Can a simple pear and ginger muffin improve world food security?
Well, No, I guess that’s a bit extreme, unless perhaps you’re Oprah. I’ve just seen a television program about people’s small businesses going stratospheric after being featured on Oprah’s favorite things. But I digress, let’s start again.
Can a muffin be more than a sneaky way of justifying cake for breakfast? Can it also promote biodiversity and food security?
Now, that it can, or specifically, this fabulous pear and ginger muffin can.
Why is Biodiversity important?
Loss of biodiversity leads to increased susceptibility to disease
A great historical example of this is the Potato famine of the 1840′s in Ireland. The potato blight disease caused dramatic reductions in potato crops around Europe but when we think of the Potato famine, we think of Ireland only. A very large proportion of the energy needs of the Irish was supplied by potatoes, of two genetically similar varieties. Both varieties were susceptible to potato blight. Europe didn’t starve because they had other food sources to fall back on when one crop failed. The Irish starved because of lack of food diversity.
In the 1950-1970′s there was a movement known as the Green revolution. There was a global uptake of technologies previously confined to industrialized countries, technologies such as irrigation, fertilisers, hybridization of crops( the forerunner to genetic modification) and importation of seed for monoculture cropping. This proved to be a double edged sword. In the early years, food production skyrocketed and millions more mouths were fed. However, the tendency for monoculture farming ( planting a single variety of crop) has reduced genetic diversity to the point where crops all around the world are genetically very similar. If not contained, a virus could reduce agricultural production worldwide, not just in a single area. Ireland was dependent on one type of crop, but now the whole human race is dependent on only twelve with more than 50% of plant calories coming from just four (rice, wheat, maize and soyabean (UN data)).
Loss of biodiversity leads to increased susceptibility to climate change
Increased biodiversity means different plants can take advantage of a multitude of climactic conditions. If we are dependent on only one crop, change in the weather pattern can be catastrophic. The Australian rice industry is a good example. Australia used to export enough rice to feed 20 million people per year. After a seven year drought, and a 98% drop in rice production, very little is now exported. That was reflected in the increased prices the world saw for rice particularly in 2008. (There were of course other contributing factors, not excluding the rising cost of oil, biofuel subsidies, and disease such as stem rust) Increased biodiversity means different plants can take advantage of a multitude of climactic conditions.
Are you feeling depressed now?
Reading this stuff makes me depressed. Depressed enough that I want to eat cake, for breakfast. And that’s where these come in. Instead of using one of the common varieties of wheat (which usually aren’t named in flour) this recipe uses spelt flour, and rolled oats. Spelt is an ancient grain, from which wheat as we know it evolved. Unlike modern wheat, spelt hasn’t been subjected to the same monoculture farming techniques. It’s a bit trickier to find than normal all purpose flour, but that’s kind of the point. By using a less common product, we can do our bit to support crop diversity and ensure food security. I told you it was more than just a muffin!
Pear and Ginger Muffins
Makes 12 muffins
Butter for greasing muffin tray
2 tsp baking powder
1 tsp bicarbonate soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/4 cups spelt flour
1 1/2 cups rolled oats
300 g canned pear, diced ( Or use 300g cardamom poached pears, recipe coming soon!)
3/4 cup golden syrup, or, if unavailable honey
1/2 cup natural yoghurt
4 egg whites, lightly beaten ( Don’t forget to use the egg yolks in another recipe, ice cream might be nice!)
Extra pear slices for garnish (optional)
1. Preheat oven to 190C ( 375F). Lightly grease 12 cup muffin pan with butter.
2. Sift together baking powder, bicarb soda, flour and spices. Then mix in rolled oats.
3. Make a well in the dry ingredients then fold in pear, golden syrup and yogurt. Lastly, gently fold in egg whites.
4. Pour mixture into muffin tray, leaving a little room at the top for expansion.
5. Optional, add a slice of pear to the top of each muffin. (I used regular Packham pears for the recipe, but Winter Nelis pears for the garnish. These are a lovely little pear also known as Quail pears because of their brown skin, globular shape and small size, just a little bigger than a golf ball so the perfect size for a muffin!)
6. Bake muffins for 30 minutes or until tops are browned nicely and are springy to the touch.
This recipe is adapted from Miss Dahl’s Voluptuous Delights: Recipes for Every Season, Mood, and Appetite
I’m a neophyte when it comes to the science of food. I have learned that the food system in the U.S. is broken due to agricultural subsidies and mass farmed meat. It IS depressing, but I’m trying to learn. Thanks for “putting it out there” . . .
Oh, and the muffins look delicious!
It is depressing but I really believe f we all do our bit things can change. Thanks for stopping by.
I love how you incorporate a lesson on biodiversity with a delicious nutritious muffin recipe. I remember reading that spelt is also lower in gluten (which is very high in contemporary wheat) and high in protein. Good stuff!
I didn’t know about the nutritional benefits you mention. All the more reason to try it out. Thanks for stopping by.