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Through his widely read blog, Adeney has become the philosopher king of the movement, though he admits his ideas were anticipated by earlier practitioners such as Jacob Lund Fisker in his blog Early Retirement Extreme. Adeney calls his version of Fire “Mustachianism”, and says he started his blog in 2011 “out of a sense of exasperation”. “Already six years into retirement at that point, I was amazed that peers with similarly high incomes were not only still stuck working, but were still living almost paycheck to paycheck,” he says. His main tenet is that “happiness is not very expensive” – it is only retail companies and ad agencies that try to persuade you it is.

Uncle Jim's craggy face shattered like a rock slide. He coughed, laughed and built that train. Jim always came through at Christmas.

From the terroirs of Chianti to the ancient olive groves of Puglia, Italy’s Mafia organisations have put down roots throughout the food and agriculture sector, from production to packaging, transport and distribution. Police data indicate that all of Italy’s major crime syndicates — the Neapolitan Camorra, the Sicilian Cosa Nostra and the ’Ndrangheta from the region of Calabria — invest in farming.

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After our meal, Annala unzipped his backpack and removed a jar of salty licorice produced by one of his favorite salmiakki manufacturers, Namitupa, a small-batch label out of Ilmajoki, a town in southwestern Finland. The licorice was in powdered form, in the old pharmacy style, which Annala adored. The F.S.L.A. named it Salmiakki of the Year for 2012. Annala unscrewed the lid, instructed me to hold out my hand and tapped a modest pile into the center of my palm. “It’s a bit messy, but this is the traditional way to do it,” Annala explained. Then he shrugged, apologetic. “Not so hygienic. Not so aesthetic.”

A stooped man with thick glasses, the 63-year-old Salim was visibly nervous. He explained that he had spent years overseeing the provincial office of the government of Iraq’s Directorate of Agriculture, where he reported to Mr. Hamoud, whom we contacted for the first time a few days later.

Omar Bilal Younes, a 42-year-old truck driver whose occupation allowed him to crisscross the caliphate, noticed the same improvement. “Garbage collection was No. 1 under ISIS,” he said, flashing a thumbs-up sign.

All these treats are made at the Fazer complex in Lappeenranta, two hours from Helsinki by train and about 16 miles from the Russian border. The factory is a century-old redbrick building with a series of modern additions, built along the shore of the largest lake in Finland. It has 300 employees and runs three to five shifts, depending on the candy needs of the nearest holiday. In 2017, the factory produced 19,200 tons of candy: Mariannes (white peppermint pearls with chocolate centers), Tutti Fruttis (variously flavored gummies), Avecs (petite “French”-style pastilles), Amerikans (much larger “American”-style pastilles, which my tour guide enjoyed teasing me about) and all manner of salmiakki. Fifteen percent of Lappeenranta’s output is salty licorice, translating to roughly 3,000 tons of the stuff last year.

Pressure Sensitive Labelers Market Segment by Manufacturers includes: Accutek Packaging Equipment, Aesus, Ketan, Weiler Labeling Systems, Blister Packaging, Tronics, Labelette Labeling Machines, P.E. LABELLERS, Krones Group, Quadrel,

Still, Sarasin’s Shah said the big agrochemical firms would need to accelerate spending on getting their businesses ready for new digital agricultural technology.

While in operation, powdered weed spit out through the gap in the grinder's hinge. The ground up powder accrued everywhere in the unit –stuck to the grinder, underneath the grinder and around the outer rims of the grinder, which made it difficult to click closed and run again. No amount of tapping like a ketchup bottle, as per the unit's instructions, could get the powdered weed to drop into the cone below. After taking the unit apart, some of the material was able to be recovered from between the grinder and the cone.

"This is the second in a series of future insights reports, designed to look at what will disrupt the food and drinks industries and offer insight into what businesses can start to do now."