‘Decade Expedition’ Discovers New Ecosystems in Red Sea

The recently discovered blue holes in the Red Sea. (Saudi National Center for Wildlife)
The recently discovered blue holes in the Red Sea. (Saudi National Center for Wildlife)
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‘Decade Expedition’ Discovers New Ecosystems in Red Sea

The recently discovered blue holes in the Red Sea. (Saudi National Center for Wildlife)
The recently discovered blue holes in the Red Sea. (Saudi National Center for Wildlife)

After around five months of search in the Red Sea, the Decade Expedition announced that it has discovered several new ecosystems and rare maritime species.

The expedition involved 126 researchers and was launched by the National Center for Wildlife. The discoveries were featured in 77 new research papers.   

The announcement was made during the “Red Sea Decade Expedition”, a symposium that hosted specialized maritime experts and scientists from around the world, and concluded in Riyadh on Monday.

The expedition was aimed at exploring the unique biodiversity along the Saudi coasts, from bacteria to whales, in addition to creating a database on the statuses of ecosystems and the endangered species that need protection.   

The researchers detected over 10 blue holes, incubating unique ecosystems. For the first time ever, the DNA sequencing results confirmed the presence of great white sharks in the Red Sea. The expedition unveiled thousands-years-old active thermal vents and massive microbial formations northern of the Farasan Island that have further confirmed the presence of unique marine life.   

They found that sharks can dive deeper in the warm waters of the Red Sea, the deepest in the world, in a lower temperature of around 21 degrees Celsius. Also unveiled is an active, dense, resilient community of deep-sea lantern fish, thriving in low oxygen conditions.    

Noteworthy behavioral findings include Bryde’s whales reproducing in the Red Sea, challenging previous assumptions about their migration, and dolphins using blue holes as sanctuaries to protect their young from the attacks of larger fish, highlighting complex marine behaviors.  

The results of the expedition also revealed that marine creatures in the deep Red Sea prey on deep layer fish during their migration, a phenomenon that hasn’t been spotted anywhere in the world so far. Through DNA sequencing and analysis of seabed deposits, researchers have traced the region’s biological diversity changes over the last 1,800 years.

The discovery includes the largest assortment of rock samples in the Red Sea, which has yielded critical data on geological activities that support biological diversity. The expedition recorded the most resilient deep-sea corals known, capable of surviving without oxygen and at temperatures up to 33 degrees Celsius.  

It also compiled the first Red Sea microorganism gene catalog, offering precise data on the genetical resources, and opening the door for a range of potential applications in several industries, including pharmaceuticals, food, energy and beauty. Bioluminescence was discovered in the depths of the Red Sea with 3 types of microbial bacteria in its composition, according to DNA analyses.  

Launched by the National Center for Wildlife and supported by the Saudi government, the Red Sea Decade Expedition was designed to carry out the first inclusive exploration of regions that weren’t studied before in the Red Sea, starting from the Afifi region (southern Red Sea) and extending to the Aqaba Bay (northern Red Sea), as part of the Saudi plan to protect the environment, enhance its sustainability and enrich the biodiversity, in line with the Saudi Vision 2030 and the Saudi Green Initiative.   

The international team from 18 countries, collaborating with institutions like King Abdullah University of Science and Technology (KAUST), utilized state-of-the-art technology for this 19-week mission.   

The team also made sure to produce documentaries and media content on the explored areas, in order to provide a clear understanding of the Red Sea environments and the unique biodiversity that characterizes its ecosystem.



Chinese Tea Hub Branches into Coffee as Tastes Change

A worker raking coffee beans during the drying process at the Xiaowazi, or Little Hollow, coffee plantation in Pu'er - AFP
A worker raking coffee beans during the drying process at the Xiaowazi, or Little Hollow, coffee plantation in Pu'er - AFP
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Chinese Tea Hub Branches into Coffee as Tastes Change

A worker raking coffee beans during the drying process at the Xiaowazi, or Little Hollow, coffee plantation in Pu'er - AFP
A worker raking coffee beans during the drying process at the Xiaowazi, or Little Hollow, coffee plantation in Pu'er - AFP

At a mountainside cafe in southwestern China, Liao Shihao brews handfuls of locally grown beans into steaming cups of coffee, a modern twist on the region's traditional drink.

For centuries, Pu'er in Yunnan province has given its name to a type of richly fermented tea -- sometimes styled "pu-erh" -- famous across East Asia and beyond.

But as younger Chinese cultivate a taste for punchy espressos, frothy lattes and flat whites, growers are increasingly branching out into tea's historic rival.

"People are coming to try our hand-drip coffee... and more fully experience the flavours it brings," Liao, 25, told AFP.
"In the past, they mostly went for commercialised coffee, and wouldn't dabble in the artisanal varieties," he said.

Liao´s family has run the Xiaowazi, or Little Hollow, coffee plantation for three generations.

Nestled in a shady valley, spindly coffee trees line its steep hillsides, their cherry-like fruit drying on wooden pallets outside.

When AFP visited this month, clusters of tourists sipped boutique brews in the airy cafe overlooking its verdant slopes.

"It's very good," said Cai Shuwen, 21, as he perched on a bar stool lifting sample after sample to his lips.

"Even though some beans are more astringent than I imagined, others have exceeded my expectations."

- Brewing success -

Every year, Pu'er's plantations sell tens of thousands of tons of coffee to major Chinese cities, according to government data.

In metropolises such as Beijing and Shanghai, a thriving cafe scene has emerged in recent years, driven by people aged between 20 and 40.

To Liao, a trained roaster and barista, coffee from his home region possesses "a creamy flavour with a silky, viscous mouthfeel".

Modern commercial plantations only sprang up in Pu'er in the 1980s, and the area is still better known for its centuries-old tea trade.

Liao's grandfather, Liao Xiugui, said "nobody knew anything about coffee" when he arrived in Pu'er a few decades ago.

At the time, the older man was one of very few people in China who had studied coffee cultivation.

But the region's relatively high altitude and temperate climate were well-suited to the unfamiliar crop, the now 83-year-old told AFP.

"The quality of the coffee we plant here is strong but not too bitter, floral but not too heady, and slightly fruity," he added.

Free from artificial pesticides and interspersed with other species for biodiversity, Little Hollow yields about 500 tons of raw coffee fruit per year.

Liao Xiugui himself drinks two or three cups a day, and credits the caffeinated beverage for keeping him spry in his advanced years.

"Drinking coffee can make you younger and healthier... and prevent ageing," he smiled.

"Also, everyone is tired at work these days... and they want to give their brains a boost."

- Richer pickings -

China's coffee output has risen dramatically in recent years, though it still lags far behind traditional powerhouses such as Brazil, Vietnam and Colombia.

Yunnan, near three borders with Southeast Asian nations, accounts for virtually all of China's coffee production, much of it concentrated in Pu'er.

On a visit to Yunnan last month, President Xi Jinping said the province's coffee "represents China", according to state media.

Keen to further expand the sector, officials have rolled out policies to improve production, attract investment and boost exports, according to government statements.

They have also merged coffee production with tourism, dovetailing with a central government push to increase domestic consumption.

Longtime farmer Yu Dun, 51, said she had opened new income streams with plantation tours, homestays and a restaurant fusing coffee with the cuisine of her native Dai ethnicity.

Her prospects were bright, she said, adding that she also earned "10 times" more revenue from her beans since learning to process and roast them herself.

"We used to say only rich people could drink coffee, but that's all changed now," she said.