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  A Grain of Italian Tradition I do not love risotto. This has always been, for my Italian family, one of my most intriguing quirks. This oddity soon became a source of indignation when my grandma found out that despite my distaste for risotto, I still loved sticky sushi rice and basmati rice in a soupy curry. You see, Italians care about their rice. But what is so special about the Italian way of growing and cooking "Rice the Italian Way celebrates the authentic tradition of cultivating and cooking rice, highlighting regional varieties like Arborio and Carnaroli that define Italy's rich culinary heritage." it? The secret grains behind a good risotto ‘Risotto’ is not just a recipe. It’s part of Italy’s national heritage and a significant product of the Italian economy. Italy produces around 1.3 million tonnes of rice each year, 53% of which are exported to other European countries. Global Agricultural Information Net...
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Avocado: The Cost of Production

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   The Economics of Superfoods During my first year of university, I went to the supermarket to buy an avocado and (it’s with great shame that I confess this) I returned home with a mango. Considering the sheer number of avocados that I eat today - in salads, on toast, as guacamole, you name it - it bewilders me that just a few years ago, I did not know what an avocado looked like from the outside. Realizing that my friends and family have also gone from ignoring them to loving them in just a few years, I decided to embark on a mission to find out as much as possible about the social and environmental impact of making avocados a staple in one’s diet. Here’s what I found. Where are avocados grown? Mexico is the largest avocado producer on Earth - but competition is rising. In 2017, Mexico was responsible for 33% of global production - within Mexico, the Michoacàn region is the most productive. Database of the Food and Agriculture Organisation of the United Nations. According...
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