N1HRV — broadcast
20261012 213000 UTC
387 transcript segments
Google Cloud Speech-to-Text API (Chirp) + Gemini 2.5 Flash Non-Thinking
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[00:00:00] is since the stone age. about
[00:00:02] 400 years ago, growers began cross-breeding the
[00:00:06] biggest and sweetest varieties.
[00:00:09] now German breeders believe they've finally done it and
[00:00:13] created the perfect
[00:00:14] strawberry.com,
[00:00:18] wow, the world of food on this
[00:00:21] edition of DW's science show. welcome to
[00:00:28] tastes, and Tomorrow today. Stefan Krega
[00:00:31] dreams of breeding the perfect strawberry and earning
[00:00:34] sweet royalties from it. Wow,
[00:00:37] wow,
[00:00:40] incredible. This combination is
[00:00:43] wow. There's nothing else like it. This is a whole new
[00:00:46] league.
[00:00:49] The berries are so big, growers and pickers would love
[00:00:52] them, and consumers definitely would too,
[00:00:55] 100%. This is a really, really good
[00:00:58] strawberry.
[00:01:01] but will this new cross ever reach supermarket shells?
[00:01:05] developing new variety can take up to 15 years and
[00:01:08] the road is full of
[00:01:12] the cold storage, which usually it's a pitfalls. at this horticultural research
[00:01:15] center, Simon is a bit like Heidi Clum, searching
[00:01:19] for the next top model of the strawberry world.
[00:01:23] he evaluates the most promising candidates from around the
[00:01:26] globe. are they resistant to disease and
[00:01:31] to propagate and how much fruit do they produce? right now,
[00:01:34] repeat fruiting varieties are in demand. here
[00:01:38] we have single crop varieties, they produce fruit once
[00:01:41] year, over there we have repeat fruiting or everbearing
[00:01:45] varieties. they flower and fruit throughout the growing season, so
[00:01:49] here they produce almost twice the yield, and because
[00:01:52] tabletop growing systems are
[00:01:53] expensive,
[00:01:57] lohnt sich das halt mehr damit zu arbeiten.
[00:02:00] when growers invest in high-tech production systems,
[00:02:03] they naturally expect a good return, but when it comes
[00:02:06] to flavor, repeat fruiting varieties still don't match the
[00:02:10] classic single crop strawberries,
[00:02:13] so can breeders combine the best of both worlds, high yields
[00:02:17] and great
[00:02:18] taste.
[00:02:22] that one had good flavor, but it could be a little firmer, so it's best for
[00:02:26] growers who sell directly to customers.
[00:02:30] After testing texture and flavor, Zemon also measures
[00:02:37] automobilion, Fridays on sweetness.
[00:02:40] Any new variety has to be better than what we're already growing. We
[00:02:44] know today's varieties inside
[00:02:46] out.
[00:02:49] Flavorless mass produced strawberries.
[00:02:53] Simon believes they'll become a thing of the
[00:02:55] past.
[00:03:00] Now for the final stop on the road to the perfect
[00:03:02] strawberry.
[00:03:05] Stefan Krega helped build this operation. Today he's
[00:03:08] back for visit. This is Europe's largest strawberry plant
[00:03:12] nursery. More than 100 million cold
[00:03:15] stored plants leave here every year, ready to be
[00:03:19] grown. We supply 3,500 customers
[00:03:23] in 26 countries. If you eat a strawberry in Germany,
[00:03:26] there's better than a 50/50 chance the plant came from beautiful.
[00:03:32] experts believe strawberries will increasingly be marketed by
[00:03:36] variety name, and for better flavor, customers may be
[00:03:39] willing to pay a
[00:03:40] and tastes, and little more. Stefan Krig's latest creation, the
[00:03:43] goddess variety is due to enter the mass market sometime
[00:03:47] soon. It's a repeat fruiting variety, but sweet and
[00:03:50] delicious.
[00:04:30] greenhouse gases on the planet, behind only the US
[00:04:33] and China. Research in Apples shows a
[00:04:36] simple way to interven.
[00:04:39] Once ripe, in Germany, the picked fruit is usually kept in cold
[00:04:43] rooms for up to 12
[00:04:45] less generational renewal in months, but once the apples are in there up to one and 10
[00:04:47] spoils. At peak season, that translates to up to
[00:04:51] 40,00 metric tons of apples wasted, roughly the
[00:04:54] weight of the Titanic.
[00:04:57] One of the main reasons that number is so high is... Once they're in cold
[00:05:01] storage, it's really difficult to find out how the apples are
[00:05:04] doing. This is Tuwani Hoffman, a researcher at the
[00:05:07] Libnet's institute for agricultural engineering in Potstam.
[00:05:11] It's important to keep the... uh code room doors closed to
[00:05:14] maintain the conditions uniform inside, because if you
[00:05:18] constantly open the door so you would change all the environment, how the
[00:05:21] air flows, how the temperature is is
[00:05:25] distributed, so once they're in cold storage,
[00:05:28] you can hardly look at the apples, let alone see inside
[00:05:31] them, their condition has to be guessed at from factors like the
[00:05:35] temperature and humidity of the air inside the storage
[00:05:38] chamber, but it's really difficult to see how the fruit is getting on in
[00:05:42] cold rooms, an environment that's even a little bit too humid, for
[00:05:46] example, is not good news for the apples. the
[00:05:49] condensation process on the surface of the fruits,
[00:05:53] it can lead to the proliferation of
[00:05:56] fungy or bacterias or any microorganisms which are there,
[00:05:59] because imagine we already have the nutrients from the fruits and now
[00:06:02] we are also offering water, so we are just making a favorable
[00:06:06] condition for them to proliferate.
[00:06:10] that's where these sensors come in. "we are not only
[00:06:13] collecting data and logging it into the
[00:06:16] sensors, but we are also streaming in real time so we can see it
[00:06:20] uh in real time what is happening inside
[00:06:24] closed system.
[00:06:26] Currently operators generally would only see how many apples have
[00:06:30] spoiled at the end of the cold storage period,
[00:06:33] but in Potstam, twin of the fruit made from repurposed
[00:06:37] Christmas bobbles filled with hydrogel is helping
[00:06:40] researchers see what's going on. the synthetic
[00:06:43] apple mimics the health of the actual apples in cold storage and
[00:06:46] gathers information. sensors directly on the fruit measure
[00:06:50] condensation. this means the cold room conditions can be
[00:06:54] adjusted quickly after the reading is taken. now we also can
[00:06:58] get information directly from the the fruits within
[00:07:01] the bulk of fruits and this is really important because we
[00:07:05] know exactly what are the needs of these
[00:07:07] fruits? the sensors could be used to check the health
[00:07:11] of fruit kept at warm. temperatures as well, like melons or
[00:07:14] papayas. In Indonesia, food is often lost
[00:07:18] because of the way it's harvested, efforts to curve the loss are also
[00:07:21] hampered by lack of access to technology.
[00:07:25] Felicita Schneider is an international expert on the
[00:07:28] topic. In countries like Indonesia, I think
[00:07:31] technology can be major game changer.
[00:07:34] Um, especially AI supported technology can
[00:07:37] support the building of resilient and
[00:07:41] sustainable. food systems. I think the
[00:07:44] challenge for Indonesia is implement it a
[00:07:48] national scales, because technology is only as
[00:07:51] good as the users of the technology. One
[00:07:55] group of such users could be smallholder farmers. They
[00:07:58] dominate Indonesia's agricultural sector. Improving their
[00:08:02] access to technology could be a way to minimize the
[00:08:05] loss of crops after harvesting, for example. It's
[00:08:09] especially important with small holders to... to provide
[00:08:13] a good framework for the implementation of
[00:08:16] technology, so for example, you could provide
[00:08:19] trainings and awareness building campaigns
[00:08:23] within the small holders.
[00:08:25] researchers say interventions in the food chain are one of the most
[00:08:29] effective ways to help solve the problem. if technology
[00:08:33] like these sensors can be rolled out a national level, it could
[00:08:37] be major boost in the fight to reduce food waste
[00:08:40] worldwide.
[00:09:02] intense characteristic oder after consuming
[00:09:05] asparagus?
[00:09:08] Whether green or white, shoots from the asparagus are viewed as
[00:09:11] healthy edition. to any diet, but eating it can have
[00:09:15] noticeable side effect: soon after consumption, your urine can
[00:09:19] acquire a powerful loder, or at least
[00:09:22] in some people it can, lots of people would recognize the
[00:09:25] scent, though some can't smell it at
[00:09:28] all, confused yet?
[00:09:31] okay, let's start at the beginning.
[00:09:34] researchers believe that what ultimately leads to that smelly tinkle
[00:09:38] is a small molecule the plant contains lots of.
[00:09:42] Called asparagusic acid, it's pretty
[00:09:45] odorless, but see those two esses down at the
[00:09:49] bottom, those represent sulfur atoms and sulfur
[00:09:52] is an element that plays role in lots of powerful
[00:09:55] sense. It's a major component in skunk
[00:09:59] spray for instance, and it gives garlic its characteristic
[00:10:03] pong.
[00:10:05] After you chowel down on the vegetable, your body can turn
[00:10:08] innocuous asperagus acid into stuff that reaks.
[00:10:12] lot more, like dimethyl sulfide,
[00:10:16] one component in the smell of rotting meat, or
[00:10:20] methanethyol, which helps give some cheeses their
[00:10:23] distinctive tangy. smell, and not just
[00:10:26] cheeses.
[00:10:29] The molecule is also associated with bad
[00:10:31] breath. But not everyone's metabolism turns
[00:10:35] asparagus acid into lots of stronger smelling
[00:10:38] stuff. Some people don't have detectable asparagus
[00:10:42] pee. Why? Either their bodies don't break down
[00:10:45] asparagus acid in the first place, or don't turn it into
[00:10:48] noticeable levels of stinky compounds. What
[00:10:52] makes things even more complicated is the sense. of smell
[00:10:55] itself. Special cells inside your nose
[00:10:59] are studded with different kinds of highly specific
[00:11:02] receptors. When the right scent molecules dock on, you
[00:11:06] smell that specific smell. But if you
[00:11:08] don't have the genes to make receptors for the stinky compounds
[00:11:12] and asparagus pee, you won't smell them, even in your own
[00:11:15] urine. So bottom line, not everyone who
[00:11:19] eats asparagus will necessarily produce strongly
[00:11:22] scented characteristic pee after. and even in those who
[00:11:25] do, not everyone will be able to smell
[00:11:28] it.
[00:11:31] how can we feed a growing global population without pushing
[00:11:35] our planet to its limits?
[00:11:38] from rethinking livestock farming to reinventing how
[00:11:42] food is produced, the future may also include lab grown
[00:11:45] food.
[00:11:49] the global appetite for chocolate keeps flowing and growing, but the price
[00:11:52] of cocoa beans has been anything but sweet. Soring by up to 400
[00:11:56] perent in just two years. With
[00:11:58] alternatives urgently needed, a Swiss company is turning to Coco grown
[00:12:02] in bioreactors.
[00:12:04] Inside cells multiply and later become the raw material for chocolate
[00:12:08] made on the shores of Lake Zeric instead of in Ghana. The challenge
[00:12:12] for food brewer right now is that it isn't making money yet.
[00:12:16] Approval is a long and expensive
[00:12:18] process.
[00:12:20] Sticking it out with products that you can't yet sell is very difficult.
[00:13:33] Coco has spent seven years developing its machine, scanning stakes
[00:13:37] in a CT scanner to build the mathematical blueprint for
[00:13:40] recreating the cuts of meat. Now its
[00:13:43] first industrial system is ready. In seconds
[00:13:46] it can create rashes of bacon made from chicken meat and plant
[00:13:49] fat, and by the time it hits the pan, it looks like
[00:13:53] this:
[00:14:00] This product has 30% less CO2, 66%
[00:14:04] fewer calories, plus we can reach the 19% of the
[00:14:08] world's population who don't eat
[00:14:10] pork,
[00:14:14] bacon may not be everyone's favorite, but this version is
[00:14:17] surprisingly tasty, made from leftover meat pieces from the slaughter
[00:14:21] process and
[00:14:24] the same method. works with beef too,
[00:14:27] whether fish or meat, this approach ensures that slaughtered animals
[00:14:31] are used more efficiently.
[00:14:34] back in Switzerland, food brewer has already produced its first
[00:14:38] chocolate from lab grown coco, but does this
[00:14:41] spell competition for traditional cocoa
[00:14:43] farmers?
[00:14:48] we won't be displacing any jobs, because global demand for cocoa is
[00:14:52] so high that with this technology we'. There's
[00:15:10] agriculture now, farmers children no longer want to
[00:15:14] work in the fields, there are other opportunities.
[00:15:17] In this sense, we're looking for ways to attract these children who were
[00:15:21] born in the age of technology to work in this kind of agriculture.
[00:15:33] being turned into chocolate in the US within a year. In the
[00:15:36] EU. stricter approval rules mean it will take few months
[00:15:40] longer.
[00:15:42] Tropical rain forests are being cleared and burned to make way for oil palm
[00:15:46] plantations. Wildlife loses habitat,
[00:15:49] greenhouse gas emissions rise and pesticides harm both people and the
[00:15:53] environment. Palm oil may be everywhere, but producing it comes
[00:15:57] a heavy cost. Now
[00:15:59] scientists in Frankfurt are testing a different approach, producing
[00:16:03] key fatty acids industrially instead of using tropical crops.
[00:17:37] enzyme, the yeast becomes a tiny factory, inside
[00:17:41] bireactor, it produces the desired fatty acid in the
[00:17:44] form naturally found in palm
[00:17:46] oil.
[00:17:49] getting there took years of work, the team came up with
[00:17:52] ideas, tested them, refined them, and started
[00:17:55] again. thousands of experiments demanded scientific
[00:17:59] skill, imagination, and a great deal of patients.
[00:18:03] vier oder fünf zklen. die forschung ist
[00:18:05] inspiriert. take inspiration from what came
[00:18:09] before, test one idea after another, and then
[00:18:12] suddenly a small change unlock something
[00:18:14] big.
[00:18:18] the science has shown what's possible. the next challenge
[00:18:21] is scaling the process for large-scale production with the help of
[00:18:25] industrial
[00:18:25] partners.
[00:18:29] the interest from industry is already there. one company is
[00:18:33] expressed serious interest and contributed to parts of our work.
[00:19:07] palm plantations won't disappear anytime soon,
[00:19:11] this research brings us one step closer to a more sustainable
[00:19:15] future.
[00:19:18] when you hear soul food, you might think of comfort
[00:19:21] classics: mac and cheese, barbecue ribs
[00:19:25] or crispy fried chicken, but behind the name lies rich history
[00:19:29] that's often been reduced to stereotypes.
[00:19:32] there is absolutely no way in the world that
[00:19:36] black folks. only ate scrat how people are making decisions
[00:19:40] about what they're
[00:19:41] eating.
[00:19:48] lot of times when we think about the foods of especially black
[00:19:51] folks, we often point to oh, they're just eating sole food, and so their
[00:19:55] food decisions are essentially entangled in the past. according
[00:19:59] to the narrative, enslaved Africans in the Americas were
[00:20:02] only given scraps eat, the part of a pig that whites didn't
[00:20:06] want, called awful, ears
[00:20:09] snouts, tails and enerds. the story
[00:20:12] goes that the enslaved people often used hot spices and
[00:20:16] sugar to make these parts tastier or deep fried
[00:20:19] them. dishes like that still exist today, but they're
[00:20:22] generally viewed as bad for your health and belong to a
[00:20:25] cuisine colloquially referred to as soul food. we
[00:20:29] have eaten a variety of foods. so that
[00:20:33] whole scraps narrative is one that really captured.
[00:20:37] was sort of 1800s to
[00:20:39] 1865 at the end of enslavement,
[00:20:43] probably a traveller's account that saw black folks
[00:20:47] eating opal or the leftovers. or the
[00:20:50] entrails, but that absolutely is not the
[00:20:54] whole of African and African-American
[00:20:56] diet. Psychey Williams Forson wrote a
[00:21:00] book entitled eating while black. She's a professor of
[00:21:04] American studies at the University of Maryland. When you have
[00:21:08] people who repeat those narratives
[00:21:11] without knowing the history,
[00:21:14] you repeat the the
[00:21:15] stereotype.
[00:21:19] Another step. stereotype is that black people love eat
[00:21:22] watermelon and chicken. back in
[00:21:25] 2008 when Barack Obama was first elected US
[00:21:29] president, caricature circulated online of the
[00:21:33] White House with huge watermelon patch on the front
[00:21:36] lawn.
[00:21:39] there was nothing cute about it, it was absolutely racist
[00:21:43] be found in the post slavery
[00:21:46] era in the U.S. when some black people sold watermelon. earn
[00:21:50] money, slice resembles a wide smile, which is how black
[00:21:54] people were often portrayed,
[00:21:56] always grinning, always happy, always wonderfully
[00:22:00] delighted to be in servitude to white
[00:22:03] folks. we were accused of being watermelon eating
[00:22:06] darkies, chicken stealing darkies. that
[00:22:10] narrative goes all the way back to
[00:22:13] enslavement when we were often accused
[00:22:16] of um stealing.
[00:22:20] chickens, but stereotypes aside,
[00:22:24] another discussion is going on. statistics show
[00:22:27] that black people in the US are more likely to be
[00:22:30] overweight and they suffer from heart disease and diabetes more
[00:22:34] often than whites or latinos.
[00:22:37] an unhealthy diet is usually blamed, one rich in
[00:22:41] foods high and fat and sugar, like sou food
[00:22:44] or fast food.
[00:22:47] i think one of the things that motivated me, to do this
[00:22:50] research, um, was this, this conversation
[00:22:54] about health disparities, right? Sociologist
[00:22:58] Joseph wrote his dissertation on the black
[00:23:01] population in Jackson, Mississippi,
[00:23:05] and I wanted to know how black people up and down the
[00:23:08] socio-economic ladder make decisions about what they eat. I
[00:23:12] started with people who are homeless, I spent all my days with them, I
[00:23:16] ate what they ate, I only ate when they ate, and then after
[00:23:19] the... months through connections that I had made, I moved
[00:23:22] up to people are in poverty. Zinani um had two
[00:23:26] children at the time, has three children now. What I did was
[00:23:30] just spend time with Zanani and start to see what social
[00:23:33] structures is she experiencing.
[00:23:37] The term food deserts is often used to describe areas
[00:23:40] where there's not enough healthy food available, many
[00:23:44] times where socially disadvantaged people live,
[00:23:47] where supermarkets offering fresh produce. are far
[00:23:50] away,
[00:23:53] the scenario often goes hand in hand with an oversupply
[00:23:57] of cheap, unhealthy offerings from fast food
[00:24:00] restaurants,
[00:24:03] but does that description apply to where people like Xanani the single
[00:24:06] mother lived?
[00:24:09] if we look at Z9's food availability by just um drawing a circle
[00:24:13] around her address and seeing what kinds of grocery stores are available to her,
[00:24:16] I don't think we will capture as much, this...
[00:24:20] includes thinking about how she gets housing, it
[00:24:23] includes how she thinks about getting healthcare,
[00:24:26] transportation. i think for me food
[00:24:29] availability includes all those things and if we're able
[00:24:32] to think about her food,
[00:24:36] what's what what she has access to as being related to
[00:24:39] these other structures, i think it gives us lot more
[00:24:42] analytical.
[00:24:45] but back to the topic of soul food, which doesn't just include
[00:24:49] ingredients like: meat, fat and sugar, but often also
[00:24:52] plant-based components like sweet potatoes,
[00:24:55] beans, kale and ocra. foods popular
[00:24:59] among foodies today because they're considered
[00:25:02] healthy.
[00:25:04] it's a variety of foods that in combination would be
[00:25:08] most familiar to anyone who has southern groups. but also in
[00:25:11] African-American communities, we help to build
[00:25:15] the cuisine and the
[00:25:17] culinary
[00:25:19] legacy. the United States of America and
[00:25:22] globally, there's absolutely no way we survived offer
[00:25:26] merely scraps. Please don't
[00:25:30] reiterate the single
[00:25:31] story.
[00:30:28] Respectfully, you are watching Sport Klub News.
[00:30:31] central. Today's topics are football,
[00:30:34] basketball, water polo tennis. Let's first hear
[00:30:38] the most important information for
[00:30:40] today.
[00:30:42] It's time for the long awaited match in
[00:30:46] which Željko Bradović comes to visit his
[00:30:49] Partizan, but as the coach
[00:30:51] of Palantanaikos.
[00:30:54] Crvena Zvezda without E-book from Undu and
[00:30:57] Jonathan Motley went on their way.