FOOD GLORIOUS FOOD
A Nelson company is investing millions to make classy snacks from reject gold kiwifruit that would be fed to cows or dumped. Thanks to local investors, Little Beauties has raised more than $4 million in the last two years to expand and automate the drying of kiwifruit, feijoas, and berries. General manager Tristan Wastney says machines developed with assistance from Callaghan Innovation now do the work of about five people who used to peel, slice and place fruit on drying trays.
This Connected article recounts an important story from the oral tradition of Tainui. It tells of how the iwi’s ancestor Whakaotirangi first brought kūmara and other plants to Aotearoa and describes the techniques she used to plant, grow and store them. The success of Whakaotirangi’s gardens made it possible for Tainui to settle in one place rather than having to keep moving to seek food. Whakaotirangi’s kete of kūmara changed how people lived across Aotearoa.
The discovery of ancient kumara pits just north of Dunedin dating back to the 15th century has shone a light on how scientific evidence can complement mātauraka Māori around how and where the taonga were stored hundreds of years ago. A new study published in the science journal Plos One reports that early Polynesians once stored kūmara – American sweet potato – in pits dug into sand dunes at Pūrākaunui, eastern Otago, less than 30km north of Dunedin.
How to make science stand out in an age of information overload? In a reversal of roles scientist Tom Saunders interviews Communications Manager Emma about the fine line that science communicators walk on to present science in an accurate manner while keeping it accessible and engaging to the general public. She also discusses the role of science organisations in helping the public navigate controversial topics.
Tasa’s PhD focused on the properties of whey protein, a nutritional by-product of making understand the reasons.” He’d eaten chocolate, ice cream, corned beef and other foods in Tonga, “but we never knew how they were made”. During his food technology degree, “it was fascinating to see the effect of salt in preserving food and the science behind those foods”.
Our World in Data presents the empirical evidence on global development in entries dedicated to specific topics. This blog post draws on data and research discussed in our entry on the Environmental impacts of food. People across the world are becoming increasingly concerned about climate change: 8-in-10 people see climate change as a major threat to their country.1 As I have shown before, food production is responsible for one-quarter of the world’s greenhouse gas emissions.
Bent, twisted and ugly fruit and veg, traditionally binned because they do not meet retailers’ cosmetic standards, could have a new market, University of Otago research suggests. A new study, conducted by Department of Marketing PhD student Annesha Makhal, revealed children are more accepting than adults of suboptimal fruit and vegetables, offering retailers marketing opportunities. Cosmetic standards are a major reason for almost 45% of fruit and vegetables being thrown away globally ...