Posts Tagged ‘Fairtrade’

Review of Green Ideas in General Election

Sunday, March 21st, 2010

The UK’s General Election will be held soon – the weight of money is for it to coincide with the Council elections slated for 6 May 2010 but these could probably be shifted to coincide with a later General Election which must be latest of 3 June 2010.  My gut instinct is that Labour will call the General Election pretty soon after Budget Day on 24 March 2010.  Gordon Brown loves detail and he will feel that this gives him an advantage as he will be able to state that he has a fully costed programme and “where are the other parties’ costed budgets!”

However, I think he misses the point which is that Prime Ministers must have vision and focus on the “whys of life” rather than the details of the “what and how of specific policies”.  This made Tony Blair more inspiring for the electorate as a whole rather than specific Labour interested groups, i.e Blair could look outside to the wider electorate rather than just look inwards to his core voters – in fact, Blair perhaps made mistakes by sometimes appealing more to voters outside his Labour core base and hence got kicked out by his own. 

In fact it is vision that seems to be missing in politics generally at present and I need something to stop me joining the most popular party of all – the non-voters!  Even Obama in the US does not seem to be really living up to his hype, and may just be about to repeat the policies of former US Presidents by continuing with policies on nuclear weapons largely unchanged from the past. 

That’s a fairly waffly introduction to stating that the General Election will be soon whatever the details of the actual timing.  So we thought we would look to the Green Vision that will be hidden inside the main parties’ manifestoes and will read through the political programmes of all major parties plus a few extra, so that will be Conservative, Green, Labour, Liberal and SNP, doing them in strict alphabetical order.  That will be hard enough work I reckon.

We thought we would look at a few major things:

  1. How much space is given over to green ideas?
  2. How plausible are policies on the Environment, Energy and International Development?
  3. What money (if any) is given over to support Sustainable Development, Renewable Energy etc?
  4. Are there any surprises lurking in the text, eg on Afghanistan or Genetically Modified Crops or Nuclear Weapons?

We’ll have a go, but perhaps we will have bitten more off than we can chew on this one.

Steenbergs Fairtrade Vanilla – Some Background

Tuesday, March 16th, 2010

I tried to post a response online at The Times in relation to their article but they wouldn’t post it – perhaps it was too long or too partisan.  In any case here are some further details on Steenbergs vanilla

The article in The Times is unfortunately in part true as child labour is one of the big problems with vanilla in Madagascar and the developing world.  I am not sure about widespread employment of children below the age of 8 years old, but it certainly might exist in pockets and will tend to happen around harvest time on family farms. 

Other major problems include: very high levels of general poverty and low levels of development within Madagascar where GNI per capita is $410 for 2008 compared to $45,390 for the UK, ranking Madagascar 145th out of 182 countries; and environmental issues such as degradation of the rainforests for slash & burn agriculture and massive losses of unique biodiversity in Madagascar. 

These issues are being addressed in a small way by Steenbergs through a focus on (a) organic agriculture and (b) Fairtrade vanilla, but the fight must still go on to improve further the development prospects of the Malagasy people.

Steenbergs vanilla beans come from three Fairtrade projects in North Eastern Madagascar with about 1000 farmers structured into co-operatives.  Employed staffing is low at 60 people with a large amount of seasonal workers, reaching up to 400 people.  Child labour is prohibited.  All workers are paid above the minimum Malagasy wage and lunch is provided for free and is not deducted from wages.  All employees work 8 hours a day from Monday to Friday and 4 hours on Saturday morning.  If additional work is needed, overtime is paid at a higher rate.  The working week is no more than 60 hours.  Employees are provided with work clothes. 

Here are some basic facts relating to financial status of region:

  • Vanilla represents over 90% of agricultural income of planters’ families with rest coming from sales of coffee and some rice, but perhaps more importantly it is these cash crops that enables farmers to generate income above pure subsistence farming; the rest of their farming is cassava, rice and vegetables for their own consumption.  Each planter produces on average 400kg a year of green vanilla (unprocessed vanilla) every year which generates income of roughly $600/year per family.  Switching to organic Fairtrade vanilla generates income of over $2,000 for the same crop, an increase of $1,400 per year per family. 
  • So without Fairtrade and organic, vanilla farmers only earn less than $2 a day to live on and so their standard of living is miniscule, and even with Fairtrade and an income of $5.5 a day there is still a long way to go.  On top of this, a typical Malagasy family comprises 8 people plus sometimes some additional grandparents, and they live in  a bamboo hut of 20 – 30m2.
  • As for schooling in the vanilla growing regions, 80% of children aged 6 – 11 go to the local state school, but only 10 – 15% continue to middle school (12 – 15 years old) and 3% continue their schooling beyond the age of 15 years old.  Schools are usually about 100m2, which is then used to teach 4 grades, i.e. 300 children, in the same space.
    Vanilla Planters Walking Along Track

    Vanilla Planters Walking Along Track

  • Other social information: with a few exceptions, mains drinking water is not available nor is electricity.  Transport is by foot along country tracks and average distances of travel to various places are: 5 – 8km to middle school; 25km to high school; 25km to nearest dispensary for pharmaceuticals; and 90km to nearest hospital with first 20km by foot.

The Fairtrade premium has been used in the last year for the following:

  • Purchase of land and construction of silos for storage of rice
  • The repair of bridges and other small structures
  • Improvement of school facilities

Other projects being looked at include:

  • Drinking water supply and sewerage infrastructure
  • Improvement of country tracks to make walking easier
  • Irrigation systems to aid rice farming and stop “slash & burn” farming techniques
  • Plan on AIDS awareness to be conducted at school

For me, even Fairtrade seems like a drop in the ocean and more needs to be done.  But the key is to start taking those small steps towards greater economic stability and social improvements and to halt environmental degradation (stop the slash and burn of the forests). 

 

Vanilla Flower

Vanilla Flower

Fecondation or Hand Pollination of Vanilla Flowers

Fecondation or Hand Pollination of Vanilla Flowers

Initial Heating To Kill Green Vanilla Beans - Echadaudage

Initial Heating To Kill Green Vanilla Beans - Echadaudage

Curing and Testing the Maturing Vanilla Beans

Curing and Testing the Maturing Vanilla Beans

Sorting And Packing Fairtrade Vanilla

Sorting And Packing Fairtrade Vanilla

Child Labour and Vanilla

Monday, March 15th, 2010

There was a pretty damning article in The Times yesterday about child labour and low prices paid for vanilla from Madagascar – see http://www.timesonline.co.uk/tol/news/world/africa/article7060962.ece, however rest assured our vanilla beans are not creating abuse like that.  Here is my full response to the article:

“At Steenbergs, we were one of the first people in Europe to start with Fairtrade spices before any of the supermarkets or other major spice brands.  We hate the fact that such a small amount is being on the high street for commodities that mean the difference between a sustainable living and real poverty and hunger for families in the developing world, including child labour on a big scale; a few pence saved by Tesco or Sainsbury translates into a huge difference back on the small farms in Madagascar, India and Sri Lanka.  When Axel Steenberg (that’s me) and Sophie Steenberg (my wife) started buying and selling organic spices back in 2003, there had been a few bad crops of vanilla in Madagascar so 90% of world supply disappeared overnight and the price of vanilla shot up to $500. We worked hard to pioneer Fairtrade spices and became one of the first to do these in the world.  As for vanilla, small farmers in India borrowed money and started planting vanilla plants to “cash in” on the boom, only for Madagascan supply to come back and the prices on the world market to collapse to below $20 now, leaving farmers in India with unpayable debts and suicides rising.  That’s where Fairtrade comes in, as it put a floor on the vanilla price purchased from source at $45 per kg of vanilla plus $6.50 as a Fairtrade premium, as well as having rules on using child labour and educating children and so on.

Fairtrade rules state that no child below the age of 15 may be employed (contracted) and any work may not interfere with schooling, or jeopardize “the social, moral or physical development of the young person”.  Also, the people involved must work under the Small Producers rules of Fairtrade and cannot be big industrial concerns.  This is audited annually by auditors working for Fairtrade as there is a fine line between a bit of casual work on the family farm (which is permitted and cannot be policed) and employed work which could drift to become like the article above.  The minimum price of $45 per kg is the price that is paid by our exporters of vanilla, whether from Madagascar or India, to the farmers groups plus the various costs of getting it here to Ripon in North Yorkshire.  We pay more for the gourmet high quality beans that we use for Steenbergs products or sell to people like Crazy Jack’s and a bit less for extract grade Fairtrade vanilla beans that go into Steenbergs organic Fairtrade vanilla extract, so when you buy these products we have paid minimum prices way above the world market price, as well as adhering to the rules of Fairtrade and a chain of custody that ensures money gets down to the people who matter.  We are currently redesigning our vanilla packaging and you will be able to get two Steenbergs organic Fairtrade vanilla beans for less than the price of non-organic vanilla in a supermarket – about £4.50 for two.

One of the things to look out for is that the vanilla in the your chocolate bars is actually from a Fairtrade vanilla.  So I am not convinced that your Fairtrade Dairy Milk Bar from Cadbury’s contains any Fairtrade vanilla, so it’s a bit of a swizz, just like the Green & Black’s Fairtrade Maya Chocolate Bar that does not include Fairtrade vanilla just a straight old organic one.

Find out more at http://www.steenbergs.co.uk/category/22/fairtrade-products for fairtrade products and about our ethics at http://www.steenbergs.co.uk/article/show/48/steenbergs-business-social-and-ethical-principles and about how Fairtrade works at http://www.steenbergs.co.uk/blog/2009/09/fairtrade-spices-standards-a-reprise/

Steenbergs Launches New Design For Spice Tins

Friday, February 5th, 2010

At Steenbergs, we have been doing a lot of work trying to refresh parts of our organic spices and seasonings range.  Now we have relaunched our spice tins into a bright new label and an elegant rolled tin.

Steenbergs new spice tins

Steenbergs new spice tins

Part of what we have been seeking to do is to pull out parts of our long list of spices and seasonings that can either sit as a standalone range, such as our Home Bakery products (which we relaunched in August 2009), or added value blends that differentiate Steenbergs in the spices and seasonings world. 

We have a range of over 200 blends that we make in small batches by hand which is way more than industrial spice blenders and packers can hope to do – they just don’t have the ability to work on small batch runs nor the inclination.

So during 2009 we redesigned the spice tin, which was originally a spice dabbah made for us in Mumbai in India, to a rolled tin that is now being made for us in China.  This new tin was launched in mid 2009 and looks much smarter and more elegant than the old tin that we felt was a bit shiny and the shapes of the actual dabbahs were inconsistent.

In the latter part of 2009 and through to early 2010, we have created a new look label for a few of our most popular blends – Steenbergs Signature Blends.  These labels are brightly coloured, individual for each seasoning and now include a recipe idea.

The labels were printed last week and are now launched on the web site and will be officially launched at the forthcoming Organic & Natural Products Show at Olympia in April 2010. 

They have great shelf presence and we expect to add maybe another 5 – 10 more over the next 2 years.  The blends that are currently available are:

Organic Fairtrade 4 colour pepper
Organic Fairtrade curry powder
(a new blend!)
Organic Fairtrade garam masala
Organic Harissa with Rose Petals
Organic Herbes de Provence
Organic Italian Herbs

Organic Mixed Herbs
Ras al hanut
Zaatar

Tell us what you think, and what other Steenbergs products we should add to this range of Signature Blends – I am thinking China 5 Spice, Dukkah, Jamaican Jerk and Mexican Chile Powder.

Development thoughts about vanilla from the Congo

Friday, January 29th, 2010

I like the vanilla beans from the Congo because of their story.  I like the idea that the vanilla beans are grown in the Democratic Republic of Congo in the Virunga National Park.  I, also, like the fact that this is a fair trade story, where local people are striving to improve their lives through high quality agriculture.  It shows how fairtrade is part of the process of international development and not the only solution. 

Mountain gorilla in Virunga

Mountain gorilla in Virunga

Just like at Bwindi Impenetrable Forest, the Virunga National Park has a popular and successful gorilla tourism program whereby relatively wealthy people from the developed world pay $500 to spend 1 hour looking at the mountain gorillas, plus the cost of general tourism like hotels, catering and transport, and then there are the game reserves throughout the region, for example the Queen Elizabeth and Rwenzori Mountains National Parks in Uganda.  So you have got tourism and premium agriculture bringing in foreign currency to this poor region and helping to lift the region out of pure poverty. 

However, still it needs to develop its own bedrock of economic activity, rather than purely be reliant on sales of vanilla beans to Europe or tourism to Europe and America, so that’s where NGOs can step in, developing and nurturing small entrepreneurial activity.  I love the dried mushrooms that we get from Tropical Wholefoods, which are grown and dried by farmers in Colombia and Zambia and apricots from the Hunza in Northern Pakistan.  The Hunzas were one of the people studied by British colonialists that became the germ of the idea of organic agriculture, and was written up by Sir Robert McCarrison who felt the Hunzas to be the “direct embodiment of an ideal of health and whose food was derived from soil kept in a state of the highest natural fertility” (quoted from Sir Albert Howard’s “Farming & Gardening for Health or Disease”).

However, there needs also to be the development of a manufacturing sector in these countries that trades locally within Africa.

Recipe – Baking Chocolate Brownies For Haiti

Sunday, January 24th, 2010

Our children’s school council have decided to run a cake stall tomorrow to raise money for Haiti.  I feel especially moved by Haiti as my grandmother was born next door in the Dominican Republic, which has escaped the horrors of their neighbours.  This recipe is something my daughter and I cooked up this afternoon.

Ingredients

220g / 7oz butter, organic where possible
450g / 16oz caster sugar, organic & Fairtrade where possible
90g / 3oz cocoa powder, organic & Fairtrade where possible (Suma do a great one)
270g / 9.5oz self raising flour (we used an organic flour by Sunflours)
4 eggs (ideally organic & free-range please)
4TBSP milk, organic if possible
1tsp Steenbergs organic Fairtrade vanilla extract
100g / 3.5oz chocolate, ideally organic & Fairtrade – we used Green & Blacks cooking chocolate, which we bashed into small chunks with a rolling pin

Lightly grease a metal baking tray and line the base with baking parchment.  Heat the oven to 180oC /350oF.

Sift the organic self-raising flour and organic Fairtrade cocoa powder together into a large mixing bowl.  Add the caster sugar, butter, free range eggs, milk and Steenbergs vanilla extract to a food processor.  Whizz it all up together.  Add the flour-cocoa mix and process once again until you have got a sloppy, dark brown mixture.

Pour the mixture into the prepared pan and then add the chocolate chunks.  We then gave it a gentle stir with a knife to mix in the chocolate bits, then smoothed over the top to give a roughly even covering.

Bake for 20 – 25 minutes until just set in the middle – a wooden skewer into the centre should come out with just a few moist crumbs on it.  Don’t overbake.

Leave to cool completely in the pan before cutting into squares and serving, or in this case boxing up to take to school tomorrow.

[Sorry no photos today as I have left the camera at work!]

Update 29/1/2010: the school raised £142 for the Haiti appeal which for 100 children is truly brilliant.

Recipes – Oranges And Lemons For Really Great Homemade Biscuits

Friday, January 8th, 2010

While snowed in in the cold countryside of Northumberland, we enjoyed some warming chai as well as delicious mulled wine using our organic Fairtrade mulling wine spices.  I also concocted a couple of citrus based biscuits, with one of them coming from the Jane Fearnley-Whittingstall’s great cook book for Granny’s.

Snow covered Northumberland - New Year's Day 2010

Snow covered Northumberland - New Year's Day 2010

Here they are:

Classic lemon biscuits

Carefully measure out your biscuit ingredients

Carefully measure out your biscuit ingredients

75g/ 3oz softened butter
75g/ 3oz Fairtrade caster sugar
150g/ 6oz Sunflours plain flour
¼ tsp sea salt
Grated peel from 1 unwaxed lemon
1 egg yolk from a free range hen
Some cold water (this may be needed)
1 tbsp Fairtrade icing sugar

Pre-heat the oven to  165oC/ 330oF and lightly oil 2 – 3 baking trays.

Cream butter and sugar together, then add the rest of the ingredients to the bowl and stir together with a wooden spoon.  It will be slightly crumbly, but with a bit of kneading and perhaps a teaspoon or two of cold water, you will get a light paste.

Rolling out the biscuit pastry

Rolling out the biscuit pastry

Lightly flour a surface and roll out to about ½ cm thick and cut into shapes.  We used all sorts of shapes including using some oval shapes from my great grandmother.

Cutting out Christmassy biscuit shapes

Cutting out Christmassy biscuit shapes

Put the shapes on the baking trays and bake for 7 – 10 minutes, but watch them carefully as they will suddenly be cooked.  We used an Aga and found that the back of the tray cooked very quickly and some got burnt the first time around.

Remove from oven when just turning golden, then leave to cool a bit before carefully transferring to a wire cooking rack.  Sprinkle with icing sugar in a tea strainer.

Snowy lemon biscuits

Snowy lemon biscuits

Orange biscuits

Grating an orange

Grating an orange

115g/ 4oz  sliced almonds
115g/ 4oz Fairtrade caster sugar
85g/ 3oz softened butter
55g/ 2oz self-raising flour
Grated peel and juice from 2 oranges (you may only need 1½ of these)

Pre-heat the oven to 165oC/ 330oF and lightly oil 2 – 3 baking trays.

Mix all the ingredients together except the orange juice.  Now add juice from 1½ oranges and stir together.  Check the consistency which should be like a sticky batter.

Drop a teaspoon dollop onto the baking trays and set them apart as they will spread out very thinly.

Cook for 7 – 10 minutes and remove when just turning golden brown at the edges. Then leave to cool a bit before carefully transferring to a wire cooking rack.

Orange jumbles

Orange jumbles

The lemon biscuits are classic firm biscuits like a harder shortbread, while the orange biscuits are wonderfully chewy and moreish.  All-in-all they lasted about 20 minutes.

Recipe For Luxuriant Chocolate Chai Latte

Friday, January 1st, 2010

The snow is still here and it’s a white and cold Christmas and New Year period.  We’ve travelled to Northumberland, my home county, where we have observed the traditional first footing in a harshly, cold and rural climate – I love it. 

First footing is a Northumbrian superstition, where the first person to cross your threshold in the New Year must be a dark-haired man (and absolutely not fair or red haired or a woman), and he must bring gifts of bread, coal and money if the family is to be lucky for the year and have food, heat and wealth during the coming year.

But we needed a way to cheer ourselves up this morning after a short walk out in the snow, and this is what I came up with.

Ingredients

2tbsp organic Fairtrade strong black tea – Assam or South Indian would be good*
350ml/ 12½ fl oz freshly drawn water, brought to the boil
120ml/ ½ fl oz  full/ whole milk
½tsp organic cinnamon powder
¼tsp organic allspice powder
¼tsp organic cloves powder
1tbsp organic cocoa powder + some extra for dusting
Whipped cream (optional)

Boil the freshly drawn water in a pan on the hob.  Then switch off and add the strong black tea – allow this to stew away for 5 or so minutes.

Add the milk, chai spices and cocoa and simmer gently for 3 minutes.

Pour straight into mugs or large tea cups.  If you’re feeling decadent, you can add a dollop of freshly whipped cream and sprinkle some cocoa or cinnamon over the top.

Relax, enjoy and smile.  We enjoyed our chai latte with some orange biscuits and some lemon biscuits that we had made earlier in the day.

* I used a high grown South Indian from the POABS Estates – it was a FBOPF, ie some small fannings from a traditionally processed tea.  Fannings are great for this sort of tea as they get the colour and flavour through quickly, while the sweetness of the chai tones down the slight bitterness of the leaf.

Kit-Kat Goes Fairtrade

Monday, December 7th, 2009

Fairtrade has just announced that Kit-Kat, the massive brand of Nestlé in the UK, is switching its cocoa over to Fairtrade.  This will start in mid January 2010 and is obviously a reaction to Cadbury’s Dairy Milk going Fairtrade in Summer 2009.  See press release.

That’s great news for the Fairtrade movement and cocoa farmers. 

However, I am sure that many fairtrade compaigners and ethical entrepreneurs will be bemused, and have quite a lot to say, that Fairtrade has become so mainstream that Nestlé, often regarded as the devil incarnate, should be embraced so closely by Fairtrade.

It will be good news in terms of cash, but it probably means that small businesses like Steenbergs will become ever more marginalised within Fairtrade as we become regarded as irritable fleas upon the greater ethical system, and (horror of horrors) views and opinions on Fairtrade.  Internal systems will be devised to meet the requirements of big business, rather than being entrepreneurial in its structure, so discriminating against smaller UK manufacturers; but does that matter if producers in the developing world are benefitting from the extra cash – probably not as long as the influence of the large brands and multiples does not start to dilute down the principles of Fairtrade and/or the rake off of the Fairtrade premium to the producers.

We shall plough on regardless, however.  Maybe, there could be a system more focused on smaller family-owned enterprises in the UK that target the independent sectors, rather than the major multiples, but ideally such an initiative would be within the wider Fairtrade framework enabling it to nurture newer ethical brands.

Time to check your Christmas cake etc

Wednesday, December 2nd, 2009

It’s been so wet and miserable over the last few weeks and we’ve had a tsunami of orders at Steenbergs so I’ve had no time to think about my blog, but it’s 6 in the morning and I’m up and awake. 

The River Ure broke its banks by Ripon Race Course, so we had to drive through a ford where the two flooded fields overflowed into each other.  The Ure also flooded by the bridge at Boroughbridge and their sandbags were still out last night, and someone said the bridge may have moved, but I saw no-one looking at it so I guess it has been checked.

The beginning of December is the time when I take a peak at my Christmas cake and mincemeat.  You can also do the same with your Christmas pudding if you wish but I tend to leave that alone.

Carefully unwrap the Christmas cake and when open drizzle perhaps 2 or 3 tablespoons of brandy or whisky (depending on what you used when you made your cake).  Give it a few minutes to ooze into the cake and then carefully wrap the cake up again and put it back somewhere cool.

Then I have a look at the mincemeat, which you can give a stir and check the ingredients are well mixed.  If you feel it’s looking a bit dry, you can add maybe a tablespoon of pure orange juice, but it should be okay. 

Our mincemeat is dryer and less sweet than most of the recipes you find as we don’t add dark sugar to it, but I do not have a sweet tooth; the moistness really comes later as the suet adds the fat when you cook it, but even so it is still less fatty than most mixtures.  So apologies to anyone who prefers the classic style like Delia Smith’s recipe.

We’ll be marzipanning the cake this weekend, so be prepared.