(PRWEB) May 26, 2011
Increasing fuel prices continue to wreak havoc on the price of food, increasing costs of: transportation, agricultural inputs and facility operations. Fuel prices have come back down in the last month but are expected to peak in late June putting even more stress on the price of food. Production demands continue to struggle to keep up with demand and prices increase on staple crops the poor in much of the world are at risk of malnutrition.
The price of food will likely even increase for the consumer, most acutely in meat and dairy prices. Fast food will likely take a hit as consumers seem to be unwilling to pay more, competition remains high, and food prices themselves peaking over the summer. Corn prices continue to rise as the pace of US corn planting continues to be slowed by poor weather conditions.
Inflation also continues to put pressure on food prices as they are being outstripped and have had the enormous impact of contributing to the destabilization Tunisia and Egypt. In the US food prices have also steadily risen faster than inflation. This especially difficult to bare in a bleak economic situation.
Grain prices were pushed higher throughout April and will likely increase throughout the rest of the summer. The FAO's price index showed a 4% gain in wheat prices and the cereal-price index gaining 5.5%. Supplies are unable to keep up with demand and emerging economies in country's like China are rapidly altering the global food market. China's demand for more grain intensive agricultural products like meat and dairy will rapidly change global grain consumption levels.
Tarragon is drought tolerant species. Tarragon grows best in well-drained fertile soil and in full sunlight. Division can achieve propagation. Tarragon also produces numerous wind-dispersed achenes in the fall. Each individual plant should be lifted and divided in early spring every two years. The divisions should be planted 24 inches apart and the roots should be place 2-3 inches deep. More planting and gardening tips.
Season's Recipe:Garlic Grapefruit Arugula Salad
1. 8 Cups of Arugula leaves or tender leafy greens
2. Handful of crumbled feta or Parmesan
3. 1 large or two medium grapefruits sliced
1. 3 tablespoons of extra-virgin olive oil
2. 3-5 cloves of roasted garlic pressed
3. lemon juice, salt, pepper and balsamic to taste.