This article was translated by Google and R.E.
If there's one documentary you're going to see this year, make sure it does The Empire of Red Gold. The film is a startling account of how tomato puree is produced. The author Jean-Baptiste Malet – a digging journalist who has written for Le Monde Diplomatique and Charlie Hebdo, among others – has written a book on the same topic. Both the book and the film are based on studies Malet and his colleagues performed during the period 2014 to 2016 on the production, marketing and consumption of tomato concentrate – from France to China and from the USA to Italy.
Not just tomato concentrate. Today, tomatoes are the key ingredient in the vast majority of the world's cuisines. Africa, with its rapidly growing population, is. . .
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