Organic news
Issue 2
THE GOOD NEWS
www.organicnews.eu
EU organic logo:
FULLY UP AND RUNNING
New report:
GMO truth vs myths
SUPER BUG:
Nature rebels against biotech titan
MEDITERRIAN MARKETS
TURKEY
RECOMENDED BOOK
A good model for the European Union?
A succesful organic market
A handbook of Organic Farming
Organic
Publisher: AgroMunch s.r.o.
EU organic logo:
Krešimir Hranjec kresimir@organicnews.eu
news
Issue 2
THE GOOD NEWS
www.organicnews.eu
FULLY UP AND RUNNING
New report:
GMO truth vs myths
SUPER BUG:
Nature rebels against biotech titan
Editing:
Matej Moharič matej@organicnews.eu Tehnical implementation: AgroMunch s.r.o. Issue: 2 / August 2012 Address: Agromunch s.r.o. Bancíkovej 1/a, SK-821 03, Bratislava, Slovakia
TURKEY
RECOMENDED BOOK
A good model for the European Union?
A succesful organic market
A handbook of Organic Farming
info@agromunch.eu http:www.agromunch.eu
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EU Organic Logo: Fully Up and Running from 1. July 2012.
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Tunisia, Increased Demand For Organic Produce France Bets on Organic
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Spain, Organic Sector Booming
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4th International Organic Sector Confrence - Declaration
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Turkey, Great Success of Weekly Organic Markets
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Mediterrian Markets - Model for European Union City Markets?
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MedEmporion - World of Markets
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Top 10 Superfoods
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Organic Cooking
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New Report - GMO Myths vs Truth
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GMO - Is it Safe?
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Monsanto Implicated in Bee Colony Collapse
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Superbug vs Monsanto
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UK - Organic Statistics GMO Free Europe Conference
content
MEDITERRIAN MARKETS
e-mail: web:
THE ENVIRONMENTAL FOOD CRISIS
THE ENVIRONMENT’S ROLE IN AVERTING FUTURE FOOD CRISES
A UNEP RAPID RESPONSE ASSESSMENT
SUPPORTED BY ORGANIC NEWS
Organic News
The Good News Organic News eMagazine Dear reader,
Here we are with the new issue of Organic News e-magazine. At the beginning, I want to thank all of you for your support. I have to say that I’m pleasantly surprised with number of emails that we received, along with compliments, advises, critics. Thank you. We are deeply grateful to everyone and every company, which has contacted us concerning Organic News e-magazine. Many thanks to our subscribers. Some of you are already using the benefits of the Organic News and we want to give a special thank you for your support. We will do our best to support you too. In this issue of Organic News we bring you interesting news and topics regarding state of organic farming and production in EU and abroad. On further note we are presenting new report from genetic engineers on GMO food, talking about city markets (especially organic food markets), super foods, super bugs, super ideas, super projects and other interesting themes. Once again, we are inviting you to join our Facebook page. Post comments and share with others. Talk about your experiences, know how, create interesting topics, and discuss them with others. Spread The Good News. Explore the Organic World with us. If you have any suggestion, question, comment or proposal, please write it to our project coordinator Kresimir Hranjec at kresimir@organicnews.eu.
Let’s get connected. Let’s work together, let’s help each other, let’s get united.
Join Us on Facebook We started with Organic News facebook page. Please, join our community on facebook and fell free to post anything interesting or useful. Comment posts, tell us your story, your difficulties or problems, as well as your successes. Help us to help you. Organic News facebook page 4
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WE MOVE GRAIN WITH NO LIMITS www.ttlogistic.eu ISSUE II
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EU ORGANIC LOGO
FULLY UP AND RUNNING FROM 1 JULY 2012 The two-year transition period for the organic food sector to comply with new EU labelling rules is reaching its end. As from 1 July 2012, the EU organic logo will be obligatory on all pre-packaged organic food products produced in EU Member States which meet the necessary standards. The logo will stay optional for nonpacked and imported organic products. Other private, regional or national logos will continue to be allowed to appear alongside the EU label.
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he “Euro-leaf” EU organic logo was introduced on 1 July 2010, but in order to help operators adapt to the new rules, and to avoid waste of existing packaging, a 2-year transition period was allowed before it was compulsory on all products. The visual field of the logo should also show the code number of the control body and the place of farming of the agricultural raw materials. A recent EuroBarometer report on “European Attitude towards Food Security, Food Quality and the Countryside’, to be published shortly, includes information on the EU organic logo and provides the encouraging indication that, since its introduction in July 2010, the logo has already gained recognition among a quarter (24%) of EU citizens. ur hope is that the EU logo can further develop into a widely recognised symbol of organic food production across the EU, pro-
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viding consumers with confidence that the goods are produced in-line with the strict EU organic farming standards”, according to EU Commissioner for Agriculture & Rural Development Dacian Cioloş. he idea of fostering the organic farming sector by introducing a compulsory EU organic logo was backed by Member States in 2007. In order to find an original design for this logo, the Commission organised a competition in 2009 in which more than 3 400 art and design students took part, and a public vote on the best 3 designs in early 2010. EU consumption of organic products has seen a steady rise in recent years and now accounts for roughly 2% of the EU market. Production has also increased considerably in the past decade – with roughly 5% of EU agricultural area and more than 2% of farms (more than 200 000 farms) now certified as organic. Source
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TUNISIA
INCREASED DEMAND FOR ORGANIC PRODUCE: DATES AND CITRUS Continually over the last ten years Tunisia has been specializing in organic farming, whose area is increasing progressively. “Known under the hallmark Bio Tunisia, organic products are becoming more and more important”.
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lke Peiler, project manager foodstuff sector of the German-Tunesian IHK, talks about the increasing demand of Tunisia organic produce on the German market, “and also in international markets” – as reported by Freshplaza.com. ates are the most important product in the organic sector. In 2011, 6,000 tons of organic dates were harvested in Tunisia, of which 4,000 tons (67%) was exported. 68% of this went to Germany, 11% to the United States and 7% to Morocco. t present about 1,000 HA of date orchards have been certified ‘organic’. Most of these are in the south-east of Tunisia. he north-east of the country is mostly suited for citrus cultivation, especially the peninsula Cap Bon. Seven producers have been successful in obtaining the certif-
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icate and already export organic oranges and lemons. There is the intention to increase the production consequently. lso in the northern area the increase of the organic cultivation is going in this direction. The certified area last year increased by 2,500 HA to 6,000 HA and will be used for the cultivation of fruit, vegetables and grain, but also for medicinal plants and aromatic plants. The organic sector is financially supported by the government. The ministry of Agriculture actually has ambitious plans: the area used for organic agriculture and the number of organic companies must be increased. Up to 2014 the present export yields must be increased from 44 million Euro to about 60 million Euro. With the present export value of the organic sector, Tunisia ranks second among African countries and 24th worldwide.
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FRANCE
FRANCE BETS ON THE ORGANIC, CULTIVATED AREA OVER 1 000 000 HECTARES The latest figures from Agence Bio show that, after the record year in 2010, the organic area in France has increased again by 130,000 HA in 2011, a rise by 15.3% that will allow to go beyond the 1,000,000 HA.
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the end of 2011, France had 23,135 organic companies, 12% more than in 2010. In total, 4.5% of the French companies grow organically on a total of 975,141 ha at the moment. Thanks to 811 new organic producers, the limit of 1,000,000 HA will be exceeded. he double-figure growth of the French organic sector since 2010 is confirmed”, commented Elizabeth Mercier of Agence Bio. The aim of an 8% share of the organic agriculture will not be reached, however. With a share of a little more than 3.5%, the present share is still quite low. Source
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SPANISH ORGANIC SECTOR BOOMING
+ 12% PER YEAR UNTIL 2020 The Spanish market for organic products will grow around 12% annually until 2020, when it is expected to reach a sales value of 12,182 million euros, according to the comparative analysis carried out by Everis.
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he survey is studying the potential of Spain for the production and distribution of these products by analyzing the current market situation and the current and future habits of Spanish consumers toward organic products. For this purpose, a comparison was made with other European countries such as Denmark, Germany, France or England, where the green market is more mature, and others such as Italy that are more similar to Spanish. veris’ survey shows an exponential growth in demand for organic products. Factors such as health, taste and quality are the main reasons for the purchase in Spain, while in other countries of Europe environmental commitment is the most relevant reason for the purchase. he report highlights the potential of the organic market in Spain, with an annu-
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al growth rate in the last decade by 25%, above the EU average (12%) and even compared to countries with a strong tradition of ecological culture such as Denmark or Germany. owever, despite the consumers’ will to increase the consumption of organic products (according to 65% of the population), a high price, lte lack of knowledge / information and difficult access to these products outside the specialized shops are the main obstacles to their consumption. he price gap between conventional and organic products in Spain is 74% on average, while in countries such as France and the United Kingdom this margin is reduced to more than half. Everis estimates that, if the price gap can be reduced to 40%, the Spanish market could triple its value and exceed 3,000 million euros.
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Conference declaration 180 participants from 21 countries of the ‘4th International conference on the organic sector development in Central/Eastern European and Central Asian countries’ that took place on April 13-14, 2012 in Izmir, Turkey, passed this declaration. Countries of the region have either implemented or are currently working on introducing organic regulations. Still some countries have not taken any actions on developing their organic sector. Thus the needs of organic stakeholders are differing. Regulations as well as private standards have provisions for the inspection, certification and accreditation of all entities involved in the supply chain. The guarantee provided by these systems is based on nearly identical criteria. The conference participants agree that the organic verification system provides the highest integrity compared to non-organic food systems. However, there is still room for improvement in closing gaps, strengthening weak aspects and nonconformities, and preventing loss of consumer trust. The participants of the conference state that: National or regional standards or regulations in line with international organic guarantee systems shall be adopted. Existing organic laws shall be enforced and the term “organic” protected against any misuse. Cooperation (local, regional, international) among all actors (CBs, consultants, research, governmental and NGOs, training institution, the trade at all levels and others) shall be enhanced, thus employing all appropriate tools for achieving integrity, including social control. Consultancy on all levels of the supply chain should
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get more attention as a tool for improving knowledge and expertise of the organic system as well as solving critical issues. Enhanced investment in capacity building is needed at all levels for improving knowledge and expertise of the organic system: in good agriculture practices for farmers, up to date technologies for processors, analytical procedures and result interpretation for CBs, and quality management for all stakeholders along the supply chain. Transparency between all actors in the organic value chain must be enhanced and verified by CBs where possible. Real-time public databases should be established showing current certification status of operators. Where possible, these databases should have interfaces with one another to allow for data exchange and cooperation. Manufacturers and especially (brand) companies are encouraged to take on the responsibility for sourcing of each of their products, thus closing gaps and reducing the risk of fraudulent products entering the supply chain. Perpetrators, and would be perpetrators, of fraud must be shown that the organic market is no place for them and they will not be tolerated. Training specific to possible fraud indicators should be deployed throughout the organic value chain. CBs and inspectors must be better trained in fraud investigation techniques. Eventually, forensic fraud investigation shall be undertaken by other entities. Source
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TURKEY
WEEKLY ORGANIC MARKETS
A GREAT SUCCESS Author: Kai Kreuzer
After a year of preparation, the day dawned when, in June 2006, the first weekly organic market was held in Istanbul-Sisli with 25 organic producers and retailers. A great success for Victor Ananias, Batur Sehirlioglu and their compatriots from the organic association Bugday. Even the organic farmers didn’t believed it would be successful. By now, eleven big weekly organic markets have been set up in Turkey, and each has become a magnet for customers. The next one is scheduled to open in July 2012 in Konya. The weekly market movement in Turkey is a superb example that could be transferred to other countries in the east and south-east of Europe.
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“S
ow seeds and see them grow“
a large-scale banner (picture) with an image of Victor Ananias and this quotation is the first thing you notice when you enter the biggest and oldest of the weekly organic markets. The Turkish organic pioneer Ananias, who had the idea of weekly organic markets, sadly died in March 2011 at the age of 40. However, his work lives
in 2008, and another is to fol-
and is pleased to have 2,200
low this summer in Konya.
people committed to the eco-
within and beyond the Bugday
In the capital Ankara and the
lifestyle of “Wheat“, which is
group. In Istanbul,
university town Eskisehir, the
what Bugday means.
on more vigorously than ever and continues to develop both
B
ugday has now set up four markets,
local authorities have launched weekly organic markets, and
and other organizers are be-
in Izmir the driving force was
hind the establishment of an-
the Turkish organic associa-
other three. Bugday similarly
tion ETO. Bugday has recent-
created a market in Samsun
ly increased its membership
T
he great success of the markets can be
explained not just by the unsurpassed freshness of the fruit and vegetables but above all by the fact that the prices are only minimally above those for conventional products. And their trump card is the unbeatable wide product range: as well as a big variety of seasonal vegetables, the 65 stands reflect the whole offer of organic products from all over Turkey. A number of them offer ecotextiles, imported household and cleaning materials and environmentally friendly and attractive shopping bags.
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“I
n contrast to other weekly organic markets in Europe or the USA, where producers from a region gather, in the case of Turkey they travel from across the whole country,” says Batur Sehirlioglu (on the right in the picture of the Bugday info-stand), who has worked at Bugday since 1998. All they have to do is bring their goods, their organic certificate and the blue table cloth with the Bugday emblem.
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he low tables (65 cm high and 1 m deep) are set up for a fee by staff at the market. The local authorities make only the comparatively low charge of five Turkish lira (2.20 euros) per day and table and 300 lira (130 euros) a year for a permit to sell goods at the market. The organic market in Sisli is held on Saturdays. The market place (1,500 m²) is in the basement of a multi-storey car park. The other days are for conventional weekly markets, a clothes market or a secondhand market.
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o ensure that everything on sale at the weekly organic markets is in fact organic, organic certificates have to be produced for checking, and random checks of the flow of goods are carried out with the help of Bugday’s database. There are a few free spaces, but producers are permitted to occupy them only if they fulfil special criteria - for example, if new product variants are offered that have not been available at all or only in insufficient volumes.
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n the meantime, the word has gone round
among the landlords of flats that lots of people like shopping at the weekly organic market in Sisli, so their advertising now refers to the good shopping facilities and the proximity of the market. One of Istanbul’s weekly markets that is not organized by Bugday is held on the Asian side of the city.
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n the Moda district, you see over 30 stands set up in the open on the wide paved paths of a park – a splendid atmosphere and shopping ambience, given the often sunny weather in Istanbul.
100% ECOLOGIC MARKET To ensure that everything on sale at the weekly organic markets is in fact organic, organic certificates have to be produced for checking, and random checks of the flow of goods are carried out with the help of Bugday’s database.
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“We want to see a network of farmers and consumers being created. It’s a question of getting to know each other and establishing trust,” says Batur Sehirlioglu
W
hen Bugday opens markets in other towns, they have to fulfil certain
criteria. “We keep getting enquiries from local authorities who would like us to be a cooperation partner and organizer of weekly organic markets in their towns,” says Batur. “The requirements are a suitable space with a roof, sufficient parking and continuous advertising of the market
Batur. “After all, it’s not just a question of showing your organic certificate and that’s an end to it,“ he explains. “We want to see a network of farmers and consumers being created. It’s a question of getting to know each other and establishing trust.” That’s the reason for a table covered with a cloth and a few chairs where anybody can
for at least a year. It’s also important to integrate
sit down and have a cup of Turkish tea or coffee
our own employees or those of the local author-
– in Sisli next to a stand selling delicious organic
ity into the work of supervising organic certifi-
bakery goods and cake if you feel like something
cates. What we prefer, however, is setting up a
to eat. The author indulged in an excellent tira-
so-called Participatory Guarantee System,” says
misu sprinkled with Turkish coffee. Source
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Are the Mediterranean markets, a good model for the European Union? In the Mediterranean cities, food markets are still a central element of the trade and of the urban life. It is necessary to preserve them in their traditional form and to modernize their services, logistics and infrastructures. These are some of the conclusions of a colloquium by Le Conservatoire International des Cuisines MĂŠditerranĂŠennes that took place in Marseille
I
n the Mediterranean cities, food markets are still a central element of the trade and of the urban life. They bring life in the neighbourhoods and create spaces that allow the dialog, the relationship and interaction among the neighbours. Because of that it is necessary to preserve them in their traditional form and to modernize their services, logistics and infrastructures. The Mediterranean model of market can be useful in the construction of a healthier
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Europe alimentary and commercially speaking. It is important to create networks allowing markets that can offer models of good practice on management and modernization to their experiences. These are some of the conclusions of a colloquium of experts about the future of the markets that within the framework of the of the project MedEmporion took place in Marseille on 19 September 2009.
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The activity gathered Alessandro Portinaro (Turin), Jordi Tolrà (Barcelona) Hassan Acanal (Istanbul) and Mattia Sifredi (Marseille), moderate and presented by Bruno Héraud-Giraud, president of the CICM (Le Conservatoire International des Cuisines Méditerranéennes).
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lessandro Portinaro highlighted, among other questions, the importance that the local markets broaden the number of foods for sale produced in the proximity, for contributing in this way to the alimentary sovereignty and to the sustainability. The Conservatoria Del Piermonte and the Town Council of Turin are promoting this trend in the theirs markets and especially with the Torino Food Market Festival that is celebrated annually. ordi Tolrà explained the Barcelona model of modernization of the markets, a real success programme thanks to joint efforts of both the administration and the traders. Barcelona has modernized and has remodeled in the last 15 years a total of 16 of the city’s covered markets (market halls).
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attia Sifredi, of the ADEAR 13 (Association de Développement de l’Emploi Agricole et Rural) of Marseille, he pointed out the importance of introducing in the market mix a larger number of biological products and food produced in the proximity, as a way to stimulate the local agriculture. The ADEAR has managed to create a total of 5 farmer markets in the last 10 years in the Department 13 (Bouches du Rhône) asan Acanal, representing of the Egyptian Market (Misr Bazar) of Istanbul, better known as a Market of the Spices, explained how this market creates neighbourhood ties and how the trade stimulates all the zone. He also introduced the different typology of markets in Turkey, the origins of which are very antique even though they take the current form in the Ottoman period.
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http://www.medemporion.eu/index.php/contents/details/are-the-mediterranean-markets-a-good-model-for-the-european-union
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ood markets are an institution in Europe and have existed for centuries. Europe’s history is built upon the history of its markets and its great traders, who traveled all over the continent exchanging their products. The sea played a key role in trade development, especially the Mediterranean. Sailors traveled through a web of routes of unlimited scope, principally for trading, but these trips also spread new ideas and inventions. ccording to historians, Phoenicians reached Cornwall in Great Britain, where they bought tin and exchanged products. Ancient Greeks travelled all over Europe trading a wide range of food products. Roman merchants hired huge vessels to carry their valuable freight of wine, olive oil and grains. Many cities were built up around their central markets during the Middle Ages. Markets have at all times been a key piece in the building of cities and also in the European building process. new Europe is being built. Its social model and foundation are currently being defined.
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market
MARKETS, TOWARDS THE FUTURE
WORLD OF MARKETS
The vast experience of the EMPORION markets has shown that investing in markets means investing in cities and citizen’s the quality of life. Thus EMPORION seeks to promote markets as a crucial, essential tool in the Europe building project. ublic food markets are the best place to start in order to promote public health by means of adequate nutrition. As thriving social and commerce centers, markets also contribute to a vibrant cityscape, and promote contact between citizens. Markets are closer and to the people than the shopping superstores sales model, which add little to the liveliness or unique character of city centers, and build stores on the outskirts. arkets such as Porta Palazzo in Turin, Központi Vásárcsarnok in Budapest, Borough Market in London, the Markets of Lyon and La Boqueria Market in Barcelona are good examples of what markets can do for those cities that believe in improving themselves and their citizens’ quality of life.
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THE FUTURE WAS UNCERTAIN UNTIL WE DECIDED TO UNITE.
UNITE FOR BETTER, HEALTHIER AND MORE NATURAL FUTURE FOR US AND OUR CHILDREN.
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N AT UR A
L
E
ORGANI
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FINALLY, OUR FUTURE LOOKS GREEN.
UNITE FOR A HEALTHY FUTURE
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TOP 10 SUPERFOODS We’re often fed news about superfoods and superherbs — and it’s tempting to want to believe everything we’re told. Some superfood claims are backed by scientific studies, while other enticing claims turn certain foods into fads, though the foods have few proven benefits. We looked at the studies of 10 pantry picks and give you the real goods about their disease-fighting powers.
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Superfoods are a special category of foods found in nature. By definition they are calorie sparse and nutrient dense meaning they pack a lot of punch for their weight as far as goodness goes. They are superior sources of antioxidants and essential nutrients - nutrients we need but cannot make ourselves. We all may be adding more salads and vegetables to our diets, but concern over the quality of foods grown on mineral depleted soils makes Superfoods an intelligent choice.
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Rhubarb
Rhubarb is frequently regarded as a fruit (based on how we eat it), but botanically it is a vegetable belonging to the same family as sorrel and buckwheat. Championed for its phytochemical lindleyin, this nutritional all-star makes the cut for its potential role in relieving hot flashes in perimenopausal women. How the plant cools hot flashes is not exactly clear. Researchers have identified an extract in the root that may have estrogen-like properties. Need another reason to eat rhubarb? The plant is rich in potassium, vitamin C and dietary fibre. Dietary uses: Canadiangrown rhubarb is available from February to July in most grocery stores but is most flavourful in the spring. Rhubarb is commonly eaten cooked in jams or spreads; baked in pies, cakes and muffins; and used in sorbet, ice cream and punch. Further
This versatile seed, also known as pepitas, has long been treasured by American aboriginal peoples for its dietary and medicinal properties. Now these seeds are receiving the superfood attention they deserve. Of all the nuts and seeds typically consumed as snacks, pumpkin seeds are among the leaders of phytosterols — a naturally occurring compound with an established reputation for cholesterol-lowering properties. Phytosterols are also being studied for their potential role in prostate health. Each 1/4 cup (50 millilitre) serving of the seed provides a healthy dose of omega-3 and omega-6 fatty acids and is a good source of minerals, including phosphorus, magnesium, zinc and iron, making it one of the most nutritious and flavourful seeds around. Dietary uses: Pumpkin seeds are available year-round from grocery stores but are freshest in the fall when pumpkins are in season. They make a good snack, either on their own or mixed with walnuts,
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studies are needed to determine the safety of medicinal amounts of the extract — in concentrated pill form it may cause stomach cramps and mineral and electrolyte imbalances. Rhubarb root should not be consumed by children, or women who are pregnant or lactating.
Pumpkin seeds
almonds, peanuts and dried fruit. High in fibre, they lend crunch and nutty flavour to salads, vegetables, pasta dishes, sauces and casseroles. But watch your portion size; one cup (250 milliltres) packs 750 calories.
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Goji berries
Hailed as the newest superfood, goji, a Himalayan berry, has inspired a surge of interest for its use in treating diabetes, hypertension, malaria, fever, cancer and other ailments. Gram for gram, goji berries pack more vitamin C than some oranges and more beta-carotene than carrots. Unfortunately, though, there isn’t enough evidence yet to confirm the health claims, since we only have testimonials and animal studies to go by. And goji berries and goji juice are costly. Dietary uses: Goji berries are similar in taste to raisins but more tart. They can be eaten raw
Valued in ancient times as currency and once considered more precious than gold, cinnamon - one of the world’s oldest known spices - has made the pilgrimage from spice rack to science lab. Preliminary studies are investigating its role in lowering blood sugar in people with type 2 diabetes, most likely due to the insulin-like effects of its polyphenols (natural substances found in plants). It’s still too early to know if cinnamon can help curb blood sugars, but with studies suggesting its effects can be seen with a daily dose of just half a teaspoon (two millilitres), it’s worth keeping this spice in mind when reaching into the spice cabinet. Dietary uses: Cinnamon (the inner bark of the tropical cinnamon tree) comes in the form of sticks and powder. Sprinkle it on toast, add it to oatmeal or use it on desserts. Make cinnamon tea by pouring one to two cups
or cooked and are a tasty addition to tea, soup and hot cereal.
Cinnamon
(250 to 500 millilitres) of boiling water over one- to 1-1/2-inch sticks; steep for 10 minutes. Caution: Ingesting four tablespoons (60 mL) of cinnamon oil has been linked to serious sideeffects.
Best known as a liver tonic, the power ingredient in milk thistle is silymarin, which may have protective effects on the liver, due to its antioxidant and anti-inflammatory properties. Differences in research design - variations in the type and extent of liver disease, and dose and duration of milk-thistle therapy - make it difficult to draw definitive conclusions on the effectiveness of this herb.
Milk thistle
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Dietary uses: Milk thistle is available at drugstores and health
food stores; take as directed.
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Regarded as a sacred food by the Incas, quinoa (pronounced keen-wah) provides a wide range of vitamins and minerals. This supergrain seed contains more protein than most cereal grains (22 grams per one cup/250 millilitres uncooked quinoa) and is considered a complete protein because it contains all eight of the essential amino acids we need for tissue development. Quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc, and lower in sodium compared with wheat, barley and corn. This gluten-free grain also receives an honourable mention for being low in saturated fat (one gram of fat per one cup/250 millilitres uncooked quinoa). Dietary uses: Quinoa can be substituted for most hot cereals and is a good replacement for rice. Cook it like porridge, include it in casseroles or stews, or add it (steamed, toasted
Quinoa
or baked) to soups, salads or desserts. You can also use ground quinoa in breads, cookies, puddings, muffins and pasta. It’s available in most grocery and health food stores. Traditionally, psyllium is renowned as a laxative, since it absorbs water and swells as it moves through the digestive tract. But this all-star soluble fibre has many health benefits: lowering LDL, or “bad,” cholesterol, helping control diabetes (it reduces the post-meal rise in blood sugar) and aiding in controlling appetite and weight (it makes you feel full longer). Since psyllium is a concentrated source of soluble fibre (with eight times more soluble fibre than oat bran), it’s easy to eat enough of it during the day to enjoy its potential health benefits.
Psyllium
Dietary uses: Just 1/3 cup (75 millilitres) of Bran Buds with Psyllium, available at most grocery stores, provides 12 grams of fibre (almost half of our daily fibre needs).
Caution: Incorporate psyllium and other high-fibre foods into your diet slowly to avoid abdominal pain and bloating, and drink plenty of water to avoid constipation.
Curcumin — the active ingredient of the Indian curry spice turmeric — may ease aches and inflammation. In Ayurveda (the traditional medicine of India), this herb has been used for thousands of years to treat arthritis and other ailments. Some research suggests that turmeric may help relieve some symptoms of rheumatoid arthritis; however, the evidence to date, while encouraging, is still far from conclusive. Dietary uses: Turmeric curries or dishes such is sometimes substituted as chicken tangine and for saffron. Use in Indian chicken tandoori.
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Turmeric
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This vegetable deserves an award thanks to its active ingredient: fructo-oligosaccharides, a prebiotic that some researchers have chosen as the hottest in food and nutrition research. Prebiotics take centre stage for their potential to promote gut health by encouraging the growth and function of “good bacteria” that live in our digestive tract. Emerging research is also revealing an important supporting role for flavonoids, antioxidants that are abundant in shallots. Preliminary research is investigating flavonoids for their preventive role in cancer and heart disease, but further research is still needed to support these potential benefits.
Shallots
Dietary uses: Shallots are more subtle in flavour than their cousins, the onion and garlic, and they do not
cause bad breath. Eat them raw or cooked till tender. Add shallots to soups, stews, spreads and stir-fries.
Borage oil, which is produced from the borage seed, has made the nutritional spotlight for its high content of gamma-linolenic acid — an omega-6 essential fatty acid with anti-inflammatory properties. Evidence suggests that specialty formulas that contain borage oil may reduce inflammation of the lung in critically ill, hospitalized patients with respiratory distress. Dietary uses: Borage oil is a component of Oxepa — a specialty formula used in the criticalcare unit to reduce lung inflammation. In concentrated (oil) form, borage can cause liver toxicity;
pregnant women and nursing mothers should avoid using borage oil. The medicinal plant can be eaten raw or cooked. Use fresh borage leaves to add flavour to cream cheese and vinaigrettes.
Borage oil
Source
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WWW.ORGANICNEWS.EU
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Contact: 0030 210 6836860, www.chfamily.gr, info@chb.gr, 151 25 Marousi - Greece
There are many ways to promote good organic cooking and the next few lines will attempt to describe a few simple ways
Organic Cooking W
ell what is organic cooking? This term refers to cooking done with all organic ingredients using the best of the organic food to create tasty and very healthy dishes. This is possible today, because in many places all over the globe, people are waking to the requirement of consuming organic food. The market is now promoting diet foods, low fat foods, etc. However, these are not at all necessary if we eat good organic food and we eat in moderation everything that we get in our daily routine. There are many ways to promote good organic cooking and the next few lines will attempt to describe a few simple ways:
U
se normal salt not the standard iodized salt that we have been using for ages. Use instead natural sea salt or fleur de sel and notice the difference in the food you are eating. The flavor of the food is far enhanced by this simple addition.
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ave a kitchen garden behind the house or side where you can grow your own vegetables the whole year round. A small 8x10 patch can cultivate sufficient vegetables to last a family of 4-6 the whole year. In this way you not only save some cash, you get to eat your home-grown vegetables which are guaranteed to be fresh.
U
se only organic ingredients like vegetables, fruit, and all other ingredients like butter, herbs, etc. It is splendid to know that you can consume only fresh ingredients which have been hand-picked for you lunch or dinner.
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o not use the microwave as the microwave can distort the taste of the vegetables or fruit to a great extent; in order to really check this fact, you could really use your microwave to cook something and then you cook the same thing on an open flame. Taste and mark the difference in taste; the taste on the open flame is far more flavor-full than the one cooked in the microwave.
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se organic butter, milk and other related ingredients as there is a marked difference between butter that is produced out the milk of cows that have only grazed on grass; and those cows which were treated with hormones and food fertilizers.
U
se easy techniques to cook organically and improve on the taste of the food while still maintaining the nutritional value of the vegetables on the fire; you need to take care and reduce the water content slowly enhancing the flavor while ensuring that nothing is really wasted into the air or water in which the vegetables are cooked in.
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o not use any additional preservatives. Whenever you need a preservative you should only use natural preservatives. Also whenever you need something that requires preservation, use the natural way to do, so with ingredients like lemon juice, salt, sugar, honey, etc. In this way you can have your food preserved and it will last as long, or may be longer than the chemically preserved ones and you are now assured that you are consuming only the goodness of the earth.
http://www.streetdirectory.com/food_editorials/health_food/organic_food/organic_cooking.html
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earthopensource
PRESS RELEASE 17 JUNE 2012
NEW REPORT BY GENETIC ENGINEERS
WHY IS DANGEROUS Aren’t critics of genetically engineered food anti-science? Isn’t the debate over GMOs (genetically modified organisms) a spat between emotional but ignorant activists on one hand and rational GM-supporting scientists on the other? A new report released recently, “GMO Myths and Truths”, challenges these claims. The report presents a large body of peer-reviewed scientific and other authoritative evidence of the hazards to health and the environment posed by genetically engineered crops and organisms (GMOs).
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Unusually, the initiative for the report came not from campaigners but from two genetic engineers who believe there are good scientific reasons to be wary of GM foods and crops.
WWW.ORGANICNEWS.EU
One of the report’s authors, Dr Michael Antoniou of King’s College London School of Medicine in the UK, uses genetic engineering for medical applications but warns against its use in developing crops for human food and animal feed. Dr Antoniou said: “GM crops are promoted on the basis of ambitious claims – that they are safe to eat, environmentally beneficial, increase yields, reduce reliance on pesticides, and can help solve world hunger. “I felt what was needed was a collation of the evidence that addresses the technology from a scientific point of view. “Research studies show that genetically modified crops have harmful effects on laboratory animals in feeding trials and on the environment during cultivation. They have increased the use of pesticides and have failed to increase yields. Our report concludes that there are safer and more effective alternatives to meeting the world’s food needs.” Dr Michael Antoniou
Another author of the report, Dr John Fagan, is a former genetic engineer who in 1994 returned to the National Institutes of Health $614,000 in grant money due to concerns about the safety and ethics of the technology. He subsequently founded a GMO testing company.
Dr Fagan said: “Crop genetic engineering as practiced today is a crude, imprecise, and outmoded technology. It can create unexpected toxins or allergens in foods and affect their nutritional value. Recent advances point to better ways of using our knowledge of genomics to improve food crops, that do not involve GM. “Over 75% of all GM crops are engineered to tolerate being sprayed with herbicide. This has led to the spread of herbicide-resistant superweeds and has resulted in massively increased exposure of farmers and communities to these toxic chemicals. Epidemiological studies suggest a link between herbicide use and birth defects and cancer. “These findings fundamentally challenge the utility and safety of GM crops, but the biotech industry uses its influence to block research by independent scientists and uses its powerful PR machine to discredit independent scientists whose findings challenge this approach.” Dr John Fagan
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The third author of the report, Claire Robinson, research director of Earth Open Source, said, “The GM industry is trying to change our food supply in far-reaching and potentially dangerous ways. We all need to inform ourselves about what is going on and ensure that we – not biotechnology companies – keep control of our food system and crop seeds. “We hope our report will contribute to a broader understanding of GM crops and the sustainable alternatives that are already working successfully for farmers and communities.” Claire Robinson
About the authors Michael Antoniou, PhD is reader in molecular genetics and head, Gene Expression and Therapy Group, King’s College London School of Medicine, London, UK. He has 28 years’ experience in the use of genetic engineering technology investigating gene organisation and control, with over 40 peer reviewed publications of original work, and holds inventor status on a number of gene expression biotechnology patents. Dr Antoniou has a large network of collaborators in industry and academia who are making use of his discoveries in gene control mechanisms for the production of research, diagnostic and therapeutic products and human somatic gene therapies for inherited and acquired genetic disorders. John Fagan, PhD is a leading authority on sustainability in the food system, biosafety, and GMO testing. He is founder and chief scientific officer of a GMO testing and certification company. He is a director of Earth Open Source. Earlier, he conducted cancer research at the US National Institutes of Health (NIH) and in academia. He holds a PhD in biochemistry and molecular and cell biology from Cornell University. Dr Fagan became an early voice in the scientific debate on genetic engineering when in 1994 he took an
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ethical stand challenging the use of germline gene therapy (which has subsequently been banned in most countries) and genetic engineering in agriculture. He underlined his concerns by returning a grant of around $614,000 to the US National Institutes of Health, awarded for cancer research that used genetic engineering as a research tool. He was concerned that knowledge generated in his research could potentially be misused to advance human germline genetic engineering (for example, to create “designer babies”), which he found unacceptable on grounds of both safety and ethics. For similar reasons, around the same time, he withdrew applications for two additional grants totalling $1.25 million from the NIH and the National Institute of Environmental Health Sciences (NIEHS). In 1996 he founded one of the pioneering GMO testing and certification companies after realising that this could be useful to assist industry in providing consumers with the transparency that they desired regarding the presence of GMOs in foods. Claire Robinson, MPhil is research director at Earth Open Source. She has a background in investigative reporting and the communication of topics relating to public health, science and policy, and the environment. She is an editor at GMWatch (www.gmwatch.org), a public information service on issues relating to genetic modification, and was formerly managing editor at SpinProfiles (now Powerbase).
The report, “GMO Myths and Truths, An evidence-based examination of the claims made for the safety and efficacy of genetically modified crops”, by Michael Antoniou, PhD, Claire Robinson, and John Fagan, PhD is published by Earth Open Source (June 2012). The report is 123 pages long and contains over 600 citations, many of them from the peer-reviewed scientific literature and the rest from reports by scientists, physicians, government bodies, industry, and the media. FULL REPORT (123 pages) you can find here.
WWW.ORGANICNEWS.EU
Genetically modified (GM) crops are promoted on the basis of a range of far-reaching claims from the GM crop industry and its supporters.
However, a large and growing body of scientific and other authoritative evidence shows that these claims are not true.
They say that GM crops:
On the contrary, evidence presented in this report indicates that GM crops:
Increase crop yields Reduce pesticide use
Benefit farmers and make their lives easier
Bring economic benefits Benefit the environment
Can help solve problems caused by climate change Reduce energy use
Will help feed the world.
TRUTH
Are safe to eat and can be more nutritious than naturally bred crops Are strictly regulated for safety
Are laboratory-made, using technology that is totally different from natural breeding methods, and pose different risks from non-GM crops
MYTH
Are an extension of natural breeding and do not pose different risks from naturally bred crops
Based on the evidence presented in this report, there is no need to take risks with GM crops when effective, readily available, and sustainable solutions to the problems that GM technology is claimed to address already exist. Conventional plant breeding, in some cases helped by safe modern technologies
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Can be toxic, allergenic or less nutritious than their natural counterparts
Are not adequately regulated to ensure safety Do not increase yield potential
Do not reduce pesticide use but increase it
Create serious problems for farmers, including herbicide-tolerant “superweeds�, compromised soil quality, and increased disease susceptibility in crops Have mixed economic effects
Harm soil quality, disrupt ecosystems, and reduce biodiversity Do not offer effective solutions to climate change
Are as energy-hungry as any other chemicallyfarmed crops
Cannot solve the problem of world hunger but distract from its real causes – poverty, lack of access to food and, increasingly, lack of access to land to grow it on.
like gene mapping and marker assisted selection, continues to outperform GM in producing highyield, drought-tolerant, and pest- and diseaseresistant crops that can meet our present and future food needs. Source: Earthopensource
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NATURE. OUR HOME. BEAUTIFUL.
BE NATURAL - Organic News
PLITVICA LAKES, CROATIA
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ABOUT US Registered in 2011 Trading with goods from Poland Specialized for bulk transport in Poland Offering bulk services and logistics
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RENTING We are interested in hiring your trucks or repurchase your leasing contracts. You provide us with the price estimate for hiring your truck and we take care of the rest.
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GMO DANGERS
Genetically modified foods
ARE THEY SAFE?
The American Academy of Environmental Medicine (AAEM) doesn’t think so.
The Academy reported that “Several animal studies indicate serious health risks associated with GM food,” including infertility, immune problems, accelerated aging, faulty insulin regulation, and changes in major organs and the gastrointestinal system. The AAEM asked physicians to advise patients to avoid GM foods.
CAUTION! GENETIC MODIFICATION GM IS A SPECIAL SET OF TECHNOLOGIES THAT ALTER THE GENETIC MAKEUP OF ORGANISMS SUCH AS ANIMALS, PLANTS, OR BACTERIA. COMBINING GENES FROM DIFFERENT ORGANISMS IS KNOWN AS RECOMBINANT DNA TECHNOLOGY, AND THE RESULTING ORGANISM IS SAID TO BE “GENETICALLY MODIFIED,” “GENETICALLY ENGINEERED,” OR “TRANSGENIC.” GM PRODUCTS (CURRENT OR THOSE IN DEVELOPMENT) INCLUDE MEDICINES AND VACCINES, FOODS AND FOOD INGREDIENTS, FEEDS, FIBERS AND ECS.
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Before the FDA decided to allow GMOs into food without labeling, FDA scientists had repeatedly warned that GM foods can create unpredictable, hard-to-detect side effects, including allergies, toxins, new diseases, and nutritional problems. They urged long-term safety studies, but were ignored.
Since then, findings include: • • • • • • • • •
•
Thousands of sheep, buffalo, and goats in India died after grazing on Bt cotton plants Mice eating GM corn for the long term had fewer, and smaller, babies More than half the babies of mother rats fed GM soy died within three weeks, and were smaller Testicle cells of mice and rats on a GM soy change significantly By the third generation, most GM soy-fed hamsters lost the ability to have babies Rodents fed GM corn and soy showed immune system responses and signs of toxicity Cooked GM soy contains as much as 7-times the amount of a known soy allergen Soy allergies skyrocketed by 50% in the UK, soon after GM soy was introduced The stomach lining of rats fed GM potatoes showed excessive cell growth, a condition that may lead to cancer. Studies showed organ lesions, altered liver and pancreas cells, changed enzyme levels, etc.
Unlike safety evaluations for drugs, there are no human clinical trials of GM foods. The only published human feeding experiment revealed that the genetic material inserted into GM soy transfers into bacteria living inside our intestines and continues to function. This means that long after we stop eating GM foods, we may still have their GM proteins produced continuously inside us.
This could mean: •
•
If the antibiotic gene inserted into most GM crops were to transfer, it could create super diseases, resistant to antibiotics If the gene that creates Bt-toxin in GM corn were to transfer, it might turn our intestinal bacteria into living pesticide factories.
Although no studies have evaluated if antibiotic or Bt-toxin genes transfer, that is one of the key problems. The safety assessments are too superficial to even identify most of the potential dangers from GMOs. See also Health Risks brochure and State of the Science report for more details and citations. Source
RECENT HEALTH STUDIES PROVIDE GROWING EVIDENCE OF HARM FROM GMOs:
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GM Corn Damages Liver and Kidneys
Damaging Effects of Roundup
Meat Raised on GM Feed is Different
GM Crops Do Not Increase Yields
Roundup Could Cause Birth Defects
GMOs Inevitably Contaminate and Persist
Genetically Modified Soy Linked to Sterility
Industry Studies are Flawed
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MONSANTO BUYS LEADING BEE RESEARCH FIRM AFTER BEING IMPLICATED IN BEE COLONY COLLAPSE Amid all the controversy over genetically-modified (GM) crops and their pesticides and herbicides decimating bee populations all around the world, biotechnology behemoth Monsanto has decided to buy out one of the major international firms devoted to studying and protecting bees.
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ince 2007, Beeologics has been studying expected that Beeologics will come up with “sciCCD, as well as Israeli Acute Paralysis entific breakthroughs” that deny any link between Virus (IAPV), for the purpose of coming up with CCD and GMO technologies, and instead blame intervention-based ways to mitigate these condi- mystery pathogens and other factors that require tions. And based on the way the company describes more chemicals to eliminate. both CCD and IAPV on its website, Beeologics has largely taken the approach that intervention, rather ccording to Anthony Gucciardi at Acthan prevention, is the key to solving the global bee tivist Post, Beeologics has also long had crisis. a cozy relationship with the U.S. Department of Agriculture (USDA), which is convenient for Monow that Beeologics is owned and con- santo. The USDA, in fact, considers Beeologics to trolled by Monsanto, the company be one of the foremost bee research organizations is sure to completely avoid dealing with the true in the world, as does the USDA’s Agricultural Recauses of CCD and IAPV as they pertain to Mon- search Service (ARS), the mainstream media and santo’s crop technologies -- GMOs and their chem- “leading entomologists” worldwide, according to ical counterparts. So going into the future, it seems the company.
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Monsanto to use Beeologics’ ‘biological tools’ to develop more GMOs, crop chemicals
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eeologics’ acquisition announcement explains that Monsanto plans to incorporate all the biological research that Beeologics has conducted over the years into its own programs for developing more GMO systems. Monsanto has also seized control of a key product that is currently in the Beeologics development pipeline that supposedly “help[s] protect bee health.”
“M
onsanto will use the base technology from Beeologics as a part of its continuing discovery and development pipeline,” says the announcement. “Biological products will continue to play an increasingly important role in supporting the sustainability of many agricultural systems.”
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o translate, it appears as though Monsanto plans to use even more chemical inputs to supposedly solve the bee collapse problem, even though it is these very inputs that are largely the cause of the bee collapse problem. Several recent studies, after all, have definitively linked crop pesticides and herbicides, as well as high fructose corn syrup, to CCD.
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he future looks bleak for bees, in other words, as Monsanto appears poised to slowly gobble up all the competing companies and organizations that threaten its own GMO products, while pretending to care about the dwindling bee populations. And unless drastic action is taken to stop Monsanto in its continued quest to dominate global agriculture, the food supply as we know it will soon be a thing of the past. Source
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WHAT IS CCD (COLONY COLLAPSE DISORDER)?
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olony collapse disorder (CCD) is a phenomenon in which worker bees from a beehive or European honey bee colony abruptly disappear. While such disappearances have occurred throughout the history of apiculture, the term colony collapse disorder was first applied to a drastic rise in the number of disappearances of Western honey bee colonies in North America in late 2006. Colony collapse is significant economically because many agricultural crops worldwide are pollinated by bees; and ecologically, because of the major role that bees play in the reproduction of plant communities in the wild. uropean beekeepers observed similar phenomena in Belgium, France, the Netherlands, Greece, Italy, Portugal, and Spain, and initial reports have also come in from Switzerland and Germany, albeit to a lesser degree while the Northern Ireland Assembly received reports of a decline greater than 50%.Possible cases of CCD have also been reported in Taiwan since April 2007. ultiple possible causes of CCD have been identified. In 2007, some authorities attributed the problem to biotic factors such as Varroa mites and insect diseases (i.e., pathogens including Nosema apis and Israel acute paralysis virus). Other proposed causes include environmental change-related stresses, malnutrition, pesticides (e.g.. neonicotinoids such as clothianidin and imidacloprid), and migratory beekeeping. More speculative possibilities have included both cell phone radiation and genetically modified (GM) crops with pest control characteristics.
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Superbug Vs. Monsanto
NATURE REBELS AGAINST BIOTECH TITAN The Cry3Bb1 protein, derived from the Bacillus thuringiensis (Bt.) bacterium, was inserted into the corn’s genetic code. The embedded protein was supposed to be fatal to all rootworms.
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growing number of rootworms are now able to devour genetically modified corn specifically designed by Monsanto to kill those same pests. A new study shows that while the biotech giant may triumph in Congress, it will never be able to outsmart nature. estern corn rootworms have been able to harmlessly consume the genetically modified maize, a research paper published in the latest issue of the journal GM Crops & Food reveals. A 2010 sample of the rootworm population had an elevenfold survival rate on the genetically modified corn compared to a control population.
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That’s eight times more than the year before, when the resistant population was first identified. xperts are also noting that this year’s resistant rootworm populations are maturing earlier than expected. In fact, the time the bug’s larvae hatched was the earliest in decades. The Western corn rootworm ‘season’ is underway at a pace earlier than I have experienced since I began studying this versatile insect as a graduate student in the late 1970s,” entomologist Mike Gray wrote in The Bulletin, a periodical issued by the University of Chicago’s Department of Crop Studies.
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tudies in other states have also revealed that the rootworm population is becoming increasingly resistant to genetically modified corn. Last year, Iowa State University researcher Aaron Gassmann noted that a number of farmers reported discovering, much to their dismay, that a large number of rootworms survived after the consumption of their GM crops. Gassmann branded these pests “superbugs.” armers and food companies in America have increasingly been dependent on GM crops, and many have abandoned crop rotation, a practice that has been used to stave off pest infestations for centuries. Some have even gone as far as to ignore federal regulation, which require the GM corn plantations be accompanied by a small “refuge” of non-GM maize. he recent findings have potentially devastating ramifications for both farmers and consumers. Genetic maize plantation would easily come under attack from the swelling number of “superbugs,” resulting in dwindling harvest numbers for farmers. Ultimately, consumers will pay the price not only for corn, an essential product whose derivatives are used in a plethora of products ranging from yogurts to baby powder, but for other
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crops sold in the market. Rising corn prices would mean that more farmers would plant corn, despite the risks, and the yield for other crops would drop. That would drive prices for virtually all food items up, hitting hard on a population already smitten by ongoing economic difficulties. onsanto launched its anti-rootworm GM corm in 2003. The Cry3Bb1 protein, derived from the Bacillus thuringiensis (Bt.) bacterium, was inserted into the corn’s genetic code. The embedded protein was supposed to be fatal to all rootworms. he recent findings came days after Monsanto, along with other biotech companies, got a major boost from a congressional panel, which okayed the manufacture of GM crops despite pending legal challenges. Many of the lawsuits that Monsanto faces include assessments that its crops are unsafe for human consumption and affect the health of unborn children. onsanto has also been an active plaintiff itself. Its primary targets include entities that seek to label GM foods, and small farmers, whom the biotech behemoth accuses of using genetically modified crops patented by Monsanto. Source
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THE WORLD ACCORDING TO MONSANTO Documentary, Directed by Marie-Monique Robin
How much outrage can a single multinational corporation inspire? How much damage can they inflict? The breathtaking new film, The World According to Monsanto, features a company that sets the new standard. From Iowa to Paraguay, from England to India, Monsanto is uprooting our food supply and replacing it with their patented genetically engineered creations. And along the way, farmers, communities, and nature become collateral damage. The film is the work of celebrated award-winning French filmmaker Marie-Monique Robin, whose three years of work on four continents exposes why Monsanto has become the world’s poster child for malignant corporate influence in government and technology. Combining secret documents with accounts by victims, scientists and policy makers, she guides us through a web of misleading reports, pressure tactics, collusion, and attempted corruption. And we learn how the company systematically tricked governments into allowing dangerous genetically modified (GM) foods into our diet—with Monsanto in charge of determining if they’re safe.
YOU CAN WATCH FREE FULL MOVIE ONLINE HERE
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UNITED KINGDOM
Organic Statistics 2011 The total area of organic land in the UK has shown a decrease of 9 %
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he Department for Environment, Food and Rural Affairs has published the latest national statistics for the UK. The total area of organic land in the UK has shown a decrease of 9 % between 2010 and 2011 to 656,000 hectares. The cereals area has seen a similar decrease of 8 % to 52,000 hectares, while the vegetables area (including potatoes) has shown a slightly larger decrease of 13 % over the year to 16,000 hectares. Temporary and permanent pasture land make up the majority of organic land and therefore drive the change between 2010 and 2011, with temporary pasture showing a decrease of 7 % to 116,000 hectares and permanent pasture decreasing by 9% to 435,000 hectares. he number of organic producer / processors has fallen again (by 5%) to around 6,900 at the end of 2011. There was mixed news for the livestock sector. The sheep sector showed an increase of 18 % to 1,162,000 head, mainly due to large numbers of Welsh operators becoming fully organic. Organic pig numbers rose by 11 % to 53,000 head. Organic poultry numbers showed a large decrease of 27 % to 3 million in 2011 as high feed and energy prices continue to increase the pressure on producers. Cattle numbers for the UK have fallen by 4 % to 335,000 head. More information is available here: http://www.defra.gov.uk/
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GMO Free Europe Conference 2012 The 7th European Conference of GMO free regions will take place in Brussels on 4 and 5 September 2012.
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ix years after the first GMO free regions conference in Berlin, the movement is stronger than ever. The entry of the German federal states Thuringia and North-Rhine Westphalia into the European Network of GMO free regional governments are examples for this trend.
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entral topics of this year’s conference will be the upcoming seed legislation and the right to a national ban of GMO cultivation, the import of GM soy in connection with the approaching European CAP reform and the deficient risk assessment of GMO by the European Food Safety Authority (EFSA). The preliminary program is available here. Registration is possible here. Registration deadline is 22 August 2012. Source
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RECOMMENDED BOOK
A Handbook of Organic Farming Written by Arun K. Sharma
I
n the Handbook of Organic Farming, written by Arun K. Sharma, many aspects related to organic farming have been covered with a balanced approach. The handbook will help the readers to discover easily the philosophical and technical differences between organic and conventional farming systems. he need and progress towards a sustainable farming system is explained; various rules and regulation related to soil and crop management for organic farming are described ; basic information about soil environment in relation to plant growth is given, and various basic and applied aspects of input and crop health management are discussed. The author also raised several issues and concerns, especially on adoption, marketing and research in organic farming. Considering the fast development in technology and marketing in organic farming, a detailed list of electronic sources is included. his handbook will serve as a complete source book for researchers, scientists, farmers and students working on the organic concept. Arun K. Sharma is a graduate from G.B. Pant University of Agric. & Tech., Pantnagar and is a founding member of the International Society of Organic Agriculture Research (ISOFAR). He presently works as a scientist at the Central Arid Zone Research Institute, Jodhpur in India. The book can be purchased here.
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Organic products are gaining in popularity. BAGeno is strong supporter of organic farming. Our marketer bears fruit and grain from organic cultivation or Demeter, the organic seal of approval and is supervised by the BCS Ă–kogarantie GmbH.
Organic farming and BAGeno fit together easily! www.bageno.de
raw materials & organic seeds The French partner of the German agricultural cooperative : BAGeno Raiffeisen eG
We have always been a responsibility to the growers of our two unions affiliated regional wineries. We’re providing our customers a complete range of pesticides, fertilizers, wine and wine making equipment, along with instructions for use. This also includes fertilizers and crop protection products stored in our secure warehouses. Our technicians provide expert advice and monitor your crop management. We are attentive to the needs of our customers
We are GMP certified, GMP-B4.1, according to the standards QS A Food and HACCP approved the principle for production of feed and grain. Our administrative guidance, financial, technical and trade is a rigorous and constantly trained on the latest technological and European standardization. Organic is a relationship of trust between people and a sustainable partnership with nature. We are all one where everyone has a function.The past, the future are our references. Transparency, rigor and honesty arevalues that motivate men and women of our networks.
QUALITY AT THE BEST PRICE www.partnerandco.fr/
WWOOF World Wide Opportunities on Organic Farms ...LIVING, LEARNING, SHARING ORGANIC LIFESTYLES.
MORE INFO ABOUT YOUR LOCAL WWOOF ORG AT www.wwoof.org
WHAT IS ORGANIC NEWS? Organic News gathers professional food buyers, wholesale producers, distributors, industry suppliers and farmes in one dynamic newsletter. It is a revolutionary way to connect with and get useful information about the organic business community in Europe. Each month the e-magazine will include important news, studies, interviews and exhaustive listings of all the companies in Europe, who work in the field of the organic industry; from the smallest farmers in Romania to well-known producers in Italy. WHY JOIN ORGANIC NEWS? • • •
Because you want to spend 5 minutes, and not 10 hours finding the perfect shipment of grains Because when your next potential customer searches for a product, you want your name and goods to stand out Because there has never been more interest in buying and selling organic food.
HOW MUCH DOES ORGANIC NEWS MEMBERSHIP COST? Nothing. It’s free. HOW IS E-MAGAZINE FINANCED? E-magazine uses donation and sponsorship based financing. WHAT ARE THE BENEFITS OF MEMBERSHIP? Your company will be a part of large online community, which in turn will help you get noticed. All along rural towns of Romania to coastal vistas of France. WHO CAN JOIN? Organic News gathers professional food buyers, wholesale producers, distributors, industry suppliers and farmers HOW DO I START? Visit page »Sign in« on organicnews.eu and fill in the contact form. DO I NEED A HIGH-SPEED INTERNET CONNECTION TO READ THE E-NEWSPAPER? Although it is recommended, a high-speed connection is not necessary. ON WHICH DEVICES CAN I READ THE E-NEWSPAPER? You can read the e-newspaper on computers and almost all mobile devices.
The Organic News team is committed to making this site useful and relevant to you. For additional assistance please email info@organicnews.eu or call +421-911-013-775 for assistance: Monday – Friday, 8 am – 6 pm. We will get back to you as soon as possible or in one business day.
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