Vanilla is derived from vanilla orchids, which are the only edible fruit-bearing orchid. The lengthy process of producing vanilla from the orchid pods involves manual pollination of the flowers, harvesting of young green pods, and subjecting the pods to sweating and curing over several months to produce the familiar brown pods containing vanilla flavoring. Attempts to cultivate vanilla outside of its native range proved difficult due to its symbiotic relationship with specific bee and fungal species required for pollination and germination.
Vanilla is a vine in the orchid family cultivated for its fruit, called a bean, which is used as a flavoring. India's main vanilla producing states are Karnataka and Kerala. Vanilla needs a warm, humid tropical climate between 700-1500 meters in elevation with high rainfall. It grows as a vine up to 15 meters long and produces greenish-yellow flowers and long green pods that mature to a yellow color. Curing the pods is required to develop the characteristic flavor and involves killing, sweating, drying, and aging processes. India's annual vanilla production is around 6-8 tons from 1000 hectares. The main products made from vanilla are extracts, powders, and absolutes used in foods,
Vanilla beans originate from Mexico and are ready for harvest 6-9 months after pollination. The curing process consists of 4 steps: 1) killing or wilting, 2) sweating, 3) slow-drying, and 4) conditioning. Killing stops vegetative growth while sweating develops flavor and aroma over 7-10 days. Slow-drying further reduces moisture content while conditioning stores bundled beans to fully develop fragrance over 2 months. Vanilla is widely used as a flavoring in foods, beverages, ice cream, coffee, chocolate, and perfumes due to its flavor compound vanillin.
1. Tea processing involves several steps including plucking, withering, rolling, fermentation, drying, sorting, and packing.
2. During plucking, two leaves and a bud are picked by hand for high quality teas during quality periods.
3. The plucked leaves undergo withering to reduce moisture content before rolling bruises the cells and exposes the sap.
4. Fermentation allows the rolled leaves to oxidize and change color before drying halts the process.
Clove is the dried flower bud of an evergreen tree native to Indonesia. The key steps in post-harvest handling of clove include harvesting the unopened flower buds by hand before they open, drying them quickly in the sun to prevent fermentation, winnowing and packaging the dried buds in moisture-proof packaging. Cloves are usually sold and stored whole rather than ground, as grinding reduces their storage life and quality. Proper drying, packaging, and storage help preserve the cloves' flavor and aroma.
1. Tea is produced from the plant Camellia sinensis. The two main varieties are China bush and Assam tea.
2. Tea is grown primarily in Asia, with India, China, and Sri Lanka being the top producers. India produces about 30% of the world's tea.
3. Tea plants require specific climate and soil conditions to thrive, including subtropical temperatures between 13-29°C, well distributed rainfall between 125-750 cm, and acidic soils.
Marjoram is a perennial herb native to Southern Europe that is cultivated for its leaves and flower heads, which contain high levels of terpenes and linalool. It is grown for use in the food and fragrance industries. Major producers and consumers of marjoram oil include France, Egypt, and the United States. The document provides details on propagating, growing, harvesting, and distilling marjoram for medicinal and commercial purposes.
Nutmeg comes from the dried kernel of seeds from the Myristica fragrans tree native to the Molucca Islands. The trees are cultivated for their fruit, which contain nutmeg seeds surrounded by a red aril known as mace. Nutmegs are harvested, dried, and processed to remove the seed coat. Microscopically, nutmeg has a lustrous brown perisperm surrounding a light brown endosperm. Nutmeg contains volatile oils including myristicin and elemicin, as well as fat, protein, starch, and other compounds. It is used as a carminative, astringent, and to reduce flatulence and nausea, and can be distilled to produce nut
Vanilla is a vine in the orchid family cultivated for its fruit, called a bean, which is used as a flavoring. India's main vanilla producing states are Karnataka and Kerala. Vanilla needs a warm, humid tropical climate between 700-1500 meters in elevation with high rainfall. It grows as a vine up to 15 meters long and produces greenish-yellow flowers and long green pods that mature to a yellow color. Curing the pods is required to develop the characteristic flavor and involves killing, sweating, drying, and aging processes. India's annual vanilla production is around 6-8 tons from 1000 hectares. The main products made from vanilla are extracts, powders, and absolutes used in foods,
Vanilla beans originate from Mexico and are ready for harvest 6-9 months after pollination. The curing process consists of 4 steps: 1) killing or wilting, 2) sweating, 3) slow-drying, and 4) conditioning. Killing stops vegetative growth while sweating develops flavor and aroma over 7-10 days. Slow-drying further reduces moisture content while conditioning stores bundled beans to fully develop fragrance over 2 months. Vanilla is widely used as a flavoring in foods, beverages, ice cream, coffee, chocolate, and perfumes due to its flavor compound vanillin.
1. Tea processing involves several steps including plucking, withering, rolling, fermentation, drying, sorting, and packing.
2. During plucking, two leaves and a bud are picked by hand for high quality teas during quality periods.
3. The plucked leaves undergo withering to reduce moisture content before rolling bruises the cells and exposes the sap.
4. Fermentation allows the rolled leaves to oxidize and change color before drying halts the process.
Clove is the dried flower bud of an evergreen tree native to Indonesia. The key steps in post-harvest handling of clove include harvesting the unopened flower buds by hand before they open, drying them quickly in the sun to prevent fermentation, winnowing and packaging the dried buds in moisture-proof packaging. Cloves are usually sold and stored whole rather than ground, as grinding reduces their storage life and quality. Proper drying, packaging, and storage help preserve the cloves' flavor and aroma.
1. Tea is produced from the plant Camellia sinensis. The two main varieties are China bush and Assam tea.
2. Tea is grown primarily in Asia, with India, China, and Sri Lanka being the top producers. India produces about 30% of the world's tea.
3. Tea plants require specific climate and soil conditions to thrive, including subtropical temperatures between 13-29°C, well distributed rainfall between 125-750 cm, and acidic soils.
Marjoram is a perennial herb native to Southern Europe that is cultivated for its leaves and flower heads, which contain high levels of terpenes and linalool. It is grown for use in the food and fragrance industries. Major producers and consumers of marjoram oil include France, Egypt, and the United States. The document provides details on propagating, growing, harvesting, and distilling marjoram for medicinal and commercial purposes.
Nutmeg comes from the dried kernel of seeds from the Myristica fragrans tree native to the Molucca Islands. The trees are cultivated for their fruit, which contain nutmeg seeds surrounded by a red aril known as mace. Nutmegs are harvested, dried, and processed to remove the seed coat. Microscopically, nutmeg has a lustrous brown perisperm surrounding a light brown endosperm. Nutmeg contains volatile oils including myristicin and elemicin, as well as fat, protein, starch, and other compounds. It is used as a carminative, astringent, and to reduce flatulence and nausea, and can be distilled to produce nut
This document provides contact information for East Branch Ginger and information about their certified organic and disease-free ginger, turmeric, and galangal seed. It discusses Susan Anderson's background and experience, the history of Puna Organics in Hawaii where the seed is grown, details about their clean seed project, and information about growing and cultivating ginger from seed both in soil and in containers/bags.
The document discusses the clove tree and clove production. It describes the clove tree's physical characteristics and growth habits. It also outlines the key steps in clove production including growing conditions, propagation, harvesting, drying, packaging and storing cloves. Proper post-harvest handling and drying is important to ensure high quality dried cloves for market.
This document summarizes information about fennel (Foeniculum vulgare). It states that fennel is a hardy, aromatic herb indigenous to the Mediterranean region but now grown worldwide. India is a top producer of fennel seeds, which are used as a carminative, stimulant, and mouth freshener. The document provides details on fennel cultivation methods, including best climates, soil types, seed sowing and harvesting procedures, and average yields. It also outlines uses of fennel seeds and oil in foods, medicines, and cosmetics.
This document provides an overview of tea and the tea production process. It defines tea as coming from the Camellia sinensis plant and being prepared by pouring hot water over cured leaves. Herbal infusions made the same way from other plants are called tisanes. The document describes the different varieties of tea plants used, the grading of tea leaves, common tea brands, and the orthodox manufacturing process for black tea which involves plucking, withering, rolling, fermentation, and firing of the leaves. It also briefly outlines the green tea production method in China.
For higher studies
Export agricultural crops Vanilla
uses or product of vanilla
cultivation areas
soil and climatic requirements for vanilla
propagation of vanilla
field planting of vanilla
fertilizer application and weed management in vanilla cultivation
pollination of vanilla
harvesting and processing of vanilla
This document provides information on tea (Camellia sinensis), including its origins, cultivation practices, processing, and classification. Key points:
- Tea originated in Southeast Asia and has been cultivated for thousands of years. The main tea-growing regions include China, India, Sri Lanka, and parts of Africa.
- Tea plants grow best in tropical and subtropical climates with abundant rainfall. The two main varieties are Camellia sinensis var. sinensis and Camellia sinensis var. assamica.
- Tea is processed into four main types - white, green, oolong, and black tea - depending on how the leaves are oxidized after harvesting. Proper processing is important
This document provides information on the propagation of several aromatic and medicinal plants. It discusses propagation methods for ashwagandha, sarpgandha, lemongrass, Indian lavender, chamomile, and bursera. For each plant, it describes the botanical name, family, and relevant propagation techniques such as seed sowing, cuttings, layering, and division. The goal is to educate on effectively cultivating these economically important plants through various vegetative and generative propagation methods.
Turmeric is a tropical herb grown for its rhizome. India is the largest producer of turmeric, with Andhra Pradesh being the leading state. There are short, medium, and long duration varieties of turmeric grown in India. Turmeric requires warm, moist tropical conditions with temperatures between 20-30°C and rainfall between 100-200cm. Turmeric is propagated through rhizomes and primary fingers which are planted and later harvested after 7-9 months. After harvesting, fresh turmeric rhizomes undergo a curing process including boiling, drying, polishing, and sometimes coloring to make them suitable for marketing. Pests and diseases that affect turmeric include leaf blotch, leaf spot, rhizome
Ginger is obtained from the rhizomes of the plant Zingiber officinale Roso. It originated in
South East Asia and is valued for the dried ginger spice and preserved crystallised ginger.
This document provides information on the production of papaya. It discusses that papaya originated in tropical America and was introduced to India in the 16th century. It prefers warm climates between 10-38°C and rainfall of 35-250cm annually. Commonly grown varieties include CO1-7, Washington, and Pusa varieties. Papaya is propagated through seeds sown in nursery beds and transplanted to pits with fertilizer amendments. Papaya flowers 5-6 months after planting and fruits are harvested 9-10 months later. Papaya is economically viable for 2-3 years and yields 75-100 tons per hectare. The document also describes extraction of the proteolytic enzyme papain from papaya latex.
Dill (Anethum graveolens) is an erect, branching annual herb that is widely used in cooking. It has been used medicinally for over 5,000 years, dating back to ancient Egypt and Babylon. Dill grows up to 3-5 feet tall with finely divided, blue-green leaves and yellow flowers arranged in large umbels. It prefers well-draining, slightly acidic soil and can be grown from seed sown directly in the ground in spring or summer, thinning the seedlings as they grow. Dill is harvested for its leaves and seeds and can be used fresh or dried to add flavor in cooking or as a medicinal herb.
This document summarizes information on several minor fruits found in India, including their botanical details, places of origin, genetic resources collected, and promising cultivars. It discusses bael, tamarind, lasoda, karonda, khirni, mahua, jamun, and phalsa, providing details on the genetic resources collected for each from various research organizations in India. It also lists some notable cultivars for several fruits, highlighting traits like fruit size, weight, TSS, and yield.
This document provides information on cinnamon processing from cultivation to post-harvest handling. It discusses the historical background of cinnamon, major producers and importers, and describes the four main types of cinnamon - Ceylon, Saigon, Chinese, and Indonesian. The document outlines the harvesting process and tools used, and explains the six steps of post-harvest processing - peeling, rolling, piping, drying, grading, and packaging. Quality factors like coumarin limits and applications in food and pharmaceutical industries are also covered.
This document provides information on sapota breeding including the following key points:
- Sapota is a tropical fruit native to Mexico and Central America that is now cultivated in parts of India. Several techniques are used to breed new sapota varieties including selection, hybridization, and mutation breeding.
- Some notable sapota varieties developed through breeding in India include CO-1, CO-2, PKM-1, PKM-2, DHS-1, and Pala. These varieties often have attributes like increased yield, fruit size, and disease resistance compared to original varieties.
- Breeding objectives aim to develop dwarf trees with early bearing, high and consistent yields of good quality fruit with fewer
The document provides information on recent advances in ginger production in India. It discusses ginger's morphology, production technology including land preparation, propagation methods, planting techniques, fertilizer use, and pest and disease management. It also outlines some high-yielding ginger varieties released in India, listing their average yields, key features, and recommended production regions. The top three ginger producing states in India are Kerala, Orissa and Meghalaya.
Clove is a spice native to Indonesia that is commonly used to flavor foods. It consists of dried flower buds that contain volatile oils such as eugenol, which give cloves their strong aroma. Cloves are commercially harvested in several countries in Southeast Asia and Africa. To produce clove oil, dried buds are ground and steam distilled, separating the oil. Clove oil is used for flavoring and fragrance in foods, drinks, and products like toothpaste. Cloves have antiseptic and anesthetic properties and are used in dental preparations, making them a valuable spice for both culinary and medical purposes.
Coconut trees can grow up to 30 meters tall and produce their first fruit within 6 years. Coconuts have a variety of uses such as drinking water, cooking oil, materials for crafts and building. There are many health benefits to consuming coconut as well, such as aiding weight loss, reducing cholesterol, and promoting heart health. Major coconut producing countries include Indonesia, the Philippines, and India. Coconut trees require warm, humid climates and regular rainfall to thrive.
This document discusses the cultivation of mushrooms. It notes that mushrooms have been used for food for a long time around the world. France first developed techniques for cultivating temperate mushrooms in the 1700s, and this spread worldwide. Several types of mushrooms are discussed that are commonly cultivated commercially, including button mushrooms, shiitake, oyster mushrooms, and straw mushrooms. The document also provides details on the life cycle of mushrooms and the process of mushroom cultivation, including preparing and sterilizing compost/substrate, inoculating with spawn, maintaining proper temperature and humidity for growth of the mycelium and fruiting bodies.
Vanilla is a climbing orchid native to Mexico and Central Africa that is now widely cultivated. It thrives in warm, humid tropical climates between 25-32°C with high rainfall. Vanilla cultivation involves preparing the land, planting cuttings on support structures, applying organic fertilizers, hand-pollinating flowers, and harvesting pods 8-9 months later through a curing process. Both natural and synthetic vanilla are extensively used as flavorings in foods and perfumes.
This document provides contact information for East Branch Ginger and information about their certified organic and disease-free ginger, turmeric, and galangal seed. It discusses Susan Anderson's background and experience, the history of Puna Organics in Hawaii where the seed is grown, details about their clean seed project, and information about growing and cultivating ginger from seed both in soil and in containers/bags.
The document discusses the clove tree and clove production. It describes the clove tree's physical characteristics and growth habits. It also outlines the key steps in clove production including growing conditions, propagation, harvesting, drying, packaging and storing cloves. Proper post-harvest handling and drying is important to ensure high quality dried cloves for market.
This document summarizes information about fennel (Foeniculum vulgare). It states that fennel is a hardy, aromatic herb indigenous to the Mediterranean region but now grown worldwide. India is a top producer of fennel seeds, which are used as a carminative, stimulant, and mouth freshener. The document provides details on fennel cultivation methods, including best climates, soil types, seed sowing and harvesting procedures, and average yields. It also outlines uses of fennel seeds and oil in foods, medicines, and cosmetics.
This document provides an overview of tea and the tea production process. It defines tea as coming from the Camellia sinensis plant and being prepared by pouring hot water over cured leaves. Herbal infusions made the same way from other plants are called tisanes. The document describes the different varieties of tea plants used, the grading of tea leaves, common tea brands, and the orthodox manufacturing process for black tea which involves plucking, withering, rolling, fermentation, and firing of the leaves. It also briefly outlines the green tea production method in China.
For higher studies
Export agricultural crops Vanilla
uses or product of vanilla
cultivation areas
soil and climatic requirements for vanilla
propagation of vanilla
field planting of vanilla
fertilizer application and weed management in vanilla cultivation
pollination of vanilla
harvesting and processing of vanilla
This document provides information on tea (Camellia sinensis), including its origins, cultivation practices, processing, and classification. Key points:
- Tea originated in Southeast Asia and has been cultivated for thousands of years. The main tea-growing regions include China, India, Sri Lanka, and parts of Africa.
- Tea plants grow best in tropical and subtropical climates with abundant rainfall. The two main varieties are Camellia sinensis var. sinensis and Camellia sinensis var. assamica.
- Tea is processed into four main types - white, green, oolong, and black tea - depending on how the leaves are oxidized after harvesting. Proper processing is important
This document provides information on the propagation of several aromatic and medicinal plants. It discusses propagation methods for ashwagandha, sarpgandha, lemongrass, Indian lavender, chamomile, and bursera. For each plant, it describes the botanical name, family, and relevant propagation techniques such as seed sowing, cuttings, layering, and division. The goal is to educate on effectively cultivating these economically important plants through various vegetative and generative propagation methods.
Turmeric is a tropical herb grown for its rhizome. India is the largest producer of turmeric, with Andhra Pradesh being the leading state. There are short, medium, and long duration varieties of turmeric grown in India. Turmeric requires warm, moist tropical conditions with temperatures between 20-30°C and rainfall between 100-200cm. Turmeric is propagated through rhizomes and primary fingers which are planted and later harvested after 7-9 months. After harvesting, fresh turmeric rhizomes undergo a curing process including boiling, drying, polishing, and sometimes coloring to make them suitable for marketing. Pests and diseases that affect turmeric include leaf blotch, leaf spot, rhizome
Ginger is obtained from the rhizomes of the plant Zingiber officinale Roso. It originated in
South East Asia and is valued for the dried ginger spice and preserved crystallised ginger.
This document provides information on the production of papaya. It discusses that papaya originated in tropical America and was introduced to India in the 16th century. It prefers warm climates between 10-38°C and rainfall of 35-250cm annually. Commonly grown varieties include CO1-7, Washington, and Pusa varieties. Papaya is propagated through seeds sown in nursery beds and transplanted to pits with fertilizer amendments. Papaya flowers 5-6 months after planting and fruits are harvested 9-10 months later. Papaya is economically viable for 2-3 years and yields 75-100 tons per hectare. The document also describes extraction of the proteolytic enzyme papain from papaya latex.
Dill (Anethum graveolens) is an erect, branching annual herb that is widely used in cooking. It has been used medicinally for over 5,000 years, dating back to ancient Egypt and Babylon. Dill grows up to 3-5 feet tall with finely divided, blue-green leaves and yellow flowers arranged in large umbels. It prefers well-draining, slightly acidic soil and can be grown from seed sown directly in the ground in spring or summer, thinning the seedlings as they grow. Dill is harvested for its leaves and seeds and can be used fresh or dried to add flavor in cooking or as a medicinal herb.
This document summarizes information on several minor fruits found in India, including their botanical details, places of origin, genetic resources collected, and promising cultivars. It discusses bael, tamarind, lasoda, karonda, khirni, mahua, jamun, and phalsa, providing details on the genetic resources collected for each from various research organizations in India. It also lists some notable cultivars for several fruits, highlighting traits like fruit size, weight, TSS, and yield.
This document provides information on cinnamon processing from cultivation to post-harvest handling. It discusses the historical background of cinnamon, major producers and importers, and describes the four main types of cinnamon - Ceylon, Saigon, Chinese, and Indonesian. The document outlines the harvesting process and tools used, and explains the six steps of post-harvest processing - peeling, rolling, piping, drying, grading, and packaging. Quality factors like coumarin limits and applications in food and pharmaceutical industries are also covered.
This document provides information on sapota breeding including the following key points:
- Sapota is a tropical fruit native to Mexico and Central America that is now cultivated in parts of India. Several techniques are used to breed new sapota varieties including selection, hybridization, and mutation breeding.
- Some notable sapota varieties developed through breeding in India include CO-1, CO-2, PKM-1, PKM-2, DHS-1, and Pala. These varieties often have attributes like increased yield, fruit size, and disease resistance compared to original varieties.
- Breeding objectives aim to develop dwarf trees with early bearing, high and consistent yields of good quality fruit with fewer
The document provides information on recent advances in ginger production in India. It discusses ginger's morphology, production technology including land preparation, propagation methods, planting techniques, fertilizer use, and pest and disease management. It also outlines some high-yielding ginger varieties released in India, listing their average yields, key features, and recommended production regions. The top three ginger producing states in India are Kerala, Orissa and Meghalaya.
Clove is a spice native to Indonesia that is commonly used to flavor foods. It consists of dried flower buds that contain volatile oils such as eugenol, which give cloves their strong aroma. Cloves are commercially harvested in several countries in Southeast Asia and Africa. To produce clove oil, dried buds are ground and steam distilled, separating the oil. Clove oil is used for flavoring and fragrance in foods, drinks, and products like toothpaste. Cloves have antiseptic and anesthetic properties and are used in dental preparations, making them a valuable spice for both culinary and medical purposes.
Coconut trees can grow up to 30 meters tall and produce their first fruit within 6 years. Coconuts have a variety of uses such as drinking water, cooking oil, materials for crafts and building. There are many health benefits to consuming coconut as well, such as aiding weight loss, reducing cholesterol, and promoting heart health. Major coconut producing countries include Indonesia, the Philippines, and India. Coconut trees require warm, humid climates and regular rainfall to thrive.
This document discusses the cultivation of mushrooms. It notes that mushrooms have been used for food for a long time around the world. France first developed techniques for cultivating temperate mushrooms in the 1700s, and this spread worldwide. Several types of mushrooms are discussed that are commonly cultivated commercially, including button mushrooms, shiitake, oyster mushrooms, and straw mushrooms. The document also provides details on the life cycle of mushrooms and the process of mushroom cultivation, including preparing and sterilizing compost/substrate, inoculating with spawn, maintaining proper temperature and humidity for growth of the mycelium and fruiting bodies.
Vanilla is a climbing orchid native to Mexico and Central Africa that is now widely cultivated. It thrives in warm, humid tropical climates between 25-32°C with high rainfall. Vanilla cultivation involves preparing the land, planting cuttings on support structures, applying organic fertilizers, hand-pollinating flowers, and harvesting pods 8-9 months later through a curing process. Both natural and synthetic vanilla are extensively used as flavorings in foods and perfumes.
The basic idea is to turn waste into food – since even the poor have organic waste in
abundance. Growing mushrooms has the potential for the poor, especially female
orphans, to escape their situation of abuse, find meaning and build self-esteem.
This document provides information about different types of cultivated mushrooms, including their growth cycles and methods of production. It discusses various mushroom varieties like white button, oyster, shiitake, morel and maitake. It explains that mushrooms grow from spores in a compost medium and details the pinning and harvesting process. Common cooking methods for mushrooms like sautéing, microwaving, roasting and grilling are also outlined. Finally, the document notes that mushrooms are low in calories and contain important nutrients.
Orchid seeds are very small and do not contain food reserves like other plant seeds. They require a symbiotic fungus to provide nutrients and allow germination. There are two main methods for growing orchids from seed - open air propagation which involves sowing seeds near flowering orchid roots to access the native fungus, and asymbiotic in-vitro propagation which isolates seeds from fungus but provides necessary nutrients in a sterile lab medium instead. The process involves sterilizing seed capsules and medium, sowing seeds, transplanting seedlings as they grow, and eventually potting mature plants.
Anther culture is a technique where anthers are excised from flower buds and cultured on nutrient media. This can produce haploid plantlets through either organogenesis or embryogenesis. The first report of haploid tissue from anther culture was in 1966 in Datura pollen grains. Haploids are useful for plant breeding as they contain only one allele per gene, revealing recessive traits, eliminating lethal genes, and allowing for efficient production of homozygous plants. The protocol involves sterilizing tobacco flower buds, removing anthers, and culturing them on nutrient media. After 3-4 weeks, haploid plantlets emerge from the cultured anthers. Haploids have applications in basic research, mutation studies
Anther and pollen culture is the production of haploid plants exploiting the totipotency of microscope and the occurrence of single set of chromosome in microscope.
This document provides an introduction to mushroom spawn preparation. It defines mushrooms and their life cycle. Mushrooms are nutritious and can be cultivated with low investment for profit. Spawn is the seed of mushrooms and is prepared by growing fungal mycelium in sterile grains. The process of spawn preparation involves making a pure culture, mother spawn in bottles, and commercial spawn in bags. Proper storage, transport, and precautions are needed to prevent contamination of the spawn.
Grade 4 School Garden Lesson Plan - Seeds Lesson; Seed your Saving ~ Massachusetts
|=> In this activity students will learn about the life cycle of plants from seed to fruit to collecting the seeds inside the fruits. They will harvest pods of garden beans, separate the seeds from the pods, clean them and store them for the winter so that they can be planted in the spring.
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For more information, Please see websites below:
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Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
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Double your School Garden Food Production with Organic Tech
http://scribd.com/doc/239851079
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Free School Gardening Art Posters
http://scribd.com/doc/239851159`
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Companion Planting Increases School Garden Food Production by 250 Percent
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Anther culture is a technique where anthers are excised from flower buds and cultured to produce haploid plants. The first report of haploid tissue from anther culture was in 1964-1966 in Datura pollen grains. Over 250 species have been produced through anther culture, most commonly in families like Solanaceae, Cruciferae, and Poaceae. Haploid plants are useful for identifying recessive traits, eliminating lethal genes, and producing homozygous diploid plants more quickly. There are several pathways that microspores can follow during anther culture, such as symmetric or asymmetric division, to produce haploid plants. Successful anther culture requires optimizing various factors like donor plant genotype, anther
Anther culture is a technique where anthers are excised from flower buds and cultured to produce haploid plants. The first report of haploid tissue from anther culture was in 1964-1966 in Datura pollen grains. Over 250 species have been produced through anther culture, most commonly in families like Solanaceae, Cruciferae, and Poaceae. Anthers go through various pathways during culture, such as equal division to form two daughter cells or formation of vegetative and generative cells. Anther culture is useful for eliminating lethal genes and shortening breeding time to produce superior hybrids.
Pr. tech. of medicinal & aromatic plantsAbhinav Vivek
This document provides information on production technologies for various spices, medicinal, and aromatic plants. It discusses 10 major spices - black pepper, cardamom, ginger, turmeric, coriander, fenugreek, cumin, fennel, clove, and allspice. It also covers 10 medicinal plants - ashwagandha, dill, henbane, isabgol, liquorice, periwinkle, pipali, rauvolfia, senna, and sarpagandha. Finally, it discusses 8 aromatic plants - ambrette seed, celery, chamomile, davana, Indian basil, Java citronella, lemon grass, and palmarosa oil
1) The experiment involves transferring the mycelium from a spent sawdust mushroom growing block to a glass jar layered with coffee grounds and sawdust. This provides the mycelium with a new substrate to colonize and fruit mushrooms from.
2) As the mycelium spreads throughout the layered substrate, it will eventually form mushrooms containing spores.
3) Students are encouraged to document their observations in a notebook using drawings and notes to track the growth process and time required for the mushrooms to fully bloom.
- Tomato (Lycopersicon esculentum) is the second most consumed vegetable in the world after potatoes. It is cultivated throughout temperate and tropical regions for its nutrient-rich fruit.
- Tomatoes originate from the Andean region of South America but were domesticated in Mexico. They were later spread worldwide by Europeans.
- Tomatoes have chasmogamous flowers that self-pollinate but can also cross-pollinate up to 47% depending on conditions. Manual pollination techniques include emasculation, pollen collection and application.
The document summarizes the experience of growing a Three Sisters garden at the Louisiana State Exhibit Museum in 2009. It describes the traditional Native American practice of interplanting corn, beans, and squash and explains how each plant benefits the others. The summary then outlines the weekly progress and challenges of the garden over the growing season, including dealing with pests and weather issues. It concludes by noting the garden was educational but would not have sustained the tribe alone and emphasizes the importance of record keeping.
This document provides information about cocoa (Theobroma cacao L.), including its introduction, cultivation, and production in India. It discusses the three main cultivated species of cocoa - Criollo, Amazonian Forastero, and Trinitario. It also covers the botany, agronomy, propagation, and selection of planting materials for cocoa. Key points include that cocoa is an important commercial crop grown in tropical regions, India's current production is around 12,000 metric tonnes, and propagation is commonly done through seeds.
This document provides information on vegetable seed production. It discusses vegetable characteristics, the differences between open pollinated and hybrid seeds, different types of seeds, and seed technology. Cultural practices for vegetable production like site selection, soil management, planting, and harvesting are described. Guidelines for producing good quality seeds are provided, including seed selection, drying, cleaning, and storage. Maturity indicators for harvesting different vegetable crops are also listed. The overall document offers a comprehensive overview of vegetable seed production from cultural practices to post-harvest handling and storage.
Bulb Biology, The Paperwhite Narcissus Flower Project And Hyacinth HydroponicsMary Van Dyke
This is a link to a 7-minute film on bulb biology, a lesson plan for planting a paperwhite narcissus bulb to grow to flower at home or in the classroom, and how to grow a hyacinth flower hydroponically in a vase or jar. Enjoy indoor winter gardening! For elementary 3 - 5.
This document provides an introduction and overview to the book "The Family Seed Saving Book". It discusses the importance of seed saving for maintaining heirloom varieties and genetic diversity. It covers topics such as pollination, choosing which plants and seeds to save, collecting seed, cleaning and testing seed viability, recording seed varieties, storing seed, and testing germination rates. The book is intended to teach seed saving techniques to farmers and gardeners and help establish local seed banks.
Leda was the queen of Sparta and wife of King Tyndareus. She had several children with Tyndareus, including the twins Castor and Pollux. However, Zeus took the form of a swan and seduced Leda, resulting in her laying two eggs that hatched the twins Helen of Troy and Clytemnestra as well as the divine twins Castor and Pollux.
This document discusses dates in 2007 and 2012. It mentions January 12, 2012 three separate times as an important date. The document focuses on dates but provides no other context or details.
This document does not contain any text to summarize. It appears to be blank or contain only formatting characters. A 3 sentence summary cannot be generated without substantive content in the source document.
The document discusses the history of ventilators from their early development in the 1800s to their widespread use during polio epidemics in the 1900s. It describes some key events and innovations:
1) The iron lung was invented in 1929 by Philip Drinker to treat polio patients and worked by changing the pressure inside an enclosed chamber.
2) During a major polio outbreak in Copenhagen in 1952, over 200 patients per day needed ventilation but there was a shortage of equipment, so medical students manually operated ventilator bags.
3) Improvised ventilators were also developed using materials like vacuum pumps, tubing, and wood when conventional equipment was unavailable, showing
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Covey says most people look for quick fixes. They see a big success and want to know how he did it, believing (and hoping) they can do the same following a quick bullet list.
But real change, the author says, comes not from the outside in, but from the inside out. And the most fundamental way of changing yourself is through a paradigm shift.
That paradigm shift is a new way of looking at the world. The 7 Habits of Highly Effective People presents an approach to effectiveness based on character and principles.
The first three habits indeed deal with yourself because it all starts with you. The first three habits move you from dependence from the world to the independence of making your own world.
Habits 4, 5 and 6 are about people and relationships. The will move you from independence to interdependence. Such, cooperating to achieve more than you could have by yourself.
The last habit, habit number 7, focuses on continuous growth and improvement.
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Understanding of Self - Applied Social Psychology - Psychology SuperNotes
Vanilla
1. Vanilla
Orchid-lovers know that the vanilla pod, is the only edible fruit-bearing orchid.
Commercial vanilla flavoring is derived from vanilla orchids, (V. planifolia), it is the only
orchid widely used for industrial purposes.
So perhaps we should read about vanilla:
Originally cultivated by Pre-Columbian Mesoamerican peoples, Spanish conquistador
Hernán Cortés is credited with introducing both the spice and chocolate to Europe in the
1520s . The genus was established in 1754 by Plumier, based on J. Miller.
Vanilla is a flower. To eat it, this plant has to flower and then be prepared: This process is
surprisingly extensive:
1) Flower
Flowers are greenish-yellow, with a diameter of 5 cm (2 in). They last only a day, and must be
pollinated manually, during the morning, if fruit is desired.
2. Read on: you only have 4-5 hours a year to actually pick this flower. Given an entire plantation to
watch, and not knowing exactly when each flower decides to open, this needs some monitoring….
2) Pollination
The plants are self-fertile, and pollination simply requires a transfer of the pollen from the anther to
the stigma.
If pollination does not occur, the flower is dropped the next day.
In the wild, there is less than 1% chance that the flowers will be pollinated,
It was known to the Aztecs for its flavoring qualities - since all orchidflowers are poisonous, and there
are some thousands of variants, one does get almost speechless at the observations of our forefathers:
first you risk poisoning some thousand times and THEN someone discovers vanilla…
3) Don’t oversleep
The ideal time for pollination is between 1 a. m to 6 a.m.
So in order to receive a steady flow of fruit, the flowers must be hand-pollinated when grown on farms.
The blossoms are pollinated by hand using a fine stick or tweezers. Generally one flower per raceme
opens per day and therefore the raceme may be in flowering for over 20 days.
Hvordan: in 1841, a simple and efficient artificial hand pollination method was developed by a 12-
year-old slave named Edmond Albius on Réunion: a method still used today
Hand pollinators can pollinate about 1,000 flowers per day.
if you did not oversleep..
4) After pollination, flowers turn into long light-green odorless capsules similar to fresh bean pods, full
of seeds. To ensure the finest flavor from every bean, each individual pod must be picked by hand just
as it begins to split on the end. Over matured beans are likely to split causing a reduction in market
value
ok – so look out for this, too
5) Fermentation begins (a euphemism for rotting ): 2-3 weeks
The fresh green pods are blanched (soaked) in hot water, then covered and kept in a warm location
(45-65 grader) for two to three weeks, so that they become soft and black, acquiring an intense
aroma.
Naturally, this would occur in burning sun on the ground.
6) "sweating" 5-6 weeks
Then the rural producers of Mananara wrap the berries in woolen blankets and store the packets on
the elevated floors of their houses to keep them warm and dry. During this curing period the berries
'sweat' extra moisture and enzymes within the pods liberate vanilla's principal flavor component:
vanillin.
During this key phase, which lasts five or six weeks, the women of Mananara rub each of the vanilla
beans every day with their fingers, cleaning them and rendering them supple and smooth.
7) Drying
3. 8) "conditioning" 6 months slow fermentation. The cured vanilla beans contain an average of 2.5 %
vanillin.
Does it sound simple? Here are some details:
Unfertilized flowers fall within two or three days.
Normally 5 to 6 flowers per inflorescence and a total of not more than 10 to 12 inflorescences per vine
are pollinated. The excess flower buds are nipped off to permit the development of other pods.
Pods take six weeks to attain full size from fertilization but takes 4 to 10 months to reach full maturity
depending upon the locations.
Maintenance of plantation : Once established, the vines have to be given constant attention.
The beans are killed by exposing them to the sun for a period of about five hours on the day after
sorting
Sun-wilting:
The fresh beans are spread out on dark blankets resting on a cement patio or on wooden racks, which
is finally covered with matting to form a malleta.
In the afternoon, the beans become too hot to hold by hand and are then covered by the edges of the
blanket.
In the mid-to late afternoon before the beans have begun to cool, the thick ends of the beans are laid
towards the center of the blanket and rolled up.
The blanket rolls are immediately taken indoors and are placed in blanket-lined, air tight mahogany
boxes to undergo their first ' sweating'.
Blankets and matting are placed over the sweating boxes to prevent loss of heat. After 12 to 24 hours,
the beans are removed and
inspected. Most of the beans will have begun to acquire a dark-brown colour indicating a good 'killing'.
4. Beans which have retained their original green colour or which have an uneven coloration are
separated and are subjected to oven-wilting.
Oven wilting:
The malletas are moistened with water and are placed on the shelves in the calorifico. Water is poured
onto the solid floor to maintain a high humidity, the door is closed and the heating fire is lit.
In about 12 hours, the temperature inside the calorifico reaches 60 °C.
After a further 16 hours, a temperature of 70 °C is attained and this is maintained for another 8 hours.
The malletas are removed after a total of 36 hours in the calorifico.
If the temperature cannot be raised above 65 °C, then the total period of autoclaving is extended to 48
hours.
On removal from the calorifico, the matting is quickly stripped from the malletas and the blanket
wrapped beans are placed in sweating boxes.
After 24 hours, the beans are removed and inspected.
The killed beans are then subjected to repeated sunnings and sweatings, as described above under
'Sun-wilting'.
Should the weather be overcast, the killed beans are stored on racks indoors in a well-ventilated room
until sunning is possible.
However, if the weather does not improve within three days, the batch is reprocessed through the
calorifico and sweating box.
one month later ... .
Some 20 to 30 days after killing, most of the beans become very supple and acquire
characteristics close to those of the final product and are ready for the next stage of very slow
drying indoors.
Beans removed for conditioning are sorted again and are straightened by drawing them
through the fingers. This operation is also useful in that it spreads the oil, which exudes
during the curing process and gives the beans their characteristic luster.
The beans are next tied into bundles of about fifty with black string. The bundles are wrapped
in waxed paper and are placed in waxed paper lined, metal conditioning boxes.
3 months more ...
Conditioning lasts for at least three months and during this period the beans are regularly
inspected. Mouldy beans are removed for treatment (see later) and those,
which are not developing the required aroma may be re-subjected to 'sunnings
and sweatings'.
5. At the end of the conditioning period, the beans are given a final grading and are packed for
shipment
Soooooo , after 4-9 months ... a vanillapod is ready to serve... I mean, compared to other fruit or
flowers you can ”pick from the tree/ stalk”: ...
and… like most third-world products, the farmers get virtually nothing for the product, (the
price hikes on later levels)
Since the secret is revealed, perhaps you would consider growing this vine?
:
Attempts to cultivate the vanilla plant outside Mexico and Central America proved futile
because of the symbiotic relationship between the tlilxochitl vine that produced the vanilla
orchid and the local species of Melipona bee (the only insect in the world that can pollinate
the vanilla –orchid !).
So all you need is some Tlilxochitl and to release some Melipona.....and off you go! ...
;-) (oh yes, almost forgot: … like all orchids, vanilla is a little fickle: vanilla seed will not
germinate without the presence of certain mycorrhizal fungi)
Just cast a thought – next time you enjoy a vanilla ice cream
Others have attempted shortcuts: ..
The 2007 Ig Nobel for Chemistry went to Mayu Yamamoto of the International Medical Center of
Japan, for developing a way to extract vanillin -- vanilla fragrance and flavoring -- from cow
dung.
REFERENCE: "Novel Production Method for Plant Polyphenol from Livestock Excrement
Using Subcritical Water Reaction," Mayu Yamamoto, International Medical Center of Japan.
PRESS NOTE: Toscanini's Ice Cream, the finest ice cream shop in Cambridge,
Massachusetts, created a new ice cream flavor in honor of Mayu Yamamoto, and introduced
it at the Ig Nobel ceremony. The flavor is called "Yum-a-Moto Vanilla Twist."
http://improbable.com
http://masonmade.com/natgeonews/poop_vanilla_endless_soup_among_2007_ig_nobels.html
6. The name vanilla came from the Spanish word "vainilla", diminutive form of "vaina"
(meaning "sheath"), which is in turn derived from Latin "vagina".