'It Was Beautiful': Mount Kenya's Glaciers Melting Away

Mount Kenya's Lewis Glacier is rapidly shrinking. Luis TATO / AFP
Mount Kenya's Lewis Glacier is rapidly shrinking. Luis TATO / AFP
TT
20

'It Was Beautiful': Mount Kenya's Glaciers Melting Away

Mount Kenya's Lewis Glacier is rapidly shrinking. Luis TATO / AFP
Mount Kenya's Lewis Glacier is rapidly shrinking. Luis TATO / AFP

Charles Kibaki Muchiri traced the water trickling across the surface of the Lewis Glacier with his fingers, illustrating how quickly climate change is melting the huge ice blocks off of Africa's second-highest mountain.

For nearly 25 years, the affable 50-year-old guide has been taking hikers to the peaks of Mount Kenya, nearly 5,000 meters (16,400 feet) above sea level, and observing their transformation from a landscape of snow and ice, to brown rock.

"It was very beautiful," he told AFP mournfully on a recent ascent.

He recalled the ice caves and thick layer of snow that lasted several months on the peaks of this ancient volcano.

The Lewis Glacier once covered one of Mount Kenya's slopes.

The imposing mass of ice visible in archive photos has now been reduced to just two blocks -- the biggest only a few dozen meters wide.

Muchiri said he fears the glacier will be entirely gone in a few years, transforming the landscape and discouraging visitors.

His observations are backed up by numerous studies, while scientists have found ice loss from the world's glaciers has accelerated over the past decade as the planet warms.

Mount Kenya is one of the only mountains on the African continent with glaciers, and scientists fear that as soon as 2030, it could become one of the first to turn entirely ice-free in modern times.

The Lewis Glacier lost 90 percent of its volume between 1934 and 2010, according to a 2011 study led by Rainer Prinz of Austria's University of Innsbruck.

A satellite study last year, published in the journal Environmental Research: Climate, found that the surface area of the ice on Mount Kenya was just 4.2 percent of the size compared with the first reliable observations in 1900.

That is in keeping with other African mountains, including the highest, Mount Kilimanjaro, which has just 8.6 percent of its ice surface left, according to the study.

'Just melt away'

Although less well-known than Kilimanjaro, Mount Kenya is also a UNESCO World Heritage Site that attracts thousands of visitors each year.

Elephants can sometimes be seen in the dense forest at its base, while the trees give way to verdant hills on the ascent. After long hours of hiking, the brown rocks of the summit appear.

Prinz said the ice shrinkage is down to temperature changes at the surface of the Indian Ocean that transport moisture throughout east Africa, "and, hence, affected by our warming planet".

The mountains no longer receive sufficient snow and are deprived of the white blanket that protects the glaciers from the effects of solar radiation, he said.

"If they don't have that, they will just melt away," he said.

Porter and guide Godfrey Mwangi, 28, said he has already seen many glaciers disappear.

He pointed to a whitewashed cliff overlooking Shiptons Camp at an altitude of 4,200 meters, once covered in a sheet of ice.

The mountain is still home to atypical flora and unique landscapes, Muchiri added, but the loss of glacier ice has put a stop to certain types of technical climbing.

'Ice cubes'

Rivers are also drying up, with consequences for the flora, fauna and residents of villages at the foot of the revered mountain.

The glaciers were never large enough to constitute significant water reservoirs, according to scientists, but had considerable tourist and scientific importance.

There are other ice blocks left on the mountain, but Prinz said they are now "more or less a pile of ice cubes".

The Lewis Glacier did once have an effect on local water supplies, added Alexandros Makarigakis, a UNESCO hydrologist, but it has become so small that its contribution to the local environment has evaporated.

Makarigakis welcomes projects led by young Kenyans to plant trees around the base of the mountain in the hope of slowing the loss of snow.

But he said it will only delay the inevitable.

"Pretty soon we will have a generation that will never associate Africa with glaciers," he said.



Scientists in Mexico Develop Tortilla for People with No Fridge

Dr. Raquel Gomez Pliego prepares "super tortillas" at the Industrial Microbiology laboratory of the National Autonomous University of Mexico (UNAM) in Mexico City on April 10, 2025. (Photo by Carl de Souza / AFP)
Dr. Raquel Gomez Pliego prepares "super tortillas" at the Industrial Microbiology laboratory of the National Autonomous University of Mexico (UNAM) in Mexico City on April 10, 2025. (Photo by Carl de Souza / AFP)
TT
20

Scientists in Mexico Develop Tortilla for People with No Fridge

Dr. Raquel Gomez Pliego prepares "super tortillas" at the Industrial Microbiology laboratory of the National Autonomous University of Mexico (UNAM) in Mexico City on April 10, 2025. (Photo by Carl de Souza / AFP)
Dr. Raquel Gomez Pliego prepares "super tortillas" at the Industrial Microbiology laboratory of the National Autonomous University of Mexico (UNAM) in Mexico City on April 10, 2025. (Photo by Carl de Souza / AFP)

Peering through a microscope, food scientist Raquel Gomez studies microorganisms that add nutrients and preserve tortillas for several weeks without refrigerators -- a luxury in impoverished Mexican communities.

The humble tortilla is a Mexican staple, consumed in tacos and other dishes by millions every day, from the Latin American nation's arid northern deserts to its tropical southern jungle.

Most Mexicans buy fresh corn tortillas from small neighborhood shops.

The wheat flour version developed by Gomez and her team contains probiotics -- live microorganisms found in yogurt and other fermented foods.

As well as the nutritional benefits, the fermented ingredients mean the tortilla can be kept for up to a month without refrigeration, much longer than a homemade one, according to its creators.

It was developed "with the most vulnerable people in mind," Gomez, a professor at the National Autonomous University of Mexico (UNAM), told AFP in her laboratory.

Nearly 14 percent of children under five suffer from chronic malnutrition in Mexico, according to official figures.

In Indigenous communities, the figure is around 27 percent.

The tortilla developed by Gomez is not yet commercially available, but it could benefit people like Teresa Sanchez.

The 46-year-old housewife smokes meat using a wood-burning stove in her house with wooden walls and a metal roof.

Like most of her neighbors in the town of Oxchuc, in the southern state of Chiapas, Sanchez has no refrigerator, so she uses the methods handed down by her Indigenous Tzeltal ancestors.

"My mother taught me and grandparents always do it this way," she told AFP.

"Where are you going to get a refrigerator if there's no money?"

Less than two-thirds of people in Chiapas, a poverty-plagued region with a large Indigenous population, have a refrigerator -- the lowest among Mexico's 32 states.

The average maximum temperature in Chiapas rose from 30.1 to 32 degrees Celsius between 2014 and 2024, according to official estimates.

Half of its territory is considered vulnerable to climate change.

While Oxchuc is located in a mountainous, temperate area, the lack of refrigerators forces its inhabitants to rely on traditional food preservation methods.

"We think about what we're going to eat and how many of us there are. We boil it, and if there's some left over, we boil it again," Sanchez said.

Sometimes meat is salted and left to dry under the sun.

Tortillas are stored in containers made from tree bark.

For that reason, Sanchez only shops for the bare necessities, although her budget is limited anyway.

"I don't have that much money to buy things," she said.

Gomez and her team use prebiotics -- which are mainly found in high-fiber foods -- to feed probiotic cultures and produce compounds beneficial to health, she said.

Thanks to the fermented ingredients, no artificial preservatives are needed in the laboratory developed tortilla, Gomez said.

That is another benefit because such additives have potentially toxic effects, said Guillermo Arteaga, a researcher at the University of Sonora.

One of the most commonly used additives in processed wheat flour tortillas is calcium propionate, which is considered harmful to the colon's microbiota, Arteaga said.

Although her tortilla is made from wheat flour -- a type eaten mainly in northern Mexico -- Gomez does not rule out using the same method for corn tortillas, which are preferred by many Mexicans but can go bad quickly in high temperatures.

The researchers patented their tortilla in 2023. UNAM signed a contract with a company to market the food, but the agreement fell through.

Gomez, who won an award in December from the Mexican Institute of Industrial Property, still hopes to find partners to distribute her tortillas.

She is confident that even though they were developed in a laboratory, consumers will still want to eat them.