avei:
Food varieties extinction is happening all over the world—and it’s happening fast. In the United States an estimated 90 percent of our historic fruit and vegetable varieties have vanished. Of the 7,000 apple varieties that were grown in the 1800s, fewer than a hundred remain. In the Philippines thousands of varieties of rice once thrived; now only up to a hundred are grown there. In China 90 percent of the wheat varieties cultivated just a century ago have disappeared. Experts estimate that we have lost more than half of the world’s food varieties over the past century. As for the 8,000 known livestock breeds, 1,600 are endangered or already extinct. Why is this a problem? Because if disease or future climate change decimates one of the handful of plants and animals we’ve come to depend on to feed our growing planet, we might desperately need one of those varieties we’ve let go extinct. The precipitous loss of the world’s wheat diversity is a particular cause for concern. One of wheat’s oldest adversaries, Puccinia graminis, a fungus known as stem rust, is spreading across the globe. The pestilence’s current incarnation is a virulent and fast-mutating strain dubbed Ug99 because it was first identified in Uganda in 1999. It then spread to Kenya, Ethiopia, Sudan, and Yemen. By 2007 it had jumped the Persian Gulf into Iran. Scientists predict that Ug99 will soon make its way into the breadbaskets of India and Pakistan, then infiltrate Russia, China, and—with a mere hitch of a spore on an airplane passenger’s shoe—our hemisphere as well. Roughly 90 percent of the world’s wheat is defenseless against Ug99. Were the fungus to come to the U.S., an estimated one billion dollars’ worth of wheat would be at risk. Scientists project that in Asia and Africa alone the portion of wheat in imminent danger would leave one billion people without their primary food source.
(via avei-deactivated20120104)
