pigs and scams at the University of Melbourne …

Pigs are flying at the University of Melbourne:

[…] Pigs could have particular problems in the heat as they do not possess sweat glands.

Avocados are also likely to get smaller in warmer temperatures as the plants get stressed while the trees themselves will flower far less.

Temperatures above 27 degrees can cause beetroot flowering stems to grow early and result in smaller bulbs, while the vegetable can also lose some of its distinctive red colouring in warmer temperatures.

Professor David Karoly, an atmospheric scientists at the University of Melbourne and one of the co-authors of the report, said countries like Australia, where drought is already a major problem, are likely to be worse hit.

He said: ‘Global warming is increasing the frequency and intensity of heatwaves and bushfires affecting farms across southern and eastern Australia, and this will get much worse in the future if we don’t act.

Sack the lot of them. Pocket-lining scammers are what they are. John Ray at greeniewatch is all over it: “Climate change will allegedly make food TASTE bad: Global warming will lead to tougher meat and flavourless carrots

It’s all Warmist theory-based prophecy.  Karoly is an old shell-backed Warmist. And we know how good Warmist prophecies are

But let me mention some facts instead.  If warming is bad for flavour, fruit from the Tropics should be insipid.  But I grew up in the tropics and I can assure you that tropical fruit are yummy:  Pawpaws and mangoes are of course well-known but there are also Granadillas, Soursops, Custard apples and other fruit which are little known because they do not travel well — but which are very tasty indeed.  If you’ve never eaten Granadilla and ice-cream, you  haven’t lived.  And the sad things called pawpaws outside the tropics are nowhere nearly as good as  pawpaws straight off the tree.
As for any overall shortage of food being caused by warming, that is utter nonsense.  Plantlife flourishes in warm climates like nowhere else.  It almost leaps out and grabs you at times in the tropics .”

CO2science has done plenty of research that Karoly is blind to. Avocados are now grown commercially in sub-tropical Queensland. Beetroot increases mass by 2/3 with 300ppm extra CO2 in over 30 studies:

Beet, Common [Beta vulgaris] 33 65.7%

If it quacks like a duck … Professors Karoly and Eckard are scientific quacks.

The rest of the stupid here:

For those hoping global warming will bring more opportunities for a summer barbecue, there may be disappointment ahead – climate change is likely to make steaks and burgers far less appetising.

In a major report on the impact of global warming on food, scientists have concluded that the quality of many meats and vegetables is due to decline at temperatures increase.

The researchers predict that as heatwaves become more common, steaks and other meats are likely to become stringier and tougher – putting the traditional barbecue at risk.

Popular vegetables like carrots are also likely to become less flavoursome and have a less pleasant texture.

Potatoes are likely to suffer far more from blight, which rots the tubers and makes them inedible.

Onions could get smaller if temperatures early in the season increase while fruit and nut trees in some regions may not get cold enough to signal fruit development.

The report, produced by scientists at the University of Melbourne, also warned that milk yields could decrease by up to 10-25 per cent as heatwaves grow more common.

Lower levels of grain production could also hit dairy cattle, meaning their milk contains less protein, which would result in poorer quality cheese.

Professor Richard Eckard, director of the primary industries climate challenges centre at the University of Melbourne, said: ‘It’s definitely a wake up call when you hear that the toast and raspberry jam you have for breakfast, for example, might not be as readily available in 50 years time.

‘Or that there may be changes to the cost and taste of food items we love and take for granted like avocado and vegemite, spaghetti bolognaise and even beer, wine and chocolate.

‘It makes you appreciate that global warming is not a distant phenomenon but a very real occurrence that is already affecting the things we enjoy in our everyday lives, including the most common of foods we eat for breakfast, lunch and dinner.’

The scientists assessed the impact of the changing climate on 55 foods grown in Australia and other parts of the world.

It predicted that as weather conditions get warmer, with heatwaves and other extreme events increasing in frequency, agricultural production will be hit hard.

The cost of apples could rise as farmers try to combat damage from extreme temperatures on fruits like apples by using shade cloths.

Heat stress will have a particular impact on meat production with cattle and chickens suffering in higher temperatures and affecting their appetite.

This will mean meat is likely to be be tougher and more stingy. […]

I bet they have never done real farming. What a joke! Barbecues at risk?

About Tom Harley

Amateur ecologist and horticulturalist and CEO of Kimberley Environmental Horticulture Inc. (Tom Harley)
This entry was posted in Climate, comedy, Environment, Oz politics, science, weather and tagged , , , , , , , , , , . Bookmark the permalink.

One Response to pigs and scams at the University of Melbourne …

  1. john namnik says:

    Now we have the real-life proof from Karoly et al that our flavorless food is all Abbott’s fault. The PM sacked the Climate Change Commission and food has been bland ever since, which is why he could eat a raw onion without flinching….proof! Anyone notice too that the level of milk in 2 litre containers is getting lower? That’s because the cows can’t quite fill them up due to the climate warming. Finally, we now have the answer to that ever-vexing philosophical question: “Does your chewing gum lose its flavour on the bedpost overnight?”

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