Velvet lawns and chloroplast laboratories
I am going to harvest already the fourth yield of grass ley this summer. Longer growing seasons have benefitted the growth of grass, and the timing of rains is not critical anymore.
Finland has specialized in the production of grass ley, for the same nutrient input gives it a competitive advantage in grass ley yields. Dutch drizzle irrigation hosepipes that are sunk in the fields keep the grass green. Satellites identify the nutrient balance from the colour shades of the growth, based on which the dosage of the mononutrient fertilizers and moisture content are regulated. A mower wraps the grass mass in rainproof but respirable Solar Dry collectors. When dried up, the grass packages are thrown onto train carriages that move on air tracks, which are built densely all around Finland. The giant packages are transferred to the Uusikaupunki FeedFactory, ran by Ching-Liu, for pelletization, and from there they are sent overseas to giant cattle sheds.
My hydrogen powered hovercraft air-cushion car is flying past the landscape that stretches out in the scenery as far as the eye can reach, reminding me of English velvet lawns and expanses of Dutch windmills, with the exception that the modern windmills reach out to the blue sky, shimmering white like swan necks, and that´s what they sound like, too. I try to avoid unnecessary exercise and movements to save my calorie and nutrient quota because I can trade the surplus on global markets. Grass grows also on top of the floating beds, roof tops and artificially lit multi-storey gardens. The extra energy needed for nitrogen fixation is produced with wind power and in chloroplast laboratories. The biggest threat to the future of the Finnish agriculture is the growing Korean synthetic meat production – it is by far more nutrient efficient.
I enter our family´s gene map coordinates on the terminal, and it gives me few different ethnic options for today’s menu. With one push of the button, a card is printed, and the needed processed products start to blink my colour code on the shelves while I glide past them with my giant shopping cart equipped with a kick scooter. Smart recipes and smart packaging captured the global markets already a long time ago, making it possible to prepare the same menu at any corner of the world. All the food is produced there where it is the most nutrient efficient and then transported as processed food everywhere in the world. I usually take German Emmental cheese, Brazilian sugar and sushi wrapped in Japanese seaweed in which the rice, which is wasteful of nitrogen, has been replaced with buckwheat from the Asian steppes. And of course, I also take Chinese pork in sweet and sour sauce. Some packaging waste accumulates for incineration, but hardly any food waste. Food is bought in ready-to-eat form, processed in ultra-high-temperatures to keep it longer fresh.