- قطعة فراولة كاليفورنيا


(1) Agricultural abundance is a pillar of the California dream. In 2016 the
state turned out more than $45 billion worth of meat, milk and crops. Long
before nutritionists agreed that fresh fruits and vegetables should be the
center of American diets, California farmers had planted much of their land
in these products, and today they produce half of the nation's fruits,
vegetables and nuts.


(2) But although fruits and vegetables are vaunted as healthy foods, their
impact as crops is quite different. On many California produce farms wages
are low, working conditions are poor and farmers use enormous quantities
of pesticides and precious water. This is the central contradiction of
California agriculture.


(3) California's strawberry industry is the state's sixth most important
commodity in terms of the value of crops sold. Strawberries are attractive
reasonably nutritious and occasionally tasty fruits and can be grown and
eaten within California nearly year-round. But the industry's growth has
relied on heavy use of toxic chemicals and now growers face heightened
restrictions on some of their most favored chemicals: soil fumigants.

4) Unfortunately, less toxic or non-chemical strategies that would allow
strawberries to be grown for a mass market, maintaining affordable prices,
are elusive and likely to remain so.



(5) Although strawberry production once was scattered throughout the
state, by the 1960s, it had concentrated in coastal zones to take advantage
of sandy soils and mild temperatures. Thereafter, the industry saw
tremendous growth in productivity. In Monterey and Santa Cruz counties
alone, acreage more than tripled and production increased tenfold from
1960 to 2014. Much of this growth was enabled by advances in plant
breeding and use of plastic tarps to absorb heat, allowing growers to
increase the length of strawberry seasons.


(6) But the main driver of growth has been the use of pre plant chemical
fumigants. Growers hire pest control companies to fumigate soils before
planting strawberries in order to kill soil-borne pests most importantly,
plant pathogens such as Verticillium dahliae and Macrophomina phaseolina
Without such treatment, these pathogens cause strawberry plants to wilt
and die.

(7) Now, however, the industry's fumigant of choice methyl bromide can no
longer be used in strawberry fruit production. In 1991 methyl bromide was
banned under the Montreal Protocol on Substances that used in nursery
production to ensure that starter plants are virus- and pathogen-free. One
potential replacement, methyl iodide, was approved for use in late 2010.
But it was withdrawn from the market in 2012, following an activist
campaign and lawsuit that accused California regulators of performing an
inadequate review of potential health risks to workers and the general
public. Among other things, the chemical is a known neurotoxin and
carcinogen.




(9) Other fumigants are still allowed, but their use is increasingly
restricted by buffer zones and township quotas. Consequently, growers are
contending with heightened levels of plant disease, some from pathogens
that had never before been evident in California strawberry fields.


(10) Can California find a less toxic way to raise 90 percent of the nation's
fresh strawberries? Although the strawberry industry is investing
significant resources into non chemical alternatives to manage soil-borne
disease, the obstacles are formidable. The entire production system,
including reliance on fumigants, is embedded into the cost of land.



(11) Fumigation has allowed growers to plant on the same blocks of land.
year after year, and not worry about soil disease. With fumigation available
to control.

12) Together these innovations have allowed growers to keep prime
strawberry land in production every year for much of the year, yielding
exceptional amounts of fruit. High land prices reflect these expectations
and make it unprofitable to grow strawberries using less intensive
methods. The Pacific Ocean's natural summer air-conditioning is attractive
to suburbanites as well as strawberries, so coastal development is putting
additional pressure on the cost of strawberry land while at the same time
increasing public pressure to control use of fumigants.


(13) Informed and concerned consumers ingrained with California's deep
culture of environmentalism have turned to organic strawberries, which
they see as a more sustainable option. As conventional growers took note of
this vibrant market, organic strawberry production
rose fivefold between 2000 and 2012, to reach about 3,300 acres planted in
2017, which represents 12 percent of all strawberry acreage.


(14) But although organic growers use non-chemical soil fumigation
methods or rotate strawberries with crops that have a mild disease
suppressing effect, such as broccoli, few of them fundamentally alter the
production system in other ways.


(15) A small but dedicated set of growers have learned how to raise
strawberries for the long haul without fumigants. However, even they use
starter plants produced on fumigated soil, since no nurseries produce
organic plants. Crucially, for these growers strawberries are a minor crop
in what are otherwise highly diversified systems. And most of these
producers are located outside of prime strawberry growing regions, where
land is cheaper. Their approach therefore is not nearly replicable for
growers producing for the mass market.



(16) These exceptions tell us as much about the limits of California
strawberry production as does mainstream production. Consumers who
want organic strawberries must be willing to live with compromises, pay
premium prices. For others, the dream of affordable year-round
strawberries grown without toxic chemicals is already an impossible one

- قطعة فيتامين د



1. Vitamin D is the only vitamin that the body can manufacture, when the skin
is exposed to sunlight. However, for 6 months of the year (October to April),
much of Western Europe does not receive enough UV rays in sunlight to
make vitamin D in the skin. So, many people living there are at risk of not
getting enough vitamin D unless they get it in their diet. Also, people who
have darker skin, such as people of African, African-Caribbean and South
Asian origin, are at risk because their skin reduces UV light absorption.



2. Foods that provide vitamin D includes oily fish such as sardines and
mackerel, fish liver oil, butter, milk, cheese and egg-yolk. In addition, many
manufactured food products contain vitamin D supplements.



3. Vitamin D helps in the absorption of calcium and phosphorus through the
gut wall. Bone is made of the mineral calcium phosphate. A lack of the
vitamin therefore results in poor calcium and phosphorus deposition in
bones, leading to softening. The weight of the body can deform bones in the
legs, causing the condition called rickets in children. Adults deficient in
vitamin D can suffer from osteo-malacia; they are very vulnerable to fracturing bones if they fall

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