Currently browsing posts about: Corn

I’m just getting around to reading an optimistic report from USDA about how much more energy we are getting from converting corn to ethanol. 

The report surveyed corn growers for the year 2005 and ethanol plants in 2008 and happily reports that energy yields are improving.  

Never mind that the mere thought of using food resources to feed cars rather than farm animals or people makes no sense from the standpoint of sustainability.   Early estimates of energy efficiency made it clear that it took almost as much—or, in fact, as much—energy to convert corn to ethanol as cold be obtained from the ethanol, and that the size of the energy yield depended on who was doing the estimating.   

This latest report says that “the net energy balance of corn ethanol has increased from 1.76 BTUs to 2.3 BTUs of required energy” since 2004.  If true,

Ethanol has made the transition from an energy sink, to a moderate net energy gain in the 1990s, to a substantial net energy gain in the present. And there are still prospects for improvement. Ethanol yields have increased by about 10 percent in the last 20 years, so proportionately less corn is required. In addition to refinements in ethanol technology, corn yields have increased by 39 percent over the last 20 years, requiring less land to produce ethanol.

I still think this is not a good idea.  A rational energy policy must develop sustainable sources, and corn is not one of them.

Investigators at the University of Hawaii have just analyzed nearly 500 samples of fast food for their content of stable isotopes of carbon and nitrogen.  These are not radioactive but do indicate whether a plant conducts its photosynthesis through what is called a C3 or C4 metabolic pathway.  Corn is a C4 crop.  The analysis shows that virtually all of the meat came from animals raised on corn.  The potatoes were typically fried in corn oil.  Corn, say the investigators, is the basis of fast food.  And virtually all fast food is raised or prepared the same way. 

Didn’t we know that?  Yes, but the technology used in these experiments is clever.  Michael Pollan discussed this kind of chemical evidence in Omnivore’s Dilemma. Although I do not think it was his intention, many readers came away with the idea that corn is poison.  It isn’t.   Corn is a perfectly reasonable food, especially when mixed with soybeans, and the mix works fine for fattening up cattle.  From the standpoint of nutrition and the environment, feeding cattle on grass would be ideal, but it may not always be practical. That’s why some forward thinking cattle producers are raising their animals on grass for as long as they can, and then doing a quick finish with corn and soybeans.

A more important issue may be corn subsidies. Cheap feed promotes industrial meat production, with all of its environmental and health implications.  CAFOs (confined animal feeding operations), as the Pew Commission said earlier this year, have truly dreadful effects on the environments of the communities in which they operate, are not healthy for animals, and overuse antibiotics, which affects human health.   Corn subsidies make CAFOs possible. 

We can argue about how much corn is OK, but I can’t think of any reason to exclude it from the diets of animals or humans.   Corn is a good source of calories and is about 10% protein.  Its oil is relatively unsaturated.  And high fructose corn sweeteners are an almost one-for-one substitute for sucrose. For humans in particular, fresh sweet corn in mid-summer is surely one of the great wonders of the universe.   As with so much else in nutrition, some corn is OK, but a lot may not be.

Try to get your mind around this one. To make high fructose corn syrup, it is necessary to (1) extract the starch from corn, (2) treat the starch with an enzyme to break it into glucose, and (3) treat the glucose with another enzyme to turn about half of it into fructose. OK class, explain how this can be considered natural? Answer: because the enzymes are fixed to a column and do not actually mix with the starch. Oh. So the FDA considers HFCS natural because Archer Daniels Midland and the Corn Refiners Association asked it to. Regime change, anyone?

Those clever King Corn guys are running a contest: who can make the best statement about food politics using clips from King Corn and whatever. The winner gets $1,000 and fame. The deadline is May 30, and here’s how it works.

So what’s going on with food prices? In the last year, milk is up 17%, dried beans 17%, cheese 15%, rice and pasta 13%, bread 12%–and eggs 25%. The last time I bought a quart of milk at my local anything-goes corner store, it was $2.40. Why? For eggs, it’s clear: growing corn for ethanol drives up corn prices and chicken feed. For eggs and everything else we have the perfect storm: increased demand (from China), decreased supply (ethanol), and higher fuel prices. I’m sure there are other reasons too, but these will do for a start. This is why food systems matter.

Earl Butz, former Secretary of Agriculture in the Nixon administration, died last week at the age of 98. He had a long and varied career, but in the context of food systems he is famous for having revolutionized U.S. agricultural policy. Instead of paying farmers not to produce food, he encouraged farmers to produce as much food as possible. They did, and indeed produced so much corn that new uses had to be found for it. Voila! High fructose corn syrup! The movie, King Corn, includes an interview with Mr. Butz. He was proud of having so greatly increased U.S. food production. Indeed, the number of calories in the U.S. food supply increased from about 3,200 per day in the mid-1970s to the present 3,900 per day, with all the consequences that I discuss in Food Politics and in What to Eat. His passing marks the end of an era.

I will end the year with the big issue of 2007: high fructose corn syrup. It is basically the same as sugar (sucrose). The “high fructose” is misleading. Sucrose is glucose and fructose (50/50). High fructose corn syrup is glucose and fructose (45/55 or 55/42). So whether you eat cane sugar, organic cane sugar, table sugar, or high fructose corn syrup, you are eating the same thing–glucose and fructose. Yes, fructose is metabolized differently, but most foods do not contain just fructose. The big issues are quantity and calories. Eating too much sugar (or starch, for that matter) is much more of a problem when there is lots of it and lots of calories from sugars or anything else. So we are back to moderation, alas. Enjoy your dessert and happy new year!

Yesterday’s New York Times carried an excellent article about the fuss in Europe over genetically modified (GM) corn. Europe has managed to stave off the introduction of GM crops but is under huge pressure to accept them from the World Trade Organization and the U.S. The argument: Because GM crops are safe for people and the environment (a scientific issue), trade rules must apply. But, as the article quotes Benedikt Haerlin of Save Our Seeds, “Science is being utterly abused by all sides for nonscientific purposes…It would be helpful if all sides could be frank about their social, political, and economic agendas.” This precise point is the theme of my book Safe Food: Bacteria, Biotechnology, and Bioterrorism (UC Press, 2004), which despite its title is about the politics of food safety and biotechnology. Its conclusion: even if GM foods are safe, they are not necessarily acceptable.