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  • Why: Economic model Where: North Korea

    Flour from the inner parts of bark

    How to make flour from the inner part of the bark?

    The pulp and the phloem, i.e. the inner, soft part of the bark, are pulled from the tree while remembering not to kill the tree (never remove the bark around the tree). After harvesting, it is dried, grounded and lightly roasted. You can try to eat such chips. They have a slightly nutty flavor. Then the obtained fragments should be grounded. “Pine phloem flour is less bitter than birch flour, lighter, slightly creamy, with a pleasant smell.”

    “Initially, he only traveled to the outskirts of Chongjin. He used to pop out in Kyonsong, where as a child he would pick up corn and pears. It was harder to steal now, because there were armed guards, so the boy began to venture further and further. He arrived at an orphanage in Onsong, but it was no better than in Chongjin. Once beautiful, the surrounding trees have been completely stripped of their bark. He remembered that a few kilometers from the orphanage, behind the hills visible from its windows, a narrow gray streak of water stretched to the horizon: the Tumen River. And that apparently the trees on the other side of the river had bark, and that the corn harvest was protected by armed guards. This place was called China.”*1

    Bark flour, sometimes mixed with sawdust, has become a popular, relatively cheap food product in North Korea during famine (1995-1999). You could buy it at illegal markets or make it by yourself. Flour from the inner part of the bark called the gulp or crumb is relatively healthy, though it should be grounded well to become digestible.

     

    1 * Barbara Demick “We have nothing to envy to the world. The Ordinary Fate of the People of North Korea.” p. 198

    Photo: Kevin Demaria

     

     

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