The new terroir

Climate change is a major problem for global agriculture. However, some brands see the upside of higher temperatures in colder climates.

The wine industry has grown rapidly in northern regions, where temperatures are rising, and grapes can be produced more easily. The Wine Industry advisor cites figures from the Food and Agriculture Organization of the United Nations that show new wineries have sprung up across Canada. Production has increased by over 75% during the past 20 years. The British Columbia-based CheckMate Artisanal Winery, which is based in British Columbia, received a perfect score for its 2015 Little Pawn Chardonnay from John Schreiner. This was a Canadian first. Climate change has made it possible for the region to produce old-world grapes at a high level.

Also, other crops are moving northwards. In December 2020, the New York Times Magazine and ProPublica described the changes in Russia as warmer temperatures transform the barren eastern part of the country into fertile farming land. The government has been able to grow crops like soybeans, corn, and wheat in more places, which will allow it to become the top food producer in the world.

Italy has seen new products appear despite not being traditionally considered to have a cold climate. Andrea Passanisi, a Sicilian farmer, is now growing avocados on the land that his grandfather used to grow grapes. The ground is now ideal for avocados, passion fruits, lychees, and lychees as the climate has become too warm for grapevines. Passanisi, a farmer who is committed to sustainable farming practices, continues the Sicilia Avocado tradition by adapting to the changing climate. Coffee beans, another Sicilian harvest, began bearing fruit in 2021. After 30 years, the Morettinos finally had their first harvest of coffee after all of their efforts. The Moretti family’s dream is to develop a zero-kilometer Italian coffee brand.

Why is it interesting? Climate Change forces farmers and agricultural entrepreneurs to adapt to new crops they would not have been able to grow ten years ago. Unique terroirs may forever alter the way that we view the origin and heritage of food.

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