Why stick will burn, Terra Eco 19/01/11
Philippine Arnal
In a few weeks, you will pay your bread more expensive. Discover who mistreats grains of wheat, your wallet and your health ... .
is written: the bread will still rise by 4 to 5 cents by next April. Whose fault? Climate, my good lady because of drought and floods in Russia, Australia, world production of wheat will be lower than consumption in 2011. And even if the United States compensate with their very good harvest. The wheat for making bread sold in France is yet Gallic was 98%, you answer. Certainly, but before the future of power stocks, hex spikes may being exported to our neighbors, lessening our reserves. Suddenly, the price of wheat and the flute will burn. It is written, you say.
And if France itself was forced to bring his wheat from abroad? It would not improve the carbon footprint of white wand, which she represents three quarters of sales, up 9 billion rolls per year in France !
must say that the field carbon footprint is seriously floured because the conventional farmer has lead 63% .
The culprits? Not his machinery, but the volume of pesticides and chemicals used. Once harvested, grains wheat are stored by traders or cooperatives who in turn treat them chemically or by blowing dry up to protect them from pests. The wheat is then transported to a mill located within a radius of less than 250 km. First moistened, then sucks it to the crusher and screener. Much more energy that is produced by the long wind or by water. Finally
to offer a range of flour that makes life easier for its customers, the Miller adds her magic potion: a pinch of anti-blister to avoid the unsightly bubbles on the crust, some conservatives and the powder is ready for use. At this stage, the smell of good bread crisp are still far from the nostrils of the customers and yet, flour already represents 70% of the environmental impact of future wand.
A crumb that will not stick
flour, delivered in bulk or in bags, then arrives at the bakery or manufacturer. In turn, the manufacturer adds its dose of bread improvers and emulsifiers for the economy does not fit or do not file . "Used in small quantities, the impact of these products is mainly due to transport, the precise pole Adrien Meskel Research and Innovation National Institute of baked pastry. ascorbic acid, for example, often comes from China.
Yet in some professional in doubt about the safety of the twelve baking additives used in France (1). Doubt confirmed implicitly by the official filing in 1993, the bread recipe "of French tradition," a wording that ensures that the bread does not contain any of these additives. From suggested that these biochemicals are perhaps at risk to our health ...
Anyway, the baker in trouble or industrial work continues and mixing flour, water, salt homogenized yeast and quietly. Then divided into dough pieces, it sits and ferments in a few hours room "shoot" at 24 ° C before finishing in the oven - electric or gas - a 250 ° C for twenty minutes. Practices and results differ from a traditional bakery (65% of production) has a plant (24%) or the bakery shop of a large area (9.7%), but ultimately the environmental balance is roughly equivalent: the second position is the most impacting baking bread (and deep-freezing of equipment - a -115 ° C! - for industry). The energy used by electrical trouble and proofer are the icing on the cake of carbon.
Papers that weigh heavy
Long, ribbed, the gilded crest: the baton was finally. His journey is not finished yet. Its smell invades the streets and attract customers ... who takes his car to come and buy a bakery and take home. The industrialist, he must, deliver its outlets. La Mie Caline group, which manufactures its goods in Vendee, supplies and twice a week its 200 stores in France. Paths which represent 4.5% of its carbon footprint, about the same as the displacements of its customers (4%)! and it is still possible to improve freight, consumer ratings, it is difficult to act.
For industry groups, another extension is to improve: paper and supplies schedules weigh nearly 10% of the balance sheet. Mandatory in self-service shops, the packaging of bread is less present among craftsmen. "It represents 3% to 5% of the price of a baguette for a baker. Now a fully biodegradable product costing three times more expensive, "says one in Prestibox, a company specializing in packaging for bakery pastry. To choose as preferred the "unwrapped" rather than a bread three times more expensive in ecological paper! Upon arrival, the manufacture of a wand is like leaving a lighted 60-watt bulb for 27 hours (2).
Authenticity and regionalism
Anyway, that's it, pretty wand is finally on the table. But the cocktail pesticides, chemical additives or Chinese, miles driven and paper disposable packaging is a little on the stomach. So is there no alternative? In many regions, to boost the agricultural sector, local breads were created, playing on the authenticity and regionalism. Without being labeled organic. But in the general confusion, the confusion is quickly made.
Over 100 bakeries, the 33 000 that has the french territory, thereby offering Bleuette. Behind this name hides the Peasant Economic Interest Grouping culture and resources controlled (GIECRC) which includes 1,030 producers of wheat, 22 storage agencies hundreds of bakers and millers.
All follow a "private repos. Translation? This is a specification developed by a private company, which belongs to him and whose content is classified "secret defense." It is therefore not publicly available, even on request. It is not subject to YOUR DOCTOR 'S not a public body or approved by the State. short, anything but a label. is why he raised questions and criticisms from the bakers and millers. Just know that the wheat-tone used to manufacture products with the blueberries are principles "more stringent" than those of the farming which, itself, is intended "to reinforce the positive impacts of agricultural practices on the environment and reduce the negative effects, without jeopardizing the economic viability of farms. "After the official texts. The grains are not treated after harvesting and the bread is manufactured according to the recipe of "tradition". Seductive but enigmatic, the blueberries!
Face it, the stick labeled AB represents between 1.3% and 2% of the french market. Part of the flour that has made the beautiful future of Europe if it chooses the "tradition", it remains a sure value for organic purists. Caution, however, some breads are imported for answering the request.
(1) These substances can provide aesthetic features to bread or facilitating the work of the baker. Each country, each culture has different tastes, there are 102 in Europe!
(2) Carbon balance of a loaf of bread made in 2009 by the Chamber of Trades and Crafts of the Isere from seven southern department of bakers and their suckers.
------------------------------------------------- ----------------------- How
bio has saved water Lons-le-Saunier
In 1989, to reduce the pollution of its thermal waters, Lons-le-Saunier (Jura) negotiates cleaner cultivation practices with farmers around installed the catchment area. In 2001, Jacques Lancon, elected in charge of the environment, persuaded to convert to organic wheat to feed the die roll started with the union of organic farmers. An organic bakery shop moved across the central kitchen of the city that guarantee outlets with 5,000 meals per day. In a few years, binds to a perimeter of 30 km drawplate a "wheat-flour-bread" organic farmers around twenty, two millers and bakers thirty. The short supply chain, eliminating intermediaries and with processors that do not "immoderate margin" is used to reduce the additional costs associated with low yields of organic precise Roland Wise, advisor the House Agriculture Jura. Today, the brand "Bio Comté" on 450 farmers for a range of food products. The municipal canteen remains an important outlet of the die.
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