Duration: 1 hour
Our supermarket shelves groan with fresh food from around the world. Farmer Jimmy Doherty explores the global logistics that bring these crops to a shop near you. He meets the people who grow our food and make this global conveyor belt work. He uncovers the science and technology that keeps food fresh for weeks or months without decay. Jimmy asks why grow Scottish potatoes in the Egyptian desert? How can charcoal stop green beans from dehydration in Kenya? How does pineapple sliced and diced in Ghana stay fresh on the long journey from field to plate? Does it make any kind of sense to transport fresh fruit and vegetables for thousands of miles by air and by sea, just so we can eat our favourite foods all year long?
Find out how to grow and cook your own grub with Dig In.
BBC Dig In
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