Home grown

I often wonder about the economics of “growing your own”. Usually you have buy your plants, buy compost, fertilizers, and some times special food with added stuff to encourage growth. Then there’s water, which you may get charged for in some locations.

Then the crops may not be that heavy, the fruit small, maybe bug eaten, and weather battered. It makes me wonder if the effort is economically worth while, and that is before I’ve considered the fact that the cost of the labour that you put in is not inconsiderable.

However, people reckon that the taste of home grown vegetable is better than those bought in a shop. That may be, but it is difficult to justify the amount of work that home grown produce entails on that basis.

Others worry about the pesticides and growth additives that are added to commercial produce and it is a justified concern, but many, many people never eat home grown produce and it doesn’t seem to seriously affect the majority of them.

Genetic manipulation has given such people something else to worry about, but really, crops have been genetically modified for millennia, by selection of certain strains. Also, people have subjected seeds to toxic substances such as acids and alkalis, which has the effect of changing the genetic structures of plants.

In particular, the grains that are grown commercially have been manipulated in such a way as to cause a doubling of the genetic material in the plant and such plants are termed tetraploid or octoploid, depending on the number of times the genetic material is multiplied in the seeds.

Those opposed to genetic manipulation rarely if ever mention the multiploidity (a word I may just have invented), and raise a nightmare scenario where all so-called “natural” crops are displaced by genetically modified plants. This is a scenario that I find to be extremely unlikely.

If you have ever been around farms you will see the farmer working very hard to support his specialised plants, genetically modified or not. Some genetically modified plants, modified to give higher yields, require insecticides to keep down the pests which may devour them. Other genetically modified plants have genes inserted to deter pests from eating them.

Outside of the cultivated fields, in patches of unusable land, grow plants which are escaped crop plants, but they don’t resemble the crop plants very much. Over just a few generations they have in the main reverted back to ancestral types, and that common leggy plant with yellow petals and lumpy seeds pops is such a plant. It may well be an escaped brassica, or wild cabbage, or maybe an escaped oil seed rape plant, the cultivated version of which supplies canola oil for margarines.

Wild growing plants are vigorous growers and over power or inter breed with the escaped crop plants and the more delicate genetically modified versions lose out to the ancestral varieties. Of course, there is a one in many billions chance that a genetically modified plant might supply a gene that causes the loss of other ancestral genes, but it is much more likely that I win a lotto jackpot! The odds are astronomical.

It is sheer hubris to believe that our first forays into genetic modification would produce organisms which are more robust than those produced by millions of years of evolution. It is slightly more likely that genetically modified genes might find there way into ancestral organisms, conferring some advantage on those organisms. The likelihood is, however, as I said above, that modified genes would be lost in the genetic battle between genetically modified and ancestral versions of an organism.

Modern crops, even the ones which have not been genetically modified, need a lot of tending. They need (in many cases) irrigation, fertilizers, pesticides, and that’s after the preparation of the land and the sowing of the seeds. It is big business and the margins need to be considered at every stage.

Because the produce is grown in standardised conditions, to maximise yield it is pretty much all the same size and quality and this is pretty much become the standard. Consumers have come to expect uniformity in their produce and producers have been driven to provide this.

Home grown produce is usually much more variable. Tomatoes may vary in size and shape, and may even be misshapen. Potatoes may vary from large to really small. Peas and beans may have variable numbers in the pods. People who are used to shop bought produce may be disappointed in home grown produce.

I’m told that great satisfaction can be gained from growing your own crops, and indeed, we have raised beans, silver beet, spinach and some other things, and we have enjoyed them as much if not more than shop bought stuff. But I’m no gardener. Gardening plays havoc with my fingernails!

For those who do decide to produce their own crops, I feel that they should do it for the satisfaction of the act, rather than for any perceived economic reason. The economics are debatable, as I suggest above. As I also say above, the taste of home grown food is supposedly superior to that of shop bought food.

It is certainly true that the flavours of home grown food can be stronger than those of shop bought food.

Home grown tomatoes, for example, tend to be fleshier, or more solid, than shop bought ones and, although they may vary in size and colour, they do taste good.

One big advantage of the home grown movement is that a section of the movement has taken on the task of keeping alive the ancestral strains of various vegetables and fruit trees. This means that if commercial produce production were to experience an apocalypse that perhaps ancestral strains could be used to rebuild the produce industries.

Also, people in the home grown movement have maintained varieties of vegetables and fruits that are slightly different to common commercial varieties – such as purple carrots or yellow tomatoes. The more variety that we have in our vegetables and fruit the better, even if it means that some people get their fingernails dirty!