ニューヨーク・タイムズのインスタグラム(nytimes) - 10月26日 22時06分

A changing climate is turning the olive oil business into an increasingly risky one. Gone are the days when farmers could count on the mild “mezze stagioni,” or half-seasons, that olives rely on before and after the heat. Gone, too, is a reliable cycle: one year good, the next year not-so-good. Extreme weather is making olive oil production far more erratic just as global demand is growing. This year, a summer heat wave in Europe was the latest calamity. As the supply of olive oil from the #Mediterranean becomes more unpredictable, some bottlers are looking elsewhere as future sources of oil. “For the future we don’t know what to do,” one farmer, Riccardo Micheli, told @ニューヨーク・タイムズ. “One year, it’s too much rain. Other year, it’s too much heat. Next year, who knows?” The photographer @massimoberruti took this photo of harvesters gathering olives at Capezzana, another estate in Prato, Italy. Visit the link in our profile to read more about how climate change has affected #OliveOil production.

[BIHAKUEN]UVシールド(UVShield)

>> 飲む日焼け止め！「UVシールド」を購入する