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Organic Farming: That’s Why Organic is Active Climate Protection

Organic farming is an important building block in the fight against climate change. We explain why this is so and how the consumption of organic products can help.

Protecting the environment, people and animals in the long term: that is the goal of organic farming. But climate protection is also a goal to which Bio actively contributes. For example, healthy soil is not only important for healthy vegetables and fruit, it is also a valuable CO2 store. In organic farming, attention is therefore paid to varied crop rotations and humus build-up – both prerequisites for a healthy soil that binds gases that are harmful to the climate.

Chemical-synthetic pesticides and fertilizers that damage the agricultural soil in the long term are prohibited in organic farming. Organic farmers, on the other hand, use natural materials such as compost and also rely on agricultural methods that protect nature and the climate.

Pests are fought, for example, through the targeted use of natural enemies, the “beneficial ones”. This maintains biological diversity, ecological balance, water quality and soil fertility in equal measure. Ecological management also respects the well-being of the animals, because farmers pay attention to animal welfare when it comes to organic farming.

Compared to conventional agriculture, organic agriculture is much more careful with our soil and ecosystems and is therefore considered environmentally and climate-friendly.

Organic farming is active climate protection

The number one climate protector is healthy agricultural soil. Because healthy, humus-rich soils are enormously large CO2 stores. Agricultural land that is used carefully through organic farming contains significantly more humus – and this is particularly important for carbon sequestration. Numerous microorganisms and organic compounds that are responsible for storing CO2 live in the humus layer. The richer in humus a soil is, the more gases that affect the climate it binds.

Studies by the Thünen Institute have shown that organically farmed soils bind on average 10 percent more carbon than soils from conventional agriculture.

On average, 256 kg of carbon is stored per hectare of organic soil per year. Converted to the organic agricultural area in Germany, there are currently 1.5 million tons of CO2 savings annually. Organic farming is therefore clearly active climate protection!

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Ireland

Can you find any influences from Irish farming or agricultural practices in the cuisine?

Introduction: Irish Farming and Agriculture

Ireland has a long history of farming and agriculture, dating back to ancient times when early settlers relied on the land for survival. Over the years, Irish farming practices have evolved as technology and agricultural knowledge have advanced. Today, Ireland remains known for its lush green landscapes, fertile soil, and high-quality agricultural products, including dairy, meat, and produce.

The Link between Irish Farming and Irish Cuisine

Irish cuisine is heavily influenced by the country’s agricultural practices. Many traditional Irish dishes feature ingredients commonly found on farms throughout the country, including potatoes, lamb, beef, and dairy products like butter and cheese. Because of Ireland’s mild climate and ample rainfall, the country is also known for its fresh, flavorful produce, including root vegetables, leafy greens, and berries.

Traditional Irish Dishes with Farming Influences

Many traditional Irish dishes are rooted in the country’s farming heritage. One such dish is colcannon, which is made with mashed potatoes, kale or cabbage, and butter or cream. Another popular dish is Irish stew, which typically includes lamb or beef, potatoes, onions, and carrots. Boxty, a type of potato pancake, is also a common dish, often served with savory fillings like bacon or cheese.

Modern Irish Cuisine and the Influence of Farming

Modern Irish cuisine has evolved to incorporate a wider range of ingredients and flavors. However, farming continues to be an important influence. Many chefs and restaurants in Ireland prioritize locally sourced, sustainable ingredients in their dishes, highlighting the importance of supporting local farmers and promoting environmentally friendly practices.

Sustainable Farming and its Impact on Irish Cuisine

Sustainable farming practices are becoming increasingly important in Ireland, as farmers and producers prioritize environmentally responsible practices. This trend has also impacted Irish cuisine, with many restaurants and food producers emphasizing the use of organic, locally sourced ingredients. This approach not only supports sustainable farming practices but also enables consumers to enjoy high-quality, fresh, and flavorful food.

Future of Irish Agriculture and its Potential Impact on Cuisine

As technology and agricultural knowledge continue to evolve, the future of Irish farming and agriculture looks bright. With a focus on sustainability and innovation, Irish farmers are well-positioned to continue producing high-quality agricultural products that serve as a foundation for the country’s cuisine. As a result, Irish cuisine is likely to continue evolving, incorporating new flavors, ingredients, and techniques inspired by the country’s rich farming heritage.

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Laos

Can you find any influences from Laotian agriculture or farming practices in the cuisine?

Introduction: Laotian Agriculture and Cuisine

Laotian cuisine is a reflection of the country’s rich agricultural heritage. The fertile land and favorable climate in Laos have enabled the cultivation of a diverse range of crops, which have become key ingredients in traditional Laotian dishes. The cuisine is characterized by its bold flavors, use of herbs and spices, and incorporation of both meat and vegetarian options.

Laotian agriculture has been shaped by centuries of farming practices, with traditional techniques still being used in many parts of the country. These techniques have played a significant role in the development of Laotian cuisine, influencing the type of crops grown and the preparation of food. In this article, we will explore how Laotian agriculture and farming practices have influenced the country’s unique cuisine.

Rice as a Staple Crop in Laotian Cuisine

Rice is the staple of Laotian cuisine, and is grown in abundance throughout the country. Rice features in almost every meal, and is often served with a variety of other dishes. Traditionally, rice was grown using a technique called slash-and-burn, where the land is cleared by burning the forest, and the ashes are used as fertilizer. However, as the population has grown, more sustainable farming methods such as terracing and irrigation have been adopted.

Traditional Laotian Farming Techniques

Laotian agriculture is characterized by traditional farming techniques that have been passed down through generations. These techniques are often based on the belief that the land should be worked in harmony with nature. For example, farmers in Laos often use a technique called intercropping, where different crops are grown together to promote biodiversity and prevent soil depletion. Another traditional technique is crop rotation, where crops are rotated to improve soil fertility and reduce pests.

The Importance of Herbs and Vegetables in Laotian Cuisine

Herbs and vegetables play a crucial role in Laotian cuisine, with fresh ingredients being used to add flavor and texture to dishes. Many of these ingredients are grown in home gardens, which are an important source of food for families. Some of the most commonly used herbs in Laotian cuisine include lemongrass, coriander, and basil, while popular vegetables include eggplant, pumpkin, and bitter melon.

How Laotian Agriculture Influences Meat and Fish Dishes

Laotian agriculture has also influenced the country’s meat and fish dishes. Many of the ingredients used in these dishes are sourced from local farms and fisheries. For example, the famous Laotian dish larb is made with minced meat or fish, mixed with herbs and spices, and served with sticky rice. The meat used in the dish is often sourced from small-scale farms, where animals are raised using traditional, natural methods.

Modern Adaptations of Laotian Agriculture in Cuisine

In recent years, there has been a growing interest in sustainable agriculture in Laos, with farmers and chefs exploring new techniques to improve the quality and yield of crops. This has led to the development of modern adaptations of traditional farming practices, such as the use of organic fertilizers and pest control methods. These techniques have also been incorporated into modern Laotian cuisine, with chefs and restaurateurs using locally sourced, sustainable ingredients in their dishes. Overall, Laotian agriculture and farming practices continue to play a fundamental role in the country’s unique cuisine, offering a glimpse into the history and heritage of this fascinating country.

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Kenya

Can you find any influences from Kenyan farming or agricultural practices in the cuisine?

Introduction: Kenyan Farming and Cuisine

Kenya is a country known for its vast agricultural lands and a diverse cuisine that has been influenced by the various ethnic groups that reside in the country. Agriculture is a significant part of Kenyan culture, and it plays a crucial role in the economy and the daily lives of many Kenyans. With over 80% of the population depending on agriculture for their livelihoods, it is no surprise that it has also influenced the country’s cuisine.

The Role of Agriculture in Kenyan Culture

Agriculture in Kenya is an essential part of the culture, and many traditional practices have been passed down from generation to generation. These practices include crop rotation, animal husbandry, terracing, and irrigation techniques. These practices have helped farmers to adapt to the country’s diverse climatic conditions, which range from arid and semi-arid to humid and rainy. Agriculture has also played a significant role in shaping the country’s social and economic fabric, with many Kenyan communities centered around farming.

Traditional Kenyan Dishes and Ingredients

Kenyan cuisine is a reflection of the country’s diverse cultural heritage, and it is characterized by a range of spices, flavors, and ingredients. Some of the traditional dishes include Ugali, a maize meal that is the staple food in most parts of the country. Other popular dishes include Nyama Choma, which is roasted meat, and Chapati, a type of flatbread. Many of the ingredients used in Kenyan cuisine are sourced from the farms, including vegetables, fruits, and grains like maize, millet, and sorghum.

How Kenyan Farming Practices Shape the Cuisine

The farming practices in Kenya have influenced the country’s cuisine in several ways. The use of traditional planting and harvesting methods has ensured the availability of fresh produce, which is a critical component of Kenyan cuisine. Additionally, the use of indigenous crops and animal breeds has contributed to a unique culinary experience that cannot be found anywhere else. Kenyan farming practices have also influenced the way dishes are prepared, with many dishes cooked over an open fire or in a traditional clay oven.

Modern Innovations in Kenyan Agriculture and Cuisine

As technology and innovation continue to transform the agricultural sector in Kenya, they have also had an impact on the country’s cuisine. Modern farming techniques, such as the use of greenhouses and drip irrigation, have helped to increase the yield of crops and produce, resulting in a more diverse range of ingredients available for use in the cuisine. Additionally, food processing and preservation techniques have allowed for the creation of new products, such as dried fruits and vegetables, that can be used in various dishes.

Future Possibilities for Fusion and Collaboration

As Kenyan cuisine gains popularity around the world, there is a possibility for fusion and collaboration with other culinary traditions. The use of spices and flavors borrowed from other cultures could lead to the development of exciting new dishes that incorporate Kenyan ingredients. There is also a possibility for collaborations between chefs and farmers to create new products and increase the availability of Kenyan cuisine. As Kenyan agriculture and cuisine continue to evolve, the possibilities for growth and innovation are endless.

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Lebanon

Can you find any influences from Lebanese farming or agricultural practices in the cuisine?

Introduction: Lebanese cuisine and its agricultural foundation

Lebanese cuisine is renowned for its diverse flavors and vibrant spices. It is a reflection of the country’s rich cultural heritage, which has been influenced by various civilizations that have inhabited the region over the centuries. Lebanese cuisine is also deeply rooted in the country’s agricultural practices, which have been shaped by its diverse geography, climate, and topography. The cuisine of Lebanon is therefore a testament to the ingenuity and resourcefulness of its farmers, who have developed innovative agricultural techniques over the centuries.

The impact of geography on Lebanese agriculture

Lebanon’s varied terrain has had a significant impact on its agricultural practices. The country’s fertile coastal plains, mountainous regions, and arid interior have given rise to a diverse range of crops. The coastal plains are primarily used for growing fruits and vegetables, while the mountainous regions are used for livestock grazing and orchards. The arid interior is suitable for growing hardy crops such as wheat, barley, and lentils, which have become staples of Lebanese cuisine.

The role of staple crops in Lebanese cuisine

Staple crops such as wheat, barley, and lentils are used extensively in Lebanese cuisine. They are often prepared in a variety of ways, such as in stews, soups, and salads. Lentils, in particular, are a favorite ingredient in Lebanese cuisine and are used to make dishes such as mujaddara, a hearty lentil and rice dish. Wheat is used to make the ubiquitous Lebanese bread, which is a staple of every meal. Barley is used to make the traditional Lebanese breakfast dish, burghul bi banadoura, which consists of cracked wheat cooked with tomato and onion.

Techniques and traditions unique to Lebanese farming

Lebanese farmers have developed unique agricultural techniques over the centuries, which have helped them to adapt to the country’s varied terrain and climate. For example, terrace farming is commonly used in the mountainous regions to prevent soil erosion and maximize the use of land. Traditional irrigation techniques, such as qanats, have also been used to bring water to arid regions. Lebanese farmers have also developed unique ways of preserving food, such as sun-drying fruits and vegetables, pickling, and making jam.

Regional variations in Lebanese agricultural practices

Lebanon’s diverse geography has given rise to regional variations in its agricultural practices. For example, the Bekaa Valley is known for its vineyards, which produce some of the finest wines in the country. The coastal region is known for its citrus fruits and olives, while the mountainous regions are famous for their dairy products and honey. The northern region of Lebanon is known for its apple orchards, which produce some of the sweetest apples in the country.

Present-day influence of Lebanese farming on the cuisine

Lebanese farming practices continue to influence the country’s cuisine to this day. Many traditional Lebanese dishes, such as tabbouleh and fattoush, rely on fresh herbs and vegetables that are grown locally. Lebanese farmers also continue to use traditional techniques such as terrace farming and irrigation to produce high-quality crops. In recent years, there has been a renewed interest in organic farming and sustainable agriculture in Lebanon, which has led to a resurgence of traditional farming practices and an increased focus on local produce.

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Liechtenstein

Can you find any influences from Liechtenstein’s farming or agricultural practices in the cuisine?

Introduction to Liechtenstein’s cuisine

Liechtenstein, a tiny country in Central Europe, is known for its rich cultural heritage and beautiful landscapes. The cuisine of Liechtenstein is heavily influenced by its neighboring countries, Austria and Switzerland. However, it also has its own unique traditional dishes that reflect the country’s history and geography. Due to Liechtenstein’s small size, its cuisine is not widely known outside the country.

Agriculture in Liechtenstein

Agriculture has been an essential part of Liechtenstein’s economy for centuries. The country’s mountainous terrain and fertile soil make it a suitable place for farming. Agriculture in Liechtenstein is mainly focused on dairy farming, fruit production, and wine-making. The country’s agricultural sector plays a vital role in the preservation of the countryside and the maintenance of its biodiversity.

Farming practices and methods

Farming practices in Liechtenstein are characterized by a strong focus on sustainability and environmental protection. Farmers in Liechtenstein use modern agricultural techniques, such as precision farming, to optimize crop yields while minimizing the impact on the environment. The use of pesticides and fertilizers is tightly regulated, and organic farming is becoming increasingly popular. Many farmers in Liechtenstein also practice agroforestry, which involves the cultivation of trees alongside crops and livestock to enhance biodiversity and soil quality.

The connection between agriculture and cuisine

The connection between agriculture and cuisine is integral to Liechtenstein’s culinary traditions. Many of the country’s traditional dishes are made from locally sourced ingredients, such as cheese, meat, and fruit. The freshness and quality of these ingredients are essential to the taste and texture of Liechtenstein’s cuisine. In addition, the seasonal availability of certain ingredients influences the country’s culinary calendar, with dishes like Riebel and Käseknöpfle being popular during the winter months.

Traditional Liechtenstein dishes

Liechtenstein’s cuisine is characterized by simple, hearty dishes that reflect the country’s rural origins. Some of the most popular traditional dishes include Käsknöpfle, a type of cheese noodle dish, and Riebel, a cornmeal pudding. Other typical dishes include Fleischkäse, a type of meatloaf, and Alper Magronen, a pasta dish with potatoes, cheese, and onions. Desserts like Apfelpfannkuchen, apple pancakes, and Trüffel, chocolate truffles, are also popular in Liechtenstein.

Influences of farming practices on Liechtenstein cuisine

Liechtenstein’s farming practices have had a significant influence on the country’s cuisine. The use of locally sourced ingredients and sustainable farming methods has resulted in a cuisine that is closely tied to the country’s natural environment. The emphasis on dairy farming has led to the production of high-quality cheeses, such as Bergkäse and Alp Sennerei. The cultivation of fruits like apples, pears, and plums has also resulted in a range of delicious fruit-based dishes and desserts. Overall, the farming practices in Liechtenstein have had a profound impact on the country’s culinary traditions and continue to shape its cuisine today.

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Lithuania

Can you find any influences from Lithuanian farming or agricultural practices in the cuisine?

Introduction to Lithuanian Cuisine

Lithuanian cuisine is a reflection of the country’s rich cultural heritage and its unique geographical location. It is a blend of traditional Baltic and Eastern European flavors with influences from neighboring countries like Poland, Belarus, and Russia. Lithuanian cuisine is known for its hearty and filling dishes that are perfect for cold winters and long working days. Some of the staples of Lithuanian cooking include potatoes, rye bread, dairy products, and various meats.

History of Lithuanian Farming Practices

Lithuania has a long history of agriculture, dating back to the Neolithic period. The country’s fertile soil and temperate climate have made it an ideal place for farming. Lithuanian farmers have been growing crops like wheat, barley, and rye for centuries, and have also raised livestock like cows, pigs, and sheep. Traditional Lithuanian farming practices were based on a system of crop rotation and careful management of natural resources. Farmers used traditional techniques like plowing, sowing, and harvesting by hand, and worked closely with nature to ensure sustainable yields.

Lithuanian Ingredients and their Role in the Cuisine

Lithuanian cuisine relies heavily on locally-sourced ingredients, especially those that are abundant in the country’s rich farmland. Potatoes are a staple food in Lithuanian cooking and are used in a variety of dishes, such as cepelinai (potato dumplings) and kugelis (potato pudding). Rye bread is another essential component of Lithuanian cuisine, and is often served with smoked meat or cheese. Dairy products like cheese and sour cream are also commonly used in Lithuanian cooking, and are often paired with hearty meats like pork and beef.

Traditional Lithuanian Dishes and their Origins

Many traditional Lithuanian dishes have their roots in the country’s farming practices. Cepelinai, for example, are a popular dish made from grated potatoes and filled with meat or cheese. The dish is named after Lithuanian politician Juozas Cepelinas, who allegedly came up with the idea for the dumplings in the early 20th century. Other popular Lithuanian dishes include kugelis, a savory potato pudding, and šaltibarščiai, a cold beet soup that is typically served in the summer.

The Impact of Lithuanian Farming Practices on Modern Cuisine

Lithuanian farming practices have had a significant impact on modern cuisine, both in Lithuania and abroad. Many chefs and food enthusiasts are embracing traditional Lithuanian ingredients and cooking techniques, and are incorporating them into modern dishes. Traditional Lithuanian ingredients like rye bread and potatoes are being used in new and inventive ways, and Lithuanian cuisine is gaining recognition as a unique and exciting culinary tradition.

Conclusion: Exploring the Connection between Lithuanian Agriculture and Cooking

Lithuanian cuisine is a reflection of the country’s rich agricultural heritage, and its unique blend of traditional flavors and modern techniques make it a fascinating area of study for food enthusiasts. Lithuanian farming practices have played a crucial role in shaping the country’s culinary identity, and continue to influence modern cuisine both in Lithuania and around the world. By exploring the connection between Lithuanian agriculture and cooking, we can gain a deeper understanding of the country’s cultural heritage and the role that food plays in shaping it.

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Madagascar

Can you find any influences from Malagasy farming or agricultural practices in the cuisine?

Introduction: Malagasy Cuisine and Farming

Malagasy cuisine is a unique fusion of African, Asian, and European influences, shaped by the island’s complex and diverse history. From the spicy curries of Indian traders to the French pastries and baguettes, the Malagasy culinary scene is a reflection of the country’s multiethnic and multicultural heritage. However, at the heart of Malagasy cuisine lies the island’s rich agricultural traditions, which have sustained the Malagasy people for centuries and continue to shape their food culture today.

The Importance of Agriculture in Malagasy Cuisine

Agriculture is the backbone of the Malagasy economy and society, providing employment and food security for millions of people. The Malagasy farming practices are deeply rooted in the island’s ecology and geography, adapting to the diverse landscapes and climates of the country. From the rice paddies of the highlands to the vanilla plantations of the coast, Malagasy farmers have developed a range of traditional techniques and crops that are essential to their cuisine. Many Malagasy dishes are based on locally grown ingredients, such as rice, cassava, sweet potato, yams, beans, and vegetables, which are prepared in a variety of ways depending on the region and season.

Traditional Farming Methods on the Island

Malagasy farming practices are largely based on the principles of agroforestry, a sustainable method that integrates trees, crops, and livestock to create a diverse and resilient farming system. For example, rice cultivation in Madagascar is often combined with fish farming, using the natural irrigation and fertilization provided by the fish ponds. Another traditional method is the tavy or slash-and-burn agriculture, which involves clearing a piece of land by burning the vegetation and then planting crops in the nutrient-rich soil. Although tavy has been criticized for its ecological impact, it remains an important practice in many rural communities.

Staple Crops and Their Use in Malagasy Dishes

Rice is the staple crop of Madagascar, accounting for over 60% of the country’s food consumption. Rice is used in a variety of dishes, such as the popular national dish of rice and laoka (a side dish of meat, fish, or vegetables), and the festive dish of vary sosoa (red rice with meat and vegetables). Other staple crops include cassava (manioc), sweet potato, yams, beans, and taro, which are used in stews, soups, and fritters. Vegetables such as tomatoes, onions, carrots, and cabbage are also commonly used in Malagasy cuisine.

Impact of French and Indonesian Influences on Cuisine

The Malagasy cuisine has been influenced by the colonial history of the island, particularly by the French and Indonesian cultures. French cuisine has introduced pastries, bread, and sauces, as well as meat dishes such as steak, lamb, and duck, which are often served with creamy or wine-based sauces. Indonesian cuisine has brought spicy and aromatic flavors such as ginger, lemongrass, and coconut milk, as well as dishes such as sambal (a chili-based condiment), nasi (rice dishes), and seafood curries. The fusion of these influences has created a unique blend of flavors and textures that characterizes Malagasy cuisine.

Conclusion: Tracing Malagasy Farming Practices in Cuisine

The influence of Malagasy farming practices on the cuisine can be seen in the use of locally grown crops, the diversity of ingredients, and the traditional methods of preparation. The sustainable and resilient farming techniques of the Malagasy people have ensured the availability of fresh and nutritious food, even in challenging environments. The fusion of these ingredients with French and Indonesian influences has created a culinary scene that is diverse, flavorful, and rich in history. By exploring Malagasy cuisine, we can discover the connection between farming practices and food culture, and appreciate the importance of sustainable agriculture for a healthy and vibrant society.

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Mali

Is there a focus on using locally sourced ingredients and supporting sustainable farming practices in Malian cooking?

Introduction

Malian cuisine is a rich blend of flavors, spices, and ingredients that reflect the diverse cultures and traditions of this West African country. While the country is known for its agricultural products, such as rice, millet, and sorghum, there has been a growing focus on using locally sourced ingredients and supporting sustainable farming practices in Malian cooking.

Understanding Malian cuisine

Malian cuisine is a melting pot of traditional African, Arab, and French influences. The staples of Malian cuisine are grains, vegetables, and legumes, along with meat, fish, and poultry. The most common dishes in Mali include rice with peanut sauce, grilled meat, and fish, and fufu, which is made from pounded cassava. Malian cuisine is known for its intense flavors, which come from the use of spices such as ginger, garlic, chili, and coriander.

Importance of locally sourced ingredients

There is an increasing focus on using locally sourced ingredients in Malian cooking. This is because using local ingredients not only supports local farmers but also ensures that the food served is fresh and of high quality. Using locally sourced ingredients also helps to preserve traditional farming practices and maintain biodiversity in the region.

Supporting sustainable farming practices

In addition to using locally sourced ingredients, there is also a growing movement towards supporting sustainable farming practices in Mali. Sustainable farming practices include techniques such as crop rotation, natural pest control, and the use of organic fertilizers. These practices are essential to maintain the soil’s fertility and reduce the environmental impact of farming.

Challenges faced in sourcing ingredients

Despite the benefits of using locally sourced and sustainably farmed ingredients, there are several challenges that must be overcome. These include a lack of infrastructure and resources to support small-scale farmers, limited access to markets, and the high cost of organic farming inputs. There is also a need for education and training to promote sustainable farming practices and improve the quality of locally sourced ingredients.

Conclusion: Future of sustainable Malian cooking

The future of sustainable Malian cooking is bright, with a growing focus on using locally sourced and sustainably farmed ingredients. This trend not only supports local farmers and communities but also promotes the preservation of traditional farming practices and biodiversity. While there are challenges to overcome, with continued support and investment, sustainable Malian cooking can flourish and become a model for other countries in the region.

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