February 27, 2008  

In keeping with my tradition of providing an update twice a year on things horticultural and occasionally agricultural, I decided one is due.

Much to the chagrin of many growers and farmers, the fear that genetically modified or transgenic crops might mutate has been realized. Entomologists from the University of Arizona have confirmed that a long time pest of cotton fields, the bollworm (Helicoverpa zea), has genetically mutated. A slight change in the pest’s DNA has helped it resist the Bt (Bacillus thuringiensis) toxin inserted genetically into the variety of cotton plant designed to combat the bollworm. The lead researcher, Bruce Tabashnik, in describing the first documented case said, “What we’re seeing is evolution in action.” Makes me wonder what’s next.

Sweet potatoes large enough to satisfy a family of four are becoming very popular in England. Nicknamed “Spudzilla”, these giants are at least three pounds in weight, easy to peel because of their large surface area, and destined to become a trendy favorite of some celebrity chefs. The fact that they are imported isn’t to everyone’s fancy, but then again, it’s a new thing and they can be found in 120 Tesco stores. Already operating stores in 12 countries, the U.S. and China are next. Wal-Mart is paying close attention.

A new gene has been isolated and identified that helps plants resist stress. Scientists at the University of Saskatchewan are now exploring whether turning off and on any of four genes can influence the plant’s resistance to environmental stresses. Similar human genes have had a role in fighting carcinogens. There is also promise of protection against viral and bacterial infections in humans and animals.

The importance of knowing where your food comes from couldn’t be higher on the list of musts. With more and more fresh produce appearing with no labels or other identifying information about their country of origin, one can’t be overly cautious. A recent report of food in Kenya grown locally and being contaminated by heavy metals and dangerously high levels of radiation gives one pause, especially after buying the green produce at markets where even local restaurants shop.

Still other reports come in about vegetables irrigated with treated wastewater. Washing the raw vegetables cannot remove the heavy metals. Even cooking them does not change them. They remain intact. Even buying from the most reputable wholesaler is no guarantee of complete health safety and quality. I guess this spurs the homegrown trend and the local farmers’ markets here and abroad. You can talk with the farmers. Many even invite you to visit their operation.    

Farmers and scientists confirm a lengthening growing season and some accompanying challenges. Harvest seasons for some crops have doubled and tripled. Ask jalapeno pepper growers in Orange County, NY. Climate change is real. In only twenty years, spring now arrives two weeks earlier, summers are warmer, snow remains on the ground two weeks less, winter temperatures are 4.5 degrees F warmer, and rain is replacing snow. Dairy and fruit farms may be the first to suffer, but more remains to be seen.

The FDA’s top food safety expert, Dr. Stephen Sundlof, recently said, “It is beyond our imagination to even have a theory for why the food is unsafe.” He was speaking of food made from cloned cows, pigs and goats. This gave the industry a green light to forge ahead and sell as if there were no questions about safety, no precautions that should be put in place. I don’t know about you, but this just seems to me to be a kissing cousin of genetically modified crops in the hands of the biological industrial giants.

This past fall a group of US botanists found that the same gene that confers resistance to one disease in a plant makes the same plant susceptible to another. This is a first. Disease fighting genes and their molecular makeup is well known, but little is known about genes that promote susceptibility. This is promising news in a little understood field.

Many of us have always believed that organic was better, but a new study at Tesco Centre of Organic Agriculture at Newcastle University gave a clear victory to organic foods including fruits, vegetable and milk. The organic fruits and vegetables contained up to 40% more antioxidants, the organic milk was 60% higher.

Another study from researchers at the Plant Biology Institute of Belgium’s University of Liege measured antioxidant levels of 29 different fresh fruits and vegetables. They then stored them properly and observed them as they began to deteriorate to the point when they were just beginning to spoil. This ranged from 7 days for apricots to 51 days for carrots. Measured again, antioxidant levels remained the same or rose for all except broccoli, spinach and bananas.

So, don’t be too hasty discarding produce from the vegetable keeper in your refrigerator. You can still expect adequate health benefits from slightly off produce. Maybe even a safe boost in antioxidant levels.

A lot has been written about Colony Collapse Disorder, the name given to the devastating reduction in honeybee colony populations. The cause is still unknown, and the number of surviving managed colonies is half what it was in the 1940s, now only 2.5 million. There is still no crisis in food production from CCD, but research must be strong and diligent. So much is at stake. Until more is known for certain, beekeepers should do everything to improve and maintain healthy colonies, and counter any known mortality factors using best management practices.

Individuals should curb the use of pesticides, or be sure to use with great discrimination and never at mid-day when honeybees are likely foraging for nectar. Planting good nectar sources such as red clover, foxglove, bee balm, and joe-pye weed would be very helpful. By the way, cell phone use seems not to be a factor at all.

The Agriculture Research Service is doing extensive work with blue orchard bees (Osmia lignaria), found widely throughout most of North America, and an emerald-green bee (Osmia aglaia), native to Oregon and California. There are many pollinators that can come to the aid of the honeybee (Apis mellifera) and the ARS is in the process of patenting a portable home for the blue orchard bee.

The advances being made in genetic engineering are becoming some of the most important influences on the future of agriculture in America and around the world. The big questions remain: Is this planting of millions of acres of GM food crops, many of which will be exported around the world for consumption by people and livestock, endangering the environment, our future food system, and human and animal health?

We’ve already witnessed genetically engineered organisms evolution. We’ve also seen their escape from containment and wonder with concern whether they might not become pests or problems. There have been countless and very costly failures. This exploding technology must be carefully monitored. There is no such thing as it’s safe because “ ... we’ve watched it for three years, now”.

This past fall, global giants Dow AgroSciences and Monsanto announced a joint brand to become available in 2010 or sooner. SmartStax is the name of the new corn containing eight inserted genes that the CEOs believe is the key to corn production: yield. Insects above and below ground will be controlled, weeds will not be a problem and herbicide injury harm will not be an issue. We’ll see.  

The Botanical Gardens Conservation International, which represents botanic gardens from 120 countries, issued a report recently that reads more like a warning. It points out that hundreds of plants used to make medicines are facing extinction. Four hundred species are at risk from over-collection and deforestation. Five billion people worldwide still rely on traditional plant-based medicine rather than chemical substitutes used in the developed world. More than 70,000 plant species are thought to be medicinal.

Just reported form scientists at Kansas State University: Salivary glands in a tiny insect may hold a key to developing pest resistance in plants. The insect is a pea aphid. Of course, it may still involve gene insertion, a GE approach to confer resistance in this case to wheat, alfalfa, soybeans, corn and sorghum. We all agree reducing pesticide use is a good thing… but at what cost, or, with what consequences?

Researchers have learned that by carefully observing chimpanzees, they have a much higher likelihood of identifying plants that will have benefits for us. Our evolutionary cousins select plants to relieve a variety of aches, pains and internal problems. Some of these plants, normally toxic or extremely bitter in taste, serve to expel worms or relieve digestive issues. Others are chosen to assist with healing injuries or provide a therapeutic effect. Researchers believe some of these survival instincts might be millions of years old.

There is a controversy that involves saving lives in Africa. There, malaria kills a million children every year. DDT might best control the Anopheles gambiae, the malaria-spreading mosquito. We all know the dangers associated with DDT. The search is on for the most environmentally neutral way possible, as many thousands on average still die every week.  

Lastly, for now, a moss protein offers hope of preventing Alzheimer’s disease. There is so much more to report, but it will have to wait for the next update. Until then, begin to plan your gardens and landscape modifications while everything is clearly visible.

From The Garden of Ed. Submitted for publication in The Towne Crier on February 27, 2008

© 2008 Ed Mues. All Rights Reserved.

eMail:  eGarden@MountainAir.us