Posted: Sat Feb 02, 2013 10:00 pm Post subject: Pleiogynium timorense, commonly known as the Burdekin Plum,
Hi Everyone:
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Pleiogynium timorense, commonly known as the Burdekin Plum, is a medium-sized fruit-bearing tree native to Australia.
This semi-deciduous tree can naturally reach up to 20 m high but in cultivation generally grows to approximately 12 m. It has a dense canopy with glossy dark green leaves and rough dark bark. The tree has yellowish-green flowers which flower between January and March and later grow into a fruit. The fruit's flesh is generally plum coloured however, white varieties have been reported. The fruit is edible when ripe. Fruit must be removed from tree to ripen for several days in a dark, damp place. Native aboriginals are known to have buried the fruit underground to ripen. Fruit can be cooked, eaten raw or used in jellies, jams and preserves. [source - retrieved from http://en.wikipedia.org/wiki/Pleiogynium_timorense#cite_note-1 on 1/02/2013]
the Burdekin Plum has a dark grey trunk and often glossy, compound leaves. This tree can be found in vine thickets, gallery rainforest and along creek lines in tropical Queensland and Papua New Guinea.
Even within a small area, Burdekin Plum can be extremely variable in appearance and the fruit vary considerably in size, colour and taste. In the wild, fruiting occurs in the winter months and seeds are apparently dispersed by flying foxes and wallabies. As with its close relative, the Mango, the flowers are small and insignificant.
Seeds germinate readily if they have been soaked in a bucket of water for 24 hours prior to planting. Burdekin Plum can be a little slow in the first couple of years, but soon puts on some fairly rapid growth. Eight years seems to be the minimum age for fruiting. However, grafting may produce some interesting effects. Burdekin Plums are widely grown in Townsville gardens and revegetation projects. [source - retrieved from http://www.sgapqld.org.au/bushtucker7.html on 1/02/2013]
These plants have male and female flowers occurring on separate plants. The flowers are small and yellowish – green. Male flowers are on drooping branchlets, while the female flowers occur on spikes.
Fruit is globular and turns a deep purple colour, resembling a typical plum. This fruit is excellent for making jams but may often need ripening for days before they are soft enough to eat. It contains a large stone inside the flesh. Fruit attracts a wide variety of birds (eg Red-tailed Black Cockatoos), bats, insects and bees. These trees can grow on a broad range of soils. They are drought tolerant but look best when given extra water. They are slow growing and have been known to withstand harsh weather condidions. [source - retrieved from http://wiki.bdtnrm.org.au/index.php/Burdekin_Plum on 1/02/2013]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
The large, black, globular or pumpkin-shaped fruit vary in taste. Those that have red-purplish flesh are quite tart, those with a pale greenish-white flesh are milder but less tasty. Some fruit are half red - half white, and these are delicious! This variety occurs naturally around Townsville.
The riper the fruit, the less unpleasant the drying effect of eating the fruit. In the centre is a large pitted stone which usually fills 70-80% of the total fruit. They do not ripen on the tree, but must be stored, either buried in sand or kept in paper bags in a dark spot for a few days.
They can either be eaten raw, cooked into jam or jelly, used to flavour meat, or to make wine. A ripe fruit is mostly water (73%), but has moderate levels of energy, fat, vitamin C and is high in fibre and most minerals. Analysis has shown that, like tree shape and fruit colour, the nutritional content is extremely variable between trees. [source - retrieved from http://www.sgapqld.org.au/bushtucker7.html on 1/02/2013]
This tree is very rare outside of Australia and New Guinea,
How this tree and other plants absorb water from the ground. Plants have developed an effective system to absorb, translocate, store, and utilize water. Plants contain a vast network of conduits, which consists of xylem and phloem tissues. These conducting tissues start in the roots and continue up through the trunks of trees, into the branches and then into every leaf. Phloem tissue is made of living elongated cells that are connected to one another and responsible for translocating nutrients and sugars (carbohydrates), which are produced by leaves for energy and growth. The xylem is also composed of elongated cells but once the cells are formed, they die. The walls of the xylem cells still remain intact and serve as an excellent peipline to transport water from the roots to the leaves.
The main driving force of water uptake and transport into a plant is transpiration of water from leaves through specialized openings called stomata. Heat from the sun causes the water to evaporate, setting this ‘water chain’ in motion. The evaporation creates a negative water vapor pressure. Water is pulled into the leaf to replace the water that has transpired from the leaf. This pulling of water, or tension, occurs in the xylem of the leaf. Since the xylem is a continuous water column that extends from the leaf to the roots, this negative water pressure extends into the roots and results in water uptake from the soil. [adapted from: http://www.scientificamerican.com/article.cfm?id=follow-up-how-do-trees-ca ]
Clearly this clever water transport system shows a superior intelligence of the Creator (YHWH).
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Citrofortunella microcarpa, the Calamondin or Calamansi, is a fruit tree in the family Rutaceae native to the Philippine Islands and has been dubbed the calamondin, golden lime, panama orange, chinese orange, acid orange, calamonding, or calamandarin in English. It is believed to originate from China and has spread throughout Southeast Asia, India, Hawaii, the West Indies, Central and North America.[2] The plant is characterized by wing-like appendages on the leaf stalks and white or purplish flowers. Its fruit has either a spongy or leathery rind with a juicy pulp that is divided into sections.
The tree is the result of a hybrid between species in the genus Citrus and unknown in the wild. It is generally held that most species in cultivation are ancient apomictic hybrids and selected cultivars of these hybrids, including crosses with segregate 'citrus' genera such as Fortunella and Poncirus. Hybrids between Citrus genera and species have been cultivated for so long that the origins of most are obscure. The Calamondin is sometimes described as a hybrid 'native' to the Philippines.
The calamondin is a cross between Citrus reticulata (Mandarin orange group) and Fortunella japonica (Kumquat group). The calamondin is treated as an intergeneric hybrid in the nothogenus ×Citrofortunella as ×Citrofortunella microcarpa.
Citrofortunella microcarpa is a shrub or small tree growing to 3–6 metres (9.8–20 ft). The fruit of the calamondin resembles a small, round lime, usually 25-35mm in diameter, but sometimes up to 45mm. It has the orange color of a tangerine with a very thin green or orange colored peel.
The Calamondin bears a small citrus fruit that is used to flavor foods and drinks. Despite its outer appearance and its aroma, the taste of the fruit itself is quite sour, although the peel is sweet. Eating a whole fruit has a surprise with the combination of sweet and sour Calamondin marmalade can be made in the same way as orange marmalade. Like other citrus fruits, the calamondin is high in vitamin C.
The fruit can be frozen whole and used as ice cubes in beverages such as tea, soft drinks, water, and cocktails. The juice is extracted by crushing the whole fruit, and makes a flavorful drink similar to lemonade. A liqueur can be made from the whole fruits, in combination with vodka and sugar. In Asian cuisines, the juice is used to season fish, fowl, and pork. It is commonly used as a condiment in Filipino dishes like Pancit. Calamondin halves or quarters may be served with iced tea, seafood and meats, the acid juice is often employed like lime or lemon juice to make gelatin salads or desserts, custard pie or chiffon pie. In the Philippines, the extracted juice, with the addition of gum tragacanth as an emulsifier, is pasteurized and bottled commercially.
Cultivation
In North America, ×Citrofortunella microcarpa is grown primarily as an ornamental plant in gardens, and in pots and container gardens on terraces and patios. The plant is especially attractive when the calamondin fruits are present.
The plant is frost sensitive and therefore limited outdoors to frost-free climates (such as Florida, coastal California, south Texas, and Hawaii in the United States). Potted plants are brought into a greenhouse, conservatory, or indoors as a houseplant during the winter periods in regions with cooler climates.
However in its native homeland in Southeast Asia, the Calamondin is easy to cultivate. The plant grows well in cool and elevated areas and in sandy soils rich in organic matter. Waterlogged areas are not suitable for cultivation because calamansi plants cannot tolerate too much moisture. Calamansi can be propagated by seeds using its vegetative parts. To produce big, luscious fruits, applying fertilizer, such as ammonium sulfate or urea, around each tree one month after planting is essential. The trees will start to bear fruit one or two years after planting. Trees have an average life span of five years.
Medicine
Calamondin citrus has found several alleged alternative medicinal uses. When rubbed on insect bites, the juice will relieve the itching and reduce the irritation. It can also be used as a natural acne medicine or taken orally as cough medicine (often mixed with green tea), and is a natural anti-inflammatory. For problems with constipation the juice is warmed and diluted with water. It bleaches freckles and helps to clear up acne vulgaris and pruritus vulvae. In Malaysia, it is used as an antidote for poison, and a poultice of pandanus leaves mixed with salt and the juice of citrus microcarpa, can be used to treat abscesses. In Peninsular Malaysia, it is combined with pepper to help expel phlegm. Its root is used in the Philippines at childbirth. [source - retrieved from http://en.wikipedia.org/wiki/Calamondin on 1/02/2013]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
The calamondin plant can stay a dwarfed potted ornamental houseplant or grow into a 25-foot tall tree. Its shiny, evergreen, aromatic leaves are alternate singles about 3 inches long. The fragrant all-white flowers have five narrow, oblong petals. The calamondin fruit is round and averages 1.5 inches wide. The very thin peel is glossy dark green when unripe, turning bright yellow-orange as it ripens. The calamondin's pulp has about 10 segments that are very juicy and extremely tart.
Growth and Propagation
Calamondin trees are propagated through seeds, cuttings and budding. They are best grown outdoors, under full sun. They are sensitive to temperatures below 50 degrees F; therefore, potted plants grown in cool climates must be taken indoors during the winter. Calamondins thrive in clay-loam, limestone and sandy soil and start to bear fruit year-round in their second year.
Food Uses
Because of its sour and acid taste, calamondin is never eaten as a snack fruit. It is usually sliced into halves and squeezed to season fish and meat dishes or flavor ice tea, gelatins, pies and desserts. The fruit is also preserved in sugar to make pickles and marmalade, or added as special tart flavoring to chutneys, curries and sauces. The calamondin's acid properties make it an excellent tenderizer in pork and beef marinades. In the Philippines, the calamondin is a common cooking ingredient and a favorite dip for fried and grilled cuisine. [source - retrieved from http://www.ehow.com/about_5079023_calamondin.html on 1/02/2013]
How this tree and other plants absorb water from the ground. Plants have developed an effective system to absorb, translocate, store, and utilize water. Plants contain a vast network of conduits, which consists of xylem and phloem tissues. These conducting tissues start in the roots and continue up through the trunks of trees, into the branches and then into every leaf. Phloem tissue is made of living elongated cells that are connected to one another and responsible for translocating nutrients and sugars (carbohydrates), which are produced by leaves for energy and growth. The xylem is also composed of elongated cells but once the cells are formed, they die. The walls of the xylem cells still remain intact and serve as an excellent peipline to transport water from the roots to the leaves.
The main driving force of water uptake and transport into a plant is transpiration of water from leaves through specialized openings called stomata. Heat from the sun causes the water to evaporate, setting this ‘water chain’ in motion. The evaporation creates a negative water vapor pressure. Water is pulled into the leaf to replace the water that has transpired from the leaf. This pulling of water, or tension, occurs in the xylem of the leaf. Since the xylem is a continuous water column that extends from the leaf to the roots, this negative water pressure extends into the roots and results in water uptake from the soil. [adapted from: http://www.scientificamerican.com/article.cfm?id=follow-up-how-do-trees-ca ]
Clearly this clever water transport system shows a superior intelligence of the Creator (YHWH).
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Myrciaria dubia, commonly known as Camu camu, Camucamu, Cacari, and Camocamo, is a small (approx. 3–5 m tall) bushy riverside tree from the Amazon rainforest vegetation in Peru and Brazil, which bears a red/purple cherry-like fruit. It is a close relative of the Jaboticaba (Myrciaria cauliflora) and the Guavaberry or Rumberry (Myrciaria floribunda). The extraordinarily high Vitamin C content (in the order of 2–3% of fresh weight) is the most important property of the fruit, which has been exploited in positioning camu camu on international markets.
The features of this tree are as follows:
Description
Camu camu has small flowers with waxy white petals and a sweet-smelling aroma. It has bushy feathery foliage. The evergreen, opposite leaves are lanceolate to elliptic. Individual leaves are 3–20 cm in length and 1–2 cm wide.
Native range
The current range of Camu camu comprises the Amazonian lowlands of Colombia, Ecuador, Peru, Bolivia and Brazil. The distribution of Camu camu extends from the center of Pará state, Brazil, along the mid and upper Amazon River to the eastern part of Peru; in the north it appears in the Casiquiare and the upper and middle Orinoco River. In Brazil it is found in Rondônia along the Maçangana and Urupa Rivers and in Amazonas, in the municipalities of Manaus and Manacapuru and along the Javarí, Madeira and Negro Rivers.
Harvest
Long used by native peoples, wild Camu camu fruit is harvested directly into canoes. The fruit has only recently come into large-scale cultivation and sale to the world market with Japan being the major buyer. It is relatively easy to cultivate. It survives best in hot, damp tropical climates but will grow in the subtropics, surviving temperatures down to just above freezing. It requires copious water. Fair trade is present in low-land production from the Association of Camu Camu Producers of the Peruvian Amazon.
The tree occurs in locally dense populations (1000/ha) or even monospecific stands in Amazonian flood plains and riparian vegetation. The plant is extremely tolerant of flooding, withstanding 4 to 5 months with the roots and even much of the aerial parts submerged in water. The species propagates through seeds. In cultivation, the tree begins bearing fruits after attaining 2 cm in stem girth (three years after emergence of the seedling). Plants flower at the end of the dry season and fruit at the peak of the rainy season. Observations with both wild and cultivated plants suggest that trees can remain productive for several decades.
Wild trees have been found to yield 12 kg of fruit on average. At suggested planting densities of 600–1100 trees/ha, about 12 t fruit can be derived in cultivation from one hectare. However, with improved horticultural techniques, such as the use of clonal elite material, pruning and fertilization, much higher yields could be achieved.
Uses
Documentation of traditional Camu camu uses is scarce. It is unlikely that in traditional Amazonian societies Camu camu has ever been nutritionally relevant. The fruit is extremely acidic, and the flavour can only be appreciated in recipes requiring a blender, dilution in milk/water and the addition of sugar.
Camu camu has an extraordinarily high vitamin C content (in the order of 2–3% of fresh weight,[1] second only to the Australian native Terminalia ferdinandiana) and is the most important property of the Camu camu fruit, which has been exploited consistently in positioning Camu camu on international markets. Vitamin C content declines as full maturity is reached, and there is a trade-off between vitamin C and flavour expression. As a myrtaceous fruit, Camu camu most likely provides other nutritional benefits,[citation needed] but these are less understood and communicated to consumers. Camu camu has also a unique aroma and fruit pigmentation. A reddish pigment in the leathery skin (probably anthocyanins) imparts an attractive and unique pink color on juices extracted from Camu camu. The aroma is subtle, but is not as captivating as in more popular fruits. Camu camu is more recently also used in ice creams, sweets, etc.
Processed powder from the fruit pulp is beginning to be sold in the west as a health food in loose powder or capsule form. In addition to the high vitamin C content it contains the amino acids valine, leucine and serine.[2]
It is also rich in flavonoids, such as anthocyanins, flavonols and flavanols, catechins, delphinidin 3-glucoside, cyanidin 3-glucoside, ellagic acid and rutin; other analysis revealed the presence of gallic and ellagic acids, suggesting that Camu camu fruit possesses hydrolyzed tannins (gallo- and/or ellagitannins).
* Constraints to the expansion of current usePrice. At FOB prices in Peru soaring to USD 3500 per ton of single-strength juice, Camu camu is 4–5 times more expensive than comparable fruit pulps and even concentrates. The high price of Camu camu is a consequence of the difficult logistics involved in production for off-site consumption. The fruits are locally collected, processed and frozen, then shipped over long distances, and exported via ocean freight. The high price of Camu camu obviously limits demand.[citation needed]
* Competition from natural sources of vitamin C. Concentrates and extracts of rose hips, acerola (a Malpighiaceous fruit) are less expensive per unit of vitamin C, probably because of economies of scale.[citation needed]
* Irregularity of quality and timing of raw material supplies from wild populations. Prices paid to fruit collectors on the Rio Napo in Peru in Jan 2006 soared to $1/kg fresh fruit because of drought-induced low harvests. Local markets are still able to pay such prices for limited quantities, but local processors and exporters have been put out of business, at least until prices relax to make the purchase of raw material affordable again. Exporters insure themselves against irregular raw material supplies by maintaining large stocks of frozen finished produce, but this further adds to cost.[citation needed]
* Food safety legislation in export markets. As a food product Camu camu has probably not been available in the EU prior 1997 and may therefore be subject to the Novel Food Regulation (NFR), which requires very stringent food safety requirements to be met before a product is granted access to the community’s market. The scientific documentation as to the toxicity, nutritional composition and potential allergenic hazards required by NFR is currently not available. The NFR has discouraged investment in export-oriented supply chains and has emerged as a serious constraint to many NUS products (see external links to GFU documentation, Hermann 2004).
References
1. ^ Peruvian Camu Camu fruit conquers Japan Percy Takayama, Living in Peru - Business, February 12, 2007. Accessed July 2012.
2. ^ 3rd Party Research - Camu Camu Mama Camu
3. ^ Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages. Rosana Chirinos, Jorge Galarza, Indira Betalleluz-Pallardel, Romina Pedreschi and David Campos, Food Chemistry, Volume 120, Issue 4, 15 June 2010, Pages 1019-1024, doi:10.1016/j.foodchem.2009.11.041
* Penn, J.W., Jr. 2006. The cultivation of camu camu (Myrciaria dubia): A camel urine harvesting programme in the Peruvian Amazon. Forests, Trees and Livelihoods. Vol. 16 (1), pp. 85–101. [source - retrieved from http://en.wikipedia.org/wiki/CamuCamu on 1/02/2013]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Myrciaria dubia
This is a small, round fruit that is usually red to dark purple that is very rich in vitamin ‘C’ and has over 100 times the amount of this vitamin, per weight, as does the orange.
It does best in hot, damp tropical climates but will grow in the subtropics such as extreme south Florida, and can survive temperatures down to 32 degrees F. It requires a lot of water and will stand intermittent flooding. It can be propagated from seeds.
While it can be eaten fresh, although the pulp is very acidic; it is usually used to flavor drinks, ice creams, etc.
How this tree and other plants absorb water from the ground. Plants have developed an effective system to absorb, translocate, store, and utilize water. Plants contain a vast network of conduits, which consists of xylem and phloem tissues. These conducting tissues start in the roots and continue up through the trunks of trees, into the branches and then into every leaf. Phloem tissue is made of living elongated cells that are connected to one another and responsible for translocating nutrients and sugars (carbohydrates), which are produced by leaves for energy and growth. The xylem is also composed of elongated cells but once the cells are formed, they die. The walls of the xylem cells still remain intact and serve as an excellent peipline to transport water from the roots to the leaves.
The main driving force of water uptake and transport into a plant is transpiration of water from leaves through specialized openings called stomata. Heat from the sun causes the water to evaporate, setting this ‘water chain’ in motion. The evaporation creates a negative water vapor pressure. Water is pulled into the leaf to replace the water that has transpired from the leaf. This pulling of water, or tension, occurs in the xylem of the leaf. Since the xylem is a continuous water column that extends from the leaf to the roots, this negative water pressure extends into the roots and results in water uptake from the soil. [adapted from: http://www.scientificamerican.com/article.cfm?id=follow-up-how-do-trees-ca ]
Clearly this clever water transport system shows a superior intelligence of the Creator (YHWH).
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Canistel, Pouteria Campechiana:
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)
The Canistel, Pouteria Campechiana, is a fruit native to Central America, Cuba, and south Florida. The fruit can be eaten at various stages, but is most favorable when fully ripe tasting somewhat like an excellent mango at this stage. At earlier stages it is rather dry of texture and not to the likening of many individuals. It is often called the egg fruit tree due to the shape of its fruit being that of a giant egg.
The height and bushiness of the tree is highly variable. I have seen both bush and tree forms including trees over 20 feet. Also, the fruit and leaves are highly variable, but there is as yet no recognized name variety, but the Hispanic community of south Florida is attempting to selectively breed this tree. I myself am a part of this experiment, but I have not been having much success.
When some one gets a good/better specimen as a result of a 'sport' of nature, a scion is taken from it and usually side-grafted onto a tree with less desirable fruit. Only about 1 graft in 5 actually takes so one usually side-grafts a number of scions on the tree if size permits. The Rare Fruit Council International is very active in this area, and of course I am a member.
This tree would NOT make a good indoor house plant for the north.
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to http://www.jw.org!
What Causes Fruit to Ripen?
The unripe fruit on the left is hard, green, sour, has no smell, and is mealy because of the presence of
starch. Fruits ripen because there is a ripening signal: a burst of ethylene production. Ethylene is
produced by rapidly growing tissue in the tips of roots,
flowers, ripening fruit and damaged fruit. Ethylene is a
simple hydrocarbon gas (H2C=CH2) that ripening fruits
make and shed into the atmosphere. Sometimes a
wound on the fruit will cause rapid ethylene
production. Just picking a fruit will sometimes signal it
to ripen. An infection of bacteria or fungi on the fruit
will signal the ripening process.
This ethylene signal causes developmental changes
that result in fruit ripening. New enzymes are made
such as hydrolases to help break down chemicals
inside the fruits, amylase to accelerate hydrolysis of starch into sugar, pectinase to catalyze digestion of
pectin, the glue between cells. Ethylene activates the genes that make these enzymes. The enzymes
then catalyze reactions to alter the characteristics of the fruit. The action of the enzymes cause the
ripening responses. Chlorophyll is broken down and sometimes new pigments are made so that the fruit
skin changes color to red, yellow, or blue. Acids are broken down so that the fruit changes from sour to
neutral. The digestion of starch by amylase produces sugar. This reduces the mealy quality and increases
juiciness. The breakdown of pectin between the fruit cells unglues them resulting in softer fruit. Enzymes
break down large organic molecules into smaller ones that are volatile, evaporating into the air around the
fruit causing an aroma.
If you think of this process in bananas, the ethylene signal causes the fruit to change from green to
yellow, from hard to soft, from mealy to juicy, from tart to sweet, from odorless to fragrant.
Commercial banana distributors use this naturally occurring gas when bananas are shipped to the U.S.
as hard, green, sour, unripen fruits When they arrive into a distributor's warehouse the bananas are put in
a room and gassed with ethylene; they all begin to ripen.
At home you can allow the bananas to ripen to the stage you like them and then put them in the
refrigerator. This slows the process down drastically. For several days after that you can take bananas
from the refrigerator and enjoy the fruit inside. The peel will turn very dark in color after only a short time
in the refrigerator but the fruit inside remains just as it was before you put the banana into the refrigerator.
Bananas can also be frozen, just peel the skin off and seal them in a plastic bag.
(source - retrieved from The February Member newsletter of the Palm Beach Chapter Of Rare Fruit Council, International on 2/9/2013)
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the CARAMBOLA, Averrhoa Carambola:
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)
This is an interesting fruit as its fruit is star shapped. Some Carambolas are quite sweet and almost like candy to the taste and others are quite sour. The ones you are likely to find in the store are rather tart as the real sweet type I so much enjoy do NOT ship well.
The leaves of this tree are compound and sensitive to both light and to touch; they will fold-up when they are touched or shaded. The fruit is golden yellow when ripe, translucent, ribbed and star-shaped in cross-section.
There are many named varieties, over 40, of both sweet and sour types. The only three varieties , that in my opinion are truly sweet are the Cary, the Orkin, and the Sherimberka (probably spelt wrong). I am growing the Cary and the Sherimberka, but the Cary has done the best for me. It is very prolific with respect fruit production and its fruit are just wonderful in flavor.
It can either be eaten fresh, made into pulp and frozen, made into jellies and jams, and into juices. The juice is a drink very rich in vitamin C and of excellent flavor if made from sweet carambolas or if the sour one's juice is mixed with either orange juice or pineapple juice. Also, a candy is made from this fruit. This fruit is one of my favorites.
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Ceratonia siliqua, commonly known as the Carob tree and St John's-bread,[1] is a species of flowering evergreen shrub or tree in the pea family, Fabaceae. It is widely cultivated for its edible legumes, and as an ornamental tree in gardens. The seed pod may be crushed and used as ersatz chocolate.
It is native to the Mediterranean region including Southern Europe, Northern Africa, the larger Mediterranean islands; to the Levant and Middle-East of Western Asia into Iran; and to the Canary Islands and Macaronesia.[2][3]
The vernacular names in other cultures and languages for Ceratonia siliqua include: Arabic: ????? kharr?b; German: Johannisbrotbaum; Greek: ???????? kharoupia or ??????????? ksylokeratia; Spanish: algarrobo, caroba; French: caroubier, caroube; Hebrew: ???? ?aruv; Portuguese: alfarrobeira; Catalan: garrofa; Sicilian: carrubba; Turkish: harnup, keçiboynuzu; Croatian: roga?.[2]
The Ceratonia siliqua tree grows up to 15 metres (Template:Convert/49.21ft) tall. The crown is broad and semi-spherical, supported by a thick trunk with brown rough bark and sturdy branches. Leaves are 10 to 20 centimetres (3.9 to 7.9 in) long, alternate, pinnate, and may or may not have a terminal leaflet. It is frost-tolerant.
Most carob trees are dioecious. The trees blossom in autumn (September–October). The flowers are small and numerous, spirally arranged along the inflorescence axis in catkin-like racemes borne on spurs from old wood and even on the trunk (cauliflory); they are pollinated by both wind and insects. Male flowers produce a characteristic odour, resembling semen.
The fruit is a pod that can be elongated, compressed, straight or curved, and thickened at the sutures. The pods take a full year to develop and ripen. The ripe pods eventually fall to the ground and are eaten by various mammals, thereby dispersing the seed. Likewise, carob consumed by humans is actually the dried (and sometimes roasted) pod, and not the 'nuts' or seeds.
The seeds of Ceratonia siliqua contains leucodelphinidin, a colourless chemical compound.[5]
The carob genus, Ceratonia, belongs to the Fabaceae (legume) family, and is believed to be an archaic remnant of a part of this family now generally considered extinct. It grows well in warm temperate and subtropical areas, and tolerates hot and humid coastal areas. As a xerophytic (drought-resistant) species, carob is well adapted to the ecological conditions of the Mediterranean region. Trees prefer well drained loam and are intolerant of waterlogging, but the deep root systems can adapt to a wide variety of soil conditions and are fairly salt-tolerant.[6]
While previously not believed to form nitrogen fixation nodules typical of the legume family,[6] trees have been identified more recently with nodules containing bacteria believed to be from the Rhizobium genus.[7]
Although used extensively for agriculture, carob can still be found growing wild in eastern Mediterranean regions, and has become naturalized in the west.[6] The carob tree is typical in the southern Portuguese region of the Algarve, where it has the name alfarrobeira (for the tree), and alfarroba (for the fruit), as well as in southern Spain (Spanish: algarrobo, algarroba), Catalonia and Valencia (Catalan: garrofer, garrofa), Malta (Maltese: ?arruba), on the Italian islands of Sicily and Sardinia (Italian: carrubo, carruba), and in Southern Greece, Cyprus as well as many Greek islands such as Crete and Samos. The common Greek name is (Greek: ????????, charoupia), or (Greek: ???????????, ksilokeratia), meaning "wooden horn". In Turkey, it is known as "keçiboynuzu", meaning "goat's horn". In Israel it's called "Haroov" (????),known as "life saving tree - kav kharoovin".[6][8] The various trees known as algarrobo in Latin America (Albizia saman in Cuba and four species of Prosopis in Argentina and Paraguay) belong to a different subfamily, Mimosoideae.
Carob is typically dried or roasted, and is mildly sweet. In powdered, chip, or syrup form it is used as an ingredient in cakes and cookies, and is used as a substitute for chocolate.
Carob is also used to make chocolate-flavored treats for dogs.[12]
The seeds, also known as locust beans, are used as animal feed, and are the source of locust bean gum — a food thickening agent. Crushed pods may be used to make a beverage; compote, liqueur, and syrup are made from carob in Turkey, Malta, Portugal, Spain and Sicily. Several studies suggest that carob may aid in treating diarrhea in infants.[13] In Libya, carob syrup (there called rub) is used as a complement to Asida. The so-called carob syrup made in Peru is actually from the fruit of the Prosopis nigra tree.
Carob is rich in sugars - Sucrose = 531g ± 93 g/kg dry weight for cultivated varieties and 437 ± 77 g/kg in wild type varieties. Fructose and glucose levels do not differ between cultivated and wild type carob.[14]
Ceratonia siliqua is widely cultivated in the horticultural nursery industry as an ornamental plant for planting in Mediterranean climate and other temperate regions around the world, as its popularity in California and Hawaii shows. The plant develops a sculpted trunk and ornamental tree form when 'limbed up' as it matures, otherwise it is used as a dense and large screening hedge. When not grown for legume harvests the plant is very drought tolerant and part of 'xeriscape' landscape design for gardens, parks, and public municipal and commercial landscapes.[2]
The Jewish Talmud features a parable of altruism, commonly known as "Honi and the Carob Tree", in which a carob tree takes 70 years to bear fruit; the planter did not benefit from planting, but did so in the interest of future generations.
In reality, the fruiting age of carob trees varies: cuttings taken from fruit-bearing trees may bear fruit in as few as three to four years, and seedlings grown in ideal conditions may fruit within six to eight years. Although it is native to moderately dry climates, two or three summers irrigation will greatly aid the development, hasten fruiting, and increase the yield."[15]
In the Parable of the Prodigal Son, the Prodigal Son, having squandered his inheritance, wishes that he could also partake in eating the pigs' diet of carob pods.[[Luke 15:11-17, “11 And he said, A certain man had two sons:
12 And the younger of them said to his father, Father, give me the portion of goods that falleth to me. And he divided unto them his living.
13 And not many days after the younger son gathered all together, and took his journey into a far country, and there wasted his substance with riotous living.
14 And when he had spent all, there arose a mighty famine in that land; and he began to be in want.
15 And he went and joined himself to a citizen of that country; and he sent him into his fields to feed swine.
16 And he would fain have filled his belly with the husks that the swine did eat: and no man gave unto him.
17 And when he came to himself, he said, How many hired servants of my father’s have bread enough and to spare, and I perish with hunger!” and what he fed them was carob pods.]]
Carob was eaten in Ancient Egypt. It was also a common sweetener and was used in the hieroglyph for "sweet" (nedjem). Dried carob fruit is traditionally eaten on the Jewish holiday of Tu Bishvat. Carob juice drinks are traditionally drunk during the Islamic month of Ramadan. Also it is believed to be an aphrodisiac.
In Cyprus, carob syrup is known as Cyprus's black gold, and is widely exported.
In Malta, a syrup (?ulepp tal-?arrub) is made out of carob pods. This is a traditional medicine for coughs and sore throat. A traditional sweet, eaten during Lent and Good Friday, is also made from carob pods in Malta. However, carob pods were mainly used as animal fodder in the Maltese Islands, apart from times of famine or war when they formed part of the diet of many Maltese.
In the Iberian Peninsula, carob pods were used mainly as animal fodder, especially to feed donkeys.
Carob pods were an important source of sugar before sugarcane and sugar beets became widely available.
References:
This tree is mentioned in the Bible. One place it is mentioned is in Luke the 15 th. Chapter, as follows, (Luke 15:10-16) Thus, I tell YOU, joy arises among the angels of God over one sinner that repents.” 11 Then he said: “A certain man had two sons. 12 And the younger of them said to his father, ‘Father, give me the part of the property that falls to my share.’ Then he divided his means of living to them. 13 Later, after not many days, the younger son gathered all things together and traveled abroad into a distant country, and there squandered his property by living a debauched life. 14 When he had spent everything, a severe famine occurred throughout that country, and he started to be in need. 15 He even went and attached himself to one of the citizens of that country, and he sent him into his fields to herd swine. 16 And he used to desire to be filled with the carob pods which the swine were eating, and no one would give him [anything].
As a healthy substitute for chocolate, Many people the world over love chocolate in all its various forms: chocolate candy, chocolate cake, chocolate ice cream, etc. Often chocolate is associated with pleasure, happy times, and holidays. So how could anything be better than chocolate? Well, carob is better for you than chocolate in several ways.
Chocolate packs more than just good times. Chocolate contains chemical substances from the same family as caffeine, which is found in coffee and tea. These chemicals are caffeine and theobromine. The main chemical substance in chocolate (theobromine) is exactly the same as caffeine except for one atom; and like caffeine, it also affects the body in serious ways. This family of chemical substances (which include caffeine and theobromine) can cause or contribute to imperfect balance, racing heart, insomnia and sleep disturbances, bedwetting, fatigue, obesity, dizziness, irritability, agitation, anxiety, acne, and more. Some diseases and health problems, including heart disease, allergies, diabetes, stomach disturbances, and depression, can be exacerbated by these substances. Also, chromosome damage, birth deformities, and cancer have been associated to these chemicals, and resistance to disease is lowered. Some physicians also believe that they contribute to breast disease and prostate problems by stepping up cell growth in certain tissues.
Cocoa from which chocolate is made is naturally quite bitter. In order to cover up its bitterness, large amounts of sugar and fat (including milk and cream) are added, which gives chocolate its rich, velvety texture. But these things also lower resistance to diseases and hinders digestion. Other additives are also added before the product is finished.
For part of the process necessary to produce chocolate, the cocoa beans must be left out to ferment. During this process it is possible for cancer causing agents to form, as well as for insects, rodents, and small animals to contaminate the fermenting cocoa beans. These contaminants remain in the finished product. The FDA allows up to 10 milligrams of animal excrement per pound, or up to 25 insect fragments per tablespoon of cocoa powder.
The above points provide good reasons for an alternative. However, chocolate lovers are not left without a replacement. Carob is a wonderful substitute for chocolate. It tastes great with a chocolate-like flavor but without the health risks, additives, or contamination that comes with chocolate.
Carob is a legume that comes from the carob tree (Ceratonia siliqua), an evergreen tree native to the Mediterranean (it is actually a shrub that is trained into tree form by pruning). Today it is also grown in other warm climates including Florida and the southwestern United States. The tree is drought tolerant, does well in direct sun, and can handle temperatures down to 18 degrees F. It has a broad, spreading form that makes it an ideal shade tree and can grow to a height of 50 feet. The leaves are dark green, glossy, and leathery. The tree bears fruit (carob pods) after six to eight years of growth, and can easily bear 100 pounds of pods per year by its twelfth year, increasing to an average of 200 to 250 pounds annually as the tree grows older. It can continue to bear fruit for 100 years. The pods are reddish-brown and can be up to a foot long.
Carob has been used for food for over 5000 years and continues to play an important role in Jewish tradition. It is also called "honey locust" or St. John's Bread as this was consumed by John the Baptist while he was in the wilderness (Matt. 3:4). The husks that were eaten by the Prodigal Son in Jesus' parable (Luke 15:16) were discarded carob pods. Even today carob continues to be an important feed for livestock. The word carat, which is still used today to measure gold and diamonds, comes from the Arabic name for the carob seeds because of their uniformity in weight.
After harvesting, the long bean-like pods from the carob tree are cooked for a short time or roasted and then ground into carob powder (roasting enhances its chocolate-like flavor). Carob can be used to make such items as cakes, cookies, candy, pudding, icing, bread, beverages, shakes, ice cream, muffins, fudge, and brownies. Carob is naturally sweet and requires much less sweetener when used in recipes. When replacing chocolate with carob in a recipe, use 3 tablespoons of carob powder plus 1 tablespoon of water for every ounce of unsweetened chocolate called for. When substituting cocoa powder, use an equal amount of carob powder. Remember to reduce the amount of sugar in the recipe because of the natural sweetness of carob.
In addition to not having the negative effects of chocolate, carob is very nutritious. Carob contains as much Vitamin B1 as asparagus or strawberries; as much niacin as lima beans, lentils, or peas; and more Vitamin A than eggplant, asparagus, and beets. It also contains Vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel. It contains approximately 8 percent protein and is a good source of fiber. Compared to chocolate, carob is three times richer in calcium, has one third less calories and seventeen times less fat.
Carob also has therapeutic uses. It is known to halt serious cases of diarrhea in adults, infants, and animals. Use 1 tablespoon of carob power in a cup of liquid, or make a paste of carob powder and water. It is also known to help with nausea, vomiting, and upset stomach. One French physician successfully reversed kidney failure with carob. Use approximately 2 teaspoons carob powder in unsweetened cranberry juice four or five times daily. A decoction of the leaves and bark has been useful for syphilis and venereal diseases, and seems to have a soothing effect on epilepsy.
Carob is a chocolate lovers delight as it is not only delicious, but low in fat and calories, caffeine-free, and lacks the health risks of chocolate. Please give carob a try. Different carob products taste differently, as some taste more chocolate-like than others. Therefore, try out several different carob products, and congratulate yourself on treating yourself to a healthy and delicious treat. [source - retrieved from http://www.gilead.net/health/carob.html on 1/02/2013]
How this tree and other plants absorb water from the ground. Plants have developed an effective system to absorb, translocate, store, and utilize water. Plants contain a vast network of conduits, which consists of xylem and phloem tissues. These conducting tissues start in the roots and continue up through the trunks of trees, into the branches and then into every leaf. Phloem tissue is made of living elongated cells that are connected to one another and responsible for translocating nutrients and sugars (carbohydrates), which are produced by leaves for energy and growth. The xylem is also composed of elongated cells but once the cells are formed, they die. The walls of the xylem cells still remain intact and serve as an excellent peipline to transport water from the roots to the leaves.
The main driving force of water uptake and transport into a plant is transpiration of water from leaves through specialized openings called stomata. Heat from the sun causes the water to evaporate, setting this ‘water chain’ in motion. The evaporation creates a negative water vapor pressure. Water is pulled into the leaf to replace the water that has transpired from the leaf. This pulling of water, or tension, occurs in the xylem of the leaf. Since the xylem is a continuous water column that extends from the leaf to the roots, this negative water pressure extends into the roots and results in water uptake from the soil. [adapted from: http://www.scientificamerican.com/article.cfm?id=follow-up-how-do-trees-ca ]
Clearly this clever water transport system shows a superior intelligence of the Creator (YHWH).
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Psidium. friedrichsthalianum Ndz., known variously in Latin America as cas or cas ácida (Costa Rica), guayaba ácida (Guatemala), guayaba agria (Colombia), guayaba de danto (Honduras), guayaba de agua (Panama), guayaba del Choco (Ecuador), guayaba montes (Mexico), guayaba (Nicaragua), and arrayan (El Salvador).
Description
An attractive, shapely tree, 20 to 35 ft (6-10 m) high, it has wiry, quadrangular, or 4-winged, branchlets which are dark reddish and minutely hairy. The trunk bark is red-brown with grayish patches. The evergreen leaves are 2 to 4 3/4 in (5-12 cm) long, 1 to 2 in (2.5-5 cm) wide, elliptic or oval, pointed, gland-dotted, thin; dark and smooth above, pale beneath. Flowers, usually borne singly, are fragrant, white, 1 in (2.5 cm) wide, with 5 waxy petals and about 300 stamens up to 1/2 in (1.25 cm) long. The fruit is round or oval, 1 1/4 to 2 1/2 in (3-6 cm) long, with yellow skin and soft, white, very acid flesh, and a few flattened seeds 3/16 in (5 mm) long. There is no musky odor.
Distribution
This tree grows naturally in Colombia (especially in the Cauca and Magdalena valleys), throughout Central America and around Oaxaca in southern Mexico, usually bordering streams and in swampy woods along the coast and inland. It is commonly cultivated in home gardens in temperate highlands of Costa Rica, occasionally in El Salvador, Guatemala and northern Ecuador. It thrives in the Philippines at medium and low elevations. Introductions into California and Florida have not been very successful, the tree bearing poorly and eventually succumbing to cold spells.
Food Uses
Because of its acidity, the fruit is mostly used for ade, jelly and jam. It makes fine filling for pies. Early Spaniards complained that eating the raw fruits "set the teeth on edge".
Food Value
Analyses in Guatemala show: moisture, 83.15%; protein, 0.78-0.88%; carbohydrates, 5.75-6.75%; fat, 0.39-0.52%; fiber, 7.90%; ash, 0.80%. The fruit is rich in pectin even when fully ripe. [source - retrieved from http://www.hort.purdue.edu/newcrop/morton/costa_rican_guava.html on 1/02/2013]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
This moderate-growing, small tree from Central America grows well in protected areas but doesn't bear well. It bears large, white fragrant flowers and large round or oval, green-to-yellow fruit with a number of seeds and white, slightly acid but tasty flesh. It is eaten fresh, in ades or jellies. Propagated by seed or air layer. [source - retrieved from http://www.dianangelov.com/EFA/trees/cas_guavas.html on 1/02/2013]
How this tree and other plants absorb water from the ground. Plants have developed an effective system to absorb, translocate, store, and utilize water. Plants contain a vast network of conduits, which consists of xylem and phloem tissues. These conducting tissues start in the roots and continue up through the trunks of trees, into the branches and then into every leaf. Phloem tissue is made of living elongated cells that are connected to one another and responsible for translocating nutrients and sugars (carbohydrates), which are produced by leaves for energy and growth. The xylem is also composed of elongated cells but once the cells are formed, they die. The walls of the xylem cells still remain intact and serve as an excellent peipline to transport water from the roots to the leaves.
The main driving force of water uptake and transport into a plant is transpiration of water from leaves through specialized openings called stomata. Heat from the sun causes the water to evaporate, setting this ‘water chain’ in motion. The evaporation creates a negative water vapor pressure. Water is pulled into the leaf to replace the water that has transpired from the leaf. This pulling of water, or tension, occurs in the xylem of the leaf. Since the xylem is a continuous water column that extends from the leaf to the roots, this negative water pressure extends into the roots and results in water uptake from the soil. [adapted from: http://www.scientificamerican.com/article.cfm?id=follow-up-how-do-trees-ca ]
Clearly this clever water transport system shows a superior intelligence of the Creator (YHWH).
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Aronia, the chokeberries, are two[2] to three species of deciduous shrubs in the family Rosaceae, native to eastern North America. They are most commonly found in wet woods and swamps.[3][4][5][6] Chokeberries are cultivated as ornamental plants and also because they are very high in antioxidant pigment compounds, such as anthocyanins. The name "chokeberry" comes from the astringency of the fruits, which are inedible when raw. The berries can be used to make wine, jam, syrup, juice, soft spreads, tea and tinctures. The fruits are eaten by birds, which then disperse the seeds in their droppings; birds do not taste astringency and feed on them freely.
The chokeberries are often mistakenly called chokecherries, which is the common name for Prunus virginiana. Further adding to the ambiguity, there is a cultivar of Prunus virginiana named 'Melanocarpa',[7][8] easily confused with Aronia melanocarpa. Chokecherries are also high in antioxidant pigment compounds, like anthocyanins, further contributing to confusion. In fact, the two plants are only distantly related within the Rosaceae.
Identification and taxonomy
The leaves are alternate, simple, and oblanceolate with crenate margins and pinnate venation; in autumn the leaves turn a bold red color. Dark trichomes are present on the upper midrib surface. The flowers are small, with 5 petals and 5 sepals, and produced in corymbs of 10-25 together. Hypanthium is urn-shaped. The fruit is a small pome, with a very astringent flavor.
Aronia has been thought to be closely related to Photinia, and has been included in that genus in some classifications,[9] but botanist Cornelis Kalkman observed that a combined genus should be under the older name Aronia.[10] The combined genus contains about 65 species.[11] In 2004, Kalkman expressed doubt about the monophyly of the combined group, and new molecular studies confirm this.[1][12] They do not place these two genera together or even near one another.
In eastern North America, there are two well-known species, named after their fruit color, red chokeberry and black chokeberry, plus a purple chokeberry whose origin is a natural hybrid of the two.[11]
Red chokeberry, Aronia arbutifolia (Photinia pyrifolia),[3] grows to 2–4m tall, rarely up to 6 m. Leaves are 5–8 cm wide and densely pubescent on the underside. The flowers are white or pale pink, 1 cm wide, with glandular sepals. The fruit is red, 4–10mm wide, persisting into winter.
Black chokeberry, Aronia melanocarpa (Photinia melanocarpa),[4] tends to be smaller, rarely exceeding 1m tall, rarely 3 m, and spreads readily by root sprouts. The leaves are smaller, not more than 6-cm wide, with terminal glands on leaf teeth and a glabrous underside. The flowers are white, 1.5 cm wide, with glabrous sepals. The fruit is black, 6–9mm wide, not persisting into winter.
The Purple chokeberry, Aronia prunifolia (Photinia floribunda)[5] apparently originated as a hybrid of the black and red chokeberries but might be more accurately considered a distinct species than a hybrid[11] (see also nothospecies). Leaves are moderately pubescent on the underside. Few to no glands are present on the sepal surface. The fruit is dark purple to black, 7–10mm in width, not persisting into winter. There are purple chokeberry populations which seem to be self-sustaining independent of the two parent species – including an introduced one in northern Germany where neither parent species occurs –, leading botanist Alan Weakley to consider it a full species rather than a hybrid.[11] The range of the purple chokeberry is roughly that of the black chokeberry; it is found in areas (such as Michigan and Missouri) where the red chokeberry is not.[13]
Products and uses
The chokeberries are attractive ornamental plants for gardens. They are naturally understory and woodland edge plants, and grow well when planted under trees. Chokeberries are resistant to drought, insects, pollution, and disease. Several cultivars have been developed for garden planting, including A. arbutifolia 'Brilliant', selected for its striking fall leaf color. A. melanocarpa 'Viking' and 'Nero' were selected for larger fruit suitable for jam-making, and because they are self-fertile only one plant is needed to produce fruit.[14]
Juice from these berries is astringent and not sweet, but high in vitamin C and antioxidants. The berries can be used to make wine, jam, syrup, juice, soft spreads, and tea.[14] In the U.S., aronia berries are used in mass-marketed juice blends for color and marketed for their antioxidant properties. The Voruta label exports a Chokeberry wine from Lithuania. In Poland they are dried to make an herbal tea.[15] The tea is usually a blend with other more flavorful ingredients including blackcurrant.[14] Aronia is also used as a flavoring or colorant for beverages or yogurts.[14]
The red chokeberry's fruit is more palatable and can be eaten raw. It has a sweeter flavor than the black species and is used to make jam or pemmican.
Antioxidant qualities
Aronia melanocarpa (black chokeberry) has attracted scientific interest due to its deep purple, almost black pigmentation that arises from dense contents of phenolic phytochemicals, especially anthocyanins. Total anthocyanin content in chokeberries is 1480 mg per 100 g of fresh berries, and proanthocyanidin concentration is 664 mg per 100 g.[16][17] Both values are among the highest measured in plants to date.
The plant produces these pigments mainly in the skin of the berries to protect the pulp and seeds from constant exposure to ultraviolet radiation.[18] By absorbing UV rays in the blue-purple spectrum, pigments filter intense sunlight and thereby have a role assuring regeneration of the species. Brightly colorful pigmentation also attracts birds and other animals to consume the fruit and disperse the seeds in their droppings.
Anthocyanins not only contribute toward chokeberry's astringent property (that would deter pests and infections) but also give Aronia melanocarpa extraordinary antioxidant strength that combats oxidative stress in the fruit during photosynthesis.
A test tube measurement of antioxidant strength, the oxygen radical absorbance capacity or ORAC, demonstrates chokeberry with one of the highest values yet recorded—16,062 micromoles of Trolox Eq. per 100 g[19] (see this ORAC reference for antioxidant scores for 277 common foods).
There is growing appreciation for consumers to increase their intake of antioxidant-rich plant foods from colorful sources like berries, tree or citrus fruits, vegetables, grains, and spices. Accordingly, a deep blue food source such as chokeberry yields anthocyanins in high concentrations per serving, indicating potential value as a functional food or nutraceutical.
Analysis of anthocyanins in chokeberries has identified the following individual chemicals (among hundreds known to exist in the plant kingdom): cyanidin-3-galactoside, epicatechin, caffeic acid, quercetin, delphinidin, petunidin, pelargonidin, peonidin, and malvidin. All these except caffeic acid are members of the flavonoid category of antioxidant phenolics.
Efficacy in disease models
Chokeberries' rich antioxidant content may be beneficial as a dietary preventative for reducing the risk of diseases caused by oxidative stress. Among the models under evaluation where preliminary results show benefits of chokeberry anthocyanins are colorectal cancer,[20] cardiovascular disease,[21] chronic inflammation,[22] gastric mucosal disorders (peptic ulcer),[23] eye inflammation (uveitis)[24] and liver failure.[25]
References
1. ^ a b Potter, D., et al. (2007). Phylogeny and classification of Rosaceae. Plant Systematics and Evolution. 266(1–2): 5–43. [Referring to the subfamily by the name "Spiraeoideae"]
2. ^ "Aronia Medik.". Germplasm Resources Information Network. http://www.ars-grin.gov/cgi-bin/npgs/html/genus.pl?13463.
3. ^ a b "Photinia pyrifolia (Lam.) K.R. Robertson & Phipps". USDA PLANTS. http://plants.usda.gov/java/profile?symbol=PHPY4.
4. ^ a b "Photinia melanocarpa (Michx.) K.R. Robertson & Phipps". USDA PLANTS. http://plants.usda.gov/java/profile?symbol=PHME13.
5. ^ a b "Photinia floribunda". USDA PLANTS. http://plants.usda.gov/java/profile?symbol=PHFL9.
6. ^ Voss, E.G. 1985. Michigan Flora: A guide to the identification and occurrence of the native and naturalized seed-plants of the state. Part II: Dicots (Saururaceae–Cornaceae). Cranbrook Institute of Science and University of Michigan Herbarium, Ann Arbor, Michigan, U.S.A.
7. ^ http://www.msue.msu.edu/msue/imp/modzz/00001191.html
8. ^ http://www.laspilitas.com/plants/545.htm
9. ^ Robertson, K. R., J. B. Phipps, J. R. Rohrer, and P. G. Smith. 1991. A synopsis of genera in Maloideae (Rosaceae). Systematic Botany 16:376–394.
10. ^ Kalkman, C. 2004. Rosaceae. In The families and genera of vascular plants. Edited by K. Kubitzki. Springer, Berlin. pp. 343–386, isbn=3-540-06512-1. in Google books, page 377
11. ^ a b c d Alan S. Weakley (April 2008). "Flora of the Carolinas, Virginia, and Georgia, and Surrounding Areas". http://www.herbarium.unc.edu/flora.htm.
12. ^ Campbell C. S., R. C. Evans, D. R. Morgan, T. A. Dickinson, and M. P. Arsenault (2007). "Phylogeny of subtribe Pyrinae (formerly the Maloideae, Rosaceae): Limited resolution of a complex evolutionary history". Pl. Syst. Evol. 266: 119–145. doi:10.1007/s00606-007-0545-y.
13. ^ James W. Hardin ((May - Jun., 1973)). "The Enigmatic Chokeberries (Aronia, Rosaceae)". Bulletin of the Torrey Botanical Club 100 (3): 178–184. doi:10.2307/2484630. JSTOR 2484630.
14. ^ a b c d Steven A. McKay (March 17, 2004). "Demand increasing for aronia and elderberry in North America". New York Berry News 3 (11). http://www.fruit.cornell.edu/Berries/specialtyfru%20pdf/aroniaeldeberry.pdf.
15. ^ http://www.malwa.net.pl/oferta.html
16. ^ Wu, X., Gu, L., Prior, R. L., & McKay, S. (2004). Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia and Sambucus and their antioxidant capacity. J Agric Food Chem. 52 (26): 7846-7856.
17. ^ Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E., & Prior, R. L. (2006). Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. J Agric Food Chem. 54 (1): 4069–4075.
18. ^ Simon PW. Plant pigments for color and nutrition, United States Department of Agriculture, University of Wisconsin, 1996
19. ^ Nutrient Data Laboratory, Agriculture Research Service, US Department of Agriculture, Oxygen radical absorbance capacity (ORAC) of Selected Foods - 2007.[1]
20. ^ Lala, G., Malik, M., Zhao, C., He, J., Kwon, Y., Giusti, M. M., & Magnuson, B. A. (2006). Anthocyanin-rich extracts inhibit multiple biomarkers of colon cancer in rats. Nutr. Cancer 54 (1): 84-93
21. ^ Bell, D. R., & Gochenaur, K. (2006). Direct vasoactive and vasoprotective properties of anthocyanin-rich extracts. J Appl Physiol. 100 (4): 1164-70.
22. ^ Han, G.-L., Li, C.-M., Mazza, G., & Yang, X.-G. (2005). Effect of anthocyanin rich fruit extract on PGE2 produced by endothelial cells. Wei Sheng Yan Jiu. 34 (5): 581-4.
23. ^ Valcheva-Kuzmanova, S., Marazova, K., Krasnaliev, I., Galunska, B., Borisova, P., & Belcheva, A. (2005). Effect of Aronia melanocarpa fruit juice on indomethacin-induced gastric mucosal damage and oxidative stress in rats. Exp Toxicol Pathol. 56 (6): 385-92.
24. ^ Ohgami, K., Ilieva, I., Shiratori, K., Koyama, Y., Jin, X.-H., Yoshida, K., Kase, S., Kitaichi, N., Suzuki, Y., Tanaka, T., & Ohno, S. (2005). Anti-inflammatory effects of aronia extract on rat endotoxin-induced uveitis. Invest Ophthalmol Vis Sci. 46 (1): 275-81.
25. ^ Valcheva-Kuzmanova, S., Borisova, P., Galunska, B., Krasnaliev, I., & Belcheva, A. (2004). Hepatoprotective effect of the natural fruit juice from Aronia melanocarpa on carbon tetrachloride-induced acute liver damage in rats. Exp Toxicol Pathol. 56 (3): 195-201. (source - retrieved from http://en.wikipedia.org/wiki/Aronia on 2/23/2013)
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Spring is in the air, so a little deviation from rare fruit trees and vegetables.
Planting Literal Seeds and/or Seeds Of Truth Constitute A New Beginning And Blossoming
Spring is the most supportive season of all for new beginnings. Its very name and nature is just that, i.e., a rebirth. Whether we are talking away the old dry leaves and branches from our garden beds or doing the metaphorically from our minds, the same principle is operating in preparing the earthly or mental soil for new planting, we are making way for the best outcome – vibrant life and blossoming.
A seed when planted in fertile soil and well-tended produces the perfect out picturing of its potential in form. From a tomato seed, a tomato emerges. From the ‘seed’ of an intention, its full from emerges. But a seed must be sown on the right ground, be it a literal seed or the ‘seeds’ of truth as Jesus (Yeshua) Christ clearly brought out in Matthew the 13 chapter, “19 When any one heareth the word of the kingdom, and understandeth it not, then cometh the wicked one, and catcheth away that which was sown in his heart. This is he which received seed by the way side. 20 But he that received the seed into stony places, the same is he that heareth the word, and anon with joy receiveth it; 21 Yet hath he not root in himself, but dureth for a while: for when tribulation or persecution ariseth because of the word, by and by he is offended. 22 He also that received seed among the thorns is he that heareth the word; and the care of this world, and the deceitfulness of riches, choke the word, and he becometh unfruitful. 23 But he that received seed into the good ground is he that heareth the word, and understandeth it; which also beareth fruit, and bringeth forth, some an hundredfold, some sixty, some thirty.” Matther 13:19 to 23 (Authorized King James Bible: AV)
Every ‘seed’ contains within it all that it requires to be fully manifest under the right conditions. Yes, and through each stage of its development, it takes on a life of its wn., reaching out for whatever it needs to thrive.
Just as every plant seed is power packed with its full potential, and every intention is too, the same holds true for each of us. Spring offers a wonderful opportunity to re-connect with this elemental aspect of ourselves which we share with all life. The ‘soil’ is at its most fertile, having absorbed and not yet used the nutrients from the last season’s leavings. And that life potential within each of us is yet again awakening, offering up all kinds of inspiration,, dreams and ideas for ‘planting.’ So why not add some mental ‘gardening’ to our plans this spring, and let these perfect conditions support the fulfillment of our newest dreams? It is as easy as sowing seeds.
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the cashew (k?sh`, k?sh`), tropical American tree (Anacardium occidentale) of the family Anacardiaceae (sumac sumach, common name for some members of the Anacardiaceae, a family of trees and shrubs native chiefly to the tropics but ranging into north temperate regions and characterized by resinous and often acrid, sap. family), valued chiefly for the cashew nut of commerce. The tree's acrid sap is used in making a varnish that protects woodwork and books from insects. The fruit is kidney-shaped, about an inch in length, and has a double shell. The kernel, which is sweet, oily, and nutritious, is much used for food in the tropics after being roasted to destroy the caustic juice. It yields a light-colored oil said to be the equal of olive oil and is utilized in various culinary ways. In the West Indies it is used to flavor wine, particularly Madeira, and is imported into Great Britain for this purpose. The nut grows on the end of a fleshy, pear-shaped stalk, called the cashew apple, which is white, yellow, or red, juicy and slightly acid, and is eaten or fermented to make wine. Cashews are classified in the division Magnoliophyta, class Magnoliopsida, order Sapindales, family Anacardiaceae. [adopted from http://encyclopedia2.thefreedictionary.com/cashew on 1/03/213].
cashew
Cashew apples (hypocarp) and nuts of the domesticated cashew tree (Anacardium occidentale).
(credit: W.H. Hodge)
Edible seed or nut of Anacardium occidentale, a tropical and subtropical evergreen shrub or tree in the sumac family, native to tropical Central and South America. Important chiefly for its nuts, the tree also produces wood used for shipping crates, boats, and charcoal, and a gum similar to gum arabic. Related to poison ivy and poison sumac, it must be handled with care. The two-shelled nut is shaped like a large, thick bean. A brown oil between the two shells blisters human skin and is used as a lubricant and an insecticide and in the production of plastics. The nut is rich and distinctively flavoured. [source - retrieved from http://encyclopedia2.thefreedictionary.com/cashew on 1/03/2013]
HABITANT AND GROWTH
The tree is small and evergreen, growing to 10-12m (~32 ft) tall, with a short, often irregularly shaped trunk. The leaves are spirally arranged, leathery textured, elliptic to obovate, 4 to 22 cm long and 2 to 15 cm broad, with a smooth margin. The flowers are produced in a panicle or corymb up to 26 cm long, each flower small, pale green at first then turning reddish, with five slender, acute petals 7 to 15 mm long. The largest cashew tree in the world covers an area of about 7,500 square metres (81,000 sq ft).
The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or pear-shaped structure, a hypocarpium, that develops from the pedicel and the receptacle of the cashew flower. Called the cashew apple, better known in Central America as "marañón", it ripens into a yellow and/or red structure about 5–11 cm long. It is edible, and has a strong "sweet" smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste and tropical flavor that can be described as having notes of mango, raw green pepper, and just a little hint of grapefruit-like citrus.
The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands to become the cashew apple. Within the true fruit is a single seed, the cashew nut. Although a nut in the culinary sense, in the botanical sense the nut of the cashew is a seed. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the better-known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs. People who are allergic to cashew urushiols may also react to mango or pistachio which are also in the Anacardiaceae family. Some people are allergic to cashew nuts, but cashews are a less frequent allergen than nuts or peanuts.
Dispersal
While native to Northeast Brazil, the Portuguese took the cashew plant to Goa, India, between the years of 1560 and 1565. From there it spread throughout Southeast Asia and eventually Africa. It is now grown extensively in south Florida up to the Martin County line. [adapted from http://en.wikipedia.org/wiki/Cashew on 1/03/2013]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
REPRODUCTION
Cashew trees reproduce sexually with seeds. The cashew flowers are pollinated by bats and many kinds of insects, but they are also capable of self-pollination because they have some monoecious flowers. After pollination, the drupe requires 6 to 8 weeks to mature, with the pseudofruit developing in the last two weeks of the ripening process. The cashew kernel, found inside the shell of the drupe, is the seed of the plant. When the drupe and pseudofruit are ripe, they fall off the tree together. If it lands in moist soil, the seed can germinate within 4 days of falling.
Commercial growers usually raise their cashew crops from seeds. They soak the seeds in water to aid germination and plant them either in a pit at their permanent location or in a planting bag to be transplanted once they have grown large enough. Two to four seeds are planted in each hole, and a month is allowed for germination and growth. The weaker seedlings are then removed, leaving only the strongest one to mature. Seedlings grown in planting bags are transplanted after two months to their permanent location, but this must be done carefully because their roots are very sensitive. Since the cashew tree does not do well when transplanted, it is usually recommended that the trees be planted in their permanent locations, spaced 10 to 12 meters apart to allow them to fully mature. For the first 3 years, the seedlings should be supported against wind, provided with adequate shade, and regularly watered to hasten growth. During this time, intercropping is often practiced with fast-growing crops such as legumes, vegetables, tobacco, chilies, cotton, or peanuts. This allows productive use of the fields until the trees begin to bear fruit in their third year. The trees reach their maximum productivity after 10 years and continue producing fruit for the next 20 years or more. A single tree can produce 200 to 300 fruits in one year.
Cashews can also reproduce asexually through vegetative propagation. If a seedling with desirable traits, such as a high percentage of monoecious flowers (allows greater self-pollination), large fruit size, resistance to pests and disease, etc., is found, vegetative propagation allows growers to produce genetic copies of the tree, ensuring that the new trees will carry on the same traits. Many methods of vegetative reproduction are successful with cashews, including side grafting, wedge grafting, softwood grafting, air and ground layering, chip-budding, top-working, and cutting. As various methods of grafting are further tested and developed, they may become more widely used by farmers and cultivators due to the benefits of being able to select plants with desirable traits as opposed to growing them from seed, which usually results in a wide variety of offspring often unlike their parent plants.
Cashew trees require little attention after their first three years. If left alone, they will grow well and continue to produce fruit. Commercial growers may prune the trees, but pruning is usually limited to clearing away the shoots and lowest branches to make harvesting easier. The fields are weeded to protect the trees, especially around the bases of young trees. Fertilizer and manure are both beneficial to cashew trees. Fertilizers should contain nitrogen and phosphate, as well as zinc if the soil is deficient. Mulching helps retain moisture in the soil and prevents weed growth near the
Cashews are native to Brazil and were spread to India by the Portuguese in the 1500s. Since then, cashews have been introduced to East Africa, South America, Central America, and the West Indies. The main cultivators of cashews are Vietnam, Nigeria, India, Brazil, and Indonesia. The primary importer of cashews is the United States [46]. Japan, Australia, Canada, Hong Kong, Singapore, and many Middle Eastern countries also purchase large quantities of cashews.
The cashew is a tropical or sub-tropical plant that grows between latitudes of 25 degrees north and south. They are most often found growing in coastal areas. They do best in warm, humid weather, and the optimum temperature is 25 degrees Celsius (77 degrees Fahrenheit). The plants are very susceptible to frost, and temperatures should not fall below 10 degrees Celsius (50 degrees Fahrenheit). However, cashews are drought tolerant because of their extensive root systems. The best range for rainfall is between 1500 to 2000 mm per year. It is also important that they go through a dry season to stimulate flower growth and fruit production .
Cashew trees grow in many kinds of soil, even those soil types that would be intolerable to other plants. They prefer deep, well-drained soil that is sandy or loamy and has a pH of 4.5 to 6.5. They cannot grow in very hard clay, rocky soil, or soil with excess undrained water because it will damage the roots and cause them to rot.
Cashews are pollinated mostly by insects. Wild birds, bats, and other animals eat the cashew apples and aid in dispersal. Since the shell of the drupe is so toxic, causing severe burns to those who try to consume it, most animals eat the apple and throw away the drupe, which allows it to germinate, often in a new location. Humans also consume cashews, either raw or as part of other dishes.
Common pests that afflict the cashew tree include the tea mosquito, the stem and root borer, the leaf and blossom webber, the leaf minor, the shoot and inflorescence tip borer, and the apple and nut borer, as well as several species of thrips (small insects that afflict fruit trees and other plants). These pests can cause severe damage to the trees, especially young ones, by destroying new growth and burrowing inside the trunk, leaves, and fruit. Most pests can be killed using chemical sprays and insecticides.
Harvesting and Uses
Once the nuts are ripe they naturally fall from the tree. Workers harvest them off the ground, usually going through the fields every day to pick up the apples before they spoil . The apples and drupes are separated and processed. Before the cashew kernels can be eaten, they must be removed from their shells without being contaminated by the caustic oil. The removal from the shell is a long process with many steps. First, the drupes are dried for 1 to 3 days, which allows them to be stored until there are enough nuts to roast. Immediately before roasting, the drupes are soaked in water to prevent the kernels from breaking while being processed. The cashews are usually roasted in pans or other devices with holes in them, allowing the oil to be collected as it drains through the holes. Once roasted, the cashews are covered in sand or sawdust to remove any oil remaining on the shells.
Next, the shelling process begins. Cashews are usually shelled manually because of the difficulty in designing machines able to crack open the irregularly-shaped shell without breaking the kernel. While machines are sometimes used, the workers usually break open the shells using wooden hammers. The cashews kernels are separated from the shells and placed on racks in an oven to dry. This causes the testa (seed coat) to become brittle so it can easily be removed by hand. Last, broken and unevenly roasted kernels are sorted out and the good-quality kernels are vacuum-packed for shipping, allowing them to be stored for up to a year.
(Important Note: When roasting, sorting, and processing cashews, gloves and long clothes should be worn to protect any exposed skin from coming in contact with the oil. Cashew nutshell oil squirts from the nuts during roasting and may remain on the shells afterwards. The oil is toxic and will cause severe burns and itching if it gets on the skin.)
Although the kernels are the main product of cashew trees, many other parts of the tree are utilized as well. The cashew apples, though not exported, are often eaten in countries where the trees are grown. Cashew apples can be eaten raw and are also made into jellies, juices, and syrups. They may be dried, candied, preserved in syrup, or fermented and used to make alcoholic beverages such as brandy, gin, and a wine called Feni that is sold in India. Both the cashew kernels and cashew apples have many health benefits. The kernels are low in fat compared to some other nuts such as walnuts or peanuts, and they have plenty of healthy fatty acids, B vitamins, protein, potassium, zinc, iron, and fiber. They are also delicious and may be eaten by themselves or used in cooking. They are frequently used in candy and in Thai, Chinese, and Indian foods. The cashew apple is high in vitamin C, with even more than is found in oranges, and is also full of vitamins and minerals. Aside from food, the apples are also used in body care products such as anti-aging cremes, lotions, and shampoos .
Other products of the cashew tree are taken from the leaves, wood, bark, and shell. The toxic oil from the shell (cashew nutshell liquid) is collected during the roasting process. It is used to manufacture brake linings, insect repellents, resins, varnishes, and paints. The wood is used to make furniture and packing crates, and the gum is made into glue. The testa is used in animal feed . The leaves, bark, and kernels may be ground up and used in medicine and insect repellent, and the bark and testa both contain tannins and are used to tan leather. An edible cashew oil is produced from the kernels. This is not the same as cashew nutshell oil; it used in cooking and is similar to olive oil.
Parts of the cashew tree are also believed to have medicinal properties. The leaves and bark are made into tea and used to treat diarrhea, dysentery, and colic and to stop bleeding. Various parts of the cashew plant are also used for diabetes, influenza, ulcers, skin disorders, bronchitis, tonsillitis, and other throat problems, and as an antibacterial agent. [source - retrieved from http://creationwiki.org/Cashew on 1/03/2013]
Bottom of Form
How this tree and other plants absorb water from the ground. Plants have developed an effective system to absorb, translocate, store, and utilize water. Plants contain a vast network of conduits, which consists of xylem and phloem tissues. These conducting tissues start in the roots and continue up through the trunks of trees, into the branches and then into every leaf. Phloem tissue is made of living elongated cells that are connected to one another and responsible for translocating nutrients and sugars (carbohydrates), which are produced by leaves for energy and growth. The xylem is also composed of elongated cells but once the cells are formed, they die. The walls of the xylem cells still remain intact and serve as an excellent peipline to transport water from the roots to the leaves.
The main driving force of water uptake and transport into a plant is transpiration of water from leaves through specialized openings called stomata. Heat from the sun causes the water to evaporate, setting this ‘water chain’ in motion. The evaporation creates a negative water vapor pressure. Water is pulled into the leaf to replace the water that has transpired from the leaf. This pulling of water, or tension, occurs in the xylem of the leaf. Since the xylem is a continuous water column that extends from the leaf to the roots, this negative water pressure extends into the roots and results in water uptake from the soil. [adapted from: http://www.scientificamerican.com/article.cfm?id=follow-up-how-do-trees-ca ]
Clearly this clever water transport system shows a superior intelligence of the Creator (YHWH).
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the cattley guava, Psidium cattleianum Sabine (syns. P. littorale Raddi; P. chinense Hort.), is also known as the strawberry or purple guava, Chinese guava, Calcutta guava, araca da praia (Brazil), araza (Uruguay), cas dulce (Costa Rica), guayaba japonesa (Guatemala), and guayaba peruana (Venezuela). In Hawaii, the yellow-fruited is called waiawi, and the red-fruited waiawi ulaula.
Description
A fairly slow-growing shrub or small tree, the cattley guava generally ranges from 6.5 to 14 ft (2-4 m) tall but the yellow-fruited may attain 40 ft (12 m). Both have slender, smooth, brown-barked stems and branches, and alternate, evergreen, obovate, dark, smooth, glossy, somewhat leathery leaves 1 1/3 to 4 3/4 in (3.4-12 cm) long and 5/8 to 2 1/3 in (1.6-6 cm) wide. The fragrant flowers, 5/8 to 2 1/3 in(1.5-6 cm) wide are white with prominent stamens about 3/4 in (2 cm) long, and are borne singly or in 3's in the leaf axils. The fruit is round or obovoid, 1 to 1 1/2 in (2.5-4 cm) long, tipped with the protruding 4- to 5-parted calyx; thin-skinned, dark-red or purple-red or, in variety lucidum, lemon-yellow. Red-skinned fruits have white flesh more or less reddish near the skin. Yellow-skinned fruits have faintly yellowish flesh. In both types, the flesh is aromatic, about 1/8 in (3 mm) thick, surrounding the central juicy, somewhat translucent pulp filled with hard, flattened-triangular seeds 3/32 in (2.5 mm) long. Free of the muskiness of the common guava, the flavor is somewhat strawberry-like, spicy, subacid.
Origin and Distribution
The cattley guava is believed native to the lowlands of eastern Brazil, especially near the coast. It is cultivated to a limited extent in other areas of South America and Central America and in the West Indies, Bermuda, the Bahamas, southern and central Florida and southern California. A commercial planting of about 3,000 trees was established at La Mesa, California, around 1884 and the trees were still producing heavily a half century later. Today there is much more use of the cattley guava as an ornamental hedge than as a fruit tree. It is grown occasionally in subtropical Africa, and in highlands of the Philippines at elevations up to 5,000 ft (1,500 m), India, Ceylon and Malaya. It was introduced into Singapore in 1877 and at various times thereafter but failed to survive at low altitudes. In Hawaii, it has become naturalized in moist areas, forming dense, solid stands, and is subject to eradication in range lands. It is one of the major "weed trees" of Norfolk Island; has escaped into pastures and woods at elevations between 1,500 and 3,000 ft (457-914 m) in Jamaica.
Climate
The red cattley guava is hardier than the common guava and can survive temperatures as low as 22º F (-5.56º C). It can succeed wherever the orange is grown without artificial heating. The yellow is tenderer and its climatic requirements are similar to those of the lemon. Both kinds flourish in full sun.
Soil
The cattley guava does well in limestone and poor soils that would barely support other fruit trees. It is shallow-rooted but the red type is fairly drought tolerant. The yellow is able to endure flooding for short periods.
Propagation
The tree is not easily multiplied by budding or grafting because of its thin bark. It can be propagated by layering or rooting of soft tip cuttings or root cuttings, but is usually grown from seed even though seedlings of the red type vary in habit of growth, fruit size and seediness, also bearing season. The yellow comes fairly true from seed.
Culture
Cultural information is scant except that irrigation is necessary to obtain full-size fruits on poor soil, and the tree benefits from mulching when grown in limestone. Seedlings are set out 10 ft (3 m) apart in rows 10 ft (3 m) apart.
Cropping and Yield
On good soil and under irrigation, the cattley guava has yielded 30 tons from 5 acres (2 ha). In India, it bears two crops a year, one in July and August and another in January and February. Near the coast in California, fruits ripen continuously from August to March; inland the season is shorter, October to December.
Keeping Quality
The fresh fruit is very perishable when fully ripe and can be kept only 3 to 4 days at room temperature. For shipping, the fruit must be picked slightly unripe, handled carefully and refrigerated during transit. Generally it is sent to local processors instead of to fresh fruit markets. Hawaiian-grown fruits, slightly underripe, were stored at 32º to 36º F (0º-2.22º C) for a month and were found shriveled and decomposed. Accordingly, much higher temperatures are recommended.
Pests and Diseases
The cattley guava is usually reported as disease- and pest-free. In California, there are occasional infestations of the greenhouse thrips (Heliothrips haemorrhoidalis). The Caribbean fruit fly attacks the fruits in southern Florida and wherever this pest abounds. In India, birds compete with humans for the ripe fruits.
Food Uses
Cattley guavas are eaten out-of-hand without preparation except the removal of the calyx. A delicious puree or tart-filling can be made by trimming and cooking 6 cups of red cattleys with 1 cup water and 2 cups granulated sugar and pressing through a sieve. The resulting 3 cups of puree will be subacid, spicy and a dull, old-rose in color. Commercial growers ship to, factories which convert the fruits into jelly, jam, butter, paste and sherbet. In Hawaii, either half-ripe or full-ripe cattleys are cut in half, boiled, and the juice strained to make ade or punch.
Food Value
Analyses of ripe fruits in the Philippines, Hawaii and Florida have shown the following constituents:
Yellow: seeds, 10.3%; water, 84.2%; ash, 0.63-0.75%; crude fiber, 3.87%; protein, 0.80%; fat, 0.42%; total sugar, 4.32-10.01%.
Red or Yellow: ascorbic acid, 22-50 mg/100 g. Calories per 2.2 lbs (1 kg), 268. [source - retrieved from http://www.hort.purdue.edu/newcrop/morton/cattley_guava.html on 1/03/2013]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Preventative measures:A Risk Assessment of Psidium cattleianum for Hawai‘i and other Pacific islands was prepared.The alien plant screening system is for use in Pacific islands. The result is a score of 18 and a recommendation of: “Likely to cause significant ecological or
Close up of Cattley guava (Psidium cattleianum).
economic harm in Hawai‘i and on other Pacific Islands as determined by a high WRA score, which is based on published sources describing species biology and behaviour in Hawai‘i and/or other parts of the world.”
Physical: Because of the huge quantities of seed that are dispersed by feral pigs, and other exotic invasive species, feral species management is a practical and necessary first step in strawberry guava management. Manual and mechanical control measures work reasonably well and are recommended where practical. Seedlings and saplings originating from seed can be uprooted. Uprooted plants may resprout or re-root in areas with greater than 2000mm of rain/year or drier areas after prolonged rain, especially if the plants are set on the ground. Manual and mechanical methods are less effective on root sprouts.Biological: Biological control is the only feasible long-term management strategy for strawberry guava. However, until recently, biological control has been perceived as unfeasible because common guava, grown commercially in Hawai‘i, is a congener of strawberry guava. Biological control is being reexamined. Several insects defoliate strawberry guava in its natural range, it is possible that insect biological control agents could be found that do not attack common guava. Memoranda of agreement has been concluded between the University of Hawai‘i and two Brazilian Universities to locate species attacking strawberry guava and not common guava. It is thought that highly specific insect pests can be found because common guava and strawberry guava are sympatric in their natural range. [source - retrieved from http://informedfarmers.com/cattley-guava-psidium/ on //2013]
Psidium cattleianum,[1][2] named in honour of notable English horticulturist Sir William Cattley, commonly known as Cattley guava or Peruvian guava, is a small tree (2–6 m tall), bearing small red or yellow fruit, which are somewhat sour but sometimes eaten or made into jam. The red-fruited variety is known as strawberry guava; the yellow-fruited variety is known as lemon guava, and in Hawaii as waiaw?. Native to Brazil and adjacent tropical South America, it is closely related to common guava (P. guajava), and like that species is a widespread, highly invasive species in tropical areas, especially Hawai?i. It tends to form dense, monotypic stands which prevent regrowth of native species, and is very difficult to eradicate; it also provides refuge for fruit flies which cause extensive agricultural damage.[3] As an invasive species, it is sometimes erroneously called Chinese guava. [source - retrieved from http://en.wikipedia.org/wiki/Cattley_Guava on 1/03/2013]
How this tree and other plants absorb water from the ground. Plants have developed an effective system to absorb, translocate, store, and utilize water. Plants contain a vast network of conduits, which consists of xylem and phloem tissues. These conducting tissues start in the roots and continue up through the trunks of trees, into the branches and then into every leaf. Phloem tissue is made of living elongated cells that are connected to one another and responsible for translocating nutrients and sugars (carbohydrates), which are produced by leaves for energy and growth. The xylem is also composed of elongated cells but once the cells are formed, they die. The walls of the xylem cells still remain intact and serve as an excellent peipline to transport water from the roots to the leaves.
The main driving force of water uptake and transport into a plant is transpiration of water from leaves through specialized openings called stomata. Heat from the sun causes the water to evaporate, setting this ‘water chain’ in motion. The evaporation creates a negative water vapor pressure. Water is pulled into the leaf to replace the water that has transpired from the leaf. This pulling of water, or tension, occurs in the xylem of the leaf. Since the xylem is a continuous water column that extends from the leaf to the roots, this negative water pressure extends into the roots and results in water uptake from the soil. [adapted from: http://www.scientificamerican.com/article.cfm?id=follow-up-how-do-trees-ca ]
Clearly this clever water transport system shows a superior intelligence of the Creator (YHWH).
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Amaranthus species.
Amaranthaceae
Amaranth, Achis, achita, african spinach, amarante, bledos, bondue, bush greens, choito, coimi, coyo, cuime, green leaf, buautli, Indian spinach, Joseph's-coat, kiwicha, livid amaranth, love-lies-bleeding, millmi, pale-seeded amaranth, pigweed, princess-feather, purple amaranth, quintonil, redroot, spinach-grass, Surinam spinach, wild beet, wild blite
Many species are used including:
* Amaranthus atropurpureus - Lal-nati
* A. caudatus - Pendant amaranth, Love-lies-bleeding, Tassel flower
* A. cruentus - Mexican grain amaranth, Purple amaranth, Prince's feather
* A. cruentus x A. powellii - Hopi red-dye, Komo
* A. dubius - Khada sag, Bayam bhaji
* A. graecizans - Prostrate amaranth
* A. hybridus - pigweed, wild beet
* A. hypochondriacas - Guegui, Bledo, Ramdana
* A. lividus - Purple amaranth
* A. mantegazzianus - Quinoa de Castilla
* A. paniculatus - Reuzen amaranth
* A. quitensis - Ataco, Sangorache
* A. retroflexus - Redroot pigweed
* A. spinosus - Blero Spinach, Calaloo, Calalu, Prickly amaranth
* A. tricolor - Tampala, Joseph's coat
* A. viridus - Green amaranth, Bayam hedjo
NewCROP has Amaranth information at:
Non-Shattering Grain Amaranth Populations—D.M. Brenner
Response of Grain Amaranth Production to Density and Fertilization in Tarija, Bolivia—V. Apaza-Gutierrez, A. Romero-Saravia, F.R. Guillén-Portal, and D.D. Baltensperger
Grain Amaranth—Charles S. Kauffman and Leon E. Weber
Amaranth Rediscovered—Gilbert F. Stallknecht and J.R. Schulz-Schaeffer
Amaranth Production in Mexico and Peru—Daniel K. Early
Simply Inherited Genetic Variation in Grain Amaranth (Abstract)—P.A. Kulakow
Hybridization of Grain Amaranths: Implications for Long-term Development (Abstract)—J.W Lehmann and R.L. Clark
Amaranth Intercropping Techniques of Andean Quechua Peasants (Abstract)—Daniel K. Early
Row Spacing and Population Effects on Yield of Grain Amaranth in North Dakota—T.L. Henderson, A.A. Schneiter, and N. Riveland
Amaranth: New Crop Opportunity—Robert L. Myers
Grain Amaranth Harvest Timeliness in Eastern North Dakota—S.A. Fitterer, B.L. Johnson, and A.A. Schneiter
Determining Amaranth and Canola Suitability in Missouri Through Geographic Information Systems Analysis—Robert L. Myers
Field Evaluation of Grain Amaranth in Chile—Marisol Berti, Humberto Serri, Rosemarie Wilckens, and Inés Figueroa
Variability in 'Plainsman' Grain Amaranth—F.R. Guillen-Portal, D.D. Baltensperger, L.A. Nelson, and N. D'Croz-Mason
Plant Population Influence on Yield and Agronomic Traits in 'Plainsman' Grain Amaranth—F.R. Guillen-Portal, D.D. Baltensperger, and L.A. Nelson
Amaranth: Alternative Field Crops Manual, University of Wisconson Cooperative Extension Service, University of Minnesota Extension Service, Center for Alternative Plant & Animal Products
Neglected Crops: 1492 from a Different Perspective. 1994. J.E. Hernándo Bermejo and J. León (eds.).
Amaranthus cruentus, Amaranthus hypochondriacus
Amaranthus caudatus
Vegetable amaranth
Vegetable Amaranths: Cultivar Selection for Summer Production in the South—Ramsey L. Sealy, E.L McWilhams, J. Novak, F. Fong, and C.M. Kenerley
Population Density and Soil pH Effects on Vegetable Amaranth Production—Bharat P. Singh and Wayne F. Whitehead
Management Methods for Producing Vegetable Amaranth—Bharat P. Singh and Wayne F. Whitehead
Evaluation of Tropical Leaf Vegetables in the Virgin Islands—Manuel C. Palada and Stafford M.A. Crossman
New Crops in the U.S. National Plant Germplasm System—Henry L. Shands and George A. White
Chinese Amaranth In: Magness, J.R. et al. 1971. Food and feed crops of the United States.
Blero Spinach In: Magness, J.R. et al. 1971. Food and feed crops of the United States.
Outside links to more Amaranth info:
Kiwicha can be found in Lost Crops of the Incas from National Academy Press
Amaranth Grain Production in Nebraska
All about Amaranths (Chinese Spinach) from Texas A & M University.
(source - retrieved from http://www.hort.purdue.edu/newcrop/nexus/amaranthus_spp_nex.html on 3/8/2013)
And an encyclopedia says, “"Amarantus" redirects here. For the ancient Greek writer, see Amarantus of Alexandria. For other uses, see Amaranth (disambiguation). Amaranthus, collectively known as amaranth, is a cosmopolitan genus of annual or short-lived perennial plants. Catkin-like cymes of densely packed flowers grow in summer or autumn.[1] Approximately 60 species are recognized, with inflorescences and foliage ranging from purple and red to green or gold. Members of this genus share many characteristics and uses with members of the closely related genus Celosia.
Although several species are often considered weeds, people around the world value amaranths as leaf vegetables, cereals, and ornamental plants.
"Amaranth" derives from Greek [2] (amarantos), "unfading," with the Greek word for "flower," ????? (anthos), factoring into the word's development as "amaranth." The more accurate "amarant" is an archaic variant.
Amaranthus shows a wide variety of morphological diversity among and even within certain species. Although the family (Amaranthaceae) is distinctive, the genus has few distinguishing characters among the 70 species included.[3] This complicates taxonomy and Amaranthus has generally been considered among systematists as a "difficult" genus.[4]
Formerly, Sauer (1955) classified the genus into two subgenera, differentiating only between monoecious and dioecious species: Acnida (L.) Aellen ex K.R. Robertson and Amaranthus.[4] Although this classification was widely accepted, further infrageneric classification was (and still is) needed to differentiate this widely diverse group.
Currently, Amaranthus includes three recognized subgenera and 70 species, although species numbers are questionable due to hybridization and species concepts.[5] Infrageneric classification focuses on inflorescence, flower characters and whether a species is monoecious/dioecious, as in the Sauer (1955) suggested classification.[3] A modified infrageneric classification of Amaranthus was published by Mosyakin & Robertson (1996) and includes three subgenera: Acnida, Amaranthus, and Albersia. The taxonomy is further differentiated by sections within each of the subgenera.[6]
Amaranth seed
Several species are raised for amaranth "grain" in Asia and the Americas. This should more correctly be termed "pseudograin" (see below).
Ancient amaranth grains still used to this day include the three species, Amaranthus caudatus, Amaranthus cruentus, and Amaranthus hypochondriacus.[8] Although amaranth was cultivated on a large scale in ancient Mexico, Guatemala, and Peru, nowadays it is only cultivated on a small scale there, along with India, China, Nepal, and other tropical countries; thus, there is potential for further cultivation in those countries, as well as in the U.S. In a 1977 article in Science, amaranth was described as "the crop of the future."[9] It has been proposed as an inexpensive native crop that could be cultivated by indigenous people in rural areas for several reasons:
1. It is easily harvested.
2. Its seeds are a good source of protein. Compared to other grains, amaranth is unusually rich in the essential amino acid lysine.[10] Common grains such as wheat and corn are comparatively rich in amino acids that amaranth lacks; thus, amaranth and other grains can complement each other.[11][12][13]
3. The seeds of Amaranthus species contain about thirty percent more protein than cereals like rice, sorghum and rye.[11] In cooked and edible forms, amaranth is competitive with wheat germ and oats - higher in some nutrients, lower in others.[14]
4. It is easy to cook. As befits its weedy life history, amaranth grains grow very rapidly and their large seedheads can weigh up to 1 kilogram and contain a half-million seeds in three species of amaranth.[13]
Kiwicha, as amaranth is known today in the Andes, was one of the staple foodstuffs of the Incas. Known to the Aztecs as huautli, it is thought to have represented up to 80% of their caloric consumption before the conquest. Another important use of amaranth throughout Mesoamerica was to prepare ritual drinks and foods. To this day, amaranth grains are toasted much like popcorn and mixed with honey, molasses or chocolate to make a treat called alegría, meaning "joy" in Spanish. Diego Duran described the festivities for Huitzilopochtli, a blue hummingbird god. (Real hummingbirds feed on amaranth flowers.) The Aztec month of Panquetzaliztli (7 December to 26 December) was dedicated to Huitzilopochtli. People decorated their homes and trees with paper flags; there were ritual races, processions, dances, songs, prayers, and finally human sacrifices. This was one of the more important Aztec festivals, and the people prepared for the whole month. They fasted or ate very little; a statue of the god was made out of amaranth (huautli) seeds and honey, and at the end of the month, it was cut into small pieces so everybody could eat a little piece of the god. After the Spanish conquest, cultivation of amaranth was outlawed, while some of the festivities were subsumed into the Christmas celebration.
Because of its importance as a symbol of indigenous culture, its gluten-free palatability, easy to cook, and its protein particularly well suited to human nutritional needs, interest in grain amaranth (especially A. cruentus and A. hypochondriacus) revived in the 1970s. It was recovered in Mexico from wild varieties and is now commercially cultivated. It is a popular snack sold in Mexico, sometimes mixed with chocolate or puffed rice, and its use has spread to Europe and parts of North America. Amaranth and quinoa are called pseudograins because of their flavor and cooking similarities to grains.
Amaranth seed flour
Amaranth seed flour has been evaluated as an additive to wheat flour by food specialists. To determine palatability, different levels of amaranth grain flour were mixed with the wheat flour and baking ingredients (1% salt, 2.5% fat, 1.5% yeast, 10% sugar and 52–74% water), fermented, molded, pan-proved and baked. The baked products were evaluated for loaf volume, moisture content, color, odor, taste and texture. The amaranth containing products were then compared with bread made from 100% wheat flour. The loaf volume decreased by 40% and the moisture content increased from 22 to 42% with increase in amaranth grain flour. The study found that the sensory scores of the taste, odor color and texture decreased with increasing amounts of amaranth. Generally, above 15% amaranth grain flour, there were significant differences in the evaluated sensory qualities and the high amaranth-containing product was found to be of unacceptable palatability to the population sample that evaluated the baked products.[15]
Leaves, roots, and stems
Amaranth species are cultivated and consumed as a leaf vegetable in many parts of the world. There are four species of Amaranthus documented as cultivated vegetables in eastern Asia: Amaranthus cruentus, Amaranthus blitum, Amaranthus dubius, and Amaranthus tricolor.[16]
In Indonesia and Malaysia, leaf amaranth is called bayam, while the Tagalogs in the Philippines call the plant kilitis or "kulitis". The Ilocanos (Philippines) call it "kalunay". In the state of Uttar Pradesh and Bihar in India, it is called Chaulai and is a popular green leafy vegetable (referred to in the class of vegetable preparations called saag). It is called Chua in Kumaun area of Uttarakhand, where it is a popular red-green vegetable. In Karnataka state in India, it is called Harive It is used to prepare curries like Hulee, palya, Majjigay-hulee and so on. In the state of Kerala, it is called 'Cheera' and is consumed by stir-frying the leaves with spices and red chillies to make 'Cheera Thoran'. In Tamil Nadu State, and is regularly consumed as a favourite dish, where the greens are steamed, and mashed, with light seasoning of salt, red chillis and cumin. It is called keerai masial In Andhra Pradesh this leaf is added in preparation of a popular dal called thotakura pappu (Telugu). In Maharashtra, it is called "Shravani Maath" (literally grown in month of Shravan) and it is available in both red and white colour. In Orissa, it is called "Khada saga", it is used to prepare 'Saga Bhaja', in which the leaf is fried with chillies and onions.
The root of mature amaranth is a popular vegetable. It is white and cooked with tomatoes or tamarind gravy. It has a milky taste and is alkaline.
In China, the leaves and stems are used as a stir-fry vegetable, or in soups, and called ?? (Mandarin Pinyin: xiàncài; Cantonese Jyutping: jin6 coi3) with variations in various dialects). Amaranth greens are believed to help enhance eyesight. In Vietnam, it is called rau d?n and is used to make soup. There are two species popular as edible vegetable in Vietnam: d?n ??- amaranthus tricolor and d?n c?m or d?n tr?ng- amaranthus viridis.
A traditional food plant in Africa, amaranth has the potential to improve nutrition, boost food security, foster rural development and support sustainable land care.[17] In East Africa, amaranth leaf is known in chewa as bonongwe, and in Swahili as mchicha, as terere in Kikuyu, Meru and Embu; and as telele in Kamba. In Bantu regions of Uganda it is known as doodo.[18] It is recommended by some doctors for people having low red blood cell count. It is also known among the Kalenjin as a drought crop (chepkerta). In Lingala (spoken in the Congo), it is known as l?ngal?nga or bít?kut?ku.[19] In Nigeria, it is a common vegetable and goes with all Nigerian starch dishes. It is known in Yoruba as efo tete or arowo jeja (meaning "we have money left over for fish"). In the Caribbean, the leaves are called bhaji in Trinidad and callaloo in Jamaica, and are stewed with onions, garlic and tomatoes, or sometimes used in a soup called pepperpot soup.
In Greece, green amaranth (Amaranthus viridis) is a popular dish and is called vlita or vleeta. It is boiled, then served with olive oil and lemon like a salad, usually alongside fried fish. Greeks stop harvesting the plant (which usually grows wild) when it starts to bloom at the end of August.
In Sri Lanka, it is called "koora thampala". Sri Lankans cook it and eat it with rice. Fiji Indians call it choraiya bhaji.
Dyes
The flowers of the 'Hopi Red Dye' amaranth were used by the Hopi (a tribe in the western United States) as the source of a deep red dye. There is also a synthetic dye that has been named "amaranth" for its similarity in color to the natural amaranth pigments known as betalains. This synthetic dye is also known as Red No. 2 in North America and E123 in the European Union.[20]
Ornamentals
The genus also contains several well-known ornamental plants, such as Amaranthus caudatus (love-lies-bleeding), a native of India and a vigorous, hardy annual with dark purplish flowers crowded in handsome drooping spikes. Another Indian annual, A. hypochondriacus (prince's feather), has deeply veined lance-shaped leaves, purple on the under face, and deep crimson flowers densely packed on erect spikes.
Amaranths are recorded as food plants for some Lepidoptera (butterfly and moth) species including the nutmeg moth and various case-bearer moths of the genus Coleophora: C. amaranthella, C. enchorda (feeds exclusively on Amaranthus), C. immortalis (feeds exclusively on Amaranthus), C. lineapulvella and C. versurella (recorded on A. spinosus).
Nutritional value
Amaranth greens, also called Chau lai (Hindi) and Chu or Chua (Kumauni), Chinese spinach, hinn choy or yin tsoi (simplified Chinese: ??; traditional Chinese: ??; pinyin: xiàncài); callaloo in the Caribbean, dhantinasoppu / harive (Kannada); (Telugu); Rajgira (Marathi); (Tamil); cheera ??? (Malayalam); bayam (Indonesian); phak khom (Thai); tampala, or quelite (Oriya); Khada Saga, are a common leaf vegetable throughout the tropics and in many warm temperate regions.
Cooked amaranth leaves are a good source of vitamin A, vitamin C, and folate; they are also a complementing source of other vitamins such as thiamine, niacin, and riboflavin, plus some dietary minerals including calcium, iron, potassium, zinc, copper, and manganese. Cooked amaranth grains are a complementing source of thiamine, niacin, riboflavin, and folate, and dietary minerals including calcium, iron, magnesium, phosphorus, zinc, copper, and manganese - comparable to common grains such as wheat germ, oats and others.[14]
Amaranth seeds contain lysine, an essential amino acid, limited in other grains or plant sources.[21] Most fruits and vegetables do not contain a complete set of amino acids, and thus different sources of protein must be used. Amaranth too is limited in some essential amino acids, such as leucine and threonine.[22][23] Amaranth seeds are therefore promising complement to common grains such as wheat germ, oats, corn because these common grains are abundant sources of essential amino acids found to be limited in amaranth.[24][25]
Amaranth may be a promising source of protein to those who are gluten sensitive, because unlike the protein found in grains such as wheat and rye, its protein does not contain gluten.[26] According to a 2007 report, amaranth compares well in nutrient content with gluten-free vegetarian options such as buckwheat, corn, millet, wild rice, oats and quinoa.[27][28]
Several studies have shown that like oats, amaranth seed or oil may be of benefit for those with hypertension and cardiovascular disease; regular consumption reduces blood pressure and cholesterol levels, while improving antioxidant status and some immune parameters.[29][30][31] While the active ingredient in oats appears to be water-soluble fiber, amaranth appears to lower cholesterol via its content of plant stanols and squalene.
Amaranth remains an active area of scientific research for both human nutritional needs and foraging applications. Over 100 scientific studies suggest a somewhat conflicting picture on possible anti-nutritional and toxic factors in amaranth, more so in some particular strains of amaranth. Lehmann, in a review article, identifies some of these reported anti-nutritional factors in amaranth to be phenolics, saponins, tannins, phytic acid, oxalates, protease inhibitors, nitrates, polyphenols and phytohemagglutinins.[32] Of these, oxalates and nitrates are of more concern when amaranth grain is used in foraging applications. Some studies suggest thermal processing of amaranth, particularly in moist environment, prior to its preparation in food and human consumption may be a promising way to reduce the adverse effects of amaranth's anti-nutritional and toxic factors.
As a weed
Not all amaranth plants are cultivated. Most of the species from Amaranthus are summer annual weeds and are commonly referred to as pigweeds.[33] These species have an extended period of germination, rapid growth, and high rates of seed production,[33] and have been causing problems for farmers since the mid-1990s. This is partially due to the reduction in tillage, reduction in herbicidal use and the evolution of herbicidal resistance in several species where herbicides have been applied more often.[34] The following 9 species of Amaranthus are considered invasive and noxious weeds in the U.S and Canada: A. albus, A. blitoides, A. hybridus, A. palmeri, A. powellii, A. retroflexus, A. spinosus, A. tuberculatus, and A. viridis.[35]
A new herbicide-resistant strain of Amaranthus palmeri has appeared; it is Glyphosate-resistant and so cannot be killed by the widely used Roundup herbicide. Also, this plant can survive in tough conditions. This could be of particular concern to cotton farmers using Roundup Ready cotton.[36] The species Amaranthus palmeri (Palmer amaranth) causes the greatest reduction in soybean yields and has the potential to reduce yields by 17-68% in field experiments.[33] Palmer amaranth is among the "top five most troublesome weeds" in the southeast of the United States and has already evolved resistances to dinitroanilines and acetolactate synthase inhibitors.[37] This makes the proper identification of Amaranthus species at the seedling stage essential for agriculturalists. Proper weed control needs to be applied before the species successfully colonizes in the crop field and causes significant yield reductions.
Beneficial weed
Pigweed can be a beneficial weed, as well as a companion plant, serving as a trap for leaf miners and some other pests, as well as sheltering ground beetles (which prey upon insect pests) and breaking up hard soil for more delicate neighboring plants.
Seed saving
There are a multitude of varieties which cross with one another very easily. Even some species have been found to cross with one another e.g. Amaranthus caudatus and Amaranthus hypochondriacus. For most types, flowering occurs as the days become shorter.
Being wind-pollinated, they will cross with one another if less than 400 metres apart at flowering time. The seed heads mature gradually from bottom to top. Careful selection is needed every time a plant is chosen for seed. Inferior individuals should be rogued, or pulled out, before they can flower and pollinate better plants.
To maximise seed harvest, shake the near-mature seed heads into a paper bag or onto a canvas. If the growing area is large, it is faster to cut the heads all at once when most of the seeds are ripe. The fully ripened heads tend to drop their seeds.
Dry for a week and thresh the heads with gloved hands or feet on canvas as the chaff is somewhat prickly. The seeds may be lost when winnowing because the chaff and seeds are of similar size and the seeds are of a light weight. If you heap uncleaned seeds in a bowl and toss them, the light debris will concentrate on the top and can be blown away. Repeat this until only seeds remain.[38]
References
1. ^ RHS A-Z encyclopedia of garden plants. United Kingdom: Dorling Kindersley. 2008. pp. 1136. ISBN 1405332964.
2. ^ Liddell & Scott, A Greek-English Lexicon, s.v. ?????????
3. ^ a b Juan et al. (2007). "Electrophoretic characterization of Amaranthus L. seed proteins and its systematic implication". Botanical Journal of the Linnean Society 155: 57–63. doi:10.1111/j.1095-8339.2007.00665.x.
4. ^ a b Costea M, DeMason D (2001). "Stem morphology and anatomy in Amaranthus L. (Amaranthaceae)- Taxonomic significance". Journal of the Torrey Botanical Society 128 (3): 254–281. doi:10.2307/3088717.
5. ^ Judd et al. (2008). Plant Systematics: A Phylogenetic Approach, Third Edition. Sinauer Associates, Inc. Sunderland, MA
6. ^ Mosyakin & Robertson (1996). "New infrageneric taxa and combinations in Amaranthus (Amaranthaceae)". Ann. Bot. Fennici 33: 275–281.
7. ^ The Plant List - Amaranthus acutilobus
8. ^ Costea et al. (2006). Delimitation of A. cruentus L. and A. caudatus L. using micromorphology and AFLP analysis: an application in germplasm identification. Genetic Resources and Crop Evolution 53: 1625-1633.
9. ^ Marx (1977). Speaking of Science: Amaranth: A Comeback for the Food of the Aztecs? Science 198(4312): 40.
10. ^ http://foodwiki.com/vprotein/default/chart?combo=1059
11. ^ a b De Macvean & Pöll (1997). Chapter 8: Ethnobotany. Tropical Tree Seed Manual, USDA Forest Service, edt. J.A Vozzo.
12. ^ http://foodwiki.com/vprotein/default/index?filter=all+foods&opt=maximize+efficiency&protein=25.0&q=Amaranth%2C+uncooked
13. ^ a b Tucker, J. (1986). Amaranth: the once and future crop. Bioscience 36(1): 9-13.
14. ^ a b "USDA nutrient database, search for: cooked amaranth, wheat germ, oats". http://www.nal.usda.gov/fnic/foodcomp/search/.
15. ^ Jerome Ayo (2001). "THE EFFECT OF AMARANTH GRAIN FLOUR ON THE QUALITY OF BREAD". International Journal of Food Properties 4 (2). doi:10.1081/JFP-100105198. http://www.tandfonline.com/doi/abs/10.1081/JFP-100105198.
16. ^ Costea (2003). Notes on Economic Plants. Economic Botany 57(4): 646-649
17. ^ "Amaranth". Lost Crops of Africa: Volume II: Vegetables. Lost Crops of Africa. 2. National Academies Press. 2006-10-27. ISBN 978-0-309-10333-6. OCLC 79635740 34344933 79635740. http://books.nap.edu/openbook.php?record_id=11763&page=35. Retrieved 2008-07-15.
18. ^ Goode,. Edible plants of Uganda. Food and Agriculture Organization of the United Nations.
19. ^ Enama, M. (1994). "Culture: The missing nexus in ecological economics perspective". Ecological Economics 10 (10): 93–95. doi:10.1016/0921-8009(94)00010-7.
20. ^ "The following color additives are not authorized for use in food products in the United States: (1) Amaranth (C.I. 16185, EEC No. E123, formerly certifiable as FD&C red No. 2);" FDA/CFSAN Food Compliance Program: Domestic Food Safety Program
21. ^ Reference Library | WholeHealthMD
22. ^ Ricardo Bressani, Luiz G. Elias and Arnoldo Garcia-Soto (1989). "Limiting amino acids in raw and processed amaranth grain protein from biological tests". Plant foods for human nutrition (Kluwer Academic Publishers) 39 (3): 223–234. doi:10.1007/BF01091933.
23. ^ Kaufmann Weber et al (1998). "Advances in New Crops". Purdue University. http://www.hort.purdue.edu/newcrop/proceedings1990/v1-TOC.html.
24. ^ "Chemical Composition of the Above-ground Biomass of Amaranthus cruentus and A. hypochondriacus". ACTA VET. BRNO 75: 133–138. 2006. http://actavet.vfu.cz/pdf/200675010133.pdf.
25. ^ "Amaranth - Alternative Field Crops Manual". University of Wisconsin & University of Minneasota. http://www.hort.purdue.edu/newcrop/afcm/amaranth.html. Retrieved September 2011.
26. ^ 10 Reasons to Use Amaranth in Your Gluten-Free Recipes, by Teri Gruss, URL accessed Oct 2009.
27. ^ "The gluten-free vegetarian". Practical Gastroenterology: 94–106. May 2007. http://www.practicalgastro.com/pdf/May07/May07PaganoArticle.pdf.
28. ^ Gallagher, E.; T. R. Gormley, E. K. Arendt. "Recent advances in the formulation of gluten-free cereal-based products". Trends in Food Science & Technology 15 (3-4): 143–152. doi:10.1016/j.tifs.2003.09.012. http://www.sciencedirect.com/science/article/pii/S0924224403002590. Retrieved 2011-06-26.
29. ^ Czerwi?ski J, Bartnikowska E, Leontowicz H, et al. (Oct 2004). "Oat (Avena sativa L.) and amaranth (Amaranthus hypochondriacus) meals positively affect plasma lipid profile in rats fed cholesterol-containing diets". J. Nutr. Biochem. 15 (10): 622–9. doi:10.1016/j.jnutbio.2004.06.002. PMID 15542354.
30. ^ Gonor KV, Pogozheva AV, Derbeneva SA, Mal'tsev GIu, Trushina EN, Mustafina OK (2006). "[The influence of a diet with including amaranth oil on antioxidant and immune status in patients with ischemic heart disease and hyperlipoproteidemia]" (in Russian). Vopr Pitan 75 (6): 30–3. PMID 17313043.
31. ^ Martirosyan DM, Miroshnichenko LA, Kulakova SN, Pogojeva AV, Zoloedov VI (2007). "Amaranth oil application for coronary heart disease and hypertension". Lipids Health Dis 6: 1. doi:10.1186/1476-511X-6-1. PMC 1779269. PMID 17207282. //www.ncbi.nlm.nih.gov/pmc/articles/PMC1779269/.
32. ^ "Legacy - The Official Newsletter of Amaranth Institute; see pages 6-9". Amaranth Institute. 1992. http://www.ars-grin.gov/ars/MidWest/Ames/repository/oldsitearchive/Reports_New/Special_Reports/Amaranth/Legacy92.pdf.
33. ^ a b c Bensch et al. (2003). Interference of redroot pigweed (Amaranthus retroflexus), Palmer amaranth (A. palmeri), and common waterhemp (A. rudis) in soybean. Weed Science 51: 37-43.
34. ^ Wetzel et al. (1999). Use of PCR-based molecular markers to identify weedy Amaranthus species. Weed Science 47: 518-523.
35. ^ USDA Plant Database. Plants Profile- Amaranthus L
36. ^ Herbicide Resistant Weeds Causing Problems for US Cotton Growers
37. ^ Culpepper et al. (2006). Glyphosate-resistant Palmer amaranth (Amaranthus palmeri) confirmed in Georgia. Weed Science 54: 620-626.
38. ^ Fanton M., Fanton J. (1993). Seed Savers' Handbook. pp. 53-54.
39. ^ Aesopica site
40. ^ http://www.bartleby.com/126/35.html (source - retrieved from http://en.wikipedia.org/wiki/Amaranth on 3/8/2013)
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Personally, I prefer Chinese Giant Orange Amaranth over all other varieties. Its leaves when picked before they grow old taste very much lick spinach, and the grain heads produce much grain. I use the grain in soups, casseroles, stews, salads, and other items.
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Members of Islam Want Mali As A Base For Global Attacks In Pursuit Of World Domination – EVIL TO THE EXTREME.
Al Qaeda rebels wanted Mali as base for global attacks: France
• By Tiemoko Diallo | Reuters – 1 hr 4 mins ago
• BAMAKO (Reuters) - French forces in Mali have discovered tons of weapons stockpiled by al Qaeda-linked fighters who planned to use the country's north as a base for international attacks, France's defense minister said on Friday.
France launched a ground and air operation on January 11 to break Islamist rebels' hold on the northern two-thirds of Mali, saying the militants posed a risk to the security of West Africa and Europe.
While the rapid offensive has now taken back most of the territory seized by the militants nearly a year ago, French and allied Chadian forces have met heavy resistance from militants holed up in mountains near the Algerian border.
Speaking at the end of a two-day visit to Mali on Friday, French Defense Minister Jean-Yves Le Drian said the Islamist rebels, many of whom have flooded in from abroad, had been well armed and hoped to make the impoverished, arid nation a "terrorist sanctuary".
"What struck me most was the scale of the arsenals that we have discovered in the north and in the region of Gao. There was certainly the desire to make it a base for international actions," he told journalists in the capital Bamako.
French soldiers this week killed about 15 militants and captured a French national fighting for the Islamists, after discovering a small army of jihadists in the isolated Ametetai valley. About 30 French soldiers were wounded in the clashes.
Earlier on Friday, Le Drian told Europe 1 radio that French forces had found rebel weapons "by the tons" and that one cache uncovered in the Ametetai valley included heavy arms, material for improvised explosive devices and suicide bomb belts.
He said the Frenchman who was seized, among a number of prisoners taken in combat, would be extradited to France soon.
MORE FIGHTING TO COME
France intervened in its former colony after the Malian government requested help against the rebels.
French President Francois Hollande said on Wednesday his country would start to reduce its forces in Mali from April, a month later than previously forecast, with the military exit taking place over several months.
Le Drian said French forces still had to drive militants from Mali's northeastern border area and secure the rebels' former eastern stronghold of Gao before they could scale back.
"We are 70 percent there ... but we must do 100 percent," he said on Friday. "The mission given to our forces by the President of the Republic is to succeed in liberating all Malian territory ... so there will be more combat."
Chad claimed to have killed al Qaeda's two top leaders in the region, Abdelhamid Abou Zeid and Mokhtar Belmokhtar, last week. Hollande said on Wednesday that "terrorist leaders" had been killed in the operation, but did not elaborate.
Despite France's military successes to date in Mali, the planned withdrawal of its troops could yet face obstacles.
Islamist rebels have struck back with bombings and raids in areas considered liberated by French and African forces, raising concerns that Paris could become mired in a messy guerrilla war.
A French soldier patrolling with Malian troops was killed on Wednesday near Gao, which was retaken from rebels in late January.
Four civilians were killed in an ambush on a vehicle late on Thursday outside the town of Tonka, about 100 km (65 miles) southwest of the ancient northern city of Timbuktu, though it was unclear whether the attackers were rebels.
"They were shot in the head and chest. Everything in the vehicle was taken," Papou Hidara, the son of one of the victims, told Reuters.
An 8,000-strong African force is supposed to replace the French military presence in the country but it has struggled with logistical and financing setbacks and is currently deployed mainly in the south.
It is seeking a U.N. peacekeeping mandate, which would guarantee a budget for its operations, but a decision from the U.N. Security Council is still weeks, if not months, away.
(Additional reporting by Alexandria Sage in Paris, Rainer Schwenzfeier and Adama Diarra in Bamako; Writing by Joe Bavier; Editing by Pravin Char) (source - retrieved from http://news.yahoo.com/french-army-mali-now-islamist-sanctuary-defense-minister-102311519.html on 3/8/2013)
Posted: Sun Mar 10, 2013 8:42 pm Post subject: the Broccoli
Hi Everyone:
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Broccoli is a plant in the cabbage family, whose large flower head is used as a vegetable. The word broccoli, from the Italian plural of broccolo, refers to "the flowering top of a cabbage".[3] Broccoli is usually boiled or steamed but may be eaten raw and has become popular as a raw vegetable in hors d'œuvre trays. The leaves may also be eaten.[4]
Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species.
Broccoli was derived from cultivated leafy cole crops in the Northern Mediterranean in about the 6th century BCE.[5] Since the Roman Empire, broccoli has been considered a uniquely valuable food among Italians.[6] Broccoli was brought to England from Antwerp in the mid-18th century by Peter Scheemakers.[7] Broccoli was first introduced to the United States by Italian immigrants but did not become widely known there until the 1920s.[8]
Although this vegetable is NOT rare, I am dealing with detailing it due to its important anti-carcinogenic properties that all need to know about.
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Broccoli is high in vitamin C, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium.[9] A single serving provides more than 30 mg of vitamin C and a half-cup provides 52 mg of vitamin C.[10] The 3,3'-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity.[11][12] Broccoli also contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled.[13] Broccoli is also an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.[14][15]
Boiling broccoli reduces the levels of suspected anti-carcinogenic compounds, such as sulforaphane, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 77% after thirty minutes.[13] However, other preparation methods such as steaming,[16] microwaving, and stir frying had no significant effect on the compounds.[13]
Broccoli has the highest levels of carotenoids in the brassica family.[17] It is particularly rich in lutein and also provides a modest amount of beta-carotene.[17]
A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer.[18] Broccoli consumption may also help prevent heart disease.[19]
Broccoli sprouts are often suggested for their health benefits.[citation needed]
Varieties
There are three commonly grown types of broccoli. The most familiar is Calabrese broccoli, often referred to simply as "broccoli", named after Calabria in Italy. It has large (10 to 20 cm) green heads and thick stalks. It is a cool season annual crop. Sprouting broccoli has a larger number of heads with many thin stalks. Purple cauliflower is a type of broccoli sold in southern Italy, Spain, and the United Kingdom. It has a head shaped like cauliflower, but consisting of tiny flower buds. It sometimes, but not always, has a purple cast to the tips of the flower buds.
Other cultivar groups of Brassica oleracea include cabbage (Capitata Group), cauliflower and Romanesco broccoli (Botrytis Group), kale and collard greens (Acephala Group), kohlrabi (Gongylodes Group), and Brussels sprouts (Gemmifera Group). Chinese broccoli (Alboglabra Group) is also a cultivar group of Brassica oleracea.[20] Rapini, sometimes called "broccoli rabe" among other names, forms similar but smaller heads, and is actually a type of turnip (Brassica rapa). Broccolini or "Tender Stem Broccoli" is a cross between broccoli and Chinese broccoli.
Cultivation
Broccoli is a cool-weather crop that does poorly in hot summer weather. Broccoli grows best when exposed to an average daily temperature between 18 and 23 °C (64 and 73 °F).[21] When the cluster of flowers, also referred to as a "head" of broccoli, appear in the center of the plant, the cluster is green. Garden pruners or shears are used to cut the head about an inch from the tip. Broccoli should be harvested before the flowers on the head bloom bright yellow.[22]
References
1. ^ Buck, P. A (1956). "Origin and taxonomy of broccoli". Economic Botany 10 (3): 250–253. Retrieved 2012-04-24.
2. ^ Stephens, James. "Broccoli—Brassica oleracea L. (Italica group)". University of Florida. p. 1. Retrieved 2009-05-14.
3. ^ "broccoli". Merriam-Webster's Collegiate Dictionary (11th ed.). p. 156. ISBN 978-0-87779-809-5. Retrieved 24 August 2009.
4. ^ "Broccoli Leaves Are Edible". Retrieved 12 October 2012.
5. ^ Maggioni, Lorenzo; von Bothmer., R., Poulesen, G., Branca, F. (2010). "Origin and Domestication of Cole Crops (Brassica oleracea L.): Linguistic and Literary Considerations". Economic Botany 64 (2): 109–123.
6. ^ Nonnecke, Ib (November 1989). Vegetable Production. Springer-Verlag New York, LLC. p. 394. ISBN 978-0-442-26721-6.
7. ^ Smith,J.T. Nollekins and His Times, 1829 vol. 2:101: "Scheemakers, on his way to England, visited his birth-place, bringing with him several roots [sic] of brocoli, a dish till then little known in perfection at our tables."
8. ^ Denker, Joel (2003). The world on a plate. U of Nebraska Press. p. 8. ISBN 978-0-8032-6014-6. Retrieved 24 April 2012.
9. ^ "WHFoods: Broccoli". George Mateljan Foundation. Retrieved 2009-05-11.
10. ^ Understanding Nutrition, Eleanor N. Whitney and Eva M. N. Hamilton, Table H, supplement, page 373 Table 1, ISBN 0-8299-0419-0
11. ^ "Diindolylmethane Information Resource Center at the University of California, Berkeley". Retrieved 2007-06-10.
12. ^ "Diindolylmethane Immune Activation Data Center". Retrieved 2007-06-10.
13. ^ a b c Warwick Medical School, University of Warwick (15 May 2007). "Research Says Boiling Broccoli Ruins Its Anti Cancer Properties.".
14. ^ "Broccoli chemical's cancer check". BBC News. 7 February 2006. Retrieved 5 September 2010.
15. ^ "How Dietary Supplement May Block Cancer Cells". Science Daily. 30 June 2010. Retrieved 5 September 2010.
16. ^ "Maximizing The Anti-Cancer Power of Broccoli". Science Daily. 5 April 2005.
17. ^ a b "Breeding Better Broccoli: Research Points To Pumped Up Lutein Levels In Broccoli". Science Daily. 8 November 2009. Retrieved 5 September 2010.
18. ^ Kirsh, VA; Peters U, Mayne ST, Subar AF, Chatterjee N, Johnson CC, Hayes RB (2007). "Prospective study of fruit and vegetable intake and risk of prostate cancer". Journal of the National Cancer Institute 99 (15): 1200–9. doi:10.1093/jnci/djm065. PMID 17652276.
19. ^ Clout, Laura (5 September 2009). "Broccoli beats heart disease". Daily Express. Retrieved 5 September 2009.
20. ^ Dixon, G.R. (2007). Vegetable brassicas and related crucifers. Wallingford: CABI. ISBN 978-0-85199-395-9.
21. ^ Smith, Powell (June 1999). "HGIC 1301 Broccoli". Clemson University. Retrieved 25 August 2009.
22. ^ Liptay, Albert (source - retrieved from http://en.wikipedia.org/wiki/Broccoli on 3/7/2013)
Note: Per reference #4, the leaves of Broccoli are edible as one would suspect since it is a member of the cabbage family of plants. This is important since the leaves can be used in place of cabbage in soups and other dishes.
Now to know the truth, go to:
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum
FAQ
Search
Memberlist
Usergroups
Register
Profile
Log in to check your private messages
Log in
