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Battling the armyworm September 23rd, 2018 by

In the 1500s, when men on sailing ships were casually spreading crop plants from one continent to the next, maize came to Africa. Fortunately many of the maize pests stayed behind, in the Americas. But slowly, trade and travel are re-uniting maize with its pests. A caterpillar called the fall armyworm is the latest American pest to reach Africa, and in two years it has spread across the continent, threatening one of Africa’s staple food crops.

Just as maize originally came to Africa without its American pests, the fall armyworm arrived without its natural enemies, including a couple of dozen species of tiny parasitic wasps. This has helped the armyworm to spread faster.

Governments panicked over the arrival of the fall armyworm. Some tried massive campaigns to eradicate it manually, as in Rwanda, where large teams of people destroyed the caterpillars by hand. Others began widespread campaigns to spray farmers’ fields with insecticide. Fortunately, there are alternatives to insecticides, as explained in two new videos, directed by Paul Van Mele and beautifully filmed by Marcella Vrolijks, both of AgroInsight.

The videos explain that fall armyworm damage often looks worse than it really is. The caterpillars eat gaping holes in the maize leaves and defecate what looks like wet sawdust all over the plants. But the plants usually recover and produce a full ear, in spite of early damage to the young plant.

Conveniently for farmers, the fall armyworm is also a cannibal. Each one lives alone in the maize whorl and eats any smaller armyworm that comes in. So a maize plant rarely has to suffer more than one armyworm at a time.

Although the armyworm left its specialized natural enemies behind, once it arrived in Africa it met with generalist, native predators like ants, earwigs, ladybird beetles and other beneficial insects that soon began to attack and eat the caterpillars.

The FAO (the UN’s Food and Agricultural Organization) organized farmer field schools to teach farmers armyworm ecology and control. Farmers who took these schools were soon using techniques from Latin America, such as applying soil to the maize whorls. But farmers in Kenya also created innovations of their own, such as rubbing cooking grease onto the maize plant to attract ants to kill armyworms, and sprinkling fine sand mixed with tobacco snuff into the maize whorls.

Farmer field schools are an excellent way to teach insect ecology, but field schools only reach a small percentage of the farmers who need the new information. Fortunately, the farmers who have not been able to take field schools will be able to learn from those who have, by watching the fall armyworm videos, which are available for free in English, French, Amharic, Kiswahili and Ki-Embu, with Arabic, Portuguese and Spanish versions coming soon. More translations will help to spread the word about non-chemical control of fall armyworm.

Watch or download the fall armyworm videos

Scouting for fall armyworms

Killing fall armyworms naturally

Related blogs

Armies against armies

Innovating with local knowledge

Further reading

Poisot, Anne-Sophie, Allan Hruska, Marjon Fredrix, and Koko Nzeza 2018 Integrated management of the Fall Armyworm on maize: A guide for Farmer Field Schools in Africa. FAO.

Our current knowledge of fall armyworm ecology owes a lot to earlier research in Latin America, including:

Andrews, Keith L. and José Rutilio Quezada 1989 Manejo Integrado de Plagas Insectiles en la Agricultura: Estado Actual y Futuro. El Zamorano, Honduras: Departamento de ProtecciĂłn Vegetal, Escuela AgrĂ­cola Panamericana.

Acknowledgement

The videos on fall armyworm are developed in collaboration with the Food and Agriculture Organization of the United Nations (FAO) with funding from the McKnight Foundation’s Collaborative Crop Research Program (CCRP).

Photos by Eric Boa.

The scientific name of the fall armyworm is Spodoptera frugiperda (Lepidoptera: Noctuidae).

Dick’s Ice Box September 2nd, 2018 by

In 2005, a few years before my Mom died, she took some of her grown children and grandchildren to Dewey, Utah, a ghost town on the Colorado River, to show us one of the strangest structures I’ve ever seen. On a blistering day in July we walked through the sage brush and the red sand to a canyon wall. Mom led us through a neat little door through the cliff-face into a darkened room, surprisingly cooler than the outside and big enough for a dozen people to crowd in.

Mom’s grandfather, Richard Dallin “Dick” Westwood had carved this room from solid stone. Dick’s children called the place ‘Dad’s Ice Box.” Dick would stack winter ice from the Colorado River into his ice box to keep food cold all through the summer. “They could even keep butter in here,” Mom added proudly. My great-grandfather lived from 1863 to 1929; there was no electricity in Dewey and household refrigerators were rare before 1927.

Off and on between 1901 and 1916 Dick ran the ferry at Dewey, where the wagon road from Moab, Utah to Grand Junction, Colorado crossed the Colorado River. The trip was a hundred miles (160 km), so travelers often spent the night at Dewey, where my great-grandmother Martha had a little boarding house and diner. The family had a small farm and some cattle that provided meat and other provisions. The ice box filled with food was important for Martha’s business.

That day in 2005, my Mom told us that Dick carved the ice box with dynamite. The rectangular doorway and the spacious room it led into were clearly the work of a craftsman. Carving stone with dynamite is a dangerous business, a good way to lose life or limb, and I always wondered how Dick knew what he was doing.

This remained a mystery until this year, when my cousin, Richard “Rick” Westwood wrote a book about our great-grandfather. It finally helped me make sense of Dick’s Ice Box.

Dick held many professions, from sheriff to muleskinner to Shakespearean actor, but until I read Rick’s book I never realized that Dick was also a miner. From childhood I knew that Dick had staked a mine claim, which he named “The Silver Dick.” I was aware that my great-grandfather had a sense of humor, but until I read Rick’s book I didn’t know that the Silver Dick was a working silver mine. Discovered in August 1908, it may have been the only one in Southeastern Utah. Dick worked the mine until 1909 when he filled a box car with valuable ore, enough to make his fortune. Sadly, this never happened, because the shipment was stolen by railroad workers en route to buyers. But Dick’s mine enriched him with the skill of working sandstone with dynamite.

The Ice Box may have been partly inspired by the root cellar, a small structure dug into the ground, topped off with a timber roof. Many families in Utah stored their food in root cellars. During their early years in Dewey, Dick and Martha’s root cellar burned down. Martha would later tell my grandmother how devastating it was to lose all their stored food. Dick took the loss stoically, saying: “Oh we’ll get us another sack of flour and another bag o’ taters (potatoes) and we’ll be as good off as ever.” But losing the root cellar may have inspired Dick to think of a fire-proof place to store the household food. As luck would have it, Dick was well placed to get ice. Rick explains that in the early 1900s, the Colorado River used to freeze so hard in winter that Dick could drive his family over the river in a wagon drawn by a team of horses. The ferry was sited between two sharp bends in the river, near the modern-day Dewey Bridge. In the spring the ice would break with great force, and some big slabs would pile up on the bank, where they were relatively easy to collect.

In her history of ice, Elizabeth David observes the sunken ice houses made by Scandinavian farmers, but in the mid nineteenth to early twentieth century USA, ice houses were typically wooden barn-like structures, made and operated by professional ice mongers, not by smallholder farmers. Dick’s Ice Box is the only one I know of carved into a sandstone cliff.

The ice box was crucial for running a family business on a small, desert farm.

Farmers’ creativity is often stimulated by new ideas, as we often say in our weekly Agro-Insight blog. Those ideas can come from science or from a technology the farmer learned somewhere else, even by mining. Dick was flexible, tough and creative. He took misfortune in stride, and adapted, just like many of the farmers we still meet today.

Acknowledgement

I thank my cousin, Rick Westwood, for letting me read his book manuscript. Thanks also to Rick and to my brothers Brett and Scott Bentley for reading and commenting on an earlier version of this story. I gratefully acknowledge Eric Boa and Paul Van Mele who gave me thoughtful feedback on this story, as they always do.

Related blog story

The Ice Harvest

Further reading

Richard E. “Rick” Westwood is publishing his excellent biography, Sheriff Richard Dallin Westwood later in 2018.

See also:

Westwood, Richard E. 2010 Westwood Family History, Vol II. R. Westwood: Highland, Utah.

My great-grandmother, Martha Wilcox (1871 to 1962) wrote an autobiography, edited by her daughter, Grace Westwood Morse:

Autobiography of Martha Anna Wilcox Westwood Foy, privately printed in 1983.

And for the definitive story of ice boxes:

David, Elizabeth 1994 Harvest of the Cold Months: The Social History of Ice and Ices. London: Faber and Faber. 413 pp.

A burning hunger June 24th, 2018 by

Towards the end of the dry season many families across the African savannas have exhausted their reserves of stored cereal crops. Vegetables are hard to come by in local markets. Bush meat is one way for rural people to supplement their meagre diet with protein during the well-named lean or hunger season. This is why development organisations have struggled for decades to curb the destructive practice of setting the bush on fire to hunt small wildlife.

One option to ensure some food and income during the lean season is to grow cashew and mango trees. But with increased labour costs and insecure markets, it is difficult for farmers to properly maintain their planted trees. Slashing the weedy and bushy undergrowth is often only done late during the flowering and fruiting season, by which time bush fires set by others may have spread into and destroyed entire plantations in no time.

Increasingly, development organisations are starting to realise that integrated farming systems and local value addition to food are the way forward. In a recently published video on the Access Agriculture video platform, the Beninese NGO DEDRAS neatly shows how growing groundnuts and soya beans in cashew plantations helps farmers produce a nutritious crop during the lean season, and thus discourage damaging bush fires. DEDRAS also made a training video with rural women on how to make cheese from soya, a good example of adding value.

In addition to tree crops, such as mango and cashew, farmer also manage other local species, such as nĂ©re (Parkia biglobosa) and the karitĂ© or shea nut tree (Vitellaria paradoxa). These wild indigenous trees, distincive features of the savanna, also provide fruits and nuts during the lean season. NerĂ© and the shea nut tree have grown here for thousands of years and are relatively fire-resistant. Traditionally, nĂ©rĂ© seeds are dried, cooked and fermented to make “soumbala”, a local equivalent to bouillon cubes that brings taste to many dishes. But with an increased need for fuel wood, more nĂ©rĂ© are being cut down. While the fuel wood crisis has not received the attention it deserves, nutritionists have taken notice and have come up with a way to use fermented soya beans as a replacement for the local soumbala. This practice has been captured by the NGO AMEDD in Mali in a nice farmer training video, also hosted on the Access Agriculture video platform.

In an earlier blog, Jeff wrote about his experience with grasscutters in West Africa. Declining populations in the wild, along with the strong and continuing demand for meat, have inspired rural entrepreneurs to develop alternative sources. Across Africa one can witness how mainly women and youth have set up grasscutter, poultry, rabbit and other small livestock businesses.

The many training videos on small livestock, intercropping with legumes, and rural food processing offer viable alternatives to the hunting for bush meat. These enterprises may eventually prove more effective in reducing bush fires than lecturing rural people about their adverse environmental impacts. Positive solutions are always better at promoting behaviour change.

Related blog

Coming in from the wild

Waiting for rats

Related farmer training videos

Growing annual crops in cashew orchards

Preparing cashew apple juice

Making a condiment from soya beans

Making soya cheese

Parkland agroforestry

Harvesting and storing shea nuts

Making better shea butter

Promoting weaver ants in your orchard

Feeding grasscutters

Feeding the ancient Andean state June 17th, 2018 by

Early states from Mesopotamia to Mesoamerica still inspire awe with their fine art and architecture. Yet the artists and soldiers who built the states needed to be fed; whatever their other accomplishments, early states were always based on agriculture. In a recent book, James Scott reminds us that early states usually collected their taxes as grain, staple crops grown on a large scale, such as maize, rice, and wheat, which are easy to store. Scott observes that there were no ancient states based on potatoes or other tuber crops. Yet he admits that the Inka were a partial exception. The Inka did have maize, but they depended largely on the potato which is bulky and perishable, making it difficult to collect and store.

This set me thinking. Inspired by Professor Scott’s excellent book, I’d like to explain how tuber crops, and the potato in particular, sustained the Inka state and provided taxes.

First, the Inka state (called Tawantinsuyu) was not an early state, but had co-opted the myths and king lists of a much earlier one, Tiwanaku, which managed an empire that straddled the Andes from the Pacific Coast to the warm valleys of the Amazon Basin. Tiwanaku began as a village (about 1580 BC), but was a state by 133 AD and an empire by 724, lasting until 1187 when it collapsed in a civil war and broke up into smaller chieftainships (señoríos) that were independent until they were later conquered by the Inka.

The capital city of Tiwanaku was built near Lake Titicaca, on the high plains of Bolivia, not far from the border of modern-day Peru. It once housed 100,000 residents and was centered on large stone buildings made of sandstone and andesite, a hard rock quarried in Peru and ferried across Lake Titicaca on ships woven from the reeds that grew in the shallow waters. Tiwanaku was created long before the first Inka, Pachacuti, organized Tawantinsuyu in Cusco starting in 1438. So the Inka’s Tawantinsuyu was a late state, patterned on the much earlier and long-lasting Empire of Tiwanaku.

But in the pre-Colombian Andes, states could collect taxes in potatoes because of an ingenious method of making them light-weight and non-perishable. The Inka and the people of Tiwanaku both knew how to freeze dry potatoes during the winter nights of the high Andes. This preserved potato is called chuño: there are two types, a grey one and a white one, called tunta, which is soaked in water during processing. Both types are as hard and dry as wood. With the water removed, the potato loses weight and can be stored for years. Potatoes were portable once they were transformed into chuño. The Inka taxed their subjects in chuño, as well as maize. Both of these foods were kept in royal storehouses. Chuño was simply soaked in water and boiled to make them edible.

The Inka Empire was large and complex, eventually spanning most of the Andes, from Ecuador to northern Argentina. Like Old World states, the Inka collected taxies in grain: maize in this case. But unlike other classic civilizations, the Inka and an earlier state, Tiwanaku were also largely sustained by a perishable tuber crop, thanks to ingenious recipes for preserving the potato as chuño.

The modern cities of Peru and Bolivia have kept few vestiges of the ancient states that preceded them. But you can still buy chuño in Andean markets and even at upscale supermarkets. The ancient states are gone. Their art works are now curiosities in museums, yet the crops the Inka grew and their imaginative methods of preserving and serving food are still very much alive.

Earlier blog stories

The bad old days

The tyrant of the Andes

Further reading

Finucane, Brian Clifton 2009 “Maize and Sociopolitical Complexity in the Ayacucho Valley, Peru.” Current Anthropology 50(4):533-545.

Haas, Jonathan & Winifred Creamer 2006 “Crucible of Andean Civilization: The Peruvian Coast from 3000 to 1800 BC.” Current Anthropology 47(5):745-775.

Horkheimer, Hans [1973] 2004 AlimentaciĂłn y ObtenciĂłn de Alimentos en el PerĂș PrehispĂĄnico. Lima: Instituto Nacional de Cultura. Segunda ediciĂłn.

Montaño Durån, Patricia 2016 El Imperio de Tiwanaku. Tercera Edición. Cochabamba: Grupo Editorial Kipus. 249 pp.

Scott, James C. 2017 Against the Grain: A Deep History of the Earliest States. New Haven: Yale University Press.

Potato marmalade April 29th, 2018 by

Vea la versión en español a continuación

The American anthropologist Mary Weismantel notes that for peasant farmers in the Ecuadorian Andes, cooking is the very last step (before eating) in the long process of growing crops.

During my career I’ve met many agricultural scientists working on better ways to grow more food on small farms, to harvest it more efficiently and lose less in storage. Until recently, I had met few who studied better ways of cooking.

At UMSS, a public university in Bolivia, food technologist, Prof. Jenny Espinoza, and her students are designing new products from potato. They hope that these products will increase the demand for potatoes and raise prices that Bolivian smallholders receive. One student has discovered that unique colors of natural dye can be derived from the various native varieties of Andean potatoes. Another has made pasta from potato flour.

Last week I had a chance to see thesis students Marizel Rojas and Dubeiza Flores making potato marmalade in the food laboratory. Strictly speaking, marmalade is made from oranges, but in South America most jams are called “mermelada.” As with all inventions, such as the lightbulb or metal plow, creating a new food product involves trial and error, with the inventor slowly working towards the target concept.

Marizel and Dubeiza got some suggestions for marmalade from the internet. These weren’t much help, but they were a start. The potato is a good source of pectin, the glue that holds the jam together, but the original recipes produced a lumpy, tasteless paste. Eventually the researchers figured out how much sugar to add, and they learned that fruit had to be added to add more flavor than a plain potato could offer. They also realized that the potato had to be purĂ©ed in an electronic blender.

The student researchers learned that the total amount of sugar had to equal 80% of the combined volume of potatoes and fruit, after boiling off most of the water. Then these amounts had to be converted into simple measures that cooks could use without doing any arithmetic.

After watching the thesis students make the jam, we sat down with some of the other faculty and students and ate a whole jar of it on crackers (biscuits). It was delicious, especially when warm, with no taste of potato.

Agricultural inventions often go through several stages. The researcher develops a prototype which farmers validate, and modify, which can then be shared with other communities. They then continue to creatively adapt the idea.

The potato marmalade is still at the prototype stage, but it has come a long way. The students have started to make their products with a farm community in Piusilla, Morochata, near Cochabamba. Only time will tell if potato marmalade becomes popular with consumers, but the research has shown a bit more of the potential hidden in the versatile potato. The trials have been a training ground for two young food engineers. If you can make marmalade from potatoes no doubt many more things can be made from the humble tuber.

Related blog stories

We recently wrote about Bolivian farmers who are marketing value added products.
Marketing something nice

Related videos

Tomato concentrate and juice

Try it at home

If you want to experiment with potato marmalade at home you will need the following:

Ingredients

3 small to medium-sized potatoes (100 grams raw, after peeling and cutting)

1 cup of water

1 small pineapple. Or about 2 cups (or 100 grams)

3 cups of sugar (160 grams)

The juice of 2 small lemons or 2 tablespoons of lemon juice

Makes enough marmalade to fill about 3 jars.

Steps

Peel the potatoes, wash them and cut them into cubes. They should make about 2 cups when cubed, or 100 grams.

Boil the potatoes until they are cooked.

Purée the mashed potatoes in an electric blender with a cup of water, which makes the potatoes easier to blend.

Peel the pineapple, cut it into cubes. Purée it in the blender. It should be about 2 cups or 100 grams of fruit.

Add the pineapple purée to the potato.

Add just 1 cup of sugar. (Don’t add all 3 cups now, or the marmalade will turn brown).

Return the mix to the stovetop and boil for about 15 minutes, stirring constantly. Boil until the mixture is thick. As you boil off the water, the mix should lose about half of its volume.

Add the other 2 cups of sugar and cook for about 5 minutes until the mixture is thick.

Stir in the lemon juice.

Remove from the fire and pour the hot marmalade into sterile glass jars.

Put the lid on the jars and turn the jars upside down to cool. Turning the jars upside down sterilizes the inner side of the lid with the boiling hot marmalade.

MERMELADA DE PAPA

Por Jeff Bentley, 29 de abril del 2018

La antropĂłloga estadounidense Mary Weismantel señala que para los campesinos de los Andes ecuatorianos, cocinar es el Ășltimo paso (antes de comer) en un largo proceso que empieza con la siembra.

A través de los años, he conocido a muchos científicos agrícolas que tratan de mejorar el cultivo de alimentos en fincas campesinas, cosechar de manera mås eficiente y perder menos en pos-cosecha. Pero hasta hace poco, conocía a pocos que estudiaban mejores formas de cocinar.

En la UMSS, una universidad pĂșblica en Bolivia, la tecnĂłloga de alimentos, la Prof. Jenny Espinoza, y sus estudiantes estĂĄn diseñando nuevos productos de papa. Esperan que estos productos aumenten la demanda de la papa y que suban los precios que reciben los campesinos bolivianos. Una tesista ha descubierto que se pueden derivar colores Ășnicos de las diversas variedades nativas de papas andinas. Otra ha hecho pasta de harina de papa.

La semana pasada tuve la oportunidad de ver a las tesistas Marizel Rojas y Dubeiza Flores mientras hacían mermelada de papa en el laboratorio de alimentos. Como con todos los inventos, como el foco de luz o el arado de metal, la inventora de un nuevo producto alimenticio usa el método de la prueba y error, trabajando lenta pero sistemåticamente hacia el concepto objetivo

Marizel y Dubeiza recibieron algunas sugerencias de mermelada de Internet. Estos no fueron de mucha ayuda, pero fueron un comienzo. La papa es una buena fuente de pectina, el pegamento que aglutina la mermelada, pero las recetas originales produjeron una pasta grumosa e insĂ­pida. Finalmente, las investigadoras calcularon que cantidad de azĂșcar agregar, y aprendieron que habĂ­a que agregar fruta para dar mĂĄs sabor del que podrĂ­a ofrecer una papa comĂșn. TambiĂ©n se dieron cuenta de que la papa tenĂ­a que ser hacerse purĂ© en una licuadora.

Las tesistas aprendieron que la cantidad total de azĂșcar tenĂ­a que ser igual al 80% del volumen combinado de la papa y la fruta, despuĂ©s de perder la mayor parte del agua durante la cocciĂłn. Luego estas cantidades tuvieron que convertirse en medidas simples que las cocineras podrĂ­an usar sin hacer cĂĄlculos matemĂĄticos.

DespuĂ©s de hacer la mermelada, nos sentamos con algunos de los otros profesores y estudiantes y comimos un frasco completo con galletas. Fue deliciosa, especialmente por ser caliente. No tenĂ­a ningĂșn sabor a papa.

Los inventos agrĂ­colas a menudo pasan por varias etapas. La investigadora desarrolla un prototipo que las agricultoras validan y modifican, que luego se puede compartir con otras comunidades. Luego continĂșan adaptando creativamente la idea.

La mermelada de papa todavía estå en la etapa de prototipo, pero ha recorrido un largo camino. Las tesistas han comenzado a hacer sus productos con la comunidad agrícola de Piusilla, Morochata, cerca de Cochabamba. Solo el tiempo dirå si la mermelada de papa se vuelve popular entre los consumidores, pero la investigación ha mostrado un poco mås del potencial escondido en la versåtil papa. Las pruebas han sido un campo de entrenamiento para dos jóvenes ingenieras de alimentos. Si se puede hacer mermelada de la papa, sin duda, se pueden hacer muchas mås cosas a partir del humilde tubérculo.

ArtĂ­culos relacionados en nuestro blog

Hace poco escribimos sobre agricultores bolivianos que venden productos de valor agregado.

Algo bonito para vender

Videos relacionados

Tomato concentrate and juice

Pruébalo en casa

Si desea experimentar con mermelada de papa en su hogar, necesitarĂĄ lo siguiente:

Ingredientes

3 papas pequeñas a medianas (100 gramos crudos, después de pelar y cortar)

1 taza de agua

1 piña pequeña o unas 2 tazas (o 100 gramos)

3 tazas de azĂșcar (160 gramos)

El jugo de 2 limones pequeños o 2 cucharadas de jugo de limón

Hace suficiente mermelada para llenar alrededor de 3 frascos.

Pasos

Pele las papas, lĂĄvelas y cĂłrtelas en cubos. Debe ser unas 2 tazas cuando estĂĄn en cubos, o 100 gramos.

Hervir las papas hasta que estén cocidas.

Haga el puré de papas en una licuadora eléctrica con una taza de agua, para que las papas sean mås fåciles de mezclar.

Pele la piña, córtela en cubos, haciendo un puré en la licuadora. Es aproximadamente 2 tazas o 100 gramos de fruta.

Agregue el puré de piña a la papa.

Agregue solo 1 taza de azĂșcar. (No agregue las 3 tazas ahora, o la mermelada se pondrĂĄ marrĂłn).

Regrese la mezcla a la estufa y hierva durante mås o menos 15 minutos, revolviendo constantemente. Hierva hasta que la mezcla esté espesa. Al hervirse, la mezcla debería perder aproximadamente la mitad de su volumen.

Agregue las otras 2 tazas de azĂșcar y cocine por unos 5 minutos hasta que la mezcla estĂ© espesa.

Agregue el jugo de limĂłn.

Retire del fuego y vierta la mermelada caliente en frascos de vidrio estériles.

Pon la tapa sobre los frascos y ponga los frascos boca abajo mientras se enfrĂ­en. AsĂ­ se esteriliza la parte interior de la tapa con la mermelada hirviendo.

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