Nuts about Nuts

Leyla Kazim traces the journey of this unassuming wonder food, from its health benefits to its origins. Nuts, which once would have been central to the diet of our ancestors, are now often treated as a nice-to-have health choice. It’s a food we need to reconnect with, and to do so, we can learn from both the latest science and other food cultures. Leyla hears from Professor Sarah Berry of King’s College London, who has studied how the form in which we eat nuts - whole, ground, in butters or milks - affects how much of their benefits we receive. Swapping nuts for your daily snack, however you eat them, could help reduce cholesterol and blood pressure, as Sarah explains. As health benefit messages around nuts take off, there has been a huge boom in demand. But what’s the impact of this on the world’s nut farmers, traders and environment? Without much origin information provided on nut packs, Leyla sets off to find some answers of her own. And her journey takes her across the world: from cashew plantations in west Africa, processing plants in south East Asia, markets in Turkey and walnut orchards in Kent. Not to mention a little diversion into California’s organised crime rings. Because there is another story here about how high demand has a price.She spends a day with Charlie Tebbutt, founder of Food & Forest and one of the only companies to be actively selling British-grown nuts. Charlie also buys direct from other growers around the world, who are using a sustainable farming system called agroforestry, to preserve water, improve soil and diversify their income. Charlie is about to open a first-of-its-kind processing facility in Bermondsey, south London, where he hopes to de-shell and process British-grown hazelnuts in way that improves quality and allows the industry to scale up. Leyla visits his walnut orchards in Kent to ask: could British nuts ever replace imports?If we’re trying to eat more nuts, there is also much to be learned from other countries. Specifically Turkey, where nuts are revered as a cornerstone of the cuisine and food culture. Leyla meets Turkish food writer and chef Ozlem Warren in her local Turkish supermarket, to reminisce over the Turkish 'green emerald' pistachios, green almonds and fresh walnuts, which are enjoyed by Turks in sweet or savoury dishes, at celebrations or indeed, at any other time of day. Presented by Leyla Kazim and produced by Nina Pullman for BBC Audio in Bristol.