{"id":397222,"date":"2025-08-23T14:53:30","date_gmt":"2025-08-23T12:53:30","guid":{"rendered":"https:\/\/climatescience.press\/?p=397222"},"modified":"2025-08-23T14:53:32","modified_gmt":"2025-08-23T12:53:32","slug":"sorry-but-bakewell-tart-is-not-in-imminent-danger-of-disappearing-due-to-climate-change","status":"publish","type":"post","link":"https:\/\/climatescience.press\/?p=397222","title":{"rendered":"Sorry, But Bakewell Tart is Not in Imminent Danger of Disappearing Due to Climate Change"},"content":{"rendered":"\n
\"A<\/figure>\n\n\n\n

<\/p>\n\n\n\n

From The Daily Sceptic<\/a><\/p>\n\n\n\n

By\u00a0Chris Morrison<\/a><\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Coffee, olive oil, bananas, you name it, and someone has suggested they will soon disappear due to human-induced climate change. All easily debunked of course, but a recent piece in the\u00a0Telegraph<\/em>\u00a0has added to this growing portfolio of nonsense with an article headlined: \u201cClimate change \u2018could kill off the traditional Bakewell tart\u2019.<\/a>\u201d Weather-related problems in California, where 80% of almonds, a key ingredient of the delicious Bakewell, are grown are blamed, but replacement synthetic flavours are said to be available. Curiously missing from the story is the fact that almond production in California is touching record highs with the 2024 crop the third highest on record. What a great effort \u2013 climate change fear mongering combined with a plug for industrial chemical slurry being passed off as a Bakewell tart.<\/p>\n\n\n\n

Highly Processed News and Highly Processed Food, all in one fake, cherry-topped package.<\/p>\n\n\n\n

Written by recent graduate trainee Tim Sigsworth, the story reports that the Derbyshire delicacy is now being produced without almonds by some makers \u201cbecause of supply chain problems linked to global warming\u201d. Supplies are said to be under strain due to heat and drought episodes. In fact, water droughts are intrinsic to the climate in California<\/a>, particularly in the near-desert south of the state. Overall rainfall can be patchy, with droughts alternating with plentiful precipitation that quickly fills up reservoirs. In addition, annual snow melt provides a variable but important base level. As the precipitation graph measured in annual inches shows below, the 20th and early 21st Centuries had numerous short-term droughts. However, they might be considered somewhat wet compared with the paleoclimate record over the last millennium. This reveals two mega droughts that were each well over 100 years long. Longer term records reveal that decade-long droughts are an ordinary feature of California\u2019s climate. On the evidence available, there is scant scientific proof to link current rainfall trends to recent warming or climate change, human-caused or otherwise.<\/p>\n\n\n\n

\"Bar<\/figure>\n\n\n\n

Far from being blasted by heat and drought, the almond-growing business in California has come on by leaps and bounds over the last 30 years. Over that period, production has been transformed from relatively small scale businesses producing an annual crop of around 370 millions pounds weight to recent totals approaching three billion pounds. Prices have trended a little higher since 2020-21 when a record crop and Covid depressed returns.<\/p>\n\n\n\n

Prices stayed below the cost of production at the beginning of 2023, although high world demand has raised rates since then. Perhaps, like most farmers around the world, there are complaints that profits remains a challenge.<\/p>\n\n\n\n

But however, many nuts are grown, it is a natural product that demands a sustainable market price. A chemical confection produced in a food laboratory is always likely to be cheaper. The\u00a0Telegraph<\/em>\u00a0story gives prominence to Kirsty Matthews of Macphie, a food manufacturer that has launched a new almond-free product called \u2018Cherry Bakewell Sensation\u2019. She enthuses: \u201cCustomers who\u2019ve known us for years are suddenly seeing it as a solution for supply chain stability.\u201d No doubt the receipt for this sensational treat is a closely guarded trade secret but the chemistry behind replicating almond flavours is not. Benzaldehyde is the primary compound responsible for the almond aroma and can be added in the Bakewell frangipane or pastry to replicate a nutty sweet taste. Also used is acetate that can be blended with other flavourings to create the desired nutty taste, while Ethyl Vanillian can provide a sweet creamy note to add fake depth to the Bakewell custard.<\/p>\n\n\n\n

It is curious how many of the planet savers have embraced industrial slurries that replace natural ingredients with cheap chemical concoctions. The UK Government-funded UK FIRES recently laid out an absolute Net Zero future based on this highly processed muck. The need to\u00a0collapse the existing agro-food system<\/a>\u00a0is said to represent opportunities for \u2018hybrid\u2019 food products. Thus, plants and alternative proteins can be blended with half the chemistry lab thrown in, including stabilisers, colourings, E numbers and preservatives. Any semblance of taste can boost, as is common in many highly processed foods, by adding masses of salt and sugar.<\/p>\n\n\n\n

\u201cWe can still give you the experience you expect, the same aroma, the same balance of flavours, the same indulgence, but with an ingredient list that works in today\u2019s supply climate,\u201d notes the Bakewell Queen Kirsty Matthews. Obviously, part of a marketing push, Matthews also\u00a0wrote<\/a>\u00a0on August 14th in the trade journal\u00a0British Baker<\/em>\u00a0that there was a sustainability factor at play. \u201cIn a world where imported ingredients can be affected by everything from extreme weather to fuel prices, there\u2019s a value in reducing dependency on global supply chains,\u201d she wrote.<\/p>\n\n\n\n

Particularly when chemicals are cheap and I can get some under-cooked journalist to compose a load of old conkers about climate change, she didn\u2019t add.<\/p>\n\n\n\n

Chris Morrison is the <\/em>Daily Sceptic\u2019s Environment Editor. Follow him on X<\/a>.<\/em><\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Coffee, olive oil, bananas, you name it, and someone has suggested they will soon disappear due to human-induced climate change. All easily debunked of course, but a recent piece in the\u00a0Telegraph\u00a0has added to this growing portfolio of nonsense with an article headlined: \u201cClimate change \u2018could kill off the traditional Bakewell tart\u2019.\u201d Weather-related problems in California, where 80% of almonds, a key ingredient of the delicious Bakewell, are grown are blamed, but replacement synthetic flavours are said to be available. <\/p>\n","protected":false},"author":121246920,"featured_media":397229,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","advanced_seo_description":"Discover why claims of the Bakewell tart's extinction due to climate change are exaggerated. Learn about almond production and synthetic alternatives.","jetpack_seo_html_title":"Bakewell Tart: The Truth behind Climate Change Claims","jetpack_seo_noindex":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[691837462,691818068,691818056,691819743,691837420,691818087,691823829],"class_list":{"0":"post-397222","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","6":"hentry","7":"category-uncategorized","8":"tag-bakewell-tart","9":"tag-california","10":"tag-climate-change","11":"tag-climate-propaganda","12":"tag-derbyshire","13":"tag-global-warming","14":"tag-the-telegraph","16":"fallback-thumbnail"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/climatescience.press\/wp-content\/uploads\/2025\/08\/0AQOhqsKGBa5alXBcpFMmUKOtXsoxswpWcCWCrU-5LnsRg529zmyT9GtQTEPu3x9eE6qpvKGzuc7s25xTWu180z85Q5WHtUrrUaoihN3gDZQJvZkqZbst2a-1zYiVB3mGE7UZo-B49e_EE9p8EroVF-axg29O3A.jpeg?fit=1280%2C1280&ssl=1","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/paxLW1-1FkO","jetpack-related-posts":[{"id":396720,"url":"https:\/\/climatescience.press\/?p=396720","url_meta":{"origin":397222,"position":0},"title":"Stock Up On Bakewell\u00a0Tarts!","author":"uwe.roland.gross","date":"21\/08\/2025","format":false,"excerpt":"UN data does not include 2024, but clearly shows output of almonds is running at three times the level of thirty years ago:","rel":"","context":"In \"California\"","block_context":{"text":"California","link":"https:\/\/climatescience.press\/?tag=california"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/climatescience.press\/wp-content\/uploads\/2025\/08\/0AQNbEnX3mbBfK3Ql2ht7o9PDxvVpaho9An4qeWw32rLZh0lLeTJ4xZAxXE2fTHAdmoFvHFMy_xV9wSs25SiB9GlDz7iccpe78Q8ky8IS-DCqqtxXoHBkJBZRqll6wUnJvCoInMqrWrhYXg978ugN4f8I3BKb6w-1.jpeg?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/climatescience.press\/wp-content\/uploads\/2025\/08\/0AQNbEnX3mbBfK3Ql2ht7o9PDxvVpaho9An4qeWw32rLZh0lLeTJ4xZAxXE2fTHAdmoFvHFMy_xV9wSs25SiB9GlDz7iccpe78Q8ky8IS-DCqqtxXoHBkJBZRqll6wUnJvCoInMqrWrhYXg978ugN4f8I3BKb6w-1.jpeg?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/climatescience.press\/wp-content\/uploads\/2025\/08\/0AQNbEnX3mbBfK3Ql2ht7o9PDxvVpaho9An4qeWw32rLZh0lLeTJ4xZAxXE2fTHAdmoFvHFMy_xV9wSs25SiB9GlDz7iccpe78Q8ky8IS-DCqqtxXoHBkJBZRqll6wUnJvCoInMqrWrhYXg978ugN4f8I3BKb6w-1.jpeg?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/climatescience.press\/wp-content\/uploads\/2025\/08\/0AQNbEnX3mbBfK3Ql2ht7o9PDxvVpaho9An4qeWw32rLZh0lLeTJ4xZAxXE2fTHAdmoFvHFMy_xV9wSs25SiB9GlDz7iccpe78Q8ky8IS-DCqqtxXoHBkJBZRqll6wUnJvCoInMqrWrhYXg978ugN4f8I3BKb6w-1.jpeg?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/climatescience.press\/wp-content\/uploads\/2025\/08\/0AQNbEnX3mbBfK3Ql2ht7o9PDxvVpaho9An4qeWw32rLZh0lLeTJ4xZAxXE2fTHAdmoFvHFMy_xV9wSs25SiB9GlDz7iccpe78Q8ky8IS-DCqqtxXoHBkJBZRqll6wUnJvCoInMqrWrhYXg978ugN4f8I3BKb6w-1.jpeg?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":363278,"url":"https:\/\/climatescience.press\/?p=363278","url_meta":{"origin":397222,"position":1},"title":"Lib Dem Leader Ed Davey: Go Back to Your Constituencies and Prepare to Live in Mud and Grass Huts","author":"uwe.roland.gross","date":"25\/01\/2025","format":false,"excerpt":"As we noted on Tuesday, supporters of the bill are either zealots or boobies. 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