Category: Agriculture

#DecodeAgri05: Used Cooking Oil to Biodiesel!

The world faces climate change and fossil fuel depletion issues. Biodiesel, an eco-friendly energy option, is derived from various plants and animals. It has advantages and limitations.

7–11 minutes

The world is facing major problems due to climate change and the exhaustion of fossil fuels. Biodiesel has come up as an alternative to traditional non-renewable diesel in the continuous search for eco-friendly energy options that can be sustained over time. It is derived from many plants and animals, making it possess these different features that make it the most preferred fuel for those who want to save our planet.

Origin

The development of biodiesel as we know it today dates back to a surprisingly distant past. In 1853, researchers were already attempting to convert vegetable oils into fuel before the diesel engine had even been invented! From the start, pioneers such as Rudolf Diesel, who gave the engine its name himself, tried running their engines off peanuts. This began as a start for the future of this alternative source of energy. Nonetheless, hurdles such as its high viscosity (thickness) and deposits in engines restricted its extensive application.

The flask containing the biodiesel and its labeled.

Sources and Production Methods

Biodiesel from different feedstocks, such as vegetable oils like soybean, rapeseed, palm, sunflower, and corn, and animal fats, may be recycled cooking oils. Also, current studies underline that non-edible oils such as jatropha and pongamia can be used as well. Several processes are possible, not only for refined oil but also for waste cooking oil to make biodiesel. Processes such as pyrolysis, micro emulsification, and transesterification are used to make biodiesel.

A common method in biodiesel production is the transesterification process. This is where either an oil or fat from animal or plant sources is mixed with a type of alcohol like methanol or ethanol that might contain catalysts to produce fatty acid methyl esters (FAME), which we usually refer to as biodiesel, while glycerin is generated as a by-product.

Types of Biodiesels

There are many various classes of biodiesel as part of their unique attributes as well as ways of making them, which include:

Fatty Acid Methyl Esters (FAME) Biodiesel: The majority of biodiesel among them is produced through transesterification with methanol.

Fatty Acid Ethyl Esters (FAEE) Biodiesel: Same as FAME, except that it is produced using ethanol instead of methanol.

Hydrotreated Vegetable Oil (HVO) Biodiesel: Produced by treating vegetable oils with hydrogen or hydrogen atoms

Biohydrogen Diesel (BHD): Made through a catalytic deoxygenation process that removes the oxygen in a chemical feedstock.

Algae-based Biodiesel: Obtained from the oils extracted from microalgae, still developing technology.

Biodiesel from Cooking Oil

Biodiesel can be interesting when it is made from waste vegetable oil, a substance referred to as yellow grease. It is a good form of recycling fuel as well as preventing pollution. Cooking oil-based biodiesel is largely manufactured in the United States, Germany, Spain, Southeast Asia, and more. Various cooking oils can be used for biodiesel production. Yet there are certain feedstocks that are preferred. Due to their availability, cost-effectiveness, and performance characteristics. Some of the most commonly used are soybean oil (US and Brazil), canola oil (Europe and Canada), and palm oil (Malaysia and Indonesia).

Biodiesel Blends

The biodiesel has to be compatible with the engines. So biodiesel is combined with traditional diesel fuel in several instances. Examples of such combinations are B5 (5% biodiesel), B10 (10% biodiesel), B20 (20% biodiesel), and B30 (30% biodiesel), among others. The use of B50 (50% biodiesel), B80 (80% biodiesel), or pure B100 (100% biodiesel) is not that popular due to fears of incompatibility.

Advantages of Biodiesel

Reduced dependence on fossil fuels: biodiesel is a renewable fuel source, so we don’t have to rely on finite fossil fuel reserves.

Sustainable production methods: feedstocks such as vegetable oils and animal fats can be replenished through sustainable agricultural practices.

Lower carbon emissions: Biodiesel has a lower carbon footprint compared to conventional diesel fuel. As most of the carbon dioxide is absorbed by the plants, it is used to produce feedstock.

Reduced air pollution: The combustion of biodiesel produces lower emissions of particulate matter, carbon monoxide, and other harmful pollutants, improving air quality, particularly in cities.

Job creation: The production and distribution of biodiesel can create employment.

Support for local agriculture: The demand for feedstocks can provide a boost to local agriculture, supporting farmers and rural economies.

Diversification of energy sources: By incorporating biodiesel into the energy mix, countries can reduce their dependence on imported fossil fuels.

Limitations of Biodiesel

Competition with food production: The use of edible crops, such as soybeans and canola, for biodiesel production can potentially compete with food production.

Land use conflicts: The expansion of land dedicated to growing feedstocks for biodiesel production can lead to conflicts with other land uses, such as forests, pastures, and urban areas. This might even lead to deforestation and habitat loss.

Impact on food prices: This can drive up their prices, increasing the cost of food and potentially accelerating global food insecurity.

Water usage in biodiesel production: The cultivation and production processes can be water-intensive, potentially straining water resources in certain regions.

Biodiesel’s impact on biodiversity: The monocultures of these feedstocks can negatively impact soil and the environment.

Efficiency of biodiesel production processes: This process might be quite challenging to proceed with. It involves several steps, including feedstock cultivation, oil extraction, and transesterification. This is energy-intensive and impacts the overall efficiency of the process.

Infrastructure for biodiesel distribution: The production requires significant investments in infrastructure for distribution, storage, and dispensing. This might be hard for people who have limited resources.

Compatibility with existing engines: Although biodiesel can be employed in many recent diesel engines, more elevated blends, such as B20 or B100, might require engine modifications. It is difficult for it to be widely adopted. EVs are widely accepted across countries.

Biodiesel vs. Conventional Diesel

Biodiesel derived from cooking oil differs from conventional diesel in several ways:

  • Biodiesel is renewable and sustainable as compared to fossil based diesel
  • It emits significantly low levels of particulate matter, CO and other residues compared to diesel, contributing to improved air quality.
  • It is biodegradable and non toxic
  • Biodiesel has superior lubricity properties, which can help by reducing wear and tear.
  • It is fuel efficiency is lesser as compared to diesels.
  • Its performance in the colder climates may be affected due to its Cold flow prosperities depending upon the feedstock used. Studies suggests the modifications to better adaptability.

Research and Development

The field of research and innovation related to biodiesel is continuously changing. The industry is looking at different raw materials (or feedstocks), ways of making the product, and where it can be applied. The aim of this field is to come up with more effective catalysts and to try enzymatic and supercritical methods of making them. Also, they consider waste substances that include non-edible oils to be part of these new feedstocks. At the same time, work has begun on ways to improve the cold filter plugging point (CFPP) (lowest temperature at which a given volume of pure biodiesel (B100) still passes through a standardized filter within 60 seconds) as well as improve oxidative stability; hence, overcoming these weaknesses tends to spark great interest within the sector.

RUCO movement in India

In 2021, India decided to come up with a new approach through the Repurpose Cooking Oil (RUCO) movement so that the used cooking oil could be utilized in making biodiesel, leading to the promotion of this act by including it in another law. The Indian government discovered that used cooking oil was ripe for reprocessing into biodiesel and therefore developed the Repurpose Used Cooking Oil (RUCO) project. This initiative aims to create an ecosystem for the collection and conversion of used cooking oil into biodiesel. It also promotes energy security, environmental sustainability, and economic opportunities. Under the RUCO movement, households and commercial establishments are requested to collect and sell their used cooking oil to authorized aggregators or biodiesel production facilities. The authorized aggregators are listed on the website.

Spain – Leading example

Leftover cooking oil usually clogs drains and harms the environment. An organization collected this used oil to create jobs for women who have experienced violence. The oil is turned into biodiesel fuel, which helps the environment and empowers these women. They collected 34 tons of used oil and made over 30,000 liters of biodiesel, reducing pollution and creating a brighter future. This not only helps the reduce the pollution but also empowers and creates employment.

Nevertheless, the robust acceptance of biodiesel has problems like feedstock availability, technology barriers, land use, and biodiversity-related environmental issues. These challenges are therefore to be tackled through continued research, policy backing, and economically friendly behavior in order to utilize all possible benefits of the fuel. As they are derived from organic oils, they contribute to fuel demand for transportation purposes, which could well be sustained.

We can contribute to a cleaner, greener planet by embracing biodiesel and encouraging widespread adoption, while also reducing our reliance on finite resources.

Cheers!

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Reference

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Sunandhini R

#DecodeAgri04: Milk Day Madness

Milk is not the sole factor in growth, genes play a major role. It has deep historical and cultural significance, and is vital for nutrition and livelihoods.

2–4 minutes

Remember those old ads where a boy grows tall just by drinking a certain brand of milk? Total scam, right? Turns out, genes play a huge role in our height, contributing around 80%. So, on this Milk Day, let’s see what it’s really all about.

Milk, often seen as the magic potion for the growth. It has a complex bond with our health. The story of milk began around 8000 BCE in the Middle East, where early humans realized domesticated goats, sheep, and cows could provide continuous nutrition. Milk wasn’t just a drink; it became cheese, yogurt, and butter, spreading across Europe, Asia, and eventually the Americas.

In India, dairy farming is deeply woven into the culture. The ancient Vedas mention milk and milk products as vital for daily life and rituals. Fast forward to the 20th century, and India saw the White Revolution of the 1970s, led by Dr. Verghese Kurien. He called the Father of the White Revolution. This movement turned India from a milk-deficient country into the world’s largest milk producer, thanks to the creation of dairy cooperatives like Amul. Yes, we do have a lot now.

Milk is crucial for many families especially people living below the poverty line (BPL). It offers essential nutrients like calcium, protein, and vitamins, vital for growth and health, at an affordable price (ahhannn). Dairy farming also generates jobs and income for small farmers, helping them support their families. Cooperatives ensure farmers get fair prices, boosting their livelihoods. Plus, milk is an affordable source of protein, calcium, and vitamins – a win-win for everyone!

Nutritionally, milk is a packed with protein, calcium, vitamin D, B2, B12, phosphorus, potassium, and fat. It’s recommended for bone growth and strength. Yet, those old ads would have us believe milk is the ultimate health hack, which is a bit of an exaggeration compared to genetic factors.

Speaking of genes, some people have a little problem called lactose intolerance. It is the inability to digest lactose, the sugar in milk. (Thanks to Leonard Hofstadter). This is due to a deficiency of the enzyme lactase. If you mention lactose intolerance in rural India, you’re likely to get a laugh. There is no awareness.

In some cultures, food allergies and dislikes are not always taken seriously. Allergic to peanuts, or dislike pineapple? Prepare to be bombarded with it in every form until you do! Asian parents never accepts No. May be that’s why we always say yes. (too dark).

Milk comes from various animals like cows, sheep, goats, camels, buffalo, and even donkeys. There are also plant-based options like soy, almond, oat, rice, coconut, hemp, pea, and cashew milk. For vegans and lactose-intolerant people, these alternatives are often fortified with nutrients to match the benefits of traditional milk. In the end, whether it’s cow’s milk, almond milk, or any other variety, there’s a type of milk out there to suit everyone’s lifestyle and health needs. So, here’s to milk in all its forms.

Cheers if your guts says yes!

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#DecodeAgri03: Why Bees Matter?

Bees are vital pollinators for food and ecosystems, but face climate-related challenges. Sustainable practices and awareness are crucial for conservation.

6–9 minutes

Here, we don’t eat pan cakes. We have Dosa. The reason I bring this up is that pan cakes aren’t consumed as much as maple syrup. Instead, we have honey. Mostly used in tea, yogurt, fruits, and certain dishes, even with dosa you can have. Its good, especially when you are out of all sambhar, chutneys, and poddiies.

I wanted to write about bees long ago, but certain new topics were distracting me. Distraction is the new common. I agree! I had some connection with honey bees. Maybe it was because we had apiculture as an option during my undergraduate studies. I was not a part of it, but I was a keen observer. Let’s talk about them.

a honey bee on a white flower

Bees are key pollinators. They travel from flower to flower, transferring pollen and collecting nectar. This also allows the plants to produce fruits and seeds. Approximately 75% of the crops we consume depend on pollination, including fruits, vegetables, nuts, and seeds. Imagine a world without apples, almonds, avocados, mangoes, and others. Our diets would be far less colorful, diverse, and nutritious. Bumble bees and honey bees are the key people here.

But these bees’ influence goes beyond food crops. They also pollinate wild plants, which play critical roles in natural ecosystems. These plants provide food and habitat for other wildlife, help maintain soil health, and contribute to the water cycle.

The majority of the bees live in solitude. Can you imagine? Those are called solitary bees. Sweet bees, bumble bees, and honey bees live in colonies with a queen bee, a worker bee, and a drone.

a section of beehive

Solitary bees, unlike them, do not live in colonies. Each female solitary bee is a queen in her own right, building and provisioning her own nest. There are over 20,000 species of solitary bees, including mason bees, leafcutter bees, and carpenter bees. Despite their solitary nature, they play a crucial role in pollination. It’s interesting, isn’t it?

Solitary bee residing in its nest

Bees usually visit flowers that are brightly colored, aromatic, open during the day, and full of nectar. When visiting the flowers to collect the nectar, there is a specialized structure called a pollen basket (corbicula), which is nothing but a concave depression fringed with stiff hairs. So when they land, the pollen grains stick to their bodies. Surprisingly, solitary bees have scopa and not pollen baskets. They often focus on specific plants and ensure thorough pollination. This efficiency makes them crucial for both agricultural crops and wild plants.

Climate Change

#Rising Temperature

Climate change has led to increased global temperatures, which disrupts the natural life cycles of both honey bees and solitary bees. According to research published in Science, warmer temperatures cause them to emerge from their hives earlier. Before even the flowers could bloom. Early spring. This incorrect timing means bees cannot find enough food to sustain themselves, leading to weakened colonies or even colony collapse.

#Weather Patterns

Obviously, we can see them very clearly. Its too hot, cyclone, delayed moonsoon, or flood. Unpredictable weather can destroy flowers and disrupt blooming periods, depriving bees of their food sources. Imagine waking up for breakfast to find your groceries empty. I know it’s not exactly a great start to the day. For bees, this can mean starvation and reduced reproductive success.

#Flowering Patterns

Some species are blooming earlier, while others are blooming later. This creates a mismatch between the availability of flowers and the bees’ foraging periods. A study in the Journal of Applied Ecology found that such mismatches can reduce the effectiveness of pollination, impacting plant reproduction and, subsequently, the entire food web.

Honey bee sucking nectar in a flower with a pollen basket

#Pest and Disease

Warmer temperatures and changing climates are also conducive to the spread of diseases and parasites that affect honey bees and solitary bees. With the rise in the use of pesticides, it leads to pesticide poisoning. Reduction in the yield of cross pollinated crops, contamination of bee crops, and many more.

Consequences

#Habitat losses

Habitat loss through phenomena such as forest fires, droughts, and shifting vegetation zones. As habitats change, bees may struggle to find suitable nesting sites and food sources. Urbanization and agricultural expansion, etc. It also impacts natural habitats, leaving bees with fewer places to thrive. This creates a ripple effect throughout the ecosystem, leading to reduced biodiversity and ecosystem resilience. The loss of species can have unforeseen consequences, disrupting ecological balance and the services ecosystems provide.

#Crop Yield and Food Security

As bee populations decline, so does their pollination service, which directly impacts crop yields. A study published in the Proceedings of the Royal Society B highlighted that reduced pollination could lead to significant decreases in the production of key crops. This threatens food security and increases the risk of malnutrition, particularly in regions that rely heavily on pollinated crops.

#Economic loss

The decline in bee populations also has economic implications. The global economic value of pollination services provided by bees is estimated to be billions of dollars annually. A reduction in these services means increased costs for farmers, who may need to invest in alternative pollination methods, such as hand-pollination or mechanical pollinators. This can drive up food prices, affecting consumers worldwide. There are also findings from People and Nature that suggest developed nations should invest more in the coverage of pollinators.

What we can do ?

#Sustainable agriculture

One of the most effective ways to support bees is by promoting sustainable agricultural practices. This includes reducing the use of pesticides and herbicides, which can harm bees, and encouraging organic farming methods. Also intergate other farming systems. This can have more diverse plant species and flowering times, providing bees with a more consistent food supply.

#Creating Bee-Friendly Habitats

We and our communities can contribute by creating bee-friendly habitats. Planting a variety of flowering plants that bloom at different times of the year. So that it provides bees with continuous food sources. Gardens, parks, and even urban spaces can be transformed into bee havens.

Bee hives in a garden

#Conservation Efforts

Beekeeping initiatives and conservation programs are essential for protecting bee populations. Supporting local beekeepers by purchasing their products. There is a local farmer who is popular on IG and sells pure honey. I forgot the name, will update later. Buy from authentic sources because you might get fooled by sugar syrup as well.

#Raising Awareness

This is crucial. By informing others about the importance of bees and the threats they face, we can build a collective effort to protect them. Schools, community groups, and social media platforms can all play a role in spreading the buzz about bees. By now, you are aware of the importance of bees, let the people also know. Kindly share it to spread awareness.

Through sustainable practices, habitat creation, and conservation efforts, we can help bees continue their essential work. Even small actions can have a big impact. By working together to protect our bee friends, we’re not just saving honey production. We’re safeguarding the very foundation of our food system. Let’s ensure that future generations can enjoy the sweet benefits of bees without the bitter sting of climate change.

Cheers!

PS: Bees day’s on May 20th.

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Reference

  • Goulson, D., Nicholls, E., Botías, C., & Rotheray, E. L. (2015). Bee declines driven by combined stress from parasites, pesticides, and lack of flowers. Science, 347(6229), 1255957. https://doi.org/10.1126/science.1255957
  • Kerr, J. T., Pindar, A., Galpern, P., Packer, L., Potts, S. G., Roberts, S. M., … & Colla, S. R. (2015). Climate change impacts on bumblebees converge across continents. Science, 349(6244), 177-180. https://doi.org/10.1126/science.aaa7031
  • Murphy, J. T., Breeze, T. D., Willcox, B., Kavanagh, S., & Stout, J. C. (2022). Globalisation and pollinators: Pollinator declines are an economic threat to global food systems. People and Nature, 4(3), 773-785. https://doi.org/10.1002/pan3.10235
  • Potts, S. G., Biesmeijer, J. C., Kremen, C., Neumann, P., Schweiger, O., & Kunin, W. E. (2010). Global pollinator declines: Trends, impacts and drivers. Trends in Ecology & Evolution, 25(6), 345-353. https://doi.org/10.1016/j.tree.2010.01.007
  • Rader, R., Bartomeus, I., Garibaldi, L. A., Garratt, M. P. D., Howlett, B. G., Winfree, R., … & Woyciechowski, M. (2016). Non-bee insects are important contributors to global crop pollination. Science, 351(6274), 1369-1372. https://doi.org/10.1126/science.aad3261
  • Vanbergen, A. J., & the Insect Pollinators Initiative. (2013). Threats to an ecosystem service: Pressures on pollinators. Frontiers in Ecology and the Environment, 11(5), 251-259. https://doi.org/10.1890/120126
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Sunandhini R

#DecodeAgri02: Why romanesco is the most beautiful vegetable ?

1–2 minutes

Remember those long days memorizing the Brassica family, cabbage, cauliflower, broccoli, and Brussels sprouts! (lol) We became experts in their cultivation, even mastering the nuances of varieties like Snowball and… something else starting with C? Fast forward to today, and there’s a new member of the family that’ll blow your mind. Romanesco!

The name definitely seems cooler than the others. Consider it the greener cousin of cauliflower. Imagine the coolest, green-haired cousin of cauliflower, each floret meticulously sculpted by a geometry whiz obsessed with spirals. These spirals aren’t just random; they follow the mesmerizing Fibonacci sequence, the same pattern you see in sunflower seeds and seashells. (Remember my blog post about peacocks and the golden ratio?).

Geometric pattern of Romanesco

But wait, there’s more to Romanesque than just its stunning fractal-like visuals. This beauty is a nutritional powerhouse, loaded with vitamin C to keep your immune system strong and fibre to keep your gut happy. Its rich history dates back to the 16th century in Italy, and it has been passed down through the generations like a precious heirloom.

I haven’t looked for this vegetable in the market, so let me give it a try. If you’ve tried and cooked this, please share your recipes and thoughts on it. I would love to hear!

Cheers!

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#DecodeAgri01: Purple or Orange?

Carrots, belonging to the Apiaceae family, have a complex evolutionary history. Purple and white carrots were cultivated before orange carrots. Cheers!

2–3 minutes

Orange carrot/Western carrot (Daucus carota subsp. sativus) is a root vegetable and it is commonly found in the markets. Carrots belong to the Apiaceae family, which also includes a significant number of vegetables, herbs, and spices like celery, parsley, fennel, coriander, and cumin.

Eastern carrot (purple carrot) cultivation was seen in the regions of Iran and Afghanistan from 900 to 1000 A.D. The purple pigmentation was due to the presence of anthocyanin. Western carrots cultivation was reported during the 1700s A.D in the Netherlands. Carotenoids, α- and β-carotene and xanthophyll are responsible for the carrot’s orange to yellow pigmentation. Here is the domestication of carrots from the beginning.

Purple, Yellow and White carrots
Pic Credit: Here

The evolutionary history of carrots seems quite complex and mysterious. When it comes to carrot domestication, it is clear that purple or white carrots were cultivated before western carrots. Wild carrots are the ancestors but it’s argued that domesticated carrots descend directly from them.

Carrot flower
Pic Credit: Here

Wild carrots were short, tough, bitter, and mostly used for aesthetic purposes. Western cultivars are separated from wild and eastern cultivated carrots, and some inbred lines have a purified genetic pattern shared with western cultivated accessions, reflecting the intensive breeding practiced in western regions.1

It was also reported that in the 17th century, Dutch growers cultivated orange carrots as a tribute to William of Orange, who led the the struggle for Dutch independence, and the color stuck. There is no solid reference to support the statement. However, there were paintings of orange carrots in the Byzantine illustration (512 A.D.).

Carrot
Pic credit: Here

Whatever the reason (Dutch, color, or carotene) for the domestication of carrots, they are rich in carotenes and vitamin A.3

Yet, one more study showed that purple carrots have more. However, the purple carrots were rich in nutraceutical components.4 Philipp W. Simon, a carrot geneticist has done tremendous work on the crop, and the information is available online.

Interestingly, these carrots diverged from grapes 113 million years ago, from kiwifruits 101 million years ago, and potatoes and tomatoes 90.5 million years ago.2 This might be the reason for anthocyanin and lycopene’s presence, but I am not sure about it.

A person showing that cross section of a purple carrot
Pic credit: Here

It is also true that scientists are working on getting the best out of both carrots by making sure they are resistant to disease, pests, and nematodes. Other than orange carrots, these colorful carrots are not widely available in India. I wonder, how would they taste?

All these are colorful, and the evolution and the history seem interesting. Be it white, yellow, purple, or orange, won’t it be lovely to see these beautiful colors on the plate?

Cheers!

PS: Carrot Halwa

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