Voracious Oak fungus threatens Spain's Forests
Pastor Dale Morgan
Voracious Oak fungus threatens Spain's Forests*
Last Updated: 2:03am GMT 16/12/2007
It is Spain's most famous - and possibly most expensive - export. But
now Jamon Iberico puro, or pure Iberian ham, which gets diners around
the world salivating despite price tags of up to £1,000 for a whole leg,
is under threat.
Acorns, the staple diet of the thoroughbred pigs used to produce the
ham, are in short supply due to the rapid spread of a fungus that has
been linked to climate change.
Researchers at the universities of Cordoba and Huelva say the fungus,
Phytophthora cinnamomi, is affecting areas of Spain where Jamon Iberico
puro and Jamon Bellota, the other Rolls Royce of the porcine produce
world, are made.
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Fuelled by drought, the fungus is killing up to 190,000 trees, or 10,000
acres of forest, annually.
José Luis García-Palacios, president of the Spanish Oak Tree Forum,
said: "At this rate, our great-grandchildren will not know what an oak
tree is."
Iberian pigs are reared among oak trees. The acorns enrich their body
fat with oleic acid to make it healthier - and tastier. The meat is
cured for up to 36 months before being served at prices of up to £80 a
pound.
"This is a grave situation," said one producer, Manuel Maldonado. "Some
farms have lost 10 per cent of their trees and to replace them takes 30
years."
Alberto Chicote, chef at the Nodo restaurant in Madrid which serves pure
Iberian ham, said: "We hope they can do something before it gets any
more serious. This is one of Spain's star products."
An economist, Ramon Tamanes, warned that the situation could dent not
only Spain's pride but also its profits.
"It would be tragic if we were deprived of a sector of our industry
which is also part of our national identity," he said.
Exports of the ham to Europe alone are worth £43 million a year to the
Spanish economy.