A public service announcement: If you like
vanilla ice cream (or vanilla anything), you better stock up now. I say this not
just because I am an ice-cream pusher (although I have been known to ‘encourage’
my friends to partake) but because the price of vanilla has gone up by ~500%
because Madagascar, where 80% of the world’s vanilla is grown, was hit by a
category 4 cyclone in March (Cyclone Enawo) resulting in a very poor vanilla
harvest this year. A cyclone is a tropical storm so it is the same
type of storm as a hurricane; it is called a cyclone because it is in the
Indian Ocean, just as a tropical storm in the western Pacific Ocean is called a
typhoon.
As I eat my vanilla ice cream I think that today we’ll just pop in to see how Tropical
Storm Harvey is progressing. We are ditching the Atlantic Blobette for now because it is not doing as well
as it was yesterday; it has no circulation in the mid-troposphere
anymore which is pretty much as expected.
Harvey is currently at 13.7N, 64.1W, heading W
at 18mph. Central pressure is 1005mb and winds are still 40mph, which means he
is officially barely a Tropical Storm (TS range: 39-73mph). He has crossed the
Leeward Islands and is now in the Caribbean, but again as expected, he hasn’t really
developed much so far because he was interacting with the islands and because
of wind shear.
The convection has improved today, and we can
see some very strong thundery weather (in the red and gray areas) in the
infrared satellite imagery:
This increase in convection is because he is
over some very warm ocean water. The sea surface is 28-29 deg C, and the upper
100-125m of the water is warmer than 26 deg C, which means that even though he
is churning the surface, the water underneath is also warm.
But he is still experiencing some wind shear
and although there is some good circulation over the entire lower half of the
troposphere, you can really see the wind shear because the red splodge at the
850mb (lower troposphere) is definitely offset from the 500mb
(mid-troposphere):
So, again, in this case we see a battle between
the ocean and atmosphere, with the ocean pushing him to develop and the
atmosphere really pulling him back. In my opinion, he will develop but it will
be slow until he gets away from that wind shear (sometime tomorrow) and his structure has a chance to improve.
The NHC track takes him more or less westward
for another day at least, and then a gradual shift to WNW and NW, and across
the Yucatan.
That’s it for today. Time to get back to
eating some more vanilla ice cream before it becomes an unaffordable luxury!
Ciao until tomorrow!
J.
Blogs archived at http://jyotikastorms.blogspot.com/
Twitter @JyovianStorm
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DISCLAIMER: These remarks are just what I think/see regarding tropical storms - not the opinion of any organization I represent. If you are making an evacuation decision, please heed your local emergency management and the National Hurricane Center's official forecast and the National Weather Service announcements. This is not an official forecast. If I "run away, run away" (Monty Python), I'll let you know.
Twitter @JyovianStorm
-------------------------------
DISCLAIMER: These remarks are just what I think/see regarding tropical storms - not the opinion of any organization I represent. If you are making an evacuation decision, please heed your local emergency management and the National Hurricane Center's official forecast and the National Weather Service announcements. This is not an official forecast. If I "run away, run away" (Monty Python), I'll let you know.
2 comments:
Thanks for your tip about the vanilla. I will keep little more in my reserve. Thanks again for your interesting blog. C. Ortiz
About 90 per cent of the vanilla flavouring used by the world’s confectionery, cake and ice-cream makers is synthetic, mainly derived from petroleum and costing a fraction of vanilla extracted from the beans.
https://www.ft.com/content/e0e2fc16-28db-11e7-bc4b-5528796fe35c
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