Question

【題目】Zulema Munoz collects seaweed in a small coastal town 100 miles south of Santiago, Chile. A good week may see her cut 1,100 pounds of seaweed from the rocks where it grows.

Muftoz is one of the 30, 000 people for whom Chilean seaweed industry provides a livelihood. Throughout Latin America, the cultivation (種植) and collection of seaweed are gaining a support both as a source of food and as a means of ensuring food security in a region where 34 million people are food insecure and poverty affects 47 percent of the rural population. Countries such as Argentina, Brazil, Colombia, Cuba, Ecuador, Mexico, Peru, and Venezuela have all explored seaweed production for food. Yet as demand outpaces production and wild stocks have declined， more attention is being paid to sustainable cultivation and harvesting methods that can keep the industry surviving.

Seaweed has a long history in South American style of cooking. The native cooking of Chile made frequent use of cochayuyo, the most abundant of the country 750 types of seaweed. Today, cochayuyo is commonly found in place of meat incharquican, a traditional dish cooked slowly in a closed pan.

Kelp, a type of large brown seaweed, as the new vegetable is a global trend too, and for good reason. Nutritionally, seaweed is packed with iodine and other nutrients, and appears on trend-making menus in Google's New York cafeteria, though it used to be thought difficult to get people to eat it.

While 83 percent of cultivated sea vegetables are produced for human consumption, we aren’t just eating it. Seaweed is used in fertilizers and animal feed, and seaweed-based food additives are likely in many products in your kitchen and bathroom right now. Carrageenan, made from red seaweed, is in everything from shampoo and toothpaste to ice cream and some hot dogs.

While seaweed grows readily—there are concerns that humans are taking too much of the wild stuff. It is possible that overexploitation of natural seaweed resources could lead to significant ecological, economic, and social consequences at local, regional, and even global scales. In Latin American countries like Brazil and Peru, where the seaweed industry is based on harvesting wild seaweed rather than cultivated, the need for environmentally friendly models is urgent.

【1】What do you know about seaweed?

A. It is hard to grow. B. It is good to health.

C. It tastes delicious. D. It costs a great deal.

【2】What can we learn from the passage?

A. How people collect weed. B. What people do with seaweed.

C. How people cook with seaweed. D. Where people trade seaweed.

【3】Why is seaweed cultivated according to the passage?

A. To make the best of the seas and to increase the export of seaweed.

B. To help more people out of poverty and to open up its new markets.

C. To meet the needs of the market and to preserve the wild resources.

D. To cut the costs of seaweed industry and to benefit rural population.

Answer 1

【答案】

【1】B

【2】B

【3】C

【解析】海藻因?yàn)榭梢允秤貌��?duì)身體有益所以在拉美國(guó)家海藻需求量大。但是過(guò)度開(kāi)采天然海藻會(huì)破壞生態(tài)平衡，因此拉美國(guó)家的人們開(kāi)始種植海藻。

【1】細(xì)節(jié)理解題。根據(jù)第二段Throughout Latin America, the cultivation (種植) and collection of seaweed are gaining a support both as a source of food and as a means of ensuring food security in a region可以得知，海藻是一種食物來(lái)源對(duì)人類(lèi)身體有益。故選B。

【2】推理判斷題。根據(jù)第二段Countries such as Argentina, Brazil, Colombia, Cuba, Ecuador, Mexico, Peru, and Venezuela have all explored seaweed production for food.得知，人們知道如何利用海藻。故選B。

【3】推理判斷題。根據(jù)第二段Yet as demand outpaces production and wild stocks have declined, more attention is being paid to sustainable cultivation and harvesting methods that can keep the industry surviving.可知，海藻市場(chǎng)需求大，以及最后一段It is possible that overexploitation of natural seaweed resources could lead to significant ecological(過(guò)度開(kāi)采天然海藻會(huì)破壞生態(tài)平衡。)判斷出，人們種植海藻為了滿(mǎn)足市場(chǎng)需求和保護(hù)野生資源。故選C。