How rhubarb could prove to show the way forward for farmers - Emma Ryan
No longer just the humble crumble.
From a staple dish in the 1800s because there was nothing else available, to a highly sought after ingredient for trendy health drinks made by creative start-ups and menus delivered by fine-dining chefs around the world.
Rhubarb it seems is also incredibly insta-worthy.
There are 924,000 posts with #rhubarb trending right now.
Forced Rhubarb even has its own Protected Destination of Origin (PDO) - a European Union certification ensuring food, drink, and agricultural products are produced, processed and prepared in a specific geographical area.
Remarkable that Yorkshire tops the trumps yet again, already being a region famed for tea, cheese, liquorice and of course, Yorkshire puddings.
Now, here we are, one of few producers of forced rhubarb from a little corner of West Yorkshire doing deals between independent farmers and big businesses on the other side of the Atlantic.
There are a few things to take away from this.
One, another example of the variety and quality of produce which comes from our region, two, the skill, expertise and dedication of farmers in their particular sectors and three, how to step away from a reliance on unpredictable government incentives.
Whilst visiting Robert Tomlinson’s farm, there was no talk of supermarket contract woes (because he doesn’t deal with them), there was no talk of politics (because he is busy doing his own thing).
It presents an interesting way to look at some of the current challenges affecting farming businesses, income and profits.
It reminded me of a conversation I had with a farmer more than a year ago who also happened to be involved with the NFU at European level.
He suggested back then, farmers would be well-placed to do their own business deals over the farm gate if you like, in order to navigate high stake contracts with multi-billion pound global retailers who are more concerned with pound signs and margins.
Also on this visit, were a lovely group of people from a company called Momo Kombucha, based in New Covent Garden Market in London, along with the founder Josh.
He discovered Kombucha on a trip to New York 10 years ago, left his job and started a company making his own in small batches.
They use Tomlinson’s rhubarb for one of their drinks and Josh wanted to bring media from London up to Pudsey to see how it is grown and who by.
A standard press trip, yes, but also refreshing to see a real-life, face to face relationship between company director and farmer.
Is this a model we can hope to see more of in future to help mitigate and navigate the hugely unfair bias and pull of big retailers over farmers?