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| Saving What Remains |
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SECONDARY FOREST PRODUCTS There is great potential for the development of secondary forest products on a large scale to contribute to local and national income through the global market. Some forest products can be domesticated and cultivated on a widespread basis on highly degraded and formerly forested lands. Many of these products are better suited to the tropical environment and produce greater economic returns at less fiscal and environmental costs. As discussed earlier, small farmers can be incorporated into the national economy and large-scale agricultural production by the promotion of small agroforestry plots. FOODS There are countless rainforest products that can be harvested sustainably or at least used more efficiently in the place of the existing products. The keys are to develop these products, bring them to market, and then actually sell them. Cultivated Foods Many of the foods we eat today have their origins in the rainforest, including the avocado, banana, Brazil nuts, cassava/manioc, cashews, chocolate/cocoa, cinnamon, cloves, coconut, coffee, cola, corn/maize, eggplant, fig, ginger, grapefruit, guava, herbal tea ingredients, jalapeno, lemon, mango, orange, papaya, peanut, pepper, pineapple, potato, rice, squash, sugar cane, tomato, and vanilla. But there are still many more that have yet to be developed to their fullest potential: of the 3,000 rainforest fruits, only 200 are regularly used. Of the estimated 25,000 to 30,000 species of plants that have edible parts, only about 7,000 have been cultivated or collected over history. Of these, only 20 species provide 90 percent of the food needs, while rice, wheat, and maize make up more than 50 percent of cultivated foods. Tropical agriculture with conventional crops usually has proven to be a failure because tropical forest lands are rife with pests, disease, poor soils, drought, and inconsistent rainfall. Tropical agriculture based on these few crops rarely eases poverty for local people and does not generate a sustained contribution to national income. We need to experiment with other plants, especially those that would be better situated to cultivation in the tropics. For example, the Buruti palm of the Amazon produces a vitamin-rich fruit with a bread-like pith, while two plants from West Africa produce compounds thousands of times sweeter than sucrose and could be used as natural sweeteners. Animal-based foods Similarly, rainforest animals have great potential as semi-domesticated food animals for the tropics. These are far better suited to the tropical climate and tropical ecosystems than domestic animals brought from more temperate climates that are destructive of the rainforest lands and species. Using native animals means less environmental impact, greater diversity of animal-based foods, and a far greater efficiency of production than cattle. Tropical species with potential as sources of meat include Amazon river turtles (Podocnemus sp), which have long been harvested (usually unsustainably) from their native habitat for their excellent meat. These turtles can be easily cultivated in cement ponds located along the floodplains of tropical rivers and raised on aquatic vegetation and fruit. The turtle produces 22,000 pounds of meat per acre (24,659 kg per hectare) more than 400 times the yield of cattle raised in pastures and in a far less costly manner to the environment. The green iguana of Central and South America has been over-hunted for its chicken-like meat and is endangered in some of its range. The iguana has great potential and is already being raised in farms in Central America. Iguanas can be ten times as productive in terms of yield as cattle on the same land, reducing the need to clear additional forest areas for pasture. The capybara (the world's largest rodent), chachalacas (like tropical chickens), and paca (cat-sized rodents) are other New World mammals that could provide sources of tropical meat without major disruption to the ecosystem. These are just a sampling (from the New World alone) of tropical species that could productively replace temperate domestic animals in the tropics. PROVIDERS OF GENETIC DIVERSITY In 1994, wheat grew on 573 million acres (232 million ha) of land around the world. With an average of 2 million stalks per hectare, the total number of individuals exceeds 464 trillion individuals. Clearly wheat is not an endangered species, but because of selective breeding toward genetic uniformity, wheat has lost most of its populations and hence its genetic variability. What is the recourse if a disease breaks out in this gargantuan monoculture? Most likely scientists will scour the few wild places left on Earth for the remaining wild strains of wheat in hopes of finding genetic traits that will offer resistance to the pest. Grains: Savings from Genetic Resources In addition to food, rainforests serve as reservoirs of genetic diversity.
These wild species have traits that have been inadvertently removed by selective breeding, a process which selects traits based only on their utility to man. Thus domesticated plants and animals are more susceptible to pests
and disease. To protect domestic species from these hazards, they can be bred with wild species that still retain
traits protecting them from agricultural pests. The most famous example of the value of wild gene pools comes
from Asia in the 1970s when the rice crop was struck with grassy stunt virus, threatening the rice crop across
the continent. The International Rice Institute surveyed some 6,273 varieties of rice for attributes against grassy
stunt. Of this array, only one, inhabiting a small Indian valley slated to be cleared and developed, proved to
have the desired qualities. It was crossed with the predominant form of rice, creating a resistant hybrid, and
was subsequently bred across Asia. Had it not been for this tiny reservoir of diversity, Asia would have faced
a deadly human catastrophe. Today the ICCO (the International Cocoa Organization) is seeking out new strains of
cocoa in the Orinoco and Amazon rainforests. The ICCO is searching for varieties that will improve the yield and
resistance of commercially grown cocoa, which has a very narrow genetic base. For example, the entire cocoa agriculture
of Ghana, a major world cocoa producer, is derived from a single pod brought in the 1870s by a visiting blacksmith.
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