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from the giant Warehouse making Domino's pizza dough to the factory pumping out America's ammunition we explore how some of the world's most fascinating Industries work first we head to the Caribbean to learn why it costs a million dollars a day to run one of the world's largest cruise ships roal Caribbean Symphony Of The Seas is like a Giant floating city and its residents over 6,000 passengers a week it can cost over a million dollars a day to keep it all running even though each Cruiser pays

as little as $100 daily so to make a profit the cruise line and all its crew have to be really efficient it takes a staff of 2400 people hustling to keep it all operating smoothly so we cover day and night production the team moves supplies along secret crew member only areas of the ship from cramp ship kitchens chefs pump out 30,000 meals every single day ready very good so this is a bustling trash room handles all the waste and the captain's Bridge keeps the ship moving safely like wow it's re

ally crazy the Productions are super massive we go behind the scenes to see what it takes to sail one of the world's largest cruise ships Symphony Of The Seas was the globe's biggest ship for 4 years running in 2022 The Wonder of the Seas took the title beating out its older sister because it's slightly heavier back in late 2019 we boarded Symphony for a week to film all the happenings inside the voyage started on a Saturday this is turnaround day passengers disembark so new ones can board we do

n't get people in and out uh gradually we just do everything at once and every room is turned over as you may imagine it's a a big job to clean 2,700 and 59 rooms on turnaround day trucks carrying 500 pallets of new inventory arrive at the Port of Miami the busiest cruising port in the world among these Provisions over 600,000 lb of food and beverages that get loaded on to deck 2 this is basically a place that you would not like to be on on turnaround day when we are loading it's busy busy super

busy it's estimated the top three cruise lines in the world will spend an estimated $2.3 billion on food and drink in 23 supplies have to be perfectly planned for this 7-Day Cruise our ability to manage the things with our own resources needs to be much bigger than in a hotel where at C there's no option and all this has to be loaded onto the ship in just 9 hours any delay in our operation can hamper the sail away of the ship which is again a big logistic requirement by 4:30 the ship is ready t

o set sail moving the ship is a combined effort between the bridge and and the engine control room the bridge handles steering and navigating maybe only 10% of my job is being on the bridge uh having control of the ship the rest of it I'm managing a huge huge operation and the engine room provides the power I always say that when there's a problem on board the captain call me I never call the captain four bow thrusters move the front of the ship side to side and three electric azipod propellers

turn 360° to pull the ship instead of push it six giant engines power it all we have everybody on board then he will request to have propulsion and start a trust us and get ready for departure so the engines almost ready so we have one and six online now Captain Sullivan can maneuver out of the port here we are on the bridge in the cockpit this is where we do the navigation at Sea we got multiple displays giving us uh information about the uh uh the ship what the course the speed The Heading is

we have an electronic chart display With Our Roots already planned and uh we can see exactly where we are at any time Symphony Of The Seas is registered and sails under the flag of the Bahamas because of the passenger Services Act of 1886 no foreign flagships can move passengers between two US ports to avoid the 200 per pass passenger fine any Royal Caribbean ship leaving the US has to stop at another country since this cruise is headed to Puerto Rico from Miami they had to slip St Martin and th

e Bahamas into the itinerary on the other side of the ship passengers are getting settled into their rooms Ocean View cabin started $1,000 per person for the week going up to 85,000 for the tricked out ultimate family Suite we have a room for every wallet on this ship everything good amaz meaning Hotel manager Fernando Jorge has to cater to all kinds of tastes if you put this jacket on with four Stripes you'll be a celebrity too Cruise Lines Bank on the fact that they have a captive audience for

a week they make their profit from keeping passengers moving through the ship dropping cash on onboard purchases like alcohol casino games and Specialty restaurants Fernando says the ship's design helps on conventional cruise ships there's only one block with a big pool in the middle this ship has seven distinct neighborhoods with their own themes and activities a big Central Park sits in the middle and 17 public and private Pools and Hot Tubs dot the rest of the ship the average cost to build

a new ship is 650 million Royal Caribbeans spent more than double that on the Symphony of the Seas Fernando's goal is to control how passengers move through the ship from their rooms to shows to dining Halls so no one part is too overcrowded they move around freely to their own will and doing what they want but we up to a certain extent the flow is designed that at any given point you do not feel that you are with another 6,500 people on board the ship's design also helps in isolating zones in c

ase of an emergency and controlling covid-19 passengers that test positive for covid can be quarantined Down On Deck three so this is a qu this is a CO quarantine you guys saw on Deck three thing is they leave these disinfectant bottles all our trash in these bio biohazard bags our um meals our room service anything like that we put it in those bags hand sanitizer or Mas you have Co and they send you to the cabin room service is pretty much complimentary so they are not directly handing you the

food they're putting it down then you pick it up and stuff like that in December 2021 50 people on board tested positive for covid they were able to isolate in their cabins every crew member is trained on Co procedures and sailing safety Royal Caribbean is Incorporated in Liberia labor laws there are a lot looser than in mainland United States or Europe it allows Royal Caribbean to hire a crew from all over the world and keep them working long hours for 3 to 12month contracts half of the staff i

s part of Fernando's culinary team their job feeding all those passengers their three four eight meals a day you have to calculate that is breakfast lunch and dinner plus snacks Plus at night plus all 24 hours food all around and that never stopped ship kitchens run 24/7 manned by a culinary team of more than a thousand people they dish out over 30,000 meals every single day and they do it all from compact kitchens on a rocking ship so how does all this food make it to the plate Jared's in charg

e of ordering all the food for the ship's 23 different restaurants every week Jared's got a $1 million shopping budget all of that is just for seven days of food sometimes Jarrett will tweak his orders based on who's coming aboard more kids means more chicken fingers that's how the operation runs so we monitor it on a daily basis what has been used what has not been used and then we adjust our orders accordingly but by and large being in Miami having the same number of people it's almost the sam

e every Cruise once on board everything is moved along the ship's secret Highway this is I95 and it runs the entire length of the ship on Deck 2 we said separate all the stores to the different location that they are supposed to go we have about 20 different store rooms divided into freezers fridges walk-in fridges and rice stores Seafood meat vegetables and fruit are all divided and stored in separate fridges if you come toward towards the end of the cruise this box will be almost empty with a

few fruits that are needed for 2 more days which we keep as backup stock there are also six freezers that's where the 700 lb of ice cream that will be eaten each week are stored dry goods are stored down on deck one full of spices full of chocolate in this store room coffee it's nice to be in this store room an elevator gets the food downstairs Jared's team checks all of the food for quality control every day if produce is ripening faster than expected they try to work it into another meal for e

xample override broccoli could go into broccoli cheddar soup instead of being tossed once inventory is stored restaurants on upper decks put in food orders with Jarrett chefs will come downstairs pick up their order and parted a way to be cooked that's where this guy comes in any food and B this beautiful anything you eat it is my responsibility whatever you have beautiful potato fry is mine rice is mine Pate is mine pastry is mine salad shrink whatever you e is my responsibility rehost team of

280 chefs run the kitchens 247 each Chef Works 10 to 12 hour days contracts typically last 4 months without a single day off some of the people start to walking for 8:00 in the morning all the way to 2:00 take a break come back again 5:00 feeding by 9:30 then other group is start to walk in 10:00 in the night all the way to 10:00 in the morning so we cover day and night Productions chefs on board cook up nearly a 100 different menus every week all the menus are developed at Royal Caribbean's Mia

mi headquarters and every week chefs stick to the same rotation of menus cooking up everything from racks of lamb to handrolled Sushi the food has to be diverse to match Symphony of the Sea's International passengers vacationing at all kinds of price points we try to please everybody I to make sure everybody find what you're looking for all the cooking happens in 36 kitchens or gys as they're called on a ship there are 12 specialty restaurants on board costing up to $50 a person and each of thos

e restaurants has its own small Galley in those tight quarters chefs crank out the same menu every day at J's Italian it's fresh pasta at hooked it's over 2,000 oysters shocked per cruise but the largest amount of food is reserved for the main dining room which spans three decks and serves up to 6,000 people a night eating here is included in your ticket before food heads up to the main gyss it starts in one of the prep kitchens off I95 there's a butcher shop butcher good morning yes sir these a

re the gentlemen looking after all the meat cuts the butcher goes through about 15,000 lb of beef and 9,700 lb of chicken each week the there's also a veggie Cutting Room and a fish thawing box Lobster is the most popular dish in main dining the ship goes through about 2100 lbs of lobster tails every week finally the food heads upstairs to the main Galley the ship's biggest kitchen is broken down by categories desserts bread cold food and hot food in dessert chefs whip up cakes chocolates and a

hundred different types of pastries over in the bread bakery they make 40 different kinds of bread from all over the world all from scratch but the real hustle comes just before the dinner rush 6,000 hungry passengers in the main dining room remember REO before dinner prep starts he has to approve all the dishes good afternoon how you rho tries each dish and gives his critiques we're going to put a little bit more a little bit more g a little bit more very very good so this is what for II II nee

d to put a little bit more for today you can see Che how look take a note don't forget that's what I'm talking about beautiful beautiful we don't have any challenge so we ready to go yes sir Che thank you so much and thank you so much and look forward to have a beautiful night tonight thank you have a beautiful day bye-bye chefs take his notes and get cooking chefs can see a tally of each dish ordered up on screens the system also keeps track of how much inventory is used in the cold room salads

and appetizers like Carpaccio come together in the hot room chefs dish out soups sauces sides and Ms we have the two kinds of chefs chefs working here on the line which is close to me plaing up and chef's on a stove cooking so everything we do is in batch cooking so basically we grill a steak there we pass it over to the pass the person on the pass is plaing it up to the requested temperature that means always that the guests are getting fresh food and from a operational point we don't have any

over production finally waiters delivered those dishes to Hungry passengers out in main dining between the chefs inventory crew waiters and dishwashers it takes a team of 1,85 people to keep this massive operation going together they cook nearly 11 million meals each year and they're doing it all on a moving ship the ship is rocket then all the equipment is build to the ship rocket then in what whatever moment maybe the sh move somebody don't put one brake in one in one trolley and you see the

trolley fly and away and happen that's why all the cooks always be the attention with that but if crew members are doing their job right passengers won't even know any of it's happening they'll just get back to eating their eighth meal of the day what happens to all that leftover food and other waste on the ship well it's handled by the ship's waste management team but there aren't any garbage trucks here to scoop it up and take it away we're at se obviously and since waste can't and shouldn't j

ust be dumped in the ocean well what do cruise ships do with all of it this is something the industry has been dealing with for years Carnival Cruise Line is coming clean about polluting oceans princess Cruzes was fined $40 million in 2016 for illegal dumping and Carnival got hit with a $20 million fine in 2019 for disposing of plastic waste in the oceans Carnival corporations issues really brought the need for better technology so that these ships can operate more efficiently cruise lines have

been working on systems to purify water and deal with waste inside ships up until now these types of options weren't available all this Tech was custombuilt for the Symphony of the Seas the company says it's a zero landfill ship which means it uses everything from recycling to water filtration to deal with its own waste and this guy is in charge of making sure no single water bottle is unaccounted for welcome to waste in recycling center we're down on De to that secret crew only area of the ship

crew members check all the ship's trash cans for recyclables and bring them down here for Alex's team to handle despite being the only waste facility on this massive ship it's surprisingly quiet Alex said the busiest time is in the morning when things are unpackaged for the day this is the waist streams that we have every waist stream has its own way of handling it there are separate teams to deal with each incoming recyclable glass cardboard plastic stick and metal this is our incinerator room

so we have two incinerators one and two this area is man 24 hours a day we have 10 crew members who are working here 5 in the morning and 5 in the evening crew members separate glass into colors green brown and [Music] white see this is the byproduct of it after we crush it they can process upwards of 13,000 lb of glass for a weekl long cruise all the small glass pieces are stored in bins until the ship docks plastic goes through this massive compactor even though the ship's gotten rid of plast

ic straws it's still relies on bottled water because for health and safety reasons no cruise ship is allowed to have water fountains so every week they Crush about 528 gallons of water bottles we are compacting the cardboard over there throughout the day cardboard is stacked up in this machine called a Balor once it's full it's all compressed into bundles and used aluminum cans well they're sent through this Balor the machine squeezes them down into big cubes which are then stored in a fridge ju

st off the waist room this area is actually for the items that can produce smell the garbage and that smell could get pretty bad the waste is stored for up to 7 days at a time until the ship docks back in Miami where all the plastic aluminum paper and glass go to recycling partner facilities in 2018 Royal Caribbean recycled 43.7 million PBS of waste and any rebates earned from these recycling programs go back to the employee retirement fund the cruise line is hoping that it's a nice incentive fo

r employees to bring recycling down from their own crew cabins so what about things that can't get recycled for example food every week the ship loads up 600,000 lb of Provisions but for the food that's not eaten well the company had to figure out how to get rid of all of that too each one of the ship's restaurants and 36 kitchens has its own suction drain chefs and waiters keep food scraps in separate buckets then once they've gotten enough they place it all in this special drain all the food w

aste ends up in one big pipe that runs through the entire ship and that pipe leads to what's known as the hydro processor those pipes over there so this where the food waste is passing through this is being uh processed through here this machine has a bunch of tiny layers of mesh to break down the food it's being stored in our tank we have two tanks of commuted food waste and the final step incineration now let let's talk about your toilet waste yep we're going to go there it's all part of the w

ater treatment system on board controlled from the engineering room all the waste water that we are generating on board the ship is being collected nothing goes overboard unless we have run it through a treatment water is divided into two categories gray water from sinks laundries and drains and black water that includes everything from the gyss and your toilets including your urine this is then being mixed together and run through the advanced ways with our purification plan the purification sy

stem purifies the water to a point above the US Federal standard which is almost safe to drink and then it runs several filtration processes before it's being kept on board or it's being discharg overboard when we are at Sea with a certain distance from land in order to meet the different local and international regulations and onboard filtration systems produce about 150,000 L of drinkable water every hour pulled right from the sea so we are basically selfs supplied with fresh water it's defini

tely within their best interest to be the most environmentally friendly because it significantly can reduce the waste on board the weight that they have to carry the fuel usage and it reduces our operational expenses as well while we don't know exactly how much fuel Symphony uses it's been reported in earlier Oasis class ship Harmony of the Seas could burn up to 66,000 gallons of diesel a day that's that's the equivalent of 600 cars driving from New York City to Los Angeles Symphony is more effi

cient than older ships because of its Advanced bubble technology it releases air bubbles under the hole to help the ship Glide more easily across the water reducing drag and fuel consumption and Engineers like Stig can also capture excess heat coming off six engines too to heat up portable water we're heating up the pools we are heating up the fuel tanks on Bo those diesel engines also generate all the ship's power this is about the same size as producing power for a little city of about 8,000 p

eople all the lumps you see throughout the entire ship all the power supplies on every single stat room and menus then we have all the air conditioning including all the provisioning plant where we store all the food and if any part breaks workshops hidden next to the engineering room handle it we have mechanical Workshop we have electrical Workshop um we have workshop for the hotel maintenance team and parts that we cannot uh easily get hold of or we need Ur we fabricate uh the parts on board b

ut Crews on board Don't just run the ship's grid and engines there are hundreds of other jobs from Manning the surfer machine and zip lines to entertaining guests there are Ice shows Broadway style plays and an aqua performance we followed one performer for a day to see how she dazzles Cruise goers every single night hi I'm Ariana mazzagatti I go by Maz here in the Royal Caribbean world I am the aerialist for the show hero on the Symphony of the Seas and I am also the aqua Captain Royal Caribbea

n hires serious athletes they get paid to perform in Productions around the world in front of millions of cruise goers but the job isn't always easy performers work 11 months straight without a single vacation day and they do it all on a moving stage in the middle of the ocean that is the biggest thing to get used to is the rock of the ship when you're going to do a jump and you expect the floor to be here but the floor is here or the floor is here to bring her powerful character to life MZ is s

trapped into a 3D flying apparatus that allows her to flip and run above the crowd with only wires holding her up Maz is American and a cast of performers from all over the world and they're all accomplished athletes professional slackliners Olympic level divers and world-renowned martial artists like many of her fellow castmates M never planned on being a cruise ship performer on a whim she tried out for RO Kibby in her junior year of college and beat out thousands of others for a spot it's as

difficult to get into a ship show as it is to get into a Broadway or a West End or a Cirus show and in 2015 ma got the call from Royal Caribbean she dropped out of college and has been performing on cruise ships ever since after getting a role in hero the show's performers head to Royal Caribbean's training facility in Florida this is where they spend 2 months learning and perfecting the routine then they're off to Sea their stage the tricked out Aqua theater it's made up of the deepest pool at

Sea with a transforming bottom 30ft diving Towers a trampoline and tight ropes suspended above the crowd the new digs takes some getting used to you're brought from those plain Gray Studios with mirrors into this and you're relearning everything because it all changes the water the weight of the costumes the quick changes backstage the makeup changes the hair changes it adds so many new elements that you could not even dream of during rehearsals finally they're performing live at the 600 person

theater it takes about maybe 2 or 3 weeks to get into the zone and to feel 1,000% you're not not so stressed anymore throughout her contract M and her castmates will do this routine hundreds of times the performers don't get a single vacation day during their run trips home are only allowed in the case of an emergency they typically perform eight shows a week before any performance MZ usually hits the gym for about an hour then she comes to the theater to run a safety test on the 3D flyer the fl

yer is made up of a harness and four sets of wires connected to the ship the technology is pretty complex and can move her on four axes but the tech is proprietary to Royal Caribbean so we couldn't get too close after Moz is all set on the wires she stretches then heads downstairs to the secret 4 and a half deck of the ship to put on her makeup and get into costume MZ and her castmates do all their own makeup once the show starts M stays hidden through the opening then she quietly climbs on a pl

atform at the back of the audience while a crew member straps her into the harness the harness is very tight so that I do not fall out so the pain is necessary I can't necessarily say you get used to it because every day it might be in a different spot so you're just bruising a new spot the flying mechanism already has a routine programmed into it so once a crew member hits a button in the production box she Soares above the crowd while suspended MZ uses her body to control her flips and Spins i

f I get to turned to the front or if my arm is out of place or if my chin is forward it'll send me rocking back and forth like this and I'll never be able to control it back because it just sends you and once you get a pull in the wire it'll just keep going but that's not the only challenge remember they're performing at Sea if it's windy she's blown around if it's rocking sometimes the wires will pull harder on one side so I have to work around and be able to preemptively move my body in a way

that if I know a rock is coming I have to put more on one side than the other so that I can even out myself with the rock all these things affect other Aqua performers too a bob in the ship could affect the balance of a tight robe Walker if it's Rocky where a diver hits the water could be totally different from where they intended to when they left the platform if the ship's moving a little bit rocking a little bit and the water is going from one side to the other we call the bridge and at times

to make sure that the sh the show happens the captain moves the ship a little bit if conditions are too bad say high winds or rainstorm with lightning they'll postpone the performance everyday is an absolute Adventure whether that be a difficult Adventure you're tired we work a lot we have safety duties that I don't think a lot of people necessarily even realize we have so many more duties than just coming out and Performing now rural Caribbean wouldn't share how much performers are paid in 201

9 it was reported that some lower paid crew members could make around $20,000 annually performers get health insurance while they're employed on the ship and Free Housing on board they live in the crew quarters on the lower decks we have roommates so two live to a cabin there are a few who have their own cabin and then as Aqua Captain I get my own cabin Royal Caribbean wouldn't show us the crew quarters but life below deck is well documented on social media Crews have their own mess hall grocery

store and even their own dance club performers can use the passenger gym eat at the reservation only restaurant and swim in the pools all things no other crew members are allowed to do I will do this until my body physically cannot move in 2022 cruise lines were hit with staff shortages Norwegian and conard even had to cancel sailings shortages or not this staff from the bridge to the kitchen to the waist room have to move efficiently if the cruise line is going to keep a ship this size sailing

smoothly by the following Saturday at 6:00 a.m. the captain expertly guides the ship back into the Port of Miami they'll unload everything and everyone and prepare to do it all over again miles below the surface of the ocean scientists are collecting alien-like creatures from one of the world's least explored ecosystems they're studying what lives down here before a new industry moves in to vacuum tons of rocks from the seafloor each one packed full of ingredients needed to build electric car b

atteries wind turbines and solar panels there could be billions of tons of valuable nodules in the ocean a Canadian startup called the metals company could be the first to cash in and on this test run it scooped up the world's biggest Hall yet you're looking at a cargo hold full of clumps of metal that formed over millions of years this is history I've never stood in this no one has no one the CEO says deep sea mining does less damage than mining on land though no one really knows for sure yet s

hould we be going to dig up our rainforest to get these metals or should we be going to this abyssle Zone to pick up rocks but as the company toasts to a successful pilot mission environmental activists say deep sea mining is not worth the risks we call on you to stop plundering the sea floor they say they have leaked a video of sediment dumping that proves their point in the in hundreds of experts have called for a pause on this kind of mining until one of the world's most mysterious ecosystems

can be studied further please do the science before you go in and Destroy can vacuuming billions of rocks from the deep sea really help power a switch to renewable energy and is this kind of mining actually any better than mining on land we went aboard the Hidden Gem to see what mining the deep sea really looks like these rocks are called poly metallic nodules if you cut one in half F the inside is kind of like a jawbreaker candy each one begins with a fragment like a shark tooth or shell over

millions of years metal particles from the water and sediment build up a layer just a few millimet thick can take a million years to form nodules are found in flat soft parts of the deep ocean around the world one of the most promising nodule Fields is in the Clarion Clipper and Zone a stretch of Pacific Ocean Floor about as wide as the continental United States nearly 20 companies in countries are racing to launch the deep sea mining industry here much of it is reserved for developing nations s

o the metals company partnered with three Pacific island countries to be able to explore their plots how are you jar nice to meet you Gerard Baron is on a decade long quest to mine the Deep his last Venture ran out of money I wanted to do something that was near impossible you know I was pretty sure that if I didn't do this then it may not move forward and that would be a travesty he's the CEO of the metals company iist which in November finished a 10-week trial run collecting nodules from the d

eep today marks one of the most important proof points the technology is available to collect these rocks at a commercial scale here's how it works the ship lowers a collector vehicle into the water this prototype weighs 90 tons and is about the size of a mini buus all the way to the C operators Drive The Collector remotely from inside this control [Music] room each vehicle has four nozzles and sensors that adjust their positions they hover just above the seabed and not just that are laying ther

e are sucked into the nozzle they work kind like a vacuum cleaner the machine also collects the top few cm of mud internal pumps separate that from the rocks and shoot some of the sediment back out next air bubbles push rocks mud and seawater up a tube that can extend up to 2 and 1/2 miles after about 12 minutes the slurry reaches the surface a Whirlpool uses gravity to separate the nodules from water and sediment the hidden Jam was originally built to drill for oil the metals company and its en

gineering partner called all's retrofitted it to collect and store nodules the pile in this hold is the expedition's Harvest the company says it's 3,000 metric tons this is the first time a commercial collection of this scale has ever been done many rocks break apart on their way up to the ship they are quite brittle but still the product is very valuable for extraction of nickel Cobalt copper and manganese most of the nodules will stay in storage until the company scales up the metals company's

ultimate plan is to build processing centers at ports that will melt and refine the Rocks into separate streams of useful Metals the company wants those facil fa ities to be powered on renewable energy and eventually plans to recycle battery Metals as well but first it needs permission from the international seabed authority to scale up mining some have criticized that process saying approval to explore mining in the first place has been rushed and secretive but the CEO says this Mission will p

rovide insights about mining that you can only get by mining if you're going to move an industry from an idea into commercial production you need to do this all of this data is going to be so important as we build a picture and prepare our finalized environmental impact study researchers hired by the metals company sail alongside the mining ship in this science vessel they're taking samples before and after harvesting to see how kicking up clouds of sediment or creating lots of noise affects the

deep sea environment I sometimes hear our critics say but how can we trust the science if you're paying for it I say to them well who's going to pay for it if I'm not going to pay for it I'm sure you're not either the company's environmental impact statement based on this mission is expected in the second half of 2023 and one of the main questions is what to do with the water and sediment sucked up with the nodules the metals company is still testing out the right depth to minimize the impact o

f sediment clouds but estimates it's below 12200 M if it's closer to the surface it can block sunlight to see Life below and spread to a wider area activist groups shared these video clips with Insider they say it shows the Hidden Gem spilling waste water onto the surface the metals company responded with their own video saying it was a temporary overflow from the whirlpool which it says ran over the deck and out of these pipes in an email the company said the event did not have the potential to

cause harm Insider could not verify whether the videos show the same event experts told us loose sediment could impact sea life down below these are like the most clear waters probably on the planet so some many dumping a lot of cinnamon in there that the animals are not used to probably will have some impact so we actually don't really know how much they can withstand okay and how many meters are you behind the spor a promotional video from the metals company calls this mining area a vast unde

rwater desert but even deserts have life in them and this stretch of seaflo does too many of the species in the dark high pressure habitat haven't been found anywhere else on Earth recent Expeditions have found a never-before-seen octopus a swarmm of eels eating bait plus sea cucumbers fish and stuff we didn't even have have a name for yet like this thing with nearly 7t long tentacles it's attached to a sponge stock which is stuck on a nodule that's a key detail the Rocks seem to give some creat

ures on the soft seafloor something to hold on to so no matter how careful the miners are not to stir up sand removing nodules would take away key habitat and likely kill any animals attached to them we can't really predict the scale of species extinctions that would come from that much mining but there's reason to think it could be significant we don't actually know enough yet to understand all these impact and therefore the cost what we do know is that mining metals on land can have devastatin

g effects the Cobalt rush in the Democratic Republic of the Congo has been linked to Human Rights abuses including the use of child labor [Applause] in Indonesia and the Philippines nickel mining operations led to the deforestation of tropical areas but some mines are managed better than others you people promoting deep SE mining often argue that all landbased mining is inherently badly managed and that's not true there are certainly many cases where it is but there are certainly many cases wher

e it's not ORS mined on land also leave behind lots of leftovers called tailings these can leech dangerous pollution into water and soil if not disposed of properly the CEO believes seafloor mining solves that waste issue and has other benefits too we generate zero waste and zero tailings we don't have the risk of any child labor we can commercially pick up these rocks and help stop some of the Terrible deforestation of our most biodiverse habitats on land that would mean replacing some landbase

d mining with deep sea mining but experts say there's no evidence landbased mining would go away or even decline if we mine the sea floor you'll just end up with a situation that you are going to have increased ecological harm on land and then at Sea as well hidden gym hidden gym hidden gym on November 16th a Greenpeace campaigner radioed the mining ship at Sea to tell the crew his concerns deep sea mining is an imminent threat to the ocean in the vast array of wondrous marine life the activist

says the environmental benefits the company touts are just marketing spin the argument that we need to look for these minerals and metals to Aid the green energy transition is pure greenwash we're not talking about reducing the overall amount of mining we're talking about already wealthy people looking for a new goal R ultimately experts say mining always has tradeoffs no matter where you do it there's no question that DEC mining would have major environmental impacts but whether those are accep

table tradeoffs was a decision Society has to make experts told Insider the best way to make that decision is by starting small to start with one mining operation and monitored very well for at least 10 years and my personal view is that probably it could sustain one mining operation without having major regional loss of ecosystem services and biodiversity but people are not talking about one mining operation right now 22 companies and governments have contracts to explore deep sea mining in int

ernational waters the metals company says it could begin full-scale operations as soon as 2025 to shift away from fossil fuels energy experts say we need Metals for Batteries solar panels and wind turbines now I don't think deep SE Min would ever be able to be a substantial producer so the question is is that Niche that Boutique sort of fraction of the market is it worth the risk the International Energy agency says that to avoid the worst effects of climate change in coming decades the world ne

eds to mine at at least four times as many metals as it does now nodules could help with that but we'll still need a lot of metals from land and a lot more recycling these white dots are bugs and there's a good chance you've eaten them before raised on cactuses they're called cails and the acid in their guts makes a vibrant red dye it ends up in tons of products from Strawberry yogurt to M&M's to lipstick indigenous people across Latin America traded it for thousands of years and in the 17th cen

tury it was Mexico's second most valuable export behind silver it can be found in the walls of archaeological sites in Priceless paintings and in the Robes of Kings synthetic dyes and pressure from animal rights activists have pushed some Mexican Farms to abandon production altogether and cultivation of kenal has been disappearing it's a shame because it's the most powerful brilliant red dye in [Music] existence this will be the last time in Carmona deante Farms cachin on her land others like Ca

talina Yolanda Lopez say they'll do everything they can to keep their production going but katalina doesn't know how much longer her family can keep this ancient tradition [Music] alive kachal bugs are tiny parasites that live on cactuses and the stuff that becomes the powerful red dye makes up almost a quarter of their weight but it's not blood it's actually a naturally occurring compound called carminic acid that's a repellent against predators like ants kachal eat prickly pear cactuses or nal

is as they're known in Mexico they have all the moisture and nutrients the bug needs to survive yeah katalina's grandmother taught her how to raise cchen when she was just 4 years [Applause] old today she's one of the last kenil producers in all of Mexico running a farm in Waka it all starts in her field of young [Music] nopales these baby cactuses are cuting of older ones [Music] Farmers have to wear gloves to protect against the cactus's needles as they cut off the paddles [Laughter] [Music] n

ext katalina washes the cactus with soap and water only then can she place the cails on the paddles these look like finger traps but they're actually tiny houses for the bugs Catalina says no one makes them anymore so she has to be careful not to break [Music] them and once they've spread across the battle she hooks in a wire and hangs it up now the cachin can get to munching Catalina constantly has to check for predators in the Nopal Library Predators like this [Applause] warm every white dot y

ou see here is a cal the white powder acts as a glue to help the insects stick to the paddle and it protects them against the sun tuo kachal stick their probe into the cactus skin and suck out the water and nutrients [Music] only female cenil produce Carmine the males are tiny have wings and fly away but don't call these little guys beetles or cockroaches one stayed over in pbla almost all of Carmona's noal Fields will be gone she plans to replace it with corn and save just a few cactuses to rai

se cails as a hobby she comes out to weed her fields and brush off any [Music] Predators she looks for the perfect cactuses to bring back to her hungry bugs in the greenhouse [Music] caretakers of the cenal have to constantly move babies to new Nopal paddles and after 3 to 4 months the female insects are ready for harvesting Carmona uses a SI to separate the bugs from their clothes the powder and silk they make as the dead kenil dry out their squishy pods solidify Carona sells them [Music] whole

cathalina and her daughter Claudia harez Lopez use a traditional Metate to grind them into a brilliant red either way it's very tedious work it takes 70,000 bugs to make just one pound of dye the powder has to be dunked in an alcohol solution and filtered to remove the insect Parts Catalina sells a kilo of her dried cinal for about $150 large food brands use caronic acid in everything from yop strawberry yogurt and AirHeads to nerds and M&M's in the UK but customers will never taste it it appea

rs on the nutrition label as Carmine natural red 4 Crimson lake or e120 in the European Union Carmine is also frequently used in the Cosmetic [Music] industry and that use is anything but new kachan dates back thousands of years in Mexico it was used in lipsticks textiles Royal headdresses and wall art like those in the pyramids of Mont Alban after heran Cortez conquered the Aztecs he brought kenil back to Europe and it quickly replaced European D because kachan fixed onto wool and silk better l

asted longer and created a more vibrant red about 15 times more powerful than anything that had been seen before it came to represent power showing up in the highest of fashion the Catholic Church used it in its red cardinal robes and the British army used it in their red coats and soon artists like van go Reno and rebron were painting cenal into their masterpieces in the 1800s women in the United States started using it to color food food from cakes and candies to jellies and pickled red cabbag

e but then in 1856 synthetic Dy were invented first with mauve made from byproducts of coal and then in 1878 with red number two made from petroleum it was very difficult to compete because they had lower prices larger volume and uh similar qualities and these synthetics just about wiped out kachal production in Mexico then in 19 76 the FDA banned red number two Under Suspicion it could cause cancer and so began A Renewed interest in natural dyes but at that point there were almost no kachal Gro

wers left in the country Catalina's family was one of just three still working with the insects so she made it her life mission to preserve this bug and teach others about ganil she started selling the diet to local Artisans and chefs and turned her Farm into a museum to lead workshops for people interested in the bug but much of Catalina's work has been reversed in the last two decades Brands like the Lor compari and Starbucks stopped using Carmine due to pressure from vegetarian customers the

pandemic was another blow orders stopped completely for Carona and that's when she decided to stop kachan production last year she produced 400 kilos of the bug this year she expects just 50 kilos she switched this entire Greenhouse to tomatoes so can Mexican producers save their kenil the answer could lie with Peru the government started investing in kenal farming in the 1990s to help boost employment in rural parts of the country and now Peru dominates more than 80% of the market american-base

d lure brands have started using it again in place of synthetic dyes it was even the inspiration for panton's color of the year and there's growing demand across the globe but Peru has some advantages the country produces a wild kind of cachile that grows outdoors without much fer involvement so it's cheaper and while Mexican domesticated cachin have more carbonic acid they also need to be grown indoors to protect from parasites to be able to deliver large scale orders from international buyers

Farmers like Catalina would have to build more green houses and higher labor but that's too expensive cathalina had to turn down two letters of interest from English buyers because she simply couldn't produce the amount of dye they needed experts say investments from The Mexican government could help farmers to provide basically seed money to wahaka Peasant women in the meantime Catalina hopes to keep educating every visitor who stop by her [Music] Farm just like she taught her daughter Claudia

who's won awards for her work with the B but until Investments or customers come some cenal will be lost and Catalina will be here caring for her bunny cactuses and tiny little [Music] bugs this used to be the only way to make a Domino's Pizza about a dozen workers touched every ball of dough rolling down the production line but now in Domino's brand new $50 million facility in Indiana machines measure move and stack pizza dough and more and more workers touch buttons instead of flower you just

have to kind of watch it make sure it's doing the right things all this comes after years of stiff competition from other pizza chains and a struggle to find enough workers even in the store Domino's in particular was was having a hard time fulfilling these rules that are not super high-paying and are pretty strenuous to work and a Sal Spike for pizza's biggest holiday those machines will be put to the test it's all hands- on Deck Super Bowl is one of the you know top three busiest days for Domi

no's Pizza so how does the world's biggest pizza chain balance automation with a human touch and what does all this mean for the future of fast food each year Domino slings out about a billion pizzas globally they have been one of the most successful public companies since around 200920 the company can keep Pizza cheap because it controls its entire supply chain from D making to delivery in the US it all depends on bustling production and distribution centers back in 2018 we filmed at an older C

enter in in Connecticut with a more manual dough process there it took hours longer to make and chill pizza dough then at Domino's newest and heavily automated Indiana center now we have robots so it's more efficient it's more consistent this 0,000 ft location opened in October 2022 and reportedly cost the company $15 million we're constantly moving from the second that we start we're go go go while some centers still measure ingredients by hand at the new ones mixing machines pump in flour wate

r oil salt and sugar directly from storage and then we have a secret recipe uh prepackaged recipe I cannot tell you what's in our top secret ingredient cuz we wouldn't be able to let you go out of here the new facility can churn out 50 batches of dough a day that's 88,000 uh pizzas for our customers daily Joe has a shelf FL to it and we don't we don't freeze it we constantly have to make it so it's it's non-stop workers in this new center mostly control the computers pull samples for quality con

trol and troubleshoot any issues with the machines we don't like to stop so um basically if there's anything that goes on during the day we're meant to clean out the problems fast efficiently and get them going so the line never stops workers can program the machine to pop out different size dough balls for small medium or large pizzas and I just changed that tube out to give us a little bit smaller dough ball and then robots place the dough balls onto trays that's another update as this used to

be done by hand 9 years ago it was team members that were placing that so just imagine how hard that was on our team members this has made it a lot less physical and we're able to attract a lot more Talent a set of cameras make sure the dough balls don't stick together it's literally taking micro like pictures over it if it catches any mistakes with our placing this right here will reject each tray this machine applies a label to each tray to identify what kind of dough it was and when it was m

ade behold the spiral Chiller about 3,000 ft of conveyor belts can cool 40,000 trays of dough at at once there isn't a cooler bigger than the one that you see behind me we're able to hold 2 days worth of production and that gives us the ability to have dough in case of we need to support other supply chain centers they don't want to freeze it because then it would stop the dough from proofing or the rising that happens when yeast is activated so they chill it down to 38° to slow the proofing pro

cess it's very cold in here our trays go up for 30 minutes and they I'm down for 30 minutes the dough used to take 4 hours to cool now with the spiral Chiller it takes just one the dough balls travel down another conveyor belt then sensors tell these robots to sack them 25 trays High a much faster process than the original way of doing it the machine also slides a dolly cart under each stack to easily move them this is the end of the line we double check that each tray got a label then you push

it here six different kinds of dough handmade pan hand tossed extra large large medium small and wheat for school lunches await orders from franchises and they have to move fast to prepare for the biggest pizza holiday the Super Bowl we normally see a 30% increase so normally we go from producing half a million uh D balls to 750,000 D balls a week NOA says with all this automation the center was able to cut hours off its D making time and this production process requires fewer employees an impor

tant feature of the new facility because less than a year into the pandemic dominoes came face to face with a labor crisis gripping the entire food industry by early 2021 the US restaurant industry was down 1.2 million workers and there were lots of reasons why some workers retired some quit some trained for jobs in other sectors and some relied on unemployment benefits employees left warehouse and delivery jobs at record rates Domino's in particular was having a hard time fulfilling these roles

that are not super high paying and are pretty strenuous to Work Warehouse conditions can be tough in the summertime this uh dry dry Warehouse area it can get super hot um we do have fans and we have other things to keep people cool uh and hydrated but it can get super hot that's where they keep the pizza sauce dipping cups barbecue sauce pizza boxes and the world's most controversial topping pineapple um for all those pineapple Pizza Lovers the one area that we're looking into right here is our

freezer which is below zero in temperature this freezer stores the cheese all the meat toppings and chicken wings the veggie freezer holds just that mushrooms onion and peppers and a cooler stores the pepperoni staffing has been a a real challenge across again the whole industry so it's this kind of vicious cycle when you can't hire enough people it creates a lot of different problems throughout the business so here in Indiana Domino's implemented new processes to make warehouse and delivery jo

bs easier on employees bodies at older centers Goods would be bulk loaded onto trucks so when drivers got to frame franchises they had a mini grocery store and would pick out ingredients from each shop but at the new centers Domino's has added a whole picking team they grab all the ingredients and load them into cages each store gets its own cage which is just efficient and faster and easier the wheels on these carts make it so smooth to go in and out so when the drivers pull up the pre-picked l

oads are waiting for [Music] them this is where we do stage all of our product for loading workers move all the rolling caches and dough dollies onto 48t refrigerated trucks we come in and we place the carts in from left to right just into the truck we'll strap it every five rows or so to give it a support brace to hold everything in tight heavily strapped in it goes a long way to get the pizza to you on average 13 stores worth of goods can fit in just one truck we do a lot of things that are ki

nd of like Tetris here the center dispatches about 28 trailers they Supply over 300 stores across five states Domino's wanted the new center to take the load off older supply chain centers all those centers were overc capacity most drivers are dispatched overnight to avoid traffic and crowded parking lots we're actually just left the center we're heading out to uh one of the franchisees stores going to make their delivery uh my wife laughs at me every time because when I go to parallel park my c

ar she's like why are you putting up so much I'm like because I drive the truck more than I drive my car and I got a little bitty car too so you can just imagine how many wide turns I'm doing in my little bitty car when when the when the Corona virus hit uh a lot of people weren't coming out it got so bad Domino's launched a program to send employees from anywhere else in the company to Driving School we're arriving now the stores right here on the left hand [Applause] side uh it has a store num

ber the stop number so it's very easy to to know what store is getting W these are do trays we take the old ones bring the new ones in so it's just a cycle the new picking and caging systems have taken some of the physical stress off truckers now everything's pre-picked so they they've really made our job uh 100% easier and better and safer as well our on time status is has improved a lot as far as the delays we're only at a store 15 minutes versus an hour so was all of Domino's investment in ne

w tech worth it fast food correspondent Kate Taylor says yes it is working kind of all of these solutions they found are working pretty well and at this point the labor shortage is kind of abetting a little bit and dominoes has held on to its title of the biggest pizza chain in the world it's nearly doubled its Global store count in the last decade and past Pizza Hut in sales in 2018 Domino's was basically able to steal a bunch of Pizza Hut customers but what does all this automation mean for th

e future of human jobs in fast food automation is no longer an if it's a when for fast food there's definitely money to be made in using robots instead of humans and Domino's is not alone White Castle already uses robots on some fry stations and Jack in the Box is soon to follow robots are popping up in some KFCs and are set to start cooking chicken and McDonald's is testing AI to take drive-through orders Domino's itself has tried self-driving cars to deliver pizza if there is a robot that can

do something for a lower price point than hiring people to do it companies are going to jump on that which leads to the age-old concern could robots take people's jobs I personally don't think automating is an evil move I think it's a bit more nuanced than that Kate says some of the loss jobs are actually okay to lose stacking boxes again and again and again it can lead to injuries automating jobs that are repetitive that are dangerous for workers that are even just straight boring that allows p

eople to have the opportunity to have better jobs at a company and I think that that's also something that shouldn't be mized what hasn't become robotic is Domino's inore experience you can't automate everything making the pizza will stay human the company does have that hand toss slogan to live up to Pizza chefs pull the proof dough out of the fridge and still make every Pie by hand we're going to start with some fresh dough pull it out there stick it in the cornmeal you want to make sure you m

ake a pencil Rim reduces the air in the dough Jessica ladles on a thin layer of tomato sauce next you move on to the cheesing [Music] phase you want to you want to make sure you stay away from the middle it all even amount she drops on about 40 slices of pepperoni for a large pizza it goes through the oven takes about 6 and 1/2 minutes and then it'll come out on the other side a squeeze of garlic oil on the crust finishes off the pie and then you close the box and it's all complete but just beca

use there aren't any robots tossing Pizza doesn't mean there isn't a hustle Ready Set Go [Music] go nice job Jessica it's important to go fast I think um for the customer aspect cuz when they're placing an order um they're hungry you know every Pizza is a rush fastest pizza I've ever made is a large pepperoni in 25 seconds it's all hands- on Deck so Super Bowl is one of the you know top three busiest days for Domino's Pizza and uh before you ask 59% of customers are going to order pepperoni and

stores like this one haven't been spared from the worst of the labor crunch like any cinnamon with that today sure that's now there are challenges with Staffing uh retention there is the competition of you know all those other uh delivery businesses that want to take our drivers at the very end of the process the hot pies finally head out for delivery today still by humans and fleets of electric cars but maybe tomorrow in driverless ones we're going to keep truing the product to to our customers

and get it done this Factory in Pennsylvania is making Ukraine's most important ammunition 155 mm rounds are basically giant bullets used in artillery guns the Scranton Army ammunition plant has been making steel shells since 1953 and today demand is so high that it's making 11,000 of them every month Ukraine may be firing more than half of that each day so there's a global shortage some experts are concerned that the US is burning through its own Supply so why is this particular artillery ammo

so important in Ukraine and how is the US arming them during the shortage at the start of the war air power was expected to be the key to a Russian Victory they outnumbered Ukraine in military aircrafts 10 to1 but Ukraine found ways to shoot down Russia's war planes and defend against its missile attacks Putin pivoted to massive artillery strikes the problem was most of Ukraine's artillery weapons dated back to the Soviet era they required ammunition produced mostly by Russia and its supporters

China and North Korea so Ukraine called on the US and its NATO allies for Aid the us alone sent Ukraine about 200 artillery guns that required ammo they already had in stock 155 mm rounds now they're one of Ukraine's most most critical weapons 155s are the perfect balance between power and weight they're shot from howitzers which are basically a cannon and mortar combined these massive guns fire shells high up into the air so that they drop down onto their targets 155 mm rounds are small enough

to fire up to 20 mi but still do serious damage they're packed with 24 lb of TNT and explode on impact sending deadly shrapnel in all directions they're also less expensive than fancier weapons Javelin anti-tank missiles can cost as much as $78,000 and these shells sell for as little as $800 the Scranton Army ammunition plant builds the steel shells for the US's most basic 155 mm round the m795 the US is producing 24,000 in a month almost double what it was making before Russia invaded Ukraine

and nearly half of that Supply comes from this Factory everything starts in the Billet yard workers move steel rods to the next phase the forge shop four robotic saws slice the rods into 14-in long chunks called billets efficiency is key to speed then they heat them for an hour at 2,000 de f this softens them up so they're easy to shake you couldn't possibly Forge a Billet at room temperature we're basically turning the steel into Play-Doh then machines stretch and shape the billets into their f

inal [Music] form another one adds a nose which makes it aerodynamic it comes into the Press it's still a tube as it leaves the Press it's now a projectile they're inspected and then fed to the the production shop then the grand finale workers reheat the billets then cool them in a 6,000 gallon oil bath after some final Laing and polishing workers hang the shells on hooks then they get a fresh paint job the entire process takes about 3 days after the shells are done they take a truck ride to ano

ther Factory that adds TNT then they're ready for the battlefield it's there that soldiers will add the fuse and turn it into a lethal bomb 155s have been used by the US and its allies since World War I they were small enough to hit targets up to 7 m away but packed enough power to penetrate enemy trenches United Nations guns go into action against red position after World War II 155 mm became the standard artillery size for NATO countries today the US has rounds equipped with GPS guidance syste

ms that cost over $100,000 per shell since the War Began all the NATO allies have sent Ukraine some form of military aid they've donated tanks anti-aircraft guns rocket launchers and missile defense systems but the US tops the list they've sent roughly $42 billion worth of weapons to Ukraine while expensive weapons like these make headlines it's artillery that Ukraine is using more than anything this past spring Ukrainian forces were firing up to 8,155 mm shells a day according to a June report

Germany sent Ukraine so many shells that it had about 20,000 left in its stockpile that's enough only for a few days of intensive combat critics are worried the same thing could could happen to the United States what we need most of all is artillery shells and uh we're in short supply we're working on that the US has sent more than 2, 155 mm rounds to Ukraine but most of that came from its own stockpile which it uses to train soldiers and Aid other allies while the true status of the nation's st

ockpile is a closely guarded secret some experts are concerned that it could be running low the scale of Ukrainian need versus American capacity to build are very different the US has already borrowed half a million 155 mm shells from South Korea to help resupply its own stockpile it's also turned to Japan for more TNT we've hit the level at which the Pentagon planners are uncomfortable going any lower because of the demands for other War plans the Army has spent billions updating its factories

to make more 155s they want to make 85,000 shells per month by 2028 over three times the current output but it could still take years to refill the stockpile you need to hire people you need more of the steel to build the shells you need to uh have a larger Factory space you have to follow all of the safety uh requirements because each of these has to meet a military specification for usage and have to go through the inspect ction process in July 2023 the US announced its decision to send Ukrain

e a controversial type of 155 equipped with cluster bombs Russia has also used them each shell contains 88 small explosives or bomblets that are released in midair they can cover an area up to 7 Acres and destroy everything from trenches to tanks but these rounds are banned in over 120 countries because the the bomblets sometimes fail to explode on impact and harm civilians who find them later on 94% of recorded cluster bomb deaths are civilians and almost 40% of those are children the US has al

ready sent thousands to Ukraine in its latest $800 million military aid package in July President Biden has said that the cluster bombs are only a temporary solution Ukraine President Vladimir zalinski said a lack of ammunition is what's keeping his military from reclaiming Russian occupied territory more quickly but the US Army says its goals for increasing its 155 output are on Pace that's good for Ukraine as it could be the difference in taking back their country in June they launched a count

er offensive against Russian troops they tried to break Russian defenses with heavy tanks of first but switched their strategy to artillery fire it's been moving slowly so they'll need plenty of shells for the long haul this machine is carving out a lifs Ford Mustang from hundreds of pounds of clay it's arguably the most important step in designing a car even though most car owners know nothing about the process car companies have used clay models for almost a 100 years on nearly every car you s

ee on the road from this mustang to this $28 million Rolls-Royce I mean I come across people every single day that do not understand the concept of why we would make a fulls siiz car out of clay and then finish it in a way where it looks exactly the same as the production vehicle but today companies are straying away from clay modeling is an expensive process that goes up in price based on the company and the complexity of the vehicle exotic hypercar Brands like Bugatti have dropped upwards of $

650,000 automakers now have high-tech virtual reality software that lets them design and examine every inch of their cars so why do some companies still use up to 100 tons of clay each year and why do some models take years to build clay models are built in Top Secret Studios that are even more restricted than manufacturing plants inside designers develop vehicles that haven't even been announced yet this is the car industry's Area 51 yeah I mean we work in a secure facility that only a few memb

ers of the site can actually get into so it's special permissions to get into here Mark Saddler has been a clay modeler for decades and now manages teams for Bentley he worked on signature models like the Benta SUV the Clay comes in bars or cylinders the size of tennis ball cans it's closer to the the Play-Doh we played with as kids traditional water-based ceramic clay would dry out and Harden too fast this specialty Clay is more sticky and malleable modeling teams first turn design sketches int

o multiple scaled down clay models about just over a meter long once they decide on the design they want to move forward with 3D scanners convert it into digital Graphics those can be edited further with software that can include VR aspects that data is then transferred to a milling machine the modeling team first builds a frame out of steel and wood to support foam blocks making a whole model out of solid clay would be too expensive and weigh at least several tons to make the clay more workable

they heat it for 24 hours in a special oven set to around 140° F modelers spent a couple of days slathering 1 to 4 in of warm soft clay on different parts of the model once it cools to room temperature and stiffens it's ready ready for shaping in just 1 to 2 days the milling machine can carve out a full-size model but it's not close to being finished yet modelers still have to smooth out surfaces corners and edges this is where craftsmanship becomes critical I've met people that have come from

the porcelain industry that have m that have migrated very quickly very easily into the into the clay modeling side but I've also met people that no matter how much training you give them how much guidance they just don't get it they also carve out important details like hoods roof lines and fenders all by hand I mean you can have at least probably 60 70 Tools in your box that do similar things but do it in a slightly different way their tools may look like medieval surgical instruments very ver

y simple things I mean this this is quite a crude tool but it's almost like a cheese grater so you can actually scrape a lot of clay off that keep the surface quite flat and level but this strange collection of razor blades and wires has been responsible for some of history's most beautiful cars clay modeling dates back to the 1930s but the technology has changed drastically now computer driven machines take hours to do what used to take days or even weeks of manual labor still the tools used fo

r actual sculpting are mostly the same this is a a very simple tool that we use and it's just you just scrape it like that there these these what we call slicks now what these are a very thin steel but what allows you to do is is to shape and then you can use that shape to drag down the surface of the clay the real advantage of clay is versatility modelers can experiment and make a change that may or may not work but can be easily fixed if modelers make a mistake they use a hot air gun to soften

the area and either add more material or remove it to give the most complete picture of what the vehicle will look like 3D printers produce headlights grills mirrors and more the hard parts or the three-dimensional printed Parts they develop with the model so they will get more and more detailed as they go along and the materials in those parts as well will develop so what might be a paint needed part to begin with will end up being a crystal part at the end the team uses 3D scanners to create

a digital version of the model that way it can be shared instantly with a company's engineers and designers all over the world near the end of the process clay models are covered in a glossy film called Dino that resembles painted sheet metal it gives modelers an idea of what the actual car will look like the film can help identify mistakes in the body work that need to be corrected and modelers are no strangers to Corrections despite how much faster scanners and Milling machines have made this

process it can still take years to finish a clay model over a dozen changes can be made to the model before it's given the green light car designers may continue to adjust details in the Bodywork by just millimeters Engineers will make changes to its structure that improve the vehicle's crash test ratings when sculpting these different changes modelers rely on one tool everyone is familiar with tape the tape that we use it's a scotch tape black tape so that sticks onto the clay so that when the

designers want to change something or we want a more defined guide to help us uh Clean Up Services we can put this on and then we can work a surface to it while these simple tweaks can be done by hand major changes require the model to be completely remilled from updated data the combination of materials and the amount of Labor is what leads to those six figure price tags for automakers Bentley tries sticking to a strict 12-month time frame but it's not the case for everyone designers spent over

4 years making this Ford F-150 Raptor model out of nearly 2,000 lb of clay no matter the company once the modeling team starts going they're racing against the clock the biggest challenge we always have is time and especially if I've got the head of the department coming out the head designer coming out and say no I'm not happy with that I need to change this that Wing the whole body side it's trying to balance everybody's wishes and requests and what they actually want to see you know to and t

o hit that deadline that we've got to hit so what makes these expensive clay models more useful than virtual ones for one automakers can test a car's aerodynamics computer programs help but they need a real life model to thoroughly test this to do it they use a giant wind tunnel as a massive fan spins Engineers use a smoke wand to see see how easily air will flow over under and around the car on the road it's called drag and it helps measure how much energy a vehicle needs to move this informs h

ow much fuel the car will eventually consume in some extreme cases companies can spend over a thousand hours in the tunnel testing a model's design before committing to fulls scale production and modelers are standing by ready to make adjustments on the spot but most importantly models are used to see how a car prototype actually looks they can see things like how natural light plays on its curves only a real 3D model can show how it will look when it's actually on the road you're trying to crea

te something that will grab somebody's attention and it will almost get the heartstrings going get the emotions going and sometimes you just can't quite get it there with with digital or VR you just can't do it so it needs that that um Hands-On process no matter how much more accurate and reliable VR Design Technology becomes clay modelers like Mark don't see their practice disappearing anytime soon you're always going to need a physical model to verify the data that you receive I can see the ge

nerations coming through now that are more used to using different software virtual reality and there will be more confidence in what they see virtually it does help the process it definitely helps speed up the development of these these products but I think there will ultimately always be a need for a clay model of some form identifying a fake Rolex can be tricky you know as a person who has been dealing with these things for years when it doesn't say Swiss you know something's wrong John Buckl

ey is a veteran watch dealer who buys sells and repairs used Rolexes and they're sometimes worth hundreds of thousands of dollars just perfectly perfectly done these days used watches can sell for up to three times their retail price the market is estimated to be worth $20 billion and it's growing fast it's like everybody started buying watches because they're a good way to store money between 2011 and 2021 Rolex has outperformed the stock market real estate and gold but even experienced sellers

like John have to be careful for one there are our counterfeits US Customs showed us how it seizes up to 150,000 fake watches per year Rolex watches inside in just plain old bubble wrap and Rolex would never put their watches in little Ziploc bags but spotting a fake isn't always as obvious if dealers like John get stuck with a counterfeit the effects can be disastrous not just financially but it can also destroy the reputation new Young Bucks that come into the business they get caught out the

re real fast and your reputation is burned burned when you can't can't make good on a sale Factory bezel Factory dial we follow John through Manhattan's famous Diamond District does see how he strikes deals in such a competitive market it's 133 no it's not so bad of course it's not so bad why do you think I'm offering it to you this section of 47 Street is home to over 2600 businesses selling gems jewelry and luxury watches John buys and sells roughly a dozen watches per week here from stores an

d other collectors today he's visiting two of his regular spots little Edd's got a paddock that I need hopefully I can buy it from him and I'm going to show him a couple pieces that I've got I got to find it first oh that's good what's good about this watch it's fully complete look at the condition you got everything yeah John already has a customer lined up for this rare pek Philipe I like this watch what's the date on the papers I'm curious not that it matters he's hoping to get it for under $

40,000 I listen I know it's a nice watch I'm not I'm not here to beat you up you know I need it 36,000 I thought I was pretty good at 35 37,000 that's my final price I think it's fair you can think about it I don't have to think ma no problem you're the man thank you this watch will be sold for 40 40,000 in change so I'll make three grand on the watch which is not bad down the street John has his eye on a gold Rolex day date with diamonds on the bezel or the ring surrounding its glass how much i

s this $21,000 watch 25,000 yes two three five you like that right Factory diamond dial Factory diamond bezel 235 the deal but I'm going to do for you I'm going to obviously say yes but really it's beautiful John typic has around 30 watches in his collection and most already have buyers lined up we like cash flow I write a check I want to know that you know I'm going to have that money back I'll make my profit on it and move on to the next one it's like the Holy Grail over here I didn't even thi

nk they were still producing them he doesn't want to risk getting stuck with something he might not sell even if he loves it like this diamond studded Rolex from Qatar which has an asking price of $175,000 when you look at these that they make on the street and you compare it to something like this I mean it's a different world I I I don't have a home for it despite the high price tags John says he rarely makes more than a few thousand per watch sometimes it's only a few hundred there are very f

ew home runs in this game I mean I don't know what is considered a home run making 10 grand on a watch it's like that doesn't happen thank you Yash and thank you thank you so much in fact he makes even more money selling obscure Parts than the actual watches these are interesting these are called color change or tropical and years ago you know guys would never keep this stuff but now because they're unique they they keep them and they ask for a lot of money for them these are Daytona dials which

are actually pretty cool this is just tons of stuff wallets Rolex duffel bags and hats we have it all we do he's hoarded these Rolex Parts in his workshop for 25 years we're here in the lab this is where I get to uh practice my gorilla watch making skills you have to have a very specific part for a very specific watch in order for it to command a very high price John has seen demand for Rolex parts and watches Skyrocket after 2017 that's when a Rolex Daytona worn by the actor Paul Newman broke

a record selling for 15.5 million plus fees selling officially at $5,500,000 thank you for your patience Natalie it is history now 15, 500,000 what happened after that was this big bull run and I hate to use stock terminology but that's what it was it's like everybody started buying watches in 2021 Rolex retail sales were estimated to be higher than the next five Brands combined so why are they in such high demand first off their reputation for Quality they're made by hand with materials like 18

karat gold platinum and stainless steel and there aren't many new ones entering the market Brands like pek phip and oldak P each make fewer than 100,000 watches per year r makes an estimated 1 million annually and that's still not enough to keep up with demand for most people the only way to get one is to get one secondhand the result of that in many cases is uh higher demand than available Supply which causes prices to go up Rolexes also last and can resist all kinds of extreme conditions in f

act it started off as a sports brand back in the early 20th century they began making highly functional time pieces designed to go underwater top of mountains on jet planes and these were professional grade time pieces for people that needed accurate measurement these were not collectible watches back in the day okay you look at some of these you know watches that are six and seven figure watches they sold for maybe 100 bucks at a military PX or something like that Edmund Hillary one of the firs

t to Summit Everest wore a Rolex Oyster Perpetual during his expedition in 1953 in the' 60s Rolex began sponsoring tennis matches Auto races and a number of high-end luxury events Rolex has also started showing up a lot more on movie screens actor Sean connory wore one as James Bond Marlin Brando wore one too by the 1980s Rolexes were sought after Collectibles today a Rolex Daytona model is so popular it's almost imposs possible to get on a waiting list I'm still on a waiting list since 1996 jus

t to give you an idea but buyers are willing to spend a lot to skip the line which is why used Rolexes can sell for two to three times their retail cost and as demand sores Watch dealers like John have to be even warier of the biggest trap of the trade counterfeits Customs Officer Steve neol showed us how they sniff out and seize counterfeit watches at JFK Airport before a package ever lands in the US CBP gathers Intelligence on the sender container and aircraft he'll start by looking at the Box

well I'm looking cuz I don't have my glasses on so I'm cheating the first when it comes in is the country of origin Louis Vuitton they're coming from France the watch is coming from Switzerland when it's coming from China B that's your number one red flag Rolex would never put their watches in little Ziploc bags they don't put these inside it the silica gel Rolex does not send to individuals in the United States they only send to their retail stores more than 90% of all the goods that we receiv

ed that are kind of fit are from China you know sometimes by the naked eye you can't tell but sometimes it's that bad you can but you look and you could see the uh scratches and how it's not machined uh properly to a nice finish so when Steve finds a counterfeit good he seizes it then he figures out the items MSRP using the Brand's website and and cbp's internal database this one here would be about $1,000 that's the MSRP what the manufacturer would be losing had this been genuwine these are gen

erally on the internet for about $200 back in his Workshop John is figuring out whether this Rolex is counterfeit after 25 years in the industry he usually knows what to look for I mean I'm looking at the color of the case this piece is not the same color as this piece this is 18 karat gold we always have to check cuz I can't take a chance on paying for it number one or selling it to someone else if I'm not sure what of the most reliable ways to test gold Rolex Parts is a scratch test on a black

stone made of quartz then he adds a few drops of nitric acid which dissolves any material that isn't gold and there you go wow the acid did not dissolve the gold over here the acid dissolved the gold it is not authentic but most of the time he can spot a fake with a naked eye we could usually spot these just based on the on the symmetry of the case they don't have that nice Rolex slope the other I mean obvious thing that you look at if you look at the amount of space between the face and the gl

ass you will see that it is very high it's probably got an extra millimeter and a half John also has his son James help with fraud detection and I scroll through hundreds of listings and I pick out the 10 that are fake the threat of counterfeits hasn't stopped sellers or buyers though Rolex is also getting in on the secondhand Market launching its own program to sell pre-owned Rolexes younger Generations are fueling this new demand Surge and they're finding out about these old watches on Tik Tok

I saw this watch it's a 36 mm white gold with a factory diamond dial can you pull it out from it John son and his friend Tyler mcski have helped him build a huge social media following Buck's with us today let's get it the bread and butter is the negotiations you know people like to see them so we want to give people what they want but our other thing that we really do well is more so education content today we're going to show you how to change the battery on courts watch John teaches audience

s the same lessons on Tik Tok he showed Tyler when he was still a kid the first time I ever sold a watch for Buckley I was 8 years old and it was a a rubber SWAT remember those the rubber Swatch watches and he says uh I need $5 on each one go sell them wherever School wherever and and keep whatever's left after the five as far as the whole hustle and the whole grind I got that rimbledon for you if you want it I actually enjoy the going out there and trying to make money aspect of this business 1

52 thank you despite all these new players John isn't worried about the competition you go by these guys who fancy themselves you know watch Specialists and they've been doing this for a year or two you know everybody's a specialist or an expert okay listen I'm a frak an expert I've been dealing with this stuff hand to hand I've got the junk to prove it makori really left a cup of coffee down here did he really do that that's just rude that is just so rude this is where some of America's best re

staurants get their stake Pat lefa meat purveyors supplies thousands of restaurants from New York to Las Vegas it has the largest dry aging room in the world one family has run this business for over a century and Pat is the third generation owner right now there's well over $10 million of meet in here he brought in a whole new approach to the business selling high-end meat to both fancy restaurants but also to Burger chains like Shake Shack Pat's team produces 250 th000 lbs of meat every night

it's kind of like um D Jenga where you're moving one piece and another piece comes in it takes years to develop an army like we had their weapons butcher knives band saws and meat grinders so how does Pat lafa manage to supply everything from $3 Smash Burgers to $200 stakes and how did he turn a humble butcher shop into a two $70 million meat Empire Pat only buys Prime and choice be the highest USDA grades these Cuts have the most marbling which adds flavor so how does all this pricey steak get

to kitchens chefs normally know what they want to order or what they need to order after that dinner service and then they really want the product delivered the next morning a few hours later that's why shifts here start around 600 p.m. p.m. and then it's a race against the clock some kitchens need these Stakes by the following morning the only way to work throughout the night is is to have cohesion as a former former military guy myself building that team it takes time many Stakes start in this

dry aging room which holds 15,000 of Pats finest cuts it has to stay at 36° F and 80% humidity otherwise everything will spoil or freeze and Pat could lose Millions as the meat ages moisture evaporates and muscles break down but we know that the dry aging process is working when we see that the protein has sunk it in from the bone and the fat workers wheel the meat to the portioning section Master butchers go to work on everything from Tomahawk state to New York strips slicing them exactly the

way each restaurant wants Pat trained most of these butchers himself the ones you made this morning were beautiful all you there really are no butcher schools or restaurants will ask me fat where do you get your butchers from like we don't get our butchers we make our butchers they only need a few tools to get the job done in most people's hands you're going to see boning knives with this you could basically do the whole job um until you get to cutting the steak across and that's where you want

a simitar knife and what makes this a butcher knife as opposed to a chef's knife we have a protective corner but certain Cuts require using a band saw it's ideal for slicing through bone or doing high volume orders as fast as possible and only Master book butchers can operate them it's probably a bit 2 and 1/2 years before they would even get to a fans saw next workers load everything onto trucks if a customer is local Pat's team can deliver within a few hours the Press Club Grill in New York Ci

ty gets thousands of pounds of meat from Leafa per week owner and Chef Franklin Becker showed us how he prepares a boneless ribeye yeah I try to season it fairly aggressively okay and uh let all that salt kind of penetrate into the pores of the meat and then I'm going onto an infrared Broiler this steak doesn't take long it's pretty quick in just 5 to 6 minutes you'll get a juicy medium rare so you see that fat starting to caramelize okay you let it rest then the meat's going to kind of reabsorb

all those juices and when you slice it there's going to be nothing left really on the board that's when a steak is perfectly rested that's when you know that you've cooked it right one of the most legendary steakhouses in New York City Peter Luger has been sourcing meat cuts from Leafa since 1998 Peter Luger has garnered its reputation as a New York City in tion frankly did a lot of hard work and I think it starts with our attention to detail and selecting each piece of meat that comes into thi

s restaurant we're really about letting the highest quality steak we can buy shine with just a little salt and a tiny bit of butter we cook the steak to order and we send it out sizzling hot to the G that's it but Leafa doesn't just Supply fancy restaurants back in 2004 Pat bought the company's first Burger machine to make patties for a new fast casual chain that was about to open Shake Shack Pat created a special blend without trimmings or added fat for the new chain Shake Shack still uses Pat'

s recipes today and Leafa still supplies patties for more than a hundred of its locations every Burger starts on the main floor 2,000 lb of Angus beef are dumped onto conveyor belts machines spray them with diluted vinegar that kills potential germs other machines grind and mix the meat the ground meat goes into Patty forming machines which can make 200 different blends workers need to move fast the company pumps out over 200,000 Burgers a day gets pretty uh hectic and frustrating sometimes when

it gets overload but um every single day is just a different challenge Mel's butcher box in tenly New Jersey is one of Pat's loyal customers owner Melanie landano orders up to 100 lb of burgers from him a day for the restaurant we use the original Pat laf Frita blend which is a short rib brisket Blends for special events if a customer requests dry age brisket Burgers we get that some people request a 45 day dry age Burger we um anything I want Pat will make for us once we put it on the grill we

leave it on the grill and a lot of people like to press on press on the meat then all the juices come out I what I do I flip it once I leave it and let it cook and then I hold I let it rest here on top of her daily customers melt also Cooks burgers for four local schools on Monday morning alone she grills over 200 patties for students so today we're probably going to cook uh five or six cases in one hour so it's Burger paloa Mel also buys Leafa skirt steaks ribey cheese steaks and meatballs her

e's our Leaf meatballs this is going with this pen meatball just heating up this is uh his grandfather's recipe and they're delicious I'm Italian so I don't use any other any other meatball but patler frea meatball if I have no time to make my own so Family Recipes are still an important part of leafa's Pat's great-grandfather opened a Brooklyn butcher shop in 1922 after moving the operation to Manhattan's growing meat packing District Pat's grandfather took over and started Pat Leaf meat purvey

ors Pat started learning the job as a child my favorite times were cutting meat with my grandfather to my left and my dad to my right but Pat's father insisted his son try a a different career first he didn't want me to work those hours um he didn't want me in that environment Pat spent 9 months working as a stock broker but then ditched that job to join the family business a decade later Pat would be named CEO and now my dad can't wait for my son to go off to college and come back and run the f

amily business when Pat joined in 1994 the company had 4 for restaurant customers now they have 1,600 and are posting annual sales of $270 million we are several hundred times larger than we were in 2021 Pat opened this new $2 million facility to keep such a massive operation running Pat has to be more than a manager though he does everything he comes Works in production he works with us he goes on the table he he goes to see customers he oversees everything it's something I love to do and I do

a lot of my best thinking while I'm cutting meat to me it's it's a relaxing time even after this much growth Pat thinks there's room for more this facility produces about 250,000 lbs of products a night and with the capacity to probably triple or quadruple that so we built it with the space to to be able to expand from [Music] there this is what tabasco's original red sauce looks like years before it arrives at grocery stores It Starts Here aging inside these barrels in Southern Louisiana takes

5 years to make a bottle of Tabasco sauce it's a long time and the recipe inside hasn't changed since 186 8 red peppers vinegar and [Music] salt and even as the company's grown it's managed to keep much of the production inside its headquarters on Avery Island but Tobasco storied home is now under threat the factory is surrounded by shrinking marshes making it vulnerable to hurricanes and the company has spent Millions on storm protection it changes drastic from Storm to storm you can see the th

e marsh deteriorate and what you do is you get out there and you you PL again you try and pull what you got we head to Southern Louisiana to see how the sixth generation of the meleny family is fighting for the survival of its hot sauce and [Music] home Tabasco grows Peppers just for seeds inside this greenhouse [Music] we're also looking for the plants that produce the richest color red peppers at perfect size and then flavor too Christian Brown is the great great great grandson of founder Edmu

nd Mel Henny and the company's agriculture manager yeah everything's looking good no signs of aphids he sends Only the strongest seeds to over a thousand Tobasco farms around the world Tobasco says their Peppers originate from the Amazon in South America they're about six times hotter than a jalapeno and they're tiny only 1 to 1 1/2 in long and weighing a gram each because the peppers are so small and easily damaged machines don't do the harvesting they're all handpicked Tobasco harvests 10 mill

ion PBS of peppers a year this footage is from Louisiana but the process looks similar abroad they sprinkle salt on the peppers and use a giant machine to mash them into a paste Farms ship the paste back to Avery Island through the port of New Orleans this Mash is actually from Peru we have 50,000 lb of Tobasco Mash inside that container bulked in this pump siphons the paste into white oak barrels Suber 60 years old mostly the Barrels in here essentially a used Bourbon Barrel I don't really have

the answer I know it works and we've been doing it 150 plus years so I'm not changing it a team works together to fill and seal each [Music] one one truckload will fill up to 110 barrels but they can't overfill them because if you have too much pressure sometimes those caps blow off sometimes the lids will pop off overnight it's a really simple fix just kind of move it to the barrel next to it it can take 30 minutes to finish one row since they're old the barrels don't have a perfect seal so wo

rkers pour salt on top it lets gases Escape while limiting oxidation salt on top is is just an extra protective layer there is an imperfection that will help the team Stacks each bear barel by Mash origin so this whole Bay here going as far back to as you can to get to the wall is is about 1,00 barrels of Columbia 2022 the mash releases lots of gases during fermentation so a tiny valve on top helps relieve the pressure you have to have some ventilation process or it's going to explode and that h

appens sometimes it's like a Tabasco ghost they come in here at night and they pop the lids off and we come back and there's six or seven we have to fix after 3 years the mash inside will stabilize shrink and darken in color we can see that it was filled about this level here and you can start to see rings on side of that Barrel where the mash is going down even though it's Shrunk the Aged Mash is still really spicy no coffee not yet not yet but it is hot so let's remember this is 10 times more

hot than actual [Music] sauce next up the AG Mash is pumped into the blend room here the pepper smell will hit you right in the back of the throat I could see like get Ma I guess every day it can really hit you hard but that's why I put my kids through college so I'm I'm good with that I I love it Morris Montgomery oversees blending but he goes by Nook the Army veteran ensures all the sauce tastes the same even though it's coming from around the world I try to do three or four different countrie

s and put them together so so it could be like a little Colombia Peru and a little eador and Honduras he pumps in vinegar and blends it all for up to 28 days 72 tanks mix at the same time strainers remove pepper pulp and seeds Nook will take a sample for the lab to test for pH and then this is finished to Basco sauce and this is ready to go uh next step to the bottling [Music] floor that's where John Simmons comes in and I'm also a member of the sixth generation of the mcone family to make Tabas

co sauce John's Factory fills up to 700,000 bottles every day from minis to the iconic 5oz one it also pumps out nine different flavors from original red to aono Sriracha is the Company's fastest growing one today machine do most of the filling capping and labeling so a bottle is going to go through in about 13 minutes they gather the bottles and package them into cardboard boxes we're doing it really fast at like 300 bottles a minute next the shipping [Music] room so we've got product for Germa

ny Japan Sweden Taiwan the Canary Island South Africa typically all these newly packed package products leave the warehouse within 3 weeks while the sauce is definitively global Avery Island has always been home this was where founder and former Banker Edmund meleny first grew the tiny red peppers he bottled his first hot sauce in 1868 sealed it with wax and sold just under 700 bottles around the Gul Coast each one cost a dollar he named the brand Tabasco after the Mexican state known for spice

production and exports Edmund got a patent for it and by the early 1870s was selling his bottles across the US and even in Europe and then it kind of started to take a little steam and get bigger and bigger in one 24-hour period we're going to double and then some more of what Edmund did in his entire [Music] life Edmond lived on Avery Island which is a natural salt Dome Rising 100 63 ft above sea level as the highest point along the US Gulf Coast it's been a resit from raging hurricanes for The

meleny Descendants that still called the island home but it's now at risk Louisiana's Coast sinks by an average of a third of an inch per year on average between 1985 and 2010 the State lost roughly a football field of wetlands every hour when land sinks it's more vulnerable to storm damage it changes drastic from Storm to storm depending where it makes landfall at um you can you can see the the Mars deteriorated Heath Romero is Avery Island's land manager he said when Hurricane Rita hit in 200

5 it turned this island into a lake and parts of the marsh were destroyed after Rita the company built a 18t Levy with a pump system around the factory we put in uh water control structures to stop the salt water from getting to the cypress trees they also planted tall grasses for protection and you can see we recovered all of this morsh that was open water at one time but it's a slow moving process especially as the home of Tabasco enters another hurricane season you can't wait for for somebody

else to help you you you have to take action in your own self and try and try and protect what you [Music] have this Factory in Sri Lanka produces more than 30,000 metric tons of coconut a year but almost none of it stays in the country it's exported to Europe the US and Canada the demand for C coconut products has exploded in recent decades with companies touting it as a superfood us consumption of coconut oil has spiked nearly 30% since 2018 this company navic Mills didn't even exist until 5

years ago today it's one of the largest coconut processors in the country making about $40 million a year selling coconut oil cream water and milk but feeding the globe's coconut Obsession can be dangerous Farmers like Shihan madushanka climb 80ft trees with their bare hands and feet to harvest the fruit one by one in the factory workers Brave spinning saws to Shell thousands of coconuts a day all because of the West's insatiable thirst for natural coconut products but are the health benefits ov

erhyped I don't think a superfood tag should be attached to any food because I think what it does is create consumer confusion we head to Sri Lanka to see how far producers are going to satisfy the globe's coconut craving coconuts have been a staple food in Sri Lanka for Millennia today it's one of the biggest producers in the world growing roughly 2 1/2 million metric tons a year but farmers face challenge Alles to keep up with this pace for one trees take a while to grow sometimes more than 6

years before they produce any coconuts they can live up to a century growing fruit every month and a half during their lifetime to make sure they're constantly harvesting ripe fruit farmers manage massive forests in rotation harvesting a new area every day means farmers can also inspect the palms for any pest infestation white flies in Asian rhinoceros beetles are coconut palms biggest enemies these giant beetles burrow into the core and eat the nutrients if a tree is too far gone Farmers have t

o burn and remove it to prevent The Beetles from spreading Farmers carry their picking tools as they head out to harvest Happy by that stick is one way to reach the Coconuts without putting anyone at risk but often the only way to get the fruit is to climb shahan started scaling Palms four years [Music] ago with only his hands and feet he shimmies up the tree it takes him only 2 to 3 minutes to reach the top now he's 80 ft up with no rope to protect him up shahan says he's never fallen but a fal

l from this height could be [Music] deadly he knows which coconuts are ready when he hears water sloshing around inside the repeat this daunting climb on dozens of trees today one tree yields up to 80 coconuts a year Farmers gather them up for sorting and drying the drier the coconut the easier it is to peel off the inedible outer husk Farmers earn under $5 a day which is less than the average salary in the country to bridge the gap navic Mills told us it covers the school fees for the farmers's

children they load the Coconuts on trucks Bound for navic mills's factory just up the road this is the second sorting stage Imports for coconut oil have surged across the West so to keep Pace the company introduced these sauce they doubled the speed at which they could remove the fibrous coconut shells but workers have to be careful flying pieces of coconut shells hi nicked workers eyes [Applause] before in the main room workers still peel the Coconuts by hand but peeling knives are no less dan

gerous for Ashoka Kumari peels about 2500 coconuts in a shift making less than one cent of coconut Asuka usually walks away with just under $10 a day just like Farmers it's less than an average salary in Sri Lanka a team of inspectors comes through to check the quality uh if they see any impurities they'll pull those bad coconuts out meanwhile another peeler slices open the Fruit and dumps out the water from this point on machines will do the bulk of the work because of their high fat content he

aled coconuts spoil fast so the company has to process them quickly only 12 hours we can keep it otherwise we have to uh waste the product the company produces over a dozen coconut products from ice cream and water to desiccated coconut and Curry infused milks but oil and regular coconut milk are the company's best sellers these machines press virgin coconut oil out of chunks and pump it into glass bottles this line is making milk machines grate the meat into small flakes extract the milk and di

spense it into cans at this point workers hop back into the process to inspect the sealed cans and move the racks into sterilizing machines in Sri Lanka coconut palms are known as the Tree of Life they can feed a family of five for a century and they're so important it's illegal to cut one down before it matures coconuts make up roughly 15% of the calories Sri Lankans consume and earn the country over $800 million every year the story of coconuts in Sri Lanka goes back thousands of years it said

they originate from the Western Pacific but floated to the Pacific Islands in India on ocean currents people here long cherished coconuts because one fruit packs so much power it has water fiber to make rope calorie Rich meat oil and a hard shell ideal for crafts it also had religious importance and was presented as an offering to Hindu gods in the 16th century Merchants brought coconuts to the global stage Spanish and Portuguese explorers coined the term coconut from their slang word for head

because of the fruit's resemblance to a face they spread the fruit across Africa and South America in the early 1900s Bakers in the US and the UK started using desiccated coconut in their suets in the 2010s Western countries co-opted coconuts as the newest superfood Health gurus and wellness experts are looking Beyond traditional American foods for things that are nutrient dense companies and wellness influencers claimed the fruit could improve bone health and blood sugar promotee weight loss an

d help slow Alzheimer's thanks to its antioxidants yeah folks are so into it because there's some big Health claim attached to it and manufacturers were quick to capitalize soon coconut products weighed down shelves in health food stores across the US and Europe its water replaced Gatorade as a post-workout drink and its pulp was turned into healthy ice cream and coconut oil became a a popular swap for other cooking oils because it has no cholesterol but nutritionists say the promises the coconu

t craze was built upon aren't so straightforward so now all of a sudden it means that coconut oil has some magical power therefore we must all use it when that's not actually the case because we don't have the research it's interesting when you look at Food databases it's usually foods that everybody's familiar with foods that are outside of the quote unquote dominant Norm are often not as well researched coconut water does have lots of electrolytes and can be a natural replacement for sports dr

inks it makes sense all of the places that coconuts grow are tropical climates it's hot people sweat a lot so it's naturally you know hydrating for those folks but when it's overprocessed or packed full of sugar that benefit goes away and coconut oil is also really fatty 87% saturated fat to be exact much higher than butter and it has more calories too in 2017 the American Heart Association issued an advisory on saturated fats warning coconut oil could increase bad cholesterol and cause cardiova

scular events yeah if you're eating large amounts of coconut oil out of the blue your body will let you know that it may or may not like it but Maya said that doesn't mean coconut oil has to be villainized there are some nutrients in coconuts that are really beneficial you're going to get some vitamin C some potassium some Fiber remember it has been used in Cuisines around the world for thousands of years it's just a matter of how you eat it what I would rather is that people are varying their o

ils and if the cooking application warrants coconut oil that they use it I think it's completely fine to eat them I you know if it's culturally relevant go for it even if it's not and you want to try it go for it what I do say to people is don't expect a miracle cure from it but all this health confusion hasn't stopped consumers from gulping down coconuts allowing Sri Lanka to take its business well beyond its Shores while the country still eats roughly 75% of its own coconut production big comp

anies like this one have popped up solely to export the product in just 5 years navic Mills has become one of the biggest coconut processors in Sri Lanka altogether navic Mills processes 30,000 metric tons of C coconuts and 95% of it ends up abroad mostly in European and North American countries in the company has gone to incredible lengths to keep up with surging demand it had to plant 20,000 more trees and hire dozens of new workers rebuilt a new plant so expanding uh production line and fixin

g new machine but coconut Farmers aren't the only superfood producers feeling this squeeze food that originate outside of the US there was a massive peak in interest in the last 10 to 15 years there was a time when that was not a thing in the Brazilian Amazon Farmers risk their lives to scale thin trees for assai the berries have been a staple food here for centuries but in the last decade they've gained Global Fame praised for their antioxidants and blended into a valuable Frozen pulp while an

asai smoothie Bowl can go for $15 in New York City Brazilian Farmers make as little as 20 cents a pound for the raw berries in Peru producers of quinoa have nearly tripled production to keep up with demand from consumers in the US and Europe soon French and British Farmers started growing quinoa themselves to grab a share of the profit they flooded the market with too much Supply and sent Peruvian prices plunging in 2015 in Mexico avocado Farmers have formed vigilante groups to fight off cartels

gunning for their valuable crops avocado prices jumped 129% in a decade when it became a favorite for Millennials I'm always we of the next Miracle food because just like coconut nutritionists are split on if these superfoods are actually as powerful as the marketing suggests there is a particular way that we talk about Wellness in the US and it's really from from this anglo-american Anglo European perspective and we don't know how to quantify or categorize things that fit outside of dominant W

ellness culture what's left out is the historical and cultural context of superfoods and the acknowledgement of the people left to Bear the brunt of our health food obsessions on the end of every single thing that we put into our mouth is someone who's worked tirelessly to get it there this company hauls in 60,000 lbs of crawfish a day once they're out of the water the clock starts ticking Farmers have just a few hours to get them weighed sold and into coolers and these little guys have to stay

alive the whole time as soon as they're dead it starts breaking them down extremely fast yeah they'll get mushy and spoiled these crustations are Big Business for Louisiana they contribute $300 million to the state's economy and end up across the US do you ever sneak a bite but you can help yourself especially when they hot but this industry didn't even take off until recent decades in the 80s some rice Farmers took a massive gamble they experimented with cultivating the Crawfish that liveed bel

ow their fields and it paid off in just 9 years Madison McIntyre has built one of the biggest crawfish companies in the state handling up to 4 million PBS a year never imagined that it would be to this level nor was it our goal it kind of just happened organically but because the farmed crawfish industry is so young it's like the wild west unregulated and fast moving so how exactly did Louisiana's rice Farmers come to Harvest crawfish and why do they stay in such a tough business crawfish are fr

eshwater Crustaceans related to lobsters and shrimp and they're native to Louisiana's bayus Rivers swamps and R Fields like this one and if you look closely you'll see some holes there's one right here they go by all sorts of names cads crayfish Mud Bugs they come out the mud literally from late September to October rice Farmers flood their fields and the Crawfish emerge from their Burrows hungry by November he can start catching them in rows of traps maricio guen nicknamed Junior heads out on t

he Crawfish boat which doesn't have a steering wheel and all that's controlled by foot pedals that are at his feet armed with thick gloves he empties each trap he has just 7 Seconds to dump out a trap load in more bait and drop it back in the water and that's just how much ground it covers between each trap he's got to move quickly so the Crawfish don't die in the Louisiana heat Junior's pretty fast he's a lot faster than me this table helps them weed out any unwanted Critters and it separates t

he Crawfish by size the smaller peers can fall through here you know they'll go from underneath here and then into these sags but crawfishes big break didn't even come until the 1980s race Farmers profits were dipping so looking for another income stream they took a big risk and cultivated crawfish alongside the grain fourth generation rice farmer Jim Johnson was one of them it just works almost perfect together there's almost no better combination of vegetation to go crawfish the rice plant pro

vides a wetland for crawfish breeding and shade from the Sun and plays host to microorganisms like algae larvae and worms the Crawfish will feed off of those the crawfishes poop then fertilizes the field and the two crop Seasons line up perfectly when Farmers harvest the rice the crop crawfish have safely burrowed themselves deep into the mud once the rice is picked crawfish emerge from their Burrows with babies by winter they're ready to be harvested and eaten soon buyers all over the south fro

m Texas to South Carolina begin gobbling up the Mud Bugs what was once just a local eat now makes up more than half of Jim's business and with declining margins in the rice industry through the years the Crawfish not only supplemented it but helped agriculture drive today the crops are an important part of economies like Welsh louisian all the Crawfish in the whole nation are farmed in a 35 M Square radius of this area from November to July rice Farmers end up with tons of crawfish packed into s

acks like these Junior and his team will load them onto trucks and book it to the Crawfish dock in the summer months they have to get the Mud Bugs way and in the cooler within 3 hours or else the heat could kill them and dead crawfish breed bacteria once cooked it's technically still edible but the meat falls apart and it doesn't taste as good Madison pays rice Farmers about a125 a pound for their catch unlike most crawfish mongers he doesn't come from a farming family in 2014 he and his friend

Charlie started selling them out of his truck in New Orleans at an abandoned gas station and we would s we would do Ser bow crawfish through there on the weekend it was so successful he bought more trucks and expanded into a full-fledged Enterprise Parish Seafood wholesale while a lot of crawfish companies focus on just one part of the process Madison does it all along with his dog June he grows his own crawfish and buys from 36 other rice Farmers he also owns a company that hauls the catch a pr

ocessing plant and restaurants cutting out the middlemen now we have a little over 60 employees um we run 14 trucks 7 days a week um 247 Madison washes some of his catch on this $150,000 machine how many times have you gotten po by cing every day every day yeah but you get used to it like it doesn't really hurt not only do they have to watch their fingers they have to watch out for runaways and they're Escape artists so yeah crawfish have to hit the coolers right after washing to keep them alive

until they're sold Madison tries to move the high-grade larger crawfish within 12 to 24 hours but that's not always easy it's it's all pretty much done on a handshake there's no contracts you have to be careful cuz people can buy all of your crawfish in the beginning of the season and then as soon as the catch picks up they can be they can leave you and buy from somebody else stranding crawfish in these fridges it can be a lot of pressure the low grade smaller crawfish are easier for him to mov

e because Madison just sells it to himself then he sends it to his bro Bridge Factory to process the tail meat workers start unloading the Crawfish off the trucks starting at 4:00 a.m. they dump them into tanks and skim off any dead or weak ones from the top then they give the Mud Bugs a wash a conveyor belt drops them into a giant steamer basket using a system of tracks a worker carefully lowers the basket into a vat of boiling water just like lobsters crawfish go in alive to get the best flavo

r that's why it's so important to keep them kicking until this moment it takes just 2 minutes to cook them through then Madison and the team break them down this steel table into the peeling room Leona Williams has been peeling here for 50 years this for Mama at the age of 13 get off of school help our mom sometime until 1 in the morning well you break the head off and then you pinch the tail this is unique feel them well to make sure that the Vans are out for sure she can peel about 40 lbs wort

h a day and you got to be kind of fast at it that's about the only way you could make money they get paid 250 a pound are you the fastest one here uh no I'm not going to say this I have my sister right here she's a little faster than I am the team in the Next Room vacuum seals the Tails into one PB bags because competition is so stiff Madison wouldn't tell us where he sells these but he said they end up across the US he also sends tail meat and whole crawfish to three restaurants he owns in the

state cooking up all kinds of Louisiana Delicacies crawfish have been an important part of Southern Louisiana's culture for centuries according to the native heritage project the Homa indigenous people named themselves after the word for crawfish and used it as a war symbol in the 1800s a wave of French Canadians settled in Louisiana after being forced out of Canada by the British they came to be known as The Cajun and they brought their lobster recipes with them but short on Lobster here they s

wapped in crawfish by the 1960s crawfish had their own festival and Creo restaurants were adding them to menus in New Orleans it was definitely um a Louisiana delicacy it didn't really get much farther than the state crawfish have since gone definitively National but locals still cook them into Staples like etu bodan and boils Madison's business partner Charlie Johnson uses a Cajun cooking style in his crawfish boils make sure the drain shut this is liquid boil um so I'm adding that to the water

he first boils the corn and potatoes drains them and then Cooks the Crawfish last right there when the tail starts to kind of separate from the head there's that little white line you can see the meat that's usually a tail tail sign that they're they're ready while New Orleans cre chefs add dry seasoning to the water crawfish boil in out here Cajun dump on the dry seasoning after they're cooked we shut that ice chest and we let them steam I think the magic happens in the ice chest that's when t

hey start to soak up those seasonings down here folks stop by the restaurant well into the evening the Cajun also love their dip while back in Nova they don't use any sauce probably the most out of all of us yeah with his Factory was station and restaurants Madison has become a considerable player in the Crawfish industry we're building a new facility that's going to be focused on air freight crawfish but his success hasn't come without its challenges as the industry boomed over the last 20 year

s lots of people tried to get in on the action by 2019 the number of crawfish farms in the state had doubled and then came inflation Madison says costs soed 40% last year fuel alone cost him $150,000 more than normal that's a lot of money that would have been profit yeah Labor's pretty high and we have mostly foreign labor 95% of his staff is working in the US on a Visa we always have to house them and pay for transportation you can't find local or American labor that would work as hard as these

guys do side by side with us Madison says he pays them just under $14 an hour almost double the minimum wage we'll put in 15 and 18 hour days 7 days a week so it's very demanding we don't get to see our family as much during the season but they don't get to see their family at all soaring operation costs and low margins have forced dozens of Louisiana Crawfish companies to close and so the people that came in just to for the the get quick Rich scheme or not making it right now because of how to

ugh the market is Madison says the size of his company has helped keep him afloat you know we could absorb that those blows but a lot of people unfortunately couldn't what changes have you made to to make it through this uh we don't get big salaries Madison said Paris Seafood wholesale saw $500,000 in profit last year and he paid himself just a $20,000 salary he also says he invested more than 80% of the profit back into the company so if anything ever breaks or if coolers go out we have backup

everything you know backup trucks backup ice machines backup freezers backup coolers we have multiple forklifts which are all just luxuries because in an industry where One Bad season could send a company packing Madison has to fight to keep each crawfish alive I think you know in the next five or six years it'll be very lucrative again to be in this industry because it'll only be a handful of people doing it every game day chefs at the University of Michigan's football stadium whip up food for

over a 100,000 hungry fans named the big house because it is the largest stadium in the US that's Chris Carr he's in charge of a culinary team of 35 Cooks there's an enormous amount of pressure on everybody horribly stressful everything we do is based on time and they have to make every game Count you know restaurant is open 365 days a year we have to make all our money really in 7 Days the stadium aims to earn a million dollar a game just from food and beverage go quick if you ain't ready then

you'll be behind but that's not easy in a stadium that's almost a century old there's only one Concourse and one elevator to move an entire games worth of food no no no no no usually is about an hour away here's how chefs race against the clock to feed football's biggest [Applause] crowd we're just 24 hours away from kickoff and this is when the action picks up so the goal on a Friday before game day is always that everything is ready to roll deliveries from the Main Kitchen come in on the servi

ce level Chris says this one truck holds as much as $20,000 worth of food I'm sure he's got multiple pallets coming in so it never stops we just keep on going with your legs on a Friday like this everyone's job is to get as much cooking done as possible you don't want to have to walk in on game day and then do a whole lot of production you just want to just go go go in one area they're setting up veggie platters and prepping salads so stuff that can't sit for a long period of time without being

compromised they'll Grill Mark hot dogs and burger patties it's quick if you can do it quick without dumping them all it works really well I'm always game day though so I'm a big green so Chris handles salmon rosettes for salads headed to the private sweets can't be done too far in advance it is fresh fish you always have to make a little bit of spare so so if there's not one that's exactly the way I want it to look I've got ones that I can work with instead then chefs bring the food to the cool

er to load onto carts there he is hiding back there all right there's your rosettes this is an organizational nightmare each of these carts ends up at one of over 70 kitchens and prep areas around the stadium so chefs run through checklists relish was 11 French onion is nine to make sure the right dishes end up on the right cart they also label each cart with the item and quantity that way we know that we've got everything where it's got to be he's getting nervous he's had he's had 400 carts to

build so I know right in the Main Kitchen hot food gets labeled with a color for each concession stand and then where's the red the red is actually pink we don't do red here because it's Ohio State they'll move as much as they can on Friday before The Concourse fills up with fans that way the food's up ready to go Chris heads out for the day around 600 p.m. when we walk into those doors uh tomorrow morning they all know what's important couple minutes to 1 outside the big house uh time to fire i

t all up Chef coming in Chef coming in I now myself when I come in uh the stadium itself will be swept with by bomb dogs throughout the course of the evening the last thing you want to do is walk into a dark quiet kitchen and start a la bom [Music] dog all right Chef Chris turns on all the equipment and runs over the plan for the day then we walk in on Saturday all we got to do is fire and go by 3:00 a.m. his Su Chef start rolling in uh so far so good now we're just moving into the next phases b

y 8m they're frying the chicken tenders and they've got to move fast uh I'll go through 40 cases of chicken tenders each game just for the sweet level alone chefs also slice up meat for schwarma and tacos just like in the Main Kitchen Pizza preppers are racing against the clock can say the challenges of trying to make 6,000 pizzas in 4 hours buddies is one of the Stadium's newest vendors its Detroit style pizzas are made offsite but have to be cooked cut and boxed in the stadium on game day just

like the field right you got to have a great te we're just trying to go out there and and put on a good performance come home with a dub buddies like every other Kitchen in the stadium feels The Squeeze from a lack of space the University of Michigan's Big House was built in 1927 while expansions through the years have added more stands Feats and Towers the bones of the stadium have stayed the same so typically uh most buildings are going to hold 50 to 880,000 you're going to have you know a 20

% no NOA rate the NOA rate here is maybe 5% so we're getting over 100,000 people every single game it makes moving food a nightmare there's only one tunnel to cart food along and only one elevator I've been standing right here for about 30 minutes waiting on the elevator we just we just stopped on floor 5 and I don't know if they have to get out you know for reasons like this you know I got to wait for them to stop on the floor and then I get off on floor too so we got to go back in the elevator

and push these halfway across the stadium banquet server Cam and Brennan walks up to 6 miles a game dropping off food it's a track he doesn't seem to mind if you got a little bit of spare time you could take a glimpse at the game you know I I love it though cuz I get to watch the football game you know it it's real cool the elevator took like 40 minutes man finally Cameron drops off his delivery upstairs well I guess this is this will part ways go Blue go [Music] Blue this is the level with all

the Box suets they come fully stocked with food and drinks so essentially we get all the food we bring it up it comes up all nice and wrapped we'll unwrap it and then as my sweets get here I pull out their cold food and set it out nice for them Sarah Jacobus has been serving the same for box wheat since 2014 so we've got fat fruits goes with their beautiful PA and then I find that people will eat these more if there's spoons in them so it works out really ni and it looks kind of cute it's 2 hou

rs before kickoff in the gates open once gates open open I begin walking the building that's Michael Jordan a different Michael Jordan he works for sedexo live the catering company for Michigan Athletics since the big house has so little room to move inside Michael set up water stations and shipping container food stands outside it's really allowed us to expand our footprint of the stadium the new layout has been a huge success total food and drink transactions are up over 133% from last year in

creasing the Stadium's Revenue by 11% Michael says that's thanks in part to simpler menus and a better flow in the concourses constant communication on walkie-talkies also helps the team keep the food moving with 100,000 people with cell phones in the area of service just just kind of drops to nothing across the stadium workers are scooping popcorn out of trash cans prepping pretzels and finishing Burgers there no playing catchup when there's 100,000 people in the building by now lines are start

ing to form we are a really busy fan I don't know they love it hot dogs are the Stadium's number one seller it moves about 10,000 of them each game concessions move quickly servers aim to get food to customers in under a minute speed helps The Culinary team hit its million dollar sales Target each game and that's that's just in food and beverage uh we're still not serving alcohol in the stadium this year the university has one fewer home game that means it's set to miss out on nearly $9 million

in ticket sales which makes food earnings all the more important new ordering systems have helped speed up some concessions self checkout averages just 18 seconds of transaction and it's helped this burger stand double sales this year now it's crunch time so we about 15 minutes of before kickoff will be our first really big push stay here all day because they're all finally the action on the field kicks off but the food doesn't stop rolling and then halftime is is definitely our biggest push you

're not walking around with this you're mid we score a touchdown boom popcorn goes flying it's like shooting confetti out but it's popcorn Michigan pulls off a win against Ruckers but the chef's game day isn't over I tend to hang all the way through to the very bitter end and once it gets to the end of the game there's no leaving until they're all gone so you're just in it it's not uncommon for staffers to pull 12-hour shifts I mean a lot of them are here more than they're at home it's amazing t

hey keep coming back Dempsey don't smile like that Michael says that's why finding the right team is important hard to hire 700 people um for a an event for seven times a year about 500 of these workers are actually volunteers from local charities sedexo live donates a percentage of food sales to their causes the catering company pays only about 200 of them including the chefs and servers they make between $3 and $50 an hour Chris does one final walkthrough of the Now Quiet Suites well we've rea

ched 3:00 uh for me I'm about 14 hours in on the day he's assessing waste chil they've gone through about half of it um the wings are gone handful of hot dogs handful of Veggie BRS left but when the day is done the trash can never Li ni he'll use this info to tweak food ordering for the next game it's a giant stadium and so you're going to have acccess volunteers pack up all the extra food to be donated to local pantries we're um in the range of uh about 5,000 items a game of what they're pickin

g up then they gear up to come back in a few weeks and do it all over again I mean I'd mark this one down as probably a solid B+ maybe an A minus looking forward to the next three to go [Music] byebye vanilla is the world's second most expensive spice F vanilla and the East African island of Madagascar produces roughly 80% of the global Supply here Farmers have to pollinate 40 million orchids that only bloom for one day a [Music] year only then will a vanilla bean or pod grow inside are the seed

s and oils used in popular desserts but Madagascar is still one of the poorest countries in the world [Music] volatility of the vanilla prices this bust and boom creates such a toxic environment there farmers can earn more when the price of vanilla is high but rampant inflation often follows and the big bucks attract thieves Who attack farmers and steal crops today Farmers arm themselves to defend their vanilla farmers can plunge into extreme poverty when prices are low the government has tried

to stabilize the price but it's backfired and now global customers are turning to other countries for cheaper vanilla as locals fight to protect Madagascar's green gold they worry how much more they the land and this crop can take [Music] Salama grew up on a vanilla farm and 7 years ago he bought this Hector of land for himself vanilla is an orchid that grows on a vine [Music] and it grows best in this rainforest environment where there's plenty of rain and sunlight but vanilla isn't native to M

adagascar it's actually from 10,000 M away in Central and South America indigenous groups like The totano and later the Aztecs cultivated native vanilla for centuries thanks to this insect Orchid bees are needed to pollinate a vanilla flower allowing a fruit or that pod to grow after ernan Cortez conquered the Aztecs he brought vanilla back to Spain in the 1520s it became popular across Europe in desserts like ice cream crem brulee and sweet meats which Queen Elizabeth the loved except the Spani

sh still controlled the trade so hoping to get in on the market other European countries tried cultivating vanilla on their own but they didn't have that so their vanilla Vines wouldn't produce any fruit then in 1841 on the French controlled island of reunion a 12-year-old boy figured out an answer Edmund Albus discovered that the Orchid could pollinate itself if he moved aside the membrane separating the male and female parts albius Was Born Into Slavery but even after he was freed in 1848 he n

ever made money off his Discovery and died in poverty 32 years later France took albus's work and started growing vanilla on the French ruled Island right next door Madagascar it thrived here because the growing conditions were perfect today in towns like rapin salamas almost everyone works in the vanilla industry and they still hand pollinate every Orchid just like albas did nearly 200 years ago each flower blooms for just one day a year [Music] Raza fin Salama works alone and can pollinate up

to 500 orchids a day it takes about 9 months for a pod to grow the price of this vanilla bean has has skyrocketed in recent years due to Rising demand and the destruction of crops by Cyclones in 2018 vanilla hit a high of nearly $600 per kilo more than the value of silver it since dropped to 250 a kilo that's still a lot and those prices are really attractive to thieves Mar so many farmers in the region are arming themselves and patrolling their fields at night when thieves usually strike thieve

s stole 20 kg of farmer Berlin Ron's Harvest leaving his vines [Music] bare enough in 2018 officials estimated 10% of the year's Harvest was lost to [Music] theft he often sleeps out here overnight and because farmers only get one vanilla Harvest [Music] annually some of the thieves are actually children driven to steal because of poverty they were held in overcrowded and unhygienic prisons in the northeast of the country for years without trial Farmers have started branding their vanilla beans

with identifying codes making the crops easier to track if they do get stolen another protective measure some Farmers pick their beans before they're completely ripe to beat thieves to harvest and so the quality goes down a lot this this year Raza Salama was able to wait until his beans were completely mature Farmers have to move quickly because the pods start fermenting immediately once they're picked they pack the vanilla pods in 40 lb bags and haul the loads for Miles along dirt roads to the

market [Music] [Applause] traditionally middlemen called commission bought these beans in their raw Green State and they held a lot of negotiating power over the farmers since the beans spoiled quickly the middlemen are definitely making a lot more money they can kind of tell people whatever price they want so some years farmers walk away happy in other years they can barely make ends meet I have heard Farmers say things like you have to have courage to plant vanilla because it may not be worth

it at the end you may not get anything nowadays Raza Salama sells his pods directly to a Cooperative called sahala sahala Representatives check the bean quality and the brand on the bean and pay the farmers directly in cash cutting out the middleman and promising a consistent price today rfin Salama earns about $17 for a kilo of raw green vanilla sahala takes the beans to one of its processing facilities employing thousands of workers across Madagascar but even these large operations still have

to protect against thieves the facility has electric fences surveillance cameras and private security patrolling at night [Music] but it'll still be another 3 months of painstaking work before the vanilla is export ready first workers have to sort the beans by quality and size next they wash each Bean to remove any impurities then the beans get dunked in hot water to release the compound vanilla that's what creates the distinct vanilla [Music] flavor the beans need less than a minute depending o

n how ripe they [Music] [Music] [Music] are they have to run the bean baskets so they don't lose the heat from cooking workers move the cook beans to boxes where they'll sit for 48 hours when they take the beans out they'll be [Music] [Applause] [Music] [Music] Brown there the beans will stay for 15 to 30 days depending on the moisture inside [Music] [Music] in the packaging room they massage the beans to release the oils and the vanilla fragrance careful not to damage the beans they group The p

ods in bunches then they check that there are no stray metals like nails hidden [Music] inside workers then weigh the boxes and package them for shipping Sahan Nala's vanilla beans end up with American based food process Archer Daniels [Music] Midland exporters like sahala earn the biggest bucks this Cooperative has a turnover of $40 million annually that's because cured beans are worth a lot more today sanala earns $250 per kilo for its cured vanilla a 1300% incre from what farmer rosin Salama

made selling his raw beans the bigger problem is the the volatility of the [Music] price in those low pric years Farmers live in extreme poverty like 81% of the country many earn just $2 a day so many farmers grow other crops like vegetables and peanuts to supplement their incom during years of high prices farmers middlemen and exporters would make more but this also drives up inflation making everything more expensive in the ideal World vanilla would consistently get a good price to balance out

the everchanging price in 2020 Madagascar's government introduced a minimum based price today it's set at $250 a kilo for the exporter they want to protect against this crazy up and down right but it hasn't gone to plan unfortunately it appears that most people are not going along with paying that minimum price global companies are turning to other countries that sell at cheaper prices or they're buying synthetic vanilla a lot of this depends so much on the government of Madagascar and whether

they will change tactics and go back to allowing their price to more accurately reflect the global price farmers are betting on Cooper like sahala to alleviate the need the government can't fill sahala can guarantee that its Farmers make $17 a kilo at least $2,600 a [Music] year but as they face theft and unreliable government and shifting demand farmers at the center of the industry are unsure of what's next demand for vanilla is continuously increasing and so if Madagascar could find some stab

ility and if these Farmers could find some stability that there's no reason for the Outlook to not be really really good for vanilla in Madagascar but you know it's hard to say what the future brings this Factory has made hats the same way for 166 years it takes at least 2 months to turn Raw rbit fur into a high-end hat which is why each one can cost up to $2,500 in fact Bolino made the Fedora world famous today just 90 employees make 70,000 hats per year now that might seem like a lot but it's

a small fraction of the 2 million hats the factory used to crank out back in the 1920s when almost every man wore a hat outside nowadays it seems like the only people still wearing the hats are Johnny Depp and hidic Jews nearly every man in the tight-nit lubich community wears a fedora and many splurge on a Borsalino the market is definitely growing so what made the Fedora so iconic why do thousands of religious Jews wear it and how do the companies that make these hats plan to bring them back i

n style while still making them the oldfashioned way at the borolo factory in Alexandria Italy everything starts with scraps of rabbit fur most modern hat makers skip this step opting to purchase pre felt some say it's the customade rabbit for felt that makes a true Bolino some of the felting machines have been around since the late 1800s every hat goes through at least 52 steps to meet borino's high standards and it's checked for Quality at every turn these wooden machines rain down the treated

fur onto a perforated metallic cone it spins so quickly that the fur perfectly lines up to the surface a jet of boiling water keeps the felt fixed throughout the process the company's co-founder gippi Borsalino learned this craft in France before moving back to Italy to start his own business in 1857 he refined the process they still use today the hair from the rabbit is treated felted into a cone then washed and pressed multiple times until it shrinks down to the shape of a hat in its Heyday b

orcel employed 6,000 people about half of them were women the female workers were mostly involved in the finishing stages especially checking for Quality the Hat's popularity soon spread across the world from the late 1800s to the 1920s most men headed to work wearing a hat and the factory made fedoras for iconic Hollywood movies like Casablanca but hat wearing eventually grew out of fashion especially after World War II one reason behind that hats used to remind men of their time in uniform the

popularity of hats may have changed over time but porcelin tries to make a product of Timeless quality we built and we manufactur the head with the same process with the same machine with all the m pass once the raw shape for the hat is created it's still very fragile a worker carefully peels it off the cone then the fabric heads to a smaller roller and cast iron these machines help lock the fibers together then the fabric goes through the first of three quality inspections in a dark room an ar

tisan checks that the surface of the felt is uniform but the felt pieces are still too big these machines use boiling water to shrink them down and repeatedly stamp the felt that's where it transforms from a cone to resembling an actual hat later on the stiffening machine's large claw breaks down the weave of the felt it creates the division between the crown and the brim then it's time for Scotty steam shaping a process named after the Borsalino Craftsman who invented it the felt caline is plac

ed in a machine that uses pressure and steam to press it down with an aluminum [Music] block now there's a well-defined crown in the Hat workers remove any excess hair fibers and the hat heads to the finishing station Giovani zamiri has worked here since 1989 he helps create the shape of the Hat's Brim Giovani says everything requires close attention back in the 1920s workers watched over the dying of the Felts they use sticks to keep them submerged but today machines dye the Felts with steam pr

essure and boiling water they soak here for at least 90 minutes the hats are just now beginning to take on the classic Fedora shape the accessories Department sews in the lining internal leather belt and external cotton band and the final flourish that's also stood the test of time the Borsalino logo stamped in 24 karat gold leaf it takes nearly 2 months to make a hat through this painstaking process all using the same machinery and methods the company first became famous for balino was built on

handcrafted fedoras today the company is branching out into all kinds of luxury accessories but for some wearing a hat isn't a fashion statement it's a matter of Faith acidic Jews wear a variety of headwear how you cover your head can tell others which specific Community you're a member of some fur hats known as Stamos can sell for thousands of dollars the kabad lubich community adopted the Fedora after World War II that's when Rabbi minim Mel scharen known as the rebe fled Europe for Crown Hei

ghts Brooklyn after he assumed leadership of the kabad movement in 1951 he continued wearing the Layman's hat the reab is wearing this kind of hat and it's a cool hat it's not exactly a stral then it's a no-brainer R uan ginesi operates Bolino boutiques in Jewish neighborhoods he thinks it's too small and I think it looks good we'll let the crowd deide basically basically the smaller the brim the nice the more in style it is but he's a little nervous to to wear like such an InStyle hat basically

returning customers can give their hats a tuneup this area with all these funky tools are basically this is basically where we take care of both new and old hats and so we're reshaping it and making it look like brand new demand in Jewish areas is so high that it's created an opportunity for other hat makers to enter the market we start wearing hats at 13 at our bar mitzvah so we kind of knew what it's supposed to feel like what a good quality hat is supposed to feel like brookin brothers Ley a

nd Yosi Chio co-founded balisimo which competes with borino for this religious market so we knew what people wanted um being that we were the consumer as well they started their hat business back in 2017 after Levy went shopping the prices went up and I'm like you know I think we can make a better hat the brothers started making hats by hand if we put together at $1,000 we got a hold of 10 sample hats and we popped up a tent on the street and we said we're going to we're going to start with 10 h

ats and try to just show it to people not even give it to them everything works with steam steam can do anything this one actually looks pretty good I'm not going to mess with it now they manufacture at a factory in Montreal right now she's smoothing Out The Sweat Band and making sure it looks perfect but just like borcel this company is also relying on equipment that's over a 100 years old so the equipment we're using is so old because they don't make that equipment anymore the companies that u

sed to make those equipments closed down but you can't buy this stuff even if you want them to the Machinery at balisimo might be Antiquated but the company's not shy about using one modern tool social media the company has extended its reach through celebrity endorsements from Jeremy Piven Snoop Dog Cedric the Entertainer and someone bought Jamie Fox's hat and we were told recently that you know he got it over 5 years ago and he keeps it in a special place and says his favorite hats from the tw

o c guys in Brooklyn but we got the B Mo hat look at that ah Gangsta I asked him if he minded giving us a shout out he happily did that for us which which really helped get us on the map that brought a lot of new customers belisimo surpassed its goal of $1 1.5 million in sales last year a lot of people find the brand through Instagram and buy their hats through their site where they can customize their own funky fedoras but for their own Community the brother's approach remains face to face ever

y day you got to figure out a new way to reach your customers and thank God we're going with the oldfashioned way where it's Word of Mouth a lot of customers were skeptical they only trusted one Famous Brand so they didn't really want to give us a try and like oh let me buy this you know $200 hat from you guys we never heard of so the brothers ran a promotion at a gigantic conference for rabbis we had the biggest line at this convention and all the other businesses were like what is going on at

that line they couldn't even see what was what were we selling we're doing like you know $100 off the hat so people just started grabbing the hats and trying them on barely looking in a little handheld mirror while bimo was trying to grow Bolino is recovering from Financial struggles back in 2017 the brand almost went under but it was bought out by a group of investors the next year and the company has shifted strategy to attract fashion forward buyers with more than just fedoras we are working

to make that our brand become much more contemporary much more fresh managing director Maro BTO says the company's toughest challenge is attracting younger buyers we are uh really working to make that the brand much more younger uh because we we really believe that the new generation are the future of uh of the customer a new team of fashion experts joined the company including the former CEO of yakomo sanui the company aims to sell more hats in the US and Asia and it says the number of women bu

ying their hats has doubled in the past 10 years even with plans to expand borcel won't compromise on tradition and we want that our customer always find luxury product but for us luxury means quality and competition for the Jewish Market hasn't slowed things down it's it's an incredible thing that you see newer Brands I think it's it's a positive uh sign it it shows that the market is dynamic and it's growing we don't see any reduction in sales we see growth for balisimo some of its best custom

ers are family dozens of members of the Chio Clan gathered in Montreal for a traditional hair cutting ceremony for ley's son today with my uh grandson I think he is doing a very good job and he's creating a whole whole new fashion in hats not only because it's a costume for us to wear it but it's becoming a fashionable item so why not combine Style with Grace so we cover our head so biso can sell more hats no we cover our head because it's a recognition that there's always a a being above us God

is above us nestled inside this vegetable is something you might use in the [Music] shower one of Europe's biggest lofa producers grows 200,000 of them a year they're used in bathing cleaning and dishwashing and according to this Spanish Farm Eber lofa business is booming [Music] founder Juan Carlos Moscato has set up a system of sustainable farming recycling all the loofah seeds and using the waste as fertilizer so why are so many of their customers convinced they need to buy natural lofas we

head to Galia Spain to see how one company is producing sustain lofas to match growing demand and how it's trying to expand the business without increasing its carbon [Music] footprint lofas look like cucumbers when they're growing but they're actually closely related to pumpkins their exact Origins are hard to trace but scientists say the plant likely originated in Africa archaeological remains show its existence in Egypt as far back as 3500 BC lofas first showed up in China during the first ce

ntury ad and they remain a staple in Chinese and Indian Cuisine today eaten when they're small and green it takes about 6 months for the plant to mature Juan Carlos says he has a few tricks to check whether alofa is ready to be picked he can instantly identify the sound after 12 years in the business the inside of the fruit also needs to turn yellow lofas need about 200 frostfree days to [Music] grow Galia is ideal for growing lofas because there's plenty of Sun and rain but Juan Carlos still tr

ies to avoid waste in every way he can the irrigation system recycles rain to water the plants and he's really proud of how big the these lofas can get some can grow up to a meter or 3 ft in length but even the largest ones weigh basically nothing when they're ripe Farmers here hand Harvest for four months from August to November once they're off the vine the lofas have to ferment for at least 3 days the actual peeling process doesn't take very long because the lofas have soaked long enough that

the skin falls off in shreds those same scraps are later recycled as fertilizer Farm worker Adrian says extracting the luffa seeds can be the trickiest step he's perfected his whacking method over the last 3 years he has to be careful not to hit the sponges too hard Salvage seeds aren't thrown away the farmers recycle and replant them for next year the lofas soak in water again Farmers seep them in boiling water from a natural spring the farm doesn't use any electricity for this that hot water

removes any bacteria and gets rid of the proteins in the fiber of the lofas so they're even softer when they're cut into sponges later on they're left to dry in a covered area Adrian can tell when they're ready just by touch after the lofas are fully dry adreon stamps them flat with this pressing machine Iber lofa owns the patent for these kitchen scrubbers in Europe Canada and China and makes sure all the wrapping can be recycled the final sponges cost $3 a piece in the 1940s researchers at Dup

ont developed one of the world's first artificial sponges it was made of cellulose sodium sulfate and hemp fiber the plastic material was more durable and much cheaper to produce than natural sponges but plastic waste is really harmful for the planet so eaa's customers want to buy natural lofas instead lofas also last 7 months while plastic sponges can go bad in just a few weeks so lofas are really attractive to the zero waste movement Juan Carlos is developing a plan to address the environmenta

l footprint of shipping the company plans to expand to Taiwan Canada and the US ebra lofa is going to start replicating its entire farming method outside of Spain first in the Southern us the company plans to sell its americanmade lofas across the country Nigeria is the world's biggest producer of cassaba or Yuka the root is a staple food here made into Fufu and gari in some regions it makes up as much as half of the calories eaten so it's at home with every part of Africa casaba became so popul

ar because it resists drought and pests the root is calorie Rich high in vitamin C and can replace more expensive starches like wheat or rice experts say areas that grow cassaba are less likely to endure famine today casaba is finding growing markets in Europe North America and Asia touted as a versatile gluten-free superfood it can be turned into valuable exports like ethanol for biofuel sweetener and starches like tapioca for bubble tea but most of the cassava Nigeria grows never leaves the co

untry so it could be missing out on billions in global tra challenges plague its entire supply chain from Farm to factory for one cassava needs to be processed in less than 48 hours or it rots but most processing plants are hundreds of miles from farms as of 2015 the country had lost $600 Million worth of cassava to spoilage entrepreneur yamsi Yan ler says she's found a way to fix that she launched a processing company called sultry International and has since landed customers like Nestle and un

ever but now that we are turning into industrial use there's high demand for the crop so farmers can get good value for their crops so can Nigeria fix its supply chain enough to feed itself and cash in on a global export Market cassava is a shrub with edible roots that's native to South America the raw route can be poisonous it actually has cyanide in it but more than 4,000 years ago indigenous people in the Amazon River Basin discovered that grading straining and cooking cassaba made it safe to

eat Portuguese colonizers first introduced cassaba to Africa in the 16th century then in the 1850s when formerly enslaved Africans returned to Nigeria they brought cassava cooking methods with them from Brazil Europeans pushed the cultivation of cassava in Africa because it was Hardy and could help prevent famine during this time new ways to cook the root sprung up across the continent in Nigeria they ground up and dry the cassava pulps into flakes called gari because it's fermented gari helped

harvested cassava last longer over the centuries the roots replace native yams as the main food source across the continent almost every family have Cava at their backyard to make Gary or to make Fufu whether rich or poor today Nigeria produces more than 60 million tons a year but experts say casaba Farmers aren't growing it efficiently so they take home just $1 a day you're farming on really small plots So you you're not getting the benefit of economies of scale large scale Farmers usually gro

w more delicate crops like corn rice or wheat because they can be more profitable than cassava they get a little bit more of a premium spot in the uh allocation of land the ones growing cassava often do it because they have no other choice cassava can handle acidic poor quality soil it needs less fertilizer and water and it's generally cheaper to grow but because of uneven soil machinery and tractors can't reach many cassava Fields And since they're harvesting by hand and growing seed varieties

that don't produce as many roots Nigerian cassava Farmers have some of the worst yield in the world meaning they harvest less of it per acre but yamsi believed she could change that she spent years saving up money to open her own cassaba processing business in 2005 sultry International we started with 17 Farmers the youngest of them was about 55 some of them have died in un blessed memories she grouped Farmers so they could buy and cultivate more land together like this nearly 500 Acre Farm Farm

ers have moved from one acre to about average of about 20 acres to be she brought in fuk Adel as a head of Agriculture to introduce new stronger cassaba varieties onto her partner Farms this a is a new variety and it is known for its good statch content and it has a better yield the roots are big so you can see it's very big the Missy has also been able to introduce tractors on some plots speeding up Harvest by 150% because these Farms are harvesting more cassava y Missi can pay more she cut out

any middleman and direct pays Farmers nearly four times more than the open market Now farmers know how much they'll make off their crop before they even plant we've been able to move Farmers from less than $1 a day in the last 10 years to about $10 a day today all of her efforts have gotten a lot of attention over the last 18 years she's partnered with 10,000 Farmers out of each about 6,000 are men about 4,000 are women after pulling up a load of massive Roots workers throw them onto trucks Bou

nd for Sul tre's processing plant 90% of the country's cassaba is eaten locally mostly asgari and Fufu adero Adat has been a gari producer since 1995 every day her Factory processes two to three truckloads of cassava workers peel and wash the incoming Roots then they grind drain press and Fry the cassava to make the gar signature flakes the peeled cassava has to be soaked for 3 Days to make the staple side dish fuu it's pounded cved and drained before forming a [Music] paste Fufu sells for 5 cen

ts a piece yum Missi however envisioned processing cassava into much more valuable products like starch and sweetener but she faced another big challenge getting these roots to factories since cassava is almost 75% water it's perishable and can spoil Within just 48 Hours of harvesting so it basically needs to be processed in some way uh almost immediately but most factories are near cities down long roads in poor condition I thought five mil were traveling 200 km 300 km and before they get there

the crops are bad or trucks have broken down until recently 40% of cassava grown was lost to spoilage and processing plants weren't working at capacity so yamsi tried something different so I I decided to relocate the factory to a a a place that was near the farmers even though far away from the customers because once it's processed cassava won't spoil as quickly today sultry handles 100 million kilos of cassava a year at factories like this one this is the area where the reception is done that

's ubo Oda Florence the plant manager the payloader that brings hips of casava drops it inside this Silo the belt takes the cassava to the dry cleaner that removes um some preliminary death um dust um sand a wet wash finishes the cleaning process and gets into the peeling machine so that further peels can be removed from the casava those peels will be used as animal feed they're a cheaper alternative to corn feed then the crusher chops the cassava into smaller pieces the final processed cassava

starch or flour can be made into a number of products from pastries breads noodles seasoning for Nestle and tapioca pearls for bubble tea this is also the first sorbital factory in all of Nigeria the sweetener it creates can sell for over 10 times the price of Rock casava unver uses yamsi sorbitol to make products like toothpaste and mouthwash imagine how many we are in Nigeria or in Africa and all the subit all imported into Africa come from Asia and yet we all must brush our mouth every day wh

ether we are poor or Rich while huge C customers have helped yissy become one of the largest processors in the country she hasn't been able to export much she does ship her sorbitol internationally but hasn't had luck exporting flower or starch and she's not alone Nigeria is the world's top cassaba producer but it's ranked 59th on the global list of exporters in 2021 Thailand earned nearly 13 billion from exporting cassava despite producing less than half as much as Nigeria that same year Nigeri

a earned just $1 million it's not like the demand isn't there the global market for Sorbitol is expected to rise as more people turn to sugar-free products Nigeria actually has to import 95% of its starch because demand outpaces production Rising wheat prices due to the war in Ukraine have driven up interest in cassava flow and then there's ethanol a valuable biofuel also used in beer and wine making and Pharmaceutical products some estimate cassava ethanol production alone could earn the countr

y billions but the final problem is adoption yes casaba is an important food staple but yamsi says not enough Nigerians know that it can also be processed into lucrative export products now the government has done things to help increase demand domestically but experts say it needs to invest more to boost exports and producers have told us they want more government support like building better roads near farms and increasing investments in new cassaba varieties because yum Missi thinks sultry is

proving casaba Investments can actually work I remember like 12 years ago Farmers we Farm they we had to call the cows to come and eat it up because nobody to buy but now that we are turning into industrial use there's high demand for the crop so farmers can get good value for their crops if Nigeria can grow process and Export more it could could tap the huge economic potential of cassava we grow the highest amount of casava in the world we are now ready to take our place at the global C it can

take almost a full year to make just one of these carpets and a thorough wash is one of the last steps I got they're made by obiti India's largest producer of handmade carpets it makes roughly 350,000 carpets a year and almost all of them go to the US it supplies Brands like William Sonoma and West Elm One Carpet can cost over $112,000 that's because Weavers make most of them by hand not by not obiti can reject a carpet for one small mistake spoiling up to a year of work so how does OB ensure P

erfection along the way and how did this region become the carpet belt of India obiti is 103 years old but people have been weaving carpets across South Asia since at least the 16th century that's when mugal Emperor Akbar brought Persian Weavers here to make carpets for his palaces many settled in what's now the mapor bohi region in modern-day India today over 3 million people here work in the carpet [Music] industry obiti recently made 35,000 square ft of hand knotted carpets for India's new Pa

rliament building in New Delhi it took 900 Weavers and over 1 million hours of work the company dyes all its yarn inhouse workers load up machines that can hold up to 880 lb of yarn the batch first goes through a chemical wash then they prepare the dyes which are made from chemicals and natural ingredients like fruits and bark obiti takes a sample to the lab and runs a series of tests to make sure the color won't rub off Weavers can't get started until they have the map or NOA which they have to

follow in granular detail each Square represents a knot and a specific yarn color the company has its own weaving center with 224 Artisans Weavers here use a drum to build the carpet's foundation or [Music] warp but some build it by hand which can take a full day OBT works with over 25,000 local Weavers like raml he's been working with the company for about 50 years once the warp is done he starts laying down the design thread by thread some of these have over 2 million knots and one costly mis

take could ruin the whole thing company officials inspect the work on each one of ob's 5,000 looms every 15 days once each carpet is finished and approved Weavers deliver it to the factory but the work isn't done yet workers use a blowtorch to burn off loose fibers then teams of washers give the carpet a scrub everything starts with a water dousing a chemical treatment gets rid of dust carpets shrink during the washing phase so they have to be stretched back out once they're dry then the workers

clip and Shear the carpet's surface to a specific height machines help but they mostly have to do this by hand they also straighten and bind its edges and trim or not any fringes after two more rounds of inspection the carpets are ready for delivery it takes hundreds of workers to keep this operation going but the company has struggled to find new Weavers utar Pradesh is one of India's poorest states and young people are moving away to find better paying jobs many of OB be these Weavers are als

o Farmers has been trying to boost its Workforce by recruiting more women the Indian carpet industry has been predominantly male for centuries and this has been a trend across Industries last year only about 25% of working age women in India were part of the labor force veteran Weavers like Ram La have trained almost 2,000 women since 2015 and they're keeping standards High [Music] this machine vibrates trees to shake off thousands of ripe olives at once Spain produces roughly half of the world'

s olive oil and most of that comes from a single Cooperative in the south of the country where 75,000 families work together to farm their Groves so even though it may not look like it this industry is struggling in 2022 Europe experienced its worst drought in 500 years making it tougher for these Farmers to grow the olives they [Music] need Farmers didn't have enough water for this year's crops some have harvested half the amount of Olives they did last year we went to anara Spain to see how th

ese Farmers bottle up millions of liters of olive oil despite a record breaking drought Olive Groves stretch across 6.8 million Acres of Spain making the country the largest exporter of extra virgin olive oil in the world olive oil production here dates back to the second millennium BC and the Lucia once supplied olive oil for the Roman Empire but in modern times Spain hasn't always dominated the market mainly because the bulk of what it used to produce was a lowquality blend that changed about

25 years ago when producers invested in new harvesting practices and Machinery that's what makes today's olive oil higher quality and much more expensive Benito's family has been growing olives for Generations his grandfather also called Bonito got into the business in 1908 he collects olives from November to January then switches to Preparing the olive trees for the next Harvest but it's not an exact science it all starts in the fields machines called viboras Shake ripened olives out of the tre

es this method doesn't damage the branches or the tree trunk it just makes the ripe olives fall to the ground bito says he's never harvested so few olives in a season satellite images show just how dry this area has become winter precipitation was down by more than a third trees that don't get enough water are tougher to farm it's harder to pull the olives off the branches because in 2019 Bonito would gather around 8,000 kilos of olives in a day some days this season he barely gets a thousand ki

los it's also stiflingly hot Bonito says Winters are also less severe and without enough water the trees won't grow the damage to the trees gets worse every year of the drought here's what happens to the olives that do survive Farmers unload their crops in processing facilities run by deu and a conveyor belt carries thousands of raw olives an hour they're gently washed to remove remove any remaining dirt from The Groves but the value of their crop isn't set the olives have to be taste tested fir

st extra virgin olive oil is the least processed it's extracted not through the use of heat or chemicals but by grinding the olives and pressing out the oil that's what makes extra virgin the most expensive type of olive oil but it's also considered healthier because it retains all of its natural vitamins and antioxidants first machines blend the olives into a thick paste then massive decanters extract the oil out of the mush they also keep the olive waste called Al pero after it's composted it'

s used as fertilizer or fuel de coup maintains high standards for quality and Francisco aguado tries to make sure every bottle leaving this Factory is perfect the new olive oil is stored in huge stainless steel tanks nitrogen fills the Gap at the top of the canister to keep the oil fresh it's kept in the dark at a constant temperature de coup has the biggest olive oil storage facility in the world it can hold 300,000 metric tons that's 1/3 of an oil tanker the tanks can keep oil fresh for up to

2 years each batch of Olives has a distinct fragrance finally the olive oil is poured into bottles and sealed now it's ready to be delivered all over the world Spain's Olive industry was doing much better just a few years ago in 2019 de coup produced over 275,000 tons of oil more than it could sell but then to demand for olive oil skyrocketed during the covid-19 pandemic this year Farmers project a harvest of under 990,000 tons about a third of their record-breaking year in 2019 and olive oil re

mains one of the priciest cooking oils in the world as of January 2023 a bottle of De coup's extra virgin olive oil sells for over over $10 and just like everything else these days inflation is squeezing oil producers Farmers like Bonito say they're following practices advised by the engineers at deu farmers can pass through the Groves with a tractor that kicks up dust that coats the trees they also plant vegetables in the ground between the trees to maintain the fertility of the soil and they s

ay they've improved irrigation systems to distribute the little water that's available and without enough water producing olive oil is going to remain difficult but Bonito says he and other farmers will keep [Music] trying and you can see there an absolutely massive yield and that amount of Venom there is enough to kill a couple of hundred grown men no worries Billy Colette is collecting Venom to help make life-saving medicine for snake bites these guys are literally one of the most toxic snakes

on the planet millions of people suffer venomous snake bites every year around the world if you get bitten by a rattlesnake it's like having your hand smashed with a hammer the most common way of making antivenom is by first injecting snake venom into animals like horses and then drawing their blood but producing it is expensive and some parts of the world are facing a desperate shortage as many as 137,000 people die from snake bites each year we call these neglected tropical diseases and it's

really important that we find ways to to solve it so why are animals still used to make antivenom and what can we do to solve this hidden Health crisis [Applause] this lab is one of the only places in Australia milking snakes my mom in particular thinks I'm a lunatic because I wanted to do this for a job Billy cares for 300 deadly snakes coasta typ hands EAS Browns tiger snakes common death adders and King Browns first he prepares the milking cup so if you went to a nightclub or a pub and you as

ked for for a shot like Fireball this is what they give it into I know of a fellow that was bitten by a large Coastal typan within about 15 minutes he uh was showing symptoms um he was extremely nauseous vomiting sweating um and by the 20 minute Mark he was almost unconscious he was bleeding out of his eyes his gums AR orifice in his body he was in a coma for 11 days but he did survive that bite so this is a tiger snakes these guys are literally one of the most toxic snakes on the planet um and

you can see I'm using the snake hook here to keep the head uh away from my hand and the rest of my body and when we're coming into the milking process basically I drop the hook like that I have the snake in my right hand we got a soft pinning pad there so this is basically like a foam mattress I got my pinning device which is a clear perspect disc so what we do is we flick the snake onto the pinning pad like that apply the Pinner and I can see exactly where its head is and I can have my fingers

right there ready to go and so that's the snake restrained and the next part is where I actually milk the snake so what he's going to do is he's going to think he's bitten me there we go nice yield there and that amount of Venom that's enough to kill over 50 adult men there are about 600 species of venomous snakes around the world concentrated in these hotpots Australia is home to more than a hundred of them Australia's got more venomous snakes than nonvenomous snakes we're the only country in t

he world with that each snake's venom is made up of a unique cocktail of toxins that attack your body a king cobra's venom often goes after the nervous system and can kill a human in 15 minutes a vipers Venom can stop blood from clotting and cause internal bleeding and in rare cases bites can stop your heart each week Billy milks over a hundred different snakes including this Coastal typan one of the most dangerous in Australia its venom could cause paralysis poan are so are so reactive um and t

hey're so smart and calculated they do make me very nervous to work with and you can see there an absolutely massive yield and that amount of Venom there is enough to kill a couple of hundred grown men no worries so once we milk the snakes we then freeze it um just in a basic freezer so the Venoms are soared with the different species and you'll notice taian Venom once it's frozen is actually pink so all the different species have actually got different colored Venom and down here we've got the

tiger snake and you can see it's like a light yellowy sort of a color um Eastern Brown's clear the the king Brown is a really rich deep dark yellow like you can see here a few months later when we've got enough together we'll actually freeze dry we turn this on we set it to - 56° c and basically it freezes freeze dries and draws all that moisture out within about 48 hours and we're left with this crystallized product freeze-dried Venom is easier to transport and lasts longer Billy says the Venom

from his lab has saved over a quar million lives in Australia it's a huge weight on our shoulders but we're all extremely passionate and proud of the work we do [Music] here but snakes aren't the only animals needed horses are also key to making antivenom we're producing a medication so the horses need to be healthy need to be in a good body [Music] condition Mauricio guas is in charge of the farm run by Instituto clo picado Central America's only supplier of antivenom his team injects horses w

ith small doses of Venom it's important they're precise too much could hurt the horse it's a very dangerous process we need to be be really careful with everything that we do here the horses will begin to produce antibodies which will eventually become antivenom the healthier the horse the more antibodies they produce maio's team collects their blood every 2 weeks they wash and shave the horse's neck to prevent infection then they extract blood from the horse's jugular vein it takes less than a

half an hour to collect 6 lers just one blood bag is worth over $500 we separate the plasma and from the plasma we separate the antibodies and that's why you get injected if you get bitten by a [Music] snake scientists have used horse blood to make treatments since the 1800s inspired by vaccine science of the era the French Dr Alber KET in injected Cobra Venom into rabbits and horses he used their blood to make an early version of antivenom animals like horses are still used today because they h

ave a lot of blood to produce antibodies at scale we're producing a medication that's able to save lives it's something that's very appealing and very [Music] rewarding this lab 9 mil away receiv Lees the plasma from the farm and converts it into antivenom that's safe to inject into humans it can protect against a wide variety of snakes but it doesn't come cheap I will say that the cost of production will be around maybe 15 to $20 something like that the lab produces roughly 120,000 vials a year

they end up across the Americas and Africa depending on the snake uh we may require between 10 or 20 B per person the sooner a victim is treated the more likely they are to survive and recover quickly it's a recovery David Williams of the World Health Organization knows well he has survived six snake bites in his life the product we used in Pap guini we had a survival rate of nearly 99% but not everyone has access to Quality antivenom and as many as 137,000 people die from snake bites each year

and there could be thousands more unreported every year there are an estimated 58,000 snake bite deaths in India alone the IDU Lord Cooperative collects most of India's Venom it pays its members to catch snakes nearly $30 for a spectacled cobra or about $3.50 for a saw scale Viper seen here The Cooperative collects Venom from India's four most dangerous snakes which is Blended together to make one antivenom but roughly 65% of India's population lives in rural areas far from City hospitals makin

g it hard to get antivenom to victims in time the same problem exists in subsaharan Africa where as many as 30,000 people die a year from snake bites many victims don't go to hospitals so the data is hard to track as the world doesn't look at this problem it is the poor person at the end of the line in the community that cannot afford it that's the person that's bitten before his death in 2019 royan Taylor dedicated his life to improving antivenom access for poor rural communities in Kenya there

is a need for antivenom because we don't have enough antivenom [Music] now alvan Dong's child was bitten in koui County Kenya about 100 miles east of Nairobi [Music] [Music] the county has to use a motorcycle ambulance to get some victims to hospitals but not everyone gets medical help in time when the kono's TR died after a snake bit her in the middle of the [Music] night the Kenya snake bite research an intervention Center hopes to develop the first antivenom in East Africa no one has produce

d uh any kind of antivenom in Kenya we call it African PA this is the most common snake we come across in Africa it seems to bite many people it's also one of the most deadly on the continent in subsaharan Africa the most effective treatment for a snake bite can cost more than $100 a vile and victims some times need more than 10 of them many of the people who get bitten to Bread Winners so you know if they're in a hospital bed their families going hungry many victims couldn't afford treatments s

o some manufacturers stop producing antivenom for subsaharan Africa all together today there's a dire shortage of quality antivenom the Kenya intervention Center has a database of Venom from local snakes but hasn't been able to set up a horse farm or antivenom lab yet e need to to have the land you need to maintain the land the pastures do all the the maintenance to set up an ad a manufacturing facility to the right specifications is going to cost somewhere between uh 10 and $30 million us a few

countries have greatly reduced their death rates thanks in part to government investment in Costa Rica just one to two people die each year from snake bites Australia's death count is just as low both countries have free antivenom treatment most places worldwide you have to pay for antivenom and it is unbelievably expensive so here in Australia we are unbelievably lucky that the government looks after us in that [Music] way these are some interesting ones yeah researchers like mtio spittin Bend

er are trying to make antivenom cheaper and more accessible his work is partly funded by the natur Museum which preserves 30,000 snakes for research some of the jars are over 150 years old this is a really interesting species uh this is um this is the Russell Viper um and this is one of the species that is uh most heavily feared in in in India and also one of the species that we're studying in our [Music] lab matius is researching ways to produce antibodies in a lab which would eliminate horses

from the process and require less Venom from live snakes you're not using the animals uh as the factories to produce the antibodies um you can produce them in bulk in the lab so we're standing now in front of our basically our Chamber of Secrets uh and in here this is where we keep our snake venoms he's studying how Venom affects the human cells in this well plate we have a Venom of a rattlesnake which we know is capable of destroying the [Music] cells we can see these like very prominent holes

so you can imagine that when you get bitten by a r snake and then their venom is caused to punch holes in your in your blood vessels then you will bleed out from the inside matius hopes his research will help scientists develop an oral tablet that would work on all snake bites it could be uh the holy Grill which makes it possible to nutralize the effects of all the different Snake species that would make it easier to get treatment to victims in rural communities hit hardest this is uh my hope um

and to to be able to to study these magnificent creatures and their effects but also to to uh yeah to help the people that need it the most [Music]