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Study Assesses Impact of Climate Change on Silicate Carbon Weathering Sink
Written by AZoCleantechMay 17 2021
The global carbon cycle has been influenced by silicate carbon weathering sink (SCS) the net carbon sink for a period of more than millions of years. But the spatial pattern, magnitude, and evolution properties of global SCS are still not clear.
Spatial distribution (a) and latitudinal variation (b) of average annual silicate rock weathering carbon sink flux during 1996-2017. Image Credit: Institute of Geochemistry of the Chinese Academy of Sciences.
Under the guidance of Professor Xiaoyong Bai from the Institute of Geochemistry of the Chinese Academy of Sciences (IGCAS), a research group has estimated the magnitude and spatio-temporal distribution of global silicate rock weathering carbon sink flux (SCSF) for 1996–2017. They have also estimated the SCSF under two future greenhouse gas emission scenarios.
Olive oil is becoming one of the hottest ingredients in Asia
From Tokyo to Singapore, the ingredient has gone from rejected to gold medallist â and is making fortunes for its makers.
Chinaâs Garden City Olive Technology Development Co won a gold medal from the International Olive Council in 2018.Â
Joanna Ossinger
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Twenty years ago, when chef Shinobu Namae cooked at acclaimed Italian restaurant Acqua Pazza in Tokyo, he had trouble selling dishes made with olive oil, one of the cuisineâs featured ingredients. Customers often asked him to omit it from their order.
Today, says Namae, âpeople in Tokyo love olive oilâ. At his Michelin three-star LâEffervescence, the chef can now source Japanese-made oil from Souju, a farm in the Kagawa prefecture that once grew Bonsai plants. Because the owners were expert at pruning, Namae says they can control the growth of the olive trees to sustainably âharvest good fruits constantlyâ.
Why olive oil is becoming one of the hottest ingredients in Asia
The Asia-Pacific olive market is expected to record a annual growth rate of 4.2% from 2020 through 2025, according to market research firm Mordor Intelligence.
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From Tokyo to Singapore, the ingredient has gone from rejected to gold medalist
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Twenty years ago, when chef Shinobu Namae cooked at the acclaimed Italian restaurant Acqua Pazza in Tokyo, he had trouble selling dishes made with olive oil, one of the cuisine’s featured ingredients. Customers frequently asked him to omit it from their order.
Today, says Namae, “people in Tokyo love olive oil. At his Michelin three-star L’Effervescence, the chef can now source locally made oil from Souju, a farm in the Kagawa prefecture that once grew Bonsai plants. Because the owners were expert at pruning, Namae says they can control the growth of the olive trees to sustainably “harvest good fruits constantly.