Food production feeling the heat as climate crisis and drought hampers yields

 

By Marc Cervera, Food Ingredients First

19 Sep 2022

 

On top of supply chain issues, sky-high energy prices, the Ukraine war and commodity price speculation, industry is dealing with one of the hottest and driest years on record, which has burned out farmers and decreased agricultural yields across countries. FoodIngredientsFirst looks into how the climate continues to impact future foods.

 

The Northern Hemisphere drought has been so severe that Europe, for example, only received 20% of its usual rainfall, according to a report of the Joint Research Centre in collaboration with the European Commission’s scientific advisory body.

 

Southern Spain might lose most (up to 80%) of its Hojiblanca and Manzanilla olive oil varieties if global temperatures exceed the pre-industrial average by 2° C before 2050, according to a study by COAG, a Spanish union of farmers.

 

Spain is predicted to also lose “more than 10% of the most fertile soil for quality wine” and 8% of its wheat production.

 

Furthermore, a report from the National Observatory for Agriculture of Tunisia predicts that Spain’s olive yields will further decrease by 30% in production by the end of the Century, with the North African country already suffering a 7% drop in production – compared to the five-year average – due to the extreme climate.

 

Climate change’s impact on the food industry is supercharging inflation numbers in many countries, with consumers paying record amounts for food even though general inflation numbers are going down in most nations. Cost explosions in 2023 might be on the horizon.

 

Sriracha production has been halted at Huy Fong’s California plant for months.

 

Scorched Earth ...

 

iPES Food calls ...

 

Greed fueled inflation ...

 

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