Drivers of farm-level adaptation to climate change in Africa: an evaluation by a composite index of potential adoption

Author
Silvestre García de Jalón (silvestre.jalon@upm.es), Ana Iglesias (ana.iglesias@upm.es) and Andrew P. Barnes (andrew.barnes@sruc.ac.uk)
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Mitigation and Adaptation Strategies for Global Change, 2016, vol. 21, issue 5, pages 779-798

Abstract: Abstract Over recent decades, there has been increasing levels of research dedicated to assess drivers of farm-level uptake of adaptation strategies to climate change. The main purpose of this research being to determine how policy intervention can most effectively increase adoption. This paper aims to synthesise this past research in order to scale up uptake of farm-level adaptation strategies through a composite index of potential adoption in Africa. In doing so, we review the estimated coefficients of econometric regressions in 42 case studies published in peer-review journals to identify the factors that regularly explain adoption. We find that these common factors can be grouped into seven components, that is human capital, financial resources, infrastructure and technology, social interaction and governance, food security, dependence on agriculture and attitudes towards the environment. Using national-level indicators of these seven categories, we develop a composite index to inform potential adoption and test the robustness of the index in an in-depth sensitivity analysis. The results show that the highest likelihood of adoption of farm-level adaptation strategies is in Northern African countries namely Tunisia, Egypt, Algeria and Morocco and in Southern African countries such as South Africa and Botswana. Conversely, they indicate that the lowest likelihood of adoption is situated in nations of the Sahel and Horn of Africa and in nations that have recently experienced conflict. We conclude that adoption is associated predominantly with governance, civil rights, financial resources and education. However, it is not necessarily driven by the magnitude of climate change impacts on agricultural production.
Keywords: Adaptation strategies; Adoption; Africa; Climate change; Composite index; Farm-level (search for similar items in EconPapers)
Date: 2016
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Using activated biochar for greenhouse gas mitigation and industrial water treatment

Author
Joseph M. Kimetu, Josephine M. Hill, Maen Husein, Joule Bergerson and David B. Layzell (dlayzell@ucalgary.ca)
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Mitigation and Adaptation Strategies for Global Change, 2016, vol. 21, issue 5, pages 761-777
Abstract: Abstract This study explored the feasibility of using residual biomass to both mitigate greenhouse gas (GHG) emissions and remediate water contaminated by hydrocarbons. Using produced (process-affected) water from Canada’s oil sands operations as a case study, activated biochar (ACB) was found to have a higher affinity to organics than activated coal and removed 75 % of total organic carbon (TOC) from produced water in steam-assisted gravity drainage (SAGD) operations or 90 % of the TOC from synthetic tailings (ST) water sample. Up to 6 Tg dry biomass year−1 would be required to treat the waters associated with the 93 × 106-m3 of bitumen recovered per year. Landfilling the spent ACB and flaring any biogas produced were estimated to provide a greater GHG benefit than the combustion of the biochar + organics for heat to offset natural gas demand. Net costs for the ACB were about 13.84 $ m−3 bitumen for SAGD operations and 1.76 $ m−3 bitumen for mining operations. The values for mining operations justify further work to create a value chain that will integrate bioprocesses into the fossil fuel industry.
Keywords: Activated biochar; Biochar; Lignocellulosic biomass; Oil sands; Organics; Produced water (search for similar items in EconPapers)
Date: 2016
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The effects of current water management practices on methane emissions in Japanese rice cultivation

Author
Ai Leon, Kazunori Kohyama, Kazuyuki Yagi, Yusuke Takata and Hiroshi Obara (obara@affrc.go.jp)
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Mitigation and Adaptation Strategies for Global Change, 2017, vol. 22, issue 1, pages 85-98
Abstract: Abstract Cultivated wetland rice fields are a source of methane (CH4) emissions. To estimate CH4 emissions and develop policies to reduce such emissions, information on water management at the farm level is crucial. It is known that farmers implement midseason drainage (MD) to increase rice yields and save water. However, little is known about whether MD is carried out in soils where CH4 emissions are high and how part-time status will influence management. The objective of this study is to identify factors that determine MD implementation using a binomial logistic regression model based on a farm-level survey in Japan and to indicate possible changes in estimates of CH4 emissions, accounting for current water management practices. The implementation rates were significantly higher where the soil types were classified as having the potential for high CH4 emissions. Under current water management practices, the duration of MD and the percentage of continuous flooding were 5 to 7 days longer and approximately 7 % higher, respectively, than the values used by the Greenhouse Gas Inventory Office of Japan, which in turn are used to report greenhouse gas emissions to the United Nations Framework Convention on Climate Change. By accounting for current water conditions with the Tier 2 method, this study indicates that national estimates of CH4 emissions from rice straw application areas could be lowered by 12.7 %. These results may contribute to the development of a mitigation policy that will help to further reduce CH4 emissions.
Keywords: Continuous flooding; Methane emissions; Midseason drainage; National soil survey; Paddy fields in Japan; Soil groups (search for similar items in EconPapers)
Date: 2017
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Impacts of climate variability and changes on domestic water use in the Yellow River Basin of China

Author
Xiao-jun Wang (xjwang@nhri.cn), Jian-yun Zhang, Shahid Shamsuddin, Ru-lin Oyang, Tie-sheng Guan, Jian-guo Xue and Xu Zhang
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Mitigation and Adaptation Strategies for Global Change, 2017, vol. 22, issue 4, 595-608

Abstract: Abstract We present a methodology for using a domestic water use time series that were obtained from Yellow River Conservancy Commission, together with the climatic records from the National Climate Center of China to evaluate the effects of climate variability on water use in the Yellow River Basin. A suit of seven Global Circulation Models (GCMs) were adopted to anticipate future climate patterns in the Yellow River. The historical records showed evidences of rises in temperature and subsequent rises in domestic water demand in the basin. For Upstream of Longyangxia region, the impact was the least, with only 0.0021 × 108 m3 for a temperature increase of 1 °C; while for Longyangxia-Lanzhou region, domestic water use was found to increase to 0.18 × 108 m3 when temperature increases 1 °C. Downstream of Huayuankou was the region with the most changes in temperature that gave the highest increase of 1.95 × 108 m3 in domestic water demand for 1 °C of change of temperature. Downstream of Huayuankou was identified as the most vulnerable area, where domestic water demand increases nearly by 42.2 % with 1 °C increase of temperature. Judging from the trends of temperature range, we concluded that future temperature in Yellow River Basin has an increasing tendency. This could worsen the existing issues of domestic water demand and even more to trigger high competition among different water-using sectors.
Keywords: Climate change; Domestic water demand; Water resources management; Yellow River Basin; Regression analysis (search for similar items in EconPapers)
Date: 2017
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Simulating climate change impacts and potential adaptations on rice yields in the Sichuan Basin, China

Author
Che-Chen Xu, Wen-Xiang Wu (wuwx@igsnrr.ac.cn), Quan-Sheng Ge, Yang Zhou, Yu-Mei Lin and Ya-Mei Li
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Mitigation and Adaptation Strategies for Global Change, 2017, vol. 22, issue 4, 565-594

Abstract: Abstract Rice (Oryza) is a staple food in China, and rice yield is inherently sensitive to climate change. It is of great regional and global importance to understand how and to what degree climate change will impact rice yields and to determine the adaptation options effectiveness for mitigating possible adverse impacts or for taking advantage of beneficial changes. The objectives of this study are to assess the climate change impact, the carbon dioxide (CO2) fertilization effect, and the adaptation strategy effectiveness on rice yields during future periods (2011–2099) under the newly released Representative Concentration Pathway (RCP) 4.5 scenario in the Sichuan Basin, one of the most important rice production areas of China. For this purpose, the Crop Estimation through Resource and Environment Synthesis (CERES)-Rice model was applied to conduct simulation, based on high-quality meteorological, soil and agricultural experimental data. The modeling results indicated a continuing rice reduction in the future periods. Compared to that without incorporating of increased CO2 concentration, a CO2 fertilization effect could mitigate but still not totally offset the negative climate change impacts on rice yields. Three adaptive measures, including advancing planting dates, switching to current high temperature tolerant varieties, and breeding new varieties, could effectively offset the negative climate change impacts with various degrees. Our results will not only contribute to inform regional future agricultural adaptation decisions in the Sichuan Basin but also gain insight into the mechanism of regional rice yield response to global climate change and the effectiveness of widely practiced global thereby assisting with appropriate adaptive strategies.
Keywords: Climate change; CERES-Rice model; Impact adaptation; Rice production; Sichuan Basin (search for similar items in EconPapers)
Date: 2017
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Green public procurement and green-mark products strategies for mitigating greenhouse gas emissions—experience from Taiwan

Author
Wen-Tien Tsai (wttsai@mail.npust.edu.tw)
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Mitigation and Adaptation Strategies for Global Change, 2017, vol. 22, issue 5, 729-742

Abstract: Abstract The objective of this paper is to offer an in-depth description of Taiwan’s success in green public procurement (GPP) efforts through legal systems and innovative measures, which were relevant to the contribution to the greenhouse gas emissions mitigation addressed in the United Nations Framework Convention on Climate Change (UNFCCC). To be in accordance with the certified green-mark products implementation since 2002, the benefit analysis was presented to connect with the trends of related sustainability indicators, including electricity consumption, carbon dioxide (CO2) emissions, tap water consumption, municipal solid waste (MSW) and industrial waste (IW) recycling ratios, and renewable electricity purchase. At this period, the electricity consumption per capita slightly increased from 8.5 MWh in 2002 to 10.4 MWh in 2012. By contrast, CO2 emissions intensity remarkably decreased from 0.71 kg CO2/US$ in 2002 to 0.53 kg CO2/US$ in 2012. More consistently, the tap water consumption per capita dropped from 0.35 m3/capita-day in 2001 to 0.27 m3/capita-day in 2012. The resource recycling ratios (i.e., 40.40, and 82.40 %) from MSW and IW in 2011 have been relatively high as compared to those in 2002 (i.e., 15.55 and 72.67 %). Furthermore, the renewable electricity purchased by the Taipower (one of the nation-owned enterprises) remarkably increased from 1933.3 GWh in 2002 to 3183.9 GWh in 2012. It was positively connected with experiencing a significant progress towards green economy and CO2 emissions mitigation in Taiwan partly due to GPP from the green-mark products consumption and the renewable electricity purchase. Finally, some global adaptation and mitigation strategies for GPP and green-mark products were addressed in the paper.
Keywords: Green public procurement; Green-mark product; Resource recycling; Promotion measure; Benefit connection; Greenhouse gas emissions mitigation (search for similar items in EconPapers)
Date: 2017
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Resepi Kuah Kacang Mudah Dan Tahan Lama

Kuah kacang adalah salah satu hidangan utama pada hari raya dan menjadi pelengkap kepada ketupat nasi ataupun lemang. Dan, kalau ada sate lagi best!! Aroma kuah kacang ni paling best ketika sedang mendidih dalam kuali. Memang saya tunggu depan dapur untuk menikmati saat-saat tersebut. 

Mesti anda teka saya tak pandai masak kuah kacang kan? Hihi...saya pun pandai masak kuah kacang ni, cuma sedap atau tidak itu subjektif sikit la..  

Orait. Resepi Kuah Kacang ini saya ambil asasnya dari resepi Norzie hany, dan saya ada buat ubah suai sedikit ikut citarasa saya. 

Ehsan Majalah Rasa

Resepi Kuah Kacang Mudah Dan Tahan Lama

Bahan-bahan:

200gm kacang tanah - goreng tanpa minyak dan kisar

Kacang Tanah Goreng Tanpa Minyak 

1/2 cawan air asam jawa

Garam dan gula secukup rasa
Minyak untuk menumis
500ml air

Bahan kisar:

7 tangkai cili kering
4 biji bawang merah
2 ulas bawang putih
2 batang serai
1/2 cm halia
1/2 cm lengkuas
2 biji buah keras
Sedikit belacan

Cara Memasak:

1. Panaskan minyak dan tumis bahan kisar hingga naik bau.

2. Masukkan kacang yang di kisar, air dan air asam jawa. Masukkan air yang lebih pun tidak mengapa kerana kacang tadi akan meresap air yang berlebihan.

3. Masak hingga kuah pekat.

4. Perasakan dengan garam dan gula.

5. Bila siap bolehlah di hidangkan dengan nasi impit 

Tips kuah kacang tahan lama 

1. Agar kuah kacang tahan lama, jangan campurkan santan di dalan resepi masakan anda. 

2. Campuran air asam jawa menjadikan kuah kacang dapat tahan lama hingga 2 minggu.

3. Cara yang praktikal adalah simpan kuah kacang di tempat freezer/sejuk beku. Bila nak guna, keluarkan lebih kurang 1 jam awal dan panaskan semula. 

Selamat mencuba resepi kuah kacang mudah di atas. Semoga hari anda lebih ceria... 

For further information log on website :
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LONTONG JOHOR

Author

MENU PILIHAN KELUARGA DI HUJUNG MINGGU SEMPENA CUTI HARI MALAYSIA. 

Assalamualaikum semua. 

N3 kali ini adalah lontong. Lontong ini Kak Noor masak sempena cuti hari Malaysia yang lalu. Baru hari ini sempat masukkan. Al kesibukan sangat minggu lalu.  First of all sebelum melalut dengan coretan Kak Noor, nak ucapkan ribuan terima kasih kepada Che Mat Gebu, Dapur Tanpa Sempadan yang sudi berkongsi resepi lontong Johor yang teramat enakknya ini.

Al kisahnya, minggu lalu riuh rendahlah di rumah, cukup forum sebab dua anak bujang pulang bercuti sempena cuti Hari Malaysia. Suamipun off. Masa inilah siibu sibuk di dapur menyediakan juadah buat keluarga. Kalah master chef. Ha…ha.. Sesekali pulang bercuti, of course anak-anak nak makan masakan ibu.   Teringin pula nak cuba masak lontong. Kak Noor dah selalu sangat masak laksa penang, mee rebus mamak, bihun utara dan lain-lain masakan utara untuk hidangan keluarga. Tetapi hari ini nak cuba menu orang Johor pula. Masih tidak puas makan lontong jawa di rumah adik ipar hari itu semasa pulang ke Bukit Mertajam. Anak-anak pun dah minta ibu masakkan untuk mereka sebab masih terasa keenakan lontong hari itu.

Antara bahan-bahan sayuran yang digunakan untuk kuah lodeh

Memandangkan lontong ini menu orang Johor, kenalah rujuk kepada chef yang berasal dari Johor juga. Lagipun Kak Noor tak pernah masak lontong lagi. Kalau masakan Utara, Insya Allah tak perlu dirujuk sangat. Pandai-pandai sendiri dan ingat apa yang bonda pernah ajar. Kot mungkin terconfuse, telefon aje bonda untuk confirmation. Nasib baiklah bonda masih ada. Beliaulah tempat rujukan Kak Noor selama ini. Untuk masakan lontong, Kak Noor rujuk Blog Che Mat Gebu. Teruja sangat dengan gambar lontong yang terpapar di laman blog beliau. Bahan-bahan yang digunakan pun dah sedia ada. Tetapi itulah,cuma sempat masak kuah lodeh aje. Tak sempat nak sediakan serunding ikan bilis sebab nak bergegas keluar hari itu, ada urusan di luar. Untuk sambal pula nasib baiklah masih berbaki lagi sambal ikan bilis nasi lemak.  Mungkin di lain kali boleh cuba serunding ikan bilis Che Mat Gebu pula.

Apakah hasilnya? Baru first time buat, hasilnya Insya Allah memuaskan hati. Buktinya waktu petang bila Kak Noor pulang ke rumah, licin satu periuk besar kuah lodeh. Anak-anak ulang tayang makan. Kak Noor sempat makan sekali aje, sebelum keluar rumah. Paling terkilan, kerana hanya sempat ambil gambar lontong semasa kuah dah nak habis. 

Terima kasih kepada Che Mat Gebu yang sudi berkongsi menu kuah lodeh yang memang sedap sehingga menjilat jari. Walau bagaimanapun ada juga slightly modification untuk resepi ini dari segi penggunaan bahan-bahannya dan juga kuantiti bahan-bahan berkenaan untuk disesuaikan dengan ahli keluarga yang ramai. Bagi menimbulkan rasa lemak bersusu untuk kuah lodeh ini,  Kak Noor gunakan santan sawit KHALIS. Insya Allah, rasanya lemak berkrim. Kalau tak caya, cuba guna santan sawit KHALIS untuk masakan yang menggunakan santan. 

Santan Sawit Khalis, mengenakkan lagi kuah lodeh, lemak dan berkrim

KUAH LODEH

Resepi Asal: Blog Che Mat Gebu

Bahan-bahannya :

12 tangkai kacang panjang - dihiris serong

70 gram fucuk @ tauhu kering, potong kecil dan rendam hingga lembut

1 1/2 batang lobak merah saiz sederhana, dipotong seperti anak mancis

1 biji sengkuang saiz sederhana, dipotong seperti anak mancis

5 keping tempe, dipotong kiub

1/2 bahagian kobis bulat, dihiris kecil

2 biji kentang saiz besar, kupas dan potong seperti anak mancis

800ml  santan sawit KHALIS    )  400 ml santan + 800ml air = 1200ml santan cair

                                                 )  400 ml santan pekat

Air jika perlu

2 cekak soo hoon, kerat pendek

4 helai daun limau purut – dibuang urat di tengah daun

2 kiub pati ikan bilis

1 camca teh serbuk kunyit

Garam dan gula secukup rasa

Bahan-bahan tumis:

3 batang serai, dititik

1 lengkuas, diketuk

Sedikit minyak 

Bahan tumis, serai dan lengkuas

Bahan-bahan kisar halus :

2 biji bawang besar

5 biji bawang putih

5 - 6 cili padi merah

3 camca besar udang kering, rendam 10 minit dan toskan

(Gambar kiri:  Sebelum dikisar.  Kanan:  Selepas dikisar)

Bahan-bahan sampingan:

Nasi impit

Sambal tumis ikan bilis

Telur rebus - Kak Noor tak letak

Cara membuatnya: 

1.  Panaskan sedikit minyak dalam periuk (anggaran 1/2 cawan), tumis serai titik dan lengkuas hingga harum. Masukkan bahan kisar halus dan serbuk kunyit. Kacau rata dan masak hingga terbit minyak. Guna api kecil dan kacau selalu. 

2.  Masukkan lobak merah, sengkuang dan kentang. Kacau rata dan tuang santan cair. Biar mendidih. Masukkan kiub ikan bilis, tempe dan fucuk (toskan). Masak hingga semua lembut. Masukkan kacang panjang, tauhu, dan kobis. Jika kurang kuah, boleh tambah sedikit air. Biar mendidih. 

3.  Tuang pati santan dan perasakan dengan garam dan gula secukup rasa. Masukkan daun limau purut. Akhir sekali masukkan soo hoon, kacau dan masak dengan api sederhana hingga soo hoon lembut. Rasa dan jika ok boleh matikan api. Boleh hidangkan bersama ketupat/nasi impit, serunding, sambal tumis dan telur rebus.

Tips:
Soo hoon tak perlu direndam, anda cuma perlu lalukan di bawah air paip sebelum anda masukkan ke dalam sayur lodeh. Masak dengan api sederhana hingga soo hoon kembang. Ini akan membuat sayur lodeh anda lebih pekat....

For further information log on website :
http://sajiandapurbonda.blogspot.my/2013/09/lontong-johor.html

Kuah Lodeh Dan Nasi Impit

Tiba tiba teringat untuk memasak Kuah Lodeh apabila terima sms dari Izzad yang memberitahu ingin datang ke rumah malam nanti. Walaupun dipesan supaya saya tidak memasak apa apa, tetapi apa salahnya dimasak sesuatu kerana boleh juga kami makan semasa berbuka puasa nanti. Saya tercari cari resepi kuah lodeh yang biasa saya buat tetapi tak menemuinya. Rasanya resepi tu, ada di dalam buku resepi saya yang terletak dalam bilik study. Resepi yang biasa digunakan itu, hanya dimasak begitu sahaja tanpa ditumis, Tapi kali ini saya cuba membuat yang versi tumis pula di SINI.

Lontong dan kuah lodeh adalah masakan yang sangat versatile, boleh dimakan ketika sarapan, jamuan hari raya dan rumah terbuka, malahan boleh dimakan bila bila masa sahaja. Kalau dulu, saya menyediakan kuah kacang tetapi hari ini saya hanya menyediakan Sambal Tumis Ikan Bilis dan telur rebus sahaja. Teringat lagi makan kuah lodeh yang sedap di rumah jiran kami di USJ di mana diletakkan sekali petai di dalamnya. Sebenarnya kita boleh letak apa apa jer sayuran yang disukai. Macam saya, biasanya akan memilih sayur yang terdiri dari pelbagai warna bagi memberi variasi warna pada kuah lodeh. Ada warna hijau, oren, merah, purple dan sebagainya.

Seperti biasa lah, kita hanya guna nasi impit NONA jer, tak ada lontong di sini. Nasi impit ni sedap dan cantik jika disediakan semalaman sebelum digunakan. Selepas direbus disimpan di dalam peti sejuk, jadi potongannya kelak menjadi lebih kemas dan cantik. Telur pula direbus bersama dengan nasi impit, jadi bila tak dikacau kacau selalu, maka telur kuning tu tidak lah cantik terletak di tengah tengah telur putih. Kebanyakan masa, saya fail dalam hal merebus rebus telur ni.

Jom tengok resepi yang saya gunakan pada hari ini....

 

Kuah Lodeh dan Nasi Impit
Oleh: Azie Kitchen

Bahan-bahan (10 orang)

Bahan Kisar:
10 tangkai cili kering

2 biji bawang besar

2 ulas bawang putih

1 jari kunyit hidup

1 hiris halia

2 sudu udang kering

2 sudu ikan bilis (guna kiub ikan bilis)

Sedikit belacan - jika suka

2 sk jintan kasar - sangar

Bahan Lain:
2 batang serai - dititik

4 helai daun salam

1/2 jari lengkuas - diketuk

200 gram udang hidup - kupas kulit

Bahan Sayur di potong kecil:

1/2 biji kobis

8 batang kacang panjang

1 batang lobak merah

1 biji sengkuang kecil

1 biji terung panjang

1 keping tahu kering - rendam

4 biji kentang

4 keping tauhu - potong kecil dan goreng

4 keping tempe - potong dan digoreng

2 ikat su'un - rendam

Cili merah dan hijau - potong serong

2 liter santan pekat dan cair 

Air secukupnya

Garam secukup rasa

1/4 cawan minyak utk menumis

Cara-cara:

Panaskan minyak dlm periuk dan tumis bahan bahan kisar dan serai hingga wangi. Masukkan udang dan tumis lagi dan masukkan santan, daun salam, lengkuas dan masak hingga mendidih.

Masukkan sayur sayuran bermula dgn yg keras dulu dan tambah air secukupnya hingga sayur tenggelam. Bubuh garam secukup rasa dan masak lagi hingga mendidih dan sayur lembut.

Hidang sayur lodeh dgn nasi impit atau ketupat dengan sambal tumis atau sambal kacang dan serunding. Masukkan juga telur yang direbus.

Selamat menjamu selera....

For further information log on website :
http://aziejaya.blogspot.my/2012/08/kuah-lodeh-dan-nasi-impit.html