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coral gardens drop thousands of meters below full of palpable cave, purple sponges that cover outcrops in entirely and 29 degree Celsius of water are Wakatobi magnificent underwater. Wakatobi covers an area of 1,4 million hectares giving you the contrast of an exotic and unique experience with its local in habitants, culture and traditions as one of Indonesian’s jewels. When marine tourism becomes a permanent and promising business sector, all the factors : including sport culture that has the highest commercial value of any marine tourism activity create a successful m a r i n e conservation program to be seen both chance and challenges. At wakatobi, the program has turned to be equal in all sectors. It seems that people’s empowering program have run well in the area. The society becomes a powerful guardian protecting their underwater heritage. With this fact, being Wakatobi as a center of marine research for the professional or student to observe the underwater life. The program achieves by providing the economic alternative sources that could
help, protect the ecosystem and manage the reefs. It is a good example of how to do people’s empowerment by giving them the pattern with law enforcement. Cooperation between local fishermen and visiting divers is promoted by generating from tourism that will return to the community. The best key to build deep trust and understanding amongst the community is to do the continuous and consistent efforts although the program took many years to reach the goals and the aim is there, where all members of the surrounding villages respect and honor the agreement. The collaborative reef conservation program was extended even further based on the success of a pilot project launched in 1998 that turned 6 km of reefs into an effective no-fishing sanctuary. The program includes all 17 communities around the resort and the dive environment includes over 20 kilometers (12.5 miles) of some of the finest reefs of the world, including the protection of dozens of top dive sites of generations. By: Wahidin La Ode The Writer is an active member of IAAS LC Haluoleo University as DLD Kendari-Indonesia
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Do you remember your first encounter with IAAS? Make sure you share the wonderful IAAS moments with others and get them involved!!! Dear IAAS Members, My first contact with IAAS was almost two years ago. I found out about the Association thanks to my university mate, who that time was a leader there. All members of IAAS received my coming warm and friendly. Each of them became my friend from the beginning. On IAAS meetings we were mostly talking about future plans, workshops, conferences, exchanges and travels, but even though we will always find the time to ask‚ ‚How are you?‛ Participating and willing to help developing IAAS gave me new possibilities to my own, personal development. I met fantastic people from all over the world. I can share with them my opinions and exchange experience. All together we have solved different problems, which we could find in our Association. Thanks to many workshops and trainings, which I took part in, I could get more to know about myself, develop my personality and make my horizons wider. Being part of IAAS team I can do what I love the most – take photos. My camera was extraordinary member of IAAS. I took it on every event and on every party. IAAS has tied my two passions: traveling and photography.
Thanks to IAAS I became more selfconfident and enterprising. Last month I run my own photographic studio – InfraStudio. I am inviting you to join that great Association. Give a chance to find more about yourself and become better! Meet new, amazing people and try to find a place for yourself there. Maybe IAAS will help you to spread your wings away, like it helped me. Maybe it will show you what to do to reach the goal and how not to give up because of many circumstances. Best regards, Lukasz Uszynski IAAS Poland
Picture Submitted by Olga Khalioukova, IAASUkraine
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REPORT ON IAAS U.I SEMINAR: Food Production and Food Safety— Governmental and Private Efforts The great Faculty of Agriculture and Forestry, University of Ibadan will live to remember the memories of her 1st IAAS U.I seminar series in the history of IAAS Nigeria. The event was held 25 November, 2008 at the Large Lecture Theatre of the Faculty. It was a very colorful moment as everybody saw the alacrity of participants and joy in the air as the Large Lecture theatre was filled to its capacity (about 700 participants!). The theme of the seminar: Food Production and Food Safety: Governmental and Private Efforts delivered by the representative of the Director-General of NAFDAC (National Agency for Food and Drugs Administration Control, Nigeria) Mrs. Eva Edwards and the representative of the DirectorGeneral of the CPC (Consumer Protection Council, Nigeria) Chief. E. Emeribe while Mr. Gaurav Bahuguna, (Marketing) DE UNITED Foods Industries Limited, represented this maker of delicious Indomie Noodles which was cooked and served to the audience. The seminar was chaired by the Dean of the Faculty of Agriculture/Forestry Prof. F.K Ewete. The event saw in attendance Prof. Janice Olawoye (Mrs.), Prof A.E Falaye Dean of Student Affairs represented, Dr. Tolu Ososanyan Sub-Dean Agriculture, Dr. Akinwole Sub-Dean Forestry , Mr. Lawrence President of National Association of Agricultural Students University of Ibadan, Students of Baptist Secondary School, AgbowoIbadan, Mr. Ariyo a Private Food safety stakeholder, Local Director IAAS Ebonyi represented by Secretary , Local Director
IAAS OOU and IAAS African Director represented by Secretary, Mr. Temitayo Ilori former CC IAAS, Mr. Ayo Omolokun former LD and other well-wishers. The seminar was rounded-off by the IAAS U.I Local Director Olaleye Olatunbosun Dixon who introduced IAAS to the audience, distributing the IAAS U.I Information brochure. SEMINAR LECTURE SUMMARY Food production is traditionally through farming, ranching and fishing, with hunting, foraging and other methods of subsistence initial preparations, processing and packaging. Recently, there has been a growing trend toward more sustainable agricultural practices. This approach, which is partly fueled by consumer demand, encourages biodiversity, local self –reliance and organic farming methods(Farming without synthetic pesticides). Most food is now produced by large farms, processed industrially and sold in supermarkets and multinational food outlets. Modern food productions has reduced the cost and increased the variety of food available, but
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this centralization of food supply presents an opportunity for food borne pathogens and toxins to infect and poison large number of consumers .Furthermore, the globalization of Food trade means that food can become contaminated in one-country and cause outbreak of food borne illness in another. Modern food production is so complex that a systematic approach is needed to identify the hazards of each point in the food chain. For this, Food safety is receiving more attention worldwide with the rising incidence of food borne diseases. In many countries, responsibility for food safety is divided among several agencies with overlapping authority. This situation has led to a disjointed strategy for the protection of human health from food borne diseases in some countries. Following the lead of a number of developed countries, the Department of Food safety, Zoo noses and Food borne Diseases (FOS) is working to transfer the technology for an integrated production to consumer approach to food safety to member states. This approach will offer significant increases for the mitigation of food borne diseases. Such an approach relies mainly on the hazard Analysis Critical Control Point System (HACCP), which has been advocated by WHO for nearly 20 years. HAZARD ANALYSIS CRITICAL CONTROL POINT CONCEPT An important development in improving food safety has been the application of the Hazard Analysis Critical Control Point Concept (HACCP), which is a systematic approach to identify, accessing and controlling hazards, borrowed from aerospace industry. It can be applied to all sectors of the food chain from primary production through food processing, manufacture, distribution and retailing to the point of ones consumption, it focuses on identifying the main avenue of risk and tackling them. SEVEN STEPS OF HACCP
1. Analyze hazards –Potential hazards associated with food and measures. 2. Identify critical controls points- these are points in the food chain at which the potential hazards can be controlled or eliminated. 3. Establish preventive measures with critical limits for each control points –for a cooked food, e.g this might include setting the minimum cooking temperature and time required to ensure the elimination of any microbes. 4. Establish procedures to monitor control points 5. Establish corrective action to be taken when monitoring shows that a critical limit has not been met. 6. Establish procedures to verify that the system is working properly. 7. Establish effectiveness record keeping to document HACCP system-this will include record of hazards and their control method, the monitoring of safety requirements and the action taken to correct potential problems. FOOD HAZARDS A food hazard is defined as a biological, chemical or physical agent in, or condition of food with the potential to cause an adverse effect health or otherwise .The acute hazards resulting from the consumption of food, such as allergy and food poisoning, are much easier to document than are the chronic harmful effects. The hazards associated with nutritional deficiency or nutritional imbalance is recognized to be of great public health importance. RISK Risk is defined as a function of probability of an adverse health effect and the severity of that effect, consequential to hazards in food. Risk analysis consists of three components: -Risk assessment -Risk management -Risk communication Risk assessment is the science of understand-
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ing hazards, how likely they are t occur, and the consequence, if they occur. The process involves identifying and characterizing the hazards, accessing exposures and characteristics of risk. Risk management is the process of weighing policy alternatives in the like of results of risking assessments if required, selecting and implementing appropriate control options, including regulatory measures. Risk communication is defined as the interactive exchange of information and opinions concerning risk among risk assessors, risk managers, consumers and interested parties. SOURCES OF FOOD HAZARDS 1. Allergies 2. Naturally occurring toxicants in food 3. Microbiological hazards 4. Hazards from Agricultural practice 5. Genetically modified organisms (GMO) foods 6. Hazards from the industrial processing of foods CHALLENGES OF THE FUTURE Advances in technology have enabled world food supply to keep pace with population growth. However, each technology has its own risk. The world population is focused to double the next fifty and food production must reach demands. The availability of water is a major constraint on food production in many parts of the world; efforts will be needed to conserve water for food production .An efficient food industry and distribution system can also decrease waste. To achieve safe food supply it is necessary to apply the hazard control quality concept and risk analysis to the food chain and enact legislation where appropriate, to ensure that training is undertaken and practices are followed and that monitoring and surveillance occur. Education is also needed to allow consumers to risks from food and how to minimize them, special consideration for fish and shell-
fish, as they are particularly prone to both environmental and microbial contamination. Global warming could dramatically change the distribution of algal toxins. Finally, internationally agreed food standards are essential to facilitates trade between countries. IN NIGERIA TODAY In Nigeria today agencies involved in the protection of consumers interests perform the under listed functions: 1. Seek ways of removing or eliminating from the market hazardous products and causing offenders to replace such products with safer and more appropriate alternatives. 2. Publish from time to time, list of products whose consumption and sale has been banned, withdrawn, severally restricted or not approved by the Federal Government or foreign governments. 3. Cause an offending company, firm, trade association or individual to protect, compensate, provide relief and safeguards to injured consumer or communities from adverse effects of technologies that are inherently harmful, injurious, violent or highly hazardous. 4. Ensure that consumers interests receive due consideration at appropriate forum to provide redress to obnoxious practices or the unscrupulous exploitation of consumers by companies, firms, trade association or individual. 5. Organize and undertake campaigns and other forms of activities as will lead to increased public consumer awareness. 6. Encourage the adoption of appropriate measures to ensure that products are safe for either intended or normally safe use. 7. Apply to court to prevent the circulation of any product, which constitutes an imminent public hazard. 8. Compel a manufacturer to certify that all safety standards are met in their product. 9. Cause as it deems necessary, quality tests to be conducted on a consumer product
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10. Demand production of label showing date and place of manufacture of a commodity as well as certification of compliance. 11. Compel a manufacturer, dealer and service company where appropriate; give public notice of any health hazards inherent in their product, which do not comply with safety or health. Ban the sale, distribution, advertisement of product, which do not comply with safety or health. Government efforts to safeguard food production and food safety include: provision of enabling environment, legislative frameworks, successive business climates for competitive play in the markets, infrastructure in terms of safety, movements, transport policies, regulatory framework. These foster entrepreneurship. Government is also involved in production activity e.g. National Emergency Food Reserve Agency (NEFRA), Agricultural subsidies – supply of inputs like fertilizers, tractors, improved seeds and agrochemicals etc. Private sector efforts give highlights of how individuals, companies from a broad range of industry sectors can have an impact on long-term food production and sustainability through their operation and activities. Their efforts around critical areas that directly affect food production and safety include water availability and management, agricultural inputs and infrastructure, financial management, nutrition, energy, technological innovations and job creation for low income populations. The Local Director and the Executive council, IAAS U.I sincerely appreciates the encouragement and support of the IAAS WORLD President Sebastian Oltmanns, members of the EC ,entire members of IAAS U.I and the general public. Thank you. Olaleye Olatunbosun Dixon Local Director 10 The International Association of Students in Agriculture and Related Sciences
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Bike Tour in Belarus! Dear IAAS’ers! Haven't made your plans for summer 2009 yet? Still thinking about it? Do not miss the opportunity to join IAAS international bicycle tour in Belarus in 2009? What is it? This is the event already for 2 years organized by the Belarusian association "Country escape" which is the organization coordinating agro-eco tourism in Belarus. It was our partner in WOCO 2008. The next tour will be organized in August 2009 and will last for 1 month. Usually it is divided into 3 parts each lasts 11-12 days in which 10-12 people participate. So one part in 2009 can be really IAAS one!!! But if you are interested to come for the whole event it is also possible Cycling one day out of two, you will be participating in workshops and studying local ways of life. Detailed information about tour 2008 you can find at: www.ruralbelarus.by/eng/event.php?razdel=1&sub_razdel=15 Do not miss the opportunity to make your summer 2009 unforgettable! Registration is already open!!! If you are interested to be a part of this great event write IAAS-Belarus and we will reserve a place for you! Your friends from IAASBelarus P.S. PLEASE, write to our new E-mail iaasbelarus@solo.by
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The Genetic Determination of Cup Taste in Coffee (Coffea arabica & Coffea canephora) By Stephanie Klaedtke Introduction The current situation of coffee overproduction and prevailing low coffee prices have not only resulted in the increased production of specialty coffees, but also in risen interest for factors affecting quality of coffee in general. For modern coffee producers, it is no longer enough to produce high yields to make adequate profit, as consumers now demand high organoleptic quality at a reasonable price. However, the conception of good cup taste is not simple, as it is influenced by several factors in different steps of the coffee production chain. Non-genetic factors affecting cup taste include harvest, on-farm processing and, importantly, roasting. As the pedo-climatic effects are also highly important for the quality of beans produced in a given locality, the ‚terroir‛ of origin of a coffee is crucial [4]. These environmental effects on a coffee plantation can also interact with the plant genotype in form of genotype x environment interactions. Luckily for breeders aiming to deliver new coffee varieties with high organoleptic quality, as well as good agronomic characteristics, the genetic makeup of coffee trees also plays an important role the determination of cup quality [4]. In this short outline of genetic aspects concerning cup quality, general aspects to be taken into account by coffee breeders will first be discussed. Then, a brief overview of actual and future trends and an insight into more detailed aspects related caffeine and chlorogenic acid content will be given. General aspects to be taken into account by coffee breeders Before determining genetic factors affecting cup quality, let alone improving varieties, breeders need to think about the preferences of the targeted consumers: Coffee drinkers in different regions of the world prefer distinctive flavours in coffee. For example, German and Swedish consumers go for
lighter, more acidic coffees than Italians and coffee drinkers in Greece, Lebanon and the north of France like the ‚rio‛-taste caused by trichloroanisol, rather disapproved of in other countries. Next, a coffee breeder needs to think of factors affecting the cup taste of coffee. The major overall aspect is certainly the species cultivated: The Coffea genus is composed of more than one hundred species, of which several can be used to brew coffee. However, today´s coffee production is based to about 70%on C. arabica and to 30%on C. canephora cultivars, so-called Robusta. I will therefore concentrate on these two species in this article. Arabica is generally known to have a more agreeable, aromatic taste, where as Robusta coffees are generally more bitter, while being more resistant to certain diseases and pests. However, beans harvested from C. canephora can result in very well tasting coffee when skilfully blended with Arabica beans. Other species of the Coffea genus, featuring high variability concerning traits important for coffee production, represent a rich gene pool which can be used for the improvement of Arabica and Robusta coffees. [4] Genetically speaking, differences in cup taste of different cultivars are directly caused by chemical components formed in different concentrations and proportions by enzymes. In fact, the cup taste of coffee has been found to be influenced by more than 800 aromatic compounds. [4] Chlorogenic acids, caffeine, poly-, oligo- and disaccharides and fat are the main relevant classes of components. Further down, the genetics and effects of sucrose, caffeine and chlorogenic acids (CGA) will be discussed in more detail. For a general overview, the variation of chemical compounds in green beans in C. arabica and C. canephora is presented in table 1, as found by Wintgens (2004) [7]. Current and future developments: The identification of genes related to cup taste The identification of single genes affecting cup quality is a prerequisite for certain breeding strategies, particularly marker-assisted selection (MAS) or genetic engineering. Currently, large EST (Expressed sequence sites)-sequencing projects are
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running, as in the Brazilian Genome Project, at Trieste University or in the Nestlé-Cornell EST sequencing project. In the latter, sequences from 47.000 cDNA clones have been analysed and found to correspond to 13.175 unigenes. These were then stud-
ied with regard to functional annotation, expression profile and evolution. In comparison with Arabidopsis thaliana, Coffea species seem to contain more genes encoding proteins involved in protein turn-over and metabolites. This might account for the high diversity of metabolites in coffee, including the high amount of aromatic compounds. [8] The further mapping and analysis of genes and alignment of gene maps will be required in order to analyse QTL´s affecting cup taste in detail [4]. A closer look at single compounds A closer look at the genetic determination of single chemical compounds affecting cup taste in coffee will give a narrow insight into complex causalities. In no case should it be regarded as a complete overview of the genetics behind cup taste; the details on caffeine and chlorogenic acids are meant as examples.
content, the rest is mainly caused by chlorogenic acids, which will be discussed in the next text section. While many coffee drinkers appreciate the effects of caffeine, some prefer the decaffeinated beverage, mainly due to health issues. Up to now, decaffeinated coffee was produced by extraction from regular processed coffee, but the methods used seem to remove part of the valuable aromatic compound in coffee as well [5]. Today, decaffeinated coffee accounts for 10%of the coffee consumed in the world [2]. Therefore, possibilities offering alternatives for decaffeinated, well tasting coffee have met increased attention. A scientific breakthrough with consequences for genetic plant breeding concerning caffeine content was achieved by a Japanese team in 2003: After identifying genes encoding caffeine biosynthesis in 2001, the team managed to partly suppress caffeine biosynthesis in genetically modified coffee plants in 2003[5]. This approach may open new possibilities for future plant breeding. However, more work would be necessary to increase the suppression of caffeine biosynthesis to 100% and to restrict it to the bean tissue. Furthermore, public opinion concerning GM foods should not be ignored. Another opportunity for breeding caffeine-free coffee trees lies in mutants with naturally low caffeine content. One such genotype is C. arabica variety Laurina (0,6% dm) [4]. More recently, a team of Brazilian scientists identified three Ethiopian genotypes of C. arabica with only traces of caffeine [6]. These coffee trees contained an average of 0,6 % of caffeine, compared to 2% for in ordinary roasted coffee and 0,3%for decaffeinated coffee [2]. The low caffeine content is caused by a genetic mutation of genes coding caffeine synthase. This discovery may well allow the breeding of non-genetically modified coffee trees with low caffeine content by breeding within these same genotypes or producing hybrids by crossing with other widely cultivated C. arabica cultivars.
Caffeine Caffeine is the most renowned active compound in the finished beverage. Apart from having a stimulating effect, it is also known to cause bitter- Chlorogenic acids ness in coffee. In fact, only about 15%of bitterness Chlorogenic acids (CGA), the esters of quinic in the brewed cup of coffee is related to caffeine acid, are the main group of phenolic compounds
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found in coffee. Apart from controlling germination and cell growth, participating in defense mechanisms against phytopathogens and acting as lignin precursors [3], they also play an important role in the genetic determination of coffee cup taste. They have direct and indirect effects, negative and positive, on organoleptic quality. Altogether, a lower CGA content generally results in better cup taste. CGA is synthesized in the leaves, as a derivation of phenylalanine, and are then transported to the beans, where they reach their maximum accumulation when fruits are green. A complex chain of synthesis, processing and transport results in the quantitative variation of CGA levels in different genotypes [3]. C. canephora var Robusta has been shown to contain 36% of CGA in beans after roasting [3]. A higher CGA content in C. canephora than C. arabica can also be noted in table 1. This explains much of the taste differences between Robusta and Arabica [3][1]. The pattern of minor CGAlike compounds has been found to be correlated to the geographical origin of beans, and this correlation attributed mainly to genetic factors rather than cultivation practices. Its wide variation in green beans makes it a potential criterion for coffee genotype selection [1].
ganoleptic quality is a highly complex matter. Many aspects remain to be studied and understood to create a reliable basis for efficient breeding for cup quality in coffee. References [1]Farah, A., Marino Donangelo, C.(2006).: Phenolic compounds in coffee. Brazilian Journal of Plant Physiology, vol. 18 n.1 [2]Independent, The (London) (2004, June 24): Caffeine-free coffee tree discovered. Independent Newspapers UK Limited. Retrieved July 21, 2008, from http:// findarticles.com/p/ a r t i c l e s /mi _ q n4 1 5 8 / is_20040624/ ai_n12793141 [3]Ky, C.-L., et al. (1999): Relations between and inheritance of chlorogenic acid contents in an interspecific cross between
Coffea pseudozanguebariae and Coffea liberica var dewevrei. Theoretical and Applied Genetics 98: 628-637. [4]Leroy, T. et al. (2006): Genetics of coffee quality. Brazilian
Journal of Plant Physiology, vol. 18 n.1
[5]Ogita, S. et al. (2005): Metabolic engineering of caffeine production. Plant Biotechnology 22, 461-468. [6]Silvarolla, M.B., et al. (2004): A naturally decaffeinated arabica coffee. Nature 429:826 [7]Wintgens, J.N. (2004): Coffee: growing, processing, sustainable production. A guidebook for growers, processors, traders and researchers; Wilet Conclusions It can be concluded that, compared to other spe- -VCG Verlag Gmbh & Co. cies, fairly much has been done and is currently [ 8 ] S O L G e n o m i c s N e t w o r k : h t t p : / / being undertaken to understand the molecular sgn.cornell.edu/content/coffee.pl pathways of components affecting cup taste of coffee. However, the cup taste depending on more than 800 aromatic compounds of which some, like CGA content, result from various metabolic pathways, the apprehension of or-
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In Memoriam To Ruth Little sunshine, little angel Ruth.
Ruth, we all miss you so much. I wish you had been given more days and years on this beautiful planet. We will remember your smile, your energy and your kindness. We will carry on your message, and are proud and humbled to have gotten to know you. I know that somewhere you are smiling and looking at us, sending us warm thoughts. Well you should know Ruth, that we are thinking of you too, every day, and you have a special place in everyone’s heart. Just as in the picture below, I hope you have found peace wherever you are, being surrounded by beautiful landscapes with that smile on your face and a glimpse in your eye.
Even before we received the devastating news, this is how we remembered you. Our little angel. Most of us met you for the first time in Greece in December 2007. Travelling and learning together in the beautiful Greek landscape, we got to know you as a determined, laughing, and beautiful young lady. You loved this Earth so much that you inspired people around you to do the same, and you loved this Earth so much that you wanted to make it a better place for everyone to live in. We admired the perseverance and opinions you possessed. On behalf of the IAAS People,
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2 Annual IAAS Arts and Agriculture Festival Illinois, United States of America By Rachael Cox and Emma Flemmig (Iowa State University) Last year, the national committee of Turkey hosted the first IAAS Art Festival. Due to its success and praise by participants, our organization decided to continue to the tradition by hosting a second art festival. Together, IAAS-USA committees from Iowa State University and the University of Illinois planned and hosted this event. The concept of an Art Festival is important for a variety of reasons. Agriculture is the foundation for the culture in many parts of the world. Not only does it provide livelihoods for much of the population, but it also shapes our landscapes, food preferences, political views, infrastructure, family values, and priorities. All over the world, culture and agriculture are linked together, and a part of every culture is art. Many students in IAAS have artistic talents – there are poets, painters, photographers, singers, dancers, and actors – all with a common passion to learn about inter-national issues in food, agriculture, and the environment. The Art Festival was a platform for students around the world to express their passion and culture, through art, while learning and exploring a new country, a new culture, and a unique and diverse agricultural system. The first three days of the Arts and Agriculture Festival took place in Chicago, Illinois, USA. During this time, the group had the opportunity to tour the city, visit the Chicago Board of Trade, volunteer on an urban farm serving impoverished families, at-tend the Chicago Symphony, break down stereotypes of American people and culture,
visit the Art Institute of Chicago, and experience the public art and gardens throughout the city. The next two days of the festival were in Champaign, Illinois, the home of the University of Illinois. Participants learned about agricultural universities in the U.S.A, attended a lecture from a plant breeder, and watched a documentary about the American agricultural system. Due to large amounts of rain, we were unable to tour the university farm or at-tend the baseball game as planned, but participants learned the American sport of kickball and also learned some Turkish dancing instead! The last three days of the Arts and Agriculture Festival were spent in and around Breese, Illinois. This allowed our guests to see a smaller town in the rural Midwestern United States which is the heartland of agricultural production in the country. Students visited a hog operation, various dairy farms, and a local meat processing facility. In partnership with the Army Corps of Engineers, IAAS members re-forested a grove of trees in a state park! Also during our time in Breese, the many talented students of IAAS shared their art at a city wide outdoor theatre performance. Performances included Nigerian drumming and dancing, Guatemalan dancing, and American monologue, Turkish theatre, and Croatian paintings and drawings. As the famous philosopher Seneca once said ‚As the soil, however rich it may be, cannot be productive without cultivation, so the mind without culture can never produce good fruit,‛ we must also remember to keep that spirit in our daily lives and in our IAAS gatherings. The Arts Festival bridged the gap between two subjects not normally discussed together, art and agriculture, and we hope there is great potential to continue this tradition into the future.
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International Conference: Environmentally Friendly and Safe Technologies For Quality of Fruit and Vegetables 15-16 January 2009 Universidade do Algarve Faro, Portugal The increasing public concern of environmental issues and pesticide residues in food has led in the development of environmentally friendly and safe technologies to maintain and increase quality of fruits and vegetables. Quality in a vide sense: taste, flavor, odor, aspect, nutritional value, safety and environmental quality. These technologies will deliver healthy food and environ-mental benefits as well as added financial value. We are pleased to invite you to the International Conference Environmental friendly and safe technologies for quality of fruit and vegetables. We would like to bring together researchers, teachers, students and implementers involved in aspects affecting quality of fruits and vegetables, to discuss fundamental and applied research concerning with the improvement of food safety and environmental protection. The scientific program of the Conference sessions will be focused on: Production systems affecting postharvest quality and safety Quality assessment in postharvest Safety methods to control postharvest losses New technologies to enhance safety and quality of fresh cut products We look forward to meet you in Faro (Portugal).
IMPORTANT DATES Registration : 15.12.2008 Abstract Submission: 15.12.2008 Reduced fee payment: 10.01.2009 Full Paper Submission: 15.01.2009 REGISTRATION FEES Registration fees include book of abstracts, coffee breaks, lunches, welcome cocktail, and proceedings. Registration Before 10 January / after 10 January Regular 80 € / 100 € Student* 25 € / 30 € *Should provide valid proof of current status of student. Contacts: IAAS Algarve – iaas@ualg.pt
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ICA-NASULGC Conference on Water Policy 2009 - Water As A Vulnerable And Exhaustible Resource
The Steering Committee of the International Conference WATER POLICY 2 0 0 9, organized jointly by NASULGC (USA) and ICA (EU) at the Czech University of Life Sciences (CULS) Prague in June 2009, invites scholars and researchers as well as selected Master and PhD students from rele -vant university to participate at this important scientific event. In the download section of our website you can find the Conference Newsletter No.1, which is especially relevant for the related Wa t e r o r i e n t e d departments. The Newsletter announces the themes of the Conference, the call for contributed papers to be submitted by 31 December, and the Website (www.fzp.czu.cz/waterpolicy2009) which gives full details of the Conference Themes and Keynote speakers.
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Learn About Your EC! Name: Sebastian Oltmanns Country: Germany What you're studying: Agronomy, tropical agriculture Your favorite IAAS Trip: ooh, that's difficult, it might have been the Seminar on Wine and aromatic plants in Croatia, this was certainly one of the best locations and warmest hospitality, but the WoCo in Belarus was totally interesting and nice, too! Meeting dear friends from all over the world again and of course having been elected there makes it certainly a special trip. Name: Carlos Avendaño Country: Mexico What you’re studying: Agricultural engineer Your favorite IAAS trip: mmm, this is hard to answer, I keep a special memory from each IAAS trip, but I have to say that the last two (Guatemala for DMA and USA for Art Fest) have been specially wonderful!
Name: Stephanie Klaedtke Country: Germany What you're studying: Agronomy at the university of Bonn, with a focus on plant breeding and tropical agriculture Your favorite IAAS Trip: Hmmm... RM in Nancy in 2005 was my first IAAS trip (just one week after I went to my first meeting in Bonn!) and I really enjoyed it - in fact it motivated me very much to stay in IAAS. And the "Taste of Harmony" seminar in Croatia was great great great!
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Learn MORE About Your EC! Name: Vincent Maklawe Essonanawe Edjabou Country: Togo What you’re studying: I am master student at Environmental engineering at Technical University of Denmark (DTU). Your favorite IAAS trip: World congress in Malaysia in 2006 It was incredibly fantastic time.
Name: Matthias Haeni Country: Switzerland What you’re studying: Agricultural Economics and Higher Education Your favorite IAAS trip: The toughest question I ever had to answer! Serious, they were all awesome!! Probably the first one is always the most special: this was Denmark for me.
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RECIPES!!! From the EC! From Matthias SĂźssmostcreme ~ Apple Cider Mousse Level of cooking difficulty: Fairly Easy Ingredients 5 eggs 1 lemon for juice (and peel if you want) 100 g or about 1/2 a cup of sugar 5 dl or about 2 cups of apple cider 2 dl or about 1 cup of cream Preparation Mix eggs, lemon peel and juice, sugar and apple cider in a pan and stir well over high heat before it can boil. Keep stirring for a couple of minutes at low heat and don't boil. Let it cool. Whip the cream and mix it with the cool
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From Vincent FuFu To eat fufu: use your right hand to tear off a bite-sized piece of the fufu, shape it into a ball, make an indentation in it, and use it to scoop up the soup or stew or sauce, or whatever you're eating. In Western Africa, Fufu is usually made from yams, sometimes combined with plantains. In Central Africa, Fufu is often made from cassava tubers, like Baton de Manioc. Other fufu-like foods, Liberia's dumboy for example, are made from cassava flour. Fufu can also be made from semolina, rice, or even instant potato flakes or Bisquick. All over Africa, making fufu involves boiling, pounding, and vigorous stirring until the fufu is thick and smooth. What you need two to four pounds of yams (use large, white or yellow yams; not sweet potatoes, not "Louisiana yams"); or equal parts yams and plantain bananas one teaspoon butter (optional) What you do
Place yams in large pot and cover with cold water. Bring to a boil and cook until the yams are soft (maybe half an hour). Remove pot from heat and cool yams with running water. Drain. Remove peels from yams. Add butter. Put yams in a bowl (or back in the empty pot) and mash with a potato masher, then beat and stir with a wooden spoon until completely smooth. This might take two people: one to hold the bowl and the other to stir. Shape the fufu into balls and serve immediately with meat stew or any dish with a sauce or gravy. To eat it, tear off a small handful with your fingers and use it to scoop up your meat and sauce.
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From Carlos: Guacamole!, for those who haven´t tried this you can you can practice it in your next IAAS local meeting, here are the things you´ll need: (Note that there are not grams, oz, lbs, etc. of ingredients, an important part of the success in this recipe is your good mood!) 4-5 avocados (if you find Mexican avocados those are a bit more tasty :) 1/4 of a small onion 2 lemons Salt A pinch of coriander (fresh) 1 tomato 1 jalapeño pepper (depends on courage) 1 bag of tortilla chips (if you´re out of the Americas and don´t find this you can use crackers also) Chop the onion and pepper in very small pieces Cut the tomato in small cubes Peel the avocados and smash them (a fork works well, don´t use the blender) add the juice of the lemons Salt (your taste) Add the chopped onion and pepper, mix then very well with the avocado At the end you´ll add the tomato and mix gently Enjoy with the tortilla chips!
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From Stephanie: I love to make lentil soup: It`s quite quick, easy and a warming winter meal. It also happens to be very German. I improvise the quantities and exact ingredients, but you could take for example: Rape seed oil (so that the bottom of your pot is covered by it) 2 onions 3-4 carrots laurel thyme 1 large drinking cups full of lentils (You can try different varieties - some stay rather firm, others become very soft. Don`t forget that you usually have to wash the lentils before use!) 3 large drinking cups full of water Salt Pepper What I do: Heat some oil in a large cooking pot. Add chopped onion, and after a couple of minutes add chopped carrots. You can already add laurel and thyme for example for seasoning. When it has all fried a bit and the onion has a golden color, add the lentils. Stir so they are mixed with the onions, carrots and oil, and add water after about a minute. Salt and pepper as you like. Different lentils have different cooking times - I like to use the red ones because they only take 15-20 minutes and become nice and soft. Check if there is enough water or if the lentils are absorbing it all, go on adding water as needed. Guten Appetit! 25 The International Association of Students in Agriculture and Related Sciences
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From Sebastian: Dampfnudeln ("steam-noodle"): It is a flour dish, sort of white bread eaten as a meal or as a dessert traditionally in southern Germany. Preparations: Ingredients: Dampfnudels are made from a dough Dough: composed of white flour, water or milk, 40 g yeast 250 ml milk yeast, salt, butter or margarine, and some 50 g butter times also eggs and sometimes a little 500 g baking flour sugar, all depending if they will be served 1 egg as salty main dish or sweet desert (see tal 40 g sugar bel). The dough is formed into balls 1 pinch of salt about the size of a walnut, left to rise and Milk then cooked in a closed pot. Better use a 250 ml milk high-rimmed iron pan with a lid, add 50 g butter with milk and butter (or salt water and 50 g sugar fat) and bake until a golden brown crust 1 pinch of salt forms at the bottom after the liquid has evaporated. The tops should remain For 3-5 people Takes about: white. 30 mins for the dough Serving: 45 mins ‚dough rest‛ Dampfnudels are typically served as a 30-35 mins baking main dish with savoury accompaniment such as cabbage, salad, gherkins, potato soup, or mushrooms in white sauce. They can also be served as a dessert with vanilla custard, jam, or boiled fruit. Often, and especially in my family :) Dampfnudels are traditionally served as the main dish and sweet. The mixed milk, butter and sugar from the bottom of the pan create a very nice caramel layer which goes extremely well with the nudels and a good custard sauce. Apparently, they are even served with potato soup on Saturdays in the Palatinate. 26 The International Association of Students in Agriculture and Related Sciences
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CC! Bios and Recipes! on 9th January 2005 when I entered office of IAAS at my university and become a member... I’m still at this Trip, and now as CC member and next years as an Alumni I hope to make it lifelong :-)
Name: Michał Przyborski (Chinese name: 施麥可) Country: Poland (currently studying in Taiwan) What you're studying: My major is food commodities. I’m interested in world hunger issues, international public law and also I’m learning Chinese. Your favorite IAAS Trip: It started
Your favorite recipe from your country: ‚Rosemary Bacon Plum‛. I was taught how to do it by Warsaw Marriott hotel cooks at the BioFach – biggest European organic farming trade fair organized in Nurnberg, Germany. Ingredients: 10 thin slices of bacon (smoked or raw); dried, seedless, California plums (a package); few branches of fresh rosemary; long wooden ‚toothpicks‛ that you use for BBQ (if sticks are too long you can cut them with a knife to have it not longer than 10 cm) Preparations: wear clothes that can
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get dirty; wash your hands well with soap; make some clean space in your kitchen; wash rosemary in current water. You will need a sharp knife, chopping block, casserole (pot or dish that you can put into oven). How to do: Take a bacon slice and cut off thin part of hard skin (we w i l l n o t need it anymore, b u t y o u c a n use for other meal!). Yo u r bacon slice supposes to be around 20 cm long. You need to cut it vertical in the middle and you’ll get two same size bacon slices. Do the same with all other slices. If you had 10 slices, you’ll have now 20. Take one and put on it one dried plum and around two rosemary leaves (I like this spice very much so I put a bit more!). Now roll the bacon slice with plum and rosemary
inside and to keep it rolled prick it with BBQ wooden sticks. Do so with all your bacon slices and put all the rolls into casserole. Turn on your oven and set the temperature for around 150 Celsius degrees. Put your rolls inside and keep it for around 10 minutes. However
you need to keep an eye on them to not get too dry. If you still have some plums left – eat them while waiting for your rolls to get done. They are vey healthy. Bon appétit!
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Name: Laura Kihlström Country: Finland What you're studying: Agroecology/Development studies/Social sciences Your favorite IAAS Trip: This question is too difficult!! I mean it. : ) All of them are favorites!! I can't explain how truly grateful I am to all our wonderful organizing committees in the world.. IAAS has taken me to so many beautiful places and given me direction in life. I am sorry, I really can't mention a favorite :D
Karelian Pies For approximately 20 pies Dough: 2 dl water 4 dl rye flour 1 dl white flour 1 tsp salt
Rice filling: 4 dl short-grain rice 2 liters milk 5 dl water 1 tsp salt 2 tbs butter Glazing: Butter (water or milk) Egg-Butter Spread: 8 hard-boiled eggs 150 gr butter ½ tsp salt Rice filling: Bring water to a boil in a saucepan with a thick bottom. Add the rice and cook until the water is absorbed. Add milk and bring to a boil whilst frequently stirring. Simmer at a low heat for approximately 30 - 40 minutes, until cooked. Season the rice porridge with salt and butter and set aside to cool. Egg-Butter Spread: Boil the eggs in water for at least 8 minutes. Rinse the boiled eggs under cold water and remove their shells. Use a fork to mash the eggs finely together with the soft butter,
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in a mixing bowl. Add some salt. covered with greaseproof paper, Cover the bowl with plastic wrap and bake at 275 – 300 degrees and place into the fridge to cool. Celsius for 10 - 15 minutes, until golden brown. Crusts: Stir the flours and salt into water When the pies are removed from and knead into a solid dough. the oven, brush them with melted Form the dough into a bar on a butter or a butter and water / milk well-floured baking board, and cut mixture. Place the pies onto a the bar into 20 pieces. Form little greaseproof paper and cover with balls from the pieces and then flat- a kitchen towel to soften. (If you ten them. prefer a crispy crust, do not cover the pies!) Sprinkle some rye flour onto the . baking board, and with a rolling Food Serving Suggestion pin, roll a piece of the dough into Serve the Karelian Pies warm toas thin a round crust as possible. gether with the Egg-Butter Place the ready-made crusts into Spread. two piles (sprinkle rye flour between them!). Cover the crusts with a kitchen towel to prevent them from becoming dry before all the crusts have been rolled. When all the crusts are ready, fill the center of each crust with a thin layer of rice porridge. Fold the edges of the crusts and pinch tightly with your fingers forming oval shaped pies. (Turn the tips of the pies inwards to prevent them from burning during baking). Place the pies onto a baking tray 30 The International Association of Students in Agriculture and Related Sciences
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Name: Pepita (or Dimitra or Ida!!!) Migliaccio Country: Greece (and Italy) What you're studying: Food Science/ Food Biotechnology Your favorite IAAS Trip: It's a very difficult question...every trip has a different thing that made it so special. The adventure in Malaysia at the jungle, the different culture of this country far away from Europe. Germany/ Switzerland...oh!!!i think this trip was a life experience for me, i I'll never forget the Swiss mountains and lakes. About Belarus and the people there I have always knew how "warm-heart" people they are and this last WoCo proved it for one more time!! I have a lot of fun of course in Greece at EDM too...but as I was OC I cant judge :-P
Your favorite recipe from your country: My favorite recipe??? You are talking to a big "Food-Lover" and I can't choose only one as my best recipe...but after a private lottery this is one of my favorites:
"Mousaka": approximately 8 servings, prep time:2.5 hours, cook time: 45min Ingredients: 5-6 medium Globe eggplants (about 56 pounds) sea salt olive oil 4 medium onions, chopped 2 1/2 pounds of ground beef (or lamb) 3 cups of chopped ripe tomatoes with juice (or canned tomatoes) 3 cloves of garlic, minced 6-8 whole cloves 1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long) 1/8 teaspoon of ground allspice 2 bay leaves 1 cup of grated "kefalotyri" cheese (or pecorino or parmigiano reggiano) 1 cup of breadcrumbs 1/2 cup of dry red wine 3 tablespoons of tomato paste freshly ground pepper 6 cups of basic bĂŠchamel Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set
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aside to cool. Note: If you've never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids. Preheat the frying pan or skillet over low heat. When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon, until onions are translucent. Add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour. Note: If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial. When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set aside uncovered until ready to use. While the sauce is simmering, make the behcamel, cover, and set aside. Preheat the oven to 350F (180C). Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the
remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top. Bake for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown. Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Serving suggestions: Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.
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International Photography Seminar - Lisboa 2008 This year, IAAS Portugal had a special seminar held by IAAS Lisboa, from 6th to 10th of October: The International Photography Seminar Participants from Croatia, France, Poland, Portugal, Romania, Serbia and Slovenia, join us for an amazing and completely different Seminar. Photography came together with Culture and Nature in visits to places where you have the need for taking pictures. From the beautiful beaches of Cascais, to the heritage places in Sintra and a look in Lisboa downtown by night, 13 participants had time to "breathe" the warm weather of Lisboa as well as to know different places. All this combine together in workshops and special sessions where the photographer Rui Tavares Duarte was teaching and explaining, all the techniques you can apply in several situations. All accommodation was in an hostel by the sea, right in a beautiful harbor and close to the
beach bar and cafĂŠ. In the future, this is the kind of activities you want to organize. Showing up for the World how you work (organize) in this Internationals Activities and promoting IAAS worldwide. Looking forward to have you here!!!
IAAS Lisboa . http://www.iaaslisboa.blogspot.com . iaaslisboa@gmail.com IAAS Portugal . http://www.iaasportugal.blogspot.com . iaasportugal@gmail.com
-IAAS Lisboa
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Directors Meeting of the Americas 2009 to be Held in California Want to learn about the link between agriculture and social justice in an innovative, open-minded and beautiful city and an internationally renowned nature reserve? Come to the 2009 Directors' Meeting of the Americas, to be held March 18-24 in San Francisco and Yosemite National Park, CA. This year's theme is Harvesting Hunger: Linking Agriculture and Social Justice. IAAS of the United States is hard at work planning six days of exploring San Francisco on foot, learning about non-profit efforts to strengthen the connection between agriculture and social justice, and discussing the future of IAAS Americas in a pristine, relaxing natural environment. A tentative schedule includes a city tour, panel discussions, a day trip to explore Sonoma Valley viticulture and winemaking, and a range of farm visits. San Francisco is famous for its vibrant nightlife and outstanding diversity. Energizing plenary sessions will be held in Yosemite National Park, with thousands of acres of wilderness at our own back door. These six days promise to engage your mind in thoughtful discussions that go beyond the production aspect of agriculture and investigate its role in social justice. Students will emerge from DMA with an enthusiasm for agriculture and international connections that is hard to find outside of IAAS. Friendships that cross borders will be born and renewed in the spirit of connection for which IAAS is renowned. Registration forms will be due by January 1, 2009. The fee for Americas members ranges between $125-150 depending on a country's status and the fee for non-Americas member countries is $225. If you'd like a registration form, please email iaas.dma@gmail.com. We look forward to hearing from you soon and to planning this fantastic event for you! 34 The International Association of Students in Agriculture and Related Sciences
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POUNDED YAM AND EGUSI SOUP FROM YORUBA CULTURE Writing expository on ones recipe could be as important as writing on the basic nutritional requirements of ones life. This is simply because one tends to eat more of his favorite food than other meals made from other recipe. The World Congress experience especially the trade fair that afforded showcasing of different recipes from participating countries was one of the most exciting moments as I could recall. The taste of the assorted delicacies I gluttonously devoured to my surprise. Well, I missed my favorite pounded yam for that one month! Over the years, the recipe for the preparation of pounded yam and egusi soup has been totally but unconsciously mastered by all and sundry that live in all the western states of Nigeria, my dear country. Though sumptuous, pounded yam and egusi soup is not just the favorite but the most preferred meal of most Yoruba’s, no wonder, it is also ranked the most served food in most occasions or events in the Yoruba land. Traditionally, pounded yam is prepared from yam tubers. The yam tubers are peeled, sliced and boiled for at least 30 minutes. Once done, the boiled yam slices are transferred to the traditional mortar where it is forcefully pounded by the use of the pestle.(Technological advancement have led to the manufacture of modern pounding machine which can as well be used for the purpose of pounding yam). The modernization of this provincial recipe of our world is encouraging a show case of the tasteful pounded yam in the next world congress! Let’s see how it goes. The pounding continues until the pounded yam becomes sticky. At this stage, depending on the level of plasticity one wants to achieve, one adds water (Preferably hot water) the pounded yam. Once this done, the pounded yam is said to be ready for consumption and would be served together with the egusi soup. The egusi is a delicious delicacy made predominantly with melon paste.
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The recipe is : Melon Palm oil Pepper Tomato Leafy vegetable of ones choice Meat Fish (either smoked or fresh) Seasoning Salt Locust beans (optional) Mushroom (optional) Most importantly, the melon seeds are blended to a pastry form while the meat and the fish are boiled until they tender. Immediately the palm oil is gently heated and the blended melon paste is transferred to the heated palm oil, it is roasted here and allowed to boil then water is added to it. It boils for approximately 15 minutes. What follows is the addition of the leafy vegetable, seasoning, salt and the locust beans. The meat and fish are added last. At the latter stage, the soup is allowed to cook for some minutes advisably 35 minutes after which it is readily to be served with the already prepared pounded yam.
By Olaleye Olatunbosun Dixon & Ojo Oluwole IAAS U.I 37 The International Association of Students in Agriculture and Related Sciences
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Pounded Yam (Iyan); the Nigerian Delicacy "Iyan lounje, Oka loogun" By: Temitayo Ilori is a popular saying among the Yoruba tribe in Nigeria. It means pounded yam is the "real food" of the Yoruba tribe in Nigeria. Every typical Yoruba man is in love with pounded yam. Pounded yam, as the name implies, is made from Yam. Not all varieties of yam are good for making pounded yam. The best variety is Dioscorea alata. The preparation of pounded yam involves many processes. These processes are itemized below: * Wash the yam tubers free of sand and other impurities. * Cut the tubers into slices * Peel the outer layers of each slice. * Arrange the slices inside a pot of water. * Put the pot on a cooker for about 30-40 minutes. Note: Do not add salt or any other spice. On the other hand, you may add unripe plantain to give it a flavor. While the yam is cooking, wash your mortar and pestle very well. When the yam is cooked (soft), drain the water and transfer into the mortal. Start pounding with pestle. At intervals, you may add water (preferably hot). Pound until everything becomes a dough. You may now serve and eat it with traditional Egusi (melon) and Efo (Vegetable) soup with fish or meat. The vegetables used include: Soko 38 The International Association of Students in Agriculture and Related Sciences
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(Celosia agentia), Tete (Amaranthus spinosus), Ila (Okro-Abelmoschus esculentus. The list is endless. The meat could be eran Igbe( any kind of game meat including antelope, deer and grasshopper) or Goat meat (mutton) or chicken, guinea fowl, turkey and so on. Pounded yam, being made from yam, contains carbohydrate and supplies a whole lot of energy to the body. Little wonder why people who do tedious works enjoy pounded yam. On the other hand, the vegetables contain proteins, vitamins and minerals. So pounded yam and egusi soup is a completely balanced diet. Usually, hand is used to scoop the pounded yam and mixed with the egusi vegetable and the swallowed. You are all invited to Nigeria to come and taste our traditional Po u n d e d y a m (Iyan) and Egusi.
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To promote the exchange of experience, knowledge and ideas, and to improve the mutual understanding between students in the field of agriculture and related sciences all over the world