We live in a world that has the capacity to feed everyone in it. And yet, each day, hundreds of millions of people around the globe go to bed without enough to eat. explains why.
Socialist Worker, May 23, 2008 | Issue 672
THE DEPTH of the global food crisis is best expressed by what poor people are eating to survive.
In Burundi, it is farine noir, a mixture of black flour and moldy cassava. In Somalia, a thin gruel made from mashed thorn-tree branches called jerrin. In Haiti, it is a biscuit made of yellow dirt. Food inflation has sparked protests in Egypt, Haiti, Mexico and elsewhere. Tens of thousands protested earlier this month in Mogadishu, as the price of a corn meal rose twofold in four months.
And while the crisis seemed to come out of nowhere, the reality of hunger is a regular feature of life for millions of people. The United Nations' Food and Agriculture Organization (FAO) estimates that 854 million people worldwide are undernourished.
Hunger isn't simply the result of unpredictable incidents like the cyclone that struck Myanmar. In most cases, millions teeter on the edge of survival long before the natural disasters hit. According to UN Millennium Project Web site, of the 300 million children who go to bed hungry every day, only "8 percent are victims of famine or other emergency situations. More than 90 percent are suffering long-term malnourishment and micronutrient deficiency."
The technology and know-how exist to make our capacity to produce food even greater--if this were made a priority. As part of a recent series on the global food crisis, the Washington Post described the damage being done by gnat-sized insects called "brown plant hoppers." Billions of them are destroying rice crops in East Asia and putting millions of poor people at risk of going hungry.
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