Friday, October 28, 2011


A group of 20 NGOs from India, South-east Asia, Africa and Latin America published the Global Citizens' Report on the State of GMOs with very interesting results:
The report finds that genetic engineering has failed in increasing the yields of food crops, and instead induced much higher usages of pesticides and chemicals, as well as the growth of ‘superweeds’.
The report states that when GM crops were first introduced about 20 years ago, it was claimed that they will be the solution to food security, climate change and soil erosion; however, according to the assessment this hasn’t happened and hunger instead reached new peaks.  It is further mentioned that only two GM traits have been developed on a larger scale (such as pest resistance) – while other benefits like drought resistance haven’t been notably addressed yet.
Furthermore, the report unveils that since the introduction of GM crops, the use of insecticides and herbicides has dramatically increased – whereas the development of genetically engineered crops was supposed to reduce the use of these chemicals.
Interestingly, i.e. in cotton fields in China where GM insect-resistant ‘Bt cotton’ is grown extensively, pest populations grew 12 times bigger as compared to 1997, requiring much more pesticide use - and have consequently offset any benefits from introducing Bt cotton. Similar results were found in India where Bt cotton is grown.
In Argentina and Brazil, soya farmers were assessed to be using double the amount of herbicides on GM plants versus conventional crops.
Most importantly and alarmingly, the report mentions that – particularly in the US – many weeds have started growing resistance to herbicides and pesticides that were specially developed for GM crops – which again has led to invasions of ‘superweeds’.   
Another problem yet to be addressed is the fact that GM crops are now being largely used for biofuels, and this in itself adds to food insecurity, since land is being taken away from growing food crops worldwide.

Friday, October 21, 2011

Natural vs. Organic - Consumers Misled

The Cornucopia Institute tested several breakfast cereals to compare natural vs. organic.
Organic foods are required to be produced without using any chemicals, pesticides or GMOs. Lately, organic food products found themselves competing with food labeled ‘natural’.  A lot of people believe that ‘natural’ still means that the product is free of pesticides and GMOs.
However:  The USDA found residues of organophosphate pesticides on crops such as corn, soy, wheat flour and oats - which are very common ingredients of breakfast cereals. In recent studies organophosphate pesticides have been linked to many developmental disorders in children.
These pesticides are not allowed in organic produce, but are very commonly used for ingredients of natural products. The word ‘natural’ is mainly being used by the industry for marketing purposes to confuse consumers.
The Cornucopia Institute has also tested cereals by leading natural brands for their GMO content and found that they contained high levels of genetically engineered ingredients (GMOs)!
To learn more about this watch the entire video here:

Thursday, October 20, 2011


The history of "sourdough" goes way back, to over 4000 B.C.  For our Manna Organics Sourdough breads, we use ancient Bavarian (the most southern state in Germany) family recipes, to make our delicious and easily digestible breads. This is done with simple organic whole grain flour, filtered water, and plenty of time.

First we create a mixture of whole grain organic flour and water, and rest the dough in a warm and humid environment. Because any ambient air contains naturally occurring yeast spores and friendly bacteria, these get attracted by the water-flour paste, and begin to thrive on the nutritious mix. Over the course of days, they help ferment the dough. What happens during the sourdough fermentation process is a partial conversion of the sugars found in the starchy part of the grain, into lactic acid. Naturally occurring lactobacilli in our water & dough mix produce lactic and acetic acids – hence the unique and rich flavor of our sourdough breads. They also help with the rising of the breads, because the simple sugars in our organic whole flour get partially converted into carbon dioxide and ethanol, which help the bread rise and create the little pores.

Just before baking, we add our unique blend of simple organic bread spices, a pinch of untreated sea salt and, depending on the flavors, sprouted organic seeds and our own organic multigrain blend. We hand shape the loaves and bake them slowly to perfection.

In our breads you will never find dough relaxers, conditioners, added sugars, coloring, commercial yeast, baking powders or aids, or any other additives.

Have we awakened your appetite?

Buy a case of our Bavarian Style Sourdough Bread for only $3.00 per loaf (7 loaves in a case)!

Thursday, October 13, 2011


Lately, global scientists have been addressing the issue of whether the world will be able to produce enough food without eradicating the environment – as agriculture is and has been destroying the environment tremendously.
The reasons are: Farmland and grazing land cover 40% of the earth and consume our resources heavily. Farming emits about 1/3 of all greenhouse gases caused by humans and exploits almost 3/4 of water that humans use.

Furthermore, a new study from the University of Minnesota extrapolates that food demand will double within the next 4 decades. The study suggests that in order to avoid food shortages huge investments could be made in countries where agriculture isn’t very efficient yet; water and fertilizers would need to be used more consciously; less food should be wasted, and less meat should be consumed – it is estimated that 40% of produce grown is fed to animals.
Unfortunately, as we don’t have an overall political mechanism to enforce or ‘dictate’ these necessities, the free global market has to do its best to regulate this imperative process of change. The market’s regulating mechanism is the price – i.e. price of land, seeds, and livestock – and that again determines the plans of farmers, according to economist Thomas Hertel from Purdue University.
Markets respond to scarcity in the following way:
Prices rise, farming becomes more profitable, inducing farmers to cultivate more food, ideally…
But what could also happen is that food could get so expensive that consumption could go down. That only time will show.
To read more about this issue check the following link:

Friday, October 7, 2011

Fall 2011 Manna Recipe Contest!

Dear Friends of Manna Bread:

Are you willing to share your favorite way of preparing Manna bread (sprouted or sourdough)?

Post your favorite recipe on our
Facebook wall!

Deadline: Monday, October 17, 2011 at noon CDT.

We are giving away one free case of 8 loaves (your choice of flavors --- CDN addresses get 8 free-loaf coupons instead). Randomly selected from all recipe entries.

EXTRA ENTRY: If you add a photo, your name will be entered twice.

We will post all recepies on our website after the contest is closed.


Your Manna Organics Team

Thursday, October 6, 2011

Economic Analysis on Profitability of Organic Farming

Recent research shows that organic farming is profitable and economically sound in the long-term - Read this informative article at ScienceDaily: