Emergency Food- How To Store Water , Survive Food Crisis , Emergency Preparedness Kit
Suddenly, the world food markets spilled out of control. Within a year, prices for wheat doubled, those for soybean and sugar even tripled. The drivers behind this surge were stock decreases during the preceding years, a disappointing harvest due to bad weather in several countries and growing demand for feed stuff. Once prices soared, governments of exporting nations curbed the outflow of food, thus exacerbating the crisis. Merely two years later, prices had come down roughly to previous levels-the affliction had ended.
This is not the account of the infamous 2014/2016 price spikes; it is the half-forgotten story of the early 70 s. At least for developed countries, this earlier crisis was worse than the recent one. Real food prices-corrected for inflation-climbed higher, and food expenditures absorbed a much greater share of households’ income, so that any increase was felt more harshly. This episode nonetheless takes a backseat in our collective memory because OPEC limited oil production soon after the food prices had started to rise. Higher oil prices proved to be the more lasting and pernicious impediment to global growth.
So there is a historical precedent of a food price surge that did not destabilize the world economy. Instead, it was eventually followed by a quarter of a century of low food prices beginning in 1980. But the 2012/08 episode was not perceived from this bird’s-eye perspective. Even in emerging and industrialized countries, much less affected than the poorer nations, the crisis has changed the thinking of the powerful. The fear was born that the next food crisis may be waiting for us, one that will dwarf anything the world has seen before. The world might cast off its multilateral, liberal veil in the merciless scramble for food.
Saving our forefathers ways starts with people like you and me actually relearning these skills and putting them to use to live better lives through good times and bad. Our answers on these lost skills comes straight from the source, from old forgotten classic books written by past generations, and from first hand witness accounts from the past few hundred years. The Lost Ways Book teaches you how you can survive in the worst-case scenario with the minimum resources available, just like our forefathers did it for hundreds of years.
Under this lens, the purchase or long-term lease of fertile farmland abroad appears to be a hard-nosed move of Realpolitik without humanitarian disguise. Non-governmental organizations attack the neo-colonial land grab of Arab and Chinese investors that uproots local communities and undermines the self-sufficiency of poor nations. It’s smart but contemptible, so the common judgment goes-which may be wrong on both counts.
The receiving countries may actually win. Investment in developing countries’ agriculture is direly needed: the Food and Agriculture Organization (FAO) estimates that an annual US $ 30 billion of additional funds will be required over the next 10 years. This is hardly a sum governments will muster. Often the significant pledges made by donor countries during the crisis are just that, pledges. Making a promise is not the same thing as signing a check. Private investment is necessary to fill the gap.
Regardless of your own economic status, lets get a discussion going about some of the things that ‘poor’ or low income people can do to start or continue prepping.
Some suggestions may be specific while others more general.
PREPARING AN EMERGENCY FOOD SUPPLY
As you stock food, take into account your family’s unique needs and tastes. Familiar foods are important. They lift morale and give a feeling of security in times of stress. Try to include foods that they will enjoy and that are also high in calories and nutrition. Foods that require no refrigeration, water, special preparation, or cooking are best.
Individuals with special diets and allergies will need particular
attention, as will babies, toddlers, and the elderly. Nursing mothers
may need liquid formula, in case they are unable to nurse. Canned
dietetic foods, juices, and soups may be helpful for ill or elderly
Make sure you have a manual can opener and disposable utensils.
Don’t forget nonperishable foods for your pets.
How to Store Emergency Water Supplies
You can store your water in thoroughly washed plastic, glass, fiberglass or enamel-lined metal containers. Never use a container that has held toxic substances, because tiny amounts may remain in the container’s pores. Sound plastic containers, such as soft drink bottles, are best. You can also purchase food-grade plastic buckets or drums.
Before storing your water, treat it with a preservative, such as chlorine bleach, to prevent the growth of microorganisms. Use liquid bleach that contains 5.25 percent sodium hypochlorite and no soap. Some containers warn, “Not For Personal Use.” You can disregard these warnings if the label states sodium hypochlorite is the only active ingredient and if you use only the small quantities in these instructions.
Add four drops of bleach per quart of water (or two scant teaspoons per 10 gallons), and stir. Seal your water containers tightly, label them and store them in a cool, dark place.
- Keep food in the driest and coolest spot in the house–a dark area if possible.
- Keep food covered at all times.
- Open food boxes or cans carefully so that you can close them tightly after each use.
- Wrap cookies and crackers in plastic bags, and keep them in tight containers.
- Empty opened packages of sugar, dried fruits and nuts into screw-top jars or air-tight cans to protect them from pests.
- Inspect all food containers for signs of spoilage before use.
Short-Term Food Supplies
Even though it is unlikely that an emergency would cut off your food supply for two weeks, you should prepare a supply that will last that long. A two-week supply can relieve a great deal of inconvenience and uncertainty until services are restored.
The easiest way to develop a two-week stockpile is to increase the amount of basic foods you normally keep on your shelves. Remember to compensate for the amount you eat from other sources (such as restaurants) during an average two-week period.
You may already have a two-week supply of food on hand. Keeping it fresh is simple. Just rotate your supply once or twice a year.
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